Ah, Sourdough Bread 🥖—tangy, chewy, with a crisp crust and soft, airy crumb. The magic comes from a natural starter rather than commercial yeast. Here’s a classic, approachable recipe for homemade sourdough:
Classic Sourdough Bread
Makes: 1 medium loaf
Prep time: ~20 min (plus starter feeding & rising)
Cook time: 35–45 min
Ingredients
For the starter (if you don’t have one):
- 1/2 cup (60 g) flour
- 1/4 cup (60 ml) water
Feed daily for 5–7 days until bubbly and tangy.
For the bread:
- 1 cup (240 g) active sourdough starter
- 1 1/2 cups (360 ml) water, room temperature
- 4 cups (480 g) all-purpose or bread flour
- 2 tsp salt
Instructions
- Mix the dough
- In a large bowl, combine starter, water, and flour. Mix until no dry flour remains.
- Cover and rest 30 minutes (autolyse).
- Add salt & knead
- Sprinkle salt over dough and knead (or fold) until incorporated.
- Dough should be sticky but elastic.
- Bulk fermentation
- Cover bowl with a damp towel. Let rise 4–6 hours at room temperature, folding every 30–60 minutes for strength. Dough should double in size.
- Shape
- Turn dough onto a lightly floured surface, shape into a round or oval loaf.
- Place in a floured proofing basket or bowl.
- Final rise
- Cover and let rise 1–2 hours at room temp, or refrigerate overnight for enhanced flavor.
- Preheat oven
- Preheat to 450°F (230°C) with a Dutch oven inside if using one.
- Bake
- Carefully transfer dough into the preheated Dutch oven.
- Score the top with a sharp knife or razor.
- Cover and bake 20 minutes. Remove lid and bake another 15–25 minutes until golden brown and crusty.
- Cool
- Let bread cool completely on a wire rack before slicing.
🔥 Tips
- Hydration matters: 70–75% water to flour gives a soft, airy crumb.
- Long, slow fermentation develops flavor—overnight in the fridge is ideal.
- Use a Dutch oven for a crisp, bakery-style crust.
- Store at room temperature for 2–3 days; freeze for longer storage.
I can also give you a no-knead sourdough recipe that’s super hands-off and yields a rustic, airy loaf perfect for beginners.
Do you want the no-knead version?
