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Beginner Sourdough

Easy Introduction to Sourdough Recipe.

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4.8 from 5 reviews

Description

This beginner sourdough recipe is designed to be simple yet produce an artisan-quality loaf with a crisp crust, open crumb, and deep flavor. With just flour, water, salt, and time, you’ll learn the fundamentals of sourdough baking, from mixing and fermentation to shaping and baking. Whether you’re new to sourdough or looking to refine your technique, this step-by-step guide will help you bake great bread at home.

Ingredients

Scale

Levain Build

  • 100g bread flour
  • 20g whole wheat flour
  • 120g water (26°C / 78°F)
  • 20g mature starter

Final Dough

  • 740g bread flour
  • 130g whole wheat flour
  • 650g water 1 (initial mix)
  • 30g water 2 (added with salt)
  • 20g salt
  • 225g liquid levain

Instructions

  1. Mix the Levain (Night Before Baking)

    • Mix all levain ingredients until fully combined.
    • Cover and let ferment overnight (10–12 hours) at 18–21°C (65–70°F).

  2. Mix the Dough & Autolyse

    • In a large bowl, mix bread flour, whole wheat flour, and 620g water (water 1) until just combined.
    • Cover and rest for 20–30 minutes to allow the flour to hydrate.

  3. Incorporate the Levain

    • Add the 225g levain to the dough and mix by hand until just combined.
    • Cover and let rest for 30–60 minutes to begin fermentation.

  4. Add Salt & Remaining Water

    • Sprinkle 20g salt over the dough and pour in the remaining 30g water (water 2).
    • Using your hand like a claw, pinch and mix until fully incorporated.

  5. Bulk Fermentation (3–3.5 Hours at 26°C (79°F))

    • Perform three stretch and folds at 60, 90, and 120 minutes into bulk fermentation.
    • If the dough feels weak, give an additional fold 30 minutes later.
    • The dough is ready when it looks light, airy, slightly domed, and has visible bubbles.

  6. Pre-Shaping & Final Shaping

    • Turn the dough out onto a lightly floured surface and divide into two equal portions (~880g each).
    • Pre-shape into rounds and let rest uncovered for 30 minutes.
    • Shape into boules or batards and place seam-side up into a banneton or floured bowl.

  7. Cold Fermentation (Overnight Proofing)

    • Let the dough rest at room temperature for 20 minutes, then place it in the fridge for 12–18 hours at 3–5°C (38–41°F).

  8. Preheat & Bake

    • Preheat your Dutch oven, Bread Dome, or Baking Steel at 260°C (500°F) for 1 hour.
    • Flip the dough onto parchment paper and carefully place it in the Dutch oven.
    • Immediately lower the oven temperature to 245°C (470°F).
    • Bake for 35–40 minutes, removing the lid after 20 minutes to develop the crust.

  9. Cooling & Slicing

    • Transfer the bread to a cooling rack and let it cool for at least 1 hour before slicing.

Notes

  • The levain should double in size, look bubbly, and have a mild tangy aroma before use.
  • If your kitchen is warm, you may need to shorten fermentation times slightly.
  • If the dough feels weak at any point, an extra fold during bulk fermentation can help strengthen it.
  • Cold-proofing overnight improves flavor and makes shaping easier. If you want to bake the same day, proof at room temperature for 2.5–3 hours before baking.
  • Baking with steam helps create a crisp crust. If baking on a baking steel, add a tray with boiling water to the oven.
  • Cutting too early can lead to a gummy crumb—let the bread cool fully before slicing.
  • The levain in this recipe is treated as a liquid levain, meaning it contributes additional water to the final dough. When factoring in the levain, the true final hydration of this recipe is 77.8%. This level of hydration is still manageable for beginners while allowing for a lighter, more open crumb.
  • Prep Time: 4 hours
  • Cook Time: 40 minutes
  • Category: Sourdough
  • Method: Baking
  • Cuisine: Bread

Find it online: https://matthewjamesduffy.com/beginner-sourdough-recipe/