The BEST Beginner Sourdough Bread Tutorial on YouTube

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

1. 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

2. 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

3. First Rest (Autolyse)

   Cover the bowl with a kitchen towel and let the dough rest for 30 minutes on the counter.

   Time: PT30M

4. 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

5. Second Set of Stretch & Fold

   Repeat the four‑corner stretch‑and‑fold sequence. Cover and rest another 30 minutes.

   Time: PT5M

6. 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

7. 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

8. 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

9. 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

10. 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

11. 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

12. 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