Here’s a classic sourdough loaf recipe with clear steps, perfect for both beginners and seasoned bakers:
Simple Sourdough Bread Recipe
Total time: ~24 hours (mostly resting/proofing)
Yield: 1 large loaf or 2 small loaves
🧾 Ingredients
| Ingredient | Amount |
|---|---|
| Active sourdough starter | 100g (about ½ cup) |
| Water (room temp) | 375g (1 ½ cups + 1 tbsp) |
| Bread flour | 500g (about 4 cups) |
| Salt | 10g (1¾ tsp) |
🛠️ Tools You’ll Need
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Mixing bowl
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Dutch oven (preferred) or baking sheet
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Bench scraper or spatula
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Kitchen scale (recommended)
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Banneton basket or bowl lined with towel (for final proof)
🔁 Timeline Overview
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Mix: 30 min
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Bulk fermentation with stretch & folds: 4–6 hrs
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Shape & proof: 1–2 hrs (room temp) or overnight in fridge
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Bake: 45–50 min
🥣 Instructions
1. Mix the Dough
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In a large bowl, combine:
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100g active sourdough starter
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375g water
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Stir to dissolve the starter.
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Add 500g bread flour and mix until no dry spots remain.
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Let rest for 30–45 minutes (autolyse).
2. Add Salt
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Sprinkle in 10g salt.
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Gently knead or fold into dough until incorporated.
3. Bulk Fermentation (4–6 hrs)
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Let dough rest in a warm spot (21–25°C / 70–77°F).
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Perform 3–4 sets of stretch & folds over the first 2 hours:
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Every 30 minutes, grab one side of the dough, stretch it up, and fold over.
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Rotate bowl and repeat 3 more times.
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Let dough rest, covered, until it increases by ~50%.
4. Shape the Dough
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Lightly flour your surface.
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Turn dough out, shape into a tight round or oval.
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Let it rest 20 minutes.
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Final shape, then place seam-side up in a floured banneton or bowl.
5. Final Proof
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Option 1: Cold proof (preferred): Cover and refrigerate 8–12 hours.
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Option 2: Room temp proof: 1–2 hours until dough feels airy but not over-proofed.
6. Bake the Bread
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Preheat oven to 500°F (260°C) with Dutch oven inside.
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Flip dough onto parchment.
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Score top with a sharp knife or lame.
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Place in Dutch oven, cover, reduce temp to 450°F (230°C).
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Bake 20 minutes covered, then 25–30 minutes uncovered.
🧊 Cooling
Let the loaf cool at least 1 hour before slicing – this helps finish the interior baking and improves texture.
🍞 Optional Add-ins
You can fold in ingredients like:
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Seeds (sesame, flax)
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Dried fruits (cranberries, raisins)
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Nuts or herbs