Homemade Sourdough Bread – Step by Step

There’s something magical about baking your own sourdough bread at home. From the moment you feed your starter to pulling a perfectly golden loaf out of the oven, sourdough is a labor of love that rewards patience with incredible flavor and texture.

Unlike regular bread, sourdough doesn’t rely on commercial yeast—it’s naturally leavened with wild yeast and beneficial bacteria found in the starter. This gives sourdough its signature tangy taste, chewy crumb, and crispy crust. Plus, it’s easier to digest for many people compared to traditional bread.

While sourdough baking may seem intimidating at first, breaking it down step by step makes the process approachable and rewarding. With just a few simple ingredients—flour, water, salt, and starter—you can create bakery-quality bread in your own kitchen.

Cooking Time & Serving

• Prep Time (including fermentation & proofing): 16–20 hours
• Cook Time: 40–45 minutes
• Total Time: About 18–24 hours (mostly hands-off)
• Servings: 1 loaf (8–10 slices)

Ingredients

• 500 g (about 4 cups) bread flour
• 100 g active sourdough starter (fed and bubbly)
• 350 g (1 ½ cups) water, room temperature
• 10 g (about 2 tsp) sea salt

Optional: Extra flour for dusting, cornmeal for lining baking surface

How to Make Homemade Sourdough Bread

1. Feed Your Starter (Morning): Make sure your sourdough starter is active and bubbly. Feed it 4–6 hours before starting your dough.
2. Mix the Dough (Afternoon): In a large bowl, mix starter and water until dissolved. Add flour and salt, then stir until a shaggy dough forms. Cover and let rest for 30 minutes.
3. Stretch & Fold (Afternoon/Evening): Over the next 2–3 hours, perform 3–4 rounds of stretch and folds every 30 minutes. To do this, grab one side of the dough, stretch it up, and fold it over. Rotate the bowl and repeat. This builds gluten strength.
4. Bulk Fermentation (Evening): Cover the bowl and let the dough rest at room temperature for 6–8 hours, or until doubled in size, airy, and puffy.
5. Shape the Dough (Night): Lightly flour your counter. Gently turn out the dough, shape into a round or oval loaf, and place seam-side up into a floured proofing basket or bowl lined with a floured towel.
6. Final Proof (Overnight): Cover and refrigerate overnight (8–12 hours). This slow cold fermentation develops deep flavor and makes the dough easier to handle.
7. Preheat the Oven (Next Morning): Place a Dutch oven (or heavy pot with lid) into the oven and preheat to 475°F (245°C) for 30 minutes.
8. Bake the Bread: Carefully place dough onto parchment paper, score the top with a sharp knife or razor, and transfer it into the hot Dutch oven. Cover with the lid and bake for 20 minutes. Remove lid and bake another 20–25 minutes until golden brown.
9. Cool & Enjoy: Allow bread to cool on a wire rack for at least 1 hour before slicing.

Notes

• For extra crunch, sprinkle cornmeal or semolina on the bottom before baking.
• If you don’t have a Dutch oven, bake on a preheated baking stone with a pan of water in the oven for steam.
• Use bread flour for best structure, though all-purpose flour works too.
• Be patient! Timing may vary depending on your room temperature and the strength of your starter.

FAQs

1. Can I use whole wheat flour instead of bread flour?

Yes, but whole wheat absorbs more water, so you may need to increase hydration slightly.

2. Do I need a Dutch oven?

It’s recommended for the best crust, but you can bake on a sheet pan or stone with added steam.

3. How do I know when my sourdough starter is ready to use?

It should be bubbly, doubled in size, and pass the “float test” (a spoonful floats in water).

4. Can I freeze sourdough bread?

Yes! Slice before freezing for easy toast-ready portions.

Nutrition (per slice, based on 10 slices)