How long does it take to bake sourdough bread?

The entire process usually spans two days. Day 1 involves mixing, stretching and folding, and the bulk fermentation (which takes 4-8 hours). Day 2 involves baking after an overnight cold proof in the refrigerator.

Do I need a Dutch oven to bake sourdough?

While not strictly required, a Dutch oven is highly recommended. It traps the steam escaping from the dough during the first half of baking, allowing the bread to rise fully before the crust hardens.

How do I know when the bulk fermentation is done?

The dough should have increased in volume by 30% to 50%, feel light and airy, have a domed top, and show visible bubbles on the surface and sides of the container.

Basic Sourdough Bread Recipe

Your step-by-step guide to baking a beautiful, crackling loaf of naturally leavened bread.

Your First Loaf Awaits

If you have cultivated an active, bubbly starter following our Sourdough Starter Guide, you are ready for the main event: baking your first loaf of sourdough bread. This recipe is designed specifically for beginners. It utilizes a moderate hydration level (68%) that is easy to handle, shape, and score, ensuring success on your very first try without compromising on flavor or a beautiful crust.

Before you begin, ensure your starter is at its peak activity—it should have doubled in size within the last 4-6 hours and easily pass the float test.

The Formula (Baker's Percentages)

This recipe yields one medium-sized loaf. We are using a blend of bread flour for strength and a touch of whole wheat for flavor. If you want to understand the math behind these numbers, check out our Sourdough Hydration Guide.

Bread Flour: 450g (90%)
Whole Wheat Flour: 50g (10%)
Water: 340g (68%)
Active Starter: 100g (20%)
Fine Sea Salt: 10g (2%)

Equipment needed: Digital scale, mixing bowl, bench scraper, banneton (or bowl lined with a floured towel), Dutch oven, and a scoring lame or razor blade. Need gear recommendations? See our Sourdough Tools Guide.

The Step-by-Step Timeline

Sourdough baking is a two-day process, but the active hands-on time is less than 30 minutes. The timeline below assumes an ambient kitchen temperature of 72°F. If your kitchen is warmer, the dough will move faster; if colder, it will take longer.

Phase 1: Mixing and Autolyse (9:00 AM)

In a large bowl, whisk the active starter into the 340g of water until it resembles milky water. Add the 450g of bread flour and 50g of whole wheat flour. Mix with your hands or a dough whisk until no dry pockets of flour remain. It will look like a shaggy, ugly mess. Do not add the salt yet. Cover the bowl with a damp towel or plastic wrap and let it rest for 30 to 60 minutes. This resting period, called the autolyse, allows the flour to fully hydrate and jumpstarts gluten development without the yeast having to fight the tightening effect of the salt.

Phase 2: Adding the Salt (10:00 AM)

Sprinkle the 10g of salt evenly over the top of the dough. Wet your hands slightly (to prevent sticking) and pinch the salt into the dough. Then, fold the dough over itself repeatedly for 2-3 minutes until the salt is fully incorporated and you feel the dough begin to tighten up. Cover and let it rest for 30 minutes.

Phase 3: Stretch and Folds (10:30 AM - 12:30 PM)

Instead of traditional kneading, we build strength through a series of "stretch and folds" during the bulk fermentation. Over the next two hours, you will perform 4 sets of stretch and folds, spaced 30 minutes apart.

To perform a stretch and fold: Wet your hands. Reach under one side of the dough, pull it up until you feel resistance, and fold it completely over to the opposite side. Rotate the bowl 90 degrees and repeat. Do this four times (North, South, East, West) to complete one set. Cover the bowl. You will notice the dough becoming smoother and more elastic with each set.

Phase 4: The Rest of Bulk Fermentation (12:30 PM - 4:00 PM)

After your last stretch and fold, leave the dough completely undisturbed. It needs to ferment and grow. This is the "bulk fermentation." You are watching the dough, not the clock. You want the dough to increase in volume by roughly 30% to 50%. It should have a domed top, feel light and airy to the touch, and jiggle slightly when you shake the bowl. If it hasn't reached this stage, give it more time.

Phase 5: Pre-Shape and Bench Rest (4:00 PM)

Lightly flour your work surface. Gently turn the dough out of the bowl. Using your bench scraper and a floured hand, gently fold the edges of the dough into the center to form a loose, round ball. Flip it over so the seam is on the bottom. Let it rest uncovered on the counter for 20-30 minutes. This "bench rest" relaxes the gluten so you can do the final shaping.

Phase 6: Final Shape and Retard (4:30 PM)

Flip the dough over so the smooth side is down. Fold the bottom edge up to the middle, then fold the two sides in (like folding a letter), and finally fold the top edge down, rolling the dough into a tight cylinder. Create tension by gently dragging the dough toward you on the unfloured counter. Place the dough, seam-side up, into a heavily floured banneton (or a bowl lined with a floured dish towel). Cover it tightly with a plastic bag or shower cap and place it in the refrigerator overnight (12 to 18 hours). This cold proof (the "retard") slows fermentation and develops deep, complex flavors.

Day 2: Baking Your Loaf

Phase 7: Preheating (8:00 AM)

Place your Dutch oven (both the pot and the lid) into your oven and preheat it to 500°F. Let it preheat for a full hour to ensure the cast iron is screaming hot.

Phase 8: Scoring and Baking (9:00 AM)

Tear off a piece of parchment paper. Remove your dough from the fridge and confidently invert the banneton to flip the dough onto the parchment paper. Now, take your scoring lame or razor blade and make one decisive cut down the length of the dough, about 1/2 inch deep, holding the blade at a slight angle. This score controls where the dough bursts as it expands in the oven.

Carefully remove the hot Dutch oven from the oven. Use the corners of the parchment paper as a sling to lower the dough into the pot. Put the lid back on and return it to the oven. Immediately reduce the oven temperature to 450°F.

Bake with the lid ON for 20 minutes. The trapped steam allows the bread to rise to its maximum potential (the "oven spring") and creates a shiny, blistered crust.
Remove the lid after 20 minutes. Continue baking for another 20 to 25 minutes, or until the crust is a deep, dark golden brown. Don't be afraid of a dark crust; that is where the flavor lives!

Phase 9: The Hardest Part (Cooling)

Remove the loaf from the Dutch oven and place it on a wire cooling rack. Do not cut into it yet! The bread is still cooking internally. Cutting it while hot will result in a gummy, sticky crumb. You must wait at least 2 hours (ideally until completely cool) before slicing into your masterpiece.

Conclusion

Baking sourdough is a journey of continuous learning. Your first loaf might be slightly wonky or dense, but it will still taste incredible because you made it yourself. Keep baking, keep observing how the dough feels at different stages, and don't hesitate to refer back to our Sourdough Troubleshooting Guide if things go awry. Enjoy the process!