How To Make Sourdough Bread For Beginners Recipe

This beginner sourdough bread recipe delivers a flavorful rustic loaf with a blend of King Arthur bread flour, a touch of whole wheat for added character, and a bubbly sourdough starter. Experience the magic of fermentation in a no-knead process that rewards you with a crisp crust and soft interior.

I’m excited to share my easy beginner sourdough bread recipe that uses just a handful of ingredients and proven techniques to make a delicious loaf. This recipe uses 450 grams of bread flour (King Arthur is best if you can get it), a bit of 50 grams whole wheat flour for added flavor, 350 grams of lukewarm water at about 80°F, 100 grams of active sourdough starter (make sure it’s bubbly) and 10 grams of salt.

I tested this recipe many times and found out that even if you start with a beginner sourdough starter, you can achieve a flavorful and nutritious bread. The blend of these ingredients not only creates a great texture but offers a decent nutritional profile with whole grains and natural fermentation benefits.

My step by step instructions and clear baking schedule make it easy to follow. This bread recipe is ideal for anyone who wants to enjoy the art and science of homemade sourdough bread.

Why I Like this Recipe

I like this recipe because it’s simple to follow and I don’t feel overwhelmed by all the steps. The instructions, even though they’re a bit long, really guide me along the way and I can tell that every little tip was thought out, which makes the whole process feel more personal.

I also love that using a mix of bread flour and a bit of whole wheat not only adds flavor but makes the texture of the bread really interesting. I appreciate how it allows me to be flexible and experiment with my own twist on it if I want.

Finally, I really enjoy that it’s a no knead method where I get to rely on the natural strength of the sourdough starter to develop the dough. It makes me feel like I’m doing something special without needing to be a pro baker, even though sometimes I mess up a stretch and fold here or there.

Ingredients

• Bread Flour from King Arthur offers high protein, creating a chewy texture and good structure.
• Whole Wheat Flour adds a rich, nutty flavor along with beneficial fibres and nutrients.
• Lukewarm Water hydrates the dry ingredients, helping activate gluten for smooth dough.
• Active Sourdough Starter delivers natural yeast and bacteria for that tangy, signature sour taste.
• Salt not only enhances flavors but also controls fermentation ensuring the perfect rise.

Ingredient Quantities

• 450 grams bread flour (King Arthur is best if you can get it)
• 50 grams whole wheat flour (optional but adds a nice flavor)
• 350 grams lukewarm water (around 80 F works great)
• 100 grams active sourdough starter (make sure its bubbly)
• 10 grams salt

How to Make this

1. In a large bowl, mix together the 450 grams of bread flour and 50 grams of whole wheat flour with the 350 grams of lukewarm water until no dry bits remain. Let it sit for about 30 minutes; this is called autolyse.

2. After the rest, stir in the 100 grams of active sourdough starter and 10 grams salt until fully combined, making sure your starter is bubbly.

3. Cover the bowl with a damp cloth and let the dough rest in a warm spot for about 4 hours. Every 30 minutes for the first 2 hours, give it a set of stretch and folds to help develop gluten.

4. When the bulk fermentation is done, the dough should have doubled in size. Turn it onto a lightly floured surface and gently shape it into a round ball.

5. Place your shaped dough into a well-floured proofing basket or bowl, seam side up if possible, and cover it loosely with plastic wrap or a clean kitchen towel.

6. Let the dough proof for another 8-12 hours at room temperature or overnight in the fridge if you plan ahead.

7. About 30 minutes before baking, preheat your oven to 500°F and place a heavy Dutch oven inside so it’s really hot.

8. Carefully flip your dough onto a piece of parchment paper, slash the top of the dough with a sharp knife, and then lower it gently into the preheated Dutch oven.

9. Cover with the lid and immediately lower the temperature to 450°F. Bake for 20 minutes with the lid on, then remove the lid and bake for another 20 minutes until you get a nice crust.

10. Take the bread out of the oven and let it cool on a rack for at least an hour before slicing. Enjoy your homemade sourdough, and don’t stress too much if it’s not perfect!

Equipment Needed

1. Large mixing bowl for combining the flours and water
2. Digital kitchen scale for measuring ingredients like flour, water, starter, and salt
3. Measuring cup or liquid measuring jug for the water
4. Dough scraper or spatula for doing the stretch and folds
5. Clean kitchen towel and damp cloth for covering the bowl and proofing
6. Lightly floured surface (like a counter or baking mat) for shaping the dough
7. Proofing basket or bowl to let the dough rise properly
8. Parchment paper for safely flipping the dough
9. Sharp knife for slashing the top of the dough
10. Heavy Dutch oven with a lid for baking the bread
11. Oven with adjustable temperature to preheat and bake the sourdough
12. Cooling rack for letting the bread cool after baking

FAQ

How To Make Sourdough Bread For Beginners Recipe Substitutions and Variations

• If you dont have bread flour, you can mix all-purpose flour with a bit of wheat gluten to help mimic the structure of bread flour.
• Instead of whole wheat flour, try using spelt or rye flour if you want a slightly different but tasty flavor.
• For lukewarm water, just mix room temperature water with a little warm water until it feels around 80 F.
• If you dont have an active sourdough starter, no quick fix exists, but you can easily create one from scratch with equal parts flour and water over a few days.
• If you run out of salt, sea salt or kosher salt works, just keep in mind that you might need a little less by volume since the crystals are different.

Pro Tips

1. Try not to rush your starter prep – make sure it’s really bubbly and active so your dough gets the rise it needs. This can really make your bread taste way better.
2. When doing your autolyse, let the flour and water soak and do their thing for a good bit before you mix in the starter and salt. It helps with gluten formation and keeps the dough more relaxed.
3. Keep an eye on the temperature; if your room is too cold, your fermentation might take way longer than you expected so you might wanna use a slightly warmer space or even a proofing box.
4. During the bulk fermentation, try doing your set of stretch and folds regularly. Even if you forget one here and there, aim for consistency to build good dough strength.