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!
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!
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
- 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!).
- Combine sourdough starter, water, and oil in a large bowl. Make sure your starter is active and bubbly before adding it.
- Add the bread flour and salt.
- Stir until mostly combined (your dough will still look shaggy). Do not over-mix!
- Cover and let sit at room temperature for one hour.
Stretching & Folding Your Sourdough
- Form your dough into a ball using your hands, the run your hands under cool water.
- 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.
- Repeat the stretch and fold process a total of four times, then cover and place in a warm place to rise for 30 minutes.
- Let your dough rise until increased in size by 80%, repeating the stretch and fold process every 30 minutes.
Assembling
- Deflate and form your dough into a rectangular shape on a lightly floured surface.
- 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).
- Roll into a tight log starting with the short end of the rectangle, then tuck the ends under.
- 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
- Let the dough rest at room temperature while your oven preheats.
- Score the bread about ¼″ deep down the center.
- Cover with another bread pan or an aluminum foil tent.
- 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).
- Let the bread cool in its pan for 15 minutes.
- 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.
Frequently Asked Questions
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.
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.
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.
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 Recipe
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
- 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
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.
Gale
I have a strange question, can you refrigerate the dough after the autolyse period then bring it to room temp the next day to finish?
Sam
Hi Gale! I have never personally tried it, but I would say it could probably work. If you do try it, I would love to know how it goes. 🙂
Tom G
I followed this recipe/video to the T except I added some fresh herbs and chopped pistachios to my dough. I used tinfoil as I didn’t have another bread pan to cover while baking. I also only used 50g of starter as that’s all I had left. My dough seemed a little more firm than what was shown in the video so I was a bit concerned. However, the bread came out amazing. The timing direction as far as baking was perfect. My thermometer read 206 when the bread was done. Great recipe and thanks for the awesome video! Will be reusing this recipe going forward.
Faith Holston
WHAT!! I Love this! This was my first time making sourdough bread, and it turned out amazing. (My starter is on day 8, and I’m so happy that it was strong/mature enough!) Thank you for this easy recipe! The video was so happy as well. This will definitely be my go-to sourdough recipe!❤️
Faith Holston
Hello, can I use all purpose flour for this recipe?
Sam
Hi Faith! You can use all purpose flour but I really recommend bread flour over all purpose for this recipe. Bread flour has a higher protein content and produces a better-crumbed sourdough bread, in my opinion. 🙂
Alvine
I made your starter recipe , took me 2 weeks to get it right and now I can share it. Is it ok to double this recipe??? I made one loaf yesterday will cook it today. Looks like it will be perfect. I used 2 pans to make it a dutch oven. My first time making a starter and also this bread. Thank you very much, your video is great!
Sam
Hi Alvine! I make 2 loaves regularly, but I make it in 2 separate bowls. 🙂
Charlotte
I just want you know how much I appreciate your time spent teaching us (I read all that your write). A friend gave me a starter. It now sits in my refrig, looking separated. Safe to assume I stir, allow to come to room temp, then proceed. I own a bread machine and usually use packages pre-made. Can I just use all your ingredients and put into bread machine and press start?
Sam
Hi Charlotte! The separation is normal. That layer is going to be more sour. You can either mix it in or pour it off. It’s really your call here. I’m not sure how it would work in a bread machine. I’ve never used one.
Scotty
Hi Sam!
Wondering if you’ve tried folding in garlic or other things into this delicious recipe? If so please share your thoughts. I’m guessing this would work during the final roll up before the refrigerator rest?
Thanks for the advice!
Scotty 😊
Sam
Hi Scotty! I have done it with cheese. I think garlic could work just fine. You will want to do it as you stretch and fold the dough and over time it will all get worked in. 🙂
Carol Crandall
hi first time making this recipe. I do enjoy adding jalapeño peepers an cheese to my bread dough. at what time would you recommend doing this? Thank you for explaining this recipe steps so well in your video. Can’t wait ti eat it.
Sam
Hi Carol! I would recommend adding it in during the stretch and fold process. This way it will get all worked in by the time you get all of the stretching and folding done. 🙂
Jena
Going from your starter recipe of 80grams starter, 80 grams water, and 80grams bread flour, how much do I feed the starter in the morning to make this bread recipe and do I discard before feeding or just add to it?
Sam
Hi Jena! I feed it as normal and then feed it again after I’m done. 🙂
Holly Hamblin
I finally found a sour dough recipe that works!
Marianne
Hi, my sister gave me a starter that I stored in my refrigerator. Must I bring it to room temp before feeding it? Thanks, in advance, for the information!
Sam
Hi Marianne! You will want it to come to room temperature before feeding it. 🙂
Nicole Bellus
This is my go to recipe for baking sourdough bread. Easy clear instructions. Turns out beautifully every time!
Efrat
Hi
Is it ok to put some of the flour – as whole wheat flour.?
If yes – what about the water amount?
Sam
I can’t say for sure how it will turn out. Whole wheat flour is “thirstier” so other adjustments may be required, but without having done it myself I can’t say exactly what to do.
Alex
I’ve made two good loaves with this recipe, but I always have trouble with my dough being too sticky. It’s really difficult to make into a rectangle and roll up prior to refrigerating. Am I over-proofing? Or what?
Sam
Hi Alex! This is a pretty sticky dough. You can see how it looks in the video. If it’s completely unmanageable you may just need a little more flour. I’m glad you enjoyed it though! 🙂
Donna Zickuhr
Your recipe is incorrect you state one loaf and then ask the preparer to prepare 2 loaf pans. Come on!!!!
Sam
Hi Donna! You can see step #2 under the baking instructions on why you need a second pan and what to do if you don’t have one. It’s ideal to have two loaf pans but not an absolute necessity. You don’t get two loaves out of this, but you do end up using 2 loaf pans. I hope this helps. 🙂
Donna Zickuhr
Sam, The bread was terrific! Thanks for sharing the recipe. I’m going to try your same recipe for a round loaf. Delicious! Donna
Joy
I’m making this recipe for a 2nd time. When I went to re-read the directions I saw that this actually makes 2 loaves? I made it into one banneton the first time I made it. It seemed to raise beautifully and looked decent so I’m confused. If I split this into 2 loaves will it make 2 smaller loaves or will they raise up and be nice sized loaves? I do prefer a bigger loaf for my family, it just fits better.
Sam
Hi Joy! This only makes one loaf, although you do end up using 2 loaf pans if you have them. 🙂
Patty
This was my first time making sourdough bread. Your recipe was very easy to follow! My bread came out so good, my family loved it! I will definitely be making it again! Thank you so much for sharing it.
Wendy
I have mixed feelings about this recipe. does it make tasty bread, yes. However, the crust is always burnt. I have to keep it covered longer and cook it longer and my crust is still dark. I appreciate the internal temperature guide. I never make it quite to that temperature because it is getting too dark.
Sam
Hi Wendy! Are you baking in the center rack and is your oven running true to temperature? I’m concerned it may be running hotter than it is saying.
Wendy Neander
Everything else cooks right in my oven and yes, I put it on the center rack.
Jean bradshaw
Hi.. trying your recipe today.. thankyou. What do I do with the left over starter. Do I feed it or cover it and put back in fridge. There is only like 1/3 cup left..
Sam
Hi Jean! I would feed it and then I typically give it an hour or so to rise a little bit and then place in the refrigerator. 🙂