The smell of warm, crusty golden sourdough bread always reminds me of my grandmother’s kitchensunlight, flour in the air, and a towel tenting the rising dough. This feel-good favorite is trending all over TikTok and Pinterest, mostly because it’s wholesome, easy-ish, and drop-dead gorgeous. Beginner-friendly, one overnight rise, huge payoff.
This loaf is deeply golden, with a chewy crust and soft, open crumb inside. You’ll need bread flour, a bubbly sourdough starter, and not much elsejust pantry staples and patience. Think: one of those bread flour sourdough recipes that feels fancy but isn’t. Full details in the blog!
I started baking sourdough with my grandma at age nine, tugging on her apron strings while she fed her starter (which had a name, of course). Now I test every loaf like she did, no shortcuts, just smart technique. I added a twist to this oneyou’ll spot it in step 4!
Why You’ll Love This Golden Sourdough Bread
Beginner-Friendly: This is one of those wonderfully forgiving recipes. It’s perfect if “baking sourdough bread” feels intimidating. No fancy techniques, just smart steps.
Golden Perfection: Every slice is chewy inside, crisp outside, with that signature sourdough tang and a gorgeously golden crust.
Overnight Magic: Thanks to a long, slow rise, this bread develops incredible flavor without constant babysitting.
Simple Ingredients: With just bread flour, starter, water, and salt, you’re crafting something unforgettable from pantry staples.
Ingredient Breakdown
This golden sourdough beauty comes together with just four ingredients. Here’s the lowdown:
Ingredient
Amount
Notes
Bread Flour
4 cups (500g)
Essential for structure and chew. All-purpose flour works in a pinch!
Warm Water
1⅔ cups (375g)
Go lukewarm, about 90-100°F, to keep your starter bubbly and happy.
Active Sourdough Starter
1 cup (200g)
Make sure it’s active and bubbly! Those little pockets of life are what make the magic happen.
Salt
2 teaspoons (10g)
Don’t skip itsalt brings out the flavor and controls fermentation.
How It Works: Step-by-Step
Let’s break it down into doable steps so you can craft your golden sourdough bread with ease:
Mix & Rest: Combine flour and water into a shaggy dough. Rest it for 30 minutes to relax the gluten.
Add Starter & Salt: Stir in your sourdough starter and salt. This is where the flavor party starts.
Stretch & Fold: Every 30 minutes (for 2 hours), gently stretch one edge of the dough upward and fold it over. Think of it as giving your dough a workout!
First Rise: Cover the dough and let it rise for 6-8 hours. By the end, it should be puffy and doubled.
Shape & Proof: Turn the dough out, shape it into a loaf, and let it rest overnight in the fridge.
Preheat & Bake: Use a screaming-hot Dutch oven for irresistibly crispy crust. Bake covered, then uncovered, until golden perfection.
Pro Tip:
Scoring the dough just before baking not only makes it look fancy but also helps it expand beautifully in the oven.
Step
Time
Key Action
Mix & Rest
30 minutes
Hydrate the flour
Stretch & Fold
2 hours
Build structure
First Rise
6-8 hours
Develop gas & flavor
Overnight Proof
8-12 hours
Ferment slowly for texture
Preheat & Bake
45 minutes
Golden crust and chewy crumb
Tips & Substitutions
No Bread Flour? All-purpose flour works, but bread flour gives that perfect chewy crust. Worth it for those classic bread flour sourdough recipes.
Starter Troubles? Not active? Feed it daily (equal parts flour and water by weight) and let it bubble back to life. Fun idea: give your starter one of those quirky sourdough starter namesmine is “Jane Dough!”
Want Faster Sourdough? This isn’t the fast sourdough bread recipe you whip up in a few hours, but you can shorten the proofing time with warmer room temps.
Storage & Serving
Homemade sourdough deserves thoughtful storage. Here’s how to keep your loaf fresh and fabulous:
Storage Method
Duration
Tips
Room Temperature
1-2 days
Keep in a bread bag or loosely wrapped in a towel to maintain the crust.
Freezer
Up to 3 months
Slice first, then freeze in an airtight bag for easy toast mornings.
Serving ideas? Slice with butter, toast with jam, or pair with soup for the ultimate comfort bite.
Expert Insight: Mastering Crust and Crumb
Achieving that perfect balance in GOLDEN SOURDOUGH BREAD hinges on controlled fermentation and precise baking temperatures. The crust’s deep color signals Maillard reactions, which develop complex flavors, while maintaining a soft, chewy interior relies on well-hydrated dough and proper steam during baking.
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Perfecting the Golden Sourdough Bread
I honestly lost count of how many loaves I baked before this golden sourdough bread finally felt just right. There were times the crust was too thick, or the crumb too dense, but each batch helped me understand my starter better. The recipe I’m sharing now reflects all those lessons and a warm kitchen full of hope.
FAQs ( Crusty Golden Sourdough Bread with a Soft Chewy Center )
How long does it take to make golden sourdough bread from start to finish?
Making golden sourdough bread typically takes 18-24 hours from start to finish, including the bulk fermentation and final proofing stages. Most of this time is hands-off waiting, with only about 30 minutes of active work. For those looking for faster results, you can try a fast sourdough bread recipe that reduces fermentation time to 8-12 hours by using more starter and keeping the dough in a warmer environment. The long fermentation is what gives sourdough its distinctive tangy flavor and improves digestibility.
What type of flour works best for crusty golden sourdough bread?
Bread flour is the ideal choice for golden sourdough bread because it contains 12-14% protein, which develops strong gluten networks for that perfect chewy texture. You can also use a combination of bread flour and all-purpose flour for a slightly softer crumb. Many bread flour sourdough recipes call for adding a small percentage of whole wheat flour to enhance flavor and create that beautiful golden color. Strong bread flour will give you the best oven spring and help achieve that coveted crusty exterior with a soft interior.
Is this recipe suitable for sourdough beginners?
Yes, this golden sourdough bread recipe is perfect for beginners who have an active sourdough starter. The technique focuses on simple mixing and folding methods rather than complex shaping, making it an ideal beginner sourdough bread recipe. You’ll learn fundamental skills like recognizing proper fermentation, performing stretch and folds, and achieving the right dough consistency. Even if your first loaf isn’t perfect, the forgiving nature of this recipe means you’ll still end up with delicious, edible bread while building your sourdough confidence.
Can I make this golden sourdough bread overnight?
Absolutely! This recipe works wonderfully as overnight sourdough bread – simply do your bulk fermentation during the day, then shape the dough and place it in the refrigerator for 8-48 hours. Cold fermentation actually improves the flavor and makes the dough easier to score and handle. When you’re ready to bake, you can go straight from the fridge to the oven without bringing the dough to room temperature. This overnight method is perfect for busy schedules and often produces even better results than same-day baking.
How do I get that perfect golden crust when baking sourdough bread?
Achieving a golden crust when baking sourdough bread requires high heat, steam, and proper timing. Start by preheating your Dutch oven to 475°F, then bake covered for 20 minutes to create steam, followed by 20-25 minutes uncovered to develop the crust. The golden color comes from Maillard reactions – the longer fermentation breaks down proteins and starches that caramelize beautifully during baking. For extra golden color, you can brush the surface with water or even add a pinch of honey to your dough, but proper fermentation and high-heat baking are the real secrets.
Yesica Andrews
Golden Sourdough Bread: Remarkably Easy and Delicious
This golden sourdough bread is a wonderfully easy and delicious recipe perfect for baking sourdough bread at home. With a chewy center, crisp golden crust, and no kneading required, it’s truly the easiest sourdough bread recipe out there. Enjoy the natural flavors and beautiful texture that come from a simple, traditional process.
In a large mixing bowl, combine 4 cups of flour and 1⅔ cups of warm water.
Stir until a shaggy dough forms, then let it rest for 30 minutes.
After resting, add 1 cup of active sourdough starter and 2 teaspoons of salt.
Mix well until everything is fully combined.
Cover the bowl with a clean towel or plastic wrap.
Let the dough sit at room temperature.
Every 30 minutes for 2 hours, perform a set of stretch and folds.
To stretch and fold, pull one side of the dough upward and fold it over itself.
Turn the bowl a quarter turn and repeat three more times.
After the final fold, cover the bowl again and let the dough rise for 6 to 8 hours.
It should double in size and appear bubbly and puffy.
Gently transfer the dough to a lightly floured surface.
Shape it into a round or oval loaf by folding and tucking the edges underneath.
Place the shaped dough seam-side up into a floured proofing basket or towel-lined bowl.
Cover and refrigerate for 8 to 12 hours.
The next day, place a Dutch oven into your oven and preheat to 450°F (232°C).
Remove the dough from the fridge and turn it out onto parchment paper.
Score the top of the dough with a sharp knife or razor blade.
Carefully lower the dough into the hot Dutch oven using the parchment paper.
Cover and bake for 20 minutes.
Remove the lid and bake uncovered for another 25 minutes.
Take the bread out of the Dutch oven and let it cool completely on a wire rack before slicing.
Notes
For best results, use a well-fed active starter and allow the dough to ferment until bubbly. Store leftovers wrapped in a cloth at room temperature for up to 2 days or freeze slices for longer storage.
