Best Homemade Sourdough Bread Recipe | Crusty, Tangy & Artisan-Style

Step-by-Step Instructions

1. Autolyse (1 hour)

In a large mixing bowl, combine 500 g bread flour and 350 g water.

Mix until no dry flour remains. The dough will look shaggy and sticky.

Cover with a towel and let rest for 1 hour.

👉 Why: This rest hydrates the flour and starts gluten development, making the dough easier to handle.

2. Add Starter & Salt

After the autolyse, add 100 g active sourdough starter and 10 g salt to the dough.

Mix thoroughly until incorporated. Use the “pinch and fold” method if the dough feels resistant.

👉 Tip: Wet your hands lightly to prevent sticking.

3. Bulk Fermentation (4–6 hours at 24°C / 75°F)

Cover the bowl and let the dough rise at room temperature.

During the first 2 hours, perform stretch-and-folds every 30 minutes: grab one side of the dough, stretch upward, and fold it over. Rotate the bowl and repeat 4 times.

After the last fold, let the dough rest untouched until it has doubled in size, feels airy, and has visible bubbles.

👉 Note: Warmer kitchens will shorten fermentation time; cooler kitchens will lengthen it.

4. Pre-Shape & Bench Rest

Gently turn the dough out onto a lightly floured surface.

Shape it into a loose round ball (pre-shape).

Let it rest uncovered for 20 minutes to relax the gluten.

👉 Tip: Don’t over-handle—gentle movements keep gas in the dough, leading to an open crumb.

5. Final Shaping

Shape the dough into a tight round (boule) or oval (batard), depending on your basket.

Place seam-side up in a well-floured banneton (proofing basket).

Cover with a towel or plastic wrap.

6. Cold Proof (8–12 hours)

Refrigerate overnight for a slow, cold fermentation.

This step enhances sour flavor and makes scoring easier.

7. Bake (Dutch Oven Method)

Preheat oven to 250°C (480°F) with a Dutch oven inside for at least 30 minutes.

Remove dough from fridge, invert onto parchment paper, and score the top with a razor blade (a deep slash down the center works best).

Place into the preheated Dutch oven.

Bake 20 minutes covered.

Reduce to 230°C (450°F) and bake 20–25 minutes uncovered, until deep golden brown with crackling crust.

8. Cool Before Slicing

Transfer loaf to a wire rack.

Allow to cool for at least 1 hour before slicing—this finishes the baking process and prevents gumminess.