Want to make sourdough but don’t know where to start? This simple sourdough loaf bread recipe is great first recipe for beginners in the sourdough world. It’s simple and you will have it memorized in no time.
Sometime it takes a little bit to get used to making sourdough as with a lot of new skills. If you need some tips to troubleshoot a few things, you can find them over here in my simple sourdough guide. Don’t give up if it doesn’t turn out perfectly the first time. Treat sourdough like a skill that requires mastering instead of another recipe that you can find on the internet.
If you accidentally mis-measure or something else happens like you forgot to set a timer so you won’t forget to do the stretch and folds, no biggy! Just switch gears and use the dough to make a pizza crust instead. This pizza crust is the perfect back up plan in case something goes wrong.
Although I have made this recipe many times, sometimes I still forget to set the timer or things come up like my toddler taring the scale while I’m trying to measure out the flour.
If you do forget to set the timer, you can still continue with the stretch and fold process that I talk about in my sourdough guide. The loaf might just be a little gooey in the middle when it comes out of the oven because it won’t rise all the way without enough stretch and folds. That’s why I like to have my simple pizza recipe in my back pocket just in case.
Sourdough Loaf Bread
This recipe makes two loafs of bread. If you would like to only make one, you can easily half the ingredients. I have not halved them using measuring cups, but I have done it successfully using weighing out the ingredients. Just something to keep in mind if you don’t prefer the scale.
I happen to love baking a scale for most ingredients especially the sourdough starter. It is a lot less hassle to measure it out straight into the mixing bowl instead of trying to clean it out of a measuring cup later when I go to wash dishes.
You will need…
- Scale
- Large Bowl
- Towel
- Wooden Spoon (optional – I sometimes mix the dough with a wooden spoon instead of mixing it with my hands if I don’t feel like getting my hands dirty.)
Ingredients
- 200g (3/4c) Sourdough Starter
- 900g (7 1/4c)Unbleached All-Purpose Flour
- 600g (2 1/2c) Filtered Water
- 80g (6 Tablespoons) Oil or Butter
- 12g (2t) Sea Salt
Instructions
- Place the bowl on the scale and tare it to zero.
- Measure out your ingredients taring the scale (zeroing it out) as you go.
- Mix the the dough until everything comes together to make a shaggy dough and there is no flour left.
- Let is rest for 30 minutes.
- Do one or two sets of stretch and fold.
- Let is rest for 30 minutes.
- Do one or two sets of stretch and fold.
- Let is rest for 30 minutes.
- Do one or two sets of stretch and fold.
- Cover and allow to ferment overnight or for 12-24 hours.
- Separate into two greased bread pans.
- Bake at 375 degrees for 45 minutes.
- Let it cool for 30 minutes to 1 hour before slicing into it.
PIN IT!
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