Sourdough Bread for Complete Beginners: Your First Loaf
Bake your first sourdough loaf with a simple, forgiving recipe. Step-by-step method covering autolyse, bulk fermentation, shaping, cold retard, and Dutch oven baking — explained for total beginners.
Your starter is ready. You've watched it double, tracked its peak, smelled it turn tangy and alive. Now it's time to use it.
This guide walks you through your first sourdough loaf from beginning to end — a simple, forgiving recipe designed for beginners, with step-by-step instructions that explain the why behind each step so you understand what's happening rather than just following motions.
Two things to know before you start: sourdough bread takes time — not your active time, but clock time. Most of the process is waiting. And temperature matters more than any single instruction in any recipe. The timings below are calibrated for a kitchen around 22–24°C (72–75°F). If yours is warmer or cooler, adjust accordingly.
Before You Start: Is Your Starter Ready?
Your starter must be at or near peak activity when you use it. That means it has reliably doubled in volume within 4–8 hours of its last feeding, has a bubbly mousse-like texture, and smells pleasantly tangy.
If you're still building your starter or unsure of its readiness, read the day-by-day starter guide first — using an underactive starter is the most common reason first loaves disappoint.
The Recipe
This recipe produces one medium loaf (~800g baked weight) at 75% hydration — approachable for beginners, with enough structure to hold shape but forgiving enough to handle.
| Ingredient | Weight | Baker's % |
|---|---|---|
| Bread flour (or W700) | 450g | 100% |
| Water (lukewarm, ~26°C) | 338g | 75% |
| Fine salt | 9g | 2% |
| Active sourdough starter | 90g | 20% |
Total dough weight: ~887g
Equipment
- Large mixing bowl (at least 3-litre)
- Kitchen scale
- Cast iron Dutch oven (at least 24cm / 9.5" diameter)
- Bench scraper
- Proofing basket (banneton) or a bowl lined with a floured cloth
- Razor blade or bread lame
- Parchment paper
- Instant-read thermometer (optional but helpful)
If you don't have a Dutch oven, see the FAQ at the end for alternatives.
Weekend Timeline
Sourdough fits naturally into a weekend rhythm. Here's one schedule that works:
- Friday evening: Feed your starter
- Saturday morning (8am): Mix dough, autolyse
- Saturday (8:30am–1pm): Bulk fermentation with stretch and folds
- Saturday (1pm): Pre-shape, 20-minute bench rest, final shape
- Saturday (1:30pm): Into the fridge overnight
- Sunday morning (8am): Preheat oven, bake
The exact timing is flexible — what matters is that each stage is done when the dough tells you it's ready, not when the clock says so.
Step-by-Step Method
Step 1: Feed Your Starter the Night Before
Give your starter a feeding the evening before you plan to mix dough. Use a ratio that will have it at or near peak the following morning — typically 1:3:3 or 1:5:5 (starter:flour:water by weight) depending on how warm your kitchen is overnight.
In the morning, before mixing, check that your starter passes the readiness test: it should have at least doubled, dome slightly at the surface, and feel light and bubbly when stirred.
Step 2: Autolyse (30–60 minutes)
In a large bowl, combine:
- All 450g of flour
- 300g of the water (hold the remaining 38g aside for now)
Mix with your hands or a stiff spatula until no dry flour remains. The dough will look shaggy and rough — that's correct. Cover the bowl and rest for 30–60 minutes.
During this rest, two enzymes activate in the flour: protease increases extensibility, and amylase converts starches to sugars. The dough develops gluten structure without any kneading. When you return to it, you'll notice it's smoother and more cohesive than when you left it.
Why hold back water? Keeping a small amount of water in reserve gives you a way to incorporate the starter and salt more easily in the next step.
Step 3: Add Starter and Salt
Pour 90g of your active starter directly onto the autolysed dough.
Sprinkle 9g of salt over the surface, then pour the reserved 38g of water over the salt — this helps it dissolve and incorporate more evenly.
Now work everything together: use your hand to pinch through the dough, then fold it over itself repeatedly, rotating the bowl as you go. Spend about 4–5 minutes doing this until the starter and salt are completely absorbed and the dough no longer feels streaky or lumpy.
Cover the bowl and let it rest for 30 minutes before beginning the first stretch and fold.
Step 4: Bulk Fermentation with Stretch and Folds (4–5 hours)
Bulk fermentation is the longest stage — and the most important one. The dough ferments at room temperature, building gas, flavor, and gluten strength.
Target rise: The dough should increase in volume by approximately 50–75% by the end of bulk. It should feel lighter, slightly jiggly when you shake the bowl, and the surface should look bubbly with a gentle dome pulling toward the center.
Stretch and fold sets: During the first two hours, perform 4 sets of stretch and folds, spaced 30 minutes apart.
How to do a stretch and fold: Wet your hand to prevent sticking. Reach under one side of the dough, stretch it upward until you feel resistance (don't tear it), then fold it over to the opposite side. Rotate the bowl 90° and repeat. Do all four sides — that's one set. The whole set takes about 30 seconds.
After 4 sets (2 hours), leave the dough undisturbed for the remainder of bulk fermentation.
Timing at different temperatures:
| Kitchen temperature | Approximate bulk time |
|---|---|
| 20°C (68°F) | 5–7 hours |
| 22°C (72°F) | 4–5 hours |
| 24°C (75°F) | 3–4 hours |
| 26°C (79°F) | 2.5–3.5 hours |
Don't rely only on the clock — look at the dough. A properly fermented dough has a noticeably domed surface, feels airy and light compared to when you started, and releases from the bowl sides when you tilt it.
Step 5: Pre-shape
Lightly flour your work surface. Using a bench scraper, turn the dough out so the smooth bottom is now facing up, and the rougher, stickier side is against the work surface.
Using the bench scraper in your dominant hand and your other hand to guide, drag the dough toward you in a circular motion on an unfloured surface — the friction builds surface tension. You're forming a rough round shape. Once the surface feels slightly taut, stop. Over-working at this stage damages the gas structure you've built.
Leave the pre-shaped round uncovered on the bench for 20 minutes. This bench rest relaxes the gluten and makes final shaping easier.
Step 6: Final Shape
After the bench rest, flip the dough so the smooth top is now facing down.
For a round boule: Fold the top third down, then fold the sides in toward the center, then roll the bottom up and over, creating a tighter round. Flip it over — seam side down — and drag it toward you a few times to build tension.
The surface should feel taut and smooth without tearing. If it tears, you've gone too far — the dough was either over-proofed or handled too aggressively.
Generously dust your proofing basket with rice flour (preferred) or a 50:50 mix of rice flour and all-purpose. Rice flour doesn't absorb moisture, so the dough releases cleanly after the cold retard.
Place the shaped dough seam-side up in the basket. Cover with plastic wrap or a reusable silicone cover.
Step 7: Cold Retard (8–16 hours)
Place the covered basket in the refrigerator. The dough will ferment very slowly overnight as yeast activity nearly stops at fridge temperatures (~4°C / 39°F), while bacteria continue slowly producing lactic and acetic acids.
Benefits of cold retard:
- Complex, developed flavor from overnight acid production
- Firmer dough that scores cleanly and holds its shape out of the basket
- Better oven spring from the dramatic temperature differential when it hits the hot Dutch oven
- Flexible timing — you can bake anytime in the morning window
Leave it for a minimum of 8 hours. The sweet spot is 12–16 hours. Beyond 24 hours, the gluten begins to weaken.
Step 8: Preheat Oven and Dutch Oven (45–60 minutes)
The next morning, place your Dutch oven (with its lid on) inside a cold oven. Set to 250°C (480°F).
Let everything preheat for a full 45–60 minutes. This long preheat is non-negotiable — it ensures the cast iron is evenly saturated with heat, which is essential for strong oven spring and a proper crust. Many home ovens claim to be fully preheated after 15–20 minutes; they're not.
Do not take the dough out of the fridge yet. Keep it cold until the moment you're ready to bake.
Step 9: Score and Bake
Cut a piece of parchment to roughly 30 × 30cm.
Remove the dough from the fridge. Invert it onto the parchment — it should release cleanly. The previously seam-side-up surface is now on top and ready to score.
Score with your blade held at a 30–45° angle to the dough surface. Make one confident cut about 1cm deep across the top. Hesitation creates drag; commit to the cut fully. A fresh, sharp blade is essential — dull blades tear rather than cut.
Using oven gloves, carefully pull the Dutch oven from the oven (it's very hot). Lift the dough by the parchment paper and lower it into the Dutch oven. Replace the lid immediately.
Phase 1 — covered, 250°C: 20 minutes The steam trapped inside keeps the surface pliable, allowing maximum oven spring. Don't open the lid.
Phase 2 — uncovered, 220°C: 20–25 minutes Remove the lid and drop the temperature. Bake until the crust is deep golden brown. A pale loaf is an under-baked loaf.
The internal temperature should reach 96–99°C (205–210°F) when done. If you have a thermometer, check through the bottom of the loaf.
Step 10: Cool Completely
Transfer the loaf to a wire rack. Wait at least 2 hours before cutting.
This is genuinely the hardest part. But during the cooling period, starch retrogradation is actively setting the crumb structure. Cutting too early releases steam trapped inside, producing a gummy, wet crumb and accelerating staling. The bread is still cooking on the inside for the first 30–45 minutes after it comes out of the oven.
Rolls can be eaten after 30–60 minutes. A boule this size needs the full 2 hours. Ideally, wait until the internal temperature drops below 38°C (100°F).
What to Expect from Your First Loaf
Your first loaf may not be picture-perfect — and that's fine. Common first-time results:
- Denser crumb than expected — usually slightly under-fermented bulk; extend bulk by 30–60 minutes next time
- Modest oven spring — normal for first attempts; improves with practice and a more confident score
- Pale crust — bake it longer than you think; sourdough needs a genuinely dark crust for full flavor
- Excellent flavor — the long fermentation delivers real complexity regardless of structure
Every bake teaches you something. Keep notes on temperature, bulk time, and the dough's behavior, and you'll improve faster than you expect.
Use recipe management directly in the proofit app — baking made simple.
See the sourdough app →Frequently Asked Questions
What if I don't have a Dutch oven? You can still bake good bread without one. Place your dough on a preheated baking stone or heavy baking tray. For steam, pour one cup of boiling water into a cast-iron pan on the oven's lower rack right when you load the bread. Remove the water source after 20 minutes. Results are less consistent than with a Dutch oven, but it works.
Why is my bread gummy inside? Two likely causes: either it wasn't baked long enough (internal temp below 96°C) or it was cut before fully cooling. Sourdough needs more time in the oven than you think, and the full cooling period is not optional. Next bake, go darker on the crust and wait longer to cut.
How do I know when bulk fermentation is done? Look for three signs together: the dough has increased in volume by 50–75%, the surface is noticeably bubbly and domed, and the dough feels lighter and jiggly when you shake the bowl. If all three are present, bulk is done. Time alone isn't a reliable guide — use your eyes and hands.
Can I bake the same day without cold retard? Yes. After final shaping, let the dough proof at room temperature for 1–2 hours until it passes the poke test: poke the dough lightly; if it springs back slowly and incompletely, it's ready. Baking from room temperature is trickier because cold dough is firmer, easier to score, and produces more dramatic oven spring — but same-day baking absolutely works.
My dough spread out flat when I turned it out of the basket. What happened? This usually means one of two things: the dough was over-fermented (too much bulk), or the shaping didn't build enough surface tension. Both result in dough that spreads sideways rather than springing upward. For your next bake, end bulk a little earlier and focus on creating real tension during shaping on an unfloured surface.
What hydration should I start with? The 75% hydration in this recipe is a good starting point — manageable but not too stiff. If you find the dough very sticky and hard to handle, reduce water to 70% (315g) for your next bake and build back up as your technique improves. Hydration affects handling difficulty more than final bread quality.
Can I freeze sourdough? Yes. Slice the fully cooled loaf, then freeze individual slices separated by parchment paper. Toast directly from frozen. Whole loaves can be frozen and reheated at 180°C for 15–20 minutes. Bread is best in the first 2–3 days; beyond that, freezing beats leaving it on the counter.