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Beginner Sourdough Bread: A Simple, No-Stress Loaf

A warm, rustic, and approachable guide to baking your first sourdough loaf. With simple ingredients and stress-free steps, this recipe guarantees a flavorful, golden-crusted bread that’s perfect for beginners.
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Course: bread
Keyword: beginner sourdough bread, easy sourdough recipe, homemade sourdough tips, no-stress sourdough guide, rustic sourdough loaf
Prep Time: 20 minutes
Cook Time: 45 minutes
Rise Time: 6 hours
Total Time: 7 hours 5 minutes
Servings: 1 loaf
Pin Recipe
Author: Victoria Herbert

Equipment

  • 1 medium jar
  • 1 large mixing bowl
  • 1 banneton basket (or large bowl)
  • 1 Dutch oven

Ingredients

For the Starter (if you don’t have one ready):

  • 50 g all-purpose or bread flour
  • 50 g water room temperature
  • Feed daily with equal parts flour & water until bubbly 5–7 days

For the Loaf:

  • 500 g bread flour
  • 350 g water lukewarm
  • 100 g active sourdough starter
  • 10 g salt

Instructions

Prepare Your Starter (if needed)

  • Mix 50g flour and 50g water in a jar.
  • Cover loosely and leave at room temperature.
  • Feed daily with equal parts flour and water.
  • After 5–7 days, it should be bubbly and double in size within 4–6 hours.

Mix & Autolyse

  • In a large bowl, combine 500g flour and 350g water. Mix until no dry flour remains.
  • Let rest 30–60 minutes (autolyse).
  • Add 100g starter and 10g salt, fold gently until incorporated.

Bulk Fermentation

  • Cover bowl and let dough rest 4–6 hours at room temperature.
  • During the first 2–3 hours, perform stretch-and-folds every 30–60 minutes (lift one edge of the dough and fold over itself, rotating the bowl 3–4 times).

Shaping the Loaf

  • Turn dough onto a floured surface.
  • Shape into a tight ball or oval.
  • Place in a floured proofing basket or bowl.
  • Cover and proof 1–2 hours at room temperature or overnight in the fridge.

Baking

  • Preheat oven to 475°F (245°C) with a Dutch oven inside.
  • Transfer dough to the hot Dutch oven.
  • Score the top with a sharp knife.
  • Bake covered 20–25 mins, then remove lid and bake 20 mins until golden brown.
  • Cool on a wire rack for at least 1 hour before slicing.

Notes

Starter: Always use an active, bubbly starter for best results.
Dense Bread? Your starter may not be active or dough underproofed.
Too Sour? Shorten fermentation time or proof overnight in the fridge.
Flat Loaf? Ensure proper shaping and tension in the dough.
Rustic Charm: Imperfections are natural and add character to your loaf!
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