Basic Sourdough Bread Recipe

This sourdough bread recipe creates rustic, artisan loaves that are perfect for beginners!

Prep Time

15 minutes 

 

Cook Time

50 minutes 

 

Resting/Rising Time

18 hours 

 

Total Time

19 hours 5 minutes 

 

Servings: 1 Loaf 

 Ingredients

• 475 grams or 3 1/2 cups All-purpose flour

• 100 grams or 1/2 cup sourdough starter active and bubbly

• 325 grams or 1 1/3 cups water

• 10 grams or 2 tsp salt

Instructions

1. OPTIONAL: Combine flour, water, and sourdough stater in large bowl or bowl of stand mixer and let sit for 30 minutes to autolyse (for better gluten development) before adding salt.

2. If you're doing the autolyse process, add salt after the 30 minutes is up. If not, combine all your ingredients into a large bowl.

3. STRETCH-AND-FOLD METHOD (skip to step 6 if using a stand mixer): Mix with a sturdy wooden spoon or your hands until a shaggy dough is formed. Cover with a clean, damp tea towel and let sit for 20 minutes.

4. STRETCH-AND-FOLD METHOD: Complete 1 set of stretch-and-folds by grabbing one edge of the dough and firmly pulling up as far as you can without the dough breaking, then folding it over. Turn the bowl a quarter turn and repeat until you've gone all the way around.

5. STRETCH-AND-FOLD METHOD: Repeat step 4 every 15 minutes for 3 rounds. Then repeat every 30 minutes for another 3 rounds. Remember, timing does not have to be perfect (read above)

6. STAND MIXER METHOD: Using the dough hook, set the mixer to the lowest speed and knead for 10-15 minutes.

7. Cover the bowl with plastic wrap and let dough bulk ferment for 6-12 hours until it has at least doubled in size.

8. After rising, use a bench scraper to turn it out onto a lightly floured work surface. Divide the dough into 2 equal parts. Take one corner of the dough at a time and fold it into itself. After doing this on four equal sides, turn the dough over so the folds are on the bottom. Roll it around with your hands using a clockwise motion, tucking more of it under as needed.

9. Place shaped dough face down in a proofing basket or bowl. Cover with plastic wrap and put it in the refrigerator for at least 12 hours. Refrigerator time is optional but recommended!

10. To bake, preheat oven with Dutch Oven inside to 475°. Turn out the dough onto parchment paper and score with a razor or sharp knife (adding a little flour or cornmeal to the top before scoring will help the pattern stand out more). Carefully lower dough into a hot Dutch Oven, and put the lid on. Bake with the lid on for 25 minutes, then with the lid off for another 25 minutes. The internal temperature of the bread should read at least 195°F right after pulling it out of the oven.

11. Carefully remove bread from Dutch Oven (I just turn it out onto a wooden carving board) and let cool for at least 1 hour before slicing.