There is nothing quite like a loaf of freshly baked homemade sourdough bread. With its crisp, golden crust, soft and airy center, and subtle tangy flavor, sourdough is a classic bread that is well worth the wait.
This easy artisan sourdough recipe uses a few simple ingredients: an active sourdough starter, bread flour, whole wheat flour, water, and salt. Most of the preparation time is hands-off while the dough ferments and develops flavor.
A Dutch oven is especially helpful because it traps steam during the beginning of baking, allowing the loaf to rise beautifully while developing a crisp crust.
The key to successful sourdough is learning to read the dough rather than relying only on exact times. Fermentation can happen faster in a warm kitchen and slower in a cool one.
Why You’ll Love This Sourdough Recipe
- Crisp, golden crust
- Soft and airy interior
- Simple ingredients
- No commercial yeast required
- Most of the process is hands-off
- Overnight cold proof develops deeper flavor
- Perfect for toast, sandwiches, and breakfast
Ingredients
- 100g active sourdough starter
- 375g warm water, about 75–80°F (24–27°C)
- 450g bread flour
- 50g whole wheat flour
- 10g fine sea salt
For Dusting
- Rice flour
- All-purpose flour
Equipment
You will also need:
- Digital kitchen scale
- Large mixing bowl
- Bench scraper
- Proofing basket or banneton
- Clean kitchen towel
- Bread lame or sharp razor
- Parchment paper
- Dutch oven with lid
How to Make Homemade Sourdough Bread
Step 1: Make Sure Your Starter Is Active
Before mixing the dough, make sure your sourdough starter is active and strong.
For a fresh levain, combine 20g sourdough starter, 100g warm water, and 100g bread flour in a clean jar. Stir well, cover loosely, and leave it at room temperature.
Let it ferment until it has roughly doubled in size and looks bubbly. The surface should look lively and slightly rounded rather than flat.
The exact time will vary depending on your room temperature and the strength of your starter.
A strong, active starter is one of the most important factors in achieving a light and well-risen loaf.
Step 2: Mix the Flour and Water
Add the bread flour and whole wheat flour to a large mixing bowl.
Pour in the warm water and mix with your hand or a dough whisk until all of the flour is hydrated.
At this stage, the dough will look rough and shaggy. Don’t worry—that is exactly what you want.
Cover the bowl and let the dough rest for 30–60 minutes.
This resting period, often called an autolyse, allows the flour to absorb the water and helps begin gluten development.
Step 3: Add the Starter and Salt
Add 100g of your active sourdough starter to the dough.
Using wet hands, gently pinch and fold the dough until the starter is evenly distributed.
Let the dough rest for about 30 minutes.
Next, add the salt. If the dough feels difficult to mix, dissolve the salt in a small splash of water before adding it.
Pinch, squeeze, and fold the dough gently until the salt is completely incorporated.
The dough will be sticky at this point, but avoid adding large amounts of extra flour.
Step 4: Bulk Fermentation
Cover the bowl and allow the dough to ferment at room temperature for approximately 4–6 hours.
The actual fermentation time depends heavily on your kitchen temperature and starter activity.
During the first 2–3 hours, perform a series of coil folds approximately every 30 minutes.
How to Perform a Coil Fold
- Wet your hands to prevent sticking.
- Slide both hands underneath the center of the dough.
- Gently lift the dough.
- Allow the ends to fold underneath.
- Turn the bowl slightly and repeat.
- Perform the movement about 3–4 times.
After several rounds, the dough should feel smoother and stronger.
Once the dough starts holding its shape well, you don’t need to continue folding it. Let it rest and finish fermenting.
How to Know When Bulk Fermentation Is Finished
Don’t rely entirely on the clock. Look at and feel the dough.
The dough should:
- Increase in volume by roughly 30–50%
- Look smoother and more elastic
- Show bubbles around the sides
- Feel lighter and airier
- Have a gentle jiggle when the bowl is moved
If the dough still looks dense and has barely changed, allow it more time to ferment.
Step 5: Pre-Shape the Dough
Lightly flour your work surface.
Use a bench scraper to gently turn the dough out onto the counter.
Shape it into a loose round without pressing out all the air.
Let the dough rest uncovered for approximately 20–30 minutes.
This short bench rest relaxes the gluten and makes the final shaping easier.
Step 6: Shape the Loaf
Lightly dust the top of the dough with flour and carefully turn it over.
Fold the bottom portion toward the center. Fold both sides inward, then bring the top section toward the center.
Gently roll or fold the dough into a tight round.
Use your bench scraper to create surface tension by gently pulling the dough toward you across the work surface.
The outside should become smooth and taut while the interior remains soft and airy.
Step 7: Transfer to the Banneton
Combine a little rice flour with all-purpose flour and generously dust your proofing basket.
Rice flour is particularly useful because it helps prevent the wet dough from sticking to the basket.
Place the shaped dough into the banneton seam-side up.
Cover it with a clean kitchen towel or reusable proofing cover.
Step 8: Cold Proof Overnight
Place the covered dough in the refrigerator for 12–16 hours.
The overnight cold fermentation allows the loaf to develop more flavor and makes the dough easier to score and handle.
The dough can be baked directly from the refrigerator the next morning.
Step 9: Preheat the Oven and Dutch Oven
Place your Dutch oven, including the lid, inside the oven.
Preheat the oven to 475°F (245°C) for at least 45 minutes.
A thoroughly heated Dutch oven provides the strong initial heat needed for good oven spring and helps create a crisp crust.
Step 10: Score the Dough
Take the cold dough from the refrigerator.
Place a sheet of parchment paper on your work surface and carefully turn the dough onto it.
Using a sharp bread lame or razor, make one confident slash across the top of the loaf.
The score gives the bread a controlled place to expand during baking.
If desired, add a few smaller decorative cuts around the main slash.
Step 11: Bake the Sourdough
Carefully lower the parchment and dough into the hot Dutch oven.
Cover with the lid and bake at 475°F (245°C) for 25 minutes.
Remove the lid and reduce the oven temperature to 450°F (230°C).
Continue baking for another 20–25 minutes, or until the loaf develops a deep golden-brown crust.
For a darker and crunchier crust, bake it for a few additional minutes while watching carefully.
Step 12: Cool Completely Before Slicing
Remove the finished loaf from the Dutch oven and place it on a wire rack.
Allow it to cool for at least 3–4 hours before slicing.
As tempting as it may be to cut into the bread immediately, the crumb continues to set as the loaf cools. Cutting too early can result in a gummy interior.
Once completely cool, slice the bread with a sharp serrated bread knife.
Tips for Perfect Sourdough Bread
Use an Active Starter
Your starter should be bubbly, active, and capable of rising well before you begin. A weak starter can result in slow fermentation and a dense loaf.
Pay Attention to the Dough
Room temperature has a major effect on fermentation. A warm kitchen can speed things up, while a cool environment may require additional time.
Use the appearance and texture of the dough as your guide.
Don’t Add Too Much Flour
Sourdough dough can feel sticky, especially during the early stages. Resist the temptation to add lots of flour.
Instead, wet your hands when handling the dough.
Don’t Rush Fermentation
If the dough hasn’t developed enough volume, bubbles, and elasticity, give it more time.
Proper fermentation is essential for achieving a light, airy crumb.
Heat the Dutch Oven Properly
A fully preheated Dutch oven helps create strong oven spring and encourages the loaf to rise before the crust sets.
Use Rice Flour for the Banneton
Rice flour helps create a dry barrier between the dough and the proofing basket, making it easier to release the loaf without tearing the surface.
Common Sourdough Problems
Why Didn’t My Dough Rise?
The most common causes are an inactive starter or insufficient fermentation time.
Make sure your starter is healthy and bubbly, and give the dough enough time to ferment based on the temperature of your kitchen.
Why Is My Sourdough Loaf Flat?
A flat loaf can result from under-fermentation, over-fermentation, or insufficient shaping tension.
Pay attention to the dough’s volume and structure rather than following the clock alone.
Why Is My Crust Pale?
A pale crust may indicate that the oven or Dutch oven wasn’t hot enough.
Make sure both are thoroughly preheated before baking.
Why Is My Crust Too Thick?
An overly thick crust can happen when the bread is baked for too long or at a temperature that is too high for your particular oven.
Watch the loaf carefully during the uncovered portion of baking.
Why Did My Dough Stick to the Banneton?
The proofing basket may not have been dusted sufficiently.
Try using a mixture of rice flour and all-purpose flour, and make sure the basket is evenly coated before placing the dough inside.
How to Store Sourdough Bread
Once the loaf has completely cooled, store it at room temperature in a bread bag, paper bag, or bread box.
Avoid placing warm sourdough in an airtight plastic bag because trapped moisture can soften the crust.
For longer storage, slice the cooled bread and freeze the slices in a freezer-safe bag.
You can remove individual slices as needed and warm them in a toaster or oven.
What to Serve With Sourdough Bread
Fresh sourdough is delicious in countless ways. Try serving it with:
- Butter and sea salt
- Fried or scrambled eggs
- Avocado
- Cream cheese
- Jam or honey
- Soup
- Grilled cheese
- Sandwich fillings
- Olive oil and fresh herbs
You can also toast leftover slices for breakfast or turn them into homemade croutons.
Frequently Asked Questions
Can I make sourdough without whole wheat flour?
Yes. You can use additional bread flour in place of the whole wheat flour. The whole wheat flour adds flavor and can contribute to fermentation, but the loaf can still be made with bread flour alone.
How do I know when my starter is ready?
An active starter should be bubbly, expanded, and visibly fermented. It should rise noticeably after feeding and have a lively appearance rather than looking flat and inactive.
Can I skip the overnight cold proof?
Yes, but the overnight proof adds convenience and allows the dough to develop additional flavor. If you choose to bake the same day, monitor the dough carefully and allow it to finish proofing before baking.
Why is my sourdough gummy inside?
A gummy crumb can be caused by underbaking, cutting the bread before it has cooled, or fermentation issues.
Make sure the loaf is fully baked and allow it to cool for several hours before slicing.
Do I need a Dutch oven?
A Dutch oven is one of the easiest ways to create the steam needed for excellent sourdough, but other covered baking methods can also be used. The important part is creating a moist environment during the first stage of baking.
Final Thoughts
Making homemade sourdough bread takes patience, but most of the process requires very little hands-on work. Once you learn how your starter and dough behave in your kitchen, the process becomes much more predictable.
For a beautiful artisan loaf, focus on four things: an active starter, proper fermentation, gentle shaping, and a thoroughly heated Dutch oven.
The result is a loaf with a crisp, golden crust and a soft, airy center that’s perfect for everything from simple buttered toast to hearty sandwiches.
