Beginner Sourdough Bread

By /
Chelsea Straiter (Tatted & Toasty)

Beginner Sourdough Bread (Easy Step-by-Step)

This beginner sourdough bread recipe is exactly what it says it is. SIMPLE! This is a low-hydration recipe perfect for that very first sourdough loaf. This is also my go-to sourdough recipe when I want a reliable, hardy loaf with a great oven spring without overcomplicating anything.
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Prep Time 2 days
Cook Time 40 minutes
Resting Time 2 hours
Total Time 2 days 2 hours 40 minutes
Servings: 10 Slices
Course: Side Dish
Calories: 155
Ingredients Equipment Method

Ingredients
  

  • 500 grams bread flour all purpose flour can be easily substituted here.
  • 350 grams lukewarm water
  • 100 grams sourdough starter
  • 14 grams salt

Equipment

  • 1 Dutch Oven or Heavy Bottom Pot w/ Oven Safe Lid
  • 1 Digital Scale
  • 1 Dough Whisk
  • 1 Mixing Bowl w/ Lid or cover
  • 1 Banneton or Bowl
  • 1 Cookie sheet put on the bottom rack of your oven to prevent burning the bottom of your sourdough loaf!
  • 1 Parchment paper
  • 1 Bread lame
  • 1 Digital thermometer

Method
 

Mixing your dough
  1. In a mixing bowl on your digital scale, measure out your water and sourdough starter. Whisk together completely until the mixture is "foamy" and completely combined.
    350 grams lukewarm water, 100 grams sourdough starter
  2. Add your bread flour and salt to the same bowl and mix until a shaggy dough forms.
    500 grams bread flour, 14 grams salt
  3. Once your dough is shaggy, use your hands to mix thoroughly until all the dry flour is incorporated and the salt is fully mixed in.
Stretch & Folds (build gluten strength)
  1. Cover tightly and let your dough rest for 30 minutes.
  2. After 30 minutes, begin your first round of stretch-and-folds on the dough. Altogether, you'll perform 3 rounds of these, spaced 30 minutes apart.
    3. A stretch-and-fold is used to build gluten strength early on. Wet your hands and go around your bowl 3-4 times, lifting a portion of the dough up and then back down. You're essentially just stretching the dough up and folding it over around the bowl.
  3. Complete your next 2 rounds of stretch and folds spaced 30 minutes apart.
    4. Your dough should be feeling stronger each round. If not, add 1 more round of stretch and folds.
  4. Once the stretch and folds are complete, you'll want to leave your dough in a warm area for bulk fermentation.
Bulk Fermentation
    Bulk fermentation is when your dough rises and strengthens. This step is done on the counter or in a warm area. Depending on the environment, this could take between 4 and 10 hours. The warmer the area you leave your dough in, the faster this step takes. The colder, the slower. Keep a close eye on your dough. When you start to see bubbles forming on the sides and top of the dough, doubling in size and pulling away from the sides of the bowl with ease, that's when this step is complete.
  1. Once your dough has gone through bulk fermentation, it should be ready to shape and be placed in a banneton or bowl.
  2. Turn your dough out onto a dry surface. I do not suggest adding flour for shaping. At most, sprinkle a bit of water down to keep it from sticking.
  3. Using a dough scraper or your hands, begin to coax your dough into a ball using the push-and-pull method.
    4. Essentially, you are just pushing the dough up, then back down the counter, while folding the bottom in. Check out my how-to videos to see how this is done!
  4. Once you've created enough tension and shaped your dough, it's time to put it into a banneton or bowl for its time in the refrigerator.
  5. Using a bit of flour, dust the bottom of your banneton if you're not using a liner, then carefully place your dough upside down into the banneton.
  6. Cover your dough tightly and refrigerate it for 6-12 hours.
Scoring & Baking
  1. Place your Dutch oven or heavy-bottom pot in a cold oven and preheat it to 450℉.
  2. Once it's preheated, set a timer for 30 minutes and let it continue to heat up to ensure your oven and Dutch oven are hot enough.
  3. Retrieve your loaf from the refrigerator and turn it out onto a piece of parchment paper.
  4. Dust off any excess flour if necessary.
  5. To score your loaf, you'll need a bread lame, razor, or a sharp knife (serrated is best)
    6. Scoring your loaf is very important. This lets your loaf expand and give you that beautiful oven spring!
  6. At an angle, take your bread lame and make an incision from the front to the back of your loaf. You'll want it to be about ¼ inch deep.
  7. This is optional, but I usually spray my loaf with some water from a spray bottle before placing it in my Dutch oven. It creates steam and helps with oven spring! Plus, it gives you that delicious sourdough crust!
  8. Place your loaf in your Dutch oven with the lid on, then bake for 35 minutes.
  9. After 35 minutes, remove the lid and bake for another 5 minutes or until the loaf reaches an internal temperature of 208-210 degrees.
Cooling
  1. Once your loaf is finished baking, place it on a wire rack.
    2. You want your loaf to fully cool for 2 hours before slicing. Enjoy!
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