Best Sourdough Bread Recipe


Sourdough bread is a delicious and nutritious bread that is made using natural yeast and fermentation. It has a tangy flavor and a chewy texture, making it a favorite among bread lovers. In this article, we will explore the best recipe for making sourdough bread from scratch. From creating and maintaining a sourdough starter to baking the perfect loaf, we will cover all the necessary steps to achieve bakery-quality results.

Table of Contents

  1. Creating a Sourdough Starter
  2. Feeding and Maintaining the Starter
  3. Autolyse: Preparing the Dough
  4. Kneading and Stretching
  5. Fermentation
  6. Shaping the Loaf
  7. Proofing the Dough
  8. Baking the Bread
  9. Storage and Shelf Life

1. Creating a Sourdough Starter

A sourdough starter is a mixture of flour and water that captures wild yeast from the environment. This natural yeast is what gives sourdough bread its unique flavor and texture. Here’s how to create a sourdough starter:

  1. Mix equal parts of flour and water (e.g., 100 grams of flour and 100 grams of water) in a clean glass jar.
  2. Cover the jar loosely with a clean cloth or plastic wrap to allow air circulation.
  3. Place the jar in a warm spot, around 70-75°F (21-24°C), for 24 hours.
  4. After 24 hours, you may start to see bubbles forming on the surface of the mixture. This indicates that fermentation has begun.
  5. Discard half of the mixture and feed the remaining starter with equal parts of fresh flour and water.
  6. Repeat the process of discarding and feeding the starter every 24 hours for the next 5-7 days, or until the starter is active and bubbly.

2. Feeding and Maintaining the Starter

Once your sourdough starter is active, it needs regular feeding to maintain its strength and vitality. Here’s how to feed and maintain your sourdough starter:

  1. Keep the starter in the refrigerator when not in use. This slows down the fermentation process and reduces the need for frequent feeding.
  2. Every 7-10 days, take the starter out of the refrigerator and discard half of it.
  3. Feed the remaining starter with fresh flour and water, using equal parts by weight.
  4. Allow the starter to sit at room temperature for a few hours, then return it to the refrigerator.

3. Autolyse: Preparing the Dough

Autolyse is a technique used in bread-making to enhance gluten development and improve the texture of the final loaf. Here’s how to perform the autolyse step:

  1. In a large mixing bowl, combine flour and water, using a ratio of approximately 3 parts flour to 2 parts water.
  2. Mix the flour and water until all the flour is hydrated and there are no dry patches.
  3. Cover the bowl and let it sit for 30 minutes to 1 hour. This resting period allows the flour to absorb the water, making it easier to knead.

4. Kneading and Stretching

Kneading the dough helps develop gluten, which gives the bread structure and elasticity. Stretching the dough during the fermentation process creates air pockets and improves the bread’s texture. Here’s how to knead and stretch the dough:

  1. Transfer the autolysed dough onto a clean, lightly floured surface.
  2. Gently press the dough with your palms to flatten it slightly.
  3. Fold one edge of the dough towards the center, then repeat with the opposite edge.
  4. Rotate the dough 90 degrees and repeat the folding process.
  5. Continue folding and rotating the dough for about 10-15 minutes, or until it becomes smooth and elastic.
  6. Shape the dough into a ball and place it back into the mixing bowl.

5. Fermentation

Fermentation is a crucial step in sourdough bread-making as it allows the dough to rise and develop complex flavors. Here’s how to ferment the dough:

  1. Cover the bowl containing the kneaded dough and let it ferment at room temperature for 3-4 hours.
  2. During this time, perform a series of stretch and folds every 30 minutes. This helps strengthen the dough and improves its structure.
  3. After the final stretch and fold, let the dough rest undisturbed for another 2-3 hours, or until it has visibly increased in volume.

6. Shaping the Loaf

Shaping the dough into a tight and well-defined loaf ensures an even rise and a beautiful final appearance. Here’s how to shape the dough:

  1. Transfer the fermented dough onto a lightly floured surface.
  2. Gently press the dough to deflate it slightly and remove any large air bubbles.
  3. Fold the edges of the dough towards the center, creating a tight package.
  4. Flip the dough over and use your hands to shape it into a round or oblong loaf.
  5. Place the shaped dough into a proofing basket or a bowl lined with a floured cloth.

7. Proofing the Dough

Proofing is the final rise of the shaped dough before baking. It allows the dough to relax and develop its final structure. Here’s how to properly proof the dough:

  1. Cover the proofing basket or bowl with a clean cloth and let the dough proof at room temperature for 2-4 hours.
  2. The exact proofing time will depend on various factors like ambient temperature and the strength of your sourdough starter.
  3. When the dough has visibly increased in size and a gentle poke with your finger leaves a slight indentation, it is ready for baking.

8. Baking the Bread

Baking sourdough bread requires high heat and steam to achieve a crispy crust and a soft, airy interior. Here’s how to bake the bread:

  1. Preheat your oven to 450°F (230°C) with a Dutch oven or a baking stone placed inside.
  2. Once the oven is hot, carefully transfer the proofed dough into the preheated Dutch oven or onto the baking stone.
  3. Score the top of the dough with a sharp knife or a razor blade to allow for controlled expansion during baking.
  4. Cover the Dutch oven with its lid or use a large heatproof bowl to create a steamy environment.
  5. Bake the bread covered for 20 minutes, then remove the lid or bowl to allow the crust to brown.
  6. Continue baking for an additional 20-25 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
  7. Remove the bread from the oven and let it cool on a wire rack for at least 1 hour before slicing.

9. Storage and Shelf Life

Proper storage helps maintain the freshness and quality of sourdough bread. Here’s how to store your homemade sourdough bread:

  • Once the bread has completely cooled, store it in a paper bag or a bread box at room temperature.
  • Avoid storing sourdough bread in plastic bags, as this can make the crust soft and chewy.
  • For longer-term storage, you can freeze the bread in airtight bags or containers for up to 3 months.
  • To thaw frozen sourdough bread, leave it at room temperature for a few hours or reheat slices in a toaster or oven.

FAQs (Frequently Asked Questions)

  1. Can I use whole wheat flour to make sourdough bread?

    Yes, you can use whole wheat flour or a combination of whole wheat and all-purpose flour to make sourdough bread. Keep in mind that whole wheat flour absorbs more water than all-purpose flour, so you may need to adjust the hydration of your dough accordingly.

  2. Why is my sourdough starter not bubbling?

    There could be several reasons why your sourdough starter is not bubbling. It may need more time to fully activate, or the temperature in your environment might be too cold for fermentation. Ensure that you are using the correct ratio of flour and water, and try placing the starter in a warmer spot.

  3. Can I use a bread machine to make sourdough bread?

    While it is possible to use a bread machine for kneading and fermenting the dough, it is recommended to bake sourdough bread in a conventional oven. The high heat and steam generated in an oven contribute to the characteristic crust and texture of sourdough bread.

  4. How can I know if my sourdough bread is fully baked?

    A fully baked sourdough bread will have a golden-brown crust and sound hollow when tapped on the bottom. You can also use a food thermometer to check the internal temperature, which should be around 200-210°F (93-99°C) for a fully baked loaf.

  5. Can I substitute honey or maple syrup for sugar in sourdough bread?

    Yes, you can substitute honey or maple syrup for sugar in sourdough bread. However, keep in mind that these natural sweeteners may affect the fermentation process and the overall flavor of the bread.

  6. How long does it take to create a sourdough starter?

    Creating a sourdough starter can take anywhere from 5 to 7 days. The time required depends on various factors, including the temperature and the activity of the wild yeast in your environment.

  7. Can I add additional ingredients like nuts or seeds to my sourdough bread?

    Yes, you can customize your sourdough bread by adding nuts, seeds, or other ingredients. Incorporate them into the dough during the kneading process, ensuring they are evenly distributed.

  8. Why does my sourdough bread have a dense texture?

    A dense texture in sourdough bread can be caused by several factors, including insufficient gluten development, overproofing, or using a low-protein flour. Make sure to follow the kneading and fermentation steps carefully and adjust the hydration and flour types accordingly.

  9. Can I make sourdough bread without a sourdough starter?

    No, sourdough bread requires a sourdough starter to provide the natural yeast and fermentation. However, you can create your own starter using flour and water, as explained earlier in this article.

  10. How can I prevent my sourdough bread from becoming too sour?

    If you prefer a milder flavor in your sourdough bread, you can reduce the fermentation time or adjust the ratio of flour to water in your dough. Experiment with different fermentation temperatures and feeding schedules to achieve the desired level of sourness.


Making sourdough bread at home is a rewarding and enjoyable process. By following the steps outlined in this article, you can create a delicious loaf with a tangy flavor, chewy texture, and a beautiful crust. Remember to be patient and experiment with different techniques and ingredients to find your perfect sourdough recipe. Happy baking!

Rate article
Add a comment