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
Melissa says
WOW Emilie!!! Thank you! This was my first time baking sourdough bread and your recipe was amazing! Loved how clear and concise the directions were, plus the visual aids. My only snafu was the scoring. It may not have been deep enough. (I did rescore in during 1st phase of baking, maybe too late)
Bread is delicious! Can’t recommend this recipe enough!
Angela Cuzzocrea says
what do i do if i need 300gr. of starter
Emilie Raffa says
There are a few ways to do it. Depending on how much sourdough starter you have to begin with, scoop out 100 g into a separate bowl (make sure there’s some starter left in the jar to keep the feeding process going). Feed what’s in the bowl with 100 g flour + 100 g water to equal appx. 300 g active starter.
Angela Cuzzocrea says
thank you i will try that
COLLEEN TRAINOR says
Can I use my kitchen aid with this recipe?
Emilie Raffa says
Yes you can! Stand mixer will work.
Charm says
Hi Emilie,
I read some recipes second rise overnight in fridge to develop more flavour. If so, should the dough be left on countertop for a couple of hours to get a jump start before putting in fridge for overnight second rise?
Emilie Raffa says
Hi there! It depends on the specific recipe, formula and overall temperature of your dough. For example, if your dough is 75 F+, I wouldn’t leave it out on the counter before doing an overnight cold proof; it will continue to rise somewhat in the fridge. You don’t want it to overproof. However, if your dough is cold, an hour at room temp. before the overnight chill should be fine. Does that make sense? PS: the timing of a proper cold proof can be tricky if you don’t know the internal temperature of your dough first.
Anna says
I made a beautiful loaf. Thank you for the great recipe and all of the thoughtful notes. This was the most successful loaf I’ve ever made, and I was confident because of your guidance. I will make another tonight. 😋
Emilie Raffa says
This is so great to hear Anna! Thank you! Appreciate the feedback 🥰
Venna says
Hi there,
I have followed the recipe step by step, this is the 4th time my bread is coming out sour/tangy (as vinegary). Help, what is wrong with me?
Cat says
This was my first time ever making a sourdough starter/loaf so I was a little overwhelmed but I followed all instructions on this site to the T and it worked out perfectly. I was really worried when my dough seemed more “wet” than the recipe depicted, especially because I was using all purpose flour instead of bread flour but it rose beautifully within 5 hours (counting both rises) and baked perfectly. I will try this recipe again with bread flour as well as the all purpose artisan bread but in my experience this recipe worked just as well with all purpose!
Emilie Raffa says
Hi there! Thanks for sharing! In my humble opinion, if you are a beginner and whatever you’re doing right now works for you- don’t change a thing! Seriously! Your whole process will go sideways if you make too many changes, things go wrong, and you don’t know why. Keep everything as is: same flour, same brand, same everything, especially since your first loaf was successful. And write it all down! Temperature is especially important (make a note of it) because when the weather changes and gets cold again, your dough will change too.
Scott says
Are the oven temps fan forced or traditional convection?
Emilie Raffa says
Hi Scott! My oven temperatures are not convection. They are for use in a traditional oven.
Corey says
I noticed that the oil seemed to be seeping from the dough after the bulk rise. Have you experienced this? Is it salvageable, and if so, what’s the fix? Don’t worry, I’m baking anyway. Also, I divided the recipe, but each dough ball seemed to shrink during shaping. Are these common problems or just me?
Emilie Raffa says
Hi Corey! I’ve never experienced oil seeping from the dough during the bulk rise. This tells me it wasn’t fully absorbed/incorporated into the flour during the initial mixing stage. Next time, spend more time mixing the dough thoroughly, paying close attention to how the flour is absorbing the liquids. Alternatively, use a stand mixer to get the job done. As for shaping, the dough will naturally deflate a bit after the bulk rise. The shaped rounds will puff up again more during the second rise. Hope this helps!
Joyce Spinks says
As a first time sourdough bread maker (all my traditional breads have failed); this recipe works! YAY!
To get a softer bread interior, I replaced 30ml of the water with milk.
Emilie Raffa says
Joyce, this is so great to hear! Thank you for taking the time to share your experience (and the tip about the milk)! 🥰
Annie J says
This sourdough recipe works every time! I remember when I made my first loaf, it came out perfect. I think for best results use their sourdough starter. They also have a recipe for that, it’s what I use!
Emilie Raffa says
Thanks for sharing your feedback Annie! 🥰
Bettina Hudson says
I made the bread several times loved it a lot.
Today i am baking it after a cold fermentation of 45 hrs.
I will tell you how it worked out.
Emilie Raffa says
Sounds fantastic. Thanks for your feedback, Bettina1
Sandra says
I made my first sourdough bread following the instructions it came out perfect.
Emilie Raffa says
Amazing! This is so great to hear, Sandra! Thank you 🥰
Carly says
Thank you. I tried over complicated faffy methods and almost gave up. I found this site and now we enjoy a delicious loaf every week.
Emilie Raffa says
You are very welcome Carly! 🥰
Meg says
After reading dozens of recipes and watching so many videos, I’m glad I decided to use this one to make my first ever loaf of sourdough. It turned out beautifully (though admittedly not perfectly – that’ll take some practice), but it tastes great with lots of good chewy, soft texture. I’m already looking forward to making another loaf!
Emilie Raffa says
Yay! That’s what it’s all about- practice, repetition, learning, observing- you’re well on your way. Thanks for taking the time to comment, Meg!
Joan Anthony says
How much starter and water do you use for 2 loaves of sourdough bread
Emilie Raffa says
Hi Joan! If you are making the recipe as written, but dividing the dough in half to make two loaves, 150g sourdough starter is needed.
Joan Anthony says
I was making 2 loaves of bread using 1000 grams of flour.
Emilie Raffa says
Thanks for clarifying. In this case, double the recipe as written.
Joan Anthony says
Thank you. I will definitely be making multiple loaves. So far I have been making one loaf of bread at a time. The bread was excellent. I have also made pancakes, cinnamon rolls and hot cross buns. They were all delicious. If I wanted to make double batches of those, do I also double the recipe?
Sarah says
I used this recipe as my original recipe including 2 different starters. They are kinda picky but over time I have learned how to keep enough starter in my fridge to make as much or as little active starter for any recipe. About 50 grams per jar. The recipe was my jumping off point to science the heck out of any recipe that I made. Even if I want 2 loaves which I can now bake in 1 day. As long as I activate starter before bed the night before. I just made the best roasted garlic and Parmesan cheese loaf my family’s favorite along with a regular loaf. I can honestly say I am so very happy with my success that my family rolls their eyes when I’m showing them pictures. Really Mom, yes your bread is beautiful. I love a same day bake! I love an overnight proof in the fridge! I now make sourdough on my schedule and that is so much fun!!
Emilie Raffa says
You totally nailed it. Once you get the hang of sourdough’s subtle (and not so subtle) nuances, you can really adjust your method and schedule to suit what’s best for you. I love a good same day bake as much as a long, overnight proof. Either way, you’re making fresh homemade bread! Thanks, Sarah 🥰
Megan says
I was hoping for a FAQ, and can’t figure out how to search comments- so sorry if this has already been asked.
My loaves are darn near perfect! However, there is sometimes a very thin gummy layer on the bottom. Is this a proofing, baking time, or baking or final temp issue?
I don’t want to burn the bottom, which has been a problem before, so trying to figure out the factor to correct here!
Emilie Raffa says
Hi Megan! The FAQ is at the bottom of this post, underneath the printable recipe card. However, it doesn’t answer your specific question- I’m happy to do so here. Anytime bread is gummy, it usually means there is moisture still trapped in the loaf (or you cut into it too early). Either way, here are a few possibilities to consider: underbaking, incorrect oven temperature, very over proofed dough etc. For next time, use an oven thermometer to make sure your oven is operating at the correct temperature. All ovens are different. For the dough, be sure not to overproof- double in size is fine for same day bakes; 50-75% is standard for overnight cold proof. Bake as directed, but use an internal digital thermometer to test for doneness when it’s ready- 205-210 F should be fine. Once the loaf is baked, let it cool on a wire rack. Wait at least 1 hour before slicing.
Mario Properzi says
Hi Emilie!
I came across your blog and was interested in your sourdough. As a retired baker I always looking for information and inspiration so was impressed with you blog. I’ve been away from the industry since 2007 but have maintained my interest through these blogs.
I notice you referred to Celia from Fig Jam and Lime Cordial whom I have followed off and on since she started back in 2009 and am impressed that it inspired you to success.
I relation to the gummy base can I suggest that the loaf be tapped on the bottom when it comes out of the oven and if you don’t hear a nice hollow sound then put it back in the oven for 10 minutes with the base up.
Love your blog and all the best for the future.
BTW. The I have tried your starter and it works very well. Thanks.
Pat says
I am having a heck of a time getting my active starter to taste sour. Some said let it BF for 2 days in the frig for more sour. Help…what do I need to try to get it to taste like sourdough?
Emilie Raffa says
Hi there! The reason it’s complicated is because the answer is not black and white. For context, there’s general sourdough advice (i.e. use a scale for baking), and advice that’s specific to achieving a certain style of bread (i.e. sour sourdough).
When looking to achieve a certain style of bread (as in your case), the answer ultimately depends on the method and formula you’re following. It’s a process. And again, it’s specific. That’s why following advice from various sources without providing your formula for context will suck you into an endless loop of frustration.
With that said: can you provide the details of your sourdough starter (what it’s made of, how old it is, how often you feed it, what temp. it’s at etc.) + confirm if you’re using my recipe and method? I’ll also need your current ambient temp. Thank you! Hope this helps and offers a bit of perspective.
Roseann says
Hi Emilie,
I’m a complete novice when it comes to sourdough bread baking. While cultivating and growing my starter, I have plenty of discard. I’ve tried so many discard recipes and many of them were failures. Finally, my starter has become active after many failed attempts. This is the first recipe I’ve tried with my newly activated starter and it turned out great. This recipe is the best ever. The bread came out so much better than other recipes I’ve tried. Thank you for imparting such a great recipe. This recipe will be my go-to sourdough recipe from now on.
Emilie Raffa says
Roseann, this is excellent feedback. Thank you! I’m so happy to hear this. When you get it, you get it, and there’s no better feeling! Well done! 🥰
Dee says
Do I need to cover the dough in the bulk rise?
Emilie Raffa says
Yes, absolutely. A very damp kitchen towel is fine, or plastic wrap lightly coated in oil. Alternatively, use a high-sided dough tub with lid.
Brenda says
Baked my first loaf yesterday.. turned out great.. fed what was left of my starter and this morning went to bake another loaf but there was just enough starter for the recipe so I put it back in the jar and refrigerated it as we are leaving town for 4 days. When I take the jar out Monday night to use Tuesday do I discard and refeed wait then use it or just use them refeed??
Emilie Raffa says
Hi Brenda! You’ll need to discard a small amount first and then feed it. Once it’s active, you can use it to make bread dough. Make sure you have some starter leftover in the jar (after you’ve taken out what you need for your recipe), which you’ll feed again to keep the process going. Put it in the fridge if you won’t be baking again for a few days.
Lana says
Hello,
If I’m not ready to bake after bulk fermentation, can I do the second rise in the fridge until I’m ready to bake?
Emilie Raffa says
You can definitely do this. However, keep an eye on your dough- you don’t want it to overproof in the fridge. This will depend on the dough temperature (before chilling) and the length of time you leave it in the fridge.
Mary Kate says
Hi Emilie!
I love this recipe and I also just bought your Artisan Sourdough Made Simple recipe book! I was just wondering why this recipe calls for 150 g of starter, but the everyday sourdough recipe in your book only calls for 50 g? And also just wondering why this one calls for olive oil, but the every day sourdough one does not. What do these two things change? I did really well with this recipe twice, but the first time I tried the everyday sourdough recipe, it didn’t turn out as well. The other thing I noticed is it called for 350g water whereas this recipe calls for a range 250-300g.
Please let me know what you think or what your thoughts are! Thank you for everything you do
Emilie Raffa says
Hi Mary Kate! Great questions. Short answer: they are two completely different recipes. However, both are beginner level.
For comparison, this recipe uses 150g of sourdough starter because that’s how I was taught. When paired with a warm bulk fermentation, let’s say @ 75-78 F, you’ll get a faster rise. But faster doesn’t mean better. Just different. The Everyday Sourdough in my book uses only 50g of starter to promoter a longer, more controlled rise at a moderate room temperature of 70 F. Both formulas produce breads that differ in flavor, interior/exterior texture and overall look. If I could give you one piece of advice here, always pay attention to temperature when analyzing any sourdough bread recipe. In my experience, most new bakers overlook temperature as a key “ingredient” which deeply affects the overall outcome of their bread. This could be one of the reasons why the Everyday sourdough turned out differently for you.
With regards to the olive oil: again, this was how I was taught. Fat (of any kind) is a tenderizer. In sourdough, olive oil will make the interior crumb more “plush”. I love it. So unique.
For the water: 250-300g is used in this recipe because it’s a low hydration dough. Low hydration doughs have a high success rate for beginners because the texture is easy to work with- it’s more stiff and malleable, rather than stretchy, as per most wet doughs.
I hope you find this information helpful. Continue to play around, ask questions, get in there with your hands, feel into the experience, and follow what suits you best! 🥰
Mary Kate says
Thank you so much for your reply, Emilie!!
I agree the olive oil adds such a nice taste to the bread and definitely helps the crumb feel softer and more plush, like you said. Is it okay then to always add olive oil to sourdough recipes, including the Everyday Sourdough recipe? Or would you need to adjust other recipe measurements? And I guess I have the same question regarding the starter amount— am I free to increase or decrease the amount of starter used in the recipe without worry? Or will that affect the measurements of the rest of the recipe?
Thanks again for your reply. I am new to sourdough and I’m loving it, but I don’t want to mess up my dough! I probably pay too much attention to detail 😆
Emilie Raffa says
Hi there! You are very welcome!
For the olive oil, generally speaking: it’s not always OK to add it. It really depends on the recipe and formula. And yes, in most cases, you would need to make adjustments. However, for my Everyday Sourdough, you can definitely add olive oil keeping the recipe as is- it will be great!
Now, with regards to increasing/decreasing sourdough starter in any sourdough bread recipe: you will need to adjust the total flour and water amounts to compensate. This is standard, with some exceptions.
For example, if a sourdough bread recipe calls for 500 g flour + 350 g water + 100 g starter (and you would like to decrease the starter amount to 50 g), your new formula would look like this: 525 g flour + 375g water + 50g starter.
How did I get that? Assuming your starter is fed @ 100% hydration (which just means is half flour, half water) reducing the original 100 g to 50 g leaves you with a 50g balance of starter that needs to be added into the total flour and water amounts, respectively. So, divide your starter balance in half: 25g flour & 25g water, and then add it to your original flour and water amounts.
Hope this helps and makes sense!
Joan says
My first attempt is wonderful! The best we’ve ever had! Thank you. I used spelt for the starter and hard red wheat bread flour for making the bread. Lovely flavour. I have two questions. Can the recipe be doubled and turn out as well? Can I use a metal bowl for rising or will the affect the rise of the bread?
Peggy says
I don’t have a Dutch oven so is there another way I can bake this recipe.
Dana says
I am currently using your recipe for my third atemp at sourdough loaf. This is my first lower hydration, I was doing 100% and this is definitely easier to manage
My question is, do you cold proof this recipe? I did not see anything regarding CR and only a second rise.
Also, after bulk fermentation, do I shape and then allow to rise and then bake? Thank you for all of your help and this awesome recipe
Megan says
I’m having a hard time baking my loaves. Do you have any suggestions??
I have followed this recipe perfectly. Is there a difference in baking time with the lid on when baking the whole loaf??
Sandy says
Can I bake my bread in something other than a Dutch oven? I have a cast iron one, but it seems too large to bake bread in.
Joan Anthony says
I use this sourdough bread recipe with excellent results
Joan
Christine Griese says
I’m a little confused on baking in bread pans (not a dutch oven). Will only half of the dough fit in a loaf pan or can I use the whole dough? I’d like it to turn out the size of a regular loaf of bread for sandwiches. Thank you!
Nicole says
I do about 3/4 of the recipe for a sandwich loaf that’s “average” height–the full recipe makes for a very tall loaf.
Danielle says
Made my first sourdough bread today, I’m ecstatic with how it came out! For weeks I’ve been making the starter (my first starter!) telling my husband it’s “starter” and not “sourdough starter” as he swears sourdough bread is awful and refuses to eat it. I waited a very long hour for it to cool before slicing a piece off, covered it with a little butter, sent my daughter off with it to her dad in the garage and waited. Two minutes later he called, thoroughly impressed and (almost) in disbelief that I had made it. I should say he was a fireman on Arthur avenue in the Bronx, and had some of the best bread NY had to offer for decades, so this was high praise! All I could say was “it’s a really good recipe”, because it really is. So my question is, how do I store what’s left of this loaf, and subsequent loaves, because I plan on making it often.
You are truly the best, thank you for sharing your knowledge and wisdom.
Helena says
Hello! Im not sure if Ive messed up somewhere along the way but my dough after the bulk rise was so sticky! I have a great active starter, it rested and was definitely doubled in swipe, but I couldn’t really shape it at all. I did use the recipe with more water so perhaps I need to try again with a smaller amount. Any advice?
Ann says
Will your recipe work nust as well for Einkorn flour?
Wynne Clark says
I forgot the olive oil!!! Can I mix it in at the stretch and fold section?
Emilie Raffa says
Hi there! I would just leave it out at this point. It might be too hard to incorporate when doing the S&F technique, and depending on how hydrated your dough is at this point. Next time!
Alexandra says
Hello!!
First of all, thank you for the recipe!
Now, question:
I was really excited because I mixed my dough last night and this morning woke up to a wonderful bulk rise. My house is 64 inside so I let it rise for 12 hours, did 3 s+f in the beginning.
This morning though, I’m short on time and didn’t allow my loaf to do a second rise before putting it in the oven. It had only the time that it took me to preheat. I didn’t get a great oven spring, the loaf looks like it will be tight. Any thoughts? I’ve baked other sourdough recipes directly, does this one need that second rise that much? Thank you!
Alexandra
Elizabeth says
Fabulous recipe! As a first-time sourdough bread maker, this recipe held my hand to a perfect first boule!
Tony Terry says
How big should a resulting loaf-unhalved-be?
Emily says
I made this recipe and it turned out great!!!! I baked my loaf in my pitt boss though and the bottom burnt badly, but I think it’s because it was directly on the open flame. This is the best loaf I have made so far though! 12/10 recommend following the recipe and trust the process!
Doris T says
Emilie
I am a beginner at this sourdough journey. I am determined to figure it out! I used your recipe today and am on the first rise. The dough is shaggy and dryer then my previous attempts with other recipes which always seem to produce a very sticky dough without the perfect ruse.
I was watching your stretch and fold video and your dough looks so smooth compared to mine. Should I have kneaded it more before putting it in the ball?just worried it’s not going to have a good termination. Advice?
Emilie Raffa says
Hi Doris! You’ll get it. Sourdough takes time, practice, commitment, and most of all: awareness. Speaking to the last point- yes, my dough is more smooth in the video because it’s at a different stage in the process AND it’s made with more water which makes it more stretchy (I’ve given a range of water to use in this beginner recipe- you’re probably using appx. 250 g?). Always take these two things into consideration when comparing recipes, especially stretch and fold videos on social media. Note: while the look of stretching a low hydration dough is less glamorous than its high-hydration counterparts, the payoff is a dough that’s easier to work with and shape.
Anyways, here’s what this means for you: when working the dough into a ball, there should be no dry bits of flour visible. The dough will be stiff, but it shouldn’t be dry. So that’s step #1. Go back, wet your hands if you have to, and form a rough, but cohesive ball. In doing do, you are naturally kneading the dough.
Then, make sure the first rest is long enough in preparation for stretch and folds. If it’s too short, the dough won’t stretch. So, opt for 1 hour if possible. For the folds: do 2 sets spaced 45 minutes- 1 hour apart. I’m pushing the time frame here, so you can really see the evolution of the dough and how the texture changes- from stiff to soft- with adequate time for the flour to hydrate. Do this correctly and you will be set up for the bulk rise. Hope this helps!
Doris says
Emilie
I just took my bread out of oven! It turned out perfect the best rise so far. Cant wait to break into it. It’s ondifferent than other recipes so was a bit skeptical but your reviews were so fun to read that I had to try it.
Now onto your starter!
Thank you so much! I am a fan cant wait to break into other recipes
Patti says
Questions (BRAND NEW) ..
1) purchasing the starter jar (should I purchase 2 each – noticed you said after a week to transfer to clean jar)
2) purchasing the digital kitchen scale (so is it 1/4 c water including the measuring cup and 1/2 c flour including the measuring cup)?
3) For the sourdough bread recipe it looks like you don’t knead the bread at all? I make regular bread and use a Kitchen Aid Stand Mixer and knead with special hook on Level 2 for 5 minutes.
4) Suggestion to purchase WHICH 5.5/6 qt Dutch Oven to bake the bread. Do I need to buy 2 of these since the recipe is for 2 loaves?
Abby says
Hi Emilie! Could I use a 4.5 quart dutch oven for this recipe, or is that too small? Unfortunately it is the only size I have — wondering if/how I would decrease the recipe for it work with what I have. Thanks!!
Emilie Raffa says
Hi there! Your pot is fine (even if it’s a little bit smaller). You don’t need to change anything within the recipe.
Bree says
I found the SD starter recipe super easy to do. I found when making my first loaf that the dough was super sticky. Should I just add flour next time, is this due to proofing time? Appreciate any assistance.
Andrea says
This recipe is one of the easier ones to understand but I haven’t mastered it yet. I followed every step precisely but my dough is pale when it comes out of the oven. Any insight?
Richele says
Hi Emilie,
My husband really wanted to learn to make SD (we’re both kink of obsessed with SD bread) so I signed us up for a class as a holiday gift. We took a class a few weeks ago, which was a a lot of fun. However, I found your detailed instructions REALLY helped us troubleshoot and fill in some details we must have missed! Our first loaf with this recipe was pretty good, although kind of dense. The flavor was excellent! We will give it another try tomorrow……I think we were a little impatient with the “bulk rise”
Quick question…does the recipe, as written, make one or two loaves if using the 5-6qt dutch oven.
Thanks so much for sharing!
Sarah says
Help! I measured everything exactly to the recipe with a digital scale and my dough is SO wet and sticky.
150g active bubbly starter (passed the float test)
250g filtered warm water and I did use bread flour.
I let it rise overnight for 12 hours (it’s still cold here in Michigan). My dough would not shape at all. I did my best and put it in a cloth banneton with parchment paper because it is so sticky.
I’ve been trying do make sourdough for months with no good results. I feel like I’m about ready to give up. :0(
Emma says
Could I just cut the whole recipe in half cause I don’t have 150g of starter for the recipe
Kaye Matthes says
“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.” If I fed the starter before I measure out what I need for my recipe, why would I feed what’s left again?
Ashlyn says
I’m just starting to learn about this so I’m not absolutely sure but I would think it’s because you are losing a bulk of your starter and you want to make sure it continues to grow and feed. Also it takes hours for my starter to become active and ready to bake with so probably cause it has already been a decent amount of time.
Jane Jack says
Can you bake this recipe in a 9″ metal loaf pan. If so, what would be instructions and temp to bake?
Judy says
I like your style of starter and for bread both. I did make the starter and I am going to try the bread recipe next. Thanks for sharing your recipes.
Judy says
I made the bread! Everything worked! Yea! I bought your book , too! Super everything. Thanks for publishing information to the public.