Sourdough Bread is a classic artisan loaf known for its chewy texture, crisp crust, and deep tangy flavor. Made with a natural fermented starter instead of commercial yeast, sourdough develops a rich taste and beautiful airy crumb through slow fermentation. Perfect for sandwiches, toast, or serving alongside soups and stews.
Prep Time
- Prep Time: 30 minutes
- Rise Time: 12–18 hours
- Bake Time: 40 minutes
- Total Time: About 14–19 hours
- Servings: 1 large loaf
Equipment
- Large mixing bowl
- Dutch oven or baking stone
- Bench scraper
- Kitchen scale (recommended)
- Clean kitchen towel or proofing basket
- Sharp knife or bread lame
Ingredients
- 500g bread flour
- 350g warm water
- 100g active sourdough starter
- 10g salt
Ingredient Notes
- Bread Flour: Gives the loaf better structure and chewiness.
- Sourdough Starter: Must be active and bubbly before using.
- Warm Water: Helps activate fermentation.
- Salt: Enhances flavor and strengthens the dough.
Instructions
Step 1: Mix the Dough
- In a large bowl, combine water and sourdough starter.
- Add bread flour and mix until a shaggy dough forms.
- Cover and let rest for 30 minutes.
Step 2: Add Salt
- Sprinkle salt over the dough.
- Gently knead or fold until fully incorporated.
Step 3: Stretch and Fold
- Every 30 minutes for 2 hours, stretch and fold the dough by pulling one side up and folding it over itself.
- Repeat this process 4 times.
Step 4: Bulk Fermentation
- Cover the bowl and let the dough rise at room temperature for 6–10 hours until puffy and doubled in size.
Step 5: Shape the Dough
- Transfer dough to a lightly floured surface.
- Shape into a round loaf.
- Place into a floured proofing basket or bowl lined with a towel.
Step 6: Final Proof
- Cover and refrigerate overnight or for at least 4 hours.
Step 7: Bake
- Preheat oven to 450°F (230°C) with a Dutch oven inside.
- Carefully place dough into the hot Dutch oven.
- Score the top with a sharp blade.
- Cover and bake for 20 minutes.
- Remove lid and bake another 20 minutes until deep golden brown.
Step 8: Cool
- Let bread cool completely before slicing.
Nutrition Facts (Per Slice Approx.)
- Calories: 140
- Carbohydrates: 28g
- Protein: 5g
- Fat: 1g
- Fiber: 1g
- Sodium: 190mg
Tips
- Use a kitchen scale for the most accurate results.
- Do not rush fermentation — slow rising develops better flavor.
- Let the bread cool fully before slicing to avoid a gummy texture.
- Keep the starter healthy by feeding it regularly.
Variations
- Whole Wheat Sourdough: Replace part of the bread flour with whole wheat flour.
- Seeded Loaf: Add sunflower, sesame, or flax seeds.
- Garlic Herb Sourdough: Mix in roasted garlic and herbs.
- Cheese Sourdough: Add shredded cheddar or Parmesan cheese.