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Beginners Sourdough Bread

An inviting recipe for homemade sourdough bread with a flaky crust and soft interior, perfect for warm meals with loved ones.
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Prep Time 4 hours
Cook Time 35 minutes
Total Time 4 hours 35 minutes
Servings: 12 slices
Course: Bread, Snack
Cuisine: American, Artisanal
Calories: 80
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 400 grams unbleached bread flour Rich and nutty flavor.
  • 115 grams active sourdough starter Essential for the bread's depth and character.
  • 280 grams lukewarm water Helps activate the starter.
  • 8 grams sea salt Enhances flavors and adds minerality.

Method
 

The Night Before
  1. Feed the starter 4 to 8 hours before mixing the bread and let it rise in a warm area.
  2. Once the starter shows peak fermentation, refrigerate it overnight.
Day of Making Bread
  1. Take the starter out of the fridge to come to room temperature.
  2. In a large bowl, mix the flour and lukewarm water until combined.
  3. Cover the mixture and let it rest for 1 to 3 hours.
Incorporating the Starter
  1. Add the ripe starter and sea salt to the rested dough and mix until combined.
  2. Cover the bowl and let it rest for another hour.
Stretch and Fold Technique
  1. Perform stretch and folds every 30 minutes, for a total of four sets.
  2. Monitor the dough for a 40-70% rise and bubble formation over 3-7 hours.
Pre-Shape and Final Shaping
  1. Dump the dough onto a floured surface and shape into rounds.
  2. Let the rounds rest for 20 minutes.
  3. Final shape the dough into a tight loaf.
Cold Proofing
  1. Place the dough in rice-floured bannetons and cover for cold proofing.
  2. Refrigerate for at least overnight or up to 36 hours.
Baking
  1. Preheat your oven to 550°F and heat your Dutch oven.
  2. Score the dough and place it in the Dutch oven, baking covered for 20 minutes, then uncovered for 15 minutes.
Cooling
  1. Remove the bread from the pot and let it cool for 1-2 hours before slicing.

Notes

Experiment with hydration levels for different textures. Use a timer for stretch and fold sessions. Store bread wrapped in a kitchen towel or freeze for longer storage.