With this recipe, I’ll show you step by step how to bake your own sourdough bread at home. Homemade sourdough simply tastes better, and it’s also a fun and rewarding baking project.
Yes, baking your own bread does require a bit more patience but it is such a full-filling thing to do!
Before you can make this bread, you’ll need an active sourdough starter. If you don’t have one yet, check out my tips and recipe for making your own sourdough starter.
For this recipe, you’ll first build a levain by feeding a portion of your active starter with flour and water. Since you don’t want to use up your entire starter, it’s a good idea to make a little more than you need for one loaf.
That way, you’ll have plenty left over for your next bake without having to start from scratch.
There are many different ways to make sourdough bread. From how you mix the dough to how you knead, shape, and proof it, every baker has their own preferred method.
This recipe is the result of trying countless recipes from books and online sources. After a lot of practice, I’ve developed the techniques that work best for me.
I chose a relatively simple method with no unnecessary extras. I intentionally don’t add fats, sugar, seeds, or other mix-ins to the dough because I want to show you just how easy and delicious homemade sourdough bread can be.
It will probably take a few loaves before you really get the hang of it, but that’s simply part of learning to bake bread. My very first sourdough loaf certainly didn’t look as beautiful or airy as the one in the photos. So don’t worry if your first attempt isn’t perfect.
Bake this basic recipe a few times before experimenting with different flavors or additions.
BAKING TIP: You can slice your sourdough with a regular serrated bread knife, but if you want to make it even easier, I recommend using an electric knife once the loaf has completely cooled.
The dough will do its final proof in a proofing basket. Be sure to choose the right size. The proofing basket I used was actually intended for a larger round loaf, but you will need something similar to this basket in the right size.
If you plan on working with larger batches of dough or baking multiple loaves at once, a dough scraper is also a handy tool to have. For this recipe, however, it’s not essential.
Once the dough has finished proofing, score the top of the loaf with a decorative cut. The easiest way to do this is with a razor-sharp bread lame or scoring blade.
If you’re new to sourdough baking, I recommend starting with one simple slash down the length of the loaf. Once you’ve become more comfortable, you can experiment with decorative patterns or create a beautiful “ear,” just like the one you see on the loaf in the photo.
This how-to video gives a clear visual demonstration of the scoring technique.
When it comes to baking sourdough bread, the possibilities are endless. Different types of flour each produce their own flavor, texture, and crumb. Standard all-purpose flour contains less protein, resulting in a softer loaf.
For this recipe, I use French T55 flour as the base of the dough. If you’re in the US a good replacement would be King Arthur bread flour. Its higher protein content helps create a stronger dough structure and gives the bread more oven spring and volume. That’s exactly the texture I love in a good sourdough loaf.
I also add whole grain spelt flour to the mix. You can replace it with more bread flour, another whole grain flour, or a combination of flours, depending on the flavor and texture you’re after.
Bread stores very well, and sourdough is no exception. For the best results, keep your sourdough bread in a bread bag or bread box. It will stay fresh for several days, although I think it tastes best during the first two to three days.
Absolutely! Sourdough bread freezes very well. Wrap it airtight and store it in the freezer for up to 3 months. Once thawed, you’ll be able to enjoy a fresh slice whenever you like.
I usually slice the loaf before freezing it so I can thaw only what I need. Pop a slice in the toaster for a few minutes, and it tastes almost as if it just came out of the oven.
Absolutely, but keep in mind that different flours can’t always be substituted one for one. Look for a recipe that’s specifically developed for the type of flour you’d like to use and the style of bread you want to bake.
The most likely reason is that your starter wasn’t active enough when you mixed the dough. If your kitchen is on the cool side, the dough may simply need more time to rise. Fermentation naturally slows down at lower temperatures.
Sourdough dough should feel slightly sticky. If it’s extremely loose and won’t hold its shape, you may have added too much water, your flour may absorb less moisture, or the dough hasn’t developed enough strength yet. Overproofing can also cause the dough to become slack.
There are several possible reasons, including the issues mentioned above.
Yes, you can. However, you’ll have less control over the crust. Place the shaped loaf on parchment paper on a baking sheet or, even better, on a baking stone. To create steam during baking, place one or more oven-safe dishes filled with water in the oven.
I haven’t tested this myself, so I can’t say for sure. I expect the recipe would need to be adapted specifically for a bread machine.
Making sourdough bread takes time, but very little hands-on work. Most of the process is simply waiting while the dough rests and proofs. That’s why it’s important to plan ahead. If it fits your schedule better, you can also let the shaped dough proof overnight in the refrigerator and bake it the next day.
Every baker’s schedule is different and depends on your daily routine. Use the timeline below as an example. This is what my typical baking day looks like:
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Welcome to Laura’s Bakery! You’ve come to the right place for the most delicious baked goods and appetizers. With my easy recipes for home bakers I will show you that baking is fun and delicious.
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