This delicious and simple sourdough bread recipe is my tried and true recipe that I bake every week for my family. All you need is an active and bubbly starter, flour, water, and salt for this perfect loaf.
I remember when I first started my sourdough bread baking journey. I bought a dehydrated starter, revived it, and started baking within a week. I was so excited!
My first few loaves weren’t perfect at all, but figuring out the process and what works best for me has been so eye opening! I love all the intricacies of sourdough baking and the journey to crafting the perfect loaf.
Having said that, I’m still on this journey, and I’ve also had many failures! While I love sourdough science and striving for that beautiful, airy and soft crumb, I also believe in simplicity. I believe everyone is capable of baking fresh and nutritious bread for their family.
My goal in providing you with this recipe is that it would help you get started in your sourdough baking journey. I’ll be walking you through my tried and true recipe step-by-step, explaining common sourdough terms, and sharing a few tips along the way. This recipe is also at a lower hydration (65%), which makes it easier to handle for beginners. Let’s begin!
Ingredients
This recipe requires just five ingredients to create a simple and delicious loaf:
- All purpose flour: Many people use bread flour, but I actually prefer the taste all purpose flour gives to my loaves. This is also an easier flour to get your hands on at the store.
- Whole wheat flour: Adding in a little bit of whole wheat flour adds a bit more nutrients. It also helps with speeding up the fermentation time.
- Active sourdough starter: An active and bubbly sourdough starter that has doubled or tripled in size is the key to this recipe. You definitely want a healthy starter used at its peak or shortly after. Look for other signs such as having a wavy texture on top(not domed) and bubbles on the top and sides.
- Water: Filtered water is best!
- Sea salt: I love using Redmond Real Salt for my sourdough recipes.
Equipment
Here is a list of specific tools you may need for this recipe:
- Large mixing bowl
- Plate or tea towel
- Kitchen scale: I’ve used cups in the past and I just find that using a kitchen scale is the most accurate and easiest way to measure my ingredients.
- Bowl scraper(optional): I prefer to mix my dough with my bowl scraper as it helps me clean the sides of my bowl as I go, but it’s definitely not a must have!
- Whisk or dough whisk
- Condiment cups and lids(2 oz)(optional): I used the aliquot method to take the guesswork out of my bulk fermentation process. These 2 oz cups are perfect for this!
- Bread lame: I definitely recommend a bread lame for scoring your bread vs. a knife, no matter how sharp! Using a bread lame will get you the cleanest scores.
- Bench scraper(optional): I really only use my bench scraper to help me flip my dough before the final shape, but a lot of people love to have it on hand to help them shape their dough as well.
- Dutch oven or enamel roasting pan: A dutch oven or enamel roasting pan traps in steam which produces a beautiful oven spring that results in a delicious and airy crumb.
- Banneton(optional): You can also use a bowl with a tea towel.
- Parchment paper
- Plastic bag: For covering your dough for the cold proof. You can also use a tea towel.
Sourdough Terms Used in this Recipe
Active Sourdough Starter
An active sourdough starter is made up of flour, water, natural wild yeast, and bacteria. It’s basically a living culture of microbes that is used to ferment bread and other pastries and make them rise. Your starter is active and ready to bake with when it doubles or triples in size, has visible bubbles on the top and sides, and is wavy in texture on top(not domed).
Fermentolyse
A process where you mix your water, flour, and starter together and let it sit for 30 minutes to an hour, adding in the salt afterwards. This helps jump-start the bulk fermentation process and shortens the overall time of bulk fermentation as salt slows down fermentation when added.
Bulk Fermentation
The first rise of the dough at temperature. I aim for a 50% rise. To help visualize this, I put 37 grams of dough in a 2 oz plastic condiment cup after I mix in the salt with the first stretch and fold. You’ll want to take pieces from different areas of the dough.
With the lid on, you’ll then push the cup into the middle of the dough, this helps keep the dough in the cup the same temperature as the dough in the bowl. You’ll take it out for stretch and folds, and then put it back in. When the dough in the cup fills the top, your bulk fermentation is done.
Some other signs that bulk fermentation is done are a domed top, visible bubbles on the top and sides of the dough of various sizes, when you poke it with your finger it shouldn’t stick, and it also jiggles when you move the bowl from side to side.
Cold Proof
The final proof done in the fridge for at least 8 hours and up to 48 hours. Your dough is shaped and in its banneton or bowl. This is great for flexibility as the colder temperature of the fridge slows down fermentation, allowing you to bake your bread at a later time when it’s more convenient for you. However, the longer you leave your dough in the fridge, the more sour and complex the flavor profile will be. I usually let my dough cold proof overnight for 8-12 hours.
Score
When you cut into the dough using a sharp tool such as a bread lame. You can do decorative designs (which is incredibly fun!), but you always want to make sure that you have a longer and deeper cut as well. This is the expansion cut that allows the gas to escape so your bread can expand which prevents too much cracking from occurring.
How to Make Sourdough Bread: Step-by-Step Instructions
Feed Your Starter
Feed your starter the night before so that it’s bubbly and ready to go in the morning. This will highly depend on the temperature of your house. In the winter, I use a 1:1:1 ratio (50 grams starter, 50 grams, water, 50 grams flour) which peaks my starter at around 11-12 hours. If you live in a warmer climate, you might want to try a higher feeding ratio such as a 1:2:2, 1:3:3, and so on. This will require some trial and error to figure out what’s best for you.
Mix the Dough
Whisk together 325 grams (1 1/4 cup) of room temperature to slightly warm water and 100 grams (1/2 cup) of starter in a large bowl.
Mix in 50 grams (1/3 cup) of whole wheat flour and 450 grams (3 1/4 cup) of all purpose flour until it comes together in a shaggy dough.
Cover with a plate or damp tea towel and let it sit for one hour for the fermentolyse.
After an hour, mix in 10 grams (1 1/2 tsp) of sea salt. Stretch and fold until the sea salt is thoroughly mixed in. This is your first round out of five rounds of stretch and folds. One stretch and fold on each side equals one round.
Cover the bowl and let it rest for 30 minutes, then perform one round of stretch and folds. Cover the bowl and let it rest for 30 minutes. Repeat three more times, equaling 5 rounds of stretch and folds.
Bulk Fermentation
After the fifth stretch and fold, cover the bowl and let your dough rest until it reaches a 50% rise.
Pre-Shape
Turn your dough out onto a clean, flat work surface.
Form your dough into a tight ball by using your hands on either side to gently push the dough away from you, and then gently pulling it back toward you. Turn it a quarter turn and repeat until you form a tight ball with a smooth surface(minus the presence of a few bubbles).
Let it rest for 15 minutes
Final Shape
Flour a banneton or tea towel lined bowl.
Flip your dough over so it is rough side up.
For a batard(oval shape), use the caddy clasp method. For a boule(round shape), use the envelope method.
Place your dough in the floured banneton or bowl seam side up(smooth side down), and let it rest for 30 more minutes on the counter.
Cold Proof
Cover your dough with a plastic bag or tea towel and place it in the fridge overnight.
Bake
Preheat your oven to 500°F with your dutch oven inside.
Once your oven is preheated, retrieve your dough from the fridge, turn it out onto a piece of parchment paper, and score it.
Place your dough on top of the parchment paper inside of your preheated dutch oven, put the lid on, turn the oven down to 450°F, and bake for 30 minutes.
Once 30 minutes is up, take the dutch oven lid off, turn the oven down to 425°F, and bake for another 18-20 minutes or until it’s browned to your liking.
Let your dough cool on a wire rack for at least an hour before cutting into it and enjoying it!
Sample Baker’s Schedule
Here is the baker’s schedule I usually go by:
First Day
- MORNING: Retrieve your starter from the fridge and give it a feeding and leave it on the counter to peak.
- NIGHT: Give your starter another feeding.
Second Day
- MORNING: Mix your dough and let it complete its bulk ferment.
- EVENING: Pre-shape, final shape, and put your dough in its floured banneton or bowl.
- NIGHT: Cold proof in the fridge overnight.
Third Day
- MORNING: Score, bake, and enjoy!
Recipe Tips
- Make sure you’re using a well established, active starter that passes the float test. Just put a small amount of peaked starter in a bowl or glass of water. If it floats, it’s ready to use. If it does not float, give it a little more time to become established and mature.
- I highly recommend using a kitchen scale to weigh all the ingredients in grams. This helps you achieve the most accurate results.
- To help with bulk fermentation, you can use an upright vessel with measurements on the side. You can also use the aliquot method by putting 37 grams of dough in a 2 oz condiment cup and leaving it in the middle of your dough during bulk fermentation.
- Keep in mind that your environment is going to determine the rate at which your bulk fermentation progresses. If your house’s ambient temperature is colder, it will take longer. If it’s warmer, it will take a shorter amount of time.
- Make sure you have at least one larger and deeper score for expansion.
- To bake the same day, let your dough finish its final proof on the counter for 1-3 hours. Use the poke test to determine when it’s ready to bake by gently poking your dough with your index finger. If it springs back and fills in quickly, it needs more time. If it springs back slowly and leaves a slight dent, it’s ready to bake. If it doesn’t spring back at all, it’s on the verge of being overproofed and needs to be baked immediately.
FAQ’s
What do you do when your sourdough is too sticky?
Sourdough is known for its higher hydration compared to yeast doughs. If your dough is sticky when you’ve first mixed it, this is normal. As you continue with your stretch and folds, the gluten strength will develop, making it less sticky. You can also wet your hands before handling your dough to keep it from sticking to your hands. If your dough is sticky while you’re shaping, try working with a lower hydration dough (this recipe!) next time. If you tried this recipe and your dough is sticky and not holding its shape while you’re shaping, it’s very likely that it’s overproofed.
Why is my sourdough gummy?
This can be due to a variety of factors that you’ll have to test and rule out. One would be cutting into your baked loaf of bread before it’s cooled all the way. Another cause would be underbaking, and a third could be an immature starter.
How is sourdough bread healthier?
Because of the fermentation process, sourdough bread has a lower glycemic index and lower gluten content making it easier to digest. It also acts as a prebiotic, feeding the good bacteria in your gut. And of course, homemade is always better than store-bought because it lacks all the fillers!
If you enjoyed this recipe, I would love it if you gave this recipe five stars! Please also leave a comment and tell me what you think!
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Simple Sourdough Bread Recipe
Ingredients
- 325 g water, room temp or slightly warm 1 1/4 cup
- 100 g active sourdough starter 1/2 cup
- 450 g all purpose flour 3 1/4 cup
- 50 g whole wheat flour 1/3 cup
- 10 g sea salt 1 1/2 tsp
Instructions
Mix the Dough
- Combine the warm water and starter and whisk together using a whisk, dough whisk, or fork.325 g water, room temp or slightly warm, 100 g active sourdough starter
- Add in the all-purpose flour and whole wheat flour. DO NOT add the salt just yet. Mix in the flour until everything comes together and creates a shaggy dough. I like to use my rubber bowl scraper for this step.450 g all purpose flour, 50 g whole wheat flour
- Cover with a plate or damp tea towel and let rest for an hour. This process is called fermentolyse. Salt slows down the fermentation process, so leaving it out at the beginning and letting your dough rest for an hour gives your bulk fermentation a head start.
- After an hour, add half of the salt to the dough and mix it in using your hands. Add the rest of the salt and perform a few stretch and folds until the salt is completely mixed in and you don't feel any granules. If needed, sprinkle a little bit of water to help the salt dissolve. To perform a stretch and fold, grab one edge of the dough, and stretch by lifting it up and folding it to the center. Turn the bowl about a quarter turn and repeat by grabbing the edge, lifting it up, and folding it to the center. Repeat this two more times, equalling one round of stretch and folds. Perform as many as needed to mix in the salt.10 g sea salt
- Cover the bowl and let rest for 30 minutes. After 30 minutes, wet your hands and perform four stretch and folds(one round). Cover the bowl and let rest for another 30 minutes. Repeat this process three more times, equalling five rounds of stretch and folds(also counting for when we mixed in the salt).
Bulk Fermentation (first rise)
- After your last set of stretch and folds, your dough should look smooth and should have a lot less stretch to it because of the gluten development during the folds. Cover the bowl and let your dough rest until it has visibly increased in volume by 50%, has a few bubbles on the surface, doesn't stick to your finger when you poke it, and jiggles when you move your bowl from side to side. This can take anywhere from 4-16 hours depending on the ambient temperature of your house. If your house is cooler, it will take longer. If your house is warmer, it will take a shorter amount of time. Reference the notes section to learn a trick I use to help with bulk fermentation.
Pre-shape
- Once bulk fermentation is finished and your dough is showing the necessary signs, place the dough onto a clean and dry work surface. Use your hands or a bowl scraper to help the dough come out of the bowl if needed. Form the dough into a tight ball by using your hands to push the dough away from you, and then pull it back toward you, rotating it a little bit as you go. Repeat this process until the dough becomes smooth, tight, and holds its shape. Let rest for 15 minutes.
Final Shape
- Lightly flour a banneton basket or tea towel(inside of a bowl). The bowl will only work if you are shaping your dough into a boule(round shape). Use a bench scraper to flip the dough upside down by quickly sliding it under one side of the dough and flipping it, using your other hand to assist you. The rough side(seam side) should be facing up and the smooth side should be facing down. Form a batard(oval shape) using the caddy clasp method by sliding your hands under opposite sides of the dough folding them together and gently placing it into your floured banneton. Pinch the seam together and let it rest for another 30 minutes. To form a boule, flip the dough upside down and perform an envelop fold by folding the end closest to you to the middle, then the opposite(top) side, then the left side, and lastly the right side. Gently flip the dough back over so the smooth side is up, and tuck the seams under by using your hands to gently pull the dough toward you. Turn the dough a quarter turn and repeat on all sides until the dough is in a tight, smooth ball. Use a bench scraper to flip the dough and place it in the floured banneton or bowl seam side up. Let rest for 30 minutes.
Cold Proof (final proof)
- After 30 minutes, cover the banneton or bowl with a tea towel or plastic bag(if you're using a bowl with a floured tea towel, you can just fold the tea towel over the dough to cover it) and place it in the fridge. Let the dough cold proof overnight. Reference the notes section if you would like to bake the same day.
Bake
- After the dough has finished cold proofing, preheat your oven to 500°F with your Dutch oven inside. While your oven is preheating, retrieve the dough from the fridge and gently transfer it to a piece of parchment paper. Use a bread lame to score your dough, making sure to score any decorative scores first followed by your big expansion score last.
- After your oven has finished preheating, place the dough inside the Dutch oven and put the lid back on. Turn your oven down to 450°F and bake for 30 minutes. Once 30 minutes is up, remove the lid, turn your oven down to 425°F, and bake for another 18-20 minutes with the lid off.
- Once your loaf has finished baking, you can check the internal temperature with a food-safe thermometer. It should read at least 200°F. You can also knock on the bottom and if it sounds hollow, it's done. Transfer your loaf to a wire cooling rack and let it cool for at least an hour. However, I recommend letting it cool completely. This can take up to two and a half hours. This avoids a potentially gummy crumb.
Storing
- This loaf stays fresh in an airtight bag at room temperature for up to 5 days. Feel free to freeze and save for later too.
Notes
- I highly recommend using a food scale as this will give you the most accurate results.
- A trick I love using for my bulk fermentation is putting 37 grams of dough in a clear 2oz plastic condiment cup. This is known as the aliquot method and has totally taken the guesswork out of my bulk fermentation process. After you’ve thoroughly mixed in the salt, grab small gobs of dough from different sections and put them into the plastic cup until it equals 37 grams. Firmly press the dough into the cup, getting most of the air bubbles out as best you can. It should fill half of the cup. Put the lid on and press the cup into the middle of the dough. You’ll want to keep it here so it can have the same temperature as the rest of the dough and only take it out during your stretch and folds. You’ll know your dough has risen by 50% once the dough in the cup covers the lid completely.
- If you would like to skip the cold proof and bake your loaf the same day, let your dough complete its final ferment on the counter for 1-3 hours. Use the poke test to determine when your dough is ready to be baked by poking it with your index finger. If it springs back immediately, it needs a little more time. If it fills in slowly and leaves a small dent, it’s ready to be baked. If it doesn’t spring back at all, then it’s overproofed or on the verge of being overproofed and needs to be baked immediately.
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