Easy Sourdough Bread Recipe (Perfect For Beginners)

I’m excited to share my Easy Beginner Sourdough Bread and a simple secret that makes getting started surprisingly straightforward.

I started making this because I wanted real bread that actually tasted like something, and now I keep coming back to my Easy Beginner Sourdough Bread. Try this simple sourdough bread recipe that’s a great choice for beginners, and yep it really does use basic pantry staples like bread flour and an active fed sourdough starter so you get that tangy crumb without overthinking it.

I screw up sometimes, leave it too long, or rush the shaping, but it forgives me more often than not. Give it a go if you want a loaf that feels proudly homemade, not fussy.

You might be surprised.

Ingredients

• Bread flour: Higher protein flour, gives chew and structure, helps rise, adds slightly nutty flavour
• Whole wheat flour: Adds fibre and earthy taste, makes loaf denser, more complex flavour
• Water: Hydrates dough, controls crumb openness, no calories or sugar, just essential
• Sourdough starter: Natural yeast and bacteria give tangy sour flavour, complexity and fermentation power
• Salt: Boosts flavour, strengthens gluten, controls fermentation so dough wont overproof
• Olive oil or butter: Optional for softer crust and richer taste, adds a touch of fat

Ingredient Quantities

• 500g bread flour, or use 450g all purpose plus 50g whole wheat for a nuttier loaf
• 350g water, about 70% hydration (roughly 1 1/2 cups plus 2 tbsp)
• 100g active fed sourdough starter
• 10g fine sea salt (about 1 3/4 tsp)
• 1 tbsp olive oil or melted butter, optional, for a softer crust

How to Make this

1. Weigh 500g bread flour (or 450g AP + 50g whole wheat), then pour into a big bowl and add 350g water; mix with a spatula until a shaggy mass forms and every bit of flour is hydrated. Cover and let rest 30-45 minutes for an autolyse – it really helps gluten develop without hard kneading.

2. After autolyse, add 100g active, fed sourdough starter, 10g fine sea salt, and 1 tbsp olive oil or melted butter if you want a softer crust. Mix until everything is incorporated, then knead or fold in the bowl for 2-4 minutes until the dough feels smoother. Don’t worry if it’s still a bit sticky.

3. Start bulk fermentation at room temp: cover the bowl and let dough rise about 3-5 hours depending on your kitchen temp. During the first 2 hours do 3-4 sets of stretch-and-folds every 30 minutes: reach under the dough, pull a side up and fold over, rotate the bowl and repeat 4 sides. This builds strength.

4. You can speed flavor and handling by sticking the dough in the fridge for an overnight cold ferment (8-12 hours) after the initial folds. If you do that, skip a longer room temp bulk ferment and move to shaping after chilling.

5. When bulk fermentation feels puffy and jiggly, tip the dough onto a lightly floured surface, pre-shape into a loose round, let rest 20-30 minutes (bench rest). This relaxes the dough so final shaping is easier.

6. Shape tightly into a boule or batard: create surface tension by pulling dough toward you on the counter, tighten the skin, then place seam-side up in a floured proofing basket or bowl lined with a floured towel.

7. Final proof: cover and proof 1-3 hours at room temp until a noticeable puff, or retard in the fridge 8-12 hours for better flavor and easier scoring. Dough should spring back slowly when poked.

8. Preheat oven to 450°F (230°C) with a Dutch oven inside for at least 30 minutes. When ready, carefully turn the loaf onto parchment, score a few slashes about 1/4-1/2 inch deep with a lame or sharp knife to control the oven spring.

9. Bake covered in the hot Dutch oven for 20 minutes to trap steam, then remove the lid and bake another 20-25 minutes until the crust is deep golden brown and internal temp reads about 200-210°F (93-99°C). If you like a softer crust, brush with olive oil or melted butter right after baking.

10. Cool fully on a wire rack at least 1 hour before slicing so the crumb sets. You’ll be tempted to cut sooner, but waiting makes a big difference. Enjoy the loaf with butter, soup, or whatever you love.

Equipment Needed

1. Digital kitchen scale, accurate to grams for flour water and starter
2. Large mixing bowl, big enough for the dough to expand
3. Flexible spatula or wooden spoon for mixing during the autolyse
4. Bench scraper / dough scraper to lift and shape the dough
5. Proofing basket (banneton) or a bowl lined with a well floured towel
6. Dutch oven with lid or heavy oven safe pot with lid to trap steam while baking
7. Parchment paper to transfer the loaf into the hot pot
8. Lame, razor blade or very sharp serrated knife for scoring the dough
9. Instant read thermometer to check the loaf is 200-210 F inside
10. Wire cooling rack so the crust stays crisp while the crumb sets

FAQ

Easy Sourdough Bread Recipe (Perfect For Beginners) Substitutions and Variations

• Flour: If you don’t have bread flour use 500g all purpose plus 1 1/2 tbsp vital wheat gluten to bump protein, or swap 450g all purpose + 50g whole wheat for a nuttier loaf. If you go heavier on whole wheat add about 15-25g extra water or the dough will feel dry.
• Water: Replace part or all of the 350g water with milk (up to 100g) for a softer, richer crumb, or use the same weight of beer for malty flavor. If using milk, use lukewarm not hot so the yeast stays happy.
• Sourdough starter: No starter handy? Use 1 tsp instant yeast (or 1 1/4 tsp active dry) and also add back 50g flour + 50g water to replace the 100g of 100% hydration starter. Expect quicker rises and less tang, so shorten bulk rise times.
• Olive oil (optional): Swap the 1 tbsp olive oil with 1 tbsp melted butter for a richer crust, or use a neutral oil like canola/vegetable. You can also skip it, the crust will just be a bit crisper.

Pro Tips

1) Watch your dough not the clock. If the dough feels sticky and tacky but holds shape its fine, resist adding extra flour early or youll end up with a dense loaf. If you did use some whole wheat add 5 to 15 g extra water to keep that same open crumb.

2) Use the poke test and trust it. A slow spring back when poked means good proofing, a full rebound means underproofed and a very flat or no spring back means overproofed. If you arent sure, a short cold retard in the fridge will firm things up and add flavor.

3) Score with intent and trap steam. Score about 1/4 to 1/2 inch deep to control where the loaf opens, and bake covered for the first 15 to 25 minutes to get oven spring. No Dutch oven Try a heavy pan with hot water in the bottom or cover the loaf with a large metal bowl to get steam.

4) Let it cool and check temp. Resist slicing for at least an hour so the crumb sets, or check with a probe thermometer and aim for about 200 to 210 F (93 to 99 C) inside. Right out of the oven brush with olive oil or melted butter if you want a softer crust.