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freshly baked sourdough loaf for beginners

Artisan Sourdough Loaf for Beginners

Molly LaFontaine
When I say this is an artisan sourdough loaf for beginners, I mean anyone can make it! This sourdough bread recipe is my go-to.. I make it once a week and recommend every baker to use it. No matter if you just started sourdough baking yesterday or 3 years ago, you'll love how simple this recipe is!
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Prep Time 15 minutes
Cook Time 45 minutes
Bulk Ferment + Proofing 15 hours
Total Time 16 hours
Course Bread
Cuisine Sourdough
Servings 1 loaf

Ingredients
  

  • 1/2 cup fed sourdough starter (feed starter 4-12 hours before using)
  • 1 1/4 cups water
  • 2 tsp salt
  • 3 1/2 cups all-purpose flour

Instructions
 

  • BEFORE YOU GET STARTED: Feed your starter 4-12 hours before starting this recipe. I recommend feeding it a 2:1 ratio of unbleached flour to filtered water to get the same results as I do when you make this recipe. Example: Feed 1 cup flour + 1/2 cup water and let the starter sit on the counter at room temperature until it's bubbly and has grow in the jar. Your starter needs to be active, bubbly, and a thicker consistency to begin this recipe.
  • In a large mixing bowl, add in sourdough starter, water, and salt, then stir until combined.
  • Add flour and stir until a shaggy dough forms. Use your hands to bring the dough into a ball. If this isn’t working add 1-2 Tablespoons of extra water to help but don’t do this if not necessary.
  • Cover dough with a lid loosely, a damp kitchen towel (that’s been wet then rung out), or plastic wrap. Let dough sit for 30 minutes on the counter at room temperature.
  • After 30 minutes, begin the first round of stretch and folds. To do this pull a section of the dough upward, folding it into the center, and pressing it down. Repeat this around the dough for 1-2 complete circles.
  • Cover the dough again and let it sit at room temperature for another 30 minutes. Then, repeat a second round of stretch and folds.
  • Bulk ferment dough on the counter top at room temperature for 12 hours (helpful information in notes below)
  • When the 12 hour bulk fermentation is complete place the dough on the counter (no flour needed) and pull it into a rectangle then roll it into a log
  • Place in a loaf pan and cover with a towel. Let rise on the counter at room temperature for 3-4 hours. It needs to double in size (see notes below for helpful information).
  • Bake at 375 degrees for 45-50 minutes.
  • Let cool on a cooling rack for 5 minutes in the pan then take out of pan to cool rest of way.

Video

Notes

IMPORTANT INFORMATION!
  • Make sure your starter is active! BEFORE YOU GET STARTED: Feed your starter 4-12 hours before starting this recipe. I recommend feeding it a 2:1 ratio of unbleached flour to filtered water to get the same results as I do when you make this recipe. Example: Feed 1 cup flour + 1/2 cup water and let the starter sit on the counter at room temperature until it's bubbly and has grow in the jar. Your starter needs to be active, bubbly, and a thicker consistency to begin this recipe.
  • Let the dough bulk ferment for 12 hours. It is important to let your dough bulk ferment for the full 12 hours. It should double in size and have air bubbles in it.
  • Place the dough in a warm spot to rise. For both the bulk ferment and the second rise after shaping, your dough needs to be at room temperature in a non-drafty place.
What to do if your dough isn't doubling in size during the bulk ferment and/or 2nd rise:
  • If your dough doesn't look like it's doing anything halfway through the rises, you need to place it in a slightly warmer area.
  • This can be in a turned-off oven with the light on and oven door open, or you can slightly warm the oven to about 75-80 degrees Fahrenheit, then turn it off and place your dough inside with the door shut.
  • Never leave the oven on, even on the keep warm setting, with fermenting dough inside. Your dough, for both rises, needs to double.
 
What to do if your dough won't double in size even in the warmer place (and your baked good is dense):
  • If your dough doesn't double even in the warmer area, there is a problem with your starter. It is too weak to ferment the dough even in a warm environment.
  • To fix this, you will want to leave your starter out on the counter for 2 days and feed it every 12 hours at a 2:1 ratio of unbleached flour to filtered water. 
  • For example, 1 cup unbleached flour + 1/2 cup filtered (or bottled) water.
  • Make sure you're using unbleached flour and filtered or bottled water to do this. If you don't, it will affect your starter strength. Reverse osmosis water (or any water that uses salt in the filter) can make the starter weak.
  • This will strengthen the cultures in your starter to give you fluffy baked bread and treats. After the 2 days, you can go back to feeding it like usual (once a week if stored in the fridge or once a day if stored on the counter). Be sure to use the 2:1 ratio feeding from here on out.
Sourdough Baking Disclaimer
I feed my sourdough starter a 2:1 ratio of unbleached flour to filtered water, this creates a 50% hydrated starter. If you feed your starter differently or it isn't active before you start making this recipe, results may vary.
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