Easy Sourdough Bread Recipe

A loaf of sourdough bread sliced on a cutting board.

Ready to make the kind of sourdough bread that’ll have your neighbors “just happening” to walk by at the exact moment it comes out of the oven? Here’s everything you need to make the magic—without losing your mind (or your starter).

Course Bread

Cuisine Amercian Heritage

Prep Time 30

Cook Time 45

Resting Time 11 30

Total Time 12 45

Servings

Calories 237kcal

Author Marye Audet-White

Ingredients

100 grams active sourdough starter feed about 6-8 hours before using
350 grams warm 80F room temperature water
500 grams bread flour
10 grams kosher salt

Instructions

Mix the ingredients until there is no more dry flour in the bowl and you have a shaggy dough.
Cover and let sit in a warm place for 1 hour.
Stretch and fold the dough, making 4 quarter turns in total.
Cover and let rest for 30 minutes.
Repeat 3 more times, waiting 30 minutes between each. You will have stretched and folded the dough a total of 4 times.
After the last stretch and fold place the dough in a large bowl lined with a floured cloth or a banneton. Cover and refrigerate overnight - 6 -8 hours.
Next morning pop the bowl in the freezer for about 15-20 minutes.
Place the dough in your cloche or dutch oven, removing the towel and plastic wrap.
Score with a bread lame, a sharp razor blade, or the sharpest knife you have.
Preheat the oven to 475F.
Cover the dough with the cover and bake for 30 minutes.
Remove the cover, reduce the temperature to 425F, and bake 15 minutes more, or until the interior registers 200-205F on an instant read thermometer.
Remove from the oven and let cool before slicing.

Notes

Storage:

Place in a fabric bread bag or wrap in a clean tea towel. Leave at room temperature up to 3 days. You can wrap it in plastic wrap and freeze for up to 3 months.

Tips:

Temperature matters. Too cold and your dough naps like a teenager. Too hot and it throws a tantrum like a toddler. Warm room temp is the sweet spot. Keep everything over 70 degrees and under 105 degrees.
Use a kitchen scale. I know, it feels extra. But sourdough is dramatic and likes precision.

Nutrition