The Starter Jar's Easy Sourdough Bread Recipe for Beginners

Step 1

In a large bowl, gently combine your active Starter Jar sourdough starter with the lukewarm water until the starter is mostly dissolved.

Step 2

Incorporate the bread flour and fine sea salt into the wet mixture, mixing with a wooden spoon or your hands until a shaggy dough forms and no dry flour remains.

Step 3

Cover the bowl with a damp cloth or plastic wrap and let the dough rest for 30 minutes to 1 hour; this process, known as autolyse, helps hydrate the flour.

Step 4

Lightly wet your hands, then grab a portion of the dough, gently stretch it upwards, and fold it back over itself towards the center of the bowl; rotate the bowl and repeat this action 3-4 times.

Step 5

Perform 3-4 more sets of stretch and folds every 30-45 minutes over the next 2-3 hours; this develops gluten strength without kneading.

Step 6

After the final folds, allow the dough to bulk ferment at room temperature (around 72-76°F or 22-24°C) for 4-8 hours, or until it has visibly increased in volume by about 30-50% and feels airy.

Step 7

Gently turn the dough out onto a lightly floured surface, shape it into a tight ball (boule) or an oblong (batard) using light tension, and then dust it with flour.

Step 8

Carefully transfer the shaped dough into a floured proofing basket (banneton) or a bowl lined with a floured kitchen towel, cover it, and refrigerate for 12-18 hours; this cold proof deepens flavor and makes the dough easier to handle.

Step 9

When ready to bake, preheat your oven to 450°F (232°C) with a Dutch oven inside for at least 30 minutes.

Step 10

Carefully remove the hot Dutch oven, invert the cold dough into it, score the top with a sharp blade or lame, and bake covered for 30 minutes.

Step 11

Remove the lid from the Dutch oven and continue baking for another 15-20 minutes, or until the crust is deeply golden brown and the internal temperature reaches 200-210°F (93-99°C).

Step 12

Transfer the baked loaf to a wire rack and allow it to cool completely for at least 1-2 hours before slicing; this crucial step ensures a proper crumb structure and prevents gumminess.