Everything Sourdough Bread Recipe: Easy Steps to Perfect Loaf

There’s something magical about baking your own sourdough bread at home. The tangy flavor, the crusty exterior, and the soft, chewy crumb make sourdough a favorite for many bread lovers.

This “Everything Sourdough Bread” recipe takes the classic sourdough loaf and elevates it by adding a delightful blend of seeds and spices that give every bite an extra boost of texture and flavor. Whether you’re an experienced baker or just starting out, this recipe will guide you through the process with clear, easy-to-follow steps.

Imagine waking up to the aroma of freshly baked bread, crust crackling as you slice into it—pure comfort!

Not only does this sourdough loaf taste amazing, but it’s also a wholesome choice made with natural fermentation, which can aid digestion and bring out complex flavors. Plus, the “everything” topping—a savory mix of sesame seeds, poppy seeds, garlic flakes, and more—adds that perfect finishing touch that makes this bread irresistible.

Ready to impress your family and friends or simply treat yourself? Let’s dive into this everything sourdough bread recipe that you’ll want to bake again and again!

Why You’ll Love This Recipe

This recipe combines the best qualities of traditional sourdough with the popular “everything” seasoning blend for a bread that bursts with flavor. The natural fermentation process creates a tangy, aromatic loaf with a chewy crumb and a crispy crust.

Adding a generous sprinkle of seeds and spices on top not only adds texture but also a delightful savory note that pairs beautifully with butter, cheese, or your favorite sandwich fillings.

It’s perfect for bakers of all levels—whether you’re looking to hone your sourdough skills or add variety to your homemade bread routine. Plus, this bread keeps well and can be frozen for later use, making it both delicious and practical.

The step-by-step instructions ensure success, and the tips section will help troubleshoot any challenges along the way.

Ingredients

• 500g bread flour (high-protein flour for best gluten development)
• 350g water (room temperature)
• 100g active sourdough starter (fed and bubbly)
• 10g salt
• 2 tbsp olive oil (optional, for softer crumb)
• Everything seasoning blend:
• 1 tbsp sesame seeds
• 1 tbsp poppy seeds
• 1 tbsp dried minced garlic
• 1 tbsp dried minced onion
• 1 tsp coarse sea salt

Equipment

• Mixing bowl (large, for dough mixing)
• Dutch oven or baking stone (for baking)
• Dough scraper (to handle sticky dough)
• Kitchen scale (for accurate measurements)
• Proofing basket (banneton) or a bowl lined with a tea towel
• Plastic wrap or damp cloth (to cover dough during fermentation)
• Sharp serrated knife or lame (for scoring the bread)
• Pastry brush (to apply water or oil before topping)

Instructions

1. Mix the dough: In a large mixing bowl, combine bread flour and water. Stir until no dry flour remains, then cover and let rest for 30 minutes to 1 hour. This step is called autolyse and helps with gluten development.
2. Add starter and salt: Add your active sourdough starter and salt to the dough. Mix thoroughly using your hands or a dough scraper until the starter and salt are fully incorporated. If using olive oil, add it here and mix well.
3. Bulk fermentation and stretch & folds: Cover the bowl with plastic wrap or a damp cloth and let the dough ferment at room temperature for 4-6 hours. Every 30 minutes for the first 2 hours, perform a set of stretch and folds: wet your hands, grab one side of the dough, stretch it up, and fold it over the rest of the dough. Rotate the bowl and repeat 3-4 times. This strengthens the dough.
4. Shape the dough: After bulk fermentation, turn the dough onto a lightly floured surface. Shape it into a tight round loaf by folding the edges underneath and creating surface tension on top. Place the loaf seam-side up in a well-floured proofing basket or a bowl lined with a floured kitchen towel.
5. Final proof: Cover and let the dough proof for 1-3 hours at room temperature, or refrigerate overnight for a slower, more flavorful rise.
6. Preheat oven: Place your Dutch oven or baking stone inside the oven and preheat to 475°F (245°C) for at least 30 minutes.
7. Prepare to bake: Carefully turn your dough out onto parchment paper, seam-side down. Lightly brush the top with water or olive oil, then generously sprinkle the everything seasoning blend over the surface.
8. Score the loaf: Using a sharp serrated knife or lame, make 2-3 shallow cuts on the top of the loaf. This allows the bread to expand in the oven.
9. Bake: Carefully place the parchment with the dough into the preheated Dutch oven or onto the baking stone. Cover with the lid (if using Dutch oven). Bake for 20 minutes covered, then remove lid and bake for an additional 20-25 minutes until deep golden brown and crusty.
10. Cool: Remove the bread from the oven and transfer to a wire rack. Let cool completely (at least 1 hour) before slicing to ensure the crumb sets properly.

Tips & Variations

“Patience is key with sourdough. Don’t rush the fermentation and proofing times — your bread will thank you!”

Tip 1: Make sure your sourdough starter is very active and bubbly before you begin for best rise.

Tip 2: If you don’t have a Dutch oven, you can bake on a baking stone and create steam by placing a pan with water in the oven.

Tip 3: For added flavor, try mixing some chopped fresh herbs like rosemary or thyme into the dough.

Variations: Swap out the “everything” seasoning for other toppings such as sunflower seeds, pumpkin seeds, or even a sprinkle of grated cheese before baking.

Nutrition Facts

Serving Suggestions

This everything sourdough bread is incredibly versatile. Serve it toasted with a slather of butter and a drizzle of honey for a simple breakfast.

It’s also fantastic as the base for sandwiches, especially with smoked turkey, avocado, and crisp lettuce.

For a savory snack, slice the bread thinly, toast it, and top with cream cheese and smoked salmon or a spread of hummus and fresh veggies. It pairs beautifully with soups and stews, soaking up every drop of flavor.

Conclusion

Baking everything sourdough bread at home is a rewarding experience that fills your kitchen with wonderful aromas and your table with delicious, wholesome bread. This recipe combines the tangy complexity of sourdough with the irresistible crunch and flavor of the everything seasoning blend, creating a loaf that’s perfect for any occasion.

With patience and practice, you’ll master the art of sourdough and impress friends and family with your baking skills. Whether you enjoy it fresh from the oven or toasted the next day, this bread is sure to become a staple in your kitchen.

Happy baking!

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