Think you can’t bake fresh, homemade sourdough bread? This easy sourdough bread recipe—trusted by beginner bakers for over a decade—shows you how, step-by-step. No yeast. No kneading. Just simple ingredients and 10 minutes hands on time for soft, crisp sourdough bread at home.
Reader review
“I have tried MULTIPLE sourdough bread recipes and this one has been the very first to make a successful (fully risen) loaf of bread. I am relatively new to sourdough and for some reason, the other recipes just didn’t produce good bread. These instructions and detailed explanations really make a huge difference to someone who is new to the world of sourdough.”
—Savannah
To anyone who thinks their sourdough bread isn’t good enough, I get it. Back in 2013, I set a goal: bake more bread. I tested, failed, succeeded (and tried again). What began with an easy no-knead artisan loaf eventually led to the holy grail: homemade sourdough bread.
Admittedly, I had beginner’s luck. My early scratch-made loaves were light, plump and airy, everything you want sourdough to be! And then? Down the rabbit hole I went: Hydration? Baker’s %? Proofing times?
Now, with 13+ years baking experience and a professional culinary background, I know what holds people back: the confusion, hesitation, comparison. I teach from a straight forward practical perspective because sourdough is not just a written recipe; it’s an understanding.
This sourdough bread recipe has been the most popular on my blog for over a decade- millions of views and the inspiration behind my bestselling book Artisan Sourdough Made Simple, a deeper dive into sourdough bread recipes. So, if you’re at the end of your rope (and just want to make good bread), you’ve made it. Welcome to the journey.
What Sets My Recipe Apart:
- One bowl, 5 ingredients
- Olive oil = soft, plush crumb & crisp, golden crust
- No stand mixer
- No bread machine
- Flexible baker’s schedule
- Personalized support in the comments
But before we make bread, let’s discuss what drives it: your sourdough starter. Once you understand what it is, and how it works, your path will be crystal clear. Have questions? Ask in the comment section. I respond with personalized help.
Where To Get A Sourdough Starter
A sourdough starter is a live fermented culture of flour and water. It naturally leavens bread dough without commercial yeast. There are all different types: homemade, purchased or gifted (ask a fellow baker!). I use two different starters at home: one I made myself, and a vibrant Australian starter gifted from my friend Celia.
But is doesn’t stop there. Once your have your own sourdough starter, it must be kept alive and well with regular feedings to maintain its rising power. Sourdough is not static; it’s a living process. Here’s my personal feeding schedule which you can adapt to suit your style:
How To Feed Sourdough Starter
- Remove and discard half of your sourdough starter
- Feed what’s left in the jar with equal parts flour and water by weight (1:1:1 feeding ratio).
- Let rise at room temperature (loosely covered or airtight) ideally 75+F until bubbly, active and double in size (2-12 hrs). I use this sourdough starter jar.
Recommended Reading: Feeding Sourdough Starter: My Best Tips & Tricks
When Is Sourdough Starter Ready To Use?
Your fed starter is ready to use when it’s bubbly, active, and doubles in size. This can take 2-12 hours or more, depending on the temperature of your kitchen and the strength of your starter. My best advice? Be patient, plan ahead, and make sure your starter is in a warm place (ideally 75 F). The process is not instant.
Float Test: If you’re unsure whether your starter is ready, drop 1 tsp at peak height into a glass of water. If it floats to the top it’s ready to use. If it sinks, feed your starter again.
Storing Your Starter
Most people don’t realize that your feeding schedule is directly related to your baking preferences. If you only bake a few times a month, store your starter in the refrigerator and feed it once a week. If you bake often, store it at room temperature and feed it once a day.
How To Make Sourdough Bread: Step-By-Step Recipe
To Start: Feed your starter until it’s bubbly and active first (remember this can take anywhere from 2-12 hours, so plan ahead). Then mix the dough. Detailed instructions follow below. For a printable recipe & sample baking schedule, scroll to the end.
Step 1: Mix The Dough
- Add water, sourdough starter, and olive oil to a large bowl. Whisk well to combine, making sure the starter is fully dissolved. Then add the bread flour and salt. Continue mixing (I use a fork at this point) until the flour is absorbed. The dough will feel rough and shaggy, which is normal.
- Cover the bowl and let rest (autolyse) for 30 minutes to 1 hour at room temperature. Then shape the dough into a rough ball. It doesn’t have to look perfect.
Tip: Weigh your ingredients with a digital kitchen scale. Measuring cups vary in size and don’t account for ingredient density which can lead to dry, dense, or overly sticky dough.
Why Autolyse Matters
Autolyse is the first rest after mixing bread dough. It jumpstarts gluten development without kneading, making the dough stronger, stretchier, and easier to shape I never skip it. For this recipe, rest for at least 30-45 minutes (or when time permits, I’ll do 1 hour for an even softer, more manageable dough). To learn more about common sourdough bread terms read my Sourdough Baking Glossary. I’ve included the only 12 you need to know!
A Note on Salt: Some bakers only add salt after autolyse, believing it slows down gluten development. I’ve followed that method for years, but now mix everything at once. It’s simpler, faster, and still makes excellent loaves (plus, you won’t forget to add the salt later on!). I’ll leave the choice up to you.
Want To Add Inclusions?
Mix in flavor additions after autolyse, when the dough is softer and more pliable. This is another reason not to skip the autolyse step. Alternatively, inclusions can be added during the first stretch and fold.
A few ideas:
- Roasted garlic
- Chopped olives
- Fresh or dried herbs (rosemary, thyme)
- Seed or nuts
- Cheese
- Dried fruit (raisins, cranberries)
- Jalapeños
Step 2: Bulk Rise
Now the dough is ready to rise. Cover the bowl with lightly oiled plastic wrap so the dough doesn’t stick to the top, or transfer to a dough tub. Let rise at room temperature, about 68-70 F (20-21 C).
How Long Does It Take For Sourdough Bread To Rise?
The dough is ready when it’s puffy, slightly domed and nearly double in size. This can take 3-12 hours depending on room temperature, the quantity and strength of your sourdough starter, and seasonal conditions. All variables work together. See my example below:
For My Sourdough Bread Recipe (with ~150 g sourdough starter):
- In the summer: ~2-4 hours @ 80 F (26 C)
- In the winter: ~10-12 hours @ 68 F (20 C)
Diving Deeper: Temperature controls time. This is where I see the majority of beginner baker’s make mistakes- the temperature is overlooked. Sourdough takes longer to rise than yeasted bread, and it’s highly dependent on your specific environment. My kitchen might be 75 F. Yours? 68 F. Watch the dough, not the clock. For more details and troubleshooting read my companion article: Why Won’t My Sourdough Bread Rise?
Stretch And Fold The Dough (Optional Step)
About 30 minutes into the bulk rise, you can perform a series of “stretch & folds” to strengthen the bread dough. This step is not mandatory; however it has the potential to add height and structure to the finished loaf. Check out my how to stretch and fold sourdough guide to learn more, step-by-step. It’s easy and fun to do!
Step 3: Divide & Shape The Dough
At this stage, remove the dough onto a lightly floured surface. For two smaller loaves, divide the dough in half. For a single, standard size loaf leave it whole.
How To Shape A Round Sourdough Boule (Loaf)
Starting at the top of the dough, fold it over toward the center. Give it a slight turn, and then fold over the next section of dough. Repeat until you have come full circle to form a tight round. This creates surface tension for better oven spring. You can also try the envelope-style fold.
Tip: I used to get so nervous when shaping bread dough because you only had one chance to get it right. So intuitively, I would practice using a piece of Play-Doh or with a kitchen towel to go through the motions at my own pace.
Step 4: Choose The Right Baking Pot
If you want bakery-style results, bake sourdough bread in a Dutch oven. Why? Pots trap steam which is the secret to homemade sourdough with bold rise and golden crust. Without steam, the crust will set too fast casing the loaf to harden, split or bake unevenly. I’ve been there and it’s not pretty.
What If You Don’t Have A Dutch Oven?
You’ll need another oven-safe pot with a lid to create steam. It must be able to withstand up to 450 F/232 C (lid and handles included).
A few options:
- Enamel roasting pan with lid (or sheet pan to cover)
- Cast iron skillet with upside down roasting pan to cover
- Covered sandwich loaf pans
- Clay Baker or Romertopf (soaked first)
- Preheated baking stone w/ metal bowl to cover
Here’s what happened to me: I tried the “no pot” baking route in the past, using just about everything from pizza stones, to baking sheets with no luck! The crust always hardened too quickly. Then I tried various steaming methods to remedy this (e.g. ice cubes in a hot pan, spraying my loaves with water) but my personal oven could not retain enough moisture. The environment was always too dry. For me, using a Dutch oven was the only reliable solution that worked with consistent results.
Step 5: Second Rise (Proofing)
- After shaping, your dough needs to rise again. To do so, generously dust the bottom of your Dutch oven with cornmeal, or line with non-stick parchment paper to prevent sticking. Gently place the dough inside (see tip below)
- Let the dough rise for 30 minutes to 1 hour, or until it’s visibly puffy and no longer feels dense. It doesn’t need to double in size. While the dough proofs, preheat your oven to 450 F (232 C).
Tip: Want better shape and structure? Proof the dough in a floured, cloth-lined, 8-inch bowl or banneton instead of directly in the Dutch oven. This will contain the dough and hold its shape without spreading. Bread flour or rice flour is fine for dusting.
Step 6: Score The Dough
- Right before the dough goes into the oven, make a shallow slash down the center of the dough, about 2-3 inches long. Use a small serrated knife, sharp knife or bread lame. This lets the steam escape, and allows the bread to “bloom” or expand in the oven.
- Admittedly, this step is a bit nerve racking, so I don’t want to gloss over it. Be quick and confident. I’ll share what my sourdough mentor told me: “Slash with panache!”
Step 7: Bake The Bread
You’re at the finish line now! Bake on the center rack (lid on) for 20 minutes. Then remove the lid. Your bread will look pale and slightly shiny. Then finish baking (uncovered) for 40 minutes or until the crust is deep golden brown. The internal temperature should be 205-210 F/96-98 C.
Tip: During the last 10 minutes of baking, crack open the oven door to let the moisture out. This creates a crispier crust. Or, remove the bread from the hot Dutch oven and bake directly on the oven rack. The latter creates the crispiest finish.
Step 8: Cool & Slice
Cool the bread on a wire rack for at least 1 hour before slicing. Be patient! If you cut into it too soon, the texture will be damp and gummy. Life’s too short for sub par bread.
Final Thoughts
There are a gazillion sourdough bread recipes out there. No two loaves look alike. Start with this guide, master the basics and then branch out: try my golden sourdough focaccia recipe, this easy sourdough sandwich bread, or my one-bowl sourdough pancakes for breakfast! Once you have a few loaves under your belt, the process will become an imminent rhythm and you’ll become a sourdough pro in no time.
Sourdough Baking Schedule
- Friday Evening: Feed your starter, cover the jar, and leave it on the counter overnight. If you keep your starter in the fridge, it might need two feedings to perk back up (feed it in the morning & in the evening).
- Saturday Morning: Check your starter: if it’s alive and bubbling, you can make the dough to rise during the day. Or, feed it again in the afternoon to make the dough in the evening for an overnight rise. Remember to use the float test mentioned above to make sure your starter is ready to use.
- Saturday Morning/Evening (or whenever your starter is ready): Make the dough. Leave on the counter to bulk rise at room temperature. In the summer, if your dough rises quickly and you’re not ready to bake, cover the whole bowl with lightly oiled wrap and chill until ready to use.
- Sunday Morning: cut and shape the dough. Place in Dutch oven for second rise. Slash. Bake. Cool. Eat.
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Sourdough Bread: A Beginner’s Guide
- Prep Time: 13 hours
- Cook Time: 1 hour
- Total Time: 14 hours
- Yield: 1 loaf 1x
- Category: Sourdough Bread Recipes
- Method: Oven-Baked
- Cuisine: American
- Diet: Vegan
Description
New to sourdough? My easy beginner sourdough bread recipe makes the best artisan-style loaf at home with just 5 simple ingredients: bread flour, active sourdough starter, water, salt and olive oil—my signature addition—known for creating a light, plush crumb and a crisp golden crust. Follow my clear, step-by-step instructions and video guidance to bake fresh sourdough bread with confidence (even on your first try!).
Ingredients
- 150g bubbly, active sourdough starter
- 250g warm water (see Note 2)
- 25g olive oil
- 500g bread flour (not all purpose flour)
- 10g fine sea salt
- fine ground cornmeal or non-stick parchment paper
Notes, Tips & Equipment
- Weigh your ingredients with a digital scale for best results
- For a more soft and pliable dough, increase the water up to 300 g- 325 g total. Use a floured, cloth-lined bowl or proofing basket (instead of the Dutch oven) for the second rise.
- You will need a 5 1/2 or 6 quart Dutch oven for baking
- This recipe was tested with King Arthur Bread Flour, Gold Medal Bread Flour, Pillsbury Bread Flour
Instructions
Make The Dough
In a large bowl, add the sourdough starter, water and olive oil. Mix with a fork to combine, then add the flour and salt. Continue mixing until the dough becomes stiff, then squish it together with your hands to incorporate all the flour. The dough will be rough and shaggy.
Cover the bowl with plastic wrap, reusable wrap, or very damp kitchen towel. Let rest (autolyse) for 30 minutes to 1 hour.
After resting, return to the bowl and work the dough into a rough ball, about 15 seconds.
Bulk Rise (First Rise or Bulk Fermentation)
Cover the bowl with lightly oiled plastic wrap. Alternatively, transfer the dough to a high-sided dough tub. Let it rise in a warm place, ideally 70-75 F. The dough is ready when it no longer looks dense and has almost doubled in size.
Note: The bulk rise time will be different for everyone. For example, in the summer, expect ~2-4 hours @ 80 F/ 26 C. In the winter, ~10-12 hours @ 68º F/ 20º C. Watch the dough and not the clock.
Optional Step: Stretch & Fold The Dough
During the bulk fermentation, you can do a series of ‘stretch & folds’ to strengthen the dough. Start 30-45 minutes in: lift a portion of the dough, stretch it upwards, and fold it over itself. Rotate the bowl ¼ turn and repeat until you’ve come full circle (1 set). Do 1-2 additional sets, spaced ~1 hour apart. Click here for a step-by-step video tutorial.
Note: Dough made with 250g water will feel stiffer; 300-325g water will be more stretchy and elastic. Let it rest longer in between sets if it resists stretching.
Shape The Dough
Remove the dough onto a lightly floured surface. Starting at the top, fold the dough over toward the center. Turn slightly, and then fold over the next section. Repeat until you have come full circle. Flip the dough over, seam side down. Gently cup the sides and rotate in a circular motion to tighten the shape. The goal is to build surface tension to create a tight ball (too much flour will cause the dough to slide around).
Second Rise
Now the dough needs to rise again. If you’ve used 250g water, you can do a free-form second rise in the Dutch oven (if not, see note below). Line the pot with a piece of parchment paper (this is what I do) or coat with cornmeal. Place the dough inside, cover and let rise for about 30 minutes to 1 hour. It’s ready when slightly puffy, but not double in size. Preheat your oven to 450 F/ 232 C.
Note: If your dough contains more than 250g water, skip the free-from rise. Your dough will spread. Instead, use a floured, cloth-lined, proofing basket to help hold its shape.
Score The Dough
Right before baking, make a shallow 2-3 inch slash (or longer) in the center of the dough using a bread lame, razor blade, or small sharp knife. The cut should be ~1/4-inch deep.
Bake The Dough
Place the bread in the oven on the center rack (lid on) and reduce the temperature to 400 F/ 204 C. Bake for 20 minutes, then remove the lid, and continue to bake (uncovered) for an another 40 minutes, until deep, golden brown. All ovens are different; feel free to make minimal adjustments to these temperatures.
Check for doneness with a digital thermometer: 205-210 F/ 96-98 C for sourdough.
Remove the bread from the hot Dutch oven, and cool on a wire rack for at least an hour before slicing.
Comments
Sharon Lindstrom says
I need a Dutch oven that is not heavy. What is the best one? Thank you. Sharon
Hamish says
This recipe is superb, great oven spring and a brilliant loaf!
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Chanah Wainer says
Hi Emilie, thank you for such a gorgeous (and beautifully produced) recipe… I got my starter going (also your recipe/ method) and now Im ready to Bread! :)
Question: I can’t seem to get my head around the autolyse to bulk rise, and then proving. If I’m not adding any other ingredients, I could you explain the difference, and how I move between the first two (do I just let it sit longer?), and then the last phase.
Do I essentially just leave it for 6hr approx while it moves through the phases on its own?
Thank you in advance!! :)
Amy says
This is a wonderful recipe. It’s perfect.
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Joanne says
The measurements seem very small. Am I missing something in the recipe where I’m adding more flour, starter and water than just the grams listed? Measuring out those amounts and mixing them together gives me a small handful of dough.
Joanne
Emilie Raffa says
Hi Joanne! All of the measurements you’ll need for this recipe are listed in the printable recipe card at the end of this post. You should have way more than a handful of dough! Hope this helps 🥰
Jesus Garcia says
Hi Emilie.
I love your book. I’m currently going through it. I need some help. I can’t get the basic sourdough loaf recipe on this site or in your book to work. My starter is good (doubles in size ~ 3-4 hours) and I’ve followed the recipe to the gram using my OXO kitchen scale. The dough is so sticky that it will not hold shape no matter what I do (tried like 10 loafs same results using your recipes and others). I ran the mixed dough through my KitchenAid mixer (speed II) using different times 5 minutes, 8 minutes, 12 minutes but the dough is so sticky and doesn’t pass the windowpane test. I do the stretch and folds and the dough does double in size during bulk fermentation but it is hard to work because it is sticky, it will not hold shape, and my bread comes out flat.
I tried it again to today doing autolysing for 1 hour but again the dough was so sticky that even 12 minutes on the mixer did not help. I had to add more flour just to get the dough into some kind of working shape but I know I’m not supposed to do that.
Basically my dough does not develop the proper gluten structure. Do you have any tips that may help me. I’m frustrated because I’m a fairly competent home cook and have made other types of bread but I can’t figure this one out
Sunshine B says
Hello! I tried this loaf as my first sourdough and it turned out wonderfully!
Question- I want to make mini loaves. And add mix ins. Can I divide this loaf by 4? If so, what would the new cooking time instructions be?
Thank you for the awesome recipe and I look forward to hearing from you soon!
Lori says
I have been making sourdough, off and on, for years. This guidance and recipe is the best thing I’ve found to help me be successful when I need to get reacquainted with the process. Well done. Thank you.
Dana says
Can a bread machine be used for the mixing and rise time?
Emilie Raffa says
Hi Dana! Yes, you can use a bread machine. I would follow the manufacturer’s instructions with regards to the settings etc. and make adjustments as needed, for example rise time & temperature, compared to the instructions in this recipe.
Heather says
I am very new to sour dough baking. I have never made bread yet. My question: I have starter dough. So I remove my discard, feed whats left to make bread correct? How do I get more starter for next bread? Sorry if this sounds stupid, but I don’t understand lol
Ian says
I usually up my starter until I have just enough more than a recipe to feed and continue it. So if, for instance, a recipe calls for 1 cup of frothy starter, I would feed and up my starter to say 1 1/4 cups. Then I use the 1 cup for the recipe and use the 1/4 cup leftover to mix into a ~50/50 mix of flour/water (ballpark 1/8 cup of each). Then I have 1/2 cup of fed starter ready for the next doubling/rise. That help at all?
Will says
This recipe worked perfectly! I made a yummy loaf from the first try. Her book is also amazing. My loaf had lots of bubbles and everybody liked it.
💖 Emilie loved this comment!
Jaz says
Hello. How can I make mini bread bowls? We are having guests and I want to have homemade soup bowls for my loaded baked potato soup
Mel says
My dough feels more sticky/soupy and the bread is having larger air pockets inside after baking and I never had this problem before . I autolyse for 1 hour after which I perform 4 sets of stretch and folds spaced by 30min each. After the last stretch and fold I let the dough rise undisturbed for 3 hours before shaping. When I get to shaping the dough is very sticky with many air bubbles which did not use to happen before. Once baked there are larger air pockets leaving holes in the slices. What am I doing wrong and how do I fix it?
Emilie Raffa says
Hi Mel! What is your current ambient temperature? Is it warmer that your previous bakes? If you did not change anything else in your your process (i.e. flour type & brand, amount of water, correct weighing of ingredients etc.) my sense is that an increase in ambient temperature caused a more sticky dough. This happens a lot when our bread looks one way in spring, and then totally different in summer. Next time, you can cut back on the amount of water you’re using and/or shorten the rise time ever so slightly if you feel like the texture of the dough is effecting the final outcome.
mel says
I first noticed this problem when I started feeding my starter higher ratios overnight from 1:1:1 to 1:4:4 as I though it needed to be strengthened more and was becoming too acidic. When I started using the starter after a higher ratio feed (no other changes in measure ingredients or rise times) the dough was a bit stickier but the biggest difference I noticed was more air bubbles in the dough and larger air pockets in the finished product with some slices looking like swiss cheese. During this change the ambient temp was always 68-70 degrees. I then went back to 1:1:1 feeds overnight for my last 2-3 bakes but continue to have dough with more air bubbles, larger air pockets in the finished product, and now it is much stickier. I went back to 1:1:1 feeds for my last few bakes as the weather got warmer and now the ambient temperature is 72-79 degrees with the stickiest dough being at 79 degrees. It definitely sounds like the stickiness is related to the temperature based on what you said and will cut back on the water amount by 25g. Do you think the bread becoming more swiss cheese like is also related to the moisture/temperature or something else given the change started occurring when I switched the feeding ratio and before it got warmer?
Susan says
After bulk fermentation, I stretched and shaped my dough as instructed, placed on parchment paper, put in Dutch oven, covered it and put in fridge for a couple hours, I had an errand I had to run. I took it out while the oven preheated and baked. The slit I made did not burst open. The top of the loaf is smooth. Why?
I haven’t cut it open yet but it looks ok.
Emilie Raffa says
Hi Susan! It’s tough to say without seeing a picture of it. But my sense is that your dough was over proofed (rose for too long). After a long bulk fermentation, the second rise should only be about 30 minutes to 1 hour. If it was in the fridge for a few hours while you were running errands, this is where the dough started to over proof. Next time, in order to hold the dough in the fridge for longer, shorten the bulk fermentation to about 65% risen, shape, place the dough in a well floured, cloth-lined proofing basket and hold in the fridge for several hours. Hope this helps.
Terry Witt says
Hi, it’s July 5th 2026. Just thought you’d like to know I followed your sour dough recipes, both starter and bread and just had the bread for supper. Thank you for your time to post them. The bread was so delicious so far removed from commercial. Only difference is I did mine over a campfire! Still awesome. Again thank you!
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Emilie Raffa says
You’re very welcome Terry! Oooo… a campfire! I can literally smell the aroma of this scene 😂 I’ve never done this. How’d it come out?
Terry Witt says
Just awesome!
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Sus J says
A wonderful guide which helped me make my first sourdough with great results. Thank you for a fantastic free guide that works.
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Lynn says
Made this last week for my very first loaf and it was fabulous! I’m anticipating an even more delicious loaf today as the starter is a bit more developed.
Question:
I’ve always preheated my Dutch oven for other breads but I do not see that step here. If I do second rise in the Dutch oven is there no need to preheat it? Thank you
Monica A Spencer says
I preheat my dutch oven for this recipe.
Emilie Raffa says
Hi Lynn! Correct. You do not have to preheat your DO, whether you do your second rise inside of it or not. However, you are more than welcome to do so if you’d like!
JoAnn Marvin says
Do I use the whole entire starter and then pull them out and put it back in the bowl or do I just take some out?
Emilie Raffa says
Hi JoAnn! It’s best not to use your entire sourdough starter. You won’t have any leftover to use for next time. For reference, your starter is something you keep alive with regular feedings of flour and water so that it’s always available to use as a natural leavening agent. It works like this: after you’ve fed and activated your starter, you’ll use a portion of it to make the bread dough, feed it again to keep the process going, and then store according to preference. In this recipe, I call for 150 g of starter, however in other recipes you’ll see a range from 50 g to 200 g. This is normal. The variance just depends on the style of bread you’re making. I like to keep ~1 cup on hand at all times.
Helen says
Hello! I’ve been struggling with sourdough! UNTIL I found your site! Thank you so much for all your tips, I had to restart my starter as my kitchen is too warm in the summer and took on mold! YUK! It is only day 4 and my starter is already bubbly, but I will wait the 7 days so I have a strong starter!
Thank you so much for all you tips!
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Marie Cruz says
I live in Florida and I have attempted this bread 3 times and it turns out to be a “focassia” height bread with great taste though!! My dough goes thru the stages of doubling but after 4 hours it collapses so by the time I bake the doubling in size is gone!! what am i doing wrong?
Emilie Raffa says
Hi Marie! Your dough is definitely over proofed (rose for too long), assuming the strength of your starter is not the issue. If the bulk rise is ~4 hrs, what about your second rise? What’s the time on that? My sense is that one or the other is going for too long, causing the issue. You’re in Florida where the weather is hot! We’ll need to make some adjustments to your process to compensate.
Laurie says
Thank you for starting this website – I’m having so much fun with my very first attempt with Sourdough Starter! However, about day 4/5 my starter growth slowed down. I’m on day 8 now. There are some air bubbles and a few bubbles on top, but not like described. I live in hot Houston TX where the temps are quite high currently. Have I don’t something wrong?
Emilie Raffa says
Hi Laurie! You haven’t done anything wrong. The process takes time. In hot locations however, starters tend to rise and fall more quickly, becoming watery at times due to how fast they absorb the water. It might seem like the growth has slowed down or stopped completely, when really, they just need minor adjustments to get back on track. In your case, I would add more flour to your feedings to thicken up the mixture (1 tbsp at a time is good). Be consistent with this. Watch how fast it rises and falls. With a bit more time, it should become stronger and more active. Hope this helps. 🥰
yana miklos says
Should i preaheat my clay baker and then put the bread in it and then put the whole thing in my owen? my bread came out great ,but it open on the bottom.
Emilie Raffa says
Hi Yana! For clay bakers, I would have a look at the manufacturer’s instructions for baking bread. I know sometimes they can break. Is it the type that you have to soak first? Admittedly, this is not my area of expertise! Typically when bread splits, it’s because the crust hardened too quickly, limiting the dough’s expansion, which causes the loaf to “blow out” on the sides and bottom.
Brenda Wood says
You said to use bread flour, but the starter recipe says all purpose flour is fine…can I use all purpose flour instead of bread flour for the actual bread?
Emilie Raffa says
Hi Brenda! The flour used to feed your sourdough starter doesn’t have to match the flour used to make bread dough. Does that make sense? For this recipe, bread flour is preferred. But if you only have all purpose, and your are a beginner baker, you can go ahead and use all purpose flour with 250g total water.
Kaitlyn says
Hi! Just wondering if I can use a proofing bowl for both of the proofing stages to ensure the dough stays at a consistent temperature while it rises. If so, what temperature would be ideal to set it to like 75 F?
Emilie Raffa says
Hi Kaitlyn! Do you mean a proofing box? If so, yes: you can use it for both proofing stages. Setting it to 75 F is fine. Just keep your eye on the dough especially during the bulk rise. 75 F is pretty warm, and when the dough is free of drafts and fluctuations due to rising in a temperature controlled environment, the dough will rise quite quickly paired with 150g starter, per this recipe.
Shawna Amaral says
HELLO, I was wondering the olive oil your using? can you use Extra Virgin Olive oil? or ? thanks
Shawna
Emilie Raffa says
Hi Shawna! I use regular olive oil, not extra virgin. ☺️
Cindy says
Have used this recipe twice now and it works for me my very first ever sourdough loaf was pretty good I am cooking my second one as I type thanks for all the tips
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Connie says
Great recipe and super good for beginners! I’ve used it twice to make a savoury and sweet bread.
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Casey says
….after 2 failed attempts at the bread, I’ve been baking 2 perfect breads weekly. I think as the sourdough starter got older (weeks and months old) it got better. The stretch and fold technique really helps with creating nice pockets in the bread. I think I’m an expert now. Lol. Thank you for this recipe.
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Emilie Raffa says
You’re very welcome, Casey! 🥰
Mae says
I’ve been using this recipe for 2 years and it is always perfect even as a base for add ins, sitting overnight in fridge before baking, more water…its so forgiving. Love the bread taste! Harder exterior, chewey inside. I have tried others but this is the one
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Karen says
This is definitely a fool proof recipe because mine turned out fabulous! I wasn’t even sure about my measurements by converting to grams and have never had success with bread making. The tips and reasoning behind the instructions were so helpful.
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Alice Johnson says
I used your recipe to make a starter and now I love making all your sourdough recipes! I want to make a jalapeño cheddar loaf but I’m not sure how much of the cheddar cheese and how much fresh jalapeños to include. Can you advise please?
Emilie Raffa says
Hi Alice! I have a recipe for this ion my book. I do about 135 g cheddar cheese + 50 g pickled jalapeños (I’m sure fresh is fine instead).
Yedida says
How much sourdough starter do I put into making my sourdough
Amy says
The actual sourdough recipe will tell you how much starter to use.
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Emilie Raffa says
For this recipe, you’ll need 150 g active sourdough starter. The ingredient quantities and instructions can be found in the recipe card at the end of this post.
Erin says
Quick couple of questions :). Do you ever do a cold retard with this recipe, and do you ever preheat your Dutch oven? If you have done either of these, what results have you found?
Casey says
I have tried it overnight. After the last stretch and fold, I shape, put it in the proofing basket covered and into the fridge. The next morning I preheat the oven at 500 with the entire Dutch oven. Pop in the loaf and score it. I then reduce to 450 covered for 20 mins, then 400 uncovered for 40 mins.
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Casey says
…..the results are the same as if I baked it same day, except you’re able to score the cold dough better.
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Emilie Raffa says
Hi Erin! No, I normally don’t do an overnight cold proof. Incorporating this method into your process depends on your baking preference and personal schedule. For example, if I did a long overnight rise (bulk ferment), I would bake the dough right away in the morning – no need for a cold proof. In fact, if you did, you would only be able to hold the dough in the fridge for a few hours anyway before it would start to overproof.
Alternatively, you could bulk ferment the dough during the day to about 65%, then shape and chill overnight. In the morning you would bake. So, it really just depends on what you want to do.
PS: a cold retard doesn’t equate to better bread. Your success lies in making sure each step is done correctly (they’re all connected). I don’t preheat my Dutch oven either. I used to in the past. But I saw no noticeable difference in the size of my bread when the dough was properly fermented. Hope this helps!
Jontra Marquardt says
I gave up on sourdough months ago and swore to never touch it again. I found your recipe and gave it one last try and wow, you made me a sourdough believer. Thank you so much for explaining things the way you do and making it not complicated.
Two loaves now and they were great!!!
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Megan Rehrauer says
My favorite sourdough recipe. Both this one & the all purpose one are excellent. Consistent results! Thanks Clever Carrot.
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Toni Hughes says
I tried this for the first time.. the outside is amazing but inside was undercooked. This may be a silly question but do I need to cook longer with the lid on maybe?
Emilie Raffa says
Hi Toni! If your bread was undercooked in the center, I’d start with your oven temperature first. Make sure it’s correct. Use an oven thermometer for accuracy. You can also purchase a digital thermometer that you can stick inside the baked bread – it should read between 205- 210 F. Leaving the lid on for longer might help somewhat; but I’d sort out your temperature to get a good baseline for reference.
ruby says
I started making my sourdough 8 days ago and have kept it at room temperature. I dont plan to bake that much so will it be fine to just now switch it to the fridge. additionally Im confused as to wether I can start baking now. my sourdough looks ready it has plenty of bubbles and has doubled in size. your recipe also doesn’t include measurements so how much of each should I do… x thanks so much so excited to see how it will turn out
Emilie Raffa says
Hi Ruby! If your starter is bubbly and it has doubled in size, it’s ready to use! The ingredient amounts & instructions can be found in the recipe card at the bottom of this post. Have fun!
Devon Wall says
Hi! I’m new to making sourdough and am preparing to bake my first loaf tomorrow. I’ve read through this recipe and think I have it mostly figured out, but I notice that there’s no mention of preheating the Dutch oven. Am I supposed to pre heat it before I bake the bread?
Emilie Raffa says
Hi Devon! No, you do not have to preheat your Dutch oven for this recipe.
Christine says
Hi Emilie —
I just made my first loaf of sourdough bread! It’s…not perfect. But I’ll try again, realising that it will take time to figure things out.
I have a question: Like you, I used parchement paper to lift the boule into (and out of) the Dutch oven. But I also have a banneton — how would this work? For instance, after letting the dough rise the second time, would one then invert the banneton into the preheated Dutch oven so that the boule falls out? And then score it? Or simply lift the boule gently out of the banneton with one’s hands and place in the Dutch oven? (which would be tricky, given the heat of the pot! Plus the boule would become mis-shapen). I’m perplexed. How do other people transfer boule from banneton to Dutch oven?
Thanks in advance!
Amy says
I do my second rise seam side up in a round banneton that has been dusted lightly with rice flour.
When it’s time to put it in the Dutch oven and bake it a take my boule out of the banneton and put it on a silicone bread sling. It makes it super easy to put in the Dutch oven and take back out.
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Emilie Raffa says
Hi Christine! Great question. It would look like this:
1.) Place a piece of parchment paper on top of the dough (inside your banneton).
2.) Slide one hand underneath the banneton, while placing your other hand on top of the parchment.
3.) Then lift up and flip over the basket; the dough will slide out onto the parchment paper.
Then, after scoring the dough, you would lift up the parchment (with the dough on top) and place it into your Dutch oven. I have step by step photos of this in my book!
Sarah says
Can you over bulk ferment? I want to leave it over night which will be about 12hr but have quite a warm kitchen
Audra says
Love this recipe. And made it many times. Have found that my family likes smaller loaves. What are the updated baking times when split into 2? I don’t think I’ve perfected that part yet.
Emilie Raffa says
Hi Audra! For 2 smaller loaves, I would shave off 10-15 minutes of the total bake time. You can always double check for doneness using a digital thermometer. It should read between 205-210 F.
Anne Lennox says
Can you bake your sourdough recipe in a fan forced oven?
Emilie Raffa says
Hi Anne! Yes, you can bake this recipe in a fan forced oven.I believe you will need to reduce the oven temperature by 25 degrees F to compensate.
Anne says
Thanks Emilie for your info
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Janet Krawitz says
I’ve been trying your instructions for sour dough starter; I’m not having much success. I’m on my 7th day. I have bubbles, but it is not increasing in size. I’ve been keeping it either in the microwave with the stovetop light on or on top of the range with the stovetop light on. Can you give me any suggestions?
Rita Wall says
Hello Emilie ~ I just made this bread and followed the oven temperature you suggest. It has taken perhaps an additional 25 – 30 min with the lid off to reach the 205 degrees….just shy of that. I notice that other sourdough recipes begin with a higher temperature (425-450) and am curious why you begin at 400. Appreciate understanding this better. I know that my oven is hotter than most from past recipes…..baking that cooks / browns under the recipe time so I don’t think my oven is cooler than the temp indicates. Should I simply begin with lid on at 425 degrees? Many thanks!! I truly appreciate your site which is dedicated to making this process simple and doable for all. Blessings ~ Rita 🌸
Emilie Raffa says
Hi Rita! Thank you for the kind words 🥰 I’m happy to help. Ok, so this recipe asks you to preheat your oven to 450 F during the second rise. Once the dough goes into the oven, the temperature is then reduced to 400 F for the duration of the bake. I think you might’ve missed this? Once you make the adjustment, you should have different results for your next bake. Also, an oven thermometer helps to get a baseline for accuracy if your oven runs hot.
Katie Olmedo says
Making a loaf again tonight. This is the second time getting back into sourdough and I have only ever followed this recipe. The directions are easy to understand so thank you for that.I did forget the salt but let’s see how it turns out.
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Dana Cates-Ingram says
This gave me the confidence to try! Thank you!!! Will comment again after. ☺️
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Cassandra says
I got my starter from a bread maker in my community (via Facebook) and have been using this recipe for 2 years now! It turns out great every single time! Thanks for the easy-to-follow directions. The digital scale and Dutch oven are a must!
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Sylvia Cockell says
I see that you do not do an overnight rise in the refrigerator. I just wondered what difference it makes as i see a lot of recipes that do do this. I am a complete beginner and haven’t yet made a loaf although my starter is getting close to being ready to use. Would appreciate your comments. Thanks
Melissa Duncan says
I am not pro as I am new myself but I followed this recipe to a T and have had great loaves. I decided to use this recipe and proof over night the the fridge then bake , and it had amazing texture. I have been just trying new things trial and error but so far no disappointment! Just figuring out my own preferences :)
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Mary Jo Holleran says
I just baked my first loaf after creating, then feeding my starter for 11 days. I weighed every gram of ingredients precisely during that time, and today while baking. The first rise took 2 hours and 15 minutes, the second was 50 minutes. The color of the bread is lovely, the crust is deep brown and it looks crunchy, but overall it resembles a large round roll, rather than a round loaf of bread. It didn’t rise like the loaf pictured on this site. I wonder if it needed to rise longer? It’s still cooling, so I’ll report back re: texture, taste, and appearance of the inside.
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Crystal says
This has been my favorite sourdough recipe. I’ve tried a few, and this one tastes the best! I actually like that the dough isn’t as wet as some other recipes. It holds it shape so well and puffs up beautifully.
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Penny Miller says
My bread is good, but crust is too hard (it is difficult to cut even w/bread knife.