There’s something super tasty about making your own homemade sourdough bread. The smell of it baking fills your kitchen, the crust crackles just right, and cutting into that first slice feels so rewarding. Whether you’re new to sourdough or already have a starter bubbling away, this recipe keeps things simple and approachable, so you can enjoy bakery-style bread right at home.

Recipe Details

Prep Time: 30 minutes (plus resting and rising time)
Cook Time: 40 minutes
Total Time: About 12–16 hours (including overnight fermentation)
Servings: 1 loaf (about 8–10 slices)
Calories: ~190 per slice

Why You’ll Love This Sourdough Bread

• It’s naturally leavened, no commercial yeast needed
• You get that beautiful golden crust and soft, airy crumb
• It’s healthier and easier to digest than regular bread
• Perfect for sandwiches, toast, or dipping in soup

Ingredients

• 1 cup (240 g) active sourdough starter
• 1 ½ cups (360 g) warm water
• 4 cups (480 g) bread flour
• 2 tsp salt

Optional: a little olive oil or flour for dusting the bowl and shaping.

Instructions

1. Feed Your Starter:
   Make sure your sourdough starter is active and bubbly. Feed it 4–6 hours before starting, or overnight if you’re baking in the morning.
2. Mix the Dough:
   In a large bowl, combine the starter and warm water. Stir to dissolve, then add the flour and salt. Mix until everything comes together into a rough, sticky dough.
3. Rest and Stretch:
   Cover with a damp towel and let it rest for 30 minutes. Then, perform a set of stretch and folds grab one side of the dough, stretch it up, and fold it over itself. Do this 3–4 times, turning the bowl each time. Repeat this process every 30 minutes for about 2 hours.
4. Bulk Fermentation:
   Cover the bowl again and let the dough rise at room temperature for 8–10 hours, or until doubled in size and bubbly.
5. Shape the Loaf:
   Gently turn the dough out onto a floured surface. Shape it into a round loaf by folding the edges toward the center and flipping it seam-side down. Let it rest for 15 minutes, then transfer to a proofing basket or bowl lined with a floured towel.
6. Final Proof:
   Cover and refrigerate for 8–12 hours (overnight is best).
7. Bake the Bread:
   Preheat your oven to 450°F (230°C) with a Dutch oven inside. Once hot, carefully transfer your dough into the pot, score the top with a sharp knife, and cover.
   Bake for 30 minutes covered, then uncover and bake another 10–15 minutes until golden brown.
8. Cool and Enjoy:
   Let the loaf cool completely before slicing. This helps the texture set and keeps it soft inside.

Tips for Perfect Sourdough

• The temperature of your kitchen affects fermentation time warmer rooms speed it up.
• Use a scale for accuracy; sourdough is sensitive to ratios.
• Don’t rush the process, good sourdough takes time!