Sourdough Bread: A Beginner's Guide to Baking Your First Loaf

Think baking fresh, homemade sourdough bread is beyond your reach? Think again! This beginner’s guide to sourdough bread is your ultimate resource for creating delicious, homemade sourdough, even if you’re just starting out. Forget complicated kneading techniques and long hours – this recipe simplifies the process, allowing you to mix your dough in under 10 minutes, either in the morning or evening. Get ready to enjoy the delightful light, crisp, and tangy taste of your very own sourdough creation!

What Bakers Are Saying

“I’ve tried so many sourdough bread recipes, and this is the first one that actually worked for me! As a sourdough newbie, I found other recipes confusing, but your instructions and explanations made all the difference. Finally, a successful loaf!”

— Savannah

Why This Sourdough Recipe is Perfect for Beginners

Simple & Straightforward: This recipe uses just one bowl and 5 basic ingredients, making it incredibly easy to follow, even for first-time bakers.
Olive Oil Magic: The addition of olive oil creates a wonderfully soft and airy interior crumb, contrasted by a beautifully golden and crispy crust.
No Special Equipment Needed: You won’t need a stand mixer or bread machine for this recipe – it’s designed for simplicity.
Easy-to-Follow Instructions: Clear, step-by-step instructions ensure success, even if you’ve never baked sourdough before.
Flexible Baking Schedule: Customize the baking schedule to fit your day, with options for both morning and evening dough making.
Community Support: Access ongoing Q&A and support in the comment section to help you along the way.

What You’ll Learn in This Beginner’s Guide

In this comprehensive beginner’s guide, you’ll learn how to bake fresh, homemade sourdough bread with easy-to-understand, step-by-step recipe instructions and helpful videos. Expect a light and crisp flavor with a satisfyingly chewy texture. Feel free to customize your dough with your favorite additions, such as roasted garlic, rosemary, olives, jalapeños, or cheese. You’ll also find valuable tips, storage advice, and guidance on creating your own sourdough starter from scratch. Got questions? Head to the comment section for personalized troubleshooting and community support. ❤️

Remember: There are countless sourdough bread recipes out there, and each loaf is unique. Sourdough baking is a personal journey. Use this guide as your starting point, make adjustments as you learn, and don’t hesitate to ask questions. Trust your instincts. After baking a few loaves, the process will become second nature, and you’ll be baking sourdough like a pro in no time.

Understanding Sourdough Bread: A Simple Explanation

In simple terms, sourdough bread is a type of bread that undergoes a slow fermentation process.

What makes sourdough unique is that it doesn’t rely on commercial yeast to rise. Instead, it uses a live fermented culture called a sourdough starter as a natural leavening agent. This starter is a vibrant community of wild yeasts and bacteria that give sourdough its distinctive qualities.

Sourdough is celebrated for its signature tangy flavor, delightful chewiness, and wonderfully crisp, crackly crust. Beyond its taste and texture, sourdough also offers health benefits compared to store-bought breads. The natural acids and extended fermentation process help break down gluten, making it more digestible and easier for your body to process. And let’s not forget, it tastes absolutely incredible!

Sourdough Starter for Beginners: Your Live Culture

Before you begin your sourdough baking journey, you’ll need a sourdough starter.

Simply put, a sourdough starter is a living culture made from just flour and water.

When combined, this mixture starts to ferment, cultivating the naturally present wild yeasts and beneficial bacteria. A small portion of this thriving culture is then used to make your bread dough rise. You can find detailed, step-by-step instructions for creating your own starter here.

But the process doesn’t end there.

Your sourdough starter needs regular “feedings” of flour and water to stay alive and maintain its strength for optimal rising power. Think of it as nurturing a pet – regular care ensures it thrives!

Feeding Your Sourdough Starter: A Simple Routine

Every baker has their own preferred method for feeding a sourdough starter, and with practice, you’ll develop a routine that works best for you.

Here’s a straightforward feeding method to get you started: Begin by discarding about half of your starter culture. Then, to what remains in the jar, add equal weights of flour and water. Mix thoroughly with a fork until you achieve a smooth, lump-free consistency. Next, let the mixture rest at room temperature or in a slightly warm location (ideally 75-80º F/ 24-26º C) until it becomes visibly bubbly and active, indicating it’s ready to use. Learn more about feeding your starter here.

Pro Tip: I highly recommend this jar for maintaining your sourdough starter – I’ve been using it and absolutely love it!

When is Your Starter Ready? The Float Test

Your sourdough starter is ready to use when it’s bubbly, active, and has approximately doubled in size after feeding.

The time it takes for your starter to become ready can vary from 2 to 12 hours or even longer, depending on factors like temperature (warmer is generally faster) and the overall vigor of your starter. Patience is key!

The Float Test: If you’re unsure if your starter is ready for baking, perform a simple “float test.” When your starter appears to have reached its peak height (before it starts to deflate), take a small spoonful, about 1 teaspoon, and gently drop it into a glass of room temperature water. If the starter floats to the top, it’s ready for baking! If it sinks, it needs more time and should be fed again.

Getting Your Starter: Homemade or Purchased

Sourdough starters are unique and can vary based on their origin and environment.

You have a few options for obtaining a starter: you can make one from scratch (which takes about a week), purchase a dried starter online, or, if you’re lucky, perhaps a friend will share a portion of their established starter with you.

Starters can range in texture from thick to thin and can be made using different types of flour. I personally maintain two different starters: one is homemade, and the other was a special gift from my friend Celia. She thoughtfully dried a portion of her starter and mailed it to me all the way from Sydney, Australia!

Using Starter for Baking & Storing Leftovers

Once you’ve fed your starter and it’s bubbly and active, simply pour out the amount needed for your recipe, measuring or weighing as required. That’s all there is to it! Remember to feed the remaining starter in the jar to keep the cycle going. Any leftover sourdough starter that you discard during feedings can be used to make delicious sourdough discard recipes like fluffy sourdough pancakes, sourdough scones, and even fresh, homemade sourdough pasta.

Storage Tip: If you bake sourdough infrequently, store your starter in the refrigerator and feed it just once a week. If you’re a more frequent baker, keep your starter at room temperature and feed it at least once a day.

Want to learn more about sourdough starters? Explore these helpful resources: Feeding Sourdough Starter: My Best Tips & Tricks & Sourdough Discard 101: Recipes & FAQs Answered.

How To Make Sourdough Bread: Step-By-Step Beginner’s Recipe Guide

Step #1: Mix The Dough (Autolyse Explained)

In a large mixing bowl, combine the following ingredients. I find it easiest to use a fork for the initial mixing:

250g warm water
150g bubbly, active sourdough starter
25g olive oil

Then, add:

500g bread flour
10g fine sea salt

Using your hands, squish the mixture together until all the flour is fully incorporated. The dough will initially feel dry, rough, and shaggy.

Cover the bowl tightly with plastic wrap, a reusable wax wrap, or a very damp kitchen towel. Let the dough rest, or ‘autolyse’, for approximately 30 minutes to 1 hour. After resting, return to the bowl and gently work the dough into a ball shape (it doesn’t need to be perfectly smooth at this stage).

Optional Inclusions: If you wish to add ingredients like olives, fresh herbs, or cheese, incorporate them into the dough just before shaping it into a ball.

Beginner Baking Tip: For the most consistent results, I highly recommend using a digital kitchen scale to weigh your ingredients. Measuring cups can be less accurate, which can affect the final texture of your sourdough.

What Is Autolyse?

Autolyse is the initial resting period immediately after mixing the dough. This crucial step jumpstarts gluten development without any kneading. Strong gluten is essential for achieving well-structured, airy sourdough bread.

The autolyse time can range from 15 minutes to an hour or more, depending on the type of bread you’re making and your baking schedule. For this beginner recipe, a minimum of 30 minutes is ideal, but extending it to a full hour can further improve the dough’s texture and workability. After autolysing, you’ll notice the dough becomes softer and more pliable, making it easier to handle in the subsequent steps.

A Note on Salt: Some bakers prefer to add salt after the autolyse period because it can potentially slow down gluten development. While I’ve used this technique in the past, I now prefer to mix all ingredients, including salt, right from the start. I find it practical, effective, and it consistently produces excellent loaves. Plus, you eliminate the risk of forgetting to add the salt later! The choice is entirely yours.

Step #2: Bulk Fermentation (Bulk Rise)

Now that your dough is mixed and has rested, it’s time for the bulk fermentation, also known as the “bulk rise.” This is the primary rising period for your sourdough.

To begin bulk fermentation, cover your bowl of dough with lightly oiled plastic wrap or transfer it to a dough tub. Let it rise at room temperature, ideally around 68-70°F (20-21°C).

How Long Will It Take?

The dough is ready for the next step when it has nearly doubled in volume and no longer appears dense. The bulk fermentation time can vary significantly, ranging from 3 to 12 hours or more. This depends on your room temperature, the activity level of your sourdough starter, and your local environment. A dough tub with volume markings can be very helpful for monitoring the rise!

For example, in warmer summer temperatures (around 80°F/ 26°C), bulk fermentation might take only 2-4 hours. In cooler winter conditions (around 68°F/ 20°C), it could take 10-12 hours. Remember, temperature is the primary factor controlling fermentation time.

Because sourdough relies on natural fermentation and doesn’t contain instant yeast, it will always take longer to rise compared to commercially yeasted breads. Focus on observing the dough’s visual cues rather than strictly adhering to a clock. Be flexible and adjust your timing as needed.

Optional Step: Stretch And Fold The Dough

About 30 minutes into the bulk rise, you have the option to perform a series of ‘stretch & folds’. This technique, detailed in this step-by-step tutorial, helps to further develop gluten strength in the dough, resulting in a taller, more structured loaf. While not essential, stretch and folds are a great technique to learn and can be quite satisfying to do! Watch the video tutorial for a visual guide.

Step #3: Divide & Shape The Dough

Gently remove the dough from the bowl onto a lightly floured work surface.

Use a bench scraper or knife to divide the dough in half if you want to make two smaller loaves, or leave it as one piece for a single larger loaf.

How To Shape A Round Sourdough Boule (Loaf)

To shape a round boule, start by gently folding the dough. Beginning at the top edge, fold the dough down towards the center. Rotate the dough slightly, and fold the next section of dough towards the center. Continue this folding and rotating process until you’ve come full circle. Alternatively, you can use the envelope shaping technique demonstrated in the video tutorial.

Step #4: Choose a Baking Pot (Dutch Oven)

I prefer to bake sourdough bread in a Dutch oven. Another excellent option is the Challenger Bread Pan, which is designed to accommodate both round and oval loaf shapes.

Using a baking pot like a Dutch oven is crucial because it traps heat and moisture, creating a steamy environment essential for achieving artisan-style sourdough at home. Steam plays a vital role in how the bread rises and develops its characteristic ‘bloom’ during baking. A Dutch oven effectively controls this steam process.

Note: You can use any oven-safe pot with a lid and handles that can safely withstand temperatures up to 450ºF/ 232ºC.

Baking Tip: In the past, I experimented with baking sourdough on pizza stones and cookie sheets, but without consistent success. The crust would often harden too quickly, causing the bread to tear at the bottom and sides. I tried various steaming methods to compensate, but they were often cumbersome and impractical for regular baking. Ultimately, I found that using a Dutch oven was the most reliable and user-friendly solution for creating that essential steamy environment in a home oven.

Step #5: Second Rise (Proofing)

After shaping, the dough needs a second rise, also known as “proofing.” This rise is typically shorter than the bulk fermentation.

To proof the dough, generously sprinkle the bottom of your Dutch oven with cornmeal (or line it with non-stick parchment paper as an alternative to prevent sticking). Place the shaped dough inside the Dutch oven.

This time, the dough will rise for a shorter period, approximately 30 minutes to 1 hour. It’s ready when it appears puffy and no longer dense, but it doesn’t need to double in size.

Preheat your oven to 450ºF/ 232ºC towards the end of the second rise.

Proofing Basket Tip: Instead of doing a free-form second rise directly in the Dutch oven, consider using a cloth-lined proofing basket or an 8-inch bowl lined with a floured cloth. These options provide support and help the dough maintain its shape during the second rise, especially for wetter doughs.

Step #6: Score The Dough

Just before baking, after the second rise and right before placing the dough in the oven, make a single slash about 2-3 inches long across the center of the dough’s surface.

Scoring allows steam to escape during baking and encourages the dough to expand predictably, creating beautiful “oven spring.”

You can use a small serrated knife, a paring knife, or a specialized bread lame for scoring.

Step #7: Bake Your Sourdough Loaf

Place the lid on the Dutch oven and reduce the oven temperature to 400ºF/ 204ºC.

Bake on the center oven rack for 20 minutes with the lid on.

After 20 minutes, remove the lid. At this point, your bread will be pale and slightly shiny, as shown in the image above.

Continue baking uncovered for an additional 40 minutes, or until the crust is deeply golden brown and the internal temperature reaches 205-210ºF/ 96-98ºC when measured with a thermometer.

Let the sourdough bread cool completely on a wire rack for at least 1 hour before slicing. Patience is key! Cutting into it too soon can result in a gummy texture inside.

Crisp Crust Tip: For an extra crispy crust, during the last 10 minutes of baking, slightly crack open the oven door (optional). This allows excess moisture to escape. Alternatively, you can remove the bread from the Dutch oven for the last 10 minutes and let it bake directly on the oven rack for an even crispier bottom crust.

Beginner’s Sourdough Baking Schedule

Friday Evening: Feed your sourdough starter. Cover the jar and leave it at room temperature overnight. If you store your starter in the refrigerator, it might need two feedings to become fully active. Feed it in the morning and again in the evening.
Saturday Morning: Check your starter. If it’s lively and bubbly, it’s ready to use for baking! You can make the dough in the morning for bulk fermentation during the day. Alternatively, feed it again in the afternoon to make the dough in the evening for an overnight bulk rise. Remember to use the float test to confirm your starter’s readiness.
Saturday Morning/Evening: (Whenever your starter is ready): Mix the sourdough dough. Let it bulk ferment at room temperature. In warmer weather, if the dough rises quickly and you’re not ready to bake, cover the bowl with lightly oiled wrap and refrigerate it until you’re ready to proceed.
Sunday Morning: Divide and shape the dough. Place it in the Dutch oven for the second rise. Score the loaf. Bake. Cool completely. Enjoy your homemade sourdough!

Sourdough Bread Recipe for Beginners (Printable Recipe Card)

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Description

This easy, homemade sourdough bread recipe is perfect for both beginners and experienced bakers. Made with just 5 simple ingredients: bread flour, active sourdough starter, water, salt, and olive oil (which gives the interior a wonderfully light and soft texture!). Follow my step-by-step recipe instructions and videos, and you’ll be baking fresh, homemade sourdough bread that rivals any bakery. You can do it!

Ingredients

150g / 5.35 oz bubbly, active sourdough starter
250g / 8.80 oz warm water, preferably filtered (see notes below)
25g / 0.90 oz olive oil
500g / 17.65 oz bread flour (not all-purpose flour)
10g / 0.4 oz fine sea salt
Fine ground cornmeal or parchment paper for dusting the Dutch oven

Notes & Tips

For best results, use a digital scale to weigh your ingredients. Measuring cups are not accurate for bread baking, and precise flour-to-water ratios are crucial.
For a softer and more pliable dough, you can increase the water to 300-325g total. If increasing water, use a cloth-lined bowl for the second rise instead of the Dutch oven to maintain shape.
You’ll need a 5.5 or 6 quart Dutch oven for baking.
This recipe has been tested with King Arthur Bread Flour, Gold Medal Bread Flour, and Pillsbury Bread Flour.

Instructions

Make The Dough

In a large bowl, combine the sourdough starter, warm water, and olive oil. Mix with a fork. Add the bread flour and salt. Continue mixing with a fork until the dough becomes stiff. Then, use your hands to squish everything together until all the flour is incorporated. The dough will be dry and shaggy. Cover the bowl with plastic wrap, reusable wrap, or a damp kitchen towel. Let rest (autolyse) for 30 minutes to 1 hour.
After autolysing, return to the bowl and gently work the dough into a rough ball for about 15 seconds.

Note: The recipe provides a water range (250g or 300-325g). With 250g water, the dough will be drier and stiffer. With 300-325g water, it will be wetter. Both are normal depending on your preference.

Bulk Rise

Note: Bulk fermentation time varies greatly (3-12 hours) depending on starter activity and room temperature. Warmer temperatures (80°F/ 26°C) may take 2-4 hours, while cooler temperatures (68°F/ 20°C) may take 10-12 hours. Watch the dough, not the clock. It should nearly double in size and no longer be dense.

Optional Step: Stretch & Fold The Dough

During bulk fermentation, you can perform 1-2 sets of stretch and folds to strengthen the dough. Start 30-45 minutes into the bulk rise. Gently stretch a portion of the dough upwards and fold it over itself. Rotate the bowl and repeat until you’ve completed a set. Space sets about 1 hour apart. This is optional but improves bread volume and height. Click here for a step-by-step video tutorial.

Note: Doughs made with 250g water vs. 300-325g water will feel different. The drier dough will be stiffer, the wetter dough more elastic. Both are normal. If the dough resists stretching, give it extra rest time between sets.

Cut & Shape The Dough

Lightly flour half of your work surface for cutting, leaving the other half clean for shaping.
Remove the dough from the bowl onto the floured section. No need to punch it down, it will deflate gently as you shape it.
Cut the dough in half for 2 loaves, or leave whole for one larger loaf.
Use a bench knife to move the dough to the clean, unfloured section (flour will make shaping difficult – brush away excess). To shape, fold the dough towards the center, rotating and repeating until you’ve gone full circle.
Flip the dough seam-side down. Cup your hands around the sides and rotate the dough in a circular motion, pulling it towards you to even out the shape until you are happy with its appearance.

Note: Shaping relies on creating surface tension on a non-floured surface to form a tight ball. Flour will cause sliding and make shaping frustrating.

Second Rise

The dough now needs a shorter second rise (proofing).
Dust the bottom of your Dutch oven with cornmeal or use parchment paper. Place the dough inside for a “free form” second rise of 30-60 minutes, covered with the lid. The dough is ready when slightly puffy but not doubled.
Preheat your oven to 450ºF/ 232ºC towards the end of the second rise.

Note: The “free form” second rise in the pot works best with the drier, 250g water dough, which won’t spread. For wetter doughs, use a cloth-lined, floured proofing basket for the second rise to maintain shape.

Score The Dough

Just before baking, make a shallow, 2-3 inch slash (or longer) in the center of the dough using a bread lame, razor blade, sharp paring knife, or serrated steak knife. The cut should be about 1/4 inch deep.

Bake The Dough

Place the bread in the preheated oven on the center rack, lid on. Reduce oven temperature to 400°F/ 204°C. Bake for 20 minutes. Remove the lid and bake uncovered for another 40 minutes, or until deeply golden brown. Ovens vary, so adjust baking time if needed.
Check internal temperature with a thermometer; sourdough should reach 205-210ºF/ 96-98ºC.
Remove from oven and cool completely on a wire rack for at least one hour before slicing to avoid a gummy texture.

Sourdough FAQs for Beginners

1. Can I use all-purpose flour?

For best results, use bread flour. If you only have all-purpose flour, try my Artisan Sourdough with All Purpose Flour recipe instead.

2. Can I add whole wheat flour?

You can, but I don’t recommend it for this beginner recipe. The dough will become too dry and dense without adjusting the water content significantly. For whole wheat sourdough, try my Light Whole Wheat Sourdough recipe.

3. Why does this beginner recipe use 150g starter, while your book uses only 50g?

This beginner recipe uses a higher amount of starter for a faster rise, making it more beginner-friendly and less dependent on precise timing and starter strength. Recipes with less starter require longer fermentation times and a more active starter.

4. What’s the purpose of olive oil in this recipe?

Olive oil adds richness and moisture to the dough, resulting in a softer, more plush interior crumb and a flavorful crust. The fat in olive oil also contributes to a tender texture.

5. Why do some recipes use a Dutch oven second rise, and others a proofing basket?

A free-form Dutch oven second rise works best with drier, lower hydration doughs like this one, which hold their shape well. Wetter, higher hydration doughs need the support of a cloth-lined proofing basket to prevent spreading during the second rise.

6. Why don’t you preheat the Dutch oven?

Because this recipe uses a free-form second rise directly in the baking pot, preheating isn’t possible. The dough would start cooking before going into the oven! However, if you do the second rise in a proofing basket, you can preheat the Dutch oven for a faster oven spring and slightly different crust texture. Both methods work well; this method prioritizes simplicity for beginners.

7. Can I halve this recipe to make two smaller loaves?

Yes, you can halve the recipe. Bake for 20 minutes with the lid on, and 30 minutes with the lid off. Check for doneness around 45 minutes total baking time.

8. If I halve the recipe and bake only one loaf, how do I store the second portion of dough?

Store the second portion of dough in the refrigerator until you’re ready to bake it. Place it seam-side down in a cloth-lined, floured bowl, and cover it with the cloth overhang. If refrigerated for more than an hour, let it rest at room temperature while the oven preheats before baking.

9. How do I get the dough out of a cloth-lined proofing basket?

Open the cloth overhang to expose the dough in the basket. Place a piece of parchment paper over the dough. Flip the basket over, remove the basket and cloth. The dough will now be smooth-side up on the parchment, ready to score.

10. Can you provide measurements in cups?

¾ cup bubbly, active starter
1 cup + 1 tbsp warm water
2 tbsp olive oil
4 cups bread flour
1 ½ tsp fine sea salt

NOTE: Cup measurements are approximate and less accurate than weight measurements. Weighing ingredients with a digital scale is strongly recommended for consistent sourdough baking. If using cups, aerate the flour first by fluffing it, then lightly spoon it into the cup and level it off. Too much flour will make the bread dense. If your starter is very bubbly, the volume might be slightly off; add up to 1 cup if needed. Water can be increased to approximately 1 ⅓ cups for a softer dough.

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Sourdough Bread: A Beginner’s Guide to Baking Your First Loaf