Introduction

Sourdough bread may seem intimidating, but it’s surprisingly straightforward with a little patience. This recipe guides you through creating a crusty golden loaf with a soft, chewy center using simple ingredients and an easy overnight method. No fancy equipment needed—just your hands, some time, and a bit of practice.

A round loaf of bread with a thick, golden brown crust dusted with white flour is placed on a wooden board. The crust has deep cracks revealing a lighter, airy texture inside. In the background, there are a few slices of the same bread showing a soft, pale creamy interior with small air holes. The setting is on a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 cups (500g) bread flour or all-purpose flour
1⅔ cups (375g) warm water
1 cup (200g) active sourdough starter
2 teaspoons (10g) salt

Instructions

Step 1: In a large mixing bowl, combine the flour and warm water. Stir until a shaggy dough forms and let it rest for 30 minutes (this is called autolyse).
Step 2: Add the active sourdough starter and salt to the dough. Mix well until fully combined.
Step 3: Cover the bowl with a clean towel or plastic wrap. Every 30 minutes for 2 hours, perform a set of stretch and folds: pull one side of the dough upward and fold it over itself, then turn the bowl and repeat three more times per set.
Step 4: After the last fold, cover the dough again and let it rise at room temperature for 6 to 8 hours, until it doubles in size and looks puffy and bubbly.
Step 5: Gently turn the dough out onto a lightly floured surface. Shape it into a round or oval loaf by folding the edges underneath. Place it seam-side up in a floured proofing basket or towel-lined bowl.
Step 6: Cover and refrigerate the shaped dough overnight for 8 to 12 hours.
Step 7: Preheat your oven to 450°F (232°C) with a Dutch oven inside.
Step 8: Remove the dough from the fridge and turn it out onto parchment paper. Score the top with a sharp knife or razor.
Step 9: Carefully place the dough with the parchment into the hot Dutch oven. Cover and bake for 20 minutes.
Step 10: Remove the lid and bake uncovered for another 25 minutes until the crust is golden and crisp.
Step 11: Take the bread out and let it cool completely on a wire rack before slicing.

Tips & Variations

For a chewier texture, use bread flour; all-purpose flour works fine too.
Perform the “float test” on your starter before baking—it should float in water, indicating it’s active and ready.
Add mix-ins like ½ cup shredded cheddar and jalapeños or 2 tablespoons fresh rosemary and ¼ cup chopped olives after the first rest for extra flavor.
Try substituting part of the flour with whole wheat or rye for a different taste and texture.
Sprinkle sesame seeds, oats, or cornmeal on top before baking for a decorative finish.
To keep crust from becoming too hard, add a pan of water in your oven for steam or wrap the bread in a towel while cooling.

Storage

Store leftover bread in a paper bag or bread box at room temperature for up to 3 days to keep the crust crisp. For longer storage, slice and freeze the bread; toast slices directly from the freezer. Avoid refrigerating bread as it can dry out and stale faster. Reheat by warming in the oven or toaster for best results.

How to Serve

A large round loaf of bread with a golden brown crust is placed on a wooden cutting board. The loaf has a rough, cracked texture with white flour dusted unevenly on top, creating a rustic look. The middle of the loaf has a deep slash where the inner light yellow of the bread is visible, showing the soft, fluffy texture inside. In the background, a few slices of the same bread are stacked, revealing their airy and pale interior. The setting is on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

How do I know if my sourdough starter is ready to bake with?

Your starter is ready when it doubles in size within 4 to 6 hours of feeding and passes the “float test”—a spoonful floats on water. It should smell fresh and slightly tangy, not unpleasant.

Can I bake sourdough bread without a Dutch oven?

Yes, you can bake the bread on a baking stone or sheet, but using a Dutch oven traps steam, which helps develop a crisp crust and soft crumb. If you don’t have one, place a pan of water in the oven to create steam during baking.