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Sourdough Bread Recipe

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★★★★★

4.8 from 136 reviews

This classic Sourdough Bread recipe guides you through creating a beautifully crusty and flavorful loaf using a naturally fermented starter. With simple ingredients and a step-by-step process including autolyse, stretch & folds, and cold fermentation, you’ll achieve a rustic artisan bread with a tender crumb and golden crust perfect for sandwiches or toast.

Ingredients

Scale

Starter Mixture

  • ⅔ cup active sourdough starter (bubbly, active, fed)
  • 1 ⅓ cups warm water (90°F)
  • 1 ½ tablespoons olive oil

Dry Ingredients

  • 3 ⅔ cups bread flour
  • 2 teaspoons table salt

Other

  • Oil or butter for greasing pan
  • Additional flour for dusting work surface

Instructions

  1. Make the dough: In a large mixing bowl, combine sourdough starter, warm water, and olive oil. Stir until fully combined.
  2. Add flour and salt: Add bread flour and sprinkle salt over the mixture. Using clean hands or a wooden spoon, mix until mostly combined. The dough should be shaggy and slightly sticky with no dry flour remaining. Avoid over-mixing.
  3. Autolyse: Cover the bowl with plastic wrap and let the dough rest undisturbed for 1 hour to hydrate the flour and begin gluten development.
  4. Stretch & Fold: Form the dough into a ball. Wet your hands with cool water to prevent sticking, then grab the top edge of the dough, stretch it over to the bottom, and turn the dough 90 degrees. Repeat stretching and folding 4 times in total. Cover the dough and let it rest for 30 minutes.
  5. Repeat Stretch & Folds: Continue performing stretch and folds every 30 minutes while the dough rises until it has increased in size by about 80%. This typically takes 4 to 6 hours depending on room temperature.
  6. Form the dough: Lightly grease a 9×5-inch loaf pan with olive oil or butter. Turn the risen dough onto a lightly floured surface, gently deflate it, and pat into a rectangle. Fold the right side towards the center, then fold the left side over the first fold, using a bench scraper if needed.
  7. Roll the dough: Starting from a skinny end, tightly roll the dough like a cinnamon roll. Tuck the ends underneath, then transfer to the prepared loaf pan. The dough will not fill the pan completely at this stage.
  8. Cold proof: Cover the pan tightly with plastic wrap and refrigerate overnight or up to 48 hours to develop flavor and slow fermentation.
  9. Preheat and rest: Remove the dough from the fridge and preheat the oven to 450°F (230°C). Let dough rest covered or uncovered in a warm place for 30–35 minutes, or longer (1–2 hours) if it hasn’t risen above the pan lip yet.
  10. Score the dough: Make a clean ¼-inch deep slice down the center of the dough with a sharp knife or bread lame. Cover the loaf with a second 9×5-inch pan or tent with aluminum foil to create a lid.
  11. Bake covered: Place the loaf on the center oven rack and bake covered for 30 minutes to retain steam and encourage oven spring.
  12. Bake uncovered: Remove the lid and continue baking for 20 to 23 minutes until the crust is golden brown and the internal temperature reaches 206-208°F (97°C).
  13. Cool: Let the bread cool in the pan for 10–15 minutes, then turn it out onto a cooling rack. Allow the loaf to cool completely for at least 1–2 hours before slicing to finish setting the crumb.

Notes

  • Using a warm water temperature of about 90°F helps activate the yeast in the starter.
  • Do not over-mix the dough to retain good gluten structure and light crumb.
  • Stretch and fold technique helps develop gluten strength without kneading.
  • Cream or oil the loaf pan well to prevent sticking.
  • Cold proofing overnight enhances sourdough flavor and makes scheduling easier.
  • Covering the bread during the first 30 minutes of baking traps steam, helping develop a crispy crust.
  • Use a digital thermometer to check the internal temperature for perfect doneness.
  • Allow bread to fully cool before slicing to avoid gummy texture.
  • If desired, bake the loaf in a preheated Dutch oven instead of a loaf pan for a different crust texture.

Keywords: sourdough bread, homemade bread, artisan bread, bread recipe, natural starter, baking bread

Find it online: https://miarosetti.com/sourdough-bread-recipe/