To make sourdough bread, build an active starter, mix flour, water, and salt, bulk ferment with folds, shape and proof, then bake at high heat.
New bakers ask a fair question: how do you make sourdough bread? The process looks long, but the rhythm stays simple once you see the cues. This piece walks you through a dependable loaf from starter to slice, with plain timing, clear visuals, and fixes that work.
How Do You Make Sourdough Bread? Step-By-Step Basics
Here is a nuts-and-bolts view of the day. Times flex with room temperature, flour strength, and starter vigor, so read the cues first and the clock second.
| Stage | Typical Timing | What You Should See |
|---|---|---|
| Feed Starter | 8–12 hours | Starter doubles or triples, domed top, lots of bubbles |
| Mix & Autolyse | 20–60 minutes | Dough turns cohesive and less sticky |
| Add Salt & Levain | 5–10 minutes | Dough tightens and feels stronger |
| Bulk Fermentation | 3–6 hours | Rise of 50–100%, smooth surface, airy feel |
| Folds During Bulk | Every 30–45 minutes | Dough stretches without tearing |
| Preshape & Bench Rest | 20–30 minutes | Loose round holds shape |
| Final Shape | 5–10 minutes | Taut skin with a neat seam |
| Proof | 1–3 hours room temp or overnight cold | Finger poke springs back slowly and leaves a light dent |
| Bake | 25–45 minutes | Deep brown crust, ears from the score, hollow sound |
| Cool | 1–2 hours | Crumb sets; steam stops seeping |
Starter, Flour, And Water Ratios
A strong starter drives the whole bake. Feed at least twice before bake day if it has been idle. A simple schedule is 1:1:1 by weight (starter:water:flour) using 100% hydration. When ready, it floats on water, smells clean and mildly tangy, and peaks within 4–8 hours. If it lags, add one or two extra feeds on a warm counter.
Standard dough for one medium loaf looks like this: 350 g water, 100 g active levain, 450 g bread flour, 50 g whole grain flour, and 10 g fine salt. That lands near 70% hydration, friendly for shaping and still open in the crumb. Swap in more whole grain for a bolder taste, or drop water by 10–20 g if your flour is lower protein.
Mix, Rest, And Develop Gluten
Stir water and flour first. Let it rest for a short autolyse so flour hydrates and the dough gains stretch. Add levain and salt after the rest. Mix by pinching and folding in the bowl until smooth patches appear. You want a tacky, elastic mass that stretches before it breaks.
If the dough tears fast, add a set of stretch-and-folds. Lift one edge up and over to the far side; turn the bowl and repeat four times. You can also use a gentle slap-and-fold on the counter for a minute or two to build strength without loading the dough with extra flour.
Bulk Fermentation And Folds
Bulk begins once salt and levain are mixed in. Keep the dough near 24–26°C (75–79°F) so fermentation stays lively and predictable. During bulk, complete two to four sets of folds spaced about 30–45 minutes apart. Each set improves structure and keeps gas distributed.
Watch the rise and feel. A ready dough looks smoother, jiggles when you shake the bowl, and shows bubbles along the edges. If it rises too fast, chill it for 10–15 minutes. If it crawls, warm the spot or give it more time. Stop bulk when you see a 50–100% rise and the dough feels airy yet strong.
Shape, Proof, And Score
Turn the dough onto a lightly floured counter. Use a bench knife to preshape into a round. Let it rest until the surface relaxes. For a boule, flip it seam side up, fold sides to center, then roll toward you to build tension. For a batard, shape into a log and stitch the seam tight.
Place the dough seam side up in a floured banneton. For same-day bread, proof at room temp until a gentle finger poke springs back slowly. For deeper flavor and easier scoring, proof in the fridge for 8–16 hours. Score with a sharp lame at a shallow angle to encourage an ear.
Bake And Cool
Heat the oven to 250°C (480°F) with a Dutch oven or steel inside. Load the dough, add steam, and drop to 230°C (446°F). Bake covered for spring, then uncover for color. Pull the loaf when the center reaches 190–205°F and the crust is a deep brown. Cool on a rack until the crumb sets.
Slicing too soon compresses the crumb and sheds steam that carries aroma. Wait at least an hour before cutting. Store the loaf cut-side down on a board for a day, then bag once the crust has fully dried. Avoid the fridge; it stales bread fast.
How Do You Make Sourdough Bread At Home: Step Plan
Same-Day Schedule (Sample)
08:00 feed starter. 13:00 mix and autolyse. 13:45 add levain and salt. 14:00 folds begin. 16:30 preshape. 17:00 shape. 17:15 proof. 18:15 bake. 19:00 cool.
Overnight Schedule (Sample)
Morning feed; early evening mix; night bulk to 50–75% rise; shape late; chill to proof; bake next morning straight from the fridge.
Troubleshooting And Fixes
Every kitchen runs a bit different, so use these quick checks. The second table below links common problems to simple corrections you can use on your next mix.
You can learn more about starter care from King Arthur’s page on feeding and maintaining your starter, and bulk timing from this in-depth bulk fermentation guide.
| Problem | Likely Cause | What To Do Next Time |
|---|---|---|
| Loaf Spreads Flat | Weak gluten or overproof | Shorten proof; add one more fold set; lower hydration 2–3% |
| Pale Crust | Low oven heat or short bake | Preheat longer; extend bake 5–10 minutes; bake to temp |
| Dense Crumb | Underproof or cool dough | Warm the room; wait for 50–100% rise at bulk |
| Large Tunnels | Shaping trapped big gas | Degas gently during preshape; tighter final shape |
| Blown-Out Side | Score too shallow or late | Score earlier and slightly deeper; bake promptly |
| Sour Beyond Preference | Long warm proof or old levain | Proof cold; use younger levain; shorten bulk |
| Gummy Center | Underbaked or sliced hot | Bake to 98–99°C internal; cool at least 1 hour |
| Thick, Tough Crust | Dry bake or long uncovered time | Add steam early; cover a bit longer; rest before slicing |
Tools And Ingredient Notes
Scale, Thermometer, And Bowl
A digital scale removes guesswork. A probe thermometer confirms doneness. A clear bowl helps you track rise accurately.
Flour Choice
Bread flour builds strength. Whole wheat or rye brings enzyme activity and flavor. Blend to taste. If your dough feels weak, swap a bit more bread flour into the mix.
Water And Salt
Room-temp water speeds things up; cooler water slows the curve. Fine sea salt dissolves fast and seasons evenly. Keep salt near 2% of total flour weight.
Steam And Heat
A Dutch oven traps steam and boosts spring. If you bake on a steel, add a pan of boiling water to preheated trays to mimic steam for the first 15 minutes.
From Starter To Levain
Levain is a portion of ripe starter built for the bake. Feed a spoon of starter with warm water and fresh flour at a ratio that fits your schedule. A 1:2:2 feed peaks in about 6–8 hours at room temp; a 1:3:3 feed takes longer and tastes milder. Use levain when it domes and just begins to level. Clean, fruity aroma and clear side trails signal peak strength.
Room Proof Or Cold Proof
Room proof works when you want bread the same day. The poke test helps: a light press should rebound slowly and leave a faint mark. Cold proof in the fridge builds flavor and makes scoring tidy while giving you a wider bake window. Aim for 8–16 hours at 3–5°C (37–41°F). If the dough looks sluggish, let it sit on the counter for 15–30 minutes as the oven heats. Keep the banneton lightly floured so the loaf releases cleanly.
Frequently Asked Cues That Keep You On Track
How Do I Tell When Bulk Is Done?
Look for a soft dome, a jiggly wobble, and a 50–100% rise. Edges show bubbles and the dough feels airy but not fragile.
What Internal Temperature Marks A Done Loaf?
Pull sourdough near 190–205°F. Darker crust needs a touch longer, but do not scorch the bottom. Let it cool so the crumb can set.
Can I Skip Autolyse?
Short rest helps with stretch and handling. If you are short on time, mix straight through; plan on one or two extra fold sets.
Make It Your Own
Once the base loaf feels easy, tweak one lever at a time. Add seeds, swap in 10–20% rye, or bump hydration a little. Keep notes so you can repeat wins.
Last tip: write the line “how do you make sourdough bread?” on a card and set it by the bowl. Each step should answer that line with a cue you can see and a texture you can feel. With practice, the method becomes second nature.
Keep bulk notes, dough temps, and rise percentages in a small log. That tracking turns guesswork into steady results, lets you repeat wins, and helps you adjust for seasons, flours, and starter strength without the stress over time.
