Sourdough Bread Recipe
This rustic sourdough bread boasts a tangy flavor, chewy interior, and crisp golden crust. Made with just four ingredients—starter, flour, water, and salt—it’s slow-fermented for complex depth. Perfect for beginners or pros craving a nourishing loaf with that classic sourdough character.
Equipment
- Large mixing bowl
- Measuring cups and spoons
- Aluminum foil
- Proofing basket (banneton)
- Rice flour (for dusting basket)
- Rimmed baking sheet
Ingredients
- 394 grams bread flour
- 2 tbsp rice flour or as needed
- 8 grams kosher salt
- 250 grams water
- 100 grams active sourdough starter
Instructions
- Place the sourdough starter in a large bowl.
- Add flour, water, and salt; mix until sticky and well combined.
- Cover with foil and let rest at room temperature for 4 hours.
- Uncover, fold dough over itself 3–4 times with wet hands, cover again, and ferment for 2 hours.
- Meanwhile, dust a proofing basket with rice flour.
- Turn dough onto a lightly floured surface, shape into a smooth ball, and place it smooth side down in the basket.
- Pinch the top to seal.
- Cover and refrigerate for 12 hours.
- The next day, let dough sit at room temperature for 3–5 hours until it springs back slowly when poked.
- Preheat oven to 450°F and line a baking sheet with parchment.
- Dust dough with flour, invert onto the sheet, brush off excess, and score a shallow slit across the top.
- Lightly mist with water.
- Bake for 25–30 minutes until golden brown.
- Cool on a wire rack before slicing.
Notes
- Wet your hands before folding to prevent sticking without adding extra flour.
- Scoring the dough helps control the direction of oven spring and prevents random splitting.
- Rice flour in the proofing basket helps avoid sticking better than regular flour.