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–+ servings

Sourdough Bread

From above of crop anonymous person with slices of homemade sourdough bread in kitchen
This artisan-style sourdough bread delivers a chewy interior with a crisp, golden crust. Naturally leavened with an active starter and baked in a Dutch oven, it’s a rustic, from-scratch loaf perfect for slicing and sharing.
Nichole Sheley
Prep Time 9 hours
Cook Time 40 minutes
1 hour
Total Time 10 hours 40 minutes
Serving Size 1 loaf

Equipment

  • Large glass mixing bowl
  • Kitchen towel
  • Dough scraper
  • Colander or bowl for proofing
  • Parchment paper
  • Baking sheet
  • Razor blade or sharp knife
  • Dutch oven or heavy-duty oven-safe pot with lid
  • Cooling rack
  • Spatula
  • Instant-read thermometer (optional)

Ingredients

  • 4 cups bread flour plus more for dusting
  • 1⅓ cups warm filtered water 90°F
  • ½ cup active sourdough starter
  • 2 tsp salt

Instructions

  • In a large glass bowl, combine warm water and starter, stirring until fully dissolved. Add salt and flour and mix with your hands until a shaggy dough forms. Cover with a kitchen towel and let rest for 1 hour.
  • After resting, perform four gentle stretch-and-folds using wet hands. Rest for 20 minutes, and optionally repeat this process 2–3 more times over the next hour.
  • After the final stretch, shape the dough into a ball, cover it, and let it rise for 8–12 hours until it is springy and it bounces back when gently pressed.
  • Turn dough onto a floured surface, flour the top, flip, then pinch edges to the center like a sack. Flip again so the seams are down and shape into a tight ball.
  • Line a bowl or colander with a floured towel. Place dough seam-side into the bowl, cover, and rest at room temperature for 30 minutes. Then refrigerate for at least 1 hour.
  • Place a Dutch oven and lid inside your oven and preheat to 500°F for 1 hour.
  • Remove the dough from the fridge. Flip onto a parchment-lined baking sheet, flour top, and score with a razor or knife. Transfer dough to the hot pot using parchment as handles. Cover and bake at 500°F for 20 minutes.
  • Reduce oven temperature to 405°F and bake for 20 minutes or until the internal temperature is 195–205°F.
  • Use parchment and a spatula to lift the bread from the pot. Cool on a rack for at least 1 hour before slicing and serving.

Notes

  • Use filtered water to avoid chlorine, which can harm your starter.
  • Be patient—the long fermentation time builds flavor and texture.
  • Scoring the loaf allows steam to escape and creates beautiful patterns.
  • For a crisper crust, let the loaf cool completely before slicing.