easy sourdough bread recipe
The Best easy sourdough bread recipe
What I love most about this recipe is how forgiving it is. You don’t need to be a baking expert to get a good loaf—just a little patience and a basic sourdough starter. The long fermentation gives it that classic tangy flavor and a chewy, open crumb, but it’s also easier to digest than commercial bread. Plus, it’s packed with natural probiotics, which is a nice bonus for gut health. Whether you’re baking for your family or just treating yourself, this bread is always a winner. It’s the kind of recipe that makes you feel like you’ve got your act together, even on the busiest days.
Easy Sourdough Bread
A simple and foolproof sourdough bread recipe that yields a crispy crust and soft, tangy interior. Perfect for beginners with a sourdough starter.
🥘Ingredients
- 1 cup (227g) active sourdough starter (fed and bubbly)
- 1 ½ cups (355ml) warm water (about 80°F)
- 4 cups (500g) bread flour or all-purpose flour
- 1 ½ tsp (9g) salt
👨🍳Directions
-
1
In a large mixing bowl, combine the sourdough starter and warm water. Stir until the starter is mostly dissolved. -
2
Add the flour and salt to the bowl. Mix with a wooden spoon or your hands until a shaggy dough forms. Avoid overmixing. -
3
Cover the bowl with a clean kitchen towel or plastic wrap and let it rest (autolyse) for 30 minutes to 1 hour. -
4
After resting, perform a series of stretch-and-folds: Wet your hands, grab one side of the dough, stretch it upward, and fold it over itself. Rotate the bowl and repeat 3-4 times. Cover and let rest for 30 minutes. -
5
Repeat the stretch-and-fold process 2-3 more times, spacing them 30 minutes apart. This strengthens the dough. -
6
After the final fold, cover the bowl and let the dough ferment at room temperature (70-75°F) for 8-12 hours, or until it has doubled in size and is bubbly. -
7
Once fermented, shape the dough: Turn it out onto a lightly floured surface and gently form it into a round boule or oval batard. Place it on a piece of parchment paper. -
8
Cover the dough with a towel and let it proof for 1-2 hours, or until it has risen slightly and springs back slowly when poked. -
9
Preheat your oven to 475°F (245°C) with a Dutch oven inside (if using) for at least 30 minutes. -
10
Score the top of the dough with a sharp knife or lame to allow for expansion during baking. -
11
Carefully transfer the dough (with parchment paper) into the hot Dutch oven. Cover with the lid and bake for 20 minutes. -
12
Remove the lid and bake for another 20-25 minutes, or until the bread is deep golden brown and sounds hollow when tapped. -
13
Let the bread cool on a wire rack for at least 1 hour before slicing to prevent a gummy texture.
🔧Equipment
- Large mixing bowl
- Kitchen scale (optional but helpful)
- Dough scraper
- Clean kitchen towel or plastic wrap
- Dutch oven or baking sheet
- Parchment paper
- Sharp knife or lame
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Easy Sourdough Bread Works
❓ Frequently Asked Questions About Sourdough Bread
1. How do I know when my sourdough starter is ready to use?
Your sourdough starter is ready when it consistently doubles in size within 4–8 hours after feeding, has a bubbly texture, and smells tangy or slightly sweet (not harsh or rotten). A simple float test can help: drop a small spoonful of starter into a glass of water—if it floats, it’s active and ready to use.
2. Can I make sourdough bread without a Dutch oven?
Yes! While a Dutch oven helps create steam for a better rise and crust, you can bake sourdough without one. Place a metal tray on the lower rack of your oven while preheating, then pour boiling water into it when you add the dough to create steam. Alternatively, use a baking stone or steel and cover the dough with a large metal bowl for the first half of baking.
3. Why did my sourdough bread turn out dense?
Dense sourdough can result from several factors: underproofing (not enough fermentation time), weak starter, over-kneading, or insufficient gluten development. Ensure your dough passes the “poke test” (it should spring back slowly when pressed) before baking. Also, check that your starter is active and your bulk fermentation isn’t rushed.
4. How do I store sourdough bread to keep it fresh?
For short-term storage (1–2 days), keep the bread cut-side down on a cutting board or in a paper bag at room temperature. For longer storage, wrap it tightly in plastic or foil and freeze for up to 3 months. To revive, thaw at room temperature or warm slices in a toaster or oven (350°F/175°C for 5–10 minutes).
5. Can I add mix-ins like seeds, nuts, or dried fruit to my sourdough?
Absolutely! Fold in mix-ins (about 1–1.5 cups total) during the last few turns of the stretch-and-fold process to avoid overworking the dough. Toast nuts or seeds first for extra flavor, and soak dried fruit in warm water for 10 minutes to prevent them from drying out the dough. Adjust hydration slightly if needed, as some mix-ins absorb moisture.
