Think you can’t bake artisan sourdough bread at home? Think again! Sourdough Bread: a Beginner’s guide is your go-to recipe resource for simple, easy sourdough bread without kneading. Make the dough in the morning or at night- it will come together in under 10 minutes.
In 2013, my resolution was to bake more bread.
I researched, tested and baked countless loaves with both good and mixed results. My journey began with this no-knead artisan bread recipe and eventually, I worked my way up to the holy grail: Sourdough. My passion for creating easy sourdough bread recipes and preserving traditional culinary arts inspired my bestselling book Artisan Sourdough Made Simple which has connected me to like-minded bakers all over the world! If you’re curious about sourdough bread, and don’t know where to begin, you’re in the right spot. Welcome to the journey.
What You’ll Learn
In this tutorial, you’ll learn how to make simple sourdough bread with step-by-step instructions and videos for guidance. There’s no kneading involved, and a bread machine or a stand mixer is not required. My sourdough bread recipe is perfect for beginners. I’ll explain a complex topic in simple terms without the stress!
But before you dive in, here’s a secret: sourdough bread is more than just a recipe… it’s an understanding.
There are similar sourdough bread recipes out there and yet no two loaves look alike. The process is all about method, timing and personal touch. Use this tutorial as a guide and make your own adjustments as you go. Once you have a few loaves under your belt, the process will become an imminent rhythm, and in the end, you will have created your very own masterpiece that is the ultimate reward. Just don’t forget to eat your mistakes (might I suggest homemade sourdough breadcrumbs)?
Jump To
- Sourdough Bread Recipe
- Step by Step Instructions
- Sourdough Starter 101
- Sample Baking Schedule
- Sourdough FAQ
So, What is Sourdough?
In a nutshell, sourdough is slow-fermented bread.
It’s unique because it does not require commercial yeast in order to rise. Instead, sourdough bread is made with a live fermented culture a sourdough starter, which acts as a natural leavening agent.
Sourdough is known for its characteristic tangy flavor, chewy texture and crisp, crackly crust. From a health standpoint, it dominates when compared to supermarket loaves. The naturally occurring acids and long fermentation help to break down the gluten, making it more digestible and easy for the body to absorb. And it tastes darn good!
Sourdough Starter 101
Before you begin, you’ll need a sourdough starter.
Simply put: a sourdough starter is a live culture made from flour and water.
Once combined the mixture will begin to ferment, cultivating the naturally occurring wild yeasts and bacteria present within the mixture. A small portion of this culture is used make your bread dough rise.
But it doesn’t stop there.
Your starter must be kept alive with regular feedings of flour and water to maintain its strength for maximum rising power.
How to Feed your Sourdough Starter
Every baker has their own method, and with practice you’ll eventually develop your own routine.
Here’s my method: I pour off some of the culture (about half) and then feed what’s left in the jar with equal weights of flour and water. I whisk well with a fork until it’s lump-free. Then, I let it rest at room temperature or in a warm spot (75-80º F/ 24-26º C is ideal) until it becomes bubbly and active.
PS: I use this the jar for my sourdough starter and I LOVE it.
When is my Starter Ready To use?
Your stater is ready to use when it becomes bubbly and doubles in size.
This can take anywhere from 2-12 hours or more depending on temperature (the warmer the better) and the condition of your starter. Be patient!
Float Test: If you’re still unsure whether it’s ready to use drop a small amount, about 1 tsp, into a glass of water. Do this when the starter is a peak height before it collapses. If it floats to the top it’s ready to use. If it sinks, your starter should be fed again.
Where to Obtain a Sourdough Starter
All sourdough starters are different.
They can be made from scratch, purchased online, or if you’re lucky, someone will share a portion of their starter with you.
Starters range from thick to thin in texture and can be made with a variety of flours. I use two different starters; one is homemade and the other was a gift from my friend Celia. She dried a portion of her starter and mailed it all the way from Sydney, Australia.
How To Use A Starter
After you’ve fed your starter and it’s bubbly and active, pour the amount you need out of the jar to weigh or measure for your recipe. That’s it.
Then, don’t forget to feed what’s left in the jar with more flour and water to keep the process going.
Any leftover sourdough starter can be used to make sourdough discard recipes, even my homemade sourdough pasta.
Storage Options
If you only bake a few times a month, keep your starter in the fridge and feed it once a week. If you’re an avid baker, store your starter at room temperature and feed it at least once a day.
Looking for more info on sourdough starters? Check out Feeding Sourdough Starter: My Best Tips & Tricks & Sourdough Discard 101: Recipes & Faqs Answered.
How to Make Sourdough Bread: Step-By-Step Guide
Step #1: Mix The Dough
Combine the following ingredients in a large bowl (I use a fork):
- 250 g water
- 150 g bubbly, sourdough starter
- 25 g olive oil
Add:
- 500 g bread flour (such as King Arthur)
- 10 g fine sea salt
Squish the mixture together with your hands until the flour is fully absorbed. The dough will feel dry, rough and shaggy.
Cover the bowl with plastic wrap, reusable wax wrap, or a very damp kitchen towel and let rest or ‘autolyse’ for about 30 minutes. After the dough has rested, work it into a ball directly in the bowl (it doesn’t have look perfect).
TIP: For best results, weigh all of your ingredients with a digital kitchen scale. Measuring cups are not as accurate. Please visit Sourdough FAQ for more details.
What is Autolyse?
This is the first resting period right after you mix the dough.
It jumpstarts gluten development without kneading. Strong gluten = good bread.
For timing, autolyse can range anywhere from 15 minutes to 1 hour or more depending on the type of bread you’re making and your own personal baking schedule. A minimum of 30 minutes works best for this recipe. However, when time permits, I’ll let it go for an hour. The dough will become more soft and manageable to work with afterwards.
A Note on Salt: some bakers prefer to add salt only after autolyse because it might slow down the gluten development. I’ve followed this technique for years, but no longer do so. I prefer to mix everything all at once. It’s practical, effective and produces excellent loaves (plus, you won’t forget to add the salt later on!). I’ll leave the choice up to you.
Step #2: Bulk Rise
Now the dough is ready to rise.
Cover the bowl and let rise at room temperature, about 68-70 F.
How Long will it take?
The dough is ready when it has doubled in size and no longer looks dense.
This can take anywhere from 3-12 hours depending on your current room temperature, the potency of your sourdough starter and the specifics of your surrounding environment.
For example, in the summer the dough can take anywhere between 2-4 hours @ 85º F/ 29º C. In the winter, it will take longer about 10-12 hours @ 68º F/ 20º C. Temperature controls time.
And remember: because sourdough bread does not contain instant yeast it will take longer to rise. Watch the dough and not the clock. Be flexible.
Optional Step: Stretch and Fold the Dough
About 30 minutes into the bulk rise, you have the option to perform a series of ‘stretch & folds’ to strengthen the bread dough {click here for a step-by-step tutorial}. Although it’s not mandatory, this technique will add height and structure to the finished loaf and it’s fun to do.
Watch the video below!
Step #3: Divide & Shape The Dough
Remove the dough onto a lightly floured surface.
Cut the dough in half to make 2 loaves, or leave it whole for a single loaf.
How to Shape a Round Sourdough Boule (Loaf)
Starting at the top, fold the dough over toward the center. Give it a slight turn, and then fold over the next section of dough. Repeat until you have come full circle. Or, use the envelope shaping technique outlined below.
Watch the video!
Step #4: Choose a Baking Pot
I bake my sourdough bread in a Dutch oven.
You can also try the Challenger Bread Pan, another vessel I use for baking, that can accommodate both round and oval shaped loaves.
The pot traps in heat and moisture which is essential to achieving artisan style bread at home.
Steam plays a key role in how the bread will open up or ‘bloom’ while baking and the Dutch oven helps to control this process.
You can use any oven safe pot that can heat up to 450º F/ 232º C (including the lid and handles).
TIP: In the past, I’ve tried baking on pizza stones and cookie trays with no luck. The crust would harden too quickly, forcing the bread to tear on the bottom and sides. I used various steaming methods to remedy this, however I found them to be extremely cumbersome and not realistic for everyday use. Nothing worked. The lack of moisture in my home oven was evident and using a pot for baking was the only practical solution.
Step #5: Second Rise
After shaping the dough, it needs to rise again.
Generously coat the bottom of your Dutch oven with cornmeal (or line the bottom with non-stick parchment paper instead) and place the dough inside.
This time, the dough will rise for a shorter period about 30 minutes- 1 hour.
The dough is ready when it’s puffy and no longer dense. It does not need to double in size.
Preheat your oven to 450º F/ 232º C during the tail end of the second rise.
TIP: Instead of doing a free form second rise in the Dutch oven, use a cloth lined proofing basket or 8-inch bowl instead. Either option will contain the dough and hold its shape properly during the second rise.
Step #6: Score the Dough
After the second rise, and right before the dough goes into the oven, make a slash about 2-3 inches long down the center of the dough.
This allows the steam to escape and for the dough to expand during baking.
You can use a small serrated knife, paring knife or bread lame.
Step #7: Bake the Sourdough Bread
Place the lid on top of the pot and reduce the oven temperature to 400º F/ 204º C.
Bake on the center rack for 20 minutes.
When 20 minutes is up, remove the lid. Your bread will be pale and shiny like the picture above.
Continue to bake (uncovered) for an additional 40 minutes or until deep, golden brown. The internal temperature should read 205-210º F/ 96-98º C.
Cool on a wire rack for at least a 1 hour before slicing. Be patient!
If you cut into it too soon, the texture will be gummy…
TIP: During the last 10 minutes of baking, crack open the oven door (optional). This allows the moisture to escape, leaving your sourdough bread with a crisp crust. Alternatively, remove the bread from the pot and let it bake directly on the rack. The latter produces a more crisp crust.
Additional Sourdough Recipes & Resources
Sourdough Starter:
- Beginner Sourdough Starter {Recipe}
- Feeding Sourdough Starter: My Best Tips & Tricks
- Sourdough Discard 101: Recipes & Faqs Answered
Sourdough Bread Recipes:
- Beginner’s Guide to Sourdough Focaccia Bread
- Best Sourdough Pizza Crust (No steel or stone!)
- Best Sourdough Pasta (1 hour or Overnight)
- Light Whole Wheat Sourdough
- Easy Sourdough Sandwich Bread
- Soft Sourdough Cinnamon Rolls
- Best Sourdough Pancakes
Sourdough Bread Tips & Techniques:
- How to Stretch and Fold Sourdough {Video}
- How to Shape a Round Sourdough Boule {Video}
- Why Won’t My Sourdough Bread Rise?
- Bread Flour vs. All Purpose Flour: What’s the Difference?
Sourdough Tools & Supplies:
Baking Schedule
- Friday Evening: Feed your starter, cover the jar, and leave it on the counter overnight. If you keep your starter in the fridge, it might need two feedings to perk back up (feed it in the morning & in the evening).
- Saturday Morning: Check your starter: if it’s alive and bubbling, you can make the dough to rise during the day. Or, feed it again in the afternoon to make the dough in the evening for an overnight rise. Remember to use the float test mentioned above to make sure your starter is ready to use.
- Saturday Morning/Evening (or whenever your starter is ready): Make the dough. Leave on the counter to bulk rise at room temperature. In the summer, if your dough rises quickly and you’re not ready to bake, cover the whole bowl with lightly oiled wrap and chill until ready to use.
- Sunday Morning: cut and shape the dough. Place in Dutch oven for second rise. Slash. Bake. Cool. Eat.
Sourdough Bread Recipe
PrintSourdough Bread: A Beginner’s Guide
- Prep Time: 13 hours
- Cook Time: 1 hour
- Total Time: 14 hours
- Yield: 1 loaf
- Category: Sourdough Bread Recipes
- Method: Oven-Baked
- Cuisine: American
- Diet: Vegan
Description
This beginner sourdough recipe is perfect for bakers looking to jump right in! It’s is a low-hydration dough, meaning it will yield a ‘tight’ crumb (small holes). It is great for sandwiches and toast.
Ingredients
- 150g/ 5.35 oz bubbly, active sourdough starter
- 250g/ 8.80 oz warm water, preferably filtered*
- 25g/ .90 oz olive oil
- 500g/ 17.65 oz bread flour (not all purpose flour)
- 10g/ .4 oz fine sea salt
- fine ground cornmeal, for dusting
*For a more soft and pliable dough, you can increase the water up to 300 g- 325 g total. Please use a cloth lined bowl (instead of the Dutch oven for the second rise).
**You will need a 5 1/2 or 6 quart Dutch oven for baking
***This recipe was tested with King Arthur Bread Flour, Gold Medal Bread Flour, Pillsbury Bread Flour
Instructions
Make the Dough
Whisk the starter, water, and olive oil in a large bowl. Add the flour and salt. Squish everything together with your hands until all of the flour is absorbed. The dough will be dry and shaggy. Cover the bowl with plastic wrap, reusable wrap or a clean, very damp kitchen towel. Let rest (autolyse) for 30 minutes or up to 1 hour, if preferred.
After the dough has rested, work the dough in the bowl into a rough ball, about 15 seconds.
Bulk Rise
Now the dough needs to rise.
Cover the bowl with wrap or a very damp kitchen cloth. Let rest in a warm spot to rise. The dough is ready when it no longer looks dense and has doubled in size. This can take anywhere from 3-12 hours depending on the temperature of your ingredients, the potency of your starter and surrounding environment. For example, in the summer rise times can take anywhere between 2-4 hours @ 85º F/ 29º C whereas in the winter, the dough will take about 10-12 hours @ 68º F/ 20º C.
Optional Step: Stretch & Fold the Dough
During bulk rise, you have the option to perform a series of ‘stretch & folds’ to strengthen the dough. Start 30 minutes into the bulk rise. Gather a portion of the dough, stretch it upwards and then fold it over itself. Rotate the bowl ¼ turn and repeat this process until you have come full circle to complete 1 set. Do this once or twice spaced about an hour apart. Although this step is not mandatory, it will increase the total volume and height of your bread. Click here for a step-by-step video tutorial.
Cut & Shape the Dough
Divide your work surface in half; lightly flour one side (for cutting) and leave the other half clean (for shaping).
Remove the dough from the bowl, and place onto the floured section so that it does not stick. You do not need to ‘punch down’ the dough; it will gently deflate as you fold and shape it.
Cut the dough in half to make 2 loaves, or leave it whole for a single loaf.
To shape, use a bench scraper to move your dough to the non-floured section (if there is any flour present, it will be difficult to shape- brush away any excess). Starting at the top, fold the dough over toward the center. Give it a slight turn, and then fold over the next section of dough. Repeat until you have come full circle.
Then flip the dough over and place it seam side down. Using your hands, gently cup the sides of the dough and rotate it, using quarter turns in a circular motion. You can also pull it towards you to even out the shape. Repeat this process until you are happy with its appearance. *See note below.
Second Rise
Now the dough needs to rise again, but for a shorter period of time.
Coat the bottom of your Dutch oven with cornmeal. Alternatively, use parchment paper to prevent sticking (this is what I do, now). Place the dough inside for a second shorter rise, about 30 minutes to 1 hour and cover with the lid of the pot or a very damp cloth. The dough ready when it is slightly puffy but not double in size.
Preheat your oven to 450º F/ 232º C towards the tail end of the second rise.
Score the Dough
Right before your bread goes into the oven, make a shallow slash about 2-3 inches long (or more) in the center of the dough. Use a bread lame, sharp pairing or a small serrated steak knife. The cut should be about 1/4-inch deep.
Bake the Dough
Place the bread into the oven on the center rack (lid on) and reduce the temperature to 400° F/ 204° C. Bake for 20 minutes. Remove the lid, and continue to bake (uncovered) for an additional 40 minutes or until deep, golden brown. Keep in mind that all ovens are different; you might have to make minimal adjustments to these temperatures.
You can also take the internal temperature of your bread to double check that it is done. For sourdough, it should read about 205-210º F/ 96-98º C.
Remove the bread from the oven, and cool on a wire rack for at least an hour before slicing. Don’t cut too soon or else the inside will have a gummy texture!
Notes
When shaping, the idea is for the dough to catch enough surface tension on a non-floured area in order to create a tight ball. If there is flour present, it will slide around… and drive you nuts.
Sourdough FAQ
1.) I only have all purpose flour. Can I still make this recipe?
For best results, use bread flour for this dough. If you only have all purpose try my Artisan Sourdough with All Purpose Flour instead.
2.) Can I add whole wheat flour to this recipe?
You can, but I wouldn’t. The dough will be too dry and dense without adjusting the water quantity. Try my Light Whole Wheat Sourdough for more whole grain goodness.
3.) Your beginner recipe here uses 150g of sourdough starter. The Everyday Sourdough in your book uses only 50g. What’s the difference? And why?
- When I first learned how to bake sourdough bread, I used 150g of starter. Overtime, it was too much to maintain (especially when doubling and tripling recipes). So, I scaled down. That’s why most recipes in my book Artisan Sourdough Made Simple include 50 g of starter instead. One amount is neither right or wrong; it’s just a matter of preference.
4.) What’s the purpose of olive oil in this recipe?
Adding olive oil to sourdough was the method I followed when I first learned how to bake. The natural fat emulsifies the dough and makes a plush crumb.
5.) Why do some of your recipes call for the second rise in a Dutch Oven? And others in a cloth- lined bowl?
The freeform Dutch oven second rise will only work with dry, low hydration doughs (like this one) because it will not spread out too much. On the flip side, when working with wet, high hydration doughs you’ll need to use a cloth-lined bowl sprinkled with flour to holds it shape. Otherwise, it will spread.
6.) Why don’t you preheat your Dutch oven before baking?
Because this recipe follows a freeform second rise directly in the baking pot, it cannot be preheated beforehand. The dough will begin to cook before going into the oven!
However, if you are doing the second rise in a cloth-lined bowl as mentioned in question #5 above, you can preheat the pot if you’d like. When bread dough is placed into a hot pot it begins to expand instantly which is great for the overall shape and structure of the bread. And in fact, I use to follow this technique when I first started baking. But overtime, I found the preheat to be too cumbersome for small kitchens with little kids running around. Plus, I kept burning my wrists. Long story short: you can achieve comparable results without the preheat. The choice is up to you.
7.) Can I halve the dough to bake 2 loaves? If so, what will that do to the baking time?
Yes, you can definitely halve this recipe. Bake for 20 minutes (lid on) and 30 minutes (lid off). Check at the 45 minute mark.
8.) If I halve the recipe, where should I store the second dough if I’m not baking at the same time?
Store the second dough in the fridge until ready to bake. Place the dough in a cloth-lined floured bowl (seam side down) and use the cloth overhang to cover it. If the dough is in the fridge for longer than 1 hour, rest at room temperature while the oven heats up.
9.) How do I get the dough out of the cloth-lined floured bowl?
Open up the cloth overhang to reveal the dough in the bowl. Place a piece of parchment paper on top of the dough. Flip the bowl over. Remove the bowl and cloth. The dough is now smooth side up and ready to be scored.
10.) Can I have the measurements for this recipe in cups, please?
- 3/4 cup bubbly, active starter
- 1 cup + 1 tbsp warm water
- 2 tbsp olive oil
- 4 cups bread flour
- 1 1/2 tsp fine sea salt
NOTE: Weight and volume measurements are not equivalent, only approximate. I strongly recommend weighing your ingredients instead. With that said however, I understand the convenience of measuring cups. For best results, please aerate the flour first (I fluff it with a fork directly in the bag), then lightly spoon and level it into the cup. Too much flour will make the bread dense. If your sourdough starter is very bubbly, the volume amount might be off. If necessary, add up to 1 cup as needed. Finally: the water can be increased up to approximately 1 1/3 cups, for a more soft and pliable dough.
Comments
Rachel says
Your Beginner’s Sourdough is fantastic – my family says it tastes just like the famous Acme Levain bread from Berkeley, only better! I love baking in my Dutch Oven. I’d like to make this recipe into smaller rolls. Do you have any suggestions on how to do them in the Dutch oven?
Emilie Raffa says
Oh wow, that’s AMAZING!!!! Fantastic, Rachel. Thanks so much for sharing :)
For smaller rolls, although I haven’t tested it myself, you could probably do it in a Dutch oven lined with parchment paper. To achieve the same style crust, I’d cover the pot for the first part of baking and then remove it later on to crisp the outside. Bake time will be less than the standard-sized loaf. Enjoy!
Demi says
Hi Emilie,
I’ve followed this recipe a few times now without realizing it said to use bread flour and I’ve only used white all-purpose flour. I haven’t had an issue with the dough being too sticky but I don’t quite have the hard crust that you expect with sourdough; is this because of the flour I’m using? I’ll have to try your recipe with all-purpose flour now that I know I’m making a mistake!
Emilie Raffa says
Hi there! It all depends. While flour type does have some effect, a softer crust usually indicates how the loaf was cooled. Next time, try baking the loaf directly on the rack (no pot) for the last 10 minutes. When finished, allow the loaf to cool down in the oven with the door open for a little bit. Then remove to a wire rack. This entire process will help crisp the crust and cool it down gradually.
Judy says
Hello and thank you for your informative video! It’s the best of ALL the instructional videos I’ve watched.
I did make the recipe and got a beautifully shaped crispy loaf, but the flavor is lacking something I can’t put my finger on. Perhaps I need a more sour starter. How do I achieve that?
Emilie Raffa says
Hi Judy! If you’re looking for a more “sour flavor” try a combination of the following:
1.) Keep your starter more acidic (don’t feed it that often; it will smell more vinegary than fruity)
2.) Bulk the dough at a warm room temperature (80 F) followed by an overnight second rise in the fridge
3.) Add 25g of whole wheat flour for an enzyme boos (add more water to the dough to compensate)
In my experience, achieving a stronger sour flavor has to do with adjusting your method and variables. It’s not just one thing!
Liesl Coates says
Wahooo! I just finished the Rosemary Garlic Bread from your book (everyone: do yourself a favor and buy the book!) and it’s the best piece of bread I’ve EVER put in my mouth! It’s a higher hydration dough, and somehow I managed it, and the only complaint I have is that I cooked it a tiny bit too long on the rack in the oven for the final minutes. It got a bit too dark. I should have followed my gut and not the black and white directions- still working on this development! I must say that I loved your new post about “when you do everything right and your dough doesn’t rise overnight. Been there, done that, and I absolutely agree, for me it was about temperature. I began putting it in my oven with the light on- with an additional light inserted on the rack. The temperature would say at least 70 degrees, but it would still take a long time. The key to your post to me was: watch the dough not the time! I still wonder, though, if “older” starters are going to be stronger and cause things to bulk faster.
Emilie Raffa says
Hello my friend! Ahh, thank you SO MUCH! How yummy does that rosemary garlic bread smell? I haven’t made it in a while and now I’m in the mood ;)
Yes: always follow your gut. Recipes, quantities, timeframes… all of these things are guidelines that absolutely can be (and should be) adjusted to suit your situation. Even the most experienced bakers still make changes as they go. That’s how you learn, get better and eventually excel.
Liesl, have you considered purchasing a proofing box? It’s basically a temperature controlled “greenhouse” for your dough. You set it to your desired temperature, pop the dough inside, and then leave it be. No babysitting. No worries about temperature. Plus, you’ll have a better idea of how long the dough will take to rise because the temperature will always be consistent. I don’t always use mine, but I highly recommend it for those who want more control over their dough.
Regarding starters: older starters are usually stronger because the bacteria is well established. However, a starter’s strength is nothing without temperature. You need both for a successful, predictable rise.
x E
Lori Ann Mancini says
Hello! I’m really enjoying this site. I’ve made my starter and am making my first loaf now. I started the bulk rise and did the stretch and fold twice, now letting it rise overnight. I did forget to add salt though! Should I just let it go at this point? Or add it in after this rise? Thank you for sharing your recipes!
Emilie Raffa says
Oh no! I’m probably getting to you too late now… But in the future, should this happen again, you could most likely add the salt about 2 hrs into the bulk rise without any issues. I’d consider dissolving it in a bit of warm water first as it will be easier to incorporate into the dough :)
Raul says
Hello,
Sorry for the silly question, but this is my first time trying to make sourdough… I’m making the starter from scratch, but have a question (might be related to the fact that English is not my first language :)).
So, recipe says: “ Here’s my method: I pour off some of the culture (about half) and then feed what’s left in the jar with equal weights of flour and water.” What do you mean by pouring off Half of it? Like throw away half of it and work with the other half? Or take half of the starter, feed it to make the levain and then keep the other half in the fridge for the future? Also, do I need to feed the second half? If I keep it in the fridge and it b Here’s my method: I pour off some of the culture (about half) and then feed what’s left in the jar with equal weights of flour an pd it becomes dormant… next time I’ll only have half of the starter, right?
Sorry if it’s a really silly question!
Thank you!
Emilie Raffa says
Hi Raul! Not a illy question! Yes: it means to pour off half of your starter (discard what you pour off), and then work with the other half.
However, the second part you mentioned can be done to create a levain. Some bakers do this to keep their “mother starter” untouched. The half you keep in the fridge should be fed once a week to keep it alive.
Hope this answers your question!
Tgg says
This is the first time I made sourdough, and it turned out really well, thanks to this recipe. Thank you. I was just wondering, if I halved the quantities, could I just make one, smaller loaf?
Emilie Raffa says
Hi there! You can absolutely do this. Just watch your rise times and reduce the total bake time to about 50 minutes total :)
Holly says
Hi there so I’m making your starter and bread recipe and I’m just wondering, what is the use of the oil in this recipe because I’m most of the other recipes I’ve seen doesnt call for that and if I don’t want use it what would I have to change?
Emilie Raffa says
Hi Holly! Great question. I’ve included the answer in the FAQ section at the bottom of this post (below the actual recipe). Hope this helps!
Holly says
Hi, I’ve just read it but I’m curious if you left it out, would it affect the taste. Would you or would you not recommend skipping on the oil?
Emilie Raffa says
Hi there! Depending on the brand and type you’re using, it will only add depth of flavor (not something that’s overly pronounced and noticeable). The oil really just effects the texture and crust. I’d recommend doing it both ways to see which you prefer! Just a heads up- if you do choose to omit the oil in this recipe, replace the full amount with water. Enjoy!
Meehir Patel says
Hi Emelie,
I really appreciate this guide, very simple and inviting when it comes to baking with sourdough, thank you.
I am based in the UK so I used strong white bread flour for this recipe with a little bit of plain flour as I was just short of the 500g of bread flour just to be transparent and I let it rise for 12 hours as instructed, however upon removing the dough from my bowl, I found the dough to be quite sticky and I noticed that my bowl did not look as clean as yours when removing the dough from the bowl like it does in your video.
I tipped out the dough on a lightly floured surface but it was super sticky to work with and I was not able to shape it the way it looks in the video…
Can you help me please, what am I doing wrong!?
Thank you,
Meehir
Emilie Raffa says
You’re very welcome, Meehir :)
The sticky dough could be a few things: it’s possible your dough was over proofed, meaning it rose for too long (rise times will vary based on temperature; it doesn’t always have to be 12 hrs.). Next time, allow the dough to only double in size.
Additionally, add a few stretch and folds during the bulk rise. After the third set, you’ll notice the dough won’t stick to the bowl as much and it will look more like the video.
Then, the dough won’t be so sticky during the final shaping process.
Hope this helps!
Amy M says
Thanks for all of the resources! I’ve been making this all summer and it always turns out great. When I make two full sized loaves I usually make them separately but I’m wondering if I can double the recipe and then split them at some point. Thank you!
Emilie Raffa says
Hi Amy! Absolutely. To double the recipe in one bowl, you’ll have to find a something large enough for the dough to rise like one of those plastic tubs or a very large mixing bowl, if you have one. Then, after the bulk rise, you’d split the dough in half before proceeding with the rest of the instructions.
Amy m says
Thank you so much! I tried doubling it today and it worked perfectly.
Emilie Raffa says
FANTASTIC! Glad it worked out :) x E
Mary says
At the beginning of bulk rise, should bowl be covered with damp towel again ?
Emilie Raffa says
Hi there! Yes, cover with a damp towel or lightly oiled wrap.
Claire says
Hi! I’d like to split the dough in two as you suggest. Does this change the temperature or baking time? Also, if I have (2) dutch ovens – can I bake both halves in the same oven at the same time?
Emilie Raffa says
Hi Claire! You can find the answer to this in the FAQ section above! Additionally, if your oven can fit two pots side by side, then you can definitely bake the two smaller loaves at the same time.
Martha says
I have searched for a really good sourdough recipe not only because they taste great, but also because my daughter is gluten intolerant and sourdough never upsets her stomach as the other breads do. We all LOVE this recipe! It is my go to for an easy loaf to make and tastes fantastic! Thank you for sharing it! I would like to use my sourdough starter to make pizza dough. We like crispy crust but I don’t have a recipe that I am in love with, any recommendations? Thank you!
Emilie Raffa says
Yay! So happy to hear this Martha! For the pizza, are you looking for thin & crispy? Or just regular pizza with crispy crust? Thank you!
Preety Aggarwal says
Thin & crispy here!
Sam says
Dear Emilie
Thank you SO much for this recipe PLUS your advice on a sourdough starter.
I followed your instructions for the starter from scratch. It’s alive and well, and its name is Scooby Dough! * Zoinks! *
The bread is delicious and I’m wondering if I should add rosemary (from my garden to it). It works with regular yeasted bread so I don’t see why it wouldn’t work here?
Thanks again and I hope you and your family are staying safe with this pandemic.
Cheers
Sam
Emilie Raffa says
Sam, this is wonderful! Thanks for sharing your feedback with me :) You can absolutely add rosemary to this loaf and it will taste delicious. The exact amount is up to you; just eyeball it. I make a version with roasted garlic + rosemary and it’s divine. Enjoy!
Kelly says
This recipe is perfect for the beginner sourdough baker. I followed it exactly and was very pleased with the results. I now have a platform to begin experimenting with. Thank you.
Emilie Raffa says
Fantastic, Enjoy!
Chelsea says
This recipe is perfect for the beginner sourdough baker. I followed it exactly and was very pleased with the results. I now have a platform to begin experimenting with. Thank you.
Emilie Raffa says
Excellent. Thrilled to hear this, Chelsea. Enjoy!
Anh says
Thanks for the recipe. My sourdough bread turns out to be a big hit among my friends!
Emilie Raffa says
FANTASTIC! xx
Rox says
Thank you so much for this recipe, with your tips, mine worked out great using All purpose flour.
I was intimidated to start making sourdough, i love bread so much i didnt want to mess it up!
Thank you thank you thank you
Emilie Raffa says
My pleasure! xx
teri malakouna says
“Watch the dough, not the clock”
Thank you so much for this! It will become my baking mantra. I have just made the most beautiful crusty and tasty sour dough ever. It took a very very long while, it’s about 20degrees in the house at the moment. I started on Saturday and baked on Monday. As an experiment, I was determined not to move on from one process to the next until the dough was ready even if it meant throwing away a mouldy mess after three weeks. More than 24hrs first rising and 4 for the final rise. The bread is beautiful and I have experienced a lightbulb moment. At 65yrs old is it just possible that “patience” has finally come to me?
Colleen says
Hi there! I’ve made this recipe so many times now. This is my FAVORITE sourdough bread recipe. It’s got the best flavor, most beautiful… etc. Love it. Thank you for sharing. My question is.. I’m trying to get a little ahead – can I do the autolyse step the night before and put in refrigerator overnight and bring it out in the morning to do the first and second rises and bake?
I have refrigerator the dough overnight after the 2nd rise.. and in the morning, I’ve brought it to room temp and baked and it’s still gorgeous and delicious.
Thank you so much.
Colleen
Molly says
My loaves cook up nicely as shown except they always burn black on the very bottom before they get to 250 degrees. Could my oven be too hot? I put them on a mid to high center rack in a le cruset dutch oven.
Emilie Raffa says
Yes! All ovens are different. All ovens have hot spots. And… a burnt bottom crust is actually a very common issue.
So, the first thing is to double check your oven temp. with a thermometer. This will give you a baseline temperature. Next, I would place a cookie sheet on the rack directly below your baking pot (not underneath it); this will shield the heat from the bottom up to protect the crust. Finally, consider the type of baking pot you’re using… is it heavy bottom? Or is it made of a thin material?
Hope this helps, Molly!
Shelley Burger says
Eek, my dough is lumpy. Can I save it? What did I do wrong?
Emilie Raffa says
Hi Shelley! Sounds like it’s a mixing issue… the dough should definitely be smooth! To fix it, if you’re still early on in the process, get in there with your hands and knead the dough directly in the bowl to smooth out any lumps. You might have to add more water depending on the texture. Good luck!
Shelley Burger says
Thank you! I am 2 hours into the bulk rise. too late?
Emilie Raffa says
You know, it’s tough so to say! It really just depends! But if this is my dough, and I knew there were lumps in it, at the 2 hour mark I’d still go in there and fix it. I think not too much time has passed.
Shelley Burger says
Thanks again, will give it go!
Lucille says
My first try at this recipe is autolysing as I type! I’m planning to split the dough in two and just bake half right now. How long will the other half keep in the fridge wrapped in a damp tea towel as you advise?
Emilie Raffa says
Hi Lucille! It depends on the length of the bulk rise. If it was really long, let’s say if you did an overnight rise, the dough might last for only a few hours in the fridge for the second rise. If left overnight, it might over proof.
Moira says
I have tried other sour dough bread recipes but this one is the easiest and the best.
Emilie Raffa says
Thank you Moira! xx
Madeline says
Mine was sadly not very flavorful. I had amazing bubbles and browning, just wasn’t sour. Can you give me a suggestion for next time? My wife and kids thought it was good, it just wasn’t sour at all.
Emilie Raffa says
Hi there! To increase the depth of flavor, you might consider bulking the dough at a warmer temp @ 78-80 F, followed by an overnight proof (second rise) in the fridge. Additionally, the way you care for your starter, how often you feed it, the type of flour you feed it with etc. will also effect the flavor.
Madeline says
Hi! Thanks for the help. I did proof it at 78.5 degrees and it rose in about 4 hours. I did not do the last rise in the fridge, however, so I will try that (you do mean the last rise right?) Thanks!
Madeline says
Oh wait I just reread that haha I will try that
Emilie Raffa says
Yes! Yes!
Ami says
Will it help the dough to rise if I put a teaspoon of sugar in the first phase of mixing starter, water and olive oil?
Emilie Raffa says
I normally don’t do this, but you can try! A warm spot for the dough to rise is key.
Nicole says
In the process of making this bread, and have a quick question. At one point, you mention putting the oven on to 450 at the tail end of the second rise while it is in the pot, then scoring the bread, then putting it in the oven as you reduce it to 400. Am I just reading this incorrectly, or does nothing go in the oven when it is at 450 (because the dough at that point is still rising in the pot)? Thanks in advance!
Brittany says
Yes, you’re reading it correctly! It just heats up nice and hot to 450 with nothing in the oven, then when it reaches temp, you pop the lid on your pot, put it in the oven and immediately drop the temp to 400 for baking :) It yields a nice crusty bread, you’ll love it! Enjoy!
Sitemap says
Admiring the time and energy you put into your site and in depth information you present.
It’s good to come across a blog every once in a while that isn’t the same old rehashed information. Fantastic read!
I’ve saved your site and I’m adding your RSS feeds to my Google account.
Emilie Raffa says
Thank you so much for the kind feedback. Much appreciated! :)
Erin B says
Whenever I need to use up a lot of starter at one time, this is my go-to recipe. I’ve made it with freshly fed starter many times, but I’ve also made it with starter that was straight out of the fridge and hadn’t been fed in several days and it worked great. I always end up adding the extra water to get a higher hydration because I like working with doughs of that texture better. this recipe just seems to work no matter what I do, maybe because there is SO much starter in it – it has not choice but to perform! When I use the starter straight from the fridge, the dough takes a little longer to get going, but it always does eventually. This time I experimented with adding about 120 grams of pumpkin puree (because I wanted a nice golden tinted bread) in the initial stage with the starter, thinking that it would take the place of some of the water. Strangely enough, it was still way too stiff – I still ended up having to add the full 325 grams of water, even with the pumpkin puree. I was surprised by how little moisture the pumpkin ended up adding, given that it is usually considered a liquid ingredient. It also made the dough stickier than I would have expected. In addition to the pumpkin, I also added some chiffonaded fresh sage leaves, 120 grams of chopped sautéed pancetta, 120 grams of diced Reggiano Parmigiano, crushed black pepper, and a little garlic powder. It is SO GOOD!!! Thanks for this virtually foolproof recipe!!
Emilie Raffa says
These are great tips, Erin. Sounds like you have a really, really strong starter which is fantastic.
Agreed about the pumpkin. You never really know how much moisture is will add/ absorb, based on the brand you’re using (I’m assuming it was canned?) paired with your flour. I do know that fresh pumpkin puree performs differently.
Nevertheless, the stickiness could be due to the extra sugar from the pumpkin and again, an absorption issue.
The pancetta, parm and sage additions sound amazing- SO YUM!!!
Lauren says
I’ve followed this recipe twice now and both times had great results. A different, more involved recipe really let me down so I’m back to this one! Relatively quick and easy process compared to some that call for 4 days of work before baking. I did notice this bread comes out a bit gummy, even after letting it cool for several hours. What can I do for it to be less dense and chewy inside? Also, my crust stays kinda pale and never gets golden brown. Do I need to bake longer or something?
Emilie Raffa says
Hi Lauren! A few things:
Regarding the gumminess, if you allowed the loaf to fully cool before cutting, it’s most likely undercooked.
If it’s dense, doughy or chewy, again, it might be a baking issue. Or perhaps your dough was under proofed which would also account for the light color. Dough that is properly fermented will yield a nice golden brown color.
To remedy this: make sure the dough doubles in size during the bulk ferment. Do the second rise for 30 minutes and give it additional time in the oven, 5 minutes at a time, if needed. Use a thermometer to check internal temp too, if you have one.
Vanessa says
I love this recipe – so easy to follow and the bread is amazing! However, I have the opposite problem from so many other people – my bread after to autolysis looks nothing like yours. It is dry and is extremely hard to stretch. I’ve increased the water to 280g and it still is hard to handle. It tastes amazing, but it’s the nice beautiful shape like you get. Thoughts? Just add more water? Thanks again for the very easy and tasty recipe!
Emilie Raffa says
Hi Vanessa! In my experience, to get a low hydration dough (like this one) to become easier to stretch and fold, consider the following adjustments:
1.) More Water
2.) More Time
3.) Warmer Temperature
Adding more water will hydrate the flour (try 300g next time), letting the dough sit for a longer period of time (try 1 hr. minimum and up to 3 hrs depending on schedule), and rising the dough in a warmer environment (75 F+) will allow the dough to become more soft and pliable if that’s what you’re after.
Hope this helps!
Valerie says
I’ve been using this recipe for months and absolutely love it. The bread always comes out delicious, and when we have kerrygold butter on hand it rarely lasts to the next day. Would I be able to bake this bread in loaf pans? If so, how would that change the baking time? Thank you for creating and sharing this recipe!
Emilie Raffa says
Love Kerrygold butter! I know exactly what you mean :)
Yes: you can bake this dough in a loaf pan. I would follow the shaping directions in my Easy Sourdough Sandwich Bread post, and bake in a buttered loaf pan for easy removal. Regarding the bake time, I’m not exactly sure off the top of my head. But I’d check at the 40 minute mark and take it from there.
Additionally, I’d consider spritzing the top of your loaf with water before baking. This will create steam in the oven, which is needed for a nice rise (and so that the crust doesn’t harden prematurely).
Enjoy!
Valerie says
Thank you!
Victoria Schmidt says
This recipe is amazing – first time making sourdough! It is very user friendly.
Quick question – can I proof in the fridge overnight so that it is ready to be baked in the morning?
THANK YOU SO MUCH FOR SHARING YOUR RECIPE!!
Emilie Raffa says
Hello Victoria! FANTASTIC! You can definitely do the second rise in the fridge.
However, if you’ve never done this before, you’ll need to experiment with the timing to avoid over proofed dough in the morning. For example, if you made the dough in the early morning and put in in the fridge around 1 PM, the dough would most likely be over proofed the next day.
Instead, I’d suggest starting the dough in the afternoon, perhaps around 1 or 2 PM, so that it’s ready in the evening (assuming room temp is around 70 F).
Corinne says
This recipe produces a delicious sour dough loaf with great bubbles. But although I’ve followed the recipe carefully each time, the dough is too saggy to properly shape. it stays quite sticky so that it just spreads on baking. No boule shape remains after baking. Should I change the quantities, or knead it?
Emilie Raffa says
Hi Corinne! It could be a few things- you dough is either over proofed (rose for too long) and/or the brand of flour you’re using cannot fully absorb the quantity of water (I’ve noticed you’re based in the UK and our flours are different!). All of this can be fixed.
If your dough doubles during the bulk rise, you don’t need to do anything at this stage. I’d shorten the second rise to 30 minutes to see if that helps.
Additionally, make sure to use bread (strong) flour and not all purpose (plain) flour.
Regarding the quantities, decrease the water by 15-30 g or so and take note of the texture. You do not need to knead the dough; if it doubles in size during the bulk the gluten development is sufficient enough.
Hope this helps! x
Corinne says
Thank you! I think perhaps the bulk rise was too long. I left it overnight and it was a lot bigger than twice the original size. I’m using bread flour, so I don’t think it’s that. I’ll try a shorter bulk rise next time, stopping when its just twice the size.
Emilie Raffa says
Perfect, good luck!
Amy says
I have used this recipe time and time again, and it always produces the perfect loaf. It’s a great low maintenance recipe with plenty of optional easily made adjustments that don’t sacrifice the quality of the loaf. I send it to all my friends, from beginners to seasoned sourdough bakers, and everyone loves it.
Emilie Raffa says
You are a gem, Amy! Thanks so much for the incredible feedback :)
Stephanie says
I’ve made this recipe several times with great success, but the last two times after the bulk raise, the dough is completely slack and sticky. I’ve added flour to handle it, but then it won’t raise for the shorter raise before going in the oven. What is happening?
Emilie Raffa says
It’s most likely over proofed (rose for too long). I’d shorten the bulk rise time, allowing it to just double in size. If it goes any longer, or the weather is warmer the rise will speed up. Adding more flour to remedy the wet and slack texture after the bulk rise will only deflate the dough make the second rise unpredictable. Hope this helps!
Ana says
Do you have any other recipes using this starter?
Emilie Raffa says
There are many sourdough bread recipes on this site and in my book. Enjoy!
Josh Abrams says
This recipe had served me so well in making sourdough bread. Thank you for the inspiration to make easy, delicious bread.
Emilie Raffa says
You are very welcome Josh! Thanks for the feedback :)
Angela Yeung says
Can I skip the olive oil?
Emilie Raffa says
Yes: replace the olive oil with an equal amount of water by weight for best results.
Susan says
I am letting my dough rise and it’s kind of cold so this may take all day, however, when you mentioned divide it in half or don’t, I’m confused. What if I divide it and then it’s too small for my dutch oven(s)? One is an enamel coated one, the other cast iron and are large.
Marshall and Daphne says
Our son sent us this recipe after getting into Sourdough baking (with starter from his sister). What a beautiful loaf this recipe produced! We did stretch the dough and we proofed it in a closed oven with the light on. Perfect temp! Wet baked it on an oblong Dutch oven, scoring it in three places. Everything worked perfectly!
Thank you for Fabulous recipe!
Marshall and Daphne says
“we baked it in”
Emilie Raffa says
This is SO wonderful! Thanks so much for sharing with me. Enjoy! :)
Lisa says
How long after feeding the starter can i put it in the fridge? Straight away, or do i have to wait for it to ferment?
Also, when taking it out of the fridge, does it need to warm up before feeding it again?
Emilie Raffa says
Hi Lisa! Feed it and store in the fridge right away; no need to let it ferment first. When ready to use, it can be fed cold. You do not need to wait for it to warm up before a feeding although you can (or just use warm water).
rkachowski says
Thanks for the recipe!
I’m confused between the autolysing and rising phases, it seems like they’re both the same? autolysing is just letting it rise before you let it rise? is there anything I should be doing between?
Emilie Raffa says
Hi there! Autolyse refers to the first rest, right after the dough has been mixed. It’s not rising yet. Just resting. You don’t have to do anything at this stage. After autolyse, you return to the bowl, work the dough into a rough bowl, cover it, and then let it rise. This rising stage is called the bulk rise where the dough it’s left for a longer period of time until it doubles in size.
Petar says
Hi, Emilie. I bet this makes a delicious loaf of bread but I am curious, have you tried not adding starter in the autolyse phase? I’ve read many sources and most of them agree that an autolyse is done with just water and flour (and salt on certain occasions). By adding the starter in .. well.. there is no real difference in the process/phase other than calling it by a different name.
Here is literally the first google hit on the topic that is actually a really good explanation:
https://truesourdough.com/sourdough-autolyse-is-it-needed-if-so-how-long/
I found that mixing the flour and water for an hour or so before adding the starter gives me a much nicer dough to work with. By nice I mean, less sticky and easier to handle. It may be the case that I see a difference because I also use whole wheat flour and around 80% hydration, but my point still stands.
I found this recipe mainly because I also like to use oil in my dough and I was curious how much do other people put. It really helps with the crust!
Emilie Raffa says
Hi there! You bring up excellent points, Petar.
In short: my answer is yes, I have. But it’s really up to the baker and the specific recipe & method they’re using.
For example, this is a beginner recipe. In my experience, I’ve found that an “all in one” approach works best when first starting out with sourdough. This approach eliminates any extra back and forth steps (without sacrifice to the final product). Most of the recipes online tend to be intermediate to advanced and higher hydration, which account for more steps etc. Walk before you can run.
Additionally, it’s a low-hydration dough. Because it’s dry, adding 150g of starter after autolyse would be difficult to incorporate by hand, again, especially if you are not experienced with how this type of dough should look and feel. You would most likely have to use a stand mixer for ease and add more water to hydrate the flour.
Now with that said, in general, the baker can certainly choose to add the starter after autolyse if preferred. Same with the salt. But you can’t do this with every type of dough without making adjustments in necessary. In your case, you’re getting really nice results with a whole wheat dough @80% hydration which is a completely different recipe and method than the one published here.
So, the bottom line is this: there is no one size fits all approach to sourdough. Bakers formulate their recipes to work with specific types of flours, quantities of water, temperatures etc. And the methods follow suit.
As you continue to experiment, continue to question, take notes, observe- but always follow you gut.
Sheila Price says
Hi. impressed with this recipe i bought your book. in the book it says 50g of starter for all the recipes.
. In this recipe it says 150g of starter. which is it please? It seems a huge difference.
Many thanks.
Emilie Raffa says
Hi, Shelia! Thank you :) Please visit the Sourdough FAQ section (linked here) for more info.
Jacqui says
Someone gave me two starters in a pint jars today. She wrote out feeding instructions on a card & I noticed it mentions regular flour and rye flour. Can I just use all regular and not add more rye?
Anna says
Yes you can just use regular flour, I’d recommend high grade unbleached flour. But you can use basically any flour, as long as you do equal parts water and flour 😊
Emilie Raffa says
Agreed! :)
Char says
Can I put this in the refrigerator if I don’t have time to bake in time? If so, when is a good time to do so? Thanks!!
Suz says
I love in a warm climate and have a really active rye starter (it triples within an hour). I use a recipe which is 12% starter but the dough ferments so quickly that by the time I do the 4th stretch and fold (2hrs after mixing all ingredients) it’s already risen by 50% and ready for pre-shaping (glossy, wobbly, bubbly). Is there any issue with only doing a 1.5 hour bulk ferment? Should I put less starter in?
Emilie Raffa says
Hi there! It’s definitely not an issue, unless you prefer a longer bulk rise. If that’s the case, you’ll need to reduce the amount of starter, use cool water, and allow the dough to rise in a cooler spot.
Elsa says
This dish looks delicious and nutritious. I really like it. I have tried it many times but still not as good as today. I follow your recipe and I have a delicious meal. May I ask if I add more flour to this dish is it okay? What do you think?
David Hart says
I am recipe resistant. I feel obligated to embellish. This time I followed to the letter. Great result! The only difference is that, with each feeding, I add a pinch of diastatic malt powder and a few drops of lemon juice to the starter
Evan says
Never tried to make sourdough in my life. This recipe, I tell you truly is the real deal. All my friends have made this to great success. The tangiest bread I ever had. My only complaint is that I’ll never need to go to a bakery for sourdough again.
Emilie Raffa says
FANTASTIC!!!! :)
Tova says
Thank u so much for your recipe! I am trying it right now and so far very pleased. I have been comparing many recipes and so far your s seems to be by far the clearest to understand.
Emilie Raffa says
Thank you so much, Tova! Thrilled to hear this :)