Introduction

Sourdough bread is a rewarding and delicious project for beginner bakers. With just a few simple ingredients and some patience, you can create a crusty, flavorful loaf that’s perfect for any meal. This recipe guides you step-by-step to bake your first homemade sourdough bread.

Beginner Sourdough Bread Recipe - Recipe Image

Ingredients

2 teaspoons sourdough starter
3 tablespoons all-purpose flour
5 teaspoons water
1/4 cup active sourdough starter (100% hydration)
1 1/3 cups + 2 tablespoons water
2 teaspoons fine sea salt
4 cups + 2 tablespoons bread flour

Instructions

Step 1: Feed your sourdough starter 12 hours before making the dough. Combine ingredients to make 1/4 cup (50 g) of active starter in a clean jar, stir well, loosely cover, and let it rise at room temperature until doubled and bubbly.
Step 2: Mix the dough by transferring 50 g of active starter and 350 g water into a large bowl. Stir well to distribute the starter evenly.
Step 3: Add 500 g bread flour and 10 g sea salt to the bowl. Use a stiff spatula or your hands to mix until a shaggy dough forms with no dry flour remaining. Cover and rest for 1 hour at room temperature.
Step 4: Perform the stretch and fold technique: wet your hand to prevent sticking, lift the dough on one side and fold it over itself, then turn the bowl a quarter turn. Repeat until the bowl is rotated fully and the dough forms a tight ball. Cover and rest for 30 minutes. Repeat this stretch and fold once more.
Step 5: Cover the dough and let it rise for 7–10 hours at room temperature. The dough should increase in size by about 50–75%, not double. If it doubles and feels difficult to shape, reduce rising time next bake.
Step 6: Shape the dough by turning it onto a floured surface. Pull the sides into the middle to form a ball, then turn it seam-side down. Gently cup and twist the dough to form a tight skin. Place seam-side down on parchment paper, lift using the paper sling, and transfer to a medium bowl. Cover and rest for 1–2 hours.
Step 7: Check the dough’s readiness by pressing a thumb indentation about ½ inch deep. If it springs back quickly, it needs more time to proof.
Step 8: Preheat your oven to 450°F (232°C) with a Dutch oven inside, 30 minutes before baking. Carefully remove the hot Dutch oven, take the lid off, and score the dough’s top with a sharp knife.
Step 9: Using the parchment sling, transfer the dough into the Dutch oven. Cover and bake for 20 minutes, then remove the lid and bake an additional 25–30 minutes until the crust is golden and the internal temperature reaches 205–210°F (96–99°C).
Step 10: Cool the bread on a rack for 1–2 hours before slicing to allow the crumb to set and avoid a gummy texture.
Step 11: Serve warm, ideally with butter, jam, or your favorite spread to enjoy the full flavor of your homemade sourdough.

Tips & Variations

Use a digital thermometer to check bread doneness; the internal temperature should be 205–210°F (96–99°C) for perfect baking.
If you want a more tangy flavor, extend the bulk fermentation time slightly but watch for over-proofing signs.
Try adding herbs or roasted garlic to the dough for a flavor twist.
Use a Dutch oven with a lid to create steam for a crusty exterior.

Storage

Store the sourdough bread at room temperature in a bread bag, wrapped in a kitchen towel, or beeswax wrap. Avoid refrigerating as it dries out the bread. You can also place the bread cut-side down on a cutting board covered with a cake stand. For longer storage, freeze whole loaves or slices wrapped tightly in plastic and stored in a freezer container for up to 3 months. Reheat gently before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

How do I know if my sourdough starter is ready to use?

Your starter is ready when it has doubled in size, looks bubbly on the surface and sides of the jar, and has a pleasant, slightly tangy smell.

Can I use all-purpose flour instead of bread flour?

While you can use all-purpose flour, bread flour is preferred because its higher protein content helps develop gluten, resulting in better structure and rise in your sourdough bread.

Beginner Sourdough Bread Recipe

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★★★★★

4.9 from 63 reviews

This Beginner Sourdough Bread recipe guides you through the process of making a classic artisanal loaf with a tangy flavor and chewy texture. Using a naturally fermented sourdough starter and simple ingredients like bread flour, water, and sea salt, this recipe emphasizes slow fermentation and careful shaping for a perfect crust and crumb. Ideal for novice bakers, it includes step-by-step instructions on feeding the starter, mixing, folding, bulk fermentation, shaping, scoring, and baking in a Dutch oven to achieve a beautifully risen and crusty loaf.

Author: Tara
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 9 to 13 hours (including fermentation and resting times)
Yield: One 9–10 inch loaf (approximately 800–900 g) 1x
Category: Bread
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Sourdough Starter

2 teaspoons sourdough starter
3 tablespoons all-purpose flour
5 teaspoons water

Dough

1/4 cup active sourdough starter (100% hydration)
1 1/3 cups + 2 tablespoons water (approximately 350 g)
2 teaspoons fine sea salt (approximately 10 g)
4 cups + 2 tablespoons bread flour (approximately 500 g)

Instructions

Feed your Sourdough Starter: About 12 hours before mixing the dough, create 1/4 cup (50 g) of active sourdough starter by mixing 2 teaspoons starter, 3 tablespoons all-purpose flour, and 5 teaspoons water in a clean jar. Stir, loosely cover, and leave at room temperature until it doubles in size and bubbles appear on the surface and sides.
Mix the Dough: In a large mixing bowl, combine 50 g of active starter with 350 g of water, stirring to distribute the starter evenly. Add 500 g bread flour and 10 g fine sea salt. Mix using a stiff spatula or your hands until a shaggy dough forms with no dry flour. Cover and rest for 1 hour at room temperature.
Stretch and Fold: Wet your hand to prevent sticking. Lift one side of the dough, stretch it over the center, then turn the bowl a quarter turn and repeat until you complete a full rotation. The dough should form a tight ball. Cover and rest for 30 minutes. Repeat the stretch and fold process once more to build dough strength.
Bulk Fermentation: Cover the bowl and let the dough rise on the counter for 7 to 10 hours. The dough should rise by about 50-75%, not double. If it doubles and is hard to shape, it may be over-proofed; reduce rising time next time.
Shape and Second Rise: Turn the dough onto a lightly floured surface. Pull each of the four sides into the middle to form a ball, then flip it seam-side down. Cup and gently pull the dough toward yourself to create a tight skin. Transfer the dough, seam-side down, onto parchment paper and place in a medium bowl. Cover with a tea towel and let it rest at room temperature for 1 to 2 hours. Test for readiness by pressing your thumb ½ inch deep; if the indentation springs back quickly, allow more rise time.
Score and Bake: Preheat oven with a Dutch oven inside to 450°F (232°C) about 30 minutes before baking. Using gloves, carefully remove the hot Dutch oven and its lid. Score the dough surface with a razor or sharp knife. Use the parchment to lift and transfer the dough into the Dutch oven. Cover and bake for 20 minutes, then remove the lid and bake an additional 25-30 minutes until crust is golden brown and internal temperature is 205-210°F (96-99°C).
Cool: Remove bread from the Dutch oven and place on a cooling rack for 1 to 2 hours to finish cooking and set the crumb. Avoid slicing too soon to prevent a gummy texture.
Store: Keep bread at room temperature in a bread bag, wrapped in a kitchen towel or beeswax wrap. Alternatively, store cut-side down on a cutting board under a bread dome. Do not refrigerate. Freeze whole loaves or individual slices tightly wrapped for up to 3 months.
Serve: Enjoy warm with homemade butter, Nutella, or strawberry jam for the best flavor experience.

Notes

Ensure your sourdough starter is active and bubbly before using it in the dough.
Use a digital food thermometer to check the bread’s internal temperature for perfect doneness.
Do not rush bulk fermentation; it’s essential for flavor and texture development.
Use a Dutch oven to mimic a professional steam oven for a crispy crust.
Avoid refrigerating the bread to maintain crust quality and freshness.

Keywords: sourdough, bread, beginner, artisanal bread, homemade bread, fermented bread, baking, sourdough starter