Basic Sourdough Bread (Perfect for Beginners!)

When I want a good, reliable sourdough loaf, this is my go-to recipe. I love it because it's flexible, fuss-free, and uses the most simple of ingredients. This dough is very easy to work with, which makes it perfect for beginners!

The recipe card has basic instructions for how to make this bread so as not to make it a 12-page print out, but I will walk you through the step-by-step in this post! The most important part here is really the ratio, so if you already have a sourdough routine that you like, feel free to just use these ratios in your next loaf. If you want the full instructions for how I make this, read on.

Oh, and I also need to mention that there is kind of clout in some sourdough communities for making doughs as high hydration as possible. I'm here to say it's not all it's made out to be! Different flours absorb water differently, so while a dough with rye or whole wheat flour can handle hydration levels in the 80-90% range, an all purpose loaf with that same hydration level will be nearly impossible to work with and (worse yet!) will bake into a gummy loaf. This loaf sits right around 68% hydration, and I think that is just right!

Mixing the Dough

This dough is made from four (yes, four!!!!) ingredients. Throw them all into a large bowl (preferably one with clear sides + a lid) and mix well. I do this in my stand mixer with the paddle attachment, but you can most definitely do it with an arm and a spoon.

You don't need to do any kneading or intensive mixing here, but you do want all the ingredients to be well incorporated and you shouldn't see any dry bits of flour. The dough will still look shaggy - this is okay!

Once everything is mixed, scrape down the sides of the bowl and cover tightly. You'll let it rise at room temperature for 12-24(ish) hours, until it's doubled in volume. Note there is an OPTIONAL STEP of doing some stretch and folds, which will need to be done in the first 3 hours of this first rise.

Stretch and Folds

A totally optional step, but one that will give you better bread!

Believe me when I tell you that I would not add a step in if I didn't believe it was worth the effort. I have made lots of loaves with stretch+folds, I have made lots of loaves WITHOUT stretch+folds. I can tell you that they are worth doing if you have the time, but they are NOT ESSENTIAL if you don't.

Stretch and folds are how the gluten strands are strengthened in this bread, so doing them will give your final product a superior texture.

How to do stretch and folds

To do a stretch and fold, grab a handful of dough from the side of your bowl and stretch it upward as far as you can without it tearing. Fold it over the mass of dough still in the bowl. Turn your bowl 90-degrees and repeat. Do it two more times, until you've gone all the way around the bowl. This is one stretch and fold. You can do this whole process 1, 2, or 3 times, but it must be done within the first 3 hours of the rise.

See the difference in this dough right after being mixed versus after a round of stretch and folds.

It's worth doing, but if you forget or get busy with something else or have to go to urgent care for bout of pink eye or something (a totally random example, obviously), don't stress!

The First Rise

The recipe lists the first rise as being 12-24 hours, which I realize is a ridiculous range! It varies greatly depending on the strength of your starter, the temperature of your kitchen, the temperature of the other ingredients you use, and lots of other factors. Which makes it hard to predict how long it will take for the magic to happen. But! There is a surefire way to tell when it's done - once it has doubled in volume. This is why it's nice to have it in a clear vessel.

In the summer at my house, this can take as little as 8 hours, but in the winter, it often takes at least 24. Once you've made this a couple of times, you'll have a good idea of exactly how long it will take your sourdough to rise!

Shaping a Sourdough Round

Okay so your dough is mixed and has risen and NOW! It's time for my favorite part of making sourdough: the shaping.

There are lots of ways to shape sourdough loaves, but this is I think the easiest to master. You'll fold four sides of the circle into the middle, the final side with envelope all of them (be sure to look at the photos below for a visual of this!).

Turn your dough out onto a lightly floured surface. Gently press it into a disc with your fingertips, popping any large air bubbles you see as you go. Resist the urge to add flour to the top of the dough at this point - you want it to be sticky!

Beginner's tip: if you want extra practice shaping loaves, divide the dough in half before shaping. Then, make two smaller loaves. You'll get double the practice, and have two cute loaves instead of one bigger one. You can put one in the fridge after shaping and let it proof for up to 48 hours.

Begin with the top of the circle and fold it into the middle. Then fold the left into the middle, followed by the right side. Now for the side closest to you - you'll want to stretch it toward yourself to maximize the sticky surface that will act like glue when you go to fold it (aren't you glad you didn't add too much flour?). Fold it over all the other sides and press it to seal. Your dough should be somewhat taut here, although may be looking kind of square.

Now, flip the dough over so the seams you just made are facing downward. You want minimal flour on your work surface here so your dough can grip your counter - if it slips around, you won't be able to shape it well. Place a hand on either side of the dough and use them to turn the dough counter-clockwise, while bringing the pinky-sides of your hands together under the dough to seal the seam. Do this a few times. Then, cup your hands on the side of the dough farthest from you and pull it toward yourself, pressing it down onto the counter while you do.

Slide a bench scraper under your shaped loaf and flip it into your prepared proofing basket, seam side-up. If you see any gaps in the seams, pinch them together here. Cover the basket with a towel.

Proofing Basket (+ an alternative!)

If you're in the habit of baking sourdough, a proofing basket is nice to have, but if you don't have one, you can get the same results with just a few extra steps!

The ONLY sourdough-specific product I will tell you is ABSOLUTELY worth buying is rice flour. This is magic. Like, maybe actually the best thing since sliced bread. All purpose flour absorbs water, meaning unless you use a lot of it, your sourdough will stick to your proofing basket. Rice flour absorbs very little water, so your loaf can sit in your proofing basket as long as you need it to, and pop right out when you're ready. It's life changing!

As mentioned above, if you're using a bowl instead of a proofing basket, line it with a towel well-floured with rice flour. If you're using a proofing basket, wipe it down with a damp towel, then shake a couple of tablespoons of rice flour around in it to coat the interior, dumping out the excess.

The Second Rise

Once your shaped loaf is in your bowl or proofing basket, you're ready for the second rise. You have two options for how you want to do this: at room temperature or in the fridge. No matter which location you choose, keep in mind that your dough won't do much growing at this stage!

At room temperature

Cover your dough and let rise for 1-3 hours on your counter. You'll have more of a mild sourdough flavor if you go this route!

In the fridge

Cover your dough and place it in the fridge. You can bake it anywhere from 8 hours to 2 days after you've put it in there. I find scoring to be easier on cold dough, and the sour flavor intensifies the longer it sits.

Scoring Sourdough

Before your dough goes into the oven, you'll need to score it. This means slicing into it to give the steam that forms as the bread bakes a pre-approved escape route. If you don't score your bread, it will burst and crack as it bakes - the steam will find a way to get out!

Turn your dough out of your proofing basket onto a piece of parchment paper. Make sure you score it right before it goes into the oven!

I use a double edged razor blade to score my loaves, but you can use the sharpest knife you have, or even kitchen shears. Doing it at a 45-degree angle, and deeper than I think I need to have given me the best results. You can do a simple slice down the middle, or more intricate patterns. It is fun to experiment here!

Baking Sourdough

Preheat the oven to 450 degrees. Use the parchment paper to transfer your loaf into a Dutch oven and cover with the lid. Bake for 20 minutes. Then, remove the lid and reduce the oven temperature to 400 degrees. Bake for 30 minutes more, until the loaf is baked through and the crust is browned to your liking.

Cool the loaf on a rack for at least an hour before sampling!

Storage

One major drawback of homemade sourdough - or any homemade bread for that matter - is that it doesn't have preservatives in it to maximize shelf life. A loaf of sourdough is best in the first 24 hours after it's baked. It will keep for up to 5 days, but there is a noticeable decline in texture the longer it goes.

Store leftovers in an airtight container or ziplock bag at room temperature. When homemade bread isn't at peak freshness, I like to use it for toast, croutons, grilled cheese, French toast, or strata.