Classic Sourdough Bread

Classic Sourdough Bread

Recipe by Head Chef Daisy
Ah the timeless sourdough bread, the quintessential loaf with a crispy outer crust and soft spongy inside. Make it an avocado toast? With soup and salad? Or even just straight up! This recipe will guide you through your own homemade sourdough bread, so how you decide to enjoy it will be completely up to you. Yes sure, even a sourdough PB&J works if that's your thing.

Prep Time

3 hrs

Total Time

20 hrs


12 servings

Classic Sourdough Bread
Classic Sourdough Bread
Classic Sourdough Bread


  • 500 grams unbleached flour (~4 cups)
  • 130 grams sourdough starter
  • 300 grams filtered water (~1 1/3 cups)
  • 10 grams salt (~1 1/2 tsp)


  1. The day before baking, feed your sourdough starter. I usually do 50 grams of filtered water and 50 grams of unbleached flour.
    Classic Sourdough Bread step 1
  2. In a large mixing bowl and preferably on your kitchen scale for accurate measurements, add all the ingredients. Using a spatula or your hand, gently mix all the ingredients together. It doesn't have to be a smooth mix. I leave it in a rough mixture and let it sit on the counter for about an hour (covered). This step is called autolyse
    Classic Sourdough Bread step 2
  3. Stretch and fold: Add some cold water to a small bowl to use for this step. Uncover your dough, dip your fingers into the cold water and lift the dough. Stretch it horizontally and fold it as if closing a book. Turn the dough 90 degrees and repeat. Do this 2 more times while turning and folding it at alternating 90 degree angles. Cover the bowl and let it rest for 20 minutes
    Classic Sourdough Bread step 3
  4. Repeat stretch and fold again at least twice with 20 minutes break in between
  5. Rising: After the final stretch and fold, cover the dough and let it rise in a warm place for 6 hours. I usually put it in my oven (turned off) and if in the winter, I leave the oven lights on to keep the oven warm.
  6. Shape: After 6 hours of rising, transfer the dough to a floured surface and flour your hands as well. Shape the dough into a round tight ball by gently rolling the dough in a ball while pulling it towards you, tightening it and removing any excess air. Do this motion a few times if needed and keep dusting the surface and hands to avoid sticky dough.
  7. Return the dough to a floured glass bowl or a floured bread basket and cover it. You can let it rest for anther 30 minutes in a warm place or give it a slow rise in the refrigerator overnight. If going for the shorter rest, you can preheat the oven during the rest time
    Classic Sourdough Bread step 7
  8. Bake: Preheat oven to 475F for an hour with a large cast-iron dutch oven or large baking sheet. If you did a long rise in the refrigerator, take out the dough and let it rest on the counter during the pre-heat.
  9. When it's time to bake, transfer the dough to a parchment paper (I usually flip it on to the paper). Score the dough with a razor or knife in any design you like. Carefully remove the pot or sheet from the oven and place the parchment paper on. Return the dough covered into the oven if using a pot/dutch oven or put some water in an oven safe bowl or baking dish along with the bread if you don't have a dutch oven
  10. Bake for 20 minutes. Remove the lid or the bowl of water after 20 mins. Lower the temperature to 450F and bake for another 15 to 20 minutes. The photo below is after the first 20 minutes of baking
    Classic Sourdough Bread step 10
  11. Carefully remove the bread and let it rest for about an hour before serving. Enjoy!