The Best Beginner Sourdough Bread Tutorial on YouTube
The BEST Beginner Sourdough Bread Tutorial on YouTube is a medium American recipe that serves 8. 2000 calories per serving. Recipe by Grant Bakes on YouTube.
Prep: 23 hrs 40 min | Cook: 1 hr 5 min | Total: 25 hrs 5 min
Cost: $1.71 total, $0.21 per serving
Ingredients
- 500 g Bread Flour (King Arthur or any high‑protein bread flour; 50 g used for starter feed, 450 g for dough)
- 350 g Water (Filtered or room‑temperature water; 50 g for starter feed, 300 g for dough)
- 10 g Salt (Fine sea salt; mixed directly into flour to avoid clumps)
- 100 g Active Sourdough Starter (Fed and doubled overnight; 25 g taken from fridge, 50 g water, 50 g flour for feed, 100 g used in dough)
- 5 g Olive Oil (Light coating for the glass fermentation bowl)
- 30 g Extra Bread Flour (for dusting) (Used to dust banneton and dough surface)
Instructions
Feed the Starter
Combine 25 g of refrigerated starter with 50 g water in a jar, stir, add 50 g bread flour, mix until a loose batter forms. Loosely cover the jar and mark the level. Let sit at room temperature 6–8 hours until doubled.
Time: PT7H
Prepare the Dough Base
In a large mixing bowl, weigh 300 g water, add 100 g of the risen starter, stir to dissolve. Add 450 g bread flour and 10 g salt (sprinkled onto the flour), mix with a spoon until a shaggy dough forms with no dry patches.
Time: PT5M
First Rest (Autolyse)
Cover the bowl with a kitchen towel and let the dough rest for 30 minutes on the counter.
Time: PT30M
First Set of Stretch & Fold
Perform four corner stretches: lift each side (North, West, South, East) and fold back onto the dough, rotating the bowl a quarter turn between each. Return towel and rest 30 minutes.
Time: PT5M
Second Set of Stretch & Fold
Repeat the four‑corner stretch‑and‑fold sequence. Cover and rest another 30 minutes.
Time: PT5M
Third Set of Stretch & Fold
Perform the final stretch‑and‑fold. Cover and let the dough bulk‑ferment for 5–8 hours (about 5 hours in a 70 °F kitchen) until doubled in size.
Time: PT5M
Pre‑Shape into a Ball
Turn the dough onto a lightly floured surface, smooth side up. Cup and pull the dough in a circular motion to form a tight ball. Let rest uncovered for 30 minutes (bench rest).
Time: PT5M
Final Shape and Banneton Proof
Dust the banneton generously with flour. Lightly flour the dough ball, flip so flour side is down, fold the dough into a square, then roll into a tight log (oval). Tuck the ends under, smooth the surface, and place seam‑side up in the banneton. Cover with a towel and proof at room temperature 1 hour, then refrigerate overnight (8 hours) covered.
Time: PT1H
Preheat Oven and Dutch Oven
About 30 minutes before baking, place a Dutch oven with its lid on the middle rack and preheat the oven to 450 °F. Put a metal sheet on the rack below to protect the oven floor.
Time: PT30M
Temperature: 450°F
Score and Bake – First 20 min
Remove the cold dough from the fridge, gently turn onto a parchment sheet, dust off excess flour, and score a single 45° slash from end to end with a lame. Using the parchment as a sling, lower the loaf into the hot Dutch oven, cover, and bake 20 minutes.
Time: PT20M
Temperature: 450°F
Bake Uncovered – Final Browning
Remove the Dutch oven lid and continue baking 15 minutes (or up to 20 minutes for a darker crust) until the loaf is deep golden brown.
Time: PT15M
Temperature: 450°F
Cool and Slice
Transfer the loaf to a wire rack and let cool at least 1 hour before slicing to finish the crumb set.
Time: PT1H
Nutrition Facts
- Calories
- 2000
- Protein
- 6 g per slice
- Carbohydrates
- 35 g per slice
- Fat
- 2 g per slice
- Fiber
- 2 g per slice
Dietary info: Vegetarian, Vegan, Whole‑grain friendly (if whole‑grain flour used)
Allergens: Wheat (gluten)
Ingredient Substitutions
- Instead of Bread Flour: All‑purpose flour (use 5 % more)
- Instead of Water: Filtered water
- Instead of Salt: Kosher salt (use 12 g)
- Instead of Active Sourdough Starter: Commercial yeast (use 5 g)
- Instead of Olive Oil: Vegetable oil
- Instead of Extra Bread Flour (for dusting): Rice flour (for gluten‑free dusting)
Equipment Needed
- Digital Kitchen Scale
- Large Mixing Bowl
- Glass Fermentation Bowl (7 cup) with Lid
- Kitchen Towel
- Rubber Band (optional)
- Banneton (10‑inch proofing basket)
- Parchment Paper
- Bread Lame or Sharp Razor Blade
- Dutch Oven with Lid
- Baking Sheet (metal)
- Wire Cooling Rack
- Oven Mitts
- Spoon (wooden or silicone)
- Bench Scraper (optional)
Critical Steps — Do Not Skip
- Feeding and doubling the starter
- Three rounds of stretch‑and‑fold with 30‑minute rests
- Bulk fermentation until dough doubles
- Creating surface tension during final shaping
- Scoring the loaf before baking
- Baking with a covered Dutch oven for steam
Chef Tips from the Video
- Use cold water for the dough to slow fermentation and improve flavor
- If you prefer a milder sour, shorten the cold proof to 4 hours
- A couche or linen can replace a banneton for shaping
Troubleshooting
Dough did not double during bulk fermentation
Check room temperature; if cooler, extend fermentation or place bowl in a warmer spot (e.g., near the oven)
Crust is too hard or burnt
Reduce the final uncovered bake time or lower oven temperature by 25 °F; ensure the bottom sheet protects the Dutch oven floor
Score does not open during baking
Make a deeper slash (about ¼ inch) and ensure the oven is fully preheated for proper oven spring
Storage
Refrigerator: Store the cooled loaf in a paper bag or bread box for up to 4 days.
Freezer: Wrap tightly in plastic wrap and foil; freeze up to 2 months.
Room temperature: Best consumed within 2 days; keep in a bread box.
Make-Ahead Tips
- The shaped dough can be refrigerated for up to 24 hours before baking
- Unbaked loaves freeze well; thaw overnight in the fridge before the final bake
Frequently Asked Questions
What is the cultural significance and history of sourdough bread in American baking?
Sourdough has been a staple of American frontier cooking since the Gold Rush era, when miners relied on wild yeasts to leaven bread in remote camps. It symbolizes self‑reliance and the art of nurturing a living starter, a tradition that continues in modern artisan bakeries across the United States.
How does sourdough bread fit into the broader American cuisine tradition?
In American cuisine, sourdough is celebrated for its tangy flavor, chewy crumb, and crisp crust, making it a popular base for sandwiches, toast, and hearty meals. It bridges rustic home baking with the craft of professional bakeries, reflecting the country’s love for both comfort food and culinary craftsmanship.
What traditional regional variations of sourdough exist in the United States?
San Francisco sourdough is famed for its bright, lactic acidity due to local wild yeasts, while Midwestern farms often use a milder starter. In the Pacific Northwest, whole‑grain and rye blends are common, and Southern bakers sometimes add a touch of honey for subtle sweetness.
What occasions or celebrations is sourdough bread traditionally associated with in American culture?
Sourdough is often baked for holidays like Thanksgiving and Christmas as a hearty accompaniment to roasted meats, and it’s a favorite for weekend brunches and family gatherings where fresh, warm bread enhances the meal experience.
What are the authentic traditional ingredients for sourdough bread versus acceptable substitutes?
Traditional sourdough uses only flour, water, salt, and a natural starter. Acceptable substitutes include using a commercial yeast for a quicker rise, or swapping part of the bread flour for whole‑wheat or rye for flavor variations, but the core technique remains the same.
What other American dishes pair well with this simple sourdough loaf?
This sourdough pairs beautifully with classic American pairings such as butter and jam, avocado toast, hearty soups like chicken noodle, chili, or a slab of smoked brisket. Its sturdy crust also makes it ideal for grilled cheese sandwiches.
What are the most common mistakes to avoid when making this sourdough bread?
Common errors include under‑feeding the starter, over‑mixing which can over‑develop gluten, not allowing enough bulk fermentation for the dough to double, and scoring too shallowly which prevents proper oven spring. Follow each rest period and keep the dough at the recommended temperature.
Why does this recipe use stretch‑and‑fold instead of traditional kneading?
Stretch‑and‑fold gently develops gluten while keeping the dough hydrated, reducing the risk of over‑kneading and producing a more open crumb. It’s also easier for beginners because it requires less physical effort than long kneading sessions.
Can I make this sourdough bread ahead of time and how should I store it?
Yes. After shaping, you can refrigerate the dough for up to 24 hours before baking, or freeze the shaped loaf for up to two months. Once baked, store the cooled loaf in a paper bag at room temperature for a few days, or freeze for longer storage.
What does the YouTube channel Grant Bakes specialize in?
The YouTube channel Grant Bakes specializes in approachable, step‑by‑step home baking tutorials, focusing on classic breads, pastries, and desserts that use minimal equipment and clear visual instructions for home cooks of all skill levels.
How does the YouTube channel Grant Bakes' approach to sourdough differ from other baking channels?
Grant Bakes emphasizes simplicity—using only four core ingredients and a stretch‑and‑fold method—while many other channels rely on more complex techniques like autolyse, high‑hydration doughs, or extensive starter maintenance. This makes his sourdough accessible to beginners.
Last updated: September 2, 2026
