sourdough bread.

Here’s a classic homemade sourdough bread recipe 🥖 — crusty outside, soft and tangy inside.
This is a simple beginner-friendly version.

Basic Sourdough Bread (1 loaf)

Ingredients

• ½ cup active sourdough starter (bubbly and fed)
• 1¼ cups warm water
• 3½–4 cups bread flour (or all-purpose)
• 1½ tsp salt

Instructions

1. Mix dough:
   In a large bowl, mix starter and water. Add flour and salt. Stir until a shaggy dough forms.
2. Rest (autolyse):
   Cover and rest 30 minutes.
3. Stretch & fold:
   Over the next 2 hours, do 4 stretch-and-folds (every 30 minutes). Cover between each round.
4. Bulk ferment:
   Cover and let dough rise 4–6 hours at room temperature until puffy and roughly doubled.
5. Shape:
   Turn dough onto a lightly floured surface. Shape into a round loaf.
6. Final rise:
   Place in a floured bowl or banneton. Cover and refrigerate 8–12 hours (overnight) for best flavor.
7. Bake:
   • Preheat oven to 450°F (230°C) with a Dutch oven inside.
   • Carefully place dough in hot Dutch oven, score top.
   • Cover and bake 25 minutes.
   • Uncover and bake 15–20 minutes until deep golden.
8. Cool:
   Let cool at least 1 hour before slicing.

Tips

• Starter should double in size within 4–6 hours after feeding.
• If dough feels sticky, resist adding too much flour — sourdough firms up as it ferments.
• For extra crust, leave the loaf uncovered the last few minutes.

If you want, I can:

• Help you start or fix a sourdough starter
• Make a same-day sourdough
• Adjust for whole wheat or no Dutch oven baking