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Have you ever dreamed of making your own homemade sourdough bread? With this easy sourdough bread recipe you’re going to get that warm, golden, soft sourdough and make it right at home!
Today, I’m super excited to share something really special – an Easy Sourdough Bread Recipe that’s perfect for beginners.
I’m a huge fan of sourdough, but I’ve never been all that good at making it. That is, until this recipe came into my llfe.
For some reason, I seem to have better luck in the dutch oven. Imagine that! With this dutch oven bread, I get a perfect loaf just about every time.
Sourdough is, in so many ways, an art form. The flavor and texture are amazing. Best enjoyed warm (in my opinion anyway), this bread sings to my taste buds!
The process of making it is special too. The active starter is really a living organism. Kneading the dough is a hands-on experience that gets you right into the thick of things.
In fact, this is a big reason I love this recipe so much. It’s a great way to get Lily involved, making memories the whole way through.
This easy sourdough bread recipe is simple, fun, and incredibly satisfying. Let’s dive into the world of simple sourdough bread making together!
Some of our other favorite bread recipes we have on our site include: Best Challah Recipe (Pesto Stuffed Braided Bread), Best Pumpkin Bread with Streusel Topping Recipe, and Cheesecake Factory Brown Bread.
WHY THIS RECIPE WORKS:
- Simple Ingredients: Just flour, water, salt, and active starter – that’s all you need to create a loaf of amazing bread. The dutch oven, cast iron or not, will turn these simple ingredients into something amazing!
- Great for Beginners: The steps are easy to follow, making it perfect for those trying sourdough baking for the first time. Even if you’re a pro, though, this recipe will be appealing. The entire process is a snap.
- Rewarding Results: The end product is a beautiful, artisan-style loaf that’s crispy on the outside and soft on the inside – truly satisfying!
INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- Warm water
- Salt
- Active starter
- Plain flour or bread flour
HOW TO MAKE YOUR EASY SOURDOUGH BREAD RECIPE:
- The first step is to make an active starter. The starter will take about 5 days to be ready.
- In a medium-sized bowl, add the flour, salt, and active starter.
- Add the water and mix well until the active starter combines with water and the flour. Stir with a dough bowl scraper or spatula. At the end-use your hand to make the shaggy dough.
- Cover, and let it rest for 1-2 hours at room temperature (or up to 4-5 hours).
- Use wet hands to knead the dough. Pull the bottom of the dough onto the top of the dough. Repeat this several times.
- Cover and let the dough rest for the next 2 hours at room temperature.
- Repeat this step (Use wet hands to knead the dough. Pull the bottom of the dough onto the top of the dough. Repeat this several times) every 30-minute intervals for the next 2 hours (so you will do this 4 times total). The dough should turn into an elastic dough.
- Cover and allow the dough to rise for another 1-2 hours at room temperature.
- Transfer to the fridge and leave it overnight.
- Remove the dough from the refrigerator and leave at room temperature for about 2 hours. Divide into two and then shape the dough into two balls.
- Add parchment paper to a Dutch oven, place one dough ball in the center, and cover it with the lid. Allow to rest while the oven heats up. (Keep the other dough ball covered until the first loaf is baked, or you can use two Dutch ovens!)
- Preheat the oven to 450°F. Add the Dutch oven with the lid on into the oven.
- Bake the bread for 30-40 minutes. Now remove the lid. The bread must be a light golden color. Bake for another 10 minutes. It is done when it is golden brown and sounds hollow. Repeat with the other dough ball.
- Let the bread rest for 30-40 minutes on a wire rack before cutting.
FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
DOES THIS HAVE TO SIT OVERNIGHT?
Yes, letting the dough rest overnight in the fridge is an essential step. It helps develop the flavors and texture of the bread.
The next morning, you’ll appreciate what this little effort does to your bread. I promise!
HOW TO MAKE SOURDOUGH STARTER?
Super simple, I have a recipe you can follow by clicking here!
WHAT KIND OF FLOUR IS THE BEST TO USE?
Bread flour is a good idea for making sourdough bread due to its higher protein content, which helps develop a good gluten structure.
However, all-purpose flour can also be used.
ANY ADDITIONS?
Oh, there are all kinds of things you can add, especially to the top of the bread. This will be the best Dutch oven bread you’ve ever tasted!
- Chopped olives
- Grated cheese
- Sun-dried tomatoes
- Fresh herbs (like rosemary or thyme)
- Crushed garlic
- Roasted nuts
- Dried fruits (like cranberries or apricots)
- Seeds (like sesame or sunflower)
- Grains (like oats or quinoa)
- Cinnamon and raisins for a sweet twist
ANY SUBSTITUTIONS?
Keep in mind that substitutions will greatly alter your loaf of bread in the end. No harm in trying things out, though, right?
- Gluten-free flour for a gluten-free version
- Honey or maple syrup instead of sugar
- Almond milk or oat milk instead of water
- Sea salt or Himalayan salt instead of table salt
HOW TO STORE:
Refrigerator: Wrap the bread in a clean tea towel and then put it in a plastic bag. Store in the fridge for up to a week or at room temperature for up to 2 days.
Freezer: Wrap the bread in plastic wrap and then place it in a freezer bag. Freeze for up to 3 months.
DANA’S TIPS AND TRICKS:
- Ensure your starter is very active for the best results.
- Use warm water (not hot) to help activate the fermentation process.
- Be patient with the bread dough rise time – a longer rise means better flavor.
- Use a Dutch oven to bake the bread for that perfect crispy crust.
- Score the top of the loaf with a sharp knife or razor blade for a beautiful artisan look.
- Let the bread cool on a wire rack to maintain its crispy crust.
Making your first loaf of sourdough bread can be a fun and rewarding experience. This Easy Sourdough Bread Recipe is a great way to start your journey into the wonderful world of homemade bread.
The process is simpler than you might think, and the results are absolutely worth it. Imagine slicing into your own fresh, warm sourdough loaf – it’s the most amazing bread experience you can have.
Happy baking, and be sure to save that recipe card for later!
If you like this recipe, you might also like:
If you’ve tried this EASY SOURDOUGH BREAD RECIPE, let me know how it turned out in the comments! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!
Easy Sourdough Bread Recipe in Dutch Oven
Equipment
Ingredients
- 5 cups bread flour or all-purpose flour
- 1 tablespoon salt
- 1 cup active starter
- 2 cups warm water 70-80°F
Instructions
- The first step is to make an active starter. The starter will take about 5 days to be ready.
- In a medium-sized bowl, add the flour, salt, and active starter.5 cups bread flour, 1 tablespoon salt, 1 cup active starter
- Add the water and mix well until the active starter combines with water and the flour. Stir with a dough bowl scraper or spatula. At the end-use your hand to make the shaggy dough.2 cups warm water
- Cover, and let it rest for 1-2 hours at room temperature (or up to 4-5 hours).
- Use wet hands to knead the dough. Pull the bottom of the dough onto the top of the dough. Repeat this several times.
- Cover and let the dough rest for the next 2 hours at room temperature.
- Repeat this step (Use wet hands to knead the dough. Pull the bottom of the dough onto the top of the dough. Repeat this several times) every 30-minute intervals for the next 2 hours (so you will do this 4 times total). The dough should turn into an elastic dough.
- Cover and allow the dough to rise for another 1-2 hours at room temperature.
- Transfer to the fridge and leave it overnight.
- Remove the dough from the refrigerator and leave at room temperature for about 2 hours. Divide into two and then shape the dough into two balls.
- Add parchment paper to a Dutch oven, place one dough ball in the center, and cover it with the lid. Allow to rest while the oven heats up. (Keep the other dough ball covered until the first loaf is baked, or you can use two Dutch ovens!)
- Preheat the oven to 450°F. Add the Dutch oven with the lid on into the oven.
- Bake the bread for 30-40 minutes. Now remove the lid. The bread must be a light golden color. Bake for another 10 minutes. It is done when it is golden brown and sounds hollow. Repeat with the other dough ball.
- Let the bread rest for 30-40 minutes on a wire rack before cutting.
Notes
- Ensure your starter is very active for the best results.
- Use warm water (not hot) to help activate the fermentation process.
- Be patient with the bread dough rise time – a longer rise means better flavor.
- Use a Dutch oven to bake the bread for that perfect crispy crust.
- Score the top of the loaf with a sharp knife or razor blade for a beautiful artisan look.
- Let the bread cool on a wire rack to maintain its crispy crust.
- Nutrition is calculated per loaf.
Nutrition
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