I’ve simplified the art of sourdough baking into a beginner‑friendly loaf that requires no kneading—just mixing, a few stretch‑and‑folds, a slow chill overnight, and a hot bake. It’s totally doable, even if this is your first time with a starter. Sourdough Bread for Beginners

Why You’ll Love This Recipe

I love how this recipe keeps things straightforward: only four basic ingredients, no complicated equipment beyond a Dutch oven, and clear steps. Because I use the stretch‑and‑fold method instead of intensive kneading, it feels much more approachable. The result? A crusty, tangy loaf with that classic sourdough character, and I feel confident even though I was a beginner. Plus, the overnight fermentation gives the dough great flavor and texture without me needing to punch through dozens of steps.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

½ cup active sourdough starter
1 ⅓ cups warm filtered water
3½ cups all‑purpose flour
1½ teaspoon salt

Directions

In a large mixing bowl, combine the sourdough starter, warm filtered water, flour, and salt. Mix until no dry flour remains. Cover the bowl with a towel and let it rest for 30 minutes (this is the autolyse stage).
After resting, wet your hands. Grab one edge of the dough, stretch it upward and fold it over to the opposite side. Rotate the bowl and repeat four times, going around the dough. Cover and rest for another 30 minutes.
Repeat the stretch‑and‑fold process three more times, resting 30 minutes between each round. This will take about 2 hours and develops the gluten without kneading.
After the final fold, gently shape the dough into a round by pulling the edges toward the center. Flip the dough so the smooth side is up and place it seam‑side down into a bowl lined with a well‑floured tea towel. Cover the bowl with plastic wrap and refrigerate for 6‑8 hours or up to 24 hours (the longer the ferment, the better the flavor and texture).
When ready to bake, preheat your oven to 500 °F (260 °C) with your Dutch oven (with lid) inside — heat for about 30 minutes. Carefully remove the Dutch oven, reduce the temp to 450 °F (230 °C), and turn the dough into the hot pot (using parchment paper if desired). Score the top of the dough with a sharp knife or lame. Cover and bake for 30 minutes.
After 30 minutes, remove the lid and bake uncovered for another 15 minutes or until the crust is golden brown. Let your loaf cool on a wire rack for at least 1 hour before slicing.

Servings and timing

Prep time: ~10 minutes mixing + ~2 hours of stretch‑and‑folds + overnight (6‑24 hours) cold ferment.
Cook time: ~1 hour (30 minutes covered + 15 minutes uncovered + cooling).
Yields ~12 servings (one loaf, approx. 12 slices).

Variations

I’ve tried replacing half of the all‑purpose flour with whole wheat flour; you can do this but know the loaf will be a bit denser and less airy.
If you don’t have a Dutch oven, you can bake the loaf in a heavy oven‑safe pot with lid or use a pan of hot water in the oven to create steam.
For a flavored loaf: try adding herbs, olives, or roasted garlic during shaping for savory twists; or mix in seeds for extra crunch.

storage/reheating

To freeze a whole loaf: after it’s completely cooled, wrap tightly in plastic wrap or foil, place in a freezer‑safe bag or container, and freeze for up to 3 months. To thaw, let it come to room temperature and optionally reheat in a 350 °F oven for 10‑15 minutes to restore a crisp crust.
To freeze slices: once cooled, slice loaf, spread slices on a baking sheet in a single layer, freeze 1‑2 hours, then transfer to a freezer bag with parchment between layers so they don’t stick. Toast directly from frozen.
For normal storage: keep the loaf in a bread box or paper bag at room temperature for up to 2‑3 days; beyond that it will start going stale, though you can always revive by toasting or making croutons.

FAQs

How do I know when my starter is ready?

The starter should be bubbly, active, and pass the “float test” (a small spoonful placed in water should float). I usually feed it 4‑6 hours before baking.

Can I use whole wheat flour instead of all‑purpose?

Yes — but only up to about half of the flour replaced. A full swap leads to a much denser loaf, since whole wheat absorbs more water and has less gluten‑strength.

What if I don’t have a Dutch oven?

No problem. A heavy oven‑safe pot with a lid works, or you can place a baking pan with hot water in the oven to create steam. The key is retaining steam the first part of the bake to get a good crust.

How long can I refrigerate (cold‑ferment) the dough?

After shaping, you can refrigerate for 6‑8 hours or up to 24 hours. Longer fermentation gives deeper flavor and better texture.

When can I slice the loaf?

It’s tempting to slice right away, but I recommend letting the loaf cool for at least 1 hour on a wire rack. This resting period allows the interior to finish setting and yields better texture.

Conclusion

I’m thrilled at how confidently I reached for this simple loaf and achieved a true sourdough—crusty, tangy, with a beautiful crumb—despite being a beginner. With minimal ingredients, no kneading, and manageable steps, this recipe makes sourdough accessible. If you’ve been curious about baking your own loaf, this is the one I’d recommend. Give it a try, and enjoy the satisfying aroma and flavor of homemade sourdough.