Step By Step Guide To Mastering Basic Sourdough Bread At Home

Baking sourdough bread at home is both a rewarding challenge and a return to traditional methods. Unlike commercial bread that relies on packaged yeast, sourdough uses a living culture—your starter—to leaven the dough naturally. The process demands patience, but the results—crusty loaves with complex flavor and airy crumb—are worth it. This guide walks you through each stage, from creating your starter to pulling a golden loaf from the oven, with practical advice based on proven techniques used by home bakers and artisanal producers alike.

Understanding Sourdough: The Science Behind the Simplicity

Sourdough relies on wild yeast and lactic acid bacteria present in flour and the environment. When mixed with water and fed regularly, these microorganisms form a symbiotic culture known as a sourdough starter. This natural leavening agent replaces commercial yeast and imparts a distinctive tang while improving digestibility and shelf life.

The fermentation process breaks down gluten and phytic acid, making sourdough easier to digest than conventional bread. It also enhances flavor complexity over time. Success hinges on consistency, temperature control, and understanding how hydration, flour type, and timing affect the final product.

“Sourdough isn’t just about bread—it’s about cultivating a relationship with time, flour, and microbes.” — Ken Forkish, author of *The Elements of Pizza* and *Flour Water Salt Yeast*

Tip: Use unbleached all-purpose or bread flour for your starter. Avoid chlorinated tap water; filtered or bottled works best.

Step 1: Creating and Maintaining Your Sourdough Starter

Your starter is the heart of sourdough baking. It takes 5–7 days to become active and reliable. Begin with equal parts flour and water by weight (e.g., 50g each).

1. Day 1: Mix 50g all-purpose flour with 50g lukewarm water in a clean jar. Stir well, cover loosely (with a lid or cloth), and leave at room temperature (70–75°F / 21–24°C).
2. Days 2–3: Discard half the mixture and feed with another 50g flour and 50g water. Repeat daily. Bubbles should appear, indicating microbial activity.
3. Days 4–5: Feed twice daily (every 12 hours). Look for consistent rise within 4–6 hours after feeding, doubling in volume. A pleasant, yogurt-like aroma means it's ready.
4. Day 6 onward: Once reliably rising and falling, your starter can be used in baking. Store unused portions in the fridge if baking less frequently, feeding weekly.

Temperature plays a crucial role. Cool kitchens slow fermentation; slightly warmer spots (like near an oven) can accelerate development. Avoid direct sunlight or drafts.

Starter Troubleshooting Tips

• Hooch (gray liquid): Normal. Pour off or stir in before feeding.
• Foul smell (rotten eggs): Likely due to infrequent feeding. Resume regular feedings; discard most and refresh with fresh flour and water.
• No rise after Day 5: Extend feeding cycle. Try whole grain rye or whole wheat flour for initial boosts—they harbor more microbes.

Step 2: Mixing and Autolyse

Autolyse is a resting phase where flour hydrates and gluten begins to develop before adding salt and starter. This improves extensibility and reduces kneading effort.

1. Weigh ingredients precisely: typically 500g flour (a mix of all-purpose and whole wheat adds depth), 350–375g water (70–75% hydration), 100g active starter, and 10g salt.
2. Mix flour and water until no dry bits remain. Cover and rest for 30–60 minutes.
3. After autolyse, add starter and salt. Mix thoroughly using wet hands or a spatula until fully incorporated.

Tip: Use a kitchen scale for accuracy. Volume measurements vary widely and compromise consistency.

Step 3: Bulk Fermentation and Stretch & Fold

This phase develops structure and flavor. Instead of kneading, perform a series of stretch-and-fold maneuvers every 30 minutes during the first 2 hours.

To stretch and fold: Wet your hand, grab one side of the dough, stretch it upward, then fold it over the center. Rotate the bowl and repeat 3–4 times. Do this 4 times over 2 hours.

After the final fold, let the dough ferment undisturbed for another 2–4 hours, depending on room temperature. It should rise noticeably, feel aerated, and show bubbles beneath the surface.

Factor	Optimal Condition	Effect of Deviation
Temperature	75–78°F (24–26°C)	Cooler = slower rise; hotter = risk of overproofing
Hydration	70–75%	Higher = stickier dough, more open crumb; harder to shape
Fermentation Time	4–6 hours total	Under-fermented = dense bread; over-fermented = weak structure

Step 4: Shaping and Proofing

After bulk fermentation, gently turn the dough onto a lightly floured surface. Shape into a round (boule) or oval (batard) by pre-shaping, resting 20 minutes, then final shaping.

To shape a boule:

1. Preshape into a loose ball, seam-side down. Rest 20 minutes (bench rest).
2. Flip seam-side up. Pull edges toward center, tightening surface tension.
3. Flip again so seam is now on top. Cup hands around dough and rotate, creating taut top skin.

Transfer seam-side up into a floured proofing basket (banneton) or bowl lined with a floured towel. Cover and refrigerate for 8–12 hours (cold proof). This slows fermentation, deepens flavor, and makes scoring easier.

“Cold fermentation gives sourdough its signature tang and allows for early-morning baking without rushing.” — Chad Robertson, Tartine Bakery

Do’s and Don’ts During Final Proof

Do	Don't
Use rice flour to prevent sticking in banneton	Over-flour the surface (creates tough crust patches)
Refrigerate for longer, more controlled rise	Leave at room temp too long (risk collapse)
Check readiness with gentle poke test	Rush the process for convenience

Tip: If you don’t have a banneton, use a medium bowl lined with a linen or cotton towel dusted with rice flour.

Step 5: Baking Your Loaf

Preheat your oven and Dutch oven to 450°F (230°C) for at least 45 minutes. The heavy pot traps steam, mimicking professional ovens.

1. Remove dough from fridge. Turn it out onto parchment paper.
2. Score the top with a razor blade or lame at a 45° angle. One deep slash (for boules) allows controlled expansion.
3. Lower the dough into the hot Dutch oven using the parchment as a sling. Cover with lid.
4. Bake covered for 20 minutes to trap steam and promote oven spring.
5. Uncover, reduce heat to 425°F (220°C), and bake 20–25 minutes more until deeply browned.
6. Let cool completely (at least 1 hour) before slicing. Cutting too soon collapses the internal structure.

A hollow sound when tapping the bottom indicates full doneness. Internal temperature should read 205–210°F (96–99°C).

Real Example: Maria’s First Successful Loaf

Maria had tried sourdough three times before succeeding. Her first attempt failed because she used cold water and skipped the autolyse. The second loaf collapsed during proofing—she left it out overnight instead of refrigerating. On her third try, she followed precise weights, performed stretch-and-folds, and cold-proofed for 10 hours. She scored confidently and baked in a preheated Dutch oven. The result? A crackling crust, open crumb with irregular holes, and a mild tang. “I finally understood,” she said, “that sourdough rewards patience, not speed.”

Essential Sourdough Checklist

Follow this checklist for consistent results:

• ✅ Starter is bubbly and doubles within 6 hours of feeding
• ✅ All ingredients weighed accurately on a digital scale
• ✅ Autolyse completed (30–60 min rest before adding starter/salt)
• ✅ 4 sets of stretch-and-folds performed during first 2 hours
• ✅ Dough increased by ~50%, shows bubbles, jiggles when shaken
• ✅ Final shape has tight surface tension
• ✅ Cold proofed 8–12 hours in refrigerator
• ✅ Dutch oven preheated for 45+ minutes
• ✅ Scored with sharp blade before baking
• ✅ Fully cooled before slicing

Frequently Asked Questions

Why is my sourdough too dense?

Dense crumb usually stems from under-proofing, insufficient starter activity, or low hydration. Ensure your starter is vigorous, extend bulk fermentation if needed, and avoid cutting the loaf too early. Cooling allows starches to set and prevents gummy texture.

Can I make sourdough without a Dutch oven?

Yes, though results may vary. Use a heavy oven-safe pot with a lid, or create steam by placing a pan of boiling water on the oven floor during baking. Alternatively, mist the dough and oven walls before closing the door. These methods help achieve a crisp crust and good rise.

How do I store sourdough bread properly?

Store cooled bread cut-side down on a wooden board or in a paper bag for 1–2 days. Avoid plastic bags—they soften the crust. For longer storage, slice and freeze in a sealed container. Toast straight from frozen for best results.

Conclusion: Your Journey Into Artisan Bread Begins Now

Mastering sourdough is not about perfection on the first try. It’s about learning the rhythm of fermentation, observing subtle cues in your dough, and refining your technique over time. Each loaf teaches something new—about temperature, timing, and touch. What starts as an experiment often becomes a ritual, enriching your kitchen with warmth, aroma, and nourishment.

You don’t need special equipment or years of experience. You need flour, water, salt, time, and attention. With this guide, you have everything required to bake a beautiful, flavorful sourdough loaf at home. Start today. Feed your starter. Mix your dough. Let it rise. Bake it with care. And when you break into that first homemade loaf, you’ll taste more than bread—you’ll taste accomplishment.

💬 Share your sourdough journey! Did your starter surprise you? What was your biggest breakthrough? Join the conversation and inspire others to bake with confidence.