This Sourdough Bread Recipe makes the most incredible loaf of bread with a crunchy crust, airy crumb, an impressive oven rise and ‘ear’ using the right scoring technique. Discovering the art of baking sourdough bread has been such a gift for our family and I hope this video tutorial inspires you to dive in as well.
After making hundreds of loaves, I am confident this staple recipe has all the tips and techniques you’ll need to succeed whether it’s your first time or if you’re looking to refine your bread baking skills.
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Easy Sourdough Bread Recipe
Crusty sourdough bread is so beautiful, versatile, and crowd-pleasing. We love toasting a slice for breakfast with Honey Butter or Peach Preserves. It’s excellent for a BLT Sandwich for lunch, and paired with Soup Recipes. You can even cut it up for Homemade Croutons. With all these delicious possibilities, you can see why sourdough bread recipes have become so popular recently.
If you don’t already have a sourdough starter, you’ll be happy to know it only requires 2 ingredients to make one from scratch. See our tutorial on How to Make a Sourdough Starter.
Sourdough Bread Video
Watch Natasha make this easy sourdough bread recipe in just a few steps. Be sure to note the shaping and scoring techniques so your bread will look just as beautiful each time!
Why This Sourdough Bread Recipe Works
I love baking sourdough bread because it’s as fun as it is tasty. Here’s why we know you’ll love it as much as we do!
- Beginner-friendly – If you’re new to sourdough baking, or just looking for a great, basic sourdough bread recipe, this is it!
- Easy to double – this recipe makes 1 loaf of bread, but it’s easy to double which is what I do weekly (the bread freezes so well!)
- Flexible timing – The final fermentation step before baking includes a long rest in the fridge (also called cold proofing). This final step gives you a 8 to 48 hour window to bake, making it easy to bake on your schedule.
Ingredients
It’s amazing how simple the ingredient list is for this sourdough bread recipe since it has so much flavor and a nice chewy crumb.
- Flour – we prefer organic flour, but regular will work as well. Bread flour has a higher percentage of protein than all-purpose flour, giving the bread a chewy texture, but either flour will work. Lately, my favorite is to order King Arthur Organic Bread Flour, but have also had great results with Central Milling Company Artisan Bakers Craft flour and Bob’s Red Mill Artisan Bread Flour with great results.
- Rye, whole wheat, or whole grain flour (optional)– these give the bread more flavor. You can substitute this portion with bread flour.
- Fine Sea Salt – this ingredient is so important! It aids in fermentation, gives flavor and color, and gives a good oven spring (rise in the oven).
- Water – filtered, bottled or dechlorinated water is best and should be room temperature or lukewarm (85˚F). You may need to experiment with water quantities. This recipe was made in an Idaho kitchen which is in a dry climate. If you live in a high-humidity area, use less water.
- Active Sourdough Starter – this is a starter that has been fed within the last 6-12 hours, has more than doubled in size, and is bubbly. See my post on How to Make Sourdough Starter if you don’t already have a starter and How to Feed Sourdough Starter once it’s established.
- Rice Flour (optional) – for dusting the bread basket, or use bread flour.
How to Make Sourdough Bread
Timing Tip: The process of making sourdough is mostly hands-off rising time. To help you gauge – if you start with step 1 in the morning, say 10am, you should be ready to mix the dough by 2pm and in the fridge by 6-7pm for overnight cold fermentation.
Step 1: Feed your starter
For a single loaf, mix 50g of starter with 50g of bread flour and 50g of lukewarm water (up to 85 degrees) in a 3/4 qt jar or larger. Scrape the sides of the jar, loosely cover, and mark the height on the outside of the jar with a rubber band or dry-erase marker. Let sit at room temperature for 4-6 hours or until it has more than doubled in volume.
Step 2: Make the dough
In a large bowl, whisk the flours and salt until mixed. Add the water and active starter and stir using a wooden spoon then use your hands until thoroughly mixed. It will be a wet and sticky dough. Scrape down the sides of the bowl and cover with a clean kitchen towel.
Pro Tip:
A kitchen scale makes the process so much faster, more precise (measuring in grams), and less messy – no need to clean any measuring cups. You’ll love sourdough baking more if you have a digital kitchen scale.
Step 3: Bulk Fermentation Stage
Rest the dough for a total of 4 hours, performing a stretch and fold routine after every hour. Stretch and fold: Wet your hands so the dough doesn’t stick. Stretch or pull up gently on one side of the dough without tearing it. Then fold it over itself, turn the bowl a quarter turn and repeat the stretch on the other 3 sides until all 4 sides are stretched. Cover and repeat each hour for 4 total stretches. It will be tougher to stretch towards the end as the dough develops.
Step 4: Shape the Loaf
After the 4th stretch and fold, lightly flour your work surface to shape the dough. Flour your hands, turn the dough out onto the surface, and gently stretch and shape the sourdough bread for your cooking pot.
- Shape a Round Loaf: stretch the dough from the top down onto the center. Turn a quarter turn and repeat until all the sides are folded in.
- Shape an Oval Loaf: Fold the sides of the dough alternating left and right from top to bottom. Then tightly roll the dough from the top to the bottom.
Step 5: Bench Rest
Let the dough rest for 20 minutes. First, turn the dough seam-side down. Then cover with a towel. After 20 minutes, if it seems to have loosened up too much, gently re-shape it using the same process as above.
Step 6: Tighten the Loaf
Flour your hands and cup the outsides of the dough. Then tuck the sides of the dough underneath. Slide the dough down the counter in a circular motion about 6 inches, using its slight stickiness to tighten the ball/oval. Don’t over-flour your surface and try not to tear the dough.
Pro Tip:
A banneton is a bread basket made to hold dough as it ferments. It should be shaped to match your pot (oval for oval baking dish, round for round baking dish). Before your first use, season the basket or liner by lightly spraying it with water, dust generously with flour (preferaby rice flour for a nicer crust and less sticking), let it fully dry then scrape out any excess with a spatula. Always let it fully dry after use and scrape out excess flour before storage.
Step 7: Cold Fermentation/Proofing
Flour the banneton proofing basket, or tea-towel-lined bowl generously. Place the dough inside seam-side up and cover with a towel. Refrigerate overnight or for at least 8 hours. It can stay refrigerated for up to 48 hours until you’re ready to bake the sourdough bread. It will rise slightly but won’t double.
Step 8: Preheat Oven & Pot
Preheat the oven to 500 degrees and set the pot inside to preheat at the same time. This may take 30 minutes or up to 60 minutes for some ovens. If using a combo cooker with low sides, cut a piece of parchment to cover the bottom. I recently discovered that using a bread sling prevents too much browning on the bottom and it’s easier to transfer in and out of the pot. If using a Dutch Oven with higher sides, lay a piece of parchment (or bread sling) on the counter. Put the Dutch oven/combo cooker into your oven to heat (without the parchment) at least 30 minutes before baking. Optional: Set a pizza stone on the bottom rack, if using (a pizza stone helps to keep the bottom of the bread from getting too dark).
Step 9: Score the Sourdough Bread
Remove the dough from the fridge. If using a combo cooker, place the parchment circle into the hot pan, and turn out the dough into the hot pot seam-side-down. If using a Dutch oven, turn the dough out on the parchment paper. Using the bread lame (A curved lame works best to get the distinctive ear) or a serrated knife, make a crescent shape cut from the base of one side of the dough to the base of the dough. Keep the blade at a 45-degree angle to the dough and cut 1/3 to 1/2″ deep (it’s ok to go over it a second time, just be confident).
Step 10: Bake the Bread
If using a Dutch oven, lift the parchment paper to place the dough (on the parchment) into the Dutch oven. Using hot mitts, cover the Dutch oven/combo cooker with the hot lid and place it into the oven. Reduce the heat to 450 degrees and bake for 20 minutes to allow the trapped steam to cook the crust of the bread. Then, remove the lid and bake uncovered for 20-25 minutes or until golden brown. Transfer the finished sourdough bread to a cooling rack and cool completely before cutting.
What is the Best Cooking Pot for Sourdough?
You can use a variety of pots. Either a 5 1/2 qt cast iron Dutch Oven or cast iron combo cooker with lid are great options. My combo cooker is my favorite because the lower sides make it easier to score in the pot, but you can score the bread on the counter and transfer the dough ball into a dutch oven using parchment paper
Pro Tip:
Dust the banneton with rice flour for a prettier, crispier crust. My cousin Enna introduced me to this idea, and while it’s not necessary, it makes for a beautiful loaf. The extra flour just brushes away after it’s baked. See the bread flour on the left and the rice flour on the right in the photos, below.
How to Get the Best Oven Spring
Oven spring is the rise the dough gets when it’s in the oven, mostly occurring in the first 10 minutes. Here’s how this sourdough bread recipe creates the best rise:
- Covering the pot – A Dutch oven or combo cooker helps trap the steam to create a good rise.
- Bulk Fermentation and cold fermentation help to prevent over-proofing (exhausting the yeast), so the yeast has plenty of life left for a burst of activity as the oven heats the dough.
- Tightening the dough is a critical step in getting the best oven spring. You want the outside of your dough to be taught to trap the air bubbles but not to tear it.
- Scoring the bread is also important to help it open up and rise properly
- Salt helps the yeast slowly ferment, creating a better crumb with more big and small bubbles and better oven-rise
Do I need to “Slap and Fold?”
Some sourdough bread-makers will slap the dough against the counter and then fold it onto itself right after the dough comes together. This is called the ‘slap and fold’ and is supposed to tighten up the dough. I used to do it but found it to be unnecessary. It just makes you counter messy and the ‘stretch and fold’ during the bulk fermentation tightens up the dough without this extra step.
Can I Bake Right Away?
You can skip the slow fermentation in the refrigerator but your bread won’t have as much sourdough flavor. If you prefer to bake right away, you can cover and let it proof at room temperature for 1 to 2 1/2, depending on the room temperature, or until it is puffed but not doubled in size then score and bake as directed.
How to Serve Sourdough Bread
Sourdough bread is so versatile! Use it in place of sliced bread for sandwiches, or as a crusty bread with soups. Here are some of our favorite dishes to serve with sourdough bread.
- Grilled Cheese Sandwich
- Beef Stew
- Tomato Soup
- Salami Cream Cheese Sandwich
- Chicken Melts
- Reuben Sandwich
Make-Ahead
Sourdough bread keeps well on the counter for up to a week wrapped in a bread bag, beeswax wrap, zip-top bag, or plastic wrap.
- To Refrigerate: This is not necessary, but if you do, be sure to wrap it in an airtight container so it won’t dry out
- Freezing: Wrap the boule (sourdough bread round) in foil. Then place in a freezer zip-top bag and freeze for up to 3 months.
- To Reheat: Thaw on the counter
- Leftover Sourdough? You can use dry or stale sourdough bread to make the best Sourdough Croutons!
Our sourdough bread recipe is as easy as it is fun! You’ll love how this crusty, chewy bread looks like a work of art and tastes like one too. Share your creations with us in the comments and on social media. We’d love to hear how your baking went and see photos of your finished loaves.
If you need another sourdough project to get excited about, try our Sourdough Cinnamon Rolls or Sourdough Pizza Dough next!
More Homemade Bread Baking Recipes
Once you try baking this sourdough bread, you’ll be hooked on homemade bread! Try these delicious recipes.
- Chocolate Chip Banana Bread
- Crusty French Bread Recipe
- Wreath Bread Recipe
- Brioche Bread
- Irish Soda Bread
- Zucchini Bread
Sourdough Bread Recipe
Ingredients
- 400 g bread flour, or all-purpose flour, plus more to dust
- 55 g rye flour*, or whole wheat or bread flour
- 10 g fine sea salt
- 345 g filtered water, or dechlorinated water or spring water, luke-warm up to 85˚F.*
- 100 g active sourdough starter
- Rice flour, optional for dusting the bread basket
Instructions
- Feed your sourdough starter 1 or 2 times before making your sourdough bread, depending on how healthy it is. For a single loaf, (using a kitchen scale to measure) mix 50g of starter with 50g of bread flour and 50g of lukewarm water. Cover with a loose fitting lid and let it rise at room temperature until more than doubled in size, about 4-6 hours.*
- Make the Dough: In a large mixing bowl, whisk together bread flour, rye, and salt. Add water and sourdough starter and stir together with a wooden spoon then use your hand to thoroughly mix together, pinch the dough as you mix to make sure it's very well combined. It will be a very sticky dough. Scrape down the bowl, cover with a clean kitchen towel, and let the dough rest at room temperature for 4 hours in a warm spot (bulk fermentation).
- Bulk Fermentation Stage: After every hour, do a round of “stretch and fold” – with wet hands to prevent sticking, gently lift up on one side of the dough and stretch it upwards (avoid tearing the dough), and then fold it over onto itself. Rotate the bowl a quarter turn and continue to stretch and fold about 3 more times or until the dough resists pulling. Keep the bowl covered with a towel between your stretch and fold rounds. After 4 hours, you’ll stretch and fold the dough for the fourth and final time to tighten it up.
- Shape the Loaf: Turn the dough out onto a lightly floured surface (cut it in half if you’ve doubled the dough for 2 loaves). With floured hands, gently stretch out the dough then shape the dough to match the shape of your banneton (bread basket) and pot.(*see notes below)
- Bench Rest: Turn the dough seam-side down, cover it with a towel, and let it ‘bench rest’ for 20 minutes.
- Tighten the Dough: If it loosens up too much during the bench rest and loses shape, gently re-shape it again to tighten the loaf. With floured hands, cup your hands around the sides of the dough and tuck the sides underneath. Pull the dough down the counter towards you in a circular motion to tighten up the shape.
- Cold Fermentation: Transfer the dough seam-side up into your floured banneton.* Cover with a tea towel and refrigerate for at least 8 hours or up to 48 hours.
- Preheat the Oven: At least 30 minutes before baking, set the Dutch oven or combo cooker into your oven (set your pizza stone on the bottom rack if using*) and preheat the oven to 500 ̊F.
- Score your Bread: Turn the bread out into a parchment lined combo cooker or onto a sheet of parchment paper or bread sling if using a Dutch Oven. Using the bread lame, score the bread starting at the base on one side, (keeping at a 45-degree angle and making a 1/3 to 1/2" deep crescent shape) cut around the top of the bread, from one side to the other. If using a Dutch Oven use the parchment to transfer your dough into the pot.
- Bake: Using oven mitts, cover with the hot lid and put it into the oven. Immediately reduce heat to 450 ̊F, and bake for 20 minutes covered. Remove the lid and bake another 20-25 minutes uncovered or until it reaches your desired color.
Notes
Filed Under
Which banneton should I buy?
Hi, the banneton you listed first was out of stock. Here is the banneton that I purchased – I actually have 4 of these.
Natasha, I don’t have a banneton at home. I have a Pyrex glass bowl that is 8.5 inches and a ceramic and a glass pie dish that is 9-9.5 inches. Which one should I use? If I choose to use the Pyrex glass bowl, do I need to line it with a clean tea towel and have it hang over the edges. But if I decide to use the shower cap that is made out of cloth, do I stretch it to fit the bowl? Depending which one I decide to use, should I flour the tea towel or the shower cap and cover with a tea towel and refrigerate 8 hours before I can bake the bread?
Hi Anson, I haven’t tried proofing in a glass dish – they aren’t ideal because they aren’t very breathable. You might google search to see if someone has tried and can offer advice, or maybe someone in the audience has some suggestions on this?
I accidentally cold-proofed my bread overnight in a glass bowl (completely forgetting the “shape the loaf”stage). Surprisingly, it didn’t turn out bad. The only difference was the appearance of the exterior after baking…it wasn’t as pretty as when I follow your instructions, Natasha.
Hi Natasha, I have a question that I want to clarify with you. After my bread dough is ready, do I cover with a clean kitchen towel, and let the dough rest at room temperature for 4 hours in a warm spot (my oven with the light on) then do the “stretch and fold”? Or, do I cover with a clean kitchen towel, and let the dough rest at room temperature for an hour in my oven with the light on? After every hour, do I do 1 “stretch and fold” and continue doing this every hour? In total 4 “stretch and folds” in total? In your sourdough bread video, you mentioned you can fit three or four “stretch and folds”.
Hi Anson. The stretch and folds are to be done during the 4 hour bulk fermentation stage. So you’ll do them once every hour for 4 hours.
I love your recipe. How can i incorporate amaranths flour for my project of an iron rich sour dough bread? won’t it affect the rising?
Hello! I have not personally tried that to advise.
After I remove the dough from refrigerator how long do I let warm up before I put it in the oven? No instructions for that.
Hello! You can leave it at room temperature for about 30 to 60 minutes. But we bake it right out of the refrigerator.
Hi Natasha, I made this recipe and my husband says the bread texture feels wet instead of dry but the taste is good. I live in a very humid country and also sourdough is not common here so I really don’t know what to expect in the texture. Can you advise? Should I adjust the water? Thank you very much.
Hi there! It could be your climate. You can adjust the hydration level (use a little less water if your dough is too sticky). Also- be sure to bake it until it reaches 205-210 degrees internally. You can use a food thermometer to check. And for best results, wait until it’s fully cooled before cutting into it. I hope that’s helps for your next attempt.
This has become my go to recipe, thank you! Question: my roommate and I never finish a loaf, to make smaller amounts is it better to halve the recipe, or just make two smaller loaves from the original recipe? At what point do I split it into two loaves and how does that affect baking time? Thanks!!!!
Hi Sandra! You can freeze leftover bread, or you can make two loaves too. Divide it evenly (by weight preferably) and I would start checking for doneness after 20-25 mins in the Dutch oven. The best way to tell is with a food thermometer. Internal temperature should hit 205–210°F.
How would I made a cinnamon/raisan swirl with this recipe? Thank you!!! I’ve been using this recipe for sourdough and it’s perfect every time. Just looking to mix it up now!
Hi Jessica! That sounds amazing. I haven’t tested that version, or any add-ins but several of my viewers have used add in’s with this recipe (such as nuts, cheese, raisins, etc.) and had good results. I would add them during the bulk fermentation part.
Love your recipe! Have been making loaves with your recipe for months now for family and friends and everyone loves them. Do you by any chance have a jalapeño chedder recipe? Or would you be able to tell me if adding jalapeños and chedder would change the recipe? Thank you! Appreciate it!
Hi Lexi! I’m so glad you love it! I do not have a recipe doe that, but if you’re adding mix in’s, it’s best to add them during the bulk fermentation stage.
Thank you! Would you happen to know if bake time will need to be adjusted?
I would check with a thermometer for doneness at the suggested time it should be 205–210°F in the center. If it’s undone or pale, I would add 5-10mins. If you’re adding cheese on top, it may brown or burn so you can add foil to help protect the crust. Some mix in’s (specifically moist ones) can increase the baking time.
Can u make your sour dough recipe gluten free?
What flours can I use.
Hi Irene! I haven’t tested GF flour. It should work but I don’t know if any modifications needs to be made. I would reference a GF starter recipe to see how it compares to this process.
How can I avoid the crust of the bread from being so thick and hard to chew.
Hi Irene! You can wrap it in a towel for the first few hours to trap steam. Once it’s cooled, you can store it in a plastic bag or airtight container.
Hi Natasha.
My friend said my sourdough bread was good however it’s not “sourdoughy” /soury “enough .
I followed all your steps up to the tee..
Wondering if I did something wrong.
Thanks!
Maria
Hi Maria! To get more sourdough flavor, you can let the dough rest in the bread basket in the refrigerator for 2 days – it will develop more flavor with a longer cold fermentation.
Also, one more question I had I was all ready to make my bread and added the starter and only had 80 g instead of 100 will that affect the outcome?
Hi Lucy! Yes, it can. The dough could be drier due to less hydration, and the bulk fermentation and proofing can take longer.
I’ve made this bread over and over and over again and it always turns out perfect. I make mini loaves too small mini loaves out of the one recipe. My question is I’d like to add some cheddar cheese and sun-dried tomatoes. When would I add them in?
I’m so glad you love it! Yes, add ins are best to incorporate during the bulk fermentation stage.
Your recipe and instructions are terrific! I just made my first starter and loaf of bread and it turned out perfect. Thanks so much for putting together such a detailed and easy to follow recipe.
Thank you for that wonderful compliment, I’m so glad you loved this recipe!
Hi there! I just love your recipes and am so excited for this sour dough journey. Can this recipe be used as a “loaf” too? Baked in a loaf pan?
Hello Nancy! You should be able to adapt the recipe using a loaf pan. You can bake the loaf for 20 minutes, then reduce the oven temperature to 400°F (204°C) and bake for an additional 20–25 minutes, or until the loaf is golden brown.
Thank you so much ! I’m excited 😊 🥳
I follow the recipe exactly and my bread is wonderful. Thanks. I have this one question. I’m using the combo cooker you recommend. I’m wondering that if I used a bigger dutch oven, would I get a better ear?
Thanks,
Steve
Hi Steve, The ear has more to do with the prep of the bread and the scoring technique than it does with the dutch over, however that can potentially help the dough to “spring” more but would not be a direct cause. I hope that’s helpful
Your answer was great. I need more practice to get a better ear. The spring from your recipe is fine. The only problem i have (other than the ear) is that my wife and I are gaining weight. I’ve followed other recipes with good results.
Thanks
Steve
Hi
When you feed the starter 50g starter, 50g flour, 50g water – It says to use bread flour? would all purpose work better for that step like you fed the original starter when you were creating it? and then when you go to the next step use 400g bread flour and 55g whole wheat four? I am hoping to be able to get to this step today when I get home from work?
Thank you
Hi Robin I always feed the sourdough starter with all purpose flour, and you can use either all-purpose or bread flour to make the sourdough bread. The whole wheat flour is optional, and just makes the bread a little more nutritious. I hope you love the sourdough recipe!
Absolutely loved this recipe, I have made 3 loaves so far and I actually didn’t read the recipe right the first time and left out my loaf all night on the counter and not In The fridge and that loaf was my favorite out of all, so my question is there anything wrong with letting it ferment overnight on counter, instead of in the fridge?
Hi Angel, great to hear that you love this recipe. It’s not recommended to leave the dough at room temperature for an extended period of time as it can lead to over fermentation.I recommend following the recipe to be sure.
Hi Natasha,
I tried making sourdough bread for the second time but my dough appears to be really flat after the cold fermentation (unable to maintain the shape of the banneton basket) and then after baking the bread seems pretty dense…
My starter is active, doubles in size when I used to make the dough.
Can you suggest where am I going wrong?
Hi Megha! Is your starter consistently bubbly and doubling 3-4 hrs after feedings? If not, it may not be strong enough and would need some more time to develop. It could also be that the gluten isn’t developed properly— you may try incorporating a few extra stretch and folds during the bulk fermentation time. If your dough is too wet, try reducing the hydration by just a little bit. A loosely shaped dough will not have enough tension. Make sure to shape it tighter before the cold fermentation. I hope that helps.
Hi, Yes the starter is doubling in 3-4 hours, will try the extra stretch and fold as well. I did not use the 55g rye flour but instead used 455g of all purpose flour (I followed your recipe step by step except for this step)
How much do you suggest the hydration level should be?
Yes the dough was little loose before cold fermentation, will tighten it as well.
Fingers crossed will get a perfect bread this time.
Thank you for your help.
Hi Natasha, I’ve been making your sourdough bread recipe since my sourdough journey began about 9 months ago, watched your videos a LOT, you are an easy to understand teacher! I’ve only tried one other recipe, just to try you know, but it wasn’t near as wonderful, I believe yours is the best.
Now I have a question for you about what to do with my starter when traveling over a week.
I’ve read I can air dry it by pouring it onto parchment and spreading very thin, breaking the dried starter into pieces and storing in a tight mason jar, then rehydrating upon coming home. Have you done this? How much starter would you dry? And how much water to rehydrate it? And how long before the first feeding once it is rehydrated?
I can’t seem to find this information on your site, and there’s a lot of contradictory info on the web, so I’m hoping you can clear this up for me. I appreciate you!! Thank you, Millie
when I’m traveling for over a week, I feed it and put it into the refrigerator. I have left it in the refrigerator for 2 weeks and it was just fine. Just bring it to room temperature before feeding it when when you’re ready to use it.