Sourdough Bread Recipe

Sourdough baking can feel a little like science at first, but after making a few loaves, you begin to get a feel for the dough. I learned to make sourdough from my friend Jesse Gomory, an avid baker, and I’ve broken down the process into into manageable steps, with photos and tips to show you what to look for as you mix, fold, shape, and proof the dough. It takes time and a little patience, but most of that time is hands-off. And there’s something especially satisfying about pulling a crusty, homemade sourdough loaf out of the oven.

Starter or Levain: The Foundation of Sourdough

Sourdough bread gets its rise and distinctive tang from an active sourdough starter—a living culture of wild yeast and beneficial bacteria. A levain is simply a portion of that starter fed with fresh flour and water specifically for baking. You can use either one in this recipe, as long as it’s active and bubbly.

If you store your starter in the refrigerator between bakes: Make a levain using some of your refrigerated starter, fresh flour, and water. Let it rise until bubbly and active, usually 4 to 6 hours. You’ll find the exact quantities in the recipe card below.

If you store your starter on the counter and feed it regularly: Feed it about 4 to 6 hours before mixing the dough, until it’s bubbly and has risen noticeably.

From feeding your starter (or making your levain) to baking the bread, it’s a good idea to allow about 24 hours. You may finish sooner if you proof the dough at room temperature, but an overnight refrigerator proof will spread the process over two days.

Essential Tools for Sourdough Baking

You don’t need a lot of special equipment to make sourdough bread. A few basics will get you started, and some of the more specialized tools are helpful but not essential.

What You’ll Need

Digital Scale – A must-have for accurate measurements of flour, water, and starter. Baking by weight ensures consistency and better results.

Large Mixing Bowl: For mixing the dough and letting it rise. A clear, straight-sided container is especially helpful for seeing how much the dough has risen, but a regular mixing bowl works, too.

5- to 7-Quart Dutch Oven or Domed Bread Oven – Traps steam for a crisp crust and even baking. A 5-quart Dutch oven is the most versatile size for standard sourdough loaves.

Bread Sling or Parchment Paper – A heatproof sling or a piece of parchment makes transferring dough into a hot Dutch oven safer and easier.

Helpful Extras

Containers for Starter and Levain – Clear, wide-mouth glass containers make it easy to mix, maintain, and monitor fermentation.

Bread Proofing Basket (Banneton) – Helps the dough maintain its shape and structure during final proofing. A 9-inch round basket is ideal for boules; use an oval basket for bâtards.

Bench Scraper – Indispensable for shaping dough, lifting it cleanly from the counter, and keeping your work surface tidy.

Reusable Bowl Covers – A convenient alternative to plastic wrap for covering your bulk fermentation container.

Lame (Bread Scoring Tool) – A sharp razor blade or bread lame makes clean, controlled cuts that direct oven spring.

Glass Jar for Starter: A clear, wide-mouth jar makes it easier to feed your starter and monitor its activity.

Ingredients You’ll Need To Make Sourdough Bread

• All-purpose flour: I use all-purpose flour to keep this recipe simple, but the brand matters. Look for a higher-protein flour, such as King Arthur, which gives the dough the strength it needs as it ferments. For a slightly chewier loaf with more complex flavor, you can use a blend of 400 g bread flour, 60 g all-purpose flour, and 40 g rye flour. The bread flour adds extra protein, which strengthens the dough and gives the loaf a bit more structure and chew. The small amount of rye adds complexity and depth of flavor.
• Fine Sea Salt: Adds flavor and helps strengthen the dough so it can hold its shape as it rises.
• Warm Water: Use water that’s about 80°F (27°C). The warmth helps encourage fermentation without overheating the starter.
• Active Sourdough Starter or Levain: This is what makes the bread rise without commercial yeast. It should be bubbly and have risen noticeably before you mix the dough. See the section above for how to prepare it.
• Jump to the printable recipe for precise measurements

How To Make Sourdough Bread

Mix the dough: In a large bowl, whisk together the flour and salt. Add the water and active starter (or levain), and mix by hand, with a dough whisk, or with a wooden spoon until no dry flour remains. The dough will look shaggy and feel sticky at this point—that’s exactly right.

Let the dough rest: Cover the bowl loosely with a damp towel or plastic wrap and let the dough rest for about 1 hour. During this time, the flour absorbs the water and the dough begins developing gluten, making it easier to stretch and handle. It should look a little smoother and feel less rough than when you first mixed it.

Stretch and fold: Instead of kneading, you’ll strengthen the dough with a series of stretch-and-folds during its first rise, known as bulk fermentation. Wet your hands lightly to prevent sticking, then lift one side of the dough, stretch it upward, and fold it over the center. Rotate the bowl and repeat on the other three sides to complete one set. Cover the bowl between sets and repeat every 30 minutes until you’ve completed four sets over about 2 hours.

The dough may resist stretching at first, but it should gradually become smoother, more elastic, and better able to hold its shape. Stretch gently rather than pulling so hard that the dough tears.

Let the dough finish its bulk fermentation: After the final stretch-and-fold, cover the bowl and let the dough rest undisturbed for another 2 to 3 hours. You’re looking for dough that’s noticeably puffier, slightly domed, and about 50 to 75 percent larger than when you started. Small bubbles should be visible beneath the surface, and the dough should jiggle slightly when you gently shake the bowl. It doesn’t need to double.

The timing can vary depending on the temperature of your kitchen and how active your starter is, so pay more attention to these signs than to the clock. If your kitchen is chilly, a turned-off oven with the light on can provide a warmer spot, but check that it doesn’t become too warm.

Pre-shape the dough: Lightly flour your work surface and gently turn out the dough, taking care not to knock out all the air you’ve developed. Using floured hands or a bench scraper, bring the edges toward the center and shape the dough into a loose ball. Cover and let it rest for about 15 minutes. This short rest allows the dough to relax so it’s easier to shape without tearing.

Shape the loaf: Lightly flour the top of the dough and flip it over so the floured side faces down. Gently stretch it into a rough square, then fold the corners toward the center and pinch the seams together. Turn the dough seam-side down and, using cupped hands, gently pull it toward you to tighten the surface.

The loaf should feel smooth and taut on top, but don’t pull so firmly that the surface tears. That gentle tension helps it hold its shape as it proofs and bakes.

Proof the dough: Place the shaped loaf seam-side up in a well-floured proofing basket or a bowl lined with a floured kitchen towel. You have two options:

• Room-temperature proof (faster): Cover and let the dough rise at about 75°F (24°C) for 1½ to 3 hours, until slightly puffy. When gently pressed with a floured finger, the indentation should spring back slowly rather than disappearing immediately.
• Overnight refrigerator proof: Cover and refrigerate for 10 to 12 hours. The cold slows fermentation, develops flavor, and firms up the dough, making it easier to score and transfer to the oven.

The dough will rise slightly during this final proof, but not dramatically. You can proof it at room temperature for a quicker bake or refrigerate it overnight for better flavor and easier handling.

Bake the bread: Preheat the oven to 465°F (240°C) with a Dutch oven or domed bread oven inside. Place a sheet of parchment paper or a heatproof bread sling over the proofing basket, then carefully invert the dough onto it. Using a bread lame or sharp knife, score the top about ½ inch deep so the loaf can expand as it bakes.

Carefully lower the dough into the hot Dutch oven, cover, and bake for 30 minutes. Remove the lid and continue baking for another 10 to 15 minutes, until the crust is deeply golden and crisp. The loaf should sound hollow when tapped on the bottom.

Cool before slicing: Transfer the bread to a wire rack and let it cool for at least 1 hour before cutting into it. The interior continues to set as the loaf cools, so slicing too soon can leave the crumb gummy—even when the bread is fully baked.