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Sourdough Bread: A Beginner’s GuideThink you can’t bake artisan sourdough at home? Think again! Sourdough Bread: a Beginner’s guide is your go-to resource fordelicious, handcrafted bread without kneading. *Post updated in 2019 with helpful tips.

In 2013, my culinary resolution was to bake more bread.

I researched, tested, and baked countless loaves with both good and mixed results.

My journey began with this yeasted no-knead artisan bread and eventually, I worked my way up to the holy grail: Sourdough.

Sourdough bread is unique because it does not require commercial yeast in order to rise.

It’s made with a live fermented culture of flour and water, a sourdough starter, which acts as a natural leavening agent.

Sourdough is known for its characteristic flavor ranging from mild to strong, chewy texture, and crisp crust.

From a health standpoint, it dominates when compared to standard loaves. The naturally occurring acids and longfermentation help to break down the proteins and gluten, making it more digestible and easy for the body to absorb.

And it tastes darn good!

What You’ll LearnIn this tutorial, I will attempt to explain the sourdough baking process based on my personal experience.

Over the years, I’ve adapted and changed my method until I found something unique to my baking preference and everyday

schedule.

There is no kneading involved and you do not need a bread machine or a stand mixer (hooray!).

I widely credit my knowledge to the lovely Celia from Fig Jam and Lime Cordial who initially inspired my sourdough journey.

And now, without further ado, I present the longest post ever (grab a cup of coffee!).

The Sourdough StarterBefore you begin, you’ll need a sourdough starter.

If you don’t have a starter, you can If you don’t have a starter, you can make your ownmake your own or or purchase one here.purchase one here.

Simply put, a sourdough starter is a live culture made from our and water. Once combined, the mixture will start to fermentwhich develops the naturally occurring wild yeasts and bacteria present within the mixture. A small portion of this culture is

used make your bread rise.

But it doesn’t stop there.

Your starter must be kept alive with regular feedings of our and water to maintain its strength for maximum rising power.It’s all part of the process, like feeding a pet.

How to Feed Your StarterEvery baker has their own method, and with practice you’ll eventually develop your own routine.

Here’s what I do: To begin, pour off some of the culture (about half) and then feed it with equal weights of our and water.Whisk well with a fork until it’s lump-free. Let it rest at room temperature or in a warm spot until it becomes bubbly anddoubles in size. Then, you can use it to make bread dough. This can take anywhere from 2-12 hours or more depending ontemperature and the condition of your starter. Be patient!

Float Test:Float Test: If you’re still unsure whether your starter is ready, drop a small amount (about 1 tsp) into a glass of water; if itfloats to the top it can be used. If it sinks, your starter should be fed again.

Where to Obtain a StarterAll sourdough starters are different. They can be made from scratch, purchased onlinepurchased online, or if you’re lucky, someone will sharea portion of their starter with you. Starters range from thick to thin in texture and can be made with a variety of ours. I usetwo different starters; one is homemade and the other was a gift from my friend Celia. She dried a portion of her starter andmailed it all the way from Sydney, Australia.

How To Use Your StarterAfter you have fed your starter, and it’s bubbly and active, pour some out of the jar to weigh or measure. That’s it. Then, don’tforget to feed what’s left in the jar with more flour and water to keep the process going.

Storage OptionsIf you only bake a few times a month, keep your starter in the fridge and feed it once a week. If you’re an avid baker, storeyour starter it room temperature and feed it at least once a day.

For troubleshooting your sourdough starter and FAQ, please visit this post.please visit this post.

Beginner Sourdough Bread RecipeStep #1: Mix The DoughOnce your starter is bubbly and active, you can mix the dough.

To begin, whisk the water and starter together in a large bowl. This recipe also includes olive oil, which you’ll mix togetherwith the wet ingredients. Then, add the our and salt. Squish the mixture together with your hands until the our is fullyabsorbed. The dough will look rough and shaggy.

TipTip: for best results, weigh all of your ingredients with a digital kitchen scale.digital kitchen scale. You’ll get more consistent results rather thanusing measuring cups. Also, use bread flour instead of all-purpose flour for better gluten development and a higher rise.

Step #2: AutolyseThe next step is to let the dough rest or ‘autolyse’ for about 30 minutes. This will make the dough much easier to handle andshape.

Autolyse Defined

This is the rst resting period after you mix the dough. It jumpstarts gluten development without kneading. Strong gluten =good bread.

For timing, autolyse can range anywhere from 15 minutes to 1 hour or more, depending on the type of bread you are makingand your own personal baking schedule. I find that a minimum of 30 minutes works best for this recipe.

*A Note on Salt- as you continue to bake you’ll notice that some bakers prefer to add the salt only after after autolyse. This isbecause salt slows down the gluten development. I’ve followed this technique for years, but no longer continue to do so, andhave updated this section to re ect my current method. I prefer to mix all of the ingredients at the same time. Itproduces excellent loaves (plus, you won’t forget to add the salt later on!). I’ll leave the choice up to you.

Step #3: let it rise (Bulk Fermentation)After the dough is mixed, it’s ready to rise.

At this point, cover your bowl with plastic wrap and a clean kitchen towel. Leave it in a warm, sunny spot to rise. This initialrise is also called the ‘bulk fermentation’ and is very important to the development and strength of the dough.

Your dough is ready when it no longer looks dense, and has increased in volume about 1 1/2- 2x its original size.

How Long Will It Take?This can take anywhere from 3-12 hours depending on the temperature of your ingredients, the potency of your starter andsurrounding environment. Remember, because sourdough bread does not contain commercial yeast, it will take considerablylonger to rise. In the summer, it can take anywhere between 3-4 hours @ 85 F whereas in the winter, about 6-12 hours @ 65 F.It is very important to watch your dough and not the clock. It’s ready, when it’s ready. Be flexible.

TipTip: allow the dough to rise in a bowl or clear container with measuring marks. You can visually track its growth and won’t betempted to rush the process. If you are still struggling with the rise of your dough, especially when the weather is cold (and it’staking forever!) you might consider using a proo ng box.proo ng box. This is basically a temperature controlled ‘greenhouse’ for yourdough. This is the one I useThis is the one I use and it FOLDS FLAT.

Bonus TipBonus Tip: during bulk fermentation, you have the option to perform a series of ‘stretch & folds’ to strengthen thedough. Simply gather a portion of the dough, stretch it upwards and then fold it over itself. Rotate the bowl 1/4 turn andrepeat this process until you have come full circle. For this dough, which is quite dry and not that easy to stretch, repeat thistechnique 1 to 2 times, spaced 30 minutes to 1 hour apart. You don’t have to be exact with your timing here, so don’t worry.Although this step is not mandatory, it will increase the total volume of your bread which is really nice.

Step #4: Cut + Shape The DoughBefore you begin, divide your work surface in half; lightly our one side (for cutting) and leave the other half clean (forshaping).

Remove the dough from the bowl, and place it onto the floured section so that it does not stick.

Cut the dough in half to make 2 loaves, or leave it whole for a single loaf.

TipTip: you do not need to ‘punch down’ the dough; it will gently deflate as you fold and shape it.

To shape, use a bench knifebench knife to move your dough to the non-floured section of your work space (if there is too much ourpresent, it will be difficult to shape- brush away any excess). This is the bench knife I use.This is the bench knife I use.

Starting at the top, fold the dough over toward the center. Give it a slight turn, and then fold over the next section of dough.Repeat until you have come full circle. Then ip the dough over and place it seam side down. Using your hands, gently cupthe sides of the dough and rotate it, using quarter turns in a circular motion. You can also pull it towards you to even out the

shape. Repeat this process until you are happy with its appearance.

*When shaping, the idea is for the dough to catch enough surface tension on a non-floured area in order to create a tight ball.

Step #5: choose a Bakng VesselI bake my sourdough in a Dutch oven.

The pot traps in heat and moisture which is essential to baking good bread. These elements play a key role in how theslashes will open up or ‘bloom’ and the Dutch oven helps to control this process. So, unless you have a professional deckoven with steam injectors, this happens to be a very reliable alternative. Go Dutch.

*In the past, I’ve tried baking on pizza stones and cookie trays with no luck. My bread would tear at the bottom and sides. Iused various steaming methods to remedy this, however I found them to be very cumbersome and not realistic for everydayuse. Nothing worked. The lack of moisture in my oven quickly hardened the outside of the bread before it had a chance tofully rise. As a result, it caused my bread to ‘blow out.’ Using a Dutch oven is a great solution.

Step #6: let it rise again (Second Rise)After shaping the dough, generously coat the bottom of your Dutch oven with cornmeal (or line the bottom with non-stickparchment paper instead). Alternatively, skip the Dutch oven and use a proofing basket instead.

Place the dough inside where it will need to rise again (please read tip below- it’s important).

This time, the dough will rise for a shorter period, about 30 minutes- 1 hour. It is ready when the dough is slightly puffy and nolonger dense. Again, factors such as the temperature of your dough and surrounding environment will effect the growth rate.

Tip:Tip: this particular dough is considered to be ‘low hydration’ which means it does not contain a lot of water. They are easy tohandle and hold their shape very well. That’s why I do the 2nd rise directly in the Dutch oven; it does not spread out.

However, if you are working with a high hydration dough or if you add more water to this recipe, it might spread out like apancake due to the increased moisture content. This is normal. As an alternative, instead of doing a free form second rise (as

indicated above), place the dough in a cloth lined proo ng basketcloth lined proo ng basket or bowl. I use a small pyrex mixing bowl. Either option willcontain the dough and hold its shape properly.

Oven Spring:Oven Spring: achieving a good rise requires some effort. Please refer to *note below.

Slashing:Slashing: right before your bread goes into the oven, make a slash about 2-3 inches long in the center of the dough; thisallows the steam to escape and the dough to expand. You can use a serrated knife, paring knife, or bread lame.bread lame.

*It is important not let the second rise go for too long. This can be di cult to judge. 30 minutes- 1 hour should be su cientbut you will need to experiment and make adjustments if necessary. An over-proofed dough will have exhausted all of itsstrength, and your bread will not get the boost it needs to produce a nice, round loaf.

Step #7: Bake the Sourdough BreadPreheat your oven to 450 F. Place your bread into the oven (lid on) and reduce the temperature to 400 F. Bake for 20 minutes.

When you remove the lid, your bread will be pale and shiny. Continue to bake (uncovered) for an additional 40 minutes or untildeep, golden brown. Keep in mind that all ovens are different; you might have to make minimal adjustments to thesetemperatures.

TipTip: during the last 10 minutes of baking, crack open the oven door. This allows the moisture to escape, leaving your breadwith a crisp crust. Or, remove the bread from the pot and let it bake directly on the rack. The latter produces a more crispcrust.

Bonus TipBonus Tip: you can also take the internal temperature of your bread to double check that it is done. For sourdough, it shouldread about 205 F.

When the bread is ready, remove it from the oven and transfer to a wire rack. Cool for at least an hour before slicing. Don’t cuttoo soon or else the inside will have a gummy texture! Patience…

*I used to preheat my Dutch oven before baking, but I have found that this is no longer necessary. This saves on both timeand energy.

CONGRATULATIONS!! You’ve made it to the end!

Just one last thing- baking sourdough bread is more than just a recipe… it’s an understanding.

You’ll notice that there are similar recipes out there and yet no two loaves look alike. The process is all about method, timingand personal touch. Use this tutorial as a guide and make your own adjustments as you go. Once you’ve established a bakingschedule (see mine below) the process becomes an imminent rhythm. In the end, you will have created your very ownmasterpiece that is the ultimate reward.

And don’t forget to eat your mistakes.

Click herehere to purchase my book, Artisan Sourdough Made Simple!Artisan Sourdough Made Simple!*This post contains affiliate links. Thanks for your support!*

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WINTER WEEKEND BAKING SCHEDULEBread baking is all about timing. Here’s what I do for weekend sourdough:

Friday EveningFriday Evening: remove starter from the fridge and pour off any liquid from the top. Scoop some into a bowl, give it afeed and cover. Leave on the counter overnight.Saturday MorningSaturday Morning: check the starter- if it’s alive and bubbling, time to make the dough. If not, give it another feed (this iscommon). Remember to use the water test mentioned above if you’re unsure.Saturday AfternoonSaturday Afternoon: make the dough. Leave on the counter to bulk ferment overnight. The cool winter temperaturesslows down the rising process so don’t worry about it billowing over. In the summer, I would bulk ferment overnight inthe fridge.Sunday MorningSunday Morning: cut and shape the dough. Place in Dutch oven for second rise. Slash. Bake. Cool. Eat.

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DescriptionThis beginner sourdough recipe is perfect for bakers looking to jump right in! It’s is a low-hydration dough, meaning it willyield a ‘tight’ crumb (small holes). It is great for sandwiches and toast.

Scale

Ingredients5.35 oz / 150g bubbly, active starter

8.80 oz / 250g warm water, preferably filtered

.90 oz / 25g olive oil

17.65 oz / 500g bread flour (not all purpose)

.35 oz / 10g fine sea salt

fine ground cornmeal, for dusting

*You will need a 6 quart Dutch oven for baking*You will need a 6 quart Dutch oven for baking

** This recipe was tested with King Arthur, Gold Medal + Pillsbury bread flour** This recipe was tested with King Arthur, Gold Medal + Pillsbury bread flour

Instructions1. To make the dough: Whisk the starter, water, and olive oil in a large bowl. Add the our and salt. Squish everything

together with your hands until all of the flour is absorbed. Rest (autolyse) for 30 minutes.2. After the dough has rested, work the dough in the bowl into a rough ball,about 15 seconds.3. Bulk fermentation: Cover the bowl with plastic wrap and a clean kitchen towel. Leave it in a warm, sunny spot to rise.

Your dough is ready when it no longer looks dense, and has increased in volume about 1½- 2x its original size. This cantake anywhere from 3-12 hours depending on the temperature of your ingredients, the potency of your starter andsurrounding environment. I make my dough in the afternoon, and leave it to rise overnight. See my Winter WeekendBaking schedule (in post above) for more details.

4. Stretch & folds: During bulk fermentation, you have the option to perform a series of ‘stretch & folds’ to strengthen thedough. Simply gather a portion of the dough, stretch it upwards and then fold it over itself. Rotate the bowl ¼ turn andrepeat this process until you have come full circle. Do this once or twice spaced an hour apart. Although this step is notmandatory, it will increase the total volume of your bread.

5. Cutting & shaping: To cut and shape the dough, divide your work surface in half; lightly our one side (for cutting) andleave the other half clean (for shaping).

6. Remove the dough from the bowl, and place onto the floured section so that it does not stick. You do not need to ‘punchdown’ the dough; it will gently deflate as you fold and shape it.

7. Cut the dough in half to make 2 loaves, or leave it whole for a single loaf.8. To shape, use a bench scraper to move your dough to the non- oured section (if there is any our present, it will be

di cult to shape- brush away any excess). Starting at the top, fold the dough over toward the center. Give it a slightturn, and then fold over the next section of dough. Repeat until you have come full circle. Then ip the dough over andplace it seam side down. Using your hands, gently cup the sides of the dough and rotate it, using quarter turns in acircular motion. You can also pull it towards you to even out the shape. Repeat this process until you are happy with itsappearance.*See note below.

9. Second rise: Coat the bottom of your Dutch oven with cornmeal. Alternatively, use parchment paper to prevent sticking(this is what I do, now). Place the dough inside for a second shorter rise, about 1-2 hours. It is ready when the dough isslightly puffy.

10. Slashing the dough: Right before your bread goes into the oven, make a shallow slash about 2 inches long in the centerof the dough. Use a bread lame, a sharp pairing or serrated knife.

11. Preparing the oven: When ready to bake, preheat your oven to 450 F.12. Place your bread into the oven (lid on) and reduce the temperature to 400 F. Bake for 20 minutes. Remove the lid, and

continue to bake (uncovered) for an additional 40 minutes or until deep, golden brown. Keep in mind that all ovens aredifferent; you might have to make minimal adjustments to these temperatures.

13. During the last 10 minutes of baking, crack open the oven door. This allows the moisture to escape, leaving your breadwith a crisp crust.

14. You can also take the internal temperature of your bread to double check that it is done. For sourdough, it should readabout 205 F.

15. Cooling: Remove the bread from the oven, and cool on a wire rack for at least an hour before slicing. Don’t cut too soonor else the inside will have a gummy texture!

NotesWhen shaping, the idea is for the dough to catch enough surface tension on a non- oured area in order to create a tight ball.If there is flour present, it will slide around…and drive you nuts.

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