Easy Sourdough Bread Recipe for beginners

Sourdough Recipes

Learn how to make your own sourdough starter and bake delicious artisan bread at home.

Sourdough Bread

Step 1: Make Your Own Sourdough Starter

Before you bake, you need a healthy, active starter. Here's how to create one from scratch using just flour and water.

Ingredients:

• Flour: Use pure flour (white, wholegrain, rye, spelt, or stoneground). Avoid pre-mixed blends.

• Water: Use chlorine-free, room-temperature water. Let tap water sit for 12 hours or use a filter.

Aim for a consistency like applesauce—not too thick or too runny. Rye or wholegrain flours absorb more water.

7-Day Starter Schedule:

• Day 1–3: Mix 50g water + 60g flour daily in a clean jar. Cover loosely and let rest at 20–35°C.

• Day 4: Remove half the starter (use it for pancakes!). Feed the remaining half with 50g water + 60g flour.

• Days 5–7: Continue daily feedings. Your starter is ready when it doubles in size within 6 hours and smells pleasantly sour.

💡 Use a rubber band to track the rise after feeding.

Step 2: Sourdough Bread Recipe

Ingredients:

• 250g wheat flour

• 250g wholegrain flour

• 350g water (initial mix)

• 10g salt

• 50g active sourdough starter

• 50g additional water (added later)

Instructions:

1. Autolyse (Midday)

   Mix the flours with 350g water by hand or with a stand mixer. Let rest for 30 minutes to hydrate the flour and activate enzymes.

2. Add Salt, Starter & Water (6 PM)

   Add 10g salt, 50g sourdough starter, and 50g water. Knead until smooth and elastic—10 minutes with a mixer, or 20 minutes by hand.

3. Bulk Fermentation & Folding

   Place the dough in a lightly oiled bowl and cover.

   1. After 1 hour, perform a stretch and fold.

   2. Repeat this twice more, every hour.

4. Cold Fermentation (Overnight)

   Cover and place the dough in a cool spot (10–15°C / 50–59°F). Use a bowl large enough for the dough to double in size.

5. Shape the Dough (Next Morning)

   Turn the dough onto a floured surface. Gently flatten and fold the edges inward. Shape into a tight ball.

6. Final Proof

   Place the dough into a well-floured proofing basket or bowl lined with a cloth. Smooth side down. Cover and let rise at room temperature for 6–8 hours, until it reaches the rim.

   
   

Step 3: Baking Sourdough Bread

Preheat the Oven

• Preheat your oven to 250°C / 480°F for 30–45 minutes.

• If using a cast-iron pot, place it in the oven during preheating. It traps steam and helps form a beautiful crust.

• If not, preheat a baking tray instead.

  
  

Transfer the Dough

• Once the dough has risen, carefully turn it out of the proofing basket onto baking paper.

• Remove the cloth and brush off excess flour.

• Use a razor-sharp blade to score the top of the dough with a quick, confident slash. This helps the bread expand properly in the oven.

Baking with a Pot

1. Place the dough (on baking paper) into the hot pot. Cover with the lid.

2. Bake at 250°C / 480°F for 15 minutes.

3. Lower the temperature to 220°C / 430°F.

4. After 5 more minutes (20 minutes total), remove the lid—watch out for hot steam!

5. Bake uncovered for another 25 minutes, until golden brown.

Baking Without a Pot

1. Place the dough on a preheated tray.

2. Pour a glass of cold water into a separate hot oven-safe dish to create steam.

3. Bake at 250°C / 480°F for 15 minutes, then reduce to 220°C / 430°F.

4. Continue baking for a total of 45 minutes.

👂 Tap the bottom of the loaf—if it sounds hollow, it’s done. If not, bake a little longer.

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