Easy Sourdough Bread Recipe for Beginners to Try

A reliable Sourdough Bread Recipe comes down to patience and technique. The biggest mistake most beginners make is rushing fermentation. Cutting it short results in dense bread instead of a light, airy crumb. Proper rest time, gentle folding, and a hot oven are what transform simple flour, water, and starter into a loaf with a crisp crust and chewy texture.

This recipe is for anyone looking to bake a straightforward sourdough loaf at home with clear, step-by-step guidance.

Difficulty: Moderate

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Prep Time 30

Cook Time 40

Resting time: 10–12 hours (fermentation + proofing). 12

Total Time 13

Servings: 1 loaf

Course: Bread, Side Dish, Breakfast

Cuisine: European

Calories: 180

Ingredients Method Video Notes

Ingredients

500 g of bread flour about 4 cups.
100 g active sourdough starter about ½ cup.
350 g water room temperature (about 1 ½ cups).
10 g salt about 2 tsp

Method

Mix the dough. In a large bowl, combine flour, water, and starter. Stir until no dry flour remains. Cover and wait 30 minutes (autolyse).
Add salt. Mix in salt with wet hands, folding the dough gently until incorporated.
Bulk ferment. Cover and let the dough rest for 4-5 hours at room temperature. Every 30 minutes for the first 2 hours, stretch and fold the dough 3–4 times.
Shape. Turn the dough onto a floured surface. Shape into a round loaf, then place in a floured proofing basket or bowl lined with a towel.
Final proof. Cover and refrigerate 8–12 hours (overnight is best).
Preheat the oven. Place a Dutch oven inside and preheat it to 475°F (245°C).
Score & bake. Transfer the dough to parchment paper, score the top with a sharp knife, and carefully place it in a hot Dutch oven. Cover and bake for 20 minutes, then uncover and bake for another 20–25 minutes until golden brown.
Cool. Remove and let the bread cool fully before slicing.

Video

Notes

Startup tip: Use the starter at its peak (ubbly and active). Weak starter = flat loaf.

Patience matters: Longer fermentation = better flavor and texture.

Scoring: A sharp razor or bread lame helps control the rise.

Oven heat: Preheating the Dutch oven creates steam for a crisp crust.