Easy Beginner Sourdough Bread Recipe – No Fuss, Just Flavor

Easy Sourdough Bread Recipe for Beginners

No autolyse, no fuss—just perfect homemade sourdough bread every time

If you've been tempted to try making sourdough bread but feel overwhelmed by complex terminology or time-consuming steps, this beginner-friendly recipe is for you. Crafted for simplicity and success, this sourdough method skips intimidating techniques like autolyse or lamination folds. Instead, it focuses on a few fundamental steps—stretch and folds, an overnight proof, and a hot bake in a Dutch oven—to yield a golden crust and airy crumb that tastes as amazing as it looks.

Why This Sourdough Recipe Works

• No Special Equipment Required: Just a bowl, a Dutch oven, and parchment paper.

• Foolproof Steps: Straightforward stretch-and-folds replace kneading.

• Cold Ferment = Better Flavor: A slow overnight rise gives the dough depth and makes scheduling flexible.

• Starter Simplified: Clear feeding instructions remove the guesswork for beginners.

Whether you're looking for a rustic loaf to serve warm with butter or something perfect for toast and sandwiches, this loaf delivers.

🛒 Ingredients

• 100g ripe sourdough starter, active and bubbly

• 375g warm filtered water (reduce slightly in humid climates)

• 500g bread or all-purpose flour (preferably organic King Arthur Bread Flour)

• 10–12g fine sea salt or kosher salt

🧰 Tools You’ll Need

• Large mixing bowl

• Dutch oven (with lid)

• Parchment paper

• Kitchen towel or shower cap

• Digital scale (recommended)

• Lame or sharp knife for scoring

• Proofing basket (optional – use a bowl and towel if not available)

🍞 Step-by-Step Instructions

1. Feed Your Starter

Feed your starter the morning of your baking day using a 1:1:1 ratio (e.g., 100g starter + 100g flour + 100g warm water). Let sit in a warm spot until it doubles in size and appears bubbly—usually within 4–6 hours.

2. Mix the Dough

In a large bowl, combine:

• 100g active starter

• 375g warm water

• 10–12g salt

Stir, then add 500g flour. Mix until a sticky, shaggy dough forms. Cover with a damp towel and rest for 30 minutes.

3. Stretch and Folds

Every 30 minutes (for 2 hours total):

• Wet your hand, pull one side of the dough up, and fold it into the center.

• Rotate the bowl and repeat 4–5 times.

• Do this four times total (you can do just two if short on time).

4. Bulk Fermentation

After final stretch and fold, cover and let rest for 6–7 hours at room temperature (longer if your kitchen is cool). The dough should increase by 50–70% in volume and show visible bubbles.

5. Pre-Shape and Bench Rest

Gently tip dough onto a floured surface.

• Fold edges into the center to form a round.

• Flip over and let it rest uncovered for 15–30 minutes.

• Tighten the shape by gently pulling it toward you on the surface.

6. Final Shaping

Dust a banneton or bowl (lined with a floured towel) with flour.

• Fold dough again into a round and place smooth-side down into the basket.

• Cover and refrigerate overnight (or up to 24 hrs).

7. Bake the Loaf

• Preheat oven to 450°F.

• Cut parchment to fit your Dutch oven.

• Flip dough onto parchment, score the top, and lift into Dutch oven.

• Bake with lid on for 30 minutes.

• Remove lid, lower heat to 400°F, and bake 25–30 minutes more until crust is golden brown and sounds hollow.

Cool for at least 1 hour on a wire rack before slicing.

🔁 After Baking: Maintaining Your Starter

• Keep 25g of starter, feed with 50g flour + 50g water, and refrigerate.

• Baking again tomorrow? Leave it at room temp overnight.

🥪 Delicious Ways to Enjoy Sourdough

• Fresh and warm with butter

• Avocado or mushroom toast

• Grilled cheese or tuna sandwiches

• BLT with breakfast eggs

• Sourdough croutons or breadcrumbs

📝 Notes

• Nutrition per 1 oz slice: 72 calories, 2.5g protein, 15g carbs, 0.5g fiber

• Loaf yields approx. 28 slices

• Store at room temperature for up to 3 days, or freeze for longer shelf life

Once you’ve mastered this method, try experimenting with other flours—whole wheat, rye, or spelt—or add-ins like seeds, herbs, or olives.

Stay tuned to The Horizons Times for more kitchen-tested recipes and expert home baking tips!