Master the Art of Homemade Sourdough Bread - Bake Warm 🍞 with Ease

Hey there! If you're looking for a simple recipe to make delicious sourdough bread at home, you've come to the right place. I'm here to guide you through the process step by step, so let's get started!


- 500g bread flour

- 350g water

- 100g active sourdough starter

- 10g salt


1. Mixing the dough: In a large mixing bowl, combine the bread flour and water. Stir until all the flour is hydrated and a shaggy dough forms. Cover the bowl with a clean kitchen towel and let it rest for 30 minutes. This resting period, known as autolyse, helps develop gluten and improves the texture of the bread.

2. Adding the starter: After the autolyse, add the active sourdough starter to the dough. Using your hands or a dough scraper, incorporate the starter into the dough until it is well combined. Cover the bowl again and let it rest for another 30 minutes.

3. Folding the dough: Sprinkle the salt over the dough and fold it in. To fold the dough, grab one side of the dough and stretch it up and over the rest of the dough. Rotate the bowl and repeat this process three more times, folding from each side. This helps strengthen the gluten and develop structure in the bread.

4. Bulk fermentation: Cover the bowl and let the dough undergo bulk fermentation at room temperature for about 4-6 hours. During this time, the dough will rise and develop flavor. Every 30 minutes for the first 2 hours, perform a set of folds to strengthen the dough.

5. Shaping the dough: Once the bulk fermentation is complete, lightly flour your work surface and turn the dough out onto it. Gently shape the dough into a round or oval shape, being careful not to deflate it too much. Place the shaped dough into a proofing basket or a well-floured bowl, seam side up. Cover it with a kitchen towel and let it proof for 1-2 hours, or until it has visibly risen.

6. Baking the bread: Preheat your oven to 450Β°F (230Β°C) with a Dutch oven or a baking stone inside. Carefully transfer the proofed dough into the preheated Dutch oven or onto the baking stone. Score the top of the dough with a sharp knife or a razor blade to allow for expansion during baking. Cover the Dutch oven with its lid or use a large oven-safe bowl to create a steamy environment. Bake for 20 minutes, then remove the lid or bowl and bake for an additional 20-25 minutes, or until the bread is golden brown.

7. Cooling and enjoying: Once the bread is baked, transfer it to a wire rack and let it cool completely before slicing. This allows the bread to set and prevents it from becoming gummy. Once cooled, slice and enjoy your homemade sourdough bread!

That's it! With these simple steps, you'll have a delicious loaf of sourdough bread ready to be enjoyed. Feel free to experiment with different flours and techniques to create your own unique flavors and textures. Happy baking!

Mariana Carter
food science, fermentation, sourdough experimentation, nutrition

Mariana Carter is a renowned food scientist with a passion for the art and science of fermentation. She has a particular fondness for the complexities of sourdough bread making, often experimenting with a variety of flours and techniques to craft unique sourdough flavors and textures. Her love for sourdough experimentation is matched only by her desire to share her knowledge and discoveries with others.