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Loaf of sourdough bread on a table

Sourdough Bread: A Beginner’s Guide

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  • Author: Emilie Raffa
  • Prep Time: 13 hours
  • Cook Time: 1 hour
  • Total Time: 14 hours
  • Yield: 1 loaf
  • Category: Sourdough Bread Recipes
  • Method: Oven-Baked
  • Cuisine: American
  • Diet: Vegan

Description

This easy, homemade sourdough bread recipe is best for both beginners and seasoned bakers alike. It’s made with 5 simple ingredients: bread flour, active sourdough starter, water, salt and olive oil (which makes the interior crumb incredibly light and plush!). Follow my step-by-step recipe instructions and videos, and you’ll get the best, fresh homemade sourdough bread rival to any commercial bakery. You can do it! 


Ingredients

  • 150g/ 5.35 oz bubbly, active sourdough starter
  • 250g/ 8.80 oz warm water, preferably filtered (see notes below)
  • 25g/ .90 oz olive oil
  • 500g/ 17.65 oz bread flour (not all purpose flour)
  • 10g/ .4 oz fine sea salt
  • fine ground cornmeal or parchment paper

Notes & Tips

  1. For best results, please weigh your ingredients using a digital scale. Because measuring cups vary in size and shape, they are not accurate for bread baking. You want the flour to water ratio to be correct!
  2. For a more soft and pliable dough, you can increase the water up to 300 g- 325 g total. Please use a cloth lined bowl (instead of the Dutch oven) for the second rise.
  3. You will need a 5 1/2 or 6 quart Dutch oven for baking
  4. This recipe was tested with King Arthur Bread Flour, Gold Medal Bread Flour, Pillsbury Bread Flour

Instructions

Make The Dough

  • In a large bowl, add the sourdough starter, water and olive oil. Mix with a fork to combine. Add the flour and salt. Continue mixing with your fork until the dough becomes stiff. Then squish everything together with your hands to incorporate all of the four. The dough will be dry and shaggy. Cover the bowl with plastic wrap, reusable wrap or a clean, very damp kitchen towel. Let rest (autolyse) for 30 minutes or up to 1 hour, if preferred.
  • After the dough has rested: return to the bowl and work the dough into a rough ball, about 15 seconds.

Note: I’ve given a range in water quantity for the dough (see ingredient list above). If using 250 g of water, the texture at this stage will be quite dry and stiff. If using an increased amount of water, approximately 300-325 g, the dough will be more wet. Both textures are normal, depending on which route you take.

Bulk Rise

  • Now the dough needs to rise. Cover the bowl with light oiled wrap (alternatively, transfer the dough to a high-sided dough tub with lid and measuring marks). Let rest in a warm spot to rise, ideally 70-75 F. The dough is ready when it no longer looks dense and has almost doubled in size.

Note: The bulk rise time can take anywhere from 3-12 hours depending on the temperature of your ingredients, the potency of your sourdough starter, and your current room temperature. This will be different for everyone. For example, in the summer rise times can take anywhere between 2-4 hours @ 80º F/ 26º C whereas in the winter, the dough will take about 10-12 hours @ 68º F/ 20º C. Watch the dough and not the clock.

Optional Step: Stretch & Fold The Dough

During bulk rise, you have the option to perform a series of ‘stretch & folds’ to strengthen the dough. Start 30-45 minutes into the bulk rise. Gather a portion of the dough, stretch it upwards and then fold it over itself. Rotate the bowl ¼ turn and repeat this process until you have come full circle to complete 1 set. Do this once or twice spaced about 1 hour apart. Although this step is not mandatory, it will increase the total volume and height of your bread. Click here for a step-by-step video tutorial.

Note: Doughs made with 250 g of water vs. 300-325 g of water will feel completely different. The former will be more stiff; the latter will have more elasticity. One texture is neither right or wrong; just different and worth noting for comparison. When in doubt, always give the dough extra rest time in between sets if it won’t stretch with ease.

Cut & Shape The Dough

  • Divide your work surface in half; lightly flour one side (for cutting) and leave the other half clean (for shaping).
  • Remove the dough from the bowl, and place onto the floured section so that it does not stick. You do not need to ‘punch down’ the dough; it will gently deflate as you fold and shape it.
  • Cut the dough in half to make 2 loaves, or leave it whole for a single loaf.
  • To shape: use a bench knife to move your dough to the non-floured section (if there is any flour present, it will be difficult to shape- brush away any excess). Starting at the top, fold the dough over toward the center. Give it a slight turn, and then fold over the next section of dough. Repeat until you have come full circle.
  • Then flip the dough over and place it seam side down. Using your hands, gently cup the sides of the dough and rotate it, using quarter turns in a circular motion. You can also pull it towards you to even out the shape. Repeat this process until you are happy with its appearance. 

Note: When shaping, the idea is for the dough to catch enough surface tension on a non-floured area in order to create a tight ball. If there is flour present, it will slide around… and drive you nuts.

Second Rise

  • Now the dough needs to rise again, but for a shorter period of time.
  • Coat the bottom of your Dutch oven with cornmeal. Alternatively, use parchment paper to prevent sticking (this is what I do, now). Place the dough inside of the pot for a “free form” second rise, about 30 minutes to 1 hour. Cover with the lid of the pot. The dough ready when it is slightly puffy but not double in size.
  • Preheat your oven to 450º F/ 232º C towards the tail end of the second rise.

Note: The “free form” second rise in the pot works best with a dough made with 250 g of water. It won’t spread. If your dough contains more water, skip the free from rise. You’ll need to do the second rise in a cloth-lined, floured proofing basket instead. The basket will hold its shape to prevent spreading. 

Score The Dough

  • Right before your bread goes into the oven, make a shallow slash about 2-3 inches long (or more) in the center of the dough. Use a bread lame, razor blade, sharp pairing or a small serrated steak knife. The cut should be about 1/4-inch deep.

Bake The Dough

  • Place the bread into the oven on the center rack (lid on) and reduce the temperature to 400° F/ 204° C. Bake for 20 minutes. Remove the lid, and continue to bake (uncovered) for an additional 40 minutes or until deep, golden brown. Keep in mind that all ovens are different; you might have to make minimal adjustments to these temperatures.
  • You can also take the internal temperature of your bread to double check that it is done. For sourdough, it should read about 205-210º F/ 96-98º C.
  • Remove the bread from the oven, and cool on a wire rack for at least an hour before slicing. Don’t cut too soon or else the inside will have a gummy texture!