Classic Sourdough Bread Recipe Easy Step-by-Step for Perfect Loaves Every Time
This classic sourdough bread recipe delivers perfect loaves every time with a crunchy crust and tangy, chewy crumb. It balances traditional slow fermentation with straightforward steps ideal for home bakers.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 16 hours 5 minutes
- Yield: 1 loaf (about 1.5 pounds) 1x
- Category: Bread
- Cuisine: American
Ingredients
Scale
- 100 grams (⅓ cup) active sourdough starter, bubbly and fed within last 6-8 hours
- 500 grams (4 cups) unbleached all-purpose flour
- 50 grams (⅓ cup) whole wheat flour (optional)
- 375 grams (1½ cups) lukewarm water
- 10 grams (1¾ teaspoons) sea salt
Instructions
- Feed your starter about 6-8 hours before mixing the dough with equal parts flour and water until active and bubbly; it should float in water when ready.
- In a large bowl, combine 500 grams all-purpose flour (and 50 grams whole wheat if using) with 375 grams lukewarm water. Stir until no dry flour remains. Cover with a towel and let rest for 30-45 minutes (autolyse).
- Add 100 grams active starter and 10 grams sea salt to the dough. Mix well by hand or with a dough scraper until fully incorporated; dough will be sticky but cohesive.
- Cover the bowl and leave at room temperature (70–75°F / 21–24°C) for 3 to 4 hours. Every 30 minutes during the first 2 hours, perform stretch and folds by wetting hands, grabbing one side of dough, stretching it up, and folding it over the rest.
- Turn the dough onto a lightly floured surface. Shape into a tight round loaf by folding edges under and creating surface tension with your hands.
- Place shaped dough seam-side up in a well-floured proofing basket or bowl. Cover and refrigerate for 12 to 24 hours for final proof.
- Preheat oven to 500°F (260°C) with Dutch oven inside at least 45 minutes before baking.
- Carefully remove hot Dutch oven. Turn dough onto parchment paper seam-side down. Score a few slashes on top with a sharp blade to guide expansion.
- Transfer dough and parchment to Dutch oven, cover, and bake for 20 minutes.
- Remove lid, lower oven temperature to 450°F (230°C), and bake an additional 20-25 minutes until crust is deep golden and crackly.
- Cool bread completely on a wire rack for at least 1 hour before slicing.
Notes
If dough is too sticky or loose, add a touch more flour during shaping. Adjust baking times if your oven runs hot or cool. Scoring controls bread expansion—use a very sharp blade and make confident cuts. If no Dutch oven, create steam by placing a pan of water in oven or spraying water on oven walls. Cool bread completely before slicing for best crumb texture.
Nutrition
- Serving Size: 1 slice (about 60 gr
- Calories: 150
- Sodium: 350
- Fat: 1
- Carbohydrates: 30
- Fiber: 2
- Protein: 5
Keywords: sourdough bread, classic sourdough, homemade bread, artisan bread, easy sourdough recipe, bread baking, fermented bread