Is sourdough bread difficult to make?

Not necessarily! Sourdough takes patience and a little practice, but the actual steps are straightforward. The trickiest part is learning how to recognize when your starter and dough are ready.

What is the best flour for sourdough bread?

For this recipe, I like using a combination of all-purpose flour and whole wheat flour. The all-purpose flour provides a softer texture, while the whole wheat adds flavor. Bread flour is another excellent option if you prefer a chewier loaf.

Can I make sourdough bread ahead of time?

Absolutely! The refrigerated proof makes this recipe particularly convenient. You can prepare and shape the dough ahead of time, then bake once it's adequately proofed. The exact refrigerated proofing window depends on the dough's fermentation and your refrigerator temperature.

How long does sourdough bread take to make?

Plan on the process taking much of a day or stretching into the next day, depending on your starter's activity, room temperature, and proofing schedule. But remember, most of that time is hands-off!

Why is my sourdough bread dense?

Dense sourdough can result from an underactive starter, insufficient fermentation, overproofing, or problems developing dough strength. Make sure your starter is healthy and look for visual signs of proper fermentation rather than relying exclusively on the clock.

Can I freeze sourdough bread?

Yes! Sourdough freezes beautifully. I recommend slicing the loaf before freezing so you can easily toast individual slices.

Do I have to use a Dutch oven?

No, but I highly recommend one for beginners. A Dutch oven creates a steamy environment that helps the bread rise and develop that gorgeous, crisp crust.

Is sourdough bread gluten-free?

No. Traditional sourdough made with wheat flour contains gluten, even after fermentation. If you need gluten-free bread, choose a specifically developed gluten-free sourdough recipe.

Can I make this recipe dairy-free?

Yes! This basic sourdough bread recipe contains no dairy. Just be mindful of any butter, cheese, or other mix-ins / toppings you add.

Sourdough Bread Recipe (Dutch Oven) for Beginners

Description

Make bakery-style sourdough bread at home! This beginner-friendly Dutch oven recipe makes two loaves with crispy crusts and soft, chewy centers.

Ingredients

Units Scale

454g ripe sourdough starter, stirred down (approximately 2 cups; 100% hydration)
602g all-purpose flour (approximately 5 cups)
85g 100% whole wheat flour (approximately 3/4 cup)
400g warm water (approximately 1 3/4 cups)
11g kosher salt (approximately 2 1/2 teaspoons, depending on brand)

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Instructions

Mix: Combine starter, water, flours, and salt until a soft, tacky dough forms.
Rest: Transfer to a straight-sided container, cover, and rest for 30 minutes.
Stretch and fold: Complete four or five sets of stretch-and-folds, approximately 30 minutes apart.
Bulk ferment: Cover and allow the dough to rise until approximately 50% larger, bubbly, and slightly jiggly. Timing varies considerably with temperature and starter strength.
Divide and shape: Turn onto a lightly floured surface, divide into two equal portions, and gently shape into rounds.
Bench rest: Cover and rest for approximately 30 minutes.
Final shaping: Tighten the rounds and place seam-side up in rice-floured, towel-lined bowls or bannetons.
Cold proof: Cover and refrigerate until adequately proofed. A longer cold proof of up to approximately 24 hours may work, depending on fermentation and refrigerator temperature.
Preheat: Preheat the oven and Dutch oven to 450°F (or a lower manufacturer-approved temperature) for approximately 30–45 minutes.
Score: Invert one loaf onto heat-safe parchment or another safe transfer surface and score the top.
Bake: Carefully transfer into the Dutch oven. Cover and bake at 450°F for 20 minutes. Remove the lid, reduce heat to 400°F, and bake for another 15–20 minutes until deeply golden and fully baked.
Cool: Transfer to a wire rack and cool for at least one hour before slicing. Repeat with the second loaf.

Notes

Starter: Use a strong, ripe starter at 100% hydration.

Timing: Fermentation is temperature-dependent. Do not wait the full eight to ten hours if your dough is ready sooner.

Flour: Bread flour can be substituted for all-purpose flour, although hydration and texture may change.

Storage: Store at room temperature for approximately three days or freeze for longer storage.

Dutch oven: Always follow your equipment manufacturer's maximum temperature and preheating instructions.

Make ahead: Use an overnight refrigerated proof for greater scheduling flexibility.