Easy Sourdough Recipe: Simple, Gut-Friendly Bread for Beginners

Easy Sourdough Recipe: Simple, Gut-Friendly Bread for Beginners

Sourdough bread is more than just a trend...

It’s a healthful, gut-friendly option that’s surprisingly easy to make at home. Thanks to the natural fermentation process, sourdough is easier to digest, has a lower glycemic index, and is packed with nutrients. Whether you’re a seasoned baker or a total beginner, this simplified recipe has you covered.

This is my version of a sourdough recipe that I’ve adapted from the brilliant Brian Lagerstrom. Brian dives into all the nitty-gritty details of sourdough baking, and I highly recommend checking out his work if you’re ready to geek out about the craft. My take, however, is much more forgiving. I’m not aiming for perfection here; I’m aiming for a loaf that tastes great, is easy to make, and is loved by my whole family.

Let’s dive into this simplified, foolproof process. And remember—if things don’t go perfectly, don’t panic! Sourdough is surprisingly forgiving, and you’ll learn with every loaf.

1. Build the Leaven

Ingredients:

  • 100g room temperature water
  • 25g sourdough starter
  • 100g all-purpose flour

Instructions: In a container, mix the water, sourdough starter, and flour until fully combined. Cover and let it ferment at room temperature for 8-12 hours, or overnight. The leaven is ready when it’s bubbly and has a pleasant tangy smell.

2. Mix the Dough

  • Ingredients:
  • 310g room temperature water
  • 230g leaven (reserve 25g to maintain your sourdough starter)
  • 470g all-purpose flour (11.7% protein preferred)
  • 14g Himalayan pink sea salt

Instructions:

  1. In a large bowl, combine water, leaven, flour, and salt. Stir with a sturdy spoon until it forms a shaggy dough.
  2. Wet your hands and knead the dough for 2-3 minutes, pinching and squeezing until well mixed.

  3. Cover the dough and let it rest for 30 minutes.

3. Bulk Fermentation

  1. After 30 minutes, perform your first set of folds. To do this, grab the dough from one side, stretch it up, and fold it over.
  2. Repeat on all four sides.Cover and let the dough rest in a warm place for another 30 minutes.
  3. Perform another set of folds, then cover again. Allow the dough to ferment for an additional 2 hours, or until it’s puffed up and airy. (If it overproofs, don’t worry! Simply deflate it, give it another stretch and fold, and reproof.)

4. Shape the Dough

  1. Lightly flour your work surface and flip the dough out.
  2. Fold the edges of the dough into the center to create a round ball.
  3. Place the dough seam-side up in a well-floured proofing basket (or a bowl lined with a floured kitchen towel).

5. Proof the Dough

  1. Cover the dough and let it rise at room temperature for 90 minutes. It’s ready when it holds an indentation for a moment before springing back slightly.

6. Bake Your Bread

  1. Preheat your oven to 500°F (260°C) with a Dutch oven inside.
  2. Sprinkle semolina or cornmeal on a piece of parchment paper. Flip your proofed dough onto the parchment, seam side down. Score the top with scissors or a sharp knife.
  3. Carefully transfer the dough and parchment into the preheated Dutch oven. Reduce the oven temperature to 485°F (250°C) and bake for 18 minutes.
  4. Remove the Dutch oven lid, transfer the loaf to a baking tray, and bake at 465°F (240°C) for 25 more minutes, or until the crust is golden brown.

    Tips and Tricks for Sourdough Success

    • Warm Environment: Fermentation thrives in a warm environment. If your kitchen is chilly, place your dough in the oven with just the oven light on.
    • Flour Dusting: Avoid sticking by generously flouring your proofing basket or towel. Rice flour works especially well.
    • Hydration Help: If your dough feels too sticky to handle, lightly wet your hands or use a bench scraper to assist.
    • Scoring Patterns: Experiment with scoring designs! Besides looking pretty, scoring helps the bread expand in the oven.
    • Storage: Store your bread in a paper bag or wrapped in a clean towel to maintain the crust. Avoid plastic, which makes the crust soggy.

      A Final Note

      This recipe is meant to be approachable and adaptable. If something doesn’t go as planned, don’t stress—sourdough is all about the journey. Play around, make adjustments, and enjoy the process. And if you’re inspired to delve deeper into the art of sourdough, Brian Lagerstrom’s detailed guide is a fantastic resource.

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