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Classic Sourdough Bread

Best Recipe for Cheez-It Peanut Butter and Chocolate
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Sourdough bread is a timeless favorite known for its tangy flavor, chewy texture, and incredible versatility. This classic sourdough loaf recipe is perfect for beginners and seasoned bakers alike. Using just four simple ingredients—sourdough starter, flour, water, and salt—you can create a bakery-worthy loaf at home. Enjoy it fresh out of the oven or get creative with variations like sourdough pizza crust, cinnamon rolls, or savory herb bread.

Ingredients

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  • 1 cup sourdough starter (active and bubbly, fed 4–8 hours prior)
  • 3 cups bread flour (high-protein flour recommended)
  • 1 ½ cups water (filtered for best results)
  • 1 tsp salt (fine sea salt preferred)

Instructions

  • Activate Your Starter: Feed your sourdough starter with equal parts flour and water by weight 4-8 hours before baking. Ensure it’s active, bubbly, and slightly tangy in aroma.
  • Mix the Dough: In a large bowl, combine the starter, flour, water, and salt. Stir until a shaggy dough forms. Cover and let it rest for 30 minutes (autolyse) to hydrate the flour.
  • Knead and First Rise: Knead the dough on a lightly floured surface for 10 minutes until smooth and elastic. Place it in a greased bowl, cover with a damp cloth, and let it rise at room temperature for 4-6 hours until doubled in size.
  • Shape the Dough: Turn the dough onto a floured surface and shape it into a boule (round) or batard (oval). Place it seam-side up in a proofing basket or bowl lined with a floured kitchen towel.
  • Second Rise: Allow the dough to rise again for 1-2 hours until slightly puffed. Alternatively, refrigerate overnight for better flavor and easier handling.
  • Bake: Preheat the oven to 450°F (232°C). Place a Dutch oven inside to heat. Carefully transfer the dough to the Dutch oven, score the top, and cover with the lid. Bake for 30 minutes, then remove the lid and bake for an additional 10-15 minutes until the crust is golden and crisp.
  • Cool and Serve: Transfer the bread to a wire rack and let it cool completely before slicing.

Nutrition

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