Sourdough Bread for Beginners

This is the simplest way to make sourdough bread at home with just four ingredients and minimal hands-on time. No complicated techniques—just mix, rest, shape, and bake!

---

I still remember my first sourdough loaf. It wasn’t perfect—too dense, a little underbaked, and definitely not as pretty as I had imagined. But the moment I sliced into it, I was hooked. The rich aroma, the crisp crust, the satisfaction of creating something from just flour, water, and salt—it was pure magic.

Over time, I experimented, failed, and learned what works best. I’ve baked everything from classic sourdough boules to flavored loaves with nuts, seeds, and dried fruit. But I know how overwhelming it can feel when you’re just starting out. That’s why I created this beginner-friendly sourdough bread recipe—a simple, reliable method to help you bake your first loaf with confidence.

If you’re new to sourdough, I promise it’s worth the journey. With patience and practice, you’ll be baking beautiful loaves in no time. And once you taste your first homemade sourdough, there’s no going back!

Feeding your starter for the recipe

Most of us have a small batch of sourdough starter at home, so we need to make more for every new recipe. Depending on the temperature in your kitchen at home, this process takes as little as 3 to 8 hours.

• Combine the 1 part sourdough starter, 1 part water, and 1 part flour in a medium bowl. You will need 50 grams each for this recipe. Stir well to combine. Cover and leave to rise for 3 to 5 hours at room temperature.
• Pro tip – You can make the levain up to 5 days in advance and leave it in the fridge.

---

Step-by-step: Beginner’s sourdough bread recipe

• Mix the Dough (5 minutes) – In a large bowl, mix the flour with room-temperature water. Stir with a spoon until it forms a rough dough. Add sourdough starter and salt, then mix until combined. Cover the bowl with a towel and let it rest for 30 minutes.
  Pro tip – You can just add all four ingredients into the bowl and combine well.

• Let it Rise (Bulk Ferment) (6-8 hours) – Leave the dough at room temperature (on the counter) for 6-8 hours until it doubles in size.
• (optional step)- Stretch & Fold – If you remember, during the bulk ferment hours. Every 30 minutes for the first 2 hours, perform stretch and folds: Gently grab one side of the dough, stretch it up, and fold it over itself. Rotate the bowl and repeat on all four sides.
  Pro tip – This is where most newbies get nervous! The truth is that even if you do not do the stretch-and-fold, time will ensure there is gluten formation. You can test it both ways, with or without stretch and fold.

• Shape the Dough (2 minutes) – Sprinkle a little flour on your counter and gently shape the dough into a ball. Place it in a lightly floured bowl or a proofing basket.
  Pro tip – You will notice that if you do the stretch-and-fold, the dough has more structure and is easier to handle, plus you will need less flour.
• Second Rise (1 hour or Overnight) – Cover the dough and let it rest for 1 hour at room temperature, OR put it in the fridge overnight for better flavor.

• Bake the Bread (45 minutes) – Preheat oven to 230°C (450°F). If using a Dutch oven, preheat it too. Place the dough on parchment paper, score the top with a knife, and put it in the hot Dutch oven. Bake covered for 25 minutes, then uncover and bake for another 20 minutes until golden brown.
• Cool and Enjoy – Let the bread cool completely before slicing (it keeps the inside soft and airy).

Troubleshooting

• My dough is too sticky and hard to handle. The dough may be too wet or underdeveloped. Lightly flour your hands and surface when shaping. If it’s still too sticky, let it rest longer—gluten strengthens over time.
• My bread didn’t rise much. Your sourdough starter may be weak, or your kitchen may be too cold. Ensure your starter is bubbly and active before using. If your kitchen is cold, let the dough rise in a warm spot (like inside the oven with the light on).
• My bread is too dense. The dough didn’t ferment long enough, or the flour is too heavy. Let the dough rise longer and ensure it doubles in size before shaping. Use a mix of bread flour and all-purpose flour for better structure.
• My crust is too thick and hard. The bread was baked too long without steam. Bake in a Dutch oven for the first 25 minutes with the lid on, then uncover. If you don’t have a Dutch oven, place a tray of hot water in the oven.
• My bread is gummy inside. The bread was sliced too soon, or it was underbaked. Let the bread cool completely before slicing (at least 1 hour). If underbaked, next time bake for 5-10 minutes longer.
• My bread spread flat instead of holding its shape. The dough was too wet or over-proofed. Use a little less water next time and avoid letting the dough rise too long before shaping.

---

Frequently asked questions

---