There’s something incredibly rewarding about baking your own sourdough bread from scratch. With just flour, water, salt, and a little patience, you can create a loaf that’s full of flavour, texture, and rustic charm.
This Classic Sourdough Bread recipe is perfect for home bakers who want to master the basics. It’s chewy on the inside, crusty on the outside, and has that signature tangy flavour thanks to a mature sourdough starter.
❤️ Why You’ll Love This Recipe
- Crispy crust, chewy crumb — bakery-style texture at home
- Only 4 ingredients — no yeast, just starter
- Easy method — no kneading or fancy tools
- Versatile base — add seeds, herbs, or grains
🥣 Ingredients:
Makes: 1 large round loaf (or 2 small)
- 500g (3 ⅓ cups) bread flour
- 375g (1 ½ cups + 2 tbsp) water (75% hydration)
- 100g (½ cup) active sourdough starter (fed and bubbly)
- 10g (1 ¾ tsp) fine sea salt
⏰ Timeline Overview:
- Mix: Morning (Day 1)
- Bulk Fermentation: 4–5 hours
- Cold Proof: Overnight (Day 1 to Day 2)
- Bake: Morning (Day 2)
🍞 Instructions:
Step 1: Mix the Dough
In a large bowl, mix flour and water (reserve 25g water). Let rest (autolyse) for 30–45 minutes.
Add sourdough starter and mix by hand until combined. Rest 30 minutes, then add salt + remaining water. Mix again until a sticky dough forms.
Step 2: Bulk Fermentation & Stretch and Folds
Cover the dough and let it rest in a warm spot (75–78°F/24–26°C). Over the next 4 hours, perform 3–4 stretch-and-fold sets every 30 minutes.
The dough should rise 50% and show bubbles on the surface.
Step 3: Shape the Dough
Lightly flour your surface. Shape the dough into a round or oval, then place it in a well-floured banneton or bowl lined with a floured towel.
Step 4: Cold Proof
Cover and refrigerate overnight (8–12 hours). This slow proof improves flavour and structure.
Step 5: Preheat & Bake
Preheat your oven to 475°F (245°C) with a Dutch oven inside.
Turn dough onto parchment paper, score the top with a lame or sharp knife, and place it into the hot Dutch oven.
Bake:
- Covered: 20 minutes
- Uncovered: 25–30 minutes, until crust is deep golden brown
Cool completely on a wire rack before slicing.
🔥 Pro Tips:
- Use a digital scale. Precision matters in sourdough baking.
- Use a mature, bubbly starter that’s been fed within 4–6 hours before baking.
- Let it cool! Cutting too soon will make the crumb gummy.
🧊 Storage:
Keep wrapped in a tea towel or paper bag for 2–3 days. For longer storage, slice and freeze.
This Classic Sourdough Bread is more than a recipe — it’s a ritual. Once you’ve mastered it, the possibilities are endless: add herbs, seeds, olives, or swap in whole grains. Happy baking!