Easy Sourdough Bread Recipe - Rise and Bake with Julie

Prep Time:20

Cook Time:55

Fermentation Time:6

Total Time:7 15

Servings: slices

In a clear glass bowl (or stand mixer) mix the sourdough starter and slightly warm water together well.
Add the salt and flour. Stir until everything is fully incorporated — no dry flour left.
Transfer to a glass bowl if using your stand mixer and cover with a shower cap (or plastic wrap) and let it rest for 15–30 minutes.
Do one round of 3 or 4 stretch and folds.
Cover again and let the dough rise at room temperature for 4–6 hours, until it has doubled and you can see bubbles throughout.
Spray your loaf pan with cooking spray or use a nonstick USA pans. Plop the fermented dough straight onto the counter. Using a bench scraper, gently pull the dough across the surface to create tension on top — no extra flour, no folding or rolling. Place your dough smooth-side up in the pan. Cover with a shower cap or plastic wrap.
If baking right away - let it rise until it’s about 1 cm from the top of the pan.
If delaying baking - place covered loaf in the refrigerator for up to 48 hours.
When ready to bake, preheat your oven to 375°F. Bake covered for 10 minutes. Remove the cover, score the top deeply, then bake another 20 minutes. Remove the cover again and bake 25 minutes more until nicely browned and internal temperature reaches 190°F.
Let the loaf cool for ten minutes on a wire rack. Remove from pan and let cool completely before slicing.

Use a well-fed starter at peak or slightly past peak for best results.
The higher amount of starter in the dough helps the bread rise faster and gives a lighter, airier crumb.
Even if the shaped loaf over-rises a bit, the strong oven spring usually evens everything out.
The simple bench scraper shaping method is very beginner-friendly — no flour dusting or complicated folding required.
This dough is very forgiving and works well even if your kitchen temperature varies.