Classic Sourdough Bread Recipe

Published: March 11 | By Chartutu

There’s something incredibly rewarding about baking sourdough from scratch. The crisp crust, the tender crumb, and the slow fermentation process all come together to create a loaf that’s as beautiful as it is delicious.

This classic sourdough recipe is one I come back to again and again. It’s simple, approachable, and perfect for both beginners and experienced bakers looking for a dependable method.

Ingredients

• 120g active sourdough starter (bubbly and ready)

• 310g lukewarm water

• 500g bread flour

• 16g fine sea salt 

  Instructions

  1. Mix the Starter and Water

  In a large mixing bowl, combine your active sourdough starter and lukewarm water. Use a dough whisk or your hands to fully dissolve the starter into the water.

  2. Add the Flour

  Add bread flour and salt to the bowl. Mix with your whisk or scraper until a shaggy, sticky dough forms. Don’t worry about it being perfect at this stage.

  3. Rest the Dough 

  Cover the bowl with a damp towel or reusable cover and let the dough rest for 1 hour. This step allows the flour to hydrate, making the dough easier to work with later.

  4. Begin Stretch-and-Folds

  Perform four sets of stretch-and-folds at 30-minute intervals:

  To stretch and fold: gently pull one edge of the dough up and fold it over the center. Rotate the bowl and repeat on all sides.

  5. Bulk Fermentation

  Allow the dough to rest at room temperature for about 6 hours, or until it has visibly expanded and feels airy.

  6. Shape the Dough

  Lightly flour your surface. Use a bench scraper to transfer the dough out of the bowl. Fold the edges into the center to form a rough ball, then use your hands to gently pull and rotate the dough to build surface tension. Continue until the dough feels firm and smooth.

  7. Overnight Proof

  Transfer the shaped dough into a floured proofing basket, seam side up. Cover and refrigerate overnight for a long, slow ferment that enhances flavor and structure.

  8. Bake the Loaf

  The next morning, preheat your oven to 500°F (260°C) with a Dutch oven inside for at least 30 minutes.

  Carefully turn the dough onto parchment paper, score the top with a lame or sharp blade, and place it in the preheated Dutch oven.

  • Bake for 20 minutes at 500°F with the lid on

  • Remove the lid, reduce heat to 450°F (232°C), and bake for an additional 20 minutes

  9. Cool and Slice

  Once baked, let your loaf cool on a wire rack for at least 1 hour before slicing. This allows the crumb to set and improves the overall texture and flavor.

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  Final Thoughts

  This is a foundational recipe that never fails. Whether it’s your first time baking sourdough or you're refining your process, the method above will give you a beautiful, naturally leavened loaf with consistent results.

  For tools, classes, or proofing baskets, visit the SHOP shop. If you have questions or want to learn more, feel free to get in touch or explore our upcoming workshops.

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