Sourdough Recipe

New to sourdough bread? Here’s the easiest recipe for no-fail, Sourdough Bread with step-by-step instructions that thousands of readers have had great success with! Includes 3 videos.

Last week, I shared my recipe for Simple Sourdough Starter with you and by now your starter may be happy and bubbly and ready to bake your first loaf of sourdough bread!

This beginner’s guide to Sourdough Bread is almost fail-proof, it is so simple. Kids have mastered it! Learn the basics, then use it as a launching pad for your own creative sourdough journey.

Some of you too may even open up your own bakery (like some of our readers) be sure to read through the success stories in the comments!

My lovely friend Bee (from H is for Love) taught me how to make sourdough bread, now over 10 years ago and it hasn’t failed me yet all the while bringing me so much joy over the years.

This Sourdough Bread recipe is flexible and easy but most importantly it works with my schedule. It doesn’t require a lot of hands-on time- although there is a tiny bit, just enough to make it feel wonderfully gratifying.

This 16-minute video will show you how to make sourdough bread from start to finish, with me walking you through personally, step-by-step.

***Don’t see the video? Allow 15-20 seconds to load it right here!*** If you still don’t see it refresh the page and come back. (If still not showing, check that your ad blocker is off.)

Sourdough Bread: A Beginner’s Guide

This beginner sourdough recipe is perfect for bakers looking to jump right in! It’s is a low-hydration dough, meaning it will yield a ‘tight’ crumb (small holes). It is great for sandwiches and toast.

Prep: 13h

Total: 14h

Yield: 1

Ingredients:

• 150g/ 5.35 oz bubbly, active sourdough starter
• 250g/ 8.80 oz warm water, preferably filtered*
• 25g/ .90 oz olive oil
• 500g/ 17.65 oz bread flour (not all purpose flour)
• 10g/ .4 oz fine sea salt
• fine ground cornmeal, for dusting

Instruction:

1. After the dough has rested, work the dough in the bowl into a rough ball, about 15 seconds.
2. Cover the bowl with wrap or a very damp kitchen cloth. Let rest in a warm spot to rise. The dough is ready when it no longer looks dense and has doubled in size. This can take anywhere from 3-12 hours depending on the temperature of your ingredients, the potency of your starter and surrounding environment. For example, in the summer rise times can take anywhere between 2-4 hours @ 85º F/ 29º C whereas in the winter, the dough will take about 10-12 hours @ 68º F/ 20º C.
3. During bulk rise, you have the option to perform a series of ‘stretch & folds’ to strengthen the dough. Start 30 minutes into the bulk rise. Gather a portion of the dough, stretch it upwards and then fold it over itself. Rotate the bowl ¼ turn and repeat this process until you have come full circle to complete 1 set. Do this once or twice spaced about an hour apart. Although this step is not mandatory, it will increase the total volume and height of your bread. Click here for a step-by-step video tutorial.
4. Then flip the dough over and place it seam side down. Using your hands, gently cup the sides of the dough and rotate it, using quarter turns in a circular motion. You can also pull it towards you to even out the shape. Repeat this process until you are happy with its appearance. *See note below.
5. Preheat your oven to 450º F/ 232º C towards the tail end of the second rise.
6. Right before your bread goes into the oven, make a shallow slash about 2-3 inches long (or more) in the center of the dough. Use a bread lame, sharp pairing or a small serrated steak knife. The cut should be about 1/4-inch deep.
7. Remove the bread from the oven, and cool on a wire rack for at least an hour before slicing. Don’t cut too soon or else the inside will have a gummy texture!

Easy Sourdough Bread (Step-by-Step Guide)

An easy Sourdough Bread recipe that rises overnight and bakes in the morning. A simple flexible recipe, made with sourdough starter, that can be adapted to your needs. View the 3 instructional videos above for more details. If you don’t see the videos, make sure your ad blocker is off.

Prep: 13h

Total: 13h35min

Yield: 1

Serving Size: 1 slice

Nutrition Facts: servingSize 1 slice, calories 132 calories, Sugar 0.2 g, Sodium 499.1 mg, Fat 1 g, Saturated Fat 0.2 g, Trans Fat 0 g, Carbohydrate 28 g, Fiber 4.2 g, Protein 5.1 g, Cholesterol 0 mg

Ingredients:

• 4 cups organic white bread flour, spooned and leveled (520 grams total flour) -please don’t include the bowl’s weight. I highly recommend weighing the flour for the first few loaves. (See notes for adding other types of flour.)
• 2 teaspoons fine sea salt (12 grams)
• 1 7/8 cups water (385 grams)
• 90 grams homemade sourdough starter or store-bought starter (⅓ cup) fed 8-12 hours earlier, using it slightly after peaking (For a more “sour” taste, use an unfed starter, 4-6 days after feeding if refrigerated- see notes.)
• rice flour (my favorite for dusting a banneton).
• Seeds for flavoring: fennel seeds, chia seeds, flax seeds, caraway seeds, sesame seeds, poppy seeds, dill seeds, celery seeds, nigella seeds, etc. (optional, but tasty) My favorite is 1 teaspoon fennel seeds, 1/2 teaspoon caraway and 1 tablespoon chia seeds
• Substitute 1/2 cup rye flour, spelt flour or whole wheat flour or other whole-grain flour for 1/2 cup of the white bread flour if you like- resisting the temptation to add more for your first few loaves. (62 grams max).
• Add herbs (fresh or dried- rosemary, thyme, sage, etc).
• Add nuts, olives, garlic, dried fruit or cheese (please see this Rosemary Olive Sourdough Bread Post, for more “how-to” instructions).

Instruction:

1. Twelve hours before mixing your dough, feed your sourdough starter, leaving it out on the counter making sure it doubles in size within 6 hours. (See notes for extra sour). OR, if you keep your starter in the fridge and fed it in the last 7 days- it is OK to use it straight from the jar, cold, without feeding. Best to use starter after it peaks, when it is “hungry”.
2. PLEASE use a kitchen scale if this is your first loaf. Weigh the flour in a medium bowl (***zero-ing out the weight of the bowl). Then add salt, spices, seeds. Mix starter and water in a small bowl until cloudy and well mixed. Pour the starter-water into flour incorporating all the flour using a fork or wood spoon. It should be a thick, shaggy, heavy, sticky dough. See video. Mix for about 1-2 minutes using the wood spoon– it will be hard to mix. Don’t worry about tidy dough here, just get the flour all mixed in and cover with a wet kitchen towel and let rest 15 minutes. It will loosen up as it rests. (Alternatively, mix starter and water in the bowl first, then add the salt and flour-like in my 3rd video- either way works.)
3. (See the 1st video in post) With one wet hand (put a bowl of water next to you) pull the dough from one side and stretch it upward, then fold it up and over to the center of the dough. Quarter turn the bowl and repeat, stretching up and folding it over the middle, repeat for about 30 seconds or until the dough gets firm and resists. This helps strengthen the gluten. Cover, rest, and repeat the process 15 minutes later. With wet fingers, stretch up and fold over, turning, repeating, for 30 seconds until the dough gets firm and resists. Then turn the dough over in the bowl. Yes, you could do this a couple more times if you would like to build the gluten, but not imperative.
4. Proof overnight, at room temp. Cover the bowl with plastic wrap, wax wrap, or a damp kitchen towel (to keep the moisture in) and place it on your kitchen counter for 8-12 hours. (see notes on temperature) 68-70F is the ideal temp. (If it is warmer, check at 6-8 hours. If it is very cold, it may take up to 18 hours in winter.)
5. Check the dough in the morning. The dough should have expanded, with a slight springy dome to the top. It won’t necessarily double in size ( maybe 1.5 -1.75 times bigger) but will have expanded. Do the POKE TEST: With a floured finger, poke into the dough. If it indents easily and mostly springs back to its original shape, it has probably risen enough. If it feels firm or very hard to indent, let it rise longer. If it feels loose, runny, or indents too easily or doesn’t spring back, it is most likely over-proofed (bake it anyways).
6. Line a high-sided bowl with parchment. This brand of parchment does not stick to the bread- but if you are unsure about yours, spray oil your parchment lightly before putting the dough in it. (If you are a seasoned bread baker, you do not actually need parchment -this is only for easier transport only, bread will not stick to the inside of a dutch oven.) I like using a high-sided medium-sized bowl versus a flat or shallow bowl to help shore up the sides. You can also use a rice-floured Banneton (bread proofing basket) if you have one.
7. (Watch 2nd video -Stretch and Shape video). Loosen the dough from the all edges of a bowl with using your wet fingers, a wet spatula or wet plastic dough scraper, sliding down the sides of the bowl. With both wet hands, carefully pull the dough straight up, in the middle and lift it, stretching straight up in the air- about 1-2 feet (see photo) and place it back down, gently folding it on top of itself. In this first stretch, the dough may feel quite loose and runny. This is OK. It should firm up as it stretches and folds. (Note: If your dough breaks here, it is probably over-proofed, bake it anyways. If your dough won’t stretch like the photo and feels too tight or firm, it needs to proof longer). After the first stretch, give the bowl a quarter turn, wait 30-60 seconds, wet your hands again and stretch it up high again, folding over itself in the bowl. Wait 30-60 seconds. (You could repeat this one more time, 15 minutes later). Then, the third time you lift and stretch, you will lift it all the way into your parchment-lined bowl, folding over itself like you’ve been doing. (Alternatively, lift it into your floured proofing basket seam side up. ( If seam up, pinch the seam closed). Sprinkle top with seeds and flour (get the sides too) gently rubbing it to even coat –and add seeds if you like. If using a banneton, sprinkle the seeds in the banneton before adding the dough.
8. and PREHEAT OVEN: Place the bowl in the refrigerator for one hour uncovered which will firm up the bread, and make scoring easier and help boost “oven spring”. It won’t rise in the fridge. (You could also keep it in the fridge for 3-4 hours if you want to bake later.) Preheat the oven (for 1 FULL hour) to 500F with your dutch oven inside and lid on (see notes). If you have convection- use it. You can also bake the bread at 45oF or 475F. You want your oven as hot so don’t skimp on the preheat. I usually preheat for 1 full hour.
9. When ready to bake, place dough by the stove. Pull out the dutch oven, close the oven, remove lid. Score the bread in the bowl, using a very sharp knife, lame, razor blade, (or try scissors dipped in cold water), score the dough swiftly and deeply, at a 45-degree angle, 3/4- 1-inch deep. One deep slash is just fine. Or criss-cross, or crescent shape. (Or feel free to add other designs, for ideas -google “scoring bread”). You want to score where you want the dough to puff out from. You can also cut with wet kitchen scissors. Carefully lift the parchment by the corners and place both bread and parchment directly into the dutch oven. Cover quickly. It is OK if parchment peaks out. You want to score and transfer as quickly as possible. (Alternately, if using a proofing basket, cover the basket with parchment, carefully flip the dough into the parchment in the palm of your hand and then center the parchment and dough into your dutch oven, then score).
10. . Place dutch oven in the middle of the 500F oven for 20 mins with convection on, 25 minutes w/no convection (or 28 minutes at 450F). Remove lid. It should be puffed and just lightly golden and internal temp close to 200F (if not, put lid back on for a few more minutes). Lower heat to 450 F, continue baking 10-15 minutes until deeply golden and internal temp reaches 204- 208F. No pale loaves please, let them get golden! (For a less “crusty” loaf, increase covered baking time, lower uncovered baking time. You can play with this for desired results.)
11. It will smell heavenly. Remove from the dutch oven, let it cool 1 hour on a rack or tilted up on its side, before slicing so you don’t let the steam out and don’t smash it- be patient. This is the hardest part. . Take a picture! Feel proud. You did it!
12. This type of bread is always BEST, served toasted! Then lather it with butter, ghee or olive oil. Add mashed avocado and salted tomatoes, almond butter, honey or jam. A piece of toast can turn into a great meal. See this Mushroom Toast!
13. Store the bread wrapped in a kitchen towel for the first day or two to keep the crust nice and crispy, then move it to a zip lock bag to keep it moist for longer. Bread can also be sliced and frozen. Make sourdough croutons with leftover bread- great in salads and soups!

Make Beautiful Sourdough With Claire Saffitz | Try This at Home | NYT Cooking