The Perfect Sourdough Bread Recipe for Beginners

Baking your first loaf of sourdough bread is a milestone moment. This forgiving recipe produces a beautiful, crusty loaf with a tender crumb that rivals any bakery. All it takes is flour, water, salt, and your starter.

Ingredients and Ratios

For one loaf: 500g bread flour, 350g water (70% hydration), 100g active starter, and 10g fine sea salt. These ratios produce a manageable dough that is not too wet for beginners while still creating an open, airy crumb.

Use bread flour with 11-13% protein content for the best structure. King Arthur bread flour is a reliable choice. Your starter should be fed 4-8 hours before mixing and should have at least doubled in volume.

Mixing and Bulk Fermentation

Combine flour and water, mix until no dry spots remain, and let rest (autolyse) for 30-60 minutes. Then add starter and salt, squeezing through the dough until fully incorporated. The dough will feel shaggy and rough initially.

Bulk fermentation takes 4-6 hours at room temperature (75-78°F). During the first two hours, perform sets of stretch and folds every 30 minutes — four sets total. The dough should roughly double in volume and feel airy and jiggly when done.

Shaping and Cold Proofing

Turn the dough onto a lightly floured surface and gently pre-shape into a round. Rest for 20-30 minutes, then perform a final shape by pulling the dough toward you to create surface tension. Place seam-side up in a floured banneton.

Cover and refrigerate for 12-16 hours. This cold retard slows fermentation, develops flavor, and makes the dough much easier to score and handle on baking day. You can bake straight from the fridge.

Baking to Perfection

Preheat your oven to 500°F with a Dutch oven inside for at least 45 minutes. Turn the dough onto parchment paper, score with a sharp blade, and carefully lower into the hot Dutch oven. Cover with the lid.

Bake covered at 450°F for 20 minutes, then remove the lid and continue baking at 425°F for 20-25 minutes until deep golden brown. The internal temperature should reach 205-210°F. Cool completely on a wire rack before slicing.

Where to Go From Here

The techniques and knowledge shared here build the foundation for consistent, rewarding results. Whether you are just starting out or refining your craft, focusing on fundamentals always pays dividends.

Start with what interests you most, practice deliberately, and do not be afraid to experiment. Every batch teaches you something new, and the journey of improvement is what makes this pursuit so engaging.