Easy Sourdough Bread Recipe

If you’ve been searching for an easy sourdough bread recipe that actually works, you’re in the right place. This method creates a bold, tangy loaf with a golden crust, airy interior, and reliable oven spring without complicated steps or confusing techniques.

Sourdough can feel intimidating at first, but it doesn’t have to be. With the right timing, proper fermentation, and a few simple techniques, you can bake a deeply flavorful, bakery-quality loaf at home. This easy sourdough bread recipe walks you through every step, from autolyse to cold proof to bake day, so you can feel confident and understand what your dough needs.

Whether you’re brand new to sourdough or refining your process, this guide will help you bake a successful loaf every time.

Ingredients

• 500 g flour
  • Either 100% bread flour
  • OR 350 g bread flour + 150 g whole wheat
    (Whole wheat is my favorite for flavor and texture)
• 350 g water (room temperature)
  • If using whole wheat: 365–375 g water
    (Start with 365 g, you can always add more during stretch and folds)
• 100 g active sourdough starter
  • At peak or slightly past peak
    (I’ve baked with starter the day after feeding, still delicious, just less oven spring)
• 10 g salt

Method

1. Autolyse (Build the Foundation)

• Mix flour and water until no dry bits remain
• Cover and rest 45 minutes

This step hydrates the flour and kickstarts gluten development, making the dough easier to work with later.

2. Add Starter + Salt

• Add starter and salt
• Pinch, fold, and squeeze until fully incorporated

The dough will feel sticky and uneven at first, this is normal.

3. Bulk Fermentation (The Most Important Step)

• Bulk ferment at 70–72°F
• Total bulk: 7–10 hours
• Watch the dough, not the clock

Cold house?
Place dough in the oven with:

• Oven OFF
• Light ON
• Door slightly cracked

If using the oven, cover with a plate or lid so the dough doesn’t dry out.
On the counter, a towel is fine.

Stretch & Folds

• 4 sets total
• Every 30 minutes for the first 2 hours

4. Pre-Shape + Bench Rest

• Gently pre-shape into a loose round
• Rest 20–30 minutes, uncovered

This allows the gluten to relax before final shaping.

5. Final Shape + Cold Proof

• Shape on a lightly floured or dry bench
• Build good surface tension
• Place seam-side up in a floured banneton

Cold proof

• Refrigerate 12–18 hours
  (I never go longer than 18 hours)
• Cover with plastic or a grocery bag
• Leave a small opening for airflow

Do not cover with just a towel, this can dry out your dough.

6. Bake Day (Straight From the Fridge)

Preheat Dutch oven at 500°F for 30–45 minutes

Bake

1. Remove dough from fridge
2. Turn out onto parchment
3. Score immediately
4. Transfer to hot Dutch oven

• 475°F for 28 minutes (covered)
• 450°F for 25–28 minutes (uncovered)

You’re looking for deep color and a bold crust.

7. Cool (The Hardest Part)

• Cool on a wire rack for at least 3 hours before slicing.

Yes, you can break the rules, but the crumb will set better if you wait 😆

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How to Store Sourdough Bread

Once your loaf has cooled completely, proper storage will help preserve both flavor and texture.

How Long Does Sourdough Bread Last?

At room temperature, sourdough bread stays fresh for about 2 days. Because it is naturally fermented, it keeps slightly longer than conventional bread without preservatives.

Best Way to Store Sourdough Bread (Days 1–2)

Store your loaf cut-side down on a wooden cutting board or wrap it loosely in a clean kitchen towel. You can also place it inside a paper bag or bread box. This allows airflow while protecting the crust.

Avoid storing sourdough in plastic at room temperature, as this softens the crust and traps moisture.

Can You Refrigerate Sourdough Bread?

No. Refrigeration causes bread to stale more quickly. The cold temperature changes the structure of the starches, making the crumb dry and tough.

Can You Freeze Sourdough Bread?

Yes, freezing is the best way to preserve sourdough long term. Slice the loaf once fully cooled, place slices in a freezer-safe bag, and freeze for up to 3 months. Toast directly from frozen for best texture.

With proper storage, your easy sourdough bread recipe will stay flavorful, chewy, and enjoyable for days.

Common Sourdough Mistakes (And How to Fix Them)

Even with an easy sourdough bread recipe, a few small mistakes can affect your final loaf. The good news is that sourdough is incredibly forgiving once you understand what to look for.

1. Under-Fermenting the Dough

If your loaf turns out dense with tight crumb and little oven spring, it was likely under-fermented. During bulk fermentation, look for a 30–40% rise, visible bubbles, and a slightly jiggly texture. The dough does not need to double.

2. Over-Fermenting the Dough

If your dough spreads flat, feels overly sticky, or collapses when scored, it may have fermented too long. Watch your dough closely in warm environments, especially if bulk fermenting in the oven with the light on.

3. Using Inactive Starter

Your starter should be bubbly, airy, and slightly domed at peak activity. If your starter has not risen well after feeding, your loaf may struggle to rise.

4. Adding Too Much Flour While Shaping

It can be tempting to keep adding flour if the dough feels sticky, but too much bench flour can create a dense loaf. Instead, use a light dusting and build surface tension through gentle shaping.

5. Slicing Too Soon

Cutting into sourdough before it has cooled for at least 3 hours can result in a gummy interior. The crumb continues to set as it cools, so patience here truly matters.

6. Baking at Too Low of a Temperature

High heat is essential for oven spring and crust development. Preheat your Dutch oven thoroughly at 500°F before baking.

Sourdough is less about perfection and more about observation. When you learn to read your dough instead of relying only on timing, your results improve dramatically.

FAQs

Is this sourdough bread recipe good for beginners?

Yes. This easy sourdough bread recipe is beginner-friendly because it focuses on simple techniques and teaches you what to look for in your dough. Instead of relying only on timing, you’ll learn how to recognize proper fermentation and structure.

Why didn’t my sourdough rise?

If your sourdough didn’t rise, it was likely under-fermented, over-fermented, or your starter wasn’t active enough. Make sure your starter is bubbly and active before mixing your dough, and watch for a 30–40% rise during bulk fermentation rather than waiting for it to double.

How do I make my sourdough bread more sour?

For a more tangy loaf, extend your cold proof closer to 18 hours. A longer fermentation allows more organic acids to develop, which creates that classic bold sour flavor.

Can I use whole wheat flour in this recipe?

Yes. You can substitute 150 grams of bread flour with whole wheat flour. When using whole wheat, increase water slightly to 365–375 grams to account for its higher absorption.

Why is my sourdough gummy inside?

Gummy sourdough is often caused by slicing too soon or underbaking. Let your loaf cool for at least 3 hours before cutting, and make sure the crust is deeply golden before removing it from the oven.

Do I bake sourdough straight from the fridge?

Yes. Bake your dough directly from the refrigerator after cold proofing. The cold dough helps create better oven spring and easier scoring.

Final Thoughts

Great sourdough doesn’t come from perfection, it comes from paying attention. Temperature, timing, and hydration all shift slightly with the seasons, so trust your hands and your eyes.

If your loaf tastes good, you’re doing it right.

Happy baking 🤍