Sourdough bread has been quite a craze lately, and for good reason. It is the oldest known way to leaven bread, has a long list of health benefits and tastes absolutely heavenly. This bread isn’t just a treat; it’s an experience. Its long/ sometimes cumbersome process of having to foster and nurture a colony in order to reap the benefits of a uniquely delicious baked good is the best sort of payoff. "Feeding" a sourdough starter does give you this strange dopamine rush. Knowing how fickle a starter can be, and getting the hang of sourdough baking is a special kind of reward us home chefs LOVE. With it's savory/sour flavor, chewy texture, and the rewarding process, its obvious why it's become such a huge topic on social media and modern culture. Whether you’ve been baking for years or are just stepping into the kitchen, this original sourdough loaf recipe is a dependable guide for crafting that flawless crusty loaf.
I have made this recipe so many times I can do it blindfolded. I am a self-taught home chef so trust me when I say, "If I can do it, you can do it!"
Make sure you have access to ACTIVE STARTER, a food scale and plenty of flour.
Understanding Your Starter
Before we go into the recipe, let’s explain how to tell if your starter is ready to use or not. Everything we do in this recipe depends on a strong and active starter. We aren't using commercial yeast, so we need to make sure our leavening agent is ready to be used. Sourdough is naturally leavened, which means it relies on wild yeast and lactic acid bacteria cultivated over time in a starter, rather than conventional yeast. This fermentation process not only infuses sourdough with its signature tangy flavor but also offers health benefits such as improved digestion.
How to tell if your starter is ACTIVE:
Bubbly
has doubled or tripled from feed line
smells sweet/ more neutral
floats in room temp water
How to tell if your starter is NOT active:
thin pancake batter texture
smells very "alcoholic" or acidic
does not float in room temp water
Gather Your Ingredients
Here’s what you’ll need for a delicious sourdough loaf:
500g water (room temperature)
150g active starter
650g flour (unbleached)
20g Salt
Let’s break it down a little further.
Unbleached AP Flour: This provides the loaf structure and strength. I prefer King Arthur's unbleached all purpose. You may also use bread flour, it's gluten content is higher for that elasticity we love in artisan breads.
Water: Adjust the amount depending on the humidity in your kitchen. Drier conditions may require a bit more moisture.
Active Sourdough Starter: Ensure your starter has been fed and is bubbly, which usually occurs 4-6 hours after a feeding.
Salt: Essential for enhancing flavor and balancing yeast activity—too little can lead to a flat loaf.
About to start the process!
Mixing the Dough
In a large mixing bowl on a food scale, measure out your room temperature water and starter. Combine with a bread whisk or regular whisk.
Add flour and mix until flour is all incorporated and hydrated. Shaggy dough should form.
Cover with plastic wrap and let sit for 30 minutes-1 hour. This process has changed the game for me. It's known as "Autolyse" it ensures a better flavor/ texture. DO NOT SKIP this step.
After 30-60 minutes it's time to add your salt.
With wet hands, incorporate the salt with your first stretch and folds. Pull the dough up and over itself while rotating the bowl each time. I use the rule of 4s.
Four rotations of stretch and folds every 30 minutes for 2 hours total. This process builds structure and that chewy texture we love so much.
Bulk Fermentation
After performing the first 2 hour process (stretch/folds and rest) You will enter the bulk fermentation period. Since we are using live cultures and not conventional yeast, it takes more time to rise. Sourdough is the best kind of process though because the work you put in is rewarded 10 fold by the final result! Keep it in a warm spot (aim for about 75°F or 24°C) for around 4 to 5 hours, or until its doubled in size.
By the end of this phase, it should have doubled in size.
Shaping Your Dough
After bulk fermentation, gently remove the dough from the bowl and place it on a lightly floured surface. Using a bench scraper, divide it into two equal pieces if you'd like to make two loaves—this dough also freezes well!
Shape each piece into a round or oval loaf by tucking in the edges to create surface tension. Place dough into a bowl and cover with plastic wrap overnight for final proof in the fridge.
Final Proofing
Now it’s time for the final proof, where the dough rises one last time before baking.
Cold proof in the fridge: Place your loaves in the fridge overnight. This not only deepens the flavor but can also make scoring easier when ready to bake.
This step can be flexible, depending on your schedule and how intense you want the flavor of your sourdough to be!
BEST CRUST COLOR: I recommend an overnight cold proof minimum.
Prepping to Bake
When you're close to baking time, preheat your oven to 450°F (230°C) with a Dutch oven or baking stone inside. Preheating the vessel creates a steamy environment crucial for achieving that desirable crust.
If using a DUTCH OVEN: preheat 450 degrees F for 1 hour
place dough onto parchment paper directly from fridge
score top with razor
place dough into preheated dutch oven
bake LID ON 25 minutes
bake LID OFF 15
If using a BAKING STEEL / CAST IRON: preheat 450F for 45 min
place dough onto parchment paper directly from fridge
score top
place cast iron with cool water in it for steam baking, on second row in oven.
Open bake 35 minutes.
Baking Your Sourdough
Gently place your scored dough into the hot Dutch oven, cover it, and bake for 30 minutes. Then, remove the lid and bake for an additional 15 to 25 minutes until the loaf is a deep golden brown.
If using a baking steel/ iron plate see tips above.
Keep your ears tuned in; you should hear a satisfying crackle as it cools!
Cooling and Slicing
Once baked, take the loaf out of the Dutch oven and let it cool on a wire rack for at least an hour. This step is crucial for setting the crumb and making for easier slicing. You don't want to cut it to early and let the bread fall.
Once cooled, grab a serrated knife and slice into your crusty masterpiece. I recommend spreading some butter and honey on it and having it as nice mid- day snack.
Wrapping It Up
I know the process can seem intimidating but once you get the hang of it, it's such a handy skill to have. It's the gift that keeps on giving and everybody loves a nice homemade artisan loaf of bread.
I have so many leftover ideas for our sourdough loaves so we get the most use out of our bakes! Look out for some of these in the future :)
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