Why You’ll Love This Dish
If you’ve ever struggled with sourdough bread that turned out flat, dense, or tough, this recipe is your breakthrough moment. This beginner-friendly method creates a soft, chewy interior with that golden, crisp crust you crave all with no kneading required. It’s perfect for anyone who wants real artisan bread without spending years learning sourdough science.
Here’s why it works:
- Simple, no-knead technique great for beginners
- Uses only 4 ingredients
- Crusty outside, chewy inside
- Naturally leavened with sourdough starter no added yeast
- Overnight rise develops rich flavor
- Dutch oven method creates bakery-style steam
This is the easiest sourdough bread recipe you’ll come back to again and again.
Table of Contents
My Story with This Dish
When I first started baking sourdough at home, I thought I needed fancy tools and flawless technique. But after years in the kitchen and teaching others, I’ve learned that simple methods make the best bread especially when you’re baking for family. I developed this recipe on a rainy weekend after my restaurant shift, with nothing but a bowl, a spoon, and a tired starter. The result? A pillowy, chewy loaf with no fuss. And now, it’s my go-to beginner recipe and the one I teach in my sourdough workshops.
PrintHow to Make Soft and Chewy Sourdough Bread (Beginner Recipe)
This soft and chewy sourdough bread is the perfect beginner recipe — no kneading required! Baked in a Dutch oven, it’s golden on the outside and pillowy inside.
- Prep Time: 12 hours (including overnight rest)
- Cook Time: 45 minutes
- Total Time: 13 hours
- Yield: 1 large loaf 1x
- Category: Bread
- Method: Baked
- Cuisine: Sourdough
- Diet: Vegetarian
Ingredients
500g (4 cups) bread flour
375g (1 ⅔ cups) warm water
100g (½ cup) active sourdough starter
10g (1 ¾ tsp) fine sea salt
Instructions
1. Mix flour and water in a large bowl until just combined. Rest for 30 minutes.
2. Add active sourdough starter and salt. Mix well until fully incorporated.
3. Cover and rest the dough for 3–4 hours at room temp. Stretch and fold 3–4 times every 30 mins.
4. Shape into a round or oval. Place in floured banneton or towel-lined bowl.
5. Cover and refrigerate overnight for 8–12 hours (cold proof).
6. Preheat oven and Dutch oven at 475°F (245°C) for 45 minutes.
7. Turn dough onto parchment, score top, place in Dutch oven.
8. Bake covered for 20 minutes, then uncovered for 20–25 minutes more.
9. Cool on rack for 1 hour before slicing.
Notes
Use a digital scale for best accuracy.
Starter must be active and bubbly.
Let bread cool fully before slicing to avoid gummy crumb.
Nutrition
- Serving Size: 1 slice (of 12)
- Calories: 160
- Sugar: 0.5g
- Sodium: 190mg
- Fat: 0.6g
- Saturated Fat: 0.1g
- Unsaturated Fat: 0.4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1.2g
- Protein: 5g
- Cholesterol: 0mg
Ingredients for Soft and Chewy Sourdough Bread
- 500g (4 cups) bread flour
- 375g (1 ⅔ cups) warm water
- 100g (½ cup) active sourdough starter
- 10g (1 ¾ tsp) fine sea salt
Ingredient notes:
- Bread flour helps develop structure and chew better than all-purpose
- Warm water (not hot) helps activate the starter
- Active sourdough starter should be bubbly and pass the float test
- Salt enhances flavor and helps strengthen gluten
Optional additions:
- Add 1 tbsp honey for a slightly sweeter crumb
- Swap 20% of the flour for whole wheat for a nutty depth
Equipment You’ll Need
You don’t need a mixer or special tools just the basics.
- Large mixing bowl
- Kitchen scale (recommended for accuracy)
- Silicone spatula or spoon
- Bench scraper
- Tea towel or banneton
- Dutch oven with lid (cast iron or enamel)
- Parchment paper
- Sharp knife or lame (optional)
Ashly’s tip: If you don’t have a Dutch oven, use a heavy pot with a lid and preheat it thoroughly.
Step-by-Step Instructions
1. Mix the Dough (Evening)
In a large bowl, mix the flour and water until just combined. Let it rest for 30 minutes (autolyse).
2. Add Starter and Salt
Add the active starter and salt. Use your hand or a spoon to mix until fully incorporated. The dough will be sticky that’s good.
3. Bulk Fermentation (3–4 hours)
Cover the bowl and let the dough rest at room temperature (21–23°C). Perform 3–4 stretch-and-folds every 30 minutes to strengthen the dough.
4. Shape the Dough
Lightly flour your counter. Turn out the dough, shape it into a round or oval, and place it seam-side up into a floured banneton or towel-lined bowl.
5. Cold Proof (Overnight)
Cover and place the dough in the fridge overnight (8–12 hours). This slow fermentation builds flavor and structure.
6. Preheat Oven and Dutch Oven
Preheat your oven to 475°F (245°C) with the Dutch oven inside. Let it heat for 45 minutes.
7. Score and Bake
Remove dough from the fridge, turn it onto parchment, and score the top with a knife. Carefully transfer it to the hot Dutch oven. Cover and bake for 20 minutes.
8. Uncover and Finish Baking
Remove the lid and bake another 20–25 minutes until deep golden brown.
9. Cool Completely
Place the loaf on a wire rack and let it cool for at least 1 hour before slicing. The steam inside needs to settle be patient!
Serve and Enjoy
Slice thick and serve with:
- Butter and flaky salt
- Olive oil and balsamic
- Toasted with honey or jam
- As the base for grilled cheese or avocado toast
- Alongside soups, stews, or holiday platters
Pro tip: This bread makes stunning sandwiches and reheats well in a toaster oven.
Storage & Freezing
- Store at room temp in a bread bag or wrapped in a towel for 3–4 days.
- Avoid plastic bags they trap moisture and ruin the crust.
- For longer storage, slice and freeze. Toast straight from frozen.
Expert Tips for Perfect Sourdough
- Use a scale volume can be inaccurate.
- Your starter should be bubbly and active. Feed it 4–6 hours before mixing.
- Wet your hands before stretch-and-folds to prevent sticking.
- Cold proofing overnight enhances flavor and helps with scoring.
- A preheated Dutch oven traps steam, mimicking a bakery oven.
Variations & Substitutions
- Whole wheat version: Swap 100g flour for whole wheat
- Seeded crust: Roll in sesame, poppy, or sunflower seeds before proofing
- Rye boost: Add 50g rye flour for depth
- Cranberry walnut: Fold in chopped nuts and dried fruit during bulk rise
- Mini loaves: Divide and bake smaller boules
Common Mistakes & Troubleshooting
Bread is too dense?
Starter wasn’t active or dough was under-proofed.
Bread is flat?
Dough over-proofed or wasn’t shaped tightly enough.
Crumb is gummy?
Bread was sliced too soon or underbaked. Let it cool fully!
Too sour?
Reduce fermentation time or use starter closer to peak.
Crust too hard?
Store in a bread bag or reheat to soften slightly.
Smart Meal Prep & Budget Tips
- Mix your dough the night before, bake fresh in the morning
- Double the recipe and freeze one loaf
- Use leftover slices for French toast, croutons, or breadcrumbs
- Sourdough starter is cheaper than buying yeast weekly
- Make your own starter from scratch no need to buy
Tasty Ideas to Serve with This Dish
- Roasted tomato soup
- Creamy garlic butter spread
- Spicy hummus
- Baked brie and cranberry
- Sliced with olive oil + za’atar
- Smoked salmon and cream cheese
- Classic BLT sandwiches
What Makes This Recipe Different
At Deliceoso, our recipes aren’t just about food they’re about confidence. This soft and chewy sourdough bread is more than beginner-friendly. It’s your gateway to sourdough success. Developed by Ashly Martin with a focus on simplicity, this method gives you consistent results without the stress. No kneading, no sour surprises just chewy, beautiful bread.
FAQs
What makes sourdough bread chewy instead of crusty?
Higher hydration and proper fermentation develop a moist, chewy interior. Bread flour also adds chew.
Can I use all-purpose flour instead of bread flour?
Yes, but the crumb may be softer and less chewy. Bread flour is best for texture.
How long should sourdough bread ferment?
Bulk fermentation lasts 3–5 hours. Cold proofing overnight (8–12 hours) develops flavor.
Can I bake sourdough without kneading?
Yes stretch-and-folds during bulk fermentation replace kneading.
Why is my sourdough bread too dense?
Usually due to under-proofing, inactive starter, or not enough folding.
Can I let sourdough rise at room temp overnight?
Yes, if your kitchen is cool (18–20°C). Otherwise, over-proofing may occur.
Do I need a Dutch oven to make sourdough bread?
It’s recommended. The enclosed steam helps the loaf rise and brown. But you can use a baking stone and tray of water if needed.
How do I know when the bread is done?
The crust will be deep golden, and the internal temp should be 200–210°F (93–99°C). It should sound hollow when tapped.
Can I slice it while warm?
Resist the urge! Let it cool for 1 hour to set the crumb.
How do I name my sourdough starter?
Get creative name it like a pet! Popular names include “Doughy,” “Bread Pitt,” or “Marie Crumbette.”
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