The Best Sourdough Bread Recipe
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This classic sourdough bread recipe uses just flour, water, salt, and wild yeast to create a crusty, tangy loaf with an open crumb and chewy texture. Perfect for beginners and experienced bakers alike, this method includes all the steps needed for a flavorful, naturally leavened bread you'll be proud to bake and share.
Ingredients
Instructions
Feed your sourdough starter 4–6 hours before baking and ensure it’s bubbly and passes the float test.
id=”instruction-step-2″>2. In a large bowl, mix the bread flour, whole wheat flour, and water until no dry flour remains. Let rest for 30–45 minutes (autolyse).
=”instruction-step-3″>3. Add the active starter and salt. Pinch and fold to combine fully.
=”instruction-step-4″>4. Let dough ferment for 4–6 hours, doing stretch and folds every 30 minutes during the first 2 hours.
instruction-step-5″>5. Turn dough onto a floured surface, rest 20 minutes, then shape into a round or oval.
instruction-step-6″>6. Place dough into a floured banneton or towel-lined bowl. Cover and refrigerate overnight (12–16 hours).
struction-step-7″>7. Preheat Dutch oven at 475°F (245°C) for 30 minutes. Score dough and bake covered for 20 minutes.
ruction-step-8″>8. Remove lid and bake an additional 25–30 minutes until deep golden brown.
ction-step-9″>9. Cool on wire rack for at least 1 hour before slicing.
Nutrition
- Serving Size
- 1 slice
- Calories
- 150 calories
- Sugar Content
- 0g
- Sodium Content
- 290mg
- Fat Content
- 1g
- Saturated Fat Content
- 0g
- Unsaturated Fat Content
- 0.5g
- Trans Fat Content
- 0g
- Carbohydrate Content
- 28g
- Fiber Content
- 2g
- Protein Content
- 5g
- Cholesterol Content
- 0mg
