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Easy Beginner Sourdough Bread

If you are new to sourdough, this easy beginner sourdough bread is the perfect recipe for you! 
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Prep Time:5 minutes
Cook Time:45 minutes
Rest Time:12 hours
Servings: 1 loaf

Equipment

  • Large glass bowl
  • Digital kitchen scale
  • Wooden spoon or dough whisk
  • Bench scraper
  • Damp towel or plastic wrap
  • Banneton basket (or bowl with a towel)
  • Parchment Paper
  • Lame (scoring tool) or sharp knife
  • Dutch oven with lid
  • Oven mitts
  • Cooling rack

Ingredients

  • 80 g active sourdough starter
  • 250 g warm water
  • 350 g bread flour
  • 10 g salt

Instructions

  1. Mix the starter and water: In a large glass bowl, add the sourdough starter. Pour in the warm water and mix until the starter is fully dissolved.
  2. Incorporate the flour: Add the bread flour and mix until no dry bits remain. The dough will be shaggy. Cover and let it rest for 30 minutes.
  3. Add salt: Sprinkle the salt over the dough. Use wet fingers to press it in, then shape the dough into a rough ball.
  4. Stretch and fold: Cover the bowl and let the dough rest for 45 minutes. Perform a set of stretch and folds: grab one side of the dough, stretch it upward, and fold it over. Rotate the bowl and repeat three times in total. Cover and let rest.
  5. Repeat stretch and folds: After 45 minutes, perform another round of stretch and folds. Cover and rest.
  6. Coil fold the dough: Gently lift the dough from the center with both hands, allowing it to fold under itself. Repeat two more times for a total of three coil folds. Let the dough rest for 30 minutes, then perform one more round of coil folds.
  7. Bulk fermentation: Let the dough rise, covered, in a warm room until it doubles in size. It should spring back slightly when pressed.
  8. Shape the dough: Transfer the dough onto a lightly floured surface and gently stretch it into a square. Fold the right and left sides inward, overlapping each other. Roll the dough tightly into a burrito shape.
  9. Proof in a banneton: Dust a banneton basket with flour and place the dough inside, smooth side down. Cover and refrigerate for 12 hours.
  10. Preheat the oven: Set the oven to 450°F (232°C). You can preheat a Dutch oven inside, but for this recipe, it’s not required.
  11. Score the dough: Flip the dough onto a piece of parchment paper. Use a sharp blade to score the dough, ensuring at least one deep score for proper expansion.
  12. Bake: Place the loaf into a Dutch oven with the parchment paper. Cover with the lid and bake for 20 minutes.
  13. Finish baking: Remove the lid and bake for another 15-20 minutes, or until the loaf is golden brown.
  14. Cool completely: Let the bread cool on a wire rack before slicing.

Notes

  • Ensure your starter is active: Use a freshly fed, bubbly sourdough starter for the best results. Make sure it has been active for at least 4-6 hours after feeding, or even longer, depending on the temperature of your kitchen.
  • Adjust hydration as needed: If the dough feels too dry or stiff when mixing in the flour, add a tiny bit more water (a tablespoon at a time) until the dough feels soft and tacky but not too sticky. Sourdough dough can vary in hydration based on the flour you use and the humidity in your environment.
  • Be patient with fermentation: The longer the dough ferments, the more flavor it develops. If you have more time, let the dough rise a little longer during the bulk fermentation phase (even overnight in the fridge). The cold fermentation can enhance the tangy flavor.
  • Pay attention to the dough’s texture: During the stretch and fold process, the dough should gradually become smoother and more elastic. Don’t worry if it’s a little rough in the beginning; it will come together with time.
  • Don’t skip the scoring step: Scoring the dough helps it expand evenly during baking and prevents it from bursting unpredictably. Be sure to make at least one deep score (about 1/2 inch) with a sharp blade or lame.
  • Bake with steam for a crisp crust: If you’re not using a Dutch oven, you can create steam in your oven by placing a pan of water at the bottom or spritzing the loaf with water right before you close the oven door. Steam helps achieve that beautiful, crisp crust.
  • Let the bread cool fully: Wait until the bread has cooled completely before slicing. Cutting into it too soon can cause the texture to be gummy. The bread continues to cook slightly as it cools, giving you the best crumb.