Description
This Beginner Sourdough Bread recipe guides you through making a classic, crusty loaf with a chewy interior using a natural sourdough starter. With simple ingredients and step-by-step instructions, you’ll learn how to mix, ferment, shape, and bake your own artisan bread perfect for sandwiches, toasts, or enjoying with butter and jam.
Ingredients
Starter
- 2 teaspoons sourdough starter
- 3 tablespoons all-purpose flour
- 5 teaspoons water
Dough
- 1/4 cup active sourdough starter (100% hydration, approximately 50 g)
- 1 1/3 cups + 2 tablespoons water (350 g)
- 2 teaspoons fine sea salt (10 g)
- 4 cups + 2 tablespoons bread flour (500 g)
Instructions
- Feed your Sourdough Starter: About 12 hours before making the dough, prepare 1/4 cup (50 g) of active sourdough starter by mixing sourdough starter, all-purpose flour, and water in a clean jar. Stir well, cover loosely, and leave at room temperature until it doubles in size and shows bubbles, signaling it’s ready to use.
- Make the Dough: In a large mixing bowl, combine 50 g of active starter with 350 g water, stirring to distribute evenly. Add 500 g bread flour and 10 g sea salt. Mix with a stiff spatula or your hands until a shaggy dough forms with no dry flour remaining. Cover and let rest for one hour at room temperature.
- Stretch and Fold: Wet your hand to prevent sticking. Lift one side of the dough and stretch it over itself. Rotate the bowl a quarter turn and repeat until a full circle is completed, forming a tight ball. Cover and rest for 30 minutes. Repeat the stretch and fold once more to build dough strength.
- Bulk Fermentation: Cover the dough and leave it on the counter for 7-10 hours. The dough should rise about 50-75%, not double. If it doubles or is hard to shape, it may be over-proofed; adjust rising time next bake accordingly.
- Shape and Second Rise: Flour a surface and gently turn the dough out. Shape into a ball by folding all four sides into the middle, then flip seam-side down. Cup the dough with your hands, pulling and twisting toward you to tighten the surface. Place on parchment paper and transfer into a medium bowl. Cover and let rise 1-2 hours. Test by poking an indentation; if it springs back fully, it needs more rising time.
- Score and Bake: Preheat the oven to 450°F (232°C) with a Dutch oven inside 30 minutes before baking. Using gloves, carefully remove the Dutch oven, take off the lid, and score the dough top with a sharp knife. Lift the dough using the parchment sling into the Dutch oven. Cover and bake 20 minutes, then remove the lid and bake 25-30 minutes more until golden brown and internal temp reaches 205-210°F (96-99°C).
- Cool: Transfer bread to a rack and cool for 1-2 hours to finish cooking and prevent gummy texture.
- Store: Keep bread at room temperature wrapped in a kitchen towel, bread bag, or beeswax wrap. Avoid refrigeration. Freeze whole or sliced loaves wrapped tightly for up to 3 months.
- Serve: Enjoy warm sourdough bread with butter, homemade Nutella, or strawberry jam for a delicious treat.
Notes
- Use a digital thermometer to ensure the bread is baked to the proper internal temperature (205-210°F) for best texture.
- Avoid refrigerating sourdough bread to maintain its crust and texture.
- Adjust bulk fermentation time based on room temperature and dough activity to prevent over-proofing.
- Use 100% hydration starter for best results in this recipe.
- Let the dough rest and ferment adequately to develop flavor and texture.
- Use a Dutch oven for optimal crust development, but a heavy covered pot can work as a substitute.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
