Beginner-Friendly Sourdough Bread Recipe (Dutch Oven Method)

Understanding Baker's Percentages

Before we dive into making a loaf of sourdough bread, it's important to understand baker's percentages. For me, learning about baker's percentages was a game-changer for my sourdough bread baking.

Baker's percentages (or baker's math) are used to develop bread recipes.

These percentages compare the amount of each ingredient in the recipe as it relates to the amount of flour. The flour is always set at 100%.

Baker's Percentages Formula: (weight of ingredient [in grams]/weight of flour [in grams]) X 100 = baker's percentage

Example Formula Using Baker's Percentages

A basic loaf of sourdough bread is made using only flour, water, starter, and salt.

Typically, sourdough bread formulas use 20% starter, 2% salt, and anywhere from 60-100% water. The amount of water in the recipe is often referred to as the hydration level of the dough (more on that later).

Here is a table showing the breakdown of baker's percentages for a basic loaf of sourdough bread.

Understanding Hydration Level

As previously mentioned, the amount of water in the dough is often referred to as the hydration level. Sourdough bread recipes can range anywhere from 60-100% hydration or more.

Since this recipe calls for 330 grams of water and 480 grams of flour, the dough is a "69% hydration dough."

The hydration level of the dough is important because it affects the final texture of your bread.

Lower hydration doughs generally have a more closed crumb while higher hydration doughs have a more open and airy crumb.

Hydration level also affects how easy it is to work with your dough.

The higher the hydration, the stickier and more difficult it is to work with the dough. If you're new to sourdough, I recommend starting on the lower end and working your way up to higher-hydration doughs.

Ingredient Notes

Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.

• Sourdough Starter- Make sure your starter is strong and bubbly before using it. If you’re using discard, opt for some that’s less than 3 days old. The dough may take a little longer to rise. If your starter is sluggish, try feeding it some whole wheat flour.
• Bread Flour- Preferred for its higher protein, but unbleached all-purpose works too.
• Water- This recipe makes a 69% hydration dough. If you’d like an easier-to-handle dough, you can reduce the water to 300 g (1 ¼ cups) for about 63% hydration. Use warm, non-chlorinated water to help the fermentation process along.
• Kosher Salt- I use Diamond Crystal (2.8 g per tsp). If using Morton’s or table salt, halve the volume or measure by weight.

Equipment Notes

• Dutch Oven- A 6-quart cast iron Dutch oven holds heat and traps steam for a better rise and crust.
• Kitchen Scale- Essential for accurate measurements and consistent sourdough results.
• Banneton Basket- Supports the dough during proofing and gives a classic shape.
• Bench Scraper- Makes shaping dough and cleaning the counter easier.
• Lame- Used for easily and precisely scoring dough.
• Straight-Sided Container- Optional, but highly recommended. Helps track dough rise during bulk fermentation.

How to Make Sourdough Bread

Follow these simple steps (with pictures!) to bake your own loaf of sourdough bread. More detailed instructions can be found in the recipe card below.

Step 1: Feed sourdough starter. Feed your starter 6–12 hours before mixing, until bubbly, active, and doubled in size.

Step 2: Mix the dough. Mix warm water and starter, then add flour and salt. Knead until no dry flour remains. Cover and rest for 20 minutes.

Step 3: Stretch and folds. Perform 4 sets of stretch and folds, resting 15 minutes between each set.

Step 4: Bulk fermentation. Let the dough rise at room temperature until doubled and bubbly, 4–12 hours depending on temperature.

Step 5: Shape. Gently shape the dough into a round (or oval if using an oval basket), creating surface tension.

Step 6: Cold proof. Place the dough seam-side up in a floured proofing basket. Cover and refrigerate for 12–16 hours.

Step 7: Bake. Preheat the oven to 450°F with a lidded Dutch oven inside for 1 hour. Turn the dough out, score, and transfer to the hot Dutch oven. Add 2 ice cubes, cover, and bake 40 minutes. Uncover and bake 5–10 minutes more. Cool on a wire rack for at least 2 hours before slicing.

Adding Mix-ins

Typically, mix-ins are added during the stretch and fold or shaping phase. How much you use depends on the ingredient and your preference.

Popular mix-in ideas:

• Seeds: sesame, sunflower, pumpkin, flax, multigrain
• Nuts: walnuts, pecans, almonds
• Dried fruit: raisins, cranberries, apricots
• Herbs & spices: rosemary, thyme, cinnamon, cumin
• Cheese: cheddar, parmesan, gouda
• Vegetables: jalapeños, garlic, caramelized onions, sun-dried tomatoes

💡 Tip: Mix-ins can affect hydration and rise, so you may need to slightly adjust the water.

How to Store

Because homemade sourdough doesn’t contain preservatives, it’s best enjoyed within the first 24-48 hours after baking.

An uncut loaf can be stored at room temperature for up to 3 days. Once sliced, keep it in an airtight container for up to 3 days, then freeze any remaining bread for up to 3 months.

Skip the refrigerator as cold, dry air causes sourdough to stale quickly.

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