How to Bake Perfect Sourdough Bread: A Beginner’s Guide

There’s something magical about baking a loaf of sourdough bread. The way the wild yeast and bacteria transform simple ingredients into a loaf with rich flavor, an airy crumb, and a crispy, golden crust is nothing short of alchemy. Whether you’re a seasoned baker or just starting out, baking sourdough bread can seem daunting — but with the right guidance, it can be an incredibly rewarding experience.

If you’re ready to make your first (or fiftieth) sourdough loaf, this beginner’s guide will take you through the essential steps. From feeding your starter to perfecting your bake, here’s everything you need to know about baking sourdough bread.

What Makes Sourdough Special?

Sourdough bread is unique because it’s made without commercial yeast. Instead, it relies on a natural sourdough starter, which is a mix of wild yeast and beneficial bacteria. This gives the bread its signature tangy flavor and chewy texture. Sourdough bread also tends to have a denser, more flavorful crumb than bread made with store-bought yeast. Plus, the process of creating and nurturing a starter offers a deeper connection to the craft of baking.

Step 1: Prepare Your Sourdough Starter

Before you can bake your sourdough bread, you need a healthy, active starter. If you don’t have one yet, you’ll need to create it by combining flour and water and allowing the natural yeasts and bacteria to flourish over the course of several days. (Or you can purchase from my store and have it sent directly to you anywhere in the USA with easy to follow directions for rehydration and use!)

Once your starter is bubbling, doubling in size within 4-6 hours of feeding, and has a pleasantly tangy smell, it’s ready to use.

Step 2: The Autolyse Method

Autolyse is a technique where you mix flour and water first (before adding your starter and salt). This resting period allows the flour to fully hydrate and the gluten to start developing, making the dough easier to shape and giving it a better texture.

1. Mix the flour and water: In a large bowl, mix together your flour (typically a mix of bread flour and whole wheat flour) and water. You don’t need to add the salt or the starter at this stage.

2. Rest: Cover the bowl with a damp towel or plastic wrap and let it rest for about 30 minutes to an hour. This gives the dough time to absorb the water fully and begin gluten formation.

Step 3: Mixing in the Starter and Salt

Once the autolyse period is over, it’s time to add the starter and salt:

1. Add the starter: Stir your active sourdough starter into the dough until fully incorporated.

2. Add the salt: Sprinkle the salt over the dough and mix it in thoroughly. Salt helps control fermentation and strengthens the dough’s structure.

At this point, you’ll have a sticky dough that’s still a bit rough. Don’t worry, it will come together as you begin the kneading process.

Step 4: Kneading the Dough

Kneading is crucial for developing the gluten network that gives sourdough bread its chewy texture. You can knead by hand or use a stand mixer with a dough hook. The process should take around 10-15 minutes if kneading by hand.

1. Stretch and fold: If you’re hand-kneading, use a technique called stretch and fold. Gently pull the dough and fold it back over itself. This helps strengthen the dough without tearing it.

2. Check the dough: After kneading, the dough should be smooth and elastic. You can do the “windowpane test” — stretch a small piece of dough between your fingers. If it forms a thin, translucent membrane without tearing, you’ve developed enough gluten.

Step 5: Bulk Fermentation

Bulk fermentation is the stage where your dough rises and develops its flavor. At this point, your dough is still a bit sticky and not fully risen.

1. Let it rise: Cover your bowl with a damp towel or plastic wrap, and allow the dough to rise at room temperature for 4-6 hours, depending on the ambient temperature. If you’re in a cooler environment, it may take longer.

2. Stretch and fold: During the first 2-3 hours of fermentation, perform a few “stretch and fold” exercises every 30 minutes to help build strength in the dough. This will make it easier to shape later.

Step 6: Shaping the Dough

Once your dough has roughly doubled in size, it’s time to shape it.

1. Turn it out onto a floured surface: Gently tip the dough out of the bowl onto your work surface.

2. Pre-shape: Gently fold the dough into a loose ball by folding the edges toward the center, then let it rest for 15-20 minutes. This rest period helps the dough relax and makes it easier to shape.

3. Shape the final loaf: Now, shape your dough into the final shape (round or oval) by folding the edges in and gently rolling it to form tension on the surface.

Step 7: Final Proofing (The Second Rise)

After shaping, it’s time for the final rise. This step gives the dough time to develop further before it’s baked.

1. Place the dough in a proofing basket: Dust a banneton or proofing basket with flour to prevent sticking. Place your shaped dough inside.

2. Cold fermentation (optional): For deeper flavor and better texture, you can refrigerate your dough overnight for 12-18 hours. This is called retarding the dough, and it allows the flavors to develop more fully.

3. Room temperature rise: If you’re not cold fermenting, let the dough rise for 3-4 hours at room temperature until it’s puffy and slightly jiggles when you shake it.

Step 8: Baking the Sourdough

Baking sourdough requires a bit of heat and steam to create that characteristic crispy, crackly crust.

1. Preheat your oven and Dutch oven: Place an oven safe pan on the bottom rack of your oven filled with at least 2” of boiling water and leave it in during the preheat. Making your oven humid will give you loaf the perfect crust.

2. Score your loaf: Just before baking, use a sharp razor blade or scoring knife to score the top of the loaf. This helps control the expansion of the dough as it bakes. You can get fancy here, or simply make a few shallow cuts down the sides and one down the middle.

3. Bake the bread: Carefully place the dough into the hot oven (be careful of steam!). Bake for around 60 minutes or until loaf is deep golden brown and sounds hollow when tapped on the bottom.

Step 9: Cooling the Bread

Once your loaf is baked, it’s important to let it cool before slicing. Sourdough bread continues to cook from residual heat after it comes out of the oven, and cutting it too early can result in a gummy texture. Let your bread cool on a wire rack for at least 1-2 hours before slicing. And don’t worry! It will feel like a solid brick right out of the oven - this is normal. The crust will soften up a bit while cooling.

Final Thoughts

Baking sourdough bread is a deeply rewarding process, and once you get the hang of it, you can experiment with different flours, hydration levels, and techniques to create a loaf that's uniquely yours. The combination of patience, practice, and a little bit of magic will reward you with delicious, artisanal bread that’s perfect for everything from sandwiches to simple buttered slices.

Happy baking!