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
Doris says
This was my 6th try and 3rd recipe – finally made a loaf that was successful (and more then 1″ tall). Followed all the steps and have a beautiful loaf of bread. Noe Valley Bakery in San Francisco has been giving away free starter every Sunday. The other 2 recipes rose but the dough looked like a big bowl of bubbling starter – very wet and rolling into a ball was not possible. Thanks for the step by steps and all the hints.
Elizabeth MacLean says
I’ve been looking everywhere for a link to these grayish blue Paris dish towels you have! Where did you get them? Where can I find them? Thanks!
Emilie Raffa says
Oh my goodness- I purchased the towel from Sur La Table ages ago. Not sure if they still have it!
Grace Rowehl says
Hi, Love this recipe, it was fun to follow and came out great, first try. My question is, if I make the Sandwich Loaf, do I score the top or bake it without scoring. TIA
Grace
Emilie Raffa says
It’s up to you! Typically, I don’t score my sandwich loaves. But it can be done, if preferred.
Lewis says
Thank you for your in-depth, clear instructions! Quick question that I haven’t seen asked… I just finished my first attempt, and it came out well, but could’ve been airier. I wouldn’t call the dough THAT sticky after the bulk rise, but I did notice that when I poured it onto my floured work surface, it was sticking to the bowl, therefore stretching and I could see that it was deflating a great deal of air pockets as it “un-stuck” and a layer of it was left sticking onto the bowl… Would this be solved by oiling or flouring the bowl before I add the dough to bulk rise? Thanks again!
Emilie Raffa says
Lewis, the dough will always stick slightly to the bowl. Lightly coating the bowl in oil will help. However, so will stretch and folding the dough during the bulk rise. In my experience, if you do 3-4 sets of stretch and folds, the dough will easily release from the bowl without the ned to oil it first.
Brianna says
I used your sourdough starter instructions to get a starter going and I have tried making this recipe twice now with the starter, and both times the dough has not risen! I do not understand what I am doing wrong. I have left the dough overnight only to find that it is the same size and does not hold any shape. Any suggestions on what to do?
Emilie Raffa says
Brianna, it’s hard to say… there are so many factors! Have you read my troubleshooting post? Perhaps you will find something helpful in that article.
Robin says
Thanks to your instructions, for the first time my bread achieved some height,. Despite my use of AP flour instead of bread flour, and several hours the dough spent in the fridge prior to the first rise while I was at work, the resulting loaf had a lovely crisp crust with an almost delicate crumb, and the flavor was great. I appreciated the no-knead approach, and the folding method worked marvelously well (and was fun, too).
Bonnie Nieves says
Wow, we finally made bread! Thank you for this recipe, it worked no hockey pucks. I used your starter recipe as well and found your videos helpful. My niece and I have been trying different recipes and not been too successful but this worked. Last night, Devyn also tried your chocolate chip cookie recipe all vegan, they turned out amazing as well.
We are planning our next bake!
Bonnie and Devyn
Nick says
This is a great recipe and thank you for the guidance. I have moved to this recipe after little success with higher hydration doughs. I have a question about the final proofing. I have to say that I took certain liberties and have been cross-referencing with other bread recipes that are no-kneed. In any case I made the dough, did the stretch and fold for the bulk ferment, beautiful dough, and put it in the fridge overnight. The next day I didn’t have time to bake it, but I took it out and shaped it into a boule and put it into a banneton for another night in the fridge. The next day I took it out for a couple hours to warm up. At this point when I touched the dough my fingerprint would only slightly spring back. Have I over proofed the dough? When I flipped it onto parchment it spread out a bit. I’ve tried higher hydration doughs with the same problem where it spreads out after flipping it and I’m not sure if its because they’re high hydration or over-proofed. On one sight they suggest after the final shaping, putting the dough in the fridge in a banneton and the next day, heating up the oven and then going straight from the fridge to the oven. I felt your suggested one after of second rise was too short, because the bread didn’t rise very much. So my question is, where is my error with the dough? Thank you. Love your site.
Marissa says
I’ve made 3 loaves of bread already, and this recipe is very consistent and delicious! It’s a lengthy process but very easy. Thanks for sharing your tips and tricks! This bread is delicious :)
Nigel M says
Hi
I’ve made your sourdough bread once following your recipe and it came out really well. It was a bitdenser Thani would have liked, so this time I have increased to water to 300ml. Should I cook it for longer or at a different temperature? Thanks
Brad MacCachran says
I’ve now made five single loaves of this recipe during the pandemic and it’s great. Didn’t weigh ingredients, used bread flour (King Arthur and Bob’s Red Mill), I think my starter (the King Arthur recipe) is active, and if you follow the instructions for the bread closely including the baking temps and time (and use a dutch oven), it’s pretty hard to screw this up. I’ve done the bulk rise at room temp and in the refrigerator (both overnight) with no discernible difference in flavor, I live in northern New England where it tends to be cool. Really tasty, even my two white-bread-loving teenagers devour this recipe.
Crystal says
Worked amazingly!
Robert D Grant says
Finially!!! A sourdough recipe the actually works. I don’t know how many I tried and how many times I tried to
make a good sour dough loaf. A real big thank you.
Ella says
Thanks for the great recipe, made my first ever loaf successfully last night! I was wondering, I know this recipe calls for bread flour, but it doesn’t specify exactly which type. I have come across many varieties of bread flour (Strong white bread flour, strong Wholemeal bread flour etc) and wondered if they’re all useable for this recipe, as long as it’s ‘bread flour’? Or will only white work? Thanks!
Emilie Raffa says
If you’re in the UK, choose strong bread flour for this recipe. Wholemeal bread flour won’t work without making additional adjustments to the recipe; the two types are not always interchangeable.
Camille says
Made this recipe yesterday and I got the most beautiful and tasty loaf! I just can’t believed I made that myself.
Thanks for this recipe.
Pamela O'Briant says
I decided to try to make sourdough with so much time on my hands. I was surprised at how easy it was and how delicious! Thanks for the expert instructions. I was so proud of myself and now my family keeps asking for more. Getting ready to bake again and share with friends. This may become a new hobby!
marill says
hi! i used to only let this bread rise approximately 8 hours. i was wanting a less dense bread so i experimented & made sure to let it rise 12 hours & i only knead it 8 minutes, & it is fluffier. but i was wondering how i could make this bread even less dense? i’ve tried using bread flour & the dough just doesn’t rise. :(
1 c. water
2 1/2 c. starter
3 1/2 c. flour
1 T salt
knead well for 15-20 minutes. or until elastic. divide dough into two 1.5 qt. loaf pans. let rise overnight or 12 hours. bake at 400F for 25-30 minutes.
Eniko says
Do the optional folding, it does wonders to reduce denseness
marill says
hi! i used to only let this bread rise approximately 8 hours. i was wanting a less dense bread so i experimented & made sure to let it rise 12 hours & i only knead it 8 minutes, & it is fluffier. but i was wondering how i could make this bread even less dense? i’ve tried using bread flour & the dough just doesn’t rise. :(
Diane says
Recipe doesn’t call for kneading, you may be making it too dense by doing it. Try following just a few stretch and folds without kneading.
Melissa Schenk says
I have been wrestling with sourdough bread for, I don’t want to say how long. I finally decided to try a new recipe. I found yours and it worked out fantastic! Thank you for putting the recipe into cups for us novice bakers. Again, THANK YOU!
Brenda Nelson says
May I have the dry measurement equivalents to the weights? Thanks.
Megan says
Hi Emilie! I would really appreciate some help with troubleshooting my bread!
I am having a lot of trouble getting my sourdough to rise. It seems no matter how long I let it rise in the bulk fermentation, it does not double in size. The top layer of dough remains dense even though the underneath does become bubbly. The bubbles never seem to reach the surface?
My starter is happy and consistently bubbly and doubling in size. I am using bread flour and weighing my ingredients, thought it is consistently a more wet and sticky dough. I have tried rising at room temperature and in the oven with the oven light on. I have tried covering with both a damp towel and plastic wrap.
The first time (room temperature), I believe it was underproved; but this last time, the dough had even less structure after I gave up on the first rise, leading me to think maybe it somehow overproved, even though the top layer remained dense? I had to reshape several times in the second rise, and it was very flat, pale, and cracked after the bake.
I have also tried the sandwich loaf recipe and had similar issues with a wet dough and lack of rise.
This is my first foray in sourdough and I am pleased with my starter, but getting very frustrated with my bread!
Sandy says
I made it into 2 loaves but they didn’t rise much after the second rise and were very small loaves. How big should they be if divided into 2 loaves after bulk rise?
Emilie Raffa says
Sandy, when you split the dough in half the loaves will be smaller by nature. I don’t have the exact measurements handy, however they would each serve 2-4 people (depending on how much bread you like to eat!). For the second rise, use a smaller bowl (5 or 6 inches); this will help with the rise.
Jen says
Hi, this might be a silly question – novice here – but what do you do at the beginning with the halved starter that isn’t being used for an immediate loaf? ? Do I feed both lots or just the part i’m going to bake with and then put the remaining amount of starter back into the fridge? Do I feed whats in the fridge or only feed the portioned off amount I’m going to bake with?
Glory Anna says
Hi Jen, when you put the 500g sourdough starter into the bowl that you will use to add all the other ingredients, you don’t feed it. The starter that you put in there should be bubbly And growing right until you put it in the bowl. The excess that you have left (should be at least 100g) you can feed, leave out for approx 2 hours or until it’s bubbly, then put it back in the fridge.
Jess Bernstein says
Love this so much!
Stephanie says
I’ve made this recipe about five times now, and my family LOVES it! My mom keeps saying I’m ruining her keto diet… not too sorry about that! I couldn’t find bread flour for a while, though, so I used this recipe with all-purpose flour and it honestly came out great. I finally got my hands on bread flour and found that the dough was WAY stickier, and that it didn’t have that characteristic broken top… instead the score kind of melted into the rest of the crust, the only evidence that it was scored being the absence of flour. I don’t recall doing anything different with my starter when I fed it (I always do it by weight, equal amounts of flour and water) and I used all the exact same measurements. Should I use less water? I live in central New York, and it’s usually pretty humid here…
Emilie Raffa says
Hi there! The dough shouldn’t be stickier with bread flour (it absorbs more water than ap flour), so it was either an accidental measurement or temperature. If it’s becoming warmer near you, the dough will naturally become wetter or stickier due to the humidity. I would just cut back on the water next time, adding more as needed.
Nida says
I bought vital wheat gluten in bulk. I usually add 10-15 g to AP flour for a total 500 g flour+VWG to make bread flour. I’ve been doing this for years and it works like a charm. Also a lot cheaper than actual bread flour.
S. Milliken says
Thank you for this post. I read through it in detail and followed along as best I could to excellent first time results! I was told by many that shoudough should not be your first fore into bread making, but what is the point of making anything else! In any case thank you for sharing your experience, especially about the need to be patient!
Beverly says
I have made this recipe a few times, and I’d like to develop the sour dough flavor more. Can I do the first rise in the refrigerator overnight….or even a little longer? Or, should I do the first rise on the counter, shape the dough for baking, and do the second rise in the refrigerator…overnight to allow the sourdough flavor to develop more? Best. Beverly Shelley
Emilie Raffa says
Hi there! Try the second option. The dough won’t rise much in the fridge (for the bulk rise) overnight.
Kelly says
Hi S. Milliken – wondering if you tried the second option and if it worked? I am just making my second loaf and agree, would like to have more sourdough flavour so will try the overnight option if it worked for you? Thanks from Toronto!
Kelly says
Sorry – this was meant for Beverly
Alicia says
I don’t have anything resembling a Dutch oven, I forgot to score them and I kinda burnt them a little towards the end (30 minutes in my oven, not 40. This was still the easiest dough to work with that I’ve found. It cooked the best (lighter than others and it’s very tasty. Thank you for giving me hope that I can do this and for the yummy bread!
Suhaimah says
Hi I was wondering why my dough isn’t soft and sticky, it’s quite hard. I used white whole wheat flour and my sourdough starter is rye flour. And I’ve been feeding the starter everyday for two weeks
Emilie Raffa says
Hi there! It’s because white whole wheat flour was used instead of bread flour. Unfortunately, it’s not an even swap without making additional changes to the recipe.
Graham says
Absolutely fantastic result for a novice baker. Came out better than expected and tastes sublime, not going back to shop bough sourdough ever again. Thank you for the step by step approach for both making a starter and the beginners sourdough loaf.
Emilie Raffa says
You are most welcome, Graham!
LRH says
I made this for the first time today and sorry to say, but it was a flop. I was very careful in all the measuring and followed all your directions involving timing, stretching, forming and letting the dough raise to the letter. For baking I used a Dutch oven with cornmeal on the bottom. It stuck to the pan and I couldn’t even get under it to lift it out. Eventually we did manage to get it out and then found no raising had taken place after placing in the Dutch oven.
I want to try again and will use parchment next time.. Do you have any suggestions as to where I may have created the problem?
Emilie Raffa says
Hi there! If the loaf stuck to the pot, it sounds like not enough cornmeal was used. If the bread didn’t gain enough oven spring during baking it was either under proofed (didn’t rise long enough) or over proofed (rose for too long). It’s hard to say without seeing a picture. But if you’re sure the dough doubled during the bulk rise, then watch the timing for the second rise, making sure it doesn’t go for too long.
MrsJMc1 says
Thank you for the detailed instructions. Due to my lack of planning I put the dough into the fridge for 12 hours after 3 hours of bulk fermentation. I then brought it to room temperature for 2.5 hours on the counter before shaping. Other than that I followed your instructions exactly and ended up with a beautiful golden brown loaf (I did not split the dough). Success!
Kristen says
I love this recipe. I’ve been using it for months now for consistent results. Thanks for the easy to follow instructions!
John Morlock says
Emilie, you are fantastic. I am far from a professional chef, but I love to cook and I have a couple recipes I’d put up against Gordan Ramsey any day. I have avoided baking all these years because I didn’t like that you couldn’t adjust the recipe as your baking. You just had to put it all together, put it in the oven and see how it turned out. If it didn’t, you’re left with a brick and have to start all over. I decided a month or so ago that I would try my hand at baking my own bread. I have made all of my own bread since, but wanted to try my hand at sourdough. I made my own starter over the past two weeks and I was ready to try my first loaf. Needing a recipe, I searched the internet for a good one. Luckily, I came across your site and this recipe. You explained everything so much better than any other baker. You also allowed for the fact that not everyone’s starter will be exactly the same. You allowed for deviations. I like that. You also explained everything, and WHY, so well. I baked my first loaf of sourdough today and it turned out PERFECTLY! Thank you so much.
Mike Lieberman says
This recipe is fantastic! I had been too intimidated to try baking sourdough in the past, but after two failed attempts to get a starter going I finally got it (now it’s great) and I’ve made this at least 5 times, each time really successfully so thank you!
I do have a couple of questions for you if you don’t mind. After the bulk rise when I reshape my dough, it never looks quite as even and smooth as yours does in the picture. Do you do anything special to get it that consistency? Also, I’m wondering how you might do this for a baguette style loaf instead of a boule? So far I’ve just been using my dutch oven making boules but I’m not sure what the right technique would be to properly shape it into a baguette, or what sort of container to use to cook it in without drying it out.
Thanks for posting this!
Brinda says
Turned out great! Followed your
instructions. Just a couple of confusing points about how to bulk rise. But figured it out. Anyway the third time around, I added finely chopped Serrano peppers and cilantro to the bread flour. It was fabulous! Thank you for walking is through the process!
Maria Heim says
Absolutely love your site ! As with most people lately, I got the desire to try to make bread . All your instructions for sourdough bread making is great and easy to follow. I have tried several of your recipes and all have been successful ! Thank you !
Amy Beazley says
I’ve tried this 7 times now and every time, except the very first time, it turns out too runny to hold a shape. it sticks to the side of my Dutch oven. I’ve tried less water, I’ve tried more flour….i don’t know where I’m going wrong. any advice?
Emilie Raffa says
Amy, are you using all purpose flour instead of bread flour? Weighing ingredients?
Michelle says
Hi there! Great recipe. I have tried this a few times now, but my crust is not golden brown like this. I bake it for the required time and the crust is a pale brown. Any advice? Thanks!
Emilie Raffa says
Hi Michelle! Usually, when the loaf is still pale after baking, the dough was under proofed. Make sure it doubles in size after the bulk rise and second rise is about 30 minutes- 1 hr for this particular recipe.
Michelle Cheung says
Hi Emily,
Thanks for your reply. I have actually changed the bulking time to only 5-6 hours as my kitchen is very warm. The dough rises a lot during this time and then I put it in the fridge. I don’t think the dough is underproofed in my case.
However, I still don’t get this nice brown and shiny crust.
Any advice?
Thank you!
Kim Langsford says
Hi, I was wondering why the basic sourdough and the recipe you use in the video are so different. One quite dry and the other quite wet. The amount of starter is very different too.
I like a bit of wholemeal in my bread so should I just use the video recipe?
Are there any big differences in the type of bread that results from the 2 recipes?
Thank you so much for all the great info on your blog.
Susan Shiobara says
Hi Emilie, I’ve made your sourdough starter and I think it’s ready. I’ve just read over your beginner recipe for sourdough bread and can’t wait to make it but . . . I don’t possess a dutch oven or anything like it. Is there anything I can use instead that would work as well? Thanks!
Marzena says
Yes , I also don’t own a Duch oven And would do with some alternative. I’m thinking my ceramic casserole dish could perhaps do the trick (?) it would be great to get from you Emily
Priya says
I made this after a failed attempt with another recipe and it was brilliant! I used a round glass casserole pot with a lid and used baking parchment underneath. It had a beautiful crust but it was a little softer at the bottom than the top.
Christine Trice says
I absolutely love this recipe. I have to admit it took me a couple of tries to get the color I wanted but the taste was right on. I just needed to adjust my temperature a bit since I do have an oven that is 50+ years old! Thank you!
John Morris says
If you use the Dutch oven for the second rise, how do you preheat it for baking the bread? Or does it need to be preheated?
Emilie Raffa says
Hi John! I don’t preheat my Dutch oven. If you prefer to do so, do the second rise in a cloth lined bowl.
John Morris says
Thanks, Emilie. I’ll try it with my Dutch oven unheated and see how it goes. 😁
Erin says
Your recipe has brought me, my family and loved ones so much joy. I use it weekly to make a loaf. It turns out a perfect loaf every single time. Thankful for your work making this so comprehensive! I find that the timing is always different no matter if I do everything the same so I just keep an eye, and nose, on the oven. Added some rosemary to my dough last time and that was a delicious infusion of flavors. Again, many many thanks!
Phil says
Hello!
I’ve been trying to follow your recipe a couple of times now and I think that I’ve almost got everything working, but I’m running into issues when cooking the bread. I’ve found that baking at 400 degrees with the lid on for the first 20 is not getting the internal temperature of the bread to the 205-210 range that you mentioned. If I cook longer to get to the internal temperature, would you recommend that I keep the lid on for longer?
Thanks,
Phil
Lorna says
Hi Emilie
I’m just loving making sourdough goodies and so far it’s all been amazing! But I’m doing overnight baguette twists and put in 360g of water weighed on my digital scale, but it was so wet, I weighed 1.5 cups and it was less than 360g …. help what am I doing wrong.
We don’t really use cups as measures in UK, but I have some measures from the US I got about 30 years ago. I’ve added lots of flour but think that may make it heavy now, I’m carrying on as it’s all good experiments, about to “twist” now. Any help with water quantities would be great thanks.
Banana loaf on the cards for this week too ☺️☺️ xx
Lorna
Daniel says
Hi Emilie, why do you preheat to 450 and reduce to 400 when you start the actual baking? Is it just a buffer for when you open the oven and lose some heat? Thanks!
Lyn says
Thank you for this easy to understand and use recipe. My daughter gave me some starter a few months ago and I’ve been baking 2-4 loaves a week since! I have two Dutch ovens so am able to double the recipe each time and put one straight in freezer and leave one out- which doesn’t last long! Have been using my fresh ground wheat and vital wheat gluten to make my own bread flour and it comes out beautifully!
Ker says
Hi. Can you use an all-purpose flour starter with a recipe calling for bread flour? Basically, does the flour in the starter/levain have to match the four in the dough recipe?
Emilie Raffa says
Yes! In most cases, they do not have to match.
Lorie Ochoa-Crabtree says
On the second rise as we speak. The fact that they made it to the firm ball stage and are not flat and sad is enough to leave a happy comment! 😂 This recipe has so far lived up to it’s reviews, I’m excited to say! Thank you for posting it and for being so thorough!
Stephanie says
Hi Emilie!
Can you freeze this bread? If so, what would be the process and how would you refresh?
Thank you,
Stephanie
Emilie Raffa says
Yes! Once completely cool, wrap tightly and freeze for up to 2-3 months. Defrost at room temperature and warm through at 300 or 350 F depending on how toasty you like it. I do this all the time with great results.
Stephanie says
Thank you! Also, is it possible to do the first rise in the refrigerator? My schedule has gotten a little bit crazy and Ethel (starter) is ready now 😊 but I don’t want to put her in for first rise this afternoon and be stuck baking her really late tonight…
Helen Bennett says
Can I leave my dough in the fridge overnight or will it not prove properly?
It’s approx 20c in my kitchen so I don’t really want to leave it out for 12-13 hours over night in case it over proves.
Thank you
Beverly Shelley says
I have baked this recipe several times, and my family loves it! I’m interested in allowing the sour dough flavor to develop more. To achieve this, could I do the first rise in the refrigerator overnight, allow the dough to rest on the counter for a few hours (and come to room temperature) before prepping for the final proof? Please advise.
Philippa Etheridge says
I’m also interesting to know this. I feel like using the fridge would put me more in control of the timing.
Emilie Raffa says
Answered above! )
Emilie Raffa says
Hi there! Yes, you can certainly do that. The dough won’t rise much in the fridge, however fermentation is still taking place. Allow to double in size the following day as needed, before moving on to the next step.
Peter McMullen says
Made sourdough this week and had amazing results. so much information on the internet I got lost in it all but I found your site really easy to understand and it made sense, I produced the most wonderful loaves thank you so much for putting all of this together. I used 270ml of water and used 20% wholemeal flour. It was amazing.