My Easy Everyday Sourdough Bread (Makes 2 Loaves)

This is my go-to sourdough recipe when I want bakery-style bread without overthinking it. It’s simple, forgiving, and perfect if you’re newer to sourdough or just want a reliable loaf that works every time.

Yield

2 round sourdough loaves

Ingredients

Dough

  • 680 g warm water (about 100°F)

  • 200 g active sourdough starter (fed ~6 hours before, doubled and bubbly)

  • 1,000 g bread flour (I use King Arthur unbleached)

  • 16 g salt

  • 20 g warm water (for dissolving the salt)

Instructions

1. Mix the Dough

Place a large bowl on a kitchen scale and zero it out.

Add:

  • 680 g warm water

  • 200 g active sourdough starter

Whisk until fully incorporated. The mixture should look milky and foamy, with the starter fully dissolved.

Add:

  • 1,000 g bread flour

Mix with a whisk or your hands until no dry flour remains and you have a shaggy, messy dough.

Cover the bowl and place it in the oven with only the oven light on (do not turn the oven on). Let rest for 30 minutes.

2. Add Salt + First Stretch & Fold

After 30 minutes, dissolve:

  • 16 g salt

  • 20 g warm water

Pour the salt mixture over the dough. Gently press your fingers into the dough to help distribute the salt evenly.

Perform the first set of stretch and folds:

  • Pull one side of the dough up and fold it over itself

  • Rotate the bowl and repeat

  • Do this about 10 times

Cover and return to the oven (light on) for 30 minutes.

3. Stretch & Folds (Total of 4 Sets)

You will do four sets of stretch and folds total.

  • Second set: 4 stretch and folds

  • Third set: 4 stretch and folds

  • Fourth set: 4 stretch and folds

Each set is done 30 minutes apart, with the dough resting covered in the oven (light on) between sets.

By the final set, the dough should look smooth, elastic, bubbly, and slightly jiggly.

4. Bulk Fermentation

After the final stretch and fold, cover the dough and place it back in the oven (light on) for about 3 hours.

You’re looking for roughly a 75% rise. I prefer my dough slightly over-proofed, but this is personal preference.

5. Pre-Shape

Lightly flour your work surface and gently turn the dough out of the bowl.

Divide into two equal portions.

For each piece:

  • Gently stretch into a rectangle (do not tear)

  • Fold the sides inward like folding a towel

  • Roll into a log

  • Build tension by gently pushing and pulling the dough toward you

Let the pre-shaped loaves rest on the counter for 20 minutes.

6. Final Shaping

Lightly flour your surface again.

Flip each loaf over so the smooth side is down. Gently stretch slightly (less than before), fold, roll, and build tension again — being careful not to tear the surface.

Generously flour your bannetons. Place each loaf seam-side up into the bannetons.

Cover and refrigerate for 5–12 hours (overnight is perfect).

7. Bake

Preheat two Dutch ovens in a 500°F oven until fully heated.

When ready to bake:

  • Remove a loaf from the fridge

  • Generously flour the top

  • Flip into the hot Dutch oven (no parchment)

  • Score one deep diagonal expansion cut

  • Cover with lid

Bake:

  • 500°F for 35 minutes (lid on)

  • Remove lid, lower oven to 425°F, bake 10 more minutes

Repeat with second loaf.

8. Cool

Remove loaves and cool on a wire rack for 1–2 hours before slicing.

Notes

  • This recipe was adapted from The Sourdough Mom and other creators.

  • If your dough feels slightly different at any stage, that’s okay — sourdough is flexible.

  • Cooling fully is important for the crumb to set (even though it’s tempting to cut early).