Easy Sourdough Bread Recipe for Beginners

The Day Before: Making the Sourdough

1. Mix wet ingredients: In a large bowl, add in your active sourdough starter, water, and olive oil and whisk to combine.
2. Add dry ingredients: Add the flour and salt and mix together using either a spatula or your hand. I prefer my hand so you can feel exactly how wet or dry your dough is.
3. Form a dough ball: Bring your dough together to form a ball that cleans the bottom of the bowl. (If your dough is a little on the dry side add a splash more water).
4. Remove the dough from the bowl and grease that bowl with a little olive oil. Place your dough back into the bowl and tightly cover with cling wrap and a dishtowel.
5. Bulk fermentation: Set aside the dough to bulk ferment for roughly 12-18 hours. If you are unable to bake it off after this time place it in the fridge for up to 3 days.

The Next Day: Shape, Proof and Bake

6. Fold and stretch: Complete one round of stretch and folds: Wet your hands to prevent sticking, then grab an edge of the dough and pull it out and over the ball of dough. Turn the dough a quarter turn and pull and fold the next side. Do this two more times. Repeat the stretch and folds two more times.

7. Shape: On a flourless surface, shape the dough into a boule or a ball by pushing the dough against your counter to make it round and smooth.
8. Lay a kitchen towel in a bowl or bread basket and dust it generously with flour or rice flour.
9. Place your dough into the bowl with the seams facing you and the smooth side down. Cover over with the towel so that none of the dough is exposed to the air. (Air is not a doughs friend so keep it well covered so it doesn’t form a skin)

Proofing the Sourdough:

10. Final proofing: Proof the dough for roughly 1 ¾ -2 ½ hours or until the bread has risen to almost double the size. Don’t rush this dough rise, if your bread is not ready then give it the time it needs. Once the dough is well risen and feels almost lighter and not as dense then it’s time to bake it off.

Bake the Sourdough

Baking in Dutch Oven: Method 1

11. Prep: Preheat your oven to 450°F (225°C) and place a tray on a lower shelf in the oven.
12. Skip the proofing bowl and allow the dough to proof in the actual dutch oven for the time given above. Making sure to line it with parchment or dust with flour beforehand.
13. Turn down the oven to 400°F (200°C). Score the bread with a blade and bake the with the lid on for roughly 25-30 minutes. Remove the lid and continue to bake in the pot for the remaining time.

Baking the Sourdough: Method 2

14. Safely and carefully turn the dough out onto a different floured flat baking tray. Gently, shape it back into a round loaf with your hands by pushing the seams underneath the bread.
15. Score bread: Score the bread with a blade or a sharp knife or razor blade.
16. Turn down the oven to 400°F (200°C) and slide your bread onto your pre-heated tray.

Gemma’s Pro Chef Tips

• I recommend bread flour and not all-purpose flour when making my simple sourdough bread recipe. The extra gluten yields you a bubblier crumb and a chewier bread.
• Place a large metal bowl, which must be oven-proof (#304, #430, or 18/10 stainless steel), over your dough in the oven. The bowl will create steam around the bread and give you a chewier crust. Bake like this for the first 30 minutes.
• Bake your sourdough on a pre-heat tray to give your bread a crisp crust. It also aids in the oven spring.
• If your dough appears cold and sluggish then place it near a heat source like an oven that is cooling down.
• Refrain from opening the door too much while baking as to not let out the heat that will give you a crisp crust.
• Allow your bread to cool completely before cutting: I know it’s tempting but it is at its best when it has fully cooled.
• For sourdough discard, find detailed guide and discard recipes here: Sourdough Starter Recipe.

Make Ahead and Storage Instructions

Make-Ahead Instructions:

• Dough Preparation: You can prepare the dough up to the point of the first rise (bulk fermentation) and then store it in the refrigerator to slow down fermentation. Simply cover the dough with plastic wrap or a damp kitchen towel and let it rise in the fridge for up to 24 hours. When ready to bake, allow the dough to come to room temperature before shaping and continuing the recipe as instructed.
• Sourdough Starter: Make sure it’s fed and active before using it in this recipe. More details can be found in my Sourdough Starter Recipe .
  • At room temperature:
    • If you bake often, store your starter at room temperature (ideally between 78°F/25°C and 82°F/26°C) feeding it once or twice a day to keep it active.
  • Short-Term Storage (Up to 1 Week):
    • Keep your starter in the refrigerator in a clean jar with a fitted lid.
    • Feed it once every 7 days to maintain its activity.
  • Long-Term Storage ( at least 1-3 Months):
    • Refrigeration: Feed the starter, let it rest at room temperature for a few hours, then refrigerate. Feed it again before baking to reactivate it.

Storage Instructions:

• Room Temperature: Once baked, allow your sourdough bread to cool completely on a wire rack before storing it. To keep the bread fresh for 3–4 days, store it in a paper bag or a bread box. This will allow the crust to stay crisp while the inside remains soft.
• Freezing: If you want to store the bread for longer, slice it and freeze the pieces in a zip-top bag or airtight container for up to 3 months. To thaw, simply leave the slices at room temperature or toast them directly from the freezer.

Serving Options and Variations

Savory Options:

1. Butter – Homemade Butter, Ultimate Keto Coconut Butter,
2. Savory Compound Butters – Herb-infused butters (garlic, rosemary, or parsley) add extra flavor: Blue Cheese Compound Butter, Chipotle Lime Compound Butter, Sun-Dried Tomato Compound Butter, and Roasted Garlic And Herb Compound Butter.
3. Avocado Toast – Top your sourdough with mashed avocado, a sprinkle of sea salt, and maybe a drizzle of olive oil.
4. Cheese – Creamy cheeses like goat cheese, brie, or sharp cheddar complement the tangy sourdough.
5. Eggs – Serve with poached eggs, scrambled eggs, or a classic fried egg for a hearty breakfast.
6. Soup – Pair with a warming soup, like Potato Soup, tomato or butternut squash soup, for a comforting meal.
7. Charcuterie Board – Sourdough pairs wonderfully with meats, cheeses, olives, and other charcuterie board staples.

Sweet Options:

1. Jam or Marmalade – A dollop of homemade strawberry jam, raspberry jam, blackberry jam, Sweet and Boozy Peach Whiskey Jam,  or Orange Marmalade.
2. Honey – Drizzle warm sourdough with honey or maple syrup for a sweet treat.
3. Sweet Compound butters – Strawberry Compound Butter, Maple Pecan Compound Butter, Orange Honey Compound Butter, Vanilla Bean Compound Butter, and Chocolate Compound Butter.
4. Nut Butters – Peanut Butter, Almond Butter, Chocolate Macadamia Nut Butter adds a creamy texture and nutty flavor to your toast.
5. Or cookie butters: Nutter Butter Cookie Butter, Oreo Cookie Butter, Shortbread Cookie Butter.

FAQs

How would you describe sourdough bread? What does sourdough bread taste like?

Sourdough bread has a distinct and unique flavor profile compared to bread made with commercial yeast. Here are some characteristics of the taste of sourdough bread:

• Sourdough bread has a mild to pronounced tangy or sour taste and a complex flavor of earthiness, subtle sweetness, and nutty aroma.
• Typically, sourdough bread has a chewy and slightly crispy crust, and an open crumb structure with irregular and uneven air pockets.
• If whole-grain flours are used, sourdough bread also offers additional depth and a hearty taste.

Why didn’t my sourdough rise?

• Inactive Starter: Ensure that your starter is consistently doubling in size within a few hours after feeding.
• Insufficient Feeding: An unfed starter may lack the strength to leaven the bread. Make sure your starter is at its peak activity when incorporated into the dough.
• Underdeveloped Gluten: Insufficient gluten development can lead to a weak structure that can’t hold the gas produced during fermentation. Knead or fold the dough adequately during bulk fermentation to strengthen the gluten.
• Incorrect Dough Hydration: Too much or too little water in your dough can affect its texture and rise. Adjust the hydration based on factors such as flour type and environmental conditions.
• Inadequate Bulk Fermentation: Insufficient bulk fermentation would not allow enough time to develop flavor and structure. Extend the bulk fermentation time as needed.
• Over Fermentation: On the other hand, over fermentation can result in exhausted yeast, leading to a lack of rise.
• Improper Proofing Conditions: If the final proofing conditions are too warm or too cool, it can affect the yeast activity. Find a suitable, consistent temperature of around 75°F (24°C) for proofing and adjust the time accordingly.
• Poor Scoring: Inadequate or improper scoring can restrict the dough’s expansion during baking. Make sure your cuts are deep enough and have the right pattern to allow controlled expansion.
• Lack of Steam in the Oven: Steam is crucial for creating a flexible crust that allows for good oven spring. Use a covered pot, Dutch oven, or introduce steam into the oven with a pan of hot water during the initial baking phase.
• Incorrect Oven Temperature: Baking at too low or too high a temperature can affect the rise. Start with a high temperature for the initial oven spring, then lower it as needed.
• Environmental Factors: Room temperature, humidity, and other environmental factors can influence the fermentation process. Be mindful of these conditions and make adjustments to your process as needed.

How to get a better oven spring in sourdough?

• Healthy and Active Starter: Ensure that your sourdough starter is healthy and active. A vigorous starter contributes to better fermentation and gas production, promoting oven spring.
• Proper Fermentation: Allow the dough ample time to undergo proper bulk fermentation (anywhere from a few hours to overnight, depending on the recipe). This phase contributes to flavor development and the production of gasses which is crucial for an airy, well-risen loaf.
• Appropriate Dough Hydration: Adjust the hydration level of your dough based on your flour type and environmental conditions. A moderately hydrated dough is often easier to handle and encourages good oven spring. A low to medium hydration of 60% to 70% is recommended for beginners.
• Optimal Gluten Development: Ensure that the gluten in your dough is adequately developed. This can be achieved through effective kneading or folding during bulk fermentation. Gluten will also develop with enough time when fermenting dough overnight.
• Preheat Your Oven: Preheat your oven thoroughly before baking. A hot oven provides the initial burst of heat needed for optimal dough expansion.
• Score the Dough: Score the top of your shaped dough just before baking. Proper scoring helps control the expansion of the dough during baking, preventing it from tearing irregularly.
• Steam the Oven: Introduce steam into the oven during the initial stages of baking to keep the crust flexible, allowing for better expansion.
• Bake at High Temperature: Start baking at a high temperature (e.g.450°F or 232°C) to encourage rapid lift.
• Handle the Dough Gently: Don’t put too much surface tension on your dough to avoid degassing it excessively.
• Allow Proper Rest Before Baking: After the final shaping, give the dough around 5-10 minutes to rest , then score and place it in the hot oven. This helps the dough relax and allows for better expansion during baking.

More Easy Sourdough Recipes

• The Simplest Sourdough Pizza Crust
• The Easiest Sourdough Focaccia
• Homemade Sourdough English Muffins
• Soft SourdoughDinner Rolls Recipe
• Whole Wheat Sourdough Bread

Watch The Recipe Video!