If you’re looking for the best beginner sourdough bread recipe, you have found it. I’ve been making a variation of this straightforward recipe for almost six years now and I haven’t gotten tired of it. Follow my step-by-step instructions outlined in this recipe and you’ll be on your way to making a successful loaf of sourdough bread!
Written recipe:
Tools I used for this recipe:
Dutch oven:
Digital scale (similar product):
UFO bread lame: (get 10% off with my affiliate link)
7 cup glass bowl:
Oval banneton basket:
Serrated bread knife:
All of the recipes in the 52 Weeks of Sourdough series:
Video Chapters
00:00 Beginner Sourdough Bread
00:15 Feeding Your Starter
01:18 Mixing the Dough
02:39 Stretch and Folds
04:20 The First Rise (Bulk Fermentation)
05:09 Preshape
06:02 Final Shape
07:57 The Second Rise (Final Proof)
08:32 Preheating the Oven
09:00 Scoring the Dough
10:12 Baking
#52weeksofsourdough
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28 Comments
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Get the written recipe here: https://grantbakes.com/beginner-sourdough-bread
Still fairly new to sourdough baking but following this tutorial resulted in my first ear! Thank you!
How to make the starter?
This is such a great tutorial for beginners! So clear and really easy to follow 👍
THANK YOU!!
I've been trying various sourdough recipes and timing methods since last year, and it always came out with some kind of problem –either it was gummy, or it had a low rise, or the outside was tough, over proofed or under proofed. This method is the first one that has just worked, and the bread tasted amazing.
would you think about making an easter bread video! that would be very awesome! also what size dutch oven is that?
After the 3rd stretch and fold, is the a 30 minute rest before moving to glass bowl?
Como haces para que el papel no se pegue, a mi se me pega el papel o es un papel especial, o le pones mucha harina o le pones aceite que se hace, se puede poner directo en la bandeja?
Thank you for this video another home run. My very first sour don't loaf was using your stand mixer method and it came out great. Now I kind of use a combination of your first two videos which is using the stand mixer along with fold and stretch but still preheating the Dutch oven etc. Nice to see an update video as always keep up the great work we appreciate you. Cheers!
Thank you for this tutorial. I have thrown away four loaves of sourdough bread because they baked badly, they were heavy and doughy, I have tried different recipes but the outcome is the same, i don't know what I'm doing wrong, I'm wondering if it's because I'm using a gas oven, I am using a Dutch oven. I will give this recipe a try.
I want to mix my starter at night, but it seems to double in about 6 hours and I need more sleep. Lol. How do people do this? Is there a way to have it take an extra 2 hours? Use very cold water?
Great simple recipe!
I put my great grandma's #8 griswold Dutch oven to good use!
I don’t understand why people don’t measure the water and flour in a separate bowl and then add it to the mixing container. I realize it doesn’t look as cool on video and you have an extra dish to wash, but it is so much less stressful
Good explanation and results👍
I thought you were going to show us how to make the starter from scratch 😢😢😢😢
Awesome video😁👍👍how long do I wait for the started before making the bread?
Great looking loaf!
I feel like I’m missing something. So after the third set of stretch and folds, do you let it sit for 30 minutes or do you do the third set of stretch and folds and move it directly to your glass bowl for 5 to 8 hours?
❤❤❤
Nice
This is the good ole “ start to finish” video you made a few year back and singing on the one hour rise prior to refrigeration! It is my favorite and i make it weekly …It is the best and your instructions clear and concise ! Thanks so much… we love watching it over and over !!!
Loved it. I would like to point out one thing, your Bulk Fermentation actually took 7 hours and not 5 because your Bulk Fermentation began when you mixed the starter with the flour, water and salt.
I was waiting to see a new tutorial from you, even though you have one already, it doesn’t matter, you can make this video 20x and we will watch it every time.
The true magic in this recipe is the expert TAP TAPs painstakingly honed over the years. In all seriousness though, this is a fantastic & reliable recipe, thank you! 💯
Thanks for the video great presentation
I've been looking for this tutorial to help get me out of my baking rut. Thank you, Grant.
Yummy 😮❤😊
I do not have an oval bannetton yet. I would ferment and bake it in baking tin with steam. I guess that will work also? Thx 😍🤩😍.