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
Jaya says
When I store the starter ,should the starter be collected from day1, to day 7 ,ओर only the last day starter?
When I use the stored starter for next baking should it be fed and allowed to be bubbly and ळ ght?
James MacDonald says
Great recipe and easy to follow. I’m a first time sourdough starter user and sourdough bread baker. I have a quick question for more experienced folks. When I flip my loaf from my proofing basket (I have a simple one with a cloth lining) out onto parchment to them move into my dutch oven, I notice that my loaves are splitting on the top (or side that was formerly faced down into the basket). So think of it like you go to score on the top, there’s already a split down the middle. Any thoughts of why? Is it over/under proofing? Potentially too wet/dry? Just curious for potential remedies, I know that nothing will be *perfect* because all kitchens are different environments, but I’d love to learn from your experience. Cheers
Emilie Raffa says
Hi there! To clarify: you are inverting the dough from the proofing basket onto the parchment, correct? Meaning, the “seam side” is faced down and the rounded side is facing up but there’s a split down the middle. I would have to see a picture of this- it’s a tough one to diagnose. If you have any images, send to: emilie@theclevercarrot.com. I normally don’t ask for pics (I’d be answering emails all day!), but I’m genuinely curious to see your loaf, help you, and potentially help others with the same issue.
James MacDonald says
Thank you so much for the offer to help. After reading your comment I think I’ve recognized my massive beginner mistake.
I think I was proofing wrong, with the seam side down in the basket. This when inverting, the seam side faces up and subsequently splits. The next loaf I try I’m going to make sure seam side is up while proofing and then faced down onto the parchment. (If it still splits I’ll forward a pic).
Thank you again, James
Emilie Raffa says
That’s it! You got it :)
Julie says
Emilie, Thank you so much for this recipe. I’m newer to making sourdough and your recipe and instructions were perfect. My starter is a little over a month old and I’ve struggled a bit making some loaves, but your recipe has produced the best loaf for me–thank you, thank you!! I feel the increased starter amount & olive oil softened the dough — it rose beautifully & the crumb came out perfect– not gummy at all. Enjoy your day and thanks for sharing your gift!
Emilie Raffa says
Love this so much! You are very welcome Julie. Thank you for taking the time to comment 🥰
Ana says
I baked my first bread following this recipe – it seems fool proof, I even substituted 150g of bread flour with the whole wheat as I ran out – still turned out great.
I also followed your recipe for the starter, it’s 26 days old and doing so well! I made cheese and Japan’s foccacia and blueberry muffins with the discard. I feel blessed to have found your recipes, thank you ❤️
Emilie Raffa says
This is beautiful. Sounds delicious too! Thank you Ana! 🥰
Bo says
Found your step by step guide super helpful for beginners! How would I go about doubling this recipe?
Emilie Raffa says
Hi there! I would just double the amounts as written and rise the dough in a large, high sided dough tub with measuring marks. Alternatively, make two separate bowls of dough.
Rhonda says
Looking forward to trying this after a dozen failed attempts. Can this recipe be cut in half? I have used so much flour on unsuccessful attempts that I am trying to practice with smaller loaves/amounts. Thank you!
Emilie Raffa says
Hi Rhonda! I totally get it. And yes: feel free to cut the recipe in half and reduce the bake time by approximately 10 minutes or so.
Ben says
Tried this as my first foray into sourdough and it worked great!
Question:
What is the difference between when the dough rests during the autolyse stage and the bulk rise?
There are no ingredients added and no kneading (other than the stretch-fold if one does it),
it is still in the bowl, still covered, the only difference is that I shaped it between the stages?
Cheers!
Emilie Raffa says
Hi Ben! The biggest difference is time & gluten development. The first rest (autolyse) is a shorter than the bulk rise. The bulk rise is longer, and it’s where most of the gluten development takes place. Gluten development takes time. Additionally, there are many rests in bread baking. As a general rule of thumb: after you touch the dough, it needs to rest!
Ben says
Thanks for the reply.
Let’s assume that I skip the stretch and fold after the autolyze step.
Basically, it means that I just mix the ingredients and let them sit for a few hours (temperature dependant).
The autolyze step extends into the bulk rise step seamlessly, nothing happens in between?
(I mean, I don’t do anything myself but wait for the the dough to double)
Emilie Raffa says
It doesn’t extend seamlessly. There’s a small step in-between the autolyse and bulk rise, which is working the dough into a semi-smooth ball (see recipe at the bottom of this post). What the purpose? To even out the texture of the dough (it’s usually rough and shaggy at this point, and it might have pockets of unabsorbed flour), AND it’s your last opportunity to add more/less flour or water to change the consistency of the dough, if needed. The ball shape doesn’t have to look perfect. It’s just how the dough ends up after you work through it one last time. Does that make sense?
Ben says
Yes it does, thank you!
So far I never managed to shape it as it is too sticky and every time I try to shape it I just pull parts away, so I do some folds (and wash the sticky parts off my hands after) but I don’t shape it.
Maybe I’ll try to add more flour to make it less sticky at this step.
Rochelle Carras says
I can’t believe I am having so much trouble trying to create a sour dough starter…I have made mistake after mistake and thrown out the starter 5 times because I think it was either to cold to ferment then I borrowed this little heating plate and now it looks like it cooked alittle…
Sarah says
I was reluctant to try making sourdough because I thought it would go wrong… but I followed this starter recipe and now have a beautiful bubbly active starter and have also made several successful loaves. I am so proud of what I have achieved – thanks to the clever carrot 🥕
Emilie Raffa says
Excellent! I’m glad you stuck with it. Sourdough is one of the most rewarding crafts to both make and eat. Enjoy and have fun with the process!
Andrew Gianfrancesco says
This recipe makes amazing sourdough bread. It’s a little work with making your own homemade starter, but knowing that you personally made everything from scratch is an amazing feeling and it taste so much better in the bread thank you so much. And now, apparently, I am an artisan now 😂
Emilie Raffa says
Thank you so much! Yes, it is work. But rewarding work. You are an artisan now, Artisan Andrew ;)
Linda Weightman says
I followed your instructions everyday for 8 days. I’m in the uk and my kitchen is cool, nowhere near the temperature you recommend, but I persevered. Today, I was concerned if the starter was ready, so I halved the starter before I fed it and used the 150 g to make your sourdough bread recipe. Imagine my surprise and delight when I saw it rising. I made 2 loaves and success. Thanks so much. I’ve been making my own bread for the past 40 years but never ventured into the realms of sourdough. That’s it I’m converted. Thanks so much. So you see old dogs can learn new tricks.
Emilie Raffa says
Fantastic Linda! Thank you for circling back to share your experience with us. That’s what it’s all about: perseverance. I hope you have fun with your new sourdough journey.
Christine says
It’s so easy and I can remember ingredients and directions after the second time making it. I’m still a beginner. Thank you.
Robin says
What Olive oil do you use?
Jesse says
Hi! I exclusively use your beginner sourdough recipe for 2 years now. I am visiting my friend at 6k altitude. Do you have recommendations for adjusting this recipe? Thank you.
Christina says
PATIENCE IS A VIRTUE ;)
After close to 3 weeks of studying your book and online comments as well as allowing “Sue” to gain strength, YIPEE had success with my first batard with gorgeous big holes. Followed your book recipe, Everyday Sourdough to include per your recommendation, weighing everything. My biggest challenge was the shapingt/tightening…seemed pretty hydrated and maybe due to warmer weather here in Carolinas. My new oven seems to be off calibration too so the last 10 mins on rack caused more browning than preferred for picky kiddo eaters. The batard was not super pretty(did not open as I had hoped) but the taste was superb! Haven’t had bread this good since living in Belgium as a military brat.
Thank you, Emilie for great instructions, with practical tips helping alleviate sourdough bread-baking anxiety.
C says
I made sourdough frequently through 2020, then stopped until this week. This recipe gave me far better results: the amount of starter plus olive oil are the recipe differences. Same amount of work, same amount of other ingredients, far better results.
Alessandra c foster says
Hello, I followed this recipe to the T. But when it came out of the 2nd rise it just stuck to everything and basically flopped. I did the water test on my starter and it was fine.
What have I done wrong?
Erin says
Same here! Waiting for a reply
Sage says
Sounds like you might have over proofed it–the fermentation process went on too long and your dough broke down. If it was warm in your kitchen, it’s likely that this was the issue.. I’ve had it happen to me before as well. Good luck next time!!!
chloe says
i have a 5 qt dutch oven…is that okay?
Emilie Raffa says
Yes! This size will work.
Luna says
I just made it. Temperature in my kitchen was 24 degrees. I used bubbly floating starter. I am very happy because it looks like the bread shown in the picture here. Thank you dear.
Emilie Raffa says
You are quite welcome. Thanks for taking the time to share your feedback :)
Trish says
My first attempt at sour dough using King Arthur flour due to gluten frew lifestyle.
Emilie Raffa says
Good luck Trish! Let us know how it goes ;)
Janet says
How did the bread turn out going gluten free. I am disappointed in the gluten free bread you purchased at the store.
Susie says
Love this recipe! Can I add cheese and jalapeños? If so can I add them in the morning before the bake (prior to the final rise)? Or when should I add them? Thank you.
Emilie Raffa says
Sure can! Go ahead and add the cheese and jalapeños after the first rest (autolyse). The dough will be much softer after this rest, making the inclusions easier to incorporate by hand. Then you’re all set for the bulk rise. For a visual, check out this post (using olives and thyme): https://www.theclevercarrot.com/2021/06/how-to-add-fillings-olive-sourdough-bread-recipe/
Leilani Rawler says
I am new to baking and especially sourdough bread and started. I have tried to make this recipe four times and I am disappointed each time. I have done the float test but my dough won’t rise I don’t know what I am doing wrong?
Emilie Raffa says
Don’t give up. For bread dough to rise, you need the following 3 factors to work together: a strong starter, warm temperature & adequate time. They are all connected. For your starter, in addition to the float test, make sure it’s double in size and bubbly. You might need to feed it several times to get it to this state, depending on what it looks like now, and how it’s stored (for example, a sourdough starter that’s stored in the fridge might need 1-3 feedings at room temperature to re-activate). For temperature, you’ll get a boost in rise at 72-75 F. So move your dough to a warmer spot if possible. And then there’s time: sourdough takes considerably longer to rise when compared to bread dough made with instant yeast. Give it as much time as it needs to bulk up. A high-sided dough tub with measuring marks is is super helpful during the bulk rise. I’ve written ore information on this topic here: https://www.theclevercarrot.com/2018/01/why-wont-sourdough-rise/
Denise says
This is an easy and delicious recipe! Thank you for sharing!
Emilie Raffa says
You’re very welcome Denise!
Sandy says
If I cut the dough in half, can I use a smaller dutch oven (3.5 qt)?
Emilie Raffa says
Yes. That should be fine.
Richard, Kristen says
HALLELUJAH! HALLELUJAH! HALLELUJAH! HALLELUJAH!
Haha! It worked! I was SO scared to try this…. been putting it off for like a month and then I decided I just needed to do it. My last like 4/5 loaves of bread that I tried to bake made my stomach SOOOO upset that I just gave up on baking for a few months. I decided to try yours bc you made it sound simple and stress free…. and it was! I did it! The bread turned out marvelous and Vladimer’s leftovers are still in the fridge. Thank you for helping me prove to myself that I can bake. I just needed someone, other than the bread encyclopedia book, I was using to help me. Books are nice, but sometimes you need someone to who can share with you details you wouldnt otherwise hear about!
BTW I do not have Dutch oven and did it another way seen on YouTube -preheated oven one hour before cooking, placed pan on bottom with boiling water for the first half in order to create the steam needed and then took it out the 2nd half. Turned out perfect- not dry or hard or undercooked…. just right. Ahhhh. THANK YOU for your help. will be using your recipe again.
Emilie Raffa says
Richard, this is fantastic to hear. Thanks for sharing your experience with us (I’m a huge fan of all caps, by the way ☺️). PS: I share the same sentiment as you: general information about sourdough is super helpful. But if it’s not applied in a practical sense that personally speaks to you, you won’t be motivated to try it. I’m glad this recipe and tutorial resonates with you! Happy baking!
Cindy says
How do I get it to brown up like yours?
Emilie Raffa says
Hi Cindy! It could be a variety of factors for you, including oven temp. (too cool) and/or under proofed dough (didn’t rise for long enough). Consider using an oven thermometer for accuracy and double checking the length of your bulk rise, extending the time as needed if necessary.
Ana says
What does the lightly oiled wrap mean!?
Emilie Raffa says
This is plastic wrap that has been lightly coated in oil (or oil spray) to prevent the dough from sticking to it. A re-usable wax wrap can be used as a substitute.
Audlee says
Best sourdough bread I’ve made! Thank you for this recipe!
Emilie Raffa says
You are very welcome! Thank you Audlee!
Becky says
Hi. Your book is great and offers good insight. I have a question- how long can I keep the discard to use? I’m not sure I’ll be able to eat the bread/baked goods (I am allergic to dairy and molds and in the past sourdough has been a trigger) but I’m hoping using my own starter I will be able to. My husband loves it so it won’t go to waste either way. Thank you
Emilie Raffa says
Thank you, Becky ☺️ Technically, discard that’s in good condition (this refers to recently fed and collapsed sourdough discard, not discard that’s been unfed for weeks) can last indefinitely as long as it’s stored in the fridge and fed 1x/week to keep it fresh. As an alternative, use the discard right away to bake sourdough muffins, sourdough pancakes etc., which you can freeze once baked and cooled. There are many sourdough discard recipes to search on my site.
Alexis says
Hi Emilie
Love this recipe for learning to make sourdough and caring for my starter. Do you list the nutritional facts for the beginner loaf anywhere? I couldn’t locate it. Thanks so much !
Emilie Raffa says
Hi there! I do not include the nutrition facts on my site. However, you can plug the info into an online calculator and it will generate the approximate amounts and %’s.
Vivian says
Very comprehensive for beginner sourdough bakers! Incredible turn out.
Emilie Raffa says
Excellent Vivian! Thanks for the feedback. I’m glad your bake was successful.
Michelle S. says
Great sourdough recipe! I started baking bread as a fun activity, and to enjoy an artisan style bread once a week. It has been hit and miss with other recipes. My second attempt with this one… just as good as the first!
I’d like to know if or when to introduce add-ins to the dough.
Emilie Raffa says
AMAZING! Thanks Michelle! For add-ins, go ahead and fold them into the dough after the first rest. The dough will be much softer at this stage, and therefore easier to work with. The longer the better for dough elasticity. Enjoy.
Sonya says
I am fairly new to sourdough baking. Have used this recipe twice and it is so straightforward and easy to follow. I like doing the second rise right in the Dutch oven as well.
Emilie Raffa says
Thank you for sharing your experience with us Sonya. I’m glad your journey into sourdough baking has been successful so far!
Carol says
First timer and my first loaf turned out fabulously. Best sour dough bread I have ever tasted. My crust was a little lighter than I hoped but digital thermometer after an hour read 208 F. In my opinion, there is no need for me to try another SD recipe. My rating is a gazillion stars.
Emilie Raffa says
Love this, Carol! Thank you. Made my day! Enjoy your sourdough ☺️
Dom says
Great recipe and really good explanations. This was my first attempt at making sourdough loaves as my sourdough pizza bases were a bit hit-and-miss. This worked first time and the resulting bread is amazing. I tend to feed the starter in the morning and start preparing the loaf in the evening with an overnight ( ~12 h) rise as it’s only 57-62 F overnight at the moment in the North West of England. Works perfectly though – as you said, watch the dough, not the clock! I do find the dough very sticky to work with as others have pointed out.
Eric Armstrong says
Is there a brand of parchment paper that’s safe up to 450 degrees? I don’t know if I’d want to pre-heat the oven to 450 if I’m putting parchment paper in there, even if dialing the temperature back to 400 (as in the recipe) for the baking, since it might take a while for the temperature to drop into the “safe” range.
Also: Is rice flour an acceptable alternative to corn meal for lining the Dutch oven? I often find corn meal competing with the bread flavor, even when I scrape off most of it after baking.
Brian Bartz says
I’ve just used Parchment paper, never checked the brand or new that it had any temperature limits. 450 degrees inside a Dutch oven works just fine for me. The paper’s a tad brown, but there’s no smoke given off, and it comes away from the loaf just fine.
I’ve also used cornmeal, but not much of it ever sticks to my loaf, and what’s left has been easily brushed off. Don’t know about rice flour……
Debra Kipp says
It may not be perfect but the taste is super yummy!
My first attempt.
I found too much information online and yours seemed the most realistic to follow.
I used measuring cups and tented the two loaves with other loaf pans. I put nearly boiling hot water in my cast iron fry pan when I started the prewar.
Sarah says
Can I add inclusions to this recipe? If so at what point do I add them? I have seen recipes where inclusions are not added until the last stretch enfold and shaping.
Kate says
Hi!
Desperately need help. I cannot for the life of me avoid a sticky dough after bulk rise. My starter has been bubbly and active for weeks now and I follow this recipe exactly as written, but I can’t avoid sticky dough. This is the third or fourth time I’ve tried and failed. Maybe I’ve been letting it rise for too long… I don’t know. I live in NC… Temps outside have been between 85-95 every day this summer. My house is usually 71-72 degrees. I’ve been letting the dough rise in my oven, where it shows to be around 73 degrees (76 if I turn the light on, which I’ve done for the rise periodically). All seems fine when I mix the dough together and do the stretch and pulls, but the rise is just not happening like it should. I’ve had bubbles (some big), pop up during the rise, which I thought was a good sign, but it’s still just super sticky and impossible to shape. I’ve let it rise each time between 8-12 hours. Should I be letting it rise for way less time? I’ve read that you should when it’s hot outside, but as I’ve observed my dough each time during the bulk rise, it just doesn’t seem to be rising like it should so I let it continue to sit out. I’ve used lukewarm water for all my starter feedings and in the dough itself. Any advice? Thank you!
Jill BT says
I just tried this recipe a couple of days ago. I also live in NC. Summer has been brutal! I started my bulk rise about 10:30–ll:00 am. By 10:0 pm I could see some rising, but it definitely was not enough. I put it in our wine room (about 50*) overnight. Took it out as soon as I got up in the morning, and it was ready to bake in an hour or two. I felt like it needed to rise more than it did–but it came out pretty good. The taste was great and it really wasn’t way too dense. Google proofing sourdough in the fridge. My son also said maybe I need to feed my starter more often. I guess I’ll try that also! Hope this is somewhat helpful as I am brand spanking new at this!
Kate says
Very helpful! Thank you! I’ll follow your lead and see what happens. Not giving up!
Laura Sneddon says
Olive oil – is it needed? I see lots of recipes without.
Karen G says
This was the first attempt at making sourdough bread with a new starter, this recipe is “spot on”. It was delicious!!!! Such good thorough instructions! Thank you Emilie
Meghan says
Hello! I am brand new to sourdough baking (and bread making in general). I found your recipe and am hooked! My first loaf came out perfectly, so I am now trying to bake more to take to a family reunion in a couple weeks. My question is…does this freeze well? And what is the best process for protecting it while freezing and thawing it to make sure it has the right crust and texture when it thaws? Thanks so much for your help and for sharing your bread expertise with all of us!
Emilie Raffa says
This is excellent, Meghan! Well done! You can absolutely freeze this bread. Wrap your completely cooled loaf in plastic wrap, a layer of foil, label, and freeze up to one month. Defrost at room temperature. To serve, I always reheat frozen bread in the oven (it tastes better this way). To reheat: wrap in foil (make sure to remove the old plastic wrap), place on a sheet pan and bake at 300 F until warmed through. If you want a crispy crust, remove the foil towards the end of baking.
Bob Schimmelman says
Hi Emilie,
Never had much success scratch baking bread. Tried your recipe and it turned out great even in Scotland where our sunny summer is reaching just about 69 F. We use very little salt and found the bread delicious but a bit salty. How low can I take the 10 grams to and still find success? Thanks very much!
Bob
Emilia says
Hi Emilie I just made your bread and it is fantastic.
One question:
I used 150 g starter and now I’m not sure what do to.
Do I replace the 150 g starter I used with 150 g flour and 150 g of water to the remaining starter
Or
Do I weight the starter and add the flour and water to what the weight of the remaining starter is. Please help.
Thanks
Emilia
Emilie Raffa says
Hi there! Weigh the remaining starter, and add flour and water to the remaining weight. For example, if you have 50 g of remaining starter leftover, add 50 g of flour & 50 g of water.
Emilia says
Hi Emilie thanks for your quick response. I’m making another loaf now as we speak.
By the way I love the spelling of your name.
Thanks again
Emilia
Lauren says
Morning! Why does your recipe not have a cold rise in the fridge?
Emilie Raffa says
Hi Lauren! Another reader asked the same question recently. See my response (copy and paste) below:
It’s an optional step. Not all sourdough bread recipes require it. The benefit of doing so adds a level of flexibility to the baker’s schedule. Additionally, it can potentially deepen the flavor and elevate the interior crumb structure (note: this is only possible to achieve if the bulk dough was properly fermented in the previous step as well). In this recipe, I skip the second rise in the fridge to avoid over proofed dough, which is extremely common with new bakers. However, please do not be discouraged from adding this step, if you prefer. To adjust this recipe: bulk ferment the dough to about 75% (not double in size), shape, and place seam side up in a well floured, cloth-lined proofing basket. Chill overnight.
Raziah says
Thank you. I absolutely love your recipe and how easy it is.
Patricia says
Reliable recipe & process; turned out great and will make again!
Patricia says
Hi Emilie! I made this sourdough boule earlier this week and enjoyed it!; both recipe and process were reliable and turned out great! I’d also like to try this sourdough bread without the olive oil, similar to the Light Whole Wheat Sourdough Bread except w/o whole wheat flour. Can you provide the adjustment for this recipe w/o EVOO? Thanks for considering!
Abbie says
Hey! Thank you for putting this recipe together. Each time I try, although the inside of the sourdough is perfectly fine and edible, the crust is so hard and crunchy. Even my bread knife has to work hard to cut through the crust. How do I make the crust much softer? I want it to be squidgy like when you buy it from the bakery.
Leah Woods says
I measured by weight and put all the ingredients together and realized I used all purpose flour when you call for bread flour. Do I have to throw the whole thing out or is there a way to salvage this?
Beth says
Please suggest pot sizes for one large loaf versus two smaller loaves….I have a 7 qt enameled cast iron pot which I hope is big enough for one large loaf
Emilie Raffa says
Yes, a 7 qt for a single loaf is fine. Anything between 5 qt and 7 qt will work.