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Beginner Sourdough Bread Recipe

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4.1 from 9 reviews

  • Author: Eliza
  • Total Time: 8 hours 10 minutes active time plus 12 hours starter feeding
  • Yield: 1 loaf (approximately 1 pound)
  • Diet: Vegetarian

Description

This beginner-friendly sourdough bread recipe guides you through the process of making a classic, crusty sourdough loaf at home using natural fermentation. The step-by-step instructions cover feeding your starter, mixing and fermenting the dough, shaping, scoring, and baking in a Dutch oven to achieve a perfect golden crust and airy crumb. Ideal for baking enthusiasts looking to develop their sourdough skills and enjoy fresh, homemade bread.

Ingredients

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 (350 g)
  • 2 teaspoons fine sea salt (10 g)
  • 4 cups + 2 tablespoons bread flour (510 g)

Instructions

  1. Feed your Sourdough Starter: About 12 hours before making 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 let it rise at room temperature. The starter is ready when it has doubled in size with bubbles visible on surface and jar sides.
  2. Make the Dough: Transfer 1/4 cup (50 g) of the active starter and 1 1/3 cups + 2 tablespoons (350 g) water into a large bowl. Stir to distribute the starter evenly. Add 4 cups + 2 tablespoons (510 g) bread flour and 2 teaspoons (10 g) sea salt. Mix using a stiff spatula or hands until a shaggy dough forms with no dry flour visible. Cover and rest for 1 hour at room temperature.
  3. Stretch and Fold: Wet your hand to prevent sticking. Lift one side of the dough and fold it over itself, then turn the bowl a quarter and repeat until rotated full circle. This tightens the dough into a ball. Cover and rest for 30 minutes, then repeat the stretch and fold once more to build strength and volume.
  4. Bulk Fermentation: Cover the bowl and let the dough rise at room temperature for 7 to 10 hours, until it has increased about 50-75% in volume. It should not double; if it does or becomes hard to shape, it may be over-proofed—adjust timing accordingly in future bakes.
  5. Shape and Second Rise: Turn the dough out onto a lightly floured surface. Shape into a tight ball by folding each side into the center, then flip seam-side down. Gently cup and pull the dough toward yourself to tighten the surface. Place it on parchment paper, use it as a sling to transfer into a medium bowl, cover, and let rest at room temperature 1 to 2 hours. Press an indentation with your thumb—if it springs back quickly, the dough needs more time.
  6. Score and Bake: Preheat your oven to 450°F (232°C) with a Dutch oven inside 30 minutes before baking. Remove the hot Dutch oven carefully, remove the lid, and score the dough’s surface with a sharp knife or razor. Using the parchment sling, place the dough into the Dutch oven, cover with the lid, and bake for 20 minutes. Then remove the lid and bake an additional 25 to 30 minutes until golden brown and internal temperature reaches 205-210°F (96-99°C).
  7. Cool: Transfer the bread to a wire rack and allow to cool for 1 to 2 hours before slicing to prevent gummy texture as bread finishes cooking internally.
  8. Store: Keep the bread at room temperature wrapped in a bread bag, kitchen towel, or beeswax wrap. Avoid refrigeration. Freeze whole loaves or slices tightly wrapped in plastic and stored in airtight containers for up to 3 months.
  9. Serve: Enjoy warm sourdough bread with butter, homemade Nutella, or strawberry jam for a delightful treat.

Notes

  • Ensure your sourdough starter is bubbly and active before starting the dough for best results.
  • Use a kitchen scale to measure ingredients accurately, especially flour and water.
  • Adjust bulk fermentation time based on ambient temperature; warmer environments will speed fermentation.
  • Using a Dutch oven traps steam during the initial bake, creating a crisp crust and open crumb.
  • Do not slice the bread too soon after baking to avoid gummy texture.
  • Store bread properly at room temperature to maintain freshness; freezing is preferable over refrigeration.
  • Prep Time: 20 minutes (plus 12 hours starter feeding and 8-12 hours dough fermentation)
  • Cook Time: 50 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: French/American Artisan

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