Homemade Sourdough Bread

Bake a heavenly sourdough loaf (no experience needed!) My beginner recipe unlocks tangy flavor & a perfect crust.

This beginner-friendly sourdough bread recipe unlocks the secrets to a bakery-worthy loaf. Made with just a few simple ingredients, my step-by-step guide takes you from starter to crusty perfection.

HOW DO I MAKE MY SOURDOUGH BREAD: STEP-BY-STEP INSTRUCTIONS

Prepare Dough:

1. In a large mixing bowl, place 125g of active sourdough starter.

2. Zero out the scale and add 350g of warm filtered water.

3. Mix until the starter is dissolved.

4. Add 500g of flour and 12g of salt.

5. Mix with your hand until the dough is the same consistency and there are no pockets of dry flour remaining.

Stretch and Folds:

6. Cover your dough and let it rest for 1 hour.

7. Perform stretch and folds every 30 minutes for four rounds.

Bulk Fermentation:

8. After the fourth round, cover the dough and let it bulk ferment on the counter for two hours until it increases by 50%-75% in size. (This step may take longer than 2 hours.)

Shaping:

9. Lightly flour the counter.

10. Shape the dough into a large rectangle, then fold one side toward the middle, and repeat with the other side. Roll up your dough into a ball shape. Shape it into a round ball by pushing your dough out in a circular motion and pulling in about 3-4 times (tucking in the underside). Let rest for 20 minutes.

11. Perform the final shaping by repeating the steps you did in the first shape.

12. Place the dough upside down (seam side up) into a floured banneton.

Proofing:

13. Cover your dough with a kitchen towel or plastic wrap and cold-proof it in the refrigerator for 2 hours or up to 48 hours.

Baking:

14. Preheat the oven to 500°F (260°C) with a Dutch oven inside.

15. Once proofed, flip the dough onto parchment paper. Score the dough.

16. Place the dough with parchment paper into the preheated Dutch oven.

17. Bake covered at 500°F (260°C) for 35 minutes, then uncover and bake for another 10 minutes at 425°F (220°C).

18. Remove from the oven and cool for at least 1 hour before slicing.

INGREDIENTS:

• 125g active sourdough starter
• 350g warm filtered water
• 500g unbleached flour
• 12g salt

INSTRUCTIONS:

1. In a large mixing bowl, place 125g of active sourdough starter.
2. Zero out the scale and add 350g of warm filtered water.
3. Mix until the starter is dissolved.
4. Add 500g of flour and 12g of salt.
5. Mix with your hand until the dough is the same consistency and there are no pockets of dry flour remaining.
6. Cover your dough and let it rest for 1 hour.
7. Perform stretch and folds every 30 minutes for four rounds.
8. After the fourth round, cover the dough and let it bulk ferment on the counter for two hours until it increases by 50%-75% in size. (This step may take longer than 2 hours.)
9. Lightly flour the counter. Split the dough in half.
10. Shape the dough into a large rectangle, then fold one side toward the middle, and repeat with the other side. Roll up your dough into a ball shape. Shape it into a round ball by pushing your dough out in a circular motion and pulling in about 3-4 times (tucking in the underside). Let rest for 20 minutes.
11. Perform the final shaping by repeating the steps you did in the first shape.
12. Place the dough upside down (seam side up) into a floured banneton.
13. Cover your dough with a kitchen towel or plastic wrap and cold-proof it in the refrigerator for 2 hours or up to 48 hours.
14. Preheat the oven to 500°F (260°C) with a Dutch oven inside.
15. Once proofed, flip the dough onto parchment paper. Score the dough.
16. Place the dough with parchment paper into the preheated Dutch oven.
17. Bake covered at 500°F (260°C) for 35 minutes, then uncover and bake for another 10 minutes at 425°F (220°C).
18. Remove from the oven and cool for at least 1 hour before slicing