Easy Sourdough Bread Recipe for Beginners

If you've been wanting to try your hand at making sourdough bread but have been intimidated by the process, you're in the right place. This beginner-friendly sourdough recipe will guide you through each step, from creating your starter to baking a delicious loaf of homemade bread. Let's get started!

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I taught myself how to make authentic sourdough in January 2022. I created my starter from scratch and when I was ready to bake, I scoured the internet in search of an easy method to follow. It took me a whole month to make a good loaf! I ended up using a mixture of a few different recipes. Since then, I have come up with an easy method for beginners. I'm so glad you're here to start your sourdough journey!

I love it, and that crust... we fight over every last bit! - Amelia

This ancient form of bread-making has been around for thousands of years, and so when it comes to methods to make it, there are many! Though the concepts of wild yeast and fermentation remain the same, the final result of a mouth-watering boule is different for everyone. When it comes to making homemade bread, perfection is not the goal. Our goal is to make GOOD bread. This recipe has been tried and tested by myself and many others that I have taught in my workshops, and let me tell you, it makes some GOOD bread!

Easy Sourdough Bread Recipe for Beginners

Equipment:

• Parchment paper

• Bread lame or sharp knife

• Cast iron pot (dutch oven), at least 5 quarts. This is my favorite, affordable dutch oven!

• Mixing bowl

• Oven

• Hand towel

• Proofing baskets (you can use a mixing bowl with a curved bottom in place of a proofing basket if you do not have one).

• Kitchen scale

Aside from the dutch oven, you can get most everything you need to make good bread via a sourdough kit. Here is one I have and recommend!

Ingredients:

Though I have added the 'cups' measurements, I recommend the use of a kitchen scale for more accurate measurements. You can grab this cheap one from amazon if you don't have one yet.

Here's everything you'll need for sourdough bread:

• 50g (1/4 cup) bubbly, active starter

• 350g (1 1/3 cups plus 2 tbsp) warm water

• 500g (4 cups plus 2 tbsp) bread flour (you can also use high protein all-purpose flour)

• 9g (1 1/2 tsp) fine sea salt

Make the Dough

1. Your Sourdough Starter

Before you begin, make sure you have a bubbly and active sourdough starter. If you don't already have one, you can purchase some dehydrated sourdough starter from the Homemaker Store.

If making your dough in the evening, you want to feed your starter that morning: Discard 90% of your starter, then feed it with 50g water and 50g flour. It will take about 8hrs to double in size and be considered 'active'. If it's doubled in size before you're ready to make your dough, you can put it in the fridge for a few hours to slow down the fermentation.

2. Make the Dough:

In the evening, whisk the starter and warm water together in a large bowl with a fork. Add the bread flour and sea salt. Combine until a stiff dough forms, then finish mixing by hand to fully incorporate the flour. The dough will feel dense and shaggy, and it will stick to your fingers as you go. Scrape off as much as you can. Cover the bowl with a damp towel and let it rest for 30 minutes. During this time, replenish your starter with fresh flour and water, and store it according to your preference.

3. Stretch and Fold:

After the dough has rested, perform your first stretch and fold. To do this, gently stretch one side of the dough and fold it over the center. Repeat this process from all sides of the dough. Let the dough rest for another 30 minutes, and then perform another stretch and fold. Rest for 30 more minutes and then complete your last stretch and fold (for a total of 3 sets). *If you are short on time, you can do 20 minute intervals instead of 30. I just find that 30 minutes is a great amount of time for the dough to rest in-between sets.

4. Bulk Rise:

Cover the bowl with a damp towel and let it rise overnight at room temperature. This will take about 8-10 hours if your house is at around 70°F (21°C). The dough is ready when it no longer looks dense and has not quite doubled in size (a 50-80% increase is what we are looking for).

5. Pre-Shape:

In the morning, gently coax the dough onto a lightly floured work surface. To shape it into a round, start at the top and fold the dough over toward the center. Turn the dough slightly and fold over the next section of dough. Repeat until you've come full circle. Flip the dough over and let it rest for 20-30 minutes. In the meantime, line your proofing basket or a mixing bowl with a towel and dust it with flour.

6. Shape:

With floured hands, flip the dough over and shape it again. After shaping, gently cup it and pull it toward you in a circular motion to tighten its shape. Using a bench scraper, place the dough into the bowl, seam side up.

7. Second Rise:

Cover the bowl and let it rest for 1 hour. The dough is ready when it looks puffy and has risen slightly (about 30%). If you have time, you can place the dough in the fridge during this step for a cold proof, which will make scoring much easier. The dough can be kept in your fridge for up to 2 days before baking, which is convenient if your schedule doesn't allow for immediate baking.

8. Preheat and Score:

Preheat your oven to 450°F (232°C) and place your Dutch Oven inside while it's preheating. Cut a sheet of parchment paper to fit the size of your baking pot, leaving enough excess around the sides to easily remove the bread.

Place the parchment paper over the dough and invert the bowl to release it. Sprinkle the dough with flour and gently rub the surface with your hands. Using the tip of a small, serrated knife or a razor blade, score the dough with a cross-cut or a pattern of your choice. If you're looking for inspiration, Pinterest has some great scoring tutorials!

9. Bake:

Bake the dough on the center rack for 20 minutes, covered. Then, remove the lid and continue to bake for an additional 25-30 minutes, uncovered. Finally, transfer your beautiful, freshly baked sourdough bread to a wire rack and let it cool for at least 1 hour before slicing.

Congratulations! You've just baked your first loaf of sourdough bread. Enjoy the wonderful aroma and the satisfaction of making your own delicious and wholesome bread at home. Remember, sourdough baking may take a little practice, so the best thing to do is to just keep baking!

Please let me know in the comments below if you tried this recipe. I would love to hear from you! And make sure to tag @sarahdoessourdough on instagram when you post your beautiful bread :) Happy baking 👩‍🍳