Homemade Sourdough Bread, Step By Step Recipe

I wrote this Easy Rustic Sourdough Bread guide to show that sourdough is genuinely within reach for anyone who can bake yeasted loaves, and I include clear video guidance for every step so you can get reliable results.

I used to think sourdough was mysterious but nope, it’s really simple. I treat this like Homemade Sourdough Bread Recipes you’d pin but updated.

I show step by step how to go from a bubbly active sourdough starter to a crusty loaf using plain bread flour, nothing fancy. There is video guidance for every step of the way, so you can just pause or rewind when you want.

This is basically an Easy Rustic Sourdough Bread approach that feels artisan but doesn’t demand perfection. I mess up all the time, so I built the recipe so its forgiving, and you’ll learn small tricks to get big oven spring.

Ingredients

• Bread flour: Gives structure and chew, high protein, builds good gluten and nice rise.
• Whole wheat flour: Adds nuttiness and fibre, a bit denser, more flavour and nutrients.
• Water: Hydrates the dough, controls texture, no calories but its vital for fermentation.
• Sourdough starter: Living mix of wild yeast and bacteria, gives tangy taste and lift.
• Salt: Balances flavour strengthens gluten helps control fermentation and crust colour.
• Extra flour for dusting: Prevents sticking, gives rustic look, not really for flavour, useful for shaping.
• Rice or cornmeal for the basket: Helps loaf release from basket, gives crunchy bottom and little texture.

Ingredient Quantities

• 450 g bread flour, nothing fancy
• 50 g whole wheat flour (optional, i like the flavour)
• 375 g water (about 1 1/2 cups), 75% hydration
• 100 g active sourdough starter (100% hydration, bubbly)
• 10 g fine sea salt (about 1 3/4 teaspoons)
• extra flour for dusting or rice/cornmeal for the basket, optional

How to Make this

1. Weigh the flours (450 g bread flour plus the optional 50 g whole wheat) into a big bowl, pour in 375 g water and mix until no dry pockets remain, cover and let rest for 30 to 60 minutes for an autolyse, this makes the dough easier to handle.

2. After autolyse add 100 g of active bubbly sourdough starter and 10 g fine sea salt, mix until incorporated, you can pinch and fold until roughly uniform, its ok if the dough is shaggy.

3. Do a few short kneads in the bowl or start stretch and fold sets right away: reach under the dough, pull up and fold over, rotate the bowl and repeat 4 times to finish one set.

4. During bulk fermentation do 3 to 4 sets of stretch and folds spaced about 30 minutes apart using wet hands so the dough wont stick, then leave the dough to rest at room temp until it looks puffed and has grown about 30 to 50 percent, this can take 3 to 5 hours depending on your kitchen.

5. Turn the dough out onto a lightly floured surface, pre-shape into a loose round, cover and bench rest for 20 to 30 minutes so the gluten relaxes.

6. Final shape the loaf tightly into a boule or batard by dragging the dough on the counter to build surface tension, sprinkle extra flour on your banneton or a bowl lined with a towel or use rice or cornmeal for the basket, place the dough seam side up.

7. Final proof in the fridge for 12 to 18 hours for best flavor and easier scoring, or proof at room temperature for about 2 to 4 hours until puffy, either way keep it covered so the surface doesnt dry out.

8. About 30 to 45 minutes before baking preheat your oven to 245 C (475 F) with a Dutch oven inside, when the oven is hot invert the proofed loaf onto parchment, score with a sharp lame or knife to control the burst.

9. Bake covered for about 20 minutes to trap steam then remove the lid and bake for another 20 to 25 minutes until the crust is deep brown and the internal temp reads about 96 to 99 C (205 to 210 F), if you dont have a thermometer bake until it sounds hollow when tapped.

10. Cool the loaf on a rack at least 1 hour before slicing so the crumb sets, dont be tempted to cut right away, and enjoy, leftover slices toast great the next day.

Equipment Needed

1. Digital kitchen scale — for weighing flours, water, starter and salt
2. Large mixing bowl (big enough for the dough to grow)
3. Dough/bench scraper for folding, turning out and shaping
4. Rubber spatula or wooden spoon for initial mixing
5. Banneton or bowl lined with a floured towel (or use rice/cornmeal)
6. Dutch oven with lid (or a baking stone plus steam tray)
7. Parchment paper to transfer the loaf into the Dutch oven
8. Sharp lame or very sharp serrated knife for scoring the loaf
9. Instant read thermometer to check internal temp (optional but handy)
10. Cooling rack and oven mitts for safe handling and cooling

FAQ

Homemade Sourdough Bread, Step By Step Recipe Substitutions and Variations

• Bread flour: swap with all-purpose flour 1:1 for an easy fix, but add about 1 tbsp vital wheat gluten per 120g AP if you want the same chew and oven spring. Expect it to be a touch less chewy though.
• Whole wheat (50g): you can use spelt 1:1 for a similar nutty flavour, just dont overwork the dough and drop water by ~5-10g; or use rye 1:1 but reduce water ~10-15g since rye absorbs differently.
• Water (375g): replace up to 50–100g with whole milk or buttermilk (same weight) for a softer, richer crumb, or swap water 1:1 with beer or whey for extra flavor and tang.
• 100g active starter: if you dont have starter use one packet (7g) instant yeast mixed into the flour for a quick swap — dough will rise much faster so shorten bulk ferment; alternatively use 2-3g instant yeast for a slower, more sour-like schedule.

Pro Tips

1. Use your hands as a thermometer, not the clock, because time lies. poke the dough gently after the last fold, if the dent springs back slowly and leaves a little shadow its ready to shape, if it pops right back wait longer.

2. Wet your hands and do quick gentle folds rather than aggressive kneading, this keeps the gluten strong and the dough from tearing. dust the bench sparingly when shaping so you can build surface tension without adding too much extra flour.

3. Cold proof for flavor but keep an eye on it, some kitchens make the dough over ferment in a fridge if your starter is crazy active. score straight from the fridge with a very sharp blade so the loaf opens where you want it to.

4. Preheat the Dutch oven well and bake covered at first to trap steam, then uncover to brown. if you have a thermometer aim for about 205 F to 210 F inside, and seriously wait the hour before slicing or the crumb will be gummy.