Beginner Sourdough Bread Recipe

Freshly baked Beginner Sourdough Bread on a parchment paper on a wooden board.

5 from 4 votes

Beginner Sourdough Bread Recipe

This beginner sourdough bread recipe makes a delicious, crusty loaf with a soft, chewy interior. Made with a few simple ingredients and an active sourdough starter, this homemade bread is perfect for breakfast, sandwiches, or enjoying warm with butter. Follow the step-by-step instructions for a rewarding sourdough baking experience!

Prep Time8

Cook Time55

Total Time8 55

Course: Main Course

Cuisine: American

Servings: people

Calories: 315kcal

Author: Nisha

Equipment

dutch oven
baking oven

Ingredients

125 gms sourdough starter
500 gms all-purpose flour
350 gms water
10 gms salt
1 cup rice flour for rolling dough

Instructions

Measure the active starter and add it to a bowl.
Add lukewarm water and stir well.
Add AP flour and salt and mix into a shaggy dough.
Cover the dough and let it rest for 30 minutes.
Do the first set of stretch and fold, and rest the dough for 30 minutes.
Do the second set of stretch and fold, and rest the dough for 30 minutes.
Do the first set of coil, stretch, and slap, and rest the dough for 30 minutes.
Do the second set of coil, stretch, and slap, and rest the dough for 30 minutes.
Cover with plastic wrap and let it rest for bulk fermentation for about 4 to 6 hours.
Transfer the fermented dough onto a counter dusted with rice flour, and divide into two parts.
Shape into a rectangle, fold both sides, and roll into a ball.
Transfer the shaped dough into a banneton basket dusted with flour.
Cover with a linen cloth, put it in a plastic bag, and place it in the refrigerator.
After 12 hours, take it out of the refrigerator and score it.
Preheat the Dutch oven to 475 deg F.
Transfer the dough into the Dutch oven lined with parchment paper and ice, if using.
Bake at 475 deg F for 35 minutes, covered with the lid.
Lower to 425 deg F and bake for 15 minutes, uncovered, until it gets a golden brown color.
Transfer the sourdough bread to a cooling rack.
Cut into slices when cool.

Video

Notes

Use an active sourdough starter: Use your starter when it has risen well and is active, ideally at or near its peak, before it begins to fall.
Use lukewarm water: Lukewarm water can help with fermentation, although it isn’t essential.
Wet your hands: Lightly wet your hands before performing stretch and folds or coil stretches to make handling the sticky dough easier.
Flour the banneton generously: Dust the banneton basket generously with rice flour to prevent the dough from sticking and help it release easily after cold proofing.
Score and bake promptly: Score the dough just before transferring it to the preheated Dutch oven for baking.
Add ice cubes for steam: If you like, you can place a couple of ice cubes under the parchment paper in the Dutch oven to create steam during baking.
Let the bread cool completely: Resist the temptation to slice the bread while it’s warm. Allowing it to cool completely, as mentioned, helps the crumb set and gives you the best texture.

Nutrition