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
This bread recipe is delicious like all of Natasha’s recipes! Question, when I take my dough out of the fridge it goes a little flat and spreads and loses its batard shape. I live in FL and wondering if I need to adjust water, but I don’t know how much. Ty🙂
Hi Suzanne, I’m so glad it tasted great. It sounds like your starter is healthy and working well. There are a few potential reasons for the spread – over hydration, under developed gluten, or over-proofed dough. Its hard to say without seeing your process or what exactly is happening with it, but I would double check all the measurements and steps taken. If you are in a more humid area you may need less moisture. Also, the type of flour used, and not having enough tension (not shaping properly) could also cause that. As you can see there could be several impacts. If your dough is extremely jiggly and it spreads too fast, I would dust your banneton again, place the dough back in it and chill it thoroughly before baking, that should help it firm up. I hope this is helpful.
Hi Suzanne, in a high humidity environment, I would experiment reducing the water by 5-10 percent. I’d start with 5%. For example:
First bake: subtract 5 % of the water, so it’s 250 g – 12 g ≈ 238 g water
If that still feels loose/slack: try a full 10 % reduction → 250 g – 25 g = 225 g water
I have been doing double batches of this recipe almost on a weekly basis for my family of 4 since October 2024. We are all OBSESSED.
That’s so great! It sounds like you have a new favorite, Victoria! Thank you so much for sharing that with me.
Great video, unfortunately, I saw your notes about a humid climate after I tried to shape it. After shaping the dough twice, it didn’t feel as puffy as I would like. Will it be ok or should I reshape one more time? Ty!
Hello Suzanne! You can try to reshape it again, hope it goes well!
Since your cheesecake recipe was out of this world, I decided to try your sourdough recipe! After using 100g of starter for my baking my bread, can I place the remainder of the unused starter in the fridge to begin a new starter or do I discard and start over making a new starter?
Hi Suzanne! You do not need to start over. You can just refrigerate it. Feed and discard it once a week to keep it alive and healthy. When you use some, you can feed it and refrigerate it to build up your supply for the next use.
Question- if I lower the amount of water because it’s more humid here and 345 gm leaves dough way too sticky to work with, what’s a good amount or percentage to lower the water amount without hurting this recipe….AND does that mean I also need to lower the amount of starter or flour used in this recipe?
Hi Alyne! It’s best to go off visual cues. It’s hard to say exactly how much because it really does depend on your climate. Watch my video to see what my dough looks like. You can also start with less water and add more as needed or add a few more tablespoons of flour to help if it’s overly sticky. You do not need to change the amount of starter used.
Hello! I absolutely love your recipe and have been using it for months baking hundreds of loaves by now for family & friends! I recently purchased a seed mix that includes Brown & Golden Flax Seeds, Sunflower, Sesame, Chia, Pumpkin Seeds and hemp seeds and was wondering when should I incorporate them in the bread and if I would have to adjust recipe. I’ve read that seeds can dry the dough out? Also I leave my bread in the fridge for a little over 2&1/12 days before baking if that makes any difference. Thank you!!!
Hi Lexi! I’m so glad to hear you’re loving the recipes! I honestly haven’t tested any add-ins but several of my readers have. It’s best to add them in during the bulk fermentation.
Hi Natasha, I have a question for you. For the bulk fermentation stage, it says to do a round of stretch and folds. When you say to do stretch and every hour, do you mean a round of stretch and fold for every hour (so 4 stretch and folds) and then a final stretch and fold for the fifth one. In total, it will be 5 stretch and folds in total after the 4 hours. Or, do I do 3 rounds of stretch and folds for after every hour (3 hours) and the 4th one after the 4 hours?
Your recipe says this: Continue to stretch and fold about 3 more times or until the dough resists pulling. I was a little a bit confused what you mean.
Hi Ansom. Watch my video for the process to see how I stretched and folded the dough. You’ll repeat that every hour for 4 hours.
Hi! I can’t quite get my bread to rise; I followed all the steps. And still can’t get a good oven spring.
Hi Alexandra, it sounds like your starter may need to strengthen a bit, make sure it fully proofs also. I recommend checking the starter and sourdough steps again to be sure anything wasn’t missed. I wish I could be more helpful from afar.
Natasha, Tried your sourdough recipe for the first time because a friend of mine uses your recipe and the loaves come out looking and tasting incredible! But here’s my question, it’s in the round banneton now after a 12 hour cold proof and when I was shaping it it was very difficult as it was bubbly and jiggly as it should be but very hard to hold a shape, kept spreading out. Should I be worried that it will flatten out when I take it out of the banneton? Can you re-shape after the banneton and before baking or is it better not to touch it other than score it? Also, want to mention that the dough was super sticky, I’m also wondering if I should cut back on some of the water next time and by how much? I don’t think I over proofed it, kept it to 4 hours as per your recipe. Please advise. I want to learn. Thanks.
Hi Alyne, I’m so glad it tasted great. It sounds like your starter is healthy and working well. There are a few potential reasons for the spread – over hydration, under developed gluten, or over-proofed dough. Its hard to say without seeing your process or what exactly is happening with it, but I would double check all the measurements and steps taken. If you are in a more humid area you may need less moisture. Also, the type of flour used, and not having enough tension (not shaping properly) could also cause that. As you can see there could be several impacts. If your dough is extremely jiggly and it spreads too fast, I would dust your banneton again, place the dough back in it and chill it thoroughly before baking, that should help it firm up. I hope this is helpful.
I’ve been refrigerating my starter since I’m baking one loaf a week. You mentioned feeding 2x’s before I make a loaf. Do I discard a portion of the starter before I feed it again and if so how much?
Also, if I am in a humid area how much less water should I use. I’m in Chicago
Hi Cathleen, yes you’ll want to discard about half of your started and feeding it. After it comes out the the fridge, I do recommend at least two feedings to get it to its optimal health. Chicago can definitely get muggy from what I hear, on those humid days, you can adjust the water just slightly by about one to two tablespoons to see if it helps it.
I love your recipe! I’m new to baking sourdough. Can a sourdough loaf be warmed up without it drying out?
Hi Barbara! The best way to achieve that is with the oven. Lightly mist or sprinkle the crust with water to it from drying out, bake the loaf at 350 for 10-15 mins. You can wrap it in foil if you want the crust softer.
What is the crumb supposed to look like? My bread has had some large air holes. How can I make it more dense?
Hi Cathleen, watch my video towards the end to see what the crumb looks like. Large pockets could be due to shaping technique, gluten development, or uneven mixing. You can try to do more stretch and folds, every 30-45mins to help strengthen the dough and develop gluten. For shaping, work on getting it tight and even which will help degas the loaf.
Hi, is a dutch oven with a height of 4.7” tall enough for this bread
Hi Polly! Most loaves rise 5-6 inches in the oven. I think it could work, but you may have to shape it differently if your pot allows and you’ll have a flatter loaf.
Hi
I have made 5 loaves so far and they have came out great! Thanks!!
I am about to put the next two into the fridge for cold fermentation.
What recipe would you use if you want to make the sourdough bread as a loaf like sandwich bread?
Hi Robin! I don’t have a recipe for sourdough sandwich bread, but some of my viewers have reported using a bread loaf pan with this recipe to make sandwich bread. I would cover it with another bread loaf pan since it doesn’t have a lid.
Hi Natasha.
I have baked several loaves now and would like to try some inclusions like jalapeno and cheddar cheese. Can I just add them in after the 3rd stretch n fold?
Hi there! Yes, that would be fine.
Hi Natasha, after cold fermentation when do you take the dough out of the fridge? The recipe says when “you’re ready to bake,” but is there a specific point, i.e. when you’ve started preheating your oven? I have experience cold fermenting for pizza dough and take it out for it to reach room temperature for stretching, but not sure when’s the ideal time to take the dough out of the fridge for baking a bread loaf.
Hi Gloria. You can bake the loaf right away when you take it out of the refrigerator, just make sure your oven is fully preheated.
I am loving making, baking and eating your sour dough bread!!
My question has to do with keeping the crust crunchy while storing bread. (Which does not last long after baking😊) i have been storing in a zip lock bag. Do you have any other suggestio s?
I’m so glad you’re loving this sour dough bread, Anna! For the first day or two you can leave it out of the bag cut-side down on your wooden cutting board to keep it crunchy. You can also wrap it loosely in a kitchen towel or place it in a paper bag to preserve the crust. I hope those tips are helpful!
Hi Natasha, I finally perfected my sourdough using your recipe. Since it is too humid here, everytime I made it I lowered the water by 10%. 285g of water is perfect for me. My family loves it! Will check more of your recipes!
May I ask where you live? I’m in Ohio and have been wondering if I should be lowering my water. We can be humid but at times not so humid. Thanks!!
Hi, your metric measurments say to use 100g of active starter, but in the instructions (step 1) you say to mix 50g of starter with 50g flour and water which makes for 150g of starter, do we measure 100g out? Also how many days does it take to get a stable starter?
Thank you!
Hi Polly. Once it you feed it, it will be bubbly and active in about 4-6. You can then measure out 100g using a food scale and then proceed with the recipe.
To establish a healthy and active stater it can take 7 days or longer. Here are my instructions for making your Sourdough Starter Recipe.
Hi Natasha! Just I’m loving your recipes for all things sourdough. The discard crackers are SO good!
I have a question about my sourdough bread texture. The interior is tacky and has a sheen. It’s not gummy. I am using a scale to measure and a Dutch oven to bake. I waited overnight to cut into the baked loaf (I read that you should wait a few hours and since it was late in the PM I just waited until AM to slice it). I’ve seen your comments to others to reduce water. Should the water be reduced from the 345g water amount, I am assuming not the starter amount? And if my bread texture issue isn’t water related, please advise.
Thank you! Happy baking
Hi Kristin, this could be due to several issues. I will list them here and hopefully this helps.
1. If you are in a more humid location, try dropping the water by 20-30 grams. Tacky sheen can mean too much moisture.
2. An under active starter can give a shiny tacky interior – make sure your starter more than doubles in 4-6 hours after feeding with plenty of bubbles.