Sourdough Bread Recipe for Beginners

5 from 1 vote

This easy sourdough bread recipe yields a rustic loaf with a golden crust and a soft, airy interior. Step-by-step instructions make it perfect for beginners.

Prep Time6

Cook Time40

Total Time6 40

Course: baking, Breakfast

Cuisine: European, Mediterranean

Servings: slices

Calories: 174kcal

Author: Dr. Nena Stefanovic

Equipment

1 Dutch Oven

Ingredients

125 g sourdough starter
400 g all-purpose flour
50 g whole wheat flour
12 g salt
300 g water warm
Cornmeal for dusting

Instructions

Test your starter: Scoop a small spoonful of starter into a glass of water. If it floats, it’s active and ready to use. If it sinks, give it a few more hours to rise.
Mix the dough: In a large bowl, combine the all-purpose flour, whole wheat flour, and salt. Add the sourdough starter and water. Mix with clean hands until the ingredients come together. The dough will be sticky; that’s normal. Cover with plastic wrap and let it rest for 45 minutes.
Stretch and fold: After resting, gently stretch one side of the dough upward and fold it over the center. Rotate the bowl and repeat on all four sides. You’ll know when to stop pulling because the dough will start to resist. Cover and rest for another 45 minutes. Repeat this process four times in total, every 45 minutes. This helps strengthen the dough.
Shape the dough: After about 4 hours, dust a wooden board with flour and transfer the dough onto it. Stretch and fold on all four sides, then use a shaping tool to form it into a round loaf. Cover with a kitchen towel and let it rest for 15–20 minutes. If it spreads out or loses its shape, reshape it.
Overnight fermentation: Place the shaped dough into a sourdough bread basket (banneton) that has been dusted with flour or cornmeal. Cover and refrigerate overnight, ideally 12–18 hours (up to 24 hours is fine).
Preheat the oven: The next day, preheat your oven to 240°C (465°F) with the Dutch oven inside for 20 minutes.
Score and bake: Transfer the dough onto a piece of parchment paper. Score the loaf with a sharp knife, bread lame, or scissors to allow it to expand while baking. Carefully lower it into the hot Dutch oven using the parchment as support. Cover with the lid and bake for 20 minutes.
Remove the lid, lower the temperature to 210°C (410°F), and continue baking for an additional 20 minutes, until golden brown.
Cool and enjoy: Transfer the bread to a cooling rack and let it cool for at least 1 hour before slicing. This allows the crumb to set, giving you that perfect sourdough texture.

Video

Notes

These are the nutrition facts for 1 serving of this recipe.
The nutrition information provided is an estimate. It will vary based on the specific ingredients used.

Nutrition