14 Best Sourdough Bread Recipes

Artisan Sourdough Bread

Artisan Sourdough Bread is a classic recipe that results in a deliciously tangy and crusty loaf.

Ingredients:

• 500g bread flour
• 300g water
• 100g active sourdough starter
• 10g salt

Cooking method:

1. Combine flour, water, and sourdough starter in a bowl; mix until a rough dough forms.
2. Rest for 30 minutes, then add salt and knead until smooth.
3. Proof for 4 hours, folding every 30 minutes.
4. Shape the dough, place in a basket, and proof in the refrigerator overnight.
5. Preheat oven to 230°C (450°F).
6. Score the dough and bake for 20 minutes with steam, then 25 minutes without steam.

Sourdough Rye Bread

Sourdough Rye Bread offers a distinct, hearty flavor and dense texture.

Ingredients:

• 300g rye flour
• 200g bread flour
• 350g water
• 100g active sourdough starter
• 10g salt
• 1 tbsp caraway seeds

Cooking method:

1. Mix rye flour, bread flour, and water; let rest for 30 minutes.
2. Add sourdough starter, salt, and caraway seeds; knead until well combined.
3. Let the dough rise for 6-8 hours, stretching and folding every hour.
4. Shape and place in a proofing basket, then refrigerate overnight.
5. Preheat oven to 220°C (430°F).
6. Score and bake for 30-35 minutes.

Walnut and Fig Sourdough

This Walnut and Fig Sourdough combines sweet and nutty flavors, perfect for breakfast toast.

Ingredients:

• 500g bread flour
• 320g water
• 100g active sourdough starter
• 10g salt
• 100g walnuts, toasted
• 150g dried figs, chopped

Cooking method:

1. Combine flour, water, and starter; let rest for 30 minutes.
2. Add salt, walnuts, and figs; mix thoroughly.
3. Let dough bulk ferment for 5 hours, folding every hour.
4. Shape, proof in a basket, and refrigerate overnight.
5. Preheat oven to 240°C (465°F).
6. Score and bake for 35-40 minutes.

Olive and Herb Sourdough

Infused with olives and fresh herbs, this sourdough loaf is aromatic and flavorful.

Ingredients:

• 500g bread flour
• 325g water
• 100g active sourdough starter
• 10g salt
• 100g pitted olives, chopped
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped

Cooking method:

1. Mix flour, water, and starter; rest for 20 minutes.
2. Add salt, olives, and herbs; knead until incorporated.
3. Bulk ferment for 4-5 hours, stretching every 30 minutes.
4. Shape and proof in a basket; refrigerate for 12 hours.
5. Preheat oven to 230°C (450°F).
6. Score and bake for 30-35 minutes.

Sourdough Focaccia

Sourdough Focaccia is a soft, airy bread perfect as a side dish or for sandwiches.

Ingredients:

• 450g bread flour
• 300g water
• 100g active sourdough starter
• 10g salt
• 50g olive oil
• Fresh herbs and sea salt for topping

Cooking method:

1. Mix flour, water, and starter; rest for 30 minutes.
2. Add salt and olive oil; knead until smooth.
3. Bulk ferment for 4 hours, stretching every 30 minutes.
4. Press into an oiled pan and proof for 2 more hours.
5. Preheat oven to 220°C (430°F).
6. Dimple dough, top with herbs and sea salt, and bake for 20-25 minutes.

Cinnamon Raisin Sourdough

Sweet and aromatic, Cinnamon Raisin Sourdough makes a delightful breakfast option.

Ingredients:

• 500g bread flour
• 300g water
• 100g active sourdough starter
• 10g salt
• 2 tbsp cinnamon
• 150g raisins
• 50g sugar

Cooking method:

1. Combine flour, water, and starter; let autolyse for 30 minutes.
2. Add salt, cinnamon, sugar, and raisins; mix until combined.
3. Bulk ferment for 5 hours, with folds every 30 minutes.
4. Shape, proof in a basket, and refrigerate overnight.
5. Preheat oven to 230°C (450°F).
6. Score and bake for 35-40 minutes.

Jalapeño Cheddar Sourdough

For a spicy and cheesy twist, try this Jalapeño Cheddar Sourdough.

Ingredients:

• 500g bread flour
• 320g water
• 100g active sourdough starter
• 10g salt
• 150g cheddar cheese, grated
• 2 jalapeños, chopped

Cooking method:

1. Mix flour, water, and starter; rest for 20 minutes.
2. Add salt, cheese, and jalapeños; knead until incorporated.
3. Bulk ferment for 4-5 hours, folding every hour.
4. Shape and proof in a basket; refrigerate overnight.
5. Preheat oven to 240°C (465°F).
6. Score and bake for 35-40 minutes.

Chocolate Sourdough

Indulge in a rich and decadent Chocolate Sourdough loaf.

Ingredients:

• 500g bread flour
• 300g water
• 100g active sourdough starter
• 10g salt
• 50g cocoa powder
• 100g dark chocolate chunks
• 50g sugar

Cooking method:

1. Combine flour, cocoa powder, water, and starter; rest for 30 minutes.
2. Add salt, sugar, and chocolate chunks; mix until combined.
3. Bulk ferment for 5 hours, folding every hour.
4. Shape, proof in a basket, and refrigerate overnight.
5. Preheat oven to 230°C (450°F).
6. Score and bake for 35-40 minutes.

Spelt Sourdough

Spelt Sourdough offers a nutty flavor and is packed with nutrients, making it a wholesome choice.

Ingredients:

• 300g spelt flour
• 200g bread flour
• 320g water
• 100g active sourdough starter
• 10g salt

Cooking method:

1. Mix spelt flour, bread flour, and water; let rest for 20 minutes.
2. Add sourdough starter and salt; knead until smooth.
3. Bulk ferment for 4-6 hours, folding every hour.
4. Shape and proof in a basket; refrigerate for 8 hours.
5. Preheat oven to 220°C (430°F).
6. Score and bake for 30-35 minutes.

Beetroot Sourdough

Add a splash of color with Beetroot Sourdough, which has an earthy flavor and vibrant hue.

Ingredients:

• 500g bread flour
• 300g beetroot puree
• 100g active sourdough starter
• 10g salt
• 50g sunflower seeds

Cooking method:

1. Mix flour, beetroot puree, and starter; rest for 30 minutes.
2. Add salt and sunflower seeds; mix until incorporated.
3. Bulk ferment for 5 hours, with folds every hour.
4. Shape, proof in a basket, and refrigerate overnight.
5. Preheat oven to 230°C (450°F).
6. Score and bake for 35-40 minutes.