Sourdough Bread for Beginners: A Simple Loaf You Can Start This Week

Sourdough bread can feel intimidating, but the basic process is simpler than most recipes. You only need flour, water, salt, and a sourdough starter. The technique is forgiving, and you can make a solid loaf with minimal equipment.

This guide covers a simple no-knead approach using a Dutch oven. It uses 60-70 percent hydration, which is manageable for beginners. The timing is relaxed, and the method doesn't require fancy tools or perfect conditions.

What You Need

• Active sourdough starter: About 1/2 cup, fed and ready to use
• Bread flour: All-purpose works too, but bread flour gives better structure
• Water: Filtered or dechlorinated is best
• Salt: Fine sea salt or kosher salt
• A bowl: For mixing
• A Dutch oven: 4 to 6 quarts with a lid works well
• Parchment paper: Makes removal easier
• A cloth or bowl cover: To keep the dough from drying

Optional but helpful:

• A kitchen scale: More accurate than cups
• A bench scraper: Helps with handling the dough
• A thermometer: For checking water temperature

Understanding Starter

Your starter is a living culture of wild yeast and bacteria. It needs to be active and bubbling when you use it.

A well-fed starter should:

• Rise and fall over 4 to 12 hours after feeding
• Be bubbly and active when you take a spoonful
• Float in water if you drop a teaspoon in (the float test)

If your starter is sluggish, feed it more regularly. A typical schedule is once a day if you keep it on the counter, or once a week if you refrigerate it and feed before use.

For this recipe, you want starter that peaked a few hours ago and is just starting to fall. That timing gives you the best lift.

The Basic Process

1. Mix the dough

Combine:

• 350 grams water (about 1 1/2 cups)
• 500 grams flour (about 4 cups, depending on how you scoop)
• 100 grams active starter (about 1/2 cup)
• 10 grams salt (about 2 teaspoons)

Mix until there are no dry patches. The dough will be shaggy and sticky. That is normal.

Cover and let it sit for 30 to 60 minutes. This rest period is called autolyse. It helps the flour hydrate fully and makes the dough easier to work with.

2. Do a few stretches

After the rest, wet your hands and do a series of gentle stretches.

Grab the edge of the dough, pull it up, and fold it over the center. Rotate the bowl and repeat 4 to 6 times. This is enough strength building for a no-knead loaf.

Cover and let the dough rest for 30 minutes.

Repeat the stretch and fold process once or twice more, spacing each one 30 minutes apart. You should feel the dough become smoother and more elastic as you go.

3. Bulk fermentation

Let the dough rest at room temperature until it has grown by about 50 percent and shows some bubbles on the surface. This usually takes 3 to 6 hours, depending on your kitchen temperature and starter strength.

The dough should look alive and puffy. It will jiggle when you shake the bowl.

4. Shape the loaf

Turn the dough out onto a lightly floured surface. Use a bench scraper or your hands to gently shape it.

Fold the edges toward the center to form a ball. Pinch the seams closed on the bottom. Flip it so the smooth side is up.

If you have a banneton or proofing bowl, dust it with flour and place the dough seam-side up. If not, you can shape directly onto parchment paper.

Cover the dough and let it rest for 15 to 30 minutes.

5. Cold retard (optional but helpful)

Place the shaped dough in the refrigerator for 8 to 16 hours. This cold ferment:

• Makes the dough easier to handle
• Develops flavor
• Gives you flexibility with timing

If you skip this step, you can go straight to baking. The dough will just be warmer and slightly more challenging to shape.

6. Bake in a Dutch oven

Preheat your oven to 450°F with the Dutch oven inside for at least 30 minutes. The pot needs to be hot.

Take the dough out of the fridge if you chilled it. Flip it onto a piece of parchment, seam side down.

Score the top with a sharp blade or razor. Make a single long cut or a decorative pattern. This gives the bread a place to expand.

Carefully remove the hot Dutch oven from the oven. Lift the dough by the parchment and drop it into the pot.

Cover with the lid and bake for 20 minutes. Then remove the lid and bake for another 15 to 20 minutes until the crust is deep golden brown.

The internal temperature should reach about 205°F. If you don't have a thermometer, look for a deep golden crust and a hollow sound when you tap the bottom.

7. Cool before slicing

Let the bread cool on a wire rack for at least 30 minutes. Slicing into hot bread makes it gummy. The crumb sets as it cools.

Timing Summary

Here is a practical timeline for one batch:

• Feed starter: Morning
• Mix dough: Late morning or early afternoon
• Stretch and fold: Every 30 minutes for 1 to 2 hours
• Bulk ferment: 3 to 6 hours
• Shape and cold retard: Evening or overnight
• Bake: Next morning or when convenient

This schedule is flexible. If you need the bread sooner, skip the cold retard and bake right after shaping. If you want better flavor, extend the cold ferment.

Troubleshooting

Dough won't rise:

• Your starter may not be active enough. Feed it again and wait for it to peak.
• Your kitchen is too cold. Try a warmer spot or extend the fermentation time.

Dough is too sticky:

• That is normal for high-hydration dough. Wet your hands when handling it.
• Add a little flour if you need to, but don't overdo it.

Dough won't hold its shape:

• It may need more strength. Do more stretch and folds.
• Make sure you are pinching the seams well when shaping.

Crust is pale:

• Bake longer with the lid off.
• Make sure your oven is fully preheated.

Crust is too dark:

• Cover with foil for part of the bake.
• Lower the temperature by 25 degrees.

Bread is dense:

• Your starter may have been too weak. Use more active starter.
• The dough may have been under-fermented. Give it more time.
• Don't punch it down hard during shaping.

A Simple Recipe

This is a straightforward recipe to start with:

Yields: 1 loaf

Ingredients:

• 350 grams water (about 1 1/2 cups, room temperature)
• 500 grams bread flour (about 4 cups)
• 100 grams active sourdough starter (about 1/2 cup)
• 10 grams salt (about 2 teaspoons)

Instructions:

1. Mix water, flour, and starter. Rest for 30 minutes.
2. Add salt and mix in.
3. Do 3 to 4 rounds of stretch and fold, 30 minutes apart.
4. Let bulk ferment until puffy and increased by 50 percent.
5. Shape into a round or oval.
6. Refrigerate for 8 to 16 hours (optional).
7. Preheat Dutch oven to 450°F.
8. Score the dough and bake covered for 20 minutes.
9. Bake uncovered for 15 to 20 minutes until deep golden.
10. Cool for 30 minutes before slicing.

What to Do With a Sourdough Starter

A starter needs to be fed regularly. If you bake less often, here are some practical tips:

• If you bake weekly: Feed once a week and refrigerate between uses.
• If you bake daily: Keep the starter on the counter and feed once a day.
• If you go on vacation: A well-fed starter can survive a week or two in the fridge.
• If you forget to feed it: Look for hooch (a dark liquid on top). Pour it off, feed the starter, and let it come back to life. If it smells strongly of alcohol, it may need a few feedings to recover.

You can also use leftover starter for pancakes, crackers, or other recipes that use discard. But for most purposes, feeding and reusing keeps things simple.

Why Sourdough Is Worth Learning

Making your own bread gives you control over ingredients, texture, and flavor. It is also a quiet form of self-reliance. You are not dependent on a bakery or a store for your daily bread.

The process is meditative. It gives you something to tend to, even if you only have a few minutes a day. And the result is bread that is better than most store-bought versions.

Start with one loaf. Learn from the mistakes. Adjust from there. Sourdough gets easier with practice, and there is always room to improve.

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— C. Steward 🍞