Baking sourdough bread at home may seem like a daunting culinary endeavor, but with the right guidance and a bit of patience, anyone—from absolute beginners to seasoned bakers—can achieve a crusty, flavorful, and perfectly fermented loaf. This comprehensive 2000-word guide will walk you through the complete, step-by-step process of baking sourdough bread from scratch using traditional methods.
What Makes Sourdough Bread Special?
Sourdough bread is naturally leavened using wild yeast and lactic acid bacteria rather than commercial yeast. The result is:
- A complex, tangy flavor
- A chewy interior and crisp crust
- Easier digestibility
- Better shelf life
- No artificial additives
At the heart of sourdough baking is a living culture called the sourdough starter. This guide will begin with creating and maintaining a starter, then walk you through making the dough, shaping, proofing, and baking.
Equipment You’ll Need
| Essential Tools | Purpose |
|---|---|
| Digital kitchen scale | Precision in ingredient measurement |
| Mixing bowls | For combining ingredients |
| Dutch oven or bread cloche | Helps with crust formation |
| Bench scraper | Divides and shapes dough |
| Banneton (proofing basket) or bowl with towel | For proofing the dough |
| Lame or razor blade | Scoring the dough |
| Thermometer (optional) | Checking dough or water temperature |
Ingredients for a Basic Sourdough Bread
| Ingredient | Amount |
|---|---|
| Active sourdough starter | 100g |
| Bread flour | 500g |
| Water | 375g (75% hydration) |
| Salt | 10g |
Note: High-quality unbleached bread flour and filtered or dechlorinated water yield the best results.
Part 1: Making and Maintaining a Sourdough Starter
If you don’t already have a starter, create one with just two ingredients: flour and water.
Day-by-Day Sourdough Starter Creation
| Day | Instructions |
|---|---|
| Day 1 | Mix 100g flour + 100g water in a jar. Stir, cover loosely, and leave at room temperature. |
| Day 2 | You might see bubbles. Discard half. Feed with 100g flour + 100g water. |
| Day 3–6 | Continue feeding every 24 hours. Look for more bubbles and a tangy smell. |
| Day 7 | Starter should double in size 4–6 hours after feeding—now it’s ready to use. |
Once active, store it in the refrigerator and feed it weekly if unused.
Helpful resource: King Arthur Baking’s Sourdough Starter Guide (nofollow)
Part 2: Mixing the Dough (Autolyse Stage)
Step 1: Mix Flour and Water (No Salt or Starter Yet)
- In a bowl, mix 500g flour and 375g water.
- Stir until no dry bits remain.
- Cover and let rest for 1 hour. This process (autolyse) hydrates the flour and improves gluten development.
Part 3: Add Starter and Salt
Step 2: Mix in 100g Active Starter and 10g Salt
- Add the sourdough starter and salt to the autolysed dough.
- Use your hands or a dough hook to incorporate thoroughly.
- The dough will be sticky—this is normal.
Let rest for 30 minutes.
Part 4: Bulk Fermentation and Stretch & Folds
This phase lasts 4–6 hours depending on room temperature.
Step 3: Bulk Ferment with Stretch & Folds
Do 4–6 sets of stretch and folds every 30 minutes during bulk fermentation.
Stretch & Fold Method:
- Wet your hand, lift one side of the dough.
- Stretch it upward and fold it over the dough.
- Rotate the bowl 90°, repeat on all four sides.
This strengthens the dough without kneading.
Part 5: Shaping the Dough
Step 4: Pre-shape
- Turn dough out onto a lightly floured surface.
- Gently form a loose round shape.
- Let it rest uncovered for 20 minutes.
Step 5: Final Shape
- Shape the dough into a tight boule or batard.
- Use a bench scraper to tighten the shape without tearing the surface.
Part 6: Final Proofing
Step 6: Cold or Room Temperature Proofing
Place the dough into a well-floured banneton or bowl with a cloth liner.
Proofing Options:
| Option | Duration | Notes |
|---|---|---|
| Room temp | 2–4 hours | Good for same-day baking |
| Cold proof | 8–18 hours | Done in refrigerator, enhances flavor |
Cold proofing is highly recommended for better taste and oven spring.
Part 7: Scoring and Baking
Step 7: Preheat Oven and Dutch Oven
- Preheat oven to 475°F (245°C) for 45 minutes with the Dutch oven inside.
Step 8: Score the Dough
- Flip dough onto parchment paper.
- Use a lame or razor blade to score (slash) the top—this controls the direction of the rise.
Step 9: Bake the Bread
- Place dough into preheated Dutch oven.
- Cover and bake for 20 minutes.
- Remove lid and bake uncovered for another 20–25 minutes until golden brown.
Internal temp should be ~210°F (99°C) when fully baked.
Part 8: Cooling and Storage
Step 10: Let Bread Cool Completely
- Place loaf on a wire rack.
- Wait at least 2 hours before slicing to allow crumb to set.
Storage Tips:
- Store cut-side down on a cutting board for 1–2 days.
- For longer storage, wrap in a clean towel or paper bag.
- Freeze slices in a freezer-safe bag for up to 3 months.
Troubleshooting Common Sourdough Issues
| Problem | Cause | Solution |
|---|---|---|
| Flat loaf | Weak gluten or underproofed | Try longer fermentation and stronger shaping |
| Gummy interior | Underbaked or overhydrated | Bake longer or reduce water |
| Dense crumb | Cold dough or not enough rise | Proof longer or warm up proofing space |
| No oven spring | Weak scoring or cold oven | Score deeper and preheat thoroughly |
Flavor and Flour Variations
Once you master the basic recipe, try:
- Whole Wheat Sourdough: Swap 20–30% of bread flour for whole wheat.
- Rye Sourdough: Add 10–15% rye flour for deep flavor.
- Add-ins: Mix in olives, herbs, roasted garlic, nuts, or seeds.
Beginner-Friendly Video Tutorials
Great YouTube Tutorials:
- Sourdough Bread for Beginners by Joshua Weissman
Watch here (nofollow) - How to Bake Sourdough Bread by The Perfect Loaf
Watch here (nofollow)
Frequently Asked Questions
Q: How do I know if my starter is active?
A: It should double in volume within 4–6 hours of feeding and pass the “float test” (a spoonful floats in water).
Q: Can I skip the autolyse?
A: You can, but autolysing improves dough texture and gluten strength.
Q: Can I bake sourdough without a Dutch oven?
A: Yes, use a pizza stone with a tray of water for steam or a covered loaf pan.
Q: Why is my crust too hard?
A: Let it rest covered in a towel for a few hours to soften slightly.
Conclusion
Baking the perfect sourdough bread at home takes time and patience, but the reward is a wholesome, flavorful loaf that showcases both skill and love. Once you’ve followed this step-by-step process a few times, you’ll develop the intuition that makes sourdough baking a lifelong craft.
Start simple, track your progress, and remember—every loaf teaches you something. Enjoy the journey!