Best Homemade Sourdough Bread Recipe | Crusty, Tangy & Artisan-Style (Edit recipe)

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Master the best homemade sourdough bread recipe with simple ingredients and step-by-step instructions. This artisan sourdough loaf delivers a crisp golden crust, chewy open crumb, and rich tangy flavor. Perfect for beginners or seasoned bakers who want authentic bakery-style bread at home.

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PREP TIME

30 minutes

COOK TIME

45 minutes

INGREDIENTS

4

Serves: 810

Ingredients

4 cups Bread Flour, Strong, high-protein flour
1.5 cups Water, Room temperature
0.5 cup Sourdough Starter, Homemade, Active, bubbly, recently fed
1 tsp Salt, Fine sea salt or kosher salt

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Step-by-Step Instructions
1. Autolyse (1 hour)
In a large mixing bowl, combine 500 g bread flour and 350 g water.
Mix until no dry flour remains. The dough will look shaggy and sticky.
Cover with a towel and let rest for 1 hour.
👉 Why: This rest hydrates the flour and starts gluten development, making the dough easier to handle.
2. Add Starter & Salt
After the autolyse, add 100 g active sourdough starter and 10 g salt to the dough.
Mix thoroughly until incorporated. Use the “pinch and fold” method if the dough feels resistant.
👉 Tip: Wet your hands lightly to prevent sticking.
3. Bulk Fermentation (4–6 hours at 24°C / 75°F)
Cover the bowl and let the dough rise at room temperature.
During the first 2 hours, perform stretch-and-folds every 30 minutes: grab one side of the dough, stretch upward, and fold it over. Rotate the bowl and repeat 4 times.
After the last fold, let the dough rest untouched until it has doubled in size, feels airy, and has visible bubbles.
👉 Note: Warmer kitchens will shorten fermentation time; cooler kitchens will lengthen it.
4. Pre-Shape & Bench Rest
Gently turn the dough out onto a lightly floured surface.
Shape it into a loose round ball (pre-shape).
Let it rest uncovered for 20 minutes to relax the gluten.
👉 Tip: Don’t over-handle—gentle movements keep gas in the dough, leading to an open crumb.
5. Final Shaping
Shape the dough into a tight round (boule) or oval (batard), depending on your basket.
Place seam-side up in a well-floured banneton (proofing basket).
Cover with a towel or plastic wrap.
6. Cold Proof (8–12 hours)
Refrigerate overnight for a slow, cold fermentation.
This step enhances sour flavor and makes scoring easier.
7. Bake (Dutch Oven Method)
Preheat oven to 250°C (480°F) with a Dutch oven inside for at least 30 minutes.
Remove dough from fridge, invert onto parchment paper, and score the top with a razor blade (a deep slash down the center works best).
Place into the preheated Dutch oven.
Bake 20 minutes covered.
Reduce to 230°C (450°F) and bake 20–25 minutes uncovered, until deep golden brown with crackling crust.
8. Cool Before Slicing
Transfer loaf to a wire rack.
Allow to cool for at least 1 hour before slicing—this finishes the baking process and prevents gumminess.

Notes

Recipe Notes & Tips

Flour Choice: Use strong bread flour (12–13% protein) for the best rise and structure. A blend of white and whole wheat or rye flour can boost flavor and nutrition.
Hydration: This recipe has ~70% hydration, producing a chewy open crumb. If you’re new to sourdough, you can reduce water slightly (to 330 g) for easier handling.
Starter Activity: Your starter must be active and bubbly. Test it by dropping a spoonful in water—if it floats, it’s ready.
Fermentation Time: Bulk fermentation depends on temperature. At cooler room temps, it may take 7–8 hours; in warmer kitchens, 3–4 hours.
Stretch & Fold: Don’t skip these! They build gluten strength without kneading.
Cold Proofing: Refrigeration slows fermentation, deepens flavor, and makes the dough easier to score.
Baking Without a Dutch Oven: If you don’t have a Dutch oven, bake on a preheated baking stone with a pan of hot water on the oven floor to create steam.
Storage: Store cooled bread in a paper bag or wrapped in a kitchen towel at room temperature for 2–3 days. For longer storage, slice and freeze.
Serving Ideas: Delicious with butter, soups, cheeses, or as the base for gourmet sandwiches.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	5
Fat:	0 g
Carbohydrates:	1 g
Protein:	0 g
Cholesterol:	0 g
Sodium:	3 mg
Fiber:	0 g
Sugars:	0 g
Sugar Alcohol:	0 g
Calculated per serving.