What to Expect
With this recipe, you'll get an edible, delicious bread. It won't be perfect – and that's okay. Every bread you bake is better than none. This approach emphasises reproducibility and clear checks so you learn the dough's behaviour rather than chase ideal conditions [1].
What you'll learn:
- ✓ How sourdough feels and behaves
- ✓ How to tell when the dough is ready
- ✓ Basics you need for all future breads
💭 Your first bread probably won't be Instagram-worthy. That's normal. Focus on taste, not looks. The learning comes from repeating the same, simple formula and observing changes [2].
🛒 Recommended Products
We recommend the following tools for this recipe:
Digital Kitchen Scale
Absolutely essential - no reliable baking without it
Glass Jar for Starter
See your starter's activity clearly
Dutch Oven
The easiest way to get a great crust as a beginner
Dough Scraper
Makes handling sticky dough so much easier
As an Amazon Associate we earn from qualifying purchases. Links are affiliate links.
What You Need
Must have:
Doubles in 4-8h after feeding in a starter jar
⚠️ Create a starter first → more
Accurate to the gram
⚠️ Must buy – no reliable baking without a scale
Oven-safe to 480°F/250°C
Alternative: Baking sheet with water pan also works
Nice to have:
- • Proofing basket (bowl with cloth also works)
- • Dough scraper
- • Oven thermometer
Why this recipe is forgiving:
Dough is manageable, not annoyingly sticky — great for learning handling and shaping without advanced technique [1].
Rye increases flavor and gives a bit more extensibility; mixed flours are often more forgiving than single-flour formulas [2].
Cold retard slows fermentation so timing is flexible and it's harder to overproof — a practical control strategy cited by many experienced bakers [1].
Using a pan removes the need for perfect shaping and still produces a consistent loaf for beginners [2].
Ingredients
For: 1 bread (about 1.75 lbs / 800g)
| Bread flour | 350g | |
| Medium rye flour | 100g | for more flavor and moisture |
| Water | 290g | lukewarm, about 85°F / 30°C |
| Active sourdough starter | 100g | 4-8h after feeding |
| Salt | 9g | about 2 tsp, but weigh it! |
Step by Step
Mix in evening → Night in refrigerator → Next day bake
Mix dough (Evening, 10 min)
9:00 PMWeigh all ingredients on your kitchen scale into a large mixing bowl. Mix with spoon or hand until no dry spots remain.
Short rest (30 min)
9:00-9:30 PMCover bowl, let sit.
Fold (2 min)
9:30 PMWith wet hand, pull one side of dough up high and fold over the middle. Rotate bowl, repeat. 4 times total.
Into the refrigerator
10:00 PMCover bowl (plastic wrap, shower cap, lid) and put in refrigerator.
Next day: Shape
Afternoon/EveningTurn dough out of refrigerator onto floured surface using a dough scraper. Shape into ball: fold sides to middle, flip over, push round with hands.
Second proof (1-2h)
Place shaped bread in floured proofing basket (seam up) OR in greased loaf pan. Cover, rest at room temperature.
Preheat oven
Preheat oven with Dutch oven to 480°F/250°C. At least 30 minutes.
Bake
Turn bread into hot Dutch oven. Use oven mitts! Lid on. 30 min with lid, then 20-25 min without lid at 425°F/220°C.
Cool (IMPORTANT!)
Cool on rack for at least 1 hour. Better 2 hours.
What If It Doesn't Work?
Your first bread isn't perfect? Here are the most common causes:
Bread is too flat
Likely: Starter wasn't active enough OR over-proofed
Fix: Next time: do float test, shorter proof
→ More infoBread is still wet/gummy inside
Likely: Baked too short OR sliced too early
Fix: Next time: bake 10 min longer, cool 2h
→ More infoBread is too sour
Likely: Fermented too long
Fix: Next time: shorter proof or less starter
→ More infoBread didn't open up
Likely: Didn't score OR over-proofed OR too little steam
Fix: Next time: score deep (1/2 inch), use Dutch oven
→ More info💪 Even "failed" sourdough bread often tastes better than store-bought. Try it! Professional sources emphasise learning from each bake by adjusting one variable at a time [1][2].