Name: Beginner Sourdough Bread
Prep time: 30 min
Cook time: 45 min
Total time: 24 h
Yield: 1 loaf (about 900g)
Cuisine: International
Ingredients: 100g active sourdough starter (fed 4-8 hours before); 375g water, at room temperature; 500g bread flour (or all-purpose); 10g salt

This was the first sourdough recipe I ever got right. After three weeks of dense, gummy failures, I finally pulled a loaf from the oven that had an actual ear. I remember standing in my kitchen at 6 AM, coffee in hand, just staring at it. That moment hooked me for life.

I've since refined this recipe to be as forgiving as possible. It's designed for timing variations, doesn't require advanced techniques, and produces a beautiful loaf that will make you proud. The key is an active, healthy starter—if yours doubles within 4-6 hours after feeding, you're ready to bake!

Instructions

Mix the Dough

In a large bowl, combine the starter and water. Stir to dissolve the starter. Add the flour and mix until no dry flour remains. The dough will be shaggy—that's perfect. Cover and let rest for 30 minutes to 1 hour. This rest is called autolyse.

Add Salt

Sprinkle the salt over the dough and add a splash of water (about 1 tablespoon). Squeeze the salt into the dough by pinching and folding until fully incorporated. The dough will feel tighter.

Bulk Fermentation & Stretch and Folds

Over the next 3-4 hours, perform 4-6 sets of stretch and folds, spaced 30-45 minutes apart. To stretch and fold: wet your hands, grab one side of the dough, stretch it up, and fold it over the center. Rotate the bowl 90° and repeat. Do this 4 times (all sides) per set. Cover the dough between sets.

Watch for Signs

The bulk fermentation is done when the dough has increased by about 50%, has a domed top, and feels airy. You should see bubbles on the surface and sides. This typically takes 4-6 hours at room temperature (21-24°C/70-75°F).

Shape the Loaf

Turn the dough onto a lightly floured surface. Gently shape it into a round by folding the edges toward the center, then flip it seam-side down. Using your hands, drag the dough toward you to create surface tension. Don't over-flour—some stickiness helps create tension.

Final Proof

Place the shaped dough seam-side up in a floured banneton (or a bowl lined with a well-floured kitchen towel). Cover with plastic wrap or a shower cap. Refrigerate overnight (8-16 hours) or proof at room temperature for 2-4 hours if baking same day.

Preheat

Place your Dutch oven in the oven and preheat to 260°C (500°F) for at least 30 minutes. The pot must be screaming hot.

Score and Bake

Carefully turn the dough onto parchment paper. Score the top with a sharp blade (a simple line down the center works well). Lower the dough into the hot Dutch oven using the parchment as a sling. Cover with the lid.

Bake Covered

Bake at 260°C (500°F) for 20 minutes with the lid on. The steam trapped inside helps the bread rise and develop a beautiful crust.

Bake Uncovered

Remove the lid, reduce temperature to 230°C (450°F), and bake for another 20-25 minutes until deep golden brown. Internal temperature should reach 95°C (205°F).

Cool

Let the bread cool on a wire rack for at least 1 hour before slicing. This is crucial—the bread is still cooking inside as it cools. Cutting too early results in a gummy interior.

Tips & Notes

Starter readiness is everything. If your starter isn't doubling after feeding, work on strengthening it first.
Trust the process. The dough might look shaggy and unpromising at first, but it transforms during fermentation.
Temperature affects timing. In a warm kitchen, fermentation is faster. In a cool kitchen, it takes longer. Watch the dough, not the clock.
The poke test helps determine when proofing is done. Poke the dough gently—if it springs back slowly and leaves a small indent, it's ready.
Steam is crucial. The covered Dutch oven creates steam that helps the crust develop. Don't skip this step.
Darker is better. Most beginners under-bake. A dark mahogany crust means more flavor.

Understanding the Process

Why Autolyse?

The rest period after mixing allows flour to fully hydrate and begins gluten development. This makes the dough easier to work with and results in better texture.

What Are Stretch and Folds Doing?

Unlike kneading, stretch and folds build strength gently over time. Each set aligns the gluten strands and incorporates air. You'll notice the dough becoming smoother and more elastic with each set.

Why Cold Proof Overnight?

The cold retard does two things: it slows fermentation so you can bake on your schedule, and it develops more complex, tangy flavors. You can bake straight from the fridge—no need to warm the dough first.

Troubleshooting

My loaf is flat

Usually caused by over-proofing or weak gluten development. Try reducing proof time or adding more stretch and folds.

Dense, gummy interior

Under-proofing or not cooling long enough before cutting. Be patient with both fermentation and cooling.

Crust too pale

Oven not hot enough, or bread not baked long enough. Don't be afraid of dark color—that's where the flavor is.

No ear/bloom

Score angle too vertical, dough over-proofed, or insufficient steam. Score at a 30-45° angle for the best ear.

Use Our Calculator

Want to adjust this recipe for a different amount of flour? Use our sourdough calculator to scale the recipe up or down while keeping the ratios perfect.