Easy Sourdough Bread Recipe
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You don’t need special ingredients or equipment to make a sourdough starter at home. But making the bread can be quite intimidating. This easy sourdough bread recipe is especially great for people who are new to sourdough. Once you have mastered this recipe, you can experiment with different recipes and flavors.
What is sourdough?
- Quite simply, it is slow-fermented bread made with wild yeast, otherwise, known as sourdough.
- You can make your own sourdough starter with just flour and water in less than 7 days. And if fed often, this wild yeast will last for a lifetime so you don’t have to rely on commercial yeast.
- The resulting bread has a more chewy taste and texture with a tangy flavor. And the crust is crisp and delicious.
- Of course, sourdough bread is healthier than commercial bread. The slow-fermentation process breaks down the gluten and makes the bread more digestible.
- Also, did you know that sourdough bread lasts for days and doesn’t require any yeast or rising agents? Want to start baking sourdough bread? Start by making a sourdough starter. And once you have a starter with so many complicated recipes on the web which do you pick? Well, start with this recipe, right now.
Why make this recipe?
- This is the best recipe to start if you are a new baker in the world of sourdough bread baking.
- The recipe is simple and easy with just 4 basic ingredients, flour, water, salt, and starter.
- And the best thing about sourdough bread is that it takes longer to rise so you can leave it for longer in the fridge or at room temperature. No need to make haste.
- Also, while you can use a stand mixer, I have made this by hand to show you that it really is a very simple and effortless recipe.
- Most sourdough bread use banneton proofing baskets and are baked in a clouch, dutch oven, or cast-iron pan. But, today, since this is a beginner’s recipe we bake it on a pizza stone so you don’t have to worry about any special equipment or working with hot lids inside the oven.
Sourdough bread timeline
Below is how I organize my sourdough bread baking. Follow this timeline (the hour is just my personal schedule).
| Hour (as a guide) | Activity | Time |
|---|---|---|
| 9 am | Prepare levain | 3 hours |
| 10.00 am | Autolyse | 2 hours |
| 12.00 pm | Add levain | rest 30 mins |
| 12.30 pm | Add salt | rest 15 mins |
| 12.45 pm | First fold | rest 15 mins |
| 1.00 pm | Second fold | rest 15 mins |
| 1.15 pm | Third fold | rest 15 mins |
| 1.15 to 4.15 pm | Bulk ferment | 4 hours |
| 4.15 pm | Shape | 30 mins |
| 4.30pm – 6.30 pm | Proof (counter) | 2 hrs |
| 6.00 pm | Preheat oven 450F | 30 mins |
| 6.30 – 7.30 pm | Bake | 45 to 55 mins |
Ingredients and substitutions
- Flour – I highly recommend bread flour if you love a chewy texture to your sourdough bread. Of course, you can definitely make sourdough bread with all-purpose flour as well. Today, we are making white bread but you can also substitute some of the white flour with whole wheat flour to make a whole wheat bread.
- Water – Since we use a long and slow process of fermentation for this bread room temperature water works just fine.
- Salt – You can use coarse salt, but I prefer to use fine kosher salt to help the dough absorb it well.
- Levain – Levain is a larger amount of wild yeast that is made from a small quantity of sourdough starter.
Beginner’s sourdough bread recipe
Levain
- In a medium bowl, combine the sourdough starter, water, and flour. Stir well to combine. Cover and leave to rise for 3 hours at room temperature.
- Pro tip – You can make the levain for up to 5 days in advance and leave it in the fridge.
Autolyze
- In a large bowl, add the water and flour. Stir well with a wooden spoon or spatula. Cover the bowl and leave to rest for 2 hours.
- Pro tip – Autolyze will help strengthen the gluten formation on the dough.
Starter & Salt
- Levain – Then, add the sourdough starter and combine well. Cover the bowl and let the dough rest for 30 minutes.
- Salt – Next, add the salt to the starter and combine well for at least 2 minutes. Cover the bowl and let the dough rest for another 15 minutes.
Pro tip – Resting will help rest the gluten and elasticity in the dough.
Folds
- Pick the dough from one side and fold it over the other side. Then, turn the bowl and do the same on the other side. Cover and rest for 15 minutes. Fold the dough using this method three times resting every 15 minutes (watch video).
- Pro tip – Folding strengthens the gluten and gives the bread a chewy texture.
Bulk ferment
- Cover the bowl with plastic wrap and leave to rise at room temperature (78°F/ 25°C) for 4 hours (or up to 12 hours in the refrigerator).
Shape
- Dust the top of the dough with flour to prevent sticking. Then, turn the dough onto a lightly floured work surface. Shape the dough into a ball as shown in the video.
- Method – To shape the dough, first, stretch the sides and bring the sides toward the center. Next, fold the top of the dough to the center, then, the middle toward the bottom. Turn the dough and fold again. Until you have a small package. Then, roll between your hands to shape into a ball.
- Pro tip – I made one large loaf but you can also make two small loaves.
Prove
- Generously dust an 8-inch round banneton basket with flour. Place the ball of dough, smooth side down (seam side up), in the basket. Cover and leave the bread to rise on the counter (78°F/ 25°C) for 2 hours or in the refrigerator (38°F/ 3°C) for up to 16 hours.
- Pro tip – You can also use a cane basket or metal bowl lined with a well-dusted towel.
Preheat oven
- Preheat the oven at 450°F/ 230°C / Gas mark 8 with a pizza stone for at least 30 minutes.
- Pro tip – You can also use a dutch oven or cloche to bake this bread. Heat the dutch oven for at least 45 minutes.
Score
- Invert the dough onto a pizza peel or baking sheet lined with parchment paper. Using a bread lame or sharp knife, score the bread making a deep (almost 1/4 inch) cut.
- Pro tip – Scoring the bread will allow for steam to escape the bread. If you do not score, it will cause a natural burst which can misshapen the loaf.
Bake
- Place the bread on the pizza stone and place an oven-safe bowl or skillet with water in the bottom of the oven. Bake for 45 to 50 minutes or until golden brown on the top and hollow sound on the bottom of the bread.
- Pro tip – The water in the oven will create steam. This moisture will give the bread a wonderful crust when baking.
- Cool – When baked, remove from the oven and cool on a wire rack for at least an hour before cutting.
- Pro tip – When baked, the internal temperature of the sourdough bread should be read about 205 to 210°F (or 96-98°C) on an instant-read thermometer.
Tips for Success
- If this is your first loaf with sourdough starter, don’t get overwhelmed with hours and baking formulas. That is why in the final recipe I have not given you any baker’s formula to calculate or specific hours but rather a longer timeline.
- Also, the timeline for bulk fermentation and proofing is quite long, 8 to 16 hours from counter to refrigerator. This means, you can start the process 24 hours ahead and not be overwhelmed with the process.
- The timeline is a guide to use, which is why I have given you the temperatures. A warm room will help the bread rise faster and a cooler temperature will slow the rise. So, adjust accordingly.
- Use a kitchen scale when baking with sourdough because that will give you an accurate measure.
- There are many ways to shape a loaf of sourdough bread, but for this basic recipe, I have made a simple round loaf.
- Sourdough bread with 77% hydration means the dough is very loose. The bench scraper is your best working tool.
- Hydration refers to the ratio of water to flour. More water means a more open crumb.
- A bread lame is a very sharp razor blade but can be intimating to use for beginners – don’t worry just use a sharp knife.
- Shape the final loaf of bread on a piece of parchment paper so it is easier to move the dough without it losing shape.
- Sourdough must be baked in a hot oven. So, make sure to preheat your home oven for no less than 30 minutes up to an hour.
- Baked bread must be properly cooled on a cooling rack for at least an hour before you slice. Otherwise, the steam from the bread will evaporate leaving it dry.
How long will this sourdough bread keep?
The best thing about sourdough bread is that it can last for 4 to 5 days at room temperature.
Is sourdough bread healthy?
Sourdough bread is healthier than commercial bread. The slow-fermentation process breaks down the gluten and makes the bread more digestible. The probiotics also keep your gut happy.
What is the secret to sourdough bread?
The best sourdough bread is made using a slow fermentation that helps build a tangy flavor and chewy texture. So, don’t skip the bulk fermentation and long slow proofing time.
Can I substitute sourdough starter in this recipe?
Add 3 grams of instant yeast or 12 grams of baker’s yeast to the water in the recipe. Then, follow the process as listed above making sure to use a long bulk fermentation and proofing time to help develop flavor and texture.
Easy Sourdough Bread Recipe
Print Pin Rate Share by Email Share on FB Save GrowCalories: 166kcal
Adjust Servings Here: 10 slices
Description
You don't need special ingredients or equipment to make a sourdough starter at home. But, making the bread can be quite intimidating. This easy sourdough bread recipe is especially great for people who are new to sourdough. Once you have mastered this recipe, you can experiment with different recipes and flavors.
Video
Ingredients
Levain – 90 grams
- 30 grams (2 tbsp) Sourdough starter
- 30 grams (2 tbsp) Water
- 30 grams (2 tbsp) Bread flour
Bread dough (Total dough 715 grams 64% Hydration )
- 375 grams (3 cups) Bread flour
- 240 grams (1 cup) Water (room temperature)
- 90 grams (⅓ cup) Levain (above )
- 7 grams (1 tsp) Kosher salt
Instructions
- Levain – In a medium bowl, combine the sourdough starter, water, and flour. Stir well to combine. Cover and leave to rise for 3 hours at room temperature. Pro tip – You can make the levain for up to 5 days in advance and leave it in the fridge.30 grams Sourdough starter, 30 grams Water, 30 grams Bread flour
- Autolyze – In a large bowl, add the water and flour. Stir well with a wooden spoon or spatula. Cover the bowl and leave to rest for 2 hours. Pro tip – Autolyze will help strengthen the gluten formation on the dough.375 grams Bread flour, 240 grams Water
- Starter – Then, add the sourdough starter and combine well. Cover the bowl and let the dough rest for 30 minutes.90 grams Levain
- Salt – Next, add the salt to the starter and combine well for at least 2 minutes. Cover the bowl and let the dough rest for another 15 minutes. Pro tip – Resting will help rest the gluten and elasticity in the dough.7 grams Kosher salt
- Folds – Pick the dough from one side and fold it over the other side. Turn the bowl and do the same on the other side. Then, cover and rest for 15 minutes. Fold the dough using this method three times resting every 15 minutes (watch video).Pro tip – Folding strengthens the gluten and gives the bread a chewy texture.
- Bulk ferment – Cover the bowl with plastic wrap and leave to rise at room temperature (78°F / 25°C) for 4 hours (or up to 12 hours in the refrigerator).
- Shape – Dust the top of the dough with flour to prevent sticking. Turn the dough onto a lightly floured work surface. Shape the dough into a ball, as shown in the video. Method – To shape the dough, first, stretch the sides and bring the sides toward the center. Next, fold the top of the dough to the center, then, the middle toward the bottom. Turn the dough and fold again. Until you have a small package. Then, roll between your hands to shape into a ball. Pro tip – I made one large loaf but you can also make two small loaves.
- Prove – Generously dust a round banneton basket with flour. Place the ball of dough smooth side down (seam side up) in the basket. Cover and leave the bread to rise on the counter (78°F/ 25°C) for 2 hours or in the refrigerator (38°F / 3°C) for up to 16 hours.Pro tip – You can also use a cane basket or metal bowl lined with a well-dusted towel.
- Preheat oven – Preheat the oven at 450°F / 230°C / Gas mark 8 with a pizza stone for at least 30 minutes. Pro tip – You can also use a dutch oven or cloche to bake this bread. Heat the dutch oven for at least 45 minutes.
- Score – Invert the dough onto a pizza peel or baking sheet lined with parchment paper. Using a bread lame or sharp knife score the bread making a deep (almost 1/4 inch) cut. Pro tip – Scoring the bread will allow for steam to escape the bread. If you do not score it will cause a natural burst which can misshapen the loaf.
- Bake – Place the bread on the pizza stone and place an oven-safe bowl or skillet with water in the bottom of the oven. Bake for 45 to 50 minutes or until golden brown on the top and hollow sound on the bottom of the bread. Pro tip – The water in the oven will create steam. This moisture will give the bread a wonderful crust when baking.
- Cool – When baked, remove from the oven and cool on a wire rack for at least an hour before cutting. Pro tip – When baked, the internal temperature of the sourdough bread should be read about 205 to 210°F (or 96-98°C) on an instant-read thermometer.
Recipe Notes & Tips
- If this is your first loaf with sourdough starter dont’ get overwhelmed with hours and baking formulas. That is why in the final recipe I have not given you any baker’s formula to calculate or specific hours but rather a longer timeline.
- Also, the timeline for bulk fermentation and proofing is quite large 8 to 16 hours from counter to refrigerator. This means you can start the process 24 hours ahead and not be overwhelmed with the process.
- The timeline is a guide to use which is why I have given you the temperatures. A warm room will help the bread rise faster and a cooler temperature will slow the rise. So, adjust accordingly.
- Use a kitchen scale when baking with sourdough because that will give you an accurate measure.
- There are many ways to shape a loaf of sourdough bread but for this basic, I have made a simple round.
- Sourdough bread with 77% hydration means the dough is very loose. The bench scraper is your best working tool.
- Hydration refers to the ratio of water to flour. More water means a more open crumb.
- A bread lame is a very sharp razor blade but can be intimating to use for beginners – dont’ worry just uses a sharp knife.
- Shape the final loaf of bread on a piece of parchment paper so it is easier to move the dough without it losing shape.
- Sourdough must be baked in a hot oven so make sure to preheat your home oven for no less than 30 minutes up to an hour.
- Baked bread must be properly cooled on a cooling rack for at least an hour before you slice. Otherwise, the steam from the bread will evaporate leaving it dry.
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Nutrition Information
Calories: 166– kcalCarbohydrates: 33– gProtein: 5– gFat: 1– gSaturated Fat: 1– gPolyunsaturated Fat: 1– gMonounsaturated Fat: 1– gSodium: 352– mgPotassium: 43– mgFiber: 1– gSugar: 1– gVitamin A: 1– IUCalcium: 8– mgIron: 1– mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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Finally a simple sourdough bread recipe that is easy to follow! This will definitely be my go-to recipe from now on!
I am obsessed with sourdough and this recipe I so thorough and helpful! Thank you so Much!
i have been thinking to try a sourdough bread at home but was always skeptical. I love your recipe and style and i am definitely baking this tonight.