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Baking Cooking Time : 14–18 hours (including fermentation and proofing) Recipe Servings : 1 large loaf (8–10 slices) Recipe Dificult : easy 0.00

Sourdough Dough | Soft, Elastic and Naturally Fermented Bread Dough Recipe

Sourdough Dough is a naturally fermented bread dough made with an active sourdough starter, flour, water, and salt. This classic recipe produces bread with a chewy texture, crisp crust, and a rich, tangy flavor that develops through slow fermentation.

Unlike dough made with commercial yeast, sourdough relies on wild yeast and beneficial bacteria from the starter to rise naturally. This extended fermentation enhances flavor, improves texture, and creates an airy crumb.

The dough becomes smooth, elastic, and easy to shape after several rounds of stretching and folding. Once baked, it develops a beautifully golden crust with a light, open interior.

Sourdough Dough is versatile and can be used to make artisan loaves, sandwich bread, dinner rolls, pizza crust, focaccia, and more. With a little patience, you'll be rewarded with bakery-quality bread made right at home.

Cooking Method

In a large bowl, combine the sourdough starter and water until well mixed.
Add the bread flour and mix until no dry flour remains. Let the dough rest for 30 minutes (autolyse).
Sprinkle the salt over the dough and mix thoroughly until incorporated.
Cover the bowl and let the dough rest for 30 minutes.
Perform a series of stretch-and-folds every 30 minutes for 2 hours (4 sets total).
Cover and allow the dough to bulk ferment for 4–8 hours, or until it has increased in volume by about 50–75%, depending on room temperature.
Turn the dough onto a lightly floured surface and gently shape it into a round or oval loaf.
Place the dough seam-side up in a floured proofing basket or bowl lined with a floured towel.
Cover and refrigerate for 8–12 hours for cold proofing, or proof at room temperature for 1–2 hours.
The dough is now ready to bake according to your preferred sourdough bread recipe.