Recipe

Flavorful Easy Sourdough Bread

A fresh, vibrant sourdough loaf with a crackly crust, open crumb, and bright flavor, made with approachable timing, simple techniques, and a few beginner-friendly guardrails.

By Matt Campbell

•

4.8

A golden brown sourdough loaf with a crisp, blistered crust cooling on a wire rack in a sunlit kitchen

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Sourdough has a reputation for being high maintenance. This loaf is not. This is the kind of bread you can make on a normal day with normal ingredients, then pull from the oven like you planned your whole life around artisanal carbohydrates.

The vibe here is fresh and vibrant, not heavy and sour for the sake of being sour. We build flavor with a patient fermentation, a few strategic folds, and a hot bake that delivers crisp edges and that dreamy crackle when the crust cools. If you have an active starter and a Dutch oven, you are in business.

Hands gently stretching a soft sourdough dough in a clear bowl on a wooden counter

Why It Works

Bright, complex flavor from a long, controlled fermentation, balanced and not overly tangy.
Airy crumb with structure using a simple stretch and fold schedule that does the work for you.
Bold crust from a ripping hot Dutch oven that traps steam for maximum oven spring.
Flexible timing with an overnight cold proof so you can bake when it fits your day.

Pairs Well With

Storage Tips

Keep It Crispy, Keep It Fresh

Day 1 to 2: Store cut side down on a cutting board, or wrap loosely in a clean kitchen towel. This keeps the crust from going soft, but it can dry the crumb a bit, so aim to enjoy it while it is at its peak.
Day 3 to 4: Move to a paper bag or a bread box for a better balance of crust and crumb.
Plastic option: Plastic keeps the bread from drying out, but it will soften the crust. If you are planning to toast anyway, it is a totally valid move.
Freezing: Slice the loaf, freeze slices in a zip top bag, and toast from frozen. This is peak weeknight energy.
Revive the crust: Spritz the outside lightly with water, then warm at 400°F for 8 to 12 minutes. Let it cool a few minutes so the crust re-crackles.

Common Questions

Common Sourdough Questions

How do I know my starter is ready?

Use it when it has doubled in size after feeding, looks bubbly on the sides and top, and smells pleasantly yeasty. The float test is optional and not pass or fail. Some starters sink even when they bake beautifully, so prioritize consistent rise and aroma over a single test.

Why is my dough so sticky?

Sourdough dough is supposed to feel tacky at first. Give it time, folds, and fermentation. This recipe lands in the medium-high hydration zone, so it will feel looser than sandwich bread. If it is soup-level loose, your flour may need a touch more strength, your kitchen might be warm, or your starter might be very liquid. Next time, hold back 20 to 30 grams of water and add only if the dough feels strong.

What if I do not have a Dutch oven?

Use a heavy oven-safe pot with a lid, or bake on a preheated sheet pan with a deep metal roasting pan on a rack below. Add a cup of hot water to the roasting pan at the start for steam.

Why did my loaf turn out dense?

Most dense loaves come from under-fermentation. Let bulk fermentation go until the dough looks puffier, jiggles slightly, and shows bubbles along the edges. A helpful target is about 30% to 60% rise during bulk (more rise in a cooler kitchen, less in a warm one). Temperature matters more than the clock.

Can I make it more tangy?

Yes. Extend the cold proof to 18 to 24 hours and use a slightly lower percentage of ripe starter. A longer cold time can increase acidity, but keep an eye on over-proofing. If the dough looks very expanded, fragile, or starts to slump in the basket, bake sooner to avoid a gummy crumb.

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

Kitchen scale
Large mixing bowl
Bench scraper (helpful, not required)
Dough whisk or sturdy spoon
Clean kitchen towel or plastic wrap
Banneton or a bowl lined with a floured towel
Lame or sharp knife for scoring
Cast iron Dutch oven with lid (4 to 6 quart)
Parchment paper
Wire rack for cooling

The first time I made sourdough that actually felt like bakery bread, I did not have a fancy setup. I had a starter that smelled like green apples and ambition, a beat-up Dutch oven, and just enough patience to stop poking the dough every five minutes. This loaf is the version I wish I started with: flavorful, forgiving, and totally okay with real life happening around it. It is the bread I make when I want my kitchen to smell like I have my act together, even if I do not.

Flavorful Easy Sourdough Bread

(4.8 Reviews)

Prep Time 25 mins

Cook Time 45 mins

Total Time 14 to 18 hrs

Servings 1 loaf (about 10 slices)

Ingredients

100 g active sourdough starter (ripe and bubbly, ideally 100% hydration, meaning equal parts flour and water by weight)
330 to 350 g warm water (aim for water that helps you land near a 78°F to 82°F dough temperature)
500 g bread flour (or unbleached all-purpose, see note)
10 g fine sea salt
Rice flour, for dusting (or more bread flour)
Optional for extra vibrancy: 10 g olive oil (slightly softer crumb) or 1 teaspoon honey (gentle aroma, not sweet)

Hydration note: With a typical 100% hydration starter, this loaf is easiest for most kitchens at 330 g water. If your flour is strong and you want a more open crumb, go up to 350 g. Either way, expect the dough to feel sticky at first. It strengthens as it rests and you fold it.

Flour note: Bread flour gives the easiest structure and spring. If using all-purpose, start at 320 to 330 g water. Add a splash more only if the dough feels stiff after the first rest.

Instructions

Mix the dough. In a large bowl, whisk 100 g starter and 330 to 350 g warm water until the starter loosens up. Add 500 g flour and mix until no dry spots remain. The dough will look shaggy and a little messy. Cover and rest 30 minutes (this short rest helps the flour hydrate and the dough start building strength).
Add salt. Sprinkle 10 g salt over the dough. Pinch and fold it in until the dough feels more cohesive, about 2 to 3 minutes. If you are using olive oil or honey, add it here.
Bulk ferment with folds. Cover and let the dough rise at room temp for 3 to 6 hours, depending on warmth and starter strength. During the first 2 hours, do 3 to 4 sets of stretch and folds every 30 minutes. After that, let it rise undisturbed until it looks puffier, slightly domed, and shows bubbles along the sides. For a more reliable target than the clock, look for about 30% to 60% rise and a dough that jiggles when you shake the bowl.
Pre-shape. Turn the dough onto a lightly floured counter. Gently shape into a round. Let it rest 15 to 20 minutes, uncovered. This rest helps it hold shape without fighting you.
Final shape. Shape into a tight boule (round) or batard (oval). Use just enough flour to prevent sticking, but keep the surface taut. Place seam-side up in a well floured banneton or towel-lined bowl.
Cold proof. Cover and refrigerate 8 to 16 hours. This is where the flavor gets brighter and the dough becomes easier to score. You are looking for dough that has risen a bit, feels aerated, and holds its shape in the basket. If it looks very expanded and delicate, bake sooner.
Preheat like you mean it. Place your Dutch oven with the lid inside the oven. Preheat to 500°F for 45 to 60 minutes. Safety note: a 500°F Dutch oven is no joke. Use good oven mitts, clear your landing zone, and move slowly.
Score and bake covered. Cut a piece of parchment. Turn the cold dough onto it seam-side down. Dust lightly with rice flour if you want that classic look. Score a deep slash. Carefully lower into the hot Dutch oven, cover, and bake at 500°F for 20 minutes.
Finish uncovered. Reduce to 450°F, remove the lid, and bake 20 to 25 minutes more until deeply golden and crisp. If you want extra color, give it 3 to 5 more minutes, but keep an eye on it.
Cool fully. Transfer to a wire rack and cool at least 1 hour before slicing. I know. But if you slice too early, the crumb can turn gummy. Let the loaf finish setting up.

A scored sourdough dough round on parchment paper being lowered into a preheated Dutch oven

Quick doneness check: The loaf should feel light for its size, and the crust should be firm. If you have a thermometer, aim for about 205°F to 210°F in the center.

Nutrition information is estimated.

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