SSoouurrddoouugghh BBrreeaadd:: A
A BBeeggiinnnneerr’s
’s G
Guuiiddee
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
D
Deessccrriippttiioonn
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!
IInnggrreeddiieennttss
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
N
Nootteess &
& TTiippss
1 For
For best
best results,
results, please
please weigh
weigh your
your ingredients
ingredients using
using aa digital
digital scale.
scale. Because
Because measuring
measuring cups
cups vary
vary
in
in size
size and
and shape,
shape, they
they are
are not
not accurate
accurate for
for bread
bread baking.
baking. You
You want
want thethe flour
flour to
to water
water ratio
ratio to
to be
be
correct!
correct!
2 For
For aa more
more soft
soft and
and pliable
pliable dough,
dough, you
you can
can increase
increase the
the water
water up
up toto 300
300 g-g- 325
325 gg total.
total. Please
Please use
use
aa cloth
cloth lined
lined bowl
bowl (instead
(instead ofof the
the Dutch
Dutch oven)
oven) for
for the
the second
second rise.
rise.
3 You
You will
will need
need aa 55 1/2
1/2 or
or 66 quart
quart Dutch
Dutch oven
oven for
for baking
baking
4 This
This recipe
recipe was
was tested
tested with
with King
King Arthur
Arthur Bread
Bread Flour,
Flour, Gold
Gold Medal
Medal Bread
Bread Flour,
Flour, Pillsbury
Pillsbury Bread
Bread
Flour
Flour
IInnssttrruuccttiioonnss
M
Maakkee TThhee D
Doouugghh
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.
https://www.theclevercarrot.com/2014/01/sourdough-bread-a-beginners-guide/print/20764/ 1/25/25, 12 31 PM
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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
Note:
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.
BBuullkk R
Riissee
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
Note:
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
Watch the
the dough
dough and
and not
not the
the clock.
clock.
O
Oppttiioonnaall SStteepp:: SSttrreettcchh &
& FFoolldd TThhee D
Doouugghh
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
Click here
here
for
for aa step-by-step
step-by-step video
video tutorial.
tutorial.
Note: Doughs made with 250 g of water vs. 300-325 g of water will feel completely different. The former will be more
Note:
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.
C
Cuutt &
& SShhaappee TThhee D
Doouugghh
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
Note:
a tight ball. If there is flour present, it will slide around… and drive you nuts.
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SSeeccoonndd R
Riissee
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
Note:
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.
SSccoorree TThhee D
Doouugghh
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.
BBaakkee TThhee D
Doouugghh
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!
Find it online: https://www.theclevercarrot.com/2014/01/sourdough-bread-a-beginners-guide/
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