How To Bake Sourdough Bread And for How Long?

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Baking sourdough bread feels different from other kinds of cooking. It’s slower, quieter, and somehow more personal. You’re not just mixing ingredients; you’re looking after something alive. It takes time, patience, and a little curiosity. But once you pull your first golden loaf from the oven, every minute feels worth it.

This guide walks you through the process in plain language — what you’ll need, how to do it, and how long it actually takes.

Why sourdough is special

Sourdough bread doesn’t rely on store-bought yeast. Instead, it rises because of a natural culture called a starter — a simple mix of flour and water that traps wild yeast and bacteria from the air. That’s where the bread gets its flavor and texture.

The fermentation process gives sourdough its tangy taste and chewy crust. It also breaks down some of the gluten and starch in the flour, which many people find easier to digest. Beyond that, baking sourdough just feels grounding. It connects you to a process that’s been around for thousands of years.

Step 1: Make or feed your starter

If you already have a sourdough starter, feed it a few hours before you plan to bake. It should double in size within 4–6 hours and look bubbly and soft.

If you don’t have one yet, you can make it by mixing equal parts flour and water (for example, 100 grams each) in a jar. Cover it loosely and keep it at room temperature. Every day, throw away half and add fresh flour and water. After about a week, it should come alive — bubbling, smelling a little sour, and rising after each feeding. That’s when it’s ready to use.

Your starter is what gives your bread life. Take care of it like you would a plant.

Step 2: Gather your ingredients

You only need four things:

  • 500g bread flour (you can mix in 50–100g whole wheat for extra flavor)
  • 350g water (room temperature)
  • 100g active starter
  • 10g salt

That’s it. No fancy equipment or additives. Just good flour, water, and time.

Step 3: Mix the dough

In a large bowl, combine the flour, water, and starter. Don’t add the salt yet. Mix until everything comes together. The dough will look messy and sticky — that’s normal. Cover it and let it rest for about 30 to 60 minutes.

This rest period is called autolyse, though the name doesn’t really matter. It simply lets the flour absorb water and start forming gluten. When you come back, sprinkle in the salt and mix it through by hand.

At this point, you’ll start to feel the dough change. It’ll go from rough and heavy to softer and smoother. You can knead lightly or use a stretch-and-fold method: every 30 minutes for the next two hours, stretch one edge of the dough and fold it over the center, then turn the bowl and repeat. Each round builds strength and structure.

Step 4: Bulk fermentation — let it rise

Once you’ve built up strength, it’s time to rest the dough. Cover it and leave it at room temperature to rise. This is the long stage — usually 4 to 8 hours, depending on how warm your kitchen is.

In a warm room, the dough might be ready in four hours. In a cooler space, it could take all afternoon. You’ll know it’s done when it’s roughly doubled in size and looks airy with small bubbles underneath.

Try not to rely too much on the clock. Watch the dough instead. It will teach you what it needs.

Step 5: Shape and proof

When the dough has risen, gently tip it onto a floured surface. Handle it carefully so you don’t lose all that air. Fold the sides toward the center, tuck the edges underneath, and shape it into a round or oval loaf.

Now it needs one more rise, called proofing. You can choose between two methods:

  • Room-temperature proofing: Leave it on the counter for 1–3 hours, until it looks slightly puffy.
  • Cold proofing: Cover it and refrigerate overnight (8–16 hours).

The cold proofing method is the favorite for most bakers. It slows down fermentation, develops deeper flavor, and makes the dough easier to score before baking.

Step 6: Preheat your oven

Before baking, preheat your oven to 475°F (245°C). If you have a Dutch oven, place it inside while it heats up. The enclosed pot traps steam, which helps your loaf rise tall and form a crisp crust.

If you don’t have a Dutch oven, use a baking stone or tray and put a small pan of hot water on the bottom rack to create steam.

Step 7: Score and bake

Take your dough out of the fridge. Turn it gently onto a piece of parchment paper, seam-side down. Using a sharp knife or razor, make one clean slash about half an inch deep across the top. That cut lets the dough expand instead of bursting at random spots.

Place the dough in your hot Dutch oven. Cover it and bake for 20–25 minutes. Then remove the lid and bake uncovered for another 20–25 minutes, until the crust is a deep golden brown.

If you tap the bottom of the loaf and it sounds hollow, it’s done. For a more exact check, you can use a thermometer — the inside should read around 205°F (96°C).

So, the total baking time is usually 40 to 50 minutes.

Step 8: Cool and wait

The hardest part comes now — waiting. When the loaf comes out of the oven, it smells incredible. You’ll want to slice into it immediately. Don’t.

Let it cool for at least an hour on a wire rack. During that time, the steam inside settles, and the crumb finishes setting. If you cut too soon, the inside can turn gummy.

When it’s ready, the crust will crackle slightly as it cools. That sound is your reward.

Step 9: Understand the timing

From start to finish, baking sourdough takes about 24 hours, though most of that is waiting. Here’s a rough schedule:

  • Morning: Feed your starter.
  • Midday: Mix your dough and begin fermentation.
  • Evening: Shape and refrigerate overnight.
  • Next morning: Bake.

You can adjust this around your day. The fridge is your friend — it lets you slow things down when you need to.

Step 10: Learn from every loaf

The first few loaves might not look perfect. Maybe they’re flat or too dense. Maybe the crust burns before the inside is done. That’s all part of learning.

If it doesn’t rise much, your starter might need more time to mature. If it spreads out, the dough might be too wet or underproofed. Write notes after each bake. Small adjustments — a few grams of flour, an extra hour of rest — make a big difference over time.

The goal isn’t perfection. It’s progress.

Why it’s worth it

Beyond the flavor, sourdough gives you something few modern foods do: a sense of connection. You feed it, care for it, and in return, it feeds you back. The process reminds you to slow down and notice the small things — the feel of the dough, the smell as it bakes, the quiet pride when you slice it open.

So, if you’re wondering how long sourdough takes to bake, the answer is simple: about 45 minutes in the oven. But if you’re asking how long it takes to make — to really make — the answer is a day, sometimes more.

That time is what gives it character. And that’s why it’s worth it.