There's something truly magical about the scent of fresh-baked sourdough bread wafting through the kitchen. Its crackly crust, tender crumb, and deep tangy flavor make it the kind of comfort food that feels both rustic and indulgent.

I remember the first time I pulled a golden sourdough boule from the oven, steam rising as I sliced into the crusty loaf. What started as a quarantine project quickly turned into a weekly ritual that brings both calm and joy. This recipe is simple enough for beginners but yields results that rival your favorite artisan bakery.

Whether you're new to sourdough or looking to perfect your loaf, this recipe has everything you need to succeed.

Why You'll Love This Homemade Sourdough Bread

Once you try your hand at homemade sourdough, you may never go back to store-bought. Here are a few reasons this recipe stands out from the rest.

First, the flavor is unbeatable. Thanks to the long fermentation time, the bread develops a deliciously complex tang that only true sourdough can offer. Each bite is slightly chewy, deeply flavorful, and perfectly balanced.

It's also surprisingly easy to make. While sourdough does require some planning ahead, the hands-on time is minimal. Most of the magic happens while the dough rests, ferments, and bakes.

You don’t need fancy equipment or professional tools. Just a mixing bowl, your hands, and a Dutch oven will take you a long way. This makes it incredibly accessible for home bakers of all levels.

Lastly, sourdough is easier on your digestion. The fermentation process breaks down some of the gluten and phytic acid, making it a gentler option for those who struggle with commercial bread.

Ready to dive in? Let’s take a closer look at what goes into this rustic masterpiece.

Ingredients Notes

The beauty of sourdough bread is that it relies on just a few core ingredients. But each one plays a crucial role in the final loaf.

Flour is the heart of sourdough, and I recommend using a mix of bread flour and whole wheat. Bread flour gives the loaf its structure and chew, while whole wheat adds depth and nuttiness. You can adjust the ratio based on your flavor preferences, but a 75/25 split is a good place to start.

Water activates the flour and helps develop gluten. Filtered or bottled water is ideal, as chlorine in tap water can inhibit the sourdough culture. Aim for room temperature water to maintain consistent fermentation.

Salt may seem like a small addition, but it greatly enhances the flavor and controls the yeast activity. Use fine sea salt or kosher salt, and measure carefully to avoid an overly salty loaf.

Sourdough starter is your natural leavening agent. It should be bubbly and active before you use it. If you’re new to sourdough, feeding your starter 4-6 hours before mixing your dough will usually yield the best results.

As for equipment, a mixing bowl, bench scraper, proofing basket (or a towel-lined bowl), and a Dutch oven are all helpful. A kitchen scale is highly recommended for accuracy, especially with flour and starter measurements.

How To Make This Homemade Sourdough Bread

Creating this sourdough bread might take a little time, but the steps are straightforward and deeply rewarding.

Start by mixing your ingredients. Combine the flour, water, and sourdough starter in a large bowl. Stir until a shaggy dough forms. Let it rest for 30 minutes; this rest period, called autolyse, helps the flour absorb the water and kickstarts gluten development.

After the rest, add the salt and mix it into the dough by squeezing and folding. This step might feel messy, but the dough will soon come together. Cover the bowl and let it rest for 30 minutes before starting the bulk fermentation.

During the bulk fermentation, you'll perform a series of stretch and folds every 30 minutes for 2-3 hours. This strengthens the dough without kneading. Simply lift one side of the dough, stretch it up, and fold it over. Rotate the bowl and repeat on all sides.

Once the dough has risen noticeably and feels puffy, turn it out onto a lightly floured surface. Shape it gently into a round and let it rest for 20 minutes. Then do a final shaping, creating surface tension to help the loaf rise.

Place the shaped dough into a floured proofing basket or towel-lined bowl. Cover and refrigerate overnight for a slow, cold fermentation. This step is key to developing the signature sourdough flavor and structure.

The next day, preheat your oven and Dutch oven to 475°F. When ready, score the top of the loaf with a sharp knife or lame, then carefully transfer it to the hot Dutch oven. Bake covered for 20 minutes, then uncover and bake for another 25-30 minutes until deeply golden and crackly.

Allow the bread to cool for at least an hour before slicing. This sets the crumb and ensures a clean, beautiful cut.

Storage Options

Sourdough bread stores beautifully, and with the right method, you can enjoy it for days.

If you plan to eat the bread within two days, simply store it cut-side down on a cutting board or wrapped loosely in a clean kitchen towel. This maintains the crust's texture while keeping the inside moist.

For longer storage, keep the loaf in a paper bag or a bread box. Avoid plastic bags, as they cause the crust to soften too quickly. However, if you prefer a soft crust, plastic wrap is fine.

To freeze, slice the cooled loaf and place the slices in a zip-top freezer bag. That way, you can pull out just what you need and toast it from frozen.

To reheat, a quick pop in the oven at 350°F for 10 minutes will refresh the crust and warm the interior. For individual slices, use a toaster or toaster oven.

Variations and Substitutions

One of the joys of baking sourdough is how adaptable it is. Once you master the basic loaf, you can have fun customizing it to your taste.

Try mixing in seeds or nuts like sunflower seeds, pumpkin seeds, or chopped walnuts. Fold them into the dough during the final stretch and fold.

You can also play with different flours. Rye flour adds a tangy complexity, while spelt gives a slightly sweet, nutty flavor. Just be sure to adjust the hydration as these flours absorb water differently.

Add-ins like dried fruit or olives bring a delightful twist. Think dried cranberries and walnuts for a fall loaf, or chopped kalamata olives and rosemary for a savory version.

Not ready for an overnight proof? You can proof the shaped dough at room temperature for 3-4 hours, though the flavor won’t be quite as developed.

Feel free to experiment and make this bread your own. Sourdough is a living, breathing process, and each loaf tells its own story. The more you bake, the more you'll learn to trust your instincts and enjoy the journey.