Quick and Easy Sourdough Bread Recipe

Introduction

This sourdough bread recipe focuses on a straightforward, repeatable method that works well in a home kitchen. The aim is a balanced loaf with good structure, an open crumb, and a crisp crust, without unnecessary steps or specialised equipment.

You will need an active sourdough starter to make this bread. If you do not have one yet, you can use my sourdough starter guide to get started. Once your starter is bubbling and responsive, this recipe walks you through the process step by step, from mixing and fermentation to shaping and baking.

This method prioritises consistency and temperature control, which are the two factors that most affect sourdough results at home.

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What Flour Should You Use for Sourdough Bread?

For this recipe, use a strong white bread flour with a protein content of at least 12%. This type of flour provides the structure needed for sourdough to rise properly and hold its shape during fermentation and baking.

Avoid cake or pastry flour, which are too low in protein and will produce a dense, flat loaf.

Why Protein Content Matters

Sourdough relies on gluten strength to trap the gases produced during fermentation. Flour with higher protein content forms a stronger gluten network when mixed with water, which results in:

• Better dough strength and elasticity
• A more open crumb structure
• Improved rise in the oven

Lower-protein flours cannot hold gas as effectively, which is why loaves made with them tend to spread rather than rise.

If you want to experiment later, small amounts of wholemeal or rye flour can be added for flavour, but the main structure of the loaf should still come from strong bread flour.

A Note on Canadian Flour

Some bakers prefer flours made from Canadian wheat because they often have a naturally higher protein content, typically around 13–14%, which can make dough more forgiving to work with.

That said, the protein percentage matters more than origin. Any strong bread flour with similar protein levels will produce comparable results. Canadian flour is not required for good sourdough, but it can be a useful option if you have access to it.

When choosing flour, focus on the label rather than the country of origin.

Other Suitable Flour Options

If you do not have access to very high-protein flour, look for the strongest bread flour available to you. In the UK and EU, this is typically labelled as strong white bread flour.

Good alternatives include:

• Bread flour with 12–13% protein
• Very strong bread flour, if available
• Blends of strong white flour with a small percentage of wholemeal flour for flavour

The key factor is protein content, not brand or origin. Choose a flour that behaves consistently in your kitchen and adjust hydration if needed.

Equipment You’ll Need

You do not need specialised equipment to bake good sourdough bread at home. These are the basic tools that make the process easier and more consistent.

Essential

• Mixing bowl – Large enough for the dough to rise during fermentation
• Kitchen scale – For accurate measurements of flour, water, and salt
• Baking parchment – Helps with transferring dough and prevents sticking
• Sharp knife or razor – For scoring the dough before baking
• Cooling rack – Allows steam to escape so the crust stays crisp

Helpful but Optional

• Dutch oven or baking dome – Traps steam and improves oven spring. You can improvise with two oven-safe trays if needed.
• Bench scraper – Makes handling sticky dough easier but is not required.
• Proofing basket (banneton) – Helps shape the loaf, but a bowl lined with a clean cloth works just as well.
• Stand mixer – Useful if baking frequently, but sourdough can be mixed entirely by hand.

If you have the basics, you can bake this bread successfully.

My Sourdough Method (Overview)

Sourdough baking is both a craft and a process. Over time, I’ve refined this method to keep it simple, reliable, and repeatable, while still producing a loaf with great structure, flavor, and crust. Each step below supports the recipe card and explains what’s happening without overcomplicating things.

If you prefer a visual guide, a step-by-step video is included below, especially useful for shaping and baking.

1. Activating the Starter

A lively starter is the foundation of good sourdough. Before baking, I activate a portion of my starter with fresh flour and water and leave it until bubbly and active. This ensures the yeast and bacteria are at full strength and ready to ferment the dough properly.

If your starter is already very active, you can move straight on to mixing.

2. Mixing the Dough

The flour, water, and salt are mixed just until combined. The dough will feel sticky at first, which is normal and expected with higher hydration sourdough.

After mixing, I let the dough rest for 30 minutes (autolyse). This allows the flour to hydrate fully and begins gluten development without kneading.

3. Stretch and Fold

Instead of traditional kneading, I use the stretch and fold technique. Over 1.5 to 2 hours, the dough is stretched and folded 3–4 times at 30-minute intervals.

Each fold strengthens the gluten network gently, improving structure while keeping the dough airy. You’ll notice the dough becoming smoother and more elastic with each round.

4. Shaping the Dough

Once fermentation is complete, the dough is shaped to create surface tension. This helps the loaf hold its form and rise more evenly in the oven.

I shape the dough into a tight round and place it seam-side up in a floured proofing basket, ready for its final rest.

5. Cold Proofing

The shaped dough is transferred to the fridge and left to proof slowly, usually overnight.

Cold proofing develops deeper flavor, improves dough strength, and makes scoring and baking much easier. This step is key to achieving a chewy crumb and balanced sourness.

6. Baking with a Dutch Oven

Steam is essential during the first stage of baking. A preheated Dutch oven traps steam naturally, allowing the dough to expand fully before the crust sets.

I bake the loaf covered for the first 20 minutes, then uncover it to finish baking and develop a crisp, golden crust.

If you don’t have a Dutch oven, two oven-safe trays (one acting as a lid) work just as well.

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Why This Method Works

• Flavor – Long fermentation builds complexity without harsh acidity
• Structure – Stretch and fold strengthens the dough without overworking it
• Crust – Steam during baking allows maximum oven spring and a crisp finish

This approach keeps the process controlled and repeatable, making it suitable for both beginners and experienced bakers.

Watch the Video: Step-by-Step Sourdough Bread Guide

If you prefer learning visually, this video walks through the full sourdough process—from dough development to baking—so you can see each technique in action. It’s especially helpful for shaping, scoring, and understanding dough texture at different stages.

Perfect Pairings for Sourdough Bread

Fresh sourdough is incredibly versatile and works just as well alongside hearty meals as it does on its own. Here are a few of my favorite ways to serve it:

• Leczo with Smoked Sausage: Scoop up this vibrant pepper and sausage stew with fresh sourdough.
• Beef Fillet Mignon with Gnocchi on Pan-Fried Sourdough: My signature dish! Crisp sourdough slices add the perfect crunch to tender beef and gnocchi.
• Bigos Hultajski: Soak up the rich flavors of this hearty Polish hunter’s stew with crusty bread.
• Authentic Hungarian Goulash: Tear off a slice to dip into this smoky, paprika-infused beef stew.

This is where sourdough really shines-not as a side, but as part of the dish.

Recipe Card for Quick and Easy Sourdough Bread Recipe :

FAQ & Troubleshooting for Sourdough Bread

Sourdough has a learning curve. Most problems come down to starter strength, fermentation timing, or handling—not failure. Use this section as a quick diagnosis tool, not something you need to memorise.

If your dough regularly struggles to rise—especially in colder kitchens—this winter dough proofing guide explains exactly how to fix it. While written for winter, it works year-round whenever fermentation slows down.

1. My sourdough bread is dense and not rising properly

Most likely causes

• Starter isn’t active enough
• Dough was underproofed
• Too much extra flour added during shaping

What to do

• Only bake when your starter doubles reliably
• Give bulk fermentation more time, especially in cool kitchens
• Resist adding flour—high hydration is normal for sourdough

2. My dough is very sticky and hard to handle

Why it happens
High hydration doughs feel sticky, especially early on.

What to do

• Use wet or lightly oiled hands
• Strengthen the dough with stretch-and-folds instead of adding flour
• The dough will become smoother as fermentation progresses

3. My bread has a very thick or hard crust

Why it happens
Not enough steam during the first part of baking.

What to do

• Bake in a preheated Dutch oven or covered vessel
• If baking uncovered, add steam with a tray of hot water in the oven

4. My sourdough tastes too sour

Why it happens
Over-fermentation or a very warm environment.

What to do

• Shorten bulk fermentation
• Use overnight cold proofing to slow acidity development
• Bake earlier rather than later—don’t wait for extreme rise

5. I want a more open crumb (bigger air holes)

What matters most

• Strong flour (high protein)
• Gentle handling
• Proper fermentation

Key tips

• Avoid aggressive degassing during shaping
• Let the dough develop strength before shaping
• Don’t rush bulk fermentation

6. My dough spreads instead of holding its shape

Why it happens
Weak gluten or overproofing.

What to do

• Add one extra stretch-and-fold during bulk
• Shape with more surface tension
• Shorten final proof slightly

7. My bread is gummy inside even though it looks baked

Why it happens
Underbaking or slicing too soon.

What to do

• Bake until internal temperature reaches ~96°C / 205°F
• Let the loaf cool completely before slicing

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8. My starter smells like alcohol or vinegar

What it means
Your starter is hungry.

What to do

• Feed it more frequently
• If refrigerated, feed at least once a week
• Discard excess hooch before feeding

9. My loaf stuck to the proofing basket

Why it happens
Not enough flour in the basket.

What to do

• Use rice flour (best option)
• Line the basket with a floured cloth if needed

10. Can I use whole wheat or rye flour?

Yes—but adjust expectations.

Guidelines

• Replace only 20–30% of white flour
• Increase hydration slightly
• Expect a denser crumb and faster fermentation

Final reassurance

If something goes wrong, stop, adjust one variable, and bake again. That’s how sourdough skill is built—iteration, not perfection.

If you’re stuck, leave a comment. I’m happy to troubleshoot with you.

A Few Words from the Chef

I hope you enjoy baking this sourdough bread as much as I do. There’s something deeply satisfying about turning a simple starter into a loaf that fills your home with that unmistakable, comforting aroma. Every bake teaches you something new, and with practice, sourdough becomes second nature rather than intimidating.

If you give this recipe a try, I’d love to hear how it turned out. And if you want to keep baking, this same starter works beautifully for focaccia and flatbreads too. Happy baking, and enjoy the process as much as the loaf.

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