rounded dough in bowl.

The dough should be smooth and rounded, holding its shape with somewhat of a dome toward the edges of the bowl.

Overhead photo of a loaf of sourdough bread on a cutting board with slices next to it.

Allowing the water and flour mixture to autolyse helps get the gluten developing and makes the dough more pliable from the start. Do not skip this step!

A loaf of white bread sitting on a cooling rack on to colorful napkin.
Close up photo of a loaf of cinnamon swirl bread that has been sliced into revealing the center.

More fun bread recipes to try!

close up of beer bread cut in half.