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Step By Step Sourdough Bread

Author: Shelly


  • Flour
  • Water
  • Salt
  • Baking paper
  • Plastic wrap or bag
  • Large bowl
  • 2 Dutch ovens or oven proof pots
  • Wooden Spoon


Day 1

  • In a large bowl, using a wooden spoon, mix together 1 cup starter + 1 cup flour + 1 cup water until well combined.
  • Cover loosely with a plastic wrap or bag and store in a warm place overnight (minimum 12 hours).
  • • • Seal the starter container with a lid and store in the fridge. Feed it at least once a week.

Day 2

  • Add to the same bowl 5 cups flour + 1 tablespoon salt + 2 cups water.
  • Mix together with one hand until a wet sticky dough is formed (don’t be tempted to add flour yet. If the dough is too dry add a little bit of water).
    Knead the dough for 10 mins, it should get less sticky as you knead it. Roll it into a ball, flour the bowl and put it back in the bowl.
  • Cover loosely with plastic wrap and store in the fridge for minimum 14 hours.

Day 3

  • Remove from the fridge. Knead the dough in the bowl, flatten it and fold the corners into the center repeatedly, for 10 minutes.
  • Cut the dough into 2 equal size pieces and shape them into balls or logs, flour them.
  • Line a Dutch oven, heavy pot or loaf pan with baking paper or flour and put the balls in them.
  • Cover the pots loosely with a plastic bag and let the bread proof in a warm place for 4 hours.
  • Preheat the oven to 450°F/220°C.
  • Score the bread with a sharp knife or razor blade. *
  • Put the lids on the pots and bake for 40 minutes.
  • Carefully remove the pots from the oven and quickly remove their lids (keep your hands covered, and don't do this in the oven. You can burn yourself).
  • Bake for 15-20 minutes or until they get a nice golden color. Let them cool completely.
  • You can slice the breads and put them in plastic bags and freeze them.


* Scoring the bread is important. It gives the bread more room for its final rise in the oven without splitting.