Homemade sourdough bread might seem intimidating, but this easy Crispy Sourdough Bread recipe makes it completely approachable. With a perfectly crisp crust and a soft, chewy interior, this rustic loaf is everything you love about artisan bread—without the complicated steps.
Why You’ll Love This Recipe
No Kneading Required – A hands-off method that lets time do the work.
Perfectly Crispy Crust – Achieve that golden, crackly exterior without fancy equipment.
Soft and Chewy Inside – Light, airy texture with a signature tangy flavor.
Beginner-Friendly – Straightforward steps that even first-time bakers can follow.
Total Time & Servings
Prep Time: 10 minutes
Fermentation Time: 12-14 hours
Bake Time: 45 minutes
Total Time: 14-16 hours
Servings: 1 loaf
Ingredients
- 3 ½ cups (450g) bread flour
- 1 ½ cups (350g) warm water
- ½ cup (100g) active sourdough starter
- 1 ½ tsp salt
Instructions
Step 1: Mix the Dough
In a large mixing bowl, combine the flour and warm water. Let it rest for 30 minutes (autolyse). Then, add the sourdough starter and salt. Mix until combined—no kneading necessary!
Step 2: Bulk Fermentation
Cover the bowl with a towel and let the dough rise at room temperature for 8-12 hours, until doubled in size.
Step 3: Shape the Dough
Lightly flour a surface and gently shape the dough into a round. Place it in a floured banneton or a bowl lined with a towel.
Step 4: Second Rise
Cover and let it rest for another 1-2 hours until puffy.
Step 5: Bake to Perfection
Preheat your oven to 475°F (245°C) and place a Dutch oven inside. Once hot, transfer the dough onto parchment paper and place it in the Dutch oven. Cover and bake for 30 minutes. Remove the lid and bake for another 15 minutes until golden brown.
Step 6: Cool & Enjoy
Let the bread cool on a wire rack for at least an hour before slicing.
Expert Tips for the Best Sourdough Bread
For a Stronger Sourdough Flavor – Let the dough ferment in the fridge overnight before baking.
No Dutch Oven? No Problem! – Bake on a preheated baking stone with a pan of hot water underneath for steam.
Flour Matters – Bread flour gives the best structure, but you can mix in whole wheat for a heartier loaf.
Scoring for a Pro Look – Use a sharp blade or razor to create beautiful patterns on top before baking.
Pair It With
Tomato Basil Soup – A perfect dip for this crusty, tangy bread, making each bite feel like a cozy hug.
Egg Salad – Smooth, creamy, and packed with flavor, egg salad sits beautifully atop sourdough.
A Bold Red Wine – A full-bodied red wine like Merlot enhances the richness of the sourdough.
Storing & Reheating
- Refrigeration: Store wrapped in a paper bag at room temperature for up to 4 days.
- Freezing: Freeze slices or the whole loaf for up to 3 months.
- Reheating: Toast slices or warm the whole loaf in the oven at 350°F for 10 minutes.
Final Thoughts
This Crispy Sourdough Bread recipe takes the guesswork out of homemade bread baking. With just four ingredients and a little patience, you’ll have a loaf that’s crispy, chewy, and downright irresistible. Happy baking!
