Sourdough Bread for Beginners: Recipe, Steps & Photos

Want to learn how to make sourdough bread without feeling like you need a baking degree? Start here. This visual guide walks you through a simple homemade sourdough loaf, from a bubbly starter to a golden crust, with photos, an overnight baking schedule, and practical fixes for the moments when your dough gets dramatic.

Sourdough has a reputation for being complicated. There are jars to feed, folds to remember, and people on the internet discussing crumb like it is a competitive sport. Your first goal is much simpler: make a loaf you enjoy eating, then learn what your kitchen and starter need.

The baking images are illustrations of the stages and techniques, not photographs of a tested batch. Use the written instructions and your dough’s behavior to guide you; your loaf does not need to look identical.

What is sourdough bread?

Sourdough bread rises with a fermented mixture of flour and water called a starter. Wild yeasts create gas, while bacteria help develop the characteristic flavor. For this loaf, the starter supplies the rising power; you will not add packaged yeast.

You do not need a stand mixer or an elaborate scoring pattern. You need flour, water, salt, active starter, and enough time for the dough to become airy. Think of the process as a handful of short kitchen visits with some very useful waiting in between.

Before you bake: do you have an active starter?

This bread recipe starts with an established starter maintained at 100% hydration, meaning it is fed equal weights of flour and water. An equal-weight starter is not the same as equal cups: flour and water have different densities.

If you are starting from zero, follow King Arthur Baking’s sourdough starter instructions first. A new starter often takes a week or two, sometimes longer, to develop reliable rising power. A burst of bubbles in the first few days is not proof it can raise bread.

For this guide, you want a starter that predictably rises after feeding, shows bubbles throughout, and smells pleasantly fermented. A gifted or purchased mature starter can shorten the setup period, but it still needs to be active when you mix.

Sourdough baking tools: what you actually need

• Digital kitchen scale: Measure the ingredients in grams for consistency.
• Large mixing bowl or food-safe straight-sided container: Leave room for the dough to grow. A clear container makes the rise easier to track.
• Cover: A lid, plate, or reusable bowl cover prevents the dough from drying out.
• Bench scraper: Helpful for lifting and shaping sticky dough.
• Banneton or an 8–9-inch bowl: Line a regular bowl with a clean, smooth tea towel; dust it generously with rice flour.
• Oven-safe Dutch oven with lid: Approximately 4–6 quarts, with enough space for the loaf to expand. Follow the manufacturer’s heat and empty-preheating instructions, including the lid and knob.
• Bread lame or sharp knife: For one simple expansion score.
• Heat-rated parchment, oven mitts, and cooling rack: Check the parchment’s temperature limit; a bread sling is another option if compatible with your pot.
• Optional thermometer: Useful for tracking dough temperature and checking the baked loaf.

Already own a mixing bowl and a covered baking pot? You may be closer to bread day than you think. Buy tools to solve a specific problem, rather than assembling a tiny flour laboratory before your first loaf.

If you buy one tool for this formula, make it a scale. Weighing flour, water, starter and salt makes the next bake easier to repeat. A scale you already trust is enough; you do not need a sourdough-branded kit.

Beginner sourdough bread recipe: one overnight loaf

This is a straightforward starting formula for a white sourdough boule. It uses moderate hydration to make shaping more manageable. It has not been kitchen-tested by Catching Print Co.; the linked expert guides offer independently developed recipes if you prefer a tested reference.

Also needed: Rice flour for dusting the proofing liner and a little extra bread flour for shaping. The raw dough weighs about 935 g; the baked loaf weighs less because water evaporates.

Hydration explained: The starter contributes 50 g flour and 50 g water. That makes 550 g total flour and 375 g total water, or approximately 68% hydration. Higher hydration is not automatically better bread. Manageable dough is a very good first-loaf feature.

For your first attempt, keep the flour and water amounts consistent. Whole wheat, rye, and lower-protein all-purpose flour behave differently; save major substitutions for a recipe designed around them.

A realistic two-day sourdough baking schedule

Use this as an example at a dough temperature around 74–76°F (23–24°C), not a promise. Starter strength, water temperature, and room temperature change the timing. The bulk-rise clock starts when the starter enters the dough and includes the initial rest and folds.

If your kitchen is chilly, the dough can need considerably longer. If it is hot, start checking earlier. The timer is your reminder to look; the dough gets the deciding vote.

How to make sourdough bread step by step (with photos)

Step 1: Feed the starter and catch it near its peak

In a clean jar with room to expand, combine 30 g established starter, 60 g water, and 60 g flour. Stir well, mark the starting height with an elastic band, and cover loosely. This 1:2:2 feeding makes 150 g, enough for the loaf while leaving starter to maintain.

Wait until it has risen substantially, often doubled or more, and is bubbly with a rounded or just-leveling top. At comfortable room temperature this may take roughly 4–8 hours; your starter can be faster or slower. Use 100 g near its peak, then feed and keep the remaining starter for next time.

Do not mix yet if: The jar shows little rise, only scattered bubbles, or a starter that repeatedly stalls after feeding. Give an established sluggish starter additional feedings until its rise is predictable. The float test can mislead; rising behavior is more useful.

Step 2: Mix the dough, then give it a short rest

1. Weigh 325 g water into the mixing bowl.
2. Add 100 g ripe starter and stir to disperse it.
3. Add 500 g bread flour and 10 g salt.
4. Mix with a sturdy spoon, dough whisk, or clean hand until all flour is moistened. Scrape the bottom of the bowl to catch hidden dry bits.
5. Cover and rest for 30 minutes.

The dough will look uneven and feel sticky. Resist the urge to add handfuls of flour: that changes the formula before the flour has had time to absorb the water. This all-in mixing method uses an initial dough rest; a traditional autolyse contains flour and water only.

Write down the mixing time and, if you can, the dough temperature. Those two notes make your next bake easier to compare.

A temperature note can explain why today’s dough is moving differently. If your kitchen swings between warm afternoons and chilly mornings, checking the mixed dough helps you interpret the schedule. Use a clean probe and record the reading alongside the mixing time.

Step 3: Build strength with three sets of stretch and folds

After the 30-minute rest, lightly wet your hands. Grab one edge of the dough, lift it until you feel resistance, and fold it over the center. Turn the bowl a quarter turn and repeat. Four folds around the bowl make one set.

Cover, wait 30 minutes, and do another set. Repeat once more after another 30 minutes, for three sets total. You should feel the dough become more cohesive and elastic. If it resists strongly, let it relax instead of forcing a long stretch.

Use water on your hands sparingly. You want less sticking, not extra water pouring into the bowl. After the last set, cover the dough and let it rise undisturbed.

Step 4: Finish bulk fermentation by watching the dough

Bulk fermentation is the first rise. For this overnight method, start checking closely as the dough approaches about 50% more volume at the target temperature. That is a useful starting cue, not a universal finish line. You also want bubbles along the sides, a gently rounded surface, and dough that feels aerated and gives a soft wobble when you move the container.

Do not automatically wait for doubling. Warm dough continues fermenting while it cools in the fridge, so pushing a warm bulk too far can leave a weak, spreading loaf. Cooler dough may need a greater rise before chilling. If it remains dense and tight, give it more time and recheck.

A straight-sided container makes volume easier to judge than a wide bowl. Mark the level after mixing; a dough that spreads sideways can look deceptively unchanged from above.

Want to understand the variables? Read The Perfect Loaf’s bulk fermentation guide. It is especially useful when the same recipe runs faster in summer and slower in winter.

Step 5: Preshape the loaf and let it relax

Lightly flour the counter. Gently ease the dough out with a scraper, keeping as much of its air as practical. Gather the edges toward the center and turn it into a loose round. Do not knead it flat.

Let the round rest for 20–30 minutes, loosely covered so it does not dry out. This bench rest gives the dough a chance to relax before final shaping. A little spreading is normal; a puddle that cannot hold any form suggests a fermentation or strength issue to troubleshoot next time.

Move sticky dough with a tool instead of another handful of flour. A bench scraper helps gather the preshaped round and clear the worktop. It is useful when your hands keep catching the dough, and it earns its place beyond bread day too.

Step 6: Shape a round sourdough boule

Dust the top lightly and flip the round so that side faces down. Fold the edges into the middle to create a tidy package. Flip it seam-side down, then cup your hands around it and draw it toward you in short, gentle movements. A bench scraper can help guide the round.

The surface should become smoother and slightly taut. Stop before the skin tears. This is a loaf of bread, not a stress ball.

Dust the banneton liner or towel-lined bowl generously with rice flour, including the sides. Transfer the shaped dough seam-side up. For a closer look at the movements, use this round-loaf shaping guide.

Give the shaped loaf support while it proofs. Your towel-lined bowl still works. If you bake often enough to want a dedicated basket, choose a round size that suits this loaf and fits your refrigerator.

Step 7: Cover and refrigerate overnight

Cover the proofing bowl without pressing the cover into the dough. Refrigerate for approximately 8–16 hours at 38–40°F (3–4°C). This cold proof spreads the work over two days and makes the dough easier to score.

Chilling slows fermentation; it does not instantly stop it. Put the dough in the fridge after a properly developed bulk rise. A dough that was barely rising will not necessarily catch up overnight in a cold refrigerator.

The shaped dough may rise modestly in the fridge rather than dramatically doubling. A cold dough’s poke response can be misleading, so do not judge readiness by that test alone. For deeper guidance, see The Perfect Loaf’s proofing guide.

Step 8: Preheat and score the cold dough

Preheat the oven and a suitable Dutch oven to 475°F (245°C), allowing about 30–45 minutes for the pot to heat thoroughly, if the manufacturer allows empty preheating. Keep the dough in the fridge until you are ready to load it.

Turn the dough onto a sheet of appropriately heat-rated parchment or a compatible bread sling, so the seam is now underneath. Brush off excessive loose flour. Make one confident cut across the top, roughly ¼–½ inch deep. Hold the lame at a slight angle for an expansion score.

One functional cut is plenty for your first loaf. Decorative leaves can wait until you know how the dough behaves. Work on a cool board, keep your fingers clear of the blade, and use dry oven mitts when handling the hot pot.

A suitable covered pot is the baking tool here—not a whole new oven. If you do not already own one, a plain cast-iron Dutch oven can also handle other cooking jobs. Check its weight and handling needs before deciding it belongs in your kitchen.

Step 9: Bake covered, then uncover for color

1. Carefully lower the scored dough into the hot Dutch oven and replace the lid.
2. Reduce the oven to 450°F (232°C) and bake covered for 20 minutes.
3. Remove the lid carefully, directing escaping steam away from your face and hands.
4. Bake uncovered for another 25–35 minutes, until the crust is a rich golden brown and the loaf is baked through.
5. If the crust browns too quickly, reduce the temperature to 425°F (218°C) for the remaining uncovered bake.

The covered pot retains moisture released by the dough, helping the loaf expand before the crust sets. The uncovered stage develops color and dries the crust. Do not add water to the hot pot.

An internal temperature around 205–210°F (96–99°C) is a useful check alongside crust color and baking time, not a guarantee of perfect crumb. If the bottom repeatedly burns, try a baking sheet on the rack below the pot on your next bake.

Step 10: Cool completely, then enjoy the first slice

Remove the loaf from the pot and cool it on a wire rack for at least 2 hours, longer if it still feels warm. Cutting too soon can compress the interior and make it seem gummy.

Once cool, use a serrated bread knife and a gentle sawing motion. Try the first slice plain, then with butter, jam, or olive oil. Big holes are optional. Bread that holds your sandwich filling is an excellent achievement.

Sourdough troubleshooting: common first-loaf problems

Why is my sourdough bread dense?

Check starter strength and fermentation first. A starter that barely rises or dough shaped while still dense can produce a heavy loaf. Next time, record the dough temperature and allow the first rise to develop visible aeration. Large isolated tunnels with dense areas can also point to fermentation or shaping problems; a photo alone is not a complete diagnosis.

Why is my dough so sticky?

Some stickiness is expected. Wet hands and a scraper help. If it was difficult from the beginning, check your weighing and flour choice. If it became increasingly slack, fragile, and sticky late in the rise, it may have fermented too far. Adding lots of flour at shaping will not reverse that.

Why did the loaf spread instead of rise?

Possible causes include weak dough development, inadequate shaping tension, or overfermentation. Try the same formula again with better temperature notes, gentle folds, and closer monitoring near the end of bulk. Change one variable at a time so you can tell what helped.

Why is the crumb gummy?

Consider whether you cut the loaf warm, underbaked it, or used dough that had not fermented enough. Let the next loaf cool fully and bake until well colored. A thermometer helps, but it does not replace sufficient baking or cooling.

Why did my dough stick to the banneton?

Use more rice flour on the liner, especially around the sides, and keep the dough covered without creating wet condensation on its surface. A smooth tea towel is easier than a textured terry towel. Let the liner dry completely between bakes.

What if my starter has mold or unusual colors?

Discard a starter with visible mold or pink or orange discoloration and clean the container before starting again. Do not scrape off the suspicious part and keep feeding the rest. For routine starter questions, consult King Arthur Baking’s sourdough FAQ.

How to store homemade sourdough bread

Let the loaf cool completely before storing it. For short-term keeping, a bread box or paper bag helps preserve some crust texture; a sealed bag keeps the interior softer but softens the crust. Once cut, protect the exposed crumb. The best option depends on how quickly your household eats bread and how dry or humid your kitchen is.

For longer storage, slice the cooled loaf, separate portions, and freeze in a well-sealed freezer bag. Toast individual slices straight from frozen. Refrigeration tends to speed staling, so the freezer is usually the better long-term choice. Discard bread that develops mold.

Frequently asked sourdough bread questions

How long does it take to make sourdough bread?

With an established active starter, this overnight approach spans roughly one to two days, mostly waiting. Creating a starter from scratch adds a separate setup period. Reserve baking and cooling time, not just mixing time.

Can I make sourdough bread without a Dutch oven?

Yes, but you need a method suited to your equipment and a way to manage moisture during the initial bake. A properly heat-rated covered roaster can be an option. Use an expert recipe written for that setup rather than assuming every pot is interchangeable. This bread-baking guide explains baking approaches in more detail.

Can I use all-purpose flour instead of bread flour?

Some all-purpose flours work well, but protein levels and water absorption vary. A lower-protein flour can make this dough looser. For your first all-purpose loaf, use a recipe developed for that flour rather than changing several ingredients in this one.

Can I use sourdough discard for this loaf?

This formula assumes ripe, active starter. Discard varies in strength and acidity, so it is not a predictable direct substitute here. Use discard-specific pancakes, crackers, or other recipes for the portion you remove during feeding.

Do I have to knead sourdough bread?

This method develops structure through mixing, rest, and stretch and folds. You do not need an extended kneading session or a stand mixer.

Should sourdough dough double during bulk fermentation?

Not always. Rise targets depend on dough temperature, starter amount, flour, and the proofing plan. For this overnight approach, monitor the volume and texture closely around a 50% rise at the target temperature, rather than using doubling as an automatic rule.

How do I make the flavor more sour?

Once the basic loaf is consistent, experiment with a recipe that adjusts starter feeding, flour, or fermentation for more acidity. Simply leaving this dough out indefinitely can sacrifice structure. Keep notes and change one thing at a time.

More sourdough resources worth bookmarking

Different bakers use different formulas. Choose one complete method for a bake; mixing the timing from one recipe with the starter amount from another can create confusion.

• King Arthur Baking’s sourdough learning hub — starter care, terminology, and a range of recipes.
• The Perfect Loaf’s beginner sourdough bread recipe — an independently developed recipe with video instruction.
• The Clever Carrot’s beginner sourdough guide — another approachable recipe and teaching style.

Keep a tiny baking journal

Write down the feeding ratio, time to starter peak, flour, dough temperature, mixing time, bulk-rise cues, fridge time, and bake time. Add one sentence about the result. That little record is more useful than trying to remember whether last week’s kitchen was warmer.

First-loaf challenge: Follow the formula once, photograph your dough at mixing and shaping, and note what changed. Your next loaf will have a much better starting point.

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For the baker whose personality is now 40% sourdough

If you have named your starter, arranged your weekend around a cold proof, or shown someone a bread photo without being asked, welcome. You have found your people.

At Catching Print Co., we make apparel with a little personality—including these two sourdough designs for bread bakers and the people who love them. Pair a shirt with a homemade loaf for a thoughtful baker gift, or claim it as your unofficial bread-day uniform.

“Doughing My Best” sourdough shirt

For the beginner finding their rhythm, the seasoned baker still experimenting, and anyone who knows a slightly wonky loaf deserves butter anyway. The listing includes tee and sweatshirt choices, plus optional personalization.

Shop the Doughing My Best Shirt →

“I Like Big Loaves and I Cannot Lie” sourdough shirt

For the bread enthusiast who appreciates a generous loaf and a good punchline. Explore the available tee and sweatshirt options and optional personalization in the Etsy listing.

Shop the Big Loaves Shirt →

Shopping for a sourdough enthusiast? Check each listing for current sizes, colors, pricing, and delivery details, or visit the Catching Print Co. Etsy store for more designs.

Your first loaf does not have to win a beauty contest. Make it, learn from it, and give the next one a little more confidence. There is always toast.

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