Homemade Sourdough Bread Recipe

Have you ever dreamed of pulling a perfect sourdough bread recipe straight from your oven? That crackling crust, tender crumb, and tangy flavor that makes your whole kitchen smell like heaven?

For years, I thought making sourdough was some mystical skill reserved for professional bakers or those magical grandmothers who never measure anything.

Boy, was I wrong! After countless Saturday mornings experimenting (and yes, some epic fails), I’ve cracked the code on a rustic sourdough that fits perfectly into busy lives. No fancy equipment is needed—just your hands, some essential ingredients, and a little patience. Ready to become the bread wizard your family always knew you could be?

Why You’ll Love This Sourdough Bread Recipe

• Weekend-friendly timing – most of the work happens while you sleep or go about your day
• Incredible texture and flavor from the overnight fermentation (trust me, your taste buds will do a happy dance)
• Impressive results that make you look like a professional baker (hello, Instagram-worthy loaf!)
• Versatile base recipe for your own homemade sourdough creations once you master the basics
• Actually achievable for real people with real lives (no culinary degree required)

The Magic Behind Your Rustic Sourdough Bread Success

What makes sourdough special is the natural fermentation process. Unlike regular bread using commercial yeast, sourdough relies on wild yeast and beneficial bacteria in your sourdough starter to create both rise and tangy flavor. The long fermentation also breaks down the flour, making it easier to digest than regular bread. It’s practically a health food! (Well, maybe that’s stretching it, but it’s better than the ultra-processed stuff.)

Oh-So-Simple Ingredients

• 300g wheat flour 🌾
• 50g whole wheat flour 🌾
• 70g sourdough starter 🍞
• 280g water 💧
• 7g salt 🧂
• 20g mixed seeds (sunflower, flax, sesame, etc.) 🌻

Making Magic: Step-by-Step Instructions

1. Prepare Your Starter (Morning of Day 1)

First, make sure your sourdough starter is bubbly and active. Feed it about 4-6 hours before you plan to start making your dough. You’ll know it’s ready when it’s doubled in size and passes the float test—place a small amount in water, and if it floats, you’re good to go!

2. Mix Flour & Water (Afternoon of Day 1)

In a large bowl, combine both flours, seeds, and water. Mix just until no dry flour remains. Cover with a damp cloth or plastic wrap and rest for 1 hour. This resting period (called autolyse) allows the flour to fully absorb the water and start gluten development without any effort on your part. Smart, right?

3. Add Your Starter (1 Hour Later)

Add your active sourdough starter to the dough. Mix thoroughly using your hands—get in there and squeeze the dough between your fingers until the starter is fully incorporated. Cover and let rest for 30 minutes.

4. Add Salt & Knead (30 Minutes Later)

Sprinkle the salt over the dough and knead for 6-7 minutes until smooth and elastic. Don’t worry about achieving perfect smoothness—this is a rustic loaf, after all!

5. First Rest & Fold (1 Hour Later)

Transfer the dough to a lightly oiled bowl. Cover and let rest for 1 hour. Then perform your first stretch and fold: grab one side of the dough, stretch it up, and fold it over to the center. Rotate the bowl 90 degrees and repeat until you’ve gone all the way around (that’s four folds total).

6. Repeat Folds (Every 45 Minutes)

Repeat the stretch and fold process three more times, every 45 minutes. Keep the dough covered between each session. You’ll notice it getting stronger and more structured with each fold.

7. Pre-Shape (After Final Fold + 1 Hour)

One hour after your final fold, gently turn the dough onto a lightly floured surface. Using minimal flour, shape it into a rough ball by pulling the edges toward the center. Let it rest, uncovered, for 30 minutes.

8. Final Shaping & Overnight Proof (Evening of Day 1)

After the bench rest, shape your dough into a tight ball or oval by pulling the dough toward you on a clean surface, creating tension on the top surface. Place it seam-side up in a floured proofing basket or a bowl lined with a well-floured kitchen towel. Cover and refrigerate overnight (8-12 hours).

9. Preheat (Morning of Day 2)

The next morning, place your Dutch oven in the oven and preheat to 240°C (464°F) for at least 30 minutes. The blazing hot Dutch oven creates steam that gives your bread that professional bakery-style crust.

10. Bake Covered (After Preheating)

Carefully turn your cold dough onto a piece of parchment paper. Score the top with a sharp knife or bread lame (a simple “X” or slash works excellent). Lower the dough into the hot Dutch oven using the parchment as a sling. Cover with the lid and bake for 20 minutes.

11. Bake Uncovered (After 20 Minutes)

Remove the lid (careful—steam will escape!), Reduce the temperature to 200°C (392°F), and bake for 15-20 minutes until deeply golden brown.

12. Cool & Enjoy

This is the hardest part! Let your beautiful artisan bread cool completely (at least 1 hour) before slicing. The bread is still cooking inside, and cutting it too early will give you a gummy texture.

Pro Tips for Homemade Sourdough Bread Recipe Success

• Temperature matters. Your dough will develop faster in warm environments and slower in cool ones. The ideal temperature is around 75°F (24°C).
• The windowpane test – To check if your dough is developed correctly, stretch a small piece between your fingers. You’re good to go if it stretches thin enough to see light through without tearing!
• Don’t fear the fridge—cold proofing not only fits into your schedule but actually improves flavor development. Win-win!
• Flour matters. While all-purpose flour works, bread flour gives you better structure and chew. That bit of whole wheat adds amazing flavor.
• If you don’t have a Dutch oven, you can use a preheated baking stone with a metal bowl over your dough for the first 20 minutes or even a regular baking sheet with a pan of water on the rack below.

My Sourdough Journey: The Loaf That Changed Everything

The first time I pulled off a successful loaf of sourdough, I did a happy dance in my kitchen. My kids thought I’d lost my mind! After weeks of flat, dense attempts, this one had a beautiful rise, crackly crust, and holes throughout the crumb that made me feel like a bread goddess. I sliced it while still warm (breaking my rule) and slathered it with salted butter. My husband, who usually doesn’t care about bread, ate three slices standing at the counter! That moment convinced me that great homemade sourdough was possible, even for someone who couldn’t keep houseplants alive.

Your Burning Sourdough Questions Answered

Q: What is the secret to making good sourdough bread?

A: The real secret is patience and attention to your dough. Great sourdough comes from giving the fermentation process enough time and handling the dough gently to preserve those beautiful air bubbles. Also, a healthy, active starter is essential—treat it like a pet that needs regular feeding and care!

Q: Is sourdough bread better for you than regular bread?

A: Yes, in several ways! The long fermentation process in sourdough breaks down some of the gluten and phytic acid in the flour, making the nutrients more available for your body to absorb. Many people who have mild gluten sensitivities find they can enjoy sourdough without issues. Plus, the lactic acid bacteria create a lower glycemic index bread that won’t spike your blood sugar like regular bread often does.

Q: What is the biggest mistake you can make with your sourdough starter?

A: Neglecting it! Your sourdough starter needs regular feeding to stay healthy. If you forget about it for weeks, the beneficial bacteria and yeast can die off or be overtaken by less desirable microorganisms. Also, using it before it’s genuinely active will result in dense bread that doesn’t rise properly. Look for a doubled size starter with plenty of bubbles throughout.

Q: What ingredients are in sourdough?

A: At its most basic, sourdough needs flour, water, and salt. The magic happens because of the wild yeast and beneficial bacteria in your sourdough starter, a mixture of flour and water allowed to ferment. No commercial yeast is needed! This simplicity is what makes sourdough both ancient and timeless.

Taking Your Bread Game to the Next Level

The possibilities are endless once you’ve mastered this basic sourdough bread recipe! Try adding different seed combinations, incorporating dried fruits and nuts, or experimenting with various flour blends. For a comprehensive guide with even more techniques, I highly recommend checking out Homemade Sourdough Bread which breaks down the process with helpful photos.

And don’t stop at sourdough! If you’re enjoying your bread-making adventures, why not try banana bread also for a sweet alternative? Or use your fresh-baked sourdough to create an amazing, satisfying sandwich that will make your lunch the envy of everyone around you.

Your Sourdough Journey Starts Now

There’s something deeply satisfying about creating a loaf of sourdough with your own hands. The process connects us to thousands of years of human history—people have been making bread this way long before grocery stores or bread machines existed! Your first successful loaf might not be perfect, but it will be yours and almost certainly be delicious.

So grab your flour, feed your starter, and carve out some time this weekend for some sourdough magic. Your future self (and anyone lucky enough to share your table) will thank you! What flavor variations are you excited to try with your sourdough journey?

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