Sourdough Bread Recipe
This sourdough bread recipe makes a rustic artisan loaf with a golden crust and soft, chewy interior. Perfect for beginners, it uses just four simple ingredients and a natural starter for amazing flavor.
Ingredients
- 1 cup 200g active sourdough starter
- 4 cups 500g bread flour
- 1 ½ cups 360ml water, room temperature
- 2 tsp 10g salt
Instructions
- Feed your starter the night before baking until bubbly and active.
- In a large bowl, mix flour, water, and starter. Let rest 30 minutes (autolyse).
- Add salt and mix until incorporated.
- Perform stretch and folds every 30 minutes for 2–3 hours.
- Cover and let the dough rise until doubled (bulk fermentation).
- Shape into a round loaf and place in a floured proofing basket.
- Refrigerate overnight for slow fermentation.
- Preheat oven to 475°F (245°C) with Dutch oven inside.
- Score dough, transfer to Dutch oven, cover, and bake 20 minutes.
- Remove lid and bake another 20–25 minutes until golden brown.
- Cool on a wire rack at least 1 hour before slicing.
Notes
For a lighter crust, reduce baking time slightly.
For extra tang, extend the cold fermentation up to 48 hours.
Always allow bread to cool before slicing to avoid gummy texture.