This recipe is designed for beginners, making the sourdough process approachable and rewarding. There’s no kneading required—just a series of simple stretch-and-folds. The long fermentation time gives the bread its signature flavor and structure without being overly complicated. You don’t need fancy equipment, and the end result is a beautiful, naturally leavened bread that’s healthy, flavorful, and satisfying. It’s also endlessly versatile, perfect for toast, sandwiches, or as a side to your favorite soups and salads.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Active sourdough starter (fed and bubbly)
Bread flour (or a mix of bread flour and whole wheat flour)
Water (filtered or dechlorinated is best)
Salt
Directions
Feed your sourdough starter 4–6 hours before beginning the dough, and make sure it’s active and bubbly.
In a large bowl, mix water and starter until combined. Add flour and stir until a shaggy dough forms.
Cover the bowl and let the dough rest (autolyse) for 30–45 minutes.
Add salt and mix it into the dough using your hands or a dough whisk.
Let the dough rest for 30 minutes, then begin a series of stretch-and-folds every 30 minutes for the next 2 hours (3–4 sets total).
Cover the dough and allow it to bulk ferment at room temperature for 4–6 hours, or until it has roughly doubled in size.
Turn the dough out onto a lightly floured surface, shape it gently into a round or oval loaf, and place it in a floured proofing basket or bowl.
Cover and refrigerate overnight for 8–12 hours (cold fermentation).
The next day, preheat your oven to 475°F (245°C) with a Dutch oven or baking stone inside.
Turn the dough out onto parchment paper, score the top with a sharp blade, and carefully place it in the hot Dutch oven.
Bake covered for 20 minutes, then remove the lid and bake for another 20–25 minutes, until the crust is deep golden brown.
Let the loaf cool completely on a wire rack before slicing.
Servings and timing
This recipe yields 1 standard sourdough loaf (about 8–10 slices). While hands-on time is minimal (about 20–30 minutes), the process takes about 24 hours total:
Prep and bulk fermentation: 6–8 hours
Cold proof: 8–12 hours (overnight)
Baking: 45 minutes
Cooling: 1 hour
Variations
Substitute 20–30% of the bread flour with whole wheat or rye flour for a heartier texture and deeper flavor.
Add seeds (like sesame, poppy, or flax) to the dough or sprinkle on top before baking.
Mix in dried herbs, olives, or roasted garlic for a savory twist.
Use all-purpose flour if bread flour is unavailable; the crumb will be slightly softer.
Shape into smaller rolls instead of one large loaf for individual servings.
Storage/Reheating
Store the fully cooled sourdough loaf in a paper bag or wrapped in a clean kitchen towel at room temperature for up to 3 days. For longer storage, slice the loaf and freeze in a sealed bag for up to 3 months. To reheat, toast slices directly from frozen or warm a whole loaf in a 350°F (175°C) oven for 10–15 minutes to refresh the crust.
FAQs
What is a sourdough starter?
A sourdough starter is a mixture of flour and water that captures wild yeast and bacteria from the environment. It’s used as a natural leavening agent in place of commercial yeast.
How do I know when my starter is ready?
A ready starter is bubbly, doubled in size within 4–6 hours of feeding, and passes the “float test”—a small spoonful floats in water.
Can I make sourdough bread without a Dutch oven?
Yes, use a baking stone or sheet with an inverted roasting pan or tray to create steam, though a Dutch oven gives the best crust.
How do I get large air pockets in my sourdough?
Use high hydration (more water), avoid over-handling, and handle the dough gently during shaping to preserve gas bubbles.
Why is my sourdough bread too dense?
Possible reasons include under-proofing, weak starter, or too much flour added. Make sure your starter is active and your dough is hydrated enough.
Can I skip the overnight cold proof?
You can bake after the bulk rise, but the cold proof helps develop better flavor and structure.
How do I make my crust crispier?
Bake with steam (use a Dutch oven or add water to a hot tray in the oven), and let the loaf cool completely before slicing.
Can I use whole wheat flour only?
Yes, but 100% whole wheat makes a denser loaf. Start with 20–30% whole wheat flour for a balanced texture.
How often should I feed my starter?
If kept at room temperature, feed it daily. If refrigerated, feed it once a week and allow it to warm up before baking.
Can I double this recipe?
Yes, you can double the ingredients and divide the dough into two loaves. Adjust baking time based on loaf size.
Conclusion
Beginner’s Sourdough Bread is a rewarding introduction to traditional bread-making. With just flour, water, salt, and time, you can craft a rustic, flavorful loaf that rivals bakery-quality bread. This recipe guides you through the process step-by-step, making it approachable and enjoyable—even for first-time bakers. Once you master this loaf, the world of sourdough is wide open for exploration and creativity.
Beginner’s Sourdough Bread is a naturally leavened artisan loaf with a chewy crust, soft interior, and tangy flavor. This simple, no-knead recipe is perfect for those new to sourdough baking, offering step-by-step guidance to create a beautiful, rustic loaf at home.
Ingredients
1/4 cup active sourdough starter (fed and bubbly)
3 1/2 cups bread flour (or a mix of bread and whole wheat flour)
1 1/3 cups water (filtered or dechlorinated)
1 1/2 teaspoons salt
Instructions
Feed your sourdough starter 4–6 hours before baking and ensure it’s active and bubbly.
In a large bowl, mix water and starter until combined. Add flour and stir to form a shaggy dough.
Cover and let rest (autolyse) for 30–45 minutes.
Sprinkle salt over the dough and mix by hand until fully incorporated.
Let the dough rest for 30 minutes, then perform stretch-and-folds every 30 minutes for the next 2 hours (3–4 sets total).
Cover and bulk ferment the dough at room temperature for 4–6 hours, or until doubled in size.
Turn dough onto a lightly floured surface, gently shape into a round or oval, and place into a floured proofing basket or bowl.
Cover and refrigerate for 8–12 hours (overnight cold proof).
The next day, preheat oven to 475°F (245°C) with a Dutch oven or baking stone inside.
Turn dough onto parchment paper, score the top, and carefully place into the hot Dutch oven.
Bake covered for 20 minutes, then uncover and bake for another 20–25 minutes until crust is deep golden brown.
Remove and cool completely on a wire rack before slicing.
Notes
Use filtered water to avoid chemicals that can inhibit fermentation.Handle dough gently to retain gas and create open crumb.Cold proofing improves flavor and makes scoring easier.Bake with steam (Dutch oven or tray of water) for a crisp crust.Let the bread cool completely before slicing to preserve texture.
