Sourdough bread has been made for centuries using just a few simple ingredients and natural fermentation. Its crisp crust, chewy texture, and rich flavor make it one of the most rewarding breads to bake at home. Every loaf develops its own unique character through the slow fermentation process.
This Old Fashioned Sourdough Bread Recipe is simple enough for beginners while producing bakery-style results. With an active sourdough starter, a little patience, and a few easy techniques, you’ll create a beautiful artisan loaf with an airy crumb and a deeply golden crust.
1. Old Fashioned Sourdough Bread Recipe (Yield: 1 Loaf)
Ingredients
- 475 grams all-purpose flour (about 3½ cups)
- 100 grams active and bubbly sourdough starter (about ½ cup)
- 325 grams water (about 1⅓ cups), room temperature
- 10 grams salt (about 2 teaspoons)
Instructions
Begin by making sure your sourdough starter is active and bubbly. Feed it about 4 to 8 hours before mixing the dough, depending on the temperature of your kitchen and your starter’s feeding schedule. The starter should have doubled in size and be full of bubbles when it’s ready to use.
In a large mixing bowl, combine the water and active sourdough starter. Stir until the starter is mostly dissolved in the water.
Add the flour and mix with your hands, a dough whisk, or a sturdy spoon until no dry flour remains. The dough will look rough and shaggy at this stage.
Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rest for 30 to 45 minutes. This resting period, called the autolyse, allows the flour to fully absorb the water and begins gluten development naturally.
Sprinkle the salt evenly over the dough. Wet your hands slightly and gently fold the dough over itself several times until the salt is fully incorporated. Continue mixing just until the dough feels smooth and the salt is evenly distributed.
Cover the bowl again and begin the bulk fermentation. During the first two hours, perform a series of stretch-and-folds every 30 minutes. To do this, gently lift one side of the dough, stretch it upward without tearing, and fold it over the center. Rotate the bowl and repeat until you’ve completed four folds. These folds strengthen the dough without heavy kneading.
After the final stretch-and-fold, allow the dough to continue fermenting undisturbed until it has increased in volume by about 50 to 75 percent. Depending on the temperature of your kitchen, the total bulk fermentation usually takes 4 to 6 hours.
Lightly flour a clean work surface and gently turn the dough out of the bowl. Using a bench scraper, shape the dough into a loose round. Let it rest uncovered for about 20 minutes to relax the gluten.
Shape the dough into a tight round or oval by gently folding the edges toward the center and creating surface tension without pressing out the air bubbles. Place the shaped dough seam-side up into a well-floured proofing basket or a bowl lined with a floured kitchen towel.
Cover the dough and refrigerate it for 8 to 16 hours. This cold proof develops deeper flavor, improves texture, and makes the dough easier to score before baking.
The next day, place a Dutch oven with its lid into the oven and preheat to 475°F (246°C) for at least 45 minutes. A thoroughly heated Dutch oven helps create excellent oven spring and a crisp crust.
Carefully remove the hot Dutch oven from the oven. Turn the dough onto a piece of parchment paper so the seam is now underneath. Dust off any excess flour if desired.
Using a sharp bread lame or razor blade, score the top of the loaf with one long slash about ½ inch deep. The score allows the bread to expand properly during baking. I like to do one large score and then a cute design for the other score.
Carefully lower the dough into the hot Dutch oven using the parchment paper. Cover with the lid and bake for 25 minutes.
Remove the lid and continue baking for another 20 to 25 minutes until the loaf is deep golden brown with a crisp crust. The internal temperature should reach about 205°F to 210°F (96°C to 99°C).
Transfer the bread to a wire cooling rack and allow it to cool completely for at least one hour before slicing. Cooling allows the crumb to finish setting and prevents the loaf from becoming gummy.
2. Tips for Perfect Homemade Old Fashioned Sourdough Bread
Feed your starter consistently and use it when it reaches its peak activity. A strong starter produces better rise, flavor, and texture.
Using a kitchen scale provides the most accurate measurements and leads to more consistent baking results than measuring by volume.
Fermentation times vary depending on room temperature. Watch the dough instead of relying only on the clock.
If the dough feels difficult to handle, lightly wet your hands instead of adding extra flour. Too much additional flour can change the dough’s hydration and affect the finished crumb.
A Dutch oven traps steam naturally, helping the loaf develop a crisp crust and excellent oven spring.
For the best flavor and texture, wait until the bread has cooled completely before slicing.
3. Frequently Asked Questions
Can I use bread flour instead of all-purpose flour?
Yes. Bread flour contains more protein, which creates stronger gluten and often produces a slightly chewier crumb with a taller loaf.
How do I know my sourdough starter is ready to use?
A mature starter should double in size after feeding, appear bubbly throughout, and have a pleasant tangy aroma. It should also float in water in many cases, although the float test isn’t always necessary.
Why is my sourdough loaf dense?
Dense bread is often caused by an inactive starter, under-fermentation, or over-handling during shaping. Giving the dough enough time to ferment is one of the most important steps.
How should I store homemade sourdough bread?
Keep the cooled loaf in a paper bag, bread box, or wrapped loosely in a clean kitchen towel at room temperature for up to 3 days. Avoid storing it in the refrigerator, as this can cause the bread to stale more quickly.
Can I freeze sourdough bread?
Yes. Slice the cooled loaf or freeze it whole in a freezer-safe bag for up to 3 months. Thaw at room temperature and refresh in a warm oven if desired.
4. Nutrition Information
The following nutrition values are approximate and based on one of 12 slices.
| Nutrient | Amount Per Serving |
|---|---|
| Calories | 145 |
| Protein | 5 g |
| Carbohydrates | 29 g |
| Fat | 0.5 g |
| Saturated Fat | 0.1 g |
| Cholesterol | 0 mg |
| Fiber | 1 g |
| Sugar | 0 g |
| Sodium | 195 mg |
| Potassium | 48 mg |
| Calcium | 7 mg |
| Iron | 1.8 mg |
Old fashioned sourdough bread is a rewarding recipe that transforms a handful of simple ingredients into a beautiful artisan loaf. The slow fermentation creates a rich flavor, chewy crumb, and crisp crust that simply can’t be rushed. Every loaf is a chance to build confidence and improve your bread-baking skills.
Once you bake this Old Fashioned Sourdough Bread Recipe, you’ll discover why homemade sourdough has remained a favorite for generations. With practice and patience, you’ll be able to enjoy fresh, flavorful bread whenever you want and create a loaf that’s every bit as satisfying as one from an artisan bakery.
