Beginner Sourdough Bread Recipe
This simple sourdough recipe is designed for baking in a cast iron bread oven or Dutch oven, which traps steam and helps create a beautifully risen loaf with a crisp crust.
Ingredients
- 450g bread flour
- 50g wholemeal flour
- 335g warm water (25–27°C)
- 100g active sourdough starter (bubbly and at peak activity)
- 10g fine sea salt
Step-by-Step Instructions
1. Mix the Dough
In a large bowl, whisk the sourdough starter into the warm water until mostly dissolved.
Add the bread flour, wholemeal flour, and salt. Mix until no dry flour remains and a rough, sticky dough forms.
Cover and let the dough rest for 30–60 minutes.
This rest allows the flour to fully absorb the water and makes the dough easier to handle.
2. Build Strength (Stretch and Folds)
Instead of kneading, strengthen the dough with stretch and folds.
- Wet your hand.
- Lift one side of the dough and fold it over the centre.
- Rotate the bowl and repeat on all four sides.
Perform 3–4 sets, spaced 30 minutes apart.
By the final set, the dough should feel smoother and hold its shape better.
3. Bulk Fermentation
Cover the bowl and leave the dough to rise at room temperature (around 21°C).
This usually takes 6–10 hours.
The dough is ready when:
- It has increased by 50%–75% in size (Not fully doubled)
- The surface looks smooth and airy
- It jiggles slightly when the bowl is moved
Remember: watch the dough, not the clock.
4. Shape the Dough
Lightly flour your work surface and gently turn out the dough.
Fold the edges toward the centre to form a round.
Flip the dough seam-side down and gently pull it toward you on the bench to create surface tension. This helps the loaf rise upward while baking.
5. Cold Proof (Overnight)
Line a bowl or proofing basket with a floured tea towel.
Place the dough inside seam-side up.
Cover and refrigerate for 8–12 hours.
Cold proofing improves flavour and makes the dough easier to score.
6. Preheat the Bread Oven
Place your cast iron bread oven or Dutch oven in the oven and preheat to 230°C for at least 30 minutes.
Preheating the pot is essential for good oven spring.
7. Score and Bake
Turn the cold dough onto parchment paper.
Using a sharp blade or knife, make one confident slash about 1 cm deep at a 45-degree angle.
Carefully place the dough into the hot bread oven and cover with the lid.
Bake:
- 20 minutes with the lid on
- 15–20 minutes with the lid off (Watch the color)
The loaf is ready when the crust turns a deep golden brown.
8. Cool Before Slicing
Transfer the loaf to a wire rack and let it cool for at least 1 hour.
Cutting too early can make the crumb gummy.
Beginner Tips
Sticky dough is normal
Sourdough dough is wetter than standard bread dough. Wet hands make handling much easier.
Steam creates better bread
A cast iron bread oven traps steam, allowing the loaf to expand before the crust sets.
Check if it's done
Tap the bottom of the loaf. If it sounds hollow, it's ready.
Always use an active starter
Your starter should be bubbly and doubled in size before baking.