My Everyday Sourdough Bread Recipe

This straightforward sourdough bread recipe is a staple in our house. Made with sourdough starter, this naturally fermented bread has a fluffy, airy interior and crackly crisp crust. All the steps of making the bread are detailed out, as well as sourdough tips for beginners.

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You know those recipes you know by heart and never have to look up? For me that’s this basic sourdough bread recipe with starter, the one I make every week, that’s completely achievable for beginners too. If you’ve been dreaming of fluffy, bouncy, true sourdough bread, you can make that happen in your own kitchen! I promise you.

Sourdough is all about learning by doing, and every time you get your hands in the dough, each step will make more sense.

I made my first sourdough loaf over 6 years ago, and I haven’t stopped baking. In this post, I’ll coach you through the basic steps and leave you with my favorite recipe. Then you can make your way to whole grain recipes, like my delicious rye sourdough and spelt sourdough recipes.

This basic sourdough recipe is made from mostly bread flour, with just a small amount of whole wheat or whole grain flour to give it some additional flavor and color. This amount is super versatile depending on what flours you have in your pantry. I like to use einkhorn, spelt, red fife, or khorasan.

First things first, you’re going to need an active sourdough starter. I suggest asking a friend who has lovingly fed and maintained their starter or purchasing mine so you can get baking right away instead of spending several weeks getting your started. You’ll be able to use to make sourdough english muffins, sourdough cinnamon rolls, and lots of sourdough discard recipes!

I ship my 13+ year old starter to anyone in the U.S! You can order it here.

While you’re getting started, this post with 5 Essential Sourdough Starter Tips for Beginners that I wrote may be helpful and this Sourdough Starter video. Both should answer many of your questions!

It’s essential for your starter to be healthy and active, so that is has the ability to make your dough rise. If your sourdough has been in the refrigerator, take it out 2 days before you plan to bake and begin feeding it again.

The biggest mistake I see beginner sourdough bakers make is:

Judging the end of proofing by time rather than how much the dough has risen. The problem with time is that every loaf you make, the temperature of your home and the temperature of your dough is going to be different, therefore it will rise at a different rate.

I highly, highly recommend getting a tall-sided bucket for your dough to rise in rather than a bowl because you’ll be able to accurately judge how much the dough has risen. With a bowl, the dough rises outward then up, rather than straight up. When I started using a bucket for the bulk fermentation, my finished loaves improved dramatically.

Your dough is finished rising on the countertop, the end of bulk fermentation when:

• the dough has risen to just short of doubling
• it has one or two bigger bubbles poking up around the edges of the dough
• the top surface is every so slightly domed rather than flat
• the dough has small tiny bubbles throughout it
• the dough looks alive

How do I know when my sourdough starter is ready to bake with?

The answer to this question comes from both experience and observing the starter behave, to understand how it reacts to feeding/not feeding, and temperature.

You can just look for these hints that the starter will give you!

a. It will have at least doubled in size. This will take place over 6 hours if the temperature in your house is around 72 degrees. If it’s cooler in your house, it will take a bit longer. I put a rubberband around the jar, to mark the spot it’s at right after feeding. Then, as time passes, you’ll be able to keep track of how much it’s rising.

b. You will see bubbles throughout the sides of the jar, and on top. The top will be a bit poofy and domed. When you stir it with a spoon, it will feel like roasted marshmallows. And sound like it too!

With the final rise on the counter, how do I know when my dough has risen properly and can be scored and into the oven for baking?

There’s an easy test for this stage too, using a fingerprint. Gently press a floured thumb into your risen dough. You don’t need to press down further than 3/4 inch.

If it indents and gradually releases, but still holds a finger shape, you’re ready. If your fingerprint jumps right back up to flat, it needs more time to rise. If your fingerprint indents and doesn’t bounce back at, it is overproofed. That’s okay, just get it in the oven! It will still taste delicious, it will just not rise as well while baking

Once your sourdough starter is ready to bake with, here you’re ready for baking. You can watch this step-by step tutorial of me making this sourdough bread recipe to help you as well.

This recipe is an adaptation from many recipes and techniques I’ve tried, starting first with Artisan Sourdough Made Simple, The Perfect Loaf, then Tartine, Bake With Jack, and the list goes on. You’ll find what works best for you over time, as well.

And the beauty of sourdough is that no bake with ever be exactly the same as the last, because you’re working with an amazing living culture!

Feel free to ask me any questions you might have, or reference some of my other sourdough resources:

• Sourdough Videos
• Top 10 Sourdough Starter Tips
• Honey Walnut Sourdough Bread
• Whole Wheat Sourdough Bread
• Jalapeno Cheddar Sourdough Bread

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Delicious Everyday Sourdough Bread Recipe

A naturally fermented sourdough bread that has a fluffy interior and golden brown crust. This is a great recipe for sourdough beginners, and walks you through the entire process of making a basic sourdough bread.

4.91 from 207 votes

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Prep Time :10 minutes minutes

Cook Time :45 minutes minutes

Additional Time :10 hours hours

Total Time :10 hours hours 55 minutes minutes

Yield: 1 loaf

Author: Amanda Paa

Cook ModePrevent your screen from going dark

Equipment

• oval banneton
• Bench Scraper

Ingredients

• 50 grams active sourdough starter
• 305 grams filtered water at temperature, around 85 to 90 degrees F
• 370 grams bread flour
• 30 grams whole wheat flour*
• 7 grams fine sea salt

Instructions 

• In a large bowl, mix starter and water with a fork, until starter is dispersed. Add flours, mixing with a spatula first. Then with your hand until a shaggy dough is formed, just enough so that flour is not visible.
• Cover with a damp cloth and let sit for 30 minutes.
• Once rested, add salt to top of dough and liberally knead the dough for two minutes. Then perform your 1st of stretch and folds. Let rest for 30 minutes.
• Then perform your 2nd set. Let rest for 30 minutes. Then perform your 3rd set. Let rest for 30 minutes. Then perform your 4th and final set. Here is a video of how to do a stretch and fold. It is easy!
• After those stretch and folds are completed, you will let the dough go through its long proof (rise) in a bowl or my preferred vessel, a tall sided bucket so I can tell how much the volume is increasing. on the counter – this stage also known as the bulk fermentation. You are looking for your dough to be finished proofing when: it has until just about doubled in size, like a 85 to 95% increase, has a glossy look to the top, is slightly domed on top, and a bubble or two will be poking out the edges of the time. It should jiggle a bit as well when you shake it. These are the signs to look for, rather than going off of time. A specific length of proofing time cannot be given because the temperature of water you used and air temperature in your home will be different for everyone, and will also be different for you every time you bake. If your house is between 72 to 76 degrees F, that is ideal for the wild yeast to be happy and the double will rise quicker than if it cooler in your home. That means sometimes it might take 6 hours to finish proofing, maybe in summer, and over 10 hours in the depths of winter.
• After the bulk fermentation is finished, you'll gently move the dough out of the bowl onto a floured work surface. Let the dough rest there for 10-15 minutes.
• Then, shape the dough. You can watch the video below to learn how to shape it into a round boule.
• Once shaped, use a bench scraper to put the dough into a banneton (proofing basket) that has been liberally dusted with rice flour, seam side of the dough facing up (so the top of the dough is what is touching the bottom of banneton) when it is placed in banneton.
• For best results, I like to do a cold final proof in the refrigerator, overnight. Put the banneton with dough, in a plastic bag or covered with a shower cap (this ensures the dough will not dry out) in the refrigerator and let the final rise happen. You can bake ANYTIME the next day.

  OR you can do the final proof on the counter, covering with a damp cloth. You are looking for about a 15% rise in the dough, and or it to puffy on top. This is typically between 1 to 2 hours, depending on the warmth of your home.
• Once your dough is finished proofing, preheat your oven with dutch oven in it to 450 degrees F. (Keep the dough in the refrigerator if you did the overnight rise, until is preheated. Cold dough is much easier to score than warm dough, and you also don't want to let it proof more at room temperature.)
• Wait until oven is preheated, then place parchment over the top of your banneton with dough in it and flip over, so that the seam side is now on the parchment paper and you are able to score the top of the dough.
• Score the dough with a bread lame, making sure to go at least 1/2 inch deep in a few spots so that dough can release gases. Otherwise your bread will not rise.
• Place dough on parchment paper into a dutch oven, and put cover on it. Bake for 20 minutes, covered at 450 degrees F. Then remove cover, turn heat down to 425 degrees F, and bake for 25 more minutes, until bread is golden brown and crackly.
• Remove from oven and place load on a cooling rack. Let cool for AT LEAST ONE HOUR before slicing. Otherwise the crumb will be squished and the texture will be gummy.

Notes

*You can also use whole grain einkorn, spelt, red fife, or khorasan flour.