Want to make sourdough but feel it’s too difficult? You’re not alone! At Sumner Acre, I wanted to demystify the whole process and make it simple — especially for beginners who’ve always wanted to try baking sourdough but didn’t know where to start. This beginner-friendly loaf is soft, chewy, and totally doable — no fancy gadgets, no stress, just a Dutch oven and some farmstead patience.
This recipe is also the one I include with every order of our 30+ year old sourdough starter from our Etsy shop — it’s truly a taste of heritage and home.
➡️ Shop Our Dehydrated Starter on Etsy!
This Beginner Sourdough Loaf is:
Made with only 4 simple ingredients
Beginner-friendly and easy to follow
Perfect for cozy weekend baking or impressing at potlucks
Adaptable — great for adding your favorite inclusions (cheese, herbs, seeds!)
Ingredients
Here’s what you’ll need for this sourdough loaf:
350g Lukewarm Water (or 1 1/2 cups) – Make sure it’s just warm to the touch, not hot.
100g Active Starter (or 1/2 cup) – Must be bubbly and recently fed.
500g Bread Flour (or 4 cups) – High-protein flour works best.
10g Salt (or 1/2 tsp) – Sea salt or kosher salt preferred.
Note: If you're using cups and teaspoons instead of grams, be sure to level your measurements. Depending on the humidity in your home, you may need to add a bit more water. In the dry winter months, I always need a splash more to help hydrate all the flour.
Step-By-Step
Step 1: In a mixing bowl, combine 350g lukewarm water and 100g active starter. Whisk until the starter dissolves.
Step 2: Add 500g bread flour and 10g salt to the bowl. Mix until a shaggy dough forms and no dry flour remains.
Step 3: Cover and let rest for 1 hour (autolyse).
Step 4: Perform your first set of stretch and folds — minimum of 4 folds.
Step 5: Let rest 30 minutes. Do a second set of stretch and folds.
Step 6: Rest another 30 minutes. Do a third set of stretch and folds.
Step 7: Rest 30 more minutes, then do your fourth and final set. Be gentle and tuck the dough under itself to form a smooth ball.
Step 8: Cover and let rise at room temperature for 4 hours.
Step 9: Pre-shape into a ball. Let rest 20 minutes. (Great time to prepare any inclusions like herbs or cheese!)
Step 10: Shape your dough and place into a proofing basket. Let sit uncovered for 20 minutes.
Step 11: Stitch the bottom, then refrigerate uncovered for 8–16 hours.
Step 12: Preheat oven to 450°F with Dutch oven (lid on) inside.
Step 13: Remove dough from fridge, flip onto parchment paper, dust with flour, and score.
Step 14: Place in Dutch oven with ice cubes under the parchment paper. Bake 20 minutes with the lid on, then 30–40 minutes with lid off.
Step 15: Check for doneness — internal temp should be 205–210°F.
Step 16: Cool for at least 30 minutes to 1 hour before slicing.
Variations:
Add roasted garlic, tomatoes, feta and rosemary for a savory twist
Fold in cheddar and jalapeños
Top with everything bagel seasoning before baking
Fold in chocolate chips for a sweet twist.
This loaf is perfect with:
Fresh or softened butter or local honey
Farm-fresh eggs for toast
Cream Cheese
A hearty soup on a chilly evening
Or make the best grilled cheese you’ve ever had.
FAQ:
-Do you have to have a Dutch oven?
Nope! You can put it in the oven in a baking pan with a inverted metal bowl and throw some ice cubes in there, or you can place a oven safe tray on the bottom rack and place some ice (carefully) after you place your bread in. Just do your best to keep the door closed so you dont lose that wonderful steam that gives you that crackly crust!
Let me know if you try this loaf! I’d love to see your bakes — tag me @sumneracre on Instagram or leave a comment below. (click my user name to be taken to Instagram!)
🧺 Need a sourdough starter to get going? Grab a piece of our 30+ year old dehydrated starter on Etsy — it includes this recipe, how to rehydrate it, and how to bulk feed so you never need to buy one again (I’m a terrible businesswoman, clearly).
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