Basic Crusty Sourdough Bread with a creamy, airy crumb is one of the most rewarding bakes you will ever pull out of your oven. This step-by-step guide will show you exactly how to make a crusty sourdough bread with a few simple ingredients and your own sourdough starter in the comfort of your kitchen.
I don’t think I can count how many loaves of bread I’ve created since I published the first version of this recipe in 2018. I was a new baker and writing the blog post helped me make sense of the bread baking process. Since then, I’ve baked a sourdough loaf every week (sometimes multiple times a week) and each loaf of sourdough bread taught me a different lesson, helping me improve my understanding of baking and the magical world of fermentation.
I thought it was finally time to update this recipe and share those lessons with you! In most instances I’ve simplified my process, and in every case I’ve gained a deeper understanding of the purpose behind every step.
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What is sourdough bread?
Sourdough bread is a type of bread made using a wild yeast culture called a sourdough starter, as opposed to commercial yeast.
Commercial yeast is primarily one species, S. cerevisiae, while sourdough starter is a diverse mix of wild yeasts, sometimes numbering in the thousands. Commercial yeast is cultivated for its predictability and efficiency. You can make bread using instant yeast in about 2 hours, while baking one loaf of sourdough can take up to two days.
Sourdough fermentation is a slow process, lasting several hours to days, which contributes to its unique flavor and texture. Although commercial yeast works faster, it sacrifices the complexity and depth of flavor that sourdough's extended fermentation provides. Additionally, sourdough bread often offers certain nutritional benefits, such as improved digestibility and potentially increased levels of bioavailable nutrients due to the fermentation process.
Although the popular image of sourdough is often linked to crusty, rustic artisanal bread, any naturally-leavened bread qualifies as "sourdough." In fact, you can create a wide range of delicious sourdough bread such as Sourdough Brioche, Sourdough Dinner Rolls, Sourdough Pretzels, and even Sourdough Pita Bread.
Benefits of baking with a sourdough starter
During the long fermentation period, yeast and bacteria transform sugars in flour into carbon dioxide, causing the dough to rise, and produce organic acids (lactic and acetic acids) which impart the unique tangy flavor of sourdough.
This is the secret behind the exceptional flavor of sourdough bread. As the dough ferments, the bread develops a deeper and more complex flavor profile. This is why sourdough bread is often considered to have a superior taste compared to conventional bread.
The benefits of fermentation extend beyond flavor and texture. During this period, enzymes breakdown phytic acid, also known as "phytates" which tend to block the absorption of healthy minerals found in wheat. This predigestion allows our bodies to unlock nutrients in wheat that our bodies cannot normally absorb. This makes sourdough bread naturally more nutritious compared to other types of bread.
What is fermentation?
Fermentation is the most pivotal step in the bread-making process, where dough rises as yeast consume sugars in flour into ethanol and carbon dioxide, resulting in light, airy and fluffy bread. It starts as soon as you mix your starter into your dough.
Allowing microorganisms to complete this process is crucial otherwise your bread will be dense and gummy. The timeframe varies with your environment; higher temperatures yield quicker fermentation, while colder ones slow it down. Optimal fermentation happens between 78 to 80F.
Signs of fermentation
- Dough looks bubbly
- Build up of air bubbles in your dough
- Dough is no longer overly sticky
- Edges of the dough look domed and not flat
- Dough easily releases from the sides of the bowl when you’re ready to shape
Why I love this recipe
- Low hydration level (about 71%) which makes it perfect for beginners: Hydration level is the amount of water in a recipe relative to the amount of flour (this includes the water and flour in the sourdough starter as well).
- Dough is easier to work with: Low hydration level results in a dough that’s not too slack or sticky and is very easy to work with.
- Much of the recipe is hands off: In between the crucial steps of mixing and stretch and folds the dough undergoes a series of long rest periods before your sourdough is shaped.
TIP: If this is your first bake, or you’re new to sourdough, stick with recipes that have 75% hydration level or less.
What you need
- Sourdough starter: The main leavener for your sourdough bread, it tenderizes your dough and causes your bread to rise. You'll need a good sourdough starter to create this recipe. If your starter is not mature and active, it won't be able to make your dough rise.
- Bread flour - Bread flour has a protein content of 12 to 14% and is made out of hard wheat varieties. Allows stronger gluten networks which allows your dough to hold its shape. You can substitute all-purpose flour in a pinch.
- Whole wheat flour - Whole wheat flour adds a lovely nuttiness and earthiness to bread. Avoid using 100% whole wheat flour in this recipe as it may yield denser bread. Whole wheat flour absorbs more liquid than white flour, and this recipe has a lower hydration level.
- Water - If possible try to use filtered, well or bottled water. It’s commonly thought that the chlorine and chemicals in tap water can negatively affect or even kill the microorganisms in sourdough.
- Salt - In addition to flavor, salt helps strengthen the gluten network in your dough. Leave it out and your bread may collapse as it bakes.
Useful bread making tools
- Dutch oven: steam is essential when baking sourdough bread. The easiest way to add steam in your oven is by using a Dutch oven. You can also use a specialty bread baker like the Challenger Bread Pan or Le Creuset Bread Oven.
- Kitchen scale: precision is key with bread baking, measuring by weight is much more accurate than volume measures.
- Lame fitted with a sharp razor blade: a specialized tool for scoring bread, if you don’t have one, use a sharp paring knife.
- Banneton: proofing basket, wicks excess moisture away from the dough as it proofs.
- Rice flour: prevents the dough from sticking to your proofing vessel and will not scorch in the oven.
- Proofing Box: a temperature controlled kitchen appliance that maintains a consistent temperature where fermentation can occur at an optimal level.
- Bench scraper or bench knife: useful for dividing, manipulating and picking up dough.
Step-by-step instructions
Creating sourdough bread involves multiple steps, and although it might appear daunting initially, with practice, the process will become more intuitive. Over time, you'll develop an instinct for your dough. While your initial loaves might not be flawless, each baking experience will teach you valuable lessons, enhance your expertise, and refine your skills.
Still want delicious crusty bread but don't have two days to dedicate to bread baking? Try my Rustic Sourdough Discard Bread Recipe!
Day 1: Make the dough
STEP 1 Activate your starter: Feed your starter at least 4 hours (or the night before) before you are ready to mix your dough (image 1).
TIP: Ideally, you should use your starter when it is at its peak once it has doubled in volume, and before it sinks.
STEP 2 Mix the dough: Combine the ingredients together in a large mixing bowl and stir until no traces of dry flour remain. Cover the bowl with plastic wrap and let it rest for 1 hour (image 2).
STEP 3 Strengthen the dough: You'll need to perform a series of folds to build a strong gluten network. These will be completed during bulk fermentation.
Perform 1 set of stretch and folds: Pick the dough up and stretch it as far as it will go without tearing (image 3), then fold it over itself (image 4). Turn the bowl 90 degrees and repeat 3 times (this is considered 1 set). Let the dough rest for 30 minutes.
Perform 2 sets of coil folds in 30 minute intervals: Lift the center of the dough up using your fingertips until the ends release from the bowl (image 5). Set the dough down, tucking the ends under (image 6).
TIP: The windowpane test is a great way of determining whether you've developed enough strength and structure in your dough.
To perform the windowpane test:
- Gently pinch a portion of your dough with damp fingertips.
- Stretch it as thin as possible until it appears translucent.
- If the dough can stretch enough to see the silhouette of your fingers without tearing: you've passed!
Another great way to create structure in your dough is through autolyse. Find out more and learn how to add it to your bread baking process by reading my guide about sourdough autolyse.
STEP 4 Bench rest: Let the dough rest in a warm spot untouched for 1 to 2 hours after the last fold.
STEP 5 Shape the dough: Turn the dough out on a clean work surface (image 7). Fold the bottom of the dough towards the middle and the top over that (image 8). Pick up the shorter sides of the cylinder and gather them towards the center. Place the dough inside your proofing basket with the seam side up (image 9). Pinch the seam shut and wrap your proofing basket in plastic wrap (image 10).
TIP: If you don't have a banneton, shape your dough into a boule and use an 8-inch mixing bowl lined with a clean tea towel dusted with rice flour.
STEP 6 Cold Proof: Place the dough into the refrigerator overnight. This will slow down fermentation, and intensify the flavor of your bread.
Day 2: Bake the bread
STEP 7 Start by preheating your oven to 500 F with a Dutch oven inside.
STEP 8 Score the dough: Using a lame fitted with a sharp razor blade, make a large, vertical gash, about ¼ to ½-inch deep, until you reach the other end (image 11).
TIP: Scoring is vital to bread baking. As dough bakes, water evaporates rapidly. Failure to score your dough sufficiently can lead to water vapor exploiting its weakest point, which will cause your dough to burst in unwanted spots.
STEP 9 Bake the dough: Bake for 30 minutes covered and 10 to 15 minutes uncovered, depending on how dark you want your crust (image 12).
Baker's Tips
- Use weight over volume measurements. Bread-making hinges on precise ratios, just a few grams of water can can greatly affect how challenging your dough is to work with. Measuring by weight is more accurate than volume, with tablespoons and cups.
- Watch the dough not your clock. Since fermentation depends on temperature, the rate at which your bake progresses may vary. Instead of relying solely on the clock, be sure to watch for the telltale signs of fermentation.
- There are many ways to create steam in your home oven, the easiest way is by using a Dutch Oven. If you don't have one, check out my post to learn how you can bake your bread in a loaf pan.
- Let your bread cool completely before slicing, at least 2 hours. Slicing bread prematurely can prevent the crumb from completely setting, and lead to quicker moisture loss, resulting in the bread drying out and becoming stale faster.
Test your bread baking skills on creative sourdough bread recipes, like Cranberry Walnut Sourdough Bread, Rosemary Lemon Sourdough Bread, Sourdough Spelt Bread or Sourdough Chocolate Bread.
Recipe FAQs
No, here’s why: whole wheat flour absorbs water at a different rate than white flour, and needs a lot more water. Substituting it for the bread flour here would make your bread heavier and tougher.
Dense and gummy bread is usually the result of under-fermenting. This is usually caused by using a starter that’s either immature or too weak. Before using it to make bread, make sure your starter has matured, is healthy and is rising dependably over the course of 4 to 6 hours.
If you don’t think your starter is the problem, it may be because you did not let your dough ferment for a long enough period of time. Try adding an hour or two to your bulk fermentation and making sure your dough has risen before shaping it.
You can bake your loaf on a baking sheet or a preheated pizza stone (if you have one).
Preheat your oven with a baking tray on the bottom rack of the oven. Once you're ready to bake, load your dough into the oven and pour boiling water into your baking tray. This will create steam. Bake for 25 to 30 minutes, then remove the tray and continue baking your bread for another 10 to 15 minutes depending on how dark you like your crust.
Check out my post on How to Bake Sourdough in a Loaf Pan for more information.
After baking with steam, transfer your bread to a parchment-lined baking sheet and continue baking until your bread reaches your desired color.
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Basic Sourdough Bread Recipe
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Ingredients
Sourdough Starter
- 28 grams sourdough starter mature, unfed
- 56 grams water
- 56 grams all-purpose flour
Dough
- 270 grams bread flour
- 30 grams whole wheat flour
- 200 grams water
- 100 grams sourdough starter active
- 6 grams salt
Shaping
- 15 grams all-purpose flour
- 15 g rice flour
Click US Customary to view volume measurements
Instructions
- Activate your starter: Mix the unfed starter, water and all-purpose flour in a small container. Let your starter ferment until doubled or tripled in volume (about 4 to 6 hours).28 grams sourdough starter, 56 grams water, 56 grams all-purpose flour
- Mix your dough: In a large bowl, combine water and active sourdough starter. Stir until the starter is almost completely dissolved. Fold the whole wheat flour into the starter mixture. Add all of the bread flour and salt. Stir using a wooden spoon or your hands until no dry traces of flour remain.270 grams bread flour, 30 grams whole wheat flour, 200 grams water, 100 grams sourdough starter, 6 grams salt
- Fold the dough: Complete a set of stretch and folds by picking up one side of the dough and folding it over itself. Repeat until all sides are folded. Transfer the dough to a lightly-oiled bowl, cover with plastic wrap and let the dough rest for 1 hour.
- Strengthen the dough and bulk ferment: As your dough ferments, perform 3 to 4 sets of coil folds inside the bowl at 30 minute intervals, cover your bowl with plastic wrap after you complete each fold. Your dough should appear smooth and pass the windowpane test after the last fold.
- Bench rest: After your last fold, let the dough rest for 1 hour untouched in a warm place. Your dough should look puffy and should increase in volume during this period.
- Shape the dough: Prepare your proofing basket (you can use a small mixing bowl lined with a tea towel dusted with rice flour).15 g rice flour
- Turn your dough out on a lightly-floured work surface. Lightly flatten the dough out into a rectangle (be gentle so you do not pop the air bubbles build up during fermentation).15 grams all-purpose flour
- Fold the top of the dough towards the center and then fold the bottom of the dough over that, like you are folding a letter. Pick up the sides of the dough, fold it in half and place it in your proofing basket, seam-side up. Pinch the seam shut. Fold the tea towel over your dough.
- Cold proof: Place your dough inside the refrigerator and proof overnight.
- Prepare for baking: Preheat your oven to 500 F with a Dutch oven inside for at least an hour.
- Score: Turn your dough out on a piece of parchment paper. Cut a long slash with a sharp knife or a lame on the dough to let the steam escape.
- Bake: Place the dough with the parchment paper into the Dutch oven, turn. Bake for 30 minutes with the cover on and an additional 10 to 15 minutes with the cover off, depending on how dark you would like your crust.
- Serve: Transfer your baked loaf to a cooling rack. Let the dough cool completely, at least 2 hours, before slicing.
- Store: Store any leftover slices in a ziplock bag for up to 5 days at room temperature.
Tips
These recipes were developed and tested using grams for precise measurements. To increase your chances of success, I recommend investing in a kitchen scale. I've included rough volume estimates (in tablespoons and cups), but they might not be totally accurate.
Remember all ovens are unique, these recipes were tested in my oven which runs cooler than others. You might need to lower the temperature if your bake appears to be browning too quickly. Monitor your bake closely and make adjustments if needed.
Notes
Recipe Video
Nutrition
Nutrition info provided are estimates.
Kayla Sater
I noticed you don’t roll your dough into a ball.
I suppose it’s not a necessary step?
Hannah Dela Cruz
Not always as it compresses the dough and gets rid of air bubbles.
Maria
Hi Hannah, I am ready to bake my loaf and I wanted to know if I could use the bread function of my oven, which works with an automatic temperature and with steam. Would this be ok? I used it when I made your loaf with starter discard and it was perfect.
Hannah Dela Cruz
I'm so sorry for the late response, Maria! It should work perfectly! I'm jealous you have this feature!
Sandy
hi, your site is so helpful for someone starting out with sourdough! The first few steps worked out OK but my dough didn't stiffen up. if anything, it got stickier and looser with each stretch and fold. what may I have done wrong?
Hannah Dela Cruz
No this is totally normal. Dough will become stretchier as gluten develops, this is called extensibility. Your dough shouldn't really "stiffen" per say. What you want in a well-developed gluten network is a dough that flows or stretches and snaps back on itself.
Patricia
Hello Hannah, once the dough is shaped and in frig for the cold retard, does a successful bake depend on the shaped loaf being baked the following day?....or how many hours/days can the shaped loaf rest in frig before baking? Thank You!
Hannah Dela Cruz
I'd chill the dough for at least 8 hours up to 24 hours. I wouldn't go past 1 full day since your dough might become over proofed and your bread will be gummy.
Julie
Hi again 🙂
I am trying the Dutch oven baking for the first time tomorrow. it states to preheat empty at 500 for an hour. I have a Tramontina, not high end Dutch oven. The max temperature states 450 and not to heat it empty. How can I adjust the baking to fit my equipment? TYIA!
Hannah Dela Cruz
Hi! 450F would work just fine.
Lisa
I have a few questions! After mixing everything together, how long do you wait until you perform the first set of stretch and folds - should i leave it for 30-60ish minutes?
Next question, how long do you usually leave to bulk ferment once your 3-4 sets of coil folds are done .. until about double?
Thanks so much 🙂
Hannah Dela Cruz
Hi Lisa. First stretch and fold should be done 30 minutes after mixing. It really depends on your dough, I would do a 1 to 2 hour bench rest. Your dough should look like it has increased in volume, but should not double.
Sheila Hudson
I made my first loaf today, what fun! What is the best way to store a loaf so it stays crisp on the outside? I’m thinking if I want to gift a loaf to someone and want it to be crispy and perfect? Also, I preheated my oven and Dutch oven to 500F and the bottom of the loaf burned, so perhaps 450f would be better?
I’m really enjoying your great recipes and your page.
Sheila
Hannah Dela Cruz
Congratulations on your best loaf, Sheila! It sounds like it was a success. Unfortunately, it is normal for the crust to soften up after some time. But you can always crisp it up when you toast it.
We really want that high heat for the loaf so that it gets enough oven spring (commercial ovens can go up to 800F). So preheat your oven as high as it can go and turn it down once the dough is in. Also you can transfer your bread to a baking sheet for the second half of baking to prevent the bottom from burning.
Mayela
The bottom of my loaf burned as well at 500F, I was thinking I will do 450F next time. Other than that, I’m satisfied with the taste of my loaf!
Hannah Dela Cruz
That's probably a good adjustment! Glad you still loved the bread!
Cynthia
Hi! Does this bread have to be cold-proofed, or can it be cooked the same day? I can't wait to try it!
Hannah Dela Cruz
You can bake same day! Just make sure you give it enough time to rise.
Maddi
Happy New Year 2024 Hannah! First day of New Year and I am revisiting this recipe of yours. I don't have any whole meal flour, is that ok?
Hannah Dela Cruz
you can substitute all-purpose for whole wheat!
Scott
you mention a proofing basket in the usefull tools section, but not when to use it in the recipe. when would that come into play?
Hannah Dela Cruz
Hi - the proofing basket or banneton is mentioned in step 8 of the recipe.
Michelle
After the stretch and folds I noticed my dough was still sticky and the shape just want holding great. As of right now its bulk fermenting. I’m still going to bake with it and see what comes of it
Vince Z
My loaf was very browned on top and burned on the bottom at the 30 minute mark when I went to take cover off for final browning. My adjustment was 15 minutes steam bake in Dutch oven followed by 10 minutes on baking sheet.
Lee
Could I please ask what size oval batard you use please when making this rustic sourdough recipe please?
Hannah @ Make It Dough
Hi Lee! A 9-inch oval or circular banneton will work for this recipe.
Great question. I will add this to the recipe copy.
Peefen
can i add sugar to this bread? eg. 80g ?
Hannah @ Make It Dough
Can I ask why you would want to add sugar to the recipe? It may change not just the flavor but the texture of your bread as well.
Pee Fen
oh because i want the bread taste sweet.
Hannah @ Make It Dough
A lot of the time, yeast metabolizes the sugar so it doesn't add much sweetness to your bread. Try a cinnamon sugar sourdough bread recipe or bread with additions like dried fruits or chocolate chips for sweetness.
Hannah
You say "leave dough uncovered" on the counter for 30 minutes and then in the next step say to uncover your dough to shape it. Which is it, they're pretty mutually exclusive. Also my dough is sticking to the counter. What is better to prep the counter with: a little flour or a little moisture?
Make It Dough
Totally missed that! Thanks for pointing it out, I'm a one woman show here at Make It Dough and there are things I miss sometimes. Needless to say, your dough should be uncovered when you shape it. This dough shouldn't be too sticky since it's such a low hydration, and with the dough development it should only feel slightly tacky. But if yours is still sticky, don't be afraid to use more flour on your bench.
JPC
If the dough is split into 2, does the baking time change?
Make It Dough
No need to adjust your baking time. It should bake fine with the instructions provided here.
Annastasia
I am using rye flour and tried measuring everything in grams like you've done. I have mixed my levain and autolyse and it seems as if it is too wet- it is not stretching as it should. Maybe it isn't as mixed as it should be. I have sprinkled a bit more flour and am letting it sit a little while longer
Make It Dough
Are you using all rye flour or a mix of flours? Rye flour and bread flour have different levels of protein, and develop gluten in a different manner.
Annastasia
The wild yeast may have had some white and/or einkorn but the dough was just rye and a little einkorn for sprinkling- I read another recipe for rye where they allowed rest for 24-48 hours. This loaf has seemed to like that. I have just now placed it in the oven.
Make It Dough
Flour choice matters. Each grain has its own unique properties. Rye has a weaker gluten structure than wheat, so does einkorn, kamut, emmer etc. flour made with these grains should be treated different. These different properties should be accounted for when baking using these flours.