Beginner Sourdough Bread Recipe
Making sourdough bread is a simple process built around time, fermentation, and a few basic ingredients. This method breaks the process into simple steps you can follow loaf after loaf, and is the exact method I use for great results.
Servings 1 loaf
Calories 1896kcal
Equipment
- 1 large mixing bowl
- 1 digital scale
Ingredients
- 100 g active sourdough starter
- 350 g water
- 500 g bread flour
- 10 g salt
Instructions
- Feed your starter before you intend to bake, and begin soon after it doubles. You want to use it when it is bubbly and airy, and can pass a float test (a small spoonful floats in water).
- Mix starter, flour, water, and salt until all combined, cover with a damp towel, and rest for 30 minutes for the flour to absorb the moisture.
- Stretch the dough upward from the bowl and fold the dough in toward the center, then rotate the bowl 90 degrees, and repeat. Do this a total of four times. Rest for 30 minutes.
- Repeat the stretch and fold sets 2-3 more times, with 30 minutes in between.
- Cover the dough with a damp cloth or cover and allow it to rest at room temperature until slightly puffy, which can take from 3-5 hours depending upon your room's temperature. If your room is too cool, it will take longer.
- Gently turn the dough onto a lightly floured surface and shape the dough by folding the edges inward and tightening the outer surface so it holds its shape. This creates tension on the surface, which helps the loaf rise upward in the oven. Place the shaped dough seam-side up into a floured bowl lined with a tea towel, a banneton, or a proofing basket.
- Cover the bread bowl/banneton/basket with plastic for its final proof. I HIGHLY recommend placing it in the refrigerator overnight for the best results, but you may also be able to leave it out at room temperature for a few hours instead. (Beginners, I recommend the refrigerator proofing step, as I think it is more forgiving.)
- Place your Dutch oven and lid into the oven and pre-heat to 450°F for at least one hour (this is really important for getting your bread to rise properly in the oven, so don't skip it).
- Place a piece of parchment paper on your work surface and turn your dough out onto it, seam side down. Dust it with flour (optional) and cut an expansion seam down the middle with a knife or lame. Immediately transfer the bread and parchment paper to the hot Dutch oven (carefully!!) and place the lid back on it and bake for 20 minutes.
- After 20 minutes, remove the lid and bake for another 10-15 minutes until the top is golden brown.
- Cool for at least one hour before slicing, as the bread will continue cooking as it cools and this is important.
Video
Notes
Put a dozen grains of rice in your Dutch oven before you place your parchment paper in to reduce burning on the bottom of your bread.
Nutrition
Calories: 1896kcal | Carbohydrates: 382g | Protein: 63g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 1g | Sodium: 3905mg | Potassium: 501mg | Fiber: 13g | Sugar: 2g | Vitamin A: 10IU | Calcium: 88mg | Iron: 5mg
