This is the sourdough recipe I use almost every week. It’s simple, reliable, and perfect for anyone just getting started with sourdough baking. With a soft crumb, golden crust, and only four ingredients, it’s a great recipe to keep on repeat. Plus, it uses 70% hydration, which makes the dough easy to handle yet still moist and airy when baked.
Ingredients
For Feeding the Sourdough Starter
- 25g leftover sourdough starter (from the fridge)
- 50g water
- 50g bread flour
For the Main Dough
- 450g bread flour
- 300g water
- 100g active sourdough starter
- 10g salt
Step-by-Step Instructions
Step 1: Feed the Starter
In a small bowl, mix 25g old sourdough starter with 50g water and 50g bread flour. Stir well. Mark the level with a rubber band or tape, cover, and let it rise overnight or for 6–12 hours until bubbly and doubled in size.
Step 2: Mix the Dough
In the morning, when your starter is active, mix together 450g flour, 300g water, 100g of the bubbly starter, and 10g salt in a large bowl. Stir until combined with no dry bits left. Let it rest for 30 minutes. This rest helps hydrate the flour and makes the dough easier to work with.
Step 3: Bulk Fermentation (First Rise)
After the rest, perform your first stretch and fold: Grab one edge of the dough, pull it up, and fold it over the center. Rotate the bowl and repeat until all edges are folded over.
Cover and rest for 30 minutes.
Repeat this process two more times (a total of three stretch and folds), each followed by a 30-minute rest. After the final fold, cover and let the dough rest for 3.5 to 5 hours. The dough should become puffy and airy.
Step 4: Preshape the Dough
After the bulk fermentation, gently remove the dough onto your counter, smooth side up. Lightly dust it with flour and shape it into a ball. Cover and rest for 30 minutes.
Step 5: Final Shaping
Flip the dough over so the sticky side is up. Press gently into a rectangle. Fold the right side over the middle, then the left side over the middle. Roll the dough tightly into a log, starting from the far side toward you.
Place it seam-side up in a flour-dusted banneton or bowl lined with a cloth. Cover and place in the fridge for 8–12 hours.
Step 6: Scoring and Baking
Preheat Oven
The next day, preheat your oven to 450°F (232°C) with a Dutch oven inside. This step takes about 30 minutes.
Score the Dough
Transfer the dough onto a piece of parchment paper, seam-side down. Dust off extra flour and score the top with a bread lame or razor blade in one long, angled slash.
Bake the Bread
Lift the dough using the parchment and carefully place it inside the preheated Dutch oven. Bake with the lid on for 20 minutes to trap steam.
After 20 minutes, remove the lid and continue baking for another 15 minutes or until you get a deep golden crust.
Remove from the oven and place on a cooling rack. Let it cool completely for at least 1 hour before slicing.
Why This Recipe Works So Well
This sourdough recipe is beginner-friendly with simple instructions and only a few ingredients. It gives you a soft inside with a crusty, golden outside—perfect for toast or sandwiches. The overnight proof in the fridge makes it easy to bake fresh bread the next day. It’s a great weekend project or a weekly routine for fresh, homemade bread.
FAQs
Can I use all-purpose flour instead of bread flour for sourdough?
Yes, you can use all-purpose flour, but bread flour gives better results because it has more protein, which helps create a stronger dough and better rise.
How do I know when my sourdough starter is ready to use?
Your starter is ready when it’s bubbly, has doubled in size, and passes the float test. Drop a spoonful in water—if it floats, it’s good to go.
What if my sourdough dough feels too sticky?
Sticky dough is normal with higher hydration recipes. Wet your hands when handling the dough and try not to add extra flour, as it changes the final texture.
Can I bake sourdough without a Dutch oven?
Yes, you can use a baking stone or steel and create steam by placing a pan of hot water in the oven. The crust may differ slightly but the bread will still turn out well.
How should I store the baked sourdough bread?
After cooling completely, store it in a paper bag or wrapped in a kitchen towel. Avoid airtight containers as they soften the crust. Consume within 3 days for best taste.
