Sourdough Bread for Beginners
Sourdough Bread for Beginners is a medium American recipe that serves 8. 200 calories per serving. Recipe by Farmhouse on Boone on YouTube.
Prep: 45 min | Cook: 45 min | Total: 18 hrs 45 min
Cost: $8.22 total, $1.03 per serving
Ingredients
- 500 g Unbleached All‑Purpose Flour (organic if possible, sifted)
- 200 g Whole Wheat Flour (freshly ground if you have a mill; otherwise store‑bought whole wheat flour works)
- 250 g Bread Flour (high‑protein flour for structure; can replace with extra all‑purpose flour)
- 650 g Water (room‑temperature or slightly warm (about 78°F / 25‑27°C))
- 200 g Mature Sourdough Starter (active, fed the morning of baking)
- 20 g Fine Sea Salt (fine texture for even distribution)
- 1 sheet Parchment Paper (for easier transfer to the Dutch oven)
Instructions
Weigh the Flours
Place a clean bowl on the scale, tare to zero, then add 500 g unbleached all‑purpose flour, 200 g whole wheat flour, and 250 g bread flour.
Time: PT5M
Add Water and Autolyse
Weigh 650 g room‑temperature water and pour it over the flour mixture. Stir with a wooden spoon or your hands until just combined. Cover the bowl.
Time: PT5M
Rest (Autolyse)
Let the dough rest for 30 minutes. This allows the flour to fully hydrate.
Time: PT30M
Incorporate Starter and Salt
Add 200 g mature sourdough starter on top of the dough, then sprinkle 20 g fine sea salt. Dimple the starter and salt into the dough with wet hands until fully incorporated.
Time: PT5M
First Rest Before Stretch‑and‑Fold
Cover the bowl and let the dough rest for 30 minutes in a warm place.
Time: PT30M
Stretch‑and‑Fold Series
Perform six stretch‑and‑folds: the first three spaced about 15 minutes apart, the next three spaced about 30 minutes apart. To stretch‑and‑fold, pull one side of the dough up, let it fall, rotate the bowl and repeat until you have folded each side of the dough ball.
Time: PT12M
Bulk Fermentation
Let the dough continue to ferment, covered, until it has roughly doubled in size. This usually takes about 1½ hours at 78‑80 °F, but can be 3‑8 hours depending on room temperature and starter strength.
Time: PT90M
Pre‑Shape and Rest
Turn the dough onto a lightly floured surface, gently divide it into two equal pieces. Lightly shape each piece into a rough ball, cover, and let rest for 30 minutes.
Time: PT30M
Final Shape and Cold Proof
Shape each piece into a tight round ball, seam side up, and place into a floured linen banneton (or a bowl lined with a well‑floured tea towel). Cover with a plastic bag and refrigerate overnight (12‑14 hours).
Time: PT14H
Preheat Dutch Oven
Place the cast‑iron Dutch oven (with lid) in the oven and preheat to 500 °F for at least 30 minutes.
Time: PT30M
Temperature: 500°F
Score and Bake Covered
Carefully turn the cold dough out onto a piece of parchment, dust lightly with flour, and score with a razor blade or sharp knife. Transfer the parchment with the loaf into the hot Dutch oven, cover, and bake for 20 minutes.
Time: PT20M
Temperature: 500°F
Finish Baking Uncovered
Remove the lid, lower the oven temperature to 475 °F, and bake for an additional 25 minutes until the crust is deep golden‑brown.
Time: PT25M
Temperature: 475°F
Nutrition Facts
- Calories
- 200
- Protein
- 6 g
- Carbohydrates
- 40 g
- Fat
- 1 g
- Fiber
- 3 g
Dietary info: Vegetarian, Vegan
Allergens: Wheat, Gluten
Ingredient Substitutions
- Instead of Unbleached All‑Purpose Flour: All‑Purpose Flour
- Instead of Whole Wheat Flour: Whole Wheat Pastry Flour
- Instead of Bread Flour: All‑Purpose Flour
- Instead of Fine Sea Salt: Kosher Salt (use 25 g)
- Instead of Parchment Paper: Silicone baking mat
Equipment Needed
- Digital Kitchen Scale
- Mixing Bowl
- Wooden Spoon or Hands (optional)
- Bench Scraper / Dough Scraper (optional)
- Plastic Bag or Airtight Container (optional)
- Floured Linen Banneton (or bowl lined with a tea towel) (optional)
- Cast Iron Dutch Oven with Lid
- Razor Blade or Bread Lame (optional)
- Oven
- Parchment Paper (optional)
Critical Steps — Do Not Skip
- Incorporate starter and salt thoroughly
- Perform the six stretch‑and‑folds
- Bulk fermentation until the dough doubles
- Cold proof in the refrigerator for 12‑14 hours
- Preheat Dutch oven fully and bake with lid then without
Chef Tips from the Video
- Use cold water for the initial mix; it slows fermentation and makes handling easier.
- A light spray of water on the oven walls before placing the loaf adds extra steam for a shinier crust.
- If you don’t have a banneton, a bowl lined with a well‑floured tea towel works just as well.
Troubleshooting
Dough does not rise during bulk fermentation.
Check that your starter is active (bubbly) and fed within the last 12 hours. Move the dough to a warmer spot (80‑85 °F) or give the starter a stronger feed before mixing.
Crumb is dense with few holes.
Ensure you performed all six stretch‑and‑folds and kept the dough covered. Under‑fermentation or insufficient folding reduces gluten development.
Scoring does not hold; the cut spreads.
Make sure the dough is well‑chilled (at least 12 hours) before scoring. A warm dough will spread instead of holding the pattern.
Crust is too hard or burnt.
If the crust darkens too quickly, tent the loaf with foil after the first 30 minutes of the uncovered bake, or lower the final temperature to 450 °F.
Storage
Refrigerator: Wrap tightly in plastic or store in a sealed container; lasts up to 3 days.
Freezer: Slice loaf, wrap each slice in freezer‑safe bag; up to 2 months.
Room temperature: Best eaten the same day; can sit uncovered for up to 6 hours.
Make-Ahead Tips
- The dough can be shaped and frozen after the cold proof; bake directly from frozen, adding 5‑10 minutes to bake time.
- If you need to bake sooner, shorten the cold proof to 8 hours but expect a less pronounced scoring pattern.
Frequently Asked Questions
What is the cultural significance and history of artisan sourdough bread in American home baking?
Sourdough has been a staple of American frontier cooking since the Gold Rush, valued for its natural leavening and long shelf life. Today, artisan sourdough reflects a resurgence of slow, hands‑on baking that honors traditional fermentation while using modern tools like the Dutch oven.
What are the traditional regional variations of sourdough bread in the United States?
In the San Francisco Bay Area, sourdough is known for its tangy flavor and chewy crumb, while Mid‑Western bakers often add whole‑grain flours for a heartier loaf. The Pacific Northwest favors higher hydration doughs that produce an open crumb similar to the recipe shown on Farmhouse on Boone.
How is sourdough bread traditionally served in American households?
Artisan sourdough is typically sliced and served warm with butter, used for sandwiches, or paired with soups and stews. It’s also a popular base for avocado toast and bruschetta in modern American cuisine.
What occasions or celebrations is sourdough bread traditionally associated with in American culture?
While not tied to a specific holiday, sourdough is often baked for family gatherings, weekend brunches, and as a comforting staple during colder months. Many home bakers view it as a ritual to start the week with fresh bread.
What makes this no‑knead sourdough loaf special or unique in American artisan bread making?
The recipe combines a simple stretch‑and‑fold technique with an overnight cold proof, creating a loaf with a crisp crust and large, airy holes without the need for intensive kneading or a mixer. This method is especially friendly for home bakers who want bakery‑quality results with minimal effort.
What are the authentic traditional ingredients for sourdough bread versus acceptable substitutes?
Traditional sourdough uses only flour, water, salt, and a natural starter. In this recipe, whole‑wheat flour and bread flour are used for flavor and structure; they can be substituted with all‑purpose flour if needed, but the starter must remain alive and active.
What other American dishes pair well with this artisan sourdough loaf from Farmhouse on Boone?
Pair the loaf with classic American soups like chicken noodle or tomato bisque, use it for hearty grilled cheese, or serve alongside a charcuterie board featuring local cheeses and cured meats.
What are the most common mistakes to avoid when making this sourdough bread from Farmhouse on Boone?
Common errors include under‑feeding the starter, skipping the stretch‑and‑folds, letting the dough get too warm during bulk fermentation, and scoring before the dough is fully chilled. Each of these can lead to a dense crumb or a poor scoring pattern.
Why does this sourdough recipe use a cold refrigerator proof instead of a room‑temperature final rise?
A cold proof slows fermentation, allowing the dough to develop stronger flavor and giving the surface enough firmness to hold intricate scoring. It also makes the timing more flexible for home bakers.
Can I make this sourdough bread ahead of time and how should I store it before baking?
Yes. After shaping, you can keep the dough in the refrigerator for up to 24 hours. Keep it covered with a plastic bag or airtight container to prevent drying. If you need to store longer, freeze the shaped dough and bake directly from frozen, adding extra bake time.
What does the YouTube channel Farmhouse on Boone specialize in?
The YouTube channel Farmhouse on Boone focuses on food‑from‑scratch cooking, natural living, and handmade home projects, delivering approachable recipes like this sourdough loaf with clear, step‑by‑step tutorials.
How does the YouTube channel Farmhouse on Boone's approach to American artisan bread differ from other baking channels?
Farmhouse on Boone emphasizes minimal equipment, using everyday household items (like a postal scale) and a no‑knead method, whereas many other channels rely on mixers, extensive proofing equipment, or more complex shaping techniques.
Last updated: August 28, 2026
