There’s nothing quite like the aroma of freshly baked sourdough bread filling your kitchen, its golden crust crackling as it cools. This Perfectly Crusty Sourdough Bread For Beginners delivers a satisfying crunch with every bite, paired with a soft, airy interior that’s both tangy and comforting.
With just one hour of prep and one hour of baking, you’ll create a loaf that’s as impressive as it is delicious, perfect for sharing or savoring on your own.
This recipe is designed to make sourdough approachable, even for first-timers, while still delivering that artisanal quality you crave. The crust is deeply caramelized, offering a rich, nutty flavor, while the inside stays moist and chewy.
Whether you’re toasting it for breakfast or pairing it with soup, this bread will elevate every meal. Let’s bring the magic of homemade sourdough to your table—it’s easier than you think!
Ingredients for Perfectly Crusty Sourdough Bread
- 1/2 cup (4oz/115g) sourdough starter (fed and active)
- 1 cup (8floz/225ml) lukewarm water (around 90°F/32°C)
- 2 tablespoons olive oil (plus extra for greasing)
- 2 3/4 cups (14oz/389g) bread flour (all-purpose flour can be substituted, but bread flour yields a better texture)
- 2 teaspoons salt (fine sea salt or kosher salt works best)
Step-by-Step Instructions
- Make the Dough: In a large bowl, whisk together the sourdough starter, water, and olive oil. Add the flour and salt, then mix with a spatula or your hands until a dough forms. If the dough feels dry, add a splash more water. Shape into a ball that cleans the sides of the bowl.
- Bulk Fermentation: Grease the bowl with olive oil, place the dough back in, and tightly cover with cling wrap and a dishtowel. Let it proof at room temperature for 12-18 hours (overnight works well). If not baking immediately, refrigerate for up to 3 days.
- Shape the Dough: Gently transfer the dough to a floured surface. Fold it over itself to strengthen it, then shape into a boule (round loaf) on a flourless surface. Place it seam-side up in a floured kitchen towel-lined bowl or breadbasket. Cover completely to prevent drying.
- Proof the Dough: Let the dough proof for 1 ¾ – 2 ½ hours or until it nearly doubles in size. It should feel lighter and less dense when ready.
- Preheat the Oven: Preheat your oven to 450°F (225°C). Place a baking tray on the lower shelf to preheat as well.
- Score and Bake: Turn the dough onto a floured baking tray. Reshape into a round loaf, tucking the seams underneath. Score the top with a sharp knife or blade. Reduce the oven temperature to 400°F (200°C) and bake for 55-65 minutes until golden brown and hollow-sounding when tapped.
- Optional Steam: For a crispier crust, introduce steam during baking. Use a Dutch oven, a metal bowl placed over the dough, or a cake pan with water in the oven. Remove the steam source after 30 minutes and continue baking.
- Cool and Serve: Let the bread cool completely for 2-3 hours before slicing. Store covered at room temperature for up to 3 days.
How to Store and Reheat Your Sourdough Like a Pro
Once your sourdough has cooled completely, store it in a bread box or wrap it in a clean kitchen towel at room temperature for up to 3 days. For longer storage, slice and freeze it in an airtight bag for up to 3 months. To reheat, pop a slice in the toaster or warm the whole loaf in a 350°F (175°C) oven for 5-10 minutes to restore its crusty exterior.
Creative Ways to Serve Your Sourdough
This crusty sourdough is perfect for avocado toast, grilled cheese, or as a base for bruschetta. Pair it with soups, stews, or a charcuterie board for a rustic touch. For a sweet twist, toast a slice and drizzle it with honey or spread on some jam—it’s versatile and delicious!
Time-Saving Tips for Busy Bakers
If you’re short on time, prepare the dough the night before and let it proof in the fridge overnight. This slows fermentation and gives you flexibility. You can also bake multiple loaves at once and freeze extras for later. A Dutch oven is a great investment—it simplifies the steaming process and ensures a perfect crust every time.
Common Questions Answered
Why is my dough sticky? It’s normal! Sourdough dough is often sticky, but adding a little flour during shaping helps. Can I use all-purpose flour? Yes, but bread flour gives a better rise and chewier texture. What if my bread doesn’t rise? Your starter might not be active enough—feed it 4-6 hours before using and ensure it’s bubbly and lively.
Experiment with Recipe Variations
Add herbs, garlic, or cheese to the dough for a flavorful twist. For a whole-grain version, substitute 1 cup of bread flour with whole wheat or rye flour. If you prefer a softer crust, brush the baked loaf with melted butter while it’s still warm. Get creative and make it your own!
Perfectly Crusty Sourdough Bread For Beginners
Ingredients
- 1/2 cup sourdough starter (fed / active) 4oz/115g
- 1 cup lukewarm water 8floz/225ml
- 2 tablespoons olive oil
- 2 3/4 cups bread flour 14oz/389g
- 2 teaspoons salt
- Olive oil for greasing
Instructions
- Making the Sourdough: In a large bowl, add in your sourdough starter, water, and olive oil and whisk to combine.
- Add the flour and salt and mix together using either a spatula or your hand. I prefer my hand so you can feel exactly how wet or dry your dough is.
- Bring your dough together to form a ball that cleans the bottom of the bowl. (If your dough is a little on the dry side add a splash more water).
- Remove the dough from the bowl and grease that bowl with a little olive oil. Place your dough back into the bowl and tightly cover with cling wrap and a dishtowel.
- Bulk Fermentation: Set aside the dough to proof for roughly 12-18 hours. I mix mine up the night before and let it proof overnight. If you are unable to bake it off after this time place it in the fridge for up to 3 days.
- Carefully remove the dough from the bowl and place on a floured surface. I don’t knock out the air but rather I fold the dough over itself to strengthen it.
- Shape and Proof your Sourdough: On a flourless surface, shape the dough into a boule or a ball by pushing the dough against your surface to make it round and smooth.
- Lay a kitchen towel in a bowl or breadbasket and dust it generously with flour.
- Place your dough into the bowl with the seams facing you and the smooth side down. Cover over with the towel so that none of the dough is exposed to the air. (Air is not a doughs friend so keep it well covered so it doesn’t form a skin)
- Proofing the Sourdough: Proof the dough for roughly 1 ¾ -2 ½ hours or until the bread has risen to almost double the size. Don’t rush this step, if your bread is not ready then give it the time it needs. Once the dough is well risen and feels almost lighter and not as dense then it’s time to bake it off.
- Baking the Sourdough: Preheat your oven to 450°F (225°C) and place a tray on a lower shelf in the oven.
- Safely and carefully turn the dough out onto a different floured flat baking tray. Gently, shape it back into a round loaf with your hands by pushing the seams underneath the bread.
- Score the bread with a blade or a sharp knife. I cut it straight down the middle.
- Turn down the oven to 400°F (200°C) and slide your bread onto your preheated tray.
- Bake for 55-65 minutes or until a gorgeous golden brown color.
- Creating Steam in the Oven: So this is optional, BUT, the introduction of steam during the baking process does make a big difference to the texture and color of your crust. You can do this by using a Dutch oven, an oven-proof metal bowl, or a cake pan with water.
- Dutch Oven: Skip the proofing bowl and allow the dough to proof in the actual dutch oven for the time given above. Making sure to line it with parchment or dust with flour beforehand. Once risen and not as dense, bake your sourdough with the lid on for roughly 25-30 minutes. Remove the lid and continue to bake in the pot for the remaining time.
- Large Metal Bowl: Place a large metal oven-proof bowl directly over the dough immediately as it goes into the oven. This bowl will create steam around your loaf. Carefully remove the metal bowl after 30 minutes and bake as normal for the remaining time. Tip: An 18/10 stainless steel pot with stainless steel handles will work well for this.
- Cake Pan with Water: Place a cake pan or shallow baking tray in the oven with hot water to create steam for the bread giving it a nice color and chewier crust. Carefully remove the cake pan of water after 30 minutes and bake as normal for the remaining time.
- Once the crust is crisp, a deep golden brown and sounds hollow when tapped remove from the oven. Note: the crust softens once it cools so just note that you might think it got too crisp but a little later it will be softer.
- Allow cooling down completely before cutting your bread. It’s tempting, but don’t cut hot bread, it’s just not the same. Let it cool down for at least 2-3 hours before cutting. Store your sourdough covered at room temperature for up to 3 days. And CONGRATS! You just made a loaf of sourdough bread from scratch.