My Everyday Sourdough Bread Recipe

Build Levain

Combine sourdough starter, water, and flour. Levain is ready when it has doubled, is bubbly, and active.


Mix bread flour, whole wheat flour, rye flour, and warm water. Let it rest for at least one hour.

Add Levain

Add the ripe levain to the dough and mix. Let rest 30 minutes.

Add Salt

Add salt to the dough and mix for about 10 minutes until dough is supple.

Bulk Fermentation

Allow the dough to ferment for about 5 hours. During this time, perform a series of folds to strengthen it. Image above is the dough at the start of bulk fermentation.

End of Bulk Fermentation

Dough at the end of bulk fermentation. The dough should be smooth, domed, and feel full of air.

Shape Dough

Shape the dough into shape of banneton (here a batard or oval shape).

Refrigerate Overnight

Place dough into banneton and refrigerate overnight (retard).

Score Dough

The next day, preheat pan at 500ºF for an hour. Score your dough with a sharp blade at a shallow angle.


Bake the bread for 20 minutes with the lid on. Bake at 500ºF for 20 minutes with lid on.

Finish Bake

Lower oven temperature to 450ºF and bake with lid off for another 20 minutes or until the bread is golden brown.

Cool & Enjoy!

Allow the bread to cool. Slice and enjoy! Detailed guide with full step-by-step instructions including videos on my full recipe.