Easy Sourdough Bread Recipe for Beginners: Step-by-Step Guide

Welcome to the wonderful world of homemade sourdough! This easy sourdough recipe simplifies the process, making it perfect for beginners and busy parents alike. You’ll create a beautifully crisp crust and an airy, chewy crumb with minimal hands-on time – only about 25 minutes of active work! We skip complex steps like autolyse or preferment, focusing on straightforward techniques. Get ready to bake a truly satisfying loaf with our comprehensive guide.

Why You’ll Love This Sourdough Recipe

This isn’t just another sourdough bread recipe; it’s designed for success with simplicity. You’ll adore this method because it consistently delivers:

Crisp Crust & Airy Crumb: Achieve that signature artisanal texture and flavor every time.
Minimal Active Effort: Spend less time kneading and more time enjoying your day.
No Complex Steps: Forget autolyse or preferment; we keep it beginner-friendly.
Detailed Guidance: Follow along with clear, step-by-step instructions.
Consistent, Delicious Results: Bake a loaf you’ll be proud to share, or keep all to yourself!
Perfect for Beginners: Learn the ropes without feeling overwhelmed by a challenging sourdough recipe.

Ingredients

Gathering the right ingredients is key to a successful sourdough recipe. Precision is important, so we recommend using a kitchen scale.

100 g (1/2 cup) bubbly, active sourdough starter
375 g (1 1/2 cups plus 1 tbsp) warm water, or more
500 g (4 cups plus 2 tbsp) bread flour
9 to 12 g (1.5 – 2.5 teaspoons) fine sea salt

Notes & Substitutions

An active sourdough starter is crucial; ensure it’s fed and bubbly. You can adjust the water quantity up to 380g for higher hydration, depending on your flour’s absorption and desired dough stickiness. Always weigh your ingredients precisely for best results. Different salt brands have varying densities, so adjust the quantity of fine sea salt to your preference. Feel free to add cheese, herbs, or other flavorings before the third stretch and fold for a unique twist. Shaping your dough into a batard can promote a more open crumb structure.

Equipment

Having the right tools makes the baking process smooth and enjoyable. You won’t need anything fancy for this sourdough recipe, just these essentials:

Digital kitchen scale: For precise ingredient measurements.
Large mixing bowl: To combine your ingredients.
Straight-sided proofing vessel: Helps monitor dough rise accurately.
Bench scraper: Useful for handling and shaping dough.
Flour sack towel: Ideal for lining your proofing basket.
Parchment paper: For easy transfer to the Dutch oven.
Razor blade or sharp knife: For scoring your loaf.
Heavy lidded Dutch oven: Essential for achieving a perfect crust.

Instructions

Baking this easy sourdough recipe is a rewarding experience. Follow these steps carefully for a perfect loaf every time.

Prepare Dough: In a large bowl, whisk your active starter and warm water together with a fork or spatula until combined. Add the bread flour and fine sea salt to the wet mixture. Mix everything until it forms a shaggy, rough dough. You can finish mixing by hand if needed. Cover the bowl with a damp towel and let the dough rest for 30 minutes. This resting period helps the flour fully hydrate.
Stretch and Fold: After 30 minutes, perform the first series of stretch and folds. Grab a corner of the dough, pull it up, and fold it into the center. Rotate the bowl and repeat this action 4 to 5 times until you’ve worked your way around the dough. Cover the dough again and let it rest for another 30 minutes. Repeat this stretching and folding action. Ideally, you’ll perform a total of 4 sets of stretches and folds over 2 hours, resting for 30 minutes between each set. Even one or two sets are beneficial if you’re short on time.
Bulk Fermentation: Cover the bowl with a towel and let the dough rise at room temperature. This typically takes about 8 to 10 hours at 70°F (21°C), but can be less in warmer environments. The key is to watch for visual cues: the dough should increase by about 50% in volume, show a few bubbles on the surface, and jiggle gently when you move the bowl. A straight-sided vessel is excellent for accurately monitoring this 50% increase. If you live in a warm, humid environment, your bulk fermentation may be significantly shorter. Rely on the volume increase, not just the clock, to determine readiness.
First Shape: Gently coax your fermented dough onto a lightly floured surface. Work carefully to preserve the air within. Gently form the dough into a round shape. Fold the top of the dough down towards the center, then turn the dough a quarter turn. Repeat this folding and turning action until you’ve completed a full circle, building some tension on the surface. If you have a bench scraper, use it to gently push and pull the dough, further increasing surface tension.
Bench Rest: Allow the dough to rest seam-side up on your lightly floured surface for 30 minutes. This short rest helps the gluten relax, making the final shaping easier to manage.
Prepare Banneton: While your dough rests, prepare your proofing basket (banneton) or an 8-inch (20-cm) bowl. Line it with a clean flour sack towel. Dust the towel generously with flour, preferably rice flour, as it helps prevent sticking and doesn’t burn like all-purpose flour during baking.
Final Shape: After the bench rest, gently reshape the dough once more into a round, following the same technique as in step 4. Carefully place the newly shaped round into your prepared lined bowl or banneton, with the seam side facing upwards. This positioning is important for cold proofing.
Cold Proof: Cover the dough in its banneton and refrigerate it for 12 to 48 hours. A longer cold proof (24+ hours) often leads to a more complex flavor and better crumb structure. If proofing for an extended period, tuck the banneton into a loosely tied plastic bag (like a produce bag) to prevent the dough from drying out.
Preheat Oven: About an hour before you plan to bake, place your empty Dutch oven with its lid into your oven. Preheat the oven to a scorching 550°F (290°C). While the oven preheats, cut a piece of parchment paper to fit the size of your Dutch oven. This will be used to transfer the dough.
Score Dough: Once the oven is fully preheated, carefully take your dough out of the fridge. Place the parchment paper over the top of the banneton, then invert the bowl to release the dough onto the parchment. Using a small, sharp knife or a razor blade, score the top of the dough with your desired design. A simple X cut is effective for allowing the dough to expand.
Bake Bread: Carefully lift the parchment paper with the dough and gently transfer it into the preheated Dutch oven. Be cautious as the pot will be extremely hot. Lower the oven temperature to 450°F (230°C). Immediately cover the Dutch oven with its lid and bake for 30 minutes. After 30 minutes, remove the lid, reduce the oven temperature to 400°F (200°C), and continue baking for another 10 to 15 minutes, or until your desired crust color is achieved. If the bottom seems to be getting too dark, you can carefully lift the loaf out of the Dutch oven and bake it directly on the oven rack for the final 5 to 10 minutes.
Cool & Slice: This is a crucial step for any good sourdough recipe. Once baked, carefully remove the loaf from the Dutch oven and transfer it to a wire rack. Allow it to cool completely for at least 1 hour before attempting to slice it. Slicing warm sourdough can compress the crumb, making it gummy. Use a sharp, serrated bread knife for clean slices.

Pro Tips & Troubleshooting

Mastering this sour dough recipe is all about practice and understanding your dough.

Cold Proofing is Your Friend: Use a cold fridge to control fermentation, allowing for deeper flavor development and easier handling.
Watch for Over-Fermentation: Monitor your dough’s rise during bulk fermentation closely. An over-fermented dough can be sticky and hard to shape.
Invest in a Proofing Vessel: A straight-sided container or a clear jar makes monitoring bulk fermentation much easier and more accurate.
Experiment with Flours: Try different bread flours or a small percentage of whole wheat to alter flavor and texture.
Adjust Baking Time: Bake longer for a darker, crisper crust, or pull it out sooner for a lighter one.

Common Mistakes

Weak Starter: An inactive starter leads to flat, dense loaves. Ensure it’s active and bubbly.
Too Much Water: Excess water makes dough sticky and difficult to handle. Start with the recommended amount and adjust slowly.
Over-fermenting: This can result in a slack dough that doesn’t hold its shape or rise well in the oven.
Excessive Whole Wheat Flour: While flavorful, too much whole wheat can make the dough dense for beginners.

Serving, Storage & Variations

This versatile sourdough recipe offers many possibilities! Enjoy your freshly baked loaf warm, sliced thick, and slathered with butter. It’s also fantastic with olive oil, cheese, or your favorite jam.

For storage, your loaf will stay fresh for up to 3 days when stored at room temperature in an airtight plastic bag or container. For longer storage, this bread freezes beautifully. Slice the cooled loaf completely, then freeze the slices in a freezer-safe bag. You can toast individual slices straight from the freezer.

Get creative with variations! Before your third fold, mix in garlic and rosemary for an aromatic loaf. Add olives for a savory twist, or jalapeños and cheddar for a spicy kick. Experiment with different flour types, such as spelt or rye, for unique flavors. You can even adapt this dough to make delicious sandwich bread in a loaf pan or a rustic focaccia.

Nutrition

Sourdough bread offers several potential health benefits compared to conventional bread. The long fermentation process in this sourdough recipe can improve the digestibility of grains and enhance nutrient absorption, making it gentler on the gut. It also contains beneficial bacteria and prebiotics that contribute to a healthy gut microbiome.

Research suggests that the fermentation process in sourdough can positively influence gut microbiota, as detailed in this Sourdough Microbiome Comparison and Benefits study.

Furthermore, sourdough bread often has a lower glycemic index, helping to regulate blood sugar levels. It provides essential vitamins and minerals, including B vitamins, iron, and zinc, which are more bioavailable due to fermentation.

Further scientific inquiry supports the idea that sourdough consumption can influence postprandial glycemia, with findings on Sourdough Bread and Glycemic Control available from academic research.

Disclaimer: Nutritional values are estimated and may vary based on specific ingredients and preparation methods. This is not medical advice.

Nutrient	Per Slice (Approx. 50g)
Calories	130-150
Protein	5-6g
Carbohydrates	25-30g
Fiber	1-2g
Fat	0.5-1g
Sodium	200-250mg

FAQ

Here are answers to common questions about this sourdough recipe.

What if my starter isn’t active? Feed your starter regularly (once or twice a day) with flour and water to strengthen it. It should reliably double in volume within 4-8 hours after feeding before you use it.
Why is my sourdough sticky? A sticky dough can indicate a weak starter, slightly too much water for your flour, or over-fermentation during the bulk rise. Try reducing water slightly and ensuring your starter is very active.
Can I bake it the same day? Yes, you can bake this dough after a shorter cold proof (even 1 hour as noted in some variations), but a longer cold proof (12-24 hours) generally develops more flavor and improves the crumb structure.
How do I adjust for high altitude? At high altitudes, doughs tend to rise faster. You might need to slightly reduce the water in your sourdough recipe and shorten fermentation and proofing times. Monitor your dough closely and adjust based on visual cues.
What if my crust is too dark or the bottom is scorched? If your crust is too dark, try reducing the initial oven temperature slightly or decreasing the uncovered baking time. To prevent a scorched bottom, you can carefully lift the loaf out of the Dutch oven and bake it directly on the oven rack for the final 5 to 10 minutes.

Conclusion

Baking your own sourdough bread is a deeply satisfying and rewarding experience. This easy sourdough recipe simplifies the process, empowering even the newest bakers to create beautiful, delicious loaves with confidence. With minimal active effort and clear instructions, you’re well on your way to enjoying that perfect crisp crust and airy crumb. Don’t hesitate to dive in and try this fantastic recipe! Share your baking journey and the wonderful creations from this simple guide. Happy baking!