Everyday Sourdough Bread

ByMarina

Simple ingredients, bold flavor, and that perfect crusty crackle.

Servings: 1 large loaf (about 8–10 slices)
Skill Level: Beginner-friendly
Prep Time: 3–4 hours (active + bulk)
Proof Time: 12–16 hours cold proof
Bake Time: 45 minutes

Homemade sourdough bread

Everyday Sourdough Bread

Why I Love This Recipe This is the sourdough bread I make again and again — it’s beginner-friendly, made with just four ingredients, and delivers a perfect chewy crumb with a crisp golden crust. If you’re new to sourdough, this is a great place to start.
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Cook Time 1 day 45 minutes
Total Time 1 day 45 minutes
Course: Bread
Cuisine: European
Ingredients Equipment Method Notes

Ingredients
  

  • 500 g all-purpose flour
  • 340 g cold water
  • 140 g active sourdough starter
  • 10 g salt
  • 10 g water for mixing with salt

Equipment

  • Dutch oven
  • Proofing basket (banneton)
  • Parchment paper
  • Bread lame or sharp knife

Method
 

  1. Mix the starter and 340g water in a large bowl. Add the flour and stir until combined. If the dough feels too sticky, add a bit more flour. Cover with plastic wrap and let rest for 1 hour (autolyse).
  2. Mix 10g water with 10g salt, then pour over the dough. Gently incorporate it and perform your first stretch and fold. Cover and let rest for 30 minutes.
  3. Repeat the stretch and fold + 30 minute rest two more times (for a total of 3 rounds over 2 hours).
  4. Lightly flour your proofing basket. Shape the dough and place it inside. Cover with a towel and refrigerate for 12–16 hours (overnight cold proof).
  5. Preheat oven to 500°F with your Dutch oven inside.
  6. Turn your dough onto parchment paper, score the top, and carefully place it into the hot Dutch oven.
  7. Drop the temperature to 450°F and bake with the lid on for 30 minutes.
  8. Remove the lid and bake for an additional 10–15 minutes, until golden and crisp.
  9. Let your loaf cool for at least 1 hour before slicing.

Notes

Tips for Success
Use cold water to slow fermentation for more flavor.
Stretch and folds help build structure — don’t skip them.
A cold proof improves crust, flavor, and oven spring.
FAQ
Can I use bread flour instead of all-purpose?
Yes! It’ll give you a chewier, slightly taller loaf.
Can I skip the cold proof?
It’s highly recommended, but you can do a 3–4 hour room temp rise instead.
Have Questions?
Leave a comment or DM me on Instagram — I love helping with sourdough questions!