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Chef John's Sourdough Bread

Rated as 4.72 out of 5 Stars

"Making your own sourdough bread does take a while, but the amount of actual work is minimal--and the bread you'll get is spectacular! See the footnote link to how to make the sourdough starter."
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Ingredients

21 h 35 m servings 205 cals
Original recipe yields 8 servings (1 loaf)

Directions

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  1. Measure out starter into a bowl. Add water, salt, and bread flour. Mix until ingredients are well blended into a very sticky dough. Cover with aluminum foil; let rest 4 hours at 70 to 75 degrees F (22 degrees C).
  2. With wet hands, fold dough over on itself 3 or 4 times. Cover with foil and allow dough to ferment for 2 more hours.
  3. Generously dust a bread form with rice flour (see Chef's Note for banneton substitution).
  4. Scrape dough out onto a lightly floured work surface (you can use bread flour or all-purpose flour). Shape into a ball with a smooth, unbroken surface, using just enough flour on the surface to keep it from sticking. Transfer smooth-side down to banneton. Pinch together the rougher edges of the surface toward the center to smooth them and maintain the round ball shape.
  5. Cover and refrigerate 12 hours to slow the fermentation process.
  6. Remove loaf from the refrigerator and let it rise in a warm spot until the dough springs slowly back and retains a slight indentation when poked gently with a finger, about 3 to 5 hours.
  7. Preheat oven to 450 degrees F (230 degrees C). Line a rimmed baking sheet with parchment paper.
  8. Dust surface of dough with flour. Gently invert banneton over the baking sheet and transfer dough onto parchment paper. Gently brush off excess rice flour. Score the top of the dough about 1/8-inch deep with a sharp knife to create a shallow slit running across the center. Mist entire surface lightly with water.
  9. Bake in the center of preheated oven until beautifully browned, 25 to 30 minutes.
  10. Transfer to a rack to cool completely (do not slice loaf while it is still warm).

Footnotes

  • Chef's Notes:
  • If you don't have a banneton, you can simply 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 huge deal.
  • Here's how to make Chef John's Sourdough Starter. Plan ahead, because it takes 10 days to make.

Nutrition Facts


Per Serving: 205 calories; 0.9 g fat; 41.2 g carbohydrates; 6.9 g protein; < 1 mg cholesterol; 405 mg sodium. Full nutrition

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Reviews

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  1. 18 Ratings

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    Rated as 5 out of 5 Stars
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Most helpful positive review

I found this recipe on January 11, 2018 as I was looking for an "old fashioned" sourdough bread recipe. I had begun a starter on January 1, before I found Chef John's starter recipe, and have us...

Most helpful critical review

I tried following the recipe but kept ending up with a much too wet dough. It was more like making slime than bread dough. So added flour, a lot more flour until it got back to being a dough and...

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I found this recipe on January 11, 2018 as I was looking for an "old fashioned" sourdough bread recipe. I had begun a starter on January 1, before I found Chef John's starter recipe, and have us...

Love it, made several times. Made a tomato bread off this site using the starter, also cinnamon rolls. Love the sourdough tomato bread ( include paste, basil and Sundried tomato) the sourdoug...

Really pleased with how the bread turned out. Nice crust and very tender insides with perfect holes. We ate half the loaf in one sitting. Followed the recipe exactly except did an extra “folding...

I first made this, starter first, when chef john first posted it. And I must say the starter definitely improves with age. The bread itself is great, but over the year or so I've been experimen...

This recipe is so versatile. Sometimes I add oats for half the flour and it still works out GREAT. I have added dry orgino and or basil, still perfect. Today I'm trying adding CHIA SEEDS. I...

I'm a newbie to sourdough but thanks to Chef John, I've followed his video and have now made this bread multiple times. So good! I've also added some garlic powder, onion powder and fresh herbs ...

I tried following the recipe but kept ending up with a much too wet dough. It was more like making slime than bread dough. So added flour, a lot more flour until it got back to being a dough and...

The longest part is just making the starter!! Now that I have that I make this all the time. Very easy directions to follow. Weighing the ingredients was great and the recipe turned out just li...

I made the starter and i used normal flour instead of rice the bread and it was amazing!