The Best Sourdough Bread Recipe

This is the best sourdough bread recipe for a crispy crust and soft, chewy interior every time. Made with simple ingredients and a cold proof for deep, bakery-style flavour. A reliable, no-fail loaf you’ll want to bake on repeat.

The Best Sourdough Bread Recipe

If you’ve ever wanted that crackly crust, chewy interior, and slightly tangy flavour that makes sourdough worth the hype… this is the recipe.

No weird techniques. No intimidation. Just a solid, reliable sourdough loaf that works whether you’re new to baking or already obsessed with your starter.

This method focuses on proper fermentation, simple stretch-and-folds, and a cold proof for max flavour. The result? Bakery-level bread made right at home.

If you love sourdough recipes you may also enjoy my Jalapeno Cheddar Sourdough Loaf or my Pepperoni Pizza Sourdough Bread.

Simple Ingredients You Need For The Homemade Sourdough Bread Recipe

You will need the following ingredients listed below to make the easy sourdough bread recipe (the exact measurements, nutritional information, step-by-step instructions and full recipe are in the printable recipe card at the bottom of the post):

• Active Sourdough Starter – Your bubbly, living, bread-baking bestie.
• Warm Water – Hydration is key for a perfectly chewy dough.
• Bread Flour – Gives the loaf that classic sourdough structure and chew.
• Salt – Because no one likes bland bread.

How To Make

1. Feed Your Starter (4–8 Hours Before Baking)

Mix 50 g starter, 100 g flour, and 100 g water (1:2:2 ratio).
Let it double in size before using.
To test readiness, drop a spoonful into water—if it floats, it’s good to go.

2. Mix the Dough

In a large bowl, dissolve 125 g active starter in 325 g warm water until milky.
Add 500 g bread flour and 10 g salt.
Mix with a wooden spoon or dough whisk until a shaggy dough forms.

3. Rest & Hydrate

Cover with a kitchen towel and let rest for 1 hour.
This allows the flour to fully hydrate and makes the dough easier to work with.

4. Stretch & Fold

Every 30 minutes, perform 3–4 sets of stretch and folds to build gluten strength.
After the final set, cover and let bulk ferment at room temperature for 4–12 hours, depending on room temperature and starter activity.

5. Shape the Dough

Lightly flour your counter or work surface and gently turn out the dough.
Shape into a rectangle, fold like an envelope, then roll into a dough ball.
Use gentle push-and-pull motions to create surface tension on top.
Place seam-side up into a floured banneton or towel-lined bowl.

6. Cold Proof for Deep Flavor

Let the dough rest at room temperature for 30–60 minutes, then put in refrigerator for 12–48 hours (longer = more flavour).
Wrap a slightly damp towel around the bowl to prevent drying.

7. Score & Bake

Preheat oven to 450°F (230°C) with a Dutch oven inside or large pot with lid for at least 15 minutes.
Flip dough onto a piece of parchment paper, dust lightly with rice flour if desired, and score the top of the dough.
Transfer to Dutch oven and bake covered for 30 minutes, then uncovered for 15 minutes until deeply golden.

8. Cool (Yes, This Matters)

Cool on a wire rack for at least 1 hour before slicing to avoid a gummy texture.

Tips And Tricks For Best Results

• Always bake with starter at peak rise, not after it’s collapsed
• Cooler kitchens = longer bulk ferment
• Don’t rush the cold proof—this is where flavour develops
• Use rice flour for dusting to prevent sticking
• Sharp scoring = better oven spring

Storing Leftovers

The best way to store sourdough is at room temperature in a paper or cloth bag for a few days, or sliced and frozen for longer storage, as the fridge dries it out quickly.

For short-term, use an airtight plastic bag or beeswax wrap to keep it soft for up to a week; for longer, freeze slices (separated by parchment) for easy toasting later, and refresh older loaves with a quick re-bake. 

Faqs

Why is my sourdough dense?
Likely under-fermented or starter wasn’t active enough.

Can I skip the cold proof?
Technically yes, but you’ll miss out on flavour and texture.

Do I need a banneton?
Nope. A towel-lined bowl works just fine.

What are the health benefits of simple sourdough breads made at home?

Sourdough contains wild yeasts, prebiotics, and probiotics, making it easier to digest than traditional white flour breads.

What should I do with sourdough discard?
Don’t toss it. Discard recipes are perfect for pancakes, crackers, muffins, or waffles. Just store discard in a jar in the fridge and use within a week.

Can I score with a sharp knife instead of a razor?
Yes. A very sharp knife works fine. Just make quick, confident cuts so the dough doesn’t drag.

Do I always need equal parts when feeding my starter?
Not always, but equal parts feeding is great for consistency. Using a kitchen scale makes this much more accurate than eyeballing.

Can I use all-purpose flour instead of bread flour?
Purpose flour will work, but bread flour gives better structure and chew. With all-purpose flour, the dough may spread more and have a softer crumb.

How do I know when my dough rise is done?
Look for about a 30–50% increase in size, bubbles on the surface, and a slightly jiggly feel. Time matters less than how the dough looks and feels.

Some Good Options For Dips You May Enjoy The Sourdough With!

• Strawberry Balsamic Whipped Feta
• Crockpot Buffalo Chicken Dip
• Red Pepper Jelly Cream Cheese Dip
• Greek Layer Dip Recipe
• Healthy Jalapeno Popper Dip
• Healthy Spinach Artichoke Dip
• Easy Pepperoni Pizza Dip
• Easy Cottage Cheese Queso Dip
• Low Carb Spinach Dip
• 3-Ingredient Creamy Cottage Cheese Ranch Dip

IF YOU MAKE THIS BEGINNERS SOURDOUGH RECIPE PLEASE LEAVE A COMMENT AND STAR RATING. I LOOK FORWARD TO SEEING YOUR CREATIONS! YOU CAN PIN THIS STICKY DOUGH ON PINTEREST OR SHARE ON INSTAGRAM BY TAGGING @basicswithbails and #basicswithbails