Easy Beginner Sourdough Bread
Ingredients
Main Ingredients
active sourdough starter (active, bubbly)
100 g
all-purpose flour
500 g
water
350 ml
salt
10 g
Instructions
Mix the dough
Combine the active sourdough starter, flour, water, and salt in a large bowl until no dry flour remains.
Rest the dough
Cover the bowl and let the dough rest for 30 minutes to develop gluten.
Stretch and fold
Perform a series of stretch and folds over the next 2 hours to strengthen the dough.
Bulk fermentation
Allow the dough to rise at room temperature until it has increased in volume by about 50%.
Shape the loaf
Turn the dough out, shape it into a tight boule, and place it seam-side up in a proofing basket.
Cold proof
Cover and refrigerate the shaped loaf for 8–12 hours for flavor development.
Preheat the oven
Place a Dutch oven inside the oven and preheat to 230°C for at least 30 minutes.
Bake the bread
Score the loaf, transfer it to the hot Dutch oven, cover, and bake for 20 minutes. Then uncover and bake another 20 minutes until deep golden brown.
Cool the loaf
Remove the bread from the oven and cool on a wire rack for at least 1 hour before slicing.
Original recipe
Storage
Store in a bread bag or wrapped in a clean kitchen towel. Slice only what you need to keep the loaf fresh longer.
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