Super Easy Sourdough Bread Recipe for Beginners

If you’ve ever wanted to try your hand at sourdough baking but were intimidated by complicated recipes, I’ve got great news for you: this recipe is simple, beginner-friendly, and only requires a few basic ingredients. Plus, nothing beats the smell of freshly baked sourdough coming out of your oven!

Before we jump into the recipe, let’s talk about the key ingredients and tools you’ll need to make this sourdough magic happen.

The Basics of Sourdough

Sourdough bread is made through natural fermentation using a sourdough starter. The starter acts as the yeast, creating that iconic tangy flavor and beautiful open crumb texture. While the process may sound complex, it’s actually much simpler than you think.

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What You’ll Need:

• 500g bread flour: Bread flour is ideal for sourdough because of its high protein content, which helps with gluten development and structure. I use this high-quality bread flour from Kirland for the perfect texture every time.

  

• 350g water: Simple and essential. Make sure your water is filtered or free from chlorine, which can hinder fermentation.

• 100g sourdough starter: You’ll need an active starter for this recipe. If you haven’t made one yet, you can get one from me under 'baking supplies and more', or you can purchase a sourdough starter kit to get started easily.

• 10g salt: Salt helps bring out the flavors in the bread. I recommend using a high-quality sea salt like this one.

Tools You’ll Need:

• Digital scale: Accurate measurements are key to sourdough success. I love using this affordable digital scale to ensure precision with my ingredients.

• 

  Mixing bowl: A sturdy, large bowl like this one works great for mixing and proofing.

• Dough scraper: This handy tool helps manage the sticky dough, making it easier to shape and transfer.

• Dutch oven: Baking sourdough in a Dutch oven creates the ideal steam environment for a crispy crust. I swear by this cast iron Dutch oven for perfect results every time.

Super Easy Sourdough Bread Recipe

Ingredients:

• 500g bread flour

• 350g water

• 100g active sourdough starter

• 10g salt

  

Instructions:

1. Mix the dough: In a large bowl, combine 500g of bread flour and 350g of water. Mix until no dry flour remains. Cover with a kitchen towel and let it rest for 30 minutes (this is called the “autolyse” step).

2. Add starter and salt: After the rest, add 100g of your active sourdough starter and 10g of salt. Mix everything together until well incorporated. Don’t worry about kneading—just mix until combined!

3. Stretch and Fold: Perform 3-4 sets of gentle “stretch and folds” every 30 minutes to help develop the dough’s structure. After the last set, cover and leave it undisturbed.

4. Bulk Fermentation: Cover the bowl and let the dough rest at room temperature for 4-5 hours. The amount of time will depend on several factors-temperature, humidity, etc. 

5. Shape the dough: Once the dough has roughly doubled in size, it’s time to shape it! Lightly flour your surface, gently shape the dough into a round ball, and let it rest for 20 minutes. Then, perform the final shaping and place the dough in a proofing basket (or a bowl lined with a tea towel and floured).

6. Final proof: Cover the dough and let it proof in the fridge overnight (8-12 hours). This step enhances the flavor and allows the dough to firm up, making it easier to handle and bake.

7. Preheat the oven: The next day, preheat your oven to 450°F (230°C) with your Dutch oven inside. Once it’s preheated, carefully transfer your dough into the hot Dutch oven, score the top with a sharp knife or lame, cover, and bake.

8. Bake: Bake with the lid on for 20 minutes, then remove the lid and bake for an additional 20-25 minutes, or until the crust is golden brown and crisp.

9. Cool & enjoy: Let your bread cool completely on a wire rack before slicing. It’s tempting to cut into it while it’s warm, but the bread continues to set as it cools, making for a better texture.

Tips for Success

• Use an active starter: Make sure your starter is bubbly and active before baking. A sluggish starter will result in a dense loaf.

• Practice makes perfect: Sourdough baking is a journey. Don’t worry if your first loaf isn’t perfect—each bake will get better as you get more familiar with the process.

Why Sourdough?

Not only does sourdough have a delicious, tangy flavor, but it’s also healthier than many commercial breads. The natural fermentation process breaks down gluten and phytic acid, making it easier to digest and more nutritious.

Now that you know how easy sourdough can be, there’s no reason not to try it for yourself! With just a few ingredients and the right tools, you can bake your own rustic, homemade loaf that rivals any bakery.

Happy baking!