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
On my very first attempt the bread came out perfect due to the detailed videos and instructions! I made my first two loaves with King Arthur bread flour, my third loaf I added in freshly milled rye flour and roasted garlic/rosemary during the first stretch’s and fold phase. All have come out perfectly! The cold fermentation really creates a nice rise and perfectly balances sour flavor.
That’s just awesome! Thank you for sharing your wonderful review, Amanda!
Hi Natasha,
I’ve just started making sourdough, and was using a recipe that comes out more dense like a sandwich bread, so I was excited to find your video for a more open and airy recipe. I keep running into the same problem though, when I dump it out to shape it after the bulk fermentation, it spreads out like pancake batter. When I pick it up, it stretches and holds together for the most part, but it won’t hold a shape, spreads out to a disk about 18″ in diameter and about .5″ high. I’ve tried a few different times, making sure the starter was good, making sure the dough is warm enough, giving it enough time to ferment. Do you have any ideas of what’s going on? The only thing left I can think of is to add flour, but how much can I add without getting back to the sandwich bread I’m trying to move on from?
Hi Mike! I’m sorry that you’re having so many issues with your sourdough bread.
What type of flour are you using?
What you’re describing sounds like an over hydrated dough or underdeveloped dough.
You can definitely add more flour. So that it doesn’t change the texture/density of the bread, I would start with a small amount, 10-30g at a time and add just enough to make it hold together better. If the flour isn’t helping, then I would work on gluten development in your dough.
You can perform a few more folds and stretch. Try every 30-45mins for a total of 4hrs.
Check temperature of your room, if it’s too warm, this can cause over fermentation which weakens the gluten strands.
I hope this helps.
Great sourdough recipe! I had not tried cold proofing in the refrigerator before, so I decided to try your recipe and sure glad I did! Delicious- with great crust and crumb. It will now be my go-to for sourdough. Your instructional video was very well done!
Hi Karen. I’m glad to hear it was helpful. Thank you for trying the recipe.
Can I use 200g of starter to make two loaves? If I do that, do I also double feed my starter or feed it as per the regular schedule?
Hi Elizabeth, grow your starter by feeding it regularly until you have enough to make 2 loaves. For example, if you have only 50 grams of starter, feed it with 50gr water and 50 gr flour and then you end up with 150 grams of starter. When you feed it, discard all but 100 grams in the jar and feed that with 100 gram water and 100 gr flour so you will have 300 grams of active starter. Use 200 grams of the starter and store the remaining 100 grams for the next round. That’s what I do and I bake 2 loaves every time to freeze one. I also like to have a little extra starter since some of it gets stuck to the jar, spatula, etc. I like to keep about 120 grams of starter to store in the fridge for next time. I hope that makes sense and is helpful.
Superb! Thanks for taking the mystery out of sourdough and making an easy to understand process with excellent results… Natasha, you ROCK!
I’ve made my first ever sourdough loaves with this recipe! They came out so good. I have a question… If I was to shape the loaves in ovals, would I still be able to bake in the Dutch oven or will I need to use a loaf pan for it to hold its shape? My husband now loves this bread, but cutting pieces for sandwich bread is difficult, so I’m thinking doing an oval shape would be easier.
Hi Shirl, you can still bake them in a dutch oven, it will hold most of its shape by may spread out a bit.
I did it, I finally did it! After 4 years of trying to make a beautiful sourdough boule, and many failures later (aka sourdough croutons), your video and step-by-step instructions and pictures finally helped me create my first. Thank you, Natasha!
Hi Susan! That’s so great to hear. I’m so glad you were finally able to successfully make a loaf.
Love all your recipes, and have used the overnight pizza dough for a year with great success! Now I’m trying the sourdough version. I made your sourdough starter for pizza from Tipo 00. Can I also use that as a starter for the bread, then add more 00 in place of the bread flour?
Hi Julie, I have never made sourdough starter using 00 flour. I recommend using all-purpose flour or bread flour to make the starter and then making the pizza with 00 flour.
I used 00 flour. it is the same as bread flour. I didn’t see a mayor difference.
Try it!
00 flour is more finely milled – I just use it for making pizza.
Hello Natasha,
I loved your videos on Sourdough bread. My bread did not raise in the refrigerator and not much once I baked it.
What do you think could be the problem?
I look forward to your comments.
Thank you,
Jane
Hi Jane, I’m so glad to hear you’re loving my videos on sour dough – I hope they have been helpful! I’m sorry to hear its not rising properly. There could be a few reasons why, the starter might not be strong enough to bake with just yet. Make sue its bubbly and healthy at at its peak volume when using. you also want to ensure your dough is not too cool. Since its not rising at all, try letting it sit at room temperature for a bit longer before refrigerating it. I hope that makes a difference and helps.
I love all your recipes! And especially this sourdough is one of my favorites.
Have you baked one in the winter? I have been following your recipe all summer long and it was perfect. Now that it’s winter, the breads have been a little flat and not so tall and round. I hear I should bulk ferment overnight to help with it being winter. Have you done that? Or do you have any other tips?
Hi Sophia! I have not but based on my research, that is correct. Overnight bulk fermentation is a good idea in winter since it can help with the structure. You may also try adding an extra round of stretch and folds.
Hi Natasha, I love your video. you are too funny. I am a 1st time sourdough baker, unfortunately I do not own a pizza stone. Do u think a sheet pan would help to keep the bottom from browning too much? or do you have another idea of what I could use?
Hi Pam, yes, this will work in a sheet pan.
Hi Natasha. I finally got a super strong starter after almost a month. I fed it last night and this am it had more than doubled. I used this as my 100 G of active starter to make my bread. I didn’t refeed again with 50 G. Does that sound right? Can’t wait for the am to bake this.
Hi Natalie, if you fed it the night before and it has more than doubled by morning, you can use that starter as your hundred grams. With the remaining starter in the jar, feed it and store for the next time.
I make this bread all the time but always my bread loaf sticks to the parchment paper and have to peel it off once it’s cooked. Any tips? I always make sure flour is coated on the outside of the dough before cooking
Hi Rachael, it should not stick, it may need a little more flour. Is your dough possibly too wet?
I will try to make sure the bread is coated more with flour this morning. The dough isn’t sticky. Also maybe it is the quality of the paper, might try a different brand
I love this recipe!
Thanks Natasha for sharing. I put a little more starter and less water. We even have classes among friends and send pictures of our bread in group chats. About the parchment paper, it could be the quality, it happened to me once and I had to by a name brand. problem solved! Although I have cornmeal and I love that instead of parchment paper.
QUESTION, can I use all whole wheat flour?
Is there anything you can use to substitute the pizza stone? Thanks!
Hi Hala, yes, when making the pizza you can use an oven or pizza pan also. It’s best to use a stone for a perfect crust. I hope you love it.
Instead of a pizza stone, you can use a sheet pan under your dutch oven
I followed your recipe and made my own starter! Have baked two loads for far and both turned out good. I tweeted the temperature a bit for my oven and didn’t do cold fermentation and it is still a delicious bread! Thank you!
Hi! I took 50 g of starter from my starter in the fridge and fed it, let it double in size. This morning, I made my bread dough, but I forgot to take it out and fold it every hour. I did fold it after the four hours and I’m letting it rest again,covered. I thought I would do that for a couple of hours more and then finish the process. I’m worried that I’ve messed up the whole thing!?
Hi Heather, its hard to say but it sounds like you’re on the right track. While folding is a crucial step, its important that you still got it in. Ensure it has time to rest and develop flavor. it should rise nicely for you. I hope it bakes well and you love it!
Hi! What do you do with the leftover 50g of sourdough starter after it’s active? Do you keep it in the jar and use it as another starter for another bread recipe?
Also, I’m on day 5 of making my own starter! Followed your step by step and it’s been good so far! Really excited to make my first loaf !
Hi Aster. You can use your discard to make recipes such as our Sourdough discard cracker recipe . You can find other recipes online as well. You can use discard to make another stater, I would just wait until you have a healthy and established starter first.
I don’t fully understand the preparation timeline: Does step 2, “Make the Dough” take 4 hours, then another 4 hours for step 3, “Bulk Fermentation”, for a total of 8 hours?
And how much time should elapse after Step 7, “Cold Fermentation” before putting it in the oven? It seems like you’d want the dough to warm up before putting it in the oven, no?
Hi Fred. After the bulk ferment (step2/step3) for 4 hours (with stretch and folds every hour) you will cold proof (step7) in the refrigerator for 8-48 hours then bake when you’re ready. You will bake it directly from cold. No need to let it come to room temperature. I hope that helps clarify.
This recipe is so forgiving! I made a couple of mistakes and it still turned out amazing. Thank you!
Great recipe! If I double it to make two loaves, can I bake both in the same oven at the same time? Thanks!
Hi Meredith! Yes, you can bake them together.