Beginner Sourdough Bread Recipe

Introduction

Making sourdough bread at home is a rewarding experience that results in a deliciously tangy, crusty loaf. This beginner-friendly recipe breaks down the essentials to help you bake your first loaf with confidence.

Ingredients

• 1 cup active sourdough starter
• 3 cups all-purpose or bread flour
• 1 1/4 cups water
• 2 teaspoons salt

Instructions

1. Step 1: In a large bowl, combine the sourdough starter, flour, and water. Mix until a rough dough forms, then add the salt and knead gently until the dough is smooth and elastic.
2. Step 2: Cover the dough and let it proof at room temperature for about 4 to 6 hours, or until it doubles in size. Afterward, shape the dough into a round loaf.
3. Step 3: Preheat your oven to 450°F (230°C). Place your shaped dough on a baking sheet or Dutch oven, score the top with a sharp knife, and bake for 30-40 minutes until the crust is golden and crisp.

Tips & Variations

• Use warm water (around 75°F or 24°C) to help your dough ferment evenly.
• For extra crispiness, place a pan of water in the oven to create steam while baking.
• Try mixing in whole wheat flour or seeds for added texture and flavor.

Storage

Store your sourdough bread in a paper bag or wrapped loosely in a kitchen towel at room temperature for up to 3 days. For longer storage, slice and freeze the bread, then toast or warm slices directly from the freezer.

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 should be bubbly and have a pleasant tangy smell. It usually doubles in size within 4 to 6 hours of feeding, indicating it’s active and ready for baking.

Can I use a regular oven instead of a Dutch oven?

Yes, baking on a preheated baking sheet works well. To mimic the steam environment of a Dutch oven, place a shallow pan of hot water on the oven floor during baking to keep the crust moist and encourage a good rise.

Beginner Sourdough Bread Recipe

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4.5 from 564 reviews

This Beginner Sourdough Bread recipe guides you through making a classic, rustic loaf with a tangy flavor and crusty exterior using simple ingredients and basic techniques. Perfect for beginners, this recipe results in a chewy, airy crumb and a golden crust that pairs wonderfully with any meal.

• Author: Dylan
• Prep Time: 45 minutes
• Cook Time: 45 minutes
• Total Time: 5 to 7 hours (including proofing time, longer if refrigerated overnight)
• Yield: 1 loaf (about 800g to 900g) 1x
• Category: Bread
• Method: Baking
• Cuisine: French
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Dough

• 150g active sourdough starter
• 500g bread flour
• 350ml lukewarm water
• 10g salt

Instructions

1. Mix the dough: In a large mixing bowl, combine the active sourdough starter with lukewarm water. Add the bread flour and mix until just combined. Let it rest for 30 minutes (autolyse). Then sprinkle salt over the dough and knead gently until fully incorporated and smooth.
2. Proof and shape: Cover the dough and allow it to ferment at room temperature for 4 to 6 hours, performing stretch-and-folds every 30 minutes during the first 2 hours to develop gluten. Once doubled in size, turn the dough out onto a lightly floured surface, gently shape it into a tight round loaf, and place it into a floured proofing basket. Let it proof for an additional 2 to 3 hours until puffy, or refrigerate overnight for a slower fermentation and enhanced flavor.
3. Bake until crusty: Preheat your oven to 230°C (450°F) with a Dutch oven or baking stone inside for at least 30 minutes. Carefully transfer the loaf onto a parchment sheet, score the top with a sharp blade to allow for expansion, and place it inside the preheated Dutch oven. Cover with the lid and bake for 20 minutes, then remove the lid and bake for another 20 to 25 minutes until the crust is deep golden and crisp. Cool the bread completely on a wire rack before slicing.

Notes

• The sourdough starter should be active and bubbly before use.
• Using a Dutch oven helps create steam to achieve a crispy crust.
• Allow the bread to cool completely to finish the baking process internally.
• Adjust proofing times depending on room temperature; warmer environments may require less time.
• For a softer crust, cover the bread with a towel after baking.

Keywords: sourdough, bread, beginner, baking, homemade bread, artisan bread