Description
A simple, step-by-step sourdough bread recipe perfect for beginners using basic ingredients and no fancy equipment. Enjoy a crusty golden loaf with a soft, tangy crumb.
Ingredients
- ½ cup (120g) active sourdough starter
- 3 cups (360g) unbleached all-purpose flour
- 1 ¼ cups (300ml) lukewarm water (about 75°F/24°C)
- 2 teaspoons (10g) fine sea salt or kosher salt
- Optional: rice flour or extra all-purpose flour for dusting
Instructions
- Feed your starter about 4-6 hours before mixing dough if it has been refrigerated. Stir well, discard half, and add equal parts flour and water by weight (usually ½ cup each). Let it get bubbly and active.
- In a mixing bowl, combine ½ cup active sourdough starter with 1 ¼ cups lukewarm water. Stir to loosen the starter.
- Add 3 cups flour and 2 teaspoons salt. Mix with a wooden spoon until a shaggy dough forms. Cover with a towel and let rest for 30 minutes (autolyse).
- Perform a series of stretch and folds every 30 minutes for the first 2 hours: wet your hand, grab one side of the dough, stretch it up, fold it over the rest, rotate the bowl and repeat 3 more times.
- After the last fold, cover and let the dough sit undisturbed for 2-3 more hours until roughly doubled and airy.
- Flour your work surface generously. Turn the dough onto it and fold edges into the center to form a rough ball. Cup the dough and rotate it while pulling it toward you to create surface tension. Place seam-side down on a floured towel or proofing basket.
- Cover the dough and proof for 1-2 hours at room temperature until puffy and nearly doubled, or refrigerate overnight for slower fermentation.
- About 30 minutes before baking, preheat oven to 450°F (230°C). If using a Dutch oven, place it inside to heat.
- Flip the dough gently onto parchment paper. Score the top with a sharp knife or bread lame to allow expansion.
- Place dough with parchment into the preheated Dutch oven or onto a baking sheet. If using Dutch oven, cover for first 20 minutes, then remove lid and bake 20-25 more minutes until crust is golden and crisp. If using baking sheet, place a pan of hot water on the bottom rack to create steam.
- Bread is done when deep golden brown and sounds hollow when tapped on the bottom.
- Cool the loaf completely on a wire rack for at least 1 hour before slicing.
Notes
[‘Use a kitchen scale for accurate measurements.’, ‘Patience is key; allow proper fermentation and proofing for best results.’, ‘Keep starter active and bubbly for good rise.’, ‘Score the dough before baking to control expansion.’, ‘Create steam in the oven using a Dutch oven or a pan of hot water to develop crust.’, ‘If dough is too sticky, sprinkle flour gradually to avoid drying it out.’, ‘Variations include adding whole wheat flour, herbs, or seeds.’, ‘Store bread in a paper bag or loosely wrapped in a towel at room temperature for up to 3 days.’, ‘Refresh crust by toasting slices or warming whole loaf in a 350°F oven for 10 minutes.’, ‘Freeze sliced bread in airtight bags; toast directly from freezer.’]
- Prep Time: 50 minutes
- Cook Time: 40-45 minutes
- Category: Bread
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sodium: 200
- Fat: 0.5
- Carbohydrates: 30
- Fiber: 1.5
- Protein: 5
Keywords: sourdough bread, homemade bread, beginner sourdough, easy bread recipe, no Dutch oven bread, natural yeast bread