Go Back
–+ servings
This amazing sourdough bread is designed for real life and real kitchens, blending a teacher’s love of structure with a home cook’s intuitive touch. Naturally leavened with an active starter and lightly sweetened with local honey, this loaf bakes up with a crisp, crackly crust and a soft, chewy interior full of flavor. The step-by-step directions break the process into manageable, confidence-building stages, making sourdough feel approachable whether this is your very first loaf or one of many. Thoughtful, precise, and deeply rewarding, this recipe is meant to guide you from starter to slice with clarity—and a little joy along the way.

Amazing Sourdough Bread (With Step by Step Directions)

  • DFDairy-Free
  • SFSugar Free
  • VGVegetarian
5 from 1 vote
This simple, naturally leavened sourdough bread is everything homemade bread should be: crisp on the outside, tender and chewy on the inside, and full of flavor. The touch of local honey adds depth and helps create a beautifully golden crust. With just a few ingredients and a little time, you’ll have a loaf that feels both rustic and refined—perfect for everyday meals or special weekends.
Servings: 1 loaf
Prep Time: 17 hours
Cook Time: 55 minutes
Total Time: 17 hours 55 minutes

Ingredients

  • 100 g (⅓ cup) bubbly, active starter
  • 375 g (1½ cups + 1 tbsp) warm water , (about 80°F / 27°C)
  • 20 g (1 tbsp) honey
  • 60 g (½ cup) whole wheat flour
  • 440 g (3½ cups) bread flour
  • 10 g (1½ tsp) fine sea salt

Instructions

  • 1. Make the Dough

    In a large mixing bowl, whisk together the starter, warm water, and honey until the starter dissolves. Add both flours and the salt. Mix with your hands or a sturdy spoon until no dry bits remain. The dough will be sticky and rough, and look like a shaggy mass. Cover the bowl with a damp towel and let rest for 30 minutes.

  • 2. Stretch and Fold

    With damp hands, grab one side of the dough, stretch it upward, and fold it over itself. Rotate the bowl a quarter turn and repeat until you’ve stretched and folded all four sides. Cover and rest for 30 minutes. Repeat this process 3–4 times over the next 2 hours. Each set strengthens the dough and builds structure.

  • 3. Bulk Fermentation (First Rise)

    After the final fold, cover the bowl and let the dough rise at room temperature (75–78°F) until it looks puffy and has increased by about 50% in volume—typically 4–6 hours, depending on temperature and starter strength.

  • 4. Shape

    Lightly flour your work surface and gently turn out the dough. Using your hands or a bench scraper, shape the dough into a round by folding the edges toward the center. Flip it seam-side down and use your hands to gently tighten the shape by dragging it toward you.

  • 5. Rest

    Let the shaped dough rest seam side up for 30 minutes to relax the gluten. If the surface flattens or spreads, gently tighten the shape again.

  • 6. Proof (Second Rise)

    Place the shaped dough seam-side up in a rice floured banneton or a bowl lined with a floured towel. Cover and refrigerate for 8–12 hours (overnight). This slow, cold proof develops flavor and makes scoring easier.

  • 7. Preheat Oven with Dutch Oven

    Place a Dutch oven (with lid) inside your oven and preheat to 475°F (245°C) for at least 30 minutes.
    When ready to bake, remove the dough from the fridge. It should feel firm and slightly domed.

  • 8. Score

    Invert the dough onto a piece of parchment paper. Using a sharp blade or lame, score the top with a single deep slash (about ½ inch) or a decorative pattern to allow steam to escape and the loaf to expand.

  • 9. Bake

    Carefully transfer the dough (on the parchment) into the preheated Dutch oven. Cover and bake for 25 minutes.Remove the lid and continue baking for another 20–25 minutes, until the crust is deep golden brown and crisp.
    Transfer the loaf to a wire rack and let it cool completely—at least 1 hour—before slicing.

  • 10. Enjoy / Store

    Slice and enjoy fresh, or store at room temperature wrapped in a towel or paper bag for up to 3 days. For longer storage, slice and freeze in an airtight bag.

Equipment

  • dutch oven

Notes

  • Starter Activity: Your starter should be bubbly, doubled in size, and pass the float test before mixing.
  • Fermentation Time: Warmer kitchens shorten rise times; cooler ones lengthen them.
  • Honey: Local honey adds subtle sweetness and enhances crust color.
  • Flour Options: You can replace the whole wheat flour with more bread flour for a lighter crumb or increase it for a heartier loaf.
  • Dutch Oven Tip: If you don’t have one, bake on a preheated baking stone with a pan of hot water on the lower rack to create steam.

🧭 Sample Baking Schedule

Time Step
8:00 PM Feed starter
7:00 AM Mix dough
7:30–9:30 AM Stretch and fold
9:30 AM–1:30 PM Bulk fermentation
1:30 PM Shape and rest
2:00 PM Refrigerate for proof
Next morning Preheat oven and bake

Nutrition

Serving: 1sliceCalories: 325kcalCarbohydrates: 54gProtein: 15gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 1gCholesterol: 10mgSodium: 440mgPotassium: 110mgFiber: 4gSugar: 3gVitamin A: 114IUVitamin C: 2mgCalcium: 80mgIron: 1mg