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
Terrie says
I made this bread. My life got in the way so the timing of everything was not ideal and I had to improvise. I struggle with watching the dough to know when to bake it. The loaf was a little dense, but the taste was great. The crust was nice. I liked the crunch way better than other sourdough recipes. I think the olive oil made the difference. I am getting up the courage, and trying to figure out the timing for my next loaf!
Alec Haight says
Is this the same recipe that you used in the pictures for the folding technique you posted?
Joan says
For a double batch would you use 300 grams of starter? Love this recipe. Thank you
Patricia B. says
My kitchen stays cool during winter. Can I use my bread proofing feature of my oven?
Diane says
what is the nutrition label for this recipe?
Emilie Raffa says
Hi Diane! Unfortunately, I’m unable to provide the nutritional information at this time (an online calculator will work!).
Shirley E Burgess says
Day 8..starter floats! Just starting with first rise. Definitely going to be a looong cabernet night!
Details to follow.
Emilie Raffa says
Excellent! Congrats, Shirley. Have fun with it 🥰
Michelle says
Amazing recipe! Turned out so well! Thank you. Do you have nutritional information per slice on this? Thanks!
Tess says
Your bread goes in the oven at no time do you add water for steam? Just wondering if this is something you should do. Thanks
Emilie Raffa says
Hi there! When baking in an oven-safe pot with lid (per this recipe), there is no need to add external steam to your oven. The lid traps in the initial moisture creating a humid environment within the pot for the dough to rise.
Emilie Raffa says
Thank you Michelle! Great question. Unfortunately, I’m unable to provide the nutrition facts on my site at this time. Because I’m not a nutritionist (and cannot cross check for accuracy) it doesn’t feel right doing so. Hope this helps 🥰
Michelle trzok says
Thank you for your response. That makes sense! :)
Joy says
Love this recipe. Any idea what the macros in a slice?
Emilie Raffa says
Hi Joy! I was just mentioning this to another baker in the community… While I completely understand wanting to know the nutrition facts, I don’t provide macros or additional info on my site at this time. Because I’m not a nutritionist, and cannot cross check for accuracy, it doesn’t feel right doing so. 🥰
Joan Anthony says
Can you double this recipe for 2 loaves?
Emilie Raffa says
Hi Joan! Absolutely. You can do it in one large dough tube (if size permits) or make (2) batches in two separate bowls.
Marita says
Hi I will try your recipe. This will my first try to bake it.
Yes, that was help full for me
Emilie Raffa says
Good luck, Marita! Have fun!
Jenny says
I tried this recipe two days ago and baked it today. It turned out FANTASTIC. I have been making sourdough for years and wanted to try a new recipe. The only thing I adjusted was the water. It seemed very dry so I ended up adding a total of 350g of water. Turned out perfect!
Emilie Raffa says
Yay! This is so great to hear! Adjusting the water is totally fine- it’s fun to play around. Thanks for taking the time to comment. 🥰
Marilee Burnham says
Hi and thank you for this great recipe.I made this, last night. I am fairly new to sourdoughing, but loving every minute. I actually tripled the recipe and made six individual soup bowls. The family raved and I will never buy English Muffins again.
How/what is the best way to store my leftovers?
Emilie Raffa says
Ooo soup bowls! Love it! Can you tell us how long you baked them for in case anyone else here wants to try this too? For any leftovers, I would wrap tightly and freeze. The will stay fresher that way.
Marilee Burnham says
I baked them for 58 minutes, achieving 210 degrees
Cat Carnell says
A little too salty for my taste but makes a gorgeous boule
Emilie Raffa says
Hi Cat! Thanks for your feedback! While 9 g of salt is typically standard in most sourdough bread recipes (based on 500g flour), some brands are 100% saltier than others. For example, I do not use Morton sea salt for baking because has a very strong tase. Feel free to reduce the total amount of salt here and/or experiment with different brands to suit what you like. Hope this helps! 🥰
Marianne says
I oiled the bowl that I put the dough in. I didn’t in the beginning and it stuck terribly. It wasn’t in the instructions, or perhaps I missed it. Still rising, I can’t wait to see the outcome! : )
Emilie Raffa says
Great! Oiling the bowl is not a required step. However, if you find that this is helpful, please continue doing so! What works for your process, works for the dough. 🥰
Tressa Hern says
Hi can I bake this in a rectangular bread pan? So far I have only used a dutch oven
Emilie Raffa says
Hi there! To confirm, do you mean a standard 9×5 or 8×4 inch loaf pan? Want to make sure I advise you correctly. Thanks!
Dennis says
For doubled in size, does that include all the bubbles or just the starter under the bubbles?
Emilie Raffa says
Hi Dennis! For your starter, double in size refers to the whole thing (not the starter above or underneath the bubbles). Measure from bottom to top.
Michael McGrane says
Hello, my girlfriend and I just absolutely love this recipe. I’m the breadmaker.in our household. And there is something comforting and gratifying about baking bread for my loved ones. So, thank you for sharing. I having share the recipe and your book with my daughter in law.
My dilemma is that after the 2nd proof of the bread in a lined brotform in the oven overnight. I have to put on the counter, while the oven heats up. Then as I take those lovely puffy breads out of the basket, and on to the parchment. They collapse. Why? The ambient room temperature in the house is 71•.
Emilie Raffa says
Hi Michael! Thank you so much. I’m glad to hear you are enjoying your sourdough journey. I can help you with this. After a long bulk rise, the 2nd proof in this formula is short (only 30 minutes to 1 hour). The 2nd proof should not be overnight at room temperature. That’s why the dough collapsed; it has exhausted its rising strength.
Next time, if you want to follow an overnight method: make the dough late in the evening, perhaps with cool water depending on how warm your ambient temp. is, and let rise overnight. In the morning, shape, and do a short 30-45 minute 2nd proof. Then bake.
Alternatively, you can bulk rise the dough during the day to about 50-75% risen, shape, and do the 2nd proof in the fridge overnight. Bake the next day. Hope this helps!
Gina R says
Hi Michael! The second proof is only 30-60 minutes on the counter. Alternatively, you can cold proof in the fridge for up to 48 hours. You can bake your dough straight out of the fridge after preheating your oven.
Ayesha says
Hiya! I was just wondering what the weight of the bread is? Thank you :)
Emilie Raffa says
Ahhh… good question. I don’t have an exact answer for you because it depends on how much water you include in the initial mix (I’ve given a range). Then you have to factor moisture evaporation into the equation after the loaf is baked. Bottom line, the baked loaf will always weigh less than the dough. However, I’ll update the notes here when I test it again.
Mindy says
Help! I had made 2 loaves about a week ago. One I let rise over night on the counter, it turned very pasty. Not very good at all. The second I let it rise in the refrigerator over night and it was a nice raise, but when I cooked it, it just was to chewy and pasty. I then went away for 6 days, I feed my starter and left it in the refrigerator. When I came back it had doubled and had big bubbles on it. I left it on the counter overnight to become room temperature. This morning it had dropped down, I stirred it up and then removed 40 grams, to that I added 40 grams of warm filtered water and 40 grams of KA unbleached bread flour. It’s raising now. Once this raises can I use it to try a loaf again? I am new to this way of making bread. Any help is appreciated . Thank you. Mindy
Liz T says
Hi, Thank you for this tutorial and recipe!! After the Bulk Fermentation, can you shape and put your loaf in the fridge until you’re ready for the second rise and to bake? How long can your loaf “live” in the fridge?
Emilie Raffa says
Hi there! Yes. Bulk rise the dough until it’s only about 50-75% risen. Then shape and chill overnight in the fridge for the 2nd rise. When done this way, the dough has the potential to last up to 12+ hours, depending on time, temperature and the strength of your sourdough starter.
Alessandra King says
No chance you have a video for the “cut and shape” portion of this recipe? I feel like my dough is perfect until I attempt this… although your instructions are wonderful, it would be helpful to actually see this process :)
Emilie Raffa says
Hi Alessandra! I do have a shaping video (see link below). This video demonstrates how to shape (1x) standard dough into a round shape. For two smaller loaves, you would simply cut the dough in half first, and then follow the same shaping instructions outlined in the video.
– Shaping Video: https://www.youtube.com/watch?v=Bker6L4MGZc
– Step-By-Step Shaping Tutorial (blog post): https://www.theclevercarrot.com/2020/07/how-to-shape-a-round-sourdough-boule/
Angie Vinci says
Thank you so much for sharing your recipes. I bought your book and I am brand new to sour dough baking. I can’t figure out what’s going on with my loaves. They taste great but aren’t rising as much as yours, less browning, and scoring doesn’t really show. Any advice ?
Emilie Raffa says
Hi Angie! Thank you so much! Appreciate the support. Here’s the thing with sourdough: it takes time, practice, patience and repetition. It’s always evolving, and each step is connected to the rest. So in your case, if the dough isn’t rising properly, it will affect the browning and scoring, among other things. Does that makes sense?
So, let’s start with the rise. You’ll need three things in order for the dough rise successfully: strong sourdough starter, proper temperature (ideally 75 F) and adequate time. Now go back to your process: was your starter active enough? What is your ambient temp.? And how long did you let the dough rise for?
You can also read this post, which goes into more detail about the rise of your dough: https://www.theclevercarrot.com/2018/01/why-wont-sourdough-rise/
K says
When adding jar jalapenos and cheddar cheese does bake time increase ?
Emilie Raffa says
Hi there! No. The bake time should stay the same. But as always, watch your dough (bread) and not the clock!
Regina says
Thanks for the recipe Emilie. Any suggestions if my crust came out super crunchy – like break a tooth crunchy? Was hoping for something a little less crunchy.
Emilie Raffa says
Hi Regina! My sense is that something was off during your process. Can you walk me through your steps, if you can remember?
MJ says
How does one get large air pockets in this bread?
It is so easy and delicious
Emilie Raffa says
Ahhh yes… the million dollar question 😉 Short answer: practice, finesse, and understanding. I have a recipe for high hydration sourdough, which follows a different formula & technique in my book.
Ritchie says
This is the first time I’ve made sourdough from scratch and I used this recipe with Wholemeal flour. It was excellent. I’ll be bookmarking your page for the future. Thank you!
Emilie Raffa says
Ritchie, this sounds great. Thank you! Can you tell me how much wholemeal flour you used? Other bakers here might be interested in this modification as well.
Fleetwood Jacobs says
i followed the recipe exactly and the dough feels very stiff after the first stretch and fold. Most other recipes use 350g of water to 500 g of flour. Does the oil and the higher amount of starter make up that hydration? How do I know if I need to add more water? I’m a newbie and my other 2 attempts, the dough was not firm enough. so I thought this one would be good but I’m
questioning myself
Emilie Raffa says
Hi there! You’re doing great. You’re on the right track. So, here’s the deal: my sourdough bread recipe is a considered a “low-hydration” dough when made with 250 g water. The texture is supposed to be stiff, which in turn, makes the dough easier to handle and shape. It’s designed for beginners.
Now, a stiff low-hydration dough will not stretch and fold like a high(er) hydration dough made with 350 g+ of water. More water = more stretchiness. Does that make sense? You’re comparing two different doughs.
What you are experiencing is normal for a low-hydration dough. If you want to include the S&F technique with a stiff dough, simply allow the dough more resting time in between sets. This will give the flour more time to hydrate which will make it stretchier. Additionally, if you feel called to add more water, only do so in 25 g increments until you are comfortable with handling the texture.
Brittni says
Hey! OBSESSED with this recipe and your detailed website. Bless you for creating it for us lost souls! Speaking of- For us folks refrigerating the starter, once we have done the initial feeding, let sit at room temp to reactivate and have used what we need to bake, do we need to feed what’s leftover in the jar before putting back in the fridge?
Emilie Raffa says
You are so sweet! Bless YOU! Yes: anytime I use some of my starter for baking, I always feed what’s left in the jar before putting it back in the fridge. Doing so keeps it healthy. 🥰
Kelsey says
Hi there!
I was wondering if there are other ways to tell if the dough is ready to bake other than it almost doubling in size? If I were to poke it with my finger, what is it suppose to do? I currently don’t have a glass bowl or a measuring bowl so it’s kinda hard to track the size of it. The first time I made it the flavor was good but it was dense so I’m assuming I didn’t let it bulk rise long enough. Any ideas would be appreciated! Thanks!
Nailla Devraj says
I made this sourdough bread, by far the best one I’ve made so far. Thanks for this recipe. Instead of 250g of water I did 275g and after bulk fermentation I shaped and put it in the fridge for cold proof. Baked the next day. It was wonderful. My son voted for it.
Rjj says
Hi, result! , if I may…
Did you let it start proving before putting in fridge ( or straight in after bulk )?
And how long for retard?
:)
Michelle says
So you don’t preheat the Dutch oven before baking?
Magali Alvarez says
Hi! I fed my sourdough starter last night (7th day) and I want to make the sourdough bread today. Do I need to feed relee starter again before using it? Thanks!
Rjj says
Initial successes with sourdough, back when, then I must confess I had lost my way, my dough mojo had deserted me 😔
I picked myself up, started doing hybrids, which have been good, very good, but always a nagging, a whispering would return, sometimes at night ( …pain au levain…Poilane…San Fran….ssshhhh !)
Then recently a requirement of some soup accompaniment, but no the yeast was no more….a reset…let the dough speak…it’ll be ok….
Amazing 1.2kg boule today, fragrant, tangy, soft crumb, crunchy crust……
You clever carrot 😁
Hannah says
hi! when you say “cover the bowl with light oiled wrap” what does that mean? are you suggesting to put olive oil on the inside of the plastic wrap? thanks!
Katherine wo says
Hello Emily,
I’m making tbs recipe now, I can’t see that well, I messed up. I thought it said wrap dough in an oiled wrap, so I oiled my cling wrap with olive oil & wrapped my dough, I went back over the whole post & seen bowl instead of dough. I removed the dough dotted it with paper towels & it’s now bulk fermenting about 15 minutes. Is this going to hurt my dough ? Do I need to throw it away & start over ? Thank you
Kat Woods
Emilie Raffa says
Hi Kat! Oh no! The dough should be fine. No need to start over. You caught it very, very early. 🥰
Sue says
I followed all the directions for the starter and it passed the test where you put a tsp. Of starter in water. Then I made your recipe for a loaf of bread. It didn’t seem to raise as much, but inside it looked like it should and tasted great. Wondering about The raise. I did the stretching and it sat all day and into the evening.
Emilie Raffa says
Hi Sue! In order for sourdough to rise, it needs the following 3 things to work harmoniously: strong sourdough starter, proper temperature, and adequate time.
In your case, it sounds like your starter is active. We can rule that out. As for temperature, what is your current room temp? If it’s cold, the dough will take longer to rise, which brings us to the next point. How much time did you let the bulk rise go for? When you make this recipe again, or any recipe for that matter, assuming your sourdough starter is active allow the dough to rise in a warmer spot (ideally 70-75 F) and give it enough time to do so. I’ve written more details on this the article below:
Why Won’t My Sourdough Rise?
https://www.theclevercarrot.com/2018/01/why-wont-sourdough-rise/
Sue says
Time to rise including the stretchingx2, around 11 hours.
My house is cooler. 68 degrees. I did move the bread in near the fireplace for a couple of hours.x
Deedra says
Hi!
I’ve been using your recipes for a few years now, your sandwich bread recipe is our favorite! I have terrible chemo-brain, and never wrote your recipe down, and just come to my pinned tab when I make bread. Forgive me if I’m wrong, but the recipe used to have different ratios for higher hydration listed, I think? My gut wants to say it was 150g starter and 255g water. Was this there and moved somewhere else or am I going crazy? Lol! I’m so sorry to be a bother, I always used the most, but since I never wrote it down, and the recipe looks different since I made bread last month, I can’t be sure. Thanks so much!
Emilie Raffa says
Hi there! No worries. You’re not going crazy. The higher hydration version is listed in the printable recipe card at the end of the post, in the Notes & Tips section. You can go up to 325 g of water for a softer, more pliable dough. 🥰
Cris says
Hi there, I’ve tried your beginner recipe 3 times now and so far the bread comes out quite heavy and not much rise. The dough feels sticky to the hands when I do the stretch and fold (twice before leaving to bulk rise overnight). In the morning the dough had doubled in size (maybe even more than double). And it looked lovely and airy but then it all goes downhill after that. How long should we rest the dough at this point before baking? I am trying to time using the oven with making lunch in the oven afterwards). I’m going to do a half recipe next time (there are only 2 of us at home and I feel I’m wasting flour and resources). Any tips on where I may be going wrong? Thanks!
Emilie Raffa says
Hi there! Happy to help. A few things to unpack here: this dough isn’t very sticky unless you are using an increased amount of water in your initial mix (do you recall how much was added?) or the flour to water ratio was off due to a miscalculation somewhere. Retrace your steps here, including the type/brand of flour used.
Additionally, if your dough more than doubled after the bulk, it was most likely over-proofed, meaning it rose for too long on the overnight. That’s why the rest of the steps didn’t come out as expected; you would have needed to shorten your second rise to compensate. In sourdough, each step is connected to the next one in line!
For next time: weigh your ingredients for accuracy (if not already doing so). Adjust/shorten the overnight bulk rise to avoid over proofed dough (to do so: make the dough later in the evening right before you go to bed, with cool water and let rise in a cooler spot appx. 66-68 F). These tips and adjustments should help.
Barbara says
I followed the instructions to make the starter then the bread. It was really simple and the bread was delicious. I’m about to make my second loaf. Thank you for the great info and instructions.
Emilie Raffa says
Excellent! Thank you Barbara for sharing you feedback- appreciate it! Glad you liked it. 💐
Jessica says
If you don’t have time for the second rise and baking, can you store it in the fridge overnight and finish the process the next day?
Emilie Raffa says
Yes. You can do this. Just keep in mind you will have to adjust your timing based on what time you put the bulk dough in the fridge. For example: after chilling the dough overnight, the dough might need more time to rise the next day before proceeding with the rest of the steps. If this is the case, give it time to do so at room temperature. Hope this helps!
Jessica says
Thank you! That’s what I did, and it turned out great! After I took it out of the fridge, I shaped it and let it sit for 15 minutes. Then I put in a parchment-lined, cold dutch oven for about 3 hours to rise before scoring and baking. So Yummy!
Jackie says
Can I use a Kitchenaid mixer to make the bread dough? I have arthritic hands.
Emilie Raffa says
You most certainly can. First, use the dough hook to incorporate the ingredients. Once finished, cover the bowl and let the dough rest (autolyse). Then, you can “knead” the dough directly in the bowl for 5-7 minutes or so, on medium-low speed.
N.K says
I’ve learned how to make sourdough from your recipe. Failed few times from other recipes. And your recipe is easy and turns out so delicious.
Emilie Raffa says
This is so great to hear. Makes me happy! Thank you!
Wana says
Thank you by following your recipe, my bread turned well. Very happy
Emilie Raffa says
Me too! Thank you Wana! ☺️
Cheryl says
This is a great recipe. I also made the pancakes with my discard. They were the best pancakes I have had.
Emilie Raffa says
Oooo the pancakes. Isn’t that a good one? Thank you for sharing your feedback Cheryl!
Lindsey says
This is the first sourdough recipe I used, and the one I keep coming back to. I’ve used it over a dozen times now, and anytime I’ve switched it up following a different method I’ve regretted it. This is the way!
Emilie Raffa says
Awww, thanks so much Lindsey! Appreciate it. Glad you’ve found this recipe and tutorial helpful. 🥰
Deanna Quinn says
This is my first time working with sourdough. I followed your starter recipe (successful!) & used it for this recipe. So easy & great explanations on everything! Thank you!
Emilie Raffa says
Excellent, Deanna! Thank you for stopping by to share your experience. Happy baking! 🥰
Olivia says
I love this recipe- it has turned out so well for me. I want to make bread bowls. If I divided the recipe 4 ways, how long would it need to bake?
Emilie Raffa says
Ooo good question. I’ll be honest, I haven’t tested it. But off the top of my head: I typically slash about 10 minutes off the bake time when dividing this dough in half. So, for 4 little loaves, maybe reduce by 20 minutes total? Just keep an eye on them as they bake, adjusting the time as needed.
Also: you will need to add steam to your oven since I’m assuming you’re not baking in 4 covered pots? Otherwise, the crust will form too quickly and the bread will be heavy and dense. Bread dough needs humidity.
Olivia says
Thanks for the tips. I will try 20 less minutes and keep an eye on them. Honestly I was just planning to bake them all separately, one at a time in a covered pot.
Emilie Raffa says
Ok good. Lemme know how it goes- excited for you!
Donna says
Hi Emilie,
This has become my “go-to” sourdough bread recipe – it turns out great every time! I’m still a novice at sourdough (just a few months), so I enjoy experimenting with other recipes, even if they don’t turn out as well, at least I learn from it. Thank you for giving this GIFT of a great recipe with clear instructions so that even beginners can reliably create a wonderful loaf of sourdough bread! The comments and your replies below are super helpful as well.
Emilie Raffa says
Donna, this is so great to hear. Thank you so much. What you said resonates: there’s a lesson to be learned in everything, and understanding how to adapt and pivot is the key to successful sourdough. You’re there! 🥰
Rose says
Can I bake this in a regular bread pan?
Emilie Raffa says
Hi Rose! You can definitely try it. Many bakers in this space have done so using a standard loaf pan.
Clare says
Hi my Dutch oven is a 2litre one 20cm will this be ok for this bread
Emilie Raffa says
Hi Clare! For smaller pots, divide the dough in half (after the bulk rise), proceed with the rest of the steps, and bake (2) loaves back-to-back.