If You’ve Ever Wanted To Bake Sourdough, Start Here
If you’re wondering how to make a sourdough loaf, the simplest recipes to make sourdough loaf and the simple steps, I’ve got you!
From a beginner’s perspective, sourdough can seem much more complicated than it really is. There are so many baking terms that can feel overwhelming at first, words like autolyse, bulk fermentation, hydration, and stretch and folds.
But trust me, there’s no need to feel intimidated. Once you understand what each step means, sourdough becomes much simpler than it looks.
When I Baked My First Sourdough
When I baked my first sourdough loaf, I thought the most important thing was following the recipe exactly as it was written.
But the biggest lesson I learnt wasn’t about memorising every step. It was learning how to understand my dough.
The recipe gives you a roadmap, but your dough tells you what it needs. Some days it might need another hour to bulk ferment. Other days it’s ready sooner than you expected. That’s why people always say, watch your dough, not the clock.
That changed everything for me. Instead of depending entirely on the recipe, I started paying attention to what my dough was showing me. Ironically, that’s when making sourdough became much easier.
That’s exactly what I want to help you do.
This isn’t just another sourdough recipe. But a detailed guide on how to make a proper sourdough loaf. Think of it as me standing beside you in the kitchen, showing you not only what to do, but also why you’re doing it, what your dough should look like, and how to avoid the mistakes I made when I first started. If this is your first loaf, don’t worry. You’ve got this.
How To Make Sourdough Bread
Ingredients
Equipment
How To Make Sourdough Bread At Home
Making sourdough bread at home is much easier than most people think. All you need is bread flour, water, salt, and an active sourdough starter.
The dough is mixed, strengthened through stretch and folds, left to ferment, shaped, cold proofed overnight, and baked in a Dutch oven until beautifully golden brown.
Most of the process is simply waiting for the dough to do its job. The secret isn’t working harder. It’s learning when to leave the dough alone.
What Is Sourdough Bread?
Sourdough bread is naturally leavened bread made using a sourdough starter instead of commercial yeast.
A sourdough starter is simply flour and water that has fermented over time. During fermentation, naturally occurring wild yeast and beneficial bacteria develop inside the starter. These natural microorganisms are what allow the dough to rise.
Unlike bread made with instant yeast, sourdough develops slowly. That slower fermentation is what gives sourdough its signature tangy flavour, chewy crumb, crisp crust, and rich depth of flavour.
One of the things I love most about sourdough is how simple it really is. There are no preservatives. No long ingredient list. Just flour, water, salt, time, and patience.
Is Sourdough Bread Healthy?
One question I hear all the time is, “Is sourdough bread okay to eat daily?” Sourdough bread is completely healthy to eat daily. The long natural fermentation process the dough goes through makes it easier to digest than regular bread. But again, with everything, it has to be done in moderation.
Another question I get alot is; “Can I eat sourdough bread and still lose weight?” Absolutely. No single food determines whether you gain or lose weight. If sourdough fits within your overall calorie needs and balanced eating habits, it can absolutely be part of a healthy lifestyle.
Ingredients You’ll Need
One of my favourite things about sourdough is that the ingredient list couldn’t be simpler.
You’ll only need:
500 g bread flour
350 g water
100 g active sourdough starter (You can go as high as 150g if you want more tangy profile
10 g fine sea salt
That’s it. Four ingredients. Sometimes we think great bread needs expensive ingredients or secret techniques. It doesn’t. Simple ingredients handled well can produce incredible bread.
Bread Flour
Bread flour contains more protein than all-purpose flour. That extra protein helps build a stronger gluten network, giving your loaf better structure, improved oven spring, and a chewier crumb.
If you can’t get bread flour, don’t worry, you can still make great sourdough with all-purpose flour. I recommend reducing the hydration slightly, as all-purpose flour generally absorbs less water. Your dough may feel softer and less elastic, and your loaf may not have quite the same open crumb, but you’ll still be able to bake a delicious loaf.
Water
Water hydrates the flour and activates the gluten. If your tap water has a strong chlorine smell, filtered water is usually a better choice because chlorine can affect your starter.
Salt
Salt isn’t only there for flavour. It strengthens the dough, helps regulate fermentation, and improves the overall structure of your loaf.
Active Sourdough Starter
Your starter is the heart of your sourdough. Before mixing your dough, make sure it’s bubbly, active, and has doubled in size. If you don’t have a starter yet, don’t worry. I’ll be sharing a complete guide showing you exactly how to make one from scratch.
Equipment You’ll Need
You don’t need a professional bakery to make beautiful sourdough.
Here’s what I use.
Digital kitchen scale
Large mixing bowl
Dough scraper
Banneton or a bowl lined with a clean tea towel
Bread lame or sharp razor blade
Dutch oven
Cooling rack
From My Kitchen
When I started baking sourdough, I didn’t own a banneton. I simply lined a bowl with a clean tea towel, dusted it generously with flour, and it worked perfectly; alot of bakery do this and they still make really delicious loaf. Don’t let a lack of equipment stop you from baking. Use what you have, upgrade later.
Before We Start
Before we mix our dough, I’d like you to remember two things. First… Every kitchen is different. Temperature, humidity, flour, and even your starter all affect how your dough behaves. Please don’t compare your dough to someone else’s on YouTube or Instagram.
Second… One of the biggest lessons sourdough has taught me is this: Don’t just watch the clock. Learn to understand your dough.
Some days your dough will be ready in four hours. Other days it might take six. Both are completely normal. The more loaves you bake, the easier it becomes to recognise when your dough is ready for the next step.
1. Feed Your Starter
Every successful loaf begins with a healthy starter.
I usually feed mine about four to six hours before I plan to bake, although the timing depends on how warm my kitchen is. Before mixing your dough, don’t just look at the clock.
Look at your starter. A healthy starter should be full of bubbles, smell pleasantly tangy, and have at least doubled in size. If it hasn’t reached that point yet, simply give it more time. One extra hour now can make a huge difference to your finished loaf.
What You’re Looking For
- Doubled in size
- Plenty of bubbles
- Light and airy
- Pleasant tangy aroma
Do not be a rush to use your sourdough starter, it’s better that your starter is over ripe (It’s ready) than it’s not ripe enough. An underdeveloped starter will give you a less tangy loaf and less oven spring. I know you are so excited to make the loaf but patience!
2. Mix The Flour And Water
Now that your starter is active, it’s time to make the dough. In a large mixing bowl, combine the bread flour and water. Mix until there are no dry patches of flour left. Don’t worry about making the dough smooth at this stage. In fact, it will probably look rough, shaggy, and a little sticky.
That’s exactly how it’s supposed to look. Cover the bowl and let the dough rest for about 30 minutes. This resting period is called an autolyse.
It might sound like a technical baking term, but the idea is actually very simple. During this time, the flour absorbs the water, and gluten begins developing naturally. You’ll spend less effort working the dough later because you’ve already given it a head start.
Importance Of Autolyse
Autolyse helps improve the dough’s extensibility, making it easier to stretch and shape later. It also contributes to better texture and can improve the overall structure of your loaf.
I’ll be honest, there have been days when I skipped the autolyse because I was short on time. You can absolutely make good sourdough without it. That said, whenever I have an extra 30 minutes, I never regret taking this step. The dough almost always feels smoother and easier to handle.
Common Beginner Mistake
Don’t add extra water because the dough feels stiff or extra flour because it feels sticky. Give the dough time to rest first. You’ll be surprised how much it changes during the autolyse.
3. Add The Starter And Salt
Once your dough has finished resting, it’s time to add the active sourdough starter and salt.
Place both directly onto the dough and begin mixing everything together. I like to squeeze the dough gently between my fingers until the starter and salt are fully incorporated.
This part can feel messy, and that’s completely normal. The dough may stick to your hands, look uneven, or seem like it will never come together. Keep going. Within a few minutes, you’ll notice it becoming more cohesive.
Why This Matters
Mixing evenly ensures the starter is distributed throughout the dough so fermentation happens consistently. The salt strengthens the gluten and helps regulate the speed of fermentation.
This is usually the point where people start wondering if they’ve done something wrong because the dough feels sticky. Trust me, you probably haven’t. One thing sourdough has taught me is that it changes dramatically over time. What looks messy now can become a beautiful, smooth dough a couple of hours later.
Key Notes
By the end of mixing:
- No dry flour should remain.
- The starter should be fully incorporated.
- The dough should feel sticky but hold together as one piece.
Pro Tip- Wet your hands before mixing instead of adding flour. It makes handling the dough much easier.
4. Bulk Fermentation And Stretch And Folds
Bulk fermentation is where the dough develops strength, flavour, and structure. Think of it as the stage where your dough slowly comes to life.
During the first two hours of bulk fermentation, perform three sets of stretch and folds, spacing them about 30 to 40 minutes apart. For the timing, I personally watch my dough; sometimes I give the resting time 30 minutes, other times 40 minutes. I have also noticed that the type of flour used also influences this.
To perform a stretch and fold, gently lift one side of the dough, stretch it upwards until you feel slight resistance, then fold it back over itself. Turn the bowl and repeat until you’ve worked your way around the entire dough. That’s one complete set.
Don’t worry if it feels awkward the first time. Like every other baking skill, it becomes easier with practice. Stretch and folds strengthen the gluten without knocking out the air that develops during fermentation. Instead of kneading the dough aggressively, you’re building strength gently, which helps create an open, airy crumb.
The first time I made sourdough, I overstretched my dough. I thought the more I stretched it, the better. But all you really need is a few gentle stretches by the end. As you work through your stretch and folds, be gentle with the dough to stop it from snapping or tearing. You’re incorporating air into the dough, so don’t lose all that hard work by being too rough with it.
Key Pointers
After the first set
- The dough is still sticky.
- It tears a little less than before.
After the second set
- The dough stretches further.
- The surface starts looking smoother.
After the third set
- The dough holds its shape better.
- It feels stronger and more elastic.
If your dough isn’t there yet, don’t panic. Every flour and every kitchen behaves a little differently. If you feel your dough needs more stretch and fold or an extra stretch do not hesitate to do this.
Once you’ve finished your stretch and folds, leave the dough alone. Yes, really. I know how tempting it is to keep lifting the lid every ten minutes to see what’s happening. I’ve done it too. Knowing how to make a sourdough loaf includes patience, alot of of paitence
How Do You Know Bulk Fermentation Is Finished?
Key Pointers
Your dough is usually ready when:
- It has increased noticeably in volume.
- You can see bubbles around the sides of the bowl.
- It jiggles gently when you shake the bowl.
- It feels lighter than it did after mixing.
You don’t need every sign to be perfect, but seeing most of them is a good indication that your dough is ready for the next step.
One of the important skills you have to pick up as a baker is your baker’s intuition, you need to understand what every step should look like so you can properly follow up. Having a recipe is good but knowing what your dough says is really important.
5. Pre-Shape
Congratulations, you’ve made it through the longest part of learning how to make a sourdough loaf. Turn the dough onto a lightly floured work surface. You’ll immediately notice how different it feels compared to when you first mixed it. It should feel smoother, stronger, and much lighter.
Gently gather the dough into a loose round, taking care not to press out all the air you’ve spent hours developing. This doesn’t have to be perfect. You’re simply preparing the dough for its final shape. Let it rest for 20 to 30 minutes.
One thing Important thing to note is that you are pre shaping isn’t about making the loaf beautiful. It’s simply about organising the dough before the final shape. Once I stopped trying to make it perfect, this step became much easier.
6. Final Shape
Your dough has rested; the gluten has relaxed, and now it’s time for the final shape.
Whether you choose a batard or a boule is entirely up to you. Both produce beautiful loaves. Personally, I almost always shape my dough into a batard because I love the beautiful ear it creates during baking.
As you shape the dough, your goal is to create gentle surface tension. Think of it as wrapping the dough neatly rather than squeezing all the air out of it. Once shaped, place the dough seam side up into a well floured banneton or proofing basket.
One mistake I made when I first started was overworking the dough because I wanted it to look perfect. Ironically, the more I handled it, the worse it became. Now I remind myself that sourdough doesn’t need perfection. It simply needs enough structure to support itself in the oven.
Key Pointers
Before placing the dough into the banneton, check that it:
- Holds its shape
- Feels smooth on the surface
- Has gentle tensionStill feels light and airy
7. Cold Fermentation
Once your dough is shaped, cover the banneton and place it into the refrigerator.
I usually leave mine overnight for about 12 to 14 hours. I know you are eager to put the loaf straight into the over but cold fermentation helps to enhance the flavour of your bread. It lalso firms up, the overn spring is better, the crust stays crisp for much longer and it’s is much easier to score before baking
Do not leave the dough in the refrigerator for too long. Longer doesn’t always mean better. An overproofed loaf often spreads in the oven instead of rising upwards.
8. Score, Bake, And Cool
After all the waiting, it’s finally time to bake. About an hour before baking, place your Dutch oven into the oven and preheat it to 250°C.
A properly preheated Dutch oven creates steam inside the pot during the first stage of baking, giving your loaf the best opportunity to rise before the crust sets.
Turn the dough onto a piece of parchment paper and score the top using a bread lame or a sharp razor blade.
I usually make one confident slash along the side of the loaf.
It doesn’t need to be fancy, you can be extra. I have seen bakers even make a pumpkin shape sourdough it’s allowed. You can get some inspiaration of different cuts and slash to make on your loaf from Pinterest
But note, your score isn’t there to simply decorate the bread. It’s there to tell the loaf where to expand as it bakes.
Carefully lower the dough into the hot Dutch oven. Bake covered for 20 minutes.
Remove the lid, reduce the oven temperature to 220°C, and continue baking for another 20 to 25 minutes, or until the crust is a deep golden brown.
Baking with the lid on traps steam inside the Dutch oven. Steam keeps the crust soft during the first part of baking, allowing the loaf to expand fully before the crust hardens.
By now, your kitchen smells incredible, and you’ll probably want to cut into the loaf immediately.
Don’t. Give it time. I promise the wait is worth it.
Key Pointers
Your finished loaf should have:
- A deep golden brown crust
- A beautifully opened score
- A hollow sound when tapped underneath
- An internal temperature of about 96°C to 99°C
Common Beginner Mistake
Cutting into the loaf while it’s still hot
The inside of the bread is still setting after it leaves the oven. Cutting too early can leave the crumb gummy. Let it cool completely before slicing.
If your first loaf doesn’t turn out exactly the way you hoped, don’t be discouraged. Every baker has baked a loaf that didn’t rise enough, spread too much, or came out a little gummy inside. The important thing is learning what your dough is trying to teach you.
My Dough Is Sticky
A sticky dough isn’t necessarily a bad dough. Freshly mixed sourdough is naturally sticky, especially at higher hydrations. As gluten develops during stretch and folds, you’ll notice it becoming much easier to handle. Tip: Wet your hands instead of adding extra flour.
My Bread Didn’t Rise
If your loaf didn’t rise well, your starter may not have been active enough, bulk fermentation may have been too short, or the dough may have overproofed. The next time you bake, focus on what your dough looks like rather than relying only on the clock.
My Bread Is Gummy
A gummy crumb usually means one of two things. Either the dough needed more fermentation, or the loaf was sliced before it had cooled completely. Patience makes a huge difference.
I Didn’t Get An Ear
Don’t judge your loaf by the ear alone. A loaf without a dramatic ear can still taste incredible.
Ears improve with practice as you become more confident with shaping, scoring, and fermentation.
How To Store Sourdough Bread
Knowing how to store sourdough bread is as important as knowing how to make it. Store your sourdough at room temperature in a paper bag, bread box, or wrapped in a clean tea towel.
Avoid storing it in the refrigerator, as this can dry the bread out more quickly. If you won’t finish the loaf within a few days, slice it first and freeze the slices in a freezer safe bag. That way, you can toast individual slices whenever you need them.
If you’ve made it this far, thank you for spending a little time in my kitchen.
I know sourdough can seem intimidating when you’re just getting started, but I hope this guide has shown you that it’s much more approachable than it looks.
Don’t worry if your first loaf isn’t perfect. Mine certainly wasn’t. Every loaf you bake teaches you something new. Some days your dough will ferment faster than expected. Other days it will need a little more time. That’s completely normal.
The goal isn’t to bake the perfect loaf every single time. The goal is to become a better baker with every loaf you make. If your first loaf isn’t perfect this is totally okay, we never started making perfect loaf. You keep getting better with every bake and every loaf you pull out of the oven,
If you make this recipe, I’d love to hear how it goes! Tag me on Instagram @afamscorner and use #afamscorner. And if you get stuck or have any questions, don’t hesitate to send me a message. I’d be more than happy to help.
Happy baking,
Chef Uche