Think you can’t bake fresh, homemade sourdough bread? This easy sourdough bread recipe—trusted by beginner bakers for over a decade—shows you how, step-by-step. No yeast. No kneading. Just simple ingredients and 10 minutes hands on time for soft, crisp sourdough bread at home.
Reader review
“I have tried MULTIPLE sourdough bread recipes and this one has been the very first to make a successful (fully risen) loaf of bread. I am relatively new to sourdough and for some reason, the other recipes just didn’t produce good bread. These instructions and detailed explanations really make a huge difference to someone who is new to the world of sourdough.”
—Savannah
To anyone who thinks their sourdough bread isn’t good enough, I get it. Back in 2013, I set a goal: bake more bread. I tested, failed, succeeded (and tried again). What began with an easy no-knead artisan loaf eventually led to the holy grail: homemade sourdough bread.
Admittedly, I had beginner’s luck. My early scratch-made loaves were light, plump and airy, everything you want sourdough to be! And then? Down the rabbit hole I went: Hydration? Baker’s %? Proofing times?
Now, with 13+ years baking experience and a professional culinary background, I know what holds people back: the confusion, hesitation, comparison. I teach from a straight forward practical perspective because sourdough is not just a written recipe; it’s an understanding.
This sourdough bread recipe has been the most popular on my blog for over a decade- millions of views and the inspiration behind my bestselling book Artisan Sourdough Made Simple, a deeper dive into sourdough bread recipes. So, if you’re at the end of your rope (and just want to make good bread), you’ve made it. Welcome to the journey.
What Sets My Recipe Apart:
- One bowl, 5 ingredients
- Olive oil = soft, plush crumb & crisp, golden crust
- No stand mixer
- No bread machine
- Flexible baker’s schedule
- Personalized support in the comments
But before we make bread, let’s discuss what drives it: your sourdough starter. Once you understand what it is, and how it works, your path will be crystal clear. Have questions? Ask in the comment section. I respond with personalized help.
Where To Get A Sourdough Starter
A sourdough starter is a live fermented culture of flour and water. It naturally leavens bread dough without commercial yeast. There are all different types: homemade, purchased or gifted (ask a fellow baker!). I use two different starters at home: one I made myself, and a vibrant Australian starter gifted from my friend Celia.
But is doesn’t stop there. Once your have your own sourdough starter, it must be kept alive and well with regular feedings to maintain its rising power. Sourdough is not static; it’s a living process. Here’s my personal feeding schedule which you can adapt to suit your style:
How To Feed Sourdough Starter
- Remove and discard half of your sourdough starter
- Feed what’s left in the jar with equal parts flour and water by weight (1:1:1 feeding ratio).
- Let rise at room temperature (loosely covered or airtight) ideally 75+F until bubbly, active and double in size (2-12 hrs). I use this sourdough starter jar.
Recommended Reading: Feeding Sourdough Starter: My Best Tips & Tricks
When Is Sourdough Starter Ready To Use?
Your fed starter is ready to use when it’s bubbly, active, and doubles in size. This can take 2-12 hours or more, depending on the temperature of your kitchen and the strength of your starter. My best advice? Be patient, plan ahead, and make sure your starter is in a warm place (ideally 75 F). The process is not instant.
Float Test: If you’re unsure whether your starter is ready, drop 1 tsp at peak height into a glass of water. If it floats to the top it’s ready to use. If it sinks, feed your starter again.
Storing Your Starter
Most people don’t realize that your feeding schedule is directly related to your baking preferences. If you only bake a few times a month, store your starter in the refrigerator and feed it once a week. If you bake often, store it at room temperature and feed it once a day.
How To Make Sourdough Bread: Step-By-Step Recipe
To Start: Feed your starter until it’s bubbly and active first (remember this can take anywhere from 2-12 hours, so plan ahead). Then mix the dough. Detailed instructions follow below. For a printable recipe & sample baking schedule, scroll to the end.
Step 1: Mix The Dough
- Add water, sourdough starter, and olive oil to a large bowl. Whisk well to combine, making sure the starter is fully dissolved. Then add the bread flour and salt. Continue mixing (I use a fork at this point) until the flour is absorbed. The dough will feel rough and shaggy, which is normal.
- Cover the bowl and let rest (autolyse) for 30 minutes to 1 hour at room temperature. Then shape the dough into a rough ball. It doesn’t have to look perfect.
Tip: Weigh your ingredients with a digital kitchen scale. Measuring cups vary in size and don’t account for ingredient density which can lead to dry, dense, or overly sticky dough.
Why Autolyse Matters
Autolyse is the first rest after mixing bread dough. It jumpstarts gluten development without kneading, making the dough stronger, stretchier, and easier to shape I never skip it. For this recipe, rest for at least 30-45 minutes (or when time permits, I’ll do 1 hour for an even softer, more manageable dough). To learn more about common sourdough bread terms read my Sourdough Baking Glossary. I’ve included the only 12 you need to know!
A Note on Salt: Some bakers only add salt after autolyse, believing it slows down gluten development. I’ve followed that method for years, but now mix everything at once. It’s simpler, faster, and still makes excellent loaves (plus, you won’t forget to add the salt later on!). I’ll leave the choice up to you.
Want To Add Inclusions?
Mix in flavor additions after autolyse, when the dough is softer and more pliable. This is another reason not to skip the autolyse step. Alternatively, inclusions can be added during the first stretch and fold.
A few ideas:
- Roasted garlic
- Chopped olives
- Fresh or dried herbs (rosemary, thyme)
- Seed or nuts
- Cheese
- Dried fruit (raisins, cranberries)
- Jalapeños
Step 2: Bulk Rise
Now the dough is ready to rise. Cover the bowl with lightly oiled plastic wrap so the dough doesn’t stick to the top, or transfer to a dough tub. Let rise at room temperature, about 68-70 F (20-21 C).
How Long Does It Take For Sourdough Bread To Rise?
The dough is ready when it’s puffy, slightly domed and nearly double in size. This can take 3-12 hours depending on room temperature, the quantity and strength of your sourdough starter, and seasonal conditions. All variables work together. See my example below:
For My Sourdough Bread Recipe (with ~150 g sourdough starter):
- In the summer: ~2-4 hours @ 80 F (26 C)
- In the winter: ~10-12 hours @ 68 F (20 C)
Diving Deeper: Temperature controls time. This is where I see the majority of beginner baker’s make mistakes- the temperature is overlooked. Sourdough takes longer to rise than yeasted bread, and it’s highly dependent on your specific environment. My kitchen might be 75 F. Yours? 68 F. Watch the dough, not the clock. For more details and troubleshooting read my companion article: Why Won’t My Sourdough Bread Rise?
Stretch And Fold The Dough (Optional Step)
About 30 minutes into the bulk rise, you can perform a series of “stretch & folds” to strengthen the bread dough. This step is not mandatory; however it has the potential to add height and structure to the finished loaf. Check out my how to stretch and fold sourdough guide to learn more, step-by-step. It’s easy and fun to do!
Step 3: Divide & Shape The Dough
At this stage, remove the dough onto a lightly floured surface. For two smaller loaves, divide the dough in half. For a single, standard size loaf leave it whole.
How To Shape A Round Sourdough Boule (Loaf)
Starting at the top of the dough, fold it over toward the center. Give it a slight turn, and then fold over the next section of dough. Repeat until you have come full circle to form a tight round. This creates surface tension for better oven spring. You can also try the envelope-style fold.
Tip: I used to get so nervous when shaping bread dough because you only had one chance to get it right. So intuitively, I would practice using a piece of Play-Doh or with a kitchen towel to go through the motions at my own pace.
Step 4: Choose The Right Baking Pot
If you want bakery-style results, bake sourdough bread in a Dutch oven. Why? Pots trap steam which is the secret to homemade sourdough with bold rise and golden crust. Without steam, the crust will set too fast casing the loaf to harden, split or bake unevenly. I’ve been there and it’s not pretty.
What If You Don’t Have A Dutch Oven?
You’ll need another oven-safe pot with a lid to create steam. It must be able to withstand up to 450 F/232 C (lid and handles included).
A few options:
- Enamel roasting pan with lid (or sheet pan to cover)
- Cast iron skillet with upside down roasting pan to cover
- Covered sandwich loaf pans
- Clay Baker or Romertopf (soaked first)
- Preheated baking stone w/ metal bowl to cover
Here’s what happened to me: I tried the “no pot” baking route in the past, using just about everything from pizza stones, to baking sheets with no luck! The crust always hardened too quickly. Then I tried various steaming methods to remedy this (e.g. ice cubes in a hot pan, spraying my loaves with water) but my personal oven could not retain enough moisture. The environment was always too dry. For me, using a Dutch oven was the only reliable solution that worked with consistent results.
Step 5: Second Rise (Proofing)
- After shaping, your dough needs to rise again. To do so, generously dust the bottom of your Dutch oven with cornmeal, or line with non-stick parchment paper to prevent sticking. Gently place the dough inside (see tip below)
- Let the dough rise for 30 minutes to 1 hour, or until it’s visibly puffy and no longer feels dense. It doesn’t need to double in size. While the dough proofs, preheat your oven to 450 F (232 C).
Tip: Want better shape and structure? Proof the dough in a floured, cloth-lined, 8-inch bowl or banneton instead of directly in the Dutch oven. This will contain the dough and hold its shape without spreading. Bread flour or rice flour is fine for dusting.
Step 6: Score The Dough
- Right before the dough goes into the oven, make a shallow slash down the center of the dough, about 2-3 inches long. Use a small serrated knife, sharp knife or bread lame. This lets the steam escape, and allows the bread to “bloom” or expand in the oven.
- Admittedly, this step is a bit nerve racking, so I don’t want to gloss over it. Be quick and confident. I’ll share what my sourdough mentor told me: “Slash with panache!”
Step 7: Bake The Bread
You’re at the finish line now! Bake on the center rack (lid on) for 20 minutes. Then remove the lid. Your bread will look pale and slightly shiny. Then finish baking (uncovered) for 40 minutes or until the crust is deep golden brown. The internal temperature should be 205-210 F/96-98 C.
Tip: During the last 10 minutes of baking, crack open the oven door to let the moisture out. This creates a crispier crust. Or, remove the bread from the hot Dutch oven and bake directly on the oven rack. The latter creates the crispiest finish.
Step 8: Cool & Slice
Cool the bread on a wire rack for at least 1 hour before slicing. Be patient! If you cut into it too soon, the texture will be damp and gummy. Life’s too short for sub par bread.
Final Thoughts
There are a gazillion sourdough bread recipes out there. No two loaves look alike. Start with this guide, master the basics and then branch out: try my golden sourdough focaccia recipe, this easy sourdough sandwich bread, or my one-bowl sourdough pancakes for breakfast! Once you have a few loaves under your belt, the process will become an imminent rhythm and you’ll become a sourdough pro in no time.
Sourdough Baking Schedule
- Friday Evening: Feed your starter, cover the jar, and leave it on the counter overnight. If you keep your starter in the fridge, it might need two feedings to perk back up (feed it in the morning & in the evening).
- Saturday Morning: Check your starter: if it’s alive and bubbling, you can make the dough to rise during the day. Or, feed it again in the afternoon to make the dough in the evening for an overnight rise. Remember to use the float test mentioned above to make sure your starter is ready to use.
- Saturday Morning/Evening (or whenever your starter is ready): Make the dough. Leave on the counter to bulk rise at room temperature. In the summer, if your dough rises quickly and you’re not ready to bake, cover the whole bowl with lightly oiled wrap and chill until ready to use.
- Sunday Morning: cut and shape the dough. Place in Dutch oven for second rise. Slash. Bake. Cool. Eat.
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Sourdough Bread: A Beginner’s Guide
- Prep Time: 13 hours
- Cook Time: 1 hour
- Total Time: 14 hours
- Yield: 1 loaf 1x
- Category: Sourdough Bread Recipes
- Method: Oven-Baked
- Cuisine: American
- Diet: Vegan
Description
New to sourdough? My easy beginner sourdough bread recipe makes the best artisan-style loaf at home with just 5 simple ingredients: bread flour, active sourdough starter, water, salt and olive oil—my signature addition—known for creating a light, plush crumb and a crisp golden crust. Follow my clear, step-by-step instructions and video guidance to bake fresh sourdough bread with confidence (even on your first try!).
Ingredients
- 150g bubbly, active sourdough starter
- 250g warm water (see Note 2)
- 25g olive oil
- 500g bread flour (not all purpose flour)
- 10g fine sea salt
- fine ground cornmeal or non-stick parchment paper
Notes, Tips & Equipment
- Weigh your ingredients with a digital scale for best results
- For a more soft and pliable dough, increase the water up to 300 g- 325 g total. Use a floured, cloth-lined bowl or proofing basket (instead of the Dutch oven) for the second rise.
- You will need a 5 1/2 or 6 quart Dutch oven for baking
- This recipe was tested with King Arthur Bread Flour, Gold Medal Bread Flour, Pillsbury Bread Flour
Instructions
Make The Dough
In a large bowl, add the sourdough starter, water and olive oil. Mix with a fork to combine, then add the flour and salt. Continue mixing until the dough becomes stiff, then squish it together with your hands to incorporate all the flour. The dough will be rough and shaggy.
Cover the bowl with plastic wrap, reusable wrap, or very damp kitchen towel. Let rest (autolyse) for 30 minutes to 1 hour.
After resting, return to the bowl and work the dough into a rough ball, about 15 seconds.
Bulk Rise (First Rise or Bulk Fermentation)
Cover the bowl with lightly oiled plastic wrap. Alternatively, transfer the dough to a high-sided dough tub. Let it rise in a warm place, ideally 70-75 F. The dough is ready when it no longer looks dense and has almost doubled in size.
Note: The bulk rise time will be different for everyone. For example, in the summer, expect ~2-4 hours @ 80 F/ 26 C. In the winter, ~10-12 hours @ 68º F/ 20º C. Watch the dough and not the clock.
Optional Step: Stretch & Fold The Dough
During the bulk fermentation, you can do a series of ‘stretch & folds’ to strengthen the dough. Start 30-45 minutes in: lift a portion of the dough, stretch it upwards, and fold it over itself. Rotate the bowl ¼ turn and repeat until you’ve come full circle (1 set). Do 1-2 additional sets, spaced ~1 hour apart. Click here for a step-by-step video tutorial.
Note: Dough made with 250g water will feel stiffer; 300-325g water will be more stretchy and elastic. Let it rest longer in between sets if it resists stretching.
Shape The Dough
Remove the dough onto a lightly floured surface. Starting at the top, fold the dough over toward the center. Turn slightly, and then fold over the next section. Repeat until you have come full circle. Flip the dough over, seam side down. Gently cup the sides and rotate in a circular motion to tighten the shape. The goal is to build surface tension to create a tight ball (too much flour will cause the dough to slide around).
Second Rise
Now the dough needs to rise again. If you’ve used 250g water, you can do a free-form second rise in the Dutch oven (if not, see note below). Line the pot with a piece of parchment paper (this is what I do) or coat with cornmeal. Place the dough inside, cover and let rise for about 30 minutes to 1 hour. It’s ready when slightly puffy, but not double in size. Preheat your oven to 450 F/ 232 C.
Note: If your dough contains more than 250g water, skip the free-from rise. Your dough will spread. Instead, use a floured, cloth-lined, proofing basket to help hold its shape.
Score The Dough
Right before baking, make a shallow 2-3 inch slash (or longer) in the center of the dough using a bread lame, razor blade, or small sharp knife. The cut should be ~1/4-inch deep.
Bake The Dough
Place the bread in the oven on the center rack (lid on) and reduce the temperature to 400 F/ 204 C. Bake for 20 minutes, then remove the lid, and continue to bake (uncovered) for an another 40 minutes, until deep, golden brown. All ovens are different; feel free to make minimal adjustments to these temperatures.
Check for doneness with a digital thermometer: 205-210 F/ 96-98 C for sourdough.
Remove the bread from the hot Dutch oven, and cool on a wire rack for at least an hour before slicing.
Comments
Alan says
Baked this yesterday after following the starter recipe for 9 days, and got some very active starter.
Recipe was easy to follow and I did it with the water in the recipe (will add more next time). Followed the stretch and fold option too, but dough was resisting, which is why I will use more water next time. Struggled to understand how long I needed in total and through each process.
Loaf turned out well with plenty of rise and gas pockets, though it was a bit odd shaped as my shaping technique needs work.
I’ll be following this recipe a few times till I feel I can experiment a bit. A good recipe for beginners like me. Thankyou
Emilie Raffa says
You are very welcome, Alan. This is great feedback. You figured out what needed to be done as you moved through the process- this is excellent. Yes: more water will make the dough more slack (and less resistant) when you do the folds. This also means you can shorten the time in between sets, whereas with a stiffer dough made with less water, it will need more resting time otherwise it will be difficult to stretch. Does that make sense? As for shaping, this takes a lot of practice and repetition. I used to practice with a clean kitchen towel just to establish the rhythm of shaping. I also used play-doh too. Then, once it was game time, the steps were burnt into my memory and I was able to execute! With practice, you’ll absolutely get there. Take notes. Have fun.
Bertha says
Is there a starter recipe
Emilie Raffa says
Yes. You can click on the link here: https://www.theclevercarrot.com/2019/03/beginner-sourdough-starter-recipe/
Dee says
In your starter recipe you always add 60g flour and 60g water regardless of the amount of starter left behind in the jar. Elsewhere in your article you advocate adding equal weights of flour, water and starter…..1:1:1.
So if I have 100g of starter left on a certain day do I add 60g flour + 60g water or do I add 100g flour +100g water. Thank you.
Emilie Raffa says
When creating a sourdough starter from scratch, which is the recipe you’re referring to, the formula is designed to build up the total quantity of sourdough starter to approximately 1 cup. This is done by discarding about 1/2 each day, and feeding with 60 g flour + 60 g water for 1 week. If your starter is ready by day 7 or 8, great! You can switch to maintenance mode now following the 1:1:1 feeding ratio if you’d like (or choose another feeding ratio or style). If your starter is not ready, you can continue feeding it with 60 g flour + 60 g water until active. However, I do recommend reading the troubleshooting section to see if there are additional factors affecting your starter’s activity, which is usually temperature.
Alicia says
This is great information. How can I make my breadmore tangy? Is it warmer temp, colder temp? I can’t find conclusive information. Thank you.
Emilie Raffa says
Hi Alicia! There are several variables to consider, including time, temperature, flour selection, the microbial make up & temperature of your starter etc. This is why conclusive info is hard to find. We all do different things. Generally speaking, a warm room temp rise @ approximately 75-78 F followed by a cold overnight proof in the fridge helps to increase the flavor. So does adding up to 15% whole grain flour. You can also play around with the temperature of your sourdough starter @ 72-75 F. Try some of these things, take notes, and make adjustments from there. Feel free to circle back with additional questions if you get stuck.
www.sphynxskitty.com says
I absolutely love this beginner’s guide to sourdough bread! The step-by-step instructions make it so approachable, even for someone like me who’s new to bread-making. The tips on creating a starter and understanding fermentation are especially helpful. I can’t wait to try making my first loaf! Thank you for sharing such valuable insights!
Emilie Raffa says
Excellent. You are very welcome! Master the basics (taking as much time and practice as you need) and you’ll do really well.
Claire says
I’ve been using this recipe for a year but moved into a place with a convection oven. Any advice?
Emilie Raffa says
First things first: get your self an oven thermometer for accuracy. You’re gonna need it. Next: to convert a traditional oven to convection, typically you’re supposed to reduce the temperature by 25 degrees. So for example, if the recipe says to bake at 400 F (traditional), reduce the heat to 375 (convection). This is where your oven thermometer comes in handy. Always double check! Finally: check in on your baking time. If the recipe says to bake for 30 minutes, check at the 20 minutes mark to see how things are going. We recently moved into a new house, our new oven has convection, and honestly I’m still figuring it out. The nice thing about it though, is that the fan does a really great job of distributing the heat making all of my cookies and breads perfectly golden brown.
Ally says
Can this recipe be made in bread maker?
Emilie Raffa says
Yes. The results will vary slightly but it can be done.
Peyton says
How big of a cast iron Dutch oven should I use? I need to purchase one before trying to make sourdough for the first time and unsure what size!
el Brant says
I have a 5qt and it works nicely.
Emilie Raffa says
A 5 qt Dutch oven is perfect for bread baking. Plus, it’s a great size for soups and stews if you make those types of things too. Not too big, not too small.
Sarah says
I’m on my second bake. I grew my own starter it’s amazing! I live on the coast of California so my starter has her own personality!
I followed your recipe but ended up using my heart as well. I’m big on the texture of the starter and the dough itself. I’ve had so much success. Baking 4 loaves today and trying some sandwiches rolls. It’s so much fun and the bread is delicious. Had to bulk bake so I can slow my starter down. Today they will be fed and popped into the fridge. Thank you for your guidance and the recipe!
Emilie Raffa says
Congrats Sarah! I love that your starter has its own personality. I SO get this. Mine gets super sassy when I feed it with a different brand of flour. It’s borderline annoyed like a senior cat 😂 I also love that you baked with your heart. Often overlooked, this is how you develop your baker’s intuition which 100% has its place alongside the recipe ingredients and method. Plus, it’s something you cannot teach. It’s only something you can feel. Keep on baking and have fun!
Victor H says
After trying a Chat GPT generated sourdough recipe with no luck I found this one. So far it seems like it worked out much better (still on the rack cooling for an hour). However, I’m wondering about the time….I cut the dough in half as instructed and made two loafs. Should the time be the same even if you leave whole? 20 MIN/40 MIN seems like a long time for two small loaves…. Also for me, the parchment paper stuck to the bottom of the loaves. This may have been because I used the precut circles that are typically used in the bottom of a cake pan. I’m guessing perhaps those don’t have the same temp capacity.
Emilie Raffa says
Hi Victor! I highly, highly recommend using caution with regards to Chap GPT & sourdough. I’ve had to correct them (it?) multiple times to which they apologized 😂 While it can in fact generate common knowledge on certain things, it does not have a deep understanding of this ever-evolving craft, at least not yet. Anyways, with regards to your question: for two smaller loaves you can reduce the bake time by about 10-15 minutes or so. Double check as the loaves bake. All ovens are different. As for the parchment paper you used, yes: some brands cannot heat up very high which leads to burning and/or sticking. I would skip the pre-cut rounds for cake and used pre-cut sheets instead.
Colleen says
Hello, am I okay to use a 7 Qt dutch oven? Any adjustments I might need to make?
My starter is just about ready so plan on making my first loaf this weekend.
Thank you
Emilie Raffa says
Yes, a 7 qt Dutch oven is fine. Heads up: if your dough spreads when baked, the shape might be flatter and wider. But it will still taste fine!
Deb Riley says
Would love to see what the adjustments are for Einkorn flour.
Emilie Raffa says
Oooo… good question. I haven’t tested this in a while. If I do, I will circle back with more specifics. With all purpose Einkorn, correct?
Ruth Hanson says
I’ve made sourdough before a bit unsuccessfully but followed the starter and the bread recipe and it worked out really well. Has taught me that it can be done without too much faffing about! Thank you
Emilie Raffa says
Absolutely. Unfortunately, sourdough comes with a reputation. But, if you just focus on the basics (and just the basics!) you will build the most incredible foundation that will take you quite far.
Amy says
Is the sourdough starter used in the recipe discard drom before feeding it?
Emilie Raffa says
Hi Amy! No, it’s not. This recipe uses bubbly, active sourdough starter to make the bread dough rise (not sourdough discard). The discard, the portion you remove before feeding your starter to make it active, typically has weak rising power. You can save it for another recipe if it’s in good condition like sourdough pancakes, waffles, etc.
Katie says
I received some starter from a neighbor with baking instructions and it was so-so. I decided to find a starter recipe, create my own and also follow a better recipe for the bread. I looked at a lot of recipes and found yours to be the easiest to follow and the directions were very detailed. Unfortunately, my bread turned out a little flat, but it tastes very good. I used your starter recipe and it went really well. My starter is flourishing, so I think I need some advice on creating a less flat bread loaf. Any tips are appreciated. Thanks!
Karen Heer says
Mine was flat too. First attempt so need to work where I went off. Maybe the rounding. Have you tried again?
Emilie Raffa says
Hi Karen! If you can answer a few questions below, I’ll be able to help:
1.) Did you weigh of measure your ingredients?
2.) How long was your bulk rise? And at what temperature?
3.) How long was your second rise? And at what temperature? Was it free form or in a proofing basket?
4.) How much water did you use?
5.) What brand of flour did you use?
6.) And additional changes to the written recipe?
Thanks! 🥰
Emilie Raffa says
Hi Katie! This is so great to hear. I’m glad your starter is flourishing. As for the bread, there are multiple reasons why your loaf was flat. When troubleshooting, we have to look at the whole picture. If you can remember, walk me through your process from the very beginning: Did you weigh or measure your ingredients? Was your starter active? How long did the dough rise for & at what temperature? How long was your second rise (and at what temp)? What brand of flour did you use? Any additional changes to the written recipe? I know this sounds like a lot, but with a bit more info I can zero in on your issue faster.
Ryan says
First ever attempt and it went great overall, although my bread turned out a bit thick and was hard to shape.
I made the dough Saturday afternoon, let it bulk rise until Saturday night, refrigerated it, and then later took it Sunday afternoon to shape and bake.
Is that the correct order? Should I have shaped before refrigerating Saturday night? Should I have taken it out Sunday morning to warm up before shaping and baking? Would more water or bulk rise time help?
Katia Q says
Sounds like a great first attempt! For softer dough and easier shaping, try shaping it before refrigerating Saturday night. Then, let it proof in the fridge. On Sunday, you can bake straight from the fridge or let it warm slightly if needed. Adding a bit more water or extending the bulk rise could also help with a softer, more elastic dough. Keep experimenting—you’re off to a great start!
Kathryn McCormack says
Hi Emilie, I have just made maybe my 10th sour dough loaf with your recipe and about to share it with a few others who have avoided trying it in past because it seemed complicated. Today I forgot to reduce the temp to 400 the first 20 minutes and my bread survived. I hardly ever do stretch & fold and it survived. I also have done overnight 2nd rise in fridge and bread turns out fine. It is an art and you can tell what bread needs.. but no kneading. Lol. I wish you lived near me I could thank you with flowers or a treat!
Emilie Raffa says
Kathryn, you are so sweet. Thank YOU so much!!!! 💐 You are well on your way! Keep on observing, adapting, and having fun. This is how it’s done.
Rachel says
Hi Emilie! This recipe has been perfect every time (4 loaves in!) :)
I am wanting to bake an oval loaf with my oval banneton. What would you suggest if I did not have a dutch oven available? Can I use the same baking time on a sheet pan?
Thank you!
Emilie Raffa says
Excellent, Rachel! Congrats! Ok so first, examine the size of your current Dutch oven; would an oval loaf fit? Some of the larger sized pots can accommodate it. If not, you can purchase an oval enamel roaster which is relatively inexpensive. Check online. As for the sheet pan bake, you won’t get the same results because you are baking without a lid. The lid is necessary to trap in moisture and steam, which allows the crust to expand during baking. So. Unless, you can cover your loaf on the sheet pan somehow and/or find another way to add steam to your oven, you won’t get the same results.
Bill says
Can you use an avocado oil instead of olive oil?
Emilie Raffa says
In all the years making this recipe, I’ve never actually tried it with avocado oil. But I don’t see why not!
Edit to add: If there are any bakers reading this comment, and have used avocado oil, please comment with your experience.
McKaela Romans says
I use avocado oil all the time! No noticeable differences and works just fine!
Glennis says
Hello, looking forward to trying this. If I use a banneton, what size should it be? A 500g or a 1kg banneton? thank you.
Emilie Raffa says
I typically use a 10-inch banneton. This is standard size.
Dana says
Haven’t tried it yet but I’m LOVING this already. I’ve been wanting to try making bread for years but didn’t want a breadmaker or to have to knead bread just right. It seemed very daunting until this. I think ‘recipes’ that came from no recipes are often the best!
Ray Champion says
I am excited to try this recipe this weekend, have my starter going and everything!
One silly question, when I let it cool on the wire rack, do I take the bread out of the Dutch oven, or put the whole Dutch oven on the rack to cool?
Emilie Raffa says
Hi there! Not a silly question. Take the bread out of the pot, and let just the bread cool on the wire rack. Make sense?
Rosa Federico says
Hi Emilie,
I have been baking sourdough bread for the past few weeks. Have a problem with the bread,when i cut it it feels a little bit gummy,and the dough feels a little wet. I wait a few hours before i cut the bread.What am i doing wrong.
Nick says
Hi Emilie,
I used your recipe for my first ever sourdough bread and it came out deliciously! I loved your style of writing since it explained everything well and took away all of the doubt. I had one question: how does one achieve a darker color? I’ve read leaving it in the oven longer can work or having some water steam the crust. What would you recommend?
Diana says
My bread seems to crack on the sides and the cut I put in disappears. I’m I not making the cut deep enough?
Tracy says
I am unable to find Bread Flour in the stores in Greece. I use this recipe with all- purpose flour all the time, and my bread is always good! I do two stretch and folds an hour apart. The dough is ready to bake in three hours. I don’t have a Dutch oven so I bake it in a ceramic casserole dish covered with a metal pot lid for the first 20 minutes.
frank says
So I made a starter the past week and while it bubbled a bit it is not very active right now. I wanted to try the sourdough sandwich loaf but do not see exact measurements..maybe I am just missing it!
Emilie Raffa says
For the sourdough sandwich loaf recipe: click on the link below, and scroll down to the bottom of the post to the printable recipe section. Everything you need is there. https://www.theclevercarrot.com/2020/04/easy-sourdough-sandwich-bread/
Noa says
Hi! I just tried this for the first time. My dough was appropriately “dry and shaggy” before autolyzing, but even after autolyzing for a full hour and rising for >6 hours, it’s still dry and crumbly with barely any stretch or moisture. What am I doing wrong? Thank you!
Emilie Raffa says
There’s too much flour (and not enough water) in your dough. It shouldn’t be dry and crumbly after mixing and rising. Next time, make sure to weigh your ingredients using a digital kitchen scale for best results. Baking is precise. If you did in fact weigh your ingredients, it could have been an accidental miscalculation. You can always add more water next time after autolyse to fix the texture immediately.
Noa says
Thank you!! I tried it again today and it worked perfectly!!!!
Emilie Raffa says
Perfect! Thanks for letting know :)
Swanette says
I made my first sourdough loaf yesterday using your recipe. I made it with the starter I made 3 weeks ago also using your recipe. Thank you for being so clear with your instructions! I wish I could post a picture so you could see my beautiful creation. 10/10 recommend this for anyone who wants to begin their sourdough journey!!
Liz says
Fool proof recipe.
Mégane says
Hi! I’m so excited to discover your book and can’t wait to try your recipes! I have a question about your use of 10% starter in your bread recipes. Is this mainly to allow for a longer fermentation, like an overnight rise? If I want to do the bulk fermentation during the day, can I still use 10% starter? I’m a bit worried that if I start at 10 a.m., the dough might take too long to rise and won’t be ready until late at night. Also, can I do the second rise (proofing) in the fridge overnight with your recipes, so I can bake the bread the next morning? Thanks so much for your feedback!
Jamie says
I don’t know if it helps your situation, but I move my rises along by keeping them in my oven with the light on so it’s nice and warm. I usually start mixing my dough around 8am and within 6 hours (including both rises, stretch & folds, and shaping) it’s ready to go in the oven. So if your house is cooler, I’d suggest trying the oven w/lights.
Janelle Wold says
I followed the instructions but I think 20 covered and 40 uncovered was too long. Next time I’d do 28 covered 10 uncovered. I did the two small loaves and they are as hard as rocks, all the moisture left after the 40 minute uncovered step. Soup for sure or french toast. I will try again though, nice easy recipe.
S says
Can I bake this in a regular bread pan? I don’t have a Dutch oven, nor can I afford one..and I already have too many dishes for my small space hahah
Holly B. says
I use a regular bread pan because I dont have a dtuch oven and it turns out great for me. I cook for around 30mins at 450°F
Crystal says
Thank you! I was looking for this exact comment! Also baking in bread pans here…
Paloma says
I used your recipe for beginners sourdough starter and I had great success! However, I accidently used 500g of wholemeal bread flour instead of regular bread flour when making my dough. What can I do to save it?
tatum says
hello :) I plan to make this recipe this weekend and was curious if I should feed my starter the morning of or the night before to get it to its prime bubbly state.
Thank you!
Emilie Raffa says
Great question. It depends on when you want to bake! So, let’s say you want to bake at 5 PM on Saturday. I would feed your starter late Friday night. It should be ready in the morning. Then, make the dough in the early morning, let it rise all day, and bake in the late afternoon or around 5 Pm (or whenever it’s ready, which is usually dictated by temperature). Hope this helps! 🥰
Sara says
This might be a dumb question but in my defense, I’m nervous. This is my first time ever making a starter and now sourdough. I’ve been intimidated to make it for years and now here I am trying my hand at it 🥳 but my question is this: when I use the starter, do I want to give it a stir before adding it or use what’s at the top? My starter is extra bubbly and marshmallowy at the top. But when I stir it, it just blends and looses the fluffiness. Thanks in advance!
-Sara
Emilie Raffa says
Hi Sara! Not a dumb question at all. You’re thinking, which is all part of the process. To stir or not to stir? You can do it both ways. I tend to just pour it our of the jar without stirring because that’s how I was taught. But, if you prefer to stir, yes: it will collapse in volume but it’s still active. In fact, you’ll see it start to grow back to approximate peak height soon afterwards. To my knowledge, there’s no benefit doing it one way over the other.
Heather Acheson says
I’ve been a baker for years, this is my second sourdough starter.
I used the first one for pancakes only and after a while I let it go. I’m trying bread today and I appreciate your insights. In the bakery I work at we had a “mother” but we always added some yeast. I never understood why. I’m going commando, lol, finally and I’m super excited.
Emilie Raffa says
Hahah… comando 😂 Using a mother starter is quite common. To my knowledge, adding yeast to it increases the speed (rise) and keeps its behavior predictable, which is why some bakeries do this; most variables need to be controlled for productions purposes and cost. You can’t just show up and wing it on a mass scale. Have fun baking, Heather!
Nichole Twing says
Oh my goodness you are a lifesaver I’m a beginner sourdough baker just started my journey with my starters and doughs a little over two weeks ago was using my friend’s recipe of 100 g starter 375 g water 500 g flour and 12 g salt and all 3 loaves I make came out so flat dense and chewy everyone still loved and ate them but it definitely wasn’t what I was looking for and I just made this recipe late last night bulk fermented for about 10 hours on the counter put it in my fridge for about an hour this morning then shaped and baked as directed and it came out so much better than anything else I’ve made thank you for this simpler recipe for beginners like me only issue is my crust doesn’t look as flakey and bubbly as yours it’s a little smoother and I probably could have cut it a tad bit deeper for a more prominent ear but other than that perfect now to wait to cut into it
Emilie Raffa says
Thank you so much Nicole! 🥰 Sourdough takes practice- tons of it. The previous recipe your tried, the one with 375 g of water, is more intermediate level because high hydration doughs are trickier to handle without ongoing practice and repetition. They’re wet. Sticky. They don’t hold their shape without proper stretch and folds and additional handling. This beginner sourdough recipe was designed with that in mind, which is why you see a range in water quantity allowing the baker to choose what works best for them. The flakey, bubbly crust will come in time. Keep going!
Nichole Twing says
Thank you yesterday I attempted jalepeno cheese sourdough it wasn’t the prettiest thing but tasted amazing and for now I’m happy with that
Sarah says
Hi Emilie,
It has almost been 12 hours and my dough has not doubled in size. I followed everything exactly and did 3 rounds of stretch and folds. Do I still give it time maybe over night to see if it grows more? When to call it quits for this loaf? Thanks!
Emilie Raffa says
How was the condition of your sourdough starter before mixing the dough? Was it fully activated and at peak height before using? When dough doesn’t rise in a timely fashion, always go back to the beginning and asses the health of your sourdough starter first. Then, consider temperature. Is it super cold by you? Ideal rising temps. for sourdough is 70-7 F+ which I recognize is not always attainable especially in winter. Something to consider. And then finally, there’s time. If your starter was fully active, but the temperature was very cold, my sense is that your dough just needed more time to rise in a warmer spot. If possible, move it somewhere warm and see if the increased temperature gives the dough a boost. Additional reading here: https://www.theclevercarrot.com/2018/01/why-wont-sourdough-rise/
Morgan says
Hi there, I’m hoping for more detail on the autolyse vs bulk rise if you don’t mind. Is the only difference between the 2 steps that you work it into a ball after 30 minutes to an hour for 15 seconds? Also, what do you mean by lightly oiled wrap? Am I oiling plastic wrap and putting it directly on my dough or is it lightly oiled and going back over the top of the bowl I’ve at the end of the autolyse timeframe & shaping? Thank you!!!
Emilie Raffa says
There is a big difference between to two steps. Autolyse is the first resting period after the dough is mixed. It allows the flour to fully hydrate (or absorb) the liquid, which jumpstarts gluten development without kneading. When considered, autolyse creates a structured, well-developed dough that’s easy to work with. It’s a crucial foundational step that has evolved with bakers overtime.
For timing, autolyse can range from 30 minutes to 2+ hours depending on the sourdough formula you are following. Once this step is complete, you work the dough into a ball, feeling the dough one last time before the bulk rise where it will be left untouched for several hours. The “feeling” of the dough after autolyse is important- you get one last chance to adjust its texture, adding more flour/water as needed to get it just right.
Comparatively speaking, the bulk rise also known as “bulk fermentation” is where you leave the dough to ferment for an extended period of time, much longer than autolyse. It’s where most the gluten development takes place.
Lightly oiled wrap is plastic wrap (or reusable wrap) that’s been coated in oil spray or lightly brushed with regular oil. It’s placed over the bowl of dough, not the dough itself. As the dough grows, if it touches the wrap, it won’t stick because you’ve oiled it first.
Hope this helps, Morgan! 🥰
Nehmat says
Hello! I am on Day 5 of my starter. I was reading your basic sourdough recipe for beginners and I have a question around the flour to use. Why can’t we use all purpose flour? What is the real reason to use bread flour and not all purpose?
Look forward to your reply. Thank you!
Emilie Raffa says
It all boils down to protein content. Bread flour has a higher protein % than regular all purpose flour. Generally speaking: high protein = strong gluten development. Strong gluten development = desirable chewy texture and high rise in bread (if the dough was fermented properly!). This is why bread flour is preferred by bread bakers. However, with that said, you can in fact bake bread with all purpose flour with adjustments and additional understanding. I’ve written a full article on that here: https://www.theclevercarrot.com/2021/01/all-purpose-vs-bread-flour-whats-the-difference/
Cindy Patt says
Does your book also have recipes for the discard?
Emilie Raffa says
Yes! There is a dedicated chapter to sourdough discard recipes in my book.
Adrianna says
I’ve made this twice now and it’s been successful each time! I am thinking of splitting up the dough into 4 rounds to make small bread boules. Would you change the cook time at all?
Emilie Raffa says
Yum! Great idea. When halving this recipe (into 2 loaves), I usually slash 10 minutes off the bake time. So for 4 loaves, cut off a little more time? I haven’t tested this specifically, but off the top of my head, that’s what I’d do. 🥰
Zj says
Hi! I tried to leave a comment but I’m not sure if I was successful. Thank you so much for this detailed recipe!!! On the 5th or 6th day my starter randomly started molding … what could I do to prevent this ? I would like to try again!
Saffi says
Thank you for such a coherent recipe! I have now made three loaves that have all come out wonderfully. So grateful to have read these instructions, it has ignited my love of baking bread in an easy to follow way.
Keyla Garcia says
It was a great success. Delicious!
Jen says
Hi Emilie – I’ve made a few loaves from your recipe – so yummy! I’m ready to add inclusions. What step would you do this? Before the second rise? Thanks!
Emilie Raffa says
Hi Jen! Add your inclusions right after the first rest (autolyse). The dough will be much softer and easier to incorporate all kinds of filling like olives, jalapeños, raisins etc.
Emma Kempen says
This was a great recipe! My first starter failed (user error) but my second is thriving. I attempted my first sourdough and decided to make 2 from this recipe, cutting the dough in half. They turned out quite small, and they didn’t rise much. Is that right? Or did I overproof, is that possible? I also think I left them in for too long as they’re a little more than golden brown. I would appreciate your input! Thanks ◡̈
Emilie Raffa says
Hi Emma! Cutting the dough in half should not affect the oven spring. In fact, you should get 2 little plump loaves! Like you’ve mentioned, the dough could’ve been over proofed during the bulk or second rise (my sense is that it was the second rise). Shorten it next time and you should be good to go. PS: If your loaves were more than golden brown, this is another indication that the dough might’ve been over proofed. But it’s tough to say without knowing the exact length of time for both the bulk and second rise, your current ambient temperature etc. Hope this helps.
Giuliana says
Hi there! I just started this recipe and actually want to cold ferment because I wanted it fresh tomorrow. At what point in the recipe would I cold ferment? Thank you!!
Emilie Raffa says
Hi there! To cold ferment, bulk rise the dough to about 75% (use a dough tub with measuring marks for a guided visual as it rises), shape and then chill overnight. Bake in the morning.
Colin Armstrong says
Hi there,
This is a great resource, thank you! I was just wondering what the difference is between the autolysis phase and the bulk rise? Do I need to do anything physically at that point to the dough or can it stay in the bowl?
Emilie Raffa says
Hi there! Autolyse is the first rest. It’s a short rest compared to the bulk rise, which goes for several hours. The purpose is to allow the flour to hydrate, which naturally jumpstarts gluten development. Adequate flour hydration is important: you’ll get an approximate idea of what the dough looks and feels like after autolyse, allowing you to add more/less flour and water if necessary. It’s your last chance to adjust the dough before the bulk rise. You don’t need to do anything physically during autolyse. The dough is just resting. Once finished, you’ll work the dough into a rough ball in preparation for the bulk rise.
Colin Armstrong says
Thank you!
J Ann Sumner says
I’ve just signed up for your newsletter because I heard a podcast on BBC Sounds The Food Programme about the sourdough starter library! I wanted to start right away and in the podcast they suggested starting with a spoon of flour and water. I started with about a heaped tablespoon of all purpose flour (I live in Toronto, Canada) and added about 1 and 1/2 tbsps tepid tap water to make a paste. I put the lid on a tall old soup jar and covered it with a tea towel. It’s been warm lately so I hoped for success. That was 3 days ago. I’ve been feeding it every day and my starter is a little smelly and I already see bubbles! I’m so excited. I will keep feeding it for about a week and then will follow your recipe above. I had good results with the original no-knead bread re Joe and hope to do so now. I have a couple of chronic gut issues that I hope will be alleviated by this bread. Thank you for sharing your knowledge. J Ann