The Best Beginner Sourdough Bread Recipes

EASY SOURDOUGH BREAD RECIPE

Steps:

• Combine all the ingredients in the bowl and stir until it is a chunky, loosely combined dough.
• Dump the dough onto a work surface and knead the dough with your hands until the dough is smooth. (Essentially, you are massaging the dough by stretching and pushing. This will help develop the gluten.) At this stage, it will be wet and sticky. Don't add more flour or your finished bread will be dense and heavy. The dough will stick to your hands and feel messy but if you get your hands wet it won't stick as easily.
• Place the dough into an oiled bowl. Cover the dough with plastic wrap or a towel and let it sit at room temperature for 3 to 6 hours (see notes) or in the refrigerator overnight. (A longer proof time in the fridge will give the bread a more tangy, sourdough flavor.)
• Turn the dough out onto a work surface and knock the air out of it then form it into a round ball. (See notes)
• Place the ball of dough into a proofing basket or any container that is the shape that you want your bread to be shaped. (See notes)
• Let the dough rise again a second time for 3 to 6 hours** at room temperature until doubled in size. (Or you could let it rise in the fridge overnight for 12 to 15 hours-see notes).
• Pre-heat the oven to 450°F. When the oven is hot, tip the loaf of bread into a dutch oven or onto a baking sheet. Make a slash in the loaf with a sharp knife. Bake for 45 to 50 minutes.

THE BEST BEGINNER SOURDOUGH BREAD RECIPE

Steps:

• In a large bowl, combine the starter and water.
• Stir in the flour, and then add the salt.
• Use a fork to mix everything together until it becomes stiff- then switch to your hands to bring the dough together in a rough ball (Remember: don't overmix! This is supposed to be a no-knead-style wet dough.)
• Keep the rough dough in the bowl, cover it, and let sit for 30 minutes.
• After this resting time is complete, stretch and fold the dough a few times to form it into a ball. (See the video for a walk-through on how to do this.)
• Cover the dough with a clean dish towel and let it rise in a warm place overnight or until doubled in size (or about 8 hours). I like to make the dough before bed and leave it in my turned-off oven (I leave the oven light on) to rise overnight.
• The next morning (or after 8 hours), turn the dough out on your counter. Fold it over a couple of times to tighten it into a ball, then let sit for 15 minutes.
• After this resting period is complete, gently shape the dough into a ball once more place into a well-floured proofing basket or a bowl lined with a well-floured dish towel. Remember: don't add too much flour and do not knead the dough!
• Cover and rise for 2-3 hours, or until doubled.
• Preheat the oven to 450°F.
• Sprinkle a thin layer of cornmeal in the bottom of a Dutch oven (optional, but this helps the bottom not to scorch).
• Tip the loaf out of the proofing basket onto a sheet of parchment. Lower the parchment into the Dutch oven.
• Place the lid on the pot and bake for 20 minutes.
• Remove the lid and bake for an additional 30 minutes, or until the loaf is deeply browned and crispy on top. (For a less crusty finish, bake for the entire time with the lid on.)
• Move to a cooling rack and allow the loaf to cool completely before slicing it.