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sourdough loaf bread

Sourdough Loaf Bread Recipe

Learn how to bake the perfect sourdough loaf bread with a crispy crust, chewy crumb, and tangy flavor. This step-by-step recipe is perfect for beginners and pros alike!
Prep Time 8 hours
Cook Time 45 minutes
Total Time 8 hours 45 minutes
Cuisine Baking
Servings 8 Slices

Ingredients
  

  • 1 cup 240g active sourdough starter (fed and bubbly)
  • 3 cups 375g bread flour
  • 1 1/4 cups 300ml water
  • 1 1/2 tsp salt

Instructions
 

  • Step 1: Mix the Dough
  • Combine sourdough starter, water, and flour in a large mixing bowl. Mix until you achieve a sticky, shaggy dough. Cover and rest for 30 minutes (autolyse step).
  • Step 2: Add Salt
  • Sprinkle salt over the dough and knead gently until incorporated. The dough should feel smoother.
  • Step 3: Stretch and Fold
  • Every 30 minutes for 3–4 hours, stretch one side of the dough, fold it over, and rotate the bowl. Repeat for all four sides. This technique builds dough strength.
  • Step 4: Bulk Fermentation
  • Cover the dough with a damp towel and let it rise in a warm spot for 6–8 hours until it doubles in size.
  • Step 5: Shape the Dough
  • Transfer the dough to a floured surface, shape it into a loaf, and place it seam-side up in a proofing basket. Cover and let it proof for 1–2 hours or refrigerate overnight for better flavor.
  • Step 6: Bake Like a Pro
  • Preheat the oven to 475°F (245°C) with a Dutch oven inside. Transfer the dough to parchment paper, score the top, and bake:
  • 20 minutes with the lid on.
  • 20–25 minutes uncovered until golden brown.

Notes

  • Starter Care: Ensure your starter is active and bubbly for the best results. Feed it the night before baking.
  • Fermentation Tips: Cooler environments require longer fermentation; adjust accordingly.
  • Flour Variety: Adding whole wheat or rye flour can enhance flavor but may yield a denser loaf.
  • Storage: Wrap baked bread in a towel or freeze for longer storage.
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