Simple Sourdough Bread: A Recipe for Beginners

Ready to jump into making sourdough? This no-knead recipe is perfect for any beginner.

With just three ingredients you will be baking your own artisan sourdough loaves right in your own kitchen.

Jump to Recipe

This post contains affiliate links for your convenience. I may earn a small commission from qualifying purchases at no extra cost to you. Read my full disclaimer here.

I love the simplicity of sourdough.

I prefer making it to my classic sandwich bread because really – it’s just that simple.

And you just can’t beat that tangy flavor or the chewy center that’s all wrapped up inside a beautiful crispy crust.

Over the months I’ve been working with sourdough and perfecting the recipe and method.

I’ve failed a lot, ate a lot of ugly (yet still delicious) loaves of bread, and I’ve also learned a lot in the process too.

A few things you should know before baking your first loaf of sourdough bread

Equipment

I’ve tried baking sourdough without a dutch oven and it just doesn’t come out the same. No matter the alternative method I tried.

To get the chewy center with a crispy crust, you need to use a dutch oven.

This is the dutch oven I use and love. They came in a variety of sizes. I opted for the bigger one cause I make a lot of big meals for our party of seven.

Timing

It does take a while to make a sourdough loaf from start to finish, but don’t let that intimidate you.

Most of the time is spent on the dough rising and fermenting.

I’ll show you in the recipe the approximate times that work for me. But you will learn how  your starter responds to feedings and will get into your own rhythm and routine that works for you.

Weighing Vs. Measuring

I’ve tried measuring the ingredients and weighing the ingredients and I definitely recommend weighing them.

Weighing the ingredients will give you more consistent loaves and also – it is so much easier.

Instead of using up measuring cups, just pour all the ingredients into one bowl. Cutting down on the number of dishes you have to do – which is always a plus!

You don’t need anything fancy. A simple digital kitchen scale like this one will do.

Ready to start baking with sourdough? Let’s get into it!

Here’s the ingredients you need:

• 500 grams King Arthur all-purpose flour* (plus extra for dusting)
• 50 grams active** sourdough starter
• 10 grams salt
• 325 grams tepid water

*This is the flour that has worked tried and true for me. I have yet to try this recipe with other flours, but I’ll update here if I do.

**An active starter will be at least double in size and full of bubbles.

Here’s a few tools you need:

• Digital kitchen scale
• Large mixing bowl
• Dough whisk* – or Wooden mixing spoon
• Lame* – or Sharp knife/razor
• Banneton*
• Plastic wrap or kitchen towel
• Parchment paper
• Dutch oven

*I found all of my sourdough making tools together in this nifty bread proofing kit on Amazon.

Here’s what you do:

1. Feed the starter 8-10 hours before you plan to start making your dough. (11 am)

Your starter needs to be well fed and active before making bread dough.

You’ll know it is ready when it has doubled in size and is filled with lots of air bubbles.

Need some sourdough starter? Snag some of mine here.

2. Mix 50g starter and 325g water together in a large bowl. (7 pm)

Place a large mixing bowl on the kitchen scale and zero it out. Pour in 50g starter.

Zero out the scale again and add 325g tepid water.

Using your hands or a dough whisk, mix until the starter is fully dissolved in the water.

3. Add 500g flour and 10g salt to the starter mixture.

Zero out the scale once more then add 500g flour and 10g salt to the starter mixture.

Mix thoroughly with the dough whisk until all the ingredients are fully incorporated and there’s no dry flour leftover in the bowl.

Note: The dough will be a shaggy consistency.

4. Cover and rest.

Cover the bowl with a towel or wrap and set it aside for one hour to let the dough rest.

5. Stretch and fold part one. (8 pm)

Fill a small bowl of water to dip your fingers in.

Working with wet hands will make working with the dough easier and keep it from sticking to you.

With wet fingers, pull up one side of the dough from the bottom, and fold it over onto itself. Turn the bowl a quarter turn and repeat the stretch and fold. Continue until all four sides are folded.

The dough will form a tight ball when you are done.

6. Rest and repeat. (8:30 pm)

Cover the dough and let it rest for 30 minutes, then repeat the stretch and fold on all four “sides” once more.

7. Cover and rise.

Cover the dough with plastic wrap or a wet towel and let it rise for 8-12 hours or until it has risen by about 50%.

Note that it will take the dough less time to rise in a warmer kitchen and longer in a cooler kitchen.

8. Shape the dough. (5 am)

Using your dough scraper, or wet fingers, turn the dough out onto a lightly floured surface.

Take each “corner” of the dough and fold it into the center, then turn the dough over.

Use your hands to shape the dough into a ball by pulling the dough towards you and turning it in a circular motion. Do this continuously until the dough forms a tight ball. Place it upside down in a well-floured banneton, cover it and let it rest for 30 minutes.

While it is resting, place the dutch oven into the oven and preheat it at 450°F

9. Score and bake. (5:30 am)

Uncover the dough and place a piece of parchment paper on top of the banneton. Turn the banneton upside down so the dough is on the parchment paper.

Use the lame to score the top of the dough.

This allows the steam to escape while the loaf is baking.

I usually do one line down the side, or make an “x” but there are sooo many different designs you can try. Have fun with it!

With oven mitts, remove the dutch oven from the oven. Pick up the dough using the parchment paper and lower it into the dutch oven. Cover with the lid completely and then place into the oven to cook for 20 minutes.

This part of the bake steams and cooks the inside of the loaf.

After 20 minutes, remove the cover from the dutch oven and allow the loaf to cook uncovered in the oven for 25 minutes.

This part of the bake gives the loaf that beautiful, crispy crust.

Cook until the crust is crisp and golden brown.

The internal temperature will read at least  190°F with an instant read thermometer.

10: Enjoy!

Let the loaf cool completely (about two hours) on a wire rack before slicing.

Enjoy with some butter or delicious jelly (such as this homemade lilac jelly!)

Did you make this recipe? What did you think?

Let me know in the comments below.

Share your bake with me on Instagram!

Mention @thehomesteadmother or use #onceuponahomestead

From my kitchen to yours,