Description
This Beginner Sourdough Bread recipe guides you through creating a delicious, crusty homemade sourdough loaf starting from feeding your own sourdough starter to baking it in a dutch oven. The recipe involves natural fermentation with no commercial yeast, resulting in tangy flavor and an open chewy crumb, perfect for sandwiches or enjoying with butter and jam.
Ingredients
Scale
Sourdough Starter
- 2 teaspoons (10 g) sourdough starter
- 3 tablespoons (25 g) all-purpose flour
- 5 teaspoons (25 g) water
Dough Ingredients
- ¼ cup (50 g) active sourdough starter (100% hydration)
- 1 ⅓ cups + 2 tablespoons (350 g) water
- 2 teaspoons (10 g) fine sea salt
- 4 cups + 2 tablespoons (500 g) bread flour
Instructions
- Feed your Sourdough Starter: About 12 hours before mixing the dough, combine 2 teaspoons of sourdough starter, 3 tablespoons of all-purpose flour, and 5 teaspoons of water in a clean jar. Stir well, loosely cover, and let it rise at room temperature until it doubles in size and is bubbly, indicating it’s active and ready for dough making.
- Mix the Dough: Transfer 50 g of active starter and 350 g water to a large bowl and mix to distribute. Add 500 g bread flour and 10 g sea salt, then mix with a stiff spatula or hands until no dry flour remains and a shaggy mass forms. Cover and rest for 1 hour at room temperature.
- Stretch and Fold (First): Wet your hand to prevent sticking, lift one side of the dough, stretch it upward and fold it over itself. Rotate the bowl 90°, repeat until full circle is complete. This motion tightens the dough into a ball. Cover and rest for 30 minutes.
- Stretch and Fold (Second): Repeat the stretch and fold technique once more to develop dough strength and volume. Then cover the bowl and begin bulk fermentation.
- Bulk Fermentation: Let the dough rise covered on your kitchen counter for 7-10 hours. It should increase about 50-75% in size and feel slightly puffy though not doubled. If it over-proofs (doubles in size and difficult to shape), shorten the next rising time.
- Shape and Second Rise: Turn dough onto a floured surface. Shape into a tight ball by folding the sides into the center, flipping seam-side down. Gently cup and twist the dough to tighten the skin. Transfer dough on parchment paper into a medium-sized bowl, cover with a tea towel, and rest for 1-2 hours at room temperature. Check readiness by indentation test—if the dough springs back quickly, it needs more resting time.
- Score and Bake: Preheat oven with dutch oven inside to 450°F (232°C) about 30 minutes before baking. Carefully remove hot dutch oven, lift dough by parchment sling and score the dough top with a razor or sharp knife. Place dough inside, cover with lid, bake 20 minutes, then remove lid and bake 25-30 minutes more until crust is golden brown and internal temperature reads 205-210°F (96-99°C).
- Cool: Transfer bread to a wire rack and cool for 1-2 hours to complete cooking and prevent a gummy crumb.
- Store and Serve: Store bread wrapped in a kitchen towel or bread bag at room temperature, avoid refrigeration. Freeze wrapped tightly for up to 3 months. Serve warm with butter, Nutella, or jam for best enjoyment.
Notes
- Use a digital thermometer to check bread’s internal temperature is between 205-210°F for perfect doneness.
- Over-proofed dough results in a dense loaf; adjust rising times accordingly.
- Do not refrigerate bread to maintain crust quality and flavor.
- Keep hands wet when stretching and folding dough to avoid sticking.
- Using a dutch oven creates steam that helps form a crispy crust.
- Cool bread completely before slicing to avoid a gummy texture.
- Prep Time: 15 minutes (plus 12 hours for starter feeding and 7-10 hours for bulk fermentation)
- Cook Time: 45-50 minutes
- Category: Bread
- Method: Baking
- Cuisine: Western/Artisan
Keywords: sourdough bread, artisan bread, no yeast bread, homemade bread, baking bread, starter, fermentation
