The Beginner’s 1-Day Sourdough Recipe

If you’ve been following me on Instagram, you know I have been trying to learn how to make sourdough and although I don’t quite feel qualified to teach others how to do this, all of you were asking, so here is my process and recipe! Haha! Making sourdough bread can feel intimidating, but this easy recipe breaks it down step-by-step. With a little patience and the right guidance, you’ll have fresh, tangy sourdough bread in no time. When in doubt, just bake it and see what happens, then you can tweak it for next time. Here’s everything you need to know to start baking your own sourdough.

Step 1: Prepare for Baking

Make sure your sourdough starter is active and bubbly. Feed it 4-6 hours before you plan to bake, allowing it to reach peak activity. I make my dough in the morning, so I feed my starter the day before. I have a Sourdough Home to make sure it doubles because my house is so cold. You can read how I made my starter here and here. Plus, check out some supplies I love here. Just a note that my starter is made from organic rye flour, but do what works for you. I still use organic all-purpose flour in my recipes.

Step 2: Mix the dough (In the morning I want to bake)

Ingredients:

• 100 grams active starter (You will need a scale.)

• 350 grams warm, distilled water

• 500 grams organic all-purpose flour or organic bread flour

• 10 grams of salt

Instructions:

1. Mix the Dough:

   • In a large bowl, mix the sourdough starter and warm water until combined.

   • Add the flour and salt. Stir until a shaggy dough forms. Cover and let it rest for 1 hour. I put the bowl in my oven with the light on and the door cracked because my house is on the cold side.

2. Stretch and fold:

   • After the rest, gently stretch and fold the dough in the bowl for about 1-2 minutes. Grab one edge of the dough, stretch it upward, and fold it over the center. Rotate the bowl and repeat 4 times. Perform 2-3 sets of "stretch and folds" every 30 minutes during the first 1.5 hours.

1. Bulk Fermentation:

   • Cover the dough with a cloth or saran wrap and let it rise at room temperature for 4-6 hours, or until it has doubled in size. The dough should be jiggly and not sticky to the touch. It should also fall away from the bowl.

Tip: If your dough is rising slowly, place it in a warm spot, like inside the oven with the light on.

1. Shape the Dough: (Usually after dinner)

   • Turn the dough out onto a floured surface. Gently shape it into a round or oval loaf. Place it seam-side up in a floured proofing basket or bowl lined with a floured towel.

2. Bake or do a final proof:

   • At this point, you have two choices. Either go to the bake step or let it sit covered in the fridge until ready to bake.

   • Cover and let the dough proof in the fridge overnight (8-12 hours). This slows fermentation and develops flavor. The longer it’s in the fridge, the more sour it will taste.

Step 3: Bake Your Sourdough Bread (in the evening)

1. Preheat the Oven:

   • Place a Dutch oven with its lid into your oven and preheat to 485 for at least 30 minutes.

2. Score the Dough:

   • Carefully remove the dough from the fridge. Place it on parchment paper dusted with rice flour. Dust the top of the dough with rice flour and score the top with a sharp knife or razor blade to allow it to expand in the oven.

3. Bake:

   • Transfer the dough (with the parchment paper) into the preheated Dutch oven. Place two ice cubes in the bottom of the dutch oven to create more steam. Cover with the lid and bake for 20 minutes.

   • Remove the bread from the oven with the parchment and place right on the oven rack. Reduce oven temp to 450 and back another 20 minutes.

4. Cool:

   • Remove the bread from the Dutch oven and let it cool on a wire rack for at least 1 hour before slicing.

Tips for Success

• Hydration Matters: If your dough feels too sticky, add a bit more flour. If it’s too dry, add a splash of water.

• Practice Patience: Sourdough baking takes time, but the results are worth it.

• Experiment: Try adding seeds, herbs, or spices to the dough for variety. I just added mini chocolate chips and it was delicious!

Making sourdough bread is a journey. Each loaf you bake will teach you something new. With this simple recipe, you’re on your way to mastering the art of sourdough baking! Can’t wait to see what you make!

XO

Sarah