Basic Sourdough Bread - 1, 2, 3 Method Recipe

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Basic Sourdough Bread - 1, 2, 3 Method
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  • 2 tbsp sourdough starter (1 oz)
  • 2/3 cup flour
  • 1 1/3 cups water (a little less than 1 1/3 cup, or 10.5 oz room temperature)
  • 3 1/2 cups flour
  • 1 1/2 tsp salt


  1. Starter Sponge: Add starter to the water and wisk together. Add flour, mix well, cover and let sit at room temperature (70 to 75F) until doubled in volume (6 hours or overnight).
  2. Dough: Wisk starter sponge into the water and add enough flour to make a thin batter. Wisk to aerate dough, forming some bubbles. Add the rest of the flour and mix well to incorporate.
  3. Cover the bowl and let rest for 20 minutes to 30 minutes.
  4. Add salt and knead for 8 minutes. Cover and let rest 5 minutes.
  5. Stretch and fold the dough once by stretching dough into a rectangle and folding letter-style side to side and top to bottom.
  6. Place in oiled container (straight sided is best) and mark the point on the container when the dough is doubled.
  7. Let rise in 75 to 80 F area for 1 hour.
  8. Stretch and fold the dough for the second time.
  9. Let rise in 75 to 80 F area for 1 more hour or until doubled in volume (total time may be 3 hours).
  10. Remove dough and divide into 2 pieces weighing 1 lb each and one piece the size of a ping-pong ball.
  11. Form smooth balls as a pre-shape and rest covered for 10 minutes.
  12. Shape into batards or torpedo or boule shapes. If resistant to stretching, let rest for 5 to 10 min and repeat.
  13. Place loaves on a parchment covered cloth folded to support all sides of each loaf and cover with oiled plastic.
  14. Place the small piece of dough in a small, straight-sided glass and mark doubled volume point with tape or marker or rubber band.
  15. Preheat oven to 425 F and add a cast iron skillet near the bottom of the oven to preheat as well.
  16. Let rise until 1 1/2 times the original volume. Watch the small piece as a guide.
  17. Add 1 cup of hot water to the skillet carefully to avoid breaking the oven door glass.
  18. Score the loaves with a double edged razor blade.
  19. Place parchment paper and loaves in the oven and using a flat baking sheet or a peel.
  20. Bake for 12 minutes and rotate pan for even cooking.
  21. Bake for 15 to 20 more minutes until browned or 205 F internal temp Cool on rack.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1104.09 Kcal (4623 kJ)
Calories from fat 313.52 Kcal
% Daily Value*
Total Fat 34.84g 54%
Sodium 5568.09mg 232%
Potassium 348.07mg 7%
Total Carbs 175.38g 58%
Sugars 0.43g 2%
Dietary Fiber 18.89g 76%
Protein 22.96g 46%
Iron 11.2mg 62%
Calcium 523.1mg 52%
Amount Per 100 g
Calories 234.07 Kcal (980 kJ)
Calories from fat 66.47 Kcal
% Daily Value*
Total Fat 7.39g 54%
Sodium 1180.46mg 232%
Potassium 73.79mg 7%
Total Carbs 37.18g 58%
Sugars 0.09g 2%
Dietary Fiber 4g 76%
Protein 4.87g 46%
Iron 2.4mg 62%
Calcium 110.9mg 52%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 24.2
  • 29

Good Points

  • saturated fat free,
  • cholesterol free,
  • sugar free,
  • good source of fiber

Bad Points

  • High in Sodium

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