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Beginner Sourdough Bread Recipe

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This Beginner Sourdough Bread recipe guides you through the complete process of making a classic sourdough loaf from scratch. Perfect for novices, it includes detailed steps from mixing the levain to shaping, scoring, and baking your bread in a Dutch oven for a rustic crust and tender crumb. The dough undergoes a slow fermentation with stretch and folds to develop flavor and structure, resulting in 16 delicious servings of homemade artisan bread.

Ingredients

Scale

Levain

  • 80 grams ripe sourdough starter (about 1/3 cup)
  • 80 grams water (warm or cool depending on temperature, about 1/3 cup)
  • 80 grams all purpose flour (about 2/3 cup)

Dough

  • 230 grams levain or sourdough starter (about 1 cup)
  • 400 grams water, room temperature (about 1 3/4 cups)
  • 600 grams bread flour or all purpose flour (about 4 1/2 cups)
  • 12 grams salt (about 2 teaspoons)

Instructions

  1. Mix Levain: In a clear liquid measuring cup, combine 80 grams of sourdough starter, 80 grams water, and 80 grams flour. Stir well, cover, and let sit at a warm room temperature (78-80ºF) for 3-4 hours until bubbly and doubled in size, just about to fall. This levain is your active ferment to mix into the dough.
  2. Mix Dough: Add 230 grams of ripe levain, 400 grams of room temperature water, 600 grams of flour, and 12 grams of salt into a bowl. Using a wooden spoon or dough whisk, mix until the dough forms a rough, shaggy ball. Cover and let rest for 1 hour at 78-80ºF.
  3. First Stretch & Fold: After the initial rest, uncover the dough and perform three stretch-and-folds: lift a portion of dough from underneath and fold it over the top, turning the bowl between folds. Cover again and rest for another hour at 78-80ºF.
  4. Second Stretch & Fold: Repeat the same sequence of three stretch-and-folds. The dough will look more cohesive and elastic now. Cover and let rest for an additional hour at the same temperature.
  5. Third Stretch & Fold: Repeat the final series of three stretch-and-folds. Cover and allow the dough to rest for 1 to 2 more hours, maintaining the temperature around 78-80ºF.
  6. Check Dough Readiness: After 4-5 hours, the dough should have risen approximately 40%, show bubbles on the surface, pull away from the bowl sides, dome in the center, and feel elastic. If not, allow for an extra 30 minutes rest. Make sure the dough temperature remains between 78-80ºF.
  7. Cold Fermentation: Cover the dough bowl with plastic wrap or a lid and place it in the refrigerator overnight, between 12 to 48 hours. This slow fermentation enhances flavor and texture.
  8. Preheat Oven and Dutch Oven: At least 30 minutes before baking, put a Dutch oven with lid in your oven and preheat to 500ºF. Allow the Dutch oven to heat thoroughly.
  9. Shape Dough: Remove the cold dough from the fridge and place it on a clean surface. Using wet hands if needed, gently shape it into a tight, round ball by dragging and folding the dough on the counter. Transfer the shaped dough onto a sheet of parchment paper.
  10. Score Bread: Carefully remove the preheated Dutch oven from the oven. Using a sharp knife, make one or two simple slashes on top of the dough to allow room for expansion while baking.
  11. Bake Bread: Place the dough on the parchment paper into the Dutch oven, cover with the lid, and immediately reduce the oven temperature to 450ºF. Bake covered for 25 minutes. Then remove the lid and bake for an additional 20 minutes until the crust is golden and internal temperature reaches 205ºF.
  12. Cool and Serve: Carefully remove the bread from the Dutch oven and let it cool completely before slicing to preserve the crumb structure. Enjoy your homemade sourdough bread!

Notes

  • If you have a ripe, bubbly sourdough starter ready, you can substitute it directly for the levain and skip the levain mix step.
  • Bread flour is preferred for better gluten development but all purpose flour can be used as a substitute.
  • The dough temperature should be maintained between 78-80ºF for optimal fermentation.
  • Cold fermentation can be extended up to 48 hours for deeper flavor.
  • Be cautious handling the hot Dutch oven to avoid burns.
  • Simple scoring is recommended for beginner bakers; intricate scoring can be practiced in advanced recipes.
  • The internal temperature of fully baked bread should be 205ºF to ensure it’s cooked through.
  • Allow the bread to cool completely before slicing to avoid a gummy crumb.

Keywords: sourdough bread, beginner sourdough, homemade bread, artisan bread, bread baking, Dutch oven bread, slow fermentation, stretch and fold

Find it online: https://www.sanacooks.com/beginner-sourdough-bread-recipe/