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Beginner Sourdough Bread Recipe

★★★★★

4.9 from 150 reviews
  • Author: Lana
  • Total Time: Approximately 8 hours 10 minutes active time (excluding the starter feeding phase: about 21 hours total including fermentation and proofing phases)
  • Yield: 1 loaf (about 1.5 pounds or 680 grams) 1x
  • Diet: Vegetarian

Description

This beginner-friendly sourdough bread recipe guides you through the steps of feeding your starter, mixing, fermenting, shaping, and baking a rustic, flavorful loaf. Perfect for those new to sourdough baking, it uses simple ingredients and requires patience to develop the characteristic tangy crumb and crusty exterior of traditional sourdough bread.

Ingredients

Scale

Sourdough Starter

  • 2 teaspoons sourdough starter
  • 3 tablespoons all-purpose flour
  • 5 teaspoons water
  • 1/4 cup active sourdough starter (100% hydration)

Dough

  • 1 1/3 cups + 2 tablespoons water (approximately 350 grams)
  • 2 teaspoons fine sea salt (about 10 grams)
  • 4 cups + 2 tablespoons bread flour (approximately 500 grams)

Instructions

  1. Feed your Sourdough Starter: About 12 hours before starting the dough, combine 2 tsp sourdough starter, 3 tbsp all-purpose flour, and 5 tsp water in a clean jar. Stir well, cover loosely, and let rise at room temperature until doubled in size and bubbly, creating about 1/4 cup active starter.
  2. Make the Dough: In a large mixing bowl, stir together 1/4 cup active starter and 1 1/3 cups plus 2 tbsp water until evenly combined. Add 4 cups plus 2 tbsp bread flour and 2 tsp sea salt. Mix with a stiff spatula or your hands until a shaggy dough forms and no dry flour remains. Cover and rest at room temperature for 1 hour.
  3. Stretch and Fold: Wet your hand to prevent sticking, then pick up one side of the dough, stretch it upward, and fold it over itself. Turn the bowl a quarter turn and repeat until you complete a full circle, forming a tight ball. Cover and let rest for 30 minutes. Repeat this stretch and fold process once more to help develop dough strength and volume.
  4. Bulk Fermentation: Cover the bowl and leave the dough to rise on your countertop for 7 to 10 hours. The dough should increase by about 50-75%, not fully double. Adjust rising time for future bakes if the dough doubles or becomes hard to shape, as it indicates over-proofing.
  5. Shape and Second Rise: Lightly flour a surface, turn the dough onto it, and shape into a round ball by folding edges into the center. Flip seam-side down and gently cup and pull the dough to tighten the surface. Transfer the dough using parchment paper into a medium bowl, cover with a tea towel, and let rest at room temperature for 1 to 2 hours. Check the readiness by making a half-inch indentation – if it springs back quickly, let it proof longer.
  6. Score and Bake: Preheat your oven to 450°F (232°C) with a Dutch oven inside for at least 30 minutes before baking. Carefully remove the hot Dutch oven, remove its lid, and score the top of the dough with a razor or sharp knife. Transfer the dough into the Dutch oven using the parchment paper sling, replace the lid, and bake for 20 minutes. Then, remove the lid and bake an additional 25-30 minutes until the crust is golden brown and internal temperature reaches 205-210°F (96-99°C).
  7. Cool: Remove the bread and place it on a cooling rack for 1 to 2 hours before slicing to allow the crumb to set and prevent gumminess.
  8. Store: Keep the cooled bread at room temperature wrapped in a bread bag, kitchen towel, or beeswax wrap. Avoid refrigeration. Freeze slices or whole loaves wrapped tightly for up to 3 months.
  9. Serve: Enjoy warm with butter or your favorite spreads like homemade Nutella or strawberry jam for a delightful taste experience.

Notes

  • The sourdough starter must be active and bubbly for best results.
  • Use bread flour for optimal gluten development and structure.
  • Adjust fermentation times depending on room temperature and starter activity.
  • A Dutch oven helps create steam, essential for a crusty loaf.
  • Let bread cool fully before slicing to ensure proper crumb texture.
  • Do not refrigerate the bread to avoid drying out the crust.
  • You can freeze sourdough bread for longer storage, wrapping it tightly to prevent freezer burn.
  • Prep Time: 12 hours (including starter feeding) + 1 hour dough rest + 1.5 hours stretch and folds + 7-10 hours bulk fermentation + 1-2 hours second rise
  • Cook Time: 45-50 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: French-style sourdough / Artisan bread

Keywords: sourdough bread, beginner sourdough, homemade bread, artisan bread, bread baking, fermented bread, dutch oven bread

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Find it online: https://mealsbylana.com/beginner-sourdough-bread-recipe/