Want to learn how to make sourdough bread at home the easy way? Our beginners sourdough bread tutorial will guide you through the process, step-by-step.
Whether you want to bake in the morning or in the evening, you’ll only need about 10 minutes of hands-on time to get this sourdough recipe ready for the oven!
Are you ready to learn how to make simple sourdough bread from scratch, with no kneading, no fuss or frills? You can with our easy step-by-step guide and instructional video!
With this tutorial you’ll learn how to make sourdough bread without a stand mixer or a bread machine. Just let the sourdough starter and time do all the work, so there’s no kneading involved!
Once you gain confidence with this recipe, youll be well on your way to enjoying homemade sourdough recipes such as sourdough pizza crust, sourdough bagels and pretzels and so much more!
Let’s dive into the basics of sourdough baking and how to troubleshoot any issues that you may come across in the process. Heres everything you need to know!
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:
- After the dough has rested, work the dough in the bowl into a rough ball, about 15 seconds.
- 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.
- 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.
- 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.
- Preheat your oven to 450º F/ 232º C towards the tail end of the second rise.
- 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.
- 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 Recipe
A simple sourdough bread recipe that can be made with minimal effort. The perfect recipe for home bakers that want a healthy loaf of bread to serve with dinner or for beginner sourdough bakers looking to get their hands into bread baking.
Prep: 10min
Total: 490min
Yield: 1
Serving Size: 1 slice
Nutrition Facts: servingSize 1 slice, calories 154 kcal, Carbohydrate 31 g, Protein 5 g, Fat 1 g, Saturated Fat 1 g, Sodium 325 mg, Fiber 2 g, Sugar 1 g
Ingredients:
- 2 teaspoons sourdough starter
- 3 tablespoons all-purpose flour
- 5 teaspoons water
- 1/4 cup active sourdough starter (100% hydration)
- 1 1/3 cups + 2 tablespoons water
- 2 teaspoons fine sea salt
- 4 cups + 2 tablespoons bread flour
Instruction:
- 12 hours before you plan to mix the dough, add the ingredients to make 1/4 cup (50 g) of active sourdough starter to a clean jar. Stir until combined, loosely cover the jar and let the starter rise at room temperature. (The ingredients will create a total of 60 g active starter but some of it will stick to the sides of the jar during the transfer, so we are making a little more than needed.)Â The sourdough starter is ready to use when it has doubled in size and there are plenty of bubbles on the surface and sides of the jar.
- Serve: Nothing beats the taste of warm sourdough bread slathered with homemade butter, unless it’s homemade Nutella or strawberry jam!
Rustic Sourdough Bread
This chewy loaf has rich, deep, flavor with mild sourdough tang. Since it includes commercial yeast as well as starter, you’re guaranteed a good, strong rise — even if your starter isn’t quite up to snuff.
Prep: 12min
Total: 3h7min
Yield: 16 per loaf
Serving Size: 1 slice
Nutrition Facts: servingSize 1 slice, calories 80 calories, Carbohydrate 17g, Cholesterol 0mg, Fiber 1g, Protein 3g, Sodium 180mg, Sugar 1g, Fat 0g, Saturated Fat 0g, Trans Fat 0g
Ingredients:
- 1 cup (227g) ripe (fed) sourdough starter
- 1 1/2 cups (340g) water lukewarm
- 1 to 2 teaspoons instant yeast*
- 2 1/2 teaspoons (15g) salt
- 5 cups (600g) King Arthur Unbleached All-Purpose Flour
Instruction:
Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Combine all of the ingredients, kneading to form a smooth dough., Allow the dough to rise, in a lightly greased, covered bowl, until it’s doubled in size, about 90 minutes., Gently divide the dough in half; it’ll deflate somewhat. Preshape each piece of dough by pulling the edges into the center, turning it over so the seam is on the bottom, and rolling under your cupped hands to form a ball. Let the dough rest, covered, for 15 minutes., To make fat oval loaves, elongate each ball of dough you’ve preshaped by gently rolling it back and forth on an unfloured work surface several times. For longer loaves, continue rolling until they’re about 10″ to 11″ long. , Place the loaves on a lightly greased or parchment-lined baking sheet. Cover and let rise until very puffy, about 1 hour. Towards the end of the rising time, preheat the oven to 425°F. , Spray the loaves with lukewarm water and dust generously with flour., Make two fairly deep diagonal slashes in each; a serrated bread knife wielded firmly or a lame, works well here., Bake the bread for 25 to 30 minutes, until it’s a very deep golden brown. Remove it from the oven, and cool on a rack.
Basic Sourdough Bread
This tangy, soft sandwich loaf recipe was originally developed for the bread machine; we’ve tweaked it here for those of you without a machine. See our recipe for Bread Machine Sourdough Bread for the original, machine-baked version.
Prep: 10min
Total: 2h35min
Yield: 18
Serving Size: 49g
Nutrition Facts: servingSize 49g, calories 110 calories, Carbohydrate 23g, Cholesterol 0mg, Fiber 1g, Protein 4g, Sodium 200mg, Sugar 0g, Fat 0g, Saturated Fat 0g, Trans Fat 0g
Ingredients:
- 1 1/2 teaspoons instant yeast
- 1 1/2 teaspoons (9g) salt
- 1 1/2 teaspoons granulated sugar
- 2 1/2 cups (300g) King Arthur Unbleached All-Purpose Flour
- 2 cups (454g) ripe (fed) sourdough starter
- 1/2 cup (113g) water lukewarm
Instruction:
Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Combine all the ingredients and mix and knead — by hand, mixer, or bread machine — to make a soft, smooth dough; about 15 to 20 minutes by hand, 7 to 10 minutes in a mixer, and 20 to 30 minutes in a bread machine., Place the dough in a lightly greased bowl and let it rise for 45 to 60 minutes, until puffy but not necessarily doubled in bulk., Lightly grease a 9″ x 5″ loaf pan., On a lightly greased work surface, gently deflate the dough, and form it into a 9″ log. Place the log in the prepared pan, cover, and let it rise for 60 to 90 minutes, until it crests about 1″ over the rim of the pan., Preheat the oven to 350°F., Bake the bread for 40 to 50 minutes, until it’s light gold and a digital thermometer inserted into the center reads 190°F., Remove the bread from the oven, and after a couple of minutes turn it out of the pan onto a rack to cool. Store, well-wrapped, at room temperature for several days; freeze for longer storage.
How To Make Sourdough For Beginners • Tasty
FAQ
What is the secret to good sourdough bread?
- Maintain your starter at a higher hydration level (more yoghurt consistency) and feed / refresh it (more) regularly. …
- Acid-producing bacteria like whole grain flours, so use less of them and more (finer / white) bread flour.
- Keep your culture at room temperature. …
- Try to speed up proofing times.
What flour makes the best sourdough bread?
What are the ingredients in sourdough bread?
Why is sourdough bread better for you than regular bread?
