Introduction

This easy same-day sourdough bread recipe delivers a soft and chewy loaf you can enjoy fresh by dinnertime. With just a few simple ingredients and a little patience, you can create a wholesome homemade bread perfect for any meal.

A round loaf of sourdough bread with a golden brown crust sits on a white crinkled paper liner, placed on a white marbled surface. The top of the bread shows a cut pattern with four symmetrical sections, each dusted lightly with flour and featuring small leaf-like designs. The crust is shiny and textured, showing a mix of smooth and slightly rough areas, giving the bread a fresh, rustic look. photo taken with an iphone --ar 4:5 --v 7

Ingredients

500 grams bread flour (about 4 cups)
350 grams water (about 1 ½ cups)

100 grams active sourdough starter (about ½ cup)
10 grams salt (about 2 teaspoons)

Instructions

Step 1: The night before baking, feed your sourdough starter equal parts flour and water to have 100 grams of active starter by morning.
Step 2: In the morning, combine 100 grams of active starter with 350 grams of water, mixing well with a fork.

Step 3: Add 500 grams of bread flour and 10 grams of salt to the mixture. Using a spatula or wet hands, mix until it forms a shaggy, slightly sticky ball.
Step 4: Cover the dough with a damp tea towel or plastic wrap and let it rest for 20 to 30 minutes.
Step 5: Perform three sets of stretch and folds, spacing each set 20 minutes apart. To stretch and fold, take one corner of the dough, stretch it upward, and fold it over the center. Repeat all the way around the dough ball.

Step 6: After the last stretch and fold, cover the dough and let it ferment at room temperature until nearly doubled in size, about 4 to 8 hours depending on your room temperature.
Step 7: Once doubled, do one final stretch and fold, then shape the dough into a ball. Place it seam-side up in a floured banneton or bowl and cover. Refrigerate for one hour.
Step 8: Preheat your oven to 450°F (230°C). Optional: Place the shaped dough in the freezer briefly while the oven heats to improve scoring.

Step 9: Score the top of the dough, place it into a Dutch oven (no need to preheat the Dutch oven), cover, and bake for 25 minutes.
Step 10: Remove the lid and bake for an additional 20 to 25 minutes until the crust is golden brown and crisp.
Step 11: Remove the bread from the oven and let it cool on a rack for at least 30 minutes before slicing to finish cooking and settle the crumb.

Tips & Variations

Use filtered or spring water free from chemicals to avoid inhibiting your starter’s activity.
Adjust bulk fermentation time according to your room temperature; warmer homes speed up fermentation.
Add herbs, garlic, or cheese during the mixing stage for flavor variations.

If you don’t have a banneton, use a well-floured bowl to shape and proof your dough.
For a better crust score, chilling the shaped dough briefly in the freezer before baking helps create sharper cuts.

Storage

Store the cooled bread in a paper bag or bread box at room temperature for up to 3 days. Avoid plastic bags as they trap moisture and soften the crust. To refresh, reheat slices in a toaster or warm the whole loaf in the oven wrapped in foil. For longer storage, slice and freeze the bread, then toast or warm slices as needed.

How to Serve

A round sourdough bread loaf with a golden brown crust rests on white parchment paper. The crust has a textured, slightly crispy look with four leaf-like patterns evenly spaced near the edges, created by cuts in the dough before baking. The top has a light dusting of flour contrasting with the deep golden tones of the crust, and the bread's shape is naturally round and rustic. The white marbled surface underneath adds quiet brightness to the image. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

What if my sourdough starter isn’t active enough in the morning?

If your starter hasn’t doubled or become bubbly, it may not be ready to use yet. Try feeding it earlier, keep it in a warmer spot, or allow more time for activity before mixing your dough.

Can I bake this bread without a Dutch oven?

Yes, you can bake on a preheated baking stone or heavy baking sheet. To replicate steam, place a pan with water on the oven floor during the first 15 minutes of baking to help create a crisp crust.