Sourdough Bread Recipe

Ever tried making sourdough bread and ended up with a brick? Don’t worry—this recipe won’t judge.

It’s the kind of bread that makes you look like a professional baker, even if your last loaf could’ve doubled as a doorstop.

With a crispy crust, chewy middle, and that perfect tang, this sourdough is worth the patience. And yes, your starter is finally getting the spotlight it deserves.

What Makes This Sourdough So Great

It’s crusty, chewy, and full of flavor.

The natural fermentation gives it a slight tang that store-bought bread just can’t match.

People will ask if you trained in Paris. You’ll laugh and say, “Nope, just my kitchen.”

Ingredient Notes

• Bread flour: High-protein flour gives the best structure. All-purpose flour works, but the loaf may be denser.

• Sourdough starter: Use an active, bubbly starter. If it sinks in water, feed it and wait.

• Water: Filtered or bottled water is best if your tap water has chlorine.

• Salt: Fine sea salt dissolves evenly. Table salt works in a pinch.

Why You’ll Love This Recipe

• It uses just four ingredients.

• The crust crackles when you tap it—pure satisfaction.

• Leftovers make killer toast.

How To Make Sourdough Bread

Ingredients

• 500g bread flour
• 350g water
• 100g active sourdough starter
• 10g salt

Step-by-Step Instructions

1. Mix flour and water in a bowl. Let sit for 30 minutes (autolyse).
2. Add starter and salt. Knead until smooth.
3. Cover and let rise for 4-6 hours, folding every hour.
4. Shape into a round loaf. Place in a floured proofing basket.
5. Refrigerate overnight (or let rise at room temp for 2 hours).
6. Preheat a Dutch oven at 475°F (245°C) for 30 minutes.
7. Score the dough and bake covered for 20 minutes.
8. Uncover and bake 20 more minutes until deep golden.

Cook and Prep Times

• Preparation Time: 30 minutes
• Cooking Time: 40 minutes
• Additional Time: 12 hours (fermentation)
• Total Time: 13 hours 10 minutes

Nutrition Information

• Servings: 1 loaf (10 slices)
• Calories: 180 per slice
• Fat: 0.5g
• Protein: 6g
• Carbohydrates: 38g

Helpful Tips

• Use a scale for accuracy—baking is science.

• If the dough sticks, wet your hands instead of adding flour.

• Cold fermentation adds more flavor.

Expert Tips for Perfect Results

1. Feed your starter 6-8 hours before baking for peak activity.
2. Score the dough deeply to control expansion.
3. Let the bread cool completely before slicing—it’s still cooking inside.

Serving Suggestions

Slice thick and slather with butter. Or toast it and top with avocado and salt.

Storage and Reheating Tips

Store in a paper bag for 2 days or freeze slices. Reheat in a toaster or oven.

Frequently Asked Questions

1. Can I use whole wheat flour? Yes, but replace only half to keep it light.
2. Why is my bread dense? Your starter might be weak or underproofed.
3. Can I skip the Dutch oven? Use a baking sheet, but spritz water for steam.
4. How do I know it’s done? The internal temp should be 205°F (96°C).

Conclusion

This sourdough bread is crusty, tangy, and worth every minute. No fancy skills needed—just patience and a hungry stomach.

Once you nail it, you’ll never go back to store-bought. Now go forth and bake like a (slightly smug) pro.