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    Home ยป Recipes ยป Breads (Yeast & Quick Breads)

    Sourdough Bread Recipe

    Updated: May 13, 2025 by Sam Merritt โ€ข 671 Comments

    This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy.
    Jump to Recipe Jump to Video
    collage of sourdough bread, top image is a close up of bread loaf with sliced, bottom image of bread slices photographed from above

    My easy sourdough bread recipe is perfect for enjoying on its own or using for sandwiches! I’ll be walking you in detail through every step so you can learn how to make perfect sourdough like a pro. Recipe includes a how-to video!

    Sourdough bread loaf with a slice resting against it.

    The Best Sourdough Bread Recipe

    My easy homemade sourdough bread is the only bread we eat in my household anymore. In fact, I make 2-3 loaves a week and keep a stockpile in my freezer at all times (handy for making sourdough homemade croutons and breadcrumbs)! And once you try it… well, I think you will, too.

    That’s because there’s a lot to love about sourdough bread. First and foremost, it has a high nutritional value and none of the additives (no added sugar, either) you’ll find in most store-bought breads. It also tastes amazing: classic, hearty bread (that’s not overly sour) with a thick, crusty exterior and a soft, springy interior.

    But what I think you’ll love most about my recipe is how wonderfully versatile it is. It’s ideal both for dipping in soup, serving as a side with a salad, or using as a sandwich; it also makes an awesome grilled cheese that pairs beautifully with my tomato soup!

    Slices of homemade bread after being cut off a loaf.

    Homemade Sourdough is Easier Than You Think!

    Making sourdough bread at home is shockingly easy, especially if you use the sourdough starter I shared last week. It is time consuming and you must have patience, but the work itself is very approachable and I wanted to share a version that was easy to follow–perfect for beginners and advanced sourdough bakers alike.

    There’s no kneading involved; instead, we’ll use the easy process of stretching and folding, which develops the gluten much like kneading would, but is better suited for higher hydration dough like sourdough. There’s also no mixer or fancy equipment needed with my recipe — you don’t even need a banneton or a Dutch oven, just a pair of bread pans!

    Let’s get started (and after you try it, pat yourself on the back and leave me a comment to let me know how you like it!).

    What You Need

    Overhead view of ingredients including olive oil, bread flour, sourdough starter, and more.
    • Sourdough starter. This can be homemade or store-bought. Obviously, I recommend making your own by using my sourdough starter recipe (this does take over a week to prepare, but it’s worth it!).
    • Bread flour. I really recommend bread flour over all purpose for my sourdough bread recipe. Bread flour has a higher protein content and produces a better-crumbed sourdough bread, in my opinion. If you don’t have it, all-purpose is not as great but will be “fine”, but try it at least once with bread flour.
    • Olive oil. A bit of olive oil helps make the bread perfectly chewy and soft. I also find it keeps my sourdough softer longer. 
    • Salt. Salt is critical for flavor (unsurprisingly) but it also plays some other important roles in sourdough bread. It helps balance the acidity from our starter, strengthens the gluten in the dough (important for shape and texture), and it even helps extend the shelf life of the bread by acting as a natural preservative. Don’t let anyone tell you it’s going to hinder your yeast, it won’t (or at least won’t to any noticeable degree and your sourdough will be worse off without it).
    • Water. The water called for in my recipe will yield a sourdough loaf that is about 70% hydration. I love this hydration level; it produces a crumb that’s neither too dense nor too open, that’s not too sour but is still flavorful, and that is easy to shape and extremely versatile — we use it for everything from dipping in pot pie soup to eating sandwiches. Once you’re comfortable baking a bread at this hydration level, you can experiment with increasing the water if you’d like. More water usually yields a bread with a more open crumb, a more tangy flavor, and a crumb that’s less suitable for sandwiches but good for dipping.

    I wrote this sourdough bread recipe with weights because I find it’s the easiest way to make it (just like with my macaron recipe); however, I have included cup measurements as well.

    SAM’S TIP: While some people like to bake their sourdough bread in a dutch oven, I like to use a pair of bread pans. It doesn’t look as rustic this way, but it’s much more practical for my family to have a loaf of bread rather than a round of it. If you’re team Dutch oven, don’t worry–I provide instructions for how to make sourdough bread in a Dutch oven below.

    Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!

    How to Make Sourdough Bread

    Make the Dough

    The first 4 steps in my sourdough bread recipe are the “autolyse” period (or sometimes called an “inclusive autolyse” because we are incorporating all of our ingredients at this point). This step helps boost fermentation, improves the texture (more open crumb!) and flavor, and makes the dough easier to work with.

    Note that I do, quite intentionally, include salt in this first step. Some bakers argue that salt will inhibit the yeast growth and negatively impact the crumb. Not so! With the duration of this autolyse and the composition of this particular sourdough bread recipe adding salt at this stage does not make a difference. Leaving it out for this step only makes it more difficult to incorporate later and increases your likelihood of accidentally forgetting to add it altogether (which would be a shame!).

    Collage of four photos showing sourdough starter being combined with flour and water to create a dough.
    1. Combine sourdough starter, water, and oil in a large bowl. Make sure your starter is active and bubbly before adding it.
    2. Add the bread flour and salt.
    3. Stir until mostly combined (your dough will still look shaggy). Do not over-mix!
    4. Cover and let sit at room temperature for one hour.

    Stretching & Folding Your Sourdough

    Collage of four photos showing dough being lifted and folded while rising.
    1. Form your dough into a ball using your hands, the run your hands under cool water.
    2. Stretch the top of the dough up and over the bottom, then turn the dough 90 degrees and repeat. I demonstrate this in the video below if you need a better visual.
    3. Repeat the stretch and fold process a total of four times, then cover and place in a warm place to rise for 30 minutes.
    4. Let your dough rise until increased in size by 80%, repeating the stretch and fold process every 30 minutes.

    Assembling

    Collage of four photos showing dough being folded and formed into a loaf being being placed in a bread pan.
    1. Deflate and form your dough into a rectangular shape on a lightly floured surface.
    2. Lift the right side of the dough, fold it over to the center, then repeat with the left side (like folding a paper in thirds).
    3. Roll into a tight log starting with the short end of the rectangle, then tuck the ends under.
    4. Place in a greased bread pan, cover loosely, and place in the fridge to rest overnight.

    SAM’S TIP: I recommend proofing your dough in the refrigerator overnight rather than baking right away (I also provide instructions for baking right away, though). Proofing overnight will help develop the flavor, help the bread rise better, and encourage more fermentation. That being said, I don’t like to let my dough sit in the fridge for longer than 48 hours (absolute max) before baking. Letting it sit too long can cause over-proofing and can compromise the final texture of your sourdough bread. I also don’t freeze my dough before baking, so I can’t advise on that.

    Baking

    Collage of four photos showing bread dough being scored before covering and baking.
    1. Let the dough rest at room temperature while your oven preheats.
    2. Score the bread about ยผ″ deep down the center.
    3. Cover with another bread pan or an aluminum foil tent.
    4. Bake at 450F for 30 minutes, then remove the cover and bake for 20-23 minutes or until the bread reaches an internal temperature of 206F (97C).
    Two photos showing a loaf of bread in its pan after baking before being removed to a cooling rack.
    1. Let the bread cool in its pan for 15 minutes.
    2. Remove the bread from the pan (carefully, it’s still hot!) and place on a cooling rack. Don’t let it sit in the bread pan too long, or your sourdough bread could end up soggy from the steam that it releases in the pan that can’t escape. Once removing to a cooling rack, allow the bread cool completely (or at least almost completely) before slicing.

    SAM’S TIP: Don’t cut into the bread while it’s still warm (I know, so hard, so tempting!). Doing this can make your loaf gummy and dense.

    Overhead view of a loaf of homemade bread in a bread pan on a cooling rack.

    Frequently Asked Questions

    Is sourdough bread good for you?

    Sourdough is definitely one of the more nutritious types of bread. It’s prebiotic-rich, made by fermenting dough with wild yeast and bacteria (sounds not-so appetizing but in reality is delicious) and is more digestible than your standard white bread. It also has a lower glycemic index and less gluten than normal bread. If you’re going to be indulging in bread, this is arguably a better option than standard white bread.

    Is sourdough bread gluten free?

    While a traditional sourdough bread recipe is obviously not gluten free, sourdough bread is sometimes tolerated by people who are gluten sensitive (but not people with Celiac Disease). This is because some of the gluten is consumed during the fermentation process, which makes the bread more easily digestible.

    Can I make it in a Dutch oven?

    Yes, of course! I wanted to share an easy sourdough bread recipe that can be made with basic kitchen equipment, but you can just as well use a Dutch oven. Follow the written recipe through the rolling and tucking step, then place the dough in a lightly floured banneton (I use my Kitchenaid mixer bowl lined with a lightly floured kitchen towel, because I don’t actually have a banneton). Cover and let rise overnight in the fridge.

    The next day, carefully turn out your dough onto a large piece of parchment paper and carefully lower this into a 4.5qt Dutch oven (a larger one would work, but your bread will be flatter and will likely cook faster). Allow the dough to sit uncovered while the oven preheats, then score, cover with a lid, and follow recipe instructions for baking.

    You can preheat your Dutch oven (as I do in my artisan bread recipe) to make it nice and hot before adding your dough if you’d like, but honestly I rarely do this step with this recipe.

    Slices of sourdough bread on a wood cutting board.

    I know that there are many sourdough bread recipes out there and so many different ways to make it, but this is my personal favorite version that I’ve carefully developed over the past year. I can’t wait to hear how you like it (let me know in the comments!), I hope you’ll always want to keep a loaf in your house, too! ❤️

    Enjoy!

    If you try this recipe, be sure to tag me on Instagram, and you can also find me on YouTube and Facebook

    Sourdough bread loaf with a slice resting against it.

    Sourdough Bread Recipe

    This 5-ingredient easy sourdough bread recipe is perfect for sandwiches. My recipe explains every step so you can learn how to make sourdough like a pro!
    Recipe includes a how-to video!
    4.99 from 270 votes
    Print Pin Rate
    Prevent your screen from going dark
    Course: Bread
    Cuisine: American
    Prep Time: 2 hours hours
    Cook Time: 50 minutes minutes
    Rising Time: 16 hours hours
    Total Time: 18 hours hours 50 minutes minutes
    Servings: 1 loaf
    Calories: 1820kcal
    Author: Sam Merritt

    Ingredients

    • ⅔ cup (150 g) active starter bubbly, active, fed
    • 1 ⅓ cups (315 g) warm water 90F
    • 1 ½ (18 g) Tablesoons olive oil
    • 3 ⅔ cups (450 g) bread flour
    • 2 teaspoons (13 g) table salt
    • Oil for greasing pan
    • Additional flour for dusting work-surface

    Recommended Equipment

    • Mixing bowls
    • 2 loaf pans
    • Bench scraper (optional)
    • Bread lame (optional, or use sharp knife)

    Instructions

    • In a large mixing bowl, combine sourdough starter, water, and olive oil. Stir until combined.
      ⅔ cup (150 g) active starter, 1 ⅓ cups (315 g) warm water, 1 ½ (18 g) Tablesoons olive oil
    • Add bread flour and sprinkle salt overtop. Use your (clean) hands or a wooden spoon to stir together until dough is mostly combined. It will still be a bit shaggy and should not be cohesive (don’t over-mix) but no dry patches of flour should remain.
      3 ⅔ cups (450 g) bread flour, 2 teaspoons (13 g) table salt
    • Cover bowl with plastic wrap and let sit undisturbed for one hour (this is the “autolyse” period).

    Stretch & Fold

    • Form dough into a ball with your hands.
    • Run your hands under cool water (prevents sticking!) and grasp the top of the dough and stretch it over the bottom. Turn the dough 90 degrees and repeat. Turn 90 degrees and repeat again, then once more (four total stretch & folds).
    • Allow dough to rest, covered, in a warm place for 30 minutes.
    • Repeat step 2 above every 30 minutes as dough rises.
    • Allow dough to rise (stretching and folding every 30 minutes as indicated) until dough has increased in size about 80% (how long this takes depends on the temperature of your kitchen, typically mine is ready within 4-6 hours).

    Forming the Dough

    • Lightly grease a 9×5 loaf pan (with olive oil or butter) .
      Oil for greasing pan
    • When dough has risen sufficiently, turn it out onto a clean, lightly floured surface.
      Additional flour for dusting work-surface
    • Use your hands to gently deflate the dough and pat it into a rectangular shape. Lift the right side of the dough and fold it into the center (almost as if you were closing a book). Then, lift the left side of the dough and fold it over the first fold (use a bench scraper if the dough is sticking to your counter).
    • Starting with a skinny end, tightly roll the dough, as if you were rolling up a cinnamon roll. Tuck the ends under and carefully transfer to prepared bread pan. Don’t worry if the bread doesn’t fill the pan right now.
    • Cover pan tightly with plastic wrap and transfer to the refrigerator to rest overnight/for 12-24 hours.

    Baking

    • Remove sourdough from the refrigerator and preheat oven to 450F. Let oven preheat and dough rest (covered or uncovered) for at least 30-35 minutes before proceeding.
    • Once oven has preheated, uncover bread, make a clean slice (about ¼” deep) down the center with a sharp knife or bread lame (to score it) then cover with another 9×5 pan (if you don’t have a second pan, you may instead make a makeshift oven using aluminum foil; tent it as high as the bread pan is deep).
    • Transfer to center rack of preheated oven. Bake, covered, for 30 minutes then remove the lid and continue to bake another 20-23 minutes/until golden brown and the center of bread reaches 206-208F (97C).
    • Allow bread to cool in pan for 15 minutes before gently turning it out onto a cooling rack (careful, the pan will still be hot!) to cool for at least 1-2 hours (until it no longer feels warm) before cutting into it.

    Notes

    To bake the same day:

    Follow recipe through step 4 under the “Forming the Dough” section. Immediately after transferring dough to pan, preheat oven to 450F (230C). Allow dough to rest uncovered while oven preheats, at least 30 minutes. Once oven is preheated, follow directions in recipe starting with step 2 under the “Baking” section. Note that bread will not be as flavorful or nutritious & texture will not be as great if it is not allowed to sit in the fridge overnight.

    Storing & Freezing

    Store in an airtight container at room temperature for up to a week.
    You may also freeze this bread. Freeze the whole loaf by wrapping tightly in plastic wrap and then wrapping in foil. When ready to thaw, keep covered completely and defrost at room temperature before unwrapping. 
    We prefer to freeze pre-sliced: Cut bread into slices and storing in a plastic Ziploc bag (remove as much air as you can before freezing). If you struggle with freezer burn or plan to freeze the bread longer than a few weeks, you can individually wrap each slice in plastic wrap before closing in the plastic bag.

    Nutrition

    Serving: 1loaf | Calories: 1820kcal | Carbohydrates: 364g | Protein: 59g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Sodium: 4678mg | Potassium: 459mg | Fiber: 12g | Sugar: 1g | Vitamin A: 9IU | Calcium: 81mg | Iron: 4mg

    Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.

    Tried this recipe? Show me on Instagram!Mention @SugarSpun_Sam or tag #sugarspunrun!

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    Reader Interactions

    Comments

    1. andrea Hofer

      February 05, 2025 at 2:11 pm

      hi can I also use whole wheat flour with all-purpose flour?

      Reply
      • Sam

        February 13, 2025 at 12:27 pm

        Hi Andrea! I have not experimented with whole wheat flour. I think you could swap in some, but just note that it is thirstier so you may not need as much. I would go by texture.

        Reply
    2. Stella

      February 03, 2025 at 6:32 pm

      5 stars
      This was the best sourdough ever!

      Reply
      • Kari Rogers

        February 04, 2025 at 1:42 pm

        5 stars
        1st loaf of sourdough bread and it came out so good!
        Recipe and video great help!
        Delicious!

        Reply
    3. Mrs Reddick

      January 31, 2025 at 8:15 am

      5 stars
      This is my go to bread, my family loves it!
      Am I suppose to be splitting this into two loaf pans or one? I see it has 2 loaf pans in the tools needed.
      Thanks!

      Reply
      • Sam

        January 31, 2025 at 11:29 am

        The second loaf pan is the cover the bread for the first half of the bake. ๐Ÿ™‚

        Reply
    4. Heidi

      January 30, 2025 at 12:42 pm

      It says there is a video, but I can’t find it?

      Reply
      • Sam

        January 30, 2025 at 1:25 pm

        Hi Heidi! Do you have a pop up blocker enabled? It will prevent my video from showing up. ๐Ÿ™ You can find this video on Youtube, with all of my other videos as well. ๐Ÿ™‚

        Reply
        • Heidi Sawyer

          February 03, 2025 at 12:30 pm

          Yes. I figured that out and changed browsers. My bread turned out great! Thanks for the great recipe!

    5. Selina

      January 30, 2025 at 6:17 am

      Hi
      I let it proof in a bowl over night in the fridge. How can I transfer it to the Dutch oven without it falling too much.
      Thank you

      Reply
      • Sam

        January 30, 2025 at 11:21 am

        Hi Selina! I have instructions on how to do this in the post in the FAQ section ๐Ÿ™‚

        Reply
    6. Elizabeth Novotny

      January 27, 2025 at 8:57 am

      3 stars
      I am wondering about the 450 deg oven. I have never baked bread at that temp. The crust was dark brown and tough. I sliced it and put into plastic bags which helped it to soften. The bread itself was moist and flavorful. It was a lot of work!

      Reply
      • Sam

        January 28, 2025 at 11:45 am

        Hi Elizabeth! The crust should be crisp and brown, but not burned. Did you cover it for the first part of the bake?

        Reply
    7. Riv K.

      January 26, 2025 at 6:46 pm

      5 stars
      Hi Sam! Thank you so much for your detailed recipes and instructions which made it very clear for me how to make a starter from scratch (I named mine Cindy ๐Ÿ˜€ ) and then bake this sourdough bread. It’s so smart to make sourdough in loaf pans rather than a Dutch oven because it’s much more practical, easier to cut, and just overall a simpler method. We all really enjoyed it so thank you! <3

      Reply
    8. Chriss

      January 25, 2025 at 11:07 am

      5 stars
      We baked this bread in a free form loaf this morning. So delicious we can’t stop munching on it. Thank you! (And it’s so pretty, I’d attach a picture if I could)

      Reply
    9. Marty

      January 20, 2025 at 1:18 pm

      I have made this twice now, and both times it doesn’t seem to have risen much. the loaves are not large enough to bemake a real sandwich when sliced. the first time I thought maybe my starter wasn’t as active and bubly as it should have been. This last loaf I made today was plenty bubly and active, yet still no difference in height of the loaf. Any suggestions would be appreciated.

      Reply
      • Sam

        January 20, 2025 at 1:20 pm

        Hi Marty! How old is your starter? And how long are you letting the dough rise? Is it increasing 80% before you refrigerate it?

        Reply
    10. Gretchen Barrs

      January 19, 2025 at 5:10 pm

      5 stars
      This is my absolute go to for Sourdough. Our family prefers the loaf as well over a boule. Quick question, I sometimes bake my bread covered 40 mins and uncovered the last 10 or so because I prefer it to not get so brown on top. Your thoughts on this??

      Reply
      • Sam

        January 28, 2025 at 12:20 pm

        Hi Gretchen I haven’t tried it, but if that’s the way you prefer it, I think it could potentially work. As long as the inside of your bread is baking appropriately I think that’s fine. ๐Ÿ™‚

        Reply
    11. Carla

      January 17, 2025 at 5:05 pm

      5 stars
      I always come back to this recipe! Delicious, easy to follow and no fancy tools needed. Slice and freeze and pull out when needed. Itโ€™s perfect.

      Reply
      • Emily @ Sugar Spun Run

        January 19, 2025 at 1:21 pm

        Thanks so much for the sweet review, Carla! Enjoy ๐Ÿ˜Š

        Reply
    12. Amanda

      January 17, 2025 at 8:49 am

      5 stars
      This was my very first bread recipe and it turned out fantastic! Is there a way to add honey or sugar to sweeten it up a little?

      Reply
      • Sam

        January 28, 2025 at 12:41 pm

        Hi Amanda! I think that could work. It would take some experimenting to get to the sweetness you desire but it should work. ๐Ÿ™‚

        Reply
    13. Angel Mejia

      January 15, 2025 at 4:01 pm

      Sam
      I have developed a starter and I am planning on making sourdough bread soon. In the recipe you mention that the starter needs to be fed and active how soon after feeding do you suggest that we wait I suppose that one should not use it after it starts to decline and not too soon not allowing it develop please let me know
      Thank you

      Reply
      • Sam

        January 15, 2025 at 4:40 pm

        Hi Angel! It should be doubled in size and bubbly. How long this takes can vary from kitchen to kitchen so I just watch to see when it’s doubled ๐Ÿ™‚

        Reply
    14. Mimi

      January 09, 2025 at 1:16 pm

      5 stars
      I can’t say enough good things about this recipe! I’m an experienced bread baker but I don’t like overcomplicating things and this recipe delivers without a lot of effort. The results are fabulous and the double loaf pan trick is genious. This will become our daily bread. ๐Ÿ™‚

      Reply
    15. Lori B

      January 08, 2025 at 7:49 am

      Hi Sam! great video. I am wondering what I did wrong – when I put the loaf in the refrigerator overnight, it went completely flat….

      Reply
      • Sam

        January 09, 2025 at 12:10 pm

        Hi Lori! It was just overnight? I have never had this happen before. Is it possible it was over-proofed before it went into the refrigerator?

        Reply
        • lori B

          January 09, 2025 at 7:47 pm

          Hi Sam! I do’nt think it was over=proofed but I did perhaps have it a little close to the heater…I did 4x folds after following the early instructions, then into the fridge. I had left the starter in the fridge for 3-4 weeks without feeding it, and then fed it once the day before and then again on the day of – perhaps the starter was not up to speed? Thanks for having an awesome channel!!

        • Sam

          January 16, 2025 at 1:20 pm

          Ahh yeah it sounds like your starter may just not have been where it needs to be. I actually just published a post today on how to care for sourdough starter that may be helpful in the future. ๐Ÿ™‚

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