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 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
Nancy Coreas says
Hi, I followed the directions all the way to the final rise right before baking. My dough got stuck to my towel when I was going to put it in the dutch oven. I had to try and reshape inthe oven a bit. I might have ruined it. Currently still baking…
Any tips on making sure it doesnt stick to the towel? I floured it like suggested but it still stuck. About how much flour do you typically use?
Emilie Raffa says
Hi Nancy! That is very frustrating… Unfortunately, I don’t go by a specific amount of flour (I dust generously). Try using a linen or cotton towel next time, and dust the surface of the dough as well before adding to the flour lined bowl. Another suggestion: some bakers use rice flour instead of wheat flour to coat the towel.
Nancy C says
Thank you! I heard about the rice flour so might try that too. I do think I skimped on the flour. But as an update, the bread tasted so delicious that my picky and critical mom who is staying with me, complimented me on the bread?? So thank you! Making my 2nd loaf as we speak! Going to try and make one a week until I get it right!
Emilie Raffa says
Ahh… that’s wonderful to hear! Glad she liked it ;)
cecilia coffey says
thanks for the clarification The sourdough bread turned out fantastic I made 2 loafs last night. OOps I forgot to slash it but it still turned our . sourdough bread is forgiving. Great directions thanks for your prompt response.
Emilie Raffa says
Yay! I’m so happy to hear this :)
Madeline says
I have made bread and crusts for years but this is my first time trying sourdough. I did weigh all the ingredients, but I don’t have a digital scale, I have one that has a needle and dial.
When I shaped it into a ball before autolyzing, it didn’t feel ‘shaggy’ to me, so I added an additional 50 grams or so (not measured) of flour, and it then felt right to me.
I am now at the stretch and fold section, and the dough feels very sticky, more like pizza dough than I am used to breads being. Is this right? I’ts been an hour or so since I put it on the warming board, and it is rising.
Emilie Raffa says
Hi there! A regular scale like you have is fine too :) The texture of the dough depends on the type of flour you’re using and the amount of water added to it. I think you’ll be ok (50g of extra water shouldn’t make the dough particularly difficult to work with). Regarding the rise, sourdough takes way longer to get going than bread dough made with instant yeast. It’s normal not to see a rise after 1 hour. Be patient and stick with it!
Coye Coberly says
6pm here and my starter is ready! Can I do part of my bulk rise in the fridge? I’m worried about it over proofing overnight.
Emilie Raffa says
Hi there! Totally understandable. The answer is yes. Bulk at room temp for a few hours and chill overnight in the fridge (if you’re worried it will over proof). In the morning, make sure the dough has doubled before moving onto the next step. Give it more time, if needed.
Shel says
Hello! Thank you for writing such simple, clear instructions. This is my first attempt and I’ve been able to get the starter to work, hooray! However, I’m now stuck at the bulk fermentation part. I live in the Netherlands and it’s been 10C these days; I’ve left the dough to rise in the warmest place possible (next to the heater even), but after 36 hours it hasn’t remotely doubled. What shall I do?
Emilie Raffa says
Hi there! Please read this article: Why Won’t My Sourdough Rise? for more information. Hopefully it will help!
Vincent Loo says
I tried this recipe for the first time. OMG did the dough ever stick when I was prepping it for proofing. I had to dust on probably 3/4 cup of flour to get it unstuck from my fingers. There was not way I could rotate or move on an unfloured surface. I use 320gm water which is not a very high hydration. I did not get a final rise as high as the initial bulk fermentation. Nevertheless, the crust was nice, shiny and not too hard. The taste is good.
Emilie Raffa says
Hi there! Sounds like there was too much water in the dough. Please weigh your ingredients for accuracy and make sure you’re using bread flour (not all purpose flour, which will make the dough sticker with 320 g of water). Hope this helps!
Alisa says
I started making sourdough bread about 1 month ago after a friend gave me some starter! I am using all purposed flour (because that is all I can get right now!) and it is turning out well. I made a slight change to the process. Firstly, I weigh all ingredients in my kitchen aid mixer bowl then I mix it with the dough hook of my mixer until it is elastic, about 3 minutes. after that I simply cover the bowl with plastic wrap and place in a warm spot overnight (10 hours or so). The next morning I shape into 2 loaves and place in greased loaf pans (8×5) and let rise (2-3 hours), covered until double. Slash the loaves place in a preheated 400F oven for approx 30 minutes or until the internal temp is 200F. It’s perfect for sandwiches, the toaster etc. For a large round loaf I use the same technique but do the 2nd rise in my dutch oven lined with parchment then follow your instructions for baking. That also is working well (too big for my small family). thank you for the recipes and guidance, it’s been great.
Emilie Raffa says
Absolutely Fantastic, Alisa! Thanks so much for sharing your tips with us. I know others were curious about baking in loaf pans too. xx
Wendy says
Alisa, you don’t do an autolyse? You go straight from the mixer to bulk fermentation? Do you do any stretch and folds? I would like to use my mixer so I’m curious with your method! Thanks for posting so much info.
Cecilia Coffey says
I am still confused on how much starter I should use for your bread recipe I used 150 gm for my first time and it worked well but then you said 50 grams is enough. which is the right amount for your recipe
Emilie Raffa says
Cecilia, for the Beginner Sourdough Recipe (posted here), use 150g of starter as written.
The 50g in the FAQ refers to a different recipe (in my book) that uses a overnight rising method.
Carrie says
Hi there!
I’m a sourdough newbie and have had great success with this recipe! I’m wondering though, if you aren’t baking the dough right away, do you put it in the fridge before the final proof or after?
Thanks for providing such an easy beginning loaf to build confidence!
Emilie Raffa says
Hi there! You can do either one. If you’re new to sourdough, I recommend chilling the dough when it has almost doubled in size. It’s less likely to overproof.
Heather says
Hi I was curious – if you are starting the bread in the evening to do an overnight prove when is the best time to do the folds? Or can you just leave it to prove overnight without doing any folds. You mention somewhere on your site that you often start at 9/10pm so I assuming you are just leaving it to prove and not doing folds. Or is it ok to start a bit earlier, do a couple of folds and then leave it overnight.
Thanks! Heather
Emilie Raffa says
Hi Heather! The folds can be done 30 minutes into the bulk rise, regardless of the start time.
For an overnight rise with folds (cool weather), I start the dough anywhere between 6-8 PM. For an overnight rise with folds (warm weather), it’s best to start later in the evening otherwise the dough will over proof. I typically start between 9-10 and do 1-2 folds depending on when I want to go to bed. You can always skip the folds altogether with an overnight rise.
Heather says
Thank you! Very helpful. Heather
Alana says
Hello
Thank you for this. I’ve followed your instructions several times and the bread tastes delicious.
My only issue is that after the bulk fermentation and the dough has doubled in size, when I transfer it to the proofing basket For the second rise it deflates and never regains it’s size and comes out flat.
This happens every time so I must be doing something wrong. Any pointers would be much appreciated.
Emilie Raffa says
Hi Alana! It’s possible your dough is over proofed (rose for too long). I would shorten the second rise to 30 minutes and no longer than 1 hour.
Alana says
Thank you. Once the dough has doubled in size, I only let it have 30 minutes on the second rise and no longer than an hour and nothing happens, it never rises again. Very strange. I will keep trying. The lost is still delicious just not very big.
Emilie Raffa says
That is very strange! Don’t give up, Alana! It takes a bit of practice :)
Mythili Reddy says
Hi,
I followed the recipe accurately. But my sourdough has come out dense and gummy. The bottom has cracked. The dough doubled overnight, so not sure where I could have gone wrong.
Do you think I need to do try the high hydration recipe instead.
My starter didn’t float, but it had the other characteristics you described.
I liive in South India and we have a tropical climate.
Do let me know what you think.
Emilie Raffa says
Hi Mythili! It’s not the recipe; it’s your starter. If it doesn’t float, in most cases, the bread won’t rise. A 100% hydration starter needs to be bubbly, double in size, and past the float test for best results. Hope this helps!
Lauren Aparicio says
I have a 3 1/2 quart dutch essential oven from Le Creuset. Is that too small?
Emilie Raffa says
Hi there! It might be too small. I wouldn’t want the dough to stick to the sides. You could always divide the dough in half, and bake the 2 loaves back to back.
Deborah says
Dear Emilie,
Thanks so much for your wonderful online information! I’ve now made this Beginner’s Sourdough twice. Second time around I used half white, half whole wheat flour (King Arthur white whole wheat) with great results. Both loaves using the starter that resulted from following your instructions. Everything so clearly explained! Yum!
Just sad that your book is no longer available! Do you have any idea when the next printing will happen? Can’t wait to get a copy.
Thanks again!
Emilie Raffa says
Hi Deborah! Thank YOU so much!
Regarding the book: I have confirmed with my publisher that more copies are on the way. Things are just taking longer these days due to Covid. I’m hoping by the end of next week.
With that said, if you place your order on Amazon now you’ll secure a copy before it gets backordered again! This is key.
Kim says
Hello and thank you for this recipe! I have made it three times with delicious results, and starting my fourth now. My question is about the measurements. I was sure that you had the cups/T/tsp equivalents when I used this recipe last week but now I only see grams and oz. did you update the recipe? If so is there anyway that you could include the cups and Tablespoon measurements as well. For people like me who don’t have a scale. It may be more perfect when you weigh ingredients but for our family the previous measurement style was working perfectly. We all love it and thank you again for your time and energy to bring such a great recipe to us!
Kim
Emilie Raffa says
Hi Kim! Thank you! No worries… Please send me an email and I’ll send you the approximate measurements in cups. :)
Laura says
We also used your cups recipe with great success. Would it be possible to either have the cups available on the website again or possibly e-mail us the approximate measurements in cups?
Thank you so much! Great recipe too :)
Emilie Raffa says
Hi Laura! The cup measurements with a few notes, are now included in the FAQ section at the bottom of the post. Enjoy!
Farah says
Me, again! I just wanted to add my experience on here in addition to my wonderful experience with your sourdough sandwich bread.
this recipe is so easy to follow and has produced amazing results every time I have made it. I have switched up some mix-ins each time and I am always surprised that each loaf comes out wonderfully!
I just ordered your book (backorder on Amazon) & can’t wait to dig in when it gets here!
Thank you for sharing your knowledge with us. You really make sourdough attainable for the masses!
Emilie Raffa says
Farah, you are so kind to share your feedback with us! Thanks so much! Glad you are having fun with sourdough! x
Melisa says
Hello! I made this recipe a couple weeks ago and it turned out AMAZING!! It didn’t rise as much as I’d like, maybe didn’t wait long enough on the first rise, 9 hours. The recipe also had the measurements in cups, I can’t seem to find it again measured this way. I’d love to make it again, but need the cups measurements please.
Emilie Raffa says
Hi there! Here’s a great article to help troubleshoot re: rise times. I’ve removed the volume measurements because some people were packing down the flour too tight in the measuring cups, and it was throwing the recipe off. Weight is the way to go in the recipe! However, email me and I’ll send you the approximates in cups. x
Kathy says
I made this recipe, despite only having AP flour and I have it say it turned out amazing!!! Thank you so much! I did follow the recipe to weight, and all the procedures exactly, so it can be done without bread flour, because pandemic.
Emilie Raffa says
Fantastic, Kathy! Thanks for taking the time to share your feedback :)
Robin says
Hi
I’m new to sourdough starters
I have my starter now in the fridge after thankfully successfully creating it
Just done the first weekly feed and returned it to the fridge.
With regards the discard
Can I add a feed to that to create another starter to use in a bread recipe? Or to give away as a starter to someone else?
Emilie Raffa says
Hi there! You can do both. :)
Em says
Hi there
I’m just confused with the starter. I have one going that I haven’t yet used to bake.
You say you feed the starter but is that the one you’re using in the recipe? How do you decide what to put into your kept starter? I don’t k ow why but that’s the part that’s really co fusing me. I’ve seen another recipe that say to make the sourdough and reserve X GM’s toads into the starter?
Emilie Raffa says
Hi there! You can either feed your starter jar directly OR remove some starter from the main jar to feed in another bowl. I feed my 100% hydration starters at a 1:1:1 ratio by weight, adding more flour as needed if it’s too thin from time to time.
Tom Drury says
I have made this recipe four times now, and every time it turns out even better than the last. Last time I added some fresh rosemary from a friends garden, and got so many great compliments about how good it was. Thank you so much for making it so easy to get started with this fun adventure in baking!!!
Emilie Raffa says
Tom, this sounds fantastic. I love rosemary in sourdough! Enjoy :)
Amanda Straub says
This is the first sourdough bread I’ve made… and I made a LOT of mistakes. I got distracted by my infant and forgot to put the lid on the first round of baking, my husband accidentally turned the timer on the oven off, and I forgot to take the lid OFF after I finally remembered. And yet somehow… it still turned out amazing. 10/10 recommend this recipe for those just starting out, or those that are busy new mamas (like myself) and have a tendency to get distracted easily. Very forgiving recipe!
Emilie Raffa says
Hi Amanda! Oh, I know these distractions ALL TOO WELL… I’m surprised my brain even works after kids, lol. Thrilled it worked out for you. Enjoy sourdough :)
Katy says
This was the first bread recipe that has ever worked for me!!! I could not believe how good my loaf came out!!! Nor every other one I have made following this. Thank you for a clear understandable step by step guide. Why did you take “cups” away though? That simplicity is what made me first attempt it! And the loaves all turned out well. I cant be bothered to weigh it all out. Id rather be eating sourdough :)
Emilie Raffa says
Hi Kathy! So glad it worked out! It’s the best feeling when that happens? Regarding the measurements: I had to remove the cups because people were packing down the flour too tightly and it was causing inconsistencies in the final product. Using a scale is the most accurate. Weight and volume measurements are only approximate (not equivalent) and this is tricky for new bakers to trust. Send me an email and I’ll send the cups to you! :)
Vanessa says
Please send me the cups version as well! NessaZai@gmail.com It worked perfectly for me.
Emilie Raffa says
Hi there! Sent :)
Syed says
Hello Emilie;
I am just learning art of bread making in my spare time. I just started to make my own starter and then realized that your recipe is in weight and I don’t have scale right now. Is it possible you can send me cups and spoon measurements please. I would really appreciate.
Emilie Raffa says
Hi Syed! Scroll up to the FAQ section at the bottom of this post. The volume measurements with a few notes are listed there.
Elizabeth says
Thank you so much for this !! I’ve baked for years never bread and this made it so easy to get into the hardest one. The starter post and all the FAQs are so helpful too !!
Emilie Raffa says
Excellent, Elizabeth! Glad you found it helpful :)
Rebecca says
Thank you for your great recipes and detailed instructions! I have made your sourdough 3 times with a little bit of success. My loaves taste great but I’m not getting much oven spring. I finally found some bread flour and tried this recipe, but I got even less spring than with AP flour. It’s difficult to know how much time I need for the bulk ferment. My dough doesn’t seem to rise a lot. I live in the south and our temps are changing a lot right now. I’m afraid to leave it out overnight. Do you think it might work to do a bulk ferment on the counter for a few hours and then refrigerate overnight? And then shape and do 2nd rise the next day?
Emilie Raffa says
Hi there! Here’s an article I’ve written that you will find helpful: Why Won’t My Sourdough Rise?.
Additionally: the bulk rise can be done at room temperature, chilled overnight, with the second rise the following day. In fact, I’m actually doing this today with one of my doughs. Keep in mind though, the dough might not be doubled in following morning. It doesn’t rise that much in fridge. So, continue to the bulk ferment the next day, if necessary, before moving on to the next step.
Becky says
Thank you for this! I was going to ask about chilling because I think I started my dough too early and was worried I’d be up really late. I’ll try chilling it before I go to bed and then take it back out for second rise.
This is my second time using your recipe. The first loaf I made, I used a recipe with a wetter dough. Yours is way easier to handle and tastes just as good.
Emilie Raffa says
That’s awesome, Becky. Thanks so much! Wet doughs are very trendy, however they’re not the best if you’re new to baking. Too tricky to handle! Glad it worked out for you :)
Kirsten says
Hi! I”m pretty new to this. I wanted to make this recipe but I have Unbleached All Purpose and Bakers Flour from Costco (a bread flour equivalent) but I believe it is bleached. Which would be the better choice for this recipe? I think the bleached flour is no-no. Right?
Emilie Raffa says
Hi there! The bleached bakers flour will in fact work in this recipe (I just don’t care for using bleached flour for feeding my sourdough starter). If you prefer to use all purpose flour, make this recipe instead.
Julie says
Fabulous recipe. Thank you, Emilie!
Emilie Raffa says
You’re welcome, Julie! Thank YOU!
Tricia T says
Thank you for this recipe! I found it very easy to follow and execute (especially compared to some others). I baked my first 2 loaves today and they turned out beautifully! (I halved the dough).
My question is: I found the dough quite dry, and wasn’t able to fold it over itself – is this normal? It still baked in 2 nice little balls, and tasted wonderful, and wasn’t under or overcooked, BUT my gut feeling is that it should have been a bit more wet (based on the pictures and not being able to do folding). Also, I didn’t get as many large bubbles in the finished product.
Should I go with gut feeling? Add more water? Less flour? I followed the recipe above exactly (using measuring cups tho – I don’t have a scale yet), and using hard red wheat flour.
Thanks for your help!
Emilie Raffa says
Hi there! This is definitely a dry dough, but it shouldn’t be too dry. In your case, the issue was using measuring cups instead of a scale. Volume and weight measurements are not equivalent; only approximate. I’m working on an article that goes into this in more details. But in short: there was too much flour in the dough. And your gut was right to add more water. Always listen to your gut! xx
Bridget G says
Hi Emilie I have been making your sourdough bread for around 2 months now and have made 5 loaves which have tasted delicious! All very clear messages which is helpful for me! I do seem to have a recurring issue though that my bread doesn’t open up nicely at the score. It seems to have good oven spring and I have read a hundred posts on how to make that better and think I am doing most of it now. It just seems to widen about an inch and then harden and not expand anymore. I don’t get any ears or weird expansions anywhere. I would love to send you a picture but not sure how? I would really appreciate your help thankyou!!
Emilie Raffa says
Hi there! Are you weighing your ingredients? Or using measuring cups? Thanks!
Bridget G says
Weighing with digital scales that I recently changed the batteries in so should be good
Holly says
I have a starter I made a month ago with enriched flour. Can I still use it with this recipe, considering this calls for bread flour?
Emilie Raffa says
Yes! The type of flour in your starter doesn’t necessarily have to match the flour required for the recipe. Usually, this will be specified.
Liesl J Coates says
Hi Emilie,
I want to thank you for the “update baking” notes; reading your words encouraged me today. The first loaf I made (Artisan using Vital wheat additive to make bread flour) worked just okay, so I’m glad I had a partial success, because I failed with my batches from last night. I made one Artisan recipe and it’s risen some, but not doubled after over 13 hours. I made the All purpose, and it didn’t rise at all! My question is, I didn’t use warm water (just room temp) for the All purpose. In your instructions you don’t specify warm water like the Artisan recipe. Was I too literal again? Also, for the Artisan loaf I had a hard time forming it into a ball so I shaped it longer than the 15 seconds you said it should take- is there such a thing as “over-working?” I know there are so many variables, it’s hard for you to give feed back:( Also, can you believe it?! Amazon lost your book- lol. We ordered a new one, but (hurrah) you’ve had so many orders it’s on back order.
Emilie Raffa says
Hi Liesl!
Warm water always helps. It boosts the rise. I didn’t specify bc I think I just forgot, lol. But either way: it won’t make or break the bread. In your case, if the dough didn’t rise after 13 hrs. and you’re certain it’s not your starter, it’s most likely the temperature (too cold). Did you read this article as well? Lots of tips re: rise time.
Also, please remind me: are you weighing ingredients? I ask bc when using a measuring cup for the starter, if the starter is very bubbly, when weighed sometimes you might get less than 50 g which can be problematic.
For shaping: yes you can overwork the dough. But just bc you took longer to shape it, doesn’t necessarily mean it’s overworked. 15 seconds is the suggested time. Go at your own pace.
And that really stinks about Amazon losing the book! Sigh… Just spoke with my publisher again yesterday and there are tons more copies on the way! xxxxx
Liesl J Coates says
Hi again,
I am definitely weighing the ingredients- remember I’m your black and white student! Please don’t worry about Amazon (I thought it was funny)- my family didn’t want me to share because you would feel bad, but I wanted to show how popular you are! Anyway, I wrote my comment before I baked the Artisan loaf (had to throw out the All Purpose) and it actually turned out better than my first try (practice makes perfect). Even though I weighed my ingredients, I neglected to note that I didn’t use all the flour; it didn’t seem to need so much, but I discovered that when I tried to form the loaf I was wrong! I think that was my mistake. When it baked, it definitely spread more out instead of rising up, but the interior was still fabulous with lots of holes, unlike my first loaf. My husband thought it was the best bread he had ever eaten, and trust me- being past 50 we have had a lot of fine dining. On to the next try:)
Sally Weymouth says
What size Dutch oven are you using? I would like to purchase one but don’t want it to be too small or too big. Thanks!
Emilie Raffa says
5 1/2 or 6 qt round is perfect.
Sally Weymouth says
Thank you!
Kali says
This was my first ever sourdough bread and I was so happy with it! Very easy and so delicious, I can’t believe it worked first time, and without a Dutch oven too!
For others who don’t have a Dutch oven, I put it in a cake tin, covered it with an ovenproof bowl and put a tray with wet tea towels in the bottom of the oven to compensate. Next time I will take it out of the tin completely for the last bit to get a better crust on the sides, but otherwise I am really pleased with how it came out :)
Emilie Raffa says
Fantastic tips! What a great idea. Thanks so much for sharing- I’ve never heard of cake tin bread! xx
Yasmine says
Hello and thanks for all your great help and advice!
I used your starter recipe and baked my first loaf today (one week later). I followed your directions as best I could, though there were some timing variations and I only had AP flour.
The bread turned out very pretty and crusty on the outside, soft on the inside. I’m stoked for a first attempt. There are 3 issues I’d like help with:
1. The outside was very nice and crusty but not shiny. How do I make it shiny like commercial sourdough?
2. The bread was very dense on the inside. Each slice feels heavy- more like a slice of dense cake than bread. How do I make it lighter? It did rise nicely at all stages, but when I was shaping I felt like it had big clumps of floury dough that wouldn’t stick to each other on the outside. Too much flour on outside?
3. The taste was ok but more like white bread than sourdough. How do I make it more sour and tangy?
Thank you in advance! My 4 year old loved this!
Emilie Raffa says
Hi there! You are very welcome! Please see below :)
1.) Add more water. You can go up to to 325 g total. However, when you add more water the texture of the dough will completely change. Do the second rise in a cloth lined bowl and not freeform in the DO.
2.) Did you weigh your ingredients?
3.) There are many factors that go into this. It’s not black and white. For now, try doing the bulk rise at a warmer temperature (for the first few hours) followed by a cooler temperature.
Leilah says
I’m attempting my first sourdough bread ever. Made the dough and put it in the fridge to bulk ferment overnight since it’s already pretty warm here. This morning the dough doesn’t look any different than when I put it in 10 hours ago and I just realized I used AP flour. Is there a way to rescue it or should I just scrap it and start over?
I’ve been searching and researching sourdough for awhile and decided to go with your site/recipes because they spoke to me. Especially in your starter post where you said you became overwhelmed and decided to just stick with one and go with it. That was me. So I stuck to The Clever Carrot and I’m going with it! …or trying to anyway!
Thanks in advance for your help!
Emilie Raffa says
Hi Leilah! Hang in there! Don’t scrap it.
OK so first: for the bulk rise, I don’t recommend putting the dough in the fridge before it has almost doubled in size. It will take forever to rise, which is where you’re at now. To continue with what you’ve got, we need the dough to double. Turn on your oven for 30 seconds- 1 minute. THEN TURN IT OFF. You’re looking for a temperature of 75- 80 F. Not higher! Use an oven thermometer for accuracy. Cover the dough and place it inside to bulk up. When it’s ready, proceed to the next step.
Regarding the ap flour, although I don’t recommend it for this recipe it’s too early to tell if it will be an issue.
Good luck and hope this helps!
Katie says
Thank you so much for this! So helpful! I am planning to make this once my starter is ready. Anyway, I have 2 questions:
1. Can I use a mixture of bread and AP flour? Bread flour is hard to come by these days :)
2. I want to add some nuts/seeds/dried fruits to the bread. Where in this process should I do that? Thx (again) so much!!!
Emilie Raffa says
Hi Katie! I would use my Artisan Sourdough with All Purpose Flour instead. To add nuts/dried fruits etc. you would add them after the first rest (autolyse).
Maria says
Thank you for writing this!
I was struggling to make my starter and as soon as Ifollowed your directions, it started pretty quickly and I made my first sourdough bread.
Emilie Raffa says
Maria, thank you so much for your feed back. And most importantly, sticking with the process. Enjoy your sourdough journey :)
MT says
I love this site and the instructions. However, my first loaf is a FAIL My starter isn’t quite right and I don’t know why. It’s bubbles and rises but doesn’t quite double. Yet it passed the float test so I gave it a shot. I guess I need to keep feeding and hoping. My house is about 73-74 degrees and I keep it in the oven and warm it a bit periodically. The overnight rise did some, but not quite enough. It’s now in the second rise and looks sad and not rising much.
Emilie Raffa says
Thank you! So sorry to hear that, frustrating I know. Your starter is the foundation. If it’s not solid, the bread will not be successful. I’ve written a article: Why Won’t My Sourdough Bread Rise? which will help you.
Jital says
Great recipe! I am new to baking and this was only my third sourdough loaf. I saw a massive improvement in crumb and rise.
Amy says
Hello,
Thanks for the great recipe! I have tried it a couple of times but always end up with a loaf that is a bit too dense and far too moist inside. I was wondering if you could help me trouble shoot what I am doing wrong?
Thanks,
Amy
Emilie Raffa says
Hi Amy! Are you weighing your ingredients? Or using measuring cups? What type/brand of flour are you using? Do you use an oven thermometer? Thanks!
Blakester says
Best sourdough recipe I’ve tried yet.
The step to “#2: AUTOLYSE” is clearly important and most seem to miss it out.
Also like the idea of working/stretching the dough as it ferments for the first time. This means that you seem to be constantly making the gluten stretch and gets better results.
I have made two loaves with this approach and they’ve both been successful. Keep it dry enough to work with!
Don’t own a Dutch (yet), so just used a circular 9″ cake tray to avoid the dough going too broad and not getting a decent rise. Came out very well.
Q: Have you tried using this recipe as a pizza dough? I haven’t yet, but am going to tonight. My dough from this method is very stretchy, so hoping it will work well.
Thanks for the recipe.
Emilie Raffa says
You know, believe it or not I haven’t tried this particular recipe for pizza dough. But I know it can be done (with possible adjustments). Let us know how it goes!
Annaka says
Hi
I love this recipe and it’s so easy to follow. I am new to soar dough bread. I am using regular AP flour not bread flour. My loaf keeps coming out dense. Do you have any suggestions?
Best,
K
Emilie Raffa says
Annaka, dense bread is a combination of the following factors:
Too much flour
Lack of proper gluten development
Rushed bulk/second rise
For best results, weigh your ingredients for accuracy. Do not use measuring cups. Make sure the dough has doubled in size before proceeding to the next step. Do not let the second rise go for too long; try 30 minutes to 1 hour depending on how long the bulk rise went for.
Hope this helps!
Emma says
Emilie,
I have been using this recipe for a few weeks over quarantine and I am falling in LOVE with the sourdough process. Thank you for this comprehensive guide!
The loaves are coming out beautifully, but I am consistently getting a very hard, overly crispy bottom crust that is hard to cut through. I’m using a dutch oven lined with parchment. Any tips on what I could do to get a less crisp bottom?
Thank you!
Emilie Raffa says
Hi there! This could be due to uneven shaping and/or baking temp. When shaping, make sure the dough isn’t too scrunched up in the center. Should be uniform. Additionally, check your oven temp for accuracy with a thermometer. Then, place an inverted baking sheet on the rack below your baking pot (not underneath the pot); this will help shield some of the direct heat from the bottom up.
Blakester says
Hello,
When I was leaving my dough too wet, I kept getting this result – was driving me mad.
Have found the suggestion here to keep working the dough, as it ferments, means I constantly have flour on my hands, but that the dough is desperate to rise as the gluten is working so hard.
Also, following first fermentation, I had been leaving it for about 2 hours which seems to be far too long, I’ve reduced that to about an hour.
That’s how I’ve changed to improve mine.
Next step – go Dutch. I need one.
Cheers.
Emilie Raffa says
That’s what it’s all about: practice and persistence. Sounds like you’re well on your way :)
Lee says
Hi! As other commenters have said, these instructions are some of the most comprehensive I’ve been able to find, so thank you for that. I’ve made this recipe twice, though, and each time my loaf comes out with a very dense crumb and the dough seems incredibly dry. The first time I made it, I did a shorter bulk fermentation (about 4 hours); the second time I left it to sit overnight. Also for the second loaf, I added water to not only my starter, but also the dough. Regardless, the dough was dry and the crumb was dense. Any thoughts or suggestions?
Emilie Raffa says
Lee, are you weighing your ingredients? Or using measuring cups?
Lee says
I weighed them the first time and measured the second. I’m also at altitude in a dry climate, so maybe that’s problematic for sourdough?
Emilie Raffa says
Bingo! For best results, weigh your ingredients every time. Measuring cups are just not accurate (you run the risk of overpacking the flour etc.) which leads to dry dough/dense bread. Volume measurements are only approximate.
Your dry climate is also a factor. Flour is like a sponge, so in dry climates it will be more “thirsty” which means you’ll need to adjust the dough with more water.
Once you get the measurements right, make sure the dough doubles in size before baking for proper gluten development.
Try these tips and see how you go!
Florence St-cyr says
Hi Emilie! I am trying your recipe for the first time and I used a bit of wheat bread flour because I didnt have enough of white bread flour. Im at the bulk fermentation stage and I am worried its going to be too thick because I used wheat flour. Is it too late to add water?
I also don’t quite understand when I should to the strech and fold technique, because I don’t want to stop the rising process? Its now been 6h since I last touch it and it began to rise.
Emilie Raffa says
Hi Florence! If you’ve added whole wheat flour to this recipe without adjusting the water it will be too dense. Typically, you would add more water during the initial mixing stage and/or after the first rest (autolyse). Not during the bulk fermentation.
Regarding the stretch and folds, they can be done 30 minutes into the bulk rise. This technique does not stop the rising process; it helps to strengthen the gluten and incorporate air into the dough. Don’t worry!
PS: I’m working on a step-by-step article and video for this technique. Subscribe to the blog and you’ll see right away how it’s done.
Kelsey says
Hi there! I made your artisan bread a few days ago and just got some sourdough starter from a friend. So excited to try it! Any tips on a baking schedule for warmer months (spring) maybe without having to put it in the fridge? I don’t mind getting up early if that helps the schedule :) Thanks for your great blog posts!
Emilie Raffa says
Hi there! Try an overnight rise starting anywhere from 6 PM onwards (depending on what time you want to get up in the morning). When it gets really warm, I start around 8 or 9 in the evening. Alternatively, start the dough really early in the morning, rise the dough in warm spot and bake in the evening. Hope this helps :)
Grace says
I made a loaf of bread as a first attempt at baking sourdough, and it turned out fine, but I wasn’t greatly happy with it. It didn’t brown evenly, making the bottom burnt while the sides and top were light gold and very soft to the touch, but my oven rack wasn’t too low, and the inside was thoroughly cooked through. Also, the flavor is barely tangy and tastes more like a country white bread than sourdough to me.
Emilie Raffa says
Grace, sourdough takes practice. Any issues with coloring could be due to hot spots in your oven and/or inaccurate temperatures. All ovens are different.Try using an oven thermometer to rule out any variances. As for the darkened bottom, next time place and inverted baking sheet on the rack directly below the baking pot. This will shield the heat from the bottom up, protecting the crust underneath. Sourdough doesn’t have to be sour. The taste depends on how offen you refresh your starter, the temp of the dough, type flour type etc. Hope this helps!
Ian says
Hi, this website is fantastic and the process very simple, I have just bought your book too. At this point I have attempted two loaves and both have been delicious but they have not risen much in the oven and are a bit dense. In both cases the starter floated, I think I may have overproofed in the bulk fermentation stage by leaving it out overnight (our house is about 67 degrees at night). What else could it be?
Thank you!
Emilie Raffa says
Ian, thank you SO much!
Based on what you’ve described, it sounds like the dough was over proofed. To avoid this next time, I would start later in the evening when doing the overnight rise. Additionally, you can use cool water in the dough mix to slow things down a bit more.
Hope this helps!
Ian says
I will try that. Thank you.
Jonathan says
We’re new to Sourdough and have found your instructions and recipe brilliant – easy to follow and though we’ve messed up a couple of loaves due to our stupidity… we’re amazed that most of the time they’re perfect… thank you soo much!
A quick Question – and sorry if you’ve answered this before, but we’re a large family in the UK and ideally we’d like a larger loaf. If we used, say 200g of starter do I just increase all ingredients and timings by 33% (as I’ve put 1/3 more starter in)… what happens at baking? Or/and should I change the shape of the loaf (maybe elongate it?!) so it bakes better at the same temperature?! Thanks !!
Marie says
Hi. I’m currently making this recipe. It’s a much simpler set of instructions than the last one I made. I appreciate that! I did find that the dough was rather flaky, so I had to add another 1/2 cup of water. I also don’t have a Dutch oven. My sister makes bread a lot and said it’s not necessary. I’ll have to comment again once I’m done. If you have any tips on baking without a Dutch oven, please add them to the instructions. If I had a big kitchen I might have more gadgets, but Brooklyn kitchens are small & space is limited.
Thanks!
Emilie Raffa says
Hi Marie! Are you weighing your ingredients? This will provide the most accurate results regarding the dough texture (it shouldn’t be flaky, although you did the right thing by adding more water). In my experience, when baking without a DO you’ll need to add additional steam to the oven in order to achieve a higher rise and artisan crust. There are a few ways to do this. The easiest is to preheat a metal pan on the bottom rack. Add a few ice cubes to the pan when the dough goes in… and voila!
Chuck says
Can a second batch be made and refrigerated for a few days and then be brought back out, let come to room temperature and then bake?
Emilie Raffa says
Hi Chuck! Yes, but the total amount of starter would be to be reduced. Otherwise, the dough will over proof.
Michelle says
This was perfect! I’m very new to sourdough and just made my starter a little over a month ago., so I’ve tried a few recipes and this process and instruction yielded the best results. It was flavorful, and the crumb was beautiful, and the crust was crunchy. Overall, it was very easy to follow and I’m making another loaf now. I baked it as one loaf and it rose beautifully. My only change for next time would be to preheat my dutch oven and then transfer the dough to the hot pan. This will be my go-to recipe.
Emilie Raffa says
Thanks so much for the feedback and star rating Michelle! I’m happy the recipe worked out for you. And yes: you can absolutely preheat your Dutch oven before baking. The choice is yours! xx
Diane says
So, I finally got around to having time to try baking sourdough and I tried three different recipes (since I’m a beginner). Other two came out like rocks. Your recipe came out perfect! After the other ones all failed, I didn’t have high hopes, but your recipe is the PERFECT one for beginners. My sourdough is beautiful, it’s delicious, thank you.
Emilie Raffa says
Amazing. Thanks so much for your feedback, Diane! xx
Missy says
I am new to making sourdough. I have followed your recipe using a kitchen scale and the measurements in ounces three times now, and each time came out perfectly. This time I noticed you had measurements in grams and in English units of cups and tablespoons and the dough is much dryer/tougher. I notice measurements in ounces is no longer on your website. Did you change the measurements? Could you possibly send me (or re-post) the previous measurements you had in ounces? I regret that I didn’t print out the previous recipe. Thank you so much!
Emilie Raffa says
Hi Missy! It’s fixed now. The measurements in ounces are back. Technical error. :)
Additionally, several readers have asked for this recipe in cups. Weight and volume measurements are not equivalent (only approximate), which is why the texture of your dough changed. Happens all the time.
For best results, always use the scale (like you have been doing!) and follow the measurements in grams or ounces.
Gabe says
Hi! I’m excited to try this recipe again but don’t have a scale, and now the measurements in cups are gone. Any chance you could add them back? Thanks so much!
Emilie Raffa says
Hi Gabe! I recently listed the volume measurements for convenience. However the thing is, weight and volume measurements are not equivalents; they’re only approximate. And some bakers were having issues when using measuring cups instead of a scale (they were packing the flour too tight, which essentially added MORE flour to the original recipe making a dry, dense dough). I removed the measurements for practical reasons. Send me an email and I’ll update the measurements for you :)