Beginner Sourdough Bread Recipe

Quick Overview

• Skill level: Beginner
• Method: No knead with stretch and folds
• Hydration: About 71 percent
• Equipment: Mixing bowl, proofing basket or lined bowl, Dutch oven
• Yield: 1 round loaf (about 900 g)
• Total time: 18 to 24 hours, mostly hands off

This recipe is written for an active 100 percent hydration starter that has been fed and is at or near its peak.

Ingredients

By weight (recommended)

• 480 g bread flour
• 20 g whole wheat flour (or extra bread flour)
• 340 g room temperature water
• 100 g active sourdough starter (100 percent hydration)
• 10 g fine sea salt

Total flour, including the flour in the starter, is 550 g. Total water, including the water in the starter, is 390 g, which gives about 71 percent hydration. This is open but still beginner friendly.

Approximate volume (if you do not have a scale)

• About 4 cups bread flour
• 2 to 3 tablespoons whole wheat flour
• 1 and 1/3 cups water
• Just under 1/2 cup active starter
• 2 teaspoons fine sea salt

Cup measurements are less precise. For consistent results, a scale is always best.

Equipment

• Large mixing bowl with lid or plastic wrap
• Rubber spatula or dough scraper
• Kitchen scale
• Proofing basket (banneton) or medium bowl lined with a floured tea towel
• Parchment paper
• Sharp lame or razor
• Dutch oven with lid or heavy oven safe pot with lid (safe to 245 °C / 475 °F)

Step by Step Method

1. Feed your starter

8 to 12 hours before mixing the dough, feed your starter so that it is strong and active when you bake. It is ready to use when:

• It has at least doubled in volume
• The surface is bubbly and airy
• It smells pleasantly tangy, not harsh or alcoholic
• A small spoonful floats when dropped into a glass of room temperature water

2. Autolyse (hydrate the flour)

1. Add 480 g bread flour and 20 g whole wheat flour to a large bowl.
2. Pour in 320 g of the water, reserving 20 g for later.
3. Mix until no dry patches remain. The dough will look rough and shaggy.
4. Cover the bowl and rest for 30 to 45 minutes.

This rest lets the flour hydrate so gluten starts to form on its own. It makes the dough easier to handle and improves structure.

3. Add starter and salt

1. In a small cup, dissolve 10 g fine sea salt in the remaining 20 g water.
2. Add 100 g active starter and the salt water to the rested dough.
3. Use your hand to pinch and fold the dough until the starter and salt are evenly mixed in. This usually takes 2 to 3 minutes. You should not see any streaks of starter.
4. Cover the bowl again.

4. Strengthen the dough with stretch and folds

You do not need heavy kneading. Instead, you will gently stretch and fold the dough during the first part of bulk fermentation.

1. Over the next 1 and 1/2 to 2 hours, uncover the dough every 30 minutes.
2. Wet your hand so it does not stick.
3. Grab one side of the dough, stretch it up until it resists, then fold it back over the center.
4. Rotate the bowl a quarter turn and repeat, doing 4 to 6 folds to complete one round.
5. Cover and rest until the next round.

Aim for 3 to 4 rounds in total. After the last round, let the dough rest undisturbed.

5. Bulk fermentation

Let the dough rise at room temperature until it has increased by about 60 to 75 percent and shows:

• A smoother surface that looks slightly domed
• Small bubbles visible at the edges and sometimes on top
• A gentle wobble when you shake the bowl

At a dough temperature around 24 to 26 °C (75 to 79 °F), this usually takes 3 to 5 hours from the end of mixing. Warm kitchens ferment faster, cool kitchens ferment more slowly.

If the dough doubles and then starts to collapse or feel very loose, it is over proofed. Next time, shorten the bulk fermentation slightly.

6. Pre shape and bench rest

1. Lightly flour your work surface.
2. Gently turn the dough out of the bowl, trying not to tear the surface.
3. Use a dough scraper to tuck the edges under and form a loose round with the seam down.
4. Let the dough rest uncovered for 15 to 20 minutes.

This short rest lets the gluten relax and makes final shaping easier and tighter.

7. Final shape

1. Lightly flour the top of the dough, then flip it so the floured side is now down.
2. Gently stretch the dough into a rough rectangle.
3. Fold the right side toward the center, then the left side over that, like a letter.
4. Roll the dough up from top to bottom into a log.
5. Turn the log seam side down and gently drag it toward you on the counter to tighten the surface.
6. Rotate and repeat until you have a smooth, tight ball.

A tight outer skin helps the loaf hold its shape and gives better oven spring.

8. Proof the dough

1. Dust your proofing basket or lined bowl generously with flour. Rice flour works best, but regular flour is fine.
2. Place the shaped dough in the basket seam side up.
3. Cover with a plastic bag or cover so it does not dry out.

Option 1: Overnight cold proof (recommended)

• Place the covered basket in the refrigerator for 12 to 18 hours.
• The dough will rise slowly, develop flavor, and become easier to score.

Option 2: Same day room temperature proof

• Leave the dough at room temperature for 2 to 4 hours.
• It is ready when it looks puffy and passes the poke test: a gentle poke springs back slowly and leaves a slight indentation.

9. Preheat the oven and Dutch oven

1. About 45 to 60 minutes before baking, place your Dutch oven with the lid on into the oven.
2. Preheat to 245 °C / 475 °F.

A very hot pot helps generate steam and gives great oven spring and a crisp crust.

10. Score and bake

1. Cut a piece of parchment paper large enough to hold the dough.
2. Remove the dough from the fridge if you used the cold proof.
3. Turn the basket upside down so the dough lands on the parchment, smooth side up.
4. Lightly dust the top with flour if you want more contrast for the score.
5. Use a lame or razor to score the loaf. A single long slash about 1 to 2 cm deep, slightly off center, works well for a simple ear.
6. Carefully take the hot Dutch oven out of the oven, remove the lid, and lift the dough into the pot using the parchment.
7. Cover with the lid and return the pot to the oven.
8. Bake for 20 minutes at 245 °C / 475 °F with the lid on.
9. Reduce the temperature to 230 °C / 450 °F, remove the lid, and bake for 20 to 25 minutes more, until the crust is deep golden brown and the loaf sounds hollow when tapped on the bottom.

If the crust is browning too fast, reduce the temperature slightly or move the pot to a lower rack.

11. Cool completely

1. Carefully remove the bread from the pot and transfer it to a wire rack.
2. Let it cool for at least 1 hour before slicing.

The crumb continues to set as it cools. Cutting too soon can make the interior gummy.

Simple Baker's Schedule Example

Day 1

• 8:00 pm - Feed your starter.

Day 2

• 8:00 am - Mix flour and water for autolyse.
• 8:45 am - Add starter and salt.
• 9:00 am to 11:00 am - Stretch and fold every 30 minutes.
• 11:00 am to 2:00 pm - Bulk ferment until puffy and jiggly.
• 2:00 pm - Pre shape and bench rest.
• 2:30 pm - Final shape and into the proofing basket.
• 2:45 pm - Place in the fridge for overnight proof.

Day 3

• 8:30 am - Preheat the oven and Dutch oven.
• 9:15 am - Score and bake.
• 10:00 am - Cool on a rack.
• 11:00 am - Slice and enjoy.

Troubleshooting Beginner Sourdough Bread

My loaf is flat and spread out

• The dough may be under fermented or over proofed.
• Next time, let bulk fermentation go a bit longer until the dough looks more risen and airy, or shorten the final proof if the dough feels very fragile and wobbly.

My crumb is dense

• Your starter may not be strong enough. Make sure it is rising reliably and use it at or near its peak.
• Bulk fermentation may be too short. Look for that 60 to 75 percent rise and a light, jiggly feel instead of watching the clock.

The dough is very sticky and hard to handle

• Wet your hands and tools instead of adding a lot of extra flour.
• If your kitchen is hot, shorten bulk fermentation slightly since warm dough ferments faster.

The crust is too hard

• Try turning the oven off for the last 10 minutes and crack the door open to let steam escape.
• Once the loaf is completely cool, store it in a paper bag or bread box at room temperature, not in the fridge.