Homemade Sourdough Bread (Crispy Crust & Perfectly Tangy Flavor)

Few things feel as rewarding as pulling a golden, crusty loaf of sourdough bread out of the oven. With its chewy texture, crisp crust, and signature tangy flavor, sourdough is the ultimate comfort bake — simple ingredients, a little patience, and a whole lot of heart.

This beginner-friendly version walks you through each step, from feeding your starter to baking your first loaf. It’s the kind of bread that looks bakery-perfect but comes straight from your kitchen. Pair this sourdough with hearty Creamy Tomato Basil Soup or a bowl of Loaded Potato Soup. It’s also perfect for dipping into Italian Wedding Soup.

Recipe Card

Servings: 1 large loaf Prep Time: 30 minutes Rest Time: 8–12 hours Bake Time: 40 minutes Total Time: about 13 hours

Ingredients

• 1 cup active sourdough starter (fed and bubbly)

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

• 4 cups bread flour (plus extra for dusting)

• 2 teaspoons salt

Instructions

1. Feed Your Starter: Make sure your sourdough starter is active and bubbly before you begin. Feed it 4–8 hours before mixing your dough.

2. Mix the Dough: In a large bowl, mix the starter and warm water. Add flour and salt, stirring until no dry bits remain. The dough will be sticky — that’s perfect. Cover and let rest for 30 minutes.

3. Stretch and Fold: Every 30 minutes for the next 2 hours, stretch and fold the dough in the bowl (lift one side and fold it over itself, rotating the bowl each time). This builds gluten and structure.

4. Bulk Fermentation: Cover the bowl and let it rise at room temperature for 6–8 hours, or until doubled and puffy.

5. Shape: Gently turn the dough onto a floured surface, shape it into a round loaf, and place it seam-side up in a floured proofing basket or towel-lined bowl.

6. Final Proof: Cover and refrigerate for 8–12 hours (or overnight) for the best flavor and structure.

7. Preheat and Bake: Preheat your oven to 450°F with a Dutch oven inside. Once hot, carefully place your dough seam-side down in the Dutch oven, score the top with a sharp knife, and cover.

   Bake covered for 20 minutes, then uncovered for 20–25 minutes, until deep golden brown.

8. Cool: Let cool completely on a wire rack before slicing (this helps preserve the texture).

Tips for Perfect Sourdough

• Use bread flour for structure, or mix in whole wheat for a hearty flavor.

• Hydration is key — if the dough feels too dry, add a tablespoon of water at a time.

• A long, cold ferment develops the best flavor.

• Don’t rush cooling — warm bread will seem gummy inside.

• Store wrapped in a clean towel or bread bag for 2–3 days.

Final Thoughts

This Homemade Sourdough Bread is rustic, flavorful, and deeply satisfying to make. The crunchy crust, tangy aroma, and chewy crumb make every bite worth the time and care.

Once you bake it once, you’ll be hooked — it’s the kind of recipe that turns into a weekend ritual.

FAQ

Q: Why isn’t my sourdough rising?

Your starter may not be active enough. It should be bubbly, doubled, and pass the “float test” before mixing your dough.

Q: Can I make sourdough without a stand mixer?

Yes — sourdough is traditionally mixed and kneaded by hand using stretch-and-fold techniques.

Q: How long should sourdough rise?

Bulk fermentation usually takes 4–8 hours, depending on room temperature and starter strength.

Q: Why is my sourdough crust too hard?

It may be overbaked or lacking steam. Bake with steam (Dutch oven or water pan) to keep the crust crisp but not tough.

Q: Can I freeze sourdough bread?

Absolutely — freeze whole or sliced for up to 3 months. Toast slices straight from the freezer.