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This easy sourdough bread recipe is as foolproof as it gets. From start to finish, you’ll learn everything you need to know to make bakery-worthy loaves.

Sourdough Bread in a pan

Whether you’re a seasoned baker or just trying homemade sourdough for the first time, you’ve landed in the right corner of the internet. This sourdough bread recipe is the most “beginner-friendly” sourdough recipe you’ll find on the internet — I promise! When I started out, I, too, was overwhelmed by the sheer amount of different sourdough recipes and techniques and the amount of time some of them took (some take a few days!).

So, I set out to make a beginner-friendly version that will get you started with a delicious basic loaf. This sourdough bread recipe only has one “stretch and fold”, an overnight rest, one “shape” in the morning, then bake. That’s it! It’ll set you up for a strong foundation to continue on and one day have the courage for more “complicated” loaves (but then, they actually won’t seem so complicated!).

With just a little technique and the right tools, sourdough bread-baking is actually quite straightforward. Get ready for your house to smell like heaven and for an unparalleled taste!

Sourdough Bread Recipe Video

Kitchen Tools You Need for Sourdough Bread

Before we dive into the recipe, let’s cover off on a couple of essential tools that make the process that much easier.

  • Proofing Basket – This is the set I own! It comes with two proofing baskets, a handy scoring knife, and a dough scraper.
  • Dutch Oven – The Staub Dutch oven is my go-to, but feel free to use any brand!
  • Dough Whisk – This dough whisk makes combining all the ingredients a piece of cake and removes pesky bubbles and lumps.
  • Sourdough Starter – You can make your own starter, buy one, or ask a friend to lend you one. If you want to go the homemade route, consider this book your sourdough starter bible!

How to Make Sourdough Bread

In general, sourdough bread does take some patience and a little bit of technique. But here, you’ll need very little! Why? Because this is the crazy easy version! Here, you’ll find the instructions broken down accompanied with handy photos for all you visual learners out there.

Prepping the Dough

  • Combine the water & starter: In a large mixing bowl, whisk the water and sourdough starter together. Spoon in the salt and whisk again.
  • Add in the flour: Next, stir in the flour until the dough looks dry, rough, shaggy, and a bit sticky.

Pro tip: To make bread dough more exact, get a scale and measure 520 grams of flour, 325 grams of water, 90 grams of the sourdough starter, and 1 tsp salt.

water with starter and salt in a bowl
Liquid in a bowl with starter
Flour added to liquids in a bowl
All sourdough ingredients in a bowl

The First Rise (aka “The Resting Phase”)

  • Cover the dough: Next, cover the large bowl with plastic wrap. Let the dough rest at room temperature for 30 minutes (this is when the gluten will begin to develop and the bread will gain a nice surface tension for perfect crust).
Dough combined together in a bowl
Dough in a bowl

Shaping the Dough & the Second Rise (aka the “Bulk Fermentation Rise”)

  • Shape the dough: Next, fold the sides of the dough over into the center to form a ball (this is a great time to fix any errors. Is there flour lingering at the bottom of the bowl? Incorporate it! Is the dough too sticky to handle? Add a bit more flour until it’s manageable!).
  • Allow the dough to rise: Cover the bowl with a plastic wrap and let the dough rise on the counter for at least 8 hours, or until it doubles in size.
  • Shape the dough: After the second rise, the bread dough should appear wet and bubbly. Place it on a floured work surface and stretch it into a large, rectangular shape. Fold it over into itself to form a small ball.
  • Remove the blemishes: To finish the shaping process, push in the bottom of the ball with your fingers, while simultaneously shaping it into as perfect of a ball you can with your other hand.
sour dough pulled apart
Folded sour dough dough
dough being pulled together
Hands holding the dough to shape

The Final Rise (aka the “Bench Rise”) & Scoring

  • Pop the dough into the basket: Next, place the dough into the dough basket with the seam side up. Cover the basket and let the bread rest for 45 minutes at room temp (or for a couple of hours in the fridge).
  • Preheat the dutch oven: Pop the Dutch oven inside the oven and turn the heat to 450°F.
  • Score the bread: While the oven is heating up, place the dough on a piece of parchment paper with the seam side down. Score the top as you please – get as creative as you want here!
Sourdough bread shared on a parchment paper
Scored bread on a parchment paper

Baking the Sourdough

  • Bake the sourdough: Next, place the bread inside the Dutch oven and bake it for 30 minutes with the lid closed. Remove the lid and bake it for an additional 20 minutes. Give the bread a bit of time to rest and then pull it out to sit on a cooling rack on the counter. Slice it with a sharp knife and enjoy!
Sourdough Bread in a pan before baking
Sourdough Bread in a pan

Helpful Tips & Tricks

A couple of simple tips and tricks will help you bake this sourdough recipe like a pro.

  • Fully incorporate the ingredients for the dough. When you’re first mixing the ingredients together, make sure that they are well-combined and there’s no pockets of flour or salt. You don’t want to bake these in!
  • Don’t forget to feed your starter. To keep your starter alive, make sure to feed it 8 hours before you plan to bake. Equal parts lukewarm water and all-purpose flour will do the trick. Once it starts dropping back down, feel free to use it! See my complete guide on feeding and maintaining your starter.
  • Know that the temperature of the water will affect the rise. The cooler the water you use, the slower the rise. The warmer the water, the quicker the rise. Depending on the temperature and season, you can adjust the temperature of the water to control the rise (think: use cold water and an overnight rise in the summer to compensate for the hot temperature outside).
  • Don’t rush the resting. Each rise serves a specific purpose, so don’t rush the process. Patience is key when it comes to bread-making!
  • Mark the bowl to know when your dough has doubled in size. To gauge when the dough has doubled in size, mark the bowl at the level it sits at pre-rise.
  • Use a razor blade if you don’t have a scoring knife. If you don’t have a scoring knife, carefully use a razor blade to score the top of the bread.
  • Use high-quality flour. Bob’s Red Mill Bread Flour is my top choice for it’s superior flavor and high-protein content (protein = great texture). King Arthur Bread flour is also a great choice!

Storing Sourdough Bread

If you see me baking sourdough bread on Instagram, you’ll often notice I make multiple loaves of sourdough at once. I love making a few extra to freeze or give away to family and friends. If you’re like me, check out these storing tips.

  • Short term: A fresh loaf of sourdough bread is stable at room temperature in a plastic bag for 4-5 days. Beyond that, I put it in the refrigerator. The fridge does dry it out some, but I then use that bread toasted in a pan with a smidge of butter or in the toaster.
  • Long term: I make extra loaves so that I’m not making bread every single week. After the fully cools, I pop it into a ziplock bag and freeze it for up to three months. When I’m ready to enjoy, I let it thaw at room temperature. Sometimes, I pop it in the oven for about 5-10 minutes and it comes out smelling (and tasting) as fresh as on day one!

More Tasty Homemade Bread Recipes

Recipe

Sourdough Bread in a pan

Sourdough Bread Recipe

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Servings
12 servings
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Recipe contributed by: Natalya Drozhzhin
This easy sourdough bread recipe is as foolproof as it gets. From start to finish, you'll learn everything you need to know to make bakery-worthy loaves.

Ingredients

US Units – Metric

Instructions

  • In a large bowl, whisk the water and sourdough starter together. Add in the salt and whisk again.
    Liquid in a bowl with starter
  • Stir in the flour (the dough will look very dry and that's totally fine). Cover the bowl with plastic wrap and set it aside at room temperature to rest for 30 minutes.
    All sourdough ingredients in a bowl
  • After the sourdough rises, fold the sides of the dough over into the center to form a ball. Cover the bowl again and let the dough sit at room temperature for at least 8 hours. After the dough rises, it should appear wet and bubbly.
    Dough combined together in a bowl
  • Flour your work surface generously. Place the dough on the counter and stretch it into a large, rectangular shape. Fold it over until it turns into a small ball of dough.
    Folding od sour dough bread
  • To finish shaping the dough, push in the bottom of the ball with your fingers while shaping it with your other hand into a perfectly round ball. Turn it several times in a circular motion to work out any bumps or blemishes.
    Hands holding the dough to shape
  • Place the dough into a dough basket with the seam side up. Cover the basket with a plastic wrap and let the bread rest for 45 minutes at room temperature or for a few hours in the fridge.
    Dough in a proofing basket
  • Place the Dutch oven inside of the oven and preheat the oven to 450°F.
  • Place the dough ball on parchment paper with the seam side down. Score the top as you please.
    Scored bread on a parchment paper
  • Place the bread inside the Dutch oven. Bake it for 30 minutes with the lid closed. Remove the lid and bake the bread for an additional 20 minutes. Let the bread rest for a bit before slicing into it and enjoy!
    Sourdough Bread in a pan
Nutrition Facts
Sourdough Bread Recipe
Amount Per Serving
Calories 161 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g5%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Sodium 196mg8%
Potassium 43mg1%
Carbohydrates 32g11%
Fiber 1g4%
Sugar 1g1%
Protein 5g10%
Vitamin A 1IU0%
Calcium 7mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Posted February 21, 2022

About Author

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Natalya Drozhzhin

Natalya founded Momsdish to demonstrate that placing a homemade meal on the table is not hard at all. Natalya makes cooking easier and approachable, by simplifying the ingredients, while still producing the same great taste.