Sourdough Bread Recipe for Beginners (Edit recipe)

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This easy sourdough bread recipe yields a rustic loaf with a golden crust and a soft, airy interior. Step-by-step instructions make it perfect for beginners.

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Original Recipe

PREP TIME

6 hours

COOK TIME

40 minutes

INGREDIENTS

6

Serves: 10

Ingredients

125 grams Sourdough Starter, Homemade
400 grams All Purpose Flour
50 grams Whole Wheat Flour
12 grams Salt
300 grams Water, (warm)
1 tsp Cornmeal, for dusting

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Test your starter: Scoop a small spoonful of starter into a glass of water. If it floats, it's active and ready to use. If it sinks, give it a few more hours to rise.
Mix the dough: In a large bowl, combine the all-purpose flour, whole wheat flour, and salt. Add the sourdough starter and water. Mix with clean hands until the ingredients come together. The dough will be sticky; that's normal. Cover with plastic wrap and let it rest for 45 minutes.
Stretch and fold: After resting, gently stretch one side of the dough upward and fold it over the center. Rotate the bowl and repeat on all four sides. You'll know when to stop pulling because the dough will start to resist. Cover and rest for another 45 minutes. Repeat this process four times in total, every 45 minutes. This helps strengthen the dough.
Shape the dough: After about 4 hours, dust a wooden board with flour and transfer the dough onto it. Stretch and fold on all four sides, then use a shaping tool to form it into a round loaf. Cover with a kitchen towel and let it rest for 15-20 minutes. If it spreads out or loses its shape, reshape it.
Overnight fermentation: Place the shaped dough into a sourdough bread basket (banneton) that has been dusted with flour or cornmeal. Cover and refrigerate overnight, ideally 12-18 hours (up to 24 hours is fine).
Preheat the oven: The next day, preheat your oven to 240°C (465°F) with the Dutch oven inside for 20 minutes.
Score and bake: Transfer the dough onto a piece of parchment paper. Score the loaf with a sharp knife, bread lame, or scissors to allow it to expand while baking. Carefully lower it into the hot Dutch oven using the parchment as support. Cover with the lid and bake for 20 minutes.
Remove the lid, lower the temperature to 210°C (410°F), and continue baking for an additional 20 minutes, until golden brown.
Cool and enjoy: Transfer the bread to a cooling rack and let it cool for at least 1 hour before slicing. This allows the crumb to set, giving you that perfect sourdough texture.

Notes

These are the nutrition facts for 1 serving of this recipe. The nutrition information provided is an estimate. It will vary based on the specific ingredients used.

My Sourdough Timeline

Day 1: Take about 25 g starter from the fridge, mix with 60 g all-purpose flour and 60 g warm water. Let sit overnight. Day 2: Perform the water drop test to check if your starter is active. If ready, mix sourdough with flour, water, and salt. Let rest for 45 minutes. Perform the pull-and-stretch method 4 times total, with 45-minute rests in between each fold. Shape the dough on a flour-dusted wooden board, cover with a kitchen cloth, and let it rest for 30 minutes. Transfer the dough into a bread basket and refrigerate overnight for fermentation. Day 3: Bake the loaf according to the recipe instructions.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	111
Fat:	0 g
Carbohydrates:	23 g
Protein:	3 g
Cholesterol:	0 g
Sodium:	521 mg
Fiber:	1 g
Sugars:	0 g
Sugar Alcohol:	0 g
Calculated per serving.