Simple Sourdough Bread (Beginner Friendly)
Updated: Sep 3
This is the loaf I make when I want sourdough without overthinking it.
No complicated schedules.
No 14-step flow chart.
No “you messed up your starter, start over” energy.
Just a solid, reliable loaf that works in real life.
If you’ve been staring at your starter wondering what to do next… this is it.
Supplies:
Dutch Oven or loaf pan
Large glass/ceramic bowl.
Thermometer (if you don't have one thats fine for now)
Bread sling or parchment
Active starter(it has doubled or more and just started to fall)
Danish dough whisk or fork.
Ingredients
100g active sourdough starter
330g room temp water(preferably spring water or fridge water)
500g bread flour (or all-purpose with good protein) I like Kirklands Organic
10g salt
That’s it.
(No yeast. Your starter is the yeast.)
Instructions
In a large bowl, add water. Add your starter and mix until mostly combined.
Add the flour and salt and mix until a dough forms. Most recipes say until shaggy but I have learned building gluten at the beginning is ideal! So massage that dough for 5-7 mins. You'll start to see the dough get smoother.
Cover and let sit for 1 hour.
Do your first stretch and fold.
Click here to see what a stretch & fold is: https://www.instagram.com/p/DbmYFc0o2Tg/
Repeat another stretch and fold in 30 minutes.
Do a coil fold then let the dough sit again for another 30 mins.
Click here to see what a coil fold is:https://www.instagram.com/p/Da35U1SoJgP/
Do your last coil fold and at this point you should see that the dough is a lot smoother and possibly have some bubbles.
Cover and let the dough bulk ferment(sit and rise) until it looks puffy, jiggly, and has bubbles. It will also pull away from the sides of the bowl easier.
(Usually about 5–7 hours depending on temperature of dough and your kitchen temp. Warmer dough and room temp will give you quicker ferment)
Turn dough out onto lightly floured surface NOT too much because flour disrupts the gluten(strength in your dough).
Lightly pre-shape your dough using the push and pull method and let rest for 20 mins on your counter.
Final shape the dough into a tight ball or oval using the push pull method and place seam side up into a floured bowl or bannaton.
Proceed to bake(for same day super mild sourdough) OR cover and place in the fridge for an overnight cold proof. Dough can stay in the fridge for up to 72hrs. The longer it's in the fridge, the more "sour" it will taste. Place the dough in the back of your fridge where it is the coldest as the dough needs to cool fully.
Bake(Same day or next day)
Preheat oven to 450°F with your Dutch oven inside or if using loaf pan just pre heat oven.
Turn dough onto parchment paper or sling.
Score(slice) the top (simple angled score on a 45 degree angle). If doing a round loaf, score an X on the top.
Bake lid on for 25 minutes.
Lower oven to 425°F, remove lid, and bake another 15–20 minutes to internal temp of
208-212f(dutch oven) 200-205f (loaf pan)
Let cool completely before cutting. Usually 2-3hrs
Yes, completely. I know. It’s annoying.
Done.
Why This Works
• Simple ratios = repeatable results
• Stretch and folds build strength without overworking dough
• Cold proof = better flavor and easier scoring
• Lower temp after lid off = prevents overly dark crust
• Works around a normal daily schedule
Real Life Notes
Sourdough is less about perfection and more about learning YOUR dough.
Your kitchen temp matters.
Your timing might shift.That’s normal.
You’re not failing — you’re learning what your dough does.
ADHD-Friendly Tip
Do NOT get frustrated! I've been baking for a few months now and am still tweaking and finding what my dough loves the most.
Make this fit your day.
You don’t need to hover over it.
Do a stretch and fold when you remember.Let it sit longer if you get busy.
Sourdough is actually pretty forgiving once you stop trying to control it.
Common Questions:
Do I really need to temp(take internal temperature) my dough to see if it's done baking? Yes but if you don't have a thermometer just yet, its ok just follow my baking instructions but leave in for the full 20 mins after taking the lid off. If the crust gets REALLY dark loosely put some tinfoil on top.
Do I need a Dutch oven? No! You can use 2 loaf pans. Use the second as a lid to trap steam.
Why didn’t my bread rise? Your starter probably wasn’t strong enough yet. Keep feeding it consistently. Another reason could be your shaping did not create enough tension BUT don't worry over time and with practice you will get better at shaping!
What is bulk fermentation? Look for my blog post talking about what it is and how to dial it in. I promise it gets easier than guessing!
Can I use all-purpose flour? Yes, just make sure it has decent protein (around 11%+).
Why is my bread dense? Usually under-fermented (didn't sit long enough on the counter suring the first rise, rise enough and peel away from the edges easily or weak starter)
Why do I have to wait to cut it? Because if you cut it hot, it turns gummy. Worth the wait.
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