Easy Sourdough Recipe

I know many new bakers feel intimidated by sourdough, but my goal with this easy sourdough recipe is to show you how straightforward it can be.

This recipe simplifies the process for beginners while delivering a truly impressive, savory flavor. We’re adding a delicious roasted garlic, rosemary, and parmesan swirl that turns every slice into a special treat. The combination of rich, tangy sourdough with sharp cheese and savory herbs makes this bread perfect for family dinners or sharing with friends. Follow this detailed guide to create a beautiful, crackly crust and a soft, flavorful crumb that’s hard to resist.

Ingredients

• 100 g (3.5 oz) active sourdough starter
  The starter must be active and bubbly, having been fed within the last 4-12 hours. A properly active starter helps ensure strong fermentation and rise. A quick float test (drop a small piece in water) can confirm readiness.
• 350 g (12.3 oz) warm water (around 30-32°C / 86-90°F)
  Warm water helps to activate the yeast and bacteria in your starter more quickly during the bulk fermentation phase. Do not use water that is too hot, as it can kill the starter; lukewarm water is best. Using a kitchen thermometer is recommended for accuracy.
• 500 g (17.6 oz) strong bread flour
  Bread flour has a higher protein content (typically 12-14%) than all-purpose flour. This higher protein content creates a stronger gluten network, which is essential for a high-rising sourdough loaf. The extra strength is needed to support the added weight and moisture of the swirl ingredients. (If you only have all-purpose flour, you can use it, but the structure will be slightly weaker).
• 10 g (0.35 oz) fine sea salt
  Salt not only enhances flavor but also controls the rate of fermentation and strengthens the dough’s structure. Ensure you are using non-iodized salt, as iodine can inhibit starter activity. Measure accurately, as too much salt can prevent the dough from rising properly.
• 1 whole head garlic
  Used for roasting and flavor. Roasting mellows the sharp taste into a sweet, creamy texture.
• 15 mL (1 tbsp) olive oil
  Drizzled over the garlic head before roasting. (Any neutral oil, like avocado oil, works here too).
• 8 g (0.3 oz) fresh rosemary, finely chopped
  Fresh rosemary provides a vibrant, aromatic flavor that pairs beautifully with garlic and parmesan. Dried rosemary can be used as a substitute, but use less (about 1 teaspoon) as it is more potent. Finely chop the fresh rosemary to ensure even distribution in the swirl.
• 60 g (2.1 oz) Parmesan cheese (microbial rennet), finely grated
  Microbial rennet Parmesan cheese is suitable for most vegetarian diets. Finely grate the cheese to allow it to melt evenly into the dough without clumping during baking. A sharp, high-quality Parmesan will provide the best flavor contrast to the tangy sourdough.

Instructions

1. Prepare the Roasted Garlic
   Preheat your oven to 200°C (400°F) and prepare the garlic head by slicing off the top quarter to expose the cloves. Drizzle with 15 mL (1 tbsp) olive oil and wrap the entire head in aluminum foil. Roast for 30-40 minutes, or until the cloves are very soft and fragrant. Let cool completely, then squeeze the softened cloves from their skins and mash them into a smooth paste.
2. Mix the Dough and Autolyse
   In a large mixing bowl, combine the active sourdough starter and warm water, stirring until mostly dissolved. Add the strong bread flour and fine sea salt, mixing with a wooden spoon or your hands until no dry streaks of flour remain. The dough will feel shaggy. Cover the bowl with a damp cloth or plastic wrap and let it rest for 30 minutes for the autolyse phase.
3. Perform Stretch and Folds
   Over the next 3-4 hours, perform 3-4 sets of stretch and folds. For each set, gently grab a portion of the dough, stretch it upwards, and fold it over the center, rotating the bowl and repeating 4-5 times. This technique builds strength without kneading, which is ideal for high-hydration sourdough.
4. Bulk Fermentation
   Cover the dough and let it bulk ferment at room temperature until it has visibly doubled in size and feels airy. The total bulk fermentation time will be 6-8 hours depending on ambient temperature and starter activity. A good indication that bulk fermentation is complete is when the dough has large bubbles on the surface and jiggles easily.
5. Prepare the Swirl Filling
   While the dough is fermenting, combine the cooled roasted garlic paste, 8 g (0.3 oz) finely chopped fresh rosemary, and 60 g (2.1 oz) finely grated Parmesan cheese in a small bowl. Mix well until everything is evenly combined. Ensure the garlic is fully cooled before mixing to avoid altering the texture of the other ingredients.
6. Preshape and Rest
   Once bulk fermentation is complete, gently turn the dough out onto a lightly floured work surface. Gently preshape it into a loose round and cover it with the bowl. Allow the dough to rest for 20-30 minutes to relax the gluten, making final shaping much easier.
7. Final Shaping with Swirl
   Gently flatten the rested dough into a rough 25×35 cm (10×14 inch) rectangle. Spread the roasted garlic-rosemary-Parmesan mixture evenly over the entire surface, leaving a 2 cm (0.8 inch) border on all sides. Starting from one of the long edges, tightly roll the dough into a log, pinching the seam closed firmly and gently tucking in the ends to seal them. If the filling starts leaking out while rolling, try dusting the work surface with a little extra flour to tighten the dough’s exterior. My kids love helping with this part, spreading the garlic and cheese is messy fun, and it guarantees they’ll eat a slice.
8. Cold Proofing
   Prepare your banneton or a bowl lined with a lightly floured tea towel and transfer the shaped loaf, seam-side up, into the container. Cover with plastic wrap and refrigerate for 12-18 hours for a cold proof, which develops deeper flavor and makes the dough easier to handle. Alternatively, proof this easy sourdough recipe at room temperature for 2-3 hours until visibly puffy if you are short on time (this results in a less sour flavor).
9. Baking in a Dutch Oven
   Preheat your oven to 230°C (450°F) with a Dutch oven (with its lid) inside for at least 30 minutes. Carefully remove the hot Dutch oven, invert the cold-proofed dough into it, and score the top of the loaf with a desired pattern. Cover the Dutch oven with its lid and bake for 25 minutes to trap steam for a better crust.
10. Finish Baking and Cool
    Remove the lid from the Dutch oven and reduce the oven temperature to 220°C (425°F). Continue baking for another 20-25 minutes, or until the crust is a deep golden brown and the internal temperature reaches 93-96°C (200-205°F). Transfer to a wire rack to cool completely for at least 2-3 hours before slicing; slicing early can cause a gummy texture and prevent the crumb from setting properly. This easy sourdough recipe is worth the wait.

Simple Techniques for a Better Swirl Loaf

Sourdough can be high-hydration, making it sticky. Use light flour dusting on your hands and work surface; avoid adding too much flour to ensure a light crumb. These simple techniques make this easy sourdough recipe more approachable for beginners.

How to Handle a Sticky Dough

Sourdough dough, especially when high in hydration, can be challenging to work with. Use light flour dusting on your hands and work surface. Avoid adding too much flour overall, as this will lead to a dense, heavy crumb rather than a light, airy one.

Pre-Shaping for Success

Don’t skip the preshape step, even though it may feel like an extra step. It helps create surface tension and makes the final shaping (rolling the swirl) much easier, ensuring a tight spiral in your final loaf.

Sealing the Seam

When rolling the loaf with the swirl inside, make sure to pinch the seam tightly. This prevents the filling from escaping or creating large gaps during baking. A properly sealed seam helps maintain the beautiful swirl pattern and keeps the filling locked in.

Preventing Leaks

Ensure the swirl filling is evenly spread and not overfilled, especially near the edges. A tight roll prevents the filling from leaking out and burning during the bake. This also prevents the filling from interfering with the seam during sealing.

Optimizing Your Sourdough Schedule for Family Life

The cold proofing stage (12-18 hours) allows you to tailor baking around your schedule. Prepare the dough in the evening, proof overnight in the fridge, and bake in the morning or afternoon. This makes it a truly easy sourdough recipe to fit into busy lives.

Make Ahead

Use the cold proofing stage (12-18 hours) to your advantage. Prepare the dough in the evening, proof overnight in the fridge, and bake in the morning or afternoon. This allows you to fit fresh, high-quality bread into your busy family dinners.

Temperature Control

Use a warm environment to speed up bulk fermentation (near an oven or in a proofing box). This can reduce the 6-8 hour bulk fermentation time if needed. Conversely, a cool spot will slow it down if you need more flexibility.

The Taste Benefit

A longer, cold proof not only makes the dough easier to handle but also develops a richer, deeper flavor for your easy sourdough recipe. The slow fermentation creates the distinct tangy flavor sourdough is known for, perfect for healthy eating.

FAQs

Can I use dried rosemary instead of fresh?

Yes, you can. Use about 1 teaspoon of dried rosemary for this easy sourdough recipe, as dried herbs are more concentrated than fresh herbs. Make sure to crush the dried rosemary slightly to release its oils and flavors before mixing.

Why is the cold proof necessary?

The cold proof (retardation) slows fermentation significantly, allowing acids to build up for a deeper, more complex flavor, and makes the dough much stiffer and easier to score. This step also allows for flexible scheduling, making it perfect for meal prep.

My loaf looks dense and gummy inside. What did I do wrong?

This usually indicates under-proofing or slicing too early, a common issue with an easy sourdough recipe. Ensure your bulk fermentation and final proof reach the necessary volume increases, and always cool completely before slicing. I make sure to wait at least 2 hours, sometimes 3, before cutting into it to guarantee a perfect crumb.

Can I skip the Dutch oven?

Yes, you can bake this bread on a baking stone or sheet pan. Use a broiler-safe pan on the bottom rack and add boiling water to create steam at the start of the bake. This method creates a similar, though not identical, crust texture.

How do I get a good oven spring?

Make sure your oven and Dutch oven are fully preheated, and don’t skip the cold proof. Scoring the loaf correctly helps guide where the loaf will expand. The cold proof also stiffens the dough, which allows for better spring when hit with the initial heat.

Can I make this with less salt?

Salt is essential for dough strength and flavor. Reducing the salt too much will result in a flatter, less flavorful loaf with uncontrolled fermentation. For a healthy diet, it is better to reduce salt in other parts of your meal rather than in this specific bread recipe.

Is this suitable for feeding a crowd?

Yes, this easy sourdough recipe makes a large, impressive loaf that can serve 8-10 people, perfect for holidays or family gatherings. Its rich flavor and beautiful swirl make it a centerpiece addition to any meal.

Conclusion

This easy sourdough recipe with its savory swirl proves that complex flavors don’t require complicated techniques. By following these steps, you’ll master the art of combining a perfect sourdough structure with a rich, aromatic filling, perfect for healthy eating. Save this recipe for a great family dinner idea by pinning it on Pinterest for later use.

easy sourdough recipe

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• Author: Rachel Thompson
• Total Time: 95 minutes
• Yield: 1 loaf 1x
• Diet: Vegetarian

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Description

This beginner-friendly sourdough recipe features a savory swirl of roasted garlic, fresh rosemary, and Parmesan cheese, delivering impressive flavor with a beautiful crackly crust and soft crumb.

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Ingredients

Scale 1x2x3x

• 100 g active sourdough starter (3.5 oz)
• 350 g warm water (12.3 oz)
• 500 g strong bread flour (17.6 oz)
• 10 g fine sea salt (0.35 oz)
• 1 whole head garlic
• 15 mL olive oil (1 tbsp)
• 8 g fresh rosemary (0.3 oz), finely chopped
• 60 g Parmesan cheese (2.1 oz), finely grated

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Instructions

1. Roast Garlic: Preheat oven to 200°C (400°F). Slice off the top quarter of the garlic head, drizzle with olive oil, and wrap in aluminum foil. Roast for 30-40 minutes until soft. Let cool, then squeeze out cloves and mash into a paste.
2. Mix Dough: Combine starter and warm water in a bowl. Add flour and salt, mixing until no dry streaks remain. Cover and let rest for a 30-minute autolyse.
3. Stretch and Fold: Perform 3-4 sets of stretch and folds over the next 3-4 hours to develop gluten strength.
4. Bulk Fermentation: Cover the dough and allow to bulk ferment at room temperature for 6-8 hours, or until visibly doubled in size and airy.
5. Prepare Swirl Filling: While dough ferments, combine cooled roasted garlic paste, chopped fresh rosemary, and grated Parmesan cheese.
6. Preshape and Rest: Gently turn the dough onto a floured surface. Preshape into a loose round, cover, and rest for 20-30 minutes to relax gluten.
7. Final Shaping with Swirl: Flatten dough into a rectangle. Spread filling evenly over the surface, leaving a small border. Tightly roll the dough into a log, pinching the seam closed firmly.
8. Cold Proofing: Transfer the loaf seam-side up to a floured banneton or lined bowl. Cover and refrigerate for 12-18 hours for a cold proof. (Alternatively, proof at room temperature for 2-3 hours).
9. Baking: Preheat oven to 230°C (450°F) with a Dutch oven inside for at least 30 minutes. Carefully invert the cold dough into the hot Dutch oven, score the top, cover, and bake for 25 minutes.
10. Finish Baking: Remove the lid and reduce oven temperature to 220°C (425°F). Continue baking for 20-25 minutes until deep golden brown. Cool completely on a wire rack for 2-3 hours before slicing to avoid a gummy texture.

Notes

To avoid a gummy texture, ensure the loaf cools completely on a wire rack for at least 2 hours before slicing. For a tighter swirl, ensure the seam is firmly sealed after rolling the filling.

• Prep Time: 45 minutes
• Cook Time: 50 minutes
• Category: Bread
• Method: Baking
• Cuisine: European

Nutrition

• Serving Size: 1 slice (10 servings)
• Calories: 255 calories
• Sugar: 1 g
• Sodium: 400 mg
• Fat: 3.5 g
• Saturated Fat: 1.2 g
• Unsaturated Fat: 1.3 g
• Trans Fat: 0 g
• Carbohydrates: 38.5 g
• Fiber: 1.5 g
• Protein: 9 g
• Cholesterol: 2.4 mg