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! If you’re curious about sourdough bread, and don’t know where to begin, you’re in the right spot. 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, 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
Antonita says
Hi Emilie,
I made this bread today, divided into 2 loaves using a sourdough starter I have been practicing on that finally looked ready today. The bread is delicious and so excited to share with my family. I didn’t have a Dutch oven so I used the steam method I googled, using a cast iron pan on bottom with hot water added to it. I baked the loaves on a stone, and smaller cast iron pan. Thank you for the in-depth instructions and tips. I will make this bread again!
Emilie Raffa says
This sounds fantastic. Thanks for sharing, Antonita! x E
Colleen says
Hello
I live in Thailand and the four seasons here are hot,hotter,wet and hot. Average day is 30 degrees Celsius but right now it is averaging 35 degrees. With my sourdough I have had it just collapse after the second rising and I think it just wore out because of the heat. Would it work if I halved the time for rise and proofing Thank you
Emilie Raffa says
Colleen, you’ll definitely need to adjust the rise times in very hot weather. I would do the bulk rise in the morning, shorten the second rise, and bake later in the day when the dough is ready. Alternatively, when the dough has almost doubled during the bulk rise, cover and chill the whole bowl overnight and proceed with the next steps the following day. This should help.
leisa sparkman gordon says
I love your recipes I have had great success with sourdough cinnamon scrolls. Unfortunately i cannot get the bread right. I’m at my wits end! I left dough overnight to bulk ferment it doubled in size however when i turned out of the bowl it was an unworkable sticky mess! What has gone wrong?
Kind regards
Leisa
Emilie Raffa says
Hi there! Sticky dough could be numerous things…. Did you weigh or measure your ingredients? Was there too much water in the dough? Did you use ap flour instead of bread flour? Did the dough over ferment (rise for too long)? See if any of these things ring a bell.
tom grieve says
Thanks so much for your recipe for sourdough bread, Emilie. I have made 4 loaves over the past few weeks, but yesterday was the first time I made yours `– and it was the best. Your instructions are excellent: clear and nicely detailed.
My previous efforts scored 1 1/2 out of 3. The first one was really heavy; the second one was much better (but not as good as yours); the third one between the two (I think I left the second rise too long).
The other recipes I used both recommended heating the dutch oven before putting the dough in. Yours doesn’t. Does it matter?
I sure wish my dough looked like the one in the video where you are demonstrating the stretch and fold technique. It looked so pliable and unsticky. Mine was quite a bit heavier, but I did manage (with effort) to stretch it and fold it a couple of times. I’m not sure how I could duplicate the consistency of your dough at this stage. Perhaps it’s because I was using all purpose flour without the modifications you suggest. I came upon your recipe for all purpose sourdough after I had made the bread.
Is it necessary to invert the bread for the final rise and then flip it over into the dutch oven. I just put the shaped loaf on parchment paper, covered it, let it rise for another hour and then lowered parchment paper with loaf on top into the dutch oven.
Thanks again.
Emilie Raffa says
Hi Tom! You are quite welcome. Please see below:
1.) I used to preheat my Dutch oven for some recipes, but I don’t anymore. Some bakers will argue that it’s more beneficial where an increase in volume is concerned. However, the technique was too cumbersome for me to continue regularly. There were hot pots and lids all over my kitchen (I often bake two loaves at a time), I kept burning my wrists etc. I get comparable results without the preheat. The choice is completely up to the baker. Note: for this beginner recipe, if doing the freeform second rise in the Dutch oven you can’t preheat it anyway; the dough will get wrecked!
2.) Regarding the stretch and fold technique: please read this post for more details. I believe it will answer your question.
3.) It’s only necessary to invert the dough if you’re doing the second rise in a cloth lined bowl. Otherwise you won’t be able to get it into the pot. If doing the freeform second rise, what you did is perfect!
Hope this helps :)
lilly zink says
URGENT!!!
this is the second time im making this recipe, the first time turned out great.
I just finished bulk fermentation and my dough is very sticky so much so i cant even get it in a good ball :( what do I do…I am sad. this did not happen last time
Emilie Raffa says
Hi there! Could be numerous things… did you weigh or measure your ingredients? Use ap flour instead of bread flour? Accidentally add too much water to the dough? Did it rise for too long? What’s the temperature like? All of these variables can lead to sticky dough.
Wes L. says
Hi! I got my starter going and made my first sourdough bread yesterday; it was delicious! Question: can I add rosemary or kalamata olives to the same recipe to add some flavor? Thank you for the detailed guide… it’s been fun and easy to follow and learn how to make homemade bread.
Emilie Raffa says
Absolutely! I’d increase the water (per the suggestions in the recipe) so that the olives are easier to fold in. It will be delicious!
Shazmeen Hussain says
I have started my sourdough journey using this wonderful clever site! It has been a thrilling journey and you have done a brilliant job Both for the starter and the bread! I have just one silly question may I put oil the proving bowl?
Emilie Raffa says
You are very kind, thank you! Absolutely! You can lightly oil the bowl so the dough comes out easily.
KD says
Hi Emilie,
I have a question about water temperature – what is ideal “warm” temp? I feel I may have mixed the starter with water that may have been around 130* F! DO you think I killed the starter and now my bread won’t rise? I just did the first stretch and fold and will let the dough rise overnight. I’m praying for a miracle.
Thank you so much for this website and the detailed instructions xo.
Emilie Raffa says
Hi there! Typically around 80 degrees F is ideal (130 F is a bit too warm!). It’s tough to say if the temperature killed your starter. Hopefully the dough rose overnight.
Jess says
Hello!!
First timer. It’s 7 pm
Starting bulk fermentation. I’m not sure I want to bake right at 7 am. Lol
It’s warming up here overnight house temp will likely be about 70. Can this overprooof? Is it best to put in fridge before I go to bed then bake when I can ? Thank you
Emilie Raffa says
Yes, put it in the fridge until you’re ready to bake. Make sure it has doubled before moving onto the next step.
Brigg says
Hi,
Thank you so much for the guide. I am totally new at this and the bread tastes de delicious! One thing I can’t figure out is that my loaves tend to be overdone on bottom (one was burnt) and underdone on top (most are white and soft – barely tan at all). Any thoughts?
Emilie Raffa says
Hi there! This happens to a lot of people, actually. First, use an oven thermometer to make sure the oven temperature is correct. Second, place and cookie sheet on the rack directly below your baking pot (not underneath it). This will help shield the heat from the bottom up.
Mike Bliss says
As a novice baker, thank you so much for putting together your sourdough guide. I had tried to follow a few other pages that just tied me in knots – and produced uninteresting bread. Your guide makes it so straightforward………no black arts to practice, just a,b,c.
My last loaf got quite an accolade from my wife……….”This bread is as good as anything bought from a boulangerie in France”.
Emilie Raffa says
That’s the idea, Mike. Sourdough does not need to be complicated at all. Keep that boulangerie going!
Alexandra says
My sourdough bread turned out beautifully! It was my first time ever making it. I loved this recipe, thank you!. My question is if I spilt the dough in half will the bake time be the same?
Emilie Raffa says
Hi Alexandra! Ahh… that’s wonderful. Especially on the first try! See FAQ above for the answer to your question :)
Lizzie Sinclair says
Thank you for the thought and care you put into this recipe! I really appreciate how you explain everything without over complicating things. I think it is great to be able to do the second rise straight in the baking vessel.
Emilie Raffa says
Thanks so much, Lizzie! Enjoy the recipe.
A says
When you use 50g of starter, is the rest of the recipe the same? Or do you increase the other ingredients?
Emilie Raffa says
Hi there! I wouldn’t use 50g in this recipe. You would have to change the quantities of the other ingredients.
Adie says
I seem to have perfected my starter, but I couldn’t get the bread to rise properly, went with your suggestion of a Dutch oven and BINGO, bread has risen well and is much nicer, was quite doughy in my old steel casserole dish, the Dutch oven is a definite must, thank you 😁
Emilie Raffa says
Adie, isn’t the Dutch oven amazing? It’s essential to quality artisan bread. I know there are other steaming methods out there but the baking pot is just so reliable. Plus, you can use it for other things too, like soups and stews!
Adie Salter says
Can I just clarify, once I put it for its final ride in the durtch oven, I do leave it uncovered and the lid off?
Emilie Raffa says
Covered with the lid or a damp cloth is fine.
Diana says
I made this today and I cannot believe how well it turned out since this is my first one. Thank you so much. I took a picture wanted to show it off lol . Thank you again.
Emilie Raffa says
That’s awesome, Diana! What a great feeling. Enjoy :)
Stacey says
Do you have suggestions for the best way to mail some starter? My mom would love some since my bread turned out so great!
Emilie Raffa says
Yes! Dry it out in a thin layer on parchment paper. Break it into small pieces once it’s completely dry.
Mary says
During the bulk rise, when I was pulling, stretching, turning, …. the dough was quite sticky and clinging to the bowl. Should I have added a little flour by dusting my finger tips? In the video, it didn’t seem like the dough was sticking to the side of the bowl. I did measure all ingredients by grams. I did use KA bread flour.
thank you so much for all the hints and details. REALLY helps a “newbie” like myself. mary
Emilie Raffa says
Hi Mary! Adding more flour isn’t necessary; the dough will be stickier and messy looking in the beginning. As you continue to stretch and fold the dough, it will become more smooth and elastic. I’m actually woking on a separate post that goes into more detail regarding this technique. Stay tuned (and subscribe if you haven’t already!).
Michol C. says
So I’m starting the long rise! It’s a second try, because one should not leave the kitchen door open for a second. My cat Bella decided to take a bite! Wish me luck!
Emilie Raffa says
Haha… hilarious. I have a cat who thinks he’s a dog. I completely understand!
Angela Searle says
Thank you! Thank you! Thank you!
I had a starter going and it failed miserably. I found your site and followed your directions and Gambit is doing just great!
Before today I had attempted sourdough twice and it was just horrible. No rise and hard as a brick.
Gambit passed the float test a couple days ago, so I started my loaf last night. It was perfection!
Thank you for putting in so much care and detail into your instructions, I followed them to a T and am now rewarded with delicious sourdough bread!
Emilie Raffa says
I’m so happy for you! I know this feeling all too well. Enjoy. You’re going to have a lot of fun with sourdough :)
Katie says
This is great!! I made my first batch last night and it turned out almost perfectly (I can tweak based on your comments in the FAQ). My question is how can I make this just a bit more flavorful (either more “sourdoughy” or something along the lines of pumpernickel). Could I add honey? Or molasses? If so, what/how much/when do you recommend I add something?
Emilie Raffa says
Hi Katie! I wouldn’t adapt this particular recipe with honey or molasses- it will change it entirely. I would try a specific sourdough recipe formulated to work with pumpernickel for best results.
Yu Jin Cheo says
Hi Emilie,
I’m a novice baker and started baking due to the lock down, I really love your recipe, however I have a few questions:
How would kneading affect the dough? And if kneading the dough is fine, should I knead after the autolyse period? and for how long?
Thanks in advance for your advice.
Emilie Raffa says
Hi there! You can absolutely knead the dough if you’d like. It’s quite fun. Do it after autolyse for about 8-10 minutes, or until the dough feels soft and elastic.
Michelle says
Great information here, and very detailed. I have all the ingredients to start my journey. However, I wonder if your recipe can be scaled down (also love that you use weight!)? For instance, can I make half a batch?
Emilie Raffa says
Hi there! Sure, you can scale this recipe down to half. Enjoy!
Ralph says
Tried this recipe and thankfully the bread came out very nice. I believe the secret is measuring everything plus I begn my starter well before I started using it.
My question is could this recipe be adapted to make a fruit bread???
Emilie Raffa says
Fantastic! Glad it worked out for you. Question: fruit bread with cinnamon? Or just dried fruit? Thanks!
Ralph Mcdowell says
Either but I do like cinnamon or spice
Emilie Raffa says
Thanks for clarifying. Cinnamon and/or mixed spice will slow down the rise of the bread. To adapt this recipe, I’d definitely add more water (325g-350g) and do a 1 hour autolyse to really give the dough a head start in the gluten department. Additionally, you’ll need to soak and drain the dried fruit. Add the dried fruit and spice after autolyse; it will be easier to mix in then. Do stretch and folds throughout the bulk rise. Enjoy!
Ralph Mcdowell says
Thanks for that, looking forward to trying it
Kora says
Hello! I love the recipe – I have it bookmarked because it’s so much fun to read and refer back to.
I’m a few months into sourdough baking and while the loaves taste great, I can’t seem to get the brown bubbly exterior. I use a Dutch oven and take the lid off after 20. I use a thermometer and the temp is good. The exterior just doesn’t look as crusty as it should. Any ideas?
Emilie Raffa says
Hi there! Unfortunately, I don’t have a concrete answer for you. It all depends on the recipe, dough temperature and other factors. I’ve had the best luck with bubbles when there’s an increased amount of water in the dough, the bulk rise is done at a warm temp during the day, and then the whole bowl of dough is chilled overnight. You’ll get there with practice and experimentation.
Carolyn Buckner says
I use a 75-100% hydration with my starter. Will this affect how much water and flour I use? I’ve made a couple of loaves, and the dough has been quite loose. Thanks.
Emilie Raffa says
Hi there! All of my recipes use a 100% hydration starter. You should be fine with what you have.
matt says
Will it work to do this whole loaf in a 5QT Lodge Dutch oven or does it need to be split?
Emilie Raffa says
Matt, I think you’ll be fine using a 5 qt.
Danielle says
Hey there! Thanks very much for this recipe. I’m in hour 9 of bulk fermentation, and the dough did double in size, but has no stretch to it whatsoever. Feels kinda dry, and breaks easily when I try to stretch it. Lack of gluten formation, right? I’ve done a few folds, but maybe not enough? And I saw you mention that it’s unnecessary so I didn’t do then every 30 mins. Trying to figure out where I went wrong.
Emilie Raffa says
Hi there! At 9 hrs into the bulk rise, the dough shouldn’t feel dry or break at all. Sounds like there’s too much flour and/or not enough water in the dough. Weigh your ingredients for best results!
Stacia Bearden says
I have been baking yeast breads for decades, but this was my first experience with sourdough, and your page was very informative and easy to follow. My bread turned out absolutely delicious! Thank you for providing great detailed information.
However, I do have a question. I am almost out of unbleached flour, and most stores are out of it in my area, but I was able to find a large bag of all-purpose flour at a large warehouse store. Can I use it? How will it differ?
Emilie Raffa says
Hi Stacia! You’re very welcome. Please see the FAQ Section above (I’ve just recently updated it re: flour types). Hope this helps!
Helen says
Hi,
I’ve made your all-purpose flour recipe 3 times now and they all turned out great. I was wondering about some of the small differences between that recipe and this. For example, is there a particular reason you score it down the middle for this one but create 4 cuts for the other one? The other recipe also bakes at 425 but this one at 400.
Thanks!
Helen
Emilie Raffa says
Hi Helen! For scoring, there is no difference. Just preference in style and to provide variety. For the bake time, this dough is dryer than the other one so baking at a higher temp can dry it out.
Leah says
I’ve been told that to make the bread even more sour to do the 2nd rise in the fridge but for a longer time than you have noted. Would this be your recommendation? I obviously LOVE super sour bread!
Emilie Raffa says
Hi Leah! It all depends on the specific recipe you’re following. In my experience, yes, doing the second rise in the fridge can make the dough more sour usually when the bulk rise was done at a warmer temperature, around 80 F. The length of second rise fridge time will vary; it depends on the length of the bulk rise.
Bill Dixon says
HELP!
Have your Artisan Sourdough Book, Have been making Sourdough Pancakes and biscuits from my own starter for years, and making non-sourdough bread for years..mostly the same as above with yeast instead of starter.
I’ve tried this recipe (book) 3 times now, by weight and all I get after 20-24 hours of rising, is a runny goo that in no way can be shaped or coaxed off the bench into a dutch oven…what in the heck, am I doing wrong?
Emilie Raffa says
Hi Bill! Hang in there! If you’ve weighed your ingredients (great!) and are 100% positive you have added the correct quantity of water (hope so!), it’s most likely your flour; it’s not able to absorb the liquid. Are you using bread flour? Or plain ap flour? What brand? Thanks!
Bill Dixon says
AP Flour…(book recipe) Store brand now as it’s what I can get..normally Bobs Red Mill (Local) or Kings…
Bill Dixon says
On my scale, 350G of water is a bit over 1-1/2 cups…..is this my issue? (To be honest, I’d never checked that before…
Bill Dixon says
Emilie, I think the water is my issue…350g converts to 1.48 Cups (1-1/2) 1.33 cups, converts to 315g??
Thank You so much for spending the time trying to help me!!
Emilie Raffa says
Bill, it’s your flour. The Everyday Sourdough (book recipe) calls for bread flour not ap flour; they’re not the same! Using ap flour with 350g of water will make the dough wet and sticky. Plus, it could be the specific brand of ap flour too. Also: use your scale instead of measuring cups to weigh the water. Next time, try the same recipe (using ap flour) with 300 g of water to start. If it’s incredibly dry, increase the water 1 tbsp at a time.
Bill Dixon says
Emilie,,,I have zero idea how I kept overlooking that!
Thank you!!!
Emilie Raffa says
No worries :)
Alex says
Hey thanks so much for posting this recipe? Been looking for a good one everywhere.
Can I use whole wheat flour instead of bread flour to bake the sourdough? My starter is made from an 80/20 mixture of bread and WW flour.
Emilie Raffa says
Hi there! I wouldn’t sub whole wheat flour for bread flour in this recipe. It will be too dense without making additional adjustments. Your starter however, is totally fine to use.
Josh says
Thanks for the back to basics approach, it helped me solve my sourdough rolls. One idea: you said you didnt find pizza stones to work. I’ve been baking mine on my pizza stone. I do my final shaping/rise in a 9 inch wide bowl. Then I turn that upside down onto my preheated pizza stone. I put a 3 gallon pot upside down over it and place it all into my oven, 22 minutes or so with the pot on, 20 with it off. If people want to use the pizza stone (it’s nice for bottom crust), that might be a way to solve to lack of steam injection issue.
Emilie Raffa says
Yes! I’ve heard of this before. Thanks for sharing your tips, Josh. Very helpful!
Kathryn says
Is using bread flour a must? I am having a hard time finding it in my nearby grocery stores. It’s been sold out. I have a lot of unbleached all purpose flour, which is what my starter is made with. Will this be okay to use?
Emilie Raffa says
Hi there! Yes: bread flour is preferred for this particular recipe. The two flours are not always interchangeable in bread baking. As a work around, if you only have all purpose flour on hand please use my Artisan Sourdough with All Purpose Flour recipe instead.
teri says
I just tried this recipe for the first time. The loaf was pretty and yummy, but there wasn’t much sourdough flavor. Is there any way I can make my bread a bit more sour? Thanks!
Molly D says
So, I’m pretty sure I let mine bulk ferment too long. It’s VERY loose! I can’t get it to hold any shape. It’s just a bit tighter than the starter. If this happens again, can I just add more flour to save it?
Emilie Raffa says
Hi there! Make sure to weigh your ingredients first, use bread flour only, and shorten the bulk rise to prevent over proofed dough. Adding flour after the bulk might deflate all of the air bubbles. You can always salvage the dough by making focaccia instead.
Marius Mannix says
i just want to thank you so so so much for this amazing article! Thanks to you I’ve had a successful sourdough starter. Also your details about making bread itself has done me wonders! ive made several great sourdough breads and i even made three of them by juicing spinach instead of water!
Emilie Raffa says
You are quite welcome, Marius! Love the spinach juice idea. Fun! x
Donnatella Alexander says
I’m looking into buying a starter from Thrive market and thought I’d google about baking sourdough and yours was the first (and only) I read before deciding to try. I love sourdough!! Yay your books sold out on Amazon-congrats! I look forward to purchasing it!!
Thnx!
Emilie Raffa says
Thanks so much Donnatella! x
Nancy J Hamilton says
Hi. I don’t have a scale. Can you tell me how the weight measurement of starter translates into cups? I thought I saw the answer to this earlier but now can’t find it…sorry! Hope to hear back soon!
Emilie Raffa says
Hi Nancy! It’s listed in the FAQ section above.
Sarah says
Hello! Thank you for these detailed instructions! Do you adjust the bake time if you make two loafs from this recipe as opposed to one large one? Thanks so much!
Sarah
Emilie Raffa says
Hi Sarah! Please see the FAQ section above! :)
Jennifer Hill says
Hi there!
I’m running out of time during the Bulk Fermentation-it’s 6pm here and I’m only an hour in on the 1st rise.
How do I continue the Bulk Fermentation in the fridge-and then continue the steps in the morning?
Thanks!
Jennfer
Emilie Raffa says
Just pop the dough in the fridge if you’re worried it will over proof on the counter (overnight). It won’t rise much. The next day, leave it out at room temperature to double in size. Then, proceed with the next steps.
Bob hardin says
Howdy, I like to grind my own wheat flour. Do I need to adjust the measurements? It’s getting so difficult to find bread flour.
Emilie Raffa says
Hi Bob! It’s very possible. It all depends on the variety you’re using. You’ll have to go by feel (which can be tricky if you’re just starting out). Consider adding more water to the dough as suggested in the recipe section; the dough should feel soft and manageable and not sticky.
Kit says
Hi thanks for your extremely informative recipe – I’ve been covid baking with yeast and today is my first use of the starter I’ve been tending for 10 days. With your “easy” recipe. I’m excited! This is a question that applies to all bread recipes I’ve tried. After mixing the ingredients and rough shaping for autolyse or first rise the bowl still has sticky bits all over the sides. Do I take the dough out and clean the bowl before proceeding or leave the bowl as is? Thanks!
Emilie Raffa says
Hi there! It’s up to you! If the flour has absorbed the water properly, the sticky bits should be minimal. Either get in there and work the odugh with your hands or simply transfer to a new clean bowl.
Bethany says
Why does this recipe come out looking like brown, rather than the typical white you think of when you think of sourdough bread? Is it because you begin the starter with wheat flour? Or is it the bread flour, and if I made it with all purpose it would be white? It still tasted good, but just wondering what to tweak if I want a more traditional white sourdough. Thanks!
Emilie Raffa says
Hi there! Not sure what you mean? The crust is brown and the inside is white. The bread flour + starter is unrelated. :)
Lu says
I have the same question. The inside is not white like your picture (It’s brownish) and mine also has more “holes.” On the outside it looks just like yours. I followed your instructions to a t
Emilie Raffa says
Hi there! If you’re bread is brown on the inside it must be the type of flour you’re using. Perhaps you’ve added whole wheat? Sourdough made with white bread flour should not turn the inside crumb brown. Sorry I don’t have an answer for you… I’ve never heard of this before :)
lu says
Thank you for the reply….my starter did have 1/2 whole wheat and 1/2 APF because I had read that it is better to use wheat as if absorbs better. I don’t normally use whole wheat but bought some for this purpose. The bread was good it just didn’t look like yours and that’s what turned me onto this recipe! This is the way I want my bread to look! I will try to just feed my starter white flour….would you think it would be ok to use bread flour to feed my starter instead? I’m not sure if you could answer this question or not but figured to ask! Blessings!
Yuri Clingerman says
This recipe with precise step=by-step instructions and photos and tips was such a big help! I did my research and searched for the best recipe out there for an easy and simple sourdough bread recipe and this is it! I especially appreciated the explanation on low vs high hydration dough because I definitely prefer low hydration (i.e. I like my butter to stay on when I spread it instead of flowing out through holes). So happy that my sourdough bread turned out so awesome and yummy! Thank you!
Emilie Raffa says
Fantastic! Enjoy!
Jen says
Hi! Still find your recipe to the best at explaining and results :) I want to try making this as an oval, would a 10″ oval banneton work? Thanks for making us all feel like expert bakers!!
Emilie Raffa says
Hi Jen! Thank you! Yes, the 10″ or 12″ oval banneton will work.
Sara says
Hello! I am currently attempting my very first sourdough loaf! Had some troubles with achieving an active starter, but now, after 3 weeks of patience, it is passing the float test! My question is this: I am having a hard time with finding the right amount of coverage for my starter – some mornings it will develop a skin in which I take off, which appears to be okay, and other mornings I wake to find a lot of condensation on the glass. Do you have any suggestions for covering of the starter as well as the placement of it? I thought perhaps the place I was putting it was too warm (hence the condensation), but if I move it it does not double in size within the 24 hours. Many thanks!
Emilie Raffa says
Hi there! A skin forms when there’s too much air getting in the jar. I’d just use a lid, plastic wrap or reusable wrap. Leave it where it is and see what happens!
Sarah D says
Hi – this looks amazing. But I have scrolled up and down a million times and cannot see a list of the actual ingredients/measurements anywhere! Am I going mad? Or are they in a separate link somewhere?
Emilie Raffa says
Hi there! All of my recipes are listed at the bottom of each post. Perhaps the page didn’t fully load? Also: try refreshing your browser to see it that helps! x
Laura Middleton says
Hi Emilie,
This recipe is great and I am really enjoying my sourdough journey!
I’ve tried this recipe a few times, first time I didn’t wait long enough to cut into the bread and it ended up having a gummy texture. Second time round I left the loaf to cool completely before cutting into it, but it still has a gummy texture. I don’t know if this is because it is under baked or could be because of something else? Any advice would be greatly appreciated :). Thank you, Laura
Emilie Raffa says
Hi Laura! If the loaf was completely cool when you cut into it, it was most likely undercooked. Make sure you’re using an oven thermometer and/or take the dough’s internal temperature.