Classic Sourdough Recipe: Perfect for Beginners

This recipe has been tested hundreds of times and consistently produces beautiful, delicious sourdough bread. It's perfect for beginners but loved by experienced bakers too.

Ingredients

• For the Dough:

• 100g active sourdough starter
• 375g bread flour
• 275g filtered water
• 8g fine sea salt

• Baker's Percentages:

• Flour: 100%
• Water: 73% hydration
• Starter: 27%
• Salt: 2.1%

Equipment Needed

• Kitchen scale (essential for accuracy)
• Large mixing bowl
• Bench scraper
• Banneton or bowl lined with cloth
• Dutch oven or combo cooker
• Lame or sharp knife
• Cooling rack

Method

Day 1: Evening (30 minutes active time)

• 1. Prepare Your Starter

• Feed your starter 4-8 hours before mixing
• It should be bubbly and pass the float test
• Use at peak activity for best results

• 2. Autolyse (7:00 PM)

• Combine 375g flour and 275g water in bowl
• Mix until no dry flour remains
• Cover and rest 30-60 minutes
• This develops gluten naturally

• 3. Mix Dough (8:00 PM)

• Add 100g active starter to flour mixture
• Mix thoroughly with hands or spoon
• Add 8g salt and mix until well incorporated
• Dough will be shaggy - this is normal

• 4. Bulk Fermentation (8:15 PM - 12:15 AM)

  Perform 4 sets of stretch and folds:
• First fold: 8:45 PM (30 min after mixing)
• Second fold: 9:15 PM
• Third fold: 9:45 PM
• Fourth fold: 10:15 PM

• After final fold, cover and let rise until:
• 50-70% size increase
• Jiggly when shaken
• Passes poke test (around midnight)

Day 2: Morning (15 minutes active time)

• 5. Pre-shape (12:15 AM)

• Turn dough onto lightly floured surface
• Shape into loose round
• Rest 20-30 minutes

• 6. Final Shape (12:45 AM)

• Shape into tight boule or batard
• Place seam-side up in banneton
• Cover with damp towel

• 7. Final Proof (1:00 AM - 8:00 AM)

• Refrigerate overnight (8-24 hours)
• Cold retard improves flavor and makes scoring easier

• 8. Bake (8:00 AM)

• Preheat Dutch oven to 450°F (30 minutes minimum)
• Score dough with lame
• Bake covered 20 minutes
• Remove lid, bake uncovered 20-25 minutes
• Internal temperature should reach 205-210°F

• 9. Cool

• Cool on rack minimum 2 hours
• Resist cutting too early!

Timing Variations

• Same-Day Bake

• Start in morning
• Warmer environment (78-80°F)
• 3-4 hour bulk fermentation
• 2-3 hour final proof at room temperature

• Extended Fermentation

• Longer bulk fermentation (6-8 hours)
• Lower temperature environment
• Enhanced flavor development
• More flexible timing

Troubleshooting

• Dense Bread

• Starter wasn't active enough
• Under-fermented (extend bulk time)
• Insufficient gluten development

• Flat Bread

• Over-fermented (reduce bulk time)
• Weak shaping
• Inactive starter

• Gummy Crumb

• Cut too early (cool completely)
• Under-baked (check internal temp)
• Too much moisture

Recipe Variations

• Higher Hydration (80%)

• Increase water to 300g
• Requires more folding sessions
• Creates more open crumb

• Whole Grain Addition

• Replace 50g bread flour with whole wheat
• Adds flavor and nutrition
• May need slight water adjustment

• Seeded Version

• Add 30g mixed seeds after autolyse
• Sunflower, pumpkin, sesame work well
• Toast seeds first for better flavor

This recipe is your foundation - once mastered, feel free to experiment with different flours, hydration levels, and add-ins!