How To Bake Your FIRST Sourdough Bread | Beginner Sourdough Recipe

Описание: How To Bake The Perfect Strong White Sourdough | The Mighty White Sourdough Recipe (Beginner Friendly)

If you want to bake better sourdough bread at home, this recipe will give you a reliable starting point.

In this video I walk through my Mighty White Sourdough recipe — a structured, beginner-friendly method designed to help you bake consistent, flavourful sourdough bread using strong white bread flour.

Unlike many recipes that focus on extreme hydration or complicated techniques, this method focuses on the fundamentals that actually matter:
• fermentation control
• dough structure
• temperature awareness
• predictable process

If you’ve struggled with flat sourdough loaves, dense crumb, weak oven spring, or unpredictable fermentation, this recipe is designed to help you understand why dough behaves the way it does and how to guide it toward a successful bake.

Whether you are baking your first sourdough loaf or refining your technique, this process will give you a dependable baseline you can build from.

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Send your crumb photos to:
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📥 Free Sourdough Guides
If you're new to sourdough baking, start here.
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How to Make a Sourdough Starter
https://russellpeacebaker.com/make_a_...

Ultimate Sourdough Starter Guide
https://russellpeacebaker.com/starter

Weekly Starter Maintenance Guide
https://russellpeacebaker.com/weekly

Mighty White Printable Recipe
https://russellpeacebaker.com/mightyw...

Ingredients (1 Sourdough Loaf)
400g strong white bread flour (12%+ protein recommended)
270–305g water (progressive hydration)
80g active sourdough starter (100% hydration)
8g salt

Baker’s percentages:
Flour – 100%
Water – 67.5–76%
Starter – 20%
Salt – 2%

This recipe uses progressive hydration, starting with 270g water and gradually increasing to match your flour’s absorption and dough feel.

Tools You Need To Bake Sourdough
You do not need professional equipment.

Essential tools:
Digital scale
Mixing bowl
Bench scraper
Banneton or cloth-lined bowl
Sharp blade or lame
Dutch oven or covered baking vessel
Thermometer
Dough whisk (I use a silicone spatula)

Temperature awareness is one of the most important factors in controlling fermentation.

Sourdough Baking Process (Overview)
This recipe follows a simple, structured process:
1️⃣ Prepare an active sourdough starter
2️⃣ Autolyse flour and water
3️⃣ Mix starter and salt
4️⃣ Bulk fermentation with folds
5️⃣ Pre-shape and bench rest
6️⃣ Final shaping
7️⃣ Cold proof overnight
8️⃣ Score and bake in a Dutch oven
9️⃣ Cool fully before cutting
The goal is balanced fermentation, not maximum rise.

What This Recipe Prioritises
Fermentation over force
Observation over rigid timing
Consistency over complexity

Instead of chasing extreme open crumb, this recipe focuses on building a reliable sourdough process you can repeat in a normal home kitchen.

Once you have baked it successfully once, you can begin adjusting variables like:
• hydration
• fermentation length
• proofing temperature
to influence flavour and crumb structure.

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Chapters
0:00 - Introduction
4:10 - Step 1: Autolyse
8:10 - Step 2: Mixing Salt & Levain
14:03 - Step 3: The First Coil Fold
16:38 - Step 4: The Second Coil Fold
17:49 - Step 5: The Third Coil Fold
19:15 - Step 6: The Fourth Coil Fold
20:47 - Step 7: The Fifth Coil Fold
22:25 - Step 8: The End of Bulk & Pre-Shaping
26:38 - Step 9: Final Shaping
30:32 - Step 10: Baking
36:05 - Step 11: Cutting and Evaluation
38:59 - Final Words