The Best Sourdough Bread Recipe: Easy, Crusty, Foolproof

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There is something magical about pulling a golden, crackly loaf of sourdough bread out of the oven and hearing that first crisp crack as it cools on the counter.

I still remember the first time I tried baking sourdough in my tiny kitchen. I had a jar of starter passed down from a neighbor who swore it had been bubbling since the 1980s.

I fed it nervously, watched it come alive, and when I finally baked my first loaf, I felt like I had created something truly timeless.

Sourdough bread has a way of grounding us. It’s old-fashioned, but in the best way possible. No packets of yeast, no shortcuts, just flour, water, salt, and a little patience.

The smell fills your home like no candle ever could: warm, earthy, and a little tangy. It makes Saturday mornings feel slower, family dinners more comforting, and even simple sandwiches taste like something out of a café.

This recipe is perfect for weekends when you want to reconnect with the simple joy of baking. It’s ideal for sharing with neighbors, gifting to friends, or serving warm with butter at the table.

And the best part? Once you get the rhythm down, sourdough bread becomes second nature. This is my go-to, foolproof recipe that never lets me down, and I promise it will make you feel like a baker every time.

About the Recipe

What makes this the best sourdough bread recipe is its balance of simplicity and flavor. Many sourdough recipes can feel intimidating, but this one is approachable for beginners while still delivering artisan-style results.

The crust is perfectly crisp, the interior is tender and airy with those beautiful holes we all love, and the tangy flavor is just right, not overpowering, but gently complex.

This recipe yields one large round loaf that comfortably serves 6 to 8 people, though in my house it disappears almost instantly.

The steps are easy to follow, and most of the time is hands-off, letting the dough rise and the flavors develop naturally. Whether you’re baking for your family, impressing friends at a dinner party, or slicing it up for morning toast, this loaf adapts beautifully.

The process of stretching and folding instead of heavy kneading makes it manageable for busy schedules. And with just a Dutch oven or heavy baking pot, you’ll get that gorgeous bakery-style crust without any special equipment. It’s rustic, hearty, and oh-so-rewarding.

Ingredients

• 1 cup (240 g) active sourdough starter, bubbly and recently fed
• 1 ½ cups (360 g) warm water
• 4 cups (480 g) bread flour (plus more for dusting)
• 1 ½ teaspoons fine sea salt

Optional add-ins:

• ½ cup chopped walnuts or pecans
• ½ cup dried cranberries or raisins
• 1 tablespoon fresh rosemary, finely chopped

Instructions

1. Feed your starter 4–8 hours before baking so it’s active and bubbly. A floating test (a spoonful in water should float) tells you it’s ready.
2. Mix the dough. In a large bowl, stir together the starter and warm water until mostly dissolved. Add the flour and salt, mixing until a shaggy dough forms. It will look rough and sticky, that’s perfect.
3. Autolyse. Cover the bowl with a towel and let it rest for 30 minutes. This allows the flour to hydrate and makes stretching easier.
4. Stretch and fold. Over the next 2 hours, perform 4 rounds of stretch and folds every 30 minutes: grab one side of the dough, stretch it up, and fold it over itself. Turn the bowl and repeat on all four sides. This builds strength without kneading.
5. Bulk rise. Cover the bowl and let it rise at room temperature for 6–8 hours, or until doubled and bubbly.
6. Shape the dough. Gently turn the dough out onto a floured surface. Shape into a round by folding the edges toward the center, then flip seam-side down. Place it on parchment paper in a bowl or banneton, seam side up.
7. Second rise. Cover and refrigerate overnight (8–12 hours). This cold ferment deepens flavor and improves structure.
8. Preheat oven. Place a Dutch oven (with lid) inside and heat to 450°F.
9. Score and bake. Remove dough from the fridge, turn it seam-side down on parchment, and score the top with a sharp knife. Carefully place into the hot Dutch oven. Cover and bake for 25 minutes, then uncover and bake for 20 more minutes, until deep golden brown.
10. Cool completely. Place the loaf on a wire rack for at least 1 hour before slicing. The steam inside needs to settle for the crumb to set.

Tips for Success

The secret to great sourdough is patience. Unlike quick breads, sourdough takes its time to develop flavor. Don’t rush the process. A long rise brings out that tang and gives you the light, airy interior we all crave.

Another key is handling the dough gently. Over-kneading or being too rough can deflate it. Think of stretching and folding as coaxing the dough into shape, not forcing it. Even if your dough looks sticky at first, trust the process, it transforms with time.

Pay attention to your starter. If it’s sluggish or not bubbly, your bread won’t rise well. Keeping your starter healthy with regular feedings is half the work.

And finally, don’t skip the cooling step. As tempting as it is to cut into warm bread, letting it rest ensures the texture is perfect and the flavors fully developed.

What Goes Well With It

A fresh slice of sourdough bread with a pat of butter melting into its crevices is heavenly on its own, but the possibilities are endless. For breakfast, I love it toasted with scrambled eggs and avocado. The tang of the bread pairs beautifully with creamy toppings.

At dinner, serve it alongside soups and stews. There is nothing better than dipping a hunk of sourdough into a bowl of beef stew or tomato bisque.

It also makes the perfect base for sandwiches, especially when you want something hearty enough to hold up to fillings like roast turkey or grilled vegetables.

And don’t forget dessert. Thick slices of sourdough can be turned into the most decadent French toast, soaking up custard and frying up golden brown. Drizzle with maple syrup, and you’ve got a show-stopping brunch dish.

Nutrition & Health Benefits

One of the wonderful things about sourdough bread is its natural fermentation process. The wild yeasts and bacteria help break down gluten, making it easier to digest than many other breads. Some even find sourdough gentler on the stomach.

Sourdough is also full of beneficial compounds that come from slow fermentation. It may help your body absorb minerals better and can support gut health. Plus, it has fewer preservatives than store-bought bread, since you’re baking it fresh at home.

Nutritionally, sourdough provides energy-giving carbohydrates, a little protein, and depending on your flour, some fiber. Whole wheat variations can boost fiber even more. It’s a wholesome, satisfying choice that feels indulgent without being over the top.

How to Store & Reheat

Fresh sourdough is best enjoyed the day it’s baked, but it keeps well if stored properly. At room temperature, wrap it in a clean kitchen towel and keep it in a bread box or paper bag for 2–3 days. Avoid plastic bags, which make the crust soft.

For longer storage, refrigerate the loaf for up to a week. Just be aware that it may dry out a little faster in the fridge. A quick reheat in the toaster or oven brings it back to life.

Sourdough also freezes beautifully. Slice it first, then wrap pieces individually in parchment and place in a freezer bag.

This way, you can pull out just what you need for school lunches or morning toast. Frozen slices reheat perfectly in the toaster, tasting almost as good as fresh.

Closing Personal Touch

Every time I bake this sourdough bread, I feel a connection to traditions that go back centuries. My kids call it “the bread with the crunchy coat,” and it has become a staple at our Sunday dinners.

There’s always a race to see who gets the heel slice, because it’s everyone’s favorite.

Baking sourdough is more than just making bread. It’s a ritual. It’s the sound of dough being folded in a quiet kitchen, the smell of it rising overnight, the joy of slicing into a loaf that you created with your own hands.

I hope this recipe brings you the same comfort and pride it has given me. Once you try it, I’m sure it will become a cherished part of your family table too. There is truly nothing like sharing homemade sourdough bread with the people you love.