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Beginner Sourdough Bread Recipe

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4.1 from 68 reviews

  • Author: Diane
  • Total Time: 25 hours 45 minutes
  • Yield: 16 servings (1 large loaf)

Description

This beginner-friendly sourdough bread recipe guides you through the traditional process of fermenting, shaping, and baking a delicious homemade loaf with simple ingredients and clear steps. Perfect for bakers new to sourdough, this recipe ensures a beautifully crusty exterior and tender, flavorful crumb with an approachable 25-hour process involving natural fermentation and baking in a Dutch oven.

Ingredients

Levain

  • 80 grams ripe sourdough starter (about 1/3 cup)
  • 80 grams water (warm or cool depending on temperature, 1/3 cup)
  • 80 grams all purpose flour (about 2/3 cup)

Dough

  • 230 grams levain or sourdough starter (about 1 cup)
  • 400 grams water, room temperature (about 1 3/4 cups)
  • 600 grams bread flour or all purpose flour (about 4 1/2 cups)
  • 12 grams salt (about 2 teaspoons)

Instructions

  1. Mix Levain: In a clear liquid measuring cup, combine 80 grams sourdough starter, 80 grams water, and 80 grams flour. Stir well, cover, and let sit at 78-80ºF for 3-4 hours until bubbly and doubled in size, signaling the levain is ready. If you have active sourdough starter, you may skip this step.
  2. Mix Dough: In a large bowl, mix 230 grams ripe levain, 400 grams room temperature water, 600 grams flour, and 12 grams salt using a wooden spoon or dough whisk. The dough will appear shaggy at first; continue mixing until it forms a rough ball. Cover and let rest for 1 hour at 78-80ºF.
  3. Stretch & Fold #1: Uncover the dough and perform three stretch and folds by lifting and folding parts of the dough over itself, turning the bowl between folds. Cover and rest for another hour at warm temperature.
  4. Stretch & Fold #2: Repeat the three stretch and folds, noticing the dough becomes more cohesive and stretchy. Cover and let rest for 1 hour at 78-80ºF.
  5. Stretch & Fold #3: Repeat the final series of three stretch and folds. Cover the dough and let rest for 1 to 2 hours at warm temperature. After about 4-5 hours total, the dough should have risen about 40%, show bubbles, pull away from the bowl sides, and feel elastic. If not, ferment longer until these signs appear.
  6. Cold Fermentation: Cover the dough bowl tightly and refrigerate overnight for 12 to 48 hours. For same-day baking, refer to recipe notes for adjustments.
  7. Preheat the Oven: Place a Dutch oven with its lid into your oven and preheat to 500ºF. Leave the Dutch oven inside for 30 minutes to heat thoroughly.
  8. Shaping: Remove the dough from the refrigerator and gently dump it onto a clean counter. Using wet hands if sticky, shape the dough into a round ball by gently dragging it against the surface. Place the shaped dough onto a piece of parchment paper.
  9. Scoring: Once the Dutch oven is preheated, use a sharp knife to make one or two simple slashes on top of the dough for expansion during baking.
  10. Bake the Bread: Carefully remove the hot Dutch oven from the oven with oven mitts. Place the parchment paper with dough inside the Dutch oven, cover with the lid, and return to the oven. Immediately reduce heat to 450ºF and bake covered for 25 minutes. Then, remove the lid and bake uncovered for an additional 20 minutes until the bread reaches an internal temperature of 205ºF.
  11. Cooling and Serving: Remove the bread from the oven and cool completely on a wire rack before slicing. Enjoy the crusty, flavorful homemade sourdough bread!

Notes

  • The levain takes about 3-4 hours to become bubbly and ready if incubated around 78-80ºF. Alternatively, you can use mature sourdough starter directly instead of preparing levain.
  • Room temperature water is ideal for mixing the dough for proper fermentation.
  • Maintain dough temperature between 78-80ºF during fermentation for best results.
  • The dough can be cold fermented for 12 to 48 hours in the fridge to develop flavor and timing flexibility.
  • If baking the same day, shorten the cold fermentation or proceed directly after stretch and folds, though rising and flavor may be less developed.
  • Use bread flour for a chewier texture and better gluten structure, but all-purpose flour is acceptable.
  • The dough is sticky; wet hands help with shaping.
  • Simple scoring with one or two slashes is recommended for this beginner recipe to allow good oven spring.
  • Ensure the Dutch oven is very hot for proper steam and crust formation during baking.
  • Always allow bread to cool completely before cutting to finish the crumb set and avoid gumminess.
  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: American

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