Sourdough looks difficult, but it is just flour, water, salt and time. Most of it happens while you do something else. Here is a simple plan for your first loaf.
What you need
- An active sourdough: It must be fed and full of bubbles. How to keep it going: storing and feeding.
- Kitchen scale: Sourdough is baked in grams, not cups.
- Proofing basket: A bowl with a floured tea towel works too.
- Pot with a lid: It must be oven-safe.
Ingredients for one loaf
- 100 g active sourdough
- 350 g water at room temperature
- 450 g white flour
- 50 g wholemeal wheat flour
- 10 g salt
The plan over two days
| When | What to do |
|---|---|
| Day 1, morning | Feed the sourdough |
| Day 1, afternoon | Mix and fold the dough |
| Day 1, evening | Shape the loaf, put it in the fridge |
| Day 2, morning | Bake |
What to do, step by step
- Stir the sourdough into the water. Add the flour and salt, and stir until everything is moistened. Let the dough rest for 30 minutes.
- Stretch and fold the dough 4 times, with 30 minutes between each. Use wet hands.
- Cover, and let the dough rise at room temperature until it has grown by about 50 % and has bubbles on the surface. With the folding, this often takes 4 to 6 hours.
- Shape a tight ball, and place it seam side up in a well-floured proofing basket.
- Cover, and put the basket in the fridge overnight.
- Put the pot with its lid in the oven, and heat it at 250 °C for 45 minutes.
- Turn the loaf out onto baking paper, score the top, and lift it into the pot. Take care, the pot is very hot.
- Bake for 25 minutes with the lid on. Take off the lid, lower to 220 °C, and bake for 15 to 20 minutes until golden brown.
- Let the loaf cool completely on a rack before you cut it.
Five common mistakes
- The sourdough is not ready: Use it when it has doubled, not straight from the fridge.
- Too short a rise: The dough should grow and bubble. Watch the dough, not the clock.
- Too little flour in the basket: Then the dough sticks. Rub the flour well between the ribs.
- Too early with the knife: The crumb sets as the loaf cools.
- Giving up after the first loaf: The first one is rarely the prettiest, but usually tastes good.
Once the bread is baked
Put the completely cold loaf in the bread bag, and the bag in the fridge. If you cannot finish it, freeze the rest, in the bag as well.
Bivoks™ bread bag299 NOKAlready have a basket? The bag measures 30.5 × 43 cm, with room for big homemade loaves.
Frequently asked questions
How long does sourdough bread take?
About a day from feeding the sourdough until the loaf is out of the oven. You work with it for about 30 minutes.
Can I bake without a pot?
Yes, on a hot baking sheet. Put a tin of water at the bottom of the oven to make steam. The crust will be a little less crisp.
Do I need a proofing basket?
No. A bowl with a floured tea towel does the same job, but the basket gives the ring pattern in the flour.
How often must the sourdough be fed?
It is in the guide feeding a sourdough starter.
Ready for the next step? See rustic sourdough loaf.
First loaf, the right kit
Bake & Keep is a proofing basket and a Bivoks™ bread bag in one set.
See Bake & Keep →- 365-day guarantee
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- Closes with a clip
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- Reusable for 12+ months