Here’s a simple and reliable sourdough bread recipe that works well for beginners and experienced bakers alike:
🌾 Basic Sourdough Bread Recipe
Ingredients
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500g (3 1/3 cups) bread flour (you can mix white and whole wheat if desired)
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375g (1 2/3 cups) water (room temperature)
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100g (about 1/2 cup) active sourdough starter
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10g (2 tsp) salt
🕒 Timeline Overview
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Mix: Morning (Day 1)
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Bulk fermentation & folding: Day 1 (4–6 hours)
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Shape & cold proof: Overnight (Day 1–2)
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Bake: Morning (Day 2)
🥣 Instructions
1. Mix the Dough
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In a large bowl, mix flour and water until just combined.
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Let it rest (autolyse) for 30–45 minutes.
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Add starter and salt, and mix until fully incorporated. Knead gently in the bowl for a few minutes or use a “stretch and fold” method.
2. Bulk Fermentation (4–6 hours)
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Cover and let the dough rise at room temp.
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Every 30–45 minutes for the first 2–3 hours, perform a stretch and fold (pull dough from one side, stretch it, fold it over).
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Dough should rise about 50–75% and be slightly bubbly.
3. Shape the Dough
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Lightly flour your work surface.
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Shape into a tight ball (boule or bâtard shape).
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Place into a proofing basket or bowl lined with a floured towel.
4. Cold Proof (Overnight)
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Cover and refrigerate 8–12 hours (up to 18).
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This improves flavor and makes dough easier to handle.
5. Bake
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Preheat oven to 475°F (245°C) with a Dutch oven inside.
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Turn the dough onto parchment paper. Score the top with a sharp blade.
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Bake in the Dutch oven:
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20 minutes with lid on
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20–25 minutes with lid off (until golden and hollow-sounding)
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🧊 Tips for Success
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Use active, bubbly starter (fed within 4–8 hours of mixing).
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If the dough feels very sticky, wet your hands before handling.
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Let the loaf cool for at least 1 hour before slicing.