10 Simple Steps to Bake Sourdough Bread
If you’ve ever wanted to bake sourdough bread at home but felt overwhelmed by the process, you’re not alone. Baking sourdough bread can seem intimidating at first, but with the right approach, you can turn simple ingredients into a loaf with a crisp crust and tender crumb.
By following a few straightforward steps—from feeding your starter to scoring the dough—you’ll gain confidence in crafting your own artisanal bread. Let’s walk through what it takes to get started and what you need to know before you bake.
Gather Your Ingredients and Equipment
Before you begin baking, make sure you’ve gathered high-quality bread flour, salt, water, and a bubbly, active sourdough starter that has doubled in size within 4 to 8 hours after feeding.
Accurate scaling is essential, so use a digital scale to measure 500g flour, 11g salt, and 375g water for your dough.
Have all your ingredients ready to streamline the mixing and proofing stages.
Equip yourself with fundamental baking tools: a Dutch oven for baking, mixing bowls for combining ingredients, a dough scraper to handle the sticky dough, a proofing basket to shape it, parchment paper to prevent sticking, and a sharp razor or lame for scoring.
Keeping your equipment and ingredients within reach guarantees a smooth process and consistent results throughout your sourdough baking journey.
Prepare and Feed Your Sourdough Starter
Once you have your ingredients and equipment ready, it’s time to focus on preparing and feeding your sourdough starter.
To keep it healthy, feed your starter with equal weights of flour and water, say 50g each, and discard most of the old starter.
Keep it at room temperature and feed every 12 to 24 hours.
Maintain room temperature and feed your starter every 12 to 24 hours for optimal activity.
After a few feedings, your starter should become bubbly, active, and double in size within 4 to 8 hours, signaling good fermentation.
Use the float test by dropping a spoonful in water; if it floats, your starter is ready for baking.
Store it in a clean, loosely covered container to allow airflow.
If you’re not baking regularly, refrigerate your starter and feed it every 1 to 3 weeks to maintain its crucial qualities.
Mix the Dough Ingredients
When you combine your active sourdough starter with warm water and olive oil, stir well in a large bowl until fully mixed.
Next, add your measured bread flour and salt to this wet mixture. Use a spatula or your hands to mix the dough ingredients thoroughly, making sure to incorporate everything evenly.
Combine until you see no dry flour left and the dough looks shaggy and slightly sticky.
Measuring your ingredients precisely with a digital scale, around 375 grams water, 100 grams starter, 500 grams flour, and 11 grams salt, ensures consistent results.
Once mixed, the dough is ready for the next step.
Although you’ll let it rest for autolyse soon, here focus solely on mixing and combining the ingredients properly to create a well-incorporated dough.
Allow the Dough to Autolyse
After mixing your dough until it looks shaggy and sticky, let it rest for 30 minutes to an hour. This autolyse phase activates enzyme activity, breaking down starches and proteins in the flour, which improves dough extensibility and flavor.
Resting helps fully hydrate the flour, making the bread dough softer and easier to handle, while promoting gluten development. Skipping this step risks a tighter gluten network that complicates fermentation and shaping.
Extending autolyse enhances flour hydration and dough strength, leading to an open crumb.
| Benefit | Effect |
|---|---|
| Autolyse Duration | 30 min to 1 hour |
| Gluten Development | Improved elasticity and strength |
| Enzyme Activity | Breaks down starches and proteins |
| Flour Hydration | Full absorption, softer dough |
| Dough Extensibility | Easier shaping and better fermentation |
Perform Bulk Fermentation With Stretch and Folds
Although bulk fermentation allows your dough to rise and develop flavor, performing stretch and folds during this period is essential for building a strong gluten network.
These folds enhance dough development by strengthening the gluten structure, promoting bubbles formation, and encouraging volume increase.
During the fermentation process, you’ll do 4 to 6 stretch and fold sets spaced 15-30 minutes apart in the first two hours.
Each stretch and fold involves lifting the dough gently from underneath, folding it over itself, and rotating the bowl to create even tension.
Keep an eye on your dough for:
- Smooth, elastic dough texture
- Noticeable volume increase
- Bubbles forming beneath the surface
- Dough strength improvement
Stop once dough doubles in size or rises about 50%. This technique ensures ideal proofing and dough strength for a perfect sourdough loaf.
Shape the Dough Into a Loaf
As the bulk fermentation completes, gently turn your dough onto a lightly floured surface without punching it down to keep the delicate gas bubbles intact.
To shape the dough into a tight round loaf, fold the edges toward the center, building surface tension with your hands or a bench scraper. Use the scraper or your hands to tuck and tighten the dough’s surface, creating a smooth, taut exterior.
Fold edges inward and gently tighten to create a smooth, taut surface for a perfect round loaf.
Let the shaped dough rest seam side up for 20-30 minutes to allow the gluten to relax.
Finally, transfer the dough seam side down into a floured proofing basket or banneton. Maintaining tension on the surface now helps guarantee a strong oven spring and a beautifully shaped sourdough loaf during baking.
Proof the Dough for the Second Rise
When you proof the dough for the second rise, you’ll want to place it seam side down in a floured banneton or proofing basket to maintain its shape and surface tension.
This second proofing usually takes 30 minutes to an hour.
Look for these signs to know when it’s ready:
- Dough becomes slightly puffy with visible fermentation bubbles
- Surface tension is firm but dough jiggles gently
- Poke test shows a slow spring back without collapsing
- Avoid over-proofing; dough should feel light and airy
- Have your preheated oven ready for maximum oven spring
Preheat Your Oven and Baking Vessel
Once your dough has completed its second rise and shows the signs of readiness, you’ll want to focus on preheating your oven and baking vessel. Preheat your oven to 450°F (232°C) at least 30 minutes before baking to guarantee even heat distribution.
Place your Dutch oven or another heavy ovenproof pan inside the oven during preheating. This step allows the baking vessel to reach the ideal temperature, which is vital for a crisp crust and good oven spring.
Always keep the lid on the Dutch oven while preheating to trap steam, promoting a glossy crust and improved rise. Waiting until both the oven and baking vessel reach full temperature before baking ensures your sourdough develops the perfect texture and crust every time.
Score the Dough Before Baking
Before placing your sourdough in the oven, you’ll want to score the dough to control its expansion during baking. Scoring the dough with a sharp blade creates a shallow cut that guides the oven spring, preventing random cracking and helping steam escape.
Use a quick, confident slash to avoid deflating your dough. You can apply different slash patterns to enhance your bread’s crust appearance while ensuring each cut is deep enough for proper steam release.
Mastering a good scoring technique guarantees even bloom and an attractive crust.
Use a sharp lame or razor blade for clean slashes.
Make 2-3 inch shallow cuts just before baking.
Slash confidently and swiftly to preserve dough structure.
Create slash patterns for both function and style.
Proper scoring boosts oven spring and prevents cracking.
Bake and Cool Your Sourdough Bread
After scoring your dough to guide its rise, it’s time to bake your sourdough bread for a perfect crust and crumb. Preheat your oven to 450°F (232°C) and bake the loaf in a covered Dutch oven for 20 minutes.
Then, remove the cover and bake for another 20-25 minutes until the crust turns a deep golden brown. Use a thermometer to check the internal temperature; it should reach 205-210°F (96-98°C) to guarantee proper doneness.
Once baked, immediately transfer the sourdough bread to a wire rack to cool. Cooling prevents moisture buildup, keeping the crust crisp.
Transfer bread to a wire rack right after baking to keep the crust crisp by preventing moisture buildup.
Let the loaf cool for at least one hour before slicing, allowing the crumb to set and develop full flavor and texture. Avoid cutting too soon to prevent a gummy crumb.
Frequently Asked Questions
How Do I Store Leftover Sourdough Bread to Keep It Fresh?
You should store leftover sourdough bread in a paper bag or bread box at room temperature to keep the crust crisp. Avoid plastic bags, or freeze it if you want to preserve freshness longer.
Can I Use Whole Wheat Flour Instead of High-Protein Flour?
You can absolutely use whole wheat flour instead of high-protein flour, but keep in mind it might make your sourdough denser. It’s not a walk in the park, so adjust hydration and fermentation times accordingly.
What Is the Best Way to Fix a Sourdough Starter That Smells Bad?
You’ll want to discard most of your starter and feed it fresh flour and water regularly. Keep it at a warm spot, and within a few days, the bad smell should disappear as it becomes healthy again.
How Long Can I Keep the Proofed Dough Before Baking?
Think of proofed dough like a balloon. Too long, it overexpands. You can keep it proofed for 1 to 2 hours at room temperature, or refrigerate up to 12 hours, but don’t let it overproof or collapse.
Can I Freeze Sourdough Bread and How Should I Reheat It?
Yes, you can freeze sourdough bread. Slice it first, then wrap it tightly in plastic or foil.
To reheat, thaw at room temperature and warm in the oven at 350°F for 10-15 minutes.
Conclusion
Now that you’ve mastered each step, the moment of truth is just ahead. As your sourdough bakes, the aroma will fill your kitchen, hinting at the crusty, golden loaf waiting inside. Patience pays off here—resist slicing too soon.
When you finally cut into that perfect crumb, you’ll know all the effort was worth it. Ready to taste your homemade masterpiece? Your sourdough journey is just beginning, and delicious adventures lie ahead!
Enjoy the satisfaction of baking sourdough bread from scratch. With these 10 simple steps, you’re well on your way to creating bakery-quality sourdough at home. Keep practicing, and each loaf will be even better than the last!
