I finally nailed a Beginner Sourdough Bread Recipe that yields a huge crackling-crust loaf people actually fight over, so keep scrolling.

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I can’t shut up about this Beginner Sourdough Bread Recipe because it actually makes bread that tastes like effort was worth it. I love the tangy crumb, the crackle of the crust, and the way a big slice soaks up butter without falling apart.

I’m obsessed with using bread flour and a strong, active sourdough starter, fed and bubbly, so the rise feels real and the flavor deep. This is a Simple Sourdough Bread Recipe that doesn’t pretend to be fancy.

Makes a large sourdough loaf that’s messy, honest, and straight-up delicious. I keep making it.

No regrets. Worth it.

Ingredients

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Bread flour: gives structure and chew, it’s all about gluten strength in the crumb.
Whole wheat option: nutty flavor and texture, adds depth and a bit more fiber.
Water: hydrates the dough, controls stickiness, basically the loaf’s overall personality.
Sourdough starter: brings tang and lift, it’s alive and makes the bread sing.
Salt: tightens gluten and balances tang, it makes the loaf actually taste like bread.
Olive oil or butter optional: softens the crust and adds a gentle, cozy richness.
Extra flour for dusting: helps shaping without sticking, simple and annoyingly essential.

Ingredient Quantities

500 g bread flour (or 450 g bread flour + 50 g whole wheat for a nuttier loaf)

375 g water, lukewarm (about 75 percent hydration)

100 g active sourdough starter, fed and bubbly

10 g fine sea salt (about 1 3/4 teaspoons)

optional 1 tbsp olive oil or melted butter for a softer crust

optional extra flour for dusting and shaping, about 20 to 30 g

How to Make this

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1. In a large bowl combine 500 g bread flour (or 450 g bread flour + 50 g whole wheat) and 375 g lukewarm water. Mix until there are no dry bits, cover and let rest 30 to 60 minutes for autolyse.

2. After autolyse add 100 g active, bubbly sourdough starter and 10 g fine sea salt. If you want a softer crust add 1 tbsp olive oil or melted butter now. Mix until starter and salt are fully incorporated, the dough will be sticky.

3. Do a series of stretch and folds in the bowl: wet your hand, grab a side of the dough, stretch up and fold over. Turn the bowl and repeat 4 to 6 times so one full rotation = one set. Do 3 to 4 sets spaced 20 to 30 minutes apart during the first 2 hours of bulk fermentation.

4. After the last set of folds cover the dough and let rise at room temperature until roughly 30 to 80 percent bigger and jiggly when you shake the bowl. This usually takes 3 to 5 hours depending on starter strength and room temp.

5. Lightly flour your bench with the optional extra flour (20 to 30 g), turn the dough out gently, and pre-shape into a loose round. Let rest 20 to 30 minutes uncovered for a short bench rest.

6. Do the final shape: tighten the surface by cupping and dragging the dough toward you on the bench to create tension. Place seam side up in a well-floured banneton or a bowl lined with a floured towel.

7. Proof the dough: either leave at room temp for 1 to 3 hours until puffy, or retard in the fridge overnight for 8 to 18 hours for better flavor and easier handling. Cold proofed dough is easier to score and bakes with more oven spring.

8. Preheat your oven to 250 C (480 F) at least 45 minutes before baking with a Dutch oven or heavy pot inside so it’s screaming hot. If you dont have a Dutch oven use a baking stone and a tray for steam.

9. When ready, gently invert the proofed dough onto parchment, score the top with a sharp lame or knife, transfer into the hot Dutch oven. Cover and bake 20 minutes covered, then reduce temp to 230 C (450 F) and bake another 20 to 25 minutes uncovered until deep golden brown and internal temp reaches about 98 C (208 F).

10. Remove bread to a wire rack and cool at least 1 hour before slicing so crumb sets. If you want an even crisper crust brush with a little water when it comes out or rub with butter for a softer crust. Enjoy, and expect a few imperfect loaves at first they still taste great.

Equipment Needed

1. Digital kitchen scale for accurate weighing of flour water and starter
2. Large mixing bowl for autolyse bulk fermentation and stretch and folds
3. Bench scraper to handle and pre shape the dough and clean the counter
4. Banneton or a bowl lined with a well floured towel for final proofing
5. Parchment paper to transfer the dough into a hot pot or onto a stone
6. Dutch oven or heavy ovenproof pot with lid, or baking stone plus steam tray if you dont have one
7. Sharp lame or a very sharp knife for scoring the loaf
8. Oven mitts and a pair of tongs to safely remove the hot pot or stone
9. Cooling rack so the loaf can cool properly before slicing

FAQ

500 g bread flour (or 450 g bread flour + 50 g whole wheat for a nuttier loaf)

375 g water, lukewarm (about 75 percent hydration)

100 g active sourdough starter, fed and bubbly

10 g fine sea salt (about 1 3/4 teaspoons)

optional 1 tbsp olive oil or melted butter for a softer crust

optional extra flour for dusting and shaping, about 20 to 30 g

Q: How do I know if my starter is active enough? A: It should double in size 4 to 8 hours after feeding and be bubbly. A simple float test helps: a spoonful should float in room temp water. If it sinks, feed and wait until it gets lively.

Q: Can I use all-purpose flour instead of bread flour? A: Yes, you can. The loaf will be a bit less chewy and might spread more, but it will still be tasty. For better structure try adding 20 to 30 g of vital wheat gluten if you have it.

Q: My dough didn’t rise much during bulk ferment. What went wrong? A: Usually starter activity, temp, or timing. If your starter was weak, or your room was cool, the rise will be slow. Try a warmer spot or a longer bulk ferment next time. Also avoid adding too much salt early on since it slows fermentation.

Q: Do I have to refrigerate the dough for the final proof? A: No, it’s optional. Cold proofing overnight adds flavor and makes shaping easier. But you can do a shorter room temp proof if you need the bread same day.

Q: How can I get bigger oven spring? A: Make sure the dough is well proofed but not overproofed. A hot oven and steam for the first 10 to 15 minutes really helps. Also score the loaf properly so it expands in the direction you want.

Q: Why is my crumb gummy after baking? A: Usually that means it needed more time in the oven or it was cut too soon. Also underproofed dough can stay dense inside. Give it a good 60 minutes to cool before slicing and make sure the internal temp reaches about 96 C (205 F).

Q: Can I add seeds, herbs, or cheese? A: Totally. Fold in seeds or add herbs during the last few stretch and folds. For sticky additions like cheese, dust them with a little flour so they don’t sink to the bottom.

Beginner Sourdough Bread Recipe Substitutions and Variations

Bread flour: swap for all purpose flour plus 1 to 2 tablespoons vital wheat gluten to keep chew, or use 50 to 100 g whole wheat for a nuttier loaf (it will be denser, but tasty).
Water: you can use lukewarm whole milk or half milk/half water for a richer crumb, or beer for a subtle malty flavor. Reduce milk temp so it’s not hot and kill the starter.
Active sourdough starter: no starter? use 2 to 3 g instant yeast and skip the long bulk ferment for a faster loaf, or use 50 g starter plus 1/4 tsp yeast to speed things up if your starter is a bit sluggish.
Fine sea salt: kosher salt or table salt works, just use about 1 1/2 times the volume if using kosher (because flakes are bigger). If using iodized table salt, keep the same weight 10 g and you’ll be fine.

Pro Tips

1. Feed your starter a few hours earlier than you think you need to so it’s super bubbly at mix time. A lively starter gives faster rise and better flavor. If it looks sluggish, give it one more small feed instead of using it right away.

2. Don’t overdo the flour when shaping. A light dusting is fine, too much makes the dough stiff and kills oven spring. If it’s sticky, wet your hands instead of adding more flour, that helps keep the surface tension.

3. If you’re nervous about scoring, chill the loaf in the fridge for 15 to 30 minutes before cutting. Cooler dough is firmer and easier to score clean lines, and you’ll get a nicer open ear and better oven spring.

4. Use steam for the first 15 to 20 minutes of bake if you can. Steam keeps the crust flexible so the loaf can expand, then lets it crisp later. If you don’t have a Dutch oven, toss a few ice cubes into a hot tray below the loaf right when you put it in to create steam.

Beginner Sourdough Bread Recipe

Recipe by Bob Jones

0.0 from 0 votes

I finally nailed a Beginner Sourdough Bread Recipe that yields a huge crackling-crust loaf people actually fight over, so keep scrolling.

Servings

servings

Calories

167

kcal

Equipment: 1. Digital kitchen scale for accurate weighing of flour water and starter
2. Large mixing bowl for autolyse bulk fermentation and stretch and folds
3. Bench scraper to handle and pre shape the dough and clean the counter
4. Banneton or a bowl lined with a well floured towel for final proofing
5. Parchment paper to transfer the dough into a hot pot or onto a stone
6. Dutch oven or heavy ovenproof pot with lid, or baking stone plus steam tray if you dont have one
7. Sharp lame or a very sharp knife for scoring the loaf
8. Oven mitts and a pair of tongs to safely remove the hot pot or stone
9. Cooling rack so the loaf can cool properly before slicing

Ingredients

500 g bread flour (or 450 g bread flour + 50 g whole wheat for a nuttier loaf)
375 g water, lukewarm (about 75 percent hydration)
100 g active sourdough starter, fed and bubbly
10 g fine sea salt (about 1 3/4 teaspoons)
optional 1 tbsp olive oil or melted butter for a softer crust
optional extra flour for dusting and shaping, about 20 to 30 g

Directions

In a large bowl combine 500 g bread flour (or 450 g bread flour + 50 g whole wheat) and 375 g lukewarm water. Mix until there are no dry bits, cover and let rest 30 to 60 minutes for autolyse.
After autolyse add 100 g active, bubbly sourdough starter and 10 g fine sea salt. If you want a softer crust add 1 tbsp olive oil or melted butter now. Mix until starter and salt are fully incorporated, the dough will be sticky.
Do a series of stretch and folds in the bowl: wet your hand, grab a side of the dough, stretch up and fold over. Turn the bowl and repeat 4 to 6 times so one full rotation = one set. Do 3 to 4 sets spaced 20 to 30 minutes apart during the first 2 hours of bulk fermentation.
After the last set of folds cover the dough and let rise at room temperature until roughly 30 to 80 percent bigger and jiggly when you shake the bowl. This usually takes 3 to 5 hours depending on starter strength and room temp.
Lightly flour your bench with the optional extra flour (20 to 30 g), turn the dough out gently, and pre-shape into a loose round. Let rest 20 to 30 minutes uncovered for a short bench rest.
Do the final shape: tighten the surface by cupping and dragging the dough toward you on the bench to create tension. Place seam side up in a well-floured banneton or a bowl lined with a floured towel.
Proof the dough: either leave at room temp for 1 to 3 hours until puffy, or retard in the fridge overnight for 8 to 18 hours for better flavor and easier handling. Cold proofed dough is easier to score and bakes with more oven spring.
Preheat your oven to 250 C (480 F) at least 45 minutes before baking with a Dutch oven or heavy pot inside so it's screaming hot. If you dont have a Dutch oven use a baking stone and a tray for steam.
When ready, gently invert the proofed dough onto parchment, score the top with a sharp lame or knife, transfer into the hot Dutch oven. Cover and bake 20 minutes covered, then reduce temp to 230 C (450 F) and bake another 20 to 25 minutes uncovered until deep golden brown and internal temp reaches about 98 C (208 F).
Remove bread to a wire rack and cool at least 1 hour before slicing so crumb sets. If you want an even crisper crust brush with a little water when it comes out or rub with butter for a softer crust. Enjoy, and expect a few imperfect loaves at first they still taste great.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.