Sourdough Bread

Makes 1 loaf of bread

This simple sourdough bread recipe is perfect for home bakers looking to achieve a crispy crust, airy crumb, and deep flavour with minimal effort. Using just four ingredients, this 70% hydration loaf balances ease and artisan-quality results.

This step-by-step guide will help you build strong gluten, develop complex flavours, and bake a beautifully golden loaf. With options for an overnight cold ferment and Dutch oven baking, you’ll create bakery-quality sourdough right in your kitchen.

Sourdough Bread recipe

Ingredients

100g active sourdough starter (fed 4-6 hours before, bubbly and doubled)
350g bread flour
245g warm water (26°C is ideal for fermentation)
7g salt (about 1 ¼ teaspoons)

Method

Mix the Dough (Autolyse)

In a large bowl, mix 350g flour and 245g water until no dry bits remain. Let it rest for 30-60 minutes to enhance gluten development.

Add Starter and Salt

Add 100g sourdough starter and mix until incorporated. Sprinkle 7g salt over the dough and mix thoroughly.

Bulk Fermentation (Stretch and Folds)

Let the dough ferment at room temperature (4-6 hours).
Every 30 minutes, perform stretch and folds:
- Using wet fingers (important - otherwise the dough will stick) Grab one side, stretch it up, and fold over.
- Rotate the bowl and repeat 3-4 times.

After 2 hours, the dough should feel stronger.

Pre-Shape and Final Proof

Lightly flour a surface, shape the dough into a ball, and lightly cover with flour.
Place the dough (seam side up) into a bowl lined with a clean tea towel (or banneton if you have one).
Cover and proof:
- Room temp: 2-3 hours, OR
- Cold ferment: Refrigerate 8-16 hours for better flavour.

Bake

If refrigerated, take the dough out and leave at room temperature for an hour before baking.
Preheat oven to 230°C (450°F) with a Dutch oven inside for 30 minutes.
Gently flip dough onto parchment paper and score with a razor or sharp knife.

Bake in the Dutch oven

Bake the bread in two stages.
- Covered with the lid of the Dutch oven: 20 minutes (creates steam for oven spring).
- Uncovered: 20-25 minutes (for a golden, crisp crust).
Cool on a rack for at least 1 hour before slicing.

Sourdough starter bubbling after being fed

Starter mixed with flour, water and salt (what is typically referred to as a 'shaggy mess')

Shaped and fermented bread

Bread halfway baked - between covered and uncovered baking

Fully cooked bread

Sliced bread after it has been left cooling for an hour

FAQs

How do I know when bulk fermentation is done?

The dough should be puffier, jiggle slightly when shaken, and have risen by about 50-75%.

Can I use all-purpose flour instead of bread flour?

Yes, but the dough may be less elastic, so reduce the water slightly (235g instead of 245g).

Why refrigerate the dough overnight?

A long cold ferment enhances flavour and structure while making scoring easier.

Can I bake this without a Dutch oven?

Yes! Place a tray of boiling water at the bottom of the oven for steam, and bake on a preheated pizza stone or cast-iron pan.

What happens if I over ferment my dough?

If you leave the dough to ferment for too long, it will become overly acidic. Further it will be hard to work with (essentially a sticky, sloppy dough) and will not rise, ultimately leaving a dense unpalatable bread.

Over fermented dough looses structure due to ethanol produced (weakens gluten)

Properly fermented dough has gluten structure intact, and carbon dioxide is trapped creating 'pockets' and an airy crumb.

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