This how to make sourdough bread recipe is your go-to guide for creating a perfectly crusty, flavorful loaf right at home. With its chewy texture and tangy flavor, sourdough bread is both delicious and rewarding to bake. The process might seem intimidating at first, but trust me, with a little patience and the right steps, anyone can master this incredible bread.
The first time I tried making sourdough, I was amazed at how satisfying it felt to turn simple ingredients into such an impressive loaf. Now, it’s a staple in my kitchen, and I’m so excited to share my tips and tricks with you. Let’s dive into the delicious world of sourdough baking!
Why You’ll Love This Sourdough Bread Recipe
- No fancy equipment needed: This recipe uses basic tools you probably already have in your kitchen.
- Rich, tangy flavor: The fermentation process creates that signature sourdough taste.
- Perfect for beginners: Clear, step-by-step instructions make this recipe easy to follow.
- Customizable: You can tweak the recipe to suit your taste or skill level.
Ingredients You’ll Need for Sourdough Bread
Before we start, make sure you have all the ingredients and tools ready. Here’s what you’ll need:
For The Levain:
- 28 g (1 ounce; 1/4 cup) unbleached all-purpose flour
- 28 ml (1 ounce or 2 tablespoons) water
- 28 g (1 ounce or 2 tablespoons) mature sourdough starter
For The Dough:
- 270 g (9 1/2 ounces) unbleached all-purpose flour, plus more for dusting
- 56 g (2 ounces or 1/2 cup) sifted whole-wheat flour
- 240 ml (1 cup) water
- 8 g salt
- Rice flour for dusting
Equipment you’ll need: Large mixing bowl, rubber spatula, digital scale, banneton (or any proofing basket), plastic wrap, parchment paper, and a combo cooker or Dutch oven.
Step-by-Step Instructions for Making Sourdough Bread
Let’s break the process into manageable steps, so you can confidently bake your own sourdough bread.
Prepare the LevainMix the flour, water, and mature sourdough starter in a small container until smooth. Cover and let it sit at 78-80°F (26-27°C) for about 5 hours, or until it triples in volume.
Mix the DoughWhile the levain is almost ready, combine the all-purpose and whole-wheat flours in a large bowl. Add water and stir until no dry spots remain. Cover and let rest for 1 hour at room temperature.
Add the LevainAdd 65 g (about 2 1/3 ounces) of levain to the dough and incorporate it by dimpling and folding it in with wet hands. Cover and let rest for 30 minutes.
Add SaltSprinkle salt over the dough and mix it in using the same dimpling and folding technique. Transfer the dough to a baking dish, cover, and let rest for 45 minutes.
Perform the Coil FoldsOver the next few hours, perform three rounds of coil folding (about every 60-90 minutes). This helps build structure and strength. Allow the dough to rest and proof between folds.
Shape the DoughAfter the final proof, gently shape the dough into an oval and transfer it to a prepared banneton, seam side up. Cover and proof at room temperature for 15-20 minutes, then refrigerate for 12-16 hours.
Score and BakePreheat your oven to 485°F (250°C) with the combo cooker inside. Score the dough with a sharp knife, transfer it to the hot cooker, and bake covered for 20 minutes. Remove the lid, reduce the oven temperature to 450°F (230°C), and bake for another 15-20 minutes until golden brown.
Serving Suggestions
- Fresh and warm: Serve your sourdough warm with some butter or olive oil.
- Sandwich-ready: Use it to make hearty sandwiches or paninis.
- Perfect companion: Pair it with soup, salad, or a charcuterie board.
Storing and Enjoying Leftovers
To keep your sourdough fresh:
- Store in a paper or bread bag at room temperature for up to 3 days.
- For longer storage, wrap tightly in plastic and freeze for up to 3 months.
- Reheat in a 350°F oven for about 10 minutes to refresh the crust.
Pro Tips for Mastering Your Sourdough
- Use a digital scale: Accurate measurements are key to sourdough success.
- Experiment with timing: Adjust fermentation time based on room temperature.
- Practice patience: Good sourdough takes time, so enjoy the process!
Your Questions About Sourdough Bread Answered
What is the best flour for sourdough bread?
A mix of unbleached all-purpose and whole-wheat flours works best for flavor and structure.
How do I know when my levain is ready?
It’s ready when it has tripled in volume and appears bubbly and airy.
Why is my dough sticky?
Sourdough is naturally sticky. Wet your hands to handle it more easily.
How long should the bread cool before slicing?
Wait at least 2 hours for the best texture and flavor.
Give it a try
Baking sourdough bread from scratch is incredibly rewarding. This recipe breaks down each step to ensure you end up with a flavorful, crusty loaf. Give it a try, and you’ll quickly see why sourdough is a favorite among home bakers. I can’t wait to hear how your loaf turns out—be sure to leave a comment or tag me on social media. If you loved this recipe, check out some of my other bread recipes for more inspiration. Happy baking!
How to Make Sourdough Bread: A Beginner-Friendly Guide
Equipment
- Large mixing bowl
- Rubber spatula
- Digital scale
- Banneton or proofing basket
- Plastic wrap
- Parchment paper
- Combo cooker or Dutch oven
Ingredients
- 28 g unbleached all-purpose flour
- 28 ml water
- 28 g mature sourdough starter
- 270 g unbleached all-purpose flour plus more for dusting
- 56 g sifted whole-wheat flour
- 240 ml water
- 8 g salt
- Rice flour for dusting
Instructions
- Mix the flour, water, and mature sourdough starter in a small container until smooth. Cover and let it sit at 78-80°F (26-27°C) for about 5 hours, or until it triples in volume.
- While the levain is almost ready, combine the all-purpose and whole-wheat flours in a large bowl. Add water and stir until no dry spots remain. Cover and let rest for 1 hour at room temperature.
- Add 65 g (about 2 1/3 ounces) of levain to the dough and incorporate it by dimpling and folding it in with wet hands. Cover and let rest for 30 minutes.
- Sprinkle salt over the dough and mix it in using the same dimpling and folding technique. Transfer the dough to a baking dish, cover, and let rest for 45 minutes.
- Over the next few hours, perform three rounds of coil folding (about every 60-90 minutes). This helps build structure and strength. Allow the dough to rest and proof between folds.
- After the final proof, gently shape the dough into an oval and transfer it to a prepared banneton, seam side up. Cover and proof at room temperature for 15-20 minutes, then refrigerate for 12-16 hours.
- Preheat your oven to 485°F (250°C) with the combo cooker inside. Score the dough with a sharp knife, transfer it to the hot cooker, and bake covered for 20 minutes. Remove the lid, reduce the oven temperature to 450°F (230°C), and bake for another 15-20 minutes until golden brown.
