Best Sourdough Bread Recipe: Tangy, Chewy, Bakery-Style

Mix the dough in a large bowl by combining the active sourdough starter, sifted flour, and warm water. Stir until a shaggy dough forms.

Rest for 30 minutes (autolyse) to let the flour hydrate fully.

Add salt and knead for 8–10 minutes by hand until the dough is smooth and slightly tacky.

Let rise at room temperature for 4–6 hours, or until doubled in size. Perform coil folds every hour.

Shape the loaf by turning the dough onto a lightly floured surface and rolling it into a tight ball.

Proof for 1–2 hours at room temperature, or refrigerate overnight for deeper tang.

Preheat the oven to 450°F (230°C) with a baking sheet inside. Flip the dough onto the hot sheet and score the top.

Bake for 25–30 minutes until deeply golden and hollow-sounding when tapped.

Cool completely on a wire rack.