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.
Susie
My dough isn’t rising much with stretch and folds..I’ve been doing them every 30min for 2,5hrs now…help (my starter was active and bubbly)
Sam
Hi Susie! It may just need more time or be a bit cooler in your kitchen. It rises slowly but mine usually needs a minimum of 4 hours (in warm weather/a warm kitchen) before it’s increased in volume enough.
Deb
If I were to triple my order to male several loaves at once, do I need to separate them while it is in the refrigerator overnight or can I just put it together as a big ball and separate when I take it out of the fridge to shape and bake?
Sam
Hi Deb! When I make multiple loaves at one time I do them all in their own bowls for ease. 🙂
Cami Wright
make this every week! never fails me
Leslie
I’ve trusted your recipes for a long time on everything else, so I figured of course I can trust you for my first attempt at sourdough! I followed your starter recipe and for my first loaf stayed true to this one. I baked in a Dutch oven and it came out beautifully. Everyone who tried it loved it. I’m so excited to be in the sourdough club! Can’t wait to make more loaves! Thank you!
Kim
First time sourdough baker and I was so nervous. So many steps and I did not want to use a Dutch oven. Came across your recipe, prepped yesterday and baked Ross morning. It was a beautiful and delicious loaf! Thank you for the easy to follow steps and the video.
Stacia
Sister brought me starter two weeks ago and have been learning and feeding. Your recipe stood out to me immensely and I’m going to be trying it this weekend. Thank you
Sam
I hope you love it, Stacia! 🙂
Stacia
It is amazing. Thank you so much for sharing your recipe
Sam
I’m so glad you enjoyed, Stacia, thank you so much for trying my recipe!
Maria
This was my first sourdough loaf in a pan and it was delicious! I loved it!
If I want to make two loaves the next time can I double the ingredients and do it all together before placing them in the pans? Or do I need to do two separate bowls with ingredients list as above. Thanks!!
Sam
Hi Maria! I typically do it in 2 different bowls. I find it’s just easier for me that way. 🙂
Maria P Xenick
Thank you! I have actually done it both ways (yes four loaves in just a few days – we love it and I have given some away :)) and the nice thing about doing it in one bowl is less mess to clean. You have big fans over here! Thank you!!
Debra
I made the dough and after I started the stretch and fold I realized that I only used 113gm of starter and not 150 gm. Can I add it and start the stretch and fold over again before baking it.
Sam
Oh geez I’m so sorry I am just seeing this. What did you end up doing?
Debra
I did nothing. I kept it out awhile then refrigerated the dough. I want to add the other amount of starter to it today and see how it turns out.
Jaimee
This recipe is the only sourdough recipe you need. It far surpasses anything I have ever ate or baked, it’s that good. Also very forgiving and I follow the instructions precisely but have varied with the 30 minute time frame (bc kids) and forgot to shape it first before I put it In the fridge to rest so I had to do all that right before I baked it and it was STILL DELICIOUS.
Julie Stephenson
Love how she gives instructions, and it was easy to follow
Sam
Thank you for the kind feedback, Julie, I’m so glad you enjoyed the recipe! 🙂
Julie
I like the idea of making a loaf. If i didnt want to use the oil how much extra water do i need to use.
Sam
Hi Julie! You can leave the oil out and may need just a splash more water. The bread won’t stay quite as moist though.
Chantelle
More labor compared to a boule recipe (unsure if that’s normal?), but now I’ve quit making boules and started making loaves. This is the only loaf recipe I have attempted to make, and the only one I’ll ever make. I’m sold here, this recipe is PHENOMENAL!!! I’ll never, ever, EVER, eat store bought again. Make this once and you’ll make it forever!!!
Sam
I’m so glad you enjoyed it so much, Chantelle! 🙂
Becky
Bread is very good and easy to make
Dave
My wife and I are newcomers to sourdough bread making. Just getting started. We used the starter and recipe of a friend for our first couple of loaves and enjoyed everything about the bread and the experience of making it.
Then in just the past couple of days we came across your site and recipe and gave it a try. We loved the taste, texture and quality of your bread. Your directions are clear and detailed. Your video also very helpful, especially for “newcomers” to this experience.
thank you for the clear, concise recipe and for the great taste and texture your recipe produces.
Sam
I’m so glad everyone enjoyed it so much, Dave! 🙂
Michelle
Just made this the 2nd time. Love it, so good! But it is the perfect color after 10 minutes with the lid off, but not up to 206 degrees (about 180) but last time burnt on the outside. Lower temp after lid off??
Sam
I’m so glad you’ve enjoyed it so much, Michelle? Just double checking, you are baking it on the center rack correct? If so, is your oven maybe running a little bit hot? It shouldn’t be browning that quickly. 🙁
Patti
I had the same issue as Michelle, my loaf was very dark after 15 minutes uncovered, and it was very difficult to remove from the well oiled loaf pan. This was my first time making sourdough bread. Suggestions?
Sam
I’m so sorry to hear this, Patti! Does your oven run hot?
Anne
I love this recipe, thank you so much for sharing!
I will be putting a loaf in the oven this morning. I read that you can get a better rise going straight from the fridge to the hot oven (no rest at room temp.) But I am afraid to risk my bread lol. Have you tried this?
Thank you again for a wonderful recipe!
Sam
I hope you love it, Anne! I have not tried making it straight from the refrigerator so I can’t say for sure how it will work. Let me know how it goes if you do try it. 🙂
Monica
Newbie here…. Thanks for the wonderful directions! I filled along as I was doing the recipe. So great to have the visual 🙂
I ended up making 4 loaves this weekend…. No discarding here lol. But now I think I will just make one loaf a week…. Unless I’m making one to gift somebody
Sam
I’m so glad you enjoyed it so much, Monica! 🙂
Lana
Love this recipe! It has a nice crispy crust and soft interior. Could you bake longer at lower temperature for possible softer crust for Sandwichs?
Sam
Hi Lana! I’m honestly not sure how it would turn out if you do that. You could try keeping it covered the entire time it bakes to see if that helps. 🙂
Maria
Did you make four recipes in one big bowl or do four separate bowls? For all the time it takes I’d like to do more than one loaf at a time :). I’m new to sourdough so I don’t quite know if doubling recipes works
Sylvia
I am new at this a one loaf was really good!but 2were tough an didn’t rise good!!made 1 today looks great waiting to taste it!! You have great directions! Wondering how to store it do it stays crispy I live in North Carolina!! I don’t have a bread box!
Sam
Hi Sylvia! There isn’t really a great way to keep the top crispy. You can keep it soft by keeping it wrapped tightly. I like to toast mine for a few seconds. 🙂