homemade sourdough bread
Homemade Sourdough Bread
Prep Time:
45 mins
Cook Time:
1 hr
Total Time:
1 hr 45 mins
Author: As Easy As Apple Pie
Course: Bread

There’s nothing quite like the aroma, texture and taste of homemade sourdough bread. 

Prep time doesn't include resting time

  • 300 grams all-purpose flour
  • 210 grams filtered water divided
  • 75 grams mature sourdough starter hydrated 50% *
  • 1 teaspoon salt
  • 1 teaspoon barley malt syrup or honey
  • * If you are using a sourdough starter with 100% hydration:
  • 325 grams all-purpose flour
  • 210 grams filtered water divided
  • 50 grams mature sourdough starter hydrated 100%
  • 1 teaspoon salt
  • 1 teaspoon barley malt syrup or honey
  1. In the bowl of your stand mixer, mix the flour and 170 grams of water with a wooden spoon, until all of the water is absorbed. The dough will look rough and shaggy.
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  3. Let it rest for about 30 minutes (autolyse).
  4. Add the sourdough starter, malt, salt, the remaining water
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  6. and knead for about 15/20 minutes, until your dough is smooth and comes off the sides of the bowl.
  7. Transfer the dough to a lightly dusted surface,
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  9. shape it into a ball and let it rest, covered, until doubled in size (about 3 1/2 hours).
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  11. Now it’s time to shape it as you wish: you can make a loaf shape or a boule shape. But, before you shape it, remove a small piece of dough, the size of a walnut.
  12. Transfer the shaped dough to a proofing basket / banneton (or line a bowl with a clean kitchen towel generously dusted with flour) smooth side down and cover with cling film.
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  14. Make a ball with the small piece of dough and put it in a glass of water.
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  16. When the bread is ready to be cooked, the ball should be up (about 3 hours).
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  18. Preheat the oven to 250 degrees C (475 degrees F). To get a nice crust, create some steam in your oven by putting a small metal baking tray on your oven floor when you preheat it.
  19. Transfer the dough onto parchment paper, seam side down.
  20. Slash the top of the loaf with a blade, a serrate knife or a bread scoring tool. You can create whatever pattern you want.
  21. Place the bread into the oven and bake for 15 minutes.
  22. Reduce the temperature to 200 degrees C (400 degrees F), remove the water and bake for another 15 minutes.
  23. Reduce the temperature to 180 degrees C (350 degrees F) and bake for 15 minutes.
  24. Release some steam by setting your oven door ajar (perhaps with the help of a wooden spoon ) and bake for 10/15 minutes.
  25. Transfer onto a rack and leave to cool.

Raising time depends on the temperature of your kitchen and the strength of your starter

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