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IntermediateActive Starter18-24 hours
Beginner's First Sourdough Loaf
The classic loaf every sourdough baker should master. Simple recipe with minimal shaping — perfect for your first bake.
Ingredients
- 500g bread flour
- 350g water (room temperature)
- 100g active sourdough starter
- 10g salt
Instructions
- 1
Mix flour and water, let rest 30 minutes (autolyse).
- 2
Add starter and salt, mix until combined.
- 3
Stretch and fold every 30 minutes for 2 hours (4 sets).
- 4
Bulk ferment 8-10 hours at room temp (or until 50% bigger).
- 5
Shape into a round and place in floured banneton.
- 6
Cold proof in fridge overnight (8-12 hours).
- 7
Preheat dutch oven at 500°F for 30 minutes.
- 8
Score dough, bake covered 20 mins, uncovered 25 mins at 450°F.
- 9
Cool completely before slicing (2+ hours).
Pro Tips
- Your starter should pass the float test before using.
- Look for the dough to be jiggly and puffy after bulk ferment.
- Don't skip the cooling — cutting too early makes it gummy.
Ready to Start Baking?
Make sure your starter is active and ready. Check our tutorial for guidance.