Baking sourdough is more than a recipe—it’s a ritual. From the first stretch of dough to the golden, crackly crust, this loaf tells a story of patience and love. With just flour, water, salt, and wild yeast, sourdough transforms simple ingredients into something truly magical: tangy, chewy, crusty bread that’s worth every minute of wait.
This recipe is for home bakers who want artisan results without complicated steps. It’s beginner-friendly, with a forgiving process and that signature sourdough flavor you crave.
⏱ Prep Time 30 minutes (plus resting and fermentation: ~12–18 hrs total) | 🔥 Cook Time 45 minutes | 🍽 Servings 1 loaf (8–10 slices) | 🌱 Difficulty Level Intermediate | 📦 Storage Tips Store wrapped in a kitchen towel at room temp for 2 days or freeze for up to 2 months
Ingredients List
- 500g (about 4 cups) bread flour
- 375g (1½ cups + 1 tbsp) water
- 100g (½ cup) active sourdough starter (fed and bubbly)
- 10g (1¾ tsp) sea salt
Instructions
- Mix: In a large bowl, combine flour and water. Stir until no dry bits remain. Cover and let rest (autolyse) for 1 hour.
- Add starter and salt: Mix in sourdough starter and salt using your hands until fully incorporated.
- Bulk fermentation: Cover and let rise for 4–6 hours at room temp, doing stretch and folds every 30–45 minutes for the first 2–3 hours.
- Shape: Lightly flour your surface. Shape dough into a round or oval, then place into a floured proofing basket or towel-lined bowl.
- Cold proof: Cover and refrigerate overnight (8–12 hours) for flavor and structure.
- Preheat oven: Place Dutch oven inside and preheat to 230°C (450°F).
- Bake: Turn dough onto parchment, score the top, and carefully place in Dutch oven. Bake covered for 20 minutes, then uncover and bake 20–25 minutes more until crust is deep golden brown.
- Cool: Let the bread cool completely on a rack before slicing—yes, really!
💡 Recipe Notes / Tips
- No Dutch oven? Bake on a hot baking stone with a tray of water for steam.
- Want stronger sour flavor? Extend the cold proof up to 18 hours.
- Sticky dough? Wet your hands slightly during folding—don’t add more flour.
🧮 Nutrition Info (approx. per slice, 10 slices)
- Calories: 170
- Carbs: 35g
- Fat: 0g
- Protein: 5g
- Sugar: 0g
❓ FAQs
- Q: What if I don’t have a sourdough starter?
A: You can make your own in 5–7 days—or borrow from a sourdough-loving friend! - Q: Can I skip the cold proof?
A: You can, but it helps deepen flavor and strengthen structure. - Q: Why is my crust too hard?
A: Overbaking or lack of steam can lead to a rock-hard crust. Try adjusting bake time or using a Dutch oven.
Baked your first sourdough masterpiece? Snap that crusty beauty and tag your loaf with #the_food_pedia on Instagram 🍞✨
