Easy Sourdough Bread for Beginners
If you've always wanted to learn how to make sourdough bread but felt intimidated, this recipe is for you. Made with simple ingredients and a strong starter, this beginner-friendly sourdough recipe creates a beautiful crusty loaf without overcomplicating the process.
Equipment
- Kitchen scale
- large mixing bowl
- Dough Scraper or bench scraper
- Banneton Basket (or bowl lines with floured kitchen towel)
- Dutch Oven
- Bread Lame or sharp knife for scoring
- Unbleached parchment paper
Ingredients
- 100 g active sourdough starter
- 450 g warm filtered water
- 450 g bread flour
- 100 g whole wheat flour or eikorn optional (you can just use 550 bread flour if you don't want to add this in)
- 12 g salt
Instructions
- In a large bowl, combine the active starter and warm water until mostly dissolved.
- Add the flour and mix (using your hands) until no dry flour remains. Cover with a damp tea towel (or disposable shower cap) and let rest for 45 minutes.
- Add the salt and work it into the dough with your hands until evenly distributed.
- Perform the first set of stretch and folds in your bowl. Cover and rest for 30 minutes.
- Perform a second set of stretch and folds in your bowl. Cover and rest for 30 minutes.
- Perform a third set of stretch and folds in your bowl. Cover and allow the dough to continue rising until puffy and nearly doubled in size. (1-5 hours)
- Turn the dough onto a lightly floured surface.Fold the edges of the dough toward the center about 4-5 times, working your way around the loaf.Next, gently stretch the dough into a rectangle. Fold it over on itself hot-dog style, then roll it up longways.Finally, use your hands to pull the dough toward yourself across the counter a few times. This creates tension on the outside of the loaf and helps give you that beautiful oven spring when it bakes. Let rest under damp tea towl for 20 minutes.
- Perform a final shaping and place seam-side up in a floured banneton or towel-lined bowl.
- Cover and refrigerate overnight.
- The next morning, preheat a Dutch oven to 475°F for 25–30 minutes.
- Turn the dough onto parchment paper, score the top, and carefully transfer it to the hot Dutch oven.
- Bake covered for 25 minutes.
- Reduce oven temperature to 450°F, remove the lid, and bake another 15–20 minutes until deep golden brown.
- Allow the loaf to cool for at least 1 hour before slicing.
Notes
- A strong, active starter is the most important factor for a successful loaf.
- Bulk fermentation time will vary depending on the temperature of your kitchen.
- Don't rush the cooling process or the loaf may seem gummy inside.
- Beginners can use all bread flour if they prefer.
- This is a fairly wet dough, especially for beginners. Don't panic if it feels sticky or loose during the first stretch and folds. As the gluten develops, the dough will become stronger and easier to work with.