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Simple Sourdough Bread (Beginner's Guide)

Make this simple sourdough bread with just four ingredients. This beginner-friendly artisan sourdough loaf has a crisp crust, chewy crumb, and easy step-by-step instructions.
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Prep Time 20 minutes
Cook Time 42 minutes
Rise Time 12 hours
Total Time 13 hours 2 minutes
Course Baking, Breakfast, Side Dish
Calories 2727 kcal

Ingredients
  

  • 720 g bread flour
  • 380 g water
  • 140 g active sourdough starter
  • 14 g fine sea salt

Instructions
 

Levain (Active Sourdough Starter):

  • Feed the starter: Feed your sourdough starter 4–8 hours before baking, or until it's bubbly and doubled in size.
  • Bring to room temperature: If refrigerated, let the starter warm up before using.

Autolyse (Flour & Water Rest):

  • Mix the flour and water: Combine the bread flour and water until no dry flour remains. The dough will look shaggy.
    380 g water, 720 g bread flour
  • Rest the dough: Cover and let it rest for 30 minutes.

Add the Starter and Salt:

  • Mix everything together: Add the active starter and salt, then mix until fully incorporated.
    14 g fine sea salt, 140 g active sourdough starter
  • Rest again: Cover and let the dough rest for 30 minutes.

Stretch and Fold:

  • Perform the folds: Complete one set of stretch and folds every 30 minutes for 2 hours (4 sets total).
  • Watch the dough: It should become smoother and stronger after each set.

Bulk Fermentation (First Rise):

  • Let the dough rise: Cover and let the dough ferment for 6–8 hours, or until it has risen about 50–75%.
  • Check for readiness: The dough should look airy, bubbly, and slightly domed.

Shape the Loaf:

  • Shape the dough: Turn the dough onto a lightly floured surface and shape it into a tight round.
  • Prepare for proofing: Place it seam-side up in a floured banneton or a towel-lined bowl.

Final Proof (Second Rise):

  • Proof the dough: Let it proof for 1–2 hours at room temperature, or refrigerate overnight for more flavor.

Bake:

  • Preheat the oven: Heat the oven to 465°F (240°C) with a Dutch oven inside for 45–60 minutes.
  • Score the dough: Turn the dough onto parchment paper and score the top with a bread lame or sharp knife.
  • Bake covered: Transfer the dough to the Dutch oven and bake covered for 20 minutes.
  • Finish baking: Remove the lid and bake for another 20–22 minutes, until the crust is deep golden brown.
  • Cool completely: Transfer to a wire rack and cool for at least 1 hour before slicing.

Nutrition

Calories: 2727kcalCarbohydrates: 549gProtein: 90gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 1gSodium: 5462mgPotassium: 721mgFiber: 18gSugar: 2gVitamin A: 14IUCalcium: 123mgIron: 7mg
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