Your First Handmade Bread: Simple Recipe for Bakery-Quality Loaf at Home
Even as a baking beginner, you can turn an active sourdough starter into a loaf with a golden crisp crust and soft, airy crumb. The satisfying crackle as it cools, the fluffy pores inside, and the rich bakery-like flavor make it well worth trying. Your first attempt may feel nerve-wracking, but this easy, forgiving recipe is made for home baking. As long as your starter is lively and active, you are already halfway to success.
What You’ll Make
This is a classic everyday artisan sourdough bread. No special flours, complex shaping, or professional skills needed. Just mix, rest, and gently fold a few times — the dough will ferment and rise on its own.
Ingredients
- 300g water
- 90g active sourdough starter
- 450g all-purpose flour
- 9g salt
A marked starter jar makes it easier to check readiness, but the recipe works fine without one.
Step 1: Mix & Rest
In a large bowl, mix water and starter until smooth. Add flour and stir until no dry flour remains. Do not knead. Cover and let rest for 1 hour to fully hydrate the flour and develop gluten naturally.
Step 2: Add Salt & Build Gluten
Sprinkle salt over the dough and mix evenly. Over 2–3 hours, perform 3–4 rounds of stretch and folds every 45 minutes. Gently stretch and fold the dough over itself to build structure for a light crumb.
Step 3: Shape & Cold Fermentation
Once the dough is puffy and airy, gently shape it into a round. Place it smooth-side up in a floured banneton, cover, and refrigerate for 8–12 hours for deeper flavor and easier handling.
Step 4: Bake for a Crisp Crust
Preheat oven and lidded Dutch oven to 230°C. Carefully transfer the dough in, score the top with a sharp blade, cover, and bake for 25 minutes. Uncover and bake another 20 minutes until deep golden brown. The cracking sound as it cools means success.
Troubleshooting
Don’t worry — sourdough baking is forgiving. Stick to the steps with an active starter, and the dough will do most of the work. That’s the beauty of making bread at home.
