Sourdough Bread Recipe

I’ve been perfecting this sourdough recipe for years, and it’s become my go-to method for creating that perfect balance of crispy crust and tender, hole-filled crumb. What sets this approach apart isn’t just the technique—it’s understanding how timing, temperature, and your starter’s personality work together. There’s one essential step most bakers overlook that transforms an average loaf into something extraordinary.

Recipe

I can tell you with absolute certainty that this sourdough bread will become your new obsession—it’s the kind of loaf that makes your entire house smell like a French bakery and has neighbors knocking on your door asking what smells so incredible. After years of perfecting this recipe and watching countless friends become sourdough converts, I’ve learned that the magic happens when you embrace the slow fermentation process and use a mature, bubbly starter that’s been fed with love and patience.

What sets this bread apart is the perfect balance of tangy complexity from the wild yeast and that distinctive chewy-yet-tender crumb with those gorgeous irregular holes that make every slice a little work of art.

When you bite into a piece of this golden-crusted beauty, you’ll experience that satisfying crunch giving way to an airy, slightly sour interior that’s simultaneously robust and delicate—it’s the kind of bread that tastes amazing on its own but also elevates everything from morning butter and jam to evening cheese and wine.

I truly believe that anyone can master sourdough once they understand it’s more about developing a rhythm and intuition than following rigid rules, and this recipe will guide you through every step of creating that perfect loaf that’ll have you wondering why you ever bought store-bought bread in the first place.

Ingredients

Creating authentic sourdough bread requires just a few simple ingredients, but choosing the right ones makes all the difference between bakery-quality loaves and mediocre attempts.

The beauty of sourdough lies in its simplicity—when you nail the basics, the natural fermentation process does most of the heavy lifting for you. Here’s what you need to create those crusty, tangy loaves that’ll have your kitchen smelling like a European bakery.

Active sourdough starter – This is your bread’s soul and absolutely non-negotiable. Your starter should double in size within 4-8 hours of feeding and smell pleasantly tangy, not vinegary or funky. If you don’t have one, you can make it from scratch in about a week or get some from a fellow baker.

Bread flour – The higher protein content (around 12-14%) gives your dough the strength to hold those beautiful air pockets. All-purpose flour works in a pinch, but Bread flour creates superior texture and rise. King Arthur and Bob’s Red Mill are my go-to brands.

Water – Use filtered or bottled water if your tap water is heavily chlorinated, as chlorine can inhibit fermentation.

The water temperature matters too—lukewarm (around 75-80°F) keeps your starter happy and active.

Sea salt – Don’t skip this! Salt controls fermentation speed, strengthens gluten, and adds essential flavor. Fine Sea salt or kosher salt works best—about 2% of your flour weight is the sweet spot. Table salt works if that’s what you have, but avoid anything with anti-caking agents.

Optional: Whole wheat flour** – Adding 10-20% whole wheat flour creates more complex flavor and feeds your wild yeast** better. Start small if you’re new to sourdough, as whole grains can make the dough trickier to handle.

How to Make the Best Classic Artisan Sourdough Loaf

Pre-shape the dough – Turn the fermented dough onto a lightly floured surface and gently shape into a loose round using a bench scraper. Don’t deflate all the bubbles—they’re your friend. Let rest 20-30 minutes under a damp towel. This relaxes the gluten and makes final shaping much easier.

Final shaping – Shape into a tight boule or batard by creating surface tension—pull the dough toward you while rotating to create a smooth, taut top. Place seam-side up in a banneton or bowl lined with a floured towel. The seam should face up during proofing but will be flipped before baking for a beautiful bloom.

Cold retard overnight – Cover your shaped loaf and refrigerate 12-48 hours. This slow fermentation develops complex flavors and makes scoring easier. Cold dough holds its shape better when transferred to the hot Dutch oven. Don’t skip this step—it’s where the magic happens.

Preheat with Dutch oven – Place your Dutch oven and lid in the oven and preheat to 475°F for at least 45 minutes. The vessel must be scorching hot to create the initial steam burst that gives you a crispy crust and good oven spring. No Dutch oven? A heavy pot with tight-fitting lid works perfectly.

Score and bake – Turn the cold dough onto parchment paper, slash with a sharp blade or lame in one confident motion, then lower into the hot pot using the parchment as a sling. Cover and bake 20 minutes, then remove lid and bake 20-25 minutes until deep golden brown. Internal temperature should reach 205°F for a fully baked loaf.

Cool completely before slicing – Resist cutting for at least 2 hours—the interior is still cooking from residual heat. Premature slicing results in gummy texture and compressed crumb. The crust will soften slightly as it cools, creating the perfect balance of crispy exterior and tender interior that makes sourdough irresistible.

Chef Tips

While mastering sourdough takes practice, a few key insights can dramatically improve your results from the start.

I recommend focusing on proper dough shaping techniques—creating tension on the surface helps achieve better rise and structure.

For bread storage, wrap cooled loaves in linen or paper bags rather than plastic to maintain crust crispness.

Nutrition

Sourdough bread provides essential nutrients while being easier to digest than conventional bread due to the fermentation process. The natural fermentation breaks down proteins and starches, making nutrients more bioavailable.

What You’ll Love About This Recipe

This sourdough bread recipe brings together everything you’ve been searching for in homemade bread, combining traditional techniques with modern convenience to create something truly special. Whether you’re a seasoned baker or just starting your sourdough journey, this recipe delivers consistent, bakery-quality results that will have your kitchen smelling absolutely incredible.

Perfect crust and crumb every time – The combination of proper hydration and temperature control creates that coveted crispy, golden crust while maintaining a soft, airy interior with those beautiful holes that make sourdough so distinctive.

Flexible timing that works with your schedule – Unlike other bread recipes that demand strict timing, this sourdough adapts to your life, allowing for longer fermentation periods that actually improve the flavor while fitting around work, sleep, and daily activities.

Gut-friendly and naturally preserved** – The long fermentation process breaks down gluten proteins and creates beneficial probiotics**, making this bread easier to digest while naturally extending its shelf life without any artificial preservatives.

Recipe Card

This classic sourdough bread recipe produces a beautifully tangy, crusty loaf with a tender, airy crumb. The natural fermentation process develops complex flavors while creating the signature sour taste that makes this bread so beloved. With just a few simple ingredients and some patience, you’ll have artisan-quality bread straight from your home oven.

Ingredients:

• 100g active sourdough starter
• 375g warm water
• 500g bread flour
• 10g salt

Instructions:

1. In a large bowl, mix the active sourdough starter with warm water until well combined.
2. Add the bread flour and mix until a shaggy dough forms. Let rest for 30 minutes.
3. Add salt and mix thoroughly until fully incorporated.
4. Perform 4 sets of stretch and folds, spacing them 30 minutes apart.
5. Bulk ferment for 4-6 hours at room temperature until doubled in size.
6. Pre-shape the dough into a round and let rest for 20 minutes.
7. Final shape into a boule or batard and place seam-side up in a banneton.
8. Cold proof in refrigerator for 12-48 hours.
9. Preheat Dutch oven to 450°F (230°C).
10. Score the dough and bake covered for 20 minutes, then uncovered for 20-25 minutes until golden brown.
11. Cool completely on a wire rack before slicing.

Notes:

Starter should be active and bubbly before use. Fermentation times may vary based on temperature and starter strength. The dough should feel smooth and elastic after bulk fermentation.

Equipment:

Large mixing bowl, kitchen scale, bench scraper, banneton or bowl lined with cloth, Dutch oven, lame or sharp knife

Prep Time: 30 minutes

Cooking Time: 45 minutes

Total Time: 18-30 hours (including fermentation)

Cuisine: European

Servings: 8-10 slices