Step-by-Step Sourdough Bread Recipe
Prep Time: 24-48 Hours
This includes the time to feed your starter, bulk fermentation, cold proofing, and baking.
Feed Your Starter
Begin by feeding your sourdough starter 8–12 hours before you plan to make the dough. It should be bubbly, airy, and active.
Ingredients
- 100g active sourdough starter
- 350g lukewarm water
- 500g bread flour (or blend with whole wheat/rye)
- 10g salt
Instructions
Mix Starter & Water: In a large bowl, dissolve the active starter in lukewarm water.Add Flour & Salt: Gradually add flour, mixing until no dry spots remain. Add salt and stir in. Once it becomes too stiff, begin kneading.
Knead the Dough: On a floured surface, knead for 8–10 minutes until the dough is elastic and smooth.
Bulk Fermentation: Transfer dough to a lightly oiled bowl. Cover and let it rest at room temperature for 3 to 5 hours, or until doubled.
Shape the Dough: Turn out the dough onto a floured surface. Shape into a boule (round) or batard (oval), depending on preference.
Second Rise: Place the dough into a floured proofing basket or lined baking tray. Cover and proof again for 1 to 2 hours—or refrigerate overnight for enhanced flavor.
Preheat the Oven: About 30 minutes before baking, preheat the oven to 450°F (230°C). If using a Dutch oven or baking stone, heat it inside the oven.
Score the Dough: Just before baking, slash the top with a sharp blade to help it expand.
Bake:
If using a Dutch oven: Bake with the lid on for 20 minutes, then uncover and reduce the heat to 400°F (200°C). Bake for another 20–25 minutes.Without a Dutch oven: Bake on a stone or tray for 40–45 minutes, until golden and crusty.
Cool: Remove from oven and let cool on a wire rack for at least 1 hour before slicing.
Pro Tips for Perfect Sourdough
Use filtered or dechlorinated water for best fermentation results.Don’t rush fermentation—it’s what gives sourdough its character.
Practice makes perfect. Each loaf teaches you something new.