Beginner sourdough bread recipe (Lower Hydration, Easy Handling)

Beginner sourdough bread recipe with video guide, easy timeline, salt tips, scoring & Dutch oven. Same-day mild or overnight deeper flavor

Course Bread, Breakfast

Keyword beginner sourdough bread, challah, stuffed challah, bread recipes, pistachio, sourdough bread

Prep Time 30

Cook Time 40

Proofing & Resting Time 18

Total Time 19 10

Servings slices

Calories 190kcal

Author Tiffany bendayan

Ingredients

500 grams bread flour
325 grams water room temperature
100 grams active sourdough starter
10 grams fine sea salt
For dusting: rice flour or all-purpose flour

Instructions

Feed Starter (if needed). Feed your starter and wait until it’s active: bubbly, doubled, slightly domed, and a spoonful floats in water
In a large bowl, mix flour, water and starter until no dry bits remain. Cover and rest 30–40 minutes.
Add Salt. Sprinkle 10 g salt over the dough. With wet hands, pinch and fold until the salt dissolves and the dough tightens slightly
Every 30 minutes, with WET hands, do 1 set of turns: lift an edge, stretch up, fold over; rotate the bowl and repeat 3–4 times
Let the dough rest until risen about ~50%, surface slightly domed, tiny bubbles at edges, and a gentle jiggle when nudged. Time depends on room temp (warmer = faster)
Preshape & Rest. Lightly flour the surface. Gently turn out the dough, tuck into a loose round, and rest 20 minutes uncovered to relax
Shape into a tight boule or batard to build surface tension. Place seam-side up in a floured banneton (rice flour works best)
Proof
- Preferred (deeper flavor): cover and refrigerate overnight (8–16 hours).
- Same-day (milder flavor): proof at room temp 1–2 hours until slightly puffy
Place the dutch oven (with lid) in the oven and preheat to 475°F (246°C) for at least 30 minutes
Turn dough onto parchment seam-side down. Dust the top lightly with flour. Score a confident ¼-inch-deep slash. Lower into the hot pot.
Bake covered 20 minutes at 475°F (246°C), then uncover and bake 18–25 minutes more until deep golden and ~208–212°F (98–100°C) internal.
Cool on a rack at least 1 hour before slicing for best crumb and texture
Enjoy!

Nutrition