The Best Sourdough Bread Recipe

Top down view of sourdough bread loaf with pretty design on it.

5 from 1 vote

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.

Prep Time10

Cook Time45

Chill Time12

Course: Breakfast

Cuisine: American

Servings: servings

Calories: 160kcal

Author: Bailey Campbell

Ingredients

125 g active sourdough starter
325 g warm water
500 g bread flour
10 g salt

Instructions

Feed Your Starter (4-8 Hours Before Baking) - Mix 50g of starter with 100g flour and 100g water (1:2:2 ratio). Let it double in size before using. Need to check if it’s ready? Drop a spoonful in water—if it floats, you’re good to go.
Mix the Dough - In a large bowl, dissolve the active starter in warm water until it looks milky. Add the bread flour and salt. Mix with a wooden spoon or dough whisk until a shaggy dough forms.
Rest & Hydrate - Cover with a kitchen towel and let it rest for 1 hour—this allows the flour to absorb the water, making the dough easier to handle.
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.
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.
Cold Proof for Deep Flavor - Cover and let it rest at room temp for 30-60 minutes, then refrigerate for 12-48 hours (longer = more flavor). Wrap a damp tea towel around the bread dough to keep it fresh and moist.
Score & Bake Like a Pro - Preheat oven to 450°F (230°C) with a Dutch oven inside for at least 15 minutes. Flip the dough onto parchment paper, dust lightly with rice flour (optional), and score the top of the dough with a razor blade or sharp knife. Transfer to the preheated Dutch oven, bake covered for 30 minutes, then uncover and bake for another 15 minutes until golden brown.
Cool (If You Can Wait That Long) - Let the bread cool on a wire rack for at least an hour—this prevents a gummy texture. Slice, slather with butter, and enjoy every cheesy, spicy, sourdough-packed bite.

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