The key to creating this crusty, tangy sourdough bread is to ensure your starter is active and bubbly before mixing: this guarantees a strong rise and that signature airy crumb. It’s delicious served warm with salted butter or toasted for bruschetta.
Jump to RecipeSourdough Bread Recipe Ingredients
- 150 g active sourdough starter
- 250 g warm water (300–325 g if you like it wetter—more air holes, less structure)
- 25 g olive oil
- 500 g bread flour
- 10 g fine sea salt
- cornmeal or parchment (for the Dutch oven)
How To Make Sourdough Bread Recipe
- Mix the dough: In a large bowl, mix the active starter, warm water, and olive oil until roughly combined. Add the bread flour and salt, mixing with a fork until shaggy, then use your hands to form a dough. Cover and rest for 30 to 60 minutes.
- Bulk rise: Form the dough into a rough ball and let it rest covered in a warm spot until it has doubled in size; this can take anywhere from 3 to 12 hours depending on your kitchen temperature. You can perform a “stretch and fold” technique once or twice during this time for better structure, though it is optional.
- Shape the loaf: Turn the dough out and shape it into a round ball, creating tight surface tension by pulling the dough towards you against the counter. Divide the dough in two if you prefer smaller loaves.
- Second proof: Place the dough into a Dutch oven lined with parchment paper or dusted with cornmeal. Cover and let it rise for 30 to 60 minutes until slightly puffed. Meanwhile, preheat your oven to 450°F.
- Bake the bread: Score a 2 to 3-inch slash across the top of the dough with a sharp knife or razor. Cover the pot, reduce the oven temperature to 400°F, and bake for 20 minutes. Remove the lid and bake for another 40 minutes until the crust is deep brown.
- Cool and serve: Remove the bread from the pot and let it cool on a wire rack for at least one hour before slicing.
Recipe Tips
- The float test: To check if your starter is ready to bake with, drop a teaspoon of it into a glass of water; if it floats, it’s ready.
- Creating tension: When shaping the round, creating a tight “skin” on the outside helps the bread expand upwards rather than spreading outwards during baking.
- Why the Dutch oven?: The heavy pot traps steam released from the dough, which keeps the crust soft initially, allowing the bread to spring up fully before hardening.
- Patience is key: Cutting into hot sourdough releases steam that is still cooking the inside; if you cut too soon, the texture will be gummy and rubbery.
What To Serve With Sourdough Bread Recipe
This rustic loaf is a versatile staple that elevates any meal.
- Clam chowder or creamy tomato soup
- Avocado toast with poached eggs
- A charcuterie board with soft cheeses
- Shakshuka (eggs poached in tomato sauce)
How To Store Sourdough Bread Recipe
- Room Temperature: Store the loaf cut-side down on a wooden board or in a paper bag for up to 3 days to keep the crust crisp. Plastic bags will soften the crust.
- Freeze: Slice the bread, place parchment paper between slices, and freeze in a sealed bag for up to 3 months. Toast directly from frozen.
Sourdough Bread Recipe Nutrition Facts
- Calories: ~180 kcal (per slice)
- Carbohydrates: 35g
- Protein: 6g
- Fat: 2g
- Fiber: 1g
- Sugar: 0g
Nutrition information is estimated and may vary based on slice size and flour brand.
FAQs
Yes, you can bake it on a pizza stone or baking sheet, but you should place a pan of hot water on the bottom rack of the oven to create steam for the crust.
Sourdough is naturally stickier than yeast bread; wet your hands slightly before handling it to prevent it from sticking to your skin.
For a tangier flavor, let the dough prove for a longer period in the refrigerator (cold ferment) during the bulk rise stage, up to 24 hours.
Sourdough Bread Recipe
Course: Side DishCuisine: EuropeanDifficulty: Easy1
servings30
minutes1
hour180
kcalA classic, rustic sourdough loaf with a crispy crust and chewy interior, baked in a Dutch oven.
Ingredients
150 g active sourdough starter
250 g warm water (300–325 g if you like it wetter—more air holes, less structure)
25 g olive oil
500 g bread flour
10 g fine sea salt
cornmeal or parchment (for the Dutch oven)
Directions
- Mix starter, water, oil, flour, and salt until a dough forms.
- Rest the dough covered until doubled in size (3-12 hours).
- Shape into a tight round ball with surface tension.
- Proof in the Dutch oven for 30-60 minutes while preheating oven to 450°F.
- Score the top and bake covered at 400°F for 20 minutes.
- Uncover and bake for another 40 minutes until deep brown.
- Cool for one hour before slicing.
Notes
- Feed your starter 4 to 12 hours before you plan to bake so it is at peak activity.
- Use a kitchen scale for accuracy as flour density varies greatly by cup.
- If the crust is browning too fast, tent it with foil for the last 15 minutes of baking.
