Easy Sourdough Bread
There is nothing quite like baking a loaf of Easy Sourdough Bread from scratch. The smell that fills the kitchen, the crackle of the crust as it cools, and that first warm slice slathered with butter, it’s pure comfort. And the best part? It’s much simpler than you might think.
We’ve made this recipe countless times, and it’s become our go-to method for a beautiful, bakery-style loaf at home. It’s the kind of recipe that feels impressive but is actually very forgiving. Once you get the rhythm of the stretch-and-fold process, you’ll wonder why you didn’t start making sourdough sooner.
If you love baking from scratch, be sure to check out some of our other homemade favorites like blueberry sourdough bread, copycat Cheesecake Factory brown bread, and tomato focaccia bread. They’re all perfect for pairing with soups, stews, or just enjoying fresh out of the oven.
Table of contents
Why You’ll Love This Recipe
- Simple Ingredients: Made with just flour, water, salt, and active starter.
- Bakery-Style Results: Crispy crust with a soft, chewy interior.
- Hands-Off Fermentation: Most of the time is resting, not working.
- Perfect for Beginners: Straightforward steps with no complicated techniques.
Ingredients
We’ve made this list to help you save time on your next trip to the grocery store. You can find the full amounts needed in the printable recipe card at the bottom of the post.
All you need is flour, active sourdough starter, warm water, and salt. That’s it! The magic of sourdough comes from the fermentation process, not fancy ingredients. Make sure your starter is active and bubbly before you begin, that’s what gives the bread its rise and signature tangy flavor.
Variations
- Whole Wheat Version: Replace up to 1 cup of the flour with whole wheat flour for a nuttier flavor.
- Herb Infused: Add dried rosemary or thyme for a savory twist.
- Garlic Lover’s Loaf: Mix in roasted garlic cloves before the first rest.
- Seeded Crust: Sprinkle sesame or poppy seeds on top before baking for extra texture.
Instructions
This is a quick overview of the steps needed to make this recipe. You can find the full instructions in the recipe card at the bottom of this post.
- Mix together the dough, and perform stretch and fold process.
- Shape into a round loaf, and bulk ferment overnight.
- Bake as directed in a preheated dutch oven.
- Cool completely before slicing.
Expert Tips
- Use a kitchen scale for the starter to ensure accuracy.
- Don’t skip the overnight refrigeration — it deepens the flavor.
- Always preheat your Dutch oven fully for the best oven spring.
- Let the bread cool completely before slicing to avoid a gummy texture.
Frequently Asked Questions
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Your starter may not have been active enough. Make sure it’s bubbly and passes the float test before using.
You can, but the flavor and texture won’t be as developed. The cold ferment makes a big difference.
The loaf should be deep golden brown and sound hollow when tapped on the bottom.
Yes! Slice it first for easy reheating and store in an airtight freezer-safe bag.
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📖Recipe
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Easy Sourdough Bread
Equipment
- large mixing bowl
- Wooden spoon
- Clean kitchen towel
- plastic wrap
- parchment paper
- Sharp knife or razor blade
- Dutch oven with lid
Ingredients
- 3 ½ cups all-purpose flour
- 100 grams active sourdough starter
- 1 ⅓ cups warm water
- 2 teaspoons salt
Instructions
Mix the Dough
- In a large bowl, combine flour, active starter, warm water, and salt. Mix with a wooden spoon until a shaggy dough forms and comes together in a ball. Cover with a clean towel and let rest for 30 minutes.
First Stretch and Fold
- After 30 minutes, perform 12–15 stretch-and-folds. Lift about ¼ of the dough, stretch it upward, and tuck it into the center. Rotate the bowl clockwise and repeat until you’ve gone around the dough 12–15 times. Cover and let rest 30 minutes.
Repeat Stretch and Folds
- Repeat the stretch-and-fold process two more times, resting 30 minutes between each round.
Bulk Fermentation
- After the final stretch and fold, cover and allow the dough to rest until doubled in size, about 6–12 hours depending on room temperature.
Shape the Dough
- Transfer dough to a lightly floured surface. Gently shape by turning it in 4 quarter turns to form a ball. Let rest 15–20 minutes.
Final Shape and Cold Proof
- Flip the dough over and pinch the edges into the center to tighten the surface. Place seam-side up into a floured bowl. Cover tightly with plastic wrap and refrigerate at least 12 hours or overnight.
Preheat the Dutch Oven
- Place a Dutch oven with lid into the oven and preheat to 500°F. Heat for 45 minutes.
Score the Dough
- Remove dough from refrigerator and place onto parchment paper. Lightly dust the top with flour. Use a sharp knife or razor blade to score the top as desired.
Bake Covered
- Carefully remove the hot Dutch oven. Lift the parchment and dough into the pot. Cover with the lid and return to the oven. Bake for 20 minutes.
Finish Baking
- Reduce oven temperature to 475°F. Continue baking covered for 15–20 minutes, until deep golden brown.
Cool
- Remove bread and cool completely on a wire rack before slicing.
Disclaimer
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
where’s the sourdough starter
There is a link un the post for the starter. It’s posted in the sourdough post already. https://mariasmixingbowl.com/sourdough-starter/
It’s listed in the post. https://mariasmixingbowl.com/sourdough-starter/