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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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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).
  7. 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.
  8. 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.
  9. 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

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