Beginner Sourdough Bread

A beginner-friendly crusty sourdough loaf made with active starter, bread flour, water, and salt. Gentle folds build strength before an overnight cold proof and a covered Dutch-oven bake.

Prep: 45 min · Cook: 50 min · Yield: 1 · Method: Oven

Ingredients

• 0.5 cup active sourdough starter
• 4 cups bread flour
• 1.5 cups water
• 2 teaspoons fine sea salt
• 2 tablespoons rice flour

Cooking instructions

1. In a large bowl, stir the starter and water together. Add the bread flour and mix until no dry flour remains. Cover and rest at room temperature for 30 minutes. (about 30 min) — Room temperature
2. Sprinkle the salt over the dough. With wet hands, pinch and fold the dough until the salt is evenly incorporated. Cover and rest for 30 minutes. (about 30 min) — Room temperature
3. Perform the first stretch and fold: grab one side of the dough, stretch it upward, and fold it over the center. Turn the bowl and repeat three more times. Cover and rest. (about 30 min) — Room temperature
4. Repeat the stretch-and-fold process three more times, 30 minutes apart. Keep the dough covered between folds. (about 90 min) — Room temperature
5. Let the covered dough bulk-rise undisturbed until it looks puffy, has bubbles at the edges, and has increased by about 50 percent. This usually takes 4 to 6 hours total from mixing, depending on room temperature. (about 240 min) — 75–78°F
6. Lightly flour the counter with rice flour and turn out the dough. Shape it into a tight round by folding the edges toward the center, then gently dragging the loaf toward you to create surface tension. Place seam-side up in a rice-flour-dusted bowl or banneton. Cover and refrigerate overnight. (about 720 min) — Refrigerator
7. Place a Dutch oven with its lid in the oven and preheat to 500°F for at least 45 minutes. Carefully turn the cold dough onto a sheet of parchment. Score the top with a sharp knife. (about 45 min) — 500°F
8. Lower the dough into the hot Dutch oven, cover, and bake for 20 minutes. Remove the lid, reduce the oven to 450°F, and bake 25 to 30 minutes more, until deeply browned and the center reaches about 205°F. (about 50 min) — 450°F
9. Transfer the loaf to a rack and cool completely before slicing so the crumb can set. (about 120 min) — Room temperature