If you’re new to sourdough baking, starting with the right hydration level can make all the difference. This beginner sourdough recipe (60–65% hydration) is designed to be easy to handle while still producing a soft crumb and crispy crust.
Many sourdough recipes use high hydration doughs, which can be sticky and difficult for beginners. This recipe keeps hydration slightly lower, making the dough more manageable while still delivering excellent results.
With just four simple ingredients—flour, water, sourdough starter, and salt—you can create a beautiful homemade loaf. By adjusting the hydration level slightly, you can control how soft or firm the dough feels and how open the crumb becomes.
This guide will walk you through each step, helping you build confidence and develop essential sourdough skills.
Ingredients
Base Recipe
500 g bread flour
300–325 g water (depending on hydration level)
100 g active sourdough starter
10 g salt
Use warm water at 26–28°C (78–82°F) to encourage fermentation.
Choosing Your Hydration Level
Hydration determines how easy the dough is to handle and how airy the bread will be.
60% Hydration (300 g water)
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Firm and easy to work with
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Minimal stickiness
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Best for beginners
62% Hydration (310 g water)
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Soft but still manageable
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Balanced structure and texture
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Great for learning
65% Hydration (325 g water)
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Slightly sticky dough
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More open crumb
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Requires a bit more control
Step-by-Step Method
Mix the Dough
In a large bowl combine:
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bread flour
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water
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sourdough starter
Mix until a shaggy dough forms and no dry flour remains.
Cover and let the dough rest for 20–30 minutes.
This rest (autolyse) helps hydrate the flour and begin gluten development.
Add Salt
Add the salt to the dough.
Mix thoroughly until fully incorporated.
The dough will begin to feel smoother and stronger.
Stretch and Fold
Perform stretch-and-folds every 30 minutes for 2 hours.
Lift one side of the dough, stretch it upward, and fold it over the center.
Rotate the bowl and repeat on all sides.
This process builds gluten and improves dough structure without kneading.
Bulk Fermentation
Cover the dough and let it rise.
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Time: 4–6 hours
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Temperature: 24–26°C (75–79°F)
The dough should:
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Rise by 50–80%
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Look airy and smooth
Proper fermentation is key to a soft crumb and good flavor.
Shape the Dough
Turn the dough onto a lightly floured surface.
Shape it into a tight round loaf by creating surface tension.
Let it rest:
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60–90 minutes at room temperature
or -
Refrigerate overnight for deeper flavor
Bake the Bread
Preheat your oven with a Dutch oven inside.
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Temperature: 230°C (450°F)
Score the dough with a sharp blade.
Bake:
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20 minutes covered
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20–25 minutes uncovered
This creates steam for oven spring and a crispy crust.
Cool the Bread
Allow the bread to cool for at least 1 hour before slicing.
Cooling helps the crumb set and prevents a gummy texture.
Tips for Beginners
Start with 60–62% hydration if you are new to sourdough.
Use an active starter that doubles in size after feeding.
Avoid adding too much flour during shaping.
Be patient with fermentation—this is where flavor develops.
Practice handling the dough gently to preserve air bubbles.
Common Mistakes to Avoid
Using an inactive starter can lead to dense bread.
Overproofing can cause the dough to collapse.
Underproofing can result in tight crumb.
Adding too much flour can make the bread dry.
Why Lower Hydration Is Better for Beginners
Lower hydration dough is easier to handle because it is less sticky and holds its shape better. This allows beginners to focus on learning fermentation, shaping, and baking techniques without struggling with difficult dough.
As your skills improve, you can gradually increase hydration to achieve a more open crumb.
Serving Suggestions
Enjoy your sourdough bread in many ways:
Serve with butter or olive oil
Use for sandwiches
Toast with honey or jam
Pair with soups or salads
Storage Tips
Store bread at room temperature in a cloth bag or bread box for up to 3 days.
For longer storage, slice and freeze for up to 1 month.
Avoid refrigeration, as it can dry out the bread.
Frequently Asked Questions
Which hydration should I start with?
Start with 60% or 62% hydration for easier handling.
Why is my dough sticky?
You may be using higher hydration or need more gluten development.
Can I increase hydration later?
Yes. Gradually increase water as you gain experience.
How do I know when fermentation is complete?
The dough should rise, feel airy, and show visible bubbles.
Conclusion
This beginner sourdough bread recipe with 60–65% hydration is the perfect starting point for learning sourdough baking. It offers a balance between ease of handling and excellent bread quality.
By understanding hydration and practicing key techniques like stretch-and-fold and proper fermentation, you can confidently bake soft, flavorful sourdough bread at home.
As your skills grow, you can experiment with higher hydration levels and more advanced techniques, but this recipe provides the perfect foundation for your sourdough journey.