Recipe

Classic Sourdough Bread With Starter

A crackly, deeply browned sourdough loaf with an open, chewy crumb and that signature tang. Made with an active starter and simple pantry flour.

By Matt Campbell

•

4.8

A golden brown sourdough boule with a crisp, crackly crust resting on parchment beside a cast iron Dutch oven in a home kitchen

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If you have a bubbly starter and a little patience, you are dangerously close to fresh sourdough that makes your whole kitchen smell like a tiny bakery with big opinions. This is my go-to classic sourdough bread recipe for a loaf that goes hard on the crust: deeply browned, audibly crunchy, and begging for butter.

We are keeping the ingredients simple and the instructions clear. No fancy flour required, no secret gadgets, and no perfection Olympics. We will use a few quick folds to build strength, a cold overnight rest for flavor, and a screaming hot Dutch oven for that dramatic oven spring and crisp edges.

A glass jar of active sourdough starter at peak rise with bubbles on the surface sitting on a wooden counter

Why It Works

Crispy, crunchy crust: Steam in the Dutch oven gives you blistered, crackly edges, then the lid-off finish locks in color and crunch.
Open, chewy crumb: Moderate hydration and a few well-timed folds create structure without turning this into a full-time job.
Big flavor with minimal effort: The overnight cold proof builds that gentle tang and wheatiness without extra ingredients.
Flexible timing: This method bends with real life. Your dough should look ready, not obey the clock like a robot.

Pairs Well With

Storage Tips

How to Store Sourdough So It Stays Great

Day 1 to 2: Keep the loaf cut-side down on a cutting board, or loosely wrapped in a clean kitchen towel. This keeps the crust crisp.
Day 3 to 4: Move to a paper bag or a bread box. Avoid airtight plastic unless you love soft crust.
Freezing (best option): Slice the loaf, then freeze slices in a freezer bag. Toast straight from frozen for instant good decisions.
Refreshing: Whole loaf getting tired? Mist the crust lightly with water and bake at 400°F for 8 to 15 minutes, or until the crust re-crisps, then cool 15 minutes.

Bonus move: Stale sourdough becomes excellent croutons, French toast, bread crumbs, or grilled bread for panzanella.

Common Questions

How do I know my starter is ready to bake with?

Your starter should be active and at or near peak: bubbly, risen noticeably (often doubling), and smelling pleasantly tangy, not harsh. If a spoonful floats in water, that can be a helpful hint, but the rise and bubbles matter more than the float test.

My dough feels sticky. Did I mess it up?

Probably not. Sourdough starts sticky, then gets smoother as the flour hydrates and you do a few folds. Lightly wet your hands for folding, and resist adding lots of extra flour. A little stick is normal.

Can I use all-purpose flour only?

Yes. You may get a slightly less open crumb than with some bread flour, but the loaf will still be delicious. If you have bread flour, use it for a bit more chew and height.

Why is my loaf not as tall?

Most common causes: under-fermented or over-fermented dough (often from a too-warm bulk), starter not strong enough, shaping that did not build enough surface tension, or a proof that went too long (including an extra-long cold proof). Next time, watch the dough more than the clock and aim for a dough that looks puffy and aerated before shaping.

Do I have to cold proof overnight?

No, but it helps. Cold proofing boosts flavor and makes scoring easier. If you need same-day bread, proof at room temp until the dough passes the poke test (slow spring back) and bake.

My dough feels dense after the fridge. What now?

If the loaf feels rock-hard and looks like it never puffed up, let it sit at room temperature for 30 to 60 minutes while the oven preheats. You are looking for a slightly puffy, chilled dough that still feels alive.

How do I know when it is baked through?

Look for a deep golden brown crust and a hollow-ish sound when tapped. If you have an instant-read thermometer, aim for an internal temp of 208°F to 212°F.

Why wait before slicing?

Because the crumb is still setting as it cools. If you slice too early, it can turn gummy. Give it at least 1 hour, and if you can wait 2, your future self will thank you.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Dutch oven with lid (5 to 7 quart)
Kitchen scale (highly recommended)
Large mixing bowl
Bench scraper (helpful for shaping)
Banneton or bowl lined with a clean towel
Lame or sharp razor/knife for scoring
Parchment paper
Instant-read thermometer (optional, but nice)

My first sourdough loaf looked like a brown flying saucer and sounded like a drum when I knocked on it. I still ate half of it standing at the counter because the crust was loud and the inside was warm, and honestly, that is the whole point. This version is the loaf I wish I had then: still rustic, still forgiving, but with a crunch that makes butter feel like a main character.

Classic Sourdough Bread With Starter

(4.8 Reviews)

Prep Time 25 mins

Cook Time 45 mins

Total Time 14 to 20 hrs

Servings 1 loaf (10 to 12 slices)

Ingredients

100 g active sourdough starter (100% hydration, bubbly and near peak)
350 g warm water (start around 85°F to 95°F, then adjust as needed)
500 g bread flour (or all-purpose flour)
10 g fine sea salt
Rice flour or all-purpose flour, for dusting

Optional, but helpful

1 teaspoon olive oil (to lightly grease the bowl)

Baker's notes

Hydration: about 73% (including the water in the starter)
Temperature tip: timings below assume a room temp around 70°F to 75°F. Cooler kitchen (below 68°F) will take longer, warmer (above 78°F) will go faster.

Instructions

Mix the dough. In a large bowl, whisk 100 g starter with 350 g water until mostly dissolved. Add 500 g flour and mix until no dry flour remains. The dough will look shaggy. Cover and rest 30 minutes (this hydrates the flour and makes everything easier).
Add salt. Sprinkle 10 g salt over the dough. Pinch and fold it in until fully incorporated. Cover and rest 20 minutes.
Strength-building folds. Over the next 1 to 2 hours, perform 3 sets of stretch-and-folds (or coil folds) about every 30 to 40 minutes. Example cadence for the anxious among us: Fold at 0:30, 1:10, and 1:50 after mixing. The dough should go from sloppy to smoother and more elastic.
Bulk fermentation (first rise). Cover and let the dough rise at room temperature until it looks puffy, aerated, and jiggly, with bubbles along the sides. At about 70°F to 75°F, bulk fermentation is often 3 to 6 hours (counting from when salt is mixed in). Aim for roughly a 50% to 75% rise, not necessarily doubled. If your kitchen runs warm, shorten the bulk and keep an eye on the dough, not the clock.
Pre-shape. Turn the dough onto a lightly floured surface. Gently shape into a round. Let it rest 15 to 20 minutes, uncovered, to relax.
Final shape. Shape into a tight boule (or batard if you prefer) by pulling the surface into tension. Use a bench scraper to scoot it toward you to tighten. Do not tear the skin.
Cold proof. Dust a banneton or towel-lined bowl with rice flour. Place the dough seam-side up. Cover and refrigerate 8 to 12 hours (or up to about 16 hours if your fridge is very cold and your dough was not over-bulked).
Preheat the oven and Dutch oven. Place your Dutch oven (with lid) in the oven and preheat to 475°F for 45 to 60 minutes. Hot pot equals better spring and crispier crust.
Score. Cut a piece of parchment. Turn the cold dough onto the parchment so it is seam-side down. Dust lightly with flour if you want that classic look. Score a bold slash about 1/4 inch deep.
Bake with steam. Carefully lower the dough (on parchment) into the hot Dutch oven. Cover with the lid and bake 25 minutes.
Bake uncovered for crunch. Remove the lid, reduce heat to 450°F, and bake 15 to 20 minutes more until deeply browned. If you want extra crunch, go for the darker end of golden brown.
Cool completely. Transfer to a wire rack and cool at least 1 hour before slicing. For the cleanest crumb and the crispiest crust, wait 2 hours.

Water temperature note: The listed water temp (85°F to 95°F) is a good starting point. If your kitchen is warm, use cooler water so your dough does not race ahead. If your kitchen is chilly, use slightly warmer water to keep fermentation moving.

A freshly baked sourdough loaf cooling on a wire rack with a deep score and blistered crust

Nutrition information is estimated.

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