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Artisanal sourdough bread loaves with golden crusts and soft airy crumb, surrounded by fresh herbs and grains on a rustic wooden surface

Organic Sourdough Bread: The Healthiest Bread Recipe You’ll Love

A traditional organic sourdough bread recipe crafted with natural wild yeast and whole grain flours. Fermented for a rich flavor and packed with health benefits.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 9 hours 15 minutes
Course Bread, Side Dish, Breakfast
Cuisine Artisan, Traditional, Global, European
Servings 4 people
Calories 170 kcal

Equipment

  • Mixing Bowl For combining ingredients.
  • Wooden Spoon or Spatula For mixing the dough.
  • Kitchen Scale For precise measurement of ingredients.
  • Proofing Basket (Banneton) Optional, for shaping and proofing dough.
  • Dutch Oven For baking to create a crispy crust.
  • Measuring Cups/Spoons For measuring smaller quantities.
  • Clean Towel For covering the dough during proofing.
  • Bench Scraper Optional, for handling and shaping dough.
  • Baking Sheet or Parchment Paper Optional, for alternative baking methods.

Ingredients
  

  • 500 grams Bread Flour Organic, unbleached
  • 100 grams Whole Grain Flour Optional, adds flavor and nutrition
  • 300 ml water Room temperature
  • 100 grams Sourdough Starter Active and bubbly
  • 10 grams salt Fine sea salt preferred

Instructions
 

  • Prepare the Starter
    Feed your sourdough starter 6–8 hours before you plan to bake to ensure it is active and bubbly.
  • Mix the Dough
    In a large bowl, combine 500 grams of bread flour, 100 grams of whole grain flour, and 350 ml of water. Mix until just combined. Cover with a clean towel and let it rest for 30 minutes (autolyse).
  • Add the Salt and Starter
    Add 10 grams of salt and 100 grams of active sourdough starter to the dough. Mix thoroughly using your hands or a spatula until the ingredients are well incorporated.
  • Bulk Fermentation
    Let the dough ferment at room temperature (about 70°F/21°C) for 4–6 hours. During this time, perform 3–4 sets of stretch-and-folds every 30 minutes to build gluten strength.
  • Shape the Dough
    After bulk fermentation, gently turn the dough out onto a floured surface. Shape it into a round or oval loaf and place it seam-side up in a floured proofing basket (banneton).
  • Proof the Dough
    Cover the dough and let it proof at room temperature for 2–4 hours, or refrigerate it overnight for a slower fermentation and enhanced flavor.
  • Preheat the Oven
    Preheat your oven to 475°F (245°C) with a Dutch oven inside for at least 30 minutes.
  • Bake the Bread
    Carefully transfer the dough to the hot Dutch oven. Score the top with a sharp blade or lame. Cover with the lid and bake for 20 minutes. Remove the lid and bake for another 20–25 minutes until the crust is deep golden brown.
  • Cool the Bread
    Remove the bread from the oven and let it cool on a wire rack for at least 1 hour before slicing.

Notes

  • Flour Substitutions: You can use a mix of bread flour, whole wheat flour, or even ancient grains like spelt or einkorn for added flavor and nutrition. Adjust water slightly if using whole grain flours.
  • Fermentation Time: For a stronger sour flavor, extend the fermentation or proofing time. Refrigerating overnight develops more complex flavors.
  • Baking Equipment: If you don’t have a Dutch oven, use a baking stone or sheet, and add a pan of water to the oven for steam.
  • Troubleshooting: If your bread doesn’t rise well, ensure your sourdough starter is active and bubbly before use.
  • Storage: Store in a paper bag or bread box at room temperature for up to 3 days. For longer storage, slice and freeze the bread for up to 3 months.
Enjoy your homemade sourdough with butter, jam, or your favorite spreads!
Keyword Organic, Sourdough, Bread, Fermentation, Gut Health, Whole Grain