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Easy Sourdough Bread Recipe | Sourdough Bread | White Sourdough Recipe | Sourdough Tips & Tricks

Updated: Mar 2, 2021

Since I've started baking my own sourdough bread, we've enjoyed hot baked bread any time we've wanted it! And that's because of this one trick that I discovered just by trying something different!

My sourdough bread recipe is a simple one, and sometimes, simple is best. So please watch my video as I think a visual recipe is needed here. My ingredients and steps are listed below. Enjoy!

Simple Sourdough Bread Recipe Prep Time: Feed Starter Overnight

8 Hours (Approx)


To Feed Starter:

  • 50g Sourdough Starter (To Make Starter, see

  • 50g Room Temperature Water

  • 50g White Bread Flour


At about 9pm, weigh & mix all the ingredients in a clear cup with a lid. Use a scale.

Place an elastic band around the cup at the level of the ingredients so you can see when the starter has doubled.

Place in a warm place overnight.


For Sourdough Bread:

  • 150g Fed Starter (From Above)

  • 375g Room Temperature Water

  • 16-20g Sea Salt

  • 500g White Bread Flour


If you start around 9am, your bread will be ready to bake at 5pm or 6pm, depending on your dough resting time.

In a large plastic container with a lid, place the fed sourdough starter. It should look bubbly.

Mix in the water and the salt. Then stir this with a spatula until it's mixed in well.

Add the flour. Mix this in well so that there is no dry flour and there are no lumps.

Cover and let it rest for 30 Minutes.

Stretch & fold the dough every 20-30 minutes (see video). Repeat 4 more times for a total of 5 times.

On the last stretch & fold, flip the dough ball over.

Then do your first book or coil folds (see video).

Then cover and let it rest for 20-30 minutes. Repeat this 3 more times for a total of 4 times.

Then cut the dough in half if you're making 2 loaves.

Shape (see video).

Place into containers dusted with rice flour.

Cover with a plastic bag and place in the fridge for 1-4 hours. About 2 hours is best.

When you're ready to bake, place your dutch oven or cast iron casserole dish in the oven and preheat the oven to 230ºC.

Let the dutch oven heat up for 20-30 minutes.

Meanwhile, get your equipment ready: oven gloves, trivet, blade for scoring, cooling rack and spatulas.

Take out a loaf from the fridge and unwrap it.

Dust it with rice flour so it doesn't stick to the hot dutch oven.

Place the dough into the dutch oven and score it at least 1cm deep. Try to do it at a 45º angle.

Put the lid on the dutch oven and put it back in the oven and bake for 20 minutes.

After 20 minutes, remove the lid, but keep it in the oven to keep it hot. Then bake an additional 20 without a lid.

Bake longer until the bread is as dark as you like it.

Remove the bread to a cooling rack.

Bake your second loaf the same way.

Tip: Double the recipe and bake each loaf for the first 20 minutes only and cool on a rack. Place the cooled, half-baked loaves in a plastic bag and put them in the fridge. When you want hot sourdough bread, spray the loaf with water, and bake in a preheated oven for 20 minutes. This half-baked loaf will keep well for a week in the fridge, maybe a little longer.


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