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Sourdough Bread: A Beginner’s Guide

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Bake a beautiful, crusty sourdough loaf from scratch with this easy-to-follow beginner’s guide.

Ingredients

Scale
  • 150g bubbly, active sourdough starter
  • 250g warm water
  • 25g olive oil
  • 500g bread flour
  • 10g fine sea salt
  • fine ground cornmeal or non-stick parchment paper

Instructions

  1. Add the sourdough starter to a large bowl.
  2. Add the warm water to the bowl.
  3. Add the olive oil to the bowl.
  4. Mix the starter, water, and olive oil with a fork to combine them.
  5. Add the bread flour to the bowl.
  6. Add the fine sea salt to the bowl.
  7. Continue mixing until the dough becomes stiff.
  8. Squish the dough together with your hands to incorporate all the flour.
  9. Cover the bowl with plastic wrap, reusable wrap, or a very damp kitchen towel.
  10. Let the dough rest for 30 minutes to 1 hour for autolyse.
  11. Return to the bowl after resting.
  12. Work the dough into a rough ball for about 15 seconds.
  13. Cover the bowl with lightly oiled plastic wrap.
  14. Alternatively, transfer the dough to a high-sided dough tub.
  15. Let the dough rise in a warm place, ideally 70-75 F (21-24 C).
  16. Allow the dough to rise until it no longer looks dense and has almost doubled in size (this can take 2-12 hours depending on temperature).
  17. OPTIONAL: After 30-45 minutes into the bulk fermentation, lift a portion of the dough.
  18. OPTIONAL: Stretch the dough upwards.
  19. OPTIONAL: Fold the dough over itself.
  20. OPTIONAL: Rotate the bowl ¼ turn.
  21. OPTIONAL: Repeat the stretch and fold process until you’ve come full circle (1 set).
  22. OPTIONAL: Do 1-2 additional sets of stretch and folds, spaced about 1 hour apart.
  23. Remove the dough onto a lightly floured surface.
  24. Starting at the top, fold the dough over toward the center.
  25. Turn the dough slightly.
  26. Fold over the next section of dough.
  27. Repeat folding until you have come full circle.
  28. Flip the dough over, seam side down.
  29. Gently cup the sides of the dough.
  30. Rotate the dough in a circular motion to tighten its shape and build surface tension.
  31. Line a 5 1/2 or 6 quart Dutch oven with a piece of parchment paper or coat it with cornmeal.
  32. Place the shaped dough inside the Dutch oven.
  33. Cover the Dutch oven.
  34. Let the dough rise for about 30 minutes to 1 hour (second rise).
  35. Preheat your oven to 450 F (232 C) while the dough is in its second rise.

Notes

Always weigh ingredients using a digital scale for accuracy.
Watch the dough’s progress, not just the clock, as rise times vary.
Ensure your sourdough starter is active and bubbly before beginning.
Use bread flour for best results; all-purpose flour will yield a different texture.

Find it online: https://sweetcraftrecipes.com/sourdough-bread-a-beginners-guide/