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This sourdough bread recipe is the ultimate guide! After years of research, we created these easy to follow instructions, a printable checklist, and a step-by-step video help you master that tangy flavor, chewy crust, and perfect texture.
Making homemade sourdough bread is one of the most satisfying, transformative things you can do. It’s tastier, healthier, and cheaper than any bread you’ll buy at the store.
As two cookbook authors with previous careers in business writing, Alex and I are passionate about making complex processes simple. So we created this Simplified Guide for Sourdough Bread! It has easy to understand steps, a video, and a printable checklist to make sure you’re able to master the process. Ready to get started?
Video: How to make sourdough bread
In this video, Alex shows you everything you need to know about making this sourdough bread recipe! So much of bread making is learning by watching, so this video is crucial to understanding how to make sourdough bread.
About this sourdough bread recipe
This sourdough bread recipe is years in the making. For the past 2 years, Alex and I have been making sourdough bread every week. In that time, we’ve learned that making sourdough bread is an involved process. But we’re also passionate making cooking pretty simple.
We wanted to simplify the process, so set out to make our best sourdough bread recipe: which to us is the most repeatable, easiest to follow recipe with bakery style results. We developed this original recipe after extensive research using the Tartine cookbook and The Perfect Loaf. And we’re happy to say: it turned out brilliantly.
It’s got a chewy crust, tangy flavor, and just enough holes in the bread to be interesting but still hold up to a slather of peanut butter. Our sourdough bread recipe is the perfect everyday bread for snacking, sandwiches, and serving with soup.
Making sourdough bread: an overview
Making sourdough bread is a process that spans across 3 days. Here’s an outline of the tasks and approximate active time for how to make sourdough bread:
| Day 1 Evening | Feed the starter (5 minutes active time) |
| Day 2 | Make bread and proof overnight (5 hours active time) |
| Day 3 | Bake (1 hour active time) |
Our instructions are thoughtfully crafted to be easy to follow—and even memorize! The traditional method of cooking the bread using steam can be hard to create at home, so our recipe uses a Dutch oven. Best of all, we’ve created a custom video series and printable checklist so that you don’t miss a step. The hardest part is waiting for the bread to cool!
Not sure you’re ready? Start with this artisan Dutch oven bread recipe instead.
Tools for sourdough bread
Making sourdough bread requires some special equipment to get the job done. Here’s a list of the required tools. We’ve linked to the exact tools that we use.
Required tools for this sourdough bread recipe
- Large Dutch oven for baking the bread
- An active sourdough starter: here’s how to make it or buy one here
- Plastic bag for proofing (reuse it every time you make bread)
- 500 gram oval banneton proofing basket where the dough has its final rest
- Kitchen scale for measuring
- Our printable Sourdough Bread Checklist
- Parchment paper
- Bench scraper for shaping the dough
- Dough whisk for quickly and easily stirring the dough mixture (optional)
- Lame or sharp knife for scoring the bread
- Oven gloves for easily removing the bread from the oven (optional)
The flours for sourdough bread
You can make sourdough bread with many different types of flour. For our sourdough bread recipe, we use a mixture of all-purpose flour (for texture), bread flour (for strength), and whole wheat flour (for flavor). We find that this mix makes a moderately open crumb—those beautiful holes in sourdough, a chewy crust, and tangy flavor.
Personally, we use King Arthur brand organic flour for all three of the flours. In testing many different flours, we find it has the best and most consistent results for our sourdough bread recipe. (Some other flour brands made for a denser bread.)
Proofing sourdough bread
Before we start, let’s talk about proofing. Proofing is when you let bread dough rest after you’ve added yeast so that it rises. In this recipe, there are multiple steps that involve proofing, some at room temperature and some in a warm area. For best results, your sourdough bread proofing temperature should be between 80°F and 90°F.
The recipe below calls for setting up a warm proofing area where the bread can sit at this temperature. If you have it, use the proofing setting on your oven for this step. Or, you can turn on the oven to preheat for about 1 minute and then turn it off before you place the dough in the oven. You can also pour a few cups of boiling water into the oven beneath your bowl to raise the temperature.
Whatever the case, while the bread is proofing, be careful not to accidentally turn on the oven for any other reason. We’ve had this happen before, and it’s not pretty!
What’s a banneton?
For the final proofing stage in our sourdough bread recipe, the bread proofs in a basket called a banneton. The banneton helps to shape the bread and also makes for those lovely decorative lines on the top of the bread.
To ensure the bread doesn’t stick to the banneton, the inside is coated with a mix of ½ cup all purpose flour and ½ cup rice flour, a tip we learned from the Tartine cookbook. We keep a container full of this mix on hand for baking days.
When it’s not in use, you can store the banneton at room temperature. There’s no need to clean the banneton; simply let it dry out after baking. After every few bakes, we scrape out any excess flour with a spoon so that you can still get those nice decorative lines in the top of the dough.
Feeding and maintaining a sourdough starter
Sourdough bread is a naturally leavened bread, meaning that instead of using active dry yeast to rise, it uses a sourdough starter. The first step in our sourdough bread recipe is to feed the sourdough starter. The night before you decide to make bread, feed the sourdough starter following the instructions in the recipe below.
Learning how to care for your sourdough starter is an important part of any sourdough bread recipe. To learn more, see How to Feed Sourdough Starter (it includes a helpful video).
If you don’t have a sourdough starter yet, you can learn how to make sourdough starter at home. See How to Make Sourdough Starter—out of thin air! You can also buy a sourdough starter online: here’s a live sourdough starter.
What is baker’s percentage?
If you’ve read up on sourdough bread, you may have heard of the terms “baker’s percentage” or “hydration level”. These terms refer to the amount of water in the recipe, as compared to the amount of flour.
This sourdough bread recipe is a high hydration bread. The baker’s percentage for this bread is 78% hydration (350 grams of water / 450 grams of flour).
How to store homemade bread
Equally as important as making sourdough bread is learning how to store it! Once you’ve baked your homemade bread, it is best eaten within 48 hours.
We store ours wrapped in cloth at room temperature. You can use a clean dish towel; or, made a special bread bag for storage out of a large napkin. Do not store it in plastic, or it becomes soggy.
If you don’t think you’ll eat the entire loaf in 48 hours, you can freeze whatever you don’t think you’ll eat! Let the sourdough bread cool fully to room temperature, then cut it into slices and place it into a sealed bag or container.
Printable checklist for sourdough bread
As we’ve honed this recipe through the years, we found that the hardest part of making sourdough bread was keeping track of which step we were on! To solve that problem, we created a printable checklist so that you don’t miss a beat.
Filling in the circles also adds satisfaction to each step! You can reuse the checklist five times—after that, print a new checklist and you’re good to go.
✅ Printable checklist: Download our Sourdough Bread Checklist.
Related posts
This post is one of three in our series on how to make sourdough at home:
- Step 1: How to Make Sourdough Starter
- Step 2: How to Feed Sourdough Starter
Frequently asked questions
We created this recipe to have a medium-sized crumb. To get holes in the bread like you see in our picture, make sure you are very gently during the folding and shaping steps so that you don’t press out the air.
If you are using a different brand of flour (we use King Arthur) then you may need to increase the bread flour a little bit! Otherwise, just keep practicing your folding technique so that the dough can build strength.
We like this How to Troubleshoot Bad Bread chart from Serious Eats to determine whether your bread was over-proofed or under-proofed. Over-proofed bread has a more dense crumb, while under-proofed bread will have large holes around the edges
Yes! We prefer the oval shape for slicing, but any banneton will work!
Yes, we recommend trying our timing once and seeing how your dough behaves. After that, you can try adjusting the timing to fit your lifestyle.
Sourdough Bread Recipe (with Checklist!)
This sourdough bread recipe is the ultimate guide to making your own sourdough bread! You’ll be amazed by the tangy flavor, beautiful chewy crust, and perfect texture. And don’t forget the printable checklist! Also, see our FAQ if you are having any problems.
- Prep Time: 6 hours
- Cook Time: 40 minutes
- Total Time: 6 hours 40 minutes
- Yield: 10 slices 1x
- Category: Bread
- Method: Baked
- Cuisine: French
Ingredients
- 200 grams all purpose flour
- 200 grams bread flour
- 50 grams whole wheat flour
- 350 grams purified water, room temperature
- 80 grams active sourdough starter (make your own or buy one here)
- 10 grams kosher salt
- 50/50 blend of rice flour and all purpose flour, for dusting the banneton
Instructions
Day 1: Preparing the Starter
On Day 1, you’ll feed your sourdough starter the night before you prepare the dough.
Feed the starter: Remove the active starter from the refrigerator around 9:00 pm. Discard all but 1 tablespoon of the starter. Add 50 grams of purified water and 50 grams of all purpose flour. Stir, cover, and leave at room temperature overnight. The starter should be bubbly and about doubled in size between 9:00 am and 11:00 am the following day. (More about feeding your starter is at How to Feed Sourdough Starter.)
Print the printable checklist: Print off our Sourdough Bread Checklist to use when preparing the dough tomorrow!
Day 2: Preparing the Dough
On Day 2, you’ll make and proof the dough. This is the most labor intensive day; the entire process will take around 5 hours. The step numbers correspond to the printable checklist; make sure you have it printed and ready to go!
1 Mix flour and water; rest for 1 hour at room temp (“autolyse”): In a small mixing bowl, combine the all purpose flour, bread flour and whole wheat flour with the purified water. Use a spoon or dough whisk to stir until all dry flour has been incorporated into a raggy dough. Cover the bowl with plastic wrap or place the bowl in a large Ziploc bag and place leave room temperature. Set a timer for 1 hour.
2a Prepare the proofing area: Prepare a warm area for proofing before starting next step. For best results, the proofing should be in a warm location, between 80° and 90° degrees. (For more on creating a proofing area, see the section above, “Proofing sourdough bread.”)
2b Stir in the starter and proof for 30 minutes: Add the starter to the dough and stir until loosely incorporated; it does not need to be perfectly stirred in. Cover the bowl and place it in the warm area for proofing. Set a timer for 30 minutes. Watch the video instructions for about folding for the next few steps.
3 Add salt, mix with your hands, and proof for 30 minutes: Add the kosher salt evenly across the dough and mix the dough with your hands until the salt is incorporated. See the video above to watch how to mix the dough. Return the covered dough to the proofing area and set timer for 30 minutes.
4 Fold and proof for 30 minutes: Fold the dough: with wet hands, lift one side of the dough straight up so that it stretches and fold it across the center; turn the bowl a quarter turn and repeat 4 times. Lift up the dough and wrap it onto itself until you have a smooth surface, then flip it over and place it in the bowl seam side down. See the video above to watch how to fold the dough. Return the covered dough to the proofing area and set timer for 30 minutes.
5 Fold and proof for 45 minutes: Fold the dough again in the same way as Step 4, wrapping it as much as possible without tearing the dough. Return the covered dough to a warm area and set a timer for 45 minutes.
6 Gently fold and proof for 1 hour 30 minutes: Gently fold the dough in the same way as Step 4, being careful not to deflate built up air in the dough. Return the covered dough to a warm area and set timer for 1 hour 30 minutes. Before you start Step 7, watch the video for instructions on pre-shaping and shaping the dough.
7 Pre-shape the dough and rest for 30 minutes at room temp: At this point the dough should appear bubbly on top and wiggle when shaken. (If it is not ready, proof for a few more minutes; the timing can vary depending on the temperature of your proofing and variations in the starter.) Turn the dough onto an unfloured countertop. Lightly flour the top of the dough and then use a bench scraper to gently scrape the dough into a ball, creating tension on top. Do not go so far that you tear the dough. Place an inverted bowl over the top of the dough. Set a timer and rest the dough for 30 minutes.
8 Shape the dough, place it in the banneton, and rest for 30 minutes at room temp: Prepare the banneton by rubbing the 50/50 rice flour mixture into all of the grooves of the banneton. Remove the bowl from over the dough; the dough should be formed into a gently rounded shape. Rub just enough flour onto the top of the dough so that it isn’t tacky. Use the bench scraper to flip the dough so that the floured side is down. Gently stretch the dough into a rectangle. Moving quickly, fold the top third of the dough down, and the bottom third up to create a packet. Rotate the dough 90 degrees and gently roll it into a log shape. Be careful to not press the dough or deflate it. Use your hands to gently pull the dough tight and pinch off the seams at the end of the dough. Rub a little more flour onto the top of the dough so that it isn’t tacky. Gently flip the dough into the banneton and pinch off the bottom seam. Place the banneton into the proofing bag and set timer for 30 minutes.
9 Refrigerate overnight: Place the banneton in a bag and refrigerate until the following morning.
Day 3: Baking the Dough
10 Preheat the Dutch oven at 515°F for 30 minutes: The following morning, place a covered Dutch oven on the center rack in your oven. Preheat to 515°F for at least 30 minutes. If your oven only reaches to 500°F, the recipe will still work, but you won’t get quite as much rise out of the bread.
11 Place on parchment, score, and bake for 17 minutes in Dutch oven:
- After preheating, cut a piece of parchment paper the width of your banneton. Remove the banneton from the refrigerator and pull back slightly around the edge of the dough to release it from the banneton. Gently invert the banneton onto the parchment paper and reach your hand into the basket to release it from the banneton. Try not to deflate the dough.
- Using a lame or sharp knife, cut a shallow slit at angle across the top of the dough. You can also add additional small shallow cuts for decoration.
- As quickly as possible, remove the lid from the Dutch oven and carefully place the parchment paper with dough into the Dutch oven. Cover it and set the timer for 17 minutes.
12 Place the bread on the oven rack, reduce to 400°F and bake for 23 minutes: After 17 minutes, reduce the oven temperature to 400°F. Remove the Dutch oven, carefully take out the bread, and set the bread directly onto the oven rack. Bake for an additional 23 minutes. Remove the bread from the oven and allow it to cool on a cooling rack for at least 45 minutes. After cooling, the bread is ready to eat. Store the bread wrapped in cloth or in a bread bag on the counter for up to 2 days, or freeze wrapped in foil in a plastic bag for several months.
You two are amazing. The methodical and easy-to-follow recipe coupled with your underlying optimism that everything will work out just fine is addicting.
I have followed this recipe at least 30 times and love it.
If you are at all concerned about your ability to make amazing bread, follow these two amazing chefs and you will be on your way.
So grateful for you two.
A little fine tune!
My loaves are hard to score prior to baking, the seem to lose their tension overnight. Too moist? They go into the banneton looking good! By morning they are soft and hard to score…
Hi, I want to thank you for sharing this recipe and adding a video! It’s been so helpful and has become our favorite bread!! I do have a question about freezing the bread after baking it. What do you do when taking it out of the freezer to enjoy it? Is there any instructions?
Unwrap and then thaw on counter for several hours before serving.
After refrigerating, do I need to leave the dough out to reach room temperature before putting it into the oven?
Nope!
Hi Alex and Sonja,
How much starter is needed to make 3 loves of Sourdough Bread?
Think I will be following your recipe for Sourdough Bread. Thank you for the recipe and help. Looking forwards to your response.
Sincerely,
Frances
We use 80 grams per loaf.
hello, can I bake the bread the same day I proofed the sour dough?
Not for best results.
So happy I found this recipe. It’s the most successful sourdough I’ve had so far after a lot of frustration the past few months! 🙏 A friend sent me your sourdough recipe checklist and it worked great!
So glad ot hear that!
Thanks for your instructions, they’ve been very helpful. When I was more precise on the 2nd go around, the loaf was my best yet. Quick question, if I want to add rosemary, at which stage and does dry or fresh herb matter? Thanks!
Hi! Fresh would taste better and incorporate during the second fold.
My parchment paper box says it withstands heat up to 420 degrees. I’m curious what brands others use or if it really withstands 515 degrees. Thanks.
This is my go to recipe every 2-3 weeks. You guys did a great job getting the baking concepts across to us. Thanks. I used to be a little loosy goosy on my measurements, but have since really tightened them up and it makes a huge difference in how bread comes out. Thanks again and I turn tons of folks onto this recipe…
I’m so glad to hear that! It makes me want to start making it again :)