There’s something magical about the tangy aroma and chewy crust of a freshly baked sourdough loaf. This Sourdough Bread Recipe delivers a golden, crackling exterior with a soft, airy interior that’s perfect for tearing and sharing. With just a handful of simple ingredients, you’ll create a loaf that’s rich in flavor and packed with natural probiotics.
The 16-hour rising time allows the dough to develop its signature depth, while the 50-minute bake transforms it into a masterpiece. Whether toasted with butter or enjoyed as is, this bread is a labor of love worth every minute.
From the first bite, you’ll notice the satisfying crunch giving way to a tender, slightly tangy crumb. This recipe isn’t just about bread—it’s about crafting a hearty, wholesome staple that’s as nourishing as it is delicious. The long fermentation process enhances both texture and flavor, making each slice a testament to patience and care. Perfect for sandwiches, soups, or simply savoring on its own, this sourdough loaf is a timeless treat that brings warmth and comfort to any table. Let’s bake something unforgettable!
Ingredients for Sourdough Bread
- ⅔ cup (150 g) active sourdough starter (bubbly and fed)
- 1 ⅓ cups (315 g) warm water (90°F)
- 1 ½ Tablespoons (18 g) olive oil
- 3 ⅔ cups (450 g) bread flour
- 2 teaspoons (13 g) table salt
- Oil for greasing pan (olive oil or butter)
- Additional flour for dusting work surface
Step-by-Step Instructions
- In a large mixing bowl, combine the sourdough starter, warm water, and olive oil. Stir until well combined.
- Add the bread flour and sprinkle the salt over the top. Use clean hands or a wooden spoon to mix until the dough is mostly combined (it will still be shaggy, but no dry flour patches should remain).
- Cover the bowl with plastic wrap and let it sit undisturbed for 1 hour (this is the autolyse period).
- After autolyse, form the dough into a ball with your hands. Wet your hands with cool water to prevent sticking, then perform a stretch and fold: grasp the top of the dough, stretch it over the bottom, and turn the dough 90 degrees. Repeat this process three more times (four total stretch and folds).
- Cover the dough and let it rest in a warm place for 30 minutes. Repeat the stretch and fold process every 30 minutes as the dough rises.
- Continue rising until the dough has increased in size by about 80% (this typically takes 4-6 hours, depending on your kitchen temperature).
- Lightly grease a 9×5 loaf pan with olive oil or butter.
- Turn the risen dough onto a clean, lightly floured surface. Gently deflate the dough and pat it into a rectangle. Fold the right side into the center, then fold the left side over the first fold (like closing a book). Roll the dough tightly from one end, tuck the ends under, and transfer it to the prepared pan.
- Cover the pan tightly with plastic wrap and refrigerate for 12-24 hours.
- Remove the dough from the refrigerator and preheat the oven to 450°F. Let the dough rest (covered or uncovered) for 30-35 minutes while the oven preheats.
- Uncover the bread and score the top with a sharp knife or bread lame (about ¼” deep). Cover the pan with another 9×5 pan or tent it with aluminum foil.
- Bake, covered, for 30 minutes. Remove the cover and bake for another 20-23 minutes, or until the bread is golden brown and the internal temperature reaches 206-208°F (97°C).
- Let the bread cool in the pan for 15 minutes, then transfer it to a cooling rack. Allow it to cool completely (1-2 hours) before slicing.
Perfect Pairings: Serving Suggestions for Sourdough Bread
This sourdough bread is a versatile star at any meal. Serve it warm with a drizzle of olive oil and a sprinkle of sea salt for a simple appetizer. For breakfast, toast a slice and top with avocado, a poached egg, and a dash of chili flakes. It also pairs beautifully with soups, stews, or a charcuterie board featuring cheeses, cured meats, and pickles.
Keep It Fresh: Storage and Reheating Tips
To maintain freshness, store your sourdough bread in a paper bag at room temperature for up to 2 days. For longer storage, wrap it tightly in plastic wrap or place it in a ziplock bag and freeze for up to 3 months. To reheat, pop a slice in the toaster or warm the loaf in a 350°F oven for 5-10 minutes for that just-baked taste.
Time-Saving Tips for Busy Bakers
If you’re short on time, consider preparing the dough in the evening and letting it rise overnight in the fridge. This way, you can bake it fresh in the morning. Alternatively, you can pre-measure ingredients the night before to streamline the process. For a quicker rise, place the dough in a slightly warmed oven (turned off) to speed up fermentation.
Essential Equipment for Sourdough Success
Having the right tools makes all the difference. A bench scraper is invaluable for handling sticky dough, while a bread lame or sharp knife ensures clean scoring. A 9×5 loaf pan is essential for shaping, and a kitchen scale ensures precise measurements for consistent results. Don’t forget a thermometer to check the bread’s internal temperature for perfect doneness.
Common Questions Answered
Can I use all-purpose flour instead of bread flour? Yes, but the texture may be slightly less chewy. What if my starter isn’t bubbly? Feed it and wait until it’s active—this ensures a good rise. Why score the bread? Scoring allows the dough to expand evenly in the oven, preventing cracks. If you’re unsure about the rise, look for an 80% increase in size and a slightly jiggly texture.
Sourdough Bread Recipe
Ingredients
- ⅔ cup active starter bubbly, active, fed
- 1 ⅓ cups warm water 90F
- 1 ½ Tablespoons olive oil
- 3 ⅔ cups bread flour
- 2 teaspoons table salt
- Oil for greasing pan
- Additional flour for dusting work-surface
Instructions
- In a large mixing bowl, combine sourdough starter, water, and olive oil. Stir until combined.
- Add bread flour and sprinkle salt overtop. Use your (clean) hands or a wooden spoon to stir together until dough is mostly combined. It will still be a bit shaggy and should not be cohesive (don’t over-mix) but no dry patches of flour should remain.
- Cover bowl with plastic wrap and let sit undisturbed for one hour (this is the “autolyse” period).
- Form dough into a ball with your hands.
- Run your hands under cool water (prevents sticking!) and grasp the top of the dough and stretch it over the bottom. Turn the dough 90 degrees and repeat. Turn 90 degrees and repeat again, then once more (four total stretch & folds).
- Allow dough to rest, covered, in a warm place for 30 minutes.
- Repeat step 2 above every 30 minutes as dough rises.
- Allow dough to rise (stretching and folding every 30 minutes as indicated) until dough has increased in size about 80% (how long this takes depends on the temperature of your kitchen, typically mine is ready within 4-6 hours).
- Lightly grease a 9×5 loaf pan (with olive oil or butter) .
- When dough has risen sufficiently, turn it out onto a clean, lightly floured surface.
- Use your hands to gently deflate the dough and pat it into a rectangular shape. Lift the right side of the dough and fold it into the center (almost as if you were closing a book). Then, lift the left side of the dough and fold it over the first fold (use a bench scraper if the dough is sticking to your counter).
- Starting with a skinny end, tightly roll the dough, as if you were rolling up a cinnamon roll. Tuck the ends under and carefully transfer to prepared bread pan. Don’t worry if the bread doesn’t fill the pan right now.
- Cover pan tightly with plastic wrap and transfer to the refrigerator to rest overnight/for 12-24 hours.
- Remove sourdough from the refrigerator and preheat oven to 450F. Let oven preheat and dough rest (covered or uncovered) for at least 30-35 minutes before proceeding.
- Once oven has preheated, uncover bread, make a clean slice (about ¼” deep) down the center with a sharp knife or bread lame (to score it) then cover with another 9×5 pan (if you don’t have a second pan, you may instead make a makeshift oven using aluminum foil; tent it as high as the bread pan is deep).
- Transfer to center rack of preheated oven. Bake, covered, for 30 minutes then remove the lid and continue to bake another 20-23 minutes/until golden brown and the center of bread reaches 206-208F (97C).
- Allow bread to cool in pan for 15 minutes before gently turning it out onto a cooling rack (careful, the pan will still be hot!) to cool for at least 1-2 hours (until it no longer feels warm) before cutting into it.