How to Make Sourdough Bread Recipe at Home: A Complete Step-by-Step Guide

Table of Contents

Nothing beats the satisfaction of baking your own sourdough bread at home. With its tangy flavor, chewy crust, and airy crumb, sourdough has become a beloved staple for bread lovers everywhere. 

But crafting the perfect sourdough loaf can feel intimidating, especially for beginners. Don’t worry—this recipe will guide you through every step of the process, helping you bake a beautiful loaf that’s both delicious and rewarding.

In this article, you’ll not only find a detailed sourdough bread recipe, but you’ll also learn about common mistakes, substitutions, and answers to frequently asked questions. So, roll up your sleeves, grab your sourdough starter, and let’s get baking!

Tools and Equipment You’ll Need

Before we dive into the recipe, here’s a list of tools you’ll need to make sourdough bread:

• A digital kitchen scale (for accurate measurements)
• A large mixing bowl
• A bench scraper or spatula
• A proofing basket (banneton) or a bowl lined with a clean towel
• A Dutch oven or baking stone
• Parchment paper
• A sharp knife or lame (for scoring the dough)
• A kitchen towel or plastic wrap
• A kitchen thermometer (optional, but helpful)

Recipe Overview

Serves: 1 large loaf (about 8-10 slices)
Preparation Time: 30 minutes (active time)
Fermentation & Proofing Time: 12-18 hours
Baking Time: 40-50 minutes
Total Time: Approximately 14-20 hours

Ingredients

For the Dough:

• 500g bread flour (or a mix of bread flour and whole wheat flour)
• 350g water (lukewarm, around 80°F/27°C)
• 100g active sourdough starter (fed and bubbly)
• 10g salt

Optional Additions:

• Replace 50g of the bread flour with whole wheat flour for added flavor and texture.
• Add seeds (like sunflower, sesame, or flax) for a multigrain variation.
• Use rye flour for a deeper, earthier taste.

Step-by-Step Instructions

1. Feed Your Sourdough Starter

Begin by ensuring your sourdough starter is active and bubbly. Feed it about 4-6 hours before starting the dough, and let it sit at room temperature until it doubles in size. This step is crucial for achieving a good rise in your bread.

2. Mix the Dough (Autolyse)

1. In a large mixing bowl, combine 500g of bread flour with 350g of water.
2. Mix with your hands or a spatula until there are no dry spots. The dough will be shaggy and sticky at this point.
3. Cover the bowl with a towel or plastic wrap and let it rest for 30-45 minutes. This process, called autolyse, hydrates the flour and develops gluten naturally.

3. Add Starter and Salt

1. After the autolyse, add 100g of active sourdough starter and 10g of salt to the dough.
2. Mix thoroughly by folding and squeezing the dough with your hands until the starter and salt are fully incorporated. This might take 2-3 minutes.

4. Bulk Fermentation with Stretch and Folds

1. Cover the bowl and let the dough rest at room temperature for 4-6 hours. This is the bulk fermentation phase.
2. During this time, perform stretch and folds every 30-45 minutes to strengthen the dough:
• Wet your hands to prevent sticking.
• Gently grab one side of the dough, stretch it upward, and fold it over itself. Repeat on all four sides of the dough.
3. By the end of the bulk fermentation, the dough should feel airy, stretchy, and slightly puffy.

5. Shape the Dough

1. Lightly flour your countertop and turn the dough out onto it.
2. Pre-shape the dough into a round or oval by tucking the edges underneath to create tension.
3. Let it rest for 20-30 minutes, uncovered.
4. After resting, perform the final shaping by repeating the rounding process, ensuring the dough has a taut surface.

6. Second Proof (Cold Fermentation)

1. Transfer the shaped dough into a proofing basket or bowl lined with a floured towel, seam-side up.
2. Cover with plastic wrap or a towel and place it in the refrigerator for 8-12 hours (overnight). This cold fermentation enhances the bread’s flavor and makes it easier to score.

7. Preheat the Oven and Dutch Oven

1. Preheat your oven to 475°F (245°C) for at least 30 minutes. If using a Dutch oven, preheat it along with the oven.

8. Score and Bake

1. Carefully transfer the dough onto a piece of parchment paper. If using a proofing basket, invert it onto the parchment.
2. Use a sharp knife or lame to score the dough with a few shallow cuts. This allows the bread to expand during baking.
3. Place the dough (on the parchment) into the preheated Dutch oven, cover with the lid, and bake for 20 minutes.
4. Remove the lid and bake for another 20-30 minutes, or until the crust is deeply golden brown and the bread sounds hollow when tapped on the bottom.

9. Cool and Enjoy

1. Let the bread cool completely on a wire rack before slicing. Cutting into it too soon can result in a gummy interior.
2. Once cooled, slice, serve, and savor the fruits of your labor!

Common Mistakes to Avoid

1. Using an inactive starter: Make sure your starter is bubbly and active before beginning the recipe.
2. Skipping the autolyse step: This step is key for a soft crumb and easier handling.
3. Overproofing: Keep an eye on your dough during the bulk fermentation. Overproofed dough can collapse.
4. Not preheating the oven: A hot oven ensures proper oven spring (the rise that happens during baking).
5. Slicing too early: Letting the bread cool fully prevents a gummy texture.

FAQs

Q1. Why is my sourdough bread dense?

A dense loaf is often the result of an underactive starter, insufficient fermentation, or too much flour during shaping. Ensure your starter is bubbly and that your dough has risen significantly during bulk fermentation.

Q2. Can I make sourdough bread without a Dutch oven?

Yes! You can use a baking stone or an inverted baking sheet. To create steam, place a pan of hot water on the bottom rack of your oven during the first 20 minutes of baking.

Q3. How do I know when my bread is fully baked?

The internal temperature of fully baked sourdough bread should be around 200-210°F (93-99°C). If you don’t have a thermometer, tap the bottom of the loaf—it should sound hollow.

Q4. How do I store sourdough bread?

Store sourdough bread at room temperature in a paper bag or wrapped in a clean kitchen towel for up to 3 days. For longer storage, slice the bread and freeze it in an airtight bag.

Q5. Can I speed up the fermentation process?

While warmer temperatures can speed up fermentation, sourdough’s flavor develops best over longer periods. Rushing the process may result in less flavor and structure.

Conclusion

Baking sourdough bread may take time and patience, but the results are worth every moment. With its rich flavor, beautiful crust, and endless versatility, sourdough bread is truly a labor of love. 

By following this step-by-step guide, you’ll be well on your way to mastering the art of sourdough baking.

Don’t forget to share your sourdough creations with family and friends—they’ll surely be impressed by your baking skills. Happy baking!