Beginner's Sourdough Bread Recipe

Prep Time:

2 Hours

Cook Time:

40 Minutes

Serves:

12 Servings

Level:

Beginner

About the Recipe

Welcome to the Loaves & Groves kitchen, where we believe that the most nourishing things in life are often the ones that take the most time.

There is a quiet, grounding magic in the rhythm of sourdough—the way a simple blend of flour, water, and salt transforms under your hands into something that feeds both the body and the soul. This recipe was born from a desire to make artisanal baking accessible to everyone, regardless of where you are on your journey.

Whether you are looking to fill your home with the scent of toasted grain, teach your children the beauty of slow food, or simply master the art of the perfect, crusty hearth loaf, this guide is for you. We’ve focused on a beginner-friendly approach that prioritizes patience over complex techniques, resulting in a bread with a soft, pillowy interior and a golden, crackling crust.

Gather your ingredients, clear a space on your counter, and let’s begin.

Ingredients

475 grams all-purpose flour (3 1/2 cups)
100 grams starter, active and bubbly (1/2 cup)
325 grams water (1 1/3 cups)
10 grams salt (2 teaspoons)

Preparation

The Foundation: Awakening & Mixing

Step 1:

About 4 to 12 hours before you plan to mix your dough, give your sourdough starter a fresh feeding. You are looking for it to become lively, active, and filled with bubbles. This patience ensures the wild yeast is at its strongest, ready to lift your loaf.

Step 2:

In a large bowl, bring together warm water, your active starter, sea salt, and flour. Use a wooden spoon or—better yet—your hands to fully incorporate the ingredients. There is a special connection in feeling the texture of the grain as it transforms into dough.

Step 3:

Cover your bowl with a lid or a damp cloth and let the dough rest for 30 minutes. This quiet window allows the water to fully hydrate the flour, naturally strengthening the gluten and preparing the dough for its first folds.

The Stretch and Fold

Develop the Rhythm: Reach for the edge of the dough, pulling it upward toward the sky. If it feels tight, give it a gentle "bounce" to encourage the stretch without tearing. Fold it back into the center, rotate your bowl a quarter turn, and repeat until you’ve completed four folds. This is one round.
The Intervals: Let the dough rest for 30 minutes, then perform a second round. Cover and wait another 30 minutes before completing your third and final round of folds.
The Bulk Ferment: Cover with a lid or damp towel and find a warm, quiet corner of your kitchen. Let the dough rise until it has doubled in size. Depending on the rhythm of your home and the strength of your starter, this usually takes 6 to 12 hours. Keep a watchful eye; you want a dough that is airy and jiggly, but not over-fermented.

Shaping the Loaf

The First Form: Gently turn the dough onto a lightly floured surface. Fold it over itself and roll it forward, then use your hands to tuck and spin it toward you, creating a smooth, round ball.
The Bench Rest: (Optional) Let the dough rest uncovered for 15–20 minutes. This allows a slight "skin" to form, which prevents sticking later on.
Final Tension: Flip the dough over. Fold the sides into the center and pinch them together, repeating for the top and bottom. This creates the surface tension necessary for a beautiful "oven spring" and a proud rise.
The Cold Proof: Place the dough seam-side up into a floured banneton or a towel-lined bowl. For the best flavor and a crust that is easy to score, cover it tightly and let it rest in the refrigerator for 12–15 hours. If you’re in a hurry, a room-temperature rise of 3–4 hours also works beautifully.

The Bake

The Pre-Heat: To mimic the intense heat of a professional stone hearth, place your Dutch oven inside and preheat to 500°F for a full hour. This deep heat is the secret to a spectacular crust.
The Canvas: Take your dough directly from the cool of the refrigerator and place it onto a sheet of parchment paper. If you’d like your designs to pop, give the surface a light dusting of flour.
The Signature Score: Using a lame or a sharp blade, make one deep "expansion score" to control where the bread blossoms. Feel free to add a delicate, "cute" design on the other side—this is your chance to make the loaf truly yours.
Into the Hearth: Carefully lower the parchment and dough into the scorching Dutch oven. Replace the lid and bake for 20 minutes. This traps the steam, allowing the bread to expand fully.
The Golden Finish: Remove the lid to reveal the "spring" of the loaf. Lower the oven temperature to 475°F and bake for another 15–25 minutes. You are looking for a deep, golden-brown finish that sings of a well-baked grain.

Notes from the Apothecary Shelf

The Vitality Test: Ensure your starter is lively and passes the "float test" before you begin. A strong starter is the heartbeat of your bread.
Trust the Process: If the dough feels a bit dry during the initial mix, resist the urge to add more water. If it feels too tacky during your folds, simply use wet hands to manage the stickiness without altering the recipe.
Environmental Rhythms: Remember that the "bulk ferment" is guided by your home’s unique environment. Warmth, humidity, and the age of your starter all play a role in how quickly your dough doubles.
The Precision of the Scale: While we provide measurements in cups for convenience, using a kitchen scale for gram measurements is the best way to ensure your loaves are consistent every single time.

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.