Beginner-Friendly Sourdough Bread Recipe

Yield: 1 loaf

Step-by-Step Instructions

In a large bowl, combine 350g of filtered water and 100g of active sourdough starter. Mix until the starter is dissolved.
Add 500g of unbleached bread flour to the mixture. Stir until a shaggy dough forms.
Cover the bowl with a damp towel and let it rest for 30 minutes. This rest period is known as autolyse and allows the flour to fully hydrate.

After the autolyse, sprinkle 10g of fine sea salt over the dough.
Incorporate the salt into the dough by pinching and folding until it’s evenly distributed.

Over the next 3 hours, perform a series of stretch and folds every 30 minutes:
- With wet hands, gently stretch one side of the dough upward and fold it over itself.
- Rotate the bowl 90 degrees and repeat until all four sides have been stretched and folded.
After the final stretch and fold, cover the bowl and let the dough rest until it has risen by about 50%, which may take an additional 2-3 hours depending on room temperature.

Lightly flour your work surface and turn the dough out onto it.
Gently shape the dough into a round by folding the edges into the center.
Place the shaped dough seam-side up into a well-floured proofing basket or a bowl lined with a floured towel.

Cover the dough and let it proof at room temperature for 1-2 hours, or until it has slightly risen and holds an indentation when gently pressed.
Refrigerate the dough overnight (8-12 hours) for a cold proof, which can enhance flavor and make scoring easier.

Place your Dutch oven with its lid into the oven and preheat to 500°F (260°C) for at least 30 minutes before baking.

Carefully remove the preheated Dutch oven from the oven.
Turn the dough out onto a piece of parchment paper so it’s seam-side down.
Using a lame or sharp knife, score the top of the dough to allow for controlled expansion.
Lower the dough (with parchment) into the Dutch oven, cover with the lid, and place it back into the oven.
Bake at 425°F (260°C) for 25 minutes with the lid on.
After 25 minutes, remove the lid and bake for an additional 20-25 minutes, or until the crust is deep golden brown. The internal temperature of the bread should be between 200-205°F.

Remove the bread from the Dutch oven and place it on a wire rack.
Allow it to cool completely for at least 1 hour before slicing to set the crumb and prevent gumminess.

Starter Readiness: Ensure your sourdough starter is active and bubbly before using. It should have doubled in size and pass the “float test” (a small spoonful floats in water).
Flour Choices: While bread flour is recommended for its higher protein content, you can experiment with a mix of whole wheat or rye flours for added flavor.
Hydration: This recipe has a moderate hydration level, making it manageable for beginners while still producing an open crumb.
Scoring: Proper scoring allows the bread to expand during baking. A simple slash down the center is effective for beginners.
Baking Vessel: A Dutch oven traps steam, creating a crispy crust. If you don’t have one, place a pan of water in the oven to generate steam.
MOST IMPORTANT: Even if you think you messed it up, bake it anyway! You might be surprised how hardy sourdough can be.
For more tips and tricks join sourdough groups through social media. Examples include: Sourdough for beginners and sourdough geeks. Some helpful content creators include Basil & Bloom, Brian Lagerstrom, Little Spoon Farm, Ben Starr, and Farmhouse On Boone.