Beginner Sourdough Bread Recipe

Beginner Sourdough Bread Recipe

Tools You'll Need

Before you begin, gather the following tools:

  • Active sourdough starter (fed and at peak activity)
  • Kitchen scale
  • Large mixing bowl
  • Banneton or other shaping basket
  • Dutch oven
  • Bread lame (for scoring)
  • Parchment paper

Ingredients

  • 500 g bread flour
  • 100 g active sourdough starter (at peak)
  • 350 g water
  • 10 g salt

Method

Step 1: Mix the Dough

In a large mixing bowl, combine the bread flour, active sourdough starter, water, and salt. Mix until all of the flour is hydrated and a shaggy dough forms. Cover the bowl loosely and let the dough rest for 1 hour.

Step 2: Stretch and Folds

After the initial rest, perform your first set of stretch and folds.

Repeat this process for a total of 4 rounds, with 30 minutes of rest between each round. This entire process takes about 1½ hours.

With each round, you'll notice the dough becoming smoother, stronger, and more elastic.

Step 3: Bulk Fermentation

After the final stretch and fold, cover the bowl loosely and leave the dough on the countertop to bulk ferment.

The length of this step depends on the temperature of your home. Cooler homes will require more time, while warmer homes will speed up fermentation.

In my kitchen, which is usually 74–75°F (23–24°C), bulk fermentation typically takes 4–6 hours.

Rather than watching the clock, look for these signs that your dough is ready:

  • A slightly domed surface
  • Visible bubbles on top and around the sides
  • The dough pulls away from the bowl cleanly
  • It feels airy and elastic rather than sticky
  • It has increased noticeably in volume

Once you've observed these signs, you're ready to move on to shaping.

Step 4: Pre-Shape

Turn the dough out onto a clean work surface.

Gently shape it into a loose ball and allow it to rest uncovered for 20 minutes.

This allows the gluten to relax before the final shaping.

Step 5: Final Shape

Shape the dough into a tight boule and place it seam-side up into a floured banneton or shaping basket.

At this point, you have two options.

Option 1: Cold Ferment (Recommended)

Cover the banneton and refrigerate overnight.

This develops a deeper, more complex sourdough flavor and is my preferred method.

Option 2: Same-Day Bake

Cover the banneton and leave it on the countertop for 1–2 hours, or until the dough has risen and looks puffy before baking.

Step 6: Prepare for Baking

About 20 minutes before baking, place your Dutch oven (with the lid on) into the oven and preheat it to 500°F.

Once preheated, carefully turn your dough onto a piece of parchment paper.

Using a bread lame, score the dough.

Make sure your design includes at least one expansion score, which allows the loaf to expand properly while baking.

A simple slash or plus sign works beautifully, but you're welcome to experiment with decorative scoring designs as you become more comfortable.

Step 7: Bake

Carefully lower the dough into the hot Dutch oven using the parchment paper.

Add 2–3 ice cubes between the parchment paper and the side of the Dutch oven (avoid placing them directly on the dough).

Immediately cover with the lid.

Bake:

  • 30 minutes at 450°F with the lid on
  • Remove the lid.
  • 15 minutes at 410°F

If you'd like a darker crust, continue baking uncovered for a few additional minutes.

The bread is fully baked when the crust is deep golden brown and the internal temperature reaches 205–210°F.

Step 8: Cool

Transfer the loaf to a wire cooling rack.

Allow it to cool for at least 1 hour, though letting it cool completely will produce the best crumb and make slicing much easier.

Enjoy!

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