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Sourdough Loaf

Julia
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.
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Prep Time 20 minutes
Cook Time 42 minutes
Rise Time 12 hours
Total Time 13 hours 2 minutes
Course Breakfast, Side Dish
Servings 14 slices
Calories 195 kcal

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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.
 
 

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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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