There’s nothing quite like the smell of freshly baked sourdough bread filling the kitchen. This homemade sourdough recipe makes two beautiful loaves with a soft, airy crumb and a crisp, golden crust.
The dough uses an active sourdough starter and about 75% hydration, which gives the bread plenty of moisture and a light texture. A small amount of olive oil and egg adds extra tenderness, making these loaves especially soft and easy to enjoy for breakfast, sandwiches, or toast.
If you prefer a more traditional, firmer sourdough loaf, you can simply leave out the egg and olive oil and add a little extra water.
Why You’ll Love This Sourdough Bread
- Makes 2 homemade loaves
- Soft, airy crumb with a crisp crust
- Uses an active sourdough starter
- No commercial yeast required
- Great for sandwiches, toast, and breakfast
- Covered-pan baking helps create steam without a traditional Dutch oven
- Can be made softer or more rustic depending on your preference
Ingredients
- 300g active sourdough starter
- 530g water
- 20g olive oil
- 1 large egg
- 820g bread flour or all-purpose flour
- 22g salt
- 10g extra warm water, for adding the salt
The original recipe notes that the egg and olive oil can be omitted for a firmer loaf; when doing so, increase the main water amount by about 30g.
How to Make Sourdough Bread
1. Mix the Dough
Add the active sourdough starter and water to a large mixing bowl. Stir until the starter is mostly dissolved.
Add the flour and mix until there are no dry patches remaining. The dough will look rough and sticky at this point, which is normal.
Cover the bowl and let the dough rest for about 30 minutes. This resting period allows the flour to absorb the water and makes the dough easier to work with.
2. Add the Egg and Olive Oil
After the first rest, add the egg and olive oil to the dough.
Using your hands, gently fold and squeeze the dough until the ingredients are evenly incorporated. Because this is a high-hydration dough, it may feel quite sticky.
Don’t worry about making it perfectly smooth yet. The dough will strengthen as you continue with the resting and folding process.
3. Add the Salt
Let the dough rest for another 30 minutes.
Sprinkle the 22g of salt over the dough, then pour the extra 10g of warm water over the salt.
Gently press and fold the dough to distribute the salt throughout. Once mixed, allow the dough to rest for another 30 minutes before beginning the stretch-and-folds.
4. Stretch and Fold
With slightly wet hands, grab one side of the dough, stretch it upward, and fold it toward the center.
Turn the bowl and repeat this process on all four sides.
Continue with a set of stretch-and-folds approximately every 30 minutes during the first few hours.
As the dough develops strength, it should become smoother, more elastic, and easier to handle. If the dough already feels strong and holds its shape well, you can reduce the number of folds.
5. Bulk Fermentation
Once the stretch-and-fold process is complete, cover the bowl and allow the dough to continue fermenting.
The fermentation time will depend on your starter, flour, and room temperature, so use the dough itself as your guide rather than relying only on the clock.
Look for these signs:
- The dough looks puffy and airy
- The surface becomes smoother
- It jiggles slightly when the bowl is moved
- The dough has noticeably increased in volume
- Small bubbles are visible throughout
Avoid letting the dough ferment too far, as over-fermented dough can become difficult to shape.
6. Divide the Dough
Lightly flour your work surface and carefully turn out the fermented dough.
Divide it into 2 equal portions.
Handle the dough gently and avoid pressing out all of the air. Shape each portion into a loose round and let them rest for approximately 15–20 minutes.
7. Shape the Loaves
Take one portion of dough and gently stretch it into a rough rectangle.
Fold the sides toward the center, then roll the dough into a loaf shape. Pinch the seam closed.
Repeat with the second portion of dough and place both shaped loaves into prepared loaf pans.
8. Final Proof
Cover the loaf pans and allow the dough to rise again.
The final proof can take around 1–3 hours, depending on the room temperature and the strength of your starter.
The loaves should look noticeably puffy. When gently pressed with a fingertip, the dough should slowly spring back.
9. Create a Mini Dutch Oven
One of the helpful tricks in this recipe is using another pan over the loaf pans during the beginning of baking.
This creates a small enclosed baking environment that traps steam around the dough. The steam keeps the crust flexible while the bread expands, helping the loaves rise and develop a beautiful crust.
10. Bake
Preheat your oven to 450°F (230°C).
Place the covered loaf pans in the hot oven and bake for 25 minutes.
After 25 minutes, carefully remove the top pan.
Reduce the oven temperature to 400°F (200°C) and continue baking for another 20 minutes.
The finished loaves should be deeply golden and sound hollow when tapped.
If using an instant-read thermometer, the center should generally reach around 200–210°F (93–99°C) when fully baked.
11. Cool Before Slicing
Remove the loaves from their pans and transfer them to a wire rack.
Let the bread cool completely before slicing.
Although it can be tempting to cut into a warm loaf right away, cooling gives the crumb time to finish setting. Slicing too early can make the inside seem gummy.
Tips for Successful Sourdough
Use an Active Starter
Your sourdough starter should be bubbly and active enough to rise the dough properly.
Don’t Add Too Much Extra Flour
Because this is a 75% hydration dough, it will naturally feel sticky. Adding too much flour can make the finished bread heavier.
Keep Your Hands Wet
Slightly wet hands make high-hydration dough much easier to handle during stretch-and-folds.
Watch the Dough, Not Just the Clock
Fermentation speed changes with room temperature. A warm kitchen will generally move the process along faster, while a cooler kitchen will slow it down.
Give the Dough Time to Rest
The resting periods between mixing, adding salt, and folding help the dough develop strength naturally.
Create Steam During Baking
Covering the loaf pans during the first stage of baking creates a steamy environment that helps the bread expand and develop its crust.
How to Store Sourdough Bread
Once completely cooled, store the bread in a bread bag or airtight container at room temperature for up to 3 days.
For longer storage, slice the loaves and place them in a freezer-safe bag. Individual slices can be removed as needed and toasted straight from frozen.
Serving Ideas
Fresh sourdough is incredibly versatile. Enjoy it with butter, turn it into sandwiches, or toast it for breakfast.
Try serving it with:
- Avocado and eggs
- Cream cheese and fruit
- Turkey and cheese
- Peanut butter and banana
- Soup or chili
- Garlic butter
- Olive oil and herbs
Soft vs. Traditional Sourdough
For the softer version, keep the egg and olive oil in the recipe. They help create a tender texture.
For a firmer, more traditional-style loaf, omit both the egg and olive oil and increase the main water amount by approximately 30g.
Recipe Card
Recipe: Homemade Sourdough Bread
Yield: 2 loaves
Hydration: About 75%
Final Proof: 1–3 hours
Bake: 450°F (230°C) for 25 minutes, then 400°F (200°C) for 20 minutes
Ingredients
300g active sourdough starter, 530g water, 20g olive oil, 1 large egg, 820g bread or all-purpose flour, 22g salt, and 10g warm water.
Method
Mix starter, water, and flour. Rest for 30 minutes. Add egg and olive oil, then rest again. Add salt with the extra warm water and rest. Perform stretch-and-folds every 30 minutes during the first few hours. Allow the dough to bulk ferment until puffy and bubbly. Divide into two pieces, shape, and place into loaf pans. Proof for 1–3 hours, then bake covered before removing the cover and finishing the bake uncovered. Cool completely before slicing.
Final Thoughts
This homemade sourdough recipe is a great way to make two soft, flavorful loaves with a golden crust. The combination of high hydration, an active starter, gentle dough handling, and covered-pan baking creates a beautifully textured loaf.
Whether you enjoy it fresh with butter, use it for sandwiches, or toast it for breakfast, this sourdough bread is a versatile recipe worth keeping in your baking rotation.
