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
Hi Natasha! Thank you for all you do!!!. Just a little question-are your temps in your recipes ex. Sourdough bread 500 ° f…for convection oven?
Hi Deborah! Yes- all of my recipes are written for a conventional oven unless otherwise specified.
Natasha, this is the very best recipe I’ve tried so far. It’s absolutely delicious and so easy to make. I love the challenge of making each loaf better than the last…. You always make cooking fun and I thank you for that. I’ve always dreaded cooking, but not anymore. ☺️, thanks to you! 💞 BTW, people are drooling over my sour dough bread! 💪🏼
Aw, Ronda! That puts a smile on my face. Thank you so much.
Hi Natasha,
What is the best method for storing my sourdough loaf? (Not frozen) I have found plastic makes it lose the crust crunch and paper allows it to dry out too much. Would you recommend a bread bag?
HI Jennifer, the crust will soften with storage with any method of storage and that is expected. I cut my loaves in half and freeze half then store the other half in a gallon sized zip-top bag.
Hi Natasha,
I have been successful in making the starter a few loaves but I noticed on the last couple of times the height of the bread wasn’t as high once it had finished baking, do you know why this could be? The last time I tried adding roasted garlic and fresh rosemary into the last fold before cold fermentation.
Also, do you have to season the lodge pan at any point or is it good to go for a while.
Thanks as always for your recipes and videos:-)
Hi Alyssa, you don’t have to re-season a cast iron pan unless you wash it with soap which removes the seasoning. Also, if you notice your starter isn’t as active, you might try to feed it an extra time. I’ve seen this happen when I store my starter for too long before using it again. Sometimes it just needs an extra feeding – you can feed it before you go to bed then discard (and use the discard for sourdough discard crackers) and feed it again in the morning for baking.
Hi Natasha
Are you waiting an hour after the last stretch and fold before shaping
Hi Dana! No- after the last stretch and fold, you’ll go ahead and shape the dough.
Hi Natasha,
Can I add olives and herbs to this bread and if so when do they get added?thanks
Hi Sara! I think that could work. If you want them incorporated into the dough, you may try adding them in when you shape the dough.
Hello Natasha,
How do your thaw your bread?
Thanks 😊
Hi Irina! See my make ahead note above. I just let it thaw on the counter.
Hi Natasha, Love your cookbook! I am bulk fermenting my first loaf right now. I have a couple questions for clarification. 1. Do I score lightly in a + design in addition to the “ear” score? 2. I do not have a banneton basket currently. Can I use a braided fabric basket that is round with a flat bottom? Should I line with a flour sack towel dusted with flour? Do I need to season that towel? Thank you. So excited for m y first bake.
Hi Jennifer, I do score the designs lightly but make a deeper score for the center “ear” to form properly. Also, I would like with a clean, lint-free tea towel and just dust that generously with flour before placing your dough into it for the overnight cold fermentation. You can also use a clean cloth napkin or piece of linen to line.
Hello Natasha. I’ve baked at least a dozen loaves using this sourdough recipes. Some loaves were excellent. Some less so, especially problems with rise. I’ve found that rise was much better the more I focused on a good and active starter. As I’ve dialed this in, two of my recent loaves with good rise were a bit moist or gummy inside, even though the crust was dark and I’d baked it as prescribed (temp and time). What corrective action would you suggest? Is there a target internal temperature I can check? Should I do the second bake (with the lid off) longer than 25 minutes? Any help is welcome.
Hi Jim, did you cut into the bread before it had a chance to cool? If bread is sliced while its warm, it will be dense and gummy inside.
It cooled for a full day before cutting into it (although I was tempted). This has been a great recipe, but every so often I find I’ve done something that throws it off. I’ve produced about 13 or 14 loaves now. The only other problem was with rise, cured by greater care and feeding of the starter. These two loaves were a bit moist/gummy inside (fine for toast). They weren’t dense. Good rise. I think I used more salt than you prescribed, as other recipes I’ve tinkered with used more. I’ll cut back and see if it makes a difference. Thank you for your recipe and your input.
Hi Natasha, I am excited to start! I am starting from my friends starter and am in the process of letting it sit for 4-6 hrs but need the measurements of flour and salt. How much do you recommend?
Hi Emma, the recipe measurements are in the recipe card above. If you click metric, you’ll se metric and you can also view in cup measurements just be sure to spoon it into the measuring cup and level the top for an accurate measurement.
I have made this recipe countless times now. It’s was the clearest recipe I came across and I watched A LOT of videos and read many posts!
Quick question, I noticed some recipes call for a rising period (on the counter, not the fridge) where the dough doubles in size. Can you explain if this is or isn’t necessary? I notice you don’t have that in your recipe, but I’ve made wonderful bread without this rising step. But maybe more advanced recipes call for this? Thank you!
Hi Annie, this dough has a rising period which is the stretch and fold stage which is at last 4 hours (sometimes mine goes longer if I forget to come back to it every hour and thats ok too – it’s very forgiving). After that initial ‘rise’ period, the dough does a slow cold fermentation in the refrigerator. The cold air slows it down but does not stop the dough from continuing to rise very slowly overnight.
Thank you thank you thank you! I made the most delicious sourdough bread. I followed your instructions to a T and it was a success. There is so much information out there that it’s overwhelming and I felt like giving up — but I blocked it out and stuck to your site and I did it 🙂 I can’t wait for more sourdough recipes like sourdough bagels 🙂
Awwww that sounds awesome! Great job to you, I’m so glad that it was a huge success!
Help! I have a beautiful mature starter and everything seems to be good but I can’t seem to get that tight dough ball. It always seems flat when I go from the bulk fermentation to shape steps. So my loafs seem heavy…
Hi Mari, you might try adding less whole grain flour and also adjust your water to flour proportions. Depending on your environment, you may need slightly less water (or slightly more flour). I suggest experimenting with a bit more all-purpose or bread flour next time and see if that helps tighten up the dough.
Hi Natasha, Having had difficulty with a different sourdough recipe, I really like the flexibility of your recipe. I was watching the video and muddled up the timing after the last stretch and fold, as I didn’t wait for the fourth hour before shaping. The bread is edible! I will definitely give it another try. Thankyou.
You’re welcome! I hope it becomes your new go-to recipe!
I chose this recipe to make my first ever sourdough bread. I’m so glad that I did! The directions are easy to follow and the tips given were very helpful. My bread came out very good and tasty 😁
I’m so happy you enjoyed my recipe, Cindy! Thank you for your wonderful review.
I attempted to make the starter. On the 1st or 2nd day it doubled, but didn’t double after that. I used organic unbleached all purpose flour and wheat flour it called for in the recipe. When baking the bread, my dough was still very pasty. It didn’t appear to firm up like yours did in the video. My loaf never rose in the oven after following all your steps. What can I do differently? Do I need to try to make a new starter? Can I fix my current starter? I’m so disappointed. It did float in water when I did the test so I assumed it was healthy. Thank you in advance.
Hi Brenda, how long did you let your starter grow? Did you allow it the full week? Sometimes people try to kickstart their starter by keeping it in a warm environment and it looks like it grew but it’s too fast so it exhausts the starter and it then seems to have to start over. That happened to me in one of my tests when I was making starter. Check out our post on Making Sourdough Starter and read through the tips in the post which will help. Also, did your dough develop as described in this dough? If not, it would point to the starter not being ready if it’s a new starter. Most importantly, don’t give up! My first couple of loaves were a disaster and mistakes do happen. it’s so worth it to persevere!
Thank you, Natasha! I have made my very first 4 loaves of bread (2 and 2) in a month! It is perfect and tastes better than a store bought bread, you are absolutely right! My kids prefer this bread for their morning toast than any other now! With homemade jam, butter, or a sandwich. Thank you for your thoughtful explanation and tips how to make it the best!
You’re so welcome, Olga. I’m happy to know that your kids enjoye this bread recipe a lot!
Oh my goodness! This recipe is amazing and yummy! Worth the effort for sure! Thank you, Natasha, for sharing your baking knowledge, wisdom, and expertise!
Hi Natasha, I followed your recipe for starter and baking and my first ever sourdough bread came out perfect! Can you divide this recipe to make mini loaves, and if so, how would you adjust baking time/temp? Thanks!
Hi Kim! I’m so glad it worked out for you. I’m sure you could make smaller loaf too but I haven’t tested it myself to provide the exact timing. Let us know if you experiment.
Question! Are you waiting a full 4 hours before you start stretch and folds. Or is the 4 stretch and folds every hours considered the 4hour bulk rise? Thank you!
Great question, Rebecca, that stretch and fold is part of the 4 hours. I hope that helps.
Hi Natasha. I prepared step 1 (50/50/50) from my starter this morning at 9:00 a.m and it is now almost 4 pm. There are bubbles and it smells great but it certainly has not doubled in 7 hours. It has only risen ¼ of its size. Should I still wait to see if it doubles? Or is leaving it at room temp for 7 hours good enough? So looking forward to making this bread! Thanks!
HI Lynn, what was the state of the starter you were using? Sometimes if you haven’t used it for a long time, it might need an extra feeding before use. Your starter needs to more than double in size in 4-6 hours before you used it. If it’s only risen 25%, it probably needs an extra feeding to revive it. Check out our post on how to feed sourdough starter which has some great troubleshooting tips.