Homemade Sourdough Bread, Step by Step Recipe
A detailed step-by-step guide to making traditional homemade sourdough bread with a bubbly active starter, flour, water, and salt. This recipe walks you through mixing, folding, bulk fermentation, shaping, proofing in the refrigerator, scoring, and baking in a Dutch oven to yield a crusty, flavorful loaf with an open crumb. The slow fermentation and extended proofing develop the characteristic sourdough flavor and texture.
- Prep Time: 30 minutes active + 2 hours intermittent stretch and folds + 30 minutes shaping rest
- Cook Time: 45 minutes total baking time
- Total Time: 18 hours 45 minutes (including fermentation and refrigeration times)
- Yield: 1 loaf (approximately 1.2 kg / 2.6 lbs)
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Starter and Dough
- 100 g bubbly, active sourdough starter
- 375 g (1 1/2 cups plus 1 tbsp) warm water
- 500 g (4 cups plus 2 tbsp) bread flour
- 9 to 12 g (1.5 – 2.5 teaspoons) fine sea salt
Instructions
- Make the dough: Whisk the starter and warm water together in a large bowl using a fork or spatula until combined. Add the bread flour and salt, mixing until a rough dough forms. Finish mixing by hand if necessary. Cover the bowl with a damp towel and let the dough rest for 30 minutes.
- Stretch and fold: After the initial rest, pull one corner of the dough up and fold it into the center. Repeat this folding process 4 to 5 times around the dough. Let it rest another 30 minutes and repeat the stretch and fold step. For best results, perform this stretch-and-fold cycle up to 4 times within 2 hours.
- Bulk fermentation (first rise): Cover the dough with a damp towel or an airtight lid to prevent drying. Let the dough rise at room temperature (around 70°F/21°C) for 8 to 10 hours, or until it increases in volume by 50-75%, shows bubbles on the surface, and jiggles when the bowl is gently shaken.
- Shape the dough: Turn the dough onto a lightly floured surface. Shape it into a round by folding the top down to the center, turning the dough, and repeating until you complete a full circle. Use a bench scraper if you have one to create surface tension.
- Rest the shaped dough: Place the dough seam side up and let it rest for 30 minutes. Meanwhile, line an 8-inch (20 cm) bowl or proofing basket with a flour-dusted towel (preferably rice flour). After resting, shape the dough again as before and place it seam side up in the lined bowl.
- Proofing (second rise): Cover the dough and refrigerate it for 1 to 48 hours. A longer proof (at least 24 hours) improves the crumb structure and flavor. If proofing for an extended time, loosely cover or place dough in a lightly tied plastic produce bag to prevent drying.
- Preheat oven and Dutch oven: Place a Dutch oven inside your oven and preheat the oven to 550°F (290°C). Cut a piece of parchment paper to fit your baking pot.
- Score the dough: Turn the dough out onto the parchment paper by inverting the proofing bowl. Score the dough surface with a sharp knife or razor blade to allow expansion—simple designs like an “X” work well.
- Bake: Using the parchment, transfer the dough into the preheated Dutch oven. Cover and bake at 450ºF (230ºC) for 30 minutes. Remove the lid, lower oven temperature to 400ºF (200ºC), and bake uncovered for an additional 10 to 15 minutes. If needed, remove the loaf from the Dutch oven and bake directly on the oven rack for 5 to 10 more minutes to crisp the crust further.
- Cool: Remove the bread and cool on a wire rack for at least 1 hour before slicing to allow proper crumb development.
- Storage: Store the loaf at room temperature in an airtight container or plastic bag for up to 3 days. It also freezes well for longer storage.
Notes
- The bulk fermentation time depends greatly on room temperature and starter amount; watch for visual cues rather than strict timing.
- Using rice flour to dust the proofing basket prevents sticking and burning during baking.
- If you cannot perform multiple stretch-and-fold sessions, even one is beneficial to strengthen the dough.
- Proofing the dough in the refrigerator improves flavor and crumb texture but ensure it does not dry out by covering properly.
- Adjust water quantity slightly depending on flour absorption and dough feel; dough should be slightly sticky but manageable.
