Easy Sourdough Bread (Perfect for Beginners!)
, Updated Jul 04, 2025
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This easy Sourdough Bread recipe requires no kneading or folding. The perfect sourdough recipe for beginners. Check out my step by step instructions and recipe video and prepare to fall in love with sourdough!
Beginner’s Sourdough Bread
Want to bake your first sourdough bread but feel intimidated and overwhelmed? My simplified method will take you from starter to sourdough bread with about 10 minutes hand on effort.
No kneading, no stretching and folding… this really is the easiest overnight sourdough ever! Make sure to check out the video to see the recipe in action, especially the shaping of the loaf.
Fancy baking a sourdough focaccia? This is another super easy recipe that’s perfect for newbies!
The Sourdough Trend
Like so many others during the bizarre spring of 2020, I decided to nurture a sourdough starter. This was merely an experiment to keep my mind focused and the kids engaged, my hopes weren’t high.
We fed our starter, christened Haku after Spirited Away, dutifully every day for a week. There was some bubbling, but it didn’t really look very active. Then on day 9, when I had just about given up, the starter literally doubled before our astonished eyes. Time to get baking!
And here is where my mind literally went into screensaver mode. There was so much information about baking sourdough bread, so many new terms to wrap my head around, so much work.
So I decided to tackle my first sourdough bread the same lazy way I bake my no knead bread: mix the ingredients, leave them to do their thing, shape, rise and bake. To my amazement this no knead sourdough worked a treat.
And the wonder and pride you will feel when you cradle your first sourdough loaf is really such a high, you will soon want to bake bread again and again.
Health Benefits of Sourdough
Sourdough bread tastes infinitely more delicious than insipid commercial bread loaves, but is it good for you?
Sourdough bread is easier to digest, more nutritious and better tolerated than regular bread. This basic sourdough bread recipe is also naturally vegan / vegetarian.
Sourdough bread is NOT, however, gluten-free unless it has been prepared using a gluten free sourdough starter and flour. Take a look at this recipe for Gluten Free Sourdough.
Sourdough Bread Ingredients
- Active sourdough starter – you can get your starter from a friend, or buy sourdough starter online or from a local bakery. You can also make your own (recipe to follow soon)
- Bread flour – this is higher in protein and will give your loaf a better structure. You can use all purpose (plain) flour but your loaf may not rise as well. For this simple sourdough recipe I have used white bread flour.
- Salt – ideally fine sea salt
- Water – filtered, bottled or tap water*.
*Chlorinated water is thought to inhibit the growth of sourdough starter – I usually boil tap water and leave it to cool before using. - Rice flour or gluten free flour for the bowl
Useful equipment & Tools
- Digital scales are needed for accurate measuring
- Bowl or a banneton basket for proving the dough
- Lame, razor or sharp knife for scoring
- A cast iron pot – I have used my trusty Greenpan Dutch Oven
- Large jar if you are making your own starter (I love these Weck Jars)
- Spatula for mixing your starter
- Dough whisk for mixing bread dough (optional but useful!)
- Bench scraper and small spray bottle
How do I know if my starter is ready?
An active starter should double in size and be bubbly within a few hours of being fed. To check whether it is ready, add a spoonful of active starter to a glass of water. If it floats you are good to go. If it sinks it’s not quite there yet – this is called the float test.
How to Make Sourdough Bread
Full measurements and instructions can be found on the printable recipe card at the bottom of the page. Please take a look at the steps and video before attempting this recipe!
This is my timetable for making overnight sourdough. You can follow your own schedule just keep and eye on the timing. If the weather is particularly warm the bread will prove quite quickly and is in danger of over fermenting – I usually prefer to prove the dough in the fridge overnight for 12 hours or longer.
- 6pm Feed Your Starter Feed a mature starter then leave for 4 hours, or until doubled in size, bubbly and floating in water (float test). Try to use your starter at its peak, before it starts to sink again (you will see a trail on the sides of the jar when it starts to deflate). Don’t forget – always keep some of your active starter in the fridge for further baking!
- 10pm Mix The Dough Add the bubbly starter in a large mixing bowl. Pour in the water and mix well – I use my dough whisk for this.
- Add the bread flour, salt and mix well with the dough whisk or your hands. It’s easier to have a feel for the dough if you use your hands. You will have a shaggy, slightly sticky dough.
Bulk Fermentation
- Transfer the dough into a rectangular container (I like a glass pyrex dish), mist with a little water, cover and leave to rise at room temperature overnight (8-10 hours) or in the fridge (10-12 hours) if it is a warm night.
- 10 am – READY TO SHAPE Take a look at your dough – it should have risen in the bowl to almost doubled. Mist your worktop with water and scrape the dough onto it – do not punch the dough down. If the dough is really sticky then you can dust the worktop with a little flour – I prefer to use water with this recipe.
- Gently stretch the dough to form a rectangle.
- Fold the dough into three sections, like a letter (letter fold).
- Roll the dough into a tight ball. It should now stand pretty tall!
- Flip over, seam side down, and shape using your hands and a bench scraper into a round loaf (known as a “boule”). Keep turning on the countertop, shaping between your hands and slightly tucking under until the loaf is smooth.
Second Rise
- Line a bowl or basket with baking paper and lightly dust the paper and your loaf with gluten free flour or rice flour to prevent the bread from sticking to the paper.
- Place into the prepared bowl seam side down, cover loosely with a plastic bag and leave to rise again for 30 minutes to a couple of hours at room temperature (again, this will be weather dependent).
TOP TIP Check your loaf is ready to bake by gently prodding with a finger. If the indent springs back slowly leaving a small dent then you are ready to bake. If it springs back really quickly you need to allow it to rise for a little longer.
Bake the sourdough
- Preheat your oven to 450F (230C) half an hour before the end of proving. Place a lidded pot (Dutch Oven) in the oven to preheat. Score the top of your loaf using a sharp knife, razor or lame.
- Remove the pot from the oven using pot holders (please be very careful). Carefully place the dough into the pot, lifting it by the baking paper. Cover and bake for 20 minutes.
- Reduce the oven temperature to 425F (220C). Take the lid off the pot and cook for another 20-25 minutes. You can lift the bread out of the pot and cook directly on the oven shelf for the final 5 minutes.
- Cool the bread on a wire rack for at least an hour before slicing. Enjoy toasted spread with some salted butter – DELICIOUS!
How to use a Banneton
If you are using a proofing basket bread basket you will need to prep this first before first use – check this guide for preparing your banneton basket. Dust the basket with rice flour or gluten free flour, shaking out the excess.
Carefully transfer your loaf seam side up directly into the prepared basket. Dust with a little flour, cover with a bag and leave to rise. When the dough is ready to bake, after the second rise, carefully invert onto baking paper then proceed to score and bake in a Dutch Oven.
If you have never made sourdough bread before, it would be best to try the lined bowl method first as it is easier.
Storing Sourdough Bread
Cover the cooled loaf in a clean tea towel or a fabric bread bag and store at room temperature – the bread will keep for 2-3 days.
I prefer to slice the entire loaf and then freeze it – that way you can toast slices directly from frozen whenever the fancy takes you.
Further Reading
Once you master this basic sourdough recipe you might want to delve deeper into sourdough techniques. Check out these helpful links:
- How to shape a boule
- How to check your sourdough has finished proofing
- Sourdough Hydration Explained
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HAVE YOU MADE MY OVERNIGHT SOURDOUGH BREAD RECIPE? Post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #supergoldenbakes and make my day!
Overnight Sourdough Bread
Video
Ingredients
For your starter
- 60 g (¼ cup) mature starter room temperature
- 60 g (¼ cup) flour
- 60 g (¼ cup) tepid water (filtered, bottled or boiled and cooled tap water)
For the overnight sourdough
- 150 g active starter (most of the starter you prepared earlier)
- 300 g (1 ¼ cups) water (filtered, bottled or boiled and cooled tap water)
- 500 g (4 cups) white bread flour preferably organic
- 12 g (2 tsp) sea salt (2 scant teaspoons)
- rice flour or gluten free flour for the bowl or banetton, as needed
Instructions
Feed Your Sourdough Starter
- Feed 60g of active starter with 60g flour and 60g lukewarm water. Leave for 4-6 hours until doubled in size, bubbly and floating in water (float test).60 g (¼ cup) mature starter, 60 g (¼ cup) flour, 60 g (¼ cup) tepid water
Prepare The Bread Dough
- Add 150g of bubbly starter in a large mixing bowl. Pour in 300g of water* and mix well – I use my dough whisk. *remember to use filtered, bottled or boiled and cooled tap water.150 g active starter, 300 g (1 ¼ cups) water
- Add the bread flour and salt and mix well with the dough whisk or your hands. It’s easier to have a feel for the dough if you use your hands. You will have a shaggy, slightly sticky dough.500 g (4 cups) white bread flour, 12 g (2 tsp) sea salt
- Transfer the dough into a rectangular container (I like a glass pyrex dish), cover and leave to rise at room temperature overnight (8-10 hours). If it is a hot night then place the dough in the fridge where it will need 10-12 hours.
Shape The Sourdough
- The following day take a look at your dough – it should have almost doubled. Mist your worktop with water and scrape the dough onto it – do not punch the dough down. If the dough is really sticky then you can dust the worktop with a little flour – I prefer to use water with this recipe.
- Gently stretch the dough to form a rectangle. Fold into three sections, like a letter. Roll the dough into a tight ball.
- Flip over, seam side down, and shape into a round loaf (known as a “boule”). Use your hands and a bench scraper to roll the loaf in your hands, slightly tucking the edges under as you go (please check the video for a demo).
Second Rise
- Line a bowl or basket with baking paper and lightly dust the paper and your loaf with gluten free flour or rice flour to prevent the bread from sticking to the paper.rice flour or gluten free flour
- Gently cup the loaf in your hands and place into the prepared bowl seam side down. Cover loosely with a plastic bag and leave to rise again for 30 minutes to a couple of hours at room temperature (again, this will be temperature dependent).
- Preheat your oven to 450F (230C) half an hour before the end of proving. Place a lidded pot (Dutch Oven) in the oven to preheat. Score the top of your loaf using a sharp knife, razor or lame.
Bake your Sourdough
- Remove the pot from the oven using pot holders (please be very careful as it can easily give you very bad burns, as I can testify). Carefully place the dough into the pot, lifting it by the baking paper.
- Cover and bake for 20 minutes.
- Reduce the temperature to 425F (220C). Take the lid off the pot and cook for another 20-25 minutes. You can lift the bread out of the pot and cook directly on the oven shelf for the final 5 minutes.
- Cool the bread on a wire rack for at least an hour before slicing.
Notes
If you are using a banneton basket (you need to prep this first before first use) dust the basket with rice or gluten free flour, shaking out some of the excess. Carefully transfer your load seam side up in this case. Cover with a bag and leave to rise. When the dough is ready to bake, after the second rise, carefully invert onto baking paper then proceed to bake in a Dutch Oven. Storing Sourdough Bread
Cover the cooled loaf in a clean tea towel and store at room temperature – the bread will keep for 2-3 days. I prefer to slice the entire loaf and then freeze it – that way you can toast slices directly from frozen whenever the fancy takes you.
Nutrition
Nutritional information is always approximate, and will depend on quality of ingredients and serving sizes.
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What do you cover the dough with when you let rise the first time over night at room temp? My mom used to always use a dish towel but I read that let’s too much moisture out?
A towel is ok, I usually put the whole bowl in a large plastic bag (not touching the dough at all) or better yet a glass Pyrex dish with a lis
Hey hey! Can you advise how you would alter the flour measurements to make a Whole Wheat sourdough? Thank you!
Hi Tim
I wouldn’t advise you use 100% wholewheat flour. Try a 60% white 40% wholewheat and see how you get on.
What would be the measurement of water in case if 60-40 APF:WWF sour dough bread
I am afraid I haven’t tried this. Sorry I can’t be more helpful
I was gifted some sourdough starter…began researching recipes and ended up over whelmed. Found your recipe and it made sense…was easy…and turned out perfect the first time! Thank you so much! I’ll venture on to more complex sourdough recipes someday, but for now, my family is enjoying this sourdough bread! 😊
can you tell me how to make the gluten free starter? I do not have anyone in the area that has any for me.
Hi Mary, am afraid I don’t have a recipe but I have provided a link to one in the post
I’m a beginner sourdough baker and I don’t have a banneton. Can I use any bowl? Also, can I use regular flour to dust the bowl. I have almond flour but afraid it might flavor the bread.
Hi sue, you can use a regular bowl. Sprinkle the shaped loaf with flour and gently rub it on the loaf. I think it would be easier if you lined the bowl with baking paper, that way you can lift if straight into the pot (if you are using a Dutch Oven). Good luck!
I’m about ready to throw in the towel. I found your recipe, thought I might do better, but everything falls apart at the same point … shaping for 2nd rise. I followed the recipe and video to the letter. When I dump it out on the counter for shaping, it spreads out like the blob. Its wet and just spreads and sticks to everything. I try to shapet to get it into the bowl, but it drools off the bench knife and it ends up a mess in the basket, nothing like that nice smooth ball you show. And then I dont get a good rise in the bowl the second time.
I’m an experienced bread baker and know how bread dough should feel. If this were regular bread, I’d add more flour. But I guess thats not a good thing with sourdough. This is at least my 9th attempt using different recipes and I’ve yet to have a successful loaf or even one that didn’t go right to the neighbor’s hens and goats. What am I doing wrong!? All I’m doing is wasting ingredients and if I cant figure this out, I’m probably not even going to try it again. Thanks for listening to me whine(wine).
Hi Marna, if you have tried repeatedly to make sourdough and it fails it could be your starter is not strong enough.. I would advise if the dough is really wet to add more flour. Flour has different absorption rates depending on type and if the dough is spreading so much after 2nd rise then it is too wet. Are you using bread flour? Maybe try one more time using more flour or adding a bit less water. Alternatively try making a sourdough focaccia which needs very wet dough (and is baked in a roasting tin). I am about to post one but there are loads of recipes online. Focaccia is very forgiving and tastes amazing! Let me know how you get on.
:Hello. I love the crustiness of the outside of the bread, but I am finding that in the middle my bread is under baked and a bit soggy. Any suggestions?
Hmmm I wonder if your oven temperature is to blame. Hard to know for sure but if you have a digital thermometer test the internal temperature is Just above 208F (97C). Could be in needs a bit longer in the oven
* internal temperature of the bread!!
Can you make the temperatures more accurate? The Celcius is not the right conversion for the Ferenheit, and the second Ferenheit is supposed to be less than the first, but it’s more. I have no idea what temperature to actually bake this at! Haha
Hi Carly
You are right thanks for spotting! I have corrected xx
I think the temperatures in the recipe post (not the actual recipe card) are still a bit confusing…
Thanks I just spotted that too!
Lovely recipe, I’m going to try this weekend. But the temperatures still don’t seem quite right in this post. Do I preheat the oven to 250 C (=480 F) or 230 C (=450) ? It says 250 C in the post and 230 on the recipe card. And then I continue baking on 220 C, I assume?
If it is 250 C I wonder how your GreenPan copes with that. On amazon it claims to be oven-proof only up to 230 C.
Thank you for clarification!
Hi Johanna – Preheat to as hot as the oven goes and then reduce to 230C then 220C or less. My Greenpan seems to be coping fine but if you are concerned then use a cast iron pot. I find those a little heavy to handle hence the Greenpan.
Most house ovens are not capable of reaching the heat that commercial ovens in bakeries do. Sometimes it’s a bit trial and error because all ovens can vary in temperature.
Please give ingredients in cups size or tablespoons . I don’t have a scale and I really would like to try this recipe. I’m a “first timer” here. 😉
Hi Jan, I have added the cups but for truly accurate measuring you need a scale. The reason for this is that a starter is bubbly very hard to measure accurate in volume. Let me know how you get on! Lucy
What Would you change if you don’t have a Dutch oven? Would you lower the oven temp or raise it? Still an amateur here so haven’t committed to the purchase of the Dutch oven (as much as I want to). Think it’s best to make a successful sourdough first 😄
Hi – I haven’t tried this recipe without the Dutch Oven. Some people say you can use a metal bowl over the bread and use a pizza stone underneath but personally I haven’t tried that. Any cast iron pot can be used or any cooking vessel thats able to withstand high temperatures. You can also use a skillet but the bread will be flatter
The best bread! And easy to make!