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Beginner Sourdough Loaf with Active Starter

A split image showing a whole, beautifully baked sourdough bread loaf and a cross-section revealing an open, airy crumb structure.
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Make a flavorful, crusty artisan sourdough bread loaf at home using your active starter. This recipe guides you through the steps for a successful bake.

Ingredients

Scale
  • 100g active sourdough starter (fed 4–8 hours prior)
  • 375g warm water (about 85°F)
  • 500g bread flour
  • 10g fine sea salt

Instructions

  1. Mix the starter and warm water in a large bowl until mostly combined.
  2. Add the bread flour and mix by hand until no dry flour remains. Cover the bowl and let it rest for 30 minutes (autolyse).
  3. Sprinkle the salt over the dough. Wet your hands slightly and dimple the salt into the dough. Squeeze and fold the dough over itself for about one minute to incorporate the salt.
  4. Cover the bowl and let it rest for 30 minutes.
  5. Perform the first set of stretch and folds: reach under one side of the dough, stretch it up, and fold it over the top. Rotate the bowl 90 degrees and repeat three more times (four folds total).
  6. Repeat the stretch and fold process every 30 minutes for the next 2 hours (four sets total). The dough should become smoother and stronger.
  7. After the final set of folds, let the dough rest, covered, at room temperature until it has increased in volume by about 30-50% and shows some bubbles (this can take 2-4 hours depending on your kitchen temperature).
  8. Gently turn the dough out onto a lightly floured surface. Shape the dough into a tight round (boule) using a bench scraper to help you pull the dough toward you.
  9. Place the shaped dough, seam-side up, into a well-floured proofing basket (banneton).
  10. Cover the basket with plastic wrap or a bag and place it in the refrigerator for a cold proof for 12 to 18 hours.
  11. Preheat your oven to 500°F (260°C) with a Dutch oven inside for at least 45 minutes.
  12. Carefully remove the hot Dutch oven. Gently turn the cold dough out of the basket onto a piece of parchment paper. Score the top of the loaf with a sharp blade.
  13. Using the parchment paper as a sling, carefully lower the dough into the hot Dutch oven. Cover with the lid.
  14. Bake for 20 minutes with the lid on.
  15. Remove the lid, reduce the oven temperature to 450°F (230°C), and continue baking for another 20-25 minutes until the crust is deep golden brown.
  16. Remove the bread from the Dutch oven and cool completely on a wire rack before slicing.

Notes

  • For best results, use a digital scale to measure ingredients accurately.
  • If you are new to sourdough, consider using a simple meal planning approach for your weekly baking schedule to keep track of feeding times.
  • The cold proof in the refrigerator develops the complex, tangy flavor you want in your artisan bread at home.

Nutrition

Find it online: https://blissbatter.com/sourdough-bread-amazing-1st-success/