Think you can’t bake artisan sourdough bread at home? Think again! Sourdough Bread: a Beginner’s guide is your go-to recipe resource for simple, easy sourdough bread without kneading. Make the dough in the morning or at night- it will come together in under 10 minutes.
In 2013, my resolution was to bake more bread.
I researched, tested and baked countless loaves with both good and mixed results. My journey began with this no-knead artisan bread recipe and eventually, I worked my way up to the holy grail: Sourdough. My passion for creating easy sourdough bread recipes and preserving traditional culinary arts inspired my bestselling book Artisan Sourdough Made Simple which has connected me to like-minded bakers all over the world! If you’re curious about sourdough bread, and don’t know where to begin, you’re in the right spot. Welcome to the journey.
What You’ll Learn
In this tutorial, you’ll learn how to make simple sourdough bread with step-by-step instructions and videos for guidance. There’s no kneading involved, and a bread machine or a stand mixer is not required. My sourdough bread recipe is perfect for beginners. I’ll explain a complex topic in simple terms without the stress!
But before you dive in, here’s a secret: sourdough bread is more than just a recipe… it’s an understanding.
There are similar sourdough bread recipes out there and yet no two loaves look alike. The process is all about method, timing and personal touch. Use this tutorial as a guide and make your own adjustments as you go. Once you have a few loaves under your belt, the process will become an imminent rhythm, and in the end, you will have created your very own masterpiece that is the ultimate reward. Just don’t forget to eat your mistakes (might I suggest homemade sourdough breadcrumbs)?
Jump To
- Sourdough Bread Recipe
- Step by Step Instructions
- Sourdough Starter 101
- Sample Baking Schedule
- Sourdough FAQ
So, What is Sourdough?
In a nutshell, sourdough is slow-fermented bread.
It’s unique because it does not require commercial yeast in order to rise. Instead, sourdough bread is made with a live fermented culture a sourdough starter, which acts as a natural leavening agent.
Sourdough is known for its characteristic tangy flavor, chewy texture and crisp, crackly crust. From a health standpoint, it dominates when compared to supermarket loaves. The naturally occurring acids and long fermentation help to break down the gluten, making it more digestible and easy for the body to absorb. And it tastes darn good!
Sourdough Starter 101
Before you begin, you’ll need a sourdough starter.
Simply put: a sourdough starter is a live culture made from flour and water.
Once combined the mixture will begin to ferment, cultivating the naturally occurring wild yeasts and bacteria present within the mixture. A small portion of this culture is used make your bread dough rise.
But it doesn’t stop there.
Your starter must be kept alive with regular feedings of flour and water to maintain its strength for maximum rising power.
How to Feed your Sourdough Starter
Every baker has their own method, and with practice you’ll eventually develop your own routine.
Here’s my method: I pour off some of the culture (about half) and then feed what’s left in the jar with equal weights of flour and water. I whisk well with a fork until it’s lump-free. Then, I let it rest at room temperature or in a warm spot (75-80º F/ 24-26º C is ideal) until it becomes bubbly and active.
PS: I use this the jar for my sourdough starter and I LOVE it.
When is my Starter Ready To use?
Your stater is ready to use when it becomes bubbly and doubles in size.
This can take anywhere from 2-12 hours or more depending on temperature (the warmer the better) and the condition of your starter. Be patient!
Float Test: If you’re still unsure whether it’s ready to use drop a small amount, about 1 tsp, into a glass of water. Do this when the starter is a peak height before it collapses. If it floats to the top it’s ready to use. If it sinks, your starter should be fed again.
Where to Obtain a Sourdough Starter
All sourdough starters are different.
They can be made from scratch, purchased online, or if you’re lucky, someone will share a portion of their starter with you.
Starters range from thick to thin in texture and can be made with a variety of flours. I use two different starters; one is homemade and the other was a gift from my friend Celia. She dried a portion of her starter and mailed it all the way from Sydney, Australia.
How To Use A Starter
After you’ve fed your starter and it’s bubbly and active, pour the amount you need out of the jar to weigh or measure for your recipe. That’s it.
Then, don’t forget to feed what’s left in the jar with more flour and water to keep the process going.
Any leftover sourdough starter can be used to make sourdough discard recipes, even my homemade sourdough pasta.
Storage Options
If you only bake a few times a month, keep your starter in the fridge and feed it once a week. If you’re an avid baker, store your starter at room temperature and feed it at least once a day.
Looking for more info on sourdough starters? Check out Feeding Sourdough Starter: My Best Tips & Tricks & Sourdough Discard 101: Recipes & Faqs Answered.
How to Make Sourdough Bread: Step-By-Step Guide
Step #1: Mix The Dough
Combine the following ingredients in a large bowl (I use a fork):
- 250 g water
- 150 g bubbly, sourdough starter
- 25 g olive oil
Add:
- 500 g bread flour (such as King Arthur)
- 10 g fine sea salt
Squish the mixture together with your hands until the flour is fully absorbed. The dough will feel dry, rough and shaggy.
Cover the bowl with plastic wrap, reusable wax wrap, or a very damp kitchen towel and let rest or ‘autolyse’ for about 30 minutes. After the dough has rested, work it into a ball directly in the bowl (it doesn’t have look perfect).
TIP: For best results, weigh all of your ingredients with a digital kitchen scale. Measuring cups are not as accurate. Please visit Sourdough FAQ for more details.
What is Autolyse?
This is the first resting period right after you mix the dough.
It jumpstarts gluten development without kneading. Strong gluten = good bread.
For timing, autolyse can range anywhere from 15 minutes to 1 hour or more depending on the type of bread you’re making and your own personal baking schedule. A minimum of 30 minutes works best for this recipe. However, when time permits, I’ll let it go for an hour. The dough will become more soft and manageable to work with afterwards.
A Note on Salt: some bakers prefer to add salt only after autolyse because it might slow down the gluten development. I’ve followed this technique for years, but no longer do so. I prefer to mix everything all at once. It’s practical, effective and produces excellent loaves (plus, you won’t forget to add the salt later on!). I’ll leave the choice up to you.
Step #2: Bulk Rise
Now the dough is ready to rise.
Cover the bowl and let rise at room temperature, about 68-70 F.
How Long will it take?
The dough is ready when it has doubled in size and no longer looks dense.
This can take anywhere from 3-12 hours depending on your current room temperature, the potency of your sourdough starter and the specifics of your surrounding environment.
For example, in the summer the dough can take anywhere between 2-4 hours @ 85º F/ 29º C. In the winter, it will take longer about 10-12 hours @ 68º F/ 20º C. Temperature controls time.
And remember: because sourdough bread does not contain instant yeast it will take longer to rise. Watch the dough and not the clock. Be flexible.
Optional Step: Stretch and Fold the Dough
About 30 minutes into the bulk rise, you have the option to perform a series of ‘stretch & folds’ to strengthen the bread dough {click here for a step-by-step tutorial}. Although it’s not mandatory, this technique will add height and structure to the finished loaf and it’s fun to do.
Watch the video below!
Step #3: Divide & Shape The Dough
Remove the dough onto a lightly floured surface.
Cut the dough in half to make 2 loaves, or leave it whole for a single loaf.
How to Shape a Round Sourdough Boule (Loaf)
Starting at the top, fold the dough over toward the center. Give it a slight turn, and then fold over the next section of dough. Repeat until you have come full circle. Or, use the envelope shaping technique outlined below.
Watch the video!
Step #4: Choose a Baking Pot
I bake my sourdough bread in a Dutch oven.
You can also try the Challenger Bread Pan, another vessel I use for baking, that can accommodate both round and oval shaped loaves.
The pot traps in heat and moisture which is essential to achieving artisan style bread at home.
Steam plays a key role in how the bread will open up or ‘bloom’ while baking and the Dutch oven helps to control this process.
You can use any oven safe pot that can heat up to 450º F/ 232º C (including the lid and handles).
TIP: In the past, I’ve tried baking on pizza stones and cookie trays with no luck. The crust would harden too quickly, forcing the bread to tear on the bottom and sides. I used various steaming methods to remedy this, however I found them to be extremely cumbersome and not realistic for everyday use. Nothing worked. The lack of moisture in my home oven was evident and using a pot for baking was the only practical solution.
Step #5: Second Rise
After shaping the dough, it needs to rise again.
Generously coat the bottom of your Dutch oven with cornmeal (or line the bottom with non-stick parchment paper instead) and place the dough inside.
This time, the dough will rise for a shorter period about 30 minutes- 1 hour.
The dough is ready when it’s puffy and no longer dense. It does not need to double in size.
Preheat your oven to 450º F/ 232º C during the tail end of the second rise.
TIP: Instead of doing a free form second rise in the Dutch oven, use a cloth lined proofing basket or 8-inch bowl instead. Either option will contain the dough and hold its shape properly during the second rise.
Step #6: Score the Dough
After the second rise, and right before the dough goes into the oven, make a slash about 2-3 inches long down the center of the dough.
This allows the steam to escape and for the dough to expand during baking.
You can use a small serrated knife, paring knife or bread lame.
Step #7: Bake the Sourdough Bread
Place the lid on top of the pot and reduce the oven temperature to 400º F/ 204º C.
Bake on the center rack for 20 minutes.
When 20 minutes is up, remove the lid. Your bread will be pale and shiny like the picture above.
Continue to bake (uncovered) for an additional 40 minutes or until deep, golden brown. The internal temperature should read 205-210º F/ 96-98º C.
Cool on a wire rack for at least a 1 hour before slicing. Be patient!
If you cut into it too soon, the texture will be gummy…
TIP: During the last 10 minutes of baking, crack open the oven door (optional). This allows the moisture to escape, leaving your sourdough bread with a crisp crust. Alternatively, remove the bread from the pot and let it bake directly on the rack. The latter produces a more crisp crust.
Additional Sourdough Recipes & Resources
Sourdough Starter:
- Beginner Sourdough Starter {Recipe}
- Feeding Sourdough Starter: My Best Tips & Tricks
- Sourdough Discard 101: Recipes & Faqs Answered
Sourdough Bread Recipes:
- Beginner’s Guide to Sourdough Focaccia Bread
- Best Sourdough Pizza Crust (No steel or stone!)
- Best Sourdough Pasta (1 hour or Overnight)
- Light Whole Wheat Sourdough
- Easy Sourdough Sandwich Bread
- Soft Sourdough Cinnamon Rolls
- Best Sourdough Pancakes
Sourdough Bread Tips & Techniques:
- How to Stretch and Fold Sourdough {Video}
- How to Shape a Round Sourdough Boule {Video}
- Why Won’t My Sourdough Bread Rise?
- Bread Flour vs. All Purpose Flour: What’s the Difference?
Sourdough Tools & Supplies:
Baking Schedule
- Friday Evening: Feed your starter, cover the jar, and leave it on the counter overnight. If you keep your starter in the fridge, it might need two feedings to perk back up (feed it in the morning & in the evening).
- Saturday Morning: Check your starter: if it’s alive and bubbling, you can make the dough to rise during the day. Or, feed it again in the afternoon to make the dough in the evening for an overnight rise. Remember to use the float test mentioned above to make sure your starter is ready to use.
- Saturday Morning/Evening (or whenever your starter is ready): Make the dough. Leave on the counter to bulk rise at room temperature. In the summer, if your dough rises quickly and you’re not ready to bake, cover the whole bowl with lightly oiled wrap and chill until ready to use.
- Sunday Morning: cut and shape the dough. Place in Dutch oven for second rise. Slash. Bake. Cool. Eat.
Sourdough Bread Recipe
PrintSourdough Bread: A Beginner’s Guide
- Prep Time: 13 hours
- Cook Time: 1 hour
- Total Time: 14 hours
- Yield: 1 loaf
- Category: Sourdough Bread Recipes
- Method: Oven-Baked
- Cuisine: American
- Diet: Vegan
Description
This beginner sourdough recipe is perfect for bakers looking to jump right in! It’s is a low-hydration dough, meaning it will yield a ‘tight’ crumb (small holes). It is great for sandwiches and toast.
Ingredients
- 150g/ 5.35 oz bubbly, active sourdough starter
- 250g/ 8.80 oz warm water, preferably filtered*
- 25g/ .90 oz olive oil
- 500g/ 17.65 oz bread flour (not all purpose flour)
- 10g/ .4 oz fine sea salt
- fine ground cornmeal, for dusting
*For a more soft and pliable dough, you can increase the water up to 300 g- 325 g total. Please use a cloth lined bowl (instead of the Dutch oven for the second rise).
**You will need a 5 1/2 or 6 quart Dutch oven for baking
***This recipe was tested with King Arthur Bread Flour, Gold Medal Bread Flour, Pillsbury Bread Flour
Instructions
Make the Dough
Whisk the starter, water, and olive oil in a large bowl. Add the flour and salt. Squish everything together with your hands until all of the flour is absorbed. The dough will be dry and shaggy. Cover the bowl with plastic wrap, reusable wrap or a clean, very damp kitchen towel. Let rest (autolyse) for 30 minutes or up to 1 hour, if preferred.
After the dough has rested, work the dough in the bowl into a rough ball, about 15 seconds.
Bulk Rise
Now the dough needs to rise.
Cover the bowl with wrap or a very damp kitchen cloth. Let rest in a warm spot to rise. The dough is ready when it no longer looks dense and has doubled in size. This can take anywhere from 3-12 hours depending on the temperature of your ingredients, the potency of your starter and surrounding environment. For example, in the summer rise times can take anywhere between 2-4 hours @ 85º F/ 29º C whereas in the winter, the dough will take about 10-12 hours @ 68º F/ 20º C.
Optional Step: Stretch & Fold the Dough
During bulk rise, you have the option to perform a series of ‘stretch & folds’ to strengthen the dough. Start 30 minutes into the bulk rise. Gather a portion of the dough, stretch it upwards and then fold it over itself. Rotate the bowl ¼ turn and repeat this process until you have come full circle to complete 1 set. Do this once or twice spaced about an hour apart. Although this step is not mandatory, it will increase the total volume and height of your bread. Click here for a step-by-step video tutorial.
Cut & Shape the Dough
Divide your work surface in half; lightly flour one side (for cutting) and leave the other half clean (for shaping).
Remove the dough from the bowl, and place onto the floured section so that it does not stick. You do not need to ‘punch down’ the dough; it will gently deflate as you fold and shape it.
Cut the dough in half to make 2 loaves, or leave it whole for a single loaf.
To shape, use a bench scraper to move your dough to the non-floured section (if there is any flour present, it will be difficult to shape- brush away any excess). Starting at the top, fold the dough over toward the center. Give it a slight turn, and then fold over the next section of dough. Repeat until you have come full circle.
Then flip the dough over and place it seam side down. Using your hands, gently cup the sides of the dough and rotate it, using quarter turns in a circular motion. You can also pull it towards you to even out the shape. Repeat this process until you are happy with its appearance. *See note below.
Second Rise
Now the dough needs to rise again, but for a shorter period of time.
Coat the bottom of your Dutch oven with cornmeal. Alternatively, use parchment paper to prevent sticking (this is what I do, now). Place the dough inside for a second shorter rise, about 30 minutes to 1 hour and cover with the lid of the pot or a very damp cloth. The dough ready when it is slightly puffy but not double in size.
Preheat your oven to 450º F/ 232º C towards the tail end of the second rise.
Score the Dough
Right before your bread goes into the oven, make a shallow slash about 2-3 inches long (or more) in the center of the dough. Use a bread lame, sharp pairing or a small serrated steak knife. The cut should be about 1/4-inch deep.
Bake the Dough
Place the bread into the oven on the center rack (lid on) and reduce the temperature to 400° F/ 204° C. Bake for 20 minutes. Remove the lid, and continue to bake (uncovered) for an additional 40 minutes or until deep, golden brown. Keep in mind that all ovens are different; you might have to make minimal adjustments to these temperatures.
You can also take the internal temperature of your bread to double check that it is done. For sourdough, it should read about 205-210º F/ 96-98º C.
Remove the bread from the oven, and cool on a wire rack for at least an hour before slicing. Don’t cut too soon or else the inside will have a gummy texture!
Notes
When shaping, the idea is for the dough to catch enough surface tension on a non-floured area in order to create a tight ball. If there is flour present, it will slide around… and drive you nuts.
Sourdough FAQ
1.) I only have all purpose flour. Can I still make this recipe?
For best results, use bread flour for this dough. If you only have all purpose try my Artisan Sourdough with All Purpose Flour instead.
2.) Can I add whole wheat flour to this recipe?
You can, but I wouldn’t. The dough will be too dry and dense without adjusting the water quantity. Try my Light Whole Wheat Sourdough for more whole grain goodness.
3.) Your beginner recipe here uses 150g of sourdough starter. The Everyday Sourdough in your book uses only 50g. What’s the difference? And why?
- When I first learned how to bake sourdough bread, I used 150g of starter. Overtime, it was too much to maintain (especially when doubling and tripling recipes). So, I scaled down. That’s why most recipes in my book Artisan Sourdough Made Simple include 50 g of starter instead. One amount is neither right or wrong; it’s just a matter of preference.
4.) What’s the purpose of olive oil in this recipe?
Adding olive oil to sourdough was the method I followed when I first learned how to bake. The natural fat emulsifies the dough and makes a plush crumb.
5.) Why do some of your recipes call for the second rise in a Dutch Oven? And others in a cloth- lined bowl?
The freeform Dutch oven second rise will only work with dry, low hydration doughs (like this one) because it will not spread out too much. On the flip side, when working with wet, high hydration doughs you’ll need to use a cloth-lined bowl sprinkled with flour to holds it shape. Otherwise, it will spread.
6.) Why don’t you preheat your Dutch oven before baking?
Because this recipe follows a freeform second rise directly in the baking pot, it cannot be preheated beforehand. The dough will begin to cook before going into the oven!
However, if you are doing the second rise in a cloth-lined bowl as mentioned in question #5 above, you can preheat the pot if you’d like. When bread dough is placed into a hot pot it begins to expand instantly which is great for the overall shape and structure of the bread. And in fact, I use to follow this technique when I first started baking. But overtime, I found the preheat to be too cumbersome for small kitchens with little kids running around. Plus, I kept burning my wrists. Long story short: you can achieve comparable results without the preheat. The choice is up to you.
7.) Can I halve the dough to bake 2 loaves? If so, what will that do to the baking time?
Yes, you can definitely halve this recipe. Bake for 20 minutes (lid on) and 30 minutes (lid off). Check at the 45 minute mark.
8.) If I halve the recipe, where should I store the second dough if I’m not baking at the same time?
Store the second dough in the fridge until ready to bake. Place the dough in a cloth-lined floured bowl (seam side down) and use the cloth overhang to cover it. If the dough is in the fridge for longer than 1 hour, rest at room temperature while the oven heats up.
9.) How do I get the dough out of the cloth-lined floured bowl?
Open up the cloth overhang to reveal the dough in the bowl. Place a piece of parchment paper on top of the dough. Flip the bowl over. Remove the bowl and cloth. The dough is now smooth side up and ready to be scored.
10.) Can I have the measurements for this recipe in cups, please?
- 3/4 cup bubbly, active starter
- 1 cup + 1 tbsp warm water
- 2 tbsp olive oil
- 4 cups bread flour
- 1 1/2 tsp fine sea salt
NOTE: Weight and volume measurements are not equivalent, only approximate. I strongly recommend weighing your ingredients instead. With that said however, I understand the convenience of measuring cups. For best results, please aerate the flour first (I fluff it with a fork directly in the bag), then lightly spoon and level it into the cup. Too much flour will make the bread dense. If your sourdough starter is very bubbly, the volume amount might be off. If necessary, add up to 1 cup as needed. Finally: the water can be increased up to approximately 1 1/3 cups, for a more soft and pliable dough.
Comments
Martina says
Hello Emilie,
I made your starter and this bread 4 years ago and it was really one of the best breads I’ve ever made (I’ve been baking for over 30 years) Don’t ask me why, but I decided to attempt different ratios and methods – I think I wanted to be creative and make my bread my own. But nothing ever turned out as delicious.
I set aside sourdough for a few years, but some life changes and new geography prompted me to make a starter again and bake a really good sourdough. I just pulled out of the oven the BEST bread I’ve ever tasted.
I followed the instructions for the starter, only I didn’t read it right and began day 1 with the all-purpose flour (King Arthur – it’s all I could get) but I added whole wheat on day 2 or 3. After a week it smelled so good, so yeasty, I couldn’t wait to bake with it.
My first loaf, a week ago, was outstanding.
Here’s what I did for the loaf I baked today:
I can’t stand to waste anything. Instead of discarding half of the starter, I poured it into a Mason jar and fed it for a few days like the “mother” starter. Every day I gave it 30-40 grams of all-purpose flour and 30-40 grams of room temperature water once or twice a day. Once it looked and smelled right, I measured out the amount the recipe calls for. I poured anything left over back into the main jar. In the dough I used Bob’s Red Mill artisan bread flour. I mixed the salt right in at the start of the process.
For the second rise I use a brotform. I bake in a Le Creuset pot, with parchment paper, at 450°F, covered for 20 minutes, then uncovered until it’s done.
I wish I could send you at least a photo of my bread, if not a loaf of it, to taste.
I can’t thank you enough for this recipe – it is truly perfect. I need to step away from the bread now and go work out so I can eat more of it!
Joe says
Great recipe – I’ve made a bunch of consistent loaves thanks to your write up!
Question – I’d like to bake this recipe as one single loaf. Do I need to adjust the baking time/temp with this recipe, or just use a larger dutch oven?
Thanks again!
Emilie Raffa says
Fantastic! No need to adjust the bake time & temp. A 5 or 6 qt baking pot is best. Enjoy!
Liane Hooper says
Hi! Im new to sourdough bread baking and decided to try your recipe. I’m on my second rise now so the final baked loaf has yet to occur. I carefully measured everything to the gram, used King Arthur bread flour, and my own bubbling homemade starter. I am thinking your water must be dryer than mine (😂) because the dough remained so soft and sticky after the first rise such that it will spread out into a flat loaf inside my pot. I don’t really care about having the trademark big holes inside my baked bread….should I just increase the flour next time so I can get a more traditional round loaf shape at least?
Emilie Raffa says
Hi Liane! When the dough spread, was it after the second rise or the bulk rise (first rise)? Please let me know!
Liane Hooper says
Emilie, it remained soft like this for both rises and it took forever. I finally went ahead and baked it late last night in a covered round roasting pot and it turned out dense with some big air pockets and a really hard crust that could hardly be chewed. The flavor was good, though! Do you have any pointers for me? Thanks so much!
Emilie Raffa says
Thanks! Ok, so it sounds like the dough was over proofed. Next time, make sure the dough doubles in size during the bulk rise stage to ensure proper gluten development (this will help the dough holds its shape). And then when you get to the second rise, try shortening it to 30 minutes total. If second rise goes for too long the dough will spread out in the baking pot. Additionally, make sure to do the second rise in a cloth lined, floured bowl or basket to holds its shape. All of these tips will help. :)
Liane Hooper says
Thanks for your tips, Emilie. I’ll try it again when I muster up the courage!
Jennifer Inman says
I have made this recipe many many times and it’s great. I am really struggling with getting the bread out of the proofing bowl and into the hot DO. Every time I mess up the bread shape and end up flopping the dough into the DO. The dough is always too wet to stay solid enough to get out of the bowl and hold it to place in the DO. I tried to do the final rise in the DO then bake once which was a horrible disaster because the bread adhered to the DO. HELP!
Emilie Raffa says
Hi there! A few things… First, make sure to weigh all ingredients to ensure the proper amount of water is mixed into the dough. Second, make sure the dough does not over proof (rise for too long) during the bulk rise and second rise. Third, make sure to use bread flour for strength. Too much water + too long of a rise + not the right flour = wet dough that spreads.
Additionally, next time do the second rise in a cloth lined bowl dusted generously with flour. When the rise is done, place a sheet of parchment on top of the dough and flip the bowl over to invert the dough onto the paper. Score the dough. Then lift up the paper (with the dough still on it) and place inside the DO. Pop the lid on top and bake.
John says
Thank you! After watching every video and reading every article on the internet I cannot turn out a visually appealing 75% hydration loaf. I can talk the talk well enough to teach a master class but when it comes to walking the walk I end up with sticky dough and flaccid loaves. This recipe finally let me turn out a loaf that could grace the cover of a cook book. Reducing water and adding more starter seems a brilliant solution to catering a recipe to the true beginner baker IMHO. Again, thank you. Should I return to the goal of 75% hydration? Or do I get over myself and stick with what works?
Emilie Raffa says
Haha… John, this made me laugh ;) I’m glad you had success with this recipe. While a 75% hydration loaf is visually appealing (big open holes, burnished crust etc) it’s not a realistic starting point for beginners, which was the inspiration behind this recipe. You have to walk before you can run so to speak! To answer your question: I’d stick with what works for now. Practice, practice, practice until you really understand how the dough looks and feels in different temperatures. If you jump around too much, and run into issues, you won’t know where you went wrong. You’ll have the most success with this. x E
Paola says
Hi Emilie!
I’ve tried a couple of recipes from your book and what happened with every recipe is that after the bulk rise the dough was super sticky and clumped to my fingers, the cutting board, and the proofing basket. I don’t really know what the reason is. I’m following the recipes without modifications (as I’m a beginner) but it looks like I’m doing something wrong. I usually let it bulk rise from 10-12 hrs because summer nights are rather cold in England (63-68F). Do you have any idea what the reason could be?
Thanks for your help, Emilie!
Emilie Raffa says
Hi there! Could be a few things… Are you using strong flour (instead of plain flour)? Weighing your ingredients? What specific recipes from the book? Thanks!
Jamie Wong says
Hi, I was initially using your AP sourdough recipe, which was great. Now that I got my hands on some bread flour, I’ve made this recipe twice. The bread has turned out great, but the top is smooth and not crusty. Should I bake it longer or maybe at a higher temp? Thank you!!
Emilie Raffa says
The olive oil produces a different style crust. To achieve something similar to the ap recipe, omit the olive oil and increase the water in this recipe :)
weninlala says
Hi Emilie! I love this recipe and on my first try I baked two perfect loafs. However, the 2nd time after the bulk rise the dough was super sticky and clumped to my fingers and the cutting board. I tried to add a little more flour but that didn’t seem to make the dough that much less stickier. It was also really hot today, probably over 85 in my home and I let it bulk rise for 8 hrs. Did I let it rise for too long? Can the dough be salvaged or how will it turn out?
Thanks so much!
Emilie Raffa says
Weninlala, it sounds like your dough was over proofed (rose for too long). Plus, hot weather = sticky dough! Next time, I would bulk for less time to control the rise. And if necessary, add a touch more flour during the initial mixing phase, or even after autolyse, to account for the warm weather.
liz says
Emilie, WOW. What else can I say? I’ve always loved to bake but have forever been soooo scared of attempting bread. Everyone makes it sound so complicated! Come quarantine, I moved into my boyfriends house and he just so happened to have a sourdough starter. You know what that means… time to make some bread. Your instructions are thorough and fool proof, and have left me with a finished product of the most perfect loaf of sourdough. I actually cried a couple real tears when I took a bite out of my first loaf. I couldn’t believe I was able to make something so beautiful and delicious! What a sense of accomplishment I felt. Thanks again for all your guidance.
Nanami says
Hello, thank you for the amazing sourdough beginners guide! Before I’ve come to your blog I looked a LOT of website and nearly gave up without even trying, but your recipe and posts are so simple that I was made confident enough to try out – by now I’ve baked this beginner recipe a few times then also baked a few from your book as well, which all turned out delicious!
I have one question – this beginner recipe uses strong flour only, but some recipes from your book partly or fully uses plain flour. Why is that and what is the effect of using plain flour? I read somewhere about the difference in content of gluten, but does it also change the flavour or raise time?
Thank you so much and I’ll look forward to trying more of your recipes!
Emilie Raffa says
You are very welcome! This is very nice to hear, thank you. :)
Regarding the flour: I use both strong and plain flour in the book for variety, and for ease of accessibility to the baker. Bread flour has a higher protein content which typically yields better gluten development and a higher rise. However, plain (all purpose flour) can be used in bread baking with additional adjustments to the recipe. Plus, plain flour is sometimes easier to fine than bread flour- so I use both! This keeps things practical. I go into more detail about flour types in my book and in this post. Hope this helps!
Nanami says
Thank you for your comments Emilie, I’ll read the post to find out more :)
PJA says
Hi! Thank you so much for this wonderful recipe. I have been successful so far with 5 loaves. I do have a question regarding a faster rise time and the amount of starter you use in your recipe.
If I added around 60-70g of starter to quicken the rise time, would I need to adjust the amount of water added in the recipe or the amount of flour?
Thank you so much for any help you can provide!
Emilie Raffa says
For this particular recipe, you don’t have to. It’s already a low hydration dough so adding a bit more starter will naturally hydrate the dough without having to add more water or flour to adjust the texture. In some other recipes you would have to.
Ian says
I’ve been using this recipe for a while now, and am now getting consistent good results. And I just got your book, and am looking forward to trying the recipes. But I have a question. This recipe uses 250g of water, and 25g of oil. The Everyday Sourdough recipe in the book is almost identical to this one, but has 350g of water and no oil. Why the extra liquid? Why no oil? Do both recipes give similar results?
Emilie Raffa says
Short answer: they are just two different bread recipes- that’s it! In comparison, the extra water (and lack of oil) in the Everyday Sourdough creates a slightly more open, rustic interior crumb. The online recipe here, creates a smoother, tight holed crumb with a different style crust.
Elizabeth says
Hello from North Carolina!
My question has to do with baking temperature and time. Online here, your beginner’s sourdough recipe says to bake at 400 for 20 minutes covered, then 40 minutes uncovered with the door cracked open for the last 10 minutes. All baking is done in the Dutch oven.
However, in your book (huge fan by the way!), your Everyday Sourdough/beginner’s loaf says to bake at 450 for 20 minutes covered, 30 minutes in the pot uncovered and then 10 minutes directly on the rack out of the Dutch oven.
So, which is the better method? Is one your more “tried and true” recommendation for us newbies?
Thanks, Emilie!
Emilie Raffa says
Hi there! Short answer: Not all bread dough recipes follow the same bake time and temperature; it depends on the dough and the baker’s particular method. And on that note, one method is not better than the other, just different! For example, my Beginner Sourdough online is a low hydration dough which needs a lower bake temp. Wetter doughs, like the Everyday Sourdough in my book are typically baked at higher temps. to evaporate the additional moisture. For newbies, my best recommendation is to always follow the recipe as written before making any changes. Each step is connected! Hope this helps :)
Elizabeth says
Yes! Very helpful. Sourdough baking is a true blend of art and science. I am so enjoying the adventure. Thank you for the insight. I will continue to follow each individual recipe
Carine says
Hi
Would like to try baking 2 loaves at one go by dividing the recipe into 2 loaves
I only have 1 dutch oven & wanted to bake 2 loaves at same time.. what is yr recommendation?
Can i divide my rack in oven such that top rack holds french oven & bottom rack pizza stone covered by metal bowl?
Thanks!
Emilie Raffa says
Hi there! I haven’t tried it. You might have to experiment a bit, swapping racks as needed during the bake to evenly redistribute the heat. Alternatively, in my FAQ section, please see #6 & #7. It’s located after the recipe (scroll to the bottom).
Liesl Coates says
Hi there,
Since I went back to work I haven’t had time to feed my starter- let alone bake! My question is, if it’s been many weeks since I fed my starter, when I take it out of the refrigerator to feed, should I continue feeding it for a few days for it to get active- even if I don’t plan on baking with it? In other words, can I just do one feeding and put it back in the refrigerator? Thank you so much… and btw, I really love your emails!
Emilie Raffa says
Liesl! So good to hear from you :) The short answer is no: you do not have to wait for it to become active before putting it back in the fridge. The fermentation activity will still take place in the fridge, keeping it alive, just at a much slower rate. Hope this helps!
Myra Ann says
Getting ready to mske my furst liaf. For those having trouble with the starter, mine took a little ovrr 2 weeks. But now it us happily bubbling away. Thsnks for the tio that it could take longer than a week. I live in a hot clumate. House is 81 degrees. Hoping for 6 -8 hour proof. I will comment again.
Heather Lyon says
This is THE BEST and THE EASIEST bread recipe I’ve ever baked! I will never need another sourdough bread recipe!
Marsha Sundquist says
After trying to make bread with the myriad steps listed in one recipe, I was discouraged. Tasted good but way to complicated . Then found easy overnight recipe and am addicted. Bought book and am enjoying. Still mostly make overnight with little to no stretch and fold, and comes out great. I have found I can use any type of wheat flour combinations as long as 2/3 of flour is tan or white bread flour. Usually use 50 g rye, 100 g whole wheat, 250g tan ( whole wheat with bran commercially sifted out) and 100g white bread flour. Really appreciate your technique.
PepperP says
Thanks for putting in this info. That’s helpful for the rest of us. Good rule of thumb.
Michael says
A word of warning for any other newbies out there that think, like me, that they can cleverly mix the salt in with the starter and water in the beginning to avoid any difficulty incorporating it in the dough: DON’T DO THAT. You will either kill or maim that poor starter that you worked so hard and so patiently to cultivate, and then you’ll end up with a dense, underdone “loaf” (though, for the record, it still tasted pretty good and even a little tangy).
Gonna give it another go next weekend, this time following the recipe word for word :)
Robin says
I am a novice baker and tried this recipe three times with poor results. Just bought a break baker/dutch oven, so hoping that will help. I noticed each time that my dough is dry despite measuring ingredients in grams and following the video.
Emilie Raffa says
Hi Robin! Sorry to hear that it didn’t work out. For best results (as indicated in the tutorial and recipe), it’s best to use a dutch oven or baking pot from the very beginning to produce an artisan-style loaf. Skipping this step without adding an alternative steaming method to your oven will not work. Regarding the dough, if you find that it’s too dry simply add more water (I’ve given a range of amounts above) and/or use a stand mixer to really incorporate the mix. Additionally, increasing the first rest (autolyse) from 30 minutes to 1 hour will help hydrate the flour as well. Hope this helps!
Eric says
My first loaf turned out incredible, THANK YOU SO MUCH :). You took me from intimidated novice to a real baker in one go!
Timothy Burgess says
Thanks for the awesome info!
Can you clarify:
“Here’s my method: I pour off some of the culture (about half) ”
Do you mean you halve the starter into 2?
Ie. Culture = starter.
You are having here as you will use half to make your bread & the other half to continue as the starter for future bread?
valerie van tine-janzen says
This recipe is easy and incredibly fun to make! We’ve enjoyed the delicious results many times in the past few weeks! Thank you for sharing…we will continue to experiment with ingredients and sharing our bread with friends and neighbours (’cause we make too much to eat ourselves ;) )
Scotty M says
Excellent recipe. I braided the loaves and sprayed lightly with lukewarm water before popping them into the oven.
I have been a baker for many years but was always intimidated by ” the starter”.
Your instructions were clear and precise and I am happy to say the loaves look and taste wonderful. Thank you very much.
Scotty M, Morro Bay, Ca.
K says
Question: I made the dough and am currently on the bulk rise, but it doesn’t seem to be rising at all, after almost 3 hours despite the warm weather. I had it outside(about 80 degrees and around 50% humidity) for a good while but when nothing happened I was afraid maybe it was too hot? So I brought it inside to my kitchen(much cooler) with my separate sourdough starter(not part of the recipe but I had it around and I thought it would help gauge if it was correct environment) next to it as a control, and sure enough the starter bubbles up but the dough stays small and dense. I believe I followed all the instructions well and even did the stretch and fold step, but nothing is happening. I know I shouldn’t rush it, but is there anything I can do to help it along? Will putting it back outside in the heat help or harm it, or do anything at all? Thank you for this recipe to occupy my abundance of time in this quarantine, and thanks in advance for the help!
Emilie Raffa says
Hi there! If your starter is strong, the ingredients were weighed (and the correct amount of starter was used), and the dough was in a warm environment, it should rise given the proper amount of time. How did it come out? Sometimes it’s hard to be patient!
Snowsuisse says
Thank you for sharing the recipe. It’s my first sourdough bread and it came out perfectly. I was too hungry so I started to cut edges after cooling for 15 minutes. It was great!!
Nikki says
Hi! So with covid happening I thought why not try to make sourdough? I’ve never made sourdough before now but it was a huge success! I followed the recipe exactly (including the optional stretch and fold) and it came out beautiful each time (I’ve made it 3 times now). I live in southern utah, so it gets really hot and dry in the summer (100° F + with only 10% humidity) and our house is kept around 75° F. Each loaf I tried a different amount of time during the bulk rise since I’m still not super sure how to tell if it’s ready just by looking at it. I tried 6, 10, and 8 hours and they all turned out great but I liked 8 hours the best because it stayed more spherical and tall when it baked vs spreading out and being a little shorter.
I also used your starter recipe but tweaked it a bit. When I was trying to get my starter to grow, it was having a hard time. It kept getting hungry and forming the hooch (I think that’s what it’s called?) on top even though I fed it daily. I looked at other recipes and combined the idea with your recipe. So in the morning I discarded half and added back the water and flour like you said, but then 12 hours later at night I’d add around 2 tablespoons of flour (I didn’t measure I just gave it a good spoonful). This fixed the issue of it getting hungry overnight and always having a hooch (?) in the morning!
I also have a question. I’ve seen some recipes say the bulk rise can be done in the fridge. Can I do this with this recipe? I love this recipe and don’t want to try a different one at the moment, because I’m worried I’ll mess it up haha, but I like the idea of being able to prepare it at night and bake it in the morning. And since it rises relatively fast where I live, I worry if I left it overnight it would rise for too long. What are your thoughts? Can I do it in the fridge? How long, should I still do the stretch and fold, do you bake it right from the fridge or does it need to warm to room temp first? If this recipe isn’t compatible with bulk rising in the fridge, do you have a different recipe that is or could you direct me to one? Thank you!!
Thank you for your recipe!! It’s so fun, beautiful, and delicious:)
Emilie Raffa says
Hi Nikki! This all sounds so great! Playing around with the rise times and your starter is what sourdough is all about ;)
Regarding the bulk rise, sourdough does not rise in the fridge like a dough made with commercial yeast. It takes a really, really long time.
Here are two options you can work with instead:
1.) Make the dough during the day. When it just about doubles in size, pop the whole bowl into the fridge (with lightly oiled wrap) to sit overnight. It will barely continue to rise from that point on. The next day, take it out and leave at room temperature to finish rising (if needed) and then complete the rest of the steps.
2.) Alternatively, bulk rise during the day, shape the dough, and do the second rise in the fridge overnight. Let the dough sit out at room temperature before baking while the oven heats up. Keep in mind however, this option takes a bit of practice and trial and error. Sometimes the dough will be over proofed in the morning and/or the temperature of the dough before baking will change the overall texture.
I recommend choosing option #1 for now and see how you go. Hope this helps!
Nikki says
Hi Emilie, thanks for responding! That makes sense. So it sounds like with the first way you mentioned, the fridge kind of pauses things. I’ll try that sometime! Thank you:)
Helen Gray says
Emilie, my neighbor gave me some starter and pointed me to your tutorials and blog — it’s just what I need in my life now. I made my first loaf yesterday, which turned out fine in the end, and am now in the Bulk Rise phase today of a second try. My concern/question is about stickiness. I am doing the optional stretch and turn, so I am touching the dough several times in Bulk Rise. Unfortunately, my doughs have really stuck to the bowl, the towel, some wax paper between the towel and dough (I thought that would be a good alternative to plastic wrap — not at all, terrible sticking). After the 3rd stretch-and-turn, I broke down and used plastic wrap and towel, and it stuck to the towel on the edge not covered by plastic. You don’t use plastic in your videos and your dough responds when you pull it toward you, no resistance or sticking. How do you get your dough to not stick to your bowl sides or your hands? I’m in Denver, baking at altitude if that matters. Also, I was exact on my ingredient weights. Thanks for your advice on stickiness!
Emilie Raffa says
Hi there! Great question. What brand of flour are you using? And is it bread flour and not all purpose? It sounds like there’s too much water in the dough and/or altitude is effecting the the texture. This is actually a low-hydration dry dough so it shouldn’t be really sticky. Thanks!
Helen says
Emilie, thanks for your reply question about which brand of flour I’m using. It is Bob’s Red Mill Artisan Bread Flour. I will continue to tinker, even though you are very clear in your remarks about exact weights and that this is a low-hydration dough. Part of the fun is trying and not getting discouraged!
Madi Yates says
Hi Emily, I have made this beginner sourdough bread at least 10 times and am ready to branch out so I just got your book Artisan Sourdough and wonder why this recipe calls for 150 grams of starter and many of the other recipes in the book call for 50 grams. I want to be sure before I dive in with the other recipes! Thanks so much!
BTW, my first starter using a different recipe was a flop as was my first loaf of bread. So I was very happy to find your recipes, precise instructions and videos om the Clever Carrot.
Madi
Emilie Raffa says
Hi Madi! That’s fantastic! I’m glad you’re finding the recipes and videos helpful :)
To answer your question, please visit the FAQ Section at the very bottom of this post (it’s located under the printable recipe).
Madi Yates says
Perfect! And Thank you for being so very helpful! Its clear that you really care about what you are doing and today, I am moving along to a new recipe from your book! I bake once a week and that has been working out great so far!
Madi
Rob says
Hi, new to sourdough. I just tried making my own starter. Today is day 8. I have been discarding. Then feeding and it has not doubled in the jar??? Should I bake with it?
Thanks
Rob
Emilie Raffa says
Hi there! It sounds like it’s not ready, which is common when first creating a starter. Sometimes it can take up to two weeks or more to become active. Do the float test when the starter doubles to ensure it’s ready. That’s the best way to check.
Judy says
The recipe was easy, but the bread was too dense and hard crust. What am I doing wrong?
Emilie Raffa says
Dense bread is typically a result of insufficient gluten development. Make sure the dough doubles in size before going on to the next step; otherwise the baked loaf will be dense. Do not rush this step.
Patrick says
I’ve had the same problem with two attempts. The bread tastes great but it was a bit more dense than it should have been. The second attempt I used half whole wheat flour (without reading your warning above) and I have some cracks along the side and bottom.
Is there a way to tell you have kneaded too little or too much? I get good rise and it doubles (or more) in size for the bulk rise but not so much for the initial rise.
Emilie Raffa says
Patrick, dense bread can be due to a few things: changing the recipe (as you found out!), inaccurate measuring (please weigh your ingredients), insufficient bulk rise and/or too long of a second rise. The most common mistake I see is letting the second rise go for over an hour after a long bulk rise; this leads to flat and dense bread.
Regarding the kneading, it’s actually very difficult to over knead dough by hand. I do not think this is the issue for you. Hope this helps a bit!
Jason Jason says
Just made this, great recipe. I have an existing sourdough culture I was strengrhening and wanted to utilize the pour off. I mixed dough by hand, allowed 30 min first rise. Added oil to the bottom of the mixing bowl to allow dough ball to slide, and started folding my dough from the edge to middle. This forms a nice ball and stretches the dough into round loaf shape. Do this about 30 times. Flip the folded edge side down into my baking crock lined with parchment, do 1 additional rise in the baking crock. Bake 450 covered 20 min 400 uncovered 35 min. Came out perfect, 207 internal temp, good crust not too hard on the edge. Major flavor. Strength and quality of your culture deternines your bread outcome.
Christine Matos says
Thank you so much! Turned out great, I made mine into two loaves, I added a bit of citric acid for a little more sourness into the water with the salt and olive oil, I had left them a bit too long on the second rise but it didn’t matter,,cooked them together in my turkey roasting pan. The crust is wonderful, easy recipe for this sourdough bread beginner,can’t wait to do more!
patty tynan says
Can I use gluten free flour in the starter( to feed it) and for the actual flour in the recipe?
Emilie Raffa says
For the starter, yes. For the bread, no. I don’t believe it will work. Gluten free baking is very specific and because I haven’t tested this recipe with GF flour(s) myself, I’m unable to advise on the exact instructions. I’d search for a dedicated GF sourudough bread and start with that for best results :)
Jolene says
I use the scraping method found on “baking with Jack” to feed my starter. I use the sourdough out of my jar, I cap it and put it in the fridge. Generally about a tablespoon of scrapings left in the jar. When I’m ready to bake, I take it out and feed it however much I’m going to need for that recipe. It has never failed to double for me the first time out of the fridge. I generally put it in the oven with the light on only. When I pour the starter out to weigh it, I cap it and put what’s left in the fridge until the next time.
Stephanie says
First of all, thank you, Emilie, for this amazing recipe and your availability to answer questions! Monday I made the higher hydration bread variation on this recipe. I don’t think I’ll ever eat another bread again😊! It’s been gone so now I want to make a few boules at once. If I make several boules of unbaked dough can I freeze them to bake at a later date? Please advise. Thank you so much!
Emilie Raffa says
Hi there! I typically do not freeze my unbaked sourdough dough (sometimes it can mess with the starter strength), but that doesn’t mean you can’t experiment! I just freeze the already baked loaves. If you play around with this, please let us know!
Jay Smith says
I a, new to sourdough, and followed your instructions to the letter. I have now made about 6 excellent loaves, all delicious and muchh appreciated by my family. Thanks!
Lauren says
Hi there,
I’ve been using a lot of your recipes, and they have all turned out great, but I’m a tad confused about the baking schedule. In this case, you said you remove the starter from the fridge on Friday night and feed it. If it’s ready on Saturday morning, you mix the dough. I assume you are then doing bulk fermentation during the day in that situation and not overnight? Would you then, do your second rise in the fridge overnight and then bake on Sunday? Or can you complete the whole process during the day on Saturday? Thanks!
Emilie Raffa says
Hi! To clarify: if your starter is ready in the morning or afternoon, the bulk rise would happen during the day. You can either bake on the same day OR do the second rise overnight in the fridge (to bake the following morning). Hope this helps :)
Cindy says
This bread was easy and delicious. I also loved that I could make it in one day during the summer.
Julia says
Thank you for teaching me how to make sourdough! I have made this multiple times and it is delicious. I do have a question—my loaves have never, ever been as smooth as yours. Even from when I combine the flour / starter / water, the mixture doesn’t seem to absorb all of the flour, and it’s bumpy and knobbly—almost like tree bark—from there on out. Most of the time this isn’t a huge problem for taste, just appearance. But sometimes when the starter hasn’t been as potent, the crust is really hard. Do you have any tips? For the record, I don’t weigh my ingredients.
Chloe says
Hi Julia! Well, firstly, the difference in mass of your ingredients might be an issue. Since you don’t weigh your ingredients, I assume you use a mass-to-cup converter. As a converter is a good tool for reference, I personally don’t think it works as well as when you measure by weight since depending on how you measure, the volume of ingredient differs. I would recommend investing in a kitchen scale, especially if you’re making bread often. Apart from that, maybe if you’re at high-altitude, try adding a bit more water to the dough until you feel it isn’t like ”tree bark”.
Hope this helps and good luck with your bread-making!
Chloe :)
Hutoxi Irani says
How to feed a starter, and which flour to use?
Lisa Reed says
I finally made a fantastic sourdough bread! This recipe is simple to follow and the bread was great. I tried 2 other recipes with so-so results but this one was the best. My only downfall was I didn’t add the correct amount of salt, my mistake, I was rushing. The consistency and bite of the bread was everything you’d expect in a loaf. Crispy crust and nice texture. Here’s my facts-I had a healthy mature starter, which makes a difference. My slash kind of disappeared after baking because I did not use a bread lame. I forgot to do the stretch and folds. I did opt to let the bread bake directly on the rack with the parchment paper for the last 10 minutes.
I was so excited that I forgot to take a picture.
Peta says
I have just made my first loaf. I don’t have a bread lame so I used my kitchen scissors to snip the slash….seemed to work just fine.
Regina says
Hello, if my oven has a “bread proof” setting Will 3 hours be enough for the first rise and 30 min for the second regardless of the temperature outside?
Thanks! So excited for my first attempt
Emilie Raffa says
Hi there! It depends on the temp. of your “bread proof” setting in the oven. If it’s around 80 F let’s say, it will rise quickly with 150 g of starter, so keep you eye on it and plan accordingly. Always watch the dough and not the clock.
Karin says
Hey! Just a quick one, your recipe says it yields one load but in your pictures you show two smaller round loaves. If you choose to do one loaf will that need to go in a massive dutch oven or similar to fit?
Emilie Raffa says
Yes: the larger loaf will need to go in a 5/12 or 6 qt Dutch oven.
MsSoandSo says
My sourdough is currently on its 2nd proof in my Dutch oven! I’m very excited. Thank you for these (mostly) easy to follow instructions!
Just as a little thing, I didn’t think to scroll down past the FAQ to see if you’d listed the ingredient measurements (bc honestly why would a recipe be below an FAQ?? My bad). You mention using a digital scale at the start of your instructions with no measurements and I was endlessly confused! I would’ve put those before your longer written instructions. I cross referenced with a different recipe to get a ratio, so hopefully it still works out. Now I’ve scrolled all the way down to the comments and actually found the ingredients! I don’t get why so many food bloggers format their blogs this way, though…maybe I’m missing something :p
Ian Russ says
Thanks for the recipe. Very easy to follow. I have baked about 7 loafs before and followed different instructions every time to experiment.
One thing I started doing that slightly differs from your recipe is I let 2nd rise to happen outside of dutch oven. Instead, I heat up the oven for about 30-45 minutes and I heat the dutch oven for 30 minutes before baking. Seems to have better consistent results since I started to do it.
Halie says
I was looking for a comment like this! My friend makes great sourdough and I know she does this technique as well. I think I’ll incorporate it into this recipe when I try it today rather than do the second rise in the Dutch oven.
Peter Murphy says
Thank you for this recipe – it took me ages to make my own successful starter and the bread recipes didn’t work. This one turned out well, but I wonder why it’s not as chewy and sour as the sourdough loaves I buy?
Emilie Raffa says
Hi there! It’s tough to say… Sourdough by nature is typically chewy. You might want to try my Artisan Sourdough with All Purpose Flour to cross reference.
PamG says
Happy to have found a recpie that works easily for me. Thank you so much for your time, research and translation! Yum :)
krissy collins says
Can you break down the bulk ferment overnight in the fridge? Do we shape and fold then place in fridge? Take out in the morning and cut and shape right away? I’m just confused about this. Will the dough rise in fridge? Please help! Thank you!!
Emilie Raffa says
Krissy, I typically never do the entire bulk rise overnight in the fridge; the dough doesn’t rise as fast as one made with instant yeast. To answer your questions, you can do two things: refrigerate the dough once it has doubled in size (without shaping it first- just cover and stick the whole bowl in the fridge) OR shape it, place it into a proofing basket, and chill until ready to bake.
Carol says
Regarding an overnight rise – I just tried it. My timing didn’t work out so I refrigerated after the bulk rise and final shaping. I then allowed the dough to warm up and proof. Although the loaf was very good, cooked up perfectly brown and crusty, the inside of the bread was a bit more dense than it probably would have been had I continued the proofing/baking straight through. Refrigerated/overnight proofing doesn’t seem to work the same as yeast breads. I am OK with this and will be sure to time things out better next time.. I love this recipe – produces a lovely loaf and is so much less complex than other sourdoughs. I am new to this, having been nurturing my starter for the last 4-5 months and have baked with it only a handful of times. This was my best loaf so far. You will get there!
Emilie Raffa says
Carol, it sounds like your dough was over proofed (rose for too long). For beginners, I typically do not recommend a refrigerated second rise due to timing reasons. It can be done, but with repetition and practice! And you are correct: they are not like commercial yeasted doughs which can withstand longer periods of time in the fridge and continue to rise. Next time, if you do the overnight rise, plan on baking in the morning when it’s ready. Or, if you need to buy additional time, shape and chill the dough but only for a for an hour or two max and then bake right away.
Cheo Yu Jin says
Hi, is it possible to achieve a more open crumb structure with this recipe? and if it is, does it depend on the maturity of the starter or is there something I can actively do to the dough to get a more open crumb structure. Thanks in advance for your advice.
Emilie Raffa says
This is a low hydration dough, characterized by smaller holes. So it’s possible, but unlikely. For larger holes, you’ll need a dough that’s has a higher hydration. Heads up though: an increased amount of water is not the only factor that will get you big open holes. It’s a combination of both recipe, technique, temperature and finesse. Try this recipe for cross referencing and see how you go.
Mairi says
When A friend gave me some sour dough starter and I started making sour dough bread, I came across the Clever Carrot and loved the recipe description. I used it with great success the first time and have not needed Any other recipe. I am now on loaf number 6 I think and the only failure was when I left the second proving unavoidably too long. And I knew it would fail even before I put it in the oven because of all the clear descriptions provided by Emilie. Thank you.
For anyone wanting to try sour dough bread, i thoroughly recommend it. It is delicious and I really found Emilie’s recipe perfect. The most difficult part is timing the start point so you don’t find yourself up at 2am to ‘catch the moment’ When the bread needs baking! Generally, I prove over night (I take the starter out and feed it around 4pm), autolyse (if starter ready of course) around 9pm and leave to bulk rise (after stretching)from 11pm until 6am approximately. Then I have beautiful fresh bread to eat by 9am!
Emilie Raffa says
This is fantastic. Thanks for sharing your tips! The timing with sourdough can be the trickiest part :)
Amy says
Thanks for the recipe. Very new to bread baking and this was my second attempt but first time using this recipe. Definitely turned out better than my first but very dense. I am suspecting I needed to prove a little longer but was also wondering if my starter is the issue. My starter is whole wheat; would I be better off using a whole wheat starter with a whole wheat bread recipe?
Emilie Raffa says
Using a whole wheat starter for an white sourdough will definitely give it a different look, feel, and taste especially if you are using a larger amount. It’s possible it contributed to the dense texture, although I suspect under prooving was the main issue. In the future, you can always split your starter into 2x jars; feed one with what you’re using now and the other with white flour to use in white sourdough recipes.
Amy says
Thanks for the tip! Didn’t even think to do that will give it a go this weekend