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A Beginner's Guide to Sourdough Bread Recipe

August 31, 2021 3 min read

A Beginner's Guide to Sourdough Bread Recipe

Welcome to the world of sourdough, if you are looking to learn the first steps for sourdoughbaking then you have come to the right place. Throughout this guide we will walk youthrough all the essential tips and tricks in how to make easy sourdough at home. Thesourdough bread recipe below will be a breeze using our instructed key baking stages andpurpose-built equipment. Once you have mastered the classic loaf, we can then expand withmany variations of sourdough bread recipe ideas, such as Danish rye, Miche, Bazlama,Pumpernickel and Butterbrot. First, let us start with the best beginner sourdough breadrecipe along with full instructions to ensure you are on your journey to becoming asourdough master!

Sourdough Bread Recipe

A step-by-step beginner sourdough loaf recipe using a traditional bread proofing basket.


1 loaf


Preparation   30 minutes

Proof               9 hours      

Cooking           45 minutes


Mixing bowl
10-inch round banneton bread proofing basket
Dough scraper
Dough whisk
Dutch oven



Sourdough Bread Recipe

  • 420g strong white bread flour
  • 300ml water, lukewarm
  • 1 tsp salt
  • 155g sourdough starter


  • Mix dough - Into a mixing bowl add the bread flour and lukewarm water, stir using adough scraper to bring together into a wet dough. Cover the dough with plastic wrapand 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, useyour hands to knead the dough for 3 minutes to bring together. Cover the mixing bowlwith 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 ofthe dough and bring it towards the centre to create the fold. Then turn the mixingbowl and repeat, stretching the top of the dough into the centre, continue until all foursides of the dough have been folded. Cover the dough with plastic wrap and allow itto continue to ferment for a further 4 hours.
  • Proof in banneton bread basket - Transfer the dough to a lightly floured worksurface and bring together into a smooth, round ball. Place the ball of dough into afloured 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 15minutes.
  • Bake - Sprinkle flour into the base of the dutch oven then carefully tip the dough outof 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. After15 minutes, reduce the heat of the oven to 210C and remove the lid from the dutchoven, bake for a further 30 minutes.
  • Serve - Remove the sourdough bread from the oven and allow it to cool completelythen slice and serve.

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