Beginner Sourdough Bread

   
Beginner Sourdough Bread ( 72% Hydration)

(Using grams is preferred for accuracy)

Ideally, start in the morning so you have enough time to complete bulk fermentation and refrigerate the dough before bed.

Using water heated to 80–90°F (27–32°C) can shorten this step and may be helpful depending on your kitchen temperature and how much time you have available.

If using whole wheat (it will make the loaf slightly more sour).

Ingredient Grams Approx. Volume Equivalent
Bread flour 500 g 4 cups
Whole wheat flour 50 g 1/3 cup
Water 385 g 1 2/3 cups
Active sourdough starter 110 g 1/2 cup (a heaping 1/2 cup)
Salt 11 g 2 tsp

 

If using bread flour only.

Ingredient Grams Approx. Volume Equivalent
Bread flour 500 g 4 cups
Water 350 g 1.5 cups
Active sourdough starter 100 g 1/2 cup (a heaping 1/2 cup)
Salt 10 g 2 tsp



Instructions

Mixing & Bulk Fermentation

  1. In a large bowl, mix water, starter, flour, and salt until fully combined.

  2. Let rest (autolyse) for 30 minutes.

Folding Schedule

  • Stretch & Fold #1 → Rest 30 minutes

  • Stretch & Fold #2 → Rest 30 minutes

  • Coil Fold #1 → Rest 30 minutes

  • Coil Fold #2 →

  • Bulk ferment until you reach the target percentage rise shown in the table below. This is a critical step, and the correct target depends on the dough’s internal temperature (not the room temperature). If your dough hasn’t reached the target rise within the listed time window, keep fermenting until it does.

    Moving on too early will likely result in a loaf that’s flat, with fewer bubbles and poor oven spring, so prioritize hitting the target rise over the clock.

    If you don’t have a bread/meat thermometer (or similar) to check dough temperature, let the dough rise 50%, then proceed to the next step.

 

Use this handy guide to dial in your bulk fermentation 

Shaping & Cold Rest

  1. Pre-shape, then rest for 30 minutes.

  2. Final shape, place into a banneton, proofing basket or bowl with parchment.

  3. Let rest 1 hour at room temperature, then refrigerate for 12 hours .

Baking

  1. In the morning, preheat oven to 482°F (250°C) (500° High Altitude).

  2. Score loaf and bake on a tray, with a tray of water underneath (for steam) for 5 minutes.

  3. Second score, remove the tray, and reduce oven to 428°F (220°C) (450° High Altitude).

  4. Bake for an additional 20–30+ minutes (10-30+ minutes High Altitude), checking the loaf’s internal temperature with a thermometer. Remove it from the oven when it reaches 205–212°F ( 96-100° for High Altitude), depending on the crumb texture you want: lower temps will give a more moist/gummier crumb, while higher temps will yield a drier, more open crumb.

  5. Place on a wire rack and let cool for 1-2 hours ( Inside is still finishing )
  6. Enjoy ! ❤️❤️❤️