Few things are as comforting as the smell of freshly baked sourdough wafting through your kitchen. That golden, crusty loaf with its airy, chewy crumb feels like a bakery-level achievement—but guess what? You don’t need to be an expert baker to master it. With just a little patience and the right steps, even beginners can bake sourdough bread at home that looks (and tastes!) like it came straight from an artisan shop.
Step 1: Gather Your Essentials
Before you begin, make sure you have these basic ingredients and tools:
Ingredients
- 500g bread flour (strong white flour works best)
- 350g water (room temperature)
- 100g active sourdough starter (fed and bubbly)
- 10g salt
Tools
- Large mixing bowl
- Dutch oven or baking stone
- Bench scraper
- Clean kitchen towel
- Kitchen scale (for accuracy)
Step 2: Mix and Rest
- In your mixing bowl, combine the flour and water first. Stir until no dry flour remains.
- Cover and let it rest for 30 minutes (this process is called autolyse). It helps the flour hydrate and makes kneading easier.
After the rest, add your sourdough starter and salt. Mix everything until it forms a shaggy dough. Don’t worry if it looks messy—this is normal!
Step 3: Stretch and Fold
Instead of traditional kneading, sourdough loves gentle handling:
- Every 30 minutes for the next 2 hours, grab one side of the dough, stretch it upward, and fold it over itself.
- Rotate the bowl and repeat 3–4 times.
This builds gluten strength and gives your bread that beautiful open crumb.
Step 4: Bulk Fermentation
Cover the dough with a towel and let it rise at room temperature for 4–6 hours, or until it doubles in size and feels airy.
Tip: If your kitchen is cool, this may take longer. Be patient—the dough will tell you when it’s ready.
Step 5: Shape and Proof
- Lightly flour your counter and gently turn out the dough.
- Shape it into a round or oval by folding the edges into the center and flipping it seam-side down.
- Place it in a floured proofing basket (or a bowl lined with a towel).
Cover and let it proof in the fridge overnight (8–12 hours). This slow rise develops flavor and makes the dough easier to handle.
Step 6: Bake Like a Pro
- Preheat your oven to 475°F (245°C) with a Dutch oven inside.
- Carefully place your dough on parchment paper, score the top with a sharp knife or razor (to control the rise), and transfer it into the hot Dutch oven.
- Bake covered for 20 minutes, then uncover and bake another 20–25 minutes until deep golden brown.
Step 7: Cool and Enjoy
Resist the urge to slice right away! Let the bread cool for at least an hour. This allows the crumb to set and prevents gumminess. Once cooled, cut into that crunchy crust and admire your handiwork.
Final Thoughts
Sourdough might feel intimidating at first, but once you understand the rhythm—mix, rest, fold, rise—it becomes second nature. Each loaf will teach you something new, and before long, you’ll be baking sourdough bread that rivals any bakery.
Save this guide so you can come back to it the next time you’re ready to bake—and soon, sourdough will be your new favorite kitchen ritual!
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