Name: Sourdough Bread Recipe
Prep time: 2 h 30 min
Cook time: 35 min
Total time: 21 h 55 min
Cuisine: French
Ingredients: 75 grams active starter; 55 grams all-purpose flour; 20 grams whole wheat flour; 75 grams warm water; 350 grams all-purpose flour; 50 grams whole wheat flour; 75 grams fed starter; 14 grams sea salt; 275 grams warm water + extra for dipping hands; Cornmeal for dusting

I absolutely adore making homemade sourdough bread, and this Sourdough Bread Recipe has quickly become one of my favorites because of its rich flavor and wonderfully chewy texture. From the moment I mix my starter to the final golden crust, I feel connected to a timeless baking tradition. This recipe is approachable enough for ambitious beginners yet rewarding enough for seasoned bakers looking for that perfect loaf. I’m so excited to share it with you because nothing beats the smell of fresh sourdough wafting through your kitchen and the incredible satisfaction of slicing into a loaf you made with your own hands.

Why You'll Love This Sourdough Bread Recipe

What I love most about this sourdough bread recipe is the depth of flavor it develops from the naturally fermented starter. The tangy notes balanced with a subtle sweetness from the whole wheat flour create an irresistible taste that makes every bite exciting. The crust bakes up so beautifully—it’s crisp yet not too hard—while the crumb stays moist, open, and chewy, which is exactly the texture I crave in sourdough.

Another reason I recommend this recipe so wholeheartedly is how manageable the process feels. Despite the long total time, most of it involves hands-off fermentation and resting, letting the dough develop flavor and structure naturally. The steps for folding and shaping really helped me feel connected to the dough while building strength without any complicated equipment. It’s a perfect recipe to enjoy making whether it’s for a weekend brunch, a cozy dinner, or to impress guests at a dinner party.

Ingredients You'll Need

A round, white dough ball is placed directly on a white marbled surface, showing a slightly flattened center with a few creases and bubbles. The dough looks soft and smooth with a light dusting of flour on top, giving it a textured, powdery appearance. The edges are uneven and relaxed, giving the dough a natural, handmade look. Photo taken with an iphone --ar 4:5 --v 7

The ingredient list might seem modest, but each one plays an essential role to make this bread delightful. From the active starter that kickstarts fermentation to the combination of all-purpose and whole wheat flours that create that delicate complexity in taste and crumb, every component is carefully chosen.

75 grams of active starter: This is the heart of your sourdough flavor, providing both fermentation power and that distinctive tang.
55 grams all-purpose flour: Adds structure and a soft crumb to your dough.

20 grams whole wheat flour: Lends a subtle nuttiness and enhances the bread’s earthy aroma.
75 grams warm water: Hydrates the flours for the autolyse phase, helping develop gluten gently.
350 grams all-purpose flour: The main flour bulk, providing strength and a light texture.

50 grams whole wheat flour: Improves texture and gives more complex flavor layers.
75 grams fed starter: Boosts fermentation and flavor depth during final dough mixing.
14 grams sea salt: Enhances all the natural flavors and controls yeast activity for perfect rising.

275 grams warm water + extra for dipping: Essential for hydrating the dough and keeping your hands wet to manage sticky dough.

Directions

Step 1: Begin by feeding your sourdough starter and placing it in a warm spot for about 4 hours, or until it has at least doubled in size and is just beginning to fall. This is your signal that the starter is active and ready to work its magic in your bread.

Step 2: While the starter is developing, combine 55 grams all-purpose flour, 20 grams whole wheat flour, and 75 grams filtered water in a bowl. Cover the mixture with a damp towel, then autolyse by letting it rest in your oven (lightly warmed, off heat) for 30 minutes. This step helps hydrate the flour and jumpstarts gluten formation.

Step 3: Next, mix your active starter thoroughly into the autolysed dough for about 90 seconds, until well incorporated. Cover again with a damp towel and let it rest for 30 minutes in the warm oven spot.

Step 4: Now add your measured sea salt to the dough. Wet your hands with bottled water, then mix in the salt for roughly 90 seconds until fully combined. The water keeps your hands from sticking as you work the dough. Cover and let it rest for 60 minutes.

Step 5: Perform a series of stretch and folds for about 90 to 120 seconds. This strengthens the gluten network, essential for a good rise and chewy texture. After folding, cover and rest the dough in the warm oven spot for 60 minutes. Repeat this fold-and-rest process three more times for a total of four sessions; it takes patience but builds excellent dough structure.

Step 6: After the final fold, cover and let the dough rest one last time for 30 minutes in the oven spot.

Step 7: Turn the dough onto your countertop and lightly flour the top. Using your hand and bench scraper, shape the dough by tucking the edges underneath to create surface tension—this tightness helps with a nice loaf shape.

Step 8: Flip the dough over. Stretch it gently into a rectangular shape, then fold the right side over about two-thirds of the dough’s width. Fold the left side over the right as much as you can. Starting from the bottom, roll the dough up tightly toward you, making it taut and shaped like a loaf.

Step 9: Transfer your shaped dough seam side up into a lightly floured banneton basket. Pinch the seams to encourage air pockets and better rise in the oven.

Step 10: Cover the banneton with plastic wrap, a towel, or place it in a large zip bag, then refrigerate for 12 to 16 hours, or up to 24 hours if you want to slow-ferment the dough for deeper flavor.

Step 11: When ready to bake, preheat your oven to 500°F with a covered cast iron or heavy baking pan inside for at least 30 minutes to get it scorching hot.

Step 12: Carefully sprinkle cornmeal onto the bottom of your hot pan and a light dusting on top of your dough in the banneton to prevent sticking.

Step 13: Quickly invert the dough from the banneton directly into the hot pan. Score the top with a razor or sharp knife to allow steam to escape and guide the bread’s expansion while baking.

Step 14: Cover the pan with the lid and bake for 20 minutes. This traps steam, which creates the perfect crust.

Step 15: Remove the lid and bake for another 15 minutes to deepen the crust’s color and texture. Then transfer your loaf to a rack and cool to room temperature before slicing.

Servings and Timing

This recipe makes about 4 generous servings—enough for a family meal or to share with friends. The prep time is active for about 30 minutes scattered throughout the process, but the dough requires around 21 hours and 25 minutes of resting and rising combined. Bake time totals approximately 35 minutes. Including all resting and fermenting phases, the total time adds up to roughly 21 hours and 55 minutes. The long fermentation is worth the wait, and you’ll get the best texture and flavor with the patient resting and cold proofing.

How to Serve This Sourdough Bread Recipe

Two slices of rustic bread are placed on a white marbled surface. The bread has a thick, golden-brown crust with a slightly darker, toasted top edge. The inner part shows a light creamy color with large, uneven holes, showing a soft and airy texture. In the background, part of the whole round loaf, covered with a white cloth, is slightly blurred. The scene has soft natural light highlighting the rough texture of the crust and the airy inside. Photo taken with an iphone --ar 4:5 --v 7

When I serve this sourdough bread, I love slicing it thick and spreading it with creamy butter or a drizzle of good olive oil sprinkled with flaky sea salt. It pairs wonderfully with soups, stews, or soft cheeses like brie or goat cheese. For a breakfast treat, toast the slices until crispy and top with smashed avocado, cherry tomatoes, and a sprinkle of chili flakes—so simple but delicious.

For entertaining guests, I like to arrange slices on a wooden board alongside a charcuterie platter with cured meats, pickles, olives, and fresh fruit. Garnishing the board with fresh herbs gives it a beautiful rustic look and adds fresh aroma to the table. This bread shines warm from the oven but is also excellent at room temperature, making it easy to serve buffet style.

As for drinks, I find a crisp white wine or a light red like Pinot Noir perfectly complements the bread’s tangy depth. If you prefer non-alcoholic options, a sparkling water with a slice of lemon or an herbal iced tea brightens the palate. This bread is so versatile, it fits family dinners, holiday spreads, or casual weeknight meals alike.

Variations

I love experimenting with different tweaks to this sourdough bread recipe to suit dietary needs or simply mix things up. For example, you can swap out some of the whole wheat flour for rye flour to add a hearty, slightly spicy note. For gluten-free baking, you might try a blend of gluten-free flours and add xanthan gum, but be aware sourdough’s traditional texture is harder to mimic without gluten.

If you want to give the bread a flavorful twist, try adding mix-ins like rosemary, olives, or caramelized onions during the folding stages. These additions create delightful flavor pockets without much extra effort. Alternatively, for a softer crust, you could add a tablespoon of olive oil to the dough or reduce baking temperature slightly and extend bake time to prevent overcrusting.

For cooking methods, while I prefer baking in a covered cast iron Dutch oven to trap steam for that perfect crust, you could also bake on a preheated pizza stone with a pan of water below for steam, or try an outdoor grill to infuse a subtle smoky aroma. These options let you customize aroma and texture to your preference.

Storage and Reheating

Storing Leftovers

When I have leftover sourdough bread, I store it loosely wrapped in a paper bag or bread box to help maintain the crust’s crispness while keeping the interior moist. If you wrap it too tightly in plastic wrap or foil, the crust softens quickly. Stored this way at room temperature, the bread stays good for about 2 to 3 days, perfect for enjoying as sandwiches or toasted treats.

Freezing

You can absolutely freeze sourdough bread if you want to extend its life. I slice my loaf before freezing so I can take out just what I need without thawing the whole thing. Wrap the bread tightly in plastic wrap, then a layer of foil or place in a freezer bag to avoid freezer burn. Frozen sourdough freezes well for up to 3 months. When ready to use, thaw slices at room temperature or toast them straight from the freezer.

Reheating

Reheating sourdough bread is best done in the oven rather than the microwave to revive the crust’s crunch. I preheat my oven to 350°F, sprinkle the bread lightly with water for moisture, and warm it wrapped in foil for 10-15 minutes. Then, unwrapped for a few minutes longer if you want it crispier. Avoid microwaving as it tends to make the bread gummy and chewy, losing that signature sourdough texture and flavor.

FAQs

What makes sourdough bread different from regular bread?

Sourdough bread uses a natural starter made from wild yeast and bacteria instead of commercial yeast. This fermentation process develops complex tangy flavors and a chewier texture. It also allows for longer fermentation times, which contributes to better digestibility and a more robust crust.

How do I know when my sourdough starter is ready to bake?

Your starter is ready when it has doubled in size and starts to recede or fall, indicating peak fermentation. It should be bubbly, aromatic, and have a pleasant sour smell. Timing depends on temperature and feeding schedule, but usually 4-6 hours after feeding in a warm spot.

Can I make this sourdough bread recipe without a banneton?

Yes! While a banneton helps support the dough shape and create beautiful patterns, you can shape your loaf and place it seam side down on a well-floured kitchen towel or a baking sheet dusted with cornmeal. Just be gentle when transferring the dough to the oven to preserve its form.

Why do I need to perform stretch and folds during the dough resting periods?

The stretch and fold technique strengthens the gluten network in the dough without heavy kneading. This helps develop a nice open crumb texture and improves the loaf’s ability to hold gas produced during fermentation for a good rise and structure.

How can I adjust the baking time or temperature if my bread is browning too quickly?

If your bread browns too fast, reduce the oven temperature by 25°F and extend the bake time slightly to allow the inside to cook fully without burning the crust. You can also cover the loaf with foil partway through baking to protect the crust from over-darkening.

Conclusion

I genuinely hope you give this Sourdough Bread Recipe a try because it’s such a rewarding baking adventure that fills your home with warmth and amazing aromas. Whether you’re a first-timer or a bread aficionado, this recipe’s rich flavor and approachable method will make you proud every step of the way. Nothing beats the joy of pulling a freshly baked, golden loaf out of the oven. Happy baking!