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Easy Beginners Sourdough Bread Recipe photo

Beginners Sourdough Bread Recipe

This Beginners Sourdough Bread Recipe is a simple yet rewarding way to bake your own crusty loaf at home!
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Bread
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Dough:
  • 400 grams bread flour (3 cups)
  • 300 grams water (about 1 1/4 cup)
  • 11 grams sea salt (2 teaspoons)
  • 100 grams sourdough starter (about 1/2 cup)
  • brown rice flour (for dusting)

Equipment

  • Mixing bowl
  • Dough scraper
  • Kitchen scale
  • Proofing basket (banneton)
  • Dutch oven
  • Oven mitts

Method
 

Instructions:
  1. Step 1: Mix the Ingredients: In a large mixing bowl, combine the bread flour, water, and sourdough starter. Stir until there are no dry bits left, and the dough forms a shaggy mass. Let this mixture sit for about 30 minutes.
  2. Step 2: Add Salt: After the autolyse, sprinkle the sea salt over the dough and pinch and fold the dough to incorporate the salt.
  3. Step 3: Bulk Fermentation: Cover the bowl and let it rest at room temperature for about 4 to 6 hours, performing stretch and folds every 30 minutes for the first 2 hours.
  4. Step 4: Pre-shape the Dough: Once the dough has doubled in size, turn it out onto a floured surface and shape it into a round ball. Let it rest for about 20 minutes.
  5. Step 5: Final Shape: Shape the dough into its final form and place it seam-side up in the proofing basket.
  6. Step 6: Final Proof: Let it proof for another 1 to 2 hours at room temperature, or refrigerate it overnight for enhanced flavor.
  7. Step 7: Preheat the Oven: Preheat your oven to 450°F (232°C) with the Dutch oven inside.
  8. Step 8: Bake the Bread: Once the oven is hot, turn your dough out onto parchment paper, score the top, and place it into the Dutch oven. Cover and bake for 30 minutes.
  9. Step 9: Finish Baking: After 30 minutes, remove the lid and bake for an additional 15 to 20 minutes until the crust is golden brown.
  10. Step 10: Cool: Transfer the bread to a wire rack and let it cool completely before slicing.

Notes

  • Ensure your sourdough starter is active for the best rise.
  • Experiment with fermentation times for desired sourness.
  • Keep notes on your baking process to refine your technique.
  • Don’t slice too early; let the bread cool completely.