Sourdough Bread: A Beginner's Guide
Ingredients
- 150g/ 5.35 oz bubbly
active sourdough starter
- 250g/ 8.80 oz warm water
preferably filtered, see notes below
- 25g/ .90 oz olive oil
- 500g/ 17.65 oz bread flour
not all purpose flour
- 10g/ .4 oz fine sea salt
- fine ground cornmeal or parchment paper
- For best results
please weigh your ingredients using a digital scale. Because measuring cups vary in size and shape, they are not accurate for bread baking. You want the flour to water ratio to be correct!
- For a more soft and pliable dough
you can increase the water up to 300 g- 325 g total. Please use a cloth lined bowl for the second rise., instead of the Dutch oven
- You will need a 5 1/2 or 6 quart Dutch oven for baking
- This recipe was tested with King Arthur Bread Flour
Gold Medal Bread Flour, Pillsbury Bread Flour
Directions
- 1
In a large bowl, add the sourdough starter, water and olive oil. Mix with a fork to combine. Add the flour and salt. Continue mixing with your fork until the dough becomes stiff. Then squish everything together with your hands to incorporate all of the four. The dough will be dry and shaggy. Cover the bowl with plastic wrap, reusable wrap or a clean, very damp kitchen towel. Let rest (autolyse) for 30 minutes or up to 1 hour, if preferred.
- 2
Now the dough needs to rise. Cover the bowl with light oiled wrap (alternatively, transfer the dough to a high-sided dough tub with lid and measuring marks). Let rest in a warm spot to rise, ideally 70-75 F. The dough is ready when it no longer looks dense and has almost doubled in size.
- 3
Divide your work surface in half; lightly flour one side (for cutting) and leave the other half clean (for shaping).
- 4
Now the dough needs to rise again, but for a shorter period of time.
- 5
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, razor blade, sharp pairing or a small serrated steak knife. The cut should be about 1/4-inch deep.
- 6
Place the bread into the oven on the center rack (lid on) and reduce the temperature to 400° F/ 204° C. Bake for 20 minutes. Remove the lid, and continue to bake (uncovered) for an additional 40 minutes or until deep, golden brown. Keep in mind that all ovens are different; you might have to make minimal adjustments to these temperatures.
Sourdough Bread: A Beginner's Guide
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About this Recipe
Dreaming of baking your own artisanal sourdough bread but feel intimidated by the process? This beginner's guide to sourdough bread makes achieving that perfect homemade loaf simpler than you ever imagined. You'll be making bakery-quality bread right in your own kitchen!
What makes this recipe truly special is its approachable nature for beginners, while still delivering professional results. It relies on just five simple ingredients: active sourdough starter, warm water, olive oil, bread flour, and fine sea salt. The addition of olive oil is a key differentiator, contributing to an incredibly light and plush interior crumb that sets this sourdough apart.
Prepare for a deeply satisfying baking journey that culminates in a loaf with a remarkably light and plush interior, encased in a beautiful, crisp crust. This sourdough bread rival to any commercial bakery is within your reach. While the overall process involves a significant period for the dough to develop, the active steps are clear and manageable, making it an empowering experience for new bakers.
Customization & Tips
For an even softer and more pliable dough, you have the option to increase the warm water content up to 300g-325g total. Should you choose this variation, remember to use a cloth-lined bowl for the second rise instead of your Dutch oven. This recipe has been successfully tested with popular brands such as King Arthur Bread Flour, Gold Medal Bread Flour, and Pillsbury Bread Flour.
Enjoy this fresh, homemade sourdough bread warm from the oven. It's truly a delight on its own, with butter, or as an accompaniment to any meal.