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HOMEMADE SOURDOUGH BREAD golden crust loaf on white cloth with starter and glass of water
Joe Rooney

Homemade Sourdough Bread: Easy Delicious Recipe

If you love fresh sourdough bread with a golden, crisp crust and a light, airy crumb, this fool proof sourdough bread recipe is for you. It’s one of the simplest homemade sourdough bread recipes with quick preparation, requiring only 25 minutes of hands-on work. This recipe sourdough bread guide will walk you through each step, making sourdough bread quick and enjoyable.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 18 hours 45 minutes
Servings: 1 loaf
Ingredients Method Notes

Ingredients
  

  • 50 – 100 g (1⁄4 – 1/2 cup) bubbly, active 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

Method
 

  1. In a large mixing bowl, combine the sourdough starter and warm water. Stir until the starter is dissolved.
  2. Add the bread flour and salt to the mixture. Mix together until a rough dough forms.
  3. Cover the bowl with a towel and let the dough rest for 30 minutes.
  4. Perform the first set of stretches and folds by grabbing the edge of the dough, stretching it upward and folding it over the center. Rotate the bowl and repeat 3 more times.
  5. Repeat the stretches and folds every 30 minutes for a total of 4 sets.
  6. After the last fold, cover the dough and let it bulk ferment at room temperature until it has increased in volume by about 50%, approximately 4 to 6 hours depending on starter activity and room temperature.
  7. Transfer the dough onto a lightly floured surface and pre-shape it into a round. Let it rest for 20-30 minutes.
  8. Perform the final shaping into a round boule or batard shape.
  9. Place the shaped dough seam-side up in a well-floured flour sack towel-lined proofing basket or bowl.
  10. Cover and refrigerate the dough overnight (8-12 hours) for the final proof.
  11. Preheat your oven to 450°F (230°C) with a Dutch oven inside for at least 30 minutes.
  12. Carefully remove the hot Dutch oven, invert the dough onto parchment paper, and score the top with a sharp blade.
  13. Place the dough with the parchment into the Dutch oven, cover with the lid, and bake for 20 minutes.
  14. Remove the lid and bake for an additional 20-25 minutes until the crust is golden and crisp.
  15. Remove the bread from the oven and cool on a wire rack for at least 1 hour before slicing.

Notes

  • Use an active sourdough starter activated from brands like King Arthur Flour or Breadtopia. Invest in a digital scale for accurate measurements. Use rice flour for dusting to prevent burning, or use a flour sack towel without any flour. Adjust hydration by adding more water if desired. Use either kosher salt (Diamond Crystal) or fine sea salt (Baleine Fine), about 12 grams. For a more open crumb, try shaping a batard. Add herbs, cheese, or spices before the third set of stretches and folds, and consider an extra fold for even distribution.