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Best Ever Easy Sourdough Bread Recipe (Step-by-Step) - Simple, Reliable, Delicious

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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • Active sourdough starter (100% hydration, bubbly and doubled within 6–8 hours)
  • Bread flour (you can sub part with all-purpose)
  • Whole wheat flour (optional but recommended for flavor)
  • Water (room temperature)
  • Fine sea salt
  • Rice flour (for dusting the basket; optional)

Method
 

  1. Feed Your Starter (Morning): Make sure it’s active and bubbly. It should pass the float test or visibly dome in the jar. Plan to mix dough when the starter is at its peak.
  2. Mix the Dough (Autolyse Optional): In a bowl, combine 350 g water with 100 g active starter. Stir in 400 g bread flour and 50 g whole wheat flour until no dry bits remain. Rest 20–30 minutes to hydrate.
  3. Add Salt: Sprinkle in 9 g fine sea salt and the remaining 20–30 g water (as needed). Pinch and fold until the dough is cohesive. It should feel tacky but not soupy.
  4. Early Strength Building (First Hour): Perform 3 sets of stretch-and-folds every 20 minutes. With wet hands, lift one side of the dough and fold over itself, turning the bowl and repeating 4 times per set. The dough will smooth out and tighten.
  5. Bulk Fermentation: Cover and rest at 75–78°F (24–26°C) for 3–5 hours total from mixing, until the dough is puffy, jiggles when you shake the bowl, and has risen about 50%. Look for small bubbles along the sides.
  6. Pre-Shape: Lightly flour the counter. Gently turn the dough out, pat into a loose rectangle, and fold the edges toward the center. Flip seam-side down and use a bench scraper to tuck into a loose round. Rest 15–20 minutes.
  7. Final Shape: For a round loaf, flip the dough seam-side up, fold top to center, sides in, then roll down to create tension. Place seam-side up in a floured banneton (rice flour prevents sticking) or a towel-lined bowl.
  8. Proof: Option A: Room temp 45–75 minutes until slightly puffy. Option B: Cold proof in the fridge 8–16 hours for deeper flavor and easier scoring.
  9. Preheat the Oven: Place a Dutch oven with lid inside and preheat to 475°F (246°C) for at least 30 minutes. If baking on a stone or sheet, also add a steam tray.
  10. Score and Bake: Turn the dough onto parchment seam-side down. Score with a sharp lame or knife (a bold 1/2-inch slash works). Transfer to the hot Dutch oven, cover, and bake 20 minutes. Remove lid, reduce to 450°F (232°C), and bake 20–25 minutes more until deep golden with blistered crust.
  11. Cool Completely: Wait at least 1 hour before slicing so the crumb sets. The crust will sing and crackle as it cools.