There is something so special about baking a loaf of sourdough from scratch. It has become one of my favorite routines in our home. Mixing the dough in the morning, watching it slowly rise throughout the day, and filling the kitchen with the smell of fresh bread by evening. A gut-healthy staple that provides weekly delight for my family.
This is the recipe I use over and over again because it’s simple, dependable, and made with just four wholesome ingredients. It creates a loaf with a beautifully crisp crust, a soft and chewy interior, and just the right amount of tang.
Whether you’re brand new to sourdough or you’ve baked dozens of loaves, I hope this easy and straightforward recipe becomes a staple in your kitchen too.
Why You’ll Love This Recipe
- Made with only four simple ingredients
- Beginner-friendly with easy-to-follow steps
- Crispy crust with a soft, chewy crumb
- Can be baked in either a Dutch oven or a loaf pan
- Naturally fermented for incredible flavor and digestibility
Ingredients
- 350 grams warm filtered water
- 115 grams active sourdough starter
- 10 grams sea salt
- 500 grams unbleached bread flour
Instructions
1. Mix the Dough
In a large mixing bowl, combine the active sourdough starter, warm filtered water, and sea salt. Whisk until well combined.
Add the bread flour and mix until no dry flour remains. The dough will look shaggy—this is exactly what you want.
Cover the bowl and allow the dough to rest for 1 hour.
2. Stretch and Folds
After the hour rest, perform about 10 stretch and folds.
Cover the dough and let it rest for 30 minutes.
Perform another 6–8 stretch and folds.
Cover and rest another 30 minutes.
Finish with one final set of 6–8 stretch and folds.
Cover the bowl with plastic wrap or a reusable shower cap.
3. Bulk Fermentation
Place the covered dough in your oven with the oven turned off and allow it to bulk ferment for 8–10 hours.
The dough is ready when it has:
- Risen at least 75%
- Formed a rounded dome on top
- Has a slight jiggle when the bowl is moved
- Releases easily from the sides of the bowl
Remember that fermentation times will vary depending on the temperature of your home.
4. Shape the Dough
Lightly flour your work surface and gently remove the dough from the bowl.
For a Dutch oven, shape the dough into a tight boule.
For a loaf pan, shape it into a loaf.
Place the shaped dough into a floured banneton.
At this point, you can either bake the loaf the same day or cover it and refrigerate for up to 24 hours to develop even more flavor.
If refrigerating, remove the dough from the refrigerator about 30 minutes before baking.
Baking Instructions
Dutch Oven
Preheat your Dutch oven to 450°F.
Carefully transfer the dough, score the top with a bread lame or sharp knife, and bake:
- 35 minutes with the lid on
- 7 minutes with the lid off
Loaf Pan
Preheat the oven to 450°F.
Place a baking sheet or oven-safe dish filled with water on the rack beneath your loaf pan to create steam.
Bake for 40 minutes.
Cooling
Once baked, immediately remove the bread from the Dutch oven or loaf pan and place it on a cooling rack.
Allow the loaf to cool for at least 1 hour before slicing. For the best texture, wait 2–3 hours if you can.
Serve with grass-fed butter or ghee and enjoy!
Helpful Tips
- Always start with a bubbly, active sourdough starter.
- Use a kitchen scale for the most accurate measurements.
- Don’t rush bulk fermentation—the dough should tell you when it’s ready.
- Every kitchen is different, so your fermentation time may be shorter or longer depending on temperature.
- Resist the temptation to slice into the loaf while it’s still hot. Cooling helps the crumb finish setting and prevents a gummy texture.
Frequently Asked Questions
Can I skip the overnight refrigerator proof?
Yes! This dough bakes beautifully the same day. Refrigerating simply develops a slightly deeper sourdough flavor and makes the dough easier to score.
Why didn’t my dough rise?
The most common causes are an inactive starter, a cool kitchen, or not allowing enough time for bulk fermentation.
How should I store sourdough?
Store your loaf at room temperature in a bread bag, bread box, or wrapped in a clean kitchen towel for up to 4 days. For longer storage, slice and freeze.
I hope this recipe brings as much joy to your kitchen as it has to ours. If you bake this loaf, I’d love to hear how it turned out! Leave a comment below and let me know your favorite way to enjoy homemade sourdough.