Think you can’t bake artisan sourdough bread at home? Think again! Sourdough Bread: a Beginner’s guide is your go-to recipe resource for simple, easy sourdough bread without kneading. Make the dough in the morning or at night- it will come together in under 10 minutes.
I researched, tested and baked countless loaves with both good and mixed results. My journey beganwith this no-knead artisan bread recipe and eventually, I worked my way up to the holy grail: Sourdough. My passion for creating easy sourdough bread recipes and preserving traditional culinary arts inspired my bestselling book Artisan Sourdough Made Simple which has connected me to like-minded bakers all over the world! If you’re curious about sourdough bread, and don’t know where to begin, you’re in the right spot.
In this tutorial, you’ll learn how to make simple sourdough bread with step-by-step instructions and videos for guidance. There’s no kneading involved, and a bread machine or a stand mixer is not required. My sourdough bread recipe is perfect for beginners. I’ll explain a complex topic in simple terms without the stress!
Baking Bread With A Yeast Water Starter
There are similar sourdough bread recipes out there and yet no two loaves look alike. The process is all about method, timing and personal touch. Use this tutorial as a guide and make your own adjustments as you go. Once you have a few loaves under your belt, the process will become an imminent rhythm, and in the end, you will have created your very own masterpiece that is the ultimate reward. Just don’t forget to eat your mistakes (might I suggest homemade sourdough breadcrumbs)?
Require commercial yeast in order to rise. Instead, sourdough bread is made with a live fermented culture a sourdough starter, which acts as a natural leavening agent.
Sourdough is known for its characteristic tangy flavor, chewy texture and crisp, crackly crust. From a health standpoint, it dominates when compared to supermarket loaves. The naturally occurring acids and long fermentation help to break down the gluten, making it more digestible and easy for the body to absorb. And it tastes darn good!
Hybrid Doughs: Does Commercial Yeast Have Any Place In Sourdough Baking?
Once combined the mixture will begin to ferment, cultivating the naturally occurring wild yeasts and bacteria present within the mixture. A small portion of this culture is used make your bread dough rise.
Here’s my method: I pour off some of the culture (about half) and then feed what’s left in the jar with equal weights of flour and water. I whisk well with a fork until it’s lump-free. Then, I let it rest at room temperature or in a warm spot (75-80º F/ 24-26º C is ideal) until it becomes bubbly and active.
This can take anywhere from 2-12 hours or more depending on temperature (the warmer the better) and the condition of your starter. Be patient!
The Best Beginner Sourdough Bread Recipe • The Prairie Homestead
Float Test: If you’re still unsure whether it’s ready to use drop a small amount, about 1 tsp, into a glass of water. Do this when the starter is a peak height before it collapses. If it floats to the top it’s ready to use. If it sinks, your starter should be fed again.
Starters range from thick to thin in texture and can be made with a variety of flours. I use two differentstarters; one is homemade and the other was a gift from my friendCelia.She dried a portion of her starter and mailed it all the way from Sydney, Australia.
After you’ve fed your starter and it’s bubbly and active, pour the amount you need out of the jar to weigh or measure for your recipe. That’s it.
Bread Machine Sourdough Bread Recipe
If you only bake a few times a month, keep your starter in the fridge and feed it once a week. If you’re an avid baker, store your starter at room temperature and feed it at least once a day.
Looking for more info on sourdough starters? Check out Feeding Sourdough Starter: My Best Tips & Tricks & Sourdough Discard 101: Recipes & Faqs Answered.
Cover the bowl with plastic wrap, reusable wax wrap, or a very damp kitchen towel and let rest or ‘autolyse’ for about 30 minutes. After the dough has rested, work it into a ball directly in the bowl (it doesn’t have look perfect).
Basic Crusty Sourdough Bread Recipe
For timing, autolyse can range anywhere from 15 minutes to 1 hour or moredepending on the type of bread you’re making and your own personal baking schedule. A minimum of 30 minutes works best for thisrecipe. However, when time permits, I’ll let it go for an hour. The dough will become more soft and manageable to work with afterwards.
A Note on Salt: somebakers prefer to add salt only after autolyse because itmight slow down the gluten development. I’ve followed this technique for years, but no longer do so. I prefer to mix everything all at once. It’s practical, effective and producesexcellent loaves (plus, you won’t forget to add the salt later on!). I’ll leave the choice up to you.
This can take anywhere from 3-12 hours depending on your current room temperature, the potency of your sourdough starter and the specifics of your surrounding environment.
Make Sourdough Bread With Unfed Starter
For example, in the summer the dough can take anywhere between 2-4 hours @ 85º F/ 29º C. In the winter, it will take longer about 10-12 hours @ 68º F/ 20º C. Temperature controls time.
And remember: because sourdough bread does not contain instant yeast it will take longer to rise. Watch the dough and not the clock. Be flexible.
About 30 minutes into the bulk rise, you have the option to perform a series of ‘stretch & folds’ to strengthen the bread dough . Although it’s not mandatory, this technique will add height and structure to the finished loaf and it’s fun to do.
Sourdough Bread For Beginners
Starting at the top, fold the dough over toward the center. Give it a slight turn, and then fold over the next section of dough. Repeat until you have come full circle. Or, use the envelope shaping technique outlined below.
You can also try the Challenger Bread Pan, another vessel I use for baking, that can accommodate both round and oval shaped loaves.
Steam plays a key role in how the bread will open up or ‘bloom’ while baking and the Dutch oven helps to control this process.
Sourdough Rye Bread (beginner Friendly)
TIP: In the past, I’ve tried baking on pizza stones and cookie trays with no luck. The crust would harden too quickly, forcing the bread to tear on the bottom and sides. I used various steaming methods to remedy this, however I found them to be extremely cumbersome and not realistic for everyday use. Nothing worked. The lack of moisture in my home oven was evident and using a pot for baking was the only practical solution.
Generously coat the bottom of your Dutch oven with cornmeal (or line the bottom with non-stick parchment paper instead) and place the dough inside.
TIP: Instead of doing a free form second rise in the Dutch oven, use a cloth lined proofing basket or 8-inch bowl instead. Either option will contain the dough and hold its shape properly during the second rise.
Chickpea Starter Cretan Traditional Bread (eftazimo)
After the second rise, and right before the dough goes into the oven, make a slash about 2-3 inches long down the center of the dough.
Continue to bake (uncovered) for an additional 40 minutes or until deep, golden brown. The internal temperature should read 205-210º F/ 96-98º C.
TIP: During the last 10 minutes of baking, crack open the oven door (optional). This allows the moisture to escape, leaving your sourdough bread with a crisp crust. Alternatively, remove the bread from the pot and let it bake directly on the rack. The latter produces a more crisp crust.
How To Make Grain Free Bread (gluten Free & Vegan)
This beginner sourdough recipe is perfect for bakers looking to jump right in! It’s is a low-hydration dough, meaning it will yield a ‘tight’ crumb (small holes). It is great for sandwiches and toast.
*For a more soft and pliable dough, you can increase the water up to 300 g- 325 g total. Please use a cloth lined bowl (instead of the Dutch oven for the second rise).
Whisk the starter, water, and olive oil in a large bowl. Add the flour and salt. Squish everything together with your hands until all of the flour is absorbed. The dough will be dry and shaggy. Cover the bowl with plastic wrap, reusable wrap or a clean, very damp kitchen towel. Let rest (autolyse) for 30 minutes or up to 1 hour, if preferred.
Beginner's Sourdough Recipe And Guide — Bread & Basil
Cover the bowl with wrap or a very damp kitchen cloth. Let rest in a warm spot to rise. The dough is ready when it no longer looks dense and has doubled in size. This can take anywhere from 3-12 hours depending on the temperature of your ingredients, the potency of your starter and surrounding environment. For example, in the summer rise times can take anywhere between 2-4 hours @ 85º F/ 29º C whereas in the winter, the dough will take about 10-12 hours @ 68º F/ 20º C.
During bulk rise, you have the option to perform a series of ‘stretch & folds’ to strengthen the dough. Start 30 minutes into the bulk rise. Gather a portion of the dough, stretch it
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