Sourdough Bread Recipe

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This classic sourdough bread recipe offers a perfect balance of tangy flavor and chewy texture with a crispy crust. Made with just a few simple ingredients, this bread uses natural fermentation for incredible taste and improved digestibility. Whether you’re a seasoned baker or new to sourdough, this step-by-step guide will walk you through the process with ease. The result is a homemade bread that will elevate your meals, perfect for toast, sandwiches, or simply enjoying with butter.

🕒 Preparation Time:

  • Active time: 45 minutes
  • Rising time: 6-7 hours (plus overnight proofing)
  • Baking time: 45 minutes

Ingredients

  • 200g (1 cup) fresh sourdough starter
  • 600g (5 cups) wheat flour
  • 400g (3¼ cups) all-purpose flour or bread flour
  • 20g (1 tbsp) salt
  • 700g (3 cups) water + 30g (2 tbsp) water (for mixing with salt later)
    • Note: For a more open crumb, use 800g (3½ cups) water.
    • If using spelt flour, adjust to 650g (2¾ cups) water + 30g (2 tbsp) water.

Directions

  1. Prepare the Sourdough Leaven:
    • Feed the sourdough starter about 8 hours before and ensure it’s fully risen.
  2. Mix the Dough:
    • In a large bowl, combine 200g sourdough starter, 600g wheat flour, 400g all-purpose flour, and 700g water.
    • Mix until the dough forms, and let it sit for 1 hour.
  3. Add Salt and Water:
    • Dissolve 20g salt in 30g water, and fold it into the dough. Perform a stretch and fold by pulling the edges of the dough to the center.
  4. Stretch and Fold Sessions:
    • After 2 hours, do a stretch and fold. Repeat after another 2 hours.
  5. Shape the Dough:
    • Divide the dough into two portions. Shape into round balls and let them rest on the counter, covered, for 1 hour.
  6. Final Shaping:
    • Shape the dough into rectangles and fold into logs for a long loaf, or into rounds for artisan bread.
  7. Proof Overnight:
    • Place the dough in a proofing basket or loaf pan and refrigerate uncovered for 12 hours.
  8. Preheat and Bake:
    • Artisan Bread: Preheat the oven to 450ºF and heat the bread pan for 30 minutes.
      Flip the loaf into the pan, score, and bake with the lid on for 30 minutes. Remove the lid, reduce the heat to 350ºF, and bake for another 15-20 minutes.
    • Sandwich Bread: Preheat to 350ºF and bake for 45 minutes.

Serving Suggestions

  • Perfect for sandwiches, toast with butter or jam, or as a side with soups and stews.
  • Serve with olive oil and balsamic vinegar for dipping.

Cooking Tips

  • For a crispier crust, mist the oven with water before placing the bread inside.
  • A Dutch oven or heavy baking pan helps create steam, giving the bread a better rise and crust.
  • For softer crust, brush the loaf with butter immediately after baking.

Nutritional Benefits

  • High in Fiber: Whole wheat flour offers a good source of fiber.
  • Improved Digestibility: Long fermentation makes this bread easier to digest.
  • Low in Sugar: No added sugar makes it a healthy bread option.
  • Rich in Nutrients: Sourdough provides vitamins and minerals like iron, zinc, and magnesium.

Dietary Information

  • Vegan-Friendly: This sourdough contains no animal products.
  • Low Glycemic Index: The fermentation process lowers the bread’s glycemic index.
  • Dairy-Free: Ideal for lactose-intolerant individuals.
  • Free from Preservatives: Completely homemade and natural.

Nutritional Facts (per slice, approx.)

  • Calories: 120
  • Carbohydrates: 24g
  • Protein: 4g
  • Fat: 1g
  • Fiber: 2g

Storage

  • Room Temperature: Store the bread in a sealed bag or container for up to 3 days.
  • Freezing: Freeze individual slices or the whole loaf for up to 3 months. Thaw and reheat in the oven for best results.

Why You’ll Love This Recipe

  • The long fermentation adds incredible flavor and makes the bread easier to digest.
  • It’s a versatile recipe—great for sandwiches, toast, or pairing with meals.
  • This recipe produces a beautiful artisan loaf with a chewy crumb and crispy crust.
  • Perfect for beginner bakers or sourdough enthusiasts looking to perfect their technique.

Conclusion

This homemade sourdough bread is both satisfying and wholesome, with a chewy, airy interior and crisp crust that rivals any bakery loaf. The natural fermentation enhances flavor, digestibility, and nutrient absorption, making it not only delicious but good for you. By mastering this recipe, you’ll be able to create restaurant-quality bread at home with minimal ingredients. Whether you serve it warm with butter or as a base for your favorite sandwich, this bread will quickly become a household staple.

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