3 months ago
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This year, learn how to make sourdough bread using our beginner guide with helpful tips and simplified directions.
Let’s bake some delicious sourdough bread!
Today I’m sharing how to easily create a beautiful chewy crusty sourdough loaf for your family. With these simplified tips, I’m hoping you’ll find it surprisingly easy and eventually addicting. Once you get the timing and method down, you’ll be a sourdough expert! I’ll also be sharing some of the helpful kitchen tools that can make the process easier and seamless.
I’ve tried so many methods and recipes with some notable failures on my own sourdough journey. The same-day sourdough recipes I tried didn’t turn out for me. Sourdough is a longer process than yeast bread, but I promise it’s worth the time. The sour taste is so yummy and the outer crust is fantastic!
Sourdough baking is easy once you get the timing down!
I prefer the sourdough loaf method where you mix the dough at night, let it rise on the counter, then come back the next day to shape and bake it, which is the process shared by Emilie Raffe. I started with her everyday sourdough recipe and now after having made sourdough bread probably 50 times, I’ve modified it slightly (see below.) Her book Artisan Sourdough Made Simple by Emilie Raffe is also a really great resource – highly recommend!
This holiday season I made soughdough loaves and packaged them in paper bags to give as teacher, neighbor, and friend gifts. The feedback was incredible as everyone loved it and that makes my heart so happy!
Baking Timeline Example:
3:00 pm – feed sourdough starter
9:00 pm – mix dough
9:30 pm – stretch and folds
9:30 am – shape dough and 2nd rise
10:30 am – score and bake
12:30 pm – slice and enjoy or save for dinner
Here are the basic steps and process for a sourdough loaf and then scroll down for the full recipe!
1. Start by obtaining a sourdough starter!
Instead of using yeast in this bread recipe, you’ll need a strong fermented sourdough starter to make the dough rise. The fastest way is to get some active starter from a friend. Most people who are also into baking sourdough are glad to share. You can also grow your own sourdough starter in about a week, or buy some dehydrated online.
How to make sourdough starter:
I made my own by combining 1/4 cup flour and 1/2 cup water on day 1. You’ll then need to discard all but 1/4 cup of the starter, and add in 1/4 cup water and 1/2 cup flour on days 3-7. I followed this 1:1:1 ratio recipe but I only used all-purpose flour and it worked well.
How to feed sourdough starter:
You’ll need to continue to care for your active starter daily by discarding a portion and feeding it water and all-purpose flour. I typically keep 1/4 cup of starter, discard the rest, and add 1/4 cup water and 1/2 cup flour once per day. It should mix up into a really thick batter or paste.
If you are not wanting to do any baking after the starter is active, you can store it in the fridge and then start feeding it again to “wake” it up and use later on.
Save your sourdough discard! Most people keep a container of discard in the fridge and you can make wonderful things like fluffy pancakes, crackers, cookies, and pizza dough to name a few. Search for sourdough discard recipes online and there are so many options!
2. Mix up your dough before bedtime.
Grab a mixing bowl and incorporate the active sourdough starter, room-temperature water, bread flour, and fine salt. I use a dough whisk at first to mix and then go in clean hands to combine. Your dough will be quite sticky and shaggy at first. Cover it with a towel and let it rest for 15-30 minutes.
Come back and use a dough scraper to scrape the sides and form a ball. Manipulate the dough by stretching some out and folding it back in a few times with your hands. I tend to do this all in the bowl as I think it’s easier. Your dough will become firmer and gain elasticity. This will help strengthen and create a better rise.
Do you need a kitchen scale to bake sourdough? No, you don’t but honestly, it’s so much easier to add an ingredient, zero out the scale and keep going. Plus, using a scale provides the most accurate measurements and leads to more consistent results.
3. Bulk fermentation takes place overnight.
This is the time your dough will do most of the rising. Cover your mixing bowl with a damp kitchen towel, lid, or reusable bowl wrap. Let this sit for about 8-10 hours overnight. You are looking for the dough to double in size.
4. In the morning, it’s time to shape and 2nd rise.
Use a dough scraper to gently transfer the dough from the bowl to a lightly floured surface. Shape the dough into a round loaf. Try using a motion of folding the dough underneath while turning it with your hand or dough cutter.
Place the ball into a banneton proofing basket or towel-lined bowl. Cover and let rise again for about 30 minutes to an hour. It should look puffy but not quite doubled in size.
5. Now it’s time to score and bake your bread!
Transfer the dough to a silicone bread sling or piece of parchment paper. Add the sling and dough inside a cast iron Dutch oven with lid.
Use a knife or dough scoring tool to make an x shape on top of the loaf. This will allow the dough to expand evenly and look gorgeous too!
Bake at 450 degrees with the lid on for 20 minutes. Remove the lid and bake for another 25-30 minutes until browned and the internal temp is between 204-10 degrees. Let the bread cool on a cooling rack for at least an hour before cutting.
Baking Tip: Try placing a large sheet pan in the bottom rack during baking to prevent the bottom of the bread from browning too much.
How to store sourdough bread:
This bread doesn’t last long in our house and I can get away with having it out on the counter for a day or so loosely wrapped in a paper bag to allow some air. You can opt for a plastic storage bag or wrap, but it may get a little soggy. For long term, you can slice and freeze sourdough. It’s so great toasted!
Easy Sourdough Loaf
yield: 10 SERVINGS
cook time: 55 MINUTES
total time: 55 MINUTES
Learn to bake a simple sourdough boule or round loaf with an overnight fermentation.
Ingredients
- 60 grams (1/4 cup) active sourdough starter
- 350 grams (1 1/3 cups + 2 tbsp) room temperature water
- 500g (4 cups + 2 tbsp) bread flour
- 10 grams (2 teaspoons) fine sea salt
Directions
1
In the evening whisk the dough together by combining the starter and water. Then add in the flour and salt. Use the Danish whisk at first and then go in with clean hands until a dough is formed. It will be sticky. Cover with a towel and let rest for 30 minutes.
2
Come back and use a dough scraper to form the dough into a ball in the bowl. Stretch and fold the dough by pulling up and then folding it back into the middle and turning bowl. Do a couple of these to create elasticity and strengthen the dough.
3
Cover the bowl with a damp kitchen towel or bowl cover overnight on the counter for about 10-12 hours until the dough gets puffy and doubles in size.
4
In the morning, gently scrape the dough out of the bowl onto a lightly floured surface. Shape it into a round ball, and place into a banetton basket or towel lined bowl. Cover for an additional 30-60 minutes until puffy but not quite doubled in size.
5
Preheat the oven to 450 degrees. Place the dough onto a dough sling or parchment paper and into a Dutch oven. Bake for 20 minutes with the lid on. Remove the lid and bake for another 25-30 minutes until browned and the internal temp is between 204-10 degrees. Let the bread cool on a cooling rack for at least an hour before cutting.
Additional Notes
Recipe adapted from Emilie's Everyday Sourdough.
Curious to know what baking tools I like use?
Here are some of my favorite sourdough baking supplies:
- Mainstays Cast Iron 4.5-Quart Dutch Oven – I own 2 as they can both fit in my oven at once to make two loaves! They are such great quality for the price!
- Sourdough Silicone Bread Slings – Save on parchment paper and buy these instead! They make it so easy to get your bread out of the Dutch oven.
- Kitchen Baking Scale – One thing about sourdough is that it’s important to get the measurements correct. This inexpensive scale is easy to use and compact!
- Instant Read Thermometer – The easiest way to know your dough is cooked is by using a thermometer to make sure it has reached the internal temperature of 205-210 degrees.
- Banneton Bread Proofing Baskets with Accessories – These baskets are so handy for the final proofing stage, fold flat for storage, and come with all the kitchen tools needed like a blade for scoring and a dough whisk.
- Sourdough Starter Kit with Jar – You can of course use any glass jar. I like the larger size and flat sides that make stirring easier. Plus the spatula that comes with is nice an the lid is breathable.
- Bench Scrapers – You can never have too many of these helpful tools to scrape the dough from the sides of a bowl. It makes sourdough life easier!
- Paper Bags for Storing & Gifting – Baking and giving away bread is extremely thoughtful and rewarding. Consider using these bags for convenient gifting.
- Reusable Bowl Covers – Instead of using kitchen towels or plastic wrap on bowls during fermentation, I opt for these bowl covers! They are eco-friendly and work well. My dough doesn’t dry out at all.
I am still fairly new to sourdough baking and LOVE IT!
This is the most fun and satisfying hobby. There really isn’t too much hands-on time so I like that it’s fairly easy and doable. Plus there’s only water, flour and salt in this recipe. What delclious homemade natural bread. The sour taste is my favorite!
What are the benefits of sourdough bread?
- It’s easier to digest! The fermentation process used to make sourdough bread breaks down complex carbohydrates for easier digestion. Sourdough fosters more beneficial bacteria in the bread for improved gut health.
- Sourdough has a lower glycemic index and is better for gluten sensitivity.
- There are fewer preservatives than store-bought bread! It’s a great all-natural food and it tastes delicious.
I would encourage anyone to give this a try. If I can do it you can too! You don’t need any experience baking bread to come away with a delicious loaf. There are a zillion methods and recipes online for sourdough and this is what has worked best for me. I wish you all the sourdough success too!
Check out all our amazing easy and delicious soup recipes to pair with this bread!
