Simple Homemade Sourdough Bread Recipe

If you have ever dreamed of creating bakery-quality bread right in your own kitchen without any complicated ingredients or machines, this Simple Homemade Sourdough Bread Recipe is exactly what you need. It’s a heartwarming adventure that fills your home with that irresistible aroma of freshly baked bread, offering a delightfully crusty exterior paired with a tender, tangy crumb. This recipe embraces the beauty of slow fermentation, transforming basic pantry staples into an extraordinarily delicious loaf that makes every bite feel like a cozy celebration. Get ready to impress yourself and anyone lucky enough to share your Simple Homemade Sourdough Bread Recipe journey!

Ingredients You’ll Need

One of the most charming things about this Simple Homemade Sourdough Bread Recipe is how it relies on a short list of thoughtfully chosen ingredients, each playing a vital role in the final result. These essentials blend together to give your bread the perfect texture, flavor, and that signature golden crust.

• Organic white bread flour (4 cups / 520 grams): Provides the structure and chewiness, perfect for developing strong gluten.
• Fine sea salt (2 teaspoons / 12 grams): Enhances flavor and controls fermentation for an even rise.
• Water (1 7/8 cups / 385 grams): Hydrates the dough, softening the flour and activating the yeast in the starter.
• Sourdough starter (90 grams / ⅓ cup): The heart of the recipe — your natural leavening agent that offers that delightful tang and complex flavor.
• Rice flour (for dusting): Ideal for dusting proofing baskets without sticking.
• Optional seeds (fennel, chia, caraway, etc.): Adds an extra punch of flavor and a hint of crunch if you love a little flair.
• Optional additions (herbs, nuts, olives, dried fruit, cheese): Allowed to customize your loaf for unique taste experiences once you master the basics.

How to Make Simple Homemade Sourdough Bread Recipe

Step 1: Feed and Prepare Your Starter

The magic begins 12 hours before mixing your dough by feeding your sourdough starter and leaving it out at room temperature until doubled in size. This step ensures your starter is active and bubbly, which is essential for that signature rise and tangy flavor. If using refrigerated starter, you can also work with it straight from the fridge if it’s been fed within a week, adding flexibility to your schedule.

Step 2: Mix the Dough

At mixing time, weigh your flour carefully — precision matters here to get that perfect crumb. Combine the flour, salt, and optional seeds in a bowl. Mix your starter and water until cloudy, then pour it into the dry ingredients. The goal is a thick, shaggy dough that looks rustic and raw — no need for perfection now! Cover it and let it rest for 15 minutes; this brief pause helps the flour absorb moisture and makes the dough easier to work with.

Step 3: First Stretch and Fold

Next, use a wet hand to stretch and fold the dough within the bowl, rotating it quarter by quarter. This process strengthens the gluten which will help trap air bubbles, creating that delightful crumb texture. Repeat the stretch and fold after 15 minutes. This technique feels a bit like gentle massage for your dough and is vital for building structure.

Step 4: Overnight Bulk Fermentation

Now comes the slow, patient part. Cover your dough and leave it to proof overnight at a comfortable room temperature (ideally 68-70°F). During these 8 to 12 hours, your dough will gradually rise and develop flavor complexity. You’ll see it expand with a soft dome on top—such a gratifying sight!

Step 5: Shape the Dough

In the morning, give your dough the poke test to check its readiness. Then gently loosen it from the bowl sides and perform a series of stretches and folds, lifting the dough in the air and folding it back — this step helps it hold its shape. Transfer your dough to a parchment-lined bowl or banneton dusted with rice flour, shape side up, and sprinkle seeds on top if using. The shaping step refines the loaf’s form before the final rise.

Step 6: Final Proof and Oven Prep

Pop your shaped dough into the fridge uncovered for about one hour to firm it up and improve oven spring during baking. Meanwhile, set your oven and Dutch oven to preheat at 500°F for at least one hour — the intense heat is key to that perfect crust. Convection can be turned on if your oven supports it for an even bake.

Step 7: Score and Bake

Scoring the dough lets it expand gracefully in the oven. Using a sharp lame, knife, or even scissors dipped in water, make quick, confident slashes about ¾ to 1 inch deep. Transfer the dough along with the parchment into the raging hot Dutch oven, cover it, and bake for 20-25 minutes. Remove the lid and continue baking uncovered until the crust is gloriously golden and the internal temperature nears 204°F. This step brings your loaf alive, delivering that unmistakable crunch and deep color.

Step 8: Cool and Celebrate

Once baked, resist the urge to slice immediately — let your bread cool on a rack for at least an hour. This patience allows the crumb to set and the flavors to fully develop. Then, take a moment to admire your stunning loaf, take a photo, and savor the pride of baking your very own Simple Homemade Sourdough Bread Recipe.

How to Serve Simple Homemade Sourdough Bread Recipe

Garnishes

This bread is a beautiful canvas to enhance with a variety of toppings. A generous spread of creamy butter or rich olive oil instantly elevates each slice. For an extra flavor kick, sprinkle flaky sea salt or fresh herbs like rosemary or thyme for an aromatic touch that complements the bread’s tangy undertones.

Side Dishes

Simple Homemade Sourdough Bread Recipe shines paired with comforting soups, vibrant salads, or hearty stews. Its robust crust holds up beautifully alongside creamy mushroom ragouts or a colorful tomato and mozzarella salad. Toasted slices also star alongside smashed avocado and perfectly salted tomatoes for an effortlessly delicious brunch.

Creative Ways to Present

Get playful by turning your sourdough into open-faced sandwiches or bruschetta topped with seasonal vegetables, fresh cheese, or even a drizzle of honey. For gatherings, slice it thick and serve with assorted dips like hummus, baba ganoush, or flavored butters. Presentation is everything, and this bread makes every bite picture-perfect.

Make Ahead and Storage

Storing Leftovers

Keep your sourdough fresh by wrapping it in a clean kitchen towel for the first day or two to maintain that perfect crust crispness. Afterward, transfer the bread to a zip-top bag or waxed bread bag to retain moisture without losing its character. This way, your loaf remains a beloved pantry staple for days.

Freezing

To extend the life of your loaf, slice and freeze the bread in airtight bags. This method locks in freshness and flavor, giving you convenient portions ready to toast and enjoy anytime. When thawed, the bread nearly tastes as fresh as the day you baked it.

Reheating

Refreshing your sourdough is simple—toast slices directly from frozen or warm a whole loaf in the oven wrapped in foil at 350°F for 10-15 minutes. This revives the crust and renews the inviting aroma, making leftovers just as delightful as fresh out of the oven.

FAQs

Can I use a store-bought sourdough starter for this recipe?

Absolutely! This Simple Homemade Sourdough Bread Recipe works well with any active sourdough starter, whether homemade or store-bought. Just make sure your starter is well-fed and bubbly before mixing for the best rise and flavor.

How long does the entire process take?

While the hands-on time is minimal, this recipe requires about 12 to 13 hours total, mostly due to the slow overnight fermentation that creates its signature flavor and texture. It’s perfect for prepping the night before and baking fresh in the morning.

Can I add whole-grain flours?

You can substitute up to half a cup of white bread flour with rye, spelt, or whole wheat flour to add complexity. However, for your first few loaves, sticking close to the original flour ratio is best to ensure consistent results.

What’s the best way to score the bread?

Use a very sharp blade, a bread lame, or even scissors dipped in cold water to score quickly and cleanly. Aim for a 45-degree angle cut roughly three-quarters of an inch deep to guide the oven spring beautifully.

Why does my sourdough sometimes not rise as expected?

Slow or insufficient rise can be due to inactive starter, cooler room temperatures, or over-proofing. Always check your starter’s activity before starting, proof in a warm spot around 68-70°F, and use the poke test to judge dough readiness for baking.

Final Thoughts

Baking this Simple Homemade Sourdough Bread Recipe is like inviting a slice of tradition and homemade goodness right into your kitchen. It’s wonderfully rewarding, surprisingly straightforward, and delicious in ways that store-bought bread can never match. Trust the process, enjoy each step, and soon you’ll be sharing fresh, warm sourdough with everyone you love. Give it a try—you’re going to fall in love with baking all over again!

Simple Homemade Sourdough Bread Recipe

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This authentic sourdough bread recipe guides you through the process of making a flavorful loaf with a crispy crust and tender crumb using a natural sourdough starter. The long ferment and hands-on stretching and folding techniques develop gluten and depth of flavor, resulting in a beautifully rustic artisan bread perfect for toasting and pairing with various spreads or toppings.

• Author: Paula
• Prep Time: 30 minutes (plus 12 hours for starter feeding and 8-12 hours bulk fermentation)
• Cook Time: 40-45 minutes
• Total Time: 13 hours 15 minutes to 14 hours 15 minutes
• Yield: 1 loaf (about 1.5 lbs / 680 grams)
• Category: Baking
• Method: Baking
• Cuisine: Artisan, European Style
• Diet: Vegetarian

Ingredients

Main Dough Ingredients

• 4 cups organic white bread flour, spooned and leveled (520 grams)
• 2 teaspoons fine sea salt (12 grams)
• 1 7/8 cups water (385 grams)
• 90 grams homemade sourdough starter or store-bought starter (⅓ cup), fed 8-12 hours earlier
• Rice flour for dusting banneton or proofing basket

Optional Flavor Add-Ins

• Seeds for flavoring (e.g., 1 teaspoon fennel seeds, 1/2 teaspoon caraway seeds, 1 tablespoon chia seeds)
• Substitute up to 1/2 cup rye flour, spelt flour, or whole wheat flour for 1/2 cup of white bread flour (max 62 grams)
• Fresh or dried herbs (rosemary, thyme, sage)
• Nuts, olives, garlic, dried fruit, or cheese (see related rosemary olive sourdough post for guidance)

Instructions

1. Feed Starter (12 hours before mixing)

   Feed your sourdough starter and leave it at room temperature to double in size within 6 hours. If using refrigerated starter fed within the last 7 days, it can be used cold without feeding. The starter should be at or just past its peak activity for best fermentation.

2. Mix Dough (8:00 PM)

   Using a kitchen scale, weigh flour into a medium bowl, then add salt, spices, and optional seeds. In a separate small bowl, mix starter and water until cloudy and well combined. Pour starter-water into flour and mix with a fork or wooden spoon until a thick, shaggy, sticky dough forms. Cover and rest 15 minutes.

3. First Stretch and Fold (8:20 PM)

   With a wet hand, pull and stretch the dough upward and fold it over its center, turning the bowl quarter turn and repeating this 3-4 times for about 30 seconds until dough feels firm. Cover and rest 15 minutes, then repeat this stretch and fold once more.

4. Bulk Fermentation Overnight (8:35 PM to next morning)

   Cover the dough bowl with plastic wrap, wax wrap, or damp towel, and proof at room temperature (68-70°F ideal) for 8-12 hours. Adjust duration based on ambient temperature—warmer environments require less time, colder require longer.

5. Check Dough and Perform Second Stretch & Shape (6-8 AM)

   Dough should be noticeably expanded with a slight springy dome. Perform the poke test to check readiness. Line a high-sided bowl with parchment or rice-floured banneton. Loosen dough from bowl edges, lift and stretch it vertically 1-2 feet, then fold onto itself multiple times with wet hands, turning the bowl between stretches. Perform up to three stretches with resting intervals. Transfer dough to prepared bowl or banneton, seam side up if proofing basket is used, sprinkle with seeds and rice flour.

6. Final Proof and Preheat Oven

   Place shaped dough uncovered in the refrigerator for 1 hour (or up to 3-4 hours for delayed baking) to cold-proof and firm up for better scoring and oven spring. Meanwhile, preheat oven fully to 500°F for 1 hour with a Dutch oven inside and lid on. Use convection if available.

7. Score Dough and Bake

   Carefully remove dough and Dutch oven from fridge and oven lids. Score dough swiftly with a sharp blade at a 45-degree angle about 3/4 to 1 inch deep. Lift parchment with dough and place directly into hot Dutch oven, cover immediately. Bake at 500°F with convection for 20 minutes (or 25 minutes without convection), then remove lid, reduce temperature to 450°F and bake uncovered for another 10-15 minutes until deeply golden and internal temperature reaches 204-208°F.

8. Cool and Serve

   Remove loaf from Dutch oven and cool on a rack or tilted on its side for 1 hour before slicing to preserve crumb texture. Serve toasted with butter, ghee, olive oil, or toppings like mashed avocado or jam.

9. Storage

   Store wrapped in a kitchen towel for 1-2 days to maintain crust crispness, then transfer to a zip-lock or waxed bread bag to keep moist longer. Sourdough slices can be frozen. Leftover bread can be used to make croutons.

Notes

• Use a kitchen scale for accurate flour measurement, especially for first batches.
• Adjust flour types cautiously for initial loaves: max 1/2 cup whole grain substitution.
• For a more sour flavor, use unfed starter 4-6 days after feeding from the fridge.
• Keep dough moist during proofing with plastic wrap or damp towel.
• Ideal proofing temperature is 68-70°F; warmer climates may need less time, colder more.
• Wet your hands before handling dough to prevent sticking during stretches and folds.
• Scoring the dough properly helps control oven spring and bread shape.
• Preheat Dutch oven thoroughly to ensure perfect crust and oven spring.
• Patience is key: cool bread fully before slicing to avoid crushing the crumb.
• Experiment with baking time uncovered to adjust crust crispness to preference.
• Use rice flour for dusting Banneton or proofing baskets to prevent sticking.