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A beautifully baked sourdough bread loaf with a deep golden crust, flour-dusted surface, and rustic scoring, placed on a wooden background.

Classic Sourdough Bread Recipe

Classic sourdough bread is a naturally fermented bread made with just flour, water, salt, and a sourdough starter. It takes about 24 hours from start to finish, including fermentation and proofing, but only 30 minutes of active work. This recipe makes one loaf, serving 4-6 people, with about 150-180 calories per slice. The result is a crispy crust, soft crumb, and rich tangy flavor, perfect for any meal.
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Prep Time 30 minutes
Cook Time 38 minutes
Bulk Fermentation + Final Proofing 8 hours
Total Time 9 hours 8 minutes
Servings: 4
Course: Breakfast
Cuisine: American, European
Calories: 180
Ingredients Method

Ingredients
  

  • 3 ½ cups 440g bread flour
  • 1 ¼ cups 300g water (room temperature)
  • ½ cup 100g active sourdough starter
  • 2 tsp 10g sea salt

Method
 

  1. Mix the Dough – In a large bowl, combine flour and water. Mix until no dry flour remains. Cover and let rest for 30-45 minutes (autolyse).
  2. Add Starter and Salt – Mix in the sourdough starter and salt. Fold the dough until well incorporated.
  3. Bulk Fermentation – Cover and let the dough rise for 4-6 hours at room temperature. Every 30 minutes, stretch and fold the dough to build strength.
  4. Shape the Dough – Lightly flour a surface, shape the dough into a round or oval, and place it into a floured banneton or bowl.
  5. Final Proof – Cover and let it rise at room temperature for 1-2 hours or refrigerate overnight for deeper flavor.
  6. Preheat and Bake – Preheat oven to 475°F (245°C) with a Dutch oven inside. Transfer the dough onto parchment paper, score the top, and place it in the Dutch oven. Cover and bake for 20 minutes.
  7. Finish Baking – Remove the lid and bake for another 15-20 minutes until golden brown.
  8. Cool and Enjoy – Let the bread cool completely before slicing.