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+ servings

Sourdough Bread

This easy sourdough recipe gives you a light, airy loaf with a golden crust—perfect for first-time bakers!
Prep Time 1 hour
Cook Time 1 hour
Bulk Rise 4 hours
Total Time 6 hours
Servings: 1 loaf
Course: Bread, Snack
Cuisine: American, Vegan
Calories: 150

Ingredients
  

  • 150 g bubbly active sourdough starter use starter that is fully bubbly and active
  • 250 g warm water or up to 325g depending on desired dough hydration
  • 25 g olive oil helps create a light crumb
  • 500 g bread flour use high-quality bread flour not all-purpose
  • 10 g fine sea salt for flavor and structure
  • fine ground cornmeal optional for dusting the Dutch oven
  • non-stick parchment paper optional to line the Dutch oven

Method
 

  1. In a large bowl, combine the sourdough starter, warm water, and olive oil. Mix with a fork until incorporated.
  2. Add the bread flour and salt to the bowl. Mix with the fork until the dough becomes stiff, then use your hands to incorporate the rest of the flour.
  3. Cover the bowl with plastic wrap or a damp kitchen towel and let it rest for 30 minutes to 1 hour (autolyse phase). After resting, return to the dough and form it into a rough ball for about 15 seconds.
  4. Cover the dough with oiled plastic wrap and let it rise in a warm spot (70-75°F). It’s ready when it has almost doubled in size.
  5. (Optional) After 30-45 minutes into the rise, perform a "stretch & fold" technique by pulling a portion of the dough upwards, folding it over itself, and rotating the bowl. Repeat this until you’ve made a full circle. Repeat this process 1-2 more times, spaced 1 hour apart.
  6. Transfer the dough to a floured surface and shape it into a tight ball by folding the dough over itself, rotating it, and tightening the surface. Place the shaped dough seam-side down.
  7. For the second rise, place the dough in a cloth-lined, floured proofing basket (or Dutch oven if dough is on the drier side). Cover and let it rise for 30 minutes to 1 hour.
  8. Preheat the oven to 450°F (232°C). If using a Dutch oven, coat the bottom with cornmeal or line it with parchment paper. Place the dough inside and score the top with a shallow 2-3 inch long slash.
  9. Place the Dutch oven into the preheated oven, reduce temperature to 400°F (204°C), and bake for 20 minutes with the lid on. Then remove the lid and bake for an additional 40 minutes or until golden brown.
  10. Check the internal temperature of the bread; it should read about 205-210°F (96-98°C). Once done, remove the bread from the oven and cool it on a wire rack for at least an hour before slicing.

Nutrition

Serving: 1gCalories: 150kcalCarbohydrates: 30gProtein: 5gFat: 2gSaturated Fat: 0.3gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1.5gSodium: 300mgPotassium: 120mgFiber: 2gCalcium: 2mgIron: 10mg

Notes

This bread is a perfect starting point for sourdough enthusiasts. Don't rush the rise times—patience yields great results!

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