Basic Sourdough Bread
Make your first loaf of sourdough bread without the stress! This easy recipe is perfect for beginners—simple steps, low hydration, and baked in a Dutch oven for a delicious, crusty loaf every time.
Servings 12 slices
Calories 162kcal
Equipment
- Banneton or bowl lined with tea towel
- Bread sling or parchment paper
- Lame or sharp knife
- Straight-sided container (optional, for bulk fermentation)
Ingredients
- 330 grams (1 ⅓ cups) warm water 80-90°F
- 100 grams (½ cup) active sourdough starter
- 480 grams (4 cups) bread flour
- 10 grams (3 ½ teaspoons) Diamond Crystal Kosher Salt
- Rice flour for dusting proofing basket
- 2 ice cubes for steam
Instructions
- Feed your sourdough starter 6–12 hours before mixing the dough, until it’s bubbly, active, and has doubled in size.
- In a large bowl, whisk together the warm water and active starter. Add the bread flour and salt. Mix with your hands until no dry flour remains and a shaggy dough forms. Cover the bowl and let the dough rest for 20 minutes.480 grams (4 cups) bread flour, 100 grams (½ cup) active sourdough starter, 10 grams (3 ½ teaspoons) Diamond Crystal Kosher Salt, 330 grams (1 ⅓ cups) warm water
- Lightly wet your hand to prevent sticking. Grab one side of the dough, gently stretch it upward, and fold it over the center. Rotate the bowl 90° and repeat. Continue until all four sides have been folded. Cover and rest for 15 minutes. Repeat this process for a total of 4 sets of stretch and folds, resting 15 minutes between each set.
- Cover the dough and let it rise at room temperature until it doubles in size and you see bubbles on the surface and along the sides of the dough. This can take 4–12 hours, depending on your kitchen temperature. A straight-sided container can help you track when the dough has doubled.
- Turn the dough out onto a lightly floured surface. Gently stretch it into a rectangle. Fold one short side toward the center, then fold the opposite short side over it. Next, pull one long side up slightly and fold it toward the center. Repeat with the other long side. Flip the dough seam-side down. Using your hands or a bench scraper, gently tuck the edges underneath while rotating the dough to create surface tension and form a round loaf.If shaping for an oval basket, gently elongate the dough slightly by pulling it towards yourself with the bench scraper.
- Generously dust your proofing basket with rice flour. Place the dough seam-side up, pinching the seam closed if needed. Cover and transfer the dough to the refrigerator. Let it cold ferment for 12–16 hours. This step improves flavor and helps the dough hold its shape.Rice flour
- About 1 hour before baking, place a lidded Dutch oven in your oven and preheat to 450°F.
- Remove the dough from the refrigerator and turn it out onto parchment paper or a bread sling. Score the dough about ½-inch deep along one side using a lame or sharp knife.
- Carefully remove the hot Dutch oven from the oven. Drop 2 ice cubes inside to create steam, then quickly transfer the dough into the Dutch oven. Cover immediately with the lid. Bake covered for 40 minutes. Remove the lid and bake uncovered for 5–10 minutes, until the crust reaches your desired level of browning.2 ice cubes
- Remove the bread from the Dutch oven and transfer it to a wire rack. Let it cool for at least 2 hours before slicing.
Notes
- Recipe updated January 21, 2026: Recipe and instructions have been slightly tweaked to better reflect my beginner-friendly method.
- Note: Sourdough baking is flexible—factors like temperature and starter strength affect timing. Watch your starter and dough, not the clock, and see the blog post for step-by-step images.
- Storage: Store bread in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.
Nutrition
Serving: 1slice | Calories: 162kcal | Carbohydrates: 32.5g | Protein: 6g | Sodium: 335mg | Potassium: 44mg | Fiber: 0.5g | Iron: 0.4mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.
