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.
Beginner Sourdough Loaf
Courtney Moody
10
30 minutes
50 minutes
373
American
This beginner sourdough loaf recipe is what started it all. It helped me find my sourdough footing and rhythm, which is why it makes two loaves. It has just four ingredients and has been a successful recipe for many, many beginner bakers. I hope you love it!
Ingredients
100 grams bubbly sourdough starter
700 grams filtered water, room temperature
1000 grams all-purpose flour
18 grams salt
Directions
In a large mixing bowl, combine 100 grams of bubbly sourdough starter with 700 grams of room temperature filtered water. Stir until the starter is dissolved.
Add 1000 grams of all-purpose flour and salt to the bowl. Using a wooden spoon or your hands, mix until no dry flour remains. The dough will be shaggy and sticky.
Cover the bowl with a damp cloth or plastic wrap and let it rest for 45 minutes.
After resting, perform your first set of stretch and folds by pulling one side of the dough up and folding it towards the middle. Rotating the bowl each time until a semi smooth dough forms.
Cover and let rest for another 45 minutes.
Repeat 2 - 4 more stretch and folds every 45 minutes to 1 hour. The dough will become stronger and more smooth with each stretch and fold as the gluten develops.
After your last stretch and fold, cover and let rest overnight for the bulk fermentation so it can double in size.
Transfer dough onto a lightly floured work surface. Divide dough into 2 equal parts and shape into rounds. Flip over your dough and with floured hands pull toward you in circular motions to tighten its shape. Place seam-side up into your proofing basket and cover with a tea towel.
Let rest for 1 hour or place into your fridge for up to 3 days!
When you are ready to bake, preheat a Dutch oven to 450 degrees for at least 20 minutes. And while your oven is preheating, transfer your dough to a piece of parchment paper and score the top with a sharp knife or razor.
Once preheated, transfer loaf onto parchment paper, score, and place into the Dutch oven with the lid on. Bake for 23 minutes.
Remove the Dutch oven lid and bake for an additional 23 minutes until golden brown.
Let cool completely before slicing, and serve with a heaping amount of butter!
