Learn how to make the best homemade sourdough bread with this step-by-step guide! No kneading required, just simple ingredients and a foolproof method for a crusty, chewy loaf.
If you’ve ever wanted to make bakery-quality sourdough at home, this step-by-step homemade sourdough bread guide will help you achieve the perfect crusty, chewy loaf. No commercial yeast needed, just simple ingredients and a little patience. Perfect for beginners!
Why Youโll Love This Recipe
Beginner-Friendlyย โ No kneading required, just mix and fold.
Naturally Leavenedย โ Uses a sourdough starter for deep flavor.
Crispy Crust & Airy Crumbย โ A long fermentation process creates an incredible texture.
Gut-Friendly & Healthyย โ Easier to digest than regular bread.
Jump to Recipe
Pro Tips for the Best Sourdough
Ingredients & Essentials
Tools Youโll Need:
- Large mixing bowl
- Kitchen scale
- Dutch oven
- Parchment paper
- Sharp knife or bread lame
- Banneton basket or bowl with cloth
Ingredients:
- 240g active sourdough starter (fed and bubbly)
- 750g filtered water (room temperature)
- 1,100g bread flour
- 30g salt
Step-by-Step Instructions
Step 1: Feed Your Starter
- Remove your sourdough starter from the fridge.
- Place it on a kitchen scale. Addย 1 cup of bread flourย andย ยพ cup filtered water.
- Stir well until fully combined.
- Mark the jar to track its rise. Let it double in size (4-7 hours).
Step 2: Make the Dough
- In a large bowl, pourย 750g of room-temperature filtered water.
- Zero the scale and addย 240g active starter.
- Zero again and addย 1,100g bread flour.
- Zero again and addย 30g salt.
- Mix until combined the dough will be shaggy and sticky.
- Cover and let it rest forย 1 hour. Store the remaining starter in the fridge.
Step 3: Stretch & Fold
- Everyย 30 minutes, gently stretch and fold the dough.
- Repeatย 1-4 times, covering in between.
Step 4: Bulk Fermentation (8-10 Hours)
- Let the dough rise at room temperature until itย doublesย and has visible bubbles.
- Lightly flour your counter and turn out the dough.
- Divide the dough in two to make 2 loaves.
- Shape it into a rectangle, fold it in thirds, then roll it into a tight ball.
- Place in a cloth-lined bowls and refrigerate forย 4-24 hoursย (optional for better flavor).
Step 5: Bake Time!
- Preheat oven to 450ยฐF (232ยฐC).
- Place dough on parchment paper and into aย Dutch oven.
- Score the top for a decorative crust.
- Spray with water, cover, and bakeย 35 minutes.
- Reduce heat toย 405ยฐF (204ยฐC)ย and bakeย 15 more minutes.
- Cool forย 1 hourย before slicing.
Pro Tips for the Best Sourdough
Use a food scaleย โ Precision matters in sourdough baking.
Be patient with fermentationย โ A long, slow rise creates the best texture.
Donโt skip the cold proofย โ Refrigerating overnight enhances flavor.
Steam is keyย โ Using a Dutch oven traps steam for the perfect crust.
FAQs & Troubleshooting
Why isnโt my starter rising?
Your kitchen might be too cold. Place it in a warm spot (75-78ยฐF) and ensure regular feedings.
Can I use all-purpose flour?
Yes, but bread flour provides better structure and chew.
How do I store my sourdough bread?
Wrap in a clean towel for up to 3 days or freeze for longer storage.
Final Thoughts
Homemade sourdough bread is worth the wait, and once you bake your first loaf, youโll be hooked! Whether you’re a beginner or a seasoned baker, this homemade sourdough bread foolproof method will give you a perfect crusty, chewy sourdough every time.
Ready to bake? Let me know how your loaf turns out in the comments! ๐
Easy Sourdough Bread Recipe (No-Knead & Beginner-Friendly)
Ingredients
- 240 g active sourdough starter fed and bubbly
- 750 g filtered water room temperature
- 1,100 g bread flour
- 30 g salt
Instructions
1: Feed Your Starter
- Remove your sourdough starter from the fridge.
- Place it on a kitchen scale. Add 1 cup of bread flour and ยพ cup filtered water.
- Stir well until fully combined.
- Mark the jar to track its rise. Let it double in size (4-7 hours).
Step 2: Make the Dough
- In a large bowl, pour 750g of room-temperature filtered water.
- Zero the scale and add 240g active starter.
- Zero again and add 1,100g bread flour.
- Zero again and add 30g salt.
- Mix until combinedโthe dough will be shaggy and sticky.
- Cover and let it rest for 1 hour. Store the remaining starter in the fridge.
Step 3: Stretch & Fold
- Every 30 minutes, gently stretch and fold the dough.
- Repeat 1-4 times, covering in between.
Step 4: Bulk Fermentation (8-10 Hours)
- Let the dough rise at room temperature until it doubles and has visible bubbles.
- Lightly flour your counter and turn out the dough.
- Divide the dough in two to make 2 loaves.
- Shape it into a rectangle, fold it in thirds, then roll it into a tight ball.
- Place in a cloth-lined bowls and refrigerate for 4-24 hours (optional for better flavor).
Step 5: Bake Time! ๐ฅ
- Preheat oven to 450ยฐF (232ยฐC).
- Place dough on parchment paper and into a Dutch oven.
- Score the top for a decorative crust.
- Spray with water, cover, and bake 35 minutes.
- Reduce heat to 405ยฐF (204ยฐC) and bake 15 more minutes.
- Cool for 1 hour before slicing.
Notes
Pro Tips for the Best Sourdough
โย Use a food scaleย โ Precision matters in sourdough baking.โย Be patient with fermentationย โ A long, slow rise creates the best texture.
โย Donโt skip the cold proofย โ Refrigerating overnight enhances flavor.
โย Steam is keyย โ Using a Dutch oven traps steam for the perfect crust.
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