Bake the Perfect Sourdough Bread: A Step-by-Step Guide

0h 11m video Transcribed Jun 28, 2026 Watch on YouTube ↗

Intermediate 3 min read For: Home bakers with some experience in baking, looking to master sourdough bread from scratch.

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AI Summary

This video provides a comprehensive, step-by-step guide to baking sourdough bread from scratch. The host covers feeding the starter, mixing the dough, performing stretch and folds, shaping, cold proofing, scoring, and baking. The goal is to achieve a beautiful rise, perfect ear, and ideal crumb texture.

Chapters

1 Feeding the Sourdough Starter 0:00 2 Mixing the Dough 0:56 3 Bulk Fermentation and Stretch & Folds 2:20 4 Shaping and Cold Proofing 3:19 5 Baking and Final Tips 4:45

[0:14]

Feeding the Starter

Feed the sourdough starter in the early morning. Use a kitchen scale for accuracy. Combine equal parts starter, flour, and lukewarm water (e.g., 50g each for one loaf). Mix, cover loosely, and let rise at room temperature until more than doubled in size (4-6 hours).

[1:08]

Mixing the Dough

Combine dry ingredients: bread flour (optionally some rye or whole wheat for color and flavor) and salt. Add lukewarm filtered or spring water (not over 85°F), then 100g of active starter. Mix with a spoon then hands until a sticky, wet dough forms.

[2:20]

Bulk Fermentation and Stretch & Folds

Cover the dough and let it rest for 4 hours (bulk fermentation). Every hour, perform stretch and folds: wet your hands, gently stretch one side of the dough up and fold it over itself. Rotate the bowl a quarter turn and repeat for about 3 more stretches. This strengthens the gluten network.

[3:19]

Shaping the Loaf

Turn the dough out onto a lightly floured surface. Shape it into a round by folding the edges over the center, pressing down gently. Place the loaf seam-side down, cup your hands around it, and drag it toward you on the counter to tighten the skin. Let rest for 20 minutes, then re-shape if needed.

[4:22]

Cold Proofing

Place the shaped loaf in a generously floured banneton (preferably with rice flour for a better crust). Cover and refrigerate for at least 8 hours, up to 48 hours, to develop flavor.

[5:00]

Preheating and Baking

Preheat a Dutch oven to 500°F for 30 minutes. Line with parchment paper, turn the cold dough in, and score deeply (¼-½ inch) from end to end. Bake covered at 450°F for 20 minutes, then uncovered for another 20-25 minutes until golden.

[6:56]

Tips and Comparisons

Using rice flour for dusting gives a cleaner crust than bread flour. Placing a pizza stone under the Dutch oven prevents the bottom from burning. Wait for the loaf to cool completely to room temperature before slicing to avoid a gummy texture.

Making sourdough is a rewarding process that anyone can master with patience and the right technique. The video offers detailed instructions and practical tips for achieving bakery-quality results at home.

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Mentioned in this Video

Kitchen scale

tool

Banneton (proofing basket)

tool

Dutch oven or cast iron combo cooker

tool

Bread lame (or sharp knife)

tool

Pizza stone

tool

Flexible bowl scraper

tool

Parchment paper

tool

Large zip-close bags (for long cold proof)

tool

Oven thermometer

tool

Natasha (host)

person

Marina (from Let the Bread Rise)

person

Natasha's cookbook (referenced late in video)

book

Natasha's notes (links to tools and recipe)

link

Tutorial Checklist

1 0:14 Feed your sourdough starter: combine equal parts starter, flour, and lukewarm water (e.g., 50g each).

2 0:46 Let the starter rise until more than doubled in size (4-6 hours).

3 1:02 In a large bowl, combine dry ingredients (bread flour, optionally some rye/whole wheat, and salt).

4 1:28 Add lukewarm filtered water (not over 85°F) and 100g of active starter. Mix with a spoon and then your hands until a sticky dough forms.

5 2:20 Cover and let the dough rest at room temperature for 4 hours (bulk fermentation).

6 2:22 Every hour, perform stretch and folds: wet your hands, stretch one side of the dough up, and fold it over itself. Rotate the bowl and repeat 3-4 times.

7 3:19 Turn the dough out onto a floured surface. Shape into a round by folding edges toward the center. Place seam-side down and tighten by dragging toward you.

8 3:53 Cover the shaped loaf and let it rest for 20 minutes. Re-shape if it loses tension.

9 4:22 Place the loaf in a floured banneton, cover, and refrigerate for at least 8 hours (up to 48 hours).

10 5:00 Preheat a Dutch oven to 500°F for 30 minutes.

11 5:35 Line the preheated pot with parchment paper, turn the cold dough in, and score deeply (¼-½ inch) from end to end.

12 6:09 Bake covered at 450°F for 20 minutes, then uncovered for 20-25 minutes until golden.

13 6:33 Transfer the baked loaf to a wire rack and cool completely to room temperature before slicing.

Study Flashcards (9)

What is the ideal temperature for the water used in sourdough?

easy Click to reveal answer

No more than 85°F (lukewarm).