How To Make Sourdough Bread: A Beginner's Guide to Baking at Home

Think baking fresh, homemade sourdough bread at home is out of reach? Think again! This Sourdough Bread: a beginner’s guide is your ultimate resource for an easy, step-by-step sourdough bread recipe that requires no kneading. You can start the dough in the morning or evening – it comes together in under 10 minutes. The result? A sourdough loaf with a light, crisp crust and a delightfully tangy flavor!

Sourdough Bread Recipe: Reader Rave Reviews

“I’ve tried SO MANY sourdough bread recipes, and this is the first one that’s given me a truly successful, fully risen loaf! As someone relatively new to sourdough, other recipes just weren’t cutting it. The clear instructions and detailed explanations in this recipe make all the difference for sourdough newbies.”

— Savannah

Why This Sourdough Recipe is a Winner:

One bowl, 5 simple ingredients: Minimal cleanup and straightforward baking.
Olive oil magic: Creates a wonderfully soft and plush interior crumb and a beautifully golden, crispy crust.
No stand mixer needed: Easy to make by hand, no special equipment required.
Forget the bread machine: This recipe is designed for your home oven.
No-nonsense, easy-to-follow step-by-step instructions: Perfect for beginner sourdough bakers.
Customizable baker’s schedule: Fit sourdough baking into your busy life.
Ongoing Q&A and community support: Get your questions answered and connect with fellow bakers.

What You Will Learn in This Guide

In this comprehensive tutorial, I’ll guide you through the process of how to make fresh, homemade sourdough bread with clear step-by-step recipe instructions and helpful videos. You’ll discover how to achieve a light and crisp sourdough loaf with a delightful chewy texture. Feel free to bake the dough as is, or get creative and add your favorite inclusions like roasted garlic, fragrant rosemary, briny olives, spicy jalapeños, savory cheese, and much more! You’ll also find a wealth of essential tips, practical storage solutions, and detailed instructions for creating your very own vibrant sourdough starter from scratch. Got questions along the way? Dive into the comment section – I provide personalized troubleshooting and ongoing support from our amazing sourdough community. ❤️

P.S. The world of sourdough bread recipes is vast and varied. No two loaves are ever exactly alike, and the baking process is wonderfully personal. Think of this tutorial as your trusted guide, and don’t be afraid to make adjustments as you learn and grow. Ask questions, trust your instincts, and follow your baker’s intuition. Once you’ve baked a few loaves, the rhythm of sourdough baking will become second nature, and you’ll be well on your way to becoming a sourdough pro in no time.

Understanding Sourdough Bread: What Makes It Special?

In simple terms, sourdough bread is bread that undergoes a slow fermentation process.

What truly sets it apart is that it doesn’t rely on commercial yeast to rise. Instead, sourdough bread gets its lift from a living, fermented culture known as a sourdough starter, which acts as a natural leavening agent.

Sourdough is celebrated for its distinctive tangy flavor, satisfyingly chewy texture, and beautifully crisp, crackly crust. From a health perspective, sourdough stands out compared to many supermarket breads. The naturally occurring acids and extended fermentation process help to break down gluten, making it potentially more digestible and easier for your body to process. And let’s not forget, it tastes absolutely incredible!

Sourdough Starter 101: The Heart of Sourdough

Before you embark on your sourdough bread baking journey, you’ll need a sourdough starter.

In its simplest form: a sourdough starter is a vibrant, living culture created from just flour and water.

Once combined, this mixture begins to ferment, cultivating the wild yeasts and beneficial bacteria naturally present in the flour and your environment. A small portion of this thriving culture is then used to make your bread dough rise. You can find complete step-by-step instructions for making your own starter here.

But the journey doesn’t end there.

Your sourdough starter needs to be kept alive and thriving through regular feedings of flour and water. This consistent care maintains its strength and ensures maximum leavening power for your sourdough bakes.

How to Feed Your Sourdough Starter for Optimal Activity

Every sourdough baker develops their own feeding method over time, and with practice, you’ll find a routine that works best for you and your starter.

Here’s my go-to method in a nutshell: I start by discarding some of the starter culture (about half) and then feed what remains in the jar with equal weights of flour and water. I whisk it all together thoroughly with a fork until it’s smooth and lump-free. Then, I let it rest at room temperature or in a slightly warm spot (ideally 75-80ºF/ 24-26ºC) until it becomes bubbly, active, and has doubled in size. Dive deeper into sourdough starter feeding here.

P.S. This Weck jar is my absolute favorite for maintaining my sourdough starter – I highly recommend it!

Determining When Your Sourdough Starter Is Ready to Bake

Your sourdough starter is ready to use in your bread dough when it’s visibly bubbly, active, and has approximately doubled in size after feeding.

The time it takes for your starter to reach peak activity can vary quite a bit, ranging from 2 to 12 hours or even longer, depending on factors like room temperature (warmer is generally faster) and the overall vigor of your starter. Patience is key!

The Float Test: If you’re unsure whether your starter is ready for baking, perform the float test. Take a small spoonful, about 1 teaspoon, of your starter and gently drop it into a glass of room temperature water. Do this when you believe your starter is at its peak height, just before it might start to deflate slightly. If the starter floats to the top of the water, it’s ready to be used for baking! If it sinks, it needs more time and should be fed again.

Where to Find a Sourdough Starter: Options for Every Baker

Every sourdough starter is unique, reflecting the environment and care it receives.

You have several options for obtaining a sourdough starter: you can make one from scratch (a rewarding but longer process), purchase a dried sourdough starter online (a convenient shortcut), or, if you’re fortunate, a generous baker might share a portion of their established starter with you (a wonderful way to connect with the baking community).

Starters can vary in texture, from thick to thin, and can be created with different types of flour, each influencing the final flavor of your sourdough. I personally maintain two different starters: one I made from scratch and another that was a cherished gift from my friend Celia. She thoughtfully dried a portion of her starter and mailed it to me all the way from Sydney, Australia!

Using Your Sourdough Starter for Baking: A Simple Process

Once you’ve fed your starter and it’s bubbly and active, simply pour out or scoop the amount you need for your recipe, using a kitchen scale for accuracy or measuring spoons if preferred. That’s all there is to it! Immediately after, remember to feed the remaining starter in your jar with more flour and water to continue the cycle of fermentation and keep it healthy for future bakes. Any leftover sourdough starter that you discard before feeding can be used to create delicious sourdough discard recipes like my fluffy sourdough pancakes, savory sourdough scones, and even fresh, homemade sourdough pasta.

Sourdough Starter Storage: Fridge or Room Temperature?

The best storage method for your sourdough starter depends on how frequently you bake.

If you bake sourdough only a few times a month, store your starter in the refrigerator and feed it once a week to keep it healthy but dormant. If you’re a more frequent baker, aiming for loaves at least once a week, store your starter at room temperature and feed it at least once a day to maintain its activity and baking strength.

Want to learn more about sourdough starters? Explore my detailed guides: Feeding Sourdough Starter: My Best Tips & Tricks and Sourdough Discard 101: Recipes & FAQs Answered.

Step-by-Step Guide: How To Make Sourdough Bread

Step #1: Mixing the Sourdough Dough

In a large mixing bowl, combine the following ingredients (I find a fork works well for this initial mixing):

250g (approximately 1 cup + 1 tablespoon) warm water
150g (approximately ¾ cup) bubbly, active sourdough starter
25g (approximately 2 tablespoons) olive oil

Then, add:

500g (approximately 4 cups) bread flour
10g (approximately 1 ½ teaspoons) fine sea salt

Using your hands, squish the mixture together until all the flour is fully absorbed. The dough will feel somewhat dry, rough, and shaggy at this stage.

Cover the bowl tightly with plastic wrap, a reusable beeswax wrap, or a very damp kitchen towel. Let the dough rest, or ‘autolyse’ (a crucial step for sourdough), for about 30 minutes to 1 hour. After the resting period, return to the bowl and gently work the dough into a ball shape (it doesn’t need to be perfectly smooth at this point). Note: If you’d like to add any inclusions to your sourdough, such as olives, fresh herbs, cheese, or jalapenos, this is the time to incorporate them into the dough before shaping it into a ball.

Baking Tip: For the most consistent and best sourdough results, I highly recommend weighing your ingredients using a digital kitchen scale. Measuring cups can vary in size and are less accurate, which can affect the final texture of your dough.

Understanding Autolyse in Sourdough Baking

Autolyse is the initial resting period immediately after mixing the flour and water (and in this recipe, starter and olive oil). This step is essential as it jumpstarts gluten development in the dough without any kneading. Strong gluten development is key to achieving good sourdough bread structure.
The duration of autolyse can range from a minimum of 15 minutes to an hour or even longer, depending on the type of bread you’re making and your baking schedule. For this beginner-friendly sourdough recipe, a minimum of 30 minutes is ideal. However, when time allows, letting it rest for a full hour can further improve the dough’s texture, making it softer and more manageable to work with later.

A Note on Salt: Some sourdough bakers prefer to add salt after the autolyse period, believing that salt can slow down gluten development. While this is a valid technique, I’ve found that mixing all ingredients, including salt, at the beginning is perfectly effective and more practical for home bakers. It simplifies the process, produces excellent loaves, and eliminates the risk of forgetting to add salt later! The choice is entirely yours.

Step #2: Bulk Fermentation (The First Rise)

Now that the dough is mixed and has rested, it’s time for the bulk fermentation, also known as the “bulk rise” or “first rise.” This is when the magic of sourdough truly happens.
To begin bulk fermentation, lightly oil a piece of plastic wrap or the inside of a dough tub. Cover your bowl of dough with the oiled wrap, or transfer the dough to the prepared dough tub. Let it rise at room temperature, ideally around 68-70°F (20-21°C).

How Long Does Bulk Fermentation Take?

The dough is ready for the next step when it has almost doubled in size and no longer appears dense. The duration of bulk fermentation can vary considerably, ranging from 3 to 12 hours or more. This timeframe is influenced by your room temperature, the activity level of your sourdough starter, and your specific environment. This is where a dough tub with measuring marks becomes incredibly helpful for tracking the dough’s rise!
For example, in warmer summer temperatures around 80°F (26°C), bulk fermentation might take only 2-4 hours. In cooler winter temperatures around 68°F (20°C), it could take significantly longer, around 10-12 hours. Remember, temperature directly controls fermentation time.
Keep in mind that because sourdough bread relies on natural fermentation and doesn’t contain instant yeast, the rising process will always be slower compared to commercially yeasted breads. Focus on observing the dough’s volume and texture rather than strictly adhering to a clock. Flexibility is key in sourdough baking.

Optional Step: Stretch and Fold for Dough Strength

About 30 minutes into the bulk fermentation, you have the option to perform a series of ‘stretch and folds’. This technique helps to further strengthen the sourdough dough and develop its gluten structure {click here for a detailed step-by-step tutorial}. While not strictly mandatory, incorporating stretch and folds can contribute to a taller, more structured finished loaf, and many bakers find it a rewarding part of the process. Watch the video tutorial for a visual guide!

Step #3: Dividing and Shaping the Sourdough Dough

Gently remove the dough from the bowl onto a lightly floured work surface.
Using a bench knife or dough scraper, divide the dough in half to create two smaller loaves, or leave it as a single piece for one larger loaf.

How to Shape a Round Sourdough Boule (Loaf)

To shape a round sourdough boule, start by gently patting the dough into a slightly flattened round. Starting from the top edge, fold the dough over towards the center. Give the dough a slight quarter turn, and then fold the next section of the dough towards the center. Continue this folding and turning process until you’ve come full circle, creating a round shape with surface tension. Alternatively, you can use the envelope shaping technique for a different approach. Watch the shaping video tutorial for a visual demonstration!

Step #4: Choosing Your Baking Pot: Dutch Oven or Bread Pan

I prefer to bake sourdough bread in a Dutch oven, as it creates the ideal environment for a crisp crust and soft interior. Another excellent option is the Challenger Bread Pan, which is designed to accommodate both round and oval-shaped sourdough loaves beautifully.
The key is using a baking pot with a lid. This pot traps both heat and moisture, which is essential for achieving artisan-style sourdough bread in a home oven. Steam plays a crucial role in how the bread rises and “blooms” or opens up during baking. A Dutch oven or similar pot helps you effectively control this steam environment.
Note: You can use any oven-safe pot that can safely withstand temperatures up to 450°F (232°C), including the lid and handles. Cast iron, enameled cast iron, or ceramic pots are all good choices.

Baking Tip: In my early sourdough baking experiments, I tried baking loaves directly on pizza stones and cookie sheets, with disappointing results. The crust would harden too quickly in my home oven’s dry heat, causing the bread to tear and split on the bottom and sides. I tried various steaming methods to compensate, but they were cumbersome and not practical for regular baking. Nothing quite worked until I embraced using a Dutch oven. The enclosed environment provided the necessary moisture and consistent heat, proving to be the only truly effective solution for my home oven.

Step #5: The Second Rise (Proofing)

After shaping the dough, it needs a second rise, often called “proofing.” This rise is typically shorter than the bulk fermentation.
To prepare for the second rise, generously coat the bottom of your Dutch oven with cornmeal to prevent sticking (or line the bottom with a piece of non-stick parchment paper instead). Place the shaped dough inside the prepared Dutch oven.
This time, the dough will rise for a shorter period, approximately 30 minutes to 1 hour. It’s ready when it looks puffy and no longer dense. It doesn’t need to double in size during this second rise.
Begin preheating your oven to 450°F (232°C) towards the end of the second rise, so it’s ready when the dough is proofed.

Baking Tip: For a more controlled second rise, especially with wetter doughs, consider using a cloth-lined proofing basket (also known as a banneton) or an 8-inch bowl lined with a floured cloth. Either of these options will provide support and help the dough maintain its shape properly during the second rise, especially if your dough is softer or higher hydration.

Step #6: Scoring the Sourdough Dough

After the second rise, and just before placing the dough in the hot oven, it’s time to score it. Make a single slash about 2-3 inches long down the center of the top of the dough.
Scoring serves two important purposes: it allows steam to escape from the loaf in a controlled manner during baking, preventing unwanted cracks, and it encourages the dough to expand beautifully in the oven, creating that signature sourdough “ear.”
You can use a small serrated knife, a paring knife, a sharp razor blade, or a specialized bread lame for scoring.

Step #7: Baking Your Homemade Sourdough Bread

Place the lid on top of the Dutch oven and carefully transfer it to the center rack of your preheated oven. Reduce the oven temperature to 400°F (204°C).
Bake with the lid on for 20 minutes.
After 20 minutes, carefully remove the lid. At this stage, your sourdough bread will be pale and slightly shiny, as shown in the picture above.
Continue baking uncovered for an additional 40 minutes, or until the crust is a deep, golden brown color. The internal temperature of the bread should reach 205-210°F (96-98°C) when measured with a thermometer.
Once baked, carefully remove the Dutch oven from the oven and transfer the sourdough loaf to a wire rack to cool completely for at least 1 hour before slicing. Patience is crucial here! Cutting into the bread too soon will result in a gummy, undercooked texture inside.

Baking Tip: For an extra-crispy sourdough crust, try this technique during the last 10 minutes of baking (optional): slightly crack open the oven door. This allows more moisture to escape from the oven, promoting a crispier crust. Alternatively, for an even more pronounced crust, carefully remove the bread from the Dutch oven entirely and let it bake directly on the oven rack for the final 10 minutes.

Explore More Sourdough Recipes and Helpful Resources

Essential Sourdough Starter Guides:

Beginner’s Sourdough Starter Recipe: Step-by-Step
Feeding Sourdough Starter: My Best Tips & Tricks
Sourdough Discard 101: Recipes & FAQs Answered

Delicious Sourdough Bread Recipes:

Artisan Sourdough with All Purpose Flour
Light Whole Wheat Sourdough Bread Recipe
Jalapeño Cheddar Sourdough Bread

Sourdough Baking Tips & Techniques:

How to Stretch and Fold Sourdough Dough
How to Shape a Round Sourdough Boule
Sourdough Baking Glossary: Essential Terms Explained

Recommended Sourdough Tools & Supplies:

Simple Sourdough Baking Schedule

Friday Evening: Feed your sourdough starter. Cover the jar and leave it at room temperature overnight. If you keep your starter in the refrigerator, it may need two feedings to fully reactivate. Feed it in the morning and again in the evening.
Saturday Morning: Check your starter. If it’s lively and bubbly, it’s ready to use! You can make the dough in the morning for bulk fermentation during the day. Alternatively, feed it again in the afternoon to make the dough in the evening for an overnight bulk rise. Remember to use the float test to ensure your starter is ready for baking.
Saturday Morning/Evening (Whenever your starter is ready): Mix the sourdough dough. Let it bulk ferment at room temperature. In warmer summer months, if the dough rises quickly and you’re not ready to bake, cover the bowl tightly with lightly oiled plastic wrap and refrigerate it until you’re ready to proceed.
Sunday Morning: Divide and shape the dough. Place it in a Dutch oven for the second rise (proofing). Score the loaf. Bake. Cool completely. Enjoy the incredible taste of your homemade sourdough!

Sourdough Bread Recipe Card

    [Print Recipe](https://www.theclevercarrot.com/2014/01/sourdough-bread-a-beginners-guide/print/20764/)

### Easy Homemade Sourdough Bread Recipe for Beginners

**Description:**

This easy, homemade sourdough bread recipe is perfect for both beginner and experienced bakers. Made with just 5 simple ingredients: bread flour, active sourdough starter, water, salt, and olive oil (which creates an incredibly light and plush interior crumb!). Follow my step-by-step recipe instructions and helpful videos, and you'll be baking the best, fresh homemade sourdough bread that rivals any artisan bakery. You can absolutely do it!

**Prep time:** 10 minutes
**Autolyse:** 30-60 minutes
**Bulk Fermentation:** 3-12 hours (depending on temperature)
**Second Rise:** 30-60 minutes
**Bake time:** 60 minutes
**Total time:** Varies (see schedule)
**Yield:** 1-2 loaves
**Category:** Bread
**Cuisine:** Baking

**Ingredients:**

- 150g (¾ cup) bubbly, active sourdough starter
- 250g (1 cup + 1 tbsp) warm water, preferably filtered (see notes below)
- 25g (2 tbsp) olive oil
- 500g (4 cups) bread flour (not all-purpose flour)
- 10g (1 ½ tsp) fine sea salt
- Fine ground cornmeal or parchment paper, for dusting/lining

**Instructions:**

#### Make the Dough:

1.  In a large bowl, combine the sourdough starter, warm water, and olive oil. Mix with a fork to combine.
2.  Add the bread flour and fine sea salt. Continue mixing with a fork until the dough becomes stiff. Then, use your hands to squish everything together until all the flour is incorporated. The dough will be dry and shaggy.
3.  Cover the bowl with plastic wrap, a reusable wrap, or a clean, very damp kitchen towel. Let the dough rest (autolyse) for 30 minutes up to 1 hour.
4.  After autolyse, return to the bowl and work the dough into a rough ball shape, about 15 seconds.

**Note:** *The dough texture at this stage will vary depending on the water quantity. Using 250g of water will result in a drier, stiffer dough, while using 300-325g (for a softer dough, see notes) will be wetter. Both textures are normal.*

#### Bulk Fermentation (First Rise):

**Note:** *Bulk fermentation time varies greatly (3-12 hours or more) depending on ingredient temperature, starter activity, and room temperature. Watch the dough, not the clock!*

#### Optional: Stretch & Fold:

During bulk fermentation, you can perform stretch & folds to strengthen the dough. Start 30-45 minutes into bulk fermentation. Gently stretch a portion of the dough upwards and fold it over itself. Rotate the bowl ¼ turn and repeat until you've completed one set. Do this once or twice, spaced about 1 hour apart. This step is optional but improves bread volume and height. [Click here for a video tutorial.](https://www.theclevercarrot.com/2020/05/how-to-stretch-and-fold-sourdough/)

**Note:** *Doughs made with 250g vs. 300-325g of water will feel different. The drier dough will be stiffer, the wetter dough more elastic. Both are acceptable. If the dough resists stretching, give it more rest time between sets.*

#### Divide & Shape:

1.  Lightly flour one half of your work surface for cutting and leave the other half clean for shaping.
2.  Remove the dough from the bowl onto the floured section. No need to punch it down; it will deflate gently as you shape.
3.  Cut the dough in half for 2 loaves, or leave whole for one large loaf.
4.  Move dough to the clean, unfloured section. Shape into a round boule by folding and rotating, creating surface tension. Flip seam-down and round by cupping and rotating on the surface.

**Note:** *Shaping works best on a clean, unfloured surface to create the necessary surface tension for a tight boule. Flour will make it slip.*

#### Second Rise (Proofing):

1.  For the second rise, coat the bottom of your Dutch oven with cornmeal or parchment paper. Place the shaped dough inside for a "free form" rise of 30-60 minutes, covered with the lid. The dough is ready when slightly puffy, not doubled.
2.  Preheat oven to 450°F (232°C) towards the end of the second rise.

**Note:** *The "free form" second rise in the pot works best with drier (250g water) doughs. For wetter doughs, use a cloth-lined proofing basket to prevent spreading.*

#### Score the Dough:

1.  Just before baking, score the dough with a 2-3 inch shallow slash in the center using a lame, razor, or sharp knife, about ¼ inch deep.

#### Bake:

1.  Place the Dutch oven with the scored dough in the oven on the center rack (lid on). Reduce oven temperature to 400°F (204°C). Bake for 20 minutes.
2.  Remove the lid and bake uncovered for another 40 minutes, or until deeply golden brown and internal temperature reaches 205-210°F (96-98°C).
3.  Cool on a wire rack for at least 1 hour before slicing. Cool completely for best texture!

**Notes & Tips:**

1.  **Weigh ingredients for accuracy.** Digital scale is highly recommended for consistent results.
2.  **For a softer dough, increase water to 300-325g.** Use a cloth-lined bowl for the second rise with wetter dough.
3.  **Use a 5.5 or 6 quart Dutch oven.**
4.  **Recipe tested with King Arthur, Gold Medal, and Pillsbury bread flours.**

Enjoy your freshly baked sourdough bread!

Sourdough Baking FAQs

Can I use all-purpose flour instead of bread flour?

For the best sourdough results, bread flour is highly recommended due to its higher protein content, which develops stronger gluten. If you only have all-purpose flour, try my Artisan Sourdough with All Purpose Flour recipe, which is specifically formulated for all-purpose flour.
Can I add whole wheat flour to this recipe?

While you can incorporate some whole wheat flour, I don’t recommend it for this beginner recipe without adjusting the hydration (water content). Whole wheat flour absorbs more water, and without increasing the water, the dough can become too dry and dense. For a fantastic whole wheat sourdough, try my Light Whole Wheat Sourdough Bread recipe, which is balanced for whole grains.
Why does this beginner recipe use 150g of starter, while your “Everyday Sourdough” recipe in your cookbook uses only 50g? What’s the difference?

This beginner recipe uses a higher proportion of starter to ensure a more predictable and faster rise, making it easier for new sourdough bakers to achieve success. The “Everyday Sourdough” recipe in my cookbook, designed for bakers with more experience, uses a lower percentage of starter for a longer, slower fermentation, which develops more complex flavors. Both methods have their advantages depending on the baker’s experience level and desired outcome.
What is the purpose of olive oil in this sourdough recipe?

Adding olive oil to sourdough dough, a technique I learned early in my sourdough journey, contributes to a wonderfully soft and plush interior crumb. The natural fat in olive oil emulsifies the dough, resulting in a tender texture and a slightly richer flavor.
Why do some of your sourdough recipes call for the second rise in a Dutch oven, while others specify a cloth-lined bowl?

The “free form” second rise directly in the Dutch oven works best for drier, lower hydration doughs like this beginner recipe. These doughs hold their shape well and don’t spread excessively during proofing. Wetter, higher hydration doughs, on the other hand, require the support of a cloth-lined bowl or proofing basket during the second rise to prevent them from spreading out too much and losing their shape.
Why don’t you preheat the Dutch oven before baking in this recipe?

Because this recipe uses a “free form” second rise directly in the Dutch oven, preheating the pot beforehand isn’t practical. Placing the dough into a preheated pot in this scenario would cause the bottom of the dough to start cooking immediately, before it even goes into the oven!

However, if you are doing the second rise in a cloth-lined bowl or proofing basket (as mentioned in FAQ #5 for wetter doughs), you can preheat the Dutch oven. Placing proofed dough into a hot pot creates an instant burst of oven spring and expansion, which is beneficial for the loaf’s shape and structure. In fact, I used to preheat my Dutch oven regularly when I started baking sourdough. Over time, I found that skipping the preheating step is more convenient, especially in busy home kitchens. You can achieve comparable results without preheating, and it simplifies the process. The choice is yours based on your preference and routine.
Can I halve this sourdough recipe to bake two smaller loaves? If so, how will that affect baking time?

Yes, you can easily halve this recipe to make two smaller sourdough loaves. When baking halved loaves, reduce the baking time slightly. Bake for 20 minutes with the lid on, and then about 30 minutes with the lid off. Check for doneness around the 45-minute mark, ensuring the crust is golden brown and the internal temperature is reached.
If I halve the recipe, how should I store the second portion of dough if I’m not baking it immediately?

Store the second portion of dough in the refrigerator until you’re ready to bake it. Place the shaped dough in a cloth-lined, floured bowl, seam-side down. Use the cloth overhang to loosely cover the dough. If the dough has been refrigerated for more than an hour, let it rest at room temperature for about 30-60 minutes while the oven preheats before baking to allow it to warm up slightly.
How do I get the dough out of a cloth-lined proofing bowl easily?

To easily remove the dough from a cloth-lined bowl, gently open the cloth overhang to expose the dough inside. Place a piece of parchment paper directly on top of the dough in the bowl. Place a cutting board or flat surface over the parchment paper and confidently flip the bowl over. Carefully remove the bowl and then peel off the cloth. The dough will now be smooth-side up on the parchment paper, ready for scoring and baking.
Can you provide measurements for this recipe in cups instead of grams?

While I strongly recommend using a kitchen scale and weighing ingredients for the most accurate and consistent sourdough baking results, I understand the convenience of measuring cups for some home bakers. Here are approximate cup measurements for this recipe:
- ¾ cup bubbly, active sourdough starter
- 1 cup + 1 tablespoon warm water
- 2 tablespoons olive oil
- 4 cups bread flour
- 1 ½ teaspoons fine sea salt
Important Note: Weight and volume measurements are not equivalent, only approximate conversions. For best results with cup measurements, please aerate the flour first by fluffing it with a fork directly in the bag. Then, lightly spoon the flour into the measuring cup and level it off with a straight edge. Avoid scooping flour directly from the bag, as this can compact it and lead to using too much flour, resulting in dense bread. If your sourdough starter is very bubbly and voluminous, the volume measurement might be slightly off. If necessary, add up to 1 cup of starter as needed to reach the correct consistency. Finally, the water can be increased up to approximately 1 ⅓ cups for a softer, more pliable dough.

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How To Make Sourdough Bread: A Beginner’s Guide to Baking at Home