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
Bowie says
My first time making sourdough, very excited! A few small questions before I start:
1. When you say “cover the whole bowl with lightly oiled wrap”..what is a lightly oiled wrap?
2. For step #5: Second Rise – if I line the bottom with non-stick parchment paper, do I also bake the loaf on the parchment paper?
3. Recipe calls for a 5 1/2 or 6 quart Dutch oven for baking but I only have a 3.80 quart Dutch oven, will this size work if I cut it in half and bake two smaller loaves vs one larger loaf?
Thank you!!
Emilie Raffa says
Hi there! Please see my answers below:
1.) Lightly oiled wrap refers to plastic wrap or another reusable wrap of your choice (like beeswax wrap).
2.) Yes. You would bake the dough directly on top of the parchment paper; this will prevent the dough from sticking to the bottom.
3.) Yes. Your smaller size Dutch oven will definitely work for a 1/2 loaf.
Hope this helps!
Bowie says
So helpful, thank you!! I am beginning my starter today from your recipe – I feel well equipped now!
Victoria says
Thank you so much for this.
I started my starter last week and made my first loaf with it yesterday. It was so great. My children were amazed that the horrible smelling mixture of last week made something so delicious.
Using the Dutch oven and not having to turn it out once risen is a game changer. I made sourdough years ago but it was always so disappointing to tip it out of the stupid proving basket and watch the loaf sink.
Thank you for this.
My starter is called Annabelle. 😂
Emilie Raffa says
Ha! This made me laugh. Kids, right?! 😉 I’m glad you’ve found the free form second rise helpful. When done correctly with a low hydration dough, you really do avoid the dreaded loaf sink! Thanks for your feedback, Victoria. And welcome to the world Annabelle!
Beth says
Hi there, I have used your recipe and made a beautiful loaf however it was quite dense, I did the bulk rise overnight is there a way to ensure it doesn’t over proof if you’re doing it at night and can’t keep an eye? Thank you!
J.J. says
I have used this guide for myself and now have passed it onto three people so they learned to bake sour dough bread themselves. Thank you!!!
Emilie Raffa says
Excellent! Thank you so much! That is my only request with sourdough- to share, share, share! It feels amazing to do so and it uplifts so many people.
Newbiesourerdough says
Hi, new to sourdough bread making. Novice question, you don’t mention kneading in the instructions. Is this true, you don’t need to knead the dough before going to bulk rise?
Thank you!
Emilie Raffa says
Correct. You don’t have to knead in the traditional sense if you don’t want to. Alternatively, you can incorporate the stretch and fold technique as mentioned, which is a minimal form of kneading.
Bex says
Hi, I’m currently at the end of day three of making my very first sourdough starter. I’m following your guide, although I only had wholemeal bread flour to hand so the entire starter is wholemeal. When I come to make this beginners recipe can I use all purpose flour with my wholemeal starter? (Loving your recipes/methods/blog! Thank you)
Emilie Raffa says
Hi there! To clarify: are you asking if you can use all purpose flour + wholemeal starter to make the bread dough? Or, are you asking if you can start feeding your wholemeal sourdough starter with all purpose flour? Thanks!
J baker says
This is the best recipe ever! I was overhandling my dough and didn’t realize I was ruining the loaf. Now I have perfect loaves! Thank you! FIVE BIG STARS!
Emilie Raffa says
This is amazing! Wow. Thank you. Sourdough is 100% practice, persistence, recognition, trial, error, and patience. But once you get the hang of it, you’re off. Well done. 🥰
Dez says
Hello! I am new to sourdough. I have only made sourdough sandwich so far. I put my shaped dough in the fridge last night thinking it would rise overnight like the other recipe. It really did not. I have it on a heating pad now. Did I ruin it?
Emilie Raffa says
Hi there! To clarify, are you referring to the sandwich loaf dough? Or the recipe here? Thanks!
Desiree Contreras says
Sorry, this recipe.
Emilie Raffa says
Got it. Thanks! When doing the second rise overnight I the fridge, it won’t rise much necessarily. It should just puff up and no longer look and dense. I don’t think you ruined it, but it’s tough to say without seeing the dough myself (there are so many other factors to consider here). How did it turn out?
Jessica Scudder says
Can I add inclusions to this recipe? If so when do you recommend adding them ?
Emilie Raffa says
Absolutely. Add the inclusions after the first rest (autolyse). The dough will be much softer at this stage and easier to work with.
Alycia says
Hello! Like so many in the comment section, I am new to sourdough. I think my loaf looks pretty good, I am happy with the texture for my first outing, but it is much more sour than anticipated. (Still edible, though!) I left it on the counter much longer for the bulk rise (more like 18 hours than 12 — my timing with work was off!). Is that what contributed to the increased sourness? Thank you so much!
C David Lindley says
Just getting reintroduced to sourdough bread. I’m 81 years old and when kids were young I would make bread weekend. “Kids” are grown and have their own families. It’s just me now, wife died in2022 from cancer. 56 years of marriage. I have acquired a 100 year old mother starter. Have made several loaves successfully. I will be trying your recipe soon. Used the ice cube in a cookie sheet already. Thanks.
Emilie Raffa says
Wow. Stories like this are incredibly inspiring. Thank you for sharing , and please do tell us more about your 100 year old starter! From where? How fascinating!
Molly says
This was my second first loaf attempt. First with your recipe/process. 100% try if you haven’t! Read everything…you’ve provided everything to be successful! Thank you! I did do two stretch and folds only because they look fun! I also added a tad more water (not a lot) as I was wary of the shag! 60’s kid here! You can teach an old dog new tricks! Thank you!
Emilie Raffa says
Thank you Molly! I really appreciate your thorough feedback. You get it: Sourdough is more than a recipe, it’s an understanding! Once that makes sense, everything else falls into place! 🥰
Yvon says
I followed the recipe and it worked
Emilie Raffa says
Excellent! Thank you for sharing your feedback Yvon!
Alexandria Scott Kling says
Can I bake the bread without a dutch oven?
Could you explain how that works
Thankyou
Alexandria
Emilie Raffa says
Hi there! If you are a beginner, I don’t recommend it. You will need some kind of baking vessel with a lid to trap in steam. Steam prevents the crust from hardening too quickly which is essential for proper oven spring and rise. Any pot with lid that can heat up to 450 F (including the handles) should work; it doesn’t have to be a Dutch oven.
Jordin Horn says
Hi! I’ve been making this recipe in a loaf pan with just all purpose flour for a year and a half. It turns out fine for me. Here’s my schedule: am feed, early pm make dough, fold and shape an hour later, before bed shape into loaf and put in oiled loaf pan. Rise overnight, bake next am :) hope that helps.
Bre says
Hi Emilie! I found you by your sourdough starter recipe and started my sourdough journey recently! I’m so excited to finally get baking however because I didn’t want to waste too much flour in the beginning I was feeding a ratio of 50:50:50.
This means this recipe would need ALL my sourdough starter. I noticed in your FAQ you said most recipes you do use 50g. I only used about 100g of starter and did add a tiny bit more water to be able to incorporate everything, will this ruin my loaf if I did not use 150g of starter?
Emilie Raffa says
Hi there! No, your loaf won’t be ruined at all. Technically, you can convert any sourdough recipe if changing the original amount of starter used by adjusting the flour and water quantities in the dough. So in short, what you did by adding more water to correct the texture was the right thing to do.
Demi says
I’m so excited to give this recipe a shot◡̈ quick question though, what is an oil wrap? It is mentioned during the bulk rise. TYIA!
Emilie Raffa says
Hi Demi! The wrap refers to regular old plastic wrap or a reusable wrap of your choice, like beeswax wraps etc. You want to lightly oil whatever you choose so the dough doesn’t stick.
Christina says
Very much looking forward to trying this recipe and your starter recipe. Really good explanations and reasoning and straight to the point. There’s nothing worse than a page that feels like it scrolls on forever without ever getting information. You’ve done a great job.
Also, I definitely didn’t google Dutch Oven thinking it was some fancy pot only to realise it’s a cast iron casserole dish in the UK. Ha!
Emilie Raffa says
This is excellent feedback, Christina. Thank you. Appreciate that. I’m really glad you’ve found this tutorial helpful! Happy baking 🥰
Makayla says
Hi! I love this recipe. I wish I had found it sooner – it really is no-fail. I am wondering about add-ins – if I wanted to add honey and oats for example, would I need to adjust the other ingredients?
Emilie Raffa says
Thank you Makayla! For the specific add ins you want to include, yes, you would need to make adjustments to this recipe based on how much you want to incorporate into the dough. Honey will change the consistency of the dough and/or the rise time; oats will absorb liquid. So it depends. However, for something like olives or chocolate chips, you could add them as is, right after the first rest.
Heidi Alvarez says
I have a question? When following the beginner sourdough recipe and splitting it into two loaves is the baking time listed for two loaves or if leaving it as one larger loaf? About a year ago I was baking the recipe in one loaf and it was perfect. I’m wondering if the smaller loaves should be a shorter time with the lid off. Thank you.
Emilie Raffa says
Hi there! The bake time is for 1 loaf. If splitting into 2 smaller loaves, decrease the bake time by 10 minutes or so. Just keep an eye on it!
Lise Sasson says
This is a phenomenal recipe! Thank you, Emilie, for your generous sharing of all the tips and helpful advice.
I have but one request and it may not even be possible. I have a Wolf Combi Steam oven and would love to use these recipes, but with directions for the steam method included. Is there a particular calculation I might use with these and your book recipes? I’d be forever grateful!
Thank you!
Lise
Emilie Raffa says
Lise, this is a great question. I’ve never used the Wolf Combi Steam oven so I’m unable to advise with specifics off the top of my head. Did your oven come with a booklet of recipes? A bread recipe perhaps? It would be interesting to see and to compare notes.
Cathy C says
Hi, I followed your first recipe from the book and it turned out perfectly! Thank you so much for the clear instructions. One question: can your recipes be doubled to make two loaves, or does that alter the chemistry?
Emilie Raffa says
So great to hear! Thank you, Cathy. 🥰 If you’re referring to my Everyday Sourdough, the basic boules, pan loaves etc. yes: you can double those recipes. Just keep your eye on the dough regardless. There are always variables that come into play, specifically temperature, that can speed up/slow down the rise.
Amy says
Hello there. I live in a high humidity very hot coastal town, and its full summer. I fed my starter at 5pm and by 8pm it had more then doubled. (I use 1:2:2 ratio).
(First starter and never baked a loaf!)
In the morning if I put 30g starter and 60g of water and flour together and it doubles within 2 to 3 hours. Can I then prepare the dough and follow the bread making steps?
I think I read somewhere a starter must be used before it deflates and 12 hours or overnight will be way to long here.
Apologies if my question is an obvious one. Nervous about the first loaf!
Emilie Raffa says
Hi Amy! No need to apologize. You are thinking it through which is important. Yes: proceed to the bread making steps once your starter is ready. With regards to it falling back down, it’s all relative to your situation. Your ambient temperature is hot and humid which will in fact speed up the rise and fall; however feeding it at 1:2:2 should keep it at peak for slightly longer. This works to your advantage. You have some wiggle room. I highly recommend taking notes because you will need to make adjustments to your process as you continue to observe your starter and bake. This is normal and expected of every baker.
When you make the dough- if it’s your first loaf, consider a same day, daytime rise instead of an overnight rise to start (it might be too hot where you live. You don’t want flat, over proofed bread). To do so: make the dough during the day, and let rise at room temperature on the counter. The bulk rise could be as little as 3-4 hours depending on your specific ambient temperature. Then shape and do the second rise. Score and bake. Hope this helps!
Amy Ellis says
Thank you so much for this feedback. I have made 3 super successful loaves! Can’t wait to try some of your other recipes!
Kaley says
Hello! I am so thankful for your detailed post.
My dough definitely did not rise at all during the second rise. I even placed dough on top of a warm oven in the glass bowl for an additional 30 minutes (totaling one hour) the loaf is delicious and perfect but so flat- also not a real strong sourdough taste. What could be the cause of this?
Joah says
Are you sure your starter was ready? Did it pass the float test? Even if it’s been doubling in size after every feeding it might still not be mature enough to work as quickly as you need it to!
Kaley says
It did pass the float test
Emilie Raffa says
There could be several variables at play here. To clarify, why was the dough in a glass bowl for the second rise? Were you using it in lieu of a proofing basket? I’m not sure I understand. Thanks!
Kaley says
Sorry I misspoke, during the second rise the dough was in a Dutch oven on top of the stove.
Emilie Raffa says
No worries. I had a feeling something wasn’t right! Thank you. Ok, based on what you’ve described, I believe your dough was over-roofed, meaning it rose for too long during the bulk rise (if you happen to remember the length of the bulk & ambient temperature it will be really helpful). By the time you got to the second rise, it was exhausted which lead to flat bread when baked. Next time, shorten the bulk rise to compensate. You can also do the second rise in a cloth-lined proofing basket to prevent the dough from spreading. These two suggestions should help.
Kaley says
That makes total sense! It rose for a few hours and got late at night so I threw it in the fridge and let it rise again the next morning. It sounds like I let it rise in the morning too long. You’re a genius, thank you!
Emilie Raffa says
Great. I’m glad we figured it out. It’s always a bit of trial and error 🥰
Robert H Hinson says
I’m assuming you work the dough between the autolayse stage and bulk fermentation?
For maybe 10 minutes?
Emilie Raffa says
Yes. After autolyse, before the bulk rise, you will work the dough (in the bowl) until it comes together in a rough ball. The time you spend here is up to you.
Mel says
I am so excited to step into the sourdough baking world. I’ve seen countless recipes and have gone down the rabbit hole as you noted! This is the first that really makes sense and seems feasible to follow. Question about baking pans. Is a Dutch oven required for baking boules? Any alternatives. I have a Dutch oven but it is a 6 qt. Can I use the one I already have? Thank you.
Emilie Raffa says
Welcome Mel! First, always use what you have. So yes: a 6 qt. Dutch oven will work. Second, a baking pot with lid really is essential to achieving artisan-style results at home. The lid traps in moisture which is essential for a high rise and good crust development. You can in fact re-create steam using other methods; but baking in a pot typically yields more reliable results especially if you are a beginner.
Wiktoria says
Hi Emilie,
Thank you for the recipe! I am having bit of a struggle with baking my sourdough. My oven only has option of top heat (grill) or forced air – I worked out how to deal with it when baking cakes, but it proved an issue when making bread – my bread did not rise much. What would be the best way to bake it with only these settings available?
Emilie Raffa says
To clarify, you have a convection oven correct? If so, try reducing the oven temperature by 25 degrees to start. Use an oven thermometer for accuracy- it’s crucial. Also, since convection ovens cook faster than conventional ovens, you’ll need to reduce the bake time (possibly) by 10-15 minutes. This will vary so keep an eye on your bread!
Janie says
Excellent resource for new sourdough starter enthusiasts. Really fun with great info and easy to follow. Thank you so much. You give great confidence and I won’t be looking for another recipe for this. If it ain’t broke don’t fix it! Really comforting to know I’m on the right path and now just to perfect it!
Emilie Raffa says
Thank you Janie. I appreciate your kind feedback 🥰
Katie says
Hi! I’m one year into making sourdough with your recipe and we absolutely love it. All of your comments and tips are so helpful, and really boosts the confidence with an intimidating bread. I know it says “for beginners” but I am not finding another recipe ever! Thanks again!
Emilie Raffa says
Katie, this is so great to hear. You’ll learn SO MUCH from the comment section. Everyone has something interesting to share! That’s what I love about sourdough- it’s always evolving.
Alexis says
Hi! Eager to try this. Is there a way for me to convert the recipe from grams to cups?
I’ve tried to convert the grams to cups on google but am receiving differing answers for how many cups 500 grams of flour is.
Thanks!
Emilie Raffa says
Hi Alexis! The reason for the variations is because the conversion from grams to measuring cups, in any recipe, is only approximate (not exact). This is because ingredients have different densities. For example 1 cup of flour can weigh anywhere between 120-150 g depending on how it was packed into the cup and the actual size of the cup. Weights are constant, which is why bakers use it for accuracy. 60 g is 60 g. With that said, not all people have a scale the first time around, so if you scroll down to the FAQ section, past the recipe, you’ll find the sourdough bread recipe in measuring cups. It’s question #10.
Tiffany says
Hi! I love this recipe but I’m short on time for today. Can I put it in the fridge after the autolyse overnight and bake in the morning? If so, how long should I take it out for before baking? Thanks!
Emilie Raffa says
Yes, you can do this. Cover the dough with lightly oiled plastic wrap and chill in the fridge overnight. Unlike doughs made with instant yeast, it won’t rise much in the fridge. This means, for timing, you’ll have to give it more time to rise at room temperature or in a warm spot the next day to finish the bulk fermentation. Hope this helps!
Lesley says
Hi. Is the oven temperature for a fan oven?
Emilie Raffa says
Hi there! No, the oven temperature is for a conventional oven.
Candace says
Can you use avocado oil in the same quantities as the olive oil? Will it work the same?
Emilie Raffa says
Hi there! I haven’t tried it, but a few bakers in this space have done so with success. The quantities remain the same.
Stacy says
I just purchased your book and I am making my first loaf. You mention cutting the loaf in half, but you don’t mention the size of the baking vessel that should be used if you are making two loaves. Should the vessels be smaller? Thank you for your wonderful book and instructions!
Emilie Raffa says
Thank you so much, Stacy! 🥰 For half size loaves, the vessels don’t have to be smaller unless you already have them on hand (3 1/2 or 4 quart). Using a standard 5 quart pot, the one you would use for regular size loaves, is fine.
Sallie Wyatt says
Can I use a gluten free flour?
Emilie Raffa says
Hi Sallie! Unfortunately, no. Gluten free bread baking is very specific. You can’t do an even swap. To start, you’ll need a GF sourdough starter. Then, a GF sourdough bread recipe.
Jill Markworth says
Will this recipe work at high altitude? I’m about 7200′ in Colorado. My starter is ready to be used and your recipe sounds a bit less intimidating than others for my first loaf! So excited to try. Also can I bake it on a pizza stone?
Emilie Raffa says
Ooo… high altitude baking! So, I wan’t to say yes, it will work. But you and I both know there are variables with high altitude baking beyond our control. It’s a bit of trial and error with sourdough. What I would say is this: have a go with the recipe as written to establish a baseline for reference. Take notes. Record the temperature. Weigh your ingredients. Then, make changes as needed to accommodate the altitude. Also: for bet results, bake in a covered pot, not uncovered on a pizza stone to start (and then let me know how it goes!).
Rose Barbour says
I I found working with sourdough in high altitude that if you add like a product called vital wheat gluten it seems to help with the rise of the dough. I’m not quite as high as 7200 feet but I’m at 2000 feet. My experience is coming from sea level to altitude when baking sourdough and let me tell you I’ve been through a lot. I had more ammunition a.k.a. failed attempts until I almost perfected it. I found that the flower needs extra protein in order for it to rise. You can buy this product on Amazon so far so good good luck in your adventures and like it was mentioned trial and erro
Trisha Appeldorn says
I made this today turned out PERFECT thank you! Making more tomorrow!
Emilie Raffa says
Excellent, thank you so much Trisha! I appreciate your feedback 🥰
Sara says
What if my dough takes more than 12+ hours to double in size? Can I have it rise overnight? If I do, will I need to put it in the refrigerator?
Emilie Raffa says
Yes, your dough can rise overnight. Going over 12+ hours is fine, if the dough needs it. You can either keep it on the counter, assuming your current ambient temperature is 65-68 F. Or, cover the dough with lightly oiled plastic wrap and store overnight in the fridge. It won’t rise much in the fridge; give it time at room temperature the following day if needed.
Aaron Smith says
Can I add cheddar and jalapeños to this recipe as is?
Emilie Raffa says
Absolutely. Go ahead and add them after the first rest (autolyse). They will be much easier to incorporate.
Aaron Smith says
Ive made this bread several times now and it is wonderful. Question: Could I add cheddar and jalapeños to this recipe during the initial folding in as an alternative? Would it interfere with the 8-12 hour rise before baking?
Emilie Raffa says
Yes. You could add the inclusions during the folding process instead of doing so after the first rest. It depends on how you want to do it, and/or if your schedule permits. Totally fine. As for the rise, anytime you add inclusions especially bulky ones, the dough will look different compared to a plain dough. They will slow down the rise a bit, but fermentation is still happening. Watch the dough and not the clock. Hope this helps!
Diane says
Good evening! I’m super happy to find your site and can’t wait to get started!
I just purchased 25# of Einkorn All purpose flour. It is ground to a fine flour with a little less than half of the bran and germ removed.
I bought this bc I’ve long read that ppl who can not tolerate wheat can actually tolerate einkorn as it is an ancient grain and the gluten level is much lower.
I’m dearly hoping this flour will work with your bread recipes!
Have you any experience with einkorn?
Ps-I will use the flour you suggested to make my starter and then plan to use einkorn to feed the starter.
Emilie Raffa says
Hi there! Love Einkorn. It’s a lovely flour. As you already know, it’s not the same as modern wheat. What this means in bread baking, is that you can’t really swap bread flour for Einkorn without making additional adjustments to the original bread recipe. Trial and error is involved! Jovial has a quick reference guide, which I’ll link below for a few quick tips. This also means your starter will be slightly different too. What has been your experience so far?
https://jovialfoods.com/einkorn-baking-tips/
Adrianne says
This was my third or fourth attempt at making sourdough bread. My last was during COVID, and since many things were hard to come by I had the task of making my own starter which in retrospect was probably not very successful (I should have stopped there). This time around I was gifted a very good starter, and although I would do some things differently when I bake again this week, this bread was fairly decent. Some things I did wrong: I put the dough in one of those battendon (sp?) thingys for the final rise, and when I took it out to transfer to the dutch oven it defininetly deflated some. Then I took what I considered to be a sharp knife to score the top, but it wasn’t sharp enough and the dough got pushed down further. So next time around, I will put it in the vessel that I wish to bake in for the final rise and purchase a razor blade tool to score the top. Stay tunned ….
Emilie Raffa says
Hi Adrianne! Sourdough definitely takes practice. You will learn a lot. With regards to the second rise, sometimes the dough will deflate a bit depending on how much water is in the dough and/or how long it rose for. So for next time, when doing a free form second rise in your baking vessel, make sure to use the smaller amount of water recommended in this recipe (I’ve given a range) otherwise the dough will spread out. You’ll also find that using a lower-hydration dough will be easier to score since the texture is more firm to begin with. Your extra sharp blade should work nicely.
Wendy says
During the autolyze stage, I realized I forgot to add the olive oil. I added it about 20 minutes in and worked the dough with my hands until it was fully incorporated and no longer oily feeling. Will adding the oil late and then working it in affect how I should do any of the next steps?
Emilie Raffa says
Hi there! It really depends- tough to say without seeing the dough! How did it come out?
Social Engagement says
Hey there! Trust in your inner power. You hold the courage to overcome any challenge.
Kayla Jordal says
If i double the recipe for a bigger loaf, how long do i bake with lid on and without?
Lorraine says
Hi, I have been using your recipe with great results for some time now. With family home I would like to make a larger loaf. I have tried making the normal size in my new loaf tin shaped Dutch oven and it is great but the oven is big and the loaf does not fill it as I hoped. I want to double the size so my questions are:
Do I double all ingredient quantities
Water, oil, flour, starter and salt?
How long will the cook time be? Will I still be able to remove lid after 20 minutes or should I leave on longer and what do you think total cook time will be?
Thanks I’m anticipation of your reply!
Steph says
Hi!! I accidentally mixed the starter, water, oil, flour, and salt all together at once (i just got so excited once my starter was ready). Will it be okay??
Kayla Jordal says
Let me know what you find out. I have doubled recipe for two separate loaves, but would love to make a big loaf with double ingredients. Just curious on bake time with lid on and off.
Gordon & Kathy Vogel says
If I leave my sourdough starter in the fridge, should I take it out late the night before. Then feed the starter the next morning. Take out the required amount to make bread when it rises to the max or wait till it drops before I take out what I need.
Miranda says
Thank you for this amazing and detailed recipe! My bread turned out delicious! This will be my go to recipe for sourdough. The bread turned out soft and fluffy with a crisp but soft crust. Thank you!
Lisa says
This was the easiest and best tasting loaf that I have made. I have been on my sour dough journey for just a year now and have struggled. The crumb was outstanding and the flavor…!! It made me feel like I could really make bread
Michelle says
Hi Everyone, first time sourdough starter here and having some issues. i’m already on day 11 and i still get the houch, it is warm enough as i have moved it around the house, by the fireplace, in the oven, using warm water but don’t ever see it rise. I measure it properly with a scale, consistently feed it morning and night, but don’t ever catch the rise to see if it does. it does smell slightly better than before but it hasn’t risen like it did on day 2 and 3. so i’m not sure how much more i need to feed it. the instructions to this starter seem easy but i just don’t know if these little bubbles are enough because i haven’t seen the dough rise after day 3. help!
Emily says
Hi, I just saw your question, I’m not sure if it’s still relevant. I’m a beginner and I also ran into the same problem. What I ended up doing was feeding the starter from peak to peak with the same ratio of starter to flour to water each time. For instance 20g starter + 20g flour (I use 10g rye and 10g bread flour. But I think any flour is okay)+20g water (~90°). Then wait for it to double in size. It doesn’t matter how long it takes, just wait for it to double! That’s the hardest part, waiting. Once it peaks or doubles, dump half of it, so you’ll have 30 g left. To that 30g of starter add 30 g of flour and 30 g of water, wait for that to double or peak, might take 6-12 hours, but wait!
When that does double, take your now 90 g of starter and discard a large amount, I brought mine back down to 30g starter+30g flour+30g water Keep on discarding like this feeding peak to peak and soon you will see starter rise times of about 4-6 hours. When it finally happens it’s a great feeling. I did this and within 2 days I had a ridiculously strong starter. Good luck! Hope something works for you, it was super frustrating 😅 but don’t quit!
Emily says
Quick question- if I want to bulk ferment in a Cambro container, do I flatten the dough down to level it so I can read the volume measurements instead of leaving it in a ball? Same thing after the stretch & folds. I don’t want to mess up the rise. Thanks!
Annie says
Could you give a time line to start this process to have a loaf for breakfast please?
leslie kilcoyne says
Im so bummed…..my bread came out hard as a rock……what did i do wrong?