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Fail-Proof Sourdough Bread Recipe Easy, Golden, and Delicious

March 20, 2025

24 hours

medium

2 loaves

This Fail-Proof Sourdough Bread Recipe is more than just a loaf—it’s about patience, discovery, and the joy of baking. At first, mastering sourdough felt like unlocking an ancient secret,  but this fail-proof sourdough bread recipe has made the process fun! From the moment that little bubbly life form—your starter—comes to life, full of potential, to the stretch and folds that build its strength, every step is a lesson in slowing down and savoring the process. For me, it became a source of comfort after loss—a grounding ritual, a way to create something nourishing from just flour, water, and time. My fail-proof sourdough bread recipe has become part of that journey, bringing warmth and joy not only to my heart but also to my kitchen with every bake (learn more).

I’ll be honest—when I first started, sourdough felt like a mystery. I had more questions than answers and my first few loaves? Let’s just say they were… rustic, I mean really rustic! But I kept at it, learning to trust the process. Eventually, I found my rhythm, and now, sourdough is second nature. Of course, I still have hiccups, because sourdough is a living, breathing journey. That’s what makes it so fun—there’s always something new to discover, and that’s the part I love the most.

Follow my easy fail-proof sourdough recipe below. Let me know how you do—I’m always here to help! And if you’re just getting started, check out my fail-proof sourdough starter recipe for a step-by-step guide to nurturing that little bubbly life form into a thriving, active starter.

Looking for more comforting, flavor-packed meals? Check out our [other recipes here]!

Why You’ll Love & Benefit from These Ingredients 🍵✨

🌾 Whole Wheat Flour – Adds fiber and a richer flavor profile.
💧 Water – Just the right hydration level makes for a crisp crust and soft interior.
🧂 Salt – Brings out the best in every ingredient, balancing flavors.
🍞 Sourdough Starter – Supports gut health with natural fermentation.

🛒 Shop My Kitchen Favorites!

Love the tools and ingredients used in this recipe? I’ve gathered my favorite must-haves to make cooking easier and more enjoyable. [Click here] to check out my Amazon store for everything I used!

As an Amazon Associate, I earn from qualifying purchases. This post may contain affiliate links, which means I make a small commission at no extra cost to you. See my full disclosure here.

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Ingredients

Adjust Servings
200 Grams active sourdough starter
650 Grams water
200 Grams whole wheat flour (Barton Springs Mill: Yecora Rojo)
800 grams of King Arthur Bread Flour
50 grams of water
20 grams of salt
Flour to Feed Starter
50g Barton Springs Mill Butler's Gold Flour (certified organic) Whole Wheat
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Nutritional Information

180 Calories
35g Carbs
6g Protein
0.5g Fat
2g Fiber

Directions

1.

Feed Your Starter (this recipe makes 2 loafs)

Combine 50g whole wheat flour, 50g bread flour, and 100g water. Stir and let it double and becomes active.
Sourdough starter jar with Barton Springs Mill Butlers Gold flour and bread flour ready for feeding
To feed my starter, I use Barton Springs Mill: Butler's Gold Flour whole wheat and for the 50g of Bread Flour I use King Arthur Bread Flour. I always use filtered water.
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2.

Once Starter is Active - Mix the Dough (makes 2 loafs)

In a large bowl, mix 200g of your bubbly starter with 650g water and blend with a bread hook.
Beautiful Mason Cash mixing bowl on counter, empty and ready to begin a sourdough recipe
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3.

Add Flours

Add 200g Barton Mill Spring Yecora Rojo whole wheat flour and 800g King Arthur Bread Flour, mixing until a shaggy dough forms.
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4.

Cover & Rest

Rest for 30 mins
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5.

Add Salt & Water

Gently mix in 20g salt and the additional 50g water, ensuring everything is combined.
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6.

Cover & Rest

Let it rest for 30 minutes
Sourdough dough resting in a bowl between stretch and fold sets during bulk fermentation
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7.

Stretch & Fold

Every 30 minutes, perform a stretch and fold technique. Aim for at least 4 rounds to build strength.
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8.

Bulk Fermentation

Cover and let the dough rise at room temperature until puffy (usually 4–6 hours)
Overhead view of proofed sourdough dough in a bowl with jam, butter, and honey arranged nearby for serving
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9.

Pre-Shape & Rest

Turn the dough onto a lightly floured surface, gently shape into rounds, and let rest for 30 minutes.
Two preshaped sourdough dough balls resting on a floured surface before final shaping
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10.

Final Shape & Banneton

Reshape the dough into a tight round or oval, then place into a floured banneton, seam-side up.
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11.

Cold Proof

Place in the refrigerator overnight to develop deep flavor and structure.
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12.

Preheat & Score

Heat oven to 450°F, Preheat oven with the bread pan inside for an hour. You want the bread pan HOT. Meanwhile, turn the dough onto parchment paper, dust lightly with rice flour.
Perfectly proofed sourdough dough lightly dusted with flour and ready to score before baking
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13.

Score It Like a Pro

Score like a pro—or a wanna-be pro! Hold your blade at a 45-degree angle to achieve that perfect golden ear. Get creative with your design!
Scored sourdough dough on parchment, ready to be baked into a golden artisan loaf
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14.

Bake to Perfection

Bake 20 minutes covered, then 20 minutes uncovered for a deep, crackling crust.
Full crusty loaf of fail-proof sourdough bread on wooden board with a sourdough bread knife ready for slicing
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15.

Let It Rest & Crackle

The hardest part? Waiting. As tempting as it is to slice right in, that golden crust is still settling, and the crumb inside is finishing its magic. Cutting too soon could leave you with a gummy center! But trust me—if you let it rest, the reward is worth it.
Full loaf of golden sourdough bread next to a butter dish with a soft pad of butter on a rustic surface
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16.

Enjoy the Moment!

You did it! The wait is over, and now it’s time for the best part—digging in. Tear, slice, or break off a piece, let that crispy crust crackle under your knife, and savor the soft, tangy goodness inside. Smear it with butter, drizzle on some golden honey, or pile on your favorite jam. However you enjoy it, make sure to take a moment, breathe it in, and celebrate the magic of homemade sourdough. 🍞✨
Man dipping a torn piece of sourdough bread into a small dish of butter and honey
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Notes

There’s something about tearing into a fresh, crusty loaf, slathering it with butter, and taking that first warm, tangy bite. Whether it’s classic sourdough or something fun like chocolate sourdough, each bake is a little piece of joy. This bread is meant to be shared, savored, and enjoyed. It has fed my soul in more ways than one, and I hope it brings that same warmth to your kitchen. 💛 P.S. Want to make your sourdough baking even easier? Check out my Amazon store for my go-to baking tools, from proofing baskets to scoring knives!
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