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How to Bake Sourdough Bread

Learn how to bake sourdough bread with starter, mixing, folds, bulk fermentation, shaping, proofing, scoring, baking, mistakes, and FAQs.

Food & CookingEdited by Pramod Tiwari
2 min read

Quick Answer

To bake sourdough bread, use active starter, mix flour, water, salt, and starter, rest and fold the dough, let it bulk ferment until airy, shape it, proof it, score it, bake covered in a hot Dutch oven, then cool fully before slicing.

Ingredients and Tools

  • Active sourdough starter
  • Bread flour
  • Water
  • Salt
  • Mixing bowl
  • Bench scraper optional
  • Proofing basket or bowl
  • Dutch oven
  • Sharp blade

Safety Precautions

  • Use clean jars, bowls, and hands when handling starter and dough.
  • Discard starter that shows fuzzy mold or rotten odor.
  • Use heavy oven mitts with hot Dutch ovens.
  • Let bread cool before slicing to avoid gummy texture and steam burns.
  • Check wheat allergy or gluten concerns before serving.

Step-by-Step Instructions

  1. Step 1

    Feed starter

    Use starter when it is bubbly, active, and near peak rise.

  2. Step 2

    Mix dough

    Combine flour, water, starter, and salt into a shaggy dough.

  3. Step 3

    Rest and fold

    Let dough rest, then do stretch-and-folds to build strength.

  4. Step 4

    Bulk ferment

    Let dough rise until airy and expanded, but not collapsed.

  5. Step 5

    Shape

    Shape into a tight loaf and place in a floured basket or bowl.

  6. Step 6

    Proof

    Proof at room temperature or refrigerate for a slower cold proof.

  7. Step 7

    Score and bake

    Score the loaf and bake covered, then uncovered for color.

Practical Example

Example: You mix dough in the morning, fold it through the day, shape it after bulk rise, cold proof overnight, then bake in a preheated Dutch oven the next morning.

Common Mistakes

  • Using weak starter
  • Rushing bulk fermentation
  • Adding too much flour while shaping
  • Skipping preheat
  • Cutting bread while hot
  • Expecting exact timing regardless of room temperature

Troubleshooting

Loaf is dense

Use stronger starter and allow enough bulk fermentation.

Dough spreads flat

Build more strength with folds and shape tighter.

Crust is pale

Bake uncovered longer or verify oven temperature.

Crumb is gummy

Bake fully and cool completely before slicing.

FAQs

How do I know starter is ready?

It should be bubbly, active, and rising predictably after feeding.

Do I need a Dutch oven?

No, but it traps steam and helps oven spring for beginners.

Why does sourdough timing vary?

Starter strength, dough temperature, room temperature, and flour all affect timing.

Can I refrigerate sourdough dough?

Yes. Cold proofing slows fermentation and can improve flavor.

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