Description
This Best Beginner Sourdough Bread Recipe is perfect for those new to sourdough baking. Utilizing a simple mixture of active sourdough starter, flour, water, and salt, this recipe guides you through a no-knead method with strategic resting and proofing times to develop flavor and texture. Baking in a Dutch oven creates a crispy, golden crust with a soft, airy crumb, making homemade sourdough accessible and rewarding.
Ingredients
Scale
For the Bread Dough
- ½ cup active sourdough starter
- 1 ¼ cups lukewarm water
- 3 cups all-purpose flour
- 1 ½ teaspoons fine sea salt
Instructions
- Mix the Starter and Water: In a large bowl, combine the active sourdough starter and lukewarm water. Stir gently to incorporate.
- Add Flour and Salt: Gradually stir in the all-purpose flour, then add the fine sea salt. Use a fork to mix everything until the dough feels stiff.
- Form the Dough Ball: Use your hands to bring the dough together into a ball, avoiding kneading or overmixing to maintain dough texture.
- Initial Rest: Place the dough ball back into the bowl, cover it, and let it rest for 30 minutes. This helps hydrate the flour and relax the gluten.
- Stretch and Fold: After resting, perform a few stretch and folds to strengthen the dough, then reshape into a tight ball.
- Bulk Fermentation: Cover the dough with a slightly damp dish towel and let it rise in a warm place overnight or about 8 hours, until it doubles in size.
- Pre-Shape and Rest: Turn the dough out onto a floured surface, fold it over a couple of times to tighten it into a ball, and let it rest for 15 minutes.
- Final Shape: After resting, gently shape the dough into a tight ball once more, then place it into a well-floured proofing basket or bowl lined with a floured dish towel.
- Final Proof: Cover and allow the dough to rise for 2 to 3 hours until doubled in size and puffy.
- Preheat Oven and Dutch Oven: Preheat your oven to 450°F (230°C). If using a Dutch oven, place it inside the oven to preheat for 30 minutes before baking.
- Prepare for Baking: Sprinkle a thin layer of cornmeal into the bottom of the Dutch oven to prevent sticking and over-browning.
- Transfer Dough: Carefully invert the proofed dough onto a parchment paper sheet, then place the parchment and dough into the preheated Dutch oven.
- Bake Covered: Place the lid on the Dutch oven and bake for 20 minutes to create steam and promote crust development.
- Bake Uncovered: Remove the lid and bake for an additional 30 minutes until the bread is deeply browned and crusty on top. For a softer crust, bake the entire time with the lid on.
- Cool: Transfer the loaf to a cooling rack and allow it to cool completely before slicing to set the crumb and enhance flavor.
Notes
- Do not knead the dough aggressively; gentle folding preserves the bread’s open crumb.
- If you don’t have a Dutch oven, bake on a baking stone or heavy baking sheet with a pan of water in the oven to provide steam.
- Using a well-floured proofing basket or towel prevents sticking and helps the dough keep its shape.
- Resting and proofing times can vary depending on room temperature; dough is ready when doubled and puffy.
- Allow the bread to cool fully before cutting to avoid a gummy texture inside.
- Adjust hydration slightly if dough feels too wet or dry depending on flour type and environment.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Keywords: sourdough bread, beginner sourdough, homemade sourdough, no knead bread, artisan bread, baking sourdough, Dutch oven bread
