Introduction

This beginner sourdough bread recipe guides you through the rewarding process of baking your own crusty, flavorful loaf. With just a few simple ingredients and some patience, you’ll create a beautiful sourdough perfect for sandwiches or enjoying with butter.

A round loaf of bread with a thick, golden brown crust sits on a wooden board. The crust has a rough texture with many small bubbles and cracked, charred flakes on top. The bread is slightly domed with darker, crispy edges rising up. Behind the bread, there is a glass jar filled with white flour with a wooden lid. A white cloth is partially visible at the lower left corner. The background is a soft beige color with a white marbled surface below the wooden board. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 teaspoons sourdough starter
3 tablespoons all-purpose flour
5 teaspoons water
1/4 cup active sourdough starter (100% hydration)
1 1/3 cups + 2 tablespoons water
2 teaspoons fine sea salt
4 cups + 2 tablespoons bread flour

Instructions

Step 1: Feed your sourdough starter. About 12 hours before mixing the dough, combine 2 teaspoons sourdough starter, 3 tablespoons all-purpose flour, and 5 teaspoons water in a clean jar. Stir until combined, loosely cover, and leave at room temperature. It’s ready when it doubles in size and bubbles appear on the surface and sides.
Step 2: Make the dough. In a large bowl, mix 1/4 cup active starter with 1 1/3 cups + 2 tablespoons water until evenly distributed. Add 4 cups + 2 tablespoons bread flour and 2 teaspoons sea salt. Use a spatula or hands to combine until no dry flour remains, forming a shaggy dough. Cover and rest for 1 hour.
Step 3: Stretch and fold. Wet your hand slightly to prevent sticking. Stretch the dough from one side and fold it over itself. Turn the bowl a quarter and repeat until you complete a full circle. The dough should become a tight ball. Cover and rest 30 minutes, then repeat this stretch and fold once more.
Step 4: Bulk ferment. Cover the dough and let it rise at room temperature for 7 to 10 hours. The dough should rise about 50-75%, not double. If it doubles or feels difficult to shape, it may be over-proofed.
Step 5: Shape and second rise. Lightly flour a surface and turn out the dough. Pull each side into the middle, then flip it seam-side down. Cup and twist the dough to create a tight skin. Place dough on parchment paper, then lift and transfer to a bowl. Cover with a tea towel and rest 1-2 hours. Test readiness by pressing your thumb about ½ inch deep; if the dough springs back quickly, it needs more time.
Step 6: Score and bake. Preheat oven to 450°F (232°C) with a Dutch oven inside. Carefully remove the hot Dutch oven, take off the lid, and score the dough’s surface with a sharp knife. Use the parchment to lift and place the dough inside the Dutch oven. Cover and bake for 20 minutes, then remove the lid and bake 25-30 more minutes until golden brown. The internal temperature should read 205-210°F (96-99°C).
Step 7: Cool. Transfer bread to a cooling rack and let rest 1-2 hours before slicing to finish cooking and avoid a gummy texture.

Tips & Variations

Use a digital thermometer to check doneness for perfect crust and crumb.
For added flavor, include a tablespoon of olive oil or mix in seeds like sesame or flax.
If you don’t have a Dutch oven, use a baking stone and a tray with water for steam.
Adjust fermentation time depending on your room temperature; cooler rooms require longer rises.

Storage

Store your sourdough at room temperature wrapped in a kitchen towel, bread bag, or beeswax wrap. Avoid refrigeration as it dries out the bread. You can freeze whole loaves or slices tightly wrapped in plastic and stored in a freezer-safe container for up to three months. Reheat slices gently in a toaster or oven before serving.

How to Serve

A round loaf of bread with a thick, golden-brown crust that has deep cracks and darker, almost burnt, edges sits on a wooden board. The crust is textured with small bubbles and patches of lighter brown. Behind the bread, there is a glass jar with white flour visible through it, topped with a wooden lid. A white cloth with soft folds is partially visible to the left, resting on the wooden surface. The background has a smooth, neutral tone, and the whole setup is on a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

How do I know when my sourdough starter is ready?

Your starter is ready when it has doubled in size and you see plenty of bubbles on the surface and sides of the jar. It should have a pleasant, slightly tangy aroma.

Can I use whole wheat flour instead of bread flour?

Yes, whole wheat flour can be used, but it may result in a denser loaf with a stronger flavor. You can substitute part of the bread flour with whole wheat flour to maintain some lightness.