How to Make Sourdough Bread
Learning how to make sourdough bread is less about chasing a perfect recipe and more about understanding fermentation, timing, and dough feel.
With a strong starter, a simple formula, and a few key techniques, you can bake a loaf with excellent flavor, texture, and crust.
This guide walks through the full sourdough process, from maintaining a sourdough starter to shaping, proofing, and baking in a Dutch oven.
It also explains the signs of properly fermented dough so you can adjust with confidence.
What Sourdough Bread Is
Sourdough bread is naturally leavened bread made with wild yeast and lactic acid bacteria rather than commercial yeast.
These microorganisms live in a sourdough starter, a fermented mixture of flour and water that acts as both the leavening agent and a source of flavor.
The slow fermentation process gives sourdough its distinctive tang, improves dough strength, and can enhance digestibility compared with faster yeast breads.
The result is usually a loaf with a chewy interior, open crumb, and deeply caramelized crust.
Ingredients You Need
A classic sourdough loaf uses only four basic ingredients, but each one affects the final result.
- Bread flour: High protein flour helps the dough build structure and trap gas during fermentation.
- Water: Hydration controls dough extensibility and crumb openness.
- Sourdough starter: A mature, active starter provides the natural rise.
- Salt: Salt strengthens gluten, slows fermentation slightly, and improves flavor.
Many bakers begin with a formula around 500 grams of flour, 350 to 375 grams of water, 100 grams of active starter, and 10 grams of salt.
That produces a manageable dough for a single round loaf.
How to Build an Active Sourdough Starter
If you do not already have a starter, you need to create one before baking.
A starter is simply flour and water that is fed regularly until it becomes active enough to raise dough.
Basic starter care
- Combine equal parts flour and water by weight.
- Keep the starter at warm room temperature, ideally around 70 to 75°F.
- Feed it on a regular schedule with fresh flour and water.
- Watch for bubbles, a pleasant acidic smell, and predictable rising after feedings.
An active starter should typically double in size within 4 to 8 hours after feeding, depending on temperature and flour type.
If it rises and falls consistently, it is ready to use for bread.
Step-by-Step: How to Make Sourdough Bread
The bread-making process is straightforward, but each stage serves a different purpose.
The goal is to ferment the dough enough for good flavor and structure without overproofing it.
1. Mix the dough
Combine the flour and water first, then let the mixture rest for 20 to 60 minutes.
This rest is often called autolyse and helps the flour fully hydrate before salt and starter are added.
After the rest, mix in the starter and salt until evenly incorporated.
The dough may feel shaggy at first, but it will become smoother as fermentation begins.
2. Start bulk fermentation
Bulk fermentation is the first rise after mixing.
During this stage, the dough develops strength, accumulates gas, and gains flavor.
Keep it at a stable room temperature and monitor the dough rather than the clock alone.
For the first 2 to 4 hours, perform a series of stretch and folds or coil folds every 30 to 45 minutes.
These gentle strengthening steps help organize the gluten network without excessive kneading.
3. Know when bulk fermentation is done
Proper fermentation is one of the most important parts of learning how to make sourdough bread.
The dough is usually ready when it looks smoother, slightly domed, and more airy, with visible bubbles along the sides.
Depending on temperature and starter strength, bulk fermentation can take 4 to 8 hours or longer.
Underfermented dough may bake dense, while overfermented dough can spread and lose strength.
4. Pre-shape and shape the dough
Turn the dough onto a lightly floured surface and gently pre-shape it into a round or oval.
Let it rest for 15 to 30 minutes so the gluten can relax.
Then shape the dough into its final form by creating surface tension.
A taut outer skin helps the loaf hold its shape during proofing and baking.
5. Proof the dough
Proofing is the final rise before baking.
Many home bakers choose a cold proof in the refrigerator for 8 to 16 hours because it improves flavor, makes the dough easier to score, and offers more scheduling flexibility.
If you proof at room temperature, watch carefully for signs of readiness.
The dough should feel lighter, slightly puffy, and spring back slowly when pressed.
How to Bake Sourdough Bread
High heat and steam are essential for good oven spring and crust development.
A preheated Dutch oven is one of the simplest ways to recreate professional baking conditions at home.
Use a hot baking vessel
Preheat the Dutch oven in a 450 to 500°F oven for at least 30 minutes.
The hot pot traps steam from the dough, helping the loaf expand before the crust sets.
Score the loaf
Right before baking, score the top with a sharp blade or lame.
A confident cut controls where the bread expands and prevents random tearing.
Bake in two stages
- Covered stage: Bake with the lid on for about 20 to 25 minutes to trap steam and encourage oven spring.
- Uncovered stage: Remove the lid and bake for 20 to 25 minutes more until the crust is deep golden brown.
For a more developed crust, continue baking a few extra minutes until the loaf reaches a rich amber or chestnut color.
How to Tell When Sourdough Bread Is Done
Visual cues matter, but the most reliable signs are color, sound, and internal temperature.
A finished loaf should have a firm crust and sound hollow when tapped on the bottom.
For precision, check the internal temperature with an instant-read thermometer.
Most sourdough loaves are done around 205 to 210°F in the center.
Common Sourdough Mistakes
Even simple sourdough can go wrong if fermentation or handling is off.
These are the most common issues to watch for.
- Weak starter: A sluggish starter will not raise the dough effectively.
- Too much flour during shaping: Excess flour can prevent surface tension and cause the seam to open.
- Underproofing: The loaf may burst in unexpected places and bake with a tight crumb.
- Overproofing: The dough can collapse, spread, or bake flat.
- Insufficient scoring: The bread may tear along weak spots instead of expanding cleanly.
Tips for Better Sourdough Flavor and Texture
Once you understand the basics, small adjustments can improve your results.
- Use bread flour or a blend of bread flour and whole wheat for more structure and flavor.
- Increase hydration gradually if you want a more open crumb.
- Ferment longer in a cooler environment for a more complex flavor.
- Let the bread cool fully before slicing so the crumb sets properly.
- Track dough temperature, room temperature, and fermentation time to spot patterns.
Better sourdough often comes from observation, not just a formula.
Over time, you will learn how your starter behaves, how your kitchen temperature affects fermentation, and how dough should feel at each stage.
Storing and Serving Sourdough Bread
After the loaf has cooled completely, store it cut-side down on a cutting board or in a paper bag for short-term freshness.
For longer storage, slice and freeze the bread in a sealed bag, then toast directly from frozen.
Sourdough is versatile enough for sandwiches, toast, soups, and grilled cheese.
Its balanced acidity and chewy texture make it useful in both simple and more elaborate meals.
Frequently Asked Questions
Can you make sourdough bread without a Dutch oven?
Yes.
You can bake on a preheated baking stone or sheet pan and create steam with a tray of hot water, though a Dutch oven usually gives more consistent results.
Why is my sourdough bread dense?
Dense bread usually points to weak starter, underfermentation, low dough strength, or poor shaping.
Check each stage rather than changing multiple variables at once.
How long does it take to make sourdough bread?
The active work time is short, but the full process often takes a day and a half because fermentation, proofing, and cooling require patience.