Sourdough Bread Recipe
Classic, tangy sourdough bread just like Grandma made—crusty outside, fluffy inside, and easy for beginners.
Ingredients
- - 100g bubbly sourdough starter about 1/2 cup
- - 380g warm water 1 1/2 cups + 3 tbsp
- - 20g olive oil 1 1/2 tbsp
- - 500g bread flour or all-purpose about 4 cups
- - 10g fine sea salt 2 tsp
Instructions
- In a large bowl, mix starter, water, and olive oil. Add flour and salt. Stir until shaggy.
- Cover and let rest 30-60 min (autolyse).
- Knead or fold dough for 15 seconds. Cover and let rise 3-12 hours until doubled.
- Gently shape dough on floured surface. Place in bowl seam-side down. Cover and let rise 30-60 minutes.
- Preheat oven to 450°F.
- Score top of loaf. Transfer to Dutch oven (with lid).
- Bake covered 20 min, then uncovered at 400°F for 40 min until golden brown.
- Cool 1 hour before slicing.
Notes
- For best results, use an active, bubbly starter.
- Add whole wheat flour for variation.
- Don’t slice hot bread—wait for best texture!
- Add whole wheat flour for variation.
- Don’t slice hot bread—wait for best texture!