How to Bake Sourdough Bread: A Beginner's Guide

Take 50g of your sourdough starter and add 50g of water and 50g of flour. Mix until combined. Let it sit at room temperature for 4-6 hours until it's bubbly and doubled in size.

In a large bowl, mix 375g of water with 100g of the active starter. Add 450g of all-purpose flour and 50g of whole wheat flour. Mix with your hands or a spoon until no dry flour remains. Cover and let it rest for 30 minutes.

Sprinkle 10g of salt and 25g of water over the dough. Mix by pinching and folding the dough until incorporated. Cover and rest for 30 minutes.

Gently grab one edge of the dough, stretch it upward, and fold it over itself. Rotate the bowl and repeat until all sides are done. Perform this every 30 minutes, 4 times in total.

After the last stretch and fold, let the dough rise at room temperature until it has grown by about 50%, which can take 4 to 6 hours.

Lightly flour your work surface. Turn out the dough and gently shape it into a ball using a bench scraper. Let it rest uncovered for 20 minutes.

Shape the dough into a tight round by folding it over itself. Place it seam-side up in a proofing basket lined with a floured linen cloth. Cover with plastic wrap or a towel.

Refrigerate the dough for 12 to 24 hours. This cold fermentation develops flavor and strength.

Place a Dutch oven or baking stone inside your oven and preheat to 475°F (245°C) for at least 30 minutes.

Turn out the dough onto parchment, score the top, and transfer it to the hot Dutch oven. Bake covered for 20 minutes, then uncover and reduce to 450°F (230°C) for another 25 minutes until deep brown.

Remove the bread from the oven and cool on a rack for at least 1 hour before slicing.