Think you can’t bake artisan sourdough bread at home? Think again! Sourdough Bread: a Beginner’s guide is your go-to recipe resource for simple, easy sourdough bread without kneading. Make the dough in the morning or at night- it will come together in under 10 minutes.
In 2013, my resolution was to bake more bread.
I researched, tested and baked countless loaves with both good and mixed results. My journey began with this no-knead artisan bread recipe and eventually, I worked my way up to the holy grail: Sourdough. My passion for creating easy sourdough bread recipes and preserving traditional culinary arts inspired my bestselling book Artisan Sourdough Made Simple which has connected me to like-minded bakers all over the world! Lucky me 😉
If you’re curious about sourdough bread (and don’t know where to begin) trust me, you’re in the right spot. My beginner sourdough bread recipe has been THE MOST popular recipe on my blog for over a decade and continues to earn millions of page views a month. Welcome to the journey!
What You’ll Learn
In this tutorial, you’ll learn how to make simple sourdough bread with step-by-step recipe instructions and videos for guidance. There’s no kneading involved, and a bread machine or a stand mixer is not required. My sourdough bread recipe is perfect for beginners. I’ll explain a complex topic in simple terms without the stress! But before you dive in, here’s a secret: sourdough bread is more than just a recipe… it’s an understanding.
There are similar sourdough bread recipes out there and yet no two loaves look alike. The process is all about method, timing and personal touch. Use this tutorial as a guide and make your own adjustments as you go. Once you have a few loaves under your belt, the process will become an imminent rhythm, and in the end, you will have created your very own masterpiece that is the ultimate reward. Just don’t forget to eat your mistakes (might I suggest homemade sourdough breadcrumbs)?
Jump To
- Sourdough Bread Recipe
- Step by Step Instructions
- Sourdough Starter 101
- Sample Baking Schedule
- Sourdough FAQ
So, What is Sourdough?
In a nutshell, sourdough is slow-fermented bread.
It’s unique because it does not require commercial yeast in order to rise. Instead, sourdough bread is made with a live fermented culture a sourdough starter, which acts as a natural leavening agent.
Sourdough is known for its characteristic tangy flavor, chewy texture and crisp, crackly crust. From a health standpoint, it dominates when compared to supermarket loaves. The naturally occurring acids and long fermentation help to break down the gluten, making it more digestible and easy for the body to absorb. And it tastes darn good!
Sourdough Starter 101
Before you begin, you’ll need a sourdough starter.
Simply put: a sourdough starter is a live culture made from flour and water.
Once combined the mixture will begin to ferment, cultivating the naturally occurring wild yeasts and bacteria present within the mixture. A small portion of this culture is used make your bread dough rise.
But it doesn’t stop there.
Your starter must be kept alive with regular feedings of flour and water to maintain its strength for maximum rising power.
How to Feed your Sourdough Starter
Every baker has their own method, and with practice you’ll eventually develop your own routine.
Here’s my method: I pour off some of the culture (about half) and then feed what’s left in the jar with equal weights of flour and water. I whisk well with a fork until it’s lump-free. Then, I let it rest at room temperature or in a warm spot (75-80º F/ 24-26º C is ideal) until it becomes bubbly and active.
PS: I use this the jar for my sourdough starter and I LOVE it.
When is my Starter Ready To use?
Your stater is ready to use when it becomes bubbly and doubles in size.
This can take anywhere from 2-12 hours or more depending on temperature (the warmer the better) and the condition of your starter. Be patient!
Float Test: If you’re still unsure whether it’s ready to use drop a small amount, about 1 tsp, into a glass of water. Do this when the starter is a peak height before it collapses. If it floats to the top it’s ready to use. If it sinks, your starter should be fed again.
Where to Obtain a Sourdough Starter
All sourdough starters are different.
They can be made from scratch, purchased online, or if you’re lucky, someone will share a portion of their starter with you.
Starters range from thick to thin in texture and can be made with a variety of flours. I use two different starters; one is homemade and the other was a gift from my friend Celia. She dried a portion of her starter and mailed it all the way from Sydney, Australia.
How To Use A Starter
After you’ve fed your starter and it’s bubbly and active, pour the amount you need out of the jar to weigh or measure for your recipe. That’s it.
Then, don’t forget to feed what’s left in the jar with more flour and water to keep the process going.
Any leftover sourdough starter can be used to make sourdough discard recipes, even my homemade sourdough pasta.
Storage Options
If you only bake a few times a month, keep your starter in the fridge and feed it once a week. If you’re an avid baker, store your starter at room temperature and feed it at least once a day.
Looking for more info on sourdough starters? Check out Feeding Sourdough Starter: My Best Tips & Tricks & Sourdough Discard 101: Recipes & Faqs Answered.
How to Make Sourdough Bread: Step-By-Step Guide
Step #1: Mix The Dough
Combine the following ingredients in a large bowl (I use a fork):
- 250 g water
- 150 g bubbly, active sourdough starter
- 25 g olive oil
Add:
- 500 g bread flour (such as King Arthur)
- 10 g fine sea salt
Squish the mixture together with your hands until the flour is fully absorbed. The dough will feel dry, rough and shaggy.
Cover the bowl with plastic wrap, reusable wax wrap, or a very damp kitchen towel and let rest or ‘autolyse’ for about 30 minutes. After the dough has rested, work it into a ball directly in the bowl (it doesn’t have look perfect).
TIP: For best results, weigh all of your ingredients with a digital kitchen scale. Measuring cups are not as accurate. Please visit Sourdough FAQ for more details.
What is Autolyse?
This is the first resting period right after you mix the dough.
It jumpstarts gluten development without kneading. Strong gluten = good bread.
For timing, autolyse can range anywhere from 15 minutes to 1 hour or more depending on the type of bread you’re making and your own personal baking schedule. A minimum of 30 minutes works best for this recipe. However, when time permits, I’ll let it go for an hour. The dough will become more soft and manageable to work with afterwards.
A Note on Salt: some bakers prefer to add salt only after autolyse because it might slow down the gluten development. I’ve followed this technique for years, but no longer do so. I prefer to mix everything all at once. It’s practical, effective and produces excellent loaves (plus, you won’t forget to add the salt later on!). I’ll leave the choice up to you.
Step #2: Bulk Rise
Now the dough is ready to rise.
Cover the bowl and let rise at room temperature, about 68-70 F.
How Long will it take?
The dough is ready when it has doubled in size and no longer looks dense.
This can take anywhere from 3-12 hours depending on your current room temperature, the potency of your sourdough starter and the specifics of your surrounding environment.
For example, in the summer the dough can take anywhere between 2-4 hours @ 85º F/ 29º C. In the winter, it will take longer about 10-12 hours @ 68º F/ 20º C. Temperature controls time.
And remember: because sourdough bread does not contain instant yeast it will take longer to rise. Watch the dough and not the clock. Be flexible.
Optional Step: Stretch and Fold the Dough
About 30 minutes into the bulk rise, you have the option to perform a series of ‘stretch & folds’ to strengthen the bread dough {click here for a step-by-step tutorial}. Although it’s not mandatory, this technique will add height and structure to the finished loaf and it’s fun to do.
Watch the video below!
Step #3: Divide & Shape The Dough
Remove the dough onto a lightly floured surface.
Cut the dough in half to make 2 loaves, or leave it whole for a single loaf.
How to Shape a Round Sourdough Boule (Loaf)
Starting at the top, fold the dough 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. Or, use the envelope shaping technique outlined below.
Watch the video!
Step #4: Choose a Baking Pot
I bake my sourdough bread in a Dutch oven.
You can also try the Challenger Bread Pan, another vessel I use for baking, that can accommodate both round and oval shaped loaves.
The pot traps in heat and moisture which is essential to achieving artisan style bread at home.
Steam plays a key role in how the bread will open up or ‘bloom’ while baking and the Dutch oven helps to control this process.
You can use any oven safe pot that can heat up to 450º F/ 232º C (including the lid and handles).
TIP: In the past, I’ve tried baking on pizza stones and cookie trays with no luck. The crust would harden too quickly, forcing the bread to tear on the bottom and sides. I used various steaming methods to remedy this, however I found them to be extremely cumbersome and not realistic for everyday use. Nothing worked. The lack of moisture in my home oven was evident and using a pot for baking was the only practical solution.
Step #5: Second Rise
After shaping the dough, it needs to rise again.
Generously coat the bottom of your Dutch oven with cornmeal (or line the bottom with non-stick parchment paper instead) and place the dough inside.
This time, the dough will rise for a shorter period about 30 minutes- 1 hour.
The dough is ready when it’s puffy and no longer dense. It does not need to double in size.
Preheat your oven to 450º F/ 232º C during the tail end of the second rise.
TIP: Instead of doing a free form second rise in the Dutch oven, use a cloth lined proofing basket or 8-inch bowl instead. Either option will contain the dough and hold its shape properly during the second rise.
Step #6: Score The Dough
After the second rise, and right before the dough goes into the oven, make a slash about 2-3 inches long down the center of the dough.
This allows the steam to escape and for the dough to expand during baking.
You can use a small serrated knife, paring knife or bread lame.
Step #7: Bake The Sourdough Bread
Place the lid on top of the pot and reduce the oven temperature to 400º F/ 204º C.
Bake on the center rack for 20 minutes.
When 20 minutes is up, remove the lid. Your bread will be pale and shiny like the picture above.
Continue to bake (uncovered) for an additional 40 minutes or until deep, golden brown. The internal temperature should read 205-210º F/ 96-98º C.
Cool on a wire rack for at least a 1 hour before slicing. Be patient!
If you cut into it too soon, the texture will be gummy…
TIP: During the last 10 minutes of baking, crack open the oven door (optional). This allows the moisture to escape, leaving your sourdough bread with a crisp crust. Alternatively, remove the bread from the pot and let it bake directly on the rack. The latter produces a more crisp crust.
Additional Sourdough Recipes & Resources
Sourdough Starter:
- Beginner Sourdough Starter {Recipe}
- Feeding Sourdough Starter: My Best Tips & Tricks
- Sourdough Discard 101: Recipes & Faqs Answered
Sourdough Bread Recipes:
- Beginner’s Guide to Sourdough Focaccia Bread
- Best Sourdough Pizza Crust (No steel or stone!)
- Best Sourdough Pasta (1 hour or Overnight)
- Light Whole Wheat Sourdough
- Easy Sourdough Sandwich Bread
- Soft Sourdough Cinnamon Rolls
- Best Sourdough Pancakes
Sourdough Bread Tips & Techniques:
- How to Stretch and Fold Sourdough {Video}
- How to Shape a Round Sourdough Boule {Video}
- Why Won’t My Sourdough Bread Rise?
- Bread Flour vs. All Purpose Flour: What’s the Difference?
Sourdough Tools & Supplies:
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.
Sourdough Bread Recipe
PrintSourdough Bread: A Beginner’s Guide
- Prep Time: 13 hours
- Cook Time: 1 hour
- Total Time: 14 hours
- Yield: 1 loaf
- Category: Sourdough Bread Recipes
- Method: Oven-Baked
- Cuisine: American
- Diet: Vegan
Description
This beginner sourdough recipe is perfect for bakers looking to jump right in! It’s is a low-hydration dough, meaning it will yield a ‘tight’ crumb (small holes). It is great for sandwiches and toast.
Ingredients
- 150g/ 5.35 oz bubbly, active sourdough starter
- 250g/ 8.80 oz warm water, preferably filtered*
- 25g/ .90 oz olive oil
- 500g/ 17.65 oz bread flour (not all purpose flour)
- 10g/ .4 oz fine sea salt
- fine ground cornmeal, for dusting
*For a more soft and pliable dough, you can increase the water up to 300 g- 325 g total. Please use a cloth lined bowl (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
Whisk the starter, water, and olive oil in a large bowl. Add the flour and salt. Squish everything together with your hands until all of the flour is absorbed. The dough will be dry and shaggy. Cover the bowl with plastic wrap, reusable wrap or a clean, very damp kitchen towel. Let rest (autolyse) for 30 minutes or up to 1 hour, if preferred.
After the dough has rested, work the dough in the bowl into a rough ball, about 15 seconds.
Bulk Rise
Now the dough needs to rise.
Cover the bowl with wrap or a very damp kitchen cloth. Let rest in a warm spot to rise. The dough is ready when it no longer looks dense and has doubled in size. This can take anywhere from 3-12 hours depending on the temperature of your ingredients, the potency of your starter and surrounding environment. For example, in the summer rise times can take anywhere between 2-4 hours @ 85º F/ 29º C whereas in the winter, the dough will take about 10-12 hours @ 68º F/ 20º C.
Optional Step: Stretch & Fold the Dough
During bulk rise, you have the option to perform a series of ‘stretch & folds’ to strengthen the dough. Start 30 minutes into the bulk rise. Gather a portion of the dough, stretch it upwards and then fold it over itself. Rotate the bowl ¼ turn and repeat this process until you have come full circle to complete 1 set. Do this once or twice spaced about an hour apart. Although this step is not mandatory, it will increase the total volume and height of your bread. Click here for a step-by-step video tutorial.
Cut & Shape the Dough
Divide your work surface in half; lightly flour one side (for cutting) and leave the other half clean (for shaping).
Remove the dough from the bowl, and place onto the floured section so that it does not stick. You do not need to ‘punch down’ the dough; it will gently deflate as you fold and shape it.
Cut the dough in half to make 2 loaves, or leave it whole for a single loaf.
To shape, use a bench scraper to move your dough to the non-floured section (if there is any flour present, it will be difficult to shape- brush away any excess). Starting at the top, fold the dough 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.
Then flip the dough over and place it seam side down. Using your hands, gently cup the sides of the dough and rotate it, using quarter turns in a circular motion. You can also pull it towards you to even out the shape. Repeat this process until you are happy with its appearance. *See note below.
Second Rise
Now the dough needs to rise again, but for a shorter period of time.
Coat the bottom of your Dutch oven with cornmeal. Alternatively, use parchment paper to prevent sticking (this is what I do, now). Place the dough inside for a second shorter rise, about 30 minutes to 1 hour and cover with the lid of the pot or a very damp cloth. The dough ready when it is slightly puffy but not double in size.
Preheat your oven to 450º F/ 232º C towards the tail end of the second rise.
Score the Dough
Right before your bread goes into the oven, make a shallow slash about 2-3 inches long (or more) in the center of the dough. Use a bread lame, sharp pairing or a small serrated steak knife. The cut should be about 1/4-inch deep.
Bake the Dough
Place the bread into the oven on the center rack (lid on) and reduce the temperature to 400° F/ 204° C. Bake for 20 minutes. Remove the lid, and continue to bake (uncovered) for an additional 40 minutes or until deep, golden brown. Keep in mind that all ovens are different; you might have to make minimal adjustments to these temperatures.
You can also take the internal temperature of your bread to double check that it is done. For sourdough, it should read about 205-210º F/ 96-98º C.
Remove the bread from the oven, and cool on a wire rack for at least an hour before slicing. Don’t cut too soon or else the inside will have a gummy texture!
Notes
When shaping, the idea is for the dough to catch enough surface tension on a non-floured area in order to create a tight ball. If there is flour present, it will slide around… and drive you nuts.
Sourdough FAQ
1.) I only have all purpose flour. Can I still make this recipe?
For best results, use bread flour for this dough. If you only have all purpose try my Artisan Sourdough with All Purpose Flour instead.
2.) Can I add whole wheat flour to this recipe?
You can, but I wouldn’t. The dough will be too dry and dense without adjusting the water quantity. Try my Light Whole Wheat Sourdough for more whole grain goodness.
3.) Your beginner recipe here uses 150g of sourdough starter. The Everyday Sourdough in your book uses only 50g. What’s the difference? And why?
- When I first learned how to bake sourdough bread, I used 150g of starter. Overtime, it was too much to maintain (especially when doubling and tripling recipes). So, I scaled down. That’s why most recipes in my book Artisan Sourdough Made Simple include 50 g of starter instead. One amount is neither right or wrong; it’s just a matter of preference.
4.) What’s the purpose of olive oil in this recipe?
Adding olive oil to sourdough was the method I followed when I first learned how to bake. The natural fat emulsifies the dough and makes a plush crumb.
5.) Why do some of your recipes call for the second rise in a Dutch Oven? And others in a cloth- lined bowl?
The freeform Dutch oven second rise will only work with dry, low hydration doughs (like this one) because it will not spread out too much. On the flip side, when working with wet, high hydration doughs you’ll need to use a cloth-lined bowl sprinkled with flour to holds it shape. Otherwise, it will spread.
6.) Why don’t you preheat your Dutch oven before baking?
Because this recipe follows a freeform second rise directly in the baking pot, it cannot be preheated beforehand. The dough will begin to cook before going into the oven!
However, if you are doing the second rise in a cloth-lined bowl as mentioned in question #5 above, you can preheat the pot if you’d like. When bread dough is placed into a hot pot it begins to expand instantly which is great for the overall shape and structure of the bread. And in fact, I use to follow this technique when I first started baking. But overtime, I found the preheat to be too cumbersome for small kitchens with little kids running around. Plus, I kept burning my wrists. Long story short: you can achieve comparable results without the preheat. The choice is up to you.
7.) Can I halve the dough to bake 2 loaves? If so, what will that do to the baking time?
Yes, you can definitely halve this recipe. Bake for 20 minutes (lid on) and 30 minutes (lid off). Check at the 45 minute mark.
8.) If I halve the recipe, where should I store the second dough if I’m not baking at the same time?
Store the second dough in the fridge until ready to bake. Place the dough in a cloth-lined floured bowl (seam side down) and use the cloth overhang to cover it. If the dough is in the fridge for longer than 1 hour, rest at room temperature while the oven heats up.
9.) How do I get the dough out of the cloth-lined floured bowl?
Open up the cloth overhang to reveal the dough in the bowl. Place a piece of parchment paper on top of the dough. Flip the bowl over. Remove the bowl and cloth. The dough is now smooth side up and ready to be scored.
10.) Can I have the measurements for this recipe in cups, please?
- 3/4 cup bubbly, active starter
- 1 cup + 1 tbsp warm water
- 2 tbsp olive oil
- 4 cups bread flour
- 1 1/2 tsp fine sea salt
NOTE: Weight and volume measurements are not equivalent, only approximate. I strongly recommend weighing your ingredients instead. With that said however, I understand the convenience of measuring cups. For best results, please aerate the flour first (I fluff it with a fork directly in the bag), then lightly spoon and level it into the cup. Too much flour will make the bread dense. If your sourdough starter is very bubbly, the volume amount might be off. If necessary, add up to 1 cup as needed. Finally: the water can be increased up to approximately 1 1/3 cups, for a more soft and pliable dough.
Comments
rene says
Okay How do I CONVERT GRAMS INTO U.S CUPS ??
Emilie Raffa says
Hi there! Scroll down past the recipe. I’ve included the cups measurements in the FAQ section.
Renee says
Okay, Thank you :-)
Tara M Fakhoury-Bryant says
Hey there! I love this recipe so much and I not only use it every time I bake my sourdough now but I also share it with everyone I share my starter with. I just have one question; how can I get it to come out a bit crunchier on the outside? More rustic.
Emilie Raffa says
That’s wonderful. Thank you! Try removing it from the Dutch oven during the last 10 minutes of baking, and bake directly on the oven rack. You’ll get more air circulation that way. You can even allow the loaf to cool down for a few minutes inside the oven (turned off) with the door ajar.
Rebecca says
I’m currently making the starter according to the directions on this website. Is it only going to be enough for one recipe? I have begun a second starter recipe. Can I not discard 60g with a feed and just double feed it?
Emilie Raffa says
If you’re following my sourdough starter recipe, you’ll end up with approximately 1 cup of sourdough starter. This is more than enough starter for this beginner sourdough bread recipe, with enough leftover to continue the feeding process. You can create a second starter, however it’s not necessary. Just increase your current feedings to build up what you have.
Lea says
I made this sourdough the other day and it was delicious! My only change that I would make is to add a little bit of citric acid for a more sour flavor, but that’s just personal preference. 10/10 recommend giving it a shot!
Emilie Raffa says
Fantastic! Appreciate your feedback :)
Emily says
I’ve been loving this recipe! I use it every time I bake. I’m just wondering now, if I want to add inclusions, what step do I add them on? Thank you!
Emilie Raffa says
For inclusions, add them after the autolyse step (first rest). The dough will be much softer to work with at that point, making them easier to incorporate.
Jacquelyn says
Thank you for this recipe! I have followed it to make probably at least 10 loafs but I continue to have the same problem. Although I let my dough rise enough as soon as I transfer from the cloth lined bowl for second rise to Dutch oven, my dough loses its shape and structure immediately and always bakes flat. It tastes good but it so frustrating because I can’t seem to figure out how to fix it. I have used from 250g to 325g of water in my loafs. I would love some guidance! Thank you!
Emily PJ says
I’m having the same problem!
Emilie Raffa says
You are very welcome! Happy to help. If using 250 g water w/ bread flour, the dough shouldn’t spread much when doing a free form second rise in the pot. In fact, the dough is quite stiff. What brand of flour are you using? And is it definitely bread flour (not all purpose?) If you’re still having challenges, skip the free form second rise. Do it in a cloth-lined floured bowl or proofing basket instead. It will hold its shape during the second rise. PS: the more water you add to dough, the more it will spread.
Michael Villaire says
Hi Emilie, thank you so much for your clear and concise steps for creating a starter (and for a first-timer sourdough loaf recipe that I was able to knock out of the park).
Now that I’m a grizzled veteran, a few questions for you, please:
1. I’m ready to transfer my starter from its current home in my oven to the refrigerator. Other than changing the feeding schedule from once daily to once weekly, any other tips? Just pop it in the fridge?
2. When I pull the starter out to use it to bake, do I need to let it come to room temp first?
3. I bought the jar you recommended and it works great. (One strong recommendation to my fellow bakers: Weigh your jar first before you start your starter. Makes removing 50% of the starter for each feeding much easier–just a little math involved.) Okay to secure the lid with the latch? I checked a few times on my first few nights to make sure it wasn’t building up pressure and it wasn’t. You mentioned at one point that one source for natural yeast is the air surrounding the starter, but with the lid securely fastened it’s not getting much fresh air.
Thanks again for your thoroughness and attention to detail here. It truly helped and is much appreciated.
–Michael
Emilie Raffa says
Michael, this is so great to hear. Fantastic! See below for the answers to your questions :)
1.) For fridge starters: feed them 1x/ week. To do so: remove the sourdough starter from the fridge, give it fresh flour and water, and then pop it back in the fridge; no need to leave it at room temperature first. That’s it.
2.) Yes! In fact, when ready to use your sourdough starter for baking, think ahead. You’ll typically need to feed it at room temperature for a few days, to perk it back up. Or it might be ready to use sooner. It depends on the condition and vibrancy of your starter.
3.) You are correct- weighing the jar first is a great tip. So here’s the deal with the latch, which is probably the most common question I receive. You can keep it airtight to build up pressure as needed. However, when you think your starter needs a little air, just loosen the latch and let it rest on top of the jar (or keep it wide open- your choice). Or, just give it a stir several times with a fork. I like having the lid option handy when it’s fruit fly season.
Please let me know if I’ve addressed your questions sufficiently and/or if you need additional clarification. You are well on your way!
Philip says
I looked all over the internet for help and I think you are the best person ever to help us beginners!
Emilie Raffa says
You are so sweet, thank you. Appreciate that ;)
Echo says
My friend gave me a starter a few weeks ago that I’ve been feeding and discarding over and over because I was too intimidated to actually make something. I used this recipe to make my first loaf last night and it turned out so good! My husband and I have already eaten half the loaf. I can’t wait to make more! Note: I don’t have a dutch oven so I followed tips from another blog to bake it in a loaf pan by putting a pan of water on the lower rack to help create some steam. I pulled the water pan out at the point in the recipe you said to take the lid off the dutch oven. I think it worked pretty well!
Emilie Raffa says
I totally get this, lol. I actually still do this sometimes when I mess up my timing. I’m glad to hear you had success with this sourdough bread recipe and your alternative baking method worked. Thanks for sharing!
Gayatri says
Hi ,
I made your starter and bread.
Everything went really well. But the only problem I have is my bread expanded horizon And did not rise vertically. I see perfect texture a lot of big bubble, perfect sourdough texture. Could you please tell me what causes this horizontal growth rather than vertical bulge?
Emilie Raffa says
Ahhh… usually with bread troubleshooting, it’s a multitude of things. But in your case, my sense is that your dough was over proofed (rose for too long either during the bulk, second rise or both. Shorten if needed). Also, you want to make sure your oven is hot enough to create adequate vertical oven spring. Double check with an oven thermometer. You’d be surprised at off most ovens are. Oh and one last thing- do your second rise in a cloth-lined floured bowl during the second rise to contain its shape.
Susan says
I’m a beginner baker with sourdough starter. My first loaf turned out great.I used Gold Medal All-purpose flour. No problems. I chose the option of stretch and fold.. Yummy bread.. I’ve caught the bug.. on my third loaf..Tomorrow I making discard donuts.
Emilie Raffa says
So great to hear! Welcome to the club Susan! xx
Lauren says
Hi! This is my first time with the sourdough starter and first time with the bread. So I’m very excited! It’s going to be like 4am when the 12 hours of 2nd rise time is up. I assume I can keep letting it rise until the morning & bake then. Correct? Thanks for your feedback 😀
Emilie Raffa says
Hi there! For the second rise, are you referring to the dough? Or the starter? The bulk rise should be the long one, and the second rise only 30 minutes- 1 hour. I wasn’t sure what you meant! Thanks :)
Leah says
This is my first time working with a starter! I noticed that you start with whole wheat flour then switch to all purpose. May i continue growing the starter with whole wheat flour?
Emilie Raffa says
Yes. You’ll just have a whole wheat sourdough starter :)
Cami says
I seriously can’t express enough how easy to follow this recipe was!! My first loaf ever and it turned out flawless!! I’m sure I’ll adjust a few things here and there to my preference but I have zero complaints!! It’s a keeper recipe 100%
Emilie Raffa says
Yay! I’m thrilled to hear this. Thanks so much for sharing your feedback- it’s super helpful for others starting their sourdough bread journey as well :)
Kelly says
First time sourdough baker over here, and followed your recipe exactly, and my first loaf came out great! Thank you for your simple, easy to follow instructions. I am now going to purchase a loaf shaped pan to make sourdough for sandwiches. Thank you!
Emilie Raffa says
Kelly, this is SO GREAT. You are very welcome. Thank you for taking a minute to share your experience. Happy baking :)
Bailey says
Can this be made in a 3-quart? Do I need to half the recipe? And would this affect the cooking time? Thank you!
Emilie Raffa says
Hi there! I would divide the dough in half and then bake the loaves back-to-back in your 3 qt. Dutch oven. Reduce the bake time by only 10 minutes or so. Always double check!
Christine says
I’m new to baking with sourdough and have been trying for a few weeks now and love it thanks to your straight forward recipes, my daughter is a convert too, thank you so much Emilie
Emilie Raffa says
You are very welcome! Enjoy Christine!
Angela says
I have a starter I’ve been feeding and baking from for a few months now.. I just fed and it tripled in size in 4 hours- I won’t be able to bake with it until morning. (It will be about 15 hours since feeding), it seems like a healthy starter- think I can bake without refeeding? I’m leaving the starter on the counter overnight.
Thank you!!
Angela
Emilie Raffa says
Congrats! This is amazing! As for using your starter without feeding it again… it all depends on what it looks like in the morning. I doubt it will still be at peak 15 hours later. But again, it depends on the type of starter you’re using, the temperature, the flour you’re feeding it with, and other variables. So have a look in the morning. Did it collapse? By how much? Do the float test to see where its strength is at. If you end up using it to bake with, just know that it might not be at optimal strength with can effect the overall rise.
Emily says
Day 5, yet to feed but I have a brown liquid on top and no rise. What’s gone wrong, what do I do to correct. Or isit dead? Thank you x
Lisa says
I am very new to sourdough …. When receipe said it should double in size …. Mine really didn’t does that mean my starter was not active enough?
Emilie Raffa says
It depends. Sourdough needs 3 things in order to rise: a strong starter, warm-ish ambient temperature, and adequate time for proper fermentation. To troubleshoot, make sure your starter is well fed and passes the float test before using, try to let the dough rise @ 72-75 F, and use a high-sided dough tub with measuring marks to track the dough’s growth as it rises. This way, you can visually see what double in size looks like.
Makenzie says
Can I refrigerate the dough overnight after the bulk rise and bake it in the morning? If so, would I do the second shorter rise after taking it out of the fridge or bake it directly after taking it out?
Emilie Raffa says
After the bulk rise: if you shape and chill the dough overnight, this is your second rise. So essentially, if the dough was properly fermented, the next day you can bake it directly after taking out of the fridge. I like to let my dough rest at room temp. while the oven heats up.
Shelley Monahan says
Emilie, is there a specific type water that is best to use?? Anxiously awaiting my first batch!! Thank you!! Shelley
Emilie Raffa says
Whatever is good enough to drink is good enough to use. I use filtered (because that’s what we drink) but many baker’s have had success with tap that doesn’t smell like chlorine!
Lori LaMere says
Hi Emilie!
My friend, Cecelia, gave me your starter a few months ago. I was a bread machine person in the 90s so I was very skeptical to try making this sourdough bread! I had a fail the first time I tried making a loaf but since (about 10 loaves now), everything has worked out fantastic. I’ve even branched out and have made the pizza crust and bagels! (Everything has turned out delicious). I would like to try dividing the dough to make 2 loaves. You mentioned in previous comments to decrease the time baked and to bake back to back. My question(s) is, can you bake the smaller loaves at the same time if you have 2 Dutch ovens? Baking temps stay the same while baking smaller loaves? and do you leave the lid on for 20 mins at first?
Many thanks! I LOVE this recipe!!
Ilze says
Thank you, Emilie! I tried several other recipes, which did not work out too well. But following yours I successfully made two beautiful bread loaves. One small, using half of the given amounts; the other big loaf, which turned out soft, puffy and huge. For the big one I needed to add 40ml more water and did the stretches with about an hour in between.
le says
What is the carb count?
Emilie Raffa says
Hi there! Unfortunately, I don’t have that information for you. Feel free to use an online nutritional calculator for more detailed info.
Stacey says
I’m making this bread for the first time ever! I used your starter recipe first. However when my dough came together it is so dense! It’s seriously like a brick! Definitely different from other breads I’ve made that were light and stretchy. What have I done wrong!?
Emilie Raffa says
If using the lower amount of water in this recipe (I’ve given a range) the dough will be denser after the initial mix. This is normal. You didn’t do anything wrong! Lower hydration doughs just need more time resting time during the stretch and fold sets to make the texture more elastic. Comparatively speaking, doughs made with more water will be naturally stretchier. One dough is neither right or wrong; just different. Also: make sure to always weigh your ingredients to ensure the flour to water ratio is correct.
Savannah says
I only have a 4.5 qt Dutch oven. Will that work?
Emilie Raffa says
Yes, this size will work.
Deja says
If I wanted to make this in a long loaf pan would I have to half it still or can it be left whole?
Emilie Raffa says
You don’t need to cut it in half; you can make it in a long loaf pan as is.
Diane says
My sourdough starter has been wonky and I’ve been too impatient, so I added a package of yeast to your recipe and a bit of sugar to proof it. I followed the rest of your recipe and I FINALLY had the best loaf of bread thus far! The crust was crispy and it had a wonderful flavor. Thanks so much!
Emilie Raffa says
Excellent! Glad you didn’t give up and found something that works for you :)