Sourdough Bread – Easy, Beginner-Friendly, Best Ever Crusty Loaf

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Rustic sourdough bread loaf with a golden crust and one slice showing open crumb

A golden, crusty sourdough loaf with an open crumb, sliced and ready to eat.

This Sourdough Bread is a beginner-friendly loaf with a crisp crust and soft, chewy crumb. It’s cozy, satisfying, and tastes better than bakery bread when it’s still warm. You’ll love the simple rhythm of mixing, folding, and baking a loaf you made with your own starter.

The Beginner Loaf That Makes You Feel Like a Pro

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Making Sourdough Bread can feel intimidating, but you can totally do this. The standout feature is the slow rise, which builds flavor and helps your loaf bake up light and airy.

The biggest “secret” is learning the dough cues: it should look smoother after folds, feel puffier after fermentation, and hold a shape after you pre-shape. Once you see those signs, everything clicks.

This is the loaf people brag about—and you’ll be proud of it, too.

Why You’ll Love This Sourdough Bread

  • Beginner-friendly: Clear steps and visual cues you can actually follow.
  • Better than bakery: Crackly crust and tangy flavor, fresh from your oven.
  • Meal prep hero: One loaf gives you breakfasts, sandwiches, and snacks.
  • Cozy and comforting: Warm slices with butter are pure happiness.
  • Naturally flavorful: Long fermentation builds depth without extra ingredients.
  • Freezer-friendly: Slice and freeze so you always have great bread.

Ingredients for the Best Sourdough Bread

Sourdough starter, bread flour, water, salt, mixing bowl, and Dutch oven for sourdough bread
Starter, flour, water, and salt are all you need for classic sourdough
  • Active sourdough starter: Provides lift and tang; use starter that’s bubbly and recently fed.
  • Bread flour: Helps structure and chew; all-purpose flour works but may be slightly softer.
  • Water: Hydrates the dough; room-temp water is easiest for timing.
  • Salt: Boosts flavor and strengthens gluten; don’t skip it.

Sourdough Bread Recipe Step-by-Step

Four panel collage showing mixing sourdough dough, stretch and folds, shaping, and baked loaf cooling
Mix, fold, shape, and bake for a crusty sourdough loaf at home
  • 1. Mix the dough. Stir starter and water in a large bowl until cloudy, then mix in flour and salt. Mix until no dry flour remains. Cover and rest 30 minutes. This rest helps the dough hydrate and start building strength.
  • 2. Stretch and fold. Wet your hand, grab one side of dough, pull up, and fold over. Rotate bowl and repeat 3–4 times. Do this every 30 minutes for 3 rounds. The dough should look smoother and feel stronger each round.
  • 3. Bulk ferment until puffy. Keep the bowl covered at room temperature until the dough looks noticeably puffier and slightly jiggly, usually 3–6 hours depending on your kitchen. If it’s cold, it can take longer—watch the dough, not the clock.
  • 4. Pre-shape and rest. Turn dough onto a lightly floured counter. Shape into a loose round and let it rest 15–20 minutes. This makes final shaping easier.
  • 5. Shape tightly. Flip dough seam-side up, then fold edges in and roll into a tight round. Place seam-side up in a floured towel-lined bowl or proofing basket.
  • 6. Cold proof. Cover and refrigerate 8–14 hours. Cold proofing improves flavor and makes scoring easier.
  • 7. Bake hot in a covered pot. Preheat oven to 475°F with a Dutch oven inside for 30 minutes. Turn dough onto parchment, score the top, and place in the hot pot. Bake covered 20 minutes, then uncovered 20–25 minutes until deep golden.
  • 8. Cool before slicing. Let the loaf cool at least 1 hour. If you slice too early, the crumb can turn gummy.

Tips for Perfect Sourdough Bread

  • Feed starter on schedule: Strong starter means better rise.
  • Keep hands wet for folding: Sticky dough becomes manageable.
  • Let dough tell you when it’s ready: Puffiness and jiggle matter more than time.
  • Bake in a preheated Dutch oven: Traps steam for better oven spring.
  • Cool fully: Sets the crumb so slices look beautiful.

Variations & Substitutions

  • Whole wheat swap: Replace a small portion of flour with whole wheat for nutty flavor.
  • Seeded crust: Roll shaped dough in sesame seeds before proofing.
  • No Dutch oven: Bake on a preheated stone with a pan of hot water for steam.

Make-Ahead & Freezing

  • Fridge: Store cut-side down on a board for 1 day, then move to a bag for 2–3 more days.
  • Freeze: Slice and freeze for up to 2 months. Toast straight from frozen.

Serving Suggestions

  • Toast with butter and jam.
  • Make sandwiches or grilled cheese.
  • Serve with soup or chili.

Reader Review

I finally made sourdough that actually rose! The crust came out crackly and beautiful. I’m hooked.

Sourdough Bread Recipe Card

Prep Time:** 25 minutes
Cook Time:** 45 minutes
Total Time:** about 14 hours
Yield:** 1 loaf
Category:** Bread
Method:** Baking
Cuisine:** American
Diet:** Vegetarian

If you bake this Sourdough Bread, leave a rating and a comment. What’s your favorite way to eat it—toast, sandwiches, or warm with butter?

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