Introduction

Crusty golden sourdough bread with a soft, chewy center is a baking classic that anyone can master at home. This naturally leavened bread combines simple ingredients and an overnight fermentation method to create a tangy, flavorful loaf with minimal effort. No fancy equipment or kneading is needed—just patience and a good starter.

A round loaf of bread with a thick, golden-brown crust sits on a wooden board. The top has a rough texture with white flour dusted unevenly, creating a cracked pattern. The bread's surface shows deep, jagged cuts revealing a lighter, airy inside crumb. In the background, several slices of the same bread rest partially blurred. The whole scene is set on a white marbled surface, with soft natural light highlighting the bread's crusty texture and warm tones. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 cups (500g) bread flour or all-purpose flour
1 ⅔ cups (375g) warm water
1 cup (200g) active sourdough starter
2 teaspoons (10g) salt

Instructions

Step 1: In a large mixing bowl, combine 4 cups of flour and 1 ⅔ cups of warm water. Stir until a shaggy dough forms, then let it rest for 30 minutes (this is called autolyse).
Step 2: Add 1 cup of active sourdough starter and 2 teaspoons of salt to the dough. Mix well until fully combined.
Step 3: Cover the bowl with a clean towel or plastic wrap. Every 30 minutes for 2 hours, perform a set of stretch and folds by pulling one side of the dough upward and folding it over itself, then turning the bowl a quarter turn and repeating three more times.
Step 4: After the final fold, cover the bowl again and let the dough rise at room temperature for 6 to 8 hours until it doubles in size and looks bubbly and puffy.
Step 5: Gently transfer the dough to a lightly floured surface. Shape it into a round or oval loaf by folding and tucking the edges underneath. Place the shaped dough seam-side up into a floured proofing basket or towel-lined bowl.
Step 6: Cover and refrigerate the dough overnight for 8 to 12 hours.
Step 7: Preheat your oven to 450°F (232°C) with a Dutch oven inside. Remove the dough from the fridge and turn it out onto parchment paper. Score the top with a sharp knife or razor blade.
Step 8: Carefully lower the dough into the hot Dutch oven using the parchment paper. Cover and bake for 20 minutes.
Step 9: Remove the lid and bake uncovered for another 25 minutes until the crust is deep golden and crisp.
Step 10: Remove the bread from the Dutch oven and let it cool completely on a wire rack before slicing.

Tips & Variations

Use bread flour for a chewier texture or all-purpose flour if that’s what you have on hand.
Make sure your starter is bubbly and passes the float test before baking.
Try adding mix-ins after the first rest, such as ½ cup shredded cheddar and jalapeños, chopped walnuts and dried cranberries, or fresh rosemary and olives.
Substitute part of the flour with whole wheat, rye, or spelt for different flavors.
Sprinkle sesame seeds, poppy seeds, rolled oats, or cornmeal on top before baking for a decorative finish.
Use a pan of water in the oven during baking to add steam and keep the crust from becoming too hard.

Storage

Store sourdough bread at room temperature wrapped in a clean kitchen towel or paper bag to maintain crust crispness for up to 3 days. For longer storage, slice and freeze the bread in an airtight container or bag. Reheat frozen slices in a toaster or oven to restore some crustiness. Avoid refrigerating the bread as it speeds up staling.

How to Serve

A round loaf of bread with a thick, golden brown crust sits on a wooden board. The crust is cracked in places, showing a soft, lighter yellow inside. White flour is dusted unevenly on top, creating a rough texture against the darker crust. In the background, there are a few slices of the same bread, with a light, soft inside and a brown crust. The whole scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

How do I know if my sourdough starter is ready to bake with?

Your starter is ready when it is bubbly, has doubled in size within 4 to 6 hours after feeding, and passes the float test—meaning a spoonful floats in water. It should smell fresh and slightly tangy without any unpleasant odors.

Can I bake sourdough bread without a Dutch oven?

Yes, you can bake sourdough bread on a baking stone or sheet, but a Dutch oven helps trap steam for a crisp crust and better oven spring. If you don’t have one, place a pan of water in the oven to create steam and cover the dough loosely with a large bowl during the first part of baking.