My Homemade Sourdough Bread
Servings: 1 big loaf or 2 small ones
There’s nothing quite like the smell of freshly baked sourdough bread filling the kitchen. 🍞❤️ This is the homemade sourdough I make for my family again and again, with a beautifully crisp golden crust, soft airy center, and just the right touch of sourdough flavor. It takes a little patience, but most of the magic happens while the dough rests and ferments. Whether you bake it the same day or let it slowly develop overnight, this is the kind of simple homemade bread that makes any meal feel special.
Servings: 1 big loaf or 2 small ones
Ingredients
150 g active sourdough starter
450 g bread flour
50 g whole-grain spelt flour or whole-wheat flour
350 g lukewarm water
2 tsp salt
2 tbsp olive oil, for the proofing container
How to Make Homemade Sourdough Bread
1. Mix the flour and water
Add the bread flour, whole-grain flour and lukewarm water to the bowl of a stand mixer.
Knead for approximately 4–5 minutes, until you have a smooth dough.
Cover the bowl and allow the dough to rest for 30–60 minutes.
This first resting period gives the flour time to absorb the water before we add the starter and salt.
2. Add the sourdough starter
Add 150 g of your active starter to the rested dough.
Using the stand mixer on low speed, knead for another 4–5 minutes.
Add the salt and continue kneading for approximately another 4–5 minutes, until the dough is smooth and elastic.
3. Begin the first fermentation
Lightly coat a covered proofing container or bowl with the olive oil and transfer the dough into it.
Cover and allow it to rest for 40 minutes.
4. Stretch and fold
Now it's time to strengthen the dough.
Gently lift one edge of the dough, stretch it upward without tearing it, and fold it toward the center.
Repeat with the opposite side, then the remaining two sides.
Cover and rest for another 40 minutes.
Repeat this stretch-and-fold process two more times, allowing approximately 40 minutes between each round.
After the third fold, leave the dough to rest for approximately 1 hour.
5. Shape the loaf
Turn the dough gently onto your work surface.
Try not to press all of those beautiful air bubbles out of it.
Shape the dough into a round loaf by gently creating tension across the surface.
Cover and let it rest for approximately 30 minutes.
6. Final proof
Lightly flour a clean kitchen towel or banneton with rice flour.
Place the shaped loaf seam-side up into the prepared basket or towel-lined bowl and cover it.
You now have two options.
Allow it to rise at room temperature, around 22–24°C (72–75°F), for approximately 2 hours, or place it in the refrigerator for a slow 12–14 hour overnight fermentation.
I love the overnight method because it fits so easily into everyday life — prepare the dough one day and bake fresh bread the next morning.
Baking the Sourdough Bread
Place a large Dutch oven with its lid into your oven and preheat everything together to:
230°C / 450°F
Let the Dutch oven become thoroughly hot before baking.
Carefully turn the risen dough onto a piece of parchment paper.
Using a bread lame or very sharp knife, score the top approximately 4 mm deep. This gives the bread somewhere to expand as it rises in the oven.
Carefully lower the dough into the hot Dutch oven using the parchment paper.
Cover with the lid.
Bake:
40 minutes covered at 230°C / 450°F
Then remove the lid and continue baking for approximately:
5–10 minutes uncovered
The bread should have a deep golden-brown crust.
Transfer it to a cooling rack and — this is probably the hardest part of the entire recipe 😂 — let it cool before slicing.