How to Make Homemade Sourdough Bread: A Beginner’s Guide

Sourdough bread is a timeless classic, known for its deep flavor, chewy texture, and crisp crust. Whether you're a beginner or a seasoned baker, this easy sourdough bread recipe will help you create a perfect loaf at home.

If you don’t have a sourdough starter yet, check out my guide on how to make a sourdough starter to get started.

Why Make Homemade Sourdough Bread?

Sourdough is one of the healthiest bread options because it’s naturally fermented, making it easier to digest. Plus, with just a few ingredients - flour, water, salt, and starter - you can create an artisan sourdough bread with incredible flavor.

Essential Tools & Ingredients

Before diving into the process, gather the necessary tools and ingredients:

Tools:

• Large mixing bowl

• Banneton (proofing basket) with a cloth liner

• Lame (sharp blade) for scoring

• Dutch oven or baking stone

• Parchment paper

• Digital kitchen scale

Optional:

• Measuring spoons

• Dough scraper or bench knife

• Spraying bottle (just for dutch oven)

Ingredients:

• 500g (4 cups) bread flour

• 100g (¾ cup) whole wheat flour

• 360g (1½ cups) water

• 110-130g (½ cup) active sourdough starter

• 15-25g (4-5 tsp) salt (as you like it, for me it is 25g)

If you need help with maintaining your sourdough starter, check out my post on feeding sourdough starter.

Step-by-Step Sourdough Bread Recipe

Prepare Your Starter

Ensure your sourdough starter is active before baking. Feed it 4-8 hours - depending on how you feed it - before you plan to mix your dough. It should be bubbly and double in size.

Mix Flour and Water (Autolyse Stage)

In a large mixing bowl, combine the bread flour, whole wheat flour, and water. Stir until all the flour is hydrated. Cover well and let it rest for at least 30 minutes, but up to 2 hours. This allows the gluten to develop naturally.

Add the Starter

Incorporate your sourdough starter into the dough by kneading it into the mixture. Mix well to distribute it evenly. Cover and let it rest for another 30 minutes.

Add Salt

Sprinkle the salt over the dough with a few drops of water -that helps incorporate the salt - and knead until fully combined. This step strengthens the dough structure.

Bulk Fermentation (Stretch & Fold)

Folding strengthens the gluten, giving the bread its structure. There are two common folding methods:

1. Coil Fold (easier for beginners, very effective)

2. Petal Fold (great for incorporating add-ins like seeds or nuts)

For a detailed guide on these techniques, check out my post on sourdough folding methods.

Repeat the folding process every 45 minutes for a total of 4-5 folds, depending on how the dough develops.

Shaping the Dough

Once the dough has risen and developed air pockets, transfer it to a floured surface. Shape it into a round or oval shape by folding the sides toward the center and rolling it tight. Place it seam-side up in a floured banneton.

Cold Proofing (Retardation)

Cover the dough with a cloth and place it in the refrigerator for 12-24 hours. This slows fermentation, deepens the flavor, and improves oven spring.

How to Bake Sourdough Bread

Preheat the Oven

Set your oven to 220°C (425°F). If using a Dutch oven, place it inside while preheating. If baking on a stone, preheat for at least 30 minutes.

Score and Bake

Take the dough out of the fridge, flip it onto parchment paper, and use a lame to score the top. This allows controlled expansion. Transfer it into the Dutch oven or onto the baking stone.

• Bake covered for 25-30 minutes.

• Remove the lid and bake for another 10-15 minutes until golden brown.

Cool and Enjoy

Let the bread cool completely on a wire rack before slicing. Cutting too soon may cause it to dry out quickly.

Tips for Perfect Sourdough Bread

• Use high-quality bread flour for better gluten development.

• Adjust hydration levels based on your flour type and humidity.

• Practice different scoring patterns to create beautiful designs.

• Experiment with mix-ins like seeds, nuts, or herbs for unique flavors.

• Learn your oven, you might need a higher or lower temperature for the majority of the time.

Frequently Asked Questions

How Do I Know If My Sourdough Starter Is Ready?

Your starter is ready to bake when it doubles in size, has a bubbly texture, and passes the "float test"—a spoonful should float in water.

Why Is My Sourdough Bread Dense?

Dense bread can be due to under-proofing, weak gluten structure, or too much flour. Ensure proper fermentation and stretch-and-fold technique.

Can I Make Sourdough Without a Dutch Oven?

Yes! Use a baking stone and create steam by placing a tray of water in the oven.

How Do I Store Sourdough Bread?

Keep it in a paper bag or bread box at room temperature for up to 5 days. Avoid plastic bags to prevent fogginess.

Final thoughts

This homemade sourdough bread recipe is perfect for both beginners and experienced bakers. With practice, you’ll master the process and enjoy the deep, complex flavors of real artisan sourdough bread at home!

Happy baking! 

Other posts you might like:

How to Make a Sourdough Starter from Scratch: A Foolproof Guide

How to Make Sponge Cake: A Simple and Fluffy Recipe

The Perfect Sous Vide Chicken Breast Every Time!

Folding Dough: Why It Matters and How to Do It Right