Welcome to the world of sourdough, if you are looking to learn the first steps for sourdough baking then you have come to the right place. Throughout this guide we will walk you through all the essential tips and tricks in how to make easy sourdough at home. The sourdough bread recipe below will be a breeze using our instructed key baking stages and purpose-built equipment. Once you have mastered the classic loaf, we can then expand with many variations of sourdough bread recipe ideas, such as Danish rye, Miche, Bazlama, Pumpernickel and Butterbrot. First, let us start with the best beginner sourdough bread recipe along with full instructions to ensure you are on your journey to becoming a sourdough master!
Sourdough Bread Recipe
A step-by-step beginner sourdough loaf recipe using a traditional bread proofing basket.
Servings: 1 loaf
Time:
Preparation 30 minutes
Proof 9 hours
Cooking 45 minutes
Equipment:
Mixing bowl
Banneton bread proofing basket
Dough scraper
Dough whisk
Dutch oven
Ingredients:
420g strong white bread flour
300ml water, lukewarm
1 tsp salt
155g sourdough starter
Instructions:
- Mix dough – Into a mixing bowl add the bread flour and lukewarm water, stir using a dough scraper to bring together into a wet dough. Cover the dough with plastic wrap and allow it to rest at room temperature for 1 hour.
- Begin the dough – In a cup mix the salt and one tablespoon of water until the salt has dissolved. Remove the plastic wrap from the mixing bowl and pour in the salted water, use a dough whisk to combine.
- Mix sourdough starter – Next add the sourdough starter to the mixing bowl, use your hands to knead the dough for 3 minutes to bring together. Cover the mixing bowl with plastic wrap and allow the dough to rise for 45 minutes.
- Fold the dough – After 45 minutes fold the dough, using wet hands stretch the top of the dough and bring it towards the centre to create the fold. Then turn the mixing bowl and repeat, stretching the top of the dough into the centre, continue until all four sides of the dough have been folded. Cover the dough with plastic wrap and allow it to continue to ferment for a further 4 hours.
- Proof in banneton bread basket – Transfer the dough to a lightly floured work surface and bring together into a smooth, round ball. Place the ball of dough into a floured banneton proofing basket and allow it to rise for 3 hours.
- Preheat oven – Set an oven to 230C and place a dutch oven inside to preheat for 15 minutes.
- Bake – Sprinkle flour into the base of the dutch oven then carefully tip the dough out of the banneton proofing basket to place inside the dutch oven patterned-side-up. Place the lid on the dutch oven and bake the sourdough bread for 15 minutes. After 15 minutes, reduce the heat of the oven to 210C and remove the lid from the dutch oven, bake for a further 30 minutes.
- Serve – Remove the sourdough bread from the oven and allow it to cool completely then slice and serve.
