Recipes Bread Yeast Bread Recipes Sourdough Bread Recipes Chef John's Sourdough Bread 4.9 (153) 134 Reviews 98 Photos This sourdough bread recipe uses my sourdough starter and will turn your kitchen into a sourdough bread bakery! Making your own sourdough bread does take a while, but the amount of actual work is minimal — and the finished loaf is spectacular! By John Mitzewich John Mitzewich John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques. Allrecipes' editorial guidelines Updated on February 13, 2025 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Rate Print Share Add Photo 98 98 98 98 Prep Time: 30 mins Cook Time: 25 mins Additional Time: 21 hrs Total Time: 21 hrs 55 mins Servings: 8 Yield: 1 sourdough loaf Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 8 servings 100 grams active sourdough starter (see link below) 394 grams bread flour 250 grams water 8 grams kosher salt 2 tablespoons rice flour, or as needed Directions Gather all ingredients. Dotdash Meredith Food Studios Place starter into a bowl. Add bread flour, water, and salt; mix until well blended and sticky. Dotdash Meredith Food Studios Cover with aluminum foil and let stand for 4 hours at 70 to 75 degrees F (21 to 24 degrees C). Dotdash Meredith Food Studios Uncover dough and use wet hands to fold it over onto itself three to four times. Cover again with foil and let ferment for 2 more hours. Dotdash Meredith Food Studios Generously dust a proofing basket (banneton) with rice flour. Scrape dough out onto a lightly floured work surface. Shape into a ball with a smooth, unbroken surface, using just enough flour on the surface to keep it from sticking. Place dough into the prepared basket with the smooth side down. Pinch the rougher edges on the surface together toward the center to smooth them while maintaining a round ball shape. Dotdash Meredith Food Studios Cover and refrigerate for 12 hours to slow the fermentation process. Dotdash Meredith Food Studios Remove the banneton from the refrigerator. Let sit in a warm spot until dough springs back slowly and retains a slight indentation when poked gently with a finger, about 3 to 5 hours. Preheat the oven to 450 degrees F (230 degrees C). Line a rimmed baking sheet with parchment paper. Dust surface of dough with flour. Gently invert the banneton over the center of the baking sheet and flip dough out onto the parchment paper. Gently brush off excess rice flour. Score top of dough about 1/8-inch deep with a sharp knife to create a shallow slit running across the center. Mist the entire surface lightly with water. Dotdash Meredith Food Studios Bake in the center of the preheated oven until beautifully browned, 25 to 30 minutes. Dotdash Meredith Food Studios Transfer loaf to a wire rack and let cool completely before slicing. Dotdash Meredith Food Studios Chef's Notes Make this sourdough bread with my sourdough starter. It's important that you plan ahead since, like any good starter, it takes 10 days to make. If you don't have a banneton, you can line a similarly sized bowl with a tightly woven cotton kitchen towel and generously coat it with rice flour. I've done that before, and it works exactly the same. The only difference is the wooden basket breathes, unlike a metal bowl, but I don't think that's a big deal. I Made It Print 244 home cooks made it! Nutrition Facts (per serving) 205 Calories 1g Fat 41g Carbs 7g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 205 % Daily Value * Total Fat 1g 1% Saturated Fat 0g 1% Cholesterol 0mg 0% Sodium 405mg 18% Total Carbohydrate 41g 15% Dietary Fiber 2g 5% Total Sugars 0g Protein 7g 14% Calcium 15mg 1% Iron 3mg 14% Potassium 78mg 2% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.