This classic sourdough bread recipe features a chewy center and a crisp golden crust. Naturally leavened with an active sourdough starter and baked to perfection in a Dutch oven, this no-knead bread combines simple ingredients with slow, hands-on fermentation techniques to deliver a flavorful artisan loaf.

Ingredients You'll Need

A large white bowl filled with a smooth, pale dough that has risen and expanded above the rim. The dough surface is slightly uneven with small air bubbles and a shallow crack running across it. The bowl sits on a white marbled countertop next to two neatly folded beige kitchen towels with woven stripes stacked on top of each other. In front of the towels is a wooden spoon with a smooth, polished surface resting flat on the countertop. The background is softly blurred, showing a light, modern kitchen setting with warm overhead lights glowing. Photo taken with an iphone --ar 4:5 --v 7

Getting the perfect loaf starts with a few simple, quality ingredients and patience for slow fermentation. Use a scale for best results—this recipe yields one medium round loaf.

Dry Ingredients

4 cups (500g) bread flour or all-purpose flour
2 teaspoons (10g) salt

Wet Ingredients

1¼ cups (375g) warm water
1 cup (200g) active sourdough starter

How to Make This Sourdough Bread

Mix Flour and Water: In a large mixing bowl, combine 4 cups of flour and 1¼ cups of warm water. Stir until a shaggy dough forms, then cover and let it rest for 30 minutes to hydrate the flour.

Add Starter and Salt: After resting, add 1 cup of active sourdough starter and 2 teaspoons of salt to the dough. Mix thoroughly until all ingredients are fully incorporated.
Initial Fermentation with Stretch and Folds: Cover the bowl with a clean towel or plastic wrap. Let the dough sit at room temperature. Every 30 minutes for 2 hours, perform a set of stretch and folds by pulling one side of the dough upward and folding it over itself, turning the bowl a quarter turn each time, repeating four times total.
Bulk Rise: After the final fold, cover the dough again and let it rise at room temperature for 6 to 8 hours until it doubles in size and becomes bubbly and puffy.

Shape the Dough: Gently transfer the dough to a lightly floured surface. Shape it into a round or oval loaf by folding and tucking the edges underneath to create surface tension.
Proof the Dough: Place the shaped loaf seam-side up into a floured proofing basket or a towel-lined bowl. Cover and refrigerate for 8 to 12 hours to develop flavor and strengthen the dough.
Preheat Oven and Dutch Oven: The next day, place a Dutch oven into your oven and preheat to 450°F (232°C). This ensures the Dutch oven is very hot for baking.

Score and Transfer the Dough: Remove the dough from the refrigerator and carefully turn it out onto parchment paper. Score the top of the dough with a sharp knife or razor blade to allow controlled expansion during baking.
Bake Covered: Using the parchment paper, lower the dough carefully into the hot Dutch oven. Cover with the lid and bake for 20 minutes to trap steam and create a crisp crust.
Bake Uncovered: Remove the lid and continue baking the bread uncovered for another 25 minutes to develop a deep golden-brown crust.

Cool: Remove the bread from the Dutch oven and transfer it to a wire rack. Let it cool completely before slicing to finish setting the crumb.

How to Serve Your Sourdough

Several slices of rustic sourdough bread with a golden crust and an airy crumb, arranged on a white marbled surface.

Garnishes

Serve slices with softened butter, extra-virgin olive oil and flaky sea salt, or a smear of your favorite jam for a sweet-and-tangy contrast.

Side Dishes

This sourdough is excellent alongside soups, stews, cheese boards, or simply toasted and topped with avocado or roasted vegetables for a satisfying meal.

Creative Ways to Present

For a rustic spread, present the whole loaf on a wooden board with a serrated knife and small bowls of olive oil, butter, and olives. You can also slice and freeze extra portions for quick breakfasts and sandwiches.

Make Ahead and Storage

Storing Leftovers

Store cooled sourdough at room temperature in a paper bag or wrapped in a clean kitchen towel for up to 2 days to preserve crustiness. For longer storage, place slices in a sealed plastic bag in the refrigerator for up to 5 days (the crust will soften).

Freezing

Sourdough freezes very well. Slice the loaf, place slices or the whole cooled loaf in an airtight freezer bag, and freeze for up to 2 months. Toast or thaw slices directly from frozen.

Reheating

To refresh the crust and crumb, reheat slices in a toaster or warm the whole loaf in a 350°F oven for 10–15 minutes. Let the loaf rest briefly before cutting.

FAQs

Do I need an active starter?

Yes — use an active, bubbly sourdough starter for reliable fermentation and oven spring. Feed your starter 4–12 hours before using, depending on room temperature, so it peaks when you mix the dough.

Can I use whole wheat or other flours?

You can substitute up to 20–30% of the flour with whole wheat, spelt, or rye for more flavor, but you may need to adjust hydration slightly.

What if I don’t have a Dutch oven?

You can bake on a preheated baking stone and create steam by placing a tray of hot water or ice cubes in the oven during the first 10–15 minutes of baking, though results may vary.

How do I tell when the bread is fully baked?

The loaf should have a deep golden-brown crust and sound hollow when tapped on the bottom. Internal temperature should be about 205–210°F if you use a thermometer.

Final Thoughts

This sourdough bread rewards patience with deep flavor, an open crumb, and a crisp, blistered crust. Follow the fermentation and proofing times for the best texture and flavor, and enjoy the satisfaction of baking an artisan loaf at home.