Homemade Sourdough Bread (Crispy Crust, Tangy Flavor & Artisan-Style Loaf)

This homemade sourdough bread features a crispy, golden crust, chewy interior, and that signature tangy flavor that makes sourdough so irresistible. Made with just a few simple ingredients and natural fermentation, this artisan sourdough bread recipe delivers bakery-quality results right from your kitchen.

Perfect for beginners and seasoned bakers alike, this easy sourdough bread recipe walks you through each step — from feeding your starter to baking a beautiful loaf. It pairs perfectly with cozy comfort meals like Creamy Tomato Basil Soup, Loaded Potato Soup, or a warm bowl of Italian Wedding Soup for a simple, satisfying meal.

Why You’ll Love This

• Classic artisan sourdough bread with crispy crust

• Chewy, airy crumb with tangy flavor

• Made with simple, natural ingredients

• Beginner-friendly step-by-step process

• Perfect for sandwiches, toast, or dipping

Recipe Card

• Servings: 1 large loaf (about 10 slices)

• Prep Time: 30 minutes

• Rest Time: 8–12 hours

• Bake Time: 40–45 minutes

• Total Time: about 13 hours

Nutrition Information

(Per Serving)

• Calories: ~180

• Protein: 5g

• Carbohydrates: 34g

• Fat: 1g

• Fiber: 1g

• Sugar: 1g

• Sodium: 300mg

Ingredients

• 1 cup active sourdough starter (fed and bubbly) (240g)

• 1 ½ cups warm water (360ml, about 80°F / 27°C)

• 4 cups bread flour (500g), plus extra for dusting

• 2 teaspoons salt

Instructions

1. Feed Your Starter

   Feed your sourdough starter 4–8 hours before baking. It should be bubbly and active.

2. Mix the Dough

   In a large bowl, mix the starter and warm water. Add flour and salt, stirring until no dry spots remain. Cover and rest for 30 minutes.

3. Stretch and Fold

   Every 30 minutes for 2 hours, stretch and fold the dough to build structure.

4. Bulk Fermentation

   Cover and let rise for 6–8 hours at room temperature until doubled and airy.

5. Shape the Dough

   Turn onto a floured surface, shape into a round loaf, and place seam-side up in a floured basket or bowl.

6. Final Proof

   Cover and refrigerate for 8–12 hours (overnight) for the best flavor.

7. Bake

   Preheat oven to 450°F (230°C) with a Dutch oven inside. Transfer the dough seam-side down, score the top, and bake covered for 20 minutes. Remove lid and bake another 20–25 minutes until deep golden.

8. Cool Completely

   Let cool fully on a wire rack before slicing to avoid a gummy texture.

Tips & Variations

• Use bread flour for the best structure and chew

• Add whole wheat flour for a heartier flavor

• Adjust hydration slightly if the dough feels too dry

• Longer cold fermentation improves flavor

• Score deeply for a better rise and artisan look

Make-Ahead & Storage

Sourdough can be made ahead by completing the final proof in the refrigerator overnight. Store baked bread wrapped in a towel or bread bag at room temperature for up to 3 days. For longer storage, slice and freeze for up to 3 months, then toast or warm as needed.

FAQ

Why isn’t my sourdough rising?

Your starter may not be active enough — it should be bubbly and doubled before use.

Can I make sourdough without a mixer?

Yes, sourdough is traditionally made by hand using stretch-and-fold techniques.

How long should sourdough rise?

Bulk fermentation typically takes 4–8 hours, depending on temperature.

Why is my crust too hard?

It may be overbaked or lack steam — use a Dutch oven for best results.

Can I freeze sourdough bread?

Yes, freeze whole or sliced for up to 3 months.

What to Serve With

This homemade sourdough bread pairs beautifully with cozy soups, stews, and comfort meals. Serve it alongside hearty dishes like Zuppa Toscana Soup, Stuffed Pepper Soup, or Cheeseburger Soup for a warm, satisfying meal, or use it for sandwiches, toast, and simple buttered slices.

Final Thoughts

This artisan sourdough bread recipe is one of those timeless bakes that’s as rewarding as it is delicious. With its crisp crust, chewy interior, and deep flavor, it turns simple ingredients into something truly special. Once you bake your first loaf, it quickly becomes a comforting kitchen ritual you’ll come back to again and again.