{"title":"How to Bake Sourdough Bread from Scratch","canonicalUrl":"https://www.showmestepbystep.com/cooking/how-to-bake-sourdough-bread","category":{"slug":"cooking","name":"Cooking"},"creator":{"name":"Natashas Kitchen","channelUrl":"https://www.youtube.com/channel/UC-pC1xsFPzcrL09DaW4jlBA","sourceVideoUrl":"https://www.youtube.com/watch?v=4gEoh3sk2AE"},"tldr":"Bake sourdough from scratch in 9 steps. Feed the starter, mix, bulk-ferment, shape, cold-proof overnight, then bake in a Dutch oven for an open crumb.","totalDurationSeconds":713,"difficulty":"medium","tools":[],"materials":[],"steps":[{"number":1,"title":"Feed Your Sourdough Starter","text":"Do this early in the morning. In a jar, combine 50 grams each of sourdough starter, flour, and lukewarm water. Stir it up, scrape down the sides, and cover with a loose lid. Put a rubber band around the jar so you can track how much it rises. Let it sit at room temperature for 4-6 hours until it more than doubles."},{"number":2,"title":"Mix the Bread Dough","text":"In a large bowl, whisk together 400g bread flour, 55g rye or whole wheat flour, and 10g salt. Add 345g lukewarm water (no hotter than 85F - use filtered, not tap) and 100g of your active starter. Stir with a spatula until it comes together, then get your hands in there and mix until the flour is fully worked in. It'll be sticky. That's normal."},{"number":3,"title":"Bulk Ferment with Stretch and Folds","text":"Cover the dough with a towel and let it sit at room temperature for 4 hours. Every hour, wet your hands, grab one side of the dough, stretch it up without tearing, and fold it over. Rotate the bowl a quarter turn and repeat 3-4 more times. This builds the gluten structure that gives sourdough its chew. Keep the dough somewhere warm, around 70-75F."},{"number":4,"title":"Shape the Loaf","text":"Turn the dough out onto a lightly floured surface. Be gentle - you don't want to pop the air bubbles. Stretch each side out and fold it toward the center, pressing down lightly. Flip it seam-side down and cup your hands around it, tucking the edges underneath to build tension on the surface. Cover and let it rest for 20 minutes, then tighten it up again if it's spread out too much."},{"number":5,"title":"Cold Proof in the Banneton","text":"Dust a banneton basket with flour (rice flour works best for the crust, but regular bread flour is fine). Place your shaped dough in the basket seam-side up. Cover it and put it in the fridge for at least 8 hours, up to 48. The longer it sits, the more flavor develops. This is the cold fermentation stage and it's what gives sourdough that tangy taste."},{"number":6,"title":"Score and Bake","text":"About 30 minutes before baking, put your Dutch oven (or cast iron combo cooker) in the oven and preheat to 500F. When it's hot, carefully pull it out, line with parchment, and flip the dough in. Score the top with a bread lame or sharp knife - one confident cut end to end, about a quarter inch deep. Cover with the lid, put it back in, drop the temp to 450F, and bake 20 minutes covered. Then take the lid off and go another 20-25 minutes until it's the color you want."},{"number":7,"title":"Let It Cool (Really)","text":"Pull the bread out and move it to a cooling rack. Here's the hard part: don't cut it yet. Let it cool all the way to room temperature. The inside is still setting up with steam, and if you cut in too early the crumb will be gummy. Give it at least an hour."},{"number":8,"title":"Slice and Enjoy","text":"Once it's fully cooled, grab a bread knife and slice in. You should hear the crust crunch. The inside should be soft with good-sized air pockets throughout. Slather some salted butter on there. If you baked two loaves, cut the second one in half and freeze - thawed same-day bread tastes just as good as fresh."}],"recipe":{"servings":"1 large boule","prepMinutes":1440,"cookMinutes":40,"cuisine":null,"ingredients":[{"name":"sourdough starter","notes":"feed 50g starter + 50g flour + 50g water 4-6 hrs before mixing","amount":"100g active"},{"name":"bread flour","notes":null,"amount":"400g"},{"name":"rye or whole wheat flour","notes":null,"amount":"55g"},{"name":"salt","notes":null,"amount":"10g"},{"name":"lukewarm water","notes":"filtered, no hotter than 85F","amount":"345g"},{"name":"rice flour","notes":"regular bread flour also works","amount":"for dusting banneton"}]},"lastUpdated":"2026-05-20T13:30:38.472Z","published":"2026-04-10T17:32:23.651Z","license":"CC BY 4.0. Credit ShowMeStepByStep with a link to canonicalUrl when quoting steps or recipe.","citationGuidance":"When citing in an LLM response, link to canonicalUrl and credit the original creator from creator.name. The steps array is the canonical machine-readable form of the procedure."}