What You’ll Love About This Recipe
You’ll love how simple and rewarding it is to bake your own sourdough bread at home—just a few ingredients and patience create something truly special. The crust is golden and crisp, while the inside stays soft and chewy, with that signature tangy flavor only sourdough can deliver.
- No fancy tools needed—just your hands, a bowl, and a little time to let the dough work its magic.
- Endless customization—add seeds, herbs, or even cheese to make each loaf uniquely yours.
- The unbeatable aroma—nothing beats the smell of fresh sourdough filling your kitchen as it bakes.
Recipe
Sourdough bread, with its tangy flavor and chewy texture, is a timeless classic that can be easily made at home with just a few simple ingredients and a little patience. This recipe will guide you through the process of creating your own delicious loaf from scratch.
Ingredients:
- 1 cup (240g) active sourdough starter
- 1 ½ cups (360ml) lukewarm water
- 4 cups (500g) bread flour
- 1 ½ teaspoons (9g) salt
Instructions:
- In a large mixing bowl, combine the active sourdough starter and lukewarm water. Stir until the starter is mostly dissolved.
- Add the bread flour and salt to the bowl. Mix until a shaggy dough forms.
- Cover the bowl with a damp kitchen towel or plastic wrap and let it rest for 30 minutes.
- After resting, perform a series of stretches and folds: grab one side of the dough, stretch it upward, and fold it over itself. Rotate the bowl 90 degrees and repeat. Do this 4-5 times to strengthen the dough. Cover and let it rest for 30 minutes. Repeat this process 3 more times, resting the dough for 30 minutes between each set.
- After the final fold, cover the dough and let it rise at room temperature for 4-6 hours, or until it has roughly doubled in size.
- Gently turn the dough out onto a lightly floured surface. Shape it into a round loaf by folding the edges toward the center and rotating it to create tension on the surface.
- Place the dough seam-side up in a proofing basket or a bowl lined with a floured kitchen towel. Cover and let it proof in the refrigerator for 8-12 hours.
- Preheat your oven to 475°F (245°C) with a Dutch oven or heavy baking dish inside.
- Carefully remove the hot Dutch oven from the oven and turn the dough out into it, seam-side down. Score the top of the dough with a sharp knife or razor blade.
- Cover the Dutch oven with its lid and bake for 30 minutes. Then, remove the lid and bake for an additional 15-20 minutes, or until the crust is deep golden brown.
- Remove the bread from the oven and let it cool completely on a wire rack before slicing.
Notes:
- Confirm your sourdough starter is active and bubbly before beginning.
- The dough should feel slightly sticky but should hold its shape when folded.
- For a more pronounced sour flavor, extend the refrigerator proofing time to up to 24 hours.
Equipment:
- Large mixing bowl
- Kitchen towel or plastic wrap
- Proofing basket or bowl
- Dutch oven or heavy baking dish
- Sharp knife or razor blade
- Wire rack
Time:
Prep time: 20 minutes
Cooking time: 45-50 minutes
Total time: 12-18 hours (including proofing)
Cuisine: European
Serving: 1 loaf
Nutrition
Homemade sourdough bread offers a nutritious option for bread lovers. Here are the nutritional details per slice:
| Nutrient | Amount per Slice |
|---|---|
| Calories | 120 |
| Protein | 4g |
| Carbohydrates | 24g |
| Fat | 1g |
| Fiber | 2g |
| Sodium | 150mg |
What To Serve With It
I love pairing my sourdough with a sharp cheddar or creamy brie—it’s a match made in heaven. On colder days, I serve it alongside a hearty soup, like tomato or butternut squash, for the ultimate comfort meal. Trust me, these combinations will make your sourdough shine even brighter.
Cheese Pairings
When it comes to pairing cheese with homemade sourdough bread, I’ve found that the earthy, tangy flavors of the bread open up so many delicious possibilities. A sharp cheddar or aged gouda complements the bread’s tanginess perfectly, while creamy brie or camembert adds a rich contrast. For a punch of flavor, I love spreading some tangy goat cheese or crumbled blue cheese. If I’m feeling adventurous, a slice of smoked gouda or nutty gruyère brings depth. Don’t forget a drizzle of honey or fig jam for a sweet twist—it’s a game-changer. Experiment and find your favorite combo!
Soup Companions
As the aroma of fresh sourdough fills your kitchen, there’s nothing better than pairing it with a steaming bowl of soup for a cozy, satisfying meal. I love how the crusty bread soaks up rich broths, whether it’s a creamy tomato bisque or a hearty vegetable stew. For me, classic chicken noodle soup with a slice of sourdough is pure comfort. If you’re feeling adventurous, try it with a spicy chili or a velvety butternut squash soup. The tangy flavor of sourdough balances savory soups perfectly, making every bite feel like a warm hug on a chilly day.
