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Homemade Sourdough Bread

A simple homemade sourdough bread made with just four ingredients. Slow fermentation develops a beautifully golden crust, wonderful flavor, and a soft, airy crumb.
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Prep Time 30 minutes
Cook Time 45 minutes
Fermentation 12 hours
Total Time 13 hours 15 minutes
Servings: 12
Course: Bread
Ingredients Equipment Method Notes

Ingredients
  

  • 500 g bread flour or all-purpose flour
  • 320 g filtered water room temperature
  • 100 g active sourdough starter
  • 10 g salt

Equipment

  • Digital kitchen scale
  • Large mixing bowl
  • Banneton or bowl for final proofing
  • Dutch oven with lid
  • Bread lame or very sharp knife
  • Cooling rack

Method
 

  1. Mix the flour and water.
    Combine 500 g of flour with approximately 300 g of water, reserving the remaining 20 g. Mix until there are no large areas of dry flour. Cover and rest for approximately 30 minutes.
  2. Add the sourdough starter
    Add 100 g of active sourdough starter. Mix thoroughly until incorporated into the dough.
  3. Add the salt
    Dissolve 10 g of salt in the remaining 20 g of water. Add it to the dough and mix until incorporated. Cover and rest for approximately 30 minutes.
  4. Stretch and fold
    With lightly wet hands, stretch one side of the dough upward and fold it over the center. Rotate the bowl and repeat on all sides. Wait approximately 30 minutes and repeat. Complete 3–4 rounds.
  5. Bulk fermentation
    Leave the dough covered at room temperature until it has noticeably increased in volume and looks lighter and airier, with small bubbles and a slightly domed surface. Watch the dough rather than relying only on the clock.
  6. Pre-shape and shape
    Transfer the dough gently to a clean work surface. Pre-shape into a round and rest for 15–30 minutes. Complete the final shaping, creating gentle tension across the surface.
  7. Final proof
    Place the dough into a banneton or a bowl lined with a lightly floured clean kitchen towel. Cover and refrigerate overnight for approximately 8–14 hours.
  8. Preheat the oven
    Place the Dutch oven and lid inside the oven. Preheat to 450°F (230°C) for 30–45 minutes.
  9. Score the dough
    Transfer the cold dough onto parchment paper. Score the surface with a bread lame or very sharp knife.
  10. Bake
    Carefully place the dough into the hot Dutch oven. Cover and bake at 450°F (230°C) for approximately 20 minutes. Remove the lid, reduce the temperature to 425°F (220°C), and bake for another 20–25 minutes, or until deeply golden.
  11. Cool
    Transfer the bread to a cooling rack and allow it to cool for at least 1–2 hours before slicing. This is a very important step because the crumb continues to set as the loaf cools.

Notes

Fermentation times are approximate. Room temperature, flour, starter activity, and other conditions can significantly affect fermentation. Watch your dough rather than relying only on the clock. Make sure your sourdough starter is active and bubbly before beginning.