This homemade Sourdough Bread has a crispy crust, airy crumb, and deep tangy flavor. Made with natural wild yeast, it’s perfect for toast, sandwiches, or serving with soup.
⏱ Prep Time
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Prep: 20 minutes
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Rise/Ferment: 12–18 hours
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Bake: 40–45 minutes
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Total: ~14–20 hours
Servings: 12–14 slices
🍳 Equipment
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Mixing bowl
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Kitchen scale (recommended)
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Dough scraper
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Dutch oven or heavy pot with lid
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Parchment paper
🥘 Ingredients
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500g (3½ cups) bread flour
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350g (1½ cups) water (room temperature)
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100g (½ cup) active sourdough starter
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10g (2 tsp) salt
📝 Ingredient Notes
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Use active, bubbly sourdough starter for best rise.
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Bread flour gives better structure, but all-purpose flour also works.
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Weighing ingredients gives the most accurate results.
👩🍳 Instructions
1️⃣ Mix Dough
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In a bowl, mix flour and water until combined.
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Cover and rest 30 minutes (autolyse).
2️⃣ Add Starter & Salt
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Add sourdough starter and salt. Mix well until smooth.
3️⃣ Stretch & Fold
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Every 30 minutes for 2 hours, stretch and fold the dough (4–5 rounds).
4️⃣ Bulk Fermentation
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Cover and let rise at room temperature 6–10 hours until doubled and bubbly.
5️⃣ Shape
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Shape dough into a round loaf. Place in a floured bowl or banneton.
6️⃣ Cold Proof
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Refrigerate 2–12 hours (or overnight) for better flavor.
7️⃣ Bake
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Preheat oven to 475°F (245°C) with Dutch oven inside.
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Place dough on parchment, score top, and bake covered 20 minutes.
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Remove lid and bake 20–25 minutes until deep golden brown.
8️⃣ Cool
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Cool at least 1 hour before slicing.
🧮 Nutrition Facts (per slice, approx.)
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Calories: 120
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Protein: 4g
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Fat: 0.5g
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Carbohydrates: 24g
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Fiber: 1g
💡 Tips & Variations
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Extra tangy: Cold proof overnight (12–24 hours).
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Whole wheat: Replace 20–30% flour with whole wheat flour.
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No Dutch oven: Bake on a tray with a pan of hot water for steam.
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Seeded loaf: Add sesame, sunflower, or flax seeds.
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