Go Back

Single Loaf Basic Sourdough Bread Recipe

This single loaf basic sourdough bread recipe is simple, beginner-friendly, and made with just flour, water, salt, and sourdough starter. Perfect for everyday baking with a crisp crust and soft interior.

Would you like to save this?

We'll email this post to you, so you can come back to it later!

Ingredients

  • ½ cup active starter
  • 1½ cup warm water
  • 4 cup all-purpose flour
  • 2½ tsp salt

Instructions

Mix the Dough:

  • In a large bowl, combine the water and active, bubbly starter and disperse using a dough whisk or a fork.
  • Add the flour and salt. Mix to combine using a dough whisk and finishing by hand. 
  • Once you have a shaggy dough, cover and let it rest for 30 minutes

Stretch and Fold:

  • After 30 minutes is up, perform a series of stretch and folds (see video in post).
  • Cover, and let the dough rest for another 30 minutes. Repeat the stretch and fold method 3-4 more times leaving the dough to rest for 30 minutes in between.

Bulk Fermentation:

  • Keep the bowl covered and let it rise at room temperature for 8 hours or until the dough has increased by 50% in volume. 

Shape:

  • Gently shape the dough into a round cupping your hands around the dough, pushing and pulling the dough to create tension. Let the dough rest for 15 minutes and then place it into a proofing basket seam side up and pinch the seam closed. 

Proof:

  • Cover the proofing bowl with plastic wrap and refrigerate overnight or up to 48 hours. 

Bake:

  • Place a dutch oven inside your oven and preheat to 500°F. 

Score:

  • Cut a piece of parchment paper and place it over the proofing bowl. Invert the bowl to release the dough.
  • Use the tip of a sharp knife or a bread lame to score the dough however you like. Use the parchment paper as a sling and place it inside the Dutch oven.

Bake:

  • Place the lid on the dutch oven and drop the temperature to 450°F.
  • Bake the dough for 30 minutes. Remove the lid and continue to bake for another 10-15 minutes.
  • Cool on a wire rack completely before slicing.