This Easy Sourdough Bread Recipe is a true time-saver for anyone who wants the rich flavor and health benefits of traditional sourdough without the usual complexity.
With only 10 minutes of hands-on prep and an overnight fermentation, it delivers a rustic loaf with a crisp, golden crust and a tender, chewy interior.
Simple Sourdough Bread
Equipment
- 1 Bowl with Cover – for bulk fermentation
- 1 Kitchen Scale – for accurate flour, water, and starter measurements
- 1 Dutch Oven – for baking and steam trapping
- 1 Sheet of Parchment Paper – for clean transfer to Dutch oven
- 1 Bench Scraper (optional) – for shaping dough
Ingredients
- 60 grams active sourdough starter approximately ¼ cup – bubbly, ripe, and recently fed
- 340 grams water about 1⅓ cups + 2 tablespoons – preferably filtered or lukewarm
- 10 grams fine sea salt roughly 1½ teaspoons
- 500 grams bread flour or all-purpose flour; about 3⅔ cups
Instructions
- Prepare the Starter (if needed): If your sourdough starter is already bubbly and active, it’s ready to go. If not, feed it ahead of time so it has time to rise. To do this, combine 5–10 grams of starter with 50 grams each of flour and water. Let it sit at room temperature (ideally 76–78°F) for 10–12 hours, or until doubled in volume and full of bubbles.
- Combine Ingredients to Form Dough: In a large bowl, stir together 60 grams of active starter, 340 grams of water, 10 grams of salt, and 500 grams of flour. Mix until no dry bits remain and a rough, sticky dough forms. You can use your hands, a wooden spoon, or a dough whisk—whatever you’re most comfortable with.
- Let Dough Rise (Bulk Fermentation): Cover the bowl with a lid or reusable cover and leave it in a warm area of your kitchen, around 76°F. Let the dough ferment undisturbed for 10–12 hours, or until it has visibly doubled in size and looks airy and expanded. This can be done overnight for convenience.
- Tip: You can adjust your schedule by mixing in the evening and shaping in the morning, or vice versa.
- Shape the Dough: Once doubled, gently turn the dough out onto a clean surface. Lightly dampen your hands and use a bench scraper if you have one. Tuck and rotate the dough to shape it into a smooth, round ball. This step gives your loaf structure and strength before baking. Place the shaped dough onto a piece of parchment paper.
- Final Proof (Second Rise): Loosely cover the dough with plastic wrap or place an upside-down bowl over it to prevent drying out. Let it rest for 1–2 hours, until it’s puffed up and looks relaxed. It should hold its shape but feel lighter and airier when gently pressed.
- Preheat and Score: About 20 minutes before baking, place a Dutch oven with its lid into your oven and preheat to 500°F (260°C). Once heated, use a sharp knife or bread lame to make 1–2 slashes across the top of the dough. This scoring controls the expansion of the bread while baking.
- Bake the Bread: Carefully remove the hot Dutch oven using oven mitts. Lift the parchment paper and dough into the Dutch oven. Replace the lid, lower the oven temperature to 450°F (232°C), and bake covered for 25 minutes. Then, remove the lid and continue baking for 20 more minutes to develop a deep golden crust.
- The bread is done when it has a hard, hollow-sounding crust and an internal temperature of around 205°F (96°C).
- Cool and Slice: Remove the bread from the Dutch oven and let it cool on a wire rack for at least 1 hour. Slicing too soon will compress the crumb and affect texture. Once fully cooled, slice and enjoy!
Notes
- Flour Choice: Bread flour offers a chewier crumb, but you can use all-purpose flour for a slightly softer loaf. If using all-purpose, reduce the water slightly (by 10–20 grams).
- Starter Substitute: Want to try it with instant yeast instead? Use ¼ teaspoon instant yeast in place of the starter and add an extra 30 grams of water and 30 grams of flour.
- No Stretch-and-Folds: This recipe skips the stretch-and-fold technique, making it ideal for beginners or busy schedules. Despite its simplicity, it still produces a rustic, delicious loaf.
- Temperature Control: Dough rises best in warmer environments (75–78°F). If your kitchen is cold, you can place the bowl in the oven with just the oven light on, or near a warm appliance.
- Cold Retard Option: For a tangier flavor, refrigerate the dough right after it finishes bulk fermentation (before shaping). Leave it chilled for up to 12 hours, then shape and proceed as usual.
- Meal Prep Tip: Once cooled, slice and freeze the bread for easy toast or sandwiches throughout the week.
Unlike intricate artisan recipes, this version is simplified for everyday home bakers—no need for stretch-and-folds or complicated shaping.
Nutritionally, it’s a smart choice: naturally fermented sourdough is easier to digest, may support gut health, and has a lower glycemic index than commercial bread.
Each slice provides about 5g of protein and only 1g of fat, with minimal saturated fat, making it a light yet satisfying option for sandwiches, toast, or snacking.
This recipe is also plant-based and freezer-friendly, perfect for meal prep or weekly planning. Whether you’re a sourdough beginner or a busy home cook, this no-fuss approach delivers reliable, delicious results.
Must-Have Tools for Perfect Results
Dutch Oven
A Dutch oven traps steam, allowing the loaf to rise beautifully and form a bakery-quality crust. It also provides even heat distribution—perfect for baking bread, braising meats, or simmering stews.
Kitchen Scale
Precision matters in baking. A kitchen scale ensures consistent results by measuring your ingredients by weight, especially in high-hydration doughs. It’s indispensable for everything from bread to desserts.
Dough Whisk
This tool is designed to mix heavy doughs efficiently without over-mixing. It helps incorporate ingredients faster and more thoroughly than a spoon—also great for muffins, batters, and cookie dough.
Bench Scraper
Use this tool to shape, divide, and lift sticky doughs with ease. It keeps your counter clean and dough intact. It’s also handy for pastry prep, chopping herbs, and cleaning floury surfaces.
Parchment Paper
Essential for transferring your dough into a blazing hot Dutch oven, parchment paper prevents sticking and tearing. It’s also perfect for roasting vegetables or lining baking sheets.
Chef’s Secrets for Sourdough Success
Mastering sourdough bread is about patience and attention to detail. The key to a flavorful loaf is using an active, bubbly starter — make sure your starter is at its peak before mixing.
Temperature control throughout fermentation is crucial; a warm environment (around 76-78°F) encourages steady rising without overproofing.
When shaping, lightly dampen your hands to prevent sticking, and shape the dough gently but firmly to build tension for a better crust and crumb.
Using a Dutch oven traps steam during baking, which is essential for that signature crispy crust.
Don’t rush the cooling process — letting your bread cool fully ensures the crumb sets properly, resulting in better texture and easier slicing.
Lastly, embracing simple scoring (just a couple of slashes) is perfect for this loaf, as intricate designs can disrupt the dough’s rise and texture.
Serving Suggestions to Impress Everyone
This sourdough loaf’s versatility makes it a perfect companion to many meals.
Toast thick slices for breakfast topped with avocado, a sprinkle of chili flakes, or a drizzle of honey for sweet-savory balance.
For lunch, create hearty sandwiches filled with roasted veggies, cheeses, or your favorite deli meats.
Its slightly tangy flavor pairs beautifully with sharp cheeses like aged cheddar or creamy brie, making it an excellent choice for cheese boards.
You can also cube the bread to make croutons—perfect for salads or soups.
When serving, accompany it with quality olive oil or herb-infused butter to elevate the experience.
Storage Tips for Fresh Bread Longer
To keep your sourdough fresh, store it at room temperature in a paper bag or a clean kitchen towel to maintain crust crispness while preventing mold.
Avoid plastic bags unless you plan to consume the bread quickly, as they trap moisture and soften the crust.
If you want to preserve it longer, slice the loaf and freeze portions in airtight bags.
When ready to use, toast slices directly from the freezer or thaw them at room temperature for 30 minutes.
Leftover bread also works wonderfully toasted or repurposed in bread pudding or savory strata recipes, ensuring nothing goes to waste.
Frequently Asked Questions About Sourdough
1. Can I use all-purpose flour instead of bread flour?
Yes, you can substitute all-purpose flour, but expect a slightly softer texture and crumb. Adjust the water quantity by reducing 10-20 grams to accommodate the lower protein content.
2. How do I know when my starter is ready?
Your starter is ready when it doubles in size, is bubbly, and has a pleasant, tangy aroma. It should hold its shape for a little while before starting to deflate. Use it at its peak rise for best results.
3. What if my dough feels too sticky to shape?
A slightly sticky dough is normal for sourdough. Lightly wet your hands before shaping to prevent sticking. If it’s overly wet and slack, it might be overproofed; shape it gently and bake as soon as possible.
4. Can I refrigerate the dough?
Yes! Refrigerating the dough after the first rise slows fermentation and develops flavor. Keep it chilled for up to 12 hours, then shape and proof before baking.
5. How do I get a crispy crust without a Dutch oven?
If you don’t have a Dutch oven, bake your loaf on a preheated baking stone or heavy baking sheet and create steam by placing a pan of hot water in the oven or spraying water on the oven walls during the first 10 minutes of baking.
