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
Steve Timbrook says
Hi Emilie,
I started using your basic sourdough recipe last April. I baked 53 loaves during 2020 and 7 so far this year. All with your recipe and all nice height, crust, crumb and tang. I made boule and batard shapes plus an open loaf pan.I generally alternate with a whole wheat fed starter and an AP fed starter.
If I reduce the starter from the 150 g of the basic resipe to 50 g do I need to increase bread flour and water by 50 grams each to make up for not using 150 g of starter?
Your baking times and temps are perfect for boule in a dutch oven. For batard I use a preheated enamel roasting pan, same temperatures, uncover after 20 minutes and only 35 minutes to finish. Same for the use of a loaf pan: after a second rise in an oval banneton I put the dough in a loaf pan. Put the loaf pan in a preheated enamel roasting pan, uncover after 20 minutes and 35 minutes baking to finish. Internal temps are pretty much always 208-209 F. Ifor the first few times I tried cracking the oven door for 10 minutes or 5 minutes but the crusts were a bit burned on the high spots and it was hard to get a slice started with my bread knife.
I never seem to get much second rise but do get nice oven spring and good high loaves with nice crust, crumb and tang.
Emilie Raffa says
Hi Steve! Thank you so much for the kind words! If your starter is fed at 100% hydration (equal parts flour and water by weight) then yes, would need to adjust the flour & water. Can you tell me how much water you use in the beginner recipe? I’ve included a range in the recipe above. Then, I’ll circle back with the exact formula for you need, using the 50 g of starter. Thanks!
Steve Timbrook says
Hi Emilie,
I use 150 g 100% hydration starter(s), 500 g bread flour, 250 g water, 10 g salt and 25 g olive oil. It works perfectly, every time, thanks to your great recipe and instructions.
Steve
Peter Tosney says
I love this recipe and my first attempt was very impressive. I only have one question and its in relation to the strength of the sourness of the bread. I like a really sour loaf and when using 150g of my starter it was certainly tangy and tasty, but could you recommend how I can increase the tang/sourness of the loaf? I tried increasing the starter amount by 50g and reducing the water by 50g but it turned out very dense – so not something I’ll try again. Any tips please? Thanks, Pete
Emilie Raffa says
Peter, in my experience, achieving a more sour flavor has to do with adjusting variables. Adding more starter won’t necessarily increase the flavor alone; you might need to adjust a few things. Have a look at some of the following suggestions below, and see what jumps out at you to try.
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)
4.) Add a pinch of sugar to the dough during the initial mix
Peter Tosney says
thank you so much, I will try your suggestions :)
Sarah Ann says
brilliant step by step instructions – just about to bake my second loaf…its looking better than my first and even that was ok. Many, many thanks.,
Emilie Raffa says
Fantastic! Enjoy Sarah Ann! xx
GG says
Hi, this is the first time trying this sourdough recipe, my dough is a little stiff compared to the one you show, i followed the recipe and weighted the ingredients with a digital scale. I don’t know what went wrong, it’s not humidity either i live in a humid place. :(
Emilie Raffa says
A few things to consider-
1.) This is a low hydration dough, which means it will be stiff by nature because it’s dry. Next time, you can increase the water, per the suggestions in the recipe for a more malleable dough.
2.) Flour is like a sponge. Because we are all working with different brands and types of flour, it’s normal to have slightly different dough textures.
3.) The dough will always be stiff in the beginning. But as it continues to rest and rise, giving the flour more time to absorb the water, it will become more soft and manageable.
Hope this helps!
Leslie Badger says
Hello! First of all I want to say that I have your book, Artisan Sourdough Made Simple, and I LOVE it! I have a couple of questions though that relate to this post Most of the recipes call for an 8-10 hour rise but that doesn’t seem to work with my feeding/baking schedule too well. I see some of your recipes allow for a longer overnight rise. I usually feed by starter in the morning, so it it is ready by late morning/early afternoon, which would leave for a much longer bulk ferment. Is there an ‘easy’ way to know how long is too long? Also , I’m curious why the recipes only call for 50g of starter. Many other recipes I use call for in the 200g range, which leaves the perfect amount left to feed. Just curious, thanks!
Emilie Raffa says
Thanks Leslie! Rise times are based on temperature and amount of starter required. It will vary from baker to baker, recipe to recipe.
For an overnight rise, I do not suggest making the dough in the late morning/early afternoon. It will most likely over proof the following day (although not always). Most overnight doughs are made in the evening. This means you would have to feed your starter in the afternoon instead.
Alternatively, if you want to stick with your morning feedings, you can always make the dough in the late morning/early afternoon, let rise at a warmer temperature, and then bake on the same day.
Most recipes in the book call for 50g of starter because the method follows an overnight rise. If using 200g for an overnight rise, the dough will most likely be over proofed by morning- it’s just too much.
Hope this helps!
Tim Colman says
Great simple recipe. Thanks from Seattle. I am going to make one loaf with your sourdough. Yum!
Emilie Raffa says
You’re welcome, Tim! Enjoy :)
kathleen allen says
I finally got brave and made my very first loaf of sourdough bread. I have to brag. It came out looking exactly like your picture. It is now cooling so we haven’t tasted it yet. I bought the starter from King Arthur and fed it a few days twice a day. Each day it got stronger and then it lost the nasty aroma. The water test turned out positive so last night at 11:00 I mixed it and followed your instructions perfectly. Since it was late, I didn’t do the fold and stretch. I put it in the microwave with the light on since my kitchen is around 66 degrees. It rose so high in the bowl, I couldn’t believe it. I did the second rise in my Dutch oven on a chair in the sun for an hour. The baking time turned out the same as yours. but I took the temperature to make sure. My only problem is cleaning any of the dough from anything I use. It’s like glue. Any suggestions? I’m using the King Arthur crock for the starter. Thanks so much. I’m going to check out your cookbook. Kathy
Emilie Raffa says
Excellent. Excellent. Excellent. I’m thrilled this worked out- you did a great job :)
As for the dough, here’s what I do: for my bowls, I soak them until the dough bits are soft, drain the water, and then use my hands or a paper towel to wipe everything out before doing a full cleaning with soap (otherwise the dough will stick to your sponge). For the counters, I use my bench knife to scrape everything into one pile, and then into the trash it goes. For my hands, again, I scrape the dough bits first before washing.
Hope this helps! Any other bakers reading this, feel free to reply here with your tips, too!
Baz says
A flexible bench scraper will be your best friend!
Emilie Raffa says
My favorite tool!
ALISON says
This is a great recipe — I doubled the recipe and made two large loaves yesterday, and they were fantastic! One comment…. the cooking time stated here is WAY too long. Even for large loaves, it took 20 minutes with the lids on, and then another 20-25 minutes with the lids off. If I’d gone the whole 40 minutes they would have been dry and black. I did check the bread temp and it was right at 205 degrees after the second 20 minutes. Need to watch the cooking time very closely!
Emilie Raffa says
Hi Alison! Did you reduce the oven temp. to 400 F before baking? This helps tremendously! Either way, you kept an eye on the dough, and made adjustments as needed which is what bread baking is all about. Glad you enjoyed it!
Donna Cosola says
If I wanted to add cheese and jalapeño, when would I do that? I just made my first load and it’s amazing!
Emilie Raffa says
Donna, I would add them after the first rest (autolyse). This is a stiff dough, so the longer the rest, the easier it will be to incorporate the cheese & jalapeno. Give it an hour if needed!
Lauren says
Hi! Love your recipe and your troubleshooting guide! I may have missed it, but should I bulk ferment my dough in the fridge? Thanks!!
Emilie Raffa says
Hi there! You can but I don’t recommend it. The dough won’t rise like ones made with instant yeast. You’re better off bulking at room temperature for best results!
Long says
Great instructions and tips, thanks for sharing! Just looking at these photos makes me hungry!
Emilie Raffa says
You’re very welcome!
Liesl Coates says
Hi Emilie- Happy New Year and Happy Birthday! It’s taken me so long to write I have to go way back to November and thank you for the Thanksgiving email; I loved hearing about your journey. You replied to a comment to me around that time about Bulk rising, and asked if I considered getting a proofing box. I looked into it last summer, but discovered the trick to using my oven light with an additional plug in light, and that did the trick. Besides, it is very good for my personality to practice “grey area,” trusting myself:). I now have made the high hydration loaf and love it, and made the beautiful rolls for Christmas dinner! I do have a question, though, that may benefit others: do you need to use rice flour to season new Banneton Baskets? I read that using regular flour isn’t good because the gluten will make it gummy, but you said to use flour to season. I just want confirmation! Thank you:)
Emilie Raffa says
Liesl, it’s so nice to hear from you. Hope you are doing well :)
Regarding the rice flour- I’ve never used it to season my baskets. Always white flour, following a specific method (pg. 36 for reference, if you need it). Never had and gummy issues, but this can definitely happen if the seasoning is not done correctly. I imagine rice flour will work- it’s totally up to you.
Elizabeth says
I love your recipes and easy guides – Thank you! Question, how do you make your sourdough more sour? Ours is pretty mild and my kids are asking for a little more sour – Thanks
Eli says
Can I use a loaf pan instead of a Dutch oven? What about an aluminum pot? I’m making the starter as I’m writing the comment, so I’d like to know so I don’t end up with an alien creature from the deepest depths of 2021.
Emilie Raffa says
Any pot with lid is fine! Just make sure the entire thing (handles, lid, etc.) can heat up to 450 F.
Alternatively, you can bake this in a loaf pan but it will be sandwich bread instead. Sandwich bread requires a different shaping method, rest time and baking time. Follow my instructions here. Good luck!
Jim Basinger says
Emilie,
A problem with sourdough that I encountered, but I have not seen mentioned anywhere, concerns pH of the water supply. Tap water that is 8+ (alkaline) inhibits microbial growth, and can prevent starter from, well, starting. Tap water in my city is as high as 8.5, which is deliberate, as more acidic water leaches lead from old pipes and joints. Most municipalities post chemistry of their water supply on their civic web site, and I know from my own research that many cities have similarly high Ph. A pinch of citric acid to my starter completely resolved this issue. An appropriately greater amount (may 1/8 tsp) to a batch of bread is advisable. Just wanted to pass along this tip. Your web page is well presented.
Emilie Raffa says
Jim, this is a very good point. Water quality can definitely effect the strength of your starter and overall baking. Thank you for taking the time to share your experience with us. I know it will be very valuable for bakers having the exact same issue.
Rita says
I tried this recipe last night using my neighbours starter. So easy, so delicious! I don’t have a Dutch oven but baked it in my turkey roaster that was placed on a pizza stone. The crust was amazing! I started last night did the stretch and fold 1 and 2 hours respectively into the process and left it to bulk rise overnight (12 hours in total). Did the final cut and shape this morning. The only thing was that I did add a bit too much salt as I think my scale wasn’t very precise (I’ll measure it out next time) but I’m hooked and will bake another loaf tonight. Thanks for a great recipe!
Emilie Raffa says
Rita, thanks so much for the tips (especially the Dutch oven baking pot alternative). So glad it all worked out! Regarding the salt: did you use fine sea salt? Some brands/types are saltier than others… just something to keep in mind even if measured correctly :)
Luis says
Im trying this technique out, my bread is in the middle of the bulk rise as I type this! I m hoping to get some clarity as to how to go about doing the second rise in a bowl, as I want to try having the Dutch oven preheated for the bake. In the comments it says to flip the dough onto parchment and remove the clothe and bowl. This means that the second rise happens with the dough upside down? Meaning, when putting it into the Dutch oven, the part that touches the bottom will be the pet that is not touching the bowl during the rise? This makes sense but I might be fussy because I’m excited to bake this in the morning!
Emilie Raffa says
Yes: the second rise happens with the dough seam side up. Then, you’ll place the parchment over the bowl, and flip it over. After you remove the bowl and cloth, the dough will be smooth side up. Hope this helps!
Sandra says
After two different recipes and 3 failed attempts at sourdough, this one finally came out decent. Next time, I will try with more water for a lighter crumb. Thank you!
Emilie Raffa says
You are very welcome, enjoy!!
Sara Srygley says
Made this as my first loaf yesterday and cut this morning- the crumb was lovely and the flavor is great. However, I failed to achieve the split open crackly crust pictured with the recipe and so longed for! I had more of a soft crust result and the splace where I slit the dough baked to the same color as the rest of the loaf.
Any ideas on what might have gone wrong? I let rise in a warm room for 9 hours and baked in a cast iron dutch oven.
Gina says
Thanks I’m going to have a go…
kim says
thanks so much Emilie!!!!
thanks to you and being so available to answer my questions, i think i finally understand the science!!! the loaf i made w. the reg KAF turned out ok. but i fed Denny and he was very happy again tonight so got more dough made w. KA bread flower!!! So excited as I finally get it….after this loaf (that i promised to my daughters boyfriend) I will move on to some of your other recipes in your book. Again thank you for walking along side me…
May you have a blessed 2021!!
-kim from SC
Emilie Raffa says
Kim, I’m thrilled you stuck with it. Makes me so happy! Sourdough is a lot of trial and error, but once you get the hang of it, it’s like second nature. :)
kim says
so made the basic sourdough in your book the other day….my family loved it! question….at what point would i add say rosemary or other herbs to the dough? and….how may sets of stretch and fold should be done?
-k
Emilie Raffa says
After autolyse (first rest) would be best! For this particular dough, because it’s low hydration, extend the first rest up to 1 hr; the texture will be softer and easier to incorporate the herbs. For the folds, you can do as many as you want- it’s up to you!
kim says
thanks! :). I have been letting them sit for an hour during the autolyse. I live in an older home and i dont keep it super warm in here so figured any extra time will help. No hurry….fed Denny last night after I mixed up some bread dough…will bake this morning and he is happy again this morning….so will mix up another later…maybe bake tomorrow. Still learning but having fun!
-k
Sarina Grady says
Hi! Beautiful step by step recipe! So I have my bread in a bulk rise right now- and I just realized I was supposed to use bread flour instead of all purpose- oops! Should I still follow the recipe and just expect it to not taste as it should? Do you always use bread flour for sourdough? Other recipes I have made use all purpose and I understand the protein content is different but why is one better for sourdough? Thank you!!
Laura R says
My first time baking sourdough and it turned out nearly perfect. The loaf was beautiful and the crumb was perfect, moist and airy. I thought it was pretty easy. I had two issues that were my fault and would correct next time. One is my bread wasn’t tangy enough for me and the second is the bottom browned too much. Those should be easy to fix. Thanks for the recipe and great instructions.
CelticDragonfly says
This was an easy to follow recipe – each time I complete the process the bread turns out better and better. Thank you!
Swami says
First time baker here. This recipe was spot on! Best sourdough ever! The instructions were perfect. Thank you!
Kathleen Kono says
First time Sourdough Bread Maker and this recipe was spot on awesome! I love the step by step process. I received my starter from a friend and just kept feeding it for a month before I worked up the nerve (and had the time) to use it. The bread turned out amazing and the process was not as intimidating as I had thought. Thank you!!
Emilie Raffa says
Thank you Kathleen! Thrilled to hear this :)
Caroline Overman says
If I need to put the dough in the refrigerator because I’m not ready to bake it when it’s done rising, how long can it be refrigerated for and do I need to let it come to room temp before shaping it and putting it in the Dutch oven?
Emilie Raffa says
Hi there! To clarify, at what point are you putting the dough in the fridge- bulk rise? Or second rise? Thanks!
Caroline Overman says
After the bulk rise! What do you suggest?
Heather says
Thank you so much, this makes baking sourdough bread seem much less daunting!
Susan says
I learned how to make sourdough with your book. Love it. Jalapeño cheese is my favorite. After reading one of your recipes above and noticed you used way more than the fifty gm in your book. Does that mean I could use 65 or 70 gm of starter and keep the flour measurements the same as your book. Just wondering. What does more starter add to bread
Emilie Raffa says
Hi Susan! Yes, the recipe here uses more sourdough starter. In the book I use less (as time progressed, I preferred a smaller amount because it was easier for me to maintain). To answer your question: sourdough recipes are formulated to work with a specific ratio of starter, flour and water. This means you would most likely have to make additional adjustments to the recipe, rather than just adding more starter.
Richard says
Hi again @Kim,
Sorry, my bad… Emilie uses feed weight = 2x starter weight (so you were correct)
I feed my own starter half its weight in flour and half its weight in water as I described… I still works fine for me and reduces the food bill ;-)
My apologies for the confusion.
Arlene says
I am following your recipe but my bread is still a little gummy in the middle. I can’t figure out what I’m doing wrong
Emilie Raffa says
Gummy bread usually means that it’s undercooked or the loaf was cut too soon after baking. I’d recommend using an oven thermometer to check your oven temperature for accuracy, and to wait the full after baking before cutting.
April says
I made this recipe last weekend and it was amazing! I’ve tried several different recipes and techniques and this will be the one I stick with, thank you! I am wondering if you can use this recipe and shape the dough into baguettes? If so, would you recommend cutting into two loaves or modifying the cooking time or anything else?
Katina says
What size Dutch oven would you recommend? I was considering at 3 qt to keep the bulk of another pan down. Will it be big enough?
Emilie Raffa says
Katina, I think a 3 qt might be too small (I usually recommend a 5 qt). But if that’s all you have, you can divide the dough in half and bake two loaves, if you’d like.
Tara says
Hi! I’m loving this site and the sourdough I’ve been making. I have a question regarding bulk rise, is it okay to let it rise for more than 12 hours? For instance, making it in the evening with enough time to get a couple of stretch and folds before going to bed?
Thank you again!
Tara
Emilie Raffa says
Tara, it depends on the temperature! For this recipe, when the weather is cold, I’d suggest making the dough in the evening (with a few folds) to let rise overnight. It should be ready in 12 hrs. You don’t want it to go too much past 12 hrs, otherwise the dough will overproof.
Regina says
im a newbie to sourdough bread but i baked twice using your recipes and they turned out really well 😊 if i wanted to add garlic or onion powder when will be the best time to put them in?
Emilie Raffa says
Hi there! For onion or garlic powder, you can add them at the beginning (when you mix the dough). Yum!
Kim says
I originally posted on the starter but felt i needed to clarify so reposing here. I have starter but am wanting to make this bread…. I am so sorry to be so high maintenance….i just really want to do this! I love learning new things and this has definitely been a challenge…I cook and bake all the time but this….has me stumped!
I fed last sunday w/ KA APF…put in refrigerator and took out last night…disgarded 1/2 and fed w/ 60=60 and have left if covered on the counter since last night. I actually did put it in the oven overnight w. light on….but it has not doubled. It is bubbly, smells good and not as thick as it has been but has only risen just a small amount. IDK? I live in an old home and keep it 68-70. Do you think it just needs more time or should i feed again? and if i feed again to clarify…..discard ~60g and add 60+60+ or all equal parts?
Emilie Raffa says
Kim, sometimes your starter just needs more time to activate especially when it’s cold! Next time, I’d feed it for a few days (stored at room temperature) before using. Skip the fridge. This way, you’re giving it enough time to build up strength. The more you feed it, the stronger it will be.
Regarding the feeding quantities, when you discard half, you feed the remaining amount in the jar with equal parts by weight. So for example, if you have 120 g starter, after discarding half, you’d feed the remaining 60 g of starter with 60 g flour + 60 g water.
Kim says
Yes Emilie!
I thank that was the issue…a bit colder in my home! So in preparation for this weekend , I discarded and fed on Thursday and left him (Denny after my Daddy because he got hold of some starter as a kid and always made pancakes) …and left him on the counter….i fed again last night and put him in the oven after it was still slightly warm after i had baked a pizza and this morning he was very happy (bubbly) doubled and floated! I have all my ingredients mixed and letting it sit for the 30-1h. I live in an old house so not always the warmest. I did turn up the heat so hopefully that will help w. success.
As far as feeding….i think i am getting the concept….I had 180g in my jar last night so after pulling off 150g for your recipe, left w. 30g so fed w. 30 + 30g. .i put him back in the frig. and when i feed again pull off 45g and feed w. 45 + 45g? or can i pull off 30g leaving 60g. and feed 60 + 60g (because that is about the 1/2c and 1/4c)
and to clarify….when i feed, i always have to pull of something right?
I do have your book and am looking forward to tackling more of your recipes….but really want to get the basic understand down first. I really appreciate you taking the time to walk me through this…. Will keep you posted :)
-k
Emilie Raffa says
Hi Kim! EXCELLENT!
Yes: you can absolutely pull off 30 g (instead og 45 g) leaving a 60 g balance to feed. The discard amount doesn’t have to be exact- going by half is a general guideline. And also, it’s best to discard before feeding every time. The exception is when you want to build up the quantity of starter.
Kim says
yay!!!! I made it last week for Christmas Even and IMO….it was perfect!!! Was going to make another loaf yesterday but my sourdough was not ‘happy’ enough so i fed him and today he was super happy so….Ive combined BUT….dummy me used reg. KAF instead of the bread flour!!!! So now curious…..whats the difference between the two and why do you recommend the one over the other for this recipe?
-k
Emilie Raffa says
Hi Kim! Bread flour has a higher protein content than regular ap flour. High protein = strong gluten development which creates a lofty-high rise. It also absorbs more water than ap flour so the mixed dough will feel totally different. You can still bake bread with ap flour, but texture, taste and shape will differ than loaves made with bread flour.
Kat says
This is the first and only sourdough recipe I have ever been able to make successfully. Everything else turns to a flat dense weird mess? I swear I’m doing everything right. This one always works though. It’s magical.
Emilie Raffa says
Yay! So glad! Thanks for the feedback, Kat ;)
Ola says
Very good recipe, bread turned out perfect! I really like the olive oil addition. It creates fantastic flavor and moist bread.
Emilie Raffa says
So glad you liked it! Isn’t the oil a nice touch? Creates such a plush crumb :)
Natalie says
This worked great!! I’ve been experimenting with different sourdough recipes, and this is the only one where I could actually score the dough. Every other time it’s been too soft to even hold a shape without the dutch oven. I’ll definitely make again!!
Emilie Raffa says
Thanks so much for your feedback, Natalie! So excited for you!
Kayla says
I found your blog 4 years ago and have been enjoying homemade sourdough bread ever since, thank you! I recently bought your book and am making the cinnamon swirl bread. If I use 150g starter what would the conversion of water needed be? Also, I only have a round Dutch oven, would that be a problem for recipes using an oval pot? Thank you so much for making sourdough baking easy and delicious!
Emilie Raffa says
Hello Kayla! Thank you SO much :) To clarify: are you referring to the swirl bread in the book? Or the one on the blog? Thanks! xx
Hayley says
Hi thanks for sharing this recipe. I am just starting out making sourdough bread but wanting to make rye sourdough. Can this recipe be used with rye flour. Because of health issues I am looking to buy a mixer to make the sourdough bread in , is there any that you have tried and can recommend. I would like to have one that last some time
Emilie Raffa says
Hi Hayley! Unfortunately, it won’t work with rye flour. Sourdough recipes are specifically formulated to work with certain types of flour (and water ratios). Even swaps don’t usually work. I’d suggest searching for a specific rye sourdough recipe (I have 2 in my book). For stand mixers, I use a KitchenAid and love it!
Ruben Hinojosa says
From the starter to the sourdough bread, I used your recipe as a guide not point by point, and I have sourdough!!! Thank you 🤓
Emilie Raffa says
Fantastic, thank you!
Sandy C says
I cannot thank you enough for sharing this recipe on your blog. I also purchased your cookbook not only to enjoy the recipes, but as a thank you for sharing this recipe. I make this bread once or twice a week and it is simply amazing. I love my weekly chemistry project. I used to bake all of the bread for my family and it was quite good, but not this old European method of making bread, which I enjoy so much more. I kept my sourdough starter alive for around 6 years and then became distracted with my children. My new sourdough starter is my new baby and is getting a lot of attention. Thank you, thank you, thank you! Your technique is perfect for this loaf of bread and the mini course in master baking is so helpful.
Emilie Raffa says
Sandy, you are so incredibly kind. Thank you for taking the time to leave such a thoughtful note. Happy baking! xx
Elena says
I have tried (and failed) at many sourdough recipes and was starting to accept it as a personal problem, until I found this beginner-friendly recipe. And finally, success! Not perfect, but definitely a loaf worth eating (it was half gone by the 1.5hr mark out of the oven). This recipe was a great balance of hand-holding without being overwhelming. I’m excited to try it again now that I know it better. Thank you!
Diana G says
Great recipes, tips and instructions. Great results!
Johanna Summers says
This is the best recipe I’ve ever used. The bread turns out so well. Thank you! I had almost given up!!
Charlie says
This is a great recipe! I have been using it for many months now and enjoy it just the way it is presented. Thanks so much!
Nick says
Thank you for this great guide. When I first tried this, I couldn’t get bread flour anywhere….it was all sold out. So I went ahead and used regular organic all purpose flour (I know, organic is somehow not the best for this but it’s what we had) It turned out great every time!!! Then bread flour started appearing back on the shelves and I thought, if my all purpose flour loaves are turning out so well, then the bread flour will make it even better! But it’s been the opposite….starter looks great, it actuary overflowed on my today and made a happy mess. But my loaf is small….the long rise goes great, then the short rise before baking just doesn’t…well “rise”. What am I doing wrong?
Abigail Lane says
I am making this for a second time and my first loaf burst, could it be a scoring issue? I did the 4 scores at 12, 3, 6, 9 and it doubled in size in about 5 hours for the bulk rise. I got a starter earlier this fall and am looking forward to more bread making!
Karens says
I made this recipe for the first time the other day and my first attempt was pretty good! I’ve got a ways to go to perfecting things, but I had a question. When taking the dough out of the fridge after proofing, should I throw it directly into the preheated dutch oven (after scoring), or should I wait for the dough to warm up a bit before scoring and putting in the oven? I ask because I was having a bit of trouble scoring the fresh out of the fridge dough.
Emilie Raffa says
Hi there! It all depends. Would you mind describing the particular issue with the scoring? It will help me troubleshoot. Thanks!