How to Make Simple Sourdough Bread @ Home

In March 2024 I went to a Sourdough Workshop and learned how to make sourdough. Everyone was sent home with 25g of starter and basic instructions of how make it yourself. After several months of practice and many loaves made with plenty of reading and research I’ve finally perfected my loaf and my process – I am sure this will be ever evolving but I wanted to share my step by step guide.

Are you new to sourdough? If so, you can check out some of my top tips and tricks on my Learning How to Make Sourdough Bread post.

Note: If you have a bread machine and would like to use it to mix your ingredients you can check out my post How to Make Simple Sourdough Bread @ Home: Bread Machine Instructions

Serving: 1 loaf of bread or 2 mini loaves. Time: 7 hours

Ingredients:

• 150 g of sourdough starter – this is ~ 1/2 cup
• 450 g of unbleached all purpose flour – this is ~ 3 1/2 cups + 2 tablespoons
• 300 g of filtered water – this is ~ 1 1/4 cup + 2 tablespoons
• 10 g of pink Himalayan salt – this is ~1 3/4 teaspoon

Step One: Add the sourdough starter, unbleached all purpose flour, and filtered water into a stainless steel bowl of a Kitchen Aid mixer and mix well using the paddle attachment. If you do not have a Kitchen Aid mixer a glass bowl and dough whisk will work too. Let rest 20-30 minutes, then add in the salt and mix well.

Step Two: If you’d like to make two mini loaves, separate the dough into two equal portions on a lightly floured surface (see below photo). If you’d like to make a large loaf then just shape into one round loaf.

Step Three: Do your first stretch and fold right after step two, this means taking a portion of the dough and folding it into the center. I do this in three sections; top right to the center, top left to the center, and then bottom left to the center and then flip over and shape into a circle using your hands cupped around the perimeter. Let rest for 30 minutes.

Step Four: Do a second round of stretch and fold, let rest 30 minutes.

Step Five: Do a third round of stretch and fold, let rest 30 minutes. Note: I’ve made delicious light fluffy bread doing just two stretch and folds so if you don’t have time feel free to skip the 3rd and 4th.

Step Six: Do a fourth round of stretch and fold, let rest 30 minutes.

Step Seven: Leave the dough on the counter to bulk ferment for 3-4 hours.

Step Eight: Pre-heat your dutch oven in your oven at 450 degrees for 45 minutes towards the end of your bulk fermentation time. I usually turn on the oven an hour before my bulk ferment in Step Seven is finished. Your dutch oven should have the lid on during the heating process. I use this dutch oven from Lodge, at just $60 it’s a real deal.

Step Nine: Place your loaf of bread on a large piece of parchment paper. If you made two mini loaves then put one on the parchment and wrap the other in plastic wrap (see below photo) and place it in the fridge to bake another day (or leave it on the counter if you plan to bake it right your first loaf). When you are ready to bake the other mini-loaf just start at Step Eight above.

Step Ten: Score your loaf with a bread lame – this is using the edge of a sharp razor perpendicular to the surface of the dough and making a quick decisive slash. Scoring allows for an even internal structure while allowing the loaf to attain its shape and maximum volume.

Step Eleven: When your dutch oven has been in the oven for 45 minutes carefully pull it out and place the dutch oven on top of the stove. Carefully remove the lid and place your loaf on the parchment paper in the middle of the dutch oven. Put the lid back on.

Step Twelve: For one large loaf bake at 450 degrees for 30 minutes, then take the lid off and bake for an additional 12-15 minutes. If you are baking a mini loaf, bake at 450 degrees for 20 minutes, then take the lid off and bake for an additional 6-8 minutes.

Step Thirteen: Let cool on the counter or on a baking rack for at least 30 minutes. I know it’s hard to wait but your loaf is still baking and developing the texture as it cools.

Enjoy! I like to serve my sourdough with fresh homemade jam or homemade salted butter.

Want to learn how to make your own butter at home? Check out my post How to Make Homemade Butter – it just takes 2 ingredients and 10 minutes!

Do you want to learn how to make fresh homemade jam? Check out my Farm Fresh to Favorite Recipes page for several jam recipes.

Questions? Leave a comment on the post if you’d like.