Beginner’s Sourdough Bread Recipe

Yield: 1 Loaf
Prep Time: 30 minutes (active)
Rise/Ferment Time: 12-16 hours (mostly hands-off)
Bake Time: 45-50 minutes
Total Time: 13-17 hours
Difficulty: ⭐⭐☆☆☆ (Beginner-Intermediate – requires patience more than complex skill)

Understanding Your Sourdough Schedule

This recipe uses a long, slow fermentation (often called a “cold proof”) to develop flavor and make the process fit into a busy life. A sample timeline could look like this:

• 9:00 PM: Feed your sourdough starter (so it’s ready by morning).

• 9:00 AM the next day: Mix the dough.

• 9:30 AM – 1:30 PM: Bulk Fermentation with stretches and folds.

• 1:30 PM: Shape the dough and place in banneton.

• 2:00 PM – 9:00 AM (next day): Cold Proof in the refrigerator.

• 9:00 AM (next day): Preheat oven and bake!

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Ingredients

For the best results, use a digital kitchen scale. Baking by weight is more accurate and leads to consistent results.

• 100g Active Sourdough Starter (ripe and bubbly)

• 375g Warm Water (around 80°F / 27°C)

• 450g Bread Flour

• 50g Whole Wheat Flour

• 10g Fine Sea Salt

Equipment

• Digital Kitchen Scale

• Large Mixing Bowl

• Bench Scraper

• Proofing Basket (Banneton) or a bowl lined with a floured tea towel

• Dutch Oven with a lid

• Razor Blade or Sharp Knife (for scoring)

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Instructions

Step 1: The Levain (The Night Before or Morning Of)

Time: 5 minutes prep, 8-12 hours resting
Intensity: Very Low

Ensure your sourdough starter is “active” and recently fed. It should be at its peak, meaning it has doubled in size and is full of bubbles. If your starter has been in the fridge, feed it 8-12 hours before you plan to mix your dough.

Step 2: Autolyse (Mix the Flours and Water)

Time: 10 minutes, plus 30-60 minutes rest
Intensity: Low

In a large bowl, whisk together the 450g bread flour and 50g whole wheat flour. Pour in the 375g of warm water and mix with your hands or a spatula until no dry bits of flour remain. The dough will be shaggy and sticky. This is normal! Cover the bowl and let it rest for 30-60 minutes. This “autolyse” rest allows the flour to fully hydrate, making the dough easier to work with and improving its final structure.

Step 3: Mix in Starter and Salt

Time: 10 minutes
Intensity: Low to Medium

Add the 100g of active starter to the top of the dough. Use wet hands to dimple and pinch the starter into the dough until it is roughly incorporated. Let it rest for another 15-20 minutes, covered.

Now, sprinkle the 10g of salt over the dough. Add a tiny splash of water (about a teaspoon) to help the salt dissolve. Once again, use wet hands to pinch and fold the dough until the salt is fully incorporated.

Step 4: Bulk Fermentation & Stretch and Folds

Time: 3-4 hours
Intensity: Low (with brief periods of activity)

This is the crucial step where your dough develops strength and flavor. Over the next 3-4 hours, you will perform a series of “stretch and folds.”

• Every 30 minutes for the first 2 hours, perform a set of stretches and folds.

• To do this, wet your hand, reach under one side of the dough, stretch it up, and fold it over the top. Rotate the bowl a quarter turn and repeat 3-4 more times until you’ve gone all the way around the dough.

• You should feel the dough becoming smoother and stronger with each set.

• For the remaining 1-2 hours, simply let the dough rest, covered. The dough is ready for the next step when it looks puffy, has increased in volume by about 30-50%, and has a few bubbles on the surface.

Step 5: Shape the Dough

Time: 10 minutes
Intensity: Medium

Lightly flour your work surface and gently turn the dough out onto it. Using your hands and a bench scraper, gently shape the dough into a tight round (a “boule”).

• Gently stretch the dough into a rough rectangle.

• Fold the right side to the middle, then the left side to the middle (like a letter).

• Now, fold the top down to the middle and the bottom up to the middle.

• Finally, flip the entire dough ball over so the seam side is down.

• Using the tension of the counter and your hands in a “cupping” motion, gently drag the dough to create a tight skin on the outside.

Step 6: Cold Proof (Final Rise)

Time: 12-16 hours (Overnight)
Intensity: Very Low

Generously dust your proofing basket (banneton) with rice flour or all-purpose flour. Place your shaped dough into the basket, seam-side up. Cover it with a plastic bag or a damp tea towel and place it immediately in the refrigerator for 12-16 hours. This long, cold fermentation is the secret to a wonderfully tangy flavor and an open, airy crumb.

Step 7: Preheat and Bake

Time: 1 hour (preheating and baking)
Intensity: Medium

Place your Dutch oven, with the lid on, into your oven and preheat to 475°F (245°C) for at least 45-60 minutes.

When the oven is hot, carefully remove the dough from the fridge. Place a piece of parchment paper over the banneton, then flip the entire thing over so the dough turns out onto the parchment. The “seam” side is now the bottom.

Using a razor blade or sharp knife, score the top of the dough about ½-inch deep. A simple single slash down the middle is perfect for beginners. This allows the steam to escape and the bread to expand beautifully in the oven.

Carefully remove the hot Dutch oven from the oven. Take off the lid and lower the dough, using the parchment paper as a sling, into the pot. Cover with the lid and place it back in the oven.

• Bake covered: 30 minutes

• Bake uncovered: 15-20 minutes, or until the crust is a deep, golden brown.

Step 8: Cool

Time: 2+ hours
Intensity: Very Low (The Hardest Part!)

This is non-negotiable! The bread is still cooking internally as it cools. Remove the loaf from the Dutch oven and place it on a wire rack. Let it cool completely for at least 2-3 hours before slicing. Slicing too early will result in a gummy texture.

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Nutrition Information

(Per slice, estimated for 1/12th of the loaf)

• Calories: ~180 kcal

• Total Carbohydrates: ~36g

• Dietary Fiber: ~2g

• Sugars: ~0.5g

• Protein: ~6g

• Total Fat: ~0.5g

• Sodium: ~325mg

Note: Sourdough bread has a lower glycemic index than commercial yeast bread due to the fermentation process. The live cultures also help pre-digest the flour, making it easier for many people to digest. Nutritional values are estimates and can vary based on specific ingredients used.

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Enjoy the fruits of your patience! Your homemade sourdough is perfect with butter, for sandwiches, or simply enjoyed on its own. Share it, savor it, and be proud of your baking accomplishment