Making sourdough bread can feel intimidating when you are first starting. There are unfamiliar terms, long fermentation times, and a lot of conflicting advice online.

This recipe is the method I use when I want a dependable, beginner-friendly loaf without making the process feel like a science experiment.

You do not need advanced skills or a complicated schedule. You just need an active sourdough starter, a few basic ingredients, and a little patience.

Why This Recipe Is Beginner Friendly

This recipe uses a generous amount of sourdough starter, which helps the dough ferment more predictably.

The hydration is manageable, so the dough should feel soft without being extremely wet or difficult to shape.

It also uses a simple folding schedule:

Two sets of stretch and folds
Two sets of coil folds
One final shape
An overnight cold proof

This gives the dough enough strength without requiring constant attention.

Beginner Sourdough Bread Ingredients

150 grams active sourdough starter
330 grams water
500 grams bread flour
10 grams salt

Equipment

You will need:

Digital kitchen scale
Large mixing bowl
Dough whisk, spoon, or clean hands
Bench scraper
Proofing basket or bowl lined with a floured towel
Dutch oven or covered bread baker
Parchment paper or a bread sling
Bread lame or sharp knife
Cooling rack

Before You Begin

Your sourdough starter should be active, bubbly, and recently fed.

Ideally, use it when it has doubled in size and is near its peak. Do not use a starter before peak. A strong starter gives your dough the best chance of rising properly.

Room temperature also matters. Dough ferments faster in a warm kitchen and more slowly in a cool kitchen.

For beginners, I recommend paying attention to how the dough looks and feels instead of relying only on the clock.

How to Make Beginner Sourdough Bread

Step 1: Mix the Dough

Add 150 grams of active sourdough starter and 330 grams of water to a large mixing bowl.

Stir until the starter is mostly dissolved in the water.

Add 500 grams of bread flour and 10 grams of salt.

Mix until there are no dry patches of flour remaining. You can use a dough whisk, spoon, or your hands.

Continue mixing or lightly kneading the dough for about five minutes.

The dough may feel sticky and rough at first. That is normal.

Cover the bowl and allow the dough to rest for one hour.

Step 2: Complete the Stretch and Folds

Take the temperature of your dough and write it down.

After the dough has rested, complete your first set of stretch and folds.

With damp hands, grab one side of the dough and gently stretch it upward. Fold it over the center of the dough.

Turn the bowl and repeat this process on all four sides.

Cover the bowl and allow the dough to rest for approximately 30 minutes.

Repeat the stretch-and-fold process one more time.

You will complete two total sets of stretch and folds.

Step 3: Complete the Coil Folds

After another 30-minute rest, complete your first set of coil folds.

Place damp hands underneath the center of the dough and gently lift it upward. Allow the ends of the dough to fold underneath themselves.

Rotate the bowl and repeat from the opposite direction.

Cover the dough and allow it to rest for another 30 minutes.

Repeat the coil-fold process one more time.

You will complete two total sets of coil folds.

The dough should gradually become smoother, stronger, and better able to hold its shape.

Step 4: Bulk Ferment the Dough

After the final fold, cover the bowl and allow the dough to continue fermenting at room temperature.

This stage is called bulk fermentation.

The amount of time needed will depend on the temperature of your dough and kitchen.

Look for these signs that bulk fermentation is complete:

The dough has increased noticeably in size
The surface looks smooth and slightly domed
Bubbles are visible along the sides or top
The dough jiggles when the bowl is gently moved
The dough feels airy instead of dense

You do not always need the dough to double in size.

In a warmer kitchen, the dough may only need to rise by around 30 to 50 percent before shaping. In a cooler kitchen, it may need a larger rise.

Avoid waiting for the dough to collapse or become extremely sticky. Those can be signs that it has fermented too long.

Step 5: Pre-Shape the Dough

Lightly flour your work surface.

Gently turn the dough out of the bowl, being careful not to completely deflate it.

Use a bench scraper to guide the dough into a loose round.

Allow the dough to rest uncovered for approximately 15 to 20 minutes.

This short rest allows the dough to relax before the final shape.

Step 6: Shape the Dough

Gently stretch the dough into a loose rectangle.

Fold the left side toward the center, followed by the right side.

Roll the dough upward into a tight shape.

Use your hands or bench scraper to gently pull the dough across the counter and create surface tension.

The outside of the dough should feel smooth and tight without tearing.

Step 7: Place the Dough in a Proofing Basket

Generously flour your proofing basket.

Rice flour works especially well because it does not absorb moisture as quickly as regular flour.

Place the shaped dough into the basket with the seam side facing upward.

Cover the basket and place it in the refrigerator.

Cold proof the dough for at least one hour and up to 24 hours.

For the best flavor and easier scoring, I usually prefer an overnight cold proof.

Step 8: Preheat the Oven

Place your Dutch oven inside the oven.

Preheat the oven and Dutch oven to 450°F.

Allow the Dutch oven to preheat thoroughly before baking. Depending on your oven and baking vessel, this may take approximately 30 to 45 minutes.

Step 9: Score the Dough

Remove the dough from the refrigerator.

Turn it out onto a piece of parchment paper or a bread sling.

Brush away any excess flour.

Use a bread lame or sharp knife to make one main expansion score across the dough.

The cut should be approximately ¼ to ½ inch deep.

You may also add shallow decorative scoring, but it is completely optional.

Step 10: Bake the Bread

Carefully place the dough into the hot Dutch oven.

Cover with the lid and bake at 450°F for 25 minutes.

Remove the lid and continue baking for approximately 20 minutes, or until the crust is deeply golden brown.

The center of the bread should reach an internal temperature of at least 205°F.

Step 11: Cool Completely

Transfer the bread to a cooling rack.

Allow it to cool for at least one to two hours before slicing.

Cutting the bread too early can leave the inside gummy because the crumb is still setting as the loaf cools.

I know waiting is difficult, but this is one step worth protecting.

Beginner Sourdough Timeline

This is an example schedule. Your timing may change depending on the temperature of your kitchen and the strength of your starter.

Morning

8:00 a.m.
Feed your sourdough starter.

Afternoon

1:00 p.m.
Mix the dough.

2:00 p.m.
First stretch and fold.

2:30 p.m.
Second stretch and fold.

3:00 p.m.
First coil fold.

3:30 p.m.
Second coil fold.

Evening

Allow the dough to finish bulk fermenting.

Shape the dough once it has risen, developed bubbles, and feels airy.

Place it in the refrigerator overnight.

The Next Morning

Preheat the Dutch oven, score the dough, and bake.

My Best Tips for Beginner Sourdough Bakers

Use a Scale

Sourdough is much easier and more consistent when ingredients are measured by weight.

A cup of flour can vary significantly depending on how it is scooped. Grams give you a much more dependable result.

Watch the Dough, Not Just the Clock

Fermentation times are estimates.

A recipe may say bulk fermentation takes six hours, but your dough could need more or less time depending on the temperature and starter strength.

The dough decides when it is ready.

Do Not Add Too Much Flour

Sticky dough does not automatically mean something is wrong.

Use damp hands during folds and a light dusting of flour during shaping.

Adding large amounts of extra flour can make the loaf dense.

Give Your Starter Time to Strengthen

A very new sourdough starter may not be strong enough to raise a full loaf yet.

If your starter is still young, continue feeding it consistently until it rises predictably after feeding.

Do Not Chase a Perfect Loaf

Your first loaf may not have a dramatic ear, giant holes, or a perfectly round shape.

That does not mean it failed.

A loaf that rises, bakes through, and tastes good is a successful loaf.

The rest comes with practice.

Common Beginner Sourdough Problems

Why Is My Sourdough Bread Dense?

Dense bread may be caused by:

A weak or inactive starter
Dough that did not ferment long enough
A cool dough temperature
Cutting the loaf before it cooled
Using too much flour during mixing or shaping

Why Is My Dough So Sticky?

Some stickiness is normal.

The dough may feel especially sticky early in the process before the gluten has developed.

If it becomes extremely loose, shapeless, and difficult to handle later in fermentation, it may be over-fermented.

Why Did My Loaf Spread Out?

A loaf may spread if:

The dough fermented too long
The dough did not develop enough strength
The final shape was too loose
The dough was too warm
The starter was weak

Why Did My Bread Not Rise in the Oven?

Poor oven spring may be caused by under-fermentation, over-fermentation, weak shaping, shallow scoring, or a Dutch oven that was not fully preheated.

How to Store Sourdough Bread

Allow the loaf to cool completely before storing it.

For the first day, you can leave it cut-side down on a cutting board.

You can also store it in a bread bag, bread box, or loosely wrapped kitchen towel.

Avoid storing fresh sourdough bread in the refrigerator. Refrigeration can cause bread to stale more quickly.

For longer storage, slice the loaf and freeze it. You can toast individual slices directly from frozen.

Beginner Sourdough Bread Recipe

Ingredients

150 grams active sourdough starter
330 grams water
500 grams bread flour
10 grams salt

Instructions

Mix the starter and water in a large bowl.
Add the flour and salt.
Mix or knead for approximately five minutes.
Cover and rest for one hour.
Complete two sets of stretch and folds, spaced about 30 minutes apart.
Complete two sets of coil folds, spaced about 30 minutes apart.
Allow the dough to bulk ferment until it has risen, developed bubbles, and feels airy.
Pre-shape the dough and rest for 15 to 20 minutes.
Complete the final shape.
Place the dough seam-side up in a floured proofing basket.
Cover and refrigerate for one to 24 hours.
Preheat the oven and Dutch oven to 450°F.
Turn out and score the cold dough.
Bake covered for 25 minutes.
Remove the lid and bake for approximately 20 additional minutes.
Cool completely before slicing.

Notes

Fermentation time will vary based on dough temperature, room temperature, starter strength, and flour choice.

Do not rely on time alone. Look for visible signs that the dough is ready.

For a softer crust, allow the loaf to cool under a clean kitchen towel.

For a darker and crispier crust, bake uncovered for a few additional minutes.

Final Thoughts

Sourdough does not have to be treated like a complicated ritual.

At its core, it is flour, water, salt, starter, fermentation, and repetition.

Your first loaf is not supposed to prove that you have mastered sourdough. It is simply your starting point.

Learn what your dough looks like in your kitchen, take notes, and make small adjustments with each bake.

Every loaf teaches you something.