Bake the perfect vegan sourdough bread with this easy, step-by-step recipe. Made with just a fermented starter, flour, water, and salt, this tangy and crusty loaf is artisanal, naturally vegan, and incredibly popular.
Prep Time 30 minutes mins
Cook Time 40 hours hrs 45 minutes mins
Course Bakery, Breakfast, Brunch
Cuisine International
Servings 12 Slices
Calories 120 kcal
- 100 g Sourdough Starter active, bubbly, and fed
- 500 g Flour unbleached bread flour or a mix of bread and whole wheat flour
- 350 ml Water room temperature
- 10 g Salt fine sea salt
Activate Your Starter: Feed your sourdough starter 4-6 hours before beginning. Ensure it’s active, bubbly, and ready to work.
Mix the Dough: Combine the sourdough starter, water, and flour in a large mixing bowl. Mix until no dry flour remains.
Cover and rest for 30 minutes (autolyse step).
Incorporate Salt: Sprinkle salt over the dough and knead gently or perform folds to ensure it is evenly distributed.
Bulk Fermentation: Let the dough rest at room temperature for 4-6 hours. Perform a series of "stretch and folds" every 30 minutes during the first 2 hours to build gluten strength.
Shape the Dough: Transfer the dough to a lightly floured surface. Shape it into a boule or batard (round or oval) and place it into a floured proofing basket or bowl.
Final Proofing: Cover and proof at room temperature for 1-2 hours or refrigerate overnight (8-12 hours) for a cold-proof, which enhances flavor.
Preheat the Oven: Preheat your oven to 475°F (245°C) with a Dutch oven or baking stone inside for at least 30 minutes.
Bake the Bread: Carefully transfer the dough onto parchment paper, score the top with a sharp blade, and place it in the preheated Dutch oven.
Bake with the lid on for 20 minutes, then remove the lid and bake for another 20-25 minutes until golden brown.
Cool and Enjoy: Allow the bread to cool completely on a wire rack before slicing.
- Hydration Adjustments: If using whole wheat or rye flour, reduce the water slightly as these flours absorb more liquid.
- Storage: Store in a bread bag or wrap in a kitchen towel for up to 3 days. For longer storage, slice and freeze.
- Extra Crustiness: Add steam by placing a pan of water in the oven during baking.
- Flavor Tweaks: Add seeds, herbs, or mix flours for a unique taste.
This recipe is perfect for creating a naturally vegan, tangy sourdough loaf that’s both delicious and visually stunning. Enjoy the wholesome aroma and hearty crust of your freshly baked bread! 🍞✨Keyword artisanal bread recipe, natural fermentation, tangy crusty bread, vegan baking, vegan sourdough bread