Sourdough Bread Recipe

What You’ll Love About This Recipe

Making sourdough bread is easier than you think, and the results are incredibly rewarding. You’ll love how simple it is to create a loaf that’s crusty on the outside, soft and chewy on the inside, and bursting with flavor.

• No yeast needed: This recipe relies on a sourdough starter, which gives the bread its unique tangy taste.
• Perfect for beginners: With clear steps and helpful tips, even first-time bakers can master this recipe.
• Versatile and delicious: Enjoy it fresh out of the oven, use it for sandwiches, or toast it with butter for a snack.

Recipe

Sourdough bread is a classic, crusty loaf with a tangy flavor and chewy texture, made using a fermented starter instead of commercial yeast. This recipe yields a delicious, artisanal loaf perfect for sandwiches, toast, or enjoying on its own.

Ingredients:

• 500g bread flour
• 350g water (room temperature)
• 100g active sourdough starter
• 10g salt

Instructions:

1. Mix the Dough: In a large bowl, combine flour and water. Let rest (autolyse) for 30 minutes.
2. Add Starter & Salt: Mix in the sourdough starter and salt until fully incorporated.
3. Bulk Fermentation: Cover and let rise at room temperature for 4-6 hours, folding the dough every 30 minutes for the first 2 hours.
4. Shape the Dough: Turn the dough onto a floured surface and shape into a round or oval loaf. Place in a floured banneton or bowl.
5. Final Proof: Refrigerate for 12-16 hours (or let rise at room temperature for 2-4 hours).
6. Preheat & Score: Preheat a Dutch oven at 475°F (245°C) for 30 minutes. Transfer dough to parchment paper, score the top, and place in the Dutch oven.
7. Bake: Cover and bake for 20 minutes. Remove the lid and bake for another 20-25 minutes until deep golden brown. Cool before slicing.

Notes:

• Use a mature, bubbly starter for best results.
• Adjust hydration based on flour type (whole wheat may need more water).
• For extra crust, spritz dough with water before baking.

Time:

• Prep: 30 minutes
• Cooking: 40-45 minutes
• Total (including fermentation): 18-24 hours
• Servings: 1 loaf (8-10 slices)

Nutrition

Sourdough bread offers a nutritious alternative to regular bread, packed with essential vitamins and minerals. Below is the detailed nutritional breakdown per serving.

What To Serve With It

I love pairing my sourdough bread with a variety of cheeses, like sharp cheddar or creamy brie, for a simple yet satisfying snack. It’s also perfect alongside a bowl of soup, whether it’s a classic tomato bisque or a hearty vegetable stew. You can’t go wrong with these combos—they make every meal feel extra special.

Cheese Pairings

A crusty slice of sourdough can make any cheese taste even better, and I’ve found some pairings that really shine. For a tangy match, I love sharp cheddar—its bold flavor profile complements the bread’s slight sourness. Creamy brie is another favorite; its buttery texture melts perfectly on warm sourdough. If I’m feeling adventurous, I’ll try blue cheese—its strong, salty notes balance the bread’s mildness. Goat cheese, with its earthy tang, is also a winner. Experimenting with different cheese varieties has taught me how their unique flavors can elevate a simple slice into something truly special.

Soup Combinations

When you’re craving something cozy, pairing a bowl of soup with sourdough bread is a match made in comfort food heaven. I love how the tangy, chewy bread complements so many soup flavors, from creamy tomato to hearty beef stew. The contrast in soup textures—whether silky smooth or chunky—works perfectly with the crusty, soft interior of sourdough. My go-to is a rich butternut squash soup, but I also adore dipping sourdough into a brothy minestrone. It’s like a warm hug in every bite. Experiment with your favorites—you can’t go wrong with this classic combo!