Homemade Sourdough Bread

5 from 1 vote

This homemade sourdough bread recipe is the one I come back to again and again. With just flour, water, and salt (plus a little patience), you’ll learn how to create a bubbly sourdough starter, shape a loaf with that crackly golden crust, and enjoy a soft, chewy crumb that rivals any bakery.

Prep Time15

Cook Time50

Total Time15 50

Course: Breakfast, Side Dish

Cuisine: American

Keyword: easy sourdough bread recipe, homemade sourdough bread, how to make sourdough bread, sourdough bread recipe

Servings: slices (1 large boule)

Equipment

1 Large Glass Jar With Lid
1 Kitchen Scale
5 Mixing Bowls (Medium and Large)
1 Mini Whisk or Spoon
1 Rubber Spatula
1 Bench Scraper
1 Clean Tea Towel or Linen Towel
1 Proofing Basket (Banneton)
Plastic Wrap
1 Dutch Oven
Parchment Paper
1 Lame or Sharp Knife
1 Stand Mixer with Whisk Attachment
1 Kitchen Towel

Ingredients

For the Sourdough Starter

2 ¾ cup whole wheat flour
2 ⅓ cup bread flour

For the Levain

1 ½ tablespoon whole wheat flour
1 ½ tablespoon bread flour
2 ½ tablespoon lukewarm water
1 tablespoon starter

For the Bread

3 ¼ cup bread flour
⅔ cup whole wheat flour
1 ½ cups lukewarm water
1 ½ teaspoon kosher salt

For the Butter

2 cup heavy cream
kosher salt to taste

US Customary - Metric

Instructions

For the Sourdough Starter:

In a large, clear, tall container with a lid, add 100 grams of whole wheat flour and 125 grams of warm water. Whisk to combine, and set in a warm, draft-free space. If the container has a tight lid, only close it 90% of the way.
On day two, discard all but 75 grams of the starter, then add 50 grams of whole wheat flour, 50 grams of bread flour, 100 grams of warm water, and whisk to combine. Scrape down the sides of the container with a spatula to remove any excess starter. It is best if the starter is fed generally around the same time every day.
On day three, repeat the above process.
On day four, day five, and day six, discard all but 75 grams of the starter, then add 50 grams of whole wheat flour, 50 grams of bread flour, and 100 grams of warm water. Whisk to combine. Repeat this process 12 hours later, feeding twice a day.
On day seven, discard all but 75 grams of starter, then add 60 grams of warm water, 40 grams of bread flour, and 20 grams of whole wheat flour.
Repeat this process daily. The starter is generally ready to bake with by day 14, when it begins to triple in size after it is fed.

For the Levain:

Make sure the sourdough starter has reached its peak (meaning it has tripled in size) when using it in the levain. This is generally three hours after feeding, but varies greatly depending on the temperature of the room.
In a small glass resealable jar, add all ingredients and whisk together well to combine fully. Cover with a lid, but do not tighten the lid all the way. Place in a warm, draft-free area for several hours, or until tripled in size.

For the Autolyse:

One hour before the levain is ready to use, add the bread flour, whole wheat flour, and 320 grams of warm water to a medium mixing bowl. Mix with a wooden spoon until no dry spots remain. It will feel like there is not enough water, but keep mixing. It should take several minutes for the water to absorb into the flour.
Cover with a plate or plastic wrap and leave in a warm, draft-free area.

For the Bulk Ferment:

Once the levain has tripled in size, add it to the autolyse dough. Sprinkle the salt over top, then add the additional 20 grams of water.
Using your hands, squeeze the dough through your fingers repeatedly until the mixture is homogeneous, sticky, and tacky. This will take several minutes.
Cover again and leave for 30 minutes.
After 30 minutes, begin the folds. Grab a section of dough closest to you, pull upwards until you meet resistance, but the dough does not tear. Fold it away from you, then turn the bowl 90 degrees and repeat until you have made a full circle of three folds.
Cover and let the dough rest for another 30 minutes.
Repeat the folding process twice, resting for 30 minutes in between each series of folds.
After the final fold, let the dough rest for another 30 minutes.

For Pre-Shaping and Shaping:

Dust a work surface lightly with flour. Using a plastic bench scraper, gently scrape the dough out of the bowl and onto the floured surface.
Lightly flour your hands and cup the bottom edges of the dough. Using your pinky fingers, gently drag the dough towards you at a 90-degree angle to create a bit of tension on the top of the bread. Repeat this process three to four times, or until a rough boule shape forms.
Let the dough rest for 30 minutes on a floured surface, uncovered.
Flour the top of the boule and using your bench scraper, gently flip the dough over. Grab the side of the dough closest to you and fold it halfway up the boule. Then take the right side and fold it halfway into the boule, followed by the left side. Take the final side and pull it over the folds, so it forms a little package. Lightly flour the bottom of the boule, then using the bench scraper, flip it over, seam side down.
Lightly flour your hands and cup the top of the dough. Using your pinky fingers, gently drag the dough towards you at a 90-degree angle to create a bit of tension on the top of the bread. Repeat this process three to four times, or until the seams on the bottom close and a tighter boule shape forms.
Leave the boule for a few minutes to form a seal on the bottom to make transferring easier.

For the Bulk Rise:

Line a brotform (wooden bread basket) with a thin tea towel. Lightly dust the interior with white rice flour.
Using the bench scraper, carefully transfer the bread, seam side up, into the basket. Place the basket in a large plastic bag, and tie it closed. Let it sit at room temperature for 20 minutes.
Transfer to the refrigerator for a minimum of 12 hours, or up to 18 hours.

For Baking:

One hour before you are ready to bake, place a Dutch oven in the oven and preheat to 500°F (260°F). Preheat the dish for one hour.
Right before baking, remove the bread from the refrigerator.
Cut a piece of parchment in half, length-wise, and form an X with the two pieces. Place that on an inverted sheet tray, then place the sheet tray over the bread basket. Gently flip the bread out onto the parchment.
Using a lame or a sharp paring knife, cut a six-inch vertical slice, a little more than ¼ inch (.6 centimeter) deep, just off from the center of the boule.
Remove the Dutch oven from the oven and quickly transfer the bread using the parchment pieces. Cover and bake for 18-20 minutes, or until just barely golden brown in places.
Remove the lid and bake for another 20-30 minutes, or until the surface of the bread is deep brown, or the internal temperature reaches 208°F (98°F).
Remove from the oven, then remove the bread from the Dutch oven. Let it cool for two to three hours, or until room temperature.

For the Butter:

In the bowl of a stand mixer fitted with the whisk attachment, add the cream. Whip the cream on a low speed until it starts to slowly thicken.
Gradually increase the speed of the mixer to medium-high and whip for five to seven minutes, or until the cream separates and begins to form clumps.
Once the mixture has fully separated, remove the butter pieces and squeeze into a ball.
Press out any additional liquid, then rinse under cold water.
Transfer to a cutting board and flatten the butter out into a rectangle. Add the salt, then fold the butter continuously, or until the salt is incorporated.
Set aside until ready to use.

Video

Notes

Nutrition information does not include butter.
This recipe is best made as written. Doubling or tripling the ingredients can throw off fermentation times and make the dough more difficult to manage, which may affect the bread’s texture and rise.
Starter prep takes about two weeks, but once established, it can be maintained indefinitely with regular feedings.
For the best results, weigh ingredients with a kitchen scale.

Storage:
- Sourdough Bread: Store at room temperature in a paper or linen bag for two to three days. For longer storage, slice and freeze in a freezer-safe bag for up to three months. Reheat slices in the toaster or a warm oven. Avoid the fridge, as it dries bread out quickly.
- Homemade Butter: Store in an airtight container in the refrigerator for up to one week, or freeze for up to two months. Bring to room temperature before spreading for best texture.

Nutrition