Sourdough bread is a classic, naturally leavened bread made using wild yeast and bacteria found in flour and air. Unlike breads made with commercial yeast, sourdough relies on a starter — a live culture — that ferments slowly to create a tangy flavor and chewy texture. This slow fermentation also makes the bread easier to digest. Many people say sourdough has a unique taste and aroma that you can’t get from regular bread. It’s perfect for sandwiches, toast, or just eating fresh with butter. Baking sourdough might seem tricky at first, but with the right steps, anyone can master it!
Quick Facts
| Course | Bread / Snack |
|---|---|
| Cuisine | Artisan / European |
| Difficulty | Intermediate |
| Servings | 1 loaf (about 8 slices) |
| Prep Time | 20 minutes + starter upkeep |
| Cooking Time | 40 minutes |
| Calories | ~180 per slice |
Equipment Needed
Before you start baking your sourdough bread, it’s important to have the right tools. Using the right equipment helps you get the best results and makes the process smoother.
- Mixing bowl: Large and sturdy, for combining your ingredients.
- Kitchen scale: Accuracy is key in baking, especially with sourdough.
- Dough scraper: Helps handle sticky dough easily.
- Proofing basket (banneton): Supports the dough during its final rise and creates beautiful patterns.
- Dutch oven or heavy oven-safe pot: Traps steam during baking to create a crispy crust.
- Cooling rack: Allows your bread to cool evenly without getting soggy.
- Thermometer: To check dough temperature and baking doneness.
- Kitchen towel or plastic wrap: To cover dough during resting and rising.
- Sourdough starter: Your live culture for natural fermentation.
Having all this ready will set you up for a successful bake!
Ingredients
- 500g bread flour (can mix with whole wheat for flavor)
- 350g water (room temperature)
- 100g active sourdough starter (fed and bubbly)
- 10g salt
Instructions
- Mix the dough: Combine flour and water in a bowl. Stir until no dry flour remains. Cover and rest 30 minutes (autolyse).
- Add starter and salt: Mix in the sourdough starter and salt until well combined.
- Bulk fermentation: Let dough rise at room temperature for 4-6 hours. Perform 3-4 stretch and folds every 30 minutes during the first 2 hours.
- Shape the dough: Turn dough onto a floured surface, shape into a tight ball.
- Final proof: Place shaped dough in a floured proofing basket and cover. Let rise 2-4 hours at room temp or overnight in the fridge.
- Preheat oven: Heat oven to 475°F with Dutch oven inside.
- Bake: Transfer dough to hot Dutch oven, score the top with a sharp knife. Cover and bake 20 minutes. Remove lid and bake 20 minutes more until golden.
- Cool: Let bread cool on a rack at least 1 hour before slicing.
Essential Note
Sourdough baking requires patience. Always use an active, bubbly starter for good rise. Dough temperature affects fermentation speed—ideally keep around 75°F. Don’t rush fermentation; underproofed dough won’t rise well, and overproofed dough may collapse. Scoring helps control how the bread expands. Use a very hot oven and Dutch oven to trap steam, which creates a crispy crust and open crumb. Always cool the bread fully before cutting to keep texture perfect.
