ByBrittanie Pyper
This post may contain affiliate links.Read our disclosure policy here.
Jump to Recipe
This Homemade Sourdough Bread recipe is the perfect way to use your sourdough starter and is excellent for beginners. It’s easy to make and consistently delivers a perfectly golden, crusty loaf with a delightfully chewy texture and rich, tangy flavor every time!
Homemade sourdough bread is truly a labor of love, requiring time and patience. With an active sourdough starter at your disposal, you can bake a delicious loaf anytime—ideal for sandwiches, dipping, or bringing to potlucks. It also makes a thoughtful and delightful homemade gift!
Make sure to try our Sourdough Starter recipe that is perfect for beginners!
Why You’ll Love Our Recipe
- Step-by-step instructions that are easy to follow making it perfect for beginners.
- Made with a crisp crust and a soft, airy center for the perfect texture with every bite.
Ingredients Needed
- Active sourdough starter: You want this to be fed and bubbly which means it is ready to be used.
- Warm water: Warm water is important for helping the dough come together
- Bread flour: Can also use all-purpose flour but I prefer bread flour as it offers a better taste and texture.
- Salt: Regular table salt is fine.
What Gives Sourdough Bread its Flavor?
Sourdough is known for its distinctive rich, tangy flavor which is due to the natural fermentation process, which often results in a complex and slightly acidic taste.
Storage Information
Once the sourdough bread has baked, place on a cooling rack and let bread cool completely. Store at room temperature by wrapping the bread in a clean, dry cloth or place it in a paper bag to maintain its texture. Do not refrigerate as it can alter the taste and texture. Can be stored for up to 3 days.
You can also freeze individual slices or the loaves for up to 3 months. Wrap the loaves tightly in plastic wrap then place into a freezer safe baggie. Once ready to use, remove from the freezer and thaw to room temperature.
Helpful Tips
- Don’t try to rush the process, the best sourdough bread recipe comes from time and patience.
- Adjust baking times as needed especially depending on your elevation and oven. Keep an eye on your loaf and its typically ready once it is golden brown.
- If your kitchen is cold, place the dough in the oven with the light on to keep it warm during the first rise.
How to Make Easy Sourdough Bread
Sourdough bread made from scratch really requires 6 main steps:
- Mixing the dough and letting it rise.
- Stretch and Folds (Developing Gluten)
- Bulk Fermentation (First Rise)
- Shaping the Dough
- Second Rise (Proofing the Dough)
- Baking the Sourdough Bread
Again, these steps are easy, they just take some time and patience but trust us, the end result is worth it!
No ratings yet
Easy Homemade Sourdough Bread
Servings 6
prep timePrep Time 10 minutes mins
Cook TimeCook Time 1 hour hr 10 minutes mins
additional timeRest Time 9 hours hrs 30 minutes mins
total timeTotal Time 10 hours hrs 50 minutes mins
Print Pin
This Homemade Sourdough Bread recipe is the perfect way to use your sourdough starter and is excellent for beginners. It’s easy to make and consistently delivers a perfectly golden, crusty loaf with a delightfully chewy texture and rich, tangy flavor every time!
Ingredients
- ½ cup active sourdough starter fed and bubbly
- 1 ½ cups warm water
- 4 cups bread flour
- 2 teaspoons salt
Instructions
Step 1: Mixing the Dough
In a large mixing bowl, combine the sourdough starter and warm water. Stir until dissolved.
Add the bread flour and salt, mixing until a shaggy dough forms. It will look rough, but that’s okay!
Cover the bowl with a clean towel and let the dough rest for 30 minutes. This allows the flour to fully absorb the water.
Step 2: Stretch and Folds (Developing Gluten)
Instead of kneading, we’ll use a stretch and fold method to strengthen the dough.
Grab one side of the dough, stretch it up, then fold it over to the opposite side.
Rotate the bowl and repeat on all four sides.
Cover and let rest for 30 minutes.
Repeat this three more times, every 30 minutes.
Step 3: Bulk Fermentation (First Rise)
Cover the dough and let it rest at room temperature for 6-8 hours (overnight works best).
The dough should double in size, look bubbly, and feel light and airy.
Step 4: Shaping the Dough
Lightly flour a work surface and turn out the dough.
Gently shape it into a ball by folding the edges toward the center.
Flip the dough over and tighten the shape by pulling it towards you on the counter.
Place the dough seam-side up into a floured bowl or proofing basket.
Step 5: Second Rise (Proofing the Dough)
Cover the dough and let it rise at room temperature for 1-2 hours OR place it in the fridge for a slow overnight rise (this enhances the flavor).
When ready, the dough should look puffy and slightly domed, but not over-proofed.
Step 6: Baking the Sourdough Bread
Place a Dutch oven in the oven and preheat to 450°F (230°C) for 30 minutes.
Cut a piece of parchment paper and gently flip your dough onto it.
Score the top with a sharp knife or bread lame (a deep cut helps control how the bread expands).
Carefully place the dough (on parchment paper) into the hot Dutch oven.
Cover with the lid and bake for 25 minutes.
Remove the lid and bake for another 15-20 minutes until golden brown.
Let the bread cool for at least 1 hour before slicing—this helps the crumb set properly.
Nutrition
Serving: 1Calories: 301kcalCarbohydrates: 60gProtein: 10gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.1gSodium: 777mgPotassium: 83mgFiber: 2gSugar: 0.3gVitamin A: 2IUCalcium: 13mgIron: 1mg
Nutrition information is a rough estimate only; actual values will vary based on the exact ingredients used and amount of recipe prepared.
