Ingredients

For the Dough

• 100g active sourdough starter (fed and bubbly)
• 350g lukewarm water (75–80°F / 24–27°C)
• 500g bread flour
• 10g fine sea salt

For Dusting

• Rice flour or bread flour

Equipment

• Large mixing bowl
• Digital kitchen scale
• Dough scraper
• Banneton basket or medium bowl lined with a clean kitchen towel
• Dutch oven with lid
• Parchment paper
• Sharp bread lame or razor blade
• Cooling rack

Instructions

Step 1 – Feed Your Starter

Feed your sourdough starter 4–8 hours before mixing the dough. It should be bubbly, active, and doubled in size.

Step 2 – Mix the Dough

In a large bowl:

• Add 350g lukewarm water.
• Stir in the 100g active starter until dissolved.
• Add the bread flour.
• Mix until no dry flour remains.

Cover and let rest for 30 minutes (autolyse).

Step 3 – Add Salt

Sprinkle the salt over the dough.

Using damp hands, gently squeeze and fold the dough until the salt is fully incorporated.

Cover and let rest for 30 minutes.

Step 4 – Stretch and Fold

Over the next 2 hours, perform four sets of stretch-and-folds every 30 minutes:

1. Wet your hands.
2. Lift one side of the dough.
3. Stretch it upward.
4. Fold it over itself.
5. Rotate the bowl and repeat on all four sides.

Each round strengthens the dough without kneading.

Step 5 – Bulk Fermentation

Cover the bowl and let the dough rise until it increases by about 50–75% in volume.

Depending on room temperature, this usually takes:

• Warm kitchen: 4–5 hours
• Cool kitchen: 6–8 hours

The dough should look airy, smooth, and slightly domed.

Step 6 – Shape the Dough

Turn the dough onto a lightly floured work surface.

Gently shape it into a round by folding the edges toward the center and tightening the surface.

Let it rest for 20 minutes.

Shape once more to create a smooth, taut ball.

Step 7 – Final Proof

Dust a banneton or towel-lined bowl with rice flour.

Place the dough seam-side up into the basket.

Cover and proof:

• Option 1: 1–2 hours at room temperature.
• Option 2 (Recommended): Refrigerate overnight (8–12 hours) for deeper flavor and easier scoring.

Step 8 – Preheat the Oven

Place a Dutch oven inside the oven.

Preheat to 475°F (245°C) for at least 30–45 minutes.

A thoroughly heated Dutch oven helps create excellent oven spring and a crisp crust.

Step 9 – Score the Bread

Turn the dough onto parchment paper.

Dust off excess flour if needed.

Using a bread lame or sharp razor, make one long slash about ½ inch (1 cm) deep across the top.

You can also add decorative scoring if desired.

Step 10 – Bake

Carefully lower the dough into the hot Dutch oven.

Cover with the lid.

Bake:

• 30 minutes covered
• Remove the lid.
• Bake another 15–20 minutes until the crust is a deep golden brown.

The internal temperature should reach 205–210°F (96–99°C).

Step 11 – Cool Completely

Transfer the loaf to a cooling rack.

Allow it to cool for at least 1 hour before slicing.

Cutting too soon may result in a gummy crumb.

Tips for Success

• Use an active starter that doubles after feeding.
• Bread flour provides the best structure and chew.
• Wet your hands before handling sticky dough.
• Avoid adding extra flour unless necessary.
• Cold-proofing overnight improves flavor and scoring.
• Always preheat the Dutch oven thoroughly.
• Let the bread cool completely before slicing.

Variations

Whole Wheat Sourdough

Replace 100g of the bread flour with whole wheat flour for a heartier loaf.

Seeded Sourdough

Fold in 75g sunflower seeds, pumpkin seeds, or sesame seeds during the second stretch-and-fold.

Herb & Garlic Sourdough

Add 2 teaspoons dried herbs and 2 minced garlic cloves during mixing.

Cheese Sourdough

Fold in 150g shredded cheddar or Parmesan during the final stretch-and-fold.

Olive Sourdough

Mix in 100g chopped olives and a tablespoon of fresh rosemary for a Mediterranean-inspired loaf.

Storage

• Store at room temperature in a bread bag or wrapped in a clean kitchen towel for up to 3 days.
• Freeze sliced bread in an airtight freezer bag for up to 3 months.
• Refresh slices by toasting or warming them in the oven.

Serving Suggestions

This easy sourdough bread is delicious served with:

• Butter and flaky sea salt
• Homemade fruit jam or honey
• Avocado and poached eggs
• Soup or chili
• Cheese and charcuterie
• Sandwiches and paninis
• Bruschetta
• Olive oil and balsamic vinegar
• Garlic butter
• Toast with nut butter and banana

Nutrition (Approximate per slice, based on 12 slices)

• Calories: 165
• Carbohydrates: 33g
• Protein: 5g
• Fat: 1g
• Fiber: 1.5g
• Sugar: 0g
• Sodium: 195mg

This easy sourdough bread recipe is a reliable, beginner-friendly way to create a beautiful artisan loaf at home. With a crisp crust, tender crumb, and naturally tangy flavor, it’s a versatile staple that’s perfect for everyday meals, sandwiches, or simply enjoying warm with butter.