Perfect for beginners (and busy bakers)
When I first started my sourdough journey, I was totally overwhelmed by all the steps, the jargon, the tools… and don’t even get me started on hydration percentages. I just wanted a loaf that worked—something simple, reliable, and delicious.
This is that loaf.
If you’re just starting out or looking for a no-fuss everyday sourdough recipe, here’s my go-to formula. It’s not fancy. It’s not fussy. And it makes a seriously good loaf.
Ingredients:
• 150g active sourdough starter (bubbly and ready to go)
• 250g water
• 500g all-purpose or bread flour
• 12g salt
That’s it. Just four ingredients. Let’s break it down:
Step 1: Mix
In a large bowl, combine your starter and water. Stir until the starter is mostly dissolved, then add your flour. Mix until no dry bits remain. The dough will look shaggy—don’t worry. Cover and let it rest (this is called the autolyse) for about 30–45 minutes.
Step 2: Add Salt
After resting, sprinkle the salt over your dough and incorporate it by folding and pinching the dough until it’s evenly distributed. You can add a tiny splash of water here to help it mix in smoothly if needed.
Step 3: Bulk Fermentation
Let your dough rise at room temperature for 4–6 hours (depending on how warm your kitchen is). Every 30 minutes or so for the first couple of hours, give it a set of stretch and folds—pull one side of the dough up and fold it over, rotate the bowl, and repeat on all sides. This helps build strength and structure.
Step 4: Shape & Cold Proof
Once your dough has roughly doubled in size, turn it out onto a lightly floured surface. Shape it into a round or oval loaf (whatever fits your proofing basket or Dutch oven). You’ll want to use more pulling than pushing to fold the loaf… you don’t want to disrupt the growth. Check out my Instagram reel here showing this process.
Pop it into a floured banneton or bowl lined with a towel, cover, and refrigerate overnight (8–12 hours) for a cold proof.
Step 5: Bake
Preheat your oven to 475°F with your Dutch oven inside. When it’s hot, carefully transfer your dough onto parchment, score the top, and bake covered for 20 minutes. Then remove the lid and bake for another 20–25 minutes until it’s golden brown and sounds hollow when tapped.
Extra Tip: if you like a shiny, hard crust then add some ice cubes underneath the parchment paper to create steam.
That’s it!
Let it cool (I know—it’s hard), then slice and admire your work. This loaf has a crusty outside, soft chewy inside, and that classic sourdough tang. You can toast it, sandwich it, or just slather it in butter and call it lunch.
If you give it a try, tag me on Instagram @491westmainst—I love seeing your bakes!
Want a prettier setup or step-by-step visuals? You can check out the Esembly Sourdough Starter Kit I’ve been using—it’s honestly made the process easier and cuter. Use code KDHM20 for 20% off!
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