The Easiest Way to Make Delicious Sourdough at Home

A Simpler Way to Bake

When I first started baking sourdough, it felt like learning a new language. There were timers, stretch-and-folds, hydration percentages, and so many rules that it quickly became overwhelming. I even remember traveling with my dough once, just to keep up with the timing—something I now laugh about.

Over time, I realized that the beauty of sourdough is its flexibility. You don’t need to follow every traditional step to bake a beautiful loaf. The method I now follow is peaceful, calm, and forgiving. It fits into my daily routine without stress, and the result? A perfectly golden, crackly crust with a tender, flavorful crumb that tastes like it came from a bakery. Whether you’re brand-new to sourdough or looking to simplify, this recipe will guide you through the process—stress-free.

Why This Recipe Works

This recipe removes all the pressure. Instead of spending your day watching the clock and folding the dough every 30 minutes, everything is handled in short sessions using a stand mixer. The dough builds structure gradually with just four quick mix-ins using a dough hook.

The real magic happens in the fridge. A long cold fermentation (24 to 48 hours) lets the dough develop flavor, strength, and complexity without any extra effort from you. When you’re ready to bake, the dough is already beautifully matured and easy to handle. No more second-guessing every step—just reliable results, every time.

Ingredients

this RECIPE

This recipe is enough for three medium loaves or two large ones. You can bake all at once or store one for later.

• 225g active sourdough starter (fed and bubbly)
• 630g water (room temperature)
• 950g bread flour (preferably unbleached)
• 23g fine sea salt

Tip: Use a digital kitchen scale to measure these ingredients accurately. It makes all the difference in the consistency of your dough.

Step-by-Step Instructions

Step 1: Mix the Dough

Start by adding your sourdough starter, water, flour, and salt directly into the bowl of a stand mixer. Using the dough hook attachment, mix on low speed for about 30 to 60 seconds until the ingredients just come together. The dough will be a bit shaggy and sticky at this stage, and that’s completely normal.

Cover the bowl with a clean tea towel and let it rest for 20 minutes. This gives the flour time to hydrate—a step that helps gluten begin to form naturally.

Repeat this process four times total. Every 20 minutes, mix again for 30–60 seconds. These short mixing rounds build strength in the dough without the need for hand-kneading or complex folds.

Step 2: Cold Fermentation

After your final round of mixing, transfer the dough into a large container (a Cambro container or any bowl with a lid will do). Pop it directly into the refrigerator.

Let the dough rest and ferment in the fridge for 24 to 48 hours. This slow, cold fermentation not only gives the sourdough a deeper flavor but also allows you to bake on your own schedule. Whether you’re prepping for the weekend or just planning ahead, this step brings flexibility to your baking routine.

Step 3: Shape and Proof

When you’re ready to bake, remove the dough from the fridge. Dust your countertop with a bit of flour and gently turn out the dough. Be careful not to deflate it too much—you want to preserve those lovely air pockets.

Divide it into two or three pieces depending on the size of loaf you want. Gently shape each piece into a round or oval and place into a floured banneton or a bowl lined with a well-floured tea towel.

Cover with a clean towel and let it proof for about 1 hour at room temperature, until slightly puffy.

Step 4: Score and Bake

While the dough is proofing, preheat your oven to 450°F with your Dutch oven inside. Once the oven is hot and the dough has proofed, it’s time to bake.

Gently flip the loaf out onto a piece of parchment paper. Use a razor blade or sharp knife to score the top—this helps control the way the loaf expands in the oven.

Place the dough into the preheated Dutch oven, cover with the lid, and bake for 25 minutes.

Then remove the lid and add a few ice cubes to a metal tray on the lower oven rack (this step adds steam, which helps develop a crackly crust). Continue baking uncovered for another 20–25 minutes, or until the crust is a deep golden brown.

Helpful Tips for Beginners

• Use a scale: Accuracy matters, especially with sourdough. Measuring by weight ensures better results.
• Scoring matters: A simple slash helps the loaf rise beautifully. Don’t worry if it’s not perfect.
• Use steam: Adding ice or water to a hot tray creates steam in the oven, giving you that signature crust.
• Don’t overthink it: Sourdough is forgiving. Trust your hands and your instincts.
• Watch the rise: If the dough springs back when poked, it’s still rising. If it holds a soft dent, it’s ready to bake.

What to Expect (Texture & Flavor)

This bread bakes up with a golden, crisp crust and a soft, chewy interior full of air pockets. The crumb is light and slightly glossy, with a perfect balance between structure and softness. The long fermentation gives the loaf a deep, slightly tangy flavor without being overly sour.

It slices cleanly, holds up well to toppings, and tastes even better the next day. Toast it, dip it in soup, or enjoy it warm from the oven with a bit of butter—it’s the kind of bread that brings people together at the table.

Serving Suggestions

Here are some ways to enjoy this sourdough:

• For breakfast: Toasted with a touch of jam or butter.
• With lunch: Use it for grilled cheese, tuna melts, or cold sandwiches.
• At dinner: Serve alongside soups, stews, or hearty salads.
• For guests: Slice and offer it with olive oil, balsamic vinegar, or a cheese board.

This bread also freezes beautifully—just slice and store it in freezer bags so you can enjoy it whenever you want.

Storage Advice

• Short-term (1–2 days): Store at room temperature in a bread box or wrapped in a tea towel.
• Medium-term (up to a week): Keep in a paper bag inside a bread box to maintain the crust.
• Freezer: Slice and freeze in zip-top bags. Reheat in a toaster or oven.
• Avoid plastic wrap: It traps moisture and makes the crust go soft.

FAQ

Can I use all-purpose flour instead of bread flour?
Yes, but bread flour has more protein, which gives better structure. If using all-purpose, expect a slightly softer crumb.

What if I don’t have a Dutch oven?
You can bake on a regular baking sheet. Use a tray of water at the bottom of the oven to create steam.

How do I know if my starter is ready?
It should be bubbly, smell slightly sweet, and double in size within 4–6 hours after feeding.

Can I shorten the fridge time?
You can bake after 12–18 hours in the fridge, but 24–48 hours develops the best flavor and texture.

My dough didn’t rise much—what went wrong?
Check the temperature of your fridge and starter strength. Cold environments slow fermentation. Next time, leave it out for 30–60 minutes before refrigerating.

Conclusion

There’s something magical about baking your own bread—and it doesn’t have to be complicated. With this method, you can enjoy real sourdough with less work and more peace of mind. Whether you’re serving it for a cozy breakfast or slicing it for dinner with loved ones, this bread brings warmth and comfort to every meal.

Give it a try, and let the smell of freshly baked bread fill your kitchen. You deserve it.

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