Want to make sourdough bread at home but worried that it will be complicated? There is nothing tricky about making this recipe. You don’t need a mixer or a bread machine, nor do you even have to knead the dough. This recipe is perfect for beginners, and this easy step-by-step guide will have you enjoying rustic sourdough bread from scratch in no time.
There is nothing better than a freshly baked loaf of sourdough. It has a slightly acidic, tangy flavor from the sourdough starter that will leave you wanting to eat the entire loaf in one sitting. This post will cover the basics of sourdough baking, and over time, you will master bread making! Want to make another loaf of bread? Try my artisan bread recipe, beer bread recipe, or brioche bread recipe.
What You Need to Make This Recipe
Water — use warm water that is between 80° and 85°F. If the water is too hot, you will destroy the enzymes in your sourdough starter, while cold water will slow them down. Water between 80° and 85°F is ideal for keeping the enzymes active.
Active starter — unlike regular bread, sourdough bread uses an active starter instead of yeast to help it rise in the oven. It’s also what gives the bread its signature tangy flavor. See my full sourdough starter recipe to make your own.
Flour — I like using bread flour as it is higher in protein than all-purpose flour to form the gluten needed for a delicious, chewy loaf of sourdough bread.
Salt — you will need salt for flavor! If you skip the salt, you’ll have a flavorless loaf of sourdough bread.
How to Make Sourdough Bread
1. In a large metal bowl or glass bowl, whisk together the water and starter until mostly combined. Add the flour and salt. Stir together by hand or spatula until the mixture is very shaggy, but most of the flour is mixed in. Cover with a damp kitchen towel or plastic wrap and let it sit at room temperature for 1 hour.
2. Fill a bowl or measuring cup with several inches of cold water. Uncover your dough.
With the dough bowl directly in front of you, dip your fingers into the water, and then slide them under one edge of the dough down to the bottom of the bowl. Stretch and fold the dough to the center, rotate the bowl 90°, and repeat the stretch and fold until you’ve made 4 folds and turns.
3. Recover the bowl and rest for another 20 minutes. Repeat the stretch and fold process again, and either repeat twice more or move onto the bulk rise. Shape your dough into a ball, then cover and let the dough rise until well puffed, 6 to 12 hours.
4. Dip both hands in cold water. Slip your fingers under the dough on either side and lift the dough up about a foot or two above the counter. It should essentially be draped over your hands. Place it on the counter. Sprinkle the top of the dough lightly with flour, and flip it over, so the floured side is down. Pinch all the edges into the center, like bundling up a sack. Flip it over and start shaping it into a round sourdough boule shape.
5. Line a bowl or colander with a clean, smooth kitchen towel and dust generously with flour. With the help of your dough or bench scraper, carefully pick up the dough ball and flip it over, setting it smooth side down in the towel.
6. Cover and rise at room temperature for 30 minutes. After the 30-minute rise, place the loaf in the refrigerator while the oven preheats. Place a large cast-iron Dutch oven or large heavy-duty oven-safe pot with the lid on in the oven and preheat the oven to 500F for 1 hour.
7. When ready to bake, uncover and lightly flour the loaf. Place a piece of parchment paper on top of the bowl and a baking sheet over that. Invert the dough, and remove the bowl and towel. Using a sharp knife, make a shallow cut down the length of the loaf or cut in a decorative design.
8. Carefully remove the pot from the oven. Using the parchment paper as handles, place the loaf along with the parchment paper inside the pot and cover with the lid.
9. Bake the sourdough bread dough for 20 minutes. Reduce the oven temperature to 450F.
10. Carefully remove the lid and continue baking until the crust is a deep golden brown, or the internal temperature is 195F to 205F, about 20 minutes more. Use the parchment and a spatula to lift the sourdough bread out of the pot and place the loaf on a wire rack to cool completely before slicing.
Pro Tips for Making This Recipe
- Active starter: I recommend feeding your starter several hours before you want to start your sourdough loaf. You can use a refrigerated starter that has been fed and then chilled within 3 to 4 days of being fed. Otherwise, feed your starter, then look for it to rise, then start to fall. You want to use it when it’s “hungry,” which is when the starter rises up and deflates again.
- Bulk Rise Time: The colder the environment, the longer it will take to rise, and vice versa. In the summer, I leave it on the counter. In the winter, I’ll place it in a proofing drawer or the oven with the light on. You can also choose your environment based on when you want to bake the bread. If you made the dough in the morning and want to bake it in the evening, put it in a warm spot to rise. Pop it in the fridge if you want to slow down the process and bake it a day or two later.
- Weighing the ingredients is the best and most accurate way to make a great loaf. It ensures the ratio of flour to water to starter is correct for the ideal ferment. Of course, you can still make this recipe without a scale, but if you have one, I highly encourage you to use it. Plus, there are no measuring cups to clean!
- If you have a seasoned (non-enamel) cast iron Dutch oven, I recommend using that. If you only have enamel, use an old one or buy one specifically for bread making. Because the pot goes in the oven at a very high temperature for an extended period of time, it will likely discolor the inside and/or outside coating. It shouldn’t cause damage to the enamel that is in good condition, but it will change its appearance. I like to use an old Dutch oven that’s clean but that I’m not concerned about looking nice.
- I suggest you keep notes when making this sourdough bread recipe. Trying to keep track of all the steps if you are going off from memory can be a little overwhelming. Also, I suggest keeping notes, as the time it takes for your dough to rise depends on the temperature of your kitchen. Keeping a record of the temperature and time it took for the dough to rise will help you perfect the timing of your sourdough loaf over time. You can also keep track of how many stretches and folds your boule prefers so that you can reference it later on.
- Instead of kneading the dough, sourdough requires you to stretch and fold the dough. This process strengthens the dough without overworking it and will add height and structure to the loaf. Be patient, and don’t skip the stretch and fold process.
- Scoring the dough before baking your sourdough bread helps control how the bread expands in the oven. Don’t press down on the dough as you score it, as you’ll deflate it. Make sure you score the dough right before you bake it. If you score it and leave it out, the loaf might deflate. If you skip scoring the bread, the sourdough bread will burst open in unexpected areas as the dough expands while baking.
Frequently Asked Questions
For best results, use bread flour for this bread dough. All-purpose and whole wheat flour absorb water differently than bread flour, and you’ll have to adjust the hydration level. I highly recommend sticking with bread flour as this recipe was developed with bread flour.
Store the sourdough bread at room temperature in a bread bag or wrapped in a kitchen towel for up to 3 days. I would avoid storing the bread in the fridge as it can dry out.
Sourdough freezes wonderfully! You can freeze an entire loaf or slices. Once the bread is at room temperature, wrap the loaf or slices tightly in plastic and transfer to a freezer-safe container or bag for up to 3 months. Thaw at room temperature when ready to enjoy.
You can! Some add-ins I like are sesame seeds, sunflower seeds, pepitas, and shredded cheese. I would not add more than 1 cup. Add them after the first round of folds, working the mix-ins in until mostly distributed. They will continue mixing in during the remaining folds and shaping. Fresh or dried herbs are a great addition as well. Add a teaspoon or two to the flour mixture at the start of the recipe.
There are a few things to consider if you have a gummy loaf of bread. If the starter is not mature enough, there is not enough yeast and bacteria to proof the dough and maintain the crumb structure as it bakes. Underproofing the dough will lead to gummy, dense sourdough bread with big holes, so you need to be patient and give the dough enough time to proof. Proofing time varies based on the temperature of your kitchen, so do not rely solely on a timer to ensure the dough is ready. If you didn’t underproof the loaf, then you might have cut into the loaf too early. Allow the sourdough bread to cool fully before cutting it open.
If your starter was under-fed, it could lead to the sourdough bread tasting more sour due to a build-up of lactic acid. To ensure your bread doesn’t taste too sour, consistently feed the starter before using it.
If you love this recipe try these out!
If you’ve tried this Sourdough Bread recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Sourdough Bread
Equipment
- mixing bowl
- Collander or shallow bowl
- Kitchen towel
- Dutch oven
- Sharp knife or bread lame
Ingredients
- 310 grams warm filtered water (90F) (1⅓ cups)
- 120 grams active starter (See Notes) (½ cup)
- 500 grams bread flour (4 cups plus 2 tablespoons)
- 16 grams fine sea salt (2 teaspoons)
Instructions
Make the Dough:
- In a large metal or glass bowl, whisk together the water and starter until mostly combined. Add the flour and salt. Stir together by hand or with a spatula until the mixture is very shaggy but most of the flour is mixed in. Cover with a damp kitchen towel or plastic wrap and let it sit at room temperature for 1 hour. (This is called autolyse and helps with flavor and kick-starts gluten development.)
Stretch and Fold:
- Fill a bowl or measuring cup with several inches of cold water. Uncover your dough.
- With the dough bowl directly in front of you, dip your fingers into the water, and then slide them under one edge of the dough down to the bottom of the bowl. (I like to pull at the top or 12 o’clock.) Pull that section of dough up, stretch it over the center, and press it down into the dough to help hold it in place. Turn the bowl 90*, or a quarter turn, and repeat 3 more times until you’ve made 4 folds and turns.
- Recover the bowl and rest for another 20 minutes. Repeat the stretch and fold process again. At this point, you can repeat the stretch and fold sequence two more times or you can move on to the rise. (Continuing to stretch and fold will develop a stronger gluten structure resulting in a chewier loaf. The flavor and texture will be great either way, it’s up to your preference and time!)
Bulk Rise:
- After the final stretch and fold, shape your dough into a ball. If your bowl is crusted with flour, scrape it clean or transfer your dough to another bowl. Cover and let the dough rise until well puffed, 6 to 12 hours, ideally in a place that is 68F to 75F. (See notes.)
- To test if the dough has risen enough, dip your finger in flour and poke the top of the dough. If it mostly springs back, it’s ready! If it holds the indentation without any movement or feels very dense, continue letting it proof and test it every hour. If it looks deflated or very soft, it is likely over-proofed. I’d still continue and bake it! It may bake up flatter but should still taste great.
Fold and Shape:
- Stretch: Dip both hands in cold water. Slip your fingers under the dough on either side and lift the dough up about a foot or two above the counter. It should essentially be draped over your hands. (If the dough is sticking to the bowl, use a dough scraper or a spatula to loosen it.) Place it on the counter.
- Fold: Sprinkle the top of the dough lightly with flour, and flip it over so the floured side is down. Pinch all of the edges into the center, like you are bundling up a sack.
- Shape: Flip the dough over so the seams are on the counter. With your hands cupped around the top of the load, gently pull the dough ball towards you, tightening the shape. Continue this motion by rotating the dough so that the edges are tightened all around and it forms a nice ball. Lightly dust with flour.
- Line a bowl or colander with a clean smooth kitchen towel and dust generously with flour. With the help of your dough or bench scraper, carefully pick up the dough ball and flip it over, setting it smooth side down in the towel. Cover and rise at room temperature for 30 minutes. (You can also place the dough in a large plastic bag and seal it, then refrigerate for up to 36 hours. The cold slows the rise and ages the yeast, resulting in a more sour, deeper flavored loaf.)
- After the 30-minute rise, place the loaf in the refrigerator while the oven preheats (at least 1 hour).
Bake:
- Place a large cast-iron Dutch oven or large heavy-duty oven-safe pot with the lid on in the oven. Preheat the oven to 500F for 1 hour. (If you have chilled your loaf for more than 1 hour, remove it from the refrigerator while the oven preheats.)
- When ready to bake, remove the loaf from the fridge. Uncover and lightly flour the loaf. Place a piece of parchment paper on top of the bowl and a baking sheet over that. Invert so that the dough falls onto the paper. Remove the bowl and towel.
- Using a sharp knife or razor blade, make a shallow cut down the length of the loaf or cut in a decorative design.
- Carefully remove the pot from the oven. Using the parchment paper as handles, place the loaf inside the pot and cover with the lid. (If the parchment is hanging out of the pot, just firmly press the lid down to seal it.)
- Bake for 20 minutes. Reduce the oven temperature to 450F.
- Carefully remove the lid and continue baking until the crust is a deep golden brown or the internal temperature is 195F to 205F, about 20 minutes more. Use the parchment and a spatula to lift the bread out of the pot and place the loaf on a wire rack to cool completely before slicing.
Video
Notes
- Active starter: I recommend feeding your starter several hours before you want to start your sourdough loaf. You can use a refrigerated starter that has been fed and then chilled within 3 to 4 days of being fed. Otherwise, feed your starter, then look for it to rise, then start to fall. You want to use it when it’s “hungry,” which is when the starter rises up and deflates again.
- Bulk Rise Time: The colder the environment, the longer it will take to rise, and vice versa. In the summer, I leave it on the counter. In the winter, I’ll place it in a proofing drawer or the oven with the light on. You can also choose your environment based on when you want to bake the bread. If you made the dough in the morning and want to bake it in the evening, put it in a warm spot to rise. Pop it in the fridge if you want to slow down the process and bake it a day or two later.
- Weighing the ingredients is the best and most accurate way to make a great loaf. It ensures the ratio of flour to water to starter is correct for the ideal ferment. Of course, you can still make this recipe without a scale, but if you have one, I highly encourage you to use it. Plus, there are no measuring cups to clean!
- If you have a seasoned (non-enamel) cast iron Dutch oven, I recommend using that. If you only have enamel, use an old one or buy one specifically for bread making. Because the pot goes in the oven at a very high temperature for an extended period of time, it will likely discolor the inside and/or outside coating. It shouldn’t cause damage to the enamel that is in good condition, but it will change its appearance. I like to use an old Dutch oven that’s clean but that I’m not concerned about looking nice.
- I suggest you keep notes when making this sourdough bread recipe. Trying to keep track of all the steps if you are going off from memory can be a little overwhelming. Also, I suggest keeping notes, as the time it takes for your dough to rise depends on the temperature of your kitchen. Keeping a record of the temperature and time it took for the dough to rise will help you perfect the timing of your sourdough loaf over time. You can also keep track of how many stretches and folds your boule prefers so that you can reference it later on.
- Instead of kneading the dough, sourdough requires you to stretch and fold the dough. This process strengthens the dough without overworking it and will add height and structure to the loaf. Be patient, and don’t skip the stretch and fold process.
- Scoring the dough before baking helps control how the bread expands in the oven. Don’t press down on the dough as you score it, as you’ll deflate it. Make sure you score the dough right before you bake it. If you score it and leave it out, the loaf might deflate. If you skip scoring the bread, the bread will burst open in unexpected areas as the dough expands while baking.
Leave a Reply