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
Julie says
Thanks, Emilie, my doctor put me on a diet that excludes store-bought bread, hence my venturing into sourdough. After many failed attempts, I came upon your website by chance. Now my whole family is loving the results. You’ve taken me from novice to competent in two tries! I now bake two to three times a week and have ventured into adding fresh herbs, cheese, and roasted garlic. Your instructions and videos have been so helpful. Thank you again and God Bless!!!
Emilie Raffa says
Love this Julie, thank you! Once you get the hang of it, sourdough becomes second nature, a rhythm that’s fun, rewarding, and good-for-you too! Thanks for sharing this with me. 🥰
Brenda M McWaters says
Is it okay to use a convention oven?1
Emilie Raffa says
Yes, you can do this, but with adjustments. Lower your oven temp. by ~25 degrees and reduce the total bake time by 15 minutes or so. This is a rough estimate; keep your eye on the dough as it bakes! Your process will be a lot quicker compared to standard oven baking.
Liv Hare says
Hi Emilie! Thank you for your instructive article! This recipe was my first time trying a pure sourdough loaf! I used the 250g quantity of water, stretched and folded twice, didn’t divide the bread before the 2nd rise, and chose the free-form for the 2nd rise. The loaf came out 2.5” at max height with large holes throughout. Do I want small holes? Any other thoughts or advice?
Thank you for your time!!
Sincerely,
Liv
Benjamin Chapman says
Please my dear friend I’m looking for a sour dough recipe
Emilie Raffa says
Hi there! Scroll to the end for a printable recipe; or read along for instructions and step-by-step visuals.
Christina says
I have a proofer setting on my oven, is this recipe ok to use with that setting?
Emilie Raffa says
Hi there! Yes, you can use it. But… Do you know the exact temperature of your proofer setting? Is it adjustable? This is important. It will dictate the rise time. Some proofer settings are set to 80 F as the default temp., which means your dough will rise quite quickly when made with 150 g starter in the dough (3+ hrs). Just a heads up so you can time it correctly. You can also use an oven thermometer to monitor the temperature as well.
Brie says
Hi, currently making this recipe now, I was surprised to see that there was no cold proofing. Is that an optional step?
Emilie Raffa says
That’s correct! A cold proof is not mandatory for sourdough at all. However, if you want to try it: rise the dough to about 75% (not double in size), otherwise it will over proof in the fridge. The timing can be tricky, especially if you are a beginner. But with practice… 🥰
Jill Evans says
Hi! Can I make a gluten free starter with the same recipe? Thank you so much!!!
Emilie Raffa says
Are you referring to my master sourdough starter recipe? If so, yes, you can. But because you will be using GF flour, some of my visual clues, tips and expectations indicated in that recipe may (or may not) apply. For example, an active GF flour won’t be as “stretchy” compared to an active starter made with wheat flour. Make sense? Otherwise, follow the process as written, keeping this info in mind.
Ella says
Very first timer here! Was gifted a sourdough starter from a co-worker and was nervous. The compliments I got from this loaf! Thank you for all the simple step by step! Can’t wait to experiment with some add-ons now because I feel like a pro!!
Emilie Raffa says
Excellent. This is such great feedback Ella, thank you. And huge congrats to YOU for nailing the recipe on your first try.
Ella says
I actually am wondering if I could make rolls, or buns out of this recipe if I just split the dough into smaller bits?
Lynette says
Hi Emilie I have your book love it and have just got back into sourdough after a few years off. I find the baking pot too heavy to lift out of the oven now and tried using a metal bowl overturned on a tray but as you say it burns. Any suggestions?
I like using a bread tin for my rye as well as the sandwich loaf. Do you have suggestions to modify how I bake the rye loaf? Many thanks for your assistance.
Tanna L Harris says
I love your recipe for the sourdough bread. My husband is allergic to gluten, so I began experimenting! We now have sourdough gluten free bread!
I use the gluten free bread flour made by King Arthur. I made the starter with more water, and when making the dough, I use twice as much water as you recommend. It isn’t as fluffy looking as your loaves, but he now only eats this bread. Thank you for starting me out!
Emilie Raffa says
This is SO great. You’re very welcome! Good call on adjusting the both the starter & sourdough recipe. You have to. Gluten free flour is totally different than regular flour (as you know) so the method requires changes. You made it!
Ingrid says
Hi! Thank you for the detailed recipe. I have a 3 quart Dutch oven. Can I halve the ingredients?
I want to make smaller bread since I am eating it alone.
Thank you!
Emilie Raffa says
Hi Ingrid! Yes: you can halve the ingredients to make a smaller loaf (reduce the bake time by 10-15 minutes). I recommend this option if you are new to sourdough. Alternatively, make the full recipe as is, divide the dough in half after the bulk rise, and bake 2 smaller loaves back-to-back. One to eat now and one to freeze!
Sharon Boswell says
I am just learning this craft. My question is regarding the starter. Should it be left out on the counter or the refrigerator?
Thank you!
Emilie Raffa says
Hi Sharon! If you bake often, leave it on the counter (feed it daily). If you plan to bake 1 or 2 times a month, leave it in the fridge (feed every 1-2 weeks). For the latter option, when ready to bake: remove from the fridge and feed it at room temperature for a few days to re-activate it. More detailed information in this post, feeding sourdough starter my best tips & tricks.
Mia says
How long can you refrigerate your dough?
Emilie Raffa says
Hi there! At what stage? Bulk rise or overnight cold poof? You have the option to do both. Thanks!
Mia says
I think instead of baking right away- so bulk proof? Maybe for both stages how many hours at each?
Emilie Raffa says
Got it. For the bulk rise: cover the bowl of dough in lightly oiled plastic wrap; chill overnight. The next day, continue to rise the dough at room temperature. Timing is very flexible with this option. For the second rise: placed shaped bread dough in a floured, cloth-lined proofing basket. Chill for up to 8-12 hours. Note: the 8-12 hours timeframe for the latter option only works if the bulk dough was risen to 75% (not double in size). Otherwise, it will over proof. Hope this helps.
Jenna says
Hi,
Thank you for this recipe. Is it necessary to use olive oil? Can I use all other ingredients and measurements and omit the oil for same great results?
Emilie Raffa says
Of course. The style of bread will be different in terms of taste and texture, but still delicious. To omit the oil, replace with 25 g water.
Sur says
How often must you feed starter if it kept in the fridge? Suppose I’m away for two or three weeks. Should I freeze the starter?
Emilie Raffa says
I feed my starter every 1-2 weeks in the fridge. Do not freeze your starter. Just feed it before you leave for vacation, regardless of the amount of time you’re away, and then again when you return. It won’t die in the fridge; it will just go dormant. For more info, read feeding sourdough starter my best tips & tricks.
Eboni says
Good day Emilie, I recently made this loaf and was pretty impressed, I prefer baking in loaf pans and it came out great. I would like your thoughts on using freshly milled flour, how much would the hydration need to increase?
Emilie Raffa says
That’s wonderful to hear- thanks so much for sharing this with me. Freshly milled flour, love it. What type are you thinking of using? Hydration is relative to flour type, which dictates how much liquid it absorbs. With more info, I can help.
Mark Johnston says
Hi Emilie,
Thank you for the great tutorial on the starter and making sourdough bread! I have just started my journey into sourdough(3 loaves) and have had some success. I have made a promis to myself I would make great sourdough and I have your site open on my browser always and I read though it often to get very familar with the steps. I was wondering if the S&F adds air to the bread i.e. larger hole after baking or more uniform bread and can the S&F be done anytime during the bulk Rise?
Thanks, Mark
Emilie Raffa says
You are very welcome, Mark! So, great question. Regarding stretch and folds: it has the *potential* to create more open holes and height to the finished loaf. But it’s not a guarantee. Why? Sourdough is holistic, meaning each step is connected to the next (like a ladder). If you miss one step, it will effect the rest of the process as a whole.
Let me give you an example: let’s say you did 2 sets of S&F’s with the intention of holey-bread with a lofty, high rise. BUT. You accidentally let the second rise go for too long, which resulted in over proofed dough. As a result, your bread baked up flat. The S&F didn’t do anything for you in this case, because the second rise threw everything off. Does that make sense? All you have to do is take this knowledge with you as you continue to bake. For timing, S&F are typically done 30 minutes into the bulk rise.
Mark says
Great, thanks for the reply. I have some experimenting to do!
Bree says
I made the is and it was AMAZING! But if I want to make just one loaf, is the time and temp to cook the same??
Emilie Raffa says
Hi there! The bake time for 1 loaf is appx. 60 minutes. For two smaller loaves, I shave about 10 minutes off that bake time, so about 50 minutes. Check at the 45 minute mark!
Lisa says
Hi Emilie,
I have been trying to make sour sour for 149 days. Probably baked 40 failed loaves. Finally had some success with your recipe using 300g water. The only issue was the dense crumb. Is there a solution to tight dense crumb? My starter is good… it’s a mixture of 20g rye flour and 60g all purpose flour with 80g filtered water. I only use King Arthur except for the organic rye flour.
If you have any suggestions, I would really appreciate it.
Have a blessed day:)
Emilie Raffa says
Hi Lisa! I totally get it. Walk me through your exact process: did you weigh your ingredients, how did you make the dough, autolyse length, rise time length (bulk & second rise), ambient room temp, and any additional changes you might’ve made to the recipe. With more info, I can help. Thanks!
Lisa says
Thanks for your reply. I think I actually figured it out. lol. I reduced the starter to 125, 325 water, 500 flour, 10 salt and 15 olive oil. Bulk fermented for approx 6hrs and baked with lid on 425 for 20 min the. 425 with lid off for 40 min. Oh and I also changed my starter to 10 rye and 70 apf with 80 water.
Prob too much info but since you were so gracious to reply I thought you might want to know I cracked the code for my house.
Thanks again and have a blessed night. Lisa
Judy Dumas says
Your instructions are very helpful to me as a beginner.
Emilie Raffa says
Thank you Judy! I’m super glad you’ve found this tutorial helpful. 🥰
Sandra G says
I am so pleased that I stumbled on your page when I decided to try my hand at baking sourdough bread. It was fun to create the starter (I named mine Dobby after the house elf in the Harry Potter series) and I just baked my 6th loaf in 3 weeks. The first two were inedible 😂 but I learned from them and decided it was all about my bulk rise. When I managed to create better conditions, specifically a warmer space, I got great results. Bread that is light and airy. Soooo good!! I developed a starter from discard for my son and he baked a successful loaf this week. So satisfying! Thank you for your easy to follow instructions!! I managed to develop my technique and now feel confident I can make a beautiful loaf of sourdough bread whenever. I especially liked your advice not to overthink it because I was able to learn what the starter should look like and how the dough should feel.
Peter says
This recipe / tutorial for Sourdough is brilliant.
I have been toying with making sourdough for ages now but all the posts I have read previously have been far too daunting and have put me off.
This is plain and straightforward BUT the big point here is Patience and if you have that, you will succeed like I have. I am now on my fourth loaf and wow, it is great bread and worth all the time and effort.
I still have my starter and feed it every day.
Thanks Emilie you are a star.
Amber B. says
Newbie here. Tried only this recipe so far — twice — and both loaves were delicious!!! I doubt I will bother with any other bread recipes. Why would I?! Also, I can’t wait to receive your book in a few day!!! Thank you for keeping it simple and with delicious results.
Emilie Raffa says
Amber, thank you. I appreciate your kind feedback. Enjoy the book! There are a lot of fun recipes in there 🥰
Barbara Place says
I cannot wait to start…
Your instructions are so clear and appear easy to follow.
Thank you .
Barbara
Emilie Raffa says
Welcome Barbara! Thank you 🥰
Kaitlynn says
I have made this recipe twice and each time the bread came out dense. The first time I used my discard and the second time I fed my starter, then waited 4 hours to use it. Am I doing something wrong? I feel like I am following the recipe!!!
The bread is delicious, I just don’t know if I am not using the starter correctly. Thank you!
Emilie Raffa says
Hi there! It’s your starter. This sourdough bread recipe requires bubbly, active sourdough starter (not discard). Discard typically does not have enough rising power to naturally leaven bread dough. That’s why it’s used in recipes like pancakes or muffins with additional leavener like baking soda or baking powder for added insurance (although sometimes you’ll see sourdough bread recipes with discard & instant yeast which is a sourdough hybrid). Anyway. As for your second time, it’s possible your starter was not active enough. That’s my sense. You’ll know your starter is active when it rises to about double in size, has lots of bubbles throughout the culture and on the surface, and has a stretchy texture. Do the float test to double check.
Jeaneĺlè Martin says
Very helpful. I am a beginner with sour dough baking. It is very fascinating. I am 77 and this is my first hobby ever. I am thoroughly enjoying it. Thank you for sharing your knowledge.
Emilie Raffa says
Thank you Jeanelle. You are very welcome. Sourdough is always evolving- the recipes, the methods, the techniques… It’s not only fascinating, but super rewarding as you continue bake. Have fun with it!
Cristie says
Everything looked great until I did the first 20 minutes of baking covered. It flattened a bit in the Dutch oven. Any ideas why?
Emilie Raffa says
Hi there! Happy to help. Can you walk me through your process? Did you weigh your ingredients? What brand/type flour did you use? Bulk rise length + second rise length? Ambient temp? Amount of water? The best way to troubleshoot, is to analyze these variables to spot the issue which I can do for you. Just let me know- thanks!
Cristie says
Hi, yes I weighed all my ingredients on my kitchen scale. I used Sunrise Mills bread flour. The first bulk rise was about 5 hours and I did do one stretch and fold. I see now I was supposed to do that every 30 minutes for 4 times. I did not catch that and only did it once. The second rise was about 1.5 hours as I discovered my bread proofing capabilities of my oven. I used warm water and 250g water as the recipe stated. I would say the temp in the house was between 70-72 but the second rise I did use the proof setting on the oven. Also used a proofing bowl instead of free form in the Dutch oven so it looked beautiful going in. It just flattened during the baking process.
Emilie Raffa says
This is very helpful, thank you. The issue was your second rise (not a lack of stretch and folds). If I’m understanding this correctly, your house temp was appx. 70-72, but the temp for the second rise on the proofing setting was higher. Most likely 80 F? I think that’s what they’re set too. If so, your second rise went for too long, at too warm of a temperature. By the time the dough went into the oven, it was over proofed and lost its rising power- that’s why it baked up flat. Next time, after a 5 hr bulk rise @ 70-72 F, do a short 30-45 minutes second rise (if you wish to use the proofer setting). Hope this helps.
Madilyn Bradley says
Absolutely love this recipe.! Yesterday I swapped in a flavored olive oil can’t wait to see how it turns out
Ashley R says
This is my second time making this recipe as a brand new bread baker. I used your starter recipe, too. She passed the float test, nice and bubbly. Followed the instructions exactly. Bulk rise on the second loaf was 13 hours, left overnight on the counter. The first loaf was very dense. The second loaf had a better rise but still dense. Any tips on what I can do to get this nice and airy? Greatly appreciate it.
Jen says
It’s likely you’ll want a bit more water. She noted that you can increase the water to about 300-325g. The first time I used this recipe, I kept the water at 250g which is only 50% hydration and my dough was really stiff. I think the hydration percentage is a matter of preference on how you like your bread and a good jumpstart for experimenting!
Peter says
Eureka!!! What an absolute brilliant recipe and of course “the accompanying tutorial”
The first time I have made Sourdough – I nearly gave up though BUT
Perseverance and patience is key….
I have been making whole meal and white breads for a while with no issues and I guess I became too comfortable so thought I would venture into the sourdough world.
10 out of 10 ( OK 5 stars is good too!)
Joni says
I consider myself an experienced cook and baker. I have baked dozens of loaves of sourdough bread, including those using the most complicated methods (48 hours from start to finish, steam, preheat vessel, etc.) NONE of those recipes even came close to the beautiful tasty loaf I created using this recipe. The best part? It only took 10 hours start to finish. I followed the recipe exactly as written, performing 3 sets of stretch and folds. Although I don’t believe stretch and folds are critical, they are as you say, fun, and the dough just felt right after the third set. I also liked that this makes two smaller loaves or one large loaf. I made the large loaf, which fit just right in my cast iron bread baker. The worst part of this recipe? The fact that it wasn’t the first recipe I tried during my long experimention with sourdough bread.
Mari Galvez says
I have been baking and cooking since I was old enough to stand at the stove. I baked my first loaf of sourdough bread and it came out AMAZING! I followed your wonderfully explicit instructions to a tee. I was concerned because I used someone elses recipe to make the starter and then when it was ready, I left for vaction and had to refrigerate my starter. Bake time without the dutch over lid was 15 minutes longer to get to the internal temp 205 degrees. I will try using the convection option on my oven next time.
Heather says
THANK YOU! This was one of the most thought out, clear and helpful tutorials I’ve found. And I’m proud to say my first attempt at starters and my own homemade loaf was a success, mostly due to your assistance. I’ve shared this link with many others because it’s so helpful. Thank you!!
Ramey says
Can I bake the dough in loaf pans for a sandwich bread?
Julia King says
My dough feels a bit too dense in the first while of bulk fermentation so the stretch and folds don’t really pull up well or stretch up much. Any reason this would be and could I do it further along in the bulk rise process when it’s got a bit more air and is softer? I’m using organic stone ground white flour if that makes any difference too.
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!