There’s something deeply satisfying about pulling a loaf of freshly baked easy sourdough bread from your oven. The crackling crust, the tangy aroma, and the pillowy crumb take you back to a time when baking was slow, intentional, and full of love. For me, baking easy sourdough bread is more than just a recipe it’s a family tradition passed down from my grandmother. She didn’t need digital scales or baking thermometers just instinct, love, and a well-fed starter.
That’s the beauty of easy sourdough bread. It connects us to the past while bringing joy to our modern kitchens. Whether it’s your first time or your fiftieth loaf, this recipe makes the art of sourdough approachable, rewarding, and oh-so-delicious.
Why You’ll Love This Easy Sourdough Bread
- Simple ingredients – just flour, water, salt, and starter.
- No fancy equipment – no stand mixer or Dutch oven needed.
- Perfectly tangy flavor – thanks to the natural fermentation.
- Crusty outside, soft inside – just like artisan bakery loaves.
- Deeply satisfying – there’s nothing like baking your own bread.
Once you try this easy sourdough bread, you’ll never want to go back to store-bought loaves again.
Pure Comfort
There’s nothing quite like slicing into a warm loaf of easy sourdough bread. The gentle steam rising, the crisp crack of the crust, and the tangy scent wafting through your kitchen it’s comfort in its most delicious form.
Serve it with butter, dunk it into soup, or make the ultimate grilled cheese. However you enjoy it, this bread brings a sense of peace and pride to your table.
Ingredients for Easy Sourdough Bread
- 500g bread flour
- 350g water (plus more for adjusting)
- 100g active sourdough starter
- 10g sea salt
- Extra flour for dusting
That’s it. Just four core ingredients. No yeast. No sugar. No nonsense.
What You Need
- A large mixing bowl
- A dough scraper or spatula
- A kitchen towel or plastic wrap
- A banneton basket or bowl lined with a towel
- A sharp blade (boring or razor) for scoring
- A baking stone or baking sheet
- A spray bottle with water (optional)
And most importantly—a little patience. That’s the secret to great easy sourdough bread.
Time to Cook Easy Sourdough Bread
Prep Time: 20 minutes (active)
Bulk Fermentation: 4–5 hours
Proofing Time: Overnight (8–12 hours)
Bake Time: 35–45 minutes
Total Time: ~16 hours (with resting and rising)
Bread-making is slow food at its finest. But don’t worry the process is relaxing, and the hands-on time is minimal.
Steps to Make It
Step 1: Mix the Dough
In a large bowl, mix the flour and water until combined. Let it rest for 30 minutes (autolyse). Add the sourdough starter and salt. Mix by hand until a shaggy dough forms.
Step 2: Stretch and Fold
Over the next 3–4 hours, perform stretch and folds every 30 minutes to develop gluten. Cover the dough with a towel between folds.
Step 3: Bulk Ferment
Let the dough rest at room temperature until it has expanded by 50% and feels light and airy.
Step 4: Shape the Dough
Turn the dough onto a floured surface, gently shape it into a round or oval, and place it seam-side up in a floured banneton or bowl.
Step 5: Cold Proof
Cover and refrigerate overnight, up to 12 hours. This slow fermentation builds flavor and improves structure.
Step 6: Score and Bake
Preheat your oven to 475°F (245°C). Invert the dough onto parchment paper, score the top with a sharp blade, and bake for 20 minutes with steam (spritz or cover with a tray). Remove steam and bake for another 15–25 minutes until golden brown.
Step 7: Cool
Let your easy sourdough bread cool completely on a wire rack before slicing—this helps the crumb set and avoids gummy texture.
Make It Perfect
- Use bread flour for structure and chew.
- Don’t skip the autolyse it makes a big difference.
- Use a kitchen scale for precision.
- If your home is cold, let the dough rise in your oven with the light on.
Patience is your best ingredient when baking easy sourdough bread.
Mix It Up
Try these variations:
- Add rosemary and olives for a Mediterranean twist.
- Mix in sun-dried tomatoes and basil for a savory loaf.
- Stir in cinnamon and raisins for a sweet breakfast version.
Like homemade oatmeal, this recipe adapts to your cravings.
Perfect Partners
Serve your sourdough with:
- A bowl of creamy tomato basil soup
- A smear of butter and a drizzle of honey
- A savory egg cheese spinach muffin
- Fresh avocado and sea salt for a modern classic toast
Busy Day Hero
Make the dough in the evening, proof it overnight, and bake in the morning. This easy sourdough bread routine fits busy lives while giving you that rustic, homemade satisfaction.
Work Ahead
You can prep multiple loaves at once. After cold-proofing, freeze shaped dough for later baking. Just thaw, score, and bake when ready.
You can also keep a jar of starter in your fridge, feeding it weekly to always be ready for a fresh loaf.
Save Some For Later
This bread stores beautifully.
- Room temp: 3–4 days in a paper or cloth bag.
- Freezer: Slice and store in freezer bags for up to 3 months.
- To reheat: Toast slices or warm a whole loaf in the oven.
Everyone’s Happy
Crispy crust lovers and soft crumb enthusiasts unite—easy sourdough bread pleases all palates. Even picky eaters can’t resist a warm slice straight from the oven.
Good For You Too
Unlike store-bought bread, this loaf is:
- Fermented for better digestion
- Made without preservatives
- Full of gut-friendly microbes (thanks, wild yeast!)
- Low in sugar and completely natural
Just like the quinoa chickpea salad, this recipe supports your health goals without sacrificing taste.
Easy Clean Up
Only one bowl, a scraper, and your hands. No mixers, no mess, no problem. You’ll barely fill the sink, and that’s always a win.
Switch It Up
All-purpose flour works too just reduce water slightly.
Gluten-free flours won’t work in this recipe without additional binding ingredients.
Want mini loaves? Divide the dough and bake in small pans or cast iron.
It’s your bread, your way.
Simply Perfect
The simplicity of easy sourdough bread is its greatest strength. It’s a grounding, meditative process that delivers big flavor with little effort. Every loaf you bake builds your confidence and connection to the food you make.
And honestly your kitchen will never smell better.
FAQs for Easy Sourdough Bread
Do I need a Dutch oven?
Nope! A baking sheet and some steam will still get you a great crust.
Can I use whole wheat flour?
Yes, but start with 20–30% to keep the texture light.
How do I feed my starter?
Mix equal parts flour and water by weight. Discard half before feeding. Feed daily at room temp or weekly in the fridge.
Can I shorten the proofing time?
You can, but longer fermentation gives better flavor and structure.
Why is my bread dense?
It might be under-proofed or not enough gluten development. More stretch and folds can help.
Can I double the recipe?
Absolutely. Just make sure your mixing bowl and oven can handle the larger loaf.
Conclusion for Easy Sourdough Bread
Making easy sourdough bread at home is more than baking it’s a craft, a tradition, and a gift to yourself and those you love. With just a few ingredients, a little time, and a lot of heart, you can create loaves that rival your favorite bakery.
So why not start today? Keep it simple. Trust the process. And let your kitchen be filled with the smell of golden, crusty, tangy joy.
Craving more homemade goodness? Explore:
- Homemade oatmeal for a cozy breakfast
- Creamy tomato basil soup to pair with your bread
- Egg cheese spinach muffins for a perfect side
- Quinoa chickpea and avocado salad for a complete wholesome meal
Happy cooking with Mouny chef ❤️!
Print
Easy Sourdough Bread Recipe at Home
- Total Time: 65 minutes
- Yield: 1 loaf 1x
Description
A golden, crusty, and chewy easy sourdough bread recipe using just flour, water, salt, and starter perfect for beginners baking at home.
Ingredients
500g bread flour
350g water
100g active sourdough starter
10g sea salt
Extra flour for dusting
Instructions
In a large bowl, mix the bread flour and water until just combined, then cover and let it rest for 30 minutes (autolyse).
Add the sourdough starter and salt to the dough and mix by hand until fully incorporated into a shaggy dough.
Cover the bowl and let the dough rest at room temperature for 4–5 hours, performing a set of stretch and folds every 30 minutes.
Once the dough has increased by about 50% and feels airy, turn it out onto a lightly floured surface and gently shape it into a round or oval.
Place the shaped dough seam-side up into a floured banneton or bowl lined with a floured towel.
Cover and refrigerate overnight (8–12 hours) for cold proofing.
Preheat the oven to 475°F (245°C). Carefully invert the dough onto parchment paper, score the top with a sharp blade or razor, and place it on a hot baking stone or tray.
Bake for 20 minutes with steam (add a tray of water or spray inside the oven), then remove steam and bake for another 15–25 minutes until deep golden brown.
Let the bread cool completely on a wire rack before slicing.
Notes
Use bread flour for best texture and structure.
For added flavor, extend the fermentation time slightly.
You can substitute 20% of the flour with whole wheat for a heartier loaf.
To create steam, add a pan of water at the bottom of the oven or spray water into the oven before baking.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Bread
- Method: No-Knead, Oven-Baked
- Cuisine: American-European
Nutrition
- Serving Size: 1 slice (1/12 loaf)
- Calories: 170
- Sugar: 0g
- Sodium: 180mg
- Fat: 0.5g
- Saturated Fat: 0g
- Unsaturated Fat: 0.4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 0mg
Keywords: easy sourdough bread, homemade sourdough, sourdough recipe, crusty bread