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Easy Sourdough Bread Recipe for Beginners

Taralynn
This easy sourdough bread recipe for beginners makes a beautiful homemade loaf with a golden, crispy crust and a soft, airy, chewy interior. Made with just four simple ingredients and an easy-to-follow timeline.
4.98 from 123 votes
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Prep Time 1 day
Course Bread
Cuisine American
Servings 1 Loaf

Equipment

  • 1 Dutch Oven
  • 1 Digital Kitchen Scale

Ingredients
  

  • 95 Grams Active Sourdough Starter
  • 390 Grams room-temperature water Filtered
  • 530 Grams bread flour
  • 2 Teaspoons Fine Sea Salt

Instructions
 

  • Feed the Starter
    Feed your sourdough starter with ¼ cup starter, ¼ cup room-temperature purified water, and ¼ cup all-purpose flour. Mark the starting level with a piece of tape or rubber band and place the starter in a warm area. Allow it to become active and bubbly before making your dough.
  • Make the Dough
    Add 95g active sourdough starter and 390g room-temperature water to a large mixing bowl and stir to combine.
    Add 530g bread flour and mix until combined. You may need to use your hands as the dough comes together.
    Add 2 teaspoons fine sea salt last and continue mixing. The dough will be sticky and won't form a smooth ball yet!
    Cover the bowl with a damp towel and let the dough rest for 30 minutes.
  • First Stretch & Fold
    Perform your first stretch and fold directly in the bowl. Cover the dough and let it rest for approximately 30 minutes.
  • Second Stretch & Fold
    Perform another stretch and fold, working your way around the dough. Cover again and rest for another 30–60 minutes.
  • Final Stretch & Fold + Bulk Ferment
    Perform one final stretch and fold. Cover the bowl and allow the dough to bulk ferment for approximately 3–5 hours.
    Look for the dough to noticeably rise and become lighter and airier. Fermentation time can vary depending on the temperature of your kitchen and the activity of your starter.
  • Shape the Dough
    Turn the dough onto a lightly floured surface and shape it into a tight ball. Flour a banneton or line a bowl with a floured tea towel. Place the shaped dough smooth-side down into the prepared basket.
    Cold Proof
    Cover the dough and place it in the refrigerator overnight. If you're adding cheese, cinnamon, herbs, or other mix-ins, add them during your final stretch and fold before shaping.
  • Preheat & Score
    The next day, preheat your oven to 475°F.
    Remove the dough from the refrigerator and turn it onto parchment paper or a silicone bread mat, smooth-side up.
    Lightly dust the top with flour. Score the loaf with a bread lame or sharp knife, making one deeper expansion score to allow the loaf to open as it bakes.
  • Bake
    Transfer the loaf to a Dutch oven and cover with the lid.
    Bake for 50–55 minutes covered. Remove the lid and bake for approximately 10 additional minutes, watching the crust closely toward the end.
    Transfer to wired rack for cooling.

Notes

  • Timing: Sourdough timing can vary depending on the temperature of your kitchen and how active your starter is. Use the times as a guide and pay attention to how your dough looks and feels.
  • Cold proof: I get my best results when I cold proof the shaped dough overnight before baking.
  • Preventing a burnt bottom: If your sourdough tends to get too dark on the bottom, add a layer of uncooked rice to the bottom of your Dutch oven beneath your parchment paper or silicone bread mat.
  • Mix-ins: Add herbs and dry seasonings during an earlier stretch and fold. Add cheese, honey, and other heavier or sticky mix-ins during the final stretch and fold before shaping.
  • Cooling: For the best texture, allow the loaf to cool for approximately 2 hours before slicing.
  • Making two loaves: Double the ingredients and divide the dough into two equal portions before shaping.
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