Beginner's Sourdough Bread Recipe (Step-by-Step with Photos)

This easy sourdough bread recipe for beginners is written with a novice baker in mind to help you bake your very first sourdough loaf. Each step is clearly explained, with detailed instructions and step-by-step photos.

At the end of the post, you will find a helpful sourdough baking timeline to guide you through the process.

Note: The terms "levain" and "active starter" are often used interchangeably, and I will be using both throughout this post.

Beginner's sourdough bread recipe

If you are new to sourdough and have little to no experience, this beginner-friendly sourdough bread recipe is just for you. Make sure to learn all the essential steps in my Beginner's Sourdough Guide.

Additionally, check out these helpful posts: how to make a sourdough starter from scratch and where to buy a starter. To learn more about sourdough terms and abbreviations, visit the blog post on the sourdough glossary.

Attention: If you have already spent a decent amount of time learning about sourdough, including starter maintenance, bulk fermentation, dough temperature, target percentage rise, shaping bread dough, and sourdough proofing, you are ready to try my Master Sourdough Bread recipe.

If this is your first time baking sourdough bread, try making the recipe over the weekend. This will give you plenty of time to learn, follow each step carefully, and enjoy the process without feeling rushed.

How is this sourdough bread recipe different?

This sourdough bread recipe differs from others online because it is specifically designed for beginners learning how to bake their very first sourdough loaf. Here is what makes it special:

• Every step is explained in detail, accompanied by clear instructions and step-by-step photos, making it easy to follow.
• The recipe uses a low-hydration dough (68%) and a simple method, skipping the complex sourdough science (yes, for now).
• Unlike many other recipes, this one does not require fancy tools.
• A sample baking timeline helps you stay organized and manage your time effectively.

Ingredients

This recipe is designed for a single loaf of bread using 500g of flour. Make sure the sourdough bread ingredients are at room temperature before starting. You will need a digital kitchen scale to measure the ingredients accurately.

• Flour: As a beginner, start with unbleached bread flour with a high protein content. I use King Arthur bread flour with a protein content of 12.7%.
• Water: Opt for unchlorinated tap water, filtered or spring water. To dechlorinate tap water, let it sit in an open container overnight.
• Sourdough starter: Use a 100% hydration sourdough starter at peak.
• Salt: Use fine sea salt. Avoid iodized table salt.
• White rice flour is used to dust the work surface and a proofing bowl.

Here is the formula for beginner's sourdough bread:

Ingredient	Baker's Percentage	Weight
Bread flour	100%	500g
Water	68%	340g
Leavin/Active Starter, 100% hydration	20%	100g
Salt	2%	10g

• Total dough weight is 950g. If you need to adjust the bread formula for your own loaf, try my sourdough calculator.
• My kitchen temperature is 73°F (23°C), with a humidity level of 40%
• Bulk fermentation: 6 hours with a 75% increase in dough size (you will learn how to adjust bulk fermentation later)
• Proofing time: 14 hours cold-proof in the fridge
• Baking in a conventional oven: 450°F (232°C) with the lid on for 20 minutes; without the lid, 17-20 minutes.

Tools & Equipment

• A kitchen scale helps with precise measurements.
• A large mixing bowl provides enough space to mix and fold the dough.
• A straight-sided container or a 2L glass measuring cup is optional but highly recommended for tracking dough fermentation.
• A medium-sized bowl for proofing (an alternative to a banneton) supports the dough while it proofs in the refrigerator. I am using a 2-½ quart mixing bowl for this recipe.
• A linen or cotton towel is used to cover the dough and prevent drying during bulk fermentation. I love using flour sack towels.
• Parchment paper helps transfer the dough to the oven and prevents sticking.
• A sharp knife or a bread lame (if you have one) is used to score the dough.
• A Dutch oven or roasting pan traps steam during baking. This 5-qt Dutch oven is one of the best on the market.
• Long oven mitts protect your hands from the high heat when handling the Dutch oven or roasting pan. These silicone gloves are my favorite.
• Bread knife for slicing sourdough into clean, even slices. Read more about choosing the best bread knife.

How to make beginner's sourdough bread step-by-step

The beginner's sourdough bread takes two days to make. On the first day, the active starter (levain) is prepared in the morning, and the dough is mixed in the afternoon. After shaping, it is cold-proofed in the fridge overnight, then baked the next day.

Make levain (active starter) - 8 AM

You can make levain (active starter) overnight, but I suggest doing it in the morning on the same day you mix the dough.

As a beginner, you might not know how long it takes for your starter to peak with a specific feeding ratio. If you feed it the night before, it could be tricky to get the timing just right for the morning.

But don't worry. You can learn this with time. For now, let's keep it simple and make the levain in the morning.

Now, prepare the following ingredients:

Ingredient	Baker's Percentage	Weight
"Mother" starter, 100% hydration	33%	35g
Bread flour	33%	35g
Water	33%	35g

Take 35g of "mother" starter (either fed last night or straight from the fridge) and place it in a clean jar.

Add 35g of room-temperature water and mix with a jar spatula. Then add 35g of bread flour and stir until it reaches a pancake-batter consistency.

Loosely cover the jar and let it ferment in a warm spot in your kitchen (74-76°F or 23-24°C). The starter will reach its peak in 4 to 6 hours.

Please pay attention to how the true sourdough starter peak looks.

Mix the dough - Noon

This sourdough bread recipe was created in a kitchen at 73°F (23°C) and 40% humidity. Your kitchen might be warmer or cooler, so you may need to adjust the recipe (see details below).

Prepare a large mixing bowl and a smaller bowl filled with room-temperature water to wet your hands.

Measure water into a mixing bowl and add 100g of active starter (levain) at its peak. Then, add bread flour and salt, and you'll have a shaggy dough. Use one or both hands to mix the dough for about 3-5 minutes.

Once the active starter (levain) is added, bulk fermentation begins.

Transfer the dough from a mixing bowl to a 2L glass measuring cup or a straight-sided container.

If your container doesn't have volume measurement lines, use a marker or measuring washi tape placed vertically along the side.

Note the starting level of the dough. You can write it down or place a piece of colored washi tape at the dough level on the outside of the container. This will help you track the progress of bulk fermentation.

For example, using a 2L glass measuring cup, the starting dough level is at the 700 mL mark.

Wet your hands and carefully transfer the dough to a clean mixing bowl. Cover it with a plastic cap, wrap, or a damp kitchen towel, and let it rest at room temperature for 30 minutes.

In the meantime, clean your measuring cup or container (you will need it again later).

Stretch and fold sourdough - 12:30 PM

It is time for the first stretch and fold.

After stretching and folding one side, turn the bowl 90 degrees and repeat the stretch and folds. Turn the bowl 90 degrees again and repeat this process a total of four times.

You want to do four stretch and folds in all four directions. Think of a compass: fold the top (North) to the bottom (South), then fold the right (East) to the left (West), the bottom (South) to the top (North), and the left (West) to the right (East).

If you imagine a clock on the bowl, the folds occur at 12, 3, 6, and 9 o'clock. Four folds in four directions make one full set. Cover the bowl and let it rest for 30 minutes.

For the second stretch and fold, repeat the stretch and folds in all four directions. After that, cover the bowl and let it sit for another 30 minutes.

Coil fold sourdough - 1:30 PM

Next, you will do the first set of coil folds.

Then, turn the bowl 90 degrees and repeat the fold. Finally, turn it another 180 degrees and fold again. If the dough sticks, re-wet your hands. You will do four folds in total. After that, cover the bowl and let it rest for 30 minutes.

Do the second set of coil folds, then gently transfer the dough to a large measuring cup or a straight-sided container. Cover it and let it rest at room temperature.

After the final fold, allow the dough to rise for about 4 hours. (My kitchen is around 73°F / 23°C.)

Recommended reading

While the dough rises over the next few hours, check out a couple of blog posts:

• When is Bulk Fermentation Done
• What Is the Float Test?

Continue bulk fermentation

Wait until the dough rises 50-100% (100% means it has doubled in size). The percentage rise depends on your room temperature: the warmer it is, the faster the bulk fermentation and the shorter the rise time.

To track the dough rise, look at the starting point you marked on the container:

• 50% rise means the dough has increased by half its original height.
• 75% rise means it has grown by three-quarters of that height.
• 100% rise means the dough has doubled in height from the starting mark.

Use this visual guide to monitor progress throughout bulk fermentation.

The bulk fermentation can take up to 10 hours, starting from when you mix the starter into the dough, depending on factors such as room temperature, humidity, the type of flour, and dough hydration.

At an ambient temperature of 73°F (23°C) in my kitchen, bulk fermentation typically lasts approximately 6 hours.

If your kitchen is warmer, for example, 80°F (27°C), the dough will ferment faster, and the process will take less time. If it is cooler, for example, 68°F (20°C), fermentation will slow down and take longer.

Finish bulk fermentation - 5:45 PM

Now comes the trickiest part: knowing when bulk fermentation is done. This is when you stop fermenting the dough in your container and transfer it to the work surface to pre-shape.

You will stop the rise based on your room temperature. At 73°F (23°C), I finish bulk fermentation once the dough has risen by 75%.

Using a 2L measuring cup, if the starting level is 700 mL (which represents 0% rise), then a 100% rise would bring the dough to the 1400 mL mark.

To calculate a 75% rise:

• Divide the starting level (700 mL) by 100, then multiply by the desired rise percentage (in my case, 75%):
  700 ÷ 100 × 75 = 525 mL

So, I stop bulk fermentation when the dough has risen by 525 mL, reaching the 1225 mL mark (700 + 525 = 1225).

Since my measuring cup has 100 mL increments, I use visual judgment to assess the rise, aiming for a level between 1200 and 1300 mL.

Also, look for these signs:

• A slightly domed surface
• Large bubbles on top
• Smaller bubbles along the sides of the container
• Dough that pulls away easily from the sides and jiggles slightly when shaken

Once you see these signs, it is time for preshaping.

Another helpful method for deciding when to begin pre-shaping is the float test. While not 100% reliable (even for testing starter readiness), it is still a useful indicator for beginners in sourdough baking.

Here is how to do it:

• Fill a straight-sided glass with room-temperature water.
• Wet the tips of some medium-sized scissors.
• Wet your fingers and pinch off a small piece of dough.

This is what a piece of dough looks like floating in water after fermenting in a 2L glass bowl.

The dough piece will have two cut sides: the "belly" (cut from the main dough) and the pinched edge.

• If the dough sinks, it is not ready, and you should let it bulk ferment longer.
• If it floats, check which side is up. If it is ready, the belly should be facing up.

Next, watch how long it floats.

• If it sinks after a few seconds, let the dough ferment for an additional 10 minutes and then repeat the test.
• If it floats for 1-2 minutes without sinking, it is time to pre-shape.

Ideally, the dough should float for a few more minutes.

Pre-shape and bench rest - 5:45 PM

Now, the dough is ready for pre-shaping. Lightly flour your work surface with white rice flour. Flip your container upside down and let the dough slide out. If needed, you can use your hand to help.

Alternatively, you can use the "gathering" technique to preshape the dough. To do this, flip the mixing bowl and let the dough release. Gently fold the four sides of the dough toward the middle, pressing them lightly so they stick together.

Then, grab the opposite "corners" of the dough and fold them into the center, pressing to make them stick. Repeat this process with the other "corners."

Now, the dough should be seam-side up, with the ball facing down. Gently flip it over and preshape it by cupping your hands around it and moving it toward you to create tension.

Cover the dough with a clean tea towel or leave it uncovered and let it rest for 15 minutes (this is called bench rest).

While it rests, prepare a medium-sized bowl, line it with a clean linen or cotton towel, and dust it with white rice flour.

Shape the dough - 6:00 PM

After the dough rests, sprinkle some rice flour on your counter and on top of the dough. Use your hands or a bench scraper (if you have one) to flip the dough so the floured side is down and the sticky side is facing up.

Watch a short video from @eds_bred on the "gathering" technique for a boule using high-hydration dough. It's okay that your dough has low hydration.

Cold retard - 6:30 PM-8 AM (next day)

Place the bowl with the dough in a plastic bag and refrigerate it at 39°F (4°C) for 12-16 hours or at least 8-10 hours. You can leave the dough in the fridge for 48 hours to develop a tangier flavor.

Preheat the oven - 8-8:30 AM

The following day, place the Dutch oven and its lid on the middle rack of the oven and preheat to 500°F (260°C) for at least 30 minutes.

Score the dough - 8:30 AM

Cut a piece of parchment paper large enough to lift the loaf into the Dutch oven by the edges. Take the dough out of the fridge, and place the parchment paper on top of the bread. Then cover it with a large wooden cutting board and flip the loaf over.

You can also make three slashes in the dough, forming a triangle, or two slashes in an X shape across the top.

Alternatively, you can use kitchen scissors to make small snips across the top of the loaf for a rustic look.

Bake the bread - 8:40 AM

Put on the oven mitts and carefully open the oven. Take the hot pot out and place it on a trivet. Close the oven door to retain the heat.

Grab the parchment paper from two opposite sides, stretch it slightly, and lower the bread and paper into the pot. Open the oven, remove the lid, and place it on the pot. Then, return the Dutch oven to the oven. Lower the temperature to 450°F (230°C) and bake with the lid on for 20 minutes.

After 20 minutes, put on the oven mitts, carefully open the oven, and remove the lid (watch out for the steam!). Close the oven and bake the bread for another 17-20 minutes. Check the bread's color. For a darker crust, bake for an additional 2-3 minutes.

Use oven mitts to remove the Dutch oven from the oven and place it on a trivet. At this point, check the bread's internal temperature with a probe thermometer, if you have one. It should be 205-210°F (96-99°C). I always aim for 207°F (97°C) and higher.

Cool the bread - 9:20 AM

With oven mitts on, carefully remove the bread from the pot and place it on a cooling rack. Allow the bread to cool for at least 2 hours before slicing.

Expert tips

• Follow the recipe closely before making any changes or experimenting.
• Make sure your sourdough starter is active and bubbly, and has reached sourdough peak before mixing the dough.
• Instead of following only the time in a recipe, look for the dough rise percentage and signs when bulk fermentation is finished to determine when to proceed to the next step.
• When you handle a hot Dutch oven or another pan, always wear good oven mitts to protect your hands.

Sourdough baking timeline (73°F / 23°C kitchen)

Here is a sample baking timeline. Note that you will build the levain and mix the dough on the same day and bake the next day.

This schedule is based on a room temperature of 73°F (23°C). If your kitchen is warmer, the process will move faster; if it is cooler, it will take longer. Adjust the timing as needed, taking into account your kitchen's specific conditions. Use this timeline as a flexible guide, not a strict rule.

Notes:

• Room temperature: 73°F (23°C) and 40% humidity
• Bulk fermentation: 6 hours
• Cold proof: 14 hours in the fridge
• Baking: 450°F (232°C) in a conventional oven: 20 minutes with the lid on, then 17-20 minutes uncovered.

Day 1: Mix and ferment the dough

• 8:00 AM: Feed your sourdough starter.
• Noon: Mix the dough: combine water, levain, flour, and salt, cover, and let it rest for 30 minutes.
• 12:30 PM: Do the first set of stretch and folds. Cover and rest for 30 minutes.
• 1:00 PM: Second stretch and fold. Cover and rest for 30 minutes.
• 1:30 PM: Perform the first coil fold. Cover and rest for 30 minutes.
• 2:00 PM: Second coil fold. Cover the bowl and let the dough rest on the counter.
• 5:45 PM: Pre-shape the dough and let it rest for 15 minutes.
• 6:00 PM: Shape the dough and place it into a bowl lined with a clean cotton towel. Let it rest for 30 minutes.
• 6:30 PM: Transfer the dough to the refrigerator for cold proofing.

Day 2: Bake the bread

• 8:00 AM: Preheat the oven.
• 8:30 AM: Take the dough from the fridge and score.
• 8:40 AM: Bake.
• 9:20 AM: Cool on a wire rack for 2 hours.

Should your dough double in size?

One of the trickiest parts of sourdough baking is knowing when bulk fermentation is done. It takes some experience, a bit of intuition, and lots of practice.

You have probably read numerous times that your dough should double in size. But waiting for a full 100% rise is not the best approach.

By the time it doubles, your dough has spent most of its "energy," leaving little behind for the final expansion in the oven. This means you will get little to no oven spring.

Pushing bulk fermentation that far may break down the gluten structure. Even more, if you plan to cold proof the dough, remember that fermentation will continue in the refrigerator. This combination often leads to overproofing, resulting in a flat-looking loaf.

Bulk fermentation depends on the dough temperature. So, the key to getting it right is checking the dough temperature as the bread dough ferments.

Many factors affect bulk fermentation, including the health of the sourdough starter, the type of flour used, the amount of water added, as well as room temperature and humidity.

Changing just one of these factors, for example, flour, can make a significant difference. With some brands of bread flour, you may let the dough double in size; with others, it may be ready after it rises by 75%.

The sweet spot is usually between 75% and 80%, though sometimes, 50% might be enough. In some cases, bulk fermentation can even exceed 100% rise. The only way to know is through testing.

Still, if you wait for the dough to double in size, you will bake a decent loaf of sourdough bread. It might be a little overproofed, but that is part of the learning process. This is where your sourdough journey begins.

This is only the start

As a beginner, you might not have all the knowledge or experience to bake perfect sourdough bread right away, and that is completely okay.

Everyone starts somewhere, even professional bakers. You will improve with every loaf you bake. It takes time, but you have already taken the most important step: starting.

Keep baking with this recipe, or take your sourdough skills to the next level by mastering the process from A to Z. When you are ready, my Master Sourdough Bread recipe is waiting for you.

Remember, sourdough isn't about fancy ingredients but about understanding the technique and method. One key area to fine-tune is bulk fermentation. But how?

Next time, use the float test to check when your dough seems ready. If it passes, move on to pre-shaping and shaping, then cold proof and bake. After baking, slice the bread and read the crumb.

If your bread looks underproofed, check the end of bulk fermentation with the float test next time. Once it is positive, preshape and shape your dough, then let it ferment in the banneton (proofing basket) at room temperature for another 15 minutes before cold proofing and baking.

Still not quite there? Add another 15 minutes of fermentation in the banneton next time. Keep adjusting bulk fermentation until your loaf is perfectly proofed.

As long as you maintain consistent baking conditions, such as using the same recipe, starter, and kitchen temperature, your optimized method will continue to work.

What's next?

Think about how you want to begin or continue your sourdough journey: guided or self-taught.

If you would like me to guide you through the process, sign up for my newsletter. You will receive easy-to-follow daily emails, perfect for reading with your morning coffee, that guide you through the sourdough process step by step.

If you would rather learn on your own, check out my Sourdough Bread Baking Guide. And remember, if you ever need help, don't hesitate to contact me. I'm a comment away.

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