After years of experimenting with different techniques, hydration levels, and fermentation schedules, this is the sourdough recipe I keep coming back to. It produces a loaf with a crisp golden crust, an airy crumb, and deep flavor every single time.

If you’ve been searching for a reliable sourdough recipe that delivers consistent results, this might become your new favorite too.

Why You’ll Love This Recipe

• Reliable and repeatable results
• Crispy, golden crust
• Light and airy crumb
• Rich sourdough flavor
• Perfect for beginners and experienced bakers

Preparation Time

• Prep Time: 30 minutes
• Bulk Fermentation: 5–6 hours
• Cold Proof: 8–12 hours
• Baking Time: 40–45 minutes
• Total Time: 14–18 hours

Ingredients

Dough

• 500g bread flour
• 375g water
• 100g active sourdough starter
• 10g salt

Instructions

Step 1: Mix the Dough

In a large bowl, combine the water and active sourdough starter. Stir until mostly dissolved.

Add the bread flour and mix until no dry flour remains. Cover and let rest for 30 minutes.

Step 2: Add Salt

Sprinkle the salt over the dough and mix thoroughly until fully incorporated.

Step 3: Stretch and Fold

Perform 4 sets of stretch and folds every 30 minutes over the next 2 hours.

With each fold, you’ll notice the dough becoming smoother and stronger.

Step 4: Bulk Fermentation

Cover the bowl and let the dough ferment at room temperature for 4–6 hours, or until it has increased by about 50% and feels airy.

Step 5: Shape the Dough

Transfer the dough to a lightly floured surface.

Shape it into a tight round or oval loaf, creating surface tension without tearing the dough.

Step 6: Cold Proof

Place the shaped dough into a floured proofing basket seam-side up.

Cover and refrigerate for 8–12 hours.

Step 7: Preheat the Oven

Place a Dutch oven in your oven and preheat to 230°C (450°F) for at least 30 minutes.

Step 8: Score and Bake

Carefully transfer the dough onto parchment paper.

Score the top with a sharp blade.

Bake:

• 20 minutes with the lid on
• 20–25 minutes with the lid off

The loaf should be deeply golden brown with excellent oven spring.

Step 9: Cool Completely

Transfer the bread to a wire rack and allow it to cool for at least 1 hour before slicing.

Pro Tips for the Best Sourdough

• Use an active, bubbly starter that doubles reliably.
• Don’t rush bulk fermentation.
• Cold-proof overnight for improved flavor and scoring.
• Handle the dough gently during shaping.
• Let the loaf cool completely before cutting.

Storage

Store at room temperature in a bread bag or wrapped in a clean kitchen towel for up to 3 days.

For longer storage, slice and freeze for up to 3 months.

Nutrition Information (Per Slice)

• Calories: 160
• Carbohydrates: 32g
• Protein: 5g
• Fat: 1g
• Fiber: 1g
• Sugar: 0g

Frequently Asked Questions

Why is my sourdough dense?

Usually due to under-fermentation, a weak starter, or insufficient gluten development.

Can I use all-purpose flour?

Yes, but bread flour generally provides better structure and oven spring.

Do I need a Dutch oven?

A Dutch oven is highly recommended for the best crust, but a baking stone with steam can also work.

How do I know when bulk fermentation is finished?

The dough should feel airy, jiggle slightly, and increase in volume by around 50%.

This recipe is simple, dependable, and delivers the kind of sourdough loaf you’ll want to bake again and again.