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Fully baked beginner sourdough bread recipe loaf with deep golden crust and rustic scoring resting on parchment.

Sourdough Bread Recipe

Sourdough Bread Recipe
This beginner sourdough bread recipe creates a rustic artisan loaf with a crisp golden crust and soft, chewy interior. Using a simple stretch-and-fold method and slow fermentation, the bread develops rich flavor and beautiful texture. It is perfect for home bakers learning traditional sourdough techniques.
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Prep Time 30 minutes
Cook Time 40 minutes
Resting/Cooling Time 1 hour
Total Time 2 hours 10 minutes
Servings: 10 Slices
Course: Bread
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 500 grams all-purpose flour
  • 350 grams water room temperature
  • 100 grams active sourdough starter
  • 10 grams salt

Equipment

  • Large mixing bowl
  • Digital kitchen scale
  • Dough scraper
  • Banneton or proofing basket
  • Dutch oven
  • Parchment paper
  • Razor blade or bread lame

Method
 

  1. Feed the sourdough starter 4–12 hours before baking until it becomes active, bubbly, and doubled in size.
  2. In a large mixing bowl combine water, active starter, flour, and salt. Stir until all flour is hydrated and a shaggy dough forms.
  3. Cover the bowl and allow the dough to rest for 30 minutes to hydrate the flour and begin gluten development.
  4. Perform the stretch-and-fold method by pulling one edge of the dough upward and folding it toward the center. Rotate the bowl and repeat until four folds are completed.
  5. Cover the dough and allow it to bulk ferment in a warm place until it roughly doubles in size, about 6–12 hours.
  6. Transfer the dough to a lightly floured surface and shape it into a round boule, creating surface tension by folding edges inward and rotating the dough.
  7. Place the shaped dough into a banneton or proofing basket and refrigerate for an overnight proof of about 12–15 hours.
  8. Preheat a Dutch oven to 500°F for 1 hour.
  9. Remove the dough from the refrigerator, place it on parchment paper, and score the top with a razor blade.
  10. Transfer the dough with parchment into the hot Dutch oven. Bake covered for 20 minutes.
  11. Remove the lid and continue baking uncovered for 20–25 minutes until the crust becomes deep golden brown.
  12. Remove the bread from the oven and allow it to cool for at least 1 hour before slicing.

Notes

  • Ensure the sourdough starter is fully active and bubbly before mixing the dough to achieve proper fermentation.
  • If the dough feels sticky during stretch-and-fold steps, lightly wet your hands instead of adding extra flour.
  • Bulk fermentation time may vary depending on the temperature of your kitchen and the strength of your starter.
  • The dough should look airy and slightly domed when bulk fermentation is complete.
  • Cold proofing overnight improves flavor and makes the dough easier to score before baking.
  • A thoroughly preheated Dutch oven helps create steam and produces a crisp bakery-style crust.
  • Always allow sourdough bread to cool completely before slicing to prevent a gummy interior.
  • Bread flour can be substituted for stronger gluten development and a taller loaf.
  • If storing at room temperature, keep bread in a paper bag or bread box to maintain crust texture.
  • Slice and freeze leftover bread in airtight bags for convenient long-term storage and quick reheating.
Nutrition Information (Per Serving)
  • Calories: 180
  • Carbohydrates: 35 g
  • Protein: 5 g
  • Fat: 1 g
  • Saturated Fat: 0.2 g
  • Sugar: 0.5 g
  • Fiber: 2 g
  • Sodium: 240 mg
  • Cholesterol: 0 mg