Easy Beginners Sourdough Bread
By From Luxembourg With Loaf · Last edited Apr 6, 2026
Easy Beginners Sourdough Bread
By From Luxembourg With Loaf · Last edited Apr 6, 2026
Whenever I talk to friends about baking with sourdough, I always hear the same thing: “It’s super complicated,” “I don’t have a stand mixer,” or “My oven can’t handle it.” Think again. It’s simple and doesn’t require much at all. This recipe shows you how to bake a simple, delicious sourdough loaf with minimal effort.
- Total weight
- 773g
- Yield
- 1unit
- Unit weight
- 773g
- Hydration
- 73%
Ingredients
Levain
85gFinal Dough
773gProcess
Levain
Mix all ingredients in a jar and let ferment over night at room temperature
Fermentolyse
Mix everything together except 40g water and the salt. Cover it and let rest for 30 minutes.
Add Salt
Incorporate the salt and the 40g water. Cover it and let rest for 30 minutes.
Stretch and folds
2hRepeat the following step 4 times Stretch and folds 4-8 times. Cover it and let rest for 30 minutes.
Bulk Fermentation
2-4hLet it bulk ferment until the dough raised about 80%
Preshape
20minPlace the dough on your countertop and shape it to a ball.
Shape and cold proof
Shape it for your proofing basket. Place it in your fridge at 4-6°C overnight.
Bake
Put the bread into a cask iron pan, cut it with a razor blade at a 45° angle. Put some ice cubes in the cask iron pan, cover it and put it the oven.
Preheat
Lid closed
release the steam and uncover the bread
leave the oven door a bit open with a wooden spoon
Community
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