Bread
Easy Sourdough Bread for Beginners
A crusty, tangy sourdough loaf made with an active starter, flour, water and salt — baked in a Dutch oven for a crisp crust.
By the Forkful editorial team · Published
Quick answer
Mix 500 g bread flour, 350 g water, 100 g active starter and 10 g salt, do 4 sets of stretch and folds and let the dough rise by about 50% at room temperature. Shape it, refrigerate it overnight, then bake it in a preheated Dutch oven at 475°F (245°C), 25 minutes covered and 15–20 minutes uncovered.
- Prep
- 30 min
- Cook
- 45 min
- Total
- 14 h 35 min
- Makes
- 12 slices
Total time includes 13 h 20 min of rising, chilling or cooling.
"Sourdough recipe" is one of the most searched bread recipes on Google, and most people searching want the same thing: a loaf with a blistered crust and open, chewy crumb, without a pile of special equipment. Sourdough needs only flour, water, salt and a bubbly starter, so the real work is patience rather than skill.
This version uses a straightforward 70% hydration dough, a few sets of folds instead of heavy kneading, and an overnight rest in the fridge for flavour. Baking inside a preheated Dutch oven traps steam, which is what gives the loaf its crackly crust and good rise at home.
Ingredients
Change the number and every amount updates automatically.
- 500 g bread flour (about 4 cups)
- 350 g lukewarm water (about 1 ½ cups)
- 100 g active sourdough starter, fed 4–8 hours earlier and bubbly
- 10 g fine sea salt (about 2 tsp)
- Rice flour or extra bread flour, for dusting
Instructions
- In a large bowl, whisk the starter into the water. Add the flour and salt and mix with a wet hand until no dry flour remains. Cover and rest for 30 minutes.
- Over the next 2 hours, do 4 sets of stretch and folds, 30 minutes apart: wet your hand, lift one side of the dough, stretch it up and fold it over the centre, turning the bowl and repeating 4 times.
- Cover and let the dough rise at room temperature (about 75°F / 24°C) for 4–6 hours total from mixing, until it is about 50% bigger, jiggly and domed with bubbles on top.
- Turn the dough onto an unfloured counter, pre-shape it into a round and rest 20 minutes. Then tighten it into a ball or oval and place it seam-side up in a floured banneton or a bowl lined with a floured towel.
- Cover and refrigerate for 8–14 hours.
- Heat the oven to 475°F (245°C) with a Dutch oven and its lid inside for 45 minutes.
- Turn the dough onto parchment, score the top with a sharp knife or razor, and lower it into the hot pot. Cover and bake 25 minutes.
- Remove the lid, reduce the heat to 450°F (230°C) and bake 15–20 minutes more, until deep golden brown. Cool on a rack for at least 1 hour before slicing.
Tips for the best result
- 1Use your starter when it has doubled and is full of bubbles; a weak starter is the most common reason for a dense loaf.
- 2Judge the rise by the dough, not the clock. In a cool kitchen bulk fermentation can take longer, and in a warm one much less.
- 3Wet hands stop the sticky dough from clinging. Avoid adding extra flour while shaping.
- 4The loaf is still cooking inside as it cools, so waiting an hour before slicing gives a better crumb.
Storage
Keep the loaf cut-side down on a board or in a paper bag for up to 3 days. For longer storage, slice and freeze for up to 3 months, then toast from frozen.
Frequently asked questions
How do I know when my sourdough starter is ready?
It has roughly doubled in size since feeding, is full of bubbles and smells pleasantly tangy. A spoonful that floats in water is a common check.
Why is my sourdough bread dense?
The usual causes are a weak starter, under-fermented dough or too little shaping tension. Let the dough grow by about half and use a bubbly starter.
Can I make sourdough without a Dutch oven?
Yes. Bake on a preheated baking stone or sheet with a pan of boiling water on the oven floor for steam, though the crust will be a little less crisp.
