This homemade sourdough loaf has a crispy golden crust, chewy airy center, and deep bakery-style flavor using just 4 simple ingredients. It's a beginner-friendly sourdough bread recipe that works perfectly for sandwich bread, meal prep toast, cozy soups, and healthy homemade baking.
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Easy Sourdough Loaf
I make this sourdough loaf all the time because the overnight fermentation fits surprisingly well into busy schedules, and the flavor is SO much better than store-bought bread.
Julia's Why-You'll-Love-It List
- Crispy golden crust with a soft, chewy center.
- Long fermentation creates deep flavor and airy texture.
- Dutch oven helps create bakery-style oven spring.
Ingredients
- Bread flour - Bread flour gives this sourdough loaf its chewy texture and helps create those beautiful airy holes inside. I highly recommend using it if possible because it gives the bread much better structure and oven spring. You can use all-purpose flour instead, but the loaf will usually be softer and slightly flatter.
- Active sourdough starter: Your starter should look bubbly, active, and doubled in size before using it. This is what gives the bread rise and flavor naturally. If your starter isn't active enough, the loaf can turn dense and heavy.
- Water: This dough is fairly high hydration, which helps create a soft airy crumb and crispy crust. Don't worry if the dough feels a little sticky at first because that's completely normal for sourdough bread.
- Fine sea salt: Salt balances the tangy sourdough flavor and strengthens the dough structure. Fine sea salt mixes into the dough more evenly, but kosher salt also works well.
- Dutch oven: A Dutch oven traps steam naturally, which is what helps create that bakery-style crispy crust. If you don't have one, you can still bake sourdough using a baking stone or heavy baking tray with a pan of hot water in the oven for steam.
📋 You can find the full ingredient list in the Recipe Card below the article.
How to Make Sourdough Loaf
- Mix the dough: In a large bowl, combine the bread flour and water until no dry flour remains. The dough will look rough and shaggy at this stage, which is completely normal.
- Rest the dough: Cover the bowl and let the dough rest for 30 minutes. This helps the flour fully hydrate and makes the dough easier to stretch later.
- Add starter and salt: Add the active sourdough starter and salt. Mix very well until fully combined. The dough should start feeling smoother and more elastic.
- Do stretch and folds: Over the next 2 hours, perform stretch and folds every 30 minutes. Gently pull one side of the dough upward and fold it toward the center. Rotate the bowl and repeat on all sides.
The dough should gradually become smoother, stronger, and easier to handle after each round.
- Bulk ferment the dough: Cover the bowl and let the dough rise at room temperature for about 6-8 hours, or overnight if your kitchen is colder. The dough should look puffier, airy, and slightly jiggly with bubbles around the edges. This is where many beginners go wrong. If the dough still looks tight and dense, it usually needs more time.
- Shape the loaf: Turn the dough onto a lightly floured surface and shape it into a round loaf. Gently pull the dough toward yourself to create surface tension without deflating all the air.
- Proof the dough: Place the dough seam-side up into a floured proofing basket or a bowl lined with a floured kitchen towel. Cover and let rise for 1-2 hours at room temperature, or refrigerate overnight for even better flavor.
- Preheat the oven: Place a Dutch oven into the oven and preheat to 240°C / 465°F. A fully heated Dutch oven helps create the best crust and oven spring.
- Score and bake: Turn the dough onto parchment paper and score the top with a sharp knife or bread lame. Carefully transfer the dough into the hot Dutch oven.
- Bake covered for 20 minutes, then remove the lid and bake another 20-22 minutes until the crust is deeply golden and crisp.
- Cool before slicing: Transfer the loaf to a wire rack and let it cool completely before slicing. Cutting too early can make the inside gummy instead of soft and airy.
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Buy Now →Tips
- In colder kitchens, fermentation can take much longer. I often leave mine overnight during winter.
- Wet your hands slightly before stretch and folds to keep the dough from sticking everywhere.
- Don't add too much extra flour while shaping or the loaf can turn dry and dense.
- For even better flavor, refrigerate the dough overnight before baking. The crust and texture get so much better.
- Score the dough quickly and confidently with a very sharp blade for the best oven spring.
- Bake until the crust is deeply golden brown. Pale sourdough usually means less flavor and softer crust.
- Let the loaf cool completely before slicing. This is hard, but it keeps the inside soft and airy instead of gummy.
- Game changer tip - preheating the Dutch oven properly gives the loaf that beautiful bakery-style crust and rise.
Serving Suggestions
This homemade sourdough loaf goes with almost everything and makes even simple meals feel extra cozy.
- Serve warm with butter, olive oil, or flaky sea salt.
- Use for sandwiches, grilled cheese, or breakfast toast.
- Pair with soups, stews, chili, or pasta dinners.
- Make avocado toast or bruschetta for an easy lunch.
- Toast leftovers for crispy garlic bread or croutons.
- Great for meal prep breakfasts and sandwich lunches.
- Delicious alongside cozy fall and winter dinners.
I especially love this bread toasted the next morning with butter and a little jam. The crust stays crisp while the inside turns soft and chewy again.
Troubleshooting
- Why is my sourdough loaf dense? Usually this happens because the starter wasn't active enough or the dough needed more fermentation time. Your dough should look airy, puffed up, and slightly jiggly before shaping.
- Why didn't my bread rise properly? Cold kitchens can slow sourdough down a lot. Sometimes the dough simply needs a few extra hours to ferment. Weak starter can also cause poor oven spring.
- Why is my sourdough gummy inside? This usually happens when the loaf is sliced too early or underbaked. Let the bread cool completely before cutting into it.
- Why is my dough so sticky? Sourdough dough is naturally softer and stickier than regular bread dough. Avoid adding too much extra flour because that can make the loaf dense.
- Why is my crust too hard? The loaf may have baked too long or cooled uncovered in a very dry kitchen. Wrapping the cooled loaf lightly in a towel helps soften the crust slightly.
- Why didn't my sourdough get big holes? Large airy holes come from strong fermentation, gentle handling, and proper hydration. Overhandling the dough can press out too much air.
- Why did my loaf spread flat instead of rising up? Usually the dough was overproofed or didn't build enough strength during stretch and folds.
- Why does my sourdough taste too sour? Longer fermentation creates stronger tangy flavor. If you want milder sourdough, shorten the cold fermentation time slightly.
- Can I refrigerate the dough overnight? Yes, and I actually recommend it. Overnight cold fermentation improves flavor and makes the dough easier to score.
- How do I know when bulk fermentation is done? The dough should look puffier, airy, and slightly domed with bubbles around the edges. It should jiggle slightly when the bowl is moved.
- Can I freeze sourdough bread? Yes. Slice the loaf first, then freeze in a freezer-safe bag for up to 2 months. Toast slices straight from frozen.
Storing Leftovers
- To Store. Sourdough bread keeps best at room temperature. I usually wrap the loaf in a clean kitchen towel or place it in a paper bag to help the crust stay crisp while keeping the inside soft. It will stay fresh for about 2-3 days. Avoid storing sourdough in the refrigerator because it dries out much faster there.
- To Freeze. Sourdough freezes beautifully. I like slicing the loaf first, then storing the slices in a freezer-safe bag or container for up to 2 months. This makes it easy to grab individual slices for toast or sandwiches.
- To Reheat. For the best texture, toast slices straight from frozen or warm the loaf in the oven at 350°F for about 8-10 minutes. If the crust feels too hard, lightly sprinkle the loaf with water before reheating.
- To Make Ahead. You can refrigerate the shaped dough overnight before baking. This actually improves the flavor and gives the loaf an even better crust and chewy texture the next day.
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Recipe Card
Sourdough Loaf
This homemade sourdough loaf has a crispy golden crust, soft chewy center, and deep bakery-style flavor. An easy beginner-friendly sourdough bread recipe perfect for sandwiches, soups, toast, and meal prep.
Want to Save This Recipe?
Enter your email and we'll send the recipe directly to you!
By submitting this form, you consent to receive emails from The Yummy Bowl.
INGREDIENTS
- 720 g bread flour
- 380 g water
- 140 g active sourdough starter
- 14 g fine sea salt
INSTRUCTIONS
- Mix the dough: In a large mixing bowl, combine the bread flour and water until no dry flour remains. The dough will look rough and shaggy.720 g bread flour, 380 g water
- Rest the dough: Cover the bowl and let the dough rest for 30 minutes. This helps hydrate the flour and improves texture later.
- Add the starter and salt: Add the active sourdough starter and salt. Mix thoroughly until fully incorporated and the dough starts feeling smoother.140 g active sourdough starter, 14 g fine sea salt
- Do stretch and folds: Over the next 2 hours, perform stretch and folds every 30 minutes. Gently pull one side of the dough upward and fold it over the center. Rotate the bowl and repeat on all sides.
- Bulk ferment the dough: Cover and let the dough rise at room temperature for about 6-8 hours, or overnight if your kitchen is cooler. The dough should look airy, puffed up, and slightly jiggly.
- Shape the loaf: Turn the dough onto a lightly floured surface and shape it into a round loaf, creating gentle surface tension.
- Proof the dough: Place the dough seam-side up into a floured proofing basket or a bowl lined with a floured towel. Cover and let rise for 1-2 hours, or refrigerate overnight for deeper flavor.
- Preheat the oven: Preheat the oven to 240°C / 465°F with a Dutch oven inside.
- Score and bake: Turn the dough onto parchment paper, score the top with a sharp blade, and carefully transfer it into the hot Dutch oven.
- Bake covered then uncovered: Bake covered for 20 minutes. Remove the lid and bake another 20-22 minutes until the crust is deeply golden and crisp.
- Cool completely: Transfer the loaf to a wire rack and let cool completely before slicing. This helps the inside stay soft and chewy instead of gummy.
- Enjoyed this recipe? Leave a quick 5-star rating and review to let me know!
NOTES
- Use your sourdough starter only when it's bubbly, active, and doubled in size for the best rise and texture.
- Don't rush fermentation. In colder kitchens, the dough may need extra time to become airy and properly proofed.
- Let the loaf cool completely before slicing or the inside can turn gummy instead of soft and chewy.
Storing Tips
- Store sourdough at room temperature wrapped in a towel or paper bag for up to 3 days.
- Avoid refrigerating because it dries out the bread much faster.
- Slice and freeze leftovers for up to 2 months. Toast slices straight from frozen for the best texture.
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Calories: 195kcalCarbohydrates: 39gProtein: 6gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 0.1gSodium: 390mgPotassium: 52mgFiber: 1gSugar: 0.2gVitamin A: 1IUCalcium: 9mgIron: 0.5mg
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Note: Nutrition information is estimated and varies based on the products used.
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