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!
So, if you’re curious about sourdough bread and don’t know where to begin, you’re in the right spot. This sourdough bread recipe has been THE MOST popular recipe on my blog for over a decade and continues to earn millions of pageviews a month. Welcome to the journey.
What You’ll Learn
In this tutorial, you’ll learn how to make simple sourdough bread with step-by-step instructions and videos for guidance. There’s no kneading involved, and a bread machine or a stand mixer is not required. My sourdough bread recipe is perfect for beginners. I’ll explain a complex topic in simple terms without the stress!
But before you dive in, here’s a secret: sourdough bread is more than just a recipe… it’s an understanding.
There are similar sourdough bread recipes out there and yet no two loaves look alike. The process is all about method, timing and personal touch. Use this tutorial as a guide and make your own adjustments as you go. Once you have a few loaves under your belt, the process will become an imminent rhythm, and in the end, you will have created your very own masterpiece that is the ultimate reward. Just don’t forget to eat your mistakes (might I suggest homemade sourdough breadcrumbs)?
Jump To
- Sourdough Bread Recipe
- Step by Step Instructions
- Sourdough Starter 101
- Sample Baking Schedule
- Sourdough FAQ
So, What is Sourdough?
In a nutshell, sourdough is slow-fermented bread.
It’s unique because it does not require commercial yeast in order to rise. Instead, sourdough bread is made with a live fermented culture a sourdough starter, which acts as a natural leavening agent.
Sourdough is known for its characteristic tangy flavor, chewy texture and crisp, crackly crust. From a health standpoint, it dominates when compared to supermarket loaves. The naturally occurring acids and long fermentation help to break down the gluten, making it more digestible and easy for the body to absorb. And it tastes darn good!
Sourdough Starter 101
Before you begin, you’ll need a sourdough starter.
Simply put: a sourdough starter is a live culture made from flour and water.
Once combined the mixture will begin to ferment, cultivating the naturally occurring wild yeasts and bacteria present within the mixture. A small portion of this culture is used make your bread dough rise.
But it doesn’t stop there.
Your starter must be kept alive with regular feedings of flour and water to maintain its strength for maximum rising power.
How to Feed your Sourdough Starter
Every baker has their own method, and with practice you’ll eventually develop your own routine.
Here’s my method: I pour off some of the culture (about half) and then feed what’s left in the jar with equal weights of flour and water. I whisk well with a fork until it’s lump-free. Then, I let it rest at room temperature or in a warm spot (75-80º F/ 24-26º C is ideal) until it becomes bubbly and active.
PS: I use this the jar for my sourdough starter and I LOVE it.
When is my Starter Ready To use?
Your stater is ready to use when it becomes bubbly and doubles in size.
This can take anywhere from 2-12 hours or more depending on temperature (the warmer the better) and the condition of your starter. Be patient!
Float Test: If you’re still unsure whether it’s ready to use drop a small amount, about 1 tsp, into a glass of water. Do this when the starter is a peak height before it collapses. If it floats to the top it’s ready to use. If it sinks, your starter should be fed again.
Where to Obtain a Sourdough Starter
All sourdough starters are different.
They can be made from scratch, purchased online, or if you’re lucky, someone will share a portion of their starter with you.
Starters range from thick to thin in texture and can be made with a variety of flours. I use two different starters; one is homemade and the other was a gift from my friend Celia. She dried a portion of her starter and mailed it all the way from Sydney, Australia.
How To Use A Starter
After you’ve fed your starter and it’s bubbly and active, pour the amount you need out of the jar to weigh or measure for your recipe. That’s it.
Then, don’t forget to feed what’s left in the jar with more flour and water to keep the process going.
Any leftover sourdough starter can be used to make sourdough discard recipes, even my homemade sourdough pasta.
Storage Options
If you only bake a few times a month, keep your starter in the fridge and feed it once a week. If you’re an avid baker, store your starter at room temperature and feed it at least once a day.
Looking for more info on sourdough starters? Check out Feeding Sourdough Starter: My Best Tips & Tricks & Sourdough Discard 101: Recipes & Faqs Answered.
How to Make Sourdough Bread: Step-By-Step Guide
Step #1: Mix The Dough
Combine the following ingredients in a large bowl (I use a fork):
- 250 g water
- 150 g bubbly, 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
Madi Yates says
Hi Emilie,
I used your Sourdough for first timers! And I just got a fabulous looking loaf out of my oven! I have to admit this is attempt #2 but this time, I followed every aspect of your recipes and it worked! Thanks!
Madi
Joy @MyTravelingJoys says
If people read through your ENTIRE recipe, and then reread it again, you’ll find it really easy to follow. Your recipe really was one of the 1st ones for me that worked well. Thank you! I think the stretching and folding technique makes a HUGE difference. I did mine 3 times, a total bulk rise of 6 hours. And then 1 hour for the 2nd proofing. My loaf was gorgeous, so thank you!
I hope people realize that baking sourdough bread is much more complicated than baking a cake. There are so many different variables to consider: how active your starter is, the temperature of your kitchen, your ingredients, patience, etc. :)
Jeff says
Is an enameled dutch oven, or a pre-seasoned dutch oven best for baking sourdough bread? I am a beginner, and am buying supplies now. Thank you for any information. Your bread looks exactly like what I will be going for.
Selina says
This s the second sourdough loaf I’ve made, but the first with your recipe. I can already see the rise after the bake is much better than the original recipe I used. Your notes are very helpful. What I have noticed in both my bakes is that the bottom of my loaf is VERY HARD. I used a thermometer to check the temperature of loaf 10 minutes before it was supposed to be done, so I don’t think it is over baked. Any ideas?
Jenn says
hi! where are the ingredients for the dough? i can’t find them anywhere, just the instructions on how to use them
Emilie Raffa says
Scroll all the way to the bottom of the post. The printable recipe with amounts and instructions are there.
Yvette says
Came across your recipe, and decided to give it a try when I adopted a starter last Monday.
So happy! I’m waiting to slice into my bread but it looks good.
Thank you!
Emilie Raffa says
You’re welcome, enjoy!
Cal says
Hi do you have any suggestions for using a clay pot instead of a Dutch oven (I don’t own a Dutch oven). Clay pots are supposed to go in a cold oven. Should I preheat the pot first as is the method with the no one we method? Or is it ok to put the dough in the pot and place the pot in the cold oven and then turn on the heat?
Emilie Raffa says
Hi there! Unfortunately, I’ve never baked in a clay pot before (but I know it can be done). If you experiment, please let us know!
Vicky Scheider says
I baked this loaf in the pampered chef clay baker (one large loaf). It’s fine to put in preheated oven but they say to not put it in empty into a hot oven (it’s not like a pizza stone). It comes out very well. I do put parchment on the bottom and a little semolina flour on top of that.
Liz Talbot says
I have just put this in the oven, second attempt of sourdough bread. Made a bbc goodfood recipe the other day and was not realy that pleased with it. Hope this one will be much better..
Emilie Raffa says
Fingers crossed! xx
noturbizniss says
i took out the bread to put on the rack after 30 minutes uncovered and it was not really golden brown yet, however the internal temp was already 204. Is the better indicator temperature or color?
Emilie Raffa says
Hi there! It’s hard to say. Sometimes pale loaves are under proofed, and very brown loaves are over proofed. This loaf can go up to 210 F, so perhaps next time give it more time in the oven and see what happens. If it’s still pale, it’s most likely a proofing issue.
Aryeh says
So I figured what the heck, left it the extra 10 minutes and the temp only went up to about 208/209 (yay thermoworks MK4). but the golden color really popped in that last 10 minutes.
The only tiny issue i thought i had was the crust was actually not as crispy as i would like. I’ll leave it a drop longer today. Or should i have cracked the oven a drop while it was on the rack?
Regardless, we absolutely LOVED IT!!!
I had previously made on of the King Arthur sourdough recipes and your all purpose recipe and they were both great (although i think my AP has low protein content, even for AP, so i needed to cut back the water) but this one just blew the others away. moist, amazing flavor great open crumbs. It went so fast i had to make another loaf today!!
Susan says
I love this recipe! I’ve used it about 3-4 times now and I feel like I’m getting better each time. I only have access to all purpose flour, so I’ve been using 30g less water and it comes out perfectly!
Emilie Raffa says
PERFECT!!! You’ve got the right idea :)
Kelly says
The oz you have listed. They are all by weight? The liquids are not in fluid ounces. Is that correct?
Emilie Raffa says
All measurements are correct :)
Terry says
Great recipe! Working on my second batch today. One question: the second rise in the Dutch Oven, is that covered with a lid or is it open to air? Thanks again!
Emilie Raffa says
Hi there! Cover with a lid or a very damp cloth. I’ve updated the recipe to clarify. Thanks :)
Sarah Schneider says
Thank you for the detailed post! I’ll know soon how my first loaf turns out. I have a question about storing the leftover starter. Should I feed the starter and wait for it to rise before storing it in the fridge? Or should I feed it and immediately store it in the fridge?
Emilie Raffa says
Hi there! You can just feed it and pop the jar in the fridge. No need for it to rise first when storing it this way.
Josh says
Thanks for all the wisdom! I made my first batch and it turned out decent but far from perfect. Had a few things that I thought you might be able to decipher:
—when kneeding the dough, it wasn’t very elastic—and seemed a little too hard to stretch. Maybe too little water?
—the final product was 1) too dense (which I think was due the proofing being too long) 2) had a bit of a whole wheat flavor (even though it was normal bread flour)
Thoughts?
Thanks again
Josh
Emilie Raffa says
Hi there! Please see below:
1.) This is a dry dough. And because of that, it’s not very easy to knead by hand in the traditional sense. If you want to knead the dough, use a stand mixer and run the machine for about 6-8 minutes until the dough is smooth and elastic. Or, use the stretch and fold technique waiting at least an hour in between sets. Adding more water will help too.
2.) Dense bread is usually in indicator of over proofed or under proofed dough. Make sure the dough doubles in size before moving on to the next step.
3.) Regarding the whole wheat flavor, perhaps it’s your starter? Do you feed it with ww flour?
Hope this helps!
Cheo Yu Jin says
Hi Emilie,
After the bulk fermentation, the dough becomes very sticky to the point where any attempts at picking up the dough, after shaping, undoes the shaping. Is there anything i can do to make the dough easier to handle?
Emilie Raffa says
Hi there! Sounds like there might be too much water in the dough and/or it’s over proofed. Make sure to weigh your ingredients, use bread flour (not ap flour), and watch your rise time. These things should help.
Cheo Yu Jin says
How should the dough feel when I’ve added the right amount of water? I weigh all the ingredients to what the recipe calls for; I live in a very humid area so the humidity might be the crux of the problem.
Thanks in advance for your advice.
Emilie Raffa says
Humidity definitely effects the texture of bread dough. This particular dough is on the dry side (not crumbly, but more stiff than a wet, stretchy dough) so if you find that it’s too wet, I would reduce the water next time to make the dough more manageable.
Judy says
I noticed that it took 3 instead of 3 1/2 cups of flour to get 500 g of flour today and wonder if the flour has absorbed moisture from the humid summer air making it heavier. My dough was very sticky so I added a little more flour so that I could fold it and shape it. Even so the dough was much wetter than usual. Nevertheless the bread turned out great even though it was a little more spread out.
I enjoyed your sourdough recipe on this blog so much I bought your book on Kindle, unfortunately the paperback is temporarily sold out on Amazon. I look forward to making more breads in the book.
Octavia says
Question for you. Do you measure the starter amount for the recipe when it has risen or do you stir the risen starter and then measure the amount. Right now I made a total of 1 cup starter (form my fridge feed etc) and it is rising on the counter. When it doubles to do I have enough to make 2 recipes (assuming my bread recipe calls for 1 cup of starter for each) or is that just 1 cup puffed up? does that make sense??
Emilie Raffa says
Yes: weigh out what you need for your recipe after your starter has risen and doubled in size. I do not stir down my starter first (although some bakers do this). Regarding the amount, if you have 240 g of flat unfed starter, after it’s fed, it might rise to about 2-3 cups in volume.
Sarah says
Hi, Does it matter how long the dough is left to autolyse.
Is it possible to leave it too long?
Emilie Raffa says
Hi there! No, it does not. 30 minutes is my minimum for this recipe, and up to 1 hr. if you want really nice and soft dough to stretch and fold. Some bakers will leave it up to 4 hrs or more. It’s not really possible to leave it for too long.
Ziba Burrow says
Your website is fantastic and have tried your easy sourdough loaf recipe and it’s wonderful!
Question-. I am having difficulty with timing and my starter. I’ll feed my starter in the am and then sometimes it double quickly and so I’ll make it by noon and that puts bulk fermintation (10-12hrs) ending at midnight. Can I bulk ferment longer than 10-12 hours? More like 18 hours? If so can I leave it on the counter the whole time or should I put it in the fridge after a while?
Thank you!
Emilie Raffa says
Thank you so much!!!
Here are my thoughts: if you want to bulk during the day but you’re not ready to bake, I would cover the bowl with lightly oiled wrap and chill overnight (when the dough has just about doubled in size- it won’t rise much in the fridge). The following day, bring the dough to room temperature and proceed with the next steps.
I wouldn’t rise this dough at room temp for 18 hrs; it might over proof. 12-18 hr rises are typical of focaccia doughs.
Deanne says
I’ve tried this recipe three times and just end up with doughy flat wheels
Emilie Raffa says
Hi there! Sorry to hear you had difficulty with the recipe! Flat bread indicates that the either the gluten was not properly developed (bulk rise was too short) or the dough was over proofed (rose for too long). Check your rise times for both and see if that helps a bit. Don’t give up :)
Nicole Houts says
Thanks for this recipe, I’m going to try it this weekend as it does seem much simpler than the one I used my first time making sourdough.
I have a question – have you ever tried to freeze one of the doughs to bake at a later date? If so, any tips for when to freeze and what to do when you’re ready to bake? Thank you!
Emilie Raffa says
Hi Nicole! Believe it or not, I’ve never done this before. Freezing sourdough dough may (or may not) work; it’s not as predictable as yeasted dough. Personally, I’d bake the loaf fully, perhaps divide this recipe in half for two smaller loaves, and just freeze whatever you’re not using to reheat at a later date. It will taste just as good as fresh assuming it’s not freezer burned, lol.
Jayne says
Hi there. First time with this recipe. After the 30 minute second rise the dough split open on its own. I decided not to score it and just put it in the oven. What would have made it tear open on its own? Did I not let it rise long enough or too long?
Emilie Raffa says
Hi Jayne! It’s hard to say. The split was most likely caused from a burst in oven spring during the baking process.
KATE MCDANIEL says
I really like this recipe and have made it a few times. I just got a gram scale which makes a big difference! However, since getting the gram scale the dough is a little wet, should I decrease the water?
Emilie Raffa says
Hi there! It’s completely up to you. See how it comes out (you might like it better!) and then make adjustments for next time.
Jeff Rule says
Made my first sourdough yesterday. Thank you so much for this guide. Awesome!
Emilie Raffa says
Excellent, Jeff! Glad it worked out :)
Wally says
Hi, I’ve made this recipe twice and I don’t seem to be getting enough rise in the bread – any advice. Prior to baking my dough looks like your’s provides in the steps.
Emilie Raffa says
Hi there! The dough might be over proofed (rose for too long), which is why it lacks oven spring when baked. Try shortening the second rise and see if that helps a bit.
Terry says
I don’t have a kitchen scale. Can you convert the mass to volume for each ingredient?
Emilie Raffa says
Hi there! Please see the FAQ section above.
Kathryn says
As a baker, I highly recommend a scale! It’s made so much of a difference in my kitchen and it is, to me, as important as a bread knife! It is worth the cost! Thanks to Emilie!
Emilie Raffa says
So glad you see the value! It’s a game changer :)
Elizabeth says
Hi Emilie!I have been reading adn re-reading eery word of your site and posts for the past two weeks. Happy to say that my first loaf is in its second rise in my Dutch oven at this very moment. So excting! I’ve got two questions that I am hoping you can answer:
(1) Second Rise: in your blog posts, you suggest 30-60 minutes but in the printable recipe, it says 1-2 hours. I’ve seenn a fw remarks here about over-proofing on the second rise and wondering which timeframe is the most accurate? I am having a hard time determining when the dough looks “puffy.”
(2) Shaping: When I was doing this, I noticed some bubbles in the dough. Is this normal? And are they a good sign or something I need to correct for next time?
Ive got your book on order and checking Amazon daily as to when it will ship (it is currently on back order). YOur site is amazing – so informative, detailed and easy to follow. I used your starter recipe too and after about 12 days, Farrah was beautiful, bonde and bubbly. ;)
Thank you so much for sharing your knowledge, tips and gorgeous and inspiring photos with us all.
Emilie Raffa says
Hi Elizabeth! Fantastic! :)
Please see below:
1.) You are correct. I’ve updated the printable recipe. Plan on 30-60 minutes for the second rise. Thanks for catching that!
2.) Bubbles are great. They indicate fermentation. If you don’t see them, it’s fine too; it all depends on the temperature of the dough.
3.) Ahh… Amazon. Unfortunately, I do not know when your exact copy will ship. However, I do know the re-stock has left our warehouse and is on it’s way to Amazon as we speak. This was confirmed by my publisher on Friday.
Happy baking! And welcome to the world, Farrah.
Elizabeth says
My inagural loaf turned out perfectly. The flavor was amazing. I will pull back on the length of the second proof when I bake again this week, so thank you so much for clarifying the duration of this step.
Do you have any suggestions on storing the bread (how and where?) My family almost ate the entire loaf in a day – ti was that yummy — but there was some left over. Thoguhts?
Emilie Raffa says
Hi there! Store in plastic wrap or reusable bread bag (I prefer wrap).
Doug Larson says
Hi Emilie,
I want to thank you for the tips on how you simplify the sourdough bread making process. I like knowing that mixing all the ingredients at the same time is ok to do. I really like this recipe because it’s basically a dump-mix-wait and bake recipe. I’ve been searching a long time for a simple Sourdough Bread Recipe using my unnamed sourdough starter. Most recipes out there are way to complex for all of us new and inexperienced sourdough bakers. I want good bread, not process! Bravo for keeping it simple. I’m a baker and lover of yeast bread but have gotten Pandemic Sourdough Fever since I have time to learn and bake. I currently have my 3rd batch refrigerating to bake in the morning. The first two attempts turned out great. I followed the recipe as written. They turned out so well I’m trying a littler wetter dough with an overnight final proof. I baked these in a Romertopf clay pot lined with parchment so I get a longer shaped loaf for slices that fit my toaster and work better for sandwiches.
This recipe is one of the best bread recipes I’ve come across. It makes a flavorful, hearty loaf. It has the right amount of “sour”. It’s not a difficult dough to work with. Most of all it’s a simple recipe to make. The hard part for me is being patient enough while the bulk ferment happens. The proof time for sourdough bread dough really varies more than recipes using commercial yeast.
One last question/comment. How much handling, degassing, and shaping do you usually do before you place the dough in for the final proof. I have found myself wanting to handle and deflate it a little so I get a finer crumb. Not a big fan of holey air pockets. I wonder where on the scale between pampering the loaf to abusing the loaf a bit. I’m thinking about how much the dough gets worked during the final shaping. I’ve been wondering what everyone does when shaping a dough like this?
Thanks again for a recipe winner!
Doug from Austin, TX
Emilie Raffa says
Dough, what a kind message, thank you! I’m glad that you’ve found this tutorial helpful. That’s my #1 goal: simple sourdough that everyone can make. PS: on occasion, my friend Celia uses her Romertopf for baking and he loaves come out lovely.
To answer your question: I try to handle the dough as little as possible, however there needs to be a balance. Try to envision a light but firm, intentional touch for each step. This comes with practice. With that said, the finer crumb you’re looking for is a combination of both recipe and technique. Stick with doughs that are lower in hydration (not wet doughs- you might want to hold back on the water for now) to really get that smooth, consistent texture. Hope this helps a bit!
Mike says
This was great! Started out using the recipe that came with my starter but had issues. This was easy to follow and use. I used the cups method and have had inconsistent results – good but different. I’m going to switch to grams. Following the directions for my starter and converting to grams tells me the starter is over 100% hydration and liquidy. I’m learning to adjust the water each time to get sticky But not too sticky result. I’m at 300 grams water, 500 flour and. Holding. Nice tasty bread! Thanks
Emilie Raffa says
Mike, thank you for taking the time to comment here. The age old “weight vs. volume” debate continues to be a hot topic! It’s a hard sell to choose grams over measuring cups if you’re not used to it. But weighing is actually a lot easier and more consistent. Keep on baking! Enjoy :)
Suzie Sugar says
The first time, I made this and it turned out really well. The recipe and help is great! Note, the second time, I failed at shaping – and mine went flat. Shaping before the bulk rise is key – that was my mistake. Live and learn. I’ll make a third.
Emilie Raffa says
Thanks for sharing your experience with us. Practice makes perfect :)
Liz Talbot says
This all seems very strate farwade. I’m gonna give it a go. Hopefully my first loaf will be a success.
Emilie Raffa says
Great! Enjoy :)
Taren says
Hello! Thank you for this incredibly helpful post and recipe! I used it for the first time a few nights ago and am just so pleased. I do have two quick questions that I don’t *think* are answered in the post but I might have missed it: if I am halving for two loafs and can only bake one at a time (I only have one dutch oven), should the half that has to wait go in the fridge before or after shaping? Should it be covered while in the fridge? And, what’s the best way to make the transfer to the dutch oven from the container it’s in in the fridge? Thank you so so much!
Emilie Raffa says
Hi there! No worries. See the FAQ section above (at the bottom of the post). You’ll find the answers there :)
Additionally, for the second dough: place it into a cloth-lined floured bowl (8-inch is good), seam side up. Cover the dough with the cloth overhang and pop it in the fridge. When you’re ready to bake it, place a piece of parchment over the dough and flip the bowl over to invert it, smooth side up. Remove the bowl and cloth. Proceed with the rest of the recipe.
Jacqueline Muscha says
Are the recipes in your sourdough book in cups or grams?
Emilie Raffa says
Both. I recommend using grams for bread baking. However, I list cups as well for convenience.
Alyssa says
The first time I tried this recipe, I was stubborn and used unbleached all purpose flour, didn’t work great but the flavor was good. I still haven’t been able to find any bread flour, but ended up with vital wheat gluten(long story) and found out you can make bread flour with it. So I used 485 grams of all purpose flour and 15 grams of vital wheat gluten and it worked out wonderfully, best sourdough bread I have ever made! (I’m new at it, but still super excited with it) Thanks for the great recipe!!
Emilie Raffa says
Thanks for the tips, Alyssa!
Tim says
Thanks for this great sourdough recipe. I have used it 3 times now and the bread has come out pretty well although slightly different each time. The only problem I have had is it sticking to the parchment paper a bit.
As a novice bread maker it has been a bit tense at times and I have a few questions.
1. I think it suits me to do the bulk rise overnight in the fridge. After mixing the ingredients and autolysing would you just put the dough straight in the fridge for bulk fermentation or leave to rise for an hour or so? The stretching and folding seems to work well and it would be good to include this process
2. After taking the bread out of the fridge do you shape and put in the dutch oven straight away or leave to warm up and rise a bit before doing so? In other words complete its first rise? It still pretty solid when I take it out of the fridge.
3.On a different vein – I see some recipes just mix the flour and water for autolysation while you add the yeast. Does it matter much?
Thank again. The most useful sour dough recipe I came across!
Emilie Raffa says
Hi Tim! Please see below:
1.) Wait a bit before you put it in the fridge. It won’t rise much on the overnight. When it’s warm, I typically do a 3-4 hr. bulk at 75F- 80F with a few folds, then chill overnight. The next day, if my dough needs more time to rise I leave it on the counter until it’s ready.
2.) I’ve done it both ways. But I like this method better: After the bulk rise, dump the cold dough on the counter and let it rest for 15-20 minutes (as is) before shaping. It will come to room temperature faster because the dough is no longer confined to the bowl; it’s more flat. Shape it and then let it finish warming up during the second rise. Adjust the timeframes here as needed based on how warm your kitchen is. I’m not a huge fan of baking cold dough.
3.) Ahhh… the million dollar question. Honestly, it depends on who you ask and what you’re trying to accomplish. For everyday, practical baking mix everything together all at once. I do this all the time and my bread comes out wonderfully.
Ms AJ says
Love this recipe! Definitely a lot better than others I’ve tried. The first time it came out a little dense but I think I let it rise for too long. When I made it the second time I didn’t let it rise as long and the bread came out a lot more airy. Also, I weighed my ingredients like you said and they were really off from your cup measurements. Do you know why that is? Also, why do you not kneed the bread? When it comes to shaping the bread into a ball after it rest, I find I kneed it a bit to shape it. Could that also be the reason it’s been a little dense? Thanks for your help!
Emilie Raffa says
Hi there! Regarding weight vs. volume, they’re not equivalent amounts; only approximate. This is because we all measure differently (i.e. packing down flour vs. lightly aerating it first) and measuring cup sizes are slightly different all around the world. When you weigh something, it is what it is. And in bread baking, these variations can make a difference.
You can knead the bread if you want, it’s up to you. Your bread is most likely dense because it either didn’t rise long enough or the second rise went for too long.
Hope this helps!
Morgan says
So I’m new to sourdough bread baking, but knew my starter was great. I chose 3 bread recipes over a couple of days and this one is by far the best. The covering of the dough during the first 20 minutes is key. And, as it mentions, keep your dough moist. I didn’t have a dutch oven but did have a larger stainless steel pot and lid that was perfect. A little oil spray in the pot, a little cornmeal scattered around and you’re set.
Emilie Raffa says
Fantastic! Glad it worked out so well for you :)
Becki Willis says
Can I do the bulk rise in the fridge overnight?
Emilie Raffa says
Hi there! See my response to Tim below! :)
Candice says
Thank you for this recipe, it has been a success every time! I’m interested in a Olive Rosemary loaf. Any suggestions on including add ins? Thank you!
Emilie Raffa says
Sure! Increase the water per the suggestion in the recipe below (try 300g total). Add the olives (roughly chopped) and rosemary after autolyse. They will be easier to incorporate with the additional water in the dough.
Marcia Ellsworth says
Just finished baking sourdough bread and had it for supper. The final product was very light, a little lighter texture than is my personal preference. I like a heavier bread with more texture. This melted in my mouth. Also, I felt like it needed more flavor. Any suggestions for either of these concerns?
Emilie Raffa says
Hi there! Try my Artisan Sourdough with All Purpose Flour.
Barbara says
This sounds great , I’m about to try my first sourdough, my starter is finally ready, this recipe is the only one I found that doesn’t need kneading , is that a reason for that? Thank you for a very good explanation on the whole process!
Emilie Raffa says
Hi there! It’s just the style of recipe. As long as there is enough water in the dough paired with a substantial bulk rise (dough doubles in size when finished), there’s no need to knead. With that said, kneading is fun. You are more than welcome to knead the dough before the bulk rise if you’re in the mood. x E
Margaret Mangan says
Cannot find actual recipe. I’ve gone through the instructions and blurb several times… Where are the quantities??
Emilie Raffa says
Scroll to the very bottom of the post! The entire printable recipe is there!
Aryeh says
Hi, I want to make this into bread bowls for soup.
Any thoughts or tips on adapting this.
Thanks!
Emilie Raffa says
Oooo, great question. I haven’t done I myself yet so I’m unable to advise. Apologies!
Jeanne says
If you do the spilt into two loaves they are perfect for bread bowls — could do three if you want smaller. Just adjust the time as noted in the blog!
Emilie Raffa says
Ooo perfect! Thanks Jeanne! :)
Aryeh says
I cut the final boule into 4 equal pieces shaped them, let rise in rolled up kitchen towels to help maintain shape. then i preheated oven with pan on bottom, added boiling water to that pan right before adding bread. i Put the bread on parchment paper on a baking sheet and sprayed the bread with water in the over. I sprayed every 5 to 8 minutes for first 20 minutes or so, and then took out when they looked done.
I did forget to score them so they ended up breaking on the bottom, but they were delicious with french onion soup and melted cheese on top.
Emilie Raffa says
Sounds so good. Yum!
Beverly Shelley says
This beginner recipe has become my GO-TO sourdough bread recipe! I have tried many recipes, and this one is my favorite. It’s dependable. The recipe produces just the right amount of dough to make two appropriate-sized boule loaves for my household. Thanks for sharing your knowledge and all of this information!
Andrew JENSEN says
YUM!
Mari says
Thank you so much!!!!! My first sourdough bread came out great. I’m not a baker. I just read everything what you wrote, followed everything exactly! Yes baking sourdough bread was patient patient patient :) thank you again for all the tips. I’m so happy and excited to try more recipes of yours.
Spirit Kuhn says
New baker here!
I was really excited to try your recipe and make my first ever loaf however I woke this morning to absolutely no change. When I made the loaf last night it seemed a little crumbly and I was unable to knead it because it would break apart. But I put it back in the bowl after shaping it and placed a damp towel for it to do the bulk fermentation. As I said I woke this morning to no change and still a pretty crumbly dough.
1. I measured out everything on my scale
2. I used baking flour
3. I live in California and we have a swamp cooler. It was a high of 80 in the house and swamp coolers make things humid.
Idk if any of those play a factor here. I want to save this dough but I’m not sure what to do. I might need to cook it and feed it to the chickens and start over.
Emilie Raffa says
Hi there! Something definitely went wrong somewhere in the process. The dough shouldn’t be crumbly at all, especially after an overnight bulk. Perhaps, the amount of water and/or starter was incorrect? Even if you used a scale (great!), sometimes we can make a mistake with getting the actual quantity correct. It also sounds like it wasn’t mixed correctly, or for long enough. The flour needs to absorb the water like a sponge. I do not believe the cooler played a role in this. Hope this helps a bit!
Sandrea says
I have been using your recipe and method weekly for the past few months. I just want to thank you for taking the time to make this post and sharing it with the world.
Emilie Raffa says
You’re very welcome. Much appreciated :)
Kristen Becker-Brown says
Where is the exact recipe? Good night, I have poured over this thing and do not see the recipe; just “begin by mixing the dough”.
Emilie Raffa says
Scroll all the way to the bottom! Printable recipe is there :)
Lisa Rao says
I’ve been baking with your All-Purpose recipe and after 4 tries, I was feeling pretty good about my progress. Now I found bread flour finally so decided to jump back to this page. I’m wondering about the differences in the instructions —
1. No olive oil in the all-purpose recipe
2. Two shapes after the bulk rise in the all-purpose recipe.
3. Different scoring (4 vs. 1)
Thank you!
Emilie Raffa says
Hi Lisa! Because all bread doughs are different, they do not necessarily have to follow the same recipe and method each time.
Please see below for clarification:
1.) Olive oil is used here for variety; it slightly changes the texture of the crumb.
2.) A preshape is not required for every dough. The ap recipe uses a preshape because the dough is not as strong as this one, which is made with bread flour.
3.) Style and preference! One is not better than the other. Just choose what you’re more comfortable with.
Lisa Rao says
Thank you!
One more question: If we cut the dough to make two loaves, baking one and saving one for later, what is the best way to store the uncooked dough in the refrigerator, and for how long can we store it as such?
I stored it last time in the refrigerator in a bowl, covered with plastic wrap. It became a bit hard on top, which didn’t seem ideal. The plastic wrap didn’t seem unsealed, but obviously the dough had some exposure. But when I baked that loaf, I actually liked it better because it had become more sour than the first!
So ideally, I cut the dough into two and store both in the refrigerator for some time to achieve that flavor. I just don’t know the best way to keep them… .
Emilie Raffa says
Hi Lisa: store the second dough in a cloth-lined, floured bowl in the fridge. Cover the dough with the cloth overhang. The length of time will all depend on how long the bulk rise went for. But generally speaking, up to 8 hrs. is typical.
Sarah says
Hi, I tried this and my bread was beautiful! Thank you so much! Do you have a recipe using wheat flour?
Emilie Raffa says
Stay tuned! I’m working on a new one now. Additionally, I have a whole chapter in my book.