Beginner's Sourdough Loaf
This beginner sourdough loaf recipe is where my sourdough journey began. It has just four simple ingredients, makes two loaves, and has helped so many beginner bakers gain confidence in baking homemade sourdough.
If you're just getting started, this is the perfect place to begin. Follow the steps, trust the process, and before you know it, you'll be pulling two beautiful loaves of fresh sourdough bread from your oven. I hope you love this recipe as much as I do!
❤️ Why You’ll Love Sourdough Artisan Loaf
This recipe has turned into a successful first loaf for so many beginner bakers. It uses 4 ingredients, has a flexible time frame, and makes two loaves so you can have one in the fridge ready to bake whenever you want, after just one prep session.
🍲 Ingredients
Sourdough Starter – Fed, active bubbly sourdough starter that has been fed 4-8 hours prior to putting together bread. This is what will make your bread rise, and every great loaf of sourdough bread starts with a strong, healthy starter.
Water – Room temperature, filtered water.
Salt – I like pink Himalayan salt but use whatever you have one hand!
All-Purpose Flour – I love Kirkland’s organic, unbleached all-purpose flour for baking. Although organic isn’t always necessary, I do suggest ALWAYS using unbleached flour for sourdough baking.
Directions
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In the morning, feed your starter with water and flour.
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In the evening, prep your bread dough and perform stretch and folds. Let rest.
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The next morning, shape your dough and bake, or place in fridge.
Variations
This is a great base recipe; add whatever inclusions you like! Which is one of my favorite parts about sourdough baking 🙂 Here are a few or our favorites –
Beginner Tips
- Use a kitchen scale for the most accurate results.
- Don't rush fermentation—watch the dough, not the clock.
- Warmer kitchens ferment faster than cooler ones.
- Slightly under-proofed dough is easier to score than over-proofed dough.
- Resist slicing while the loaf is hot. Cooling is part of the baking process!
👝 How to Store Leftovers
Store your leftover sourdough bread in a brown paper bag either on the counter or in a bread box. Fresh sourdough bread will stay fresh for only 2 or 3 days.
🤔 Common Questions
The longer the dough stays in the fridge the sourer it will be. Ideally it should stay in the fridge no more than 3 days or it will over proof.
To avoid burnt bottoms on your loaf, preheat your Dutch oven on top of a baking stone in the oven. The baking stone prevents the bottom of the bread from getting burnt.
