Sourdough Bread
Sourdough bread has been a favorite in my kitchen for years, and this sourdough bread recipe holds a special place in our home. I started making sourdough more than five years ago and created my starter completely from scratch. Since then, I've baked countless recipes with it, but nothing beats a fresh homemade sourdough loaf. With just a few simple ingredients: sourdough starter, kosher salt, water, and all-purpose flour. You can create beautiful artisan sourdough bread right in your own kitchen!
Over time, I've learned that the longer you care for and bake with your starter, the more the flavors develop. Each time I make this easy sourdough bread recipe, the tang and complexity feel even better than the last. The dough slowly ferments, creating that signature chewy texture and rich flavor that makes artisan sourdough bread so special. Watching the transformation from a simple mixture to a golden loaf is endlessly satisfying.
Even after years of baking, pulling a fresh homemade sourdough loaf out of the oven still feels like magic. As it bakes, the aroma fills the kitchen, drawing everyone in to see when it will be ready. The crust turns perfectly golden and crunchy while the inside stays soft and airy for a combination that makes every slice irresistible!
Our family absolutely loves sourdough bread, and our favorite way to enjoy it is the simplest: slicing into the loaf while it's still warm and smothering it with a little Irish butter or a generous spoonful of clotted cream. If you've never tried clotted cream on warm artisan sourdough bread, you're in for a real treat! You can find my Not-So-Irish Clotted Cream recipe here.
If you're looking for another bread option, I also have a Soft Sourdough Bread Loaves Recipe that's perfect if you prefer a normal loaf shape without a crunchy crust. Don't have Sourdough Starter? Here is an active dry yeast recipe for Soft White Bread! Whether you're a seasoned baker or just starting with sourdough, this easy sourdough bread recipe is sure to become a family favorite, and I promise, once you try it, you'll want to bake it again and again.
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Ingredients
- Sourdough Starter (active and bubbly)
- Kosher Salt
- All-purpose flour
- Warm Water
See recipe card for quantities.
Instructions
- Step 1: In a mixer, combine the active sourdough starter and warm water until well-mixed.
- Step 2: Add the kosher salt and all-purpose flour. Knead on low-medium until the dough looks slightly rough and rugged. If it's too dry, add 1 tablespoon of warm water at a time until it looks right. Transfer the dough to a large mixing bowl, cover with a tea towel or greased plastic wrap, and let rest for 60 minutes.
- Step 3: Perform a series of stretch and folds around the dough. Re-cover and let rest overnight or for at least 10 hours, keeping the dough in a warm spot as it rises. (This is where I use the heating pad on low/med heat to give it extra warmth if we're in the colder months or my kitchen isn't warm)
- Step 4: Once the dough has at least doubled in size (it should be super fluffy when you pull it out), take out the dough and shape the dough into a round loaf on a lightly floured surface, pinching the edges into the bottom.
- Step 5: Place the shaped dough into a proofing basket, cover lightly with a damp tea towel, and allow it to sit on the counter room temperature for about 1-2 hours tops. Then refrigerate for at least 4 hours, but you can leave it for up to 48 hours in the fridge before baking.
- Step 6: When you are ready to bake - preheat the oven to 475°F with a Dutch oven inside. Once heated, carefully remove the Dutch oven. Tip the dough out of the proofing basket onto a piece of parchment paper. Lightly dust the top with flour and score the loaf.
- Step 7: Transfer the dough and parchment into the hot Dutch oven. Cover and bake for 25 minutes. Reduce oven temp to 450°F, remove lid, and bake for 15-20 more minutes until golden brown.
- Step 8: Remove from Dutch oven and allow to cool on a baking rack for 1-2 hours before slicing and enjoying!
Equipment
- Stand mixer with dough hook attachment
- Large mixing bowl
- Tea towel or lightly greased plastic wrap
- Heating pad (optional, for keeping dough warm)
- Lightly floured surface for shaping dough
- Proofing basket or bowl
- Dutch oven with lid
- Parchment paper
- Bread lame or sharp knife for scoring
- Cooling rack
Storage
Allow the sourdough loaf to cool completely before storing. Once cooled, keep it at room temperature in a bread box, paper bag, or loosely wrapped in a clean kitchen towel. This helps protect the crust while still allowing airflow so the bread does not become soggy.
If the loaf has been sliced, place it cut side down on a cutting board or store it in a partially sealed bag to help keep the inside from drying out.
For the best flavor and texture, enjoy the bread within 2 to 3 days. If the crust softens over time, you can lightly refresh slices in a toaster or warm oven for a few minutes.
FAQ
The loaf should have a deep golden brown crust and sound hollow when tapped on the bottom. You can also check that the internal temperature is around 200-210°F if using a thermometer.
Scoring allows the dough to expand in a controlled way as it bakes. Without scoring, the bread may crack or break open in random spots as steam builds inside the loaf.
The bread continues to finish setting inside while it cools. Cutting it too soon can make the inside gummy or dense, so letting it cool completely helps create the best texture.
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📖 Recipe
Sourdough Bread
Equipment
- Stand mixer with dough hook attachment
- Large mixing bowl
- Tea towel or lightly greased plastic wrap
- Heating pad (optional, for keeping dough warm)
- Lightly floured surface for shaping dough
- Proofing basket or bowl
- Dutch oven with lid
- Parchment paper
- Bread lame or sharp knife for scoring
- Cooling rack
Ingredients
- ⅔ Cup Active Sourdough Starter
- 3 & ⅔ Cup All-Purpose, Unbleached Flour
- 2 Cups Warm Water (add this gradually for more humid climates - you may need less/more depending on where you live!)
- 2 tablespoon Kosher Salt
Instructions
- In a mixer, combine the active sourdough starter and warm water until well-mixed.
- Add the kosher salt and all-purpose flour. Knead on low-medium until the dough looks slightly rough and rugged. If it's too dry, add 1 tablespoon of warm water at a time until it looks right. Transfer the dough to a large mixing bowl, cover with a tea towel or greased plastic wrap, and let rest 60 minutes.
- Perform a series of stretch and folds around the dough. Re-cover and let rest overnight or for at least 10 hours, keeping the dough in a warm spot as it rises. (This is where I use the heating pad on low/med heat to give it extra warmth if we're in the colder months or my kitchen isn't warm)
- Once the dough has at least doubled in size (it should be super fluffy when you pull it out), take out the dough and gently shape the dough into a round loaf on a lightly floured surface, pinching the edges into the bottom.
- Place the shaped dough into a proofing basket, cover lightly with a damp tea towel, and allow it to sit on the counter room temperature for about 1-2 hours tops. Then refrigerate for at least 4 hours, but you can leave it for up to 48 hours in the fridge before baking.
- When you are ready to bake - preheat the oven to 475°F with a Dutch oven inside. Once heated, carefully remove the Dutch oven. Tip the dough out of the proofing basket onto a piece of parchment paper. Lightly dust the top with flour and score the loaf.
- Transfer the dough and parchment into the hot Dutch oven. Cover and bake for 25 minutes. Reduce oven temp to 450°F, remove lid, and bake for 15-20 more minutes until golden brown.
- Remove from Dutch oven and allow to cool on a baking rack for 1-2 hours before slicing and enjoying!
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