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21.4-3 51.6-.9 71.2C65.4 450.9 0 361.1 0 256 0 119 111 8 248 8s248 111 248 248z\"\/><\/symbol><symbol id=\"tasty-recipes-icon-facebook\" viewbox=\"0 0 448 512\"><title>facebook<\/title> <desc>facebook icon<\/desc><path fill=\"currentColor\" d=\"M400 32H48A48 48 0 0 0 0 80v352a48 48 0 0 0 48 48h137.25V327.69h-63V256h63v-54.64c0-62.15 37-96.48 93.67-96.48 27.14 0 55.52 4.84 55.52 4.84v61h-31.27c-30.81 0-40.42 19.12-40.42 38.73V256h68.78l-11 71.69h-57.78V480H400a48 48 0 0 0 48-48V80a48 48 0 0 0-48-48z\"\/><\/symbol><symbol id=\"tasty-recipes-icon-print\" width=\"24\" height=\"24\" viewbox=\"0 0 24 24\"><title>print<\/title> <desc>print icon<\/desc><path d=\"M19 8H5c-1.66 0-3 1.34-3 3v6h4v4h12v-4h4v-6c0-1.66-1.34-3-3-3zm-3 11H8v-5h8v5zm3-7c-.55 0-1-.45-1-1s.45-1 1-1 1 .45 1 1-.45 1-1 1zm-1-9H6v4h12V3z\" fill=\"currentColor\"\/><\/symbol><symbol id=\"tasty-recipes-icon-squares\" width=\"24\" height=\"24\" viewbox=\"0 0 24 24\"><title>squares<\/title> <desc>squares icon<\/desc><path d=\"M22 9V7h-2V5c0-1.1-.9-2-2-2H4c-1.1 0-2 .9-2 2v14c0 1.1.9 2 2 2h14c1.1 0 2-.9 2-2v-2h2v-2h-2v-2h2v-2h-2V9h2zm-4 10H4V5h14v14zM6 13h5v4H6zm6-6h4v3h-4zM6 7h5v5H6zm6 4h4v6h-4z\" fill=\"currentColor\"\/><\/symbol><symbol id=\"tasty-recipes-icon-heart-regular\" viewbox=\"0 0 512 512\"><title>heart<\/title> <desc>heart icon<\/desc><path fill=\"currentColor\" d=\"M458.4 64.3C400.6 15.7 311.3 23 256 79.3 200.7 23 111.4 15.6 53.6 64.3-21.6 127.6-10.6 230.8 43 285.5l175.4 178.7c10 10.2 23.4 15.9 37.6 15.9 14.3 0 27.6-5.6 37.6-15.8L469 285.6c53.5-54.7 64.7-157.9-10.6-221.3zm-23.6 187.5L259.4 430.5c-2.4 2.4-4.4 2.4-6.8 0L77.2 251.8c-36.5-37.2-43.9-107.6 7.3-150.7 38.9-32.7 98.9-27.8 136.5 10.5l35 35.7 35-35.7c37.8-38.5 97.8-43.2 136.5-10.6 51.1 43.1 43.5 113.9 7.3 150.8z\"\/><\/symbol><symbol id=\"tasty-recipes-icon-heart-solid\" viewbox=\"0 0 512 512\"><title>heart solid<\/title> <desc>heart solid icon<\/desc><path fill=\"currentColor\" d=\"M462.3 62.6C407.5 15.9 326 24.3 275.7 76.2L256 96.5l-19.7-20.3C186.1 24.3 104.5 15.9 49.7 62.6c-62.8 53.6-66.1 149.8-9.9 207.9l193.5 199.8c12.5 12.9 32.8 12.9 45.3 0l193.5-199.8c56.3-58.1 53-154.3-9.8-207.9z\"\/><\/symbol><\/defs><\/svg>\t<\/p>\n<div class=\"tasty-recipes-image\">\n\t\t<img loading=\"lazy\" decoding=\"async\" width=\"720\" height=\"405\" src=\"https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2016\/08\/blog-images-15-768x432.jpg\" class=\"attachment-medium_large size-medium_large\" alt=\"Beginner sourdough recipe: step-by-step guide to perfect sourdough bread\" data-pin-nopin=\"true\" style=\"width:100%;height:56.25%;max-width:1920px\" title=\"Beginner Sourdough Recipe: Step-By-Step Guide To Perfect Sourdough Bread 202\"\/>\t<\/div>\n<div class=\"tasty-recipes-entry-content\">\n<div class=\"tasty-recipes-ingredients\">\n<div data-tasty-recipes-customization=\"body-color.color\">\n<h4>Sourdough starter<\/h4>\n<ul>\n<li><span data-amount=\"75\" data-unit=\"g\">75 g<\/span> white wheat flour<\/li>\n<li><span data-amount=\"75\" data-unit=\"g\">75 g<\/span> water<\/li>\n<li><span data-amount=\"1\" data-unit=\"tablespoon\">1 tablespoon<\/span> of mother sourdough starter<\/li>\n<\/ul>\n<h4>Dough<\/h4>\n<ul>\n<li><span data-amount=\"400\" data-unit=\"g\">400 g<\/span> of white wheat flour<\/li>\n<li><span data-amount=\"290\" data-unit=\"g\">290 g<\/span> water at 30\u00b0C\/86\u00b0F (<span data-amount=\"72.5\">72.5<\/span> % hydration of the dough)<\/li>\n<li><span data-amount=\"8\" data-unit=\"g\">8 g<\/span> salt<\/li>\n<li><span data-amount=\"150\" data-unit=\"g\">150 g<\/span> sourdough starter<\/li>\n<\/ul>\n<h4>Tools<\/h4>\n<ul>\n<li>a bowl for mixing the dough<\/li>\n<li>dough spatula or bench knife for handling and cutting the dough<\/li>\n<li>digital scale to measure the ingredients<\/li>\n<li>bread rising basket (banneton)<\/li>\n<li>dutch oven for baking (or baking stone)<\/li>\n<li>blade or sharp knife for scoring the dough<\/li>\n<\/ul>\n<p><!--INSIDE_INGREDIENTS-->\t\t\t<\/div>\n<\/p><\/div>\n<div class=\"tasty-recipes-instructions\">\n<div data-tasty-recipes-customization=\"body-color.color\">\n<h4>STARTER<\/h4>\n<ol>\n<li id=\"instruction-step-1\">First, you will need an active and healthy mother sourdough starter.<\/li>\n<li id=\"instruction-step-2\">In the evening, mix 75 g of white wheat flour (bread flour) with 75 g of water and 1 tablespoon of your mother sourdough starter. You can use a smaller jar or a smaller bowl, whatever you prefer, however, if you use a glass jar, you will be able to see the starter\u2019s activity better. In the morning, the volume of the starter should be doubled and there should be bubbles at the side and at the top.<\/li>\n<\/ol>\n<h4>DOUGH<\/h4>\n<ol>\n<li id=\"instruction-step-3\">In the evening, also mix the dough, \u2013 but only flour (400 g) and water (280 g \u2013 leave 10 g for the morning when you will mix in the salt).<\/li>\n<li id=\"instruction-step-4\">In the morning, mix your starter into the dough and knead the dough well for couple of minutes. Next, leave it to rest for one hour before putting in the salt.<\/li>\n<li id=\"instruction-step-5\">After 1 hour has passed, add the salt and the remaining 10 g of water. Also, depending on the consistency of the dough, now it\u2019s the time to add more water to the dough.<\/li>\n<li id=\"instruction-step-6\">Next, leave the dough for the bulk fermentation. In this period, the dough should get stronger, puffed, and airy and should also increase in the volume (appr. by 30-40%).<\/li>\n<li id=\"instruction-step-7\">During the bulk fermentation, you can also perform a series of stretch and fold (3-5 times in intevals of 30-45 minutes). This will help the dough to gain strength. To perform stretch and fold, grab the dough at one side, pull it up and fold it over itself. Repeat on four sides of the dough.<\/li>\n<li id=\"instruction-step-8\">At the end of the bulk fermentation the dough should feel puffed, strong and greasy to the touch and should have nice pleasant sweet smell. Undeveloped dough in the bulk fermentation could be one of the reasons for underproofed bread.<\/li>\n<\/ol>\n<h4>PRESHAPING, SHAPING and FINAL RISE<\/h4>\n<ol>\n<li id=\"instruction-step-9\">Once the bulk fermentation is finished, take the dough to unfloured surface. Lightly dust it with flour, then take your bench knife or spatula and flip the dough upside down, so the floured side in on the bench now (or if you prefer \u2013 dust the bench and simply turn the dough out of the bowl).<\/li>\n<li id=\"instruction-step-10\">Using the bench knife, flip the dough over itself and use hand moves the shape it into round shape.<\/li>\n<li id=\"instruction-step-11\">If the dough was correctly fermented, then you will see small (or big) bubbles on the surface of the dough. Leave the dough to rest and relax for 10-15 minutes, the shaping will be easier then.<\/li>\n<li id=\"instruction-step-12\">In the meantime, prepare the rising basket. Cover it with a kitchen cloth and lightly dust it with flour (left photo below). Observe how the dough relaxes and spreads in ten minutes (right photo below).<\/li>\n<li id=\"instruction-step-13\">After ten minutes have passed, take your bench knife or spatula and carefully turn the dough upside down. Start shaping the bread by pulling the bottom part of the dough and folding it onto itself (right photo below).<\/li>\n<li id=\"instruction-step-14\">Next, pull the left and right side and fold them over as well. You can also continue folding left and right side to the top of the dough and folding in the next step gets easier.<\/li>\n<li id=\"instruction-step-15\">Fold the upper part of the dough towards the bottom, then use your hands or bench knife to roll the dough to create the tension on the surface (right photo below).<\/li>\n<li id=\"instruction-step-16\">Flip the dough into the rising basket smooth side down. Dust it with flour and then cover it with the rest of the cloth. Put the rising basket into the plastic bag to prevent the dough from drying out while rising. This step is especially important when your let your dough rise in the fridge.<\/li>\n<li id=\"instruction-step-17\">My dough needed 3 hours at the room temperature and 1 hour in the fridge to rise fully (right photo below). The reason I put the dough in the fridge is the fact that it is much easier to score the dough if it has been left in the fridge for some time.<\/li>\n<li id=\"instruction-step-18\">To check if the dough is ready to be put in the oven, gently press the dough and observe the reaction of the indent. If it fills up very quickly, then it\u2019s not ready. The dough is ready, when the indent comes back slowly and when the volume is also increased.<\/li>\n<\/ol>\n<h4>BAKING<\/h4>\n<ol>\n<li id=\"instruction-step-19\">At least 30 minutes before the dough is ready to be put in the oven, heat the oven along with the dough oven to the highest temperature.<\/li>\n<li id=\"instruction-step-20\">When it\u2019s heated, transfer the dough into the Dutch oven. The easiest way to do it is to put a piece of parchment paper and the cutting board over the rising basket and then simply flip it.<\/li>\n<li id=\"instruction-step-21\">Score the dough using a blade, scissors or sharp knife. Cover the Dutch oven with a lid and transfer the Dutch oven to the oven. Bake for 20 minutes at 240\u00b0C (464\u00b0F), then take the lid off (right photo below) and bake for another 20-25 minutes (or until golden brown) at 230\u00b0C (464\u00b0F).<\/li>\n<li id=\"instruction-step-22\">When the bread is baked, take it out of the dutch oven and leave it on the cooling rack to cool down before cutting.<\/li>\n<\/ol><\/div>\n<\/p><\/div>\n<div class=\"tasty-recipes-notes\" data-tasty-recipes-customization=\"secondary-color.background-color\">\n<h3 data-tasty-recipes-customization=\"h3-color.color h3-transform.text-transform\">Notes<\/h3>\n<div class=\"tasty-recipes-notes-body\" data-tasty-recipes-customization=\"body-color.color\">\n<ul>\n<li>ALTERNATIVE: I sometimes skip the long overnight autolysis and instead I mix the dough in the morning and leave it in autolyse for an hour or hour and half. The best way is to experiment and to find out what suits your flour best.<\/li>\n<\/ul><\/div>\n<\/p><\/div>\n<\/div>\n<\/div>\n<p>Before making some of my sourdough bread recipes (that I\u2019m sure you\u2019ll love), we\u2019ll go back to the start.<\/p>\n<p>I\u2019m not going to lie \u2013 my first sourdough bread was a brick. It was in 2011, when I started my sourdough bread-baking journey. I got myself <a href=\"https:\/\/tartinebakery.com\/about\" target=\"_blank\" rel=\"noreferrer noopener\">Chad Robertson<\/a>\u2018s book Tartine Bread and a Dutch oven in the hope to get that perfect crunchy crust and tender, soft crumb. <\/p>\n<div><a class=\"amalinkspro-img-link apilink\" href=\"https:\/\/www.amazon.com\/dp\/0811870413?tag=dailysourdough-20&linkCode=osi&th=1&psc=1\" target=\"_blank\" rel=\"nofollow noopener\" data-alp-asin=\"0811870413\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter\" src=\"https:\/\/m.media-amazon.com\/images\/I\/61gPRNM3vjL._SL500_.jpg\" height=\"428\" width=\"500\" alt=\"Tartine bread\" title=\"Beginner Sourdough Recipe: Step-By-Step Guide To Perfect Sourdough Bread 203\"\/><\/a><\/div>\n<p>First, it took me a while to make a sourdough starter (I blame winter for this), and the dough was anything but rising. My transition to sourdough bread was due to health issues, so I thought it would be a great choice to stick to whole-grain flour to make my first sourdough bread.\u00a0 Let\u2019s say this wasn\u2019t the smartest idea. Looking back, all I was missing to make good-looking and tasty sourdough bread were tools, some essential tips and awareness about the dough. <a class=\"\" href=\"https:\/\/www.amazon.com\/Tartine-Bread-Chad-Robertson\/dp\/0811870413\" target=\"_blank\" rel=\"noopener\"\/><a class=\"\" href=\"https:\/\/www.amazon.com\/Tartine-Bread-Chad-Robertson\/dp\/0811870413\" target=\"_blank\" rel=\"noopener\"> <\/a><\/p>\n<p>Today I know I need to first know the flours I\u2019m using and to feel the dough in order to know when to move to the next step.<\/p>\n<p>Let\u2019s go!<\/p>\n<h2 class=\"wp-block-heading\" id=\"guide-to-perfect-sourdough-bread\">Guide to Perfect Sourdough Bread<\/h2>\n<p>Before we dive into the detailed instructions, I would like to invite you to the three-part background series of tips, tricks, and secrets of sourdough baking. If I had had this advice when I started, I would be one happy baker.<br \/>Part 1: <a href=\"https:\/\/www.mydailysourdoughbread.com\/six-biggest-challenges-when-starting-sourdough-baking-and-how-to-overcome-them\/\"><strong>Six biggest challenges when starting sourdough baking and how to overcome them<\/strong><\/a><br \/>Part 2: <a class=\"\" href=\"https:\/\/www.mydailysourdoughbread.com\/7-essential-keys-for-successful-sourdough-baking\/\"><strong>7 essential keys to sourdough baking<\/strong><\/a><br \/>Part 3: <a class=\"\" href=\"https:\/\/www.mydailysourdoughbread.com\/recognize-3-early-warning-signs-underproofed-bread\/\"><strong>Do you recognize 3 early warning signs of underproofed bread?<\/strong><\/a><\/p>\n<h2 class=\"wp-block-heading\" id=\"preparing-making-the-perfect-beginner-sourdough-recipe\">Preparing Making the Perfect Beginner Sourdough Recipe<\/h2>\n<h3 class=\"wp-block-heading\" id=\"tools\">TOOLS<\/h3>\n<p>Basically, you will need:<\/p>\n<ul class=\"wp-block-list\">\n<li>a bowl for mixing the dough<\/li>\n<li>dough spatula or (and) bench knife for handling and cutting the dough<\/li>\n<li>digital scale to measure the ingredients<\/li>\n<li>bread rising basket (banneton) \u2013 I used 20 cm (8\u2033) wide basket<\/li>\n<li><strong><a href=\"https:\/\/www.mydailysourdoughbread.com\/best-dutch-oven-for-sourdough-bread\/\" data-type=\"post\" data-id=\"1331\">Dutch oven<\/a><\/strong> for baking (or baking stone)<\/li>\n<li>blade or sharp knife for <strong><a href=\"https:\/\/www.mydailysourdoughbread.com\/how-to-score-sourdough-bread\/\" data-type=\"post\" data-id=\"1774\">scoring the dough<\/a><\/strong><\/li>\n<\/ul>\n<p>If you don\u2019t have all the tools at home, there is plenty of space for improvisation. Check also my article at Food52 about <a href=\"https:\/\/food52.com\/blog\/14476-10-essential-tools-for-making-sourdough-bread-at-home\" target=\"_blank\" rel=\"noreferrer noopener\">10 essential tools for sourdough baking at home<\/a>.<\/p>\n<h3 class=\"wp-block-heading\" id=\"baking-schedule\">BAKING SCHEDULE<\/h3>\n<p>The starter for this bread was prepared in the evening and left to rise overnight. Just after preparing the starter, I also mixed the flour and water and left it for <strong><a href=\"https:\/\/www.mydailysourdoughbread.com\/autolyse-bread\/\" data-type=\"post\" data-id=\"3454\">autolyze<\/a><\/strong> until the next morning when I added sourdough starter and left it to rest for another hour. After one hour of rest, I added salt and left the dough to bulk ferment for three hours to build the strength of the dough.\u00a0 After the <strong><a href=\"https:\/\/www.mydailysourdoughbread.com\/bulk-fermentation-sourdough\/\" data-type=\"post\" data-id=\"4696\">bulk fermentation<\/a><\/strong>, the bread was preshaped, left to rest on the bench for 15 minutes, shaped and put into rising basket. It was left to rise for three hours at the room temperature (summer) and then baked in a Dutch oven \u2013 20 minutes with the steam and 25 minutes without steam.<\/p>\n<p>As you will see below, I didn\u2019t write down the exact time of the steps, only the time needed in my case. There is a lot of variables that effect the time of rising (like amount of starter in the dough, types of flours used), temperature of the ingredients and environment being the most important ones.<\/p>\n<p>See the alternative for this baking schedule at the end of the post.<\/p>\n<h3 class=\"wp-block-heading\" id=\"flour-selection-and-hydration-level\">FLOUR SELECTION and HYDRATION LEVEL<\/h3>\n<p>For this bread, I chose white wheat flour, type 500. In Slovenia, the flours are not equipped with information on the protein level of the flour, but only with type of flour, depending on the amount of bran contained. The most similar to the one I used would be bread flour in US.<\/p>\n<p>Hydration level is the amount of water in the dough in regards to the total amount of the flour. If you have 1000 g of flour and 700 g of water, that\u2019s 70% hydration.<\/p>\n<p>Important note: due to the different flours used, the hydration level stated in the recipe might not apply to your flour. This is why it is very important to know how much water your flour can handle. It might handle less or more \u2013 act accordingly. What you aim for when mixing the flour, water, and sourdough starter is the consistency of the dough that feels right \u2013 both stretchy and elastic (the ability of the dough to bounce back). Too much water in the dough and you can get from elastic dough to runny dough. On the other hand, a little bit more water in the dough and you can get from tight to open crumb. It\u2019s about balancing and the feeling in your hands.<\/p>\n<h2 class=\"wp-block-heading\" id=\"making-the-perfect-beginner-sourdough-recipe\">Making the Perfect Beginner Sourdough Recipe<\/h2>\n<h3 class=\"wp-block-heading\" id=\"ingredients\">INGREDIENTS<\/h3>\n<h4 class=\"wp-block-heading\" id=\"sourdough-starter\">Sourdough starter<\/h4>\n<ul class=\"wp-block-list\">\n<li>75 g white wheat flour<\/li>\n<li>75 g water<\/li>\n<li>1 tablespoon of mother sourdough starter<\/li>\n<\/ul>\n<h4 class=\"wp-block-heading\" id=\"dough\">Dough<\/h4>\n<ul class=\"wp-block-list\">\n<li>400 g of white wheat flour<\/li>\n<li>290 g water at 30\u00b0C\/86\u00b0F (72.5 % hydration of the dough)<\/li>\n<li>8 g salt<\/li>\n<li>150 g sourdough starter from above<\/li>\n<\/ul>\n<h3 class=\"wp-block-heading\" id=\"starter\">STARTER<\/h3>\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"478\" height=\"720\" src=\"https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2016\/08\/beginner-sourdough-bread-starter-478x720.jpg\" alt=\"Beginner sourdough recipe: step-by-step guide to perfect sourdough bread\" class=\"wp-image-385\" title=\"Beginner Sourdough Recipe: Step-By-Step Guide To Perfect Sourdough Bread 204\" srcset=\"https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2016\/08\/beginner-sourdough-bread-starter-478x720.jpg 478w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2016\/08\/beginner-sourdough-bread-starter-279x420.jpg 279w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2016\/08\/beginner-sourdough-bread-starter-768x1156.jpg 768w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2016\/08\/beginner-sourdough-bread-starter-558x840.jpg 558w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2016\/08\/beginner-sourdough-bread-starter-1020x1536.jpg 1020w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2016\/08\/beginner-sourdough-bread-starter-1360x2048.jpg 1360w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2016\/08\/beginner-sourdough-bread-starter-150x226.jpg 150w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2016\/08\/beginner-sourdough-bread-starter-252x380.jpg 252w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2016\/08\/beginner-sourdough-bread-starter.jpg 1424w\" sizes=\"auto, (max-width: 478px) 100vw, 478px\"\/><\/figure>\n<\/div>\n<ul class=\"wp-block-list\">\n<li>First, you will need an active and healthy mother sourdough starter.<\/li>\n<li>In the evening, mix 75 g of white wheat flour (bread flour) with 75 g of water and 1 tablespoon of your mother sourdough starter. You can use a smaller jar or a smaller bowl, whatever you prefer, however, if you use a glass jar, you will be able to see the starter\u2019s activity better. In the morning, the volume of the starter should be doubled and there should be bubbles at the side and at the top.<\/li>\n<\/ul>\n<h3 class=\"wp-block-heading\" id=\"dough\">DOUGH<\/h3>\n<ul class=\"wp-block-list\">\n<li>In the evening, also mix the dough, \u2013 but only flour (400 g) and water (280 g \u2013 leave 10 g for the morning when you will mix in the salt). Why? Mixing flour with water will make the dough undergo the autolysis. ALTERNATIVE: I sometimes skip the long overnight autolysis and instead I mix the dough in the morning and leave it in autolyse for an hour or hour and half. The best way is to experiment and to find out what suits your flour best. Autolysis (from Greek word meaning self-digestion) is a process of the protein protease starting to break down the proteins in the flour when it\u2019s mixed with water. Broken proteins then start realigning and forming gluten network.<\/li>\n<li>When adding water to the flour, keep in mind, that the dough will relax during the night, so it\u2019s better to start with less water and add it more in the morning if the dough feels dry.<\/li>\n<li>The photo below shows the dough in the morning. We can see it\u2019s relaxed and that the gluten strands are developed.<\/li>\n<\/ul>\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"720\" height=\"525\" src=\"https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2016\/08\/beginners-sourdough-bread-dough-consistency-720x525.jpg\" alt=\"Beginner sourdough recipe: step-by-step guide to perfect sourdough bread\" class=\"wp-image-386\" title=\"Beginner Sourdough Recipe: Step-By-Step Guide To Perfect Sourdough Bread 205\" srcset=\"https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2016\/08\/beginners-sourdough-bread-dough-consistency-720x525.jpg 720w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2016\/08\/beginners-sourdough-bread-dough-consistency-420x306.jpg 420w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2016\/08\/beginners-sourdough-bread-dough-consistency-768x560.jpg 768w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2016\/08\/beginners-sourdough-bread-dough-consistency-840x612.jpg 840w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2016\/08\/beginners-sourdough-bread-dough-consistency-1536x1120.jpg 1536w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2016\/08\/beginners-sourdough-bread-dough-consistency-2048x1493.jpg 2048w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2016\/08\/beginners-sourdough-bread-dough-consistency-1568x1143.jpg 1568w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2016\/08\/beginners-sourdough-bread-dough-consistency-150x109.jpg 150w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2016\/08\/beginners-sourdough-bread-dough-consistency-380x277.jpg 380w\" sizes=\"auto, (max-width: 720px) 100vw, 720px\"\/><\/figure>\n<\/div>\n<ul class=\"wp-block-list\">\n<li>In the morning, mix your starter into the dough and knead the dough well for couple of minutes. Next, leave it to rest for one hour before putting in the salt.<\/li>\n<\/ul>\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"720\" height=\"525\" src=\"https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2016\/08\/beginners-sourdough-bread-dough-mixing-720x525.jpg\" alt=\"Beginner sourdough recipe: step-by-step guide to perfect sourdough bread\" class=\"wp-image-387\" title=\"Beginner Sourdough Recipe: Step-By-Step Guide To Perfect Sourdough Bread 206\" srcset=\"https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2016\/08\/beginners-sourdough-bread-dough-mixing-720x525.jpg 720w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2016\/08\/beginners-sourdough-bread-dough-mixing-420x306.jpg 420w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2016\/08\/beginners-sourdough-bread-dough-mixing-768x560.jpg 768w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2016\/08\/beginners-sourdough-bread-dough-mixing-840x612.jpg 840w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2016\/08\/beginners-sourdough-bread-dough-mixing-1536x1120.jpg 1536w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2016\/08\/beginners-sourdough-bread-dough-mixing-2048x1493.jpg 2048w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2016\/08\/beginners-sourdough-bread-dough-mixing-1568x1143.jpg 1568w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2016\/08\/beginners-sourdough-bread-dough-mixing-150x109.jpg 150w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2016\/08\/beginners-sourdough-bread-dough-mixing-380x277.jpg 380w\" sizes=\"auto, (max-width: 720px) 100vw, 720px\"\/><\/figure>\n<\/div>\n<ul class=\"wp-block-list\">\n<li>After one hour has passed, <a href=\"https:\/\/www.mydailysourdoughbread.com\/types-of-salt-for-sourdough-bread\/\">add the salt<\/a> and the remaining 10 g of water. Also, depending on the consistency of the dough, now it\u2019s the time to add more water to the dough.<\/li>\n<li>Next, leave the dough for the bulk fermentation. In this period, the dough should get stronger, puffed, and airy and should also increase in the volume (appr. by 30-40%).<\/li>\n<li>During the bulk fermentation, you can also perform a series of stretch and fold (3-5 times in intevals of 30-45 minutes). This will help the dough to gain strength. To perform stretch and fold, grab the dough at one side, pull it up and fold it over itself. Repeat on four sides of the dough.<\/li>\n<\/ul>\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"720\" height=\"525\" src=\"https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2016\/08\/beginners-sourdough-bread-dough-preparation-720x525.jpg\" alt=\"Beginner sourdough recipe: step-by-step guide to perfect sourdough bread\" class=\"wp-image-388\" title=\"Beginner Sourdough Recipe: Step-By-Step Guide To Perfect Sourdough Bread 207\" srcset=\"https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2016\/08\/beginners-sourdough-bread-dough-preparation-720x525.jpg 720w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2016\/08\/beginners-sourdough-bread-dough-preparation-420x306.jpg 420w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2016\/08\/beginners-sourdough-bread-dough-preparation-768x560.jpg 768w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2016\/08\/beginners-sourdough-bread-dough-preparation-840x612.jpg 840w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2016\/08\/beginners-sourdough-bread-dough-preparation-1536x1120.jpg 1536w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2016\/08\/beginners-sourdough-bread-dough-preparation-2048x1493.jpg 2048w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2016\/08\/beginners-sourdough-bread-dough-preparation-1568x1143.jpg 1568w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2016\/08\/beginners-sourdough-bread-dough-preparation-150x109.jpg 150w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2016\/08\/beginners-sourdough-bread-dough-preparation-380x277.jpg 380w\" sizes=\"auto, (max-width: 720px) 100vw, 720px\"\/><\/figure>\n<\/div>\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"720\" height=\"525\" src=\"https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2016\/08\/beginners-sourdough-bread-dough-manipulation-720x525.jpg\" alt=\"Beginner sourdough recipe: step-by-step guide to perfect sourdough bread\" class=\"wp-image-389\" title=\"Beginner Sourdough Recipe: Step-By-Step Guide To Perfect Sourdough Bread 208\" srcset=\"https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2016\/08\/beginners-sourdough-bread-dough-manipulation-720x525.jpg 720w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2016\/08\/beginners-sourdough-bread-dough-manipulation-420x306.jpg 420w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2016\/08\/beginners-sourdough-bread-dough-manipulation-768x560.jpg 768w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2016\/08\/beginners-sourdough-bread-dough-manipulation-840x612.jpg 840w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2016\/08\/beginners-sourdough-bread-dough-manipulation-1536x1120.jpg 1536w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2016\/08\/beginners-sourdough-bread-dough-manipulation-2048x1493.jpg 2048w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2016\/08\/beginners-sourdough-bread-dough-manipulation-1568x1143.jpg 1568w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2016\/08\/beginners-sourdough-bread-dough-manipulation-150x109.jpg 150w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2016\/08\/beginners-sourdough-bread-dough-manipulation-380x277.jpg 380w\" sizes=\"auto, (max-width: 720px) 100vw, 720px\"\/><\/figure>\n<\/div>\n<ul class=\"wp-block-list\">\n<li>At the end of the bulk fermentation the dough should feel puffed, strong and greasy to the touch and should have nice pleasant sweet smell. Undeveloped dough in the bulk fermentation could be one of the reasons for underproofed bread.<\/li>\n<\/ul>\n<h3 class=\"wp-block-heading\" id=\"preshaping-shaping-and-final-rise\">PRESHAPING, SHAPING and FINAL RISE<\/h3>\n<ul class=\"wp-block-list\">\n<li>Once the bulk fermentation is finished, take the dough to unfloured surface. Lightly dust it with flour, then take your bench knife or spatula and flip the dough upside down, so the floured side in on the bench now (or if you prefer \u2013 dust the bench and simply turn the dough out of the bowl).<\/li>\n<li>Using the bench knife, flip the dough over itself and use hand moves the shape it into round shape.<\/li>\n<\/ul>\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"720\" height=\"525\" src=\"https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2016\/08\/beginners-sourdough-bread-dough-knife-720x525.jpg\" alt=\"Beginner sourdough recipe: step-by-step guide to perfect sourdough bread\" class=\"wp-image-390\" title=\"Beginner Sourdough Recipe: Step-By-Step Guide To Perfect Sourdough Bread 209\" srcset=\"https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2016\/08\/beginners-sourdough-bread-dough-knife-720x525.jpg 720w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2016\/08\/beginners-sourdough-bread-dough-knife-420x306.jpg 420w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2016\/08\/beginners-sourdough-bread-dough-knife-768x560.jpg 768w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2016\/08\/beginners-sourdough-bread-dough-knife-840x612.jpg 840w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2016\/08\/beginners-sourdough-bread-dough-knife-1536x1120.jpg 1536w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2016\/08\/beginners-sourdough-bread-dough-knife-2048x1493.jpg 2048w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2016\/08\/beginners-sourdough-bread-dough-knife-1568x1143.jpg 1568w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2016\/08\/beginners-sourdough-bread-dough-knife-150x109.jpg 150w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2016\/08\/beginners-sourdough-bread-dough-knife-380x277.jpg 380w\" sizes=\"auto, (max-width: 720px) 100vw, 720px\"\/><\/figure>\n<\/div>\n<ul class=\"wp-block-list\">\n<li>If the dough was correctly fermented, then you will see small (or big) bubbles on the surface of the dough. Leave the dough to rest and relax for 10-15 minutes, the shaping will be easier then.<\/li>\n<\/ul>\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"720\" height=\"525\" src=\"https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2016\/08\/beginners-sourdough-bread-dough-manipulation-and-kneading-720x525.jpg\" alt=\"Beginner sourdough recipe: step-by-step guide to perfect sourdough bread\" class=\"wp-image-391\" title=\"Beginner Sourdough Recipe: Step-By-Step Guide To Perfect Sourdough Bread 210\" srcset=\"https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2016\/08\/beginners-sourdough-bread-dough-manipulation-and-kneading-720x525.jpg 720w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2016\/08\/beginners-sourdough-bread-dough-manipulation-and-kneading-420x306.jpg 420w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2016\/08\/beginners-sourdough-bread-dough-manipulation-and-kneading-768x560.jpg 768w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2016\/08\/beginners-sourdough-bread-dough-manipulation-and-kneading-840x612.jpg 840w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2016\/08\/beginners-sourdough-bread-dough-manipulation-and-kneading-1536x1120.jpg 1536w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2016\/08\/beginners-sourdough-bread-dough-manipulation-and-kneading-2048x1493.jpg 2048w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2016\/08\/beginners-sourdough-bread-dough-manipulation-and-kneading-1568x1143.jpg 1568w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2016\/08\/beginners-sourdough-bread-dough-manipulation-and-kneading-150x109.jpg 150w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2016\/08\/beginners-sourdough-bread-dough-manipulation-and-kneading-380x277.jpg 380w\" sizes=\"auto, (max-width: 720px) 100vw, 720px\"\/><\/figure>\n<\/div>\n<ul class=\"wp-block-list\">\n<li>In the meantime, prepare the rising basket. Cover it with a kitchen cloth and lightly dust it with flour (left photo below). Observe how the dough relaxes and spreads in ten minutes (right photo below).<\/li>\n<\/ul>\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"720\" height=\"525\" src=\"https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2016\/08\/beginners-sourdough-bread-dough-tin-720x525.jpg\" alt=\"Beginner sourdough recipe: step-by-step guide to perfect sourdough bread\" class=\"wp-image-392\" title=\"Beginner Sourdough Recipe: Step-By-Step Guide To Perfect Sourdough Bread 211\" srcset=\"https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2016\/08\/beginners-sourdough-bread-dough-tin-720x525.jpg 720w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2016\/08\/beginners-sourdough-bread-dough-tin-420x306.jpg 420w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2016\/08\/beginners-sourdough-bread-dough-tin-768x560.jpg 768w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2016\/08\/beginners-sourdough-bread-dough-tin-840x612.jpg 840w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2016\/08\/beginners-sourdough-bread-dough-tin-1536x1120.jpg 1536w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2016\/08\/beginners-sourdough-bread-dough-tin-2048x1493.jpg 2048w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2016\/08\/beginners-sourdough-bread-dough-tin-1568x1143.jpg 1568w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2016\/08\/beginners-sourdough-bread-dough-tin-150x109.jpg 150w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2016\/08\/beginners-sourdough-bread-dough-tin-380x277.jpg 380w\" sizes=\"auto, (max-width: 720px) 100vw, 720px\"\/><\/figure>\n<\/div>\n<ul class=\"wp-block-list\">\n<li>After ten minutes have passed, take your bench knife or spatula and carefully turn the dough upside down. Start shaping the bread by pulling the bottom part of the dough and folding it onto itself (right photo below).<\/li>\n<\/ul>\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"720\" height=\"525\" src=\"https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2016\/08\/beginners-sourdough-bread-thickness-720x525.jpg\" alt=\"Beginner sourdough recipe: step-by-step guide to perfect sourdough bread\" class=\"wp-image-393\" title=\"Beginner Sourdough Recipe: Step-By-Step Guide To Perfect Sourdough Bread 212\" srcset=\"https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2016\/08\/beginners-sourdough-bread-thickness-720x525.jpg 720w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2016\/08\/beginners-sourdough-bread-thickness-420x306.jpg 420w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2016\/08\/beginners-sourdough-bread-thickness-768x560.jpg 768w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2016\/08\/beginners-sourdough-bread-thickness-840x612.jpg 840w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2016\/08\/beginners-sourdough-bread-thickness-1536x1120.jpg 1536w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2016\/08\/beginners-sourdough-bread-thickness-2048x1493.jpg 2048w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2016\/08\/beginners-sourdough-bread-thickness-1568x1143.jpg 1568w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2016\/08\/beginners-sourdough-bread-thickness-150x109.jpg 150w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2016\/08\/beginners-sourdough-bread-thickness-380x277.jpg 380w\" sizes=\"auto, (max-width: 720px) 100vw, 720px\"\/><\/figure>\n<\/div>\n<ul class=\"wp-block-list\">\n<li>Next, pull the left and right side and fold them over as well. You can also continue folding left and right side to the top of the dough and folding in the next step gets easier.<\/li>\n<\/ul>\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"720\" height=\"525\" src=\"https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2016\/08\/beginners-sourdough-bread-dough-preparation-and-rolling-720x525.jpg\" alt=\"Beginner sourdough recipe: step-by-step guide to perfect sourdough bread\" class=\"wp-image-394\" title=\"Beginner Sourdough Recipe: Step-By-Step Guide To Perfect Sourdough Bread 213\" srcset=\"https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2016\/08\/beginners-sourdough-bread-dough-preparation-and-rolling-720x525.jpg 720w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2016\/08\/beginners-sourdough-bread-dough-preparation-and-rolling-420x306.jpg 420w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2016\/08\/beginners-sourdough-bread-dough-preparation-and-rolling-768x560.jpg 768w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2016\/08\/beginners-sourdough-bread-dough-preparation-and-rolling-840x612.jpg 840w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2016\/08\/beginners-sourdough-bread-dough-preparation-and-rolling-1536x1120.jpg 1536w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2016\/08\/beginners-sourdough-bread-dough-preparation-and-rolling-2048x1493.jpg 2048w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2016\/08\/beginners-sourdough-bread-dough-preparation-and-rolling-1568x1143.jpg 1568w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2016\/08\/beginners-sourdough-bread-dough-preparation-and-rolling-150x109.jpg 150w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2016\/08\/beginners-sourdough-bread-dough-preparation-and-rolling-380x277.jpg 380w\" sizes=\"auto, (max-width: 720px) 100vw, 720px\"\/><\/figure>\n<\/div>\n<ul class=\"wp-block-list\">\n<li>Fold the upper part of the dough towards the bottom, then use your hands or bench knife to roll the dough to create the tension on the surface (right photo below).<\/li>\n<\/ul>\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"720\" height=\"525\" src=\"https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2016\/08\/beginners-sourdough-bread-dough-shape-and-rolling-720x525.jpg\" alt=\"Beginner sourdough recipe: step-by-step guide to perfect sourdough bread\" class=\"wp-image-395\" title=\"Beginner Sourdough Recipe: Step-By-Step Guide To Perfect Sourdough Bread 214\" srcset=\"https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2016\/08\/beginners-sourdough-bread-dough-shape-and-rolling-720x525.jpg 720w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2016\/08\/beginners-sourdough-bread-dough-shape-and-rolling-420x306.jpg 420w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2016\/08\/beginners-sourdough-bread-dough-shape-and-rolling-768x560.jpg 768w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2016\/08\/beginners-sourdough-bread-dough-shape-and-rolling-840x612.jpg 840w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2016\/08\/beginners-sourdough-bread-dough-shape-and-rolling-1536x1120.jpg 1536w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2016\/08\/beginners-sourdough-bread-dough-shape-and-rolling-2048x1493.jpg 2048w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2016\/08\/beginners-sourdough-bread-dough-shape-and-rolling-1568x1143.jpg 1568w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2016\/08\/beginners-sourdough-bread-dough-shape-and-rolling-150x109.jpg 150w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2016\/08\/beginners-sourdough-bread-dough-shape-and-rolling-380x277.jpg 380w\" sizes=\"auto, (max-width: 720px) 100vw, 720px\"\/><\/figure>\n<\/div>\n<ul class=\"wp-block-list\">\n<li>Flip the dough into the rising basket smooth side down. Dust it with flour and then cover it with the rest of the cloth. Put the rising basket into the plastic bag to prevent the dough from drying out while rising. This step is especially important when your let your dough rise in the fridge.<\/li>\n<li>My dough needed 3 hours at the room temperature and 1 hour in the fridge to rise fully (right photo below). The reason I put the dough in the fridge is the fact that it is much easier to score the dough if it has been left in the fridge for some time.<\/li>\n<li>To check if the dough is ready to be put in the oven, gently press the dough and observe the reaction of the indent. If it fills up very quickly, then it\u2019s not ready. The dough is ready, when the indent comes back slowly and when the volume is also increased.<\/li>\n<\/ul>\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"720\" height=\"525\" src=\"https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2016\/08\/beginners-sourdough-bread-dough-ready-for-baking-720x525.jpg\" alt=\"Beginner sourdough recipe: step-by-step guide to perfect sourdough bread\" class=\"wp-image-396\" title=\"Beginner Sourdough Recipe: Step-By-Step Guide To Perfect Sourdough Bread 215\" srcset=\"https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2016\/08\/beginners-sourdough-bread-dough-ready-for-baking-720x525.jpg 720w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2016\/08\/beginners-sourdough-bread-dough-ready-for-baking-420x306.jpg 420w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2016\/08\/beginners-sourdough-bread-dough-ready-for-baking-768x560.jpg 768w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2016\/08\/beginners-sourdough-bread-dough-ready-for-baking-840x612.jpg 840w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2016\/08\/beginners-sourdough-bread-dough-ready-for-baking-1536x1120.jpg 1536w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2016\/08\/beginners-sourdough-bread-dough-ready-for-baking-2048x1493.jpg 2048w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2016\/08\/beginners-sourdough-bread-dough-ready-for-baking-1568x1143.jpg 1568w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2016\/08\/beginners-sourdough-bread-dough-ready-for-baking-150x109.jpg 150w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2016\/08\/beginners-sourdough-bread-dough-ready-for-baking-380x277.jpg 380w\" sizes=\"auto, (max-width: 720px) 100vw, 720px\"\/><\/figure>\n<\/div>\n<h3 class=\"wp-block-heading\" id=\"baking\">BAKING<\/h3>\n<ul class=\"wp-block-list\">\n<li>At least 30 minutes before the dough is ready to be put in the oven, heat the oven along with the dough oven to the highest temperature.<\/li>\n<li>When it\u2019s heated, transfer the dough into the Dutch oven. The easiest way to do it is to put a piece of parchment paper and the cutting board over the rising basket and then simply flip it.<\/li>\n<\/ul>\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"720\" height=\"525\" src=\"https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2016\/08\/beginners-sourdough-bread-dough-prep-720x525.jpg\" alt=\"Beginner sourdough recipe: step-by-step guide to perfect sourdough bread\" class=\"wp-image-397\" title=\"Beginner Sourdough Recipe: Step-By-Step Guide To Perfect Sourdough Bread 216\" srcset=\"https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2016\/08\/beginners-sourdough-bread-dough-prep-720x525.jpg 720w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2016\/08\/beginners-sourdough-bread-dough-prep-420x306.jpg 420w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2016\/08\/beginners-sourdough-bread-dough-prep-768x560.jpg 768w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2016\/08\/beginners-sourdough-bread-dough-prep-840x612.jpg 840w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2016\/08\/beginners-sourdough-bread-dough-prep-1536x1120.jpg 1536w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2016\/08\/beginners-sourdough-bread-dough-prep-2048x1493.jpg 2048w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2016\/08\/beginners-sourdough-bread-dough-prep-1568x1143.jpg 1568w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2016\/08\/beginners-sourdough-bread-dough-prep-150x109.jpg 150w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2016\/08\/beginners-sourdough-bread-dough-prep-380x277.jpg 380w\" sizes=\"auto, (max-width: 720px) 100vw, 720px\"\/><\/figure>\n<\/div>\n<ul class=\"wp-block-list\">\n<li>Score the dough using a blade, scissors or sharp knife. Cover the Dutch oven with a lid and transfer the Dutch oven to the oven. Bake for 20 minutes at 240\u00b0C (464\u00b0F), then take the lid off (right photo below) and bake for another 20-25 minutes (or until golden brown) at 230\u00b0C (464\u00b0F).<\/li>\n<\/ul>\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"720\" height=\"525\" src=\"https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2016\/08\/beginners-sourdough-bread-baking-and-scoring-720x525.jpg\" alt=\"Beginner sourdough recipe: step-by-step guide to perfect sourdough bread\" class=\"wp-image-398\" title=\"Beginner Sourdough Recipe: Step-By-Step Guide To Perfect Sourdough Bread 217\" srcset=\"https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2016\/08\/beginners-sourdough-bread-baking-and-scoring-720x525.jpg 720w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2016\/08\/beginners-sourdough-bread-baking-and-scoring-420x306.jpg 420w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2016\/08\/beginners-sourdough-bread-baking-and-scoring-768x560.jpg 768w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2016\/08\/beginners-sourdough-bread-baking-and-scoring-840x612.jpg 840w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2016\/08\/beginners-sourdough-bread-baking-and-scoring-1536x1120.jpg 1536w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2016\/08\/beginners-sourdough-bread-baking-and-scoring-2048x1493.jpg 2048w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2016\/08\/beginners-sourdough-bread-baking-and-scoring-1568x1143.jpg 1568w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2016\/08\/beginners-sourdough-bread-baking-and-scoring-150x109.jpg 150w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2016\/08\/beginners-sourdough-bread-baking-and-scoring-380x277.jpg 380w\" sizes=\"auto, (max-width: 720px) 100vw, 720px\"\/><\/figure>\n<\/div>\n<ul class=\"wp-block-list\">\n<li>When the bread is baked, take it out of the Dutch oven and leave it on the cooling rack to cool down before cutting. If the dough was properly fermented, the crust should be thick, crunchy, and brown and the bottom of the bread should be properly baked. Holding the bread in the hands should feel light. The crumb should be open and tender.<\/li>\n<\/ul>\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"720\" height=\"525\" src=\"https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2016\/08\/beginners-sourdough-bread-crust-collage-720x525.jpg\" alt=\"Beginner sourdough recipe: step-by-step guide to perfect sourdough bread\" class=\"wp-image-399\" title=\"Beginner Sourdough Recipe: Step-By-Step Guide To Perfect Sourdough Bread 218\" srcset=\"https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2016\/08\/beginners-sourdough-bread-crust-collage-720x525.jpg 720w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2016\/08\/beginners-sourdough-bread-crust-collage-420x306.jpg 420w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2016\/08\/beginners-sourdough-bread-crust-collage-768x560.jpg 768w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2016\/08\/beginners-sourdough-bread-crust-collage-840x612.jpg 840w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2016\/08\/beginners-sourdough-bread-crust-collage-1536x1120.jpg 1536w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2016\/08\/beginners-sourdough-bread-crust-collage-2048x1493.jpg 2048w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2016\/08\/beginners-sourdough-bread-crust-collage-1568x1143.jpg 1568w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2016\/08\/beginners-sourdough-bread-crust-collage-150x109.jpg 150w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2016\/08\/beginners-sourdough-bread-crust-collage-380x277.jpg 380w\" sizes=\"auto, (max-width: 720px) 100vw, 720px\"\/><\/figure>\n<\/div>\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"478\" height=\"720\" src=\"https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2016\/08\/beginner-sourdough-bread-crumb-and-crust-478x720.jpg\" alt=\"Beginner sourdough recipe: step-by-step guide to perfect sourdough bread\" class=\"wp-image-400\" title=\"Beginner Sourdough Recipe: Step-By-Step Guide To Perfect Sourdough Bread 219\" srcset=\"https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2016\/08\/beginner-sourdough-bread-crumb-and-crust-478x720.jpg 478w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2016\/08\/beginner-sourdough-bread-crumb-and-crust-279x420.jpg 279w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2016\/08\/beginner-sourdough-bread-crumb-and-crust-768x1156.jpg 768w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2016\/08\/beginner-sourdough-bread-crumb-and-crust-558x840.jpg 558w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2016\/08\/beginner-sourdough-bread-crumb-and-crust-1020x1536.jpg 1020w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2016\/08\/beginner-sourdough-bread-crumb-and-crust-1360x2048.jpg 1360w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2016\/08\/beginner-sourdough-bread-crumb-and-crust-150x226.jpg 150w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2016\/08\/beginner-sourdough-bread-crumb-and-crust-252x380.jpg 252w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2016\/08\/beginner-sourdough-bread-crumb-and-crust.jpg 1424w\" sizes=\"auto, (max-width: 478px) 100vw, 478px\"\/><\/figure>\n<\/div>\n<p>I often make this bread in a way that I leave it to rise overnight. I prepare the dough in the late afternoon and shape it just before going to sleep. In the morning, the dough is well risen and ready to be baked. With this schedule you might reduce the amount of starter in the dough to slow down the fermentation.<\/p>\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"478\" height=\"720\" src=\"https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2016\/08\/beginner-sourdough-bread-crust-baked-478x720.jpg\" alt=\"Beginner sourdough recipe: step-by-step guide to perfect sourdough bread\" class=\"wp-image-401\" title=\"Beginner Sourdough Recipe: Step-By-Step Guide To Perfect Sourdough Bread 220\" srcset=\"https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2016\/08\/beginner-sourdough-bread-crust-baked-478x720.jpg 478w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2016\/08\/beginner-sourdough-bread-crust-baked-279x420.jpg 279w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2016\/08\/beginner-sourdough-bread-crust-baked-768x1156.jpg 768w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2016\/08\/beginner-sourdough-bread-crust-baked-558x840.jpg 558w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2016\/08\/beginner-sourdough-bread-crust-baked-1020x1536.jpg 1020w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2016\/08\/beginner-sourdough-bread-crust-baked-1360x2048.jpg 1360w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2016\/08\/beginner-sourdough-bread-crust-baked-150x226.jpg 150w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2016\/08\/beginner-sourdough-bread-crust-baked-252x380.jpg 252w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2016\/08\/beginner-sourdough-bread-crust-baked.jpg 1424w\" sizes=\"auto, (max-width: 478px) 100vw, 478px\"\/><\/figure>\n<\/div>\n<p>Ready to bake your beautiful sourdough bread?<\/p>\n<p>I\u2019m looking forward seeing your delicious sourdough bread, let me know how it goes in the comment below!<\/p>\n<h2 class=\"wp-block-heading\" id=\"faqs\">FAQs<\/h2>\n<div id=\"rank-math-faq\" class=\"rank-math-block\">\n<div class=\"rank-math-list \">\n<div id=\"faq-question-1678283834869\" class=\"rank-math-list-item\">\n<h3 class=\"rank-math-question \">What are three top tips when making sourdough starter?<\/h3>\n<div class=\"rank-math-answer \">\n<p>Here are three top tips to help you make a successful sourdough starter: <strong>use the right flour <\/strong>(you want to use a high-quality, unbleached flour with a high protein content, such as bread flour or whole wheat flour (I\u2019ve got a<strong><a href=\"https:\/\/www.mydailysourdoughbread.com\/whole-grain-wheat-sourdough-loaf\/\"> whole wheat sourdough recipe<\/a><\/strong>). Avoid using all-purpose flour or bleached flour), <strong>maintain the right temperature <\/strong>(sourdough starter thrives in a warm, stable environment, ideally between 70-85\u00b0F (21-29\u00b0C), and <strong>feed your starter <\/strong>(feed regularly, usually once or twice a day, for at least a week before it\u2019s ready to use). Be patient with it! <\/p>\n<\/div>\n<\/div>\n<div id=\"faq-question-1678283870618\" class=\"rank-math-list-item\">\n<h3 class=\"rank-math-question \">Is it cheaper to make your own sourdough?<\/h3>\n<div class=\"rank-math-answer \">\n<p>Sourdough bread baking in your home<strong> can be a cost-effective and rewarding way <\/strong>to enjoy fresh, delicious bread at home. However, it\u2019s important to weigh the cost of ingredients, equipment, and time against the convenience of buying bread from a bakery. Bake sourdough bread at home today!<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<figure class=\"wp-block-embed aligncenter is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\">\n<p>\n<iframe loading=\"lazy\" title=\"15 Mistakes Most Beginner Sourdough Bakers Make\" width=\"840\" height=\"473\" src=\"https:\/\/www.youtube.com\/embed\/BJEHsvW2J6M?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/p>\n<\/figure><\/div>\n\n","protected":false},"excerpt":{"rendered":"<p>If you\u2019re looking for the ultimate guide to perfect sourdough bread, then you have come to the right place. Keep reading. I hope this (lengthy) step-by-step guide makes you curious and motivated to make your own sourdough bread. Don\u2019t be scared about how long this post is \u2013 the amount of your presence in making […]<\/p>\n","protected":false},"author":1,"featured_media":217755,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[139],"tags":[14675,2059,1277,16673,11372],"dealstore":[],"offerexpiration":[],"class_list":["post-217754","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bread","tag-bread","tag-guide","tag-perfect","tag-sourdough","tag-stepbystep"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Step-by-Step Guide to Perfect Sourdough Bread - Som2ny Network<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/fivemor.com\/?p=217754\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Step-by-Step Guide to Perfect Sourdough Bread - Som2ny Network\" \/>\n<meta property=\"og:description\" content=\"If you\u2019re looking for the ultimate guide to perfect sourdough bread, then you have come to the right place. 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![\"Beginner](\"https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2016\/08\/beginner-sourdough-bread-crust-floured-478x720.jpg\" "\\"Beginner")
<\/figure>\n<\/div>\n