A Beginners Organic Sourdough Bread Recipe {Organic and GMO Free} (2024)

A Sourdough Series

Who knew there were so many things you could do with sourdough, right?! I get it…Sourdough is a large topic so I thought I would tackle this in baby steps! Here is the breakdown:

✰ How I am Gluten Intolerant and Enjoying Bread Again

✰ Sourdough Basics ~What is a sourdough starter and what is sourdough bread

✰ A Beginners Organic Sourdough Bread Recipe{Organic and GMO-Free}

✰ Organic Sourdough Hamburger Buns Recipe{Organic and GMO-Free}

✰ A Traditional San Francisco Sourdough Bread Recipe{Organic and GMO-Free}

✰ Organic Sourdough Bagel Recipe{Organic and GMO-Free}

I highly recommend that you start with the first post and work down the list in the order that I have them. I have posted them within the level of difficulty. Beginners sourdough being the easiest to organic sourdough bagels being the most challenging.

All can be achieved. And as always, ask away in the comment section below this post!

A Beginners Organic Sourdough Bread Recipe

Alright, so let’s move onto this recipe. This is a super easy dough to work with and is great for beginners. It really is super simple and I promise you that you are in for quite a treat!

As I mentioned above, make sure your sourdough starter is good and active. If you store it in the refrigerator, be sure to feed your starter 3 times (with 8-12 hours in between). Your starter will be very active and will create a light and airy loaf of bread.

Mix together the sourdough starter, salt, water, and flour. It is best to keep the dough really sticky like this.

You want a sticky and wet dough…

Don’t worry, it will transform to a smooth dough, but a wetter dough creates a lighter, less dense loaf.

Knead the dough for 15-20 minutes. Watch this quick one-minute video where I show you how the dough looks like when you start and what it will look like once you are finished kneading it.

Dough Turns Into A Smooth and Elastic Dough

Once you are finished kneading the dough, split the dough into two equal portions. This recipe makes 2 loaves.

Sometimes I like to make 1 loaf and use the other section for pizza dough or hamburger buns (yes recipes are coming out for both).

Look how smooth and elastic this dough looks after it has been kneaded for 20 minutes.

Use a Banneton or Loaf Pan

Form your dough into a ball and place it into a floured banneton (I bought this one) and place the smooth side down (leaving the pinched bottom face up).

You can also use a 5″x9″ greased loaf pan if you desire. If you use a loaf pan, note that the crust won’t be as crunchy as that of a banneton loaf.

Proof Your Dough

Allow the dough to proof (or rise) for 2-8 hours. I know the time varies dramatically, but this time will differ with the changing temperatures.

I am in Florida and it takes my dough about 4 hours to proof.

Cover it with greased plastic and wait for it to double in size.

This is what it looks like when it doubles in size. It is now ready to go into the oven.

Invest in a La Cloche Dome Baker

Note, you can NOT bake this bread in the basket. It is best to have a stone la cloche dome baker (like this one) that is preheated in your oven.

Gently flip over into the preheated la cloche, score the bread if desired (however, for this recipe I prefer not to score the dough), and bake at 400 F for about 30 minutes or until the internal temperature reaches 200 F.

When the bread is finished baking, allow it to cool a few minutes before removing from the pan (if you used one).

You want to remove the loaf when using a pan so that it doesn’t become soggy.

A Beautiful Sourdough Bread

Your loaf will look something like this! Allow to cool completely and serve with a good portion of butter.

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