Think you can’t bake fresh, homemade sourdough bread? This easy sourdough bread recipe—trusted by beginner bakers for over a decade—shows you how, step-by-step. No yeast. No kneading. Just simple ingredients and 10 minutes hands on time for soft, crisp sourdough bread at home.
Reader review
“I have tried MULTIPLE sourdough bread recipes and this one has been the very first to make a successful (fully risen) loaf of bread. I am relatively new to sourdough and for some reason, the other recipes just didn’t produce good bread. These instructions and detailed explanations really make a huge difference to someone who is new to the world of sourdough.”
—Savannah
To anyone who thinks their sourdough bread isn’t good enough, I get it. Back in 2013, I set a goal: bake more bread. I tested, failed, succeeded (and tried again). What began with an easy no-knead artisan loaf eventually led to the holy grail: homemade sourdough bread.
Admittedly, I had beginner’s luck. My early scratch-made loaves were light, plump and airy, everything you want sourdough to be! And then? Down the rabbit hole I went: Hydration? Baker’s %? Proofing times?
Now, with 13+ years baking experience and a professional culinary background, I know what holds people back: the confusion, hesitation, comparison. I teach from a straight forward practical perspective because sourdough is not just a written recipe; it’s an understanding.
This sourdough bread recipe has been the most popular on my blog for over a decade- millions of views and the inspiration behind my bestselling book Artisan Sourdough Made Simple, a deeper dive into sourdough bread recipes. So, if you’re at the end of your rope (and just want to make good bread), you’ve made it. Welcome to the journey.
What Sets My Recipe Apart:
- One bowl, 5 ingredients
- Olive oil = soft, plush crumb & crisp, golden crust
- No stand mixer
- No bread machine
- Flexible baker’s schedule
- Personalized support in the comments
But before we make bread, let’s discuss what drives it: your sourdough starter. Once you understand what it is, and how it works, your path will be crystal clear. Have questions? Ask in the comment section. I respond with personalized help.
Where To Get A Sourdough Starter
A sourdough starter is a live fermented culture of flour and water. It naturally leavens bread dough without commercial yeast. There are all different types: homemade, purchased or gifted (ask a fellow baker!). I use two different starters at home: one I made myself, and a vibrant Australian starter gifted from my friend Celia.
But is doesn’t stop there. Once your have your own sourdough starter, it must be kept alive and well with regular feedings to maintain its rising power. Sourdough is not static; it’s a living process. Here’s my personal feeding schedule which you can adapt to suit your style:
How To Feed Sourdough Starter
- Remove and discard half of your sourdough starter
- Feed what’s left in the jar with equal parts flour and water by weight (1:1:1 feeding ratio).
- Let rise at room temperature (loosely covered or airtight) ideally 75+F until bubbly, active and double in size (2-12 hrs). I use this sourdough starter jar.
Recommended Reading: Feeding Sourdough Starter: My Best Tips & Tricks
When Is Sourdough Starter Ready To Use?
Your fed starter is ready to use when it’s bubbly, active, and doubles in size. This can take 2-12 hours or more, depending on the temperature of your kitchen and the strength of your starter. My best advice? Be patient, plan ahead, and make sure your starter is in a warm place (ideally 75 F). The process is not instant.
Float Test: If you’re unsure whether your starter is ready, drop 1 tsp at peak height into a glass of water. If it floats to the top it’s ready to use. If it sinks, feed your starter again.
Storing Your Starter
Most people don’t realize that your feeding schedule is directly related to your baking preferences. If you only bake a few times a month, store your starter in the refrigerator and feed it once a week. If you bake often, store it at room temperature and feed it once a day.
How To Make Sourdough Bread: Step-By-Step Recipe
To Start: Feed your starter until it’s bubbly and active first (remember this can take anywhere from 2-12 hours, so plan ahead). Then mix the dough. Detailed instructions follow below. For a printable recipe & sample baking schedule, scroll to the end.
Step 1: Mix The Dough
- Add water, sourdough starter, and olive oil to a large bowl. Whisk well to combine, making sure the starter is fully dissolved. Then add the bread flour and salt. Continue mixing (I use a fork at this point) until the flour is absorbed. The dough will feel rough and shaggy, which is normal.
- Cover the bowl and let rest (autolyse) for 30 minutes to 1 hour at room temperature. Then shape the dough into a rough ball. It doesn’t have to look perfect.
Tip: Weigh your ingredients with a digital kitchen scale. Measuring cups vary in size and don’t account for ingredient density which can lead to dry, dense, or overly sticky dough.
Why Autolyse Matters
Autolyse is the first rest after mixing bread dough. It jumpstarts gluten development without kneading, making the dough stronger, stretchier, and easier to shape I never skip it. For this recipe, rest for at least 30-45 minutes (or when time permits, I’ll do 1 hour for an even softer, more manageable dough). To learn more about common sourdough bread terms read my Sourdough Baking Glossary. I’ve included the only 12 you need to know!
A Note on Salt: Some bakers only add salt after autolyse, believing it slows down gluten development. I’ve followed that method for years, but now mix everything at once. It’s simpler, faster, and still makes excellent loaves (plus, you won’t forget to add the salt later on!). I’ll leave the choice up to you.
Want To Add Inclusions?
Mix in flavor additions after autolyse, when the dough is softer and more pliable. This is another reason not to skip the autolyse step. Alternatively, inclusions can be added during the first stretch and fold.
A few ideas:
- Roasted garlic
- Chopped olives
- Fresh or dried herbs (rosemary, thyme)
- Seed or nuts
- Cheese
- Dried fruit (raisins, cranberries)
- Jalapeños
Step 2: Bulk Rise
Now the dough is ready to rise. Cover the bowl with lightly oiled plastic wrap so the dough doesn’t stick to the top, or transfer to a dough tub. Let rise at room temperature, about 68-70 F (20-21 C).
How Long Does It Take For Sourdough Bread To Rise?
The dough is ready when it’s puffy, slightly domed and nearly double in size. This can take 3-12 hours depending on room temperature, the quantity and strength of your sourdough starter, and seasonal conditions. All variables work together. See my example below:
For My Sourdough Bread Recipe (with ~150 g sourdough starter):
- In the summer: ~2-4 hours @ 80 F (26 C)
- In the winter: ~10-12 hours @ 68 F (20 C)
Diving Deeper: Temperature controls time. This is where I see the majority of beginner baker’s make mistakes- the temperature is overlooked. Sourdough takes longer to rise than yeasted bread, and it’s highly dependent on your specific environment. My kitchen might be 75 F. Yours? 68 F. Watch the dough, not the clock. For more details and troubleshooting read my companion article: Why Won’t My Sourdough Bread Rise?
Stretch And Fold The Dough (Optional Step)
About 30 minutes into the bulk rise, you can perform a series of “stretch & folds” to strengthen the bread dough. This step is not mandatory; however it has the potential to add height and structure to the finished loaf. Check out my how to stretch and fold sourdough guide to learn more, step-by-step. It’s easy and fun to do!
Step 3: Divide & Shape The Dough
At this stage, remove the dough onto a lightly floured surface. For two smaller loaves, divide the dough in half. For a single, standard size loaf leave it whole.
How To Shape A Round Sourdough Boule (Loaf)
Starting at the top of the dough, fold it over toward the center. Give it a slight turn, and then fold over the next section of dough. Repeat until you have come full circle to form a tight round. This creates surface tension for better oven spring. You can also try the envelope-style fold.
Tip: I used to get so nervous when shaping bread dough because you only had one chance to get it right. So intuitively, I would practice using a piece of Play-Doh or with a kitchen towel to go through the motions at my own pace.
Step 4: Choose The Right Baking Pot
If you want bakery-style results, bake sourdough bread in a Dutch oven. Why? Pots trap steam which is the secret to homemade sourdough with bold rise and golden crust. Without steam, the crust will set too fast casing the loaf to harden, split or bake unevenly. I’ve been there and it’s not pretty.
What If You Don’t Have A Dutch Oven?
You’ll need another oven-safe pot with a lid to create steam. It must be able to withstand up to 450 F/232 C (lid and handles included).
A few options:
- Enamel roasting pan with lid (or sheet pan to cover)
- Cast iron skillet with upside down roasting pan to cover
- Covered sandwich loaf pans
- Clay Baker or Romertopf (soaked first)
- Preheated baking stone w/ metal bowl to cover
Here’s what happened to me: I tried the “no pot” baking route in the past, using just about everything from pizza stones, to baking sheets with no luck! The crust always hardened too quickly. Then I tried various steaming methods to remedy this (e.g. ice cubes in a hot pan, spraying my loaves with water) but my personal oven could not retain enough moisture. The environment was always too dry. For me, using a Dutch oven was the only reliable solution that worked with consistent results.
Step 5: Second Rise (Proofing)
- After shaping, your dough needs to rise again. To do so, generously dust the bottom of your Dutch oven with cornmeal, or line with non-stick parchment paper to prevent sticking. Gently place the dough inside (see tip below)
- Let the dough rise for 30 minutes to 1 hour, or until it’s visibly puffy and no longer feels dense. It doesn’t need to double in size. While the dough proofs, preheat your oven to 450 F (232 C).
Tip: Want better shape and structure? Proof the dough in a floured, cloth-lined, 8-inch bowl or banneton instead of directly in the Dutch oven. This will contain the dough and hold its shape without spreading. Bread flour or rice flour is fine for dusting.
Step 6: Score The Dough
- Right before the dough goes into the oven, make a shallow slash down the center of the dough, about 2-3 inches long. Use a small serrated knife, sharp knife or bread lame. This lets the steam escape, and allows the bread to “bloom” or expand in the oven.
- Admittedly, this step is a bit nerve racking, so I don’t want to gloss over it. Be quick and confident. I’ll share what my sourdough mentor told me: “Slash with panache!”
Step 7: Bake The Bread
You’re at the finish line now! Bake on the center rack (lid on) for 20 minutes. Then remove the lid. Your bread will look pale and slightly shiny. Then finish baking (uncovered) for 40 minutes or until the crust is deep golden brown. The internal temperature should be 205-210 F/96-98 C.
Tip: During the last 10 minutes of baking, crack open the oven door to let the moisture out. This creates a crispier crust. Or, remove the bread from the hot Dutch oven and bake directly on the oven rack. The latter creates the crispiest finish.
Step 8: Cool & Slice
Cool the bread on a wire rack for at least 1 hour before slicing. Be patient! If you cut into it too soon, the texture will be damp and gummy. Life’s too short for sub par bread.
Final Thoughts
There are a gazillion sourdough bread recipes out there. No two loaves look alike. Start with this guide, master the basics and then branch out: try my golden sourdough focaccia recipe, this easy sourdough sandwich bread, or my one-bowl sourdough pancakes for breakfast! Once you have a few loaves under your belt, the process will become an imminent rhythm and you’ll become a sourdough pro in no time.
Sourdough Baking Schedule
- Friday Evening: Feed your starter, cover the jar, and leave it on the counter overnight. If you keep your starter in the fridge, it might need two feedings to perk back up (feed it in the morning & in the evening).
- Saturday Morning: Check your starter: if it’s alive and bubbling, you can make the dough to rise during the day. Or, feed it again in the afternoon to make the dough in the evening for an overnight rise. Remember to use the float test mentioned above to make sure your starter is ready to use.
- Saturday Morning/Evening (or whenever your starter is ready): Make the dough. Leave on the counter to bulk rise at room temperature. In the summer, if your dough rises quickly and you’re not ready to bake, cover the whole bowl with lightly oiled wrap and chill until ready to use.
- Sunday Morning: cut and shape the dough. Place in Dutch oven for second rise. Slash. Bake. Cool. Eat.
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Sourdough Bread: A Beginner’s Guide
- Prep Time: 13 hours
- Cook Time: 1 hour
- Total Time: 14 hours
- Yield: 1 loaf 1x
- Category: Sourdough Bread Recipes
- Method: Oven-Baked
- Cuisine: American
- Diet: Vegan
Description
New to sourdough? My easy beginner sourdough bread recipe makes the best artisan-style loaf at home with just 5 simple ingredients: bread flour, active sourdough starter, water, salt and olive oil—my signature addition—known for creating a light, plush crumb and a crisp golden crust. Follow my clear, step-by-step instructions and video guidance to bake fresh sourdough bread with confidence (even on your first try!).
Ingredients
- 150g bubbly, active sourdough starter
- 250g warm water (see Note 2)
- 25g olive oil
- 500g bread flour (not all purpose flour)
- 10g fine sea salt
- fine ground cornmeal or non-stick parchment paper
Notes, Tips & Equipment
- Weigh your ingredients with a digital scale for best results
- For a more soft and pliable dough, increase the water up to 300 g- 325 g total. Use a floured, cloth-lined bowl or proofing basket (instead of the Dutch oven) for the second rise.
- You will need a 5 1/2 or 6 quart Dutch oven for baking
- This recipe was tested with King Arthur Bread Flour, Gold Medal Bread Flour, Pillsbury Bread Flour
Instructions
Make The Dough
In a large bowl, add the sourdough starter, water and olive oil. Mix with a fork to combine, then add the flour and salt. Continue mixing until the dough becomes stiff, then squish it together with your hands to incorporate all the flour. The dough will be rough and shaggy.
Cover the bowl with plastic wrap, reusable wrap, or very damp kitchen towel. Let rest (autolyse) for 30 minutes to 1 hour.
After resting, return to the bowl and work the dough into a rough ball, about 15 seconds.
Bulk Rise (First Rise or Bulk Fermentation)
Cover the bowl with lightly oiled plastic wrap. Alternatively, transfer the dough to a high-sided dough tub. Let it rise in a warm place, ideally 70-75 F. The dough is ready when it no longer looks dense and has almost doubled in size.
Note: The bulk rise time will be different for everyone. For example, in the summer, expect ~2-4 hours @ 80 F/ 26 C. In the winter, ~10-12 hours @ 68º F/ 20º C. Watch the dough and not the clock.
Optional Step: Stretch & Fold The Dough
During the bulk fermentation, you can do a series of ‘stretch & folds’ to strengthen the dough. Start 30-45 minutes in: lift a portion of the dough, stretch it upwards, and fold it over itself. Rotate the bowl ¼ turn and repeat until you’ve come full circle (1 set). Do 1-2 additional sets, spaced ~1 hour apart. Click here for a step-by-step video tutorial.
Note: Dough made with 250g water will feel stiffer; 300-325g water will be more stretchy and elastic. Let it rest longer in between sets if it resists stretching.
Shape The Dough
Remove the dough onto a lightly floured surface. Starting at the top, fold the dough over toward the center. Turn slightly, and then fold over the next section. Repeat until you have come full circle. Flip the dough over, seam side down. Gently cup the sides and rotate in a circular motion to tighten the shape. The goal is to build surface tension to create a tight ball (too much flour will cause the dough to slide around).
Second Rise
Now the dough needs to rise again. If you’ve used 250g water, you can do a free-form second rise in the Dutch oven (if not, see note below). Line the pot with a piece of parchment paper (this is what I do) or coat with cornmeal. Place the dough inside, cover and let rise for about 30 minutes to 1 hour. It’s ready when slightly puffy, but not double in size. Preheat your oven to 450 F/ 232 C.
Note: If your dough contains more than 250g water, skip the free-from rise. Your dough will spread. Instead, use a floured, cloth-lined, proofing basket to help hold its shape.
Score The Dough
Right before baking, make a shallow 2-3 inch slash (or longer) in the center of the dough using a bread lame, razor blade, or small sharp knife. The cut should be ~1/4-inch deep.
Bake The Dough
Place the bread in the oven on the center rack (lid on) and reduce the temperature to 400 F/ 204 C. Bake for 20 minutes, then remove the lid, and continue to bake (uncovered) for an another 40 minutes, until deep, golden brown. All ovens are different; feel free to make minimal adjustments to these temperatures.
Check for doneness with a digital thermometer: 205-210 F/ 96-98 C for sourdough.
Remove the bread from the hot Dutch oven, and cool on a wire rack for at least an hour before slicing.
Comments
Abbie says
Hey! Thank you for putting this recipe together. Each time I try, although the inside of the sourdough is perfectly fine and edible, the crust is so hard and crunchy. Even my bread knife has to work hard to cut through the crust. How do I make the crust much softer? I want it to be squidgy like when you buy it from the bakery.
Leah Woods says
I measured by weight and put all the ingredients together and realized I used all purpose flour when you call for bread flour. Do I have to throw the whole thing out or is there a way to salvage this?
Beth says
Please suggest pot sizes for one large loaf versus two smaller loaves….I have a 7 qt enameled cast iron pot which I hope is big enough for one large loaf
Emilie Raffa says
Yes, a 7 qt for a single loaf is fine. Anything between 5 qt and 7 qt will work.
Kelsey Joseph says
Why do you preheat to 450, then turn down to 400?
Emilie Raffa says
Two reasons: first, to increase the oven spring (rise). And second, to prevent the loaf from burning :)
Tim says
I see you do not use/make a levain, is that because you are trying to keep it simple? Or, is there another reason behind it? I am new to this, and currently my starter is running 70g/70g/70g so I would have enough, but would have to rebuild again
Emilie Raffa says
Great question. Simplicity is the reason, both in practice and explanation. For comparison’s sake, you’re really looking at 2 different ways to get to the same end point which is activating your sourdough starter to make bread dough rise. You can either feed your starter directly, or scoop out a portion and feed it in a separate bowl to create a levain. One method is not better than the other; they are just different and can be used interchangeably. As you continue to bake, you’ll find what suits you best! For quick reference: the latter option (the levain route) is useful when you want to feed your starter with a different type of flour for a specific type of bread, without changing the original make up of your sourdough starter. However, for whatever method you choose, you will always need to keep a portion of sourdough starter in the jar, to feed again, to keep the process going.
Cathi says
This is the first dough that has come out exactly as it should! Even in my high humidity area, the dough is firm and absolutely beautiful! Now let’s see how it bakes
Riri says
I’ve made this loaf 6 times now and each loaf has been delicious! After the load cools, I’m left with a soft crust though. Is there a trick to getting the crust to stay crunchy? (I do make sure to take it out of the Dutch oven and cook directly on the rack for the last ten minutes, with the oven door cracked).
Emilie Raffa says
When the loaf is done baking, try allowing it to “cool” directly on the oven rack as well with the door open. This will slow down the temperature shock from hot oven to room temperature.
Amanda says
Hi! What size Dutch oven do you recommend?
Emilie Raffa says
5 qt is perfect for this recipe.
Steven Timbrook says
I’ve make a loaf every 4-5 days alternating between your basic recipe and your light whole wheat sourdough, always with great results. How do I need to modify the basic recipe if I want to use 50 g of starter instead of 100 g?
Emilie Raffa says
Hi Steve! For 50 g starter, add back 25 g flour + 25 g of water.
Elena says
Hi, I’ve only just begun my sourdough journey & it’s my new found love! Nothing is more rewarding than baking something from scratch. Your recipes are clear & concise & so easy to follow, & so far foolproof. I can’t believe the beautiful bread I have made so far. Can’t wait to purchase your book & try your other recipes Thank you for putting your love down on paper for us all share.
Emilie Raffa says
It’s my pleasure, Elena! This is so wonderful to hear. Thank you. xx
Casey says
Hi Emilie,
Do you ever use egg washes on your loafs?
Thanks!
Casey
Emilie Raffa says
It depends on the bread. You’ll get a pretty shine on enriched loaves like sandwich bread. But for this recipe, since it’s a different type of dough, I skip it. However, it doesn’t hurt to experiment if you’re inspired to do so!
Charity says
Hi there! My family and I need a gluten free sourdough (we’ve tried regular sourdough and unfortunately it’s still hard on our guts). I’ve been working with king Arthur’s gluten free measure for measure flour but needing a good recipe. Can I sub their GF flour for the flour in this recipe, or would you refer me to a different recipe altogether? TIA!
Emilie Raffa says
This is a great question. From what I understand, KA’s GF Bread Flour (instead of measure for measure) would be best for GF sourdough bread recipes. Have you tried that flour? They have a recipe on the back of the bag for sourdough bread. As for this recipe, a 1:1 GF swap won’t work. Because GF baking is very specific, you would need a completely different GF sourdough bread recipe. Hope this helps :)
Charity Mick says
Super helpful!! Thank you very much!!
Sandy Lindberg says
Am giving this a go. Today was day 1. In looking ahead to the recipe, can you convert all the bread recipes to cup/ounces? Everything has to be exact and not sure if I am converting correctly
Thanks
Amber3 says
Have you tried google? I often have to convert ounces to grams. It’s not particularly tricky, just annoying.
Emilie Raffa says
Hi Sandy! For best results, weighing your ingredients (instead of converting to measuring cups) will be the most accurate. I’ve listed the amounts in both grams and ounces in the recipe card above. If you prefer measuring cups, you’ll find the conversion in the FAQ section after the recipe. Please keep in mind: converting grams to measuring cups in any recipe is not exact; it’s only approximate. You will get varied results.
Karen says
I have made this 3 times but would like a larger loaf. Can you go 1.5 or 2 times ingredients. If so, what would be approximate baking times? Thank you!
Emilie Raffa says
Karen, this is a great question. I’ve never doubled the recipe to make only one loaf. I’ve only doubled it to bake 2 loaves side-by-side. If you experiment, please let us know! I imagine you might need a larger baking pot?
Laurie Graziano says
How come this recipe doesn’t go in the refrigerator for a second rise?
Emilie Raffa says
It’s an optional step. Not all sourdough bread recipes require it. The benefit of doing so adds a level of flexibility to the baker’s schedule. Additionally, it can potentially deepen the flavor and elevate the interior crumb structure (note: this is only possible to achieve if the bulk dough was properly fermented in the previous step as well). In this recipe, I skip the second rise in the fridge to avoid over proofed dough, which is extremely common with new bakers. However, please do not be discouraged from adding this step, if you prefer. To adjust this recipe: bulk ferment the dough to about 75% (not double in size), shape, and place seam side up in a well floured, cloth-lined proofing basket. Chill overnight.
Laurie says
Thank you! 😊
David Egerstaffer says
I love your recipes that go hand to hand with the food I love to make
Emilie Raffa says
Thank you David!
James says
Do you cover for the second rise? Or leave uncovered?
Wonderful recipie by the way, so easy, have made several times :)
Emilie Raffa says
Fantastic! Thank you James :) Always cover the dough. This way, it won’t dry out on the surface.
Nate says
Ah-hah! Now I know for next time! Thank you!
Diana Greenburg says
Just a quick note to share how much I’ve enjoyed your recipes. I have your artisan bread book and have so far made the regular sourdough, light rye, whole wheat, raisin, semolina and multigrain breads, and have loved them. Your recipes are clear and easy to follow, and yield fantastic and importantly, reliable results. My next two projects will be the one with golden flax and white whole wheat. Many thanks for stretching my breadmaking skills and making this journey such a fun and tasty one!
Emilie Raffa says
Diana, you are very welcome. Thank YOU for taking the time to post such helpful, thoughtful feedback. Appreciate it. Happy baking :)
Ann says
Why would the dough be really sticky after bulk ferment?
Emilie Raffa says
Hi there! The sticky texture applies to over proofed dough. Flour is like a sponge. The longer the dough sits, especially in warm temperatures, the more water it will absorb causing the texture to become sticky.
Susan O'Connor says
I love the Artisan Sourdough book. I’ve made the starter which is bubbly and doubling. When I made the dough it didn’t rise? Any hints please?
Emilie Raffa says
There are 3 variables that need to work harmoniously in order for the dough to rise: strong, active sourdough starter, warm ambient temperature (ideally 72 F +) and adequate time. If your starter was strong, check your ambient temp. Is it warm enough? Additonally, use a high sided dough tub with measuring marks to track the dough as it begins to rise (sometimes you think it’s not rising much when it’s in a normal bowl- the dough tub helps). Check the temperature of your water too; warm water around 80-90 F will give it a boost. More info written here: https://www.theclevercarrot.com/2018/01/why-wont-sourdough-rise/
Priscilla says
I love your recipes. Can I make this recipe on a Pullman Pan (I like the shape of loaf it makes) or is it too much too fit?
Emilie Raffa says
Priscilla, this is a great question. I’m not sure because I haven’t tested it. But it sounds lovely! If you give it a go, let me know and I’ll update the notes here. PS: results will vary based on the specific size of your pullman (small or large).
Alex says
Hey,
Would you extend the first proof time if I put into fridge or 12 hours would work well?
Alex
Mel says
Thanks, this is my go to recipe! Comes out perfect every time.
Mel says
My favorite sourdough!! I started my sourdough journey 6 months ago. This was the first recipe I tried, and it’s a winner. I come back to this recipe every time I make sourdough bread!
Emilie Raffa says
Thank you so much Mel! Really appreciate it :)
Amy says
UGH!! I followed the recipe (even weighed out the ingredients). The only thing I missed was using “warm” water vs room temperature water. After four hours, my dough hasn’t risen at all. I’m thinking my revived starter wasn’t revived enough??
Emilie Raffa says
That’s OK. Don’t worry about the water temp. Just leave the dough in a warm spot to rise, ideally 72 F. A strong sourdough starter paired with a warm ambient temp. will get your dough to rise.
Diane says
Love the recipe! Is there another oil I can substitute for the olive oil?
Emilie Raffa says
Hi there! If you don’t have olive oil, I’d just leave it out and replace the amount with water by weight :)
Rosario buttery says
Thank you I can’t wait to get started you have given me the confidence to. Try making my own bread
Emilie Raffa says
Excellent! You’re very welcome. I’ve done my job :) Have fun.
Julia says
Hello, Thanks for this recipe! My dough after the bulk rise was sticky, heavy and flat. I weighed all the ingredients, didn’t add the optional extra water, and the starter was bubbly. I’m thinking I left it too long to rise (4 hours in a warm house). Is there any way to salvage the dough when this happens? Thanks!
Emilie Raffa says
Yes: you are 100% correct. What you have described- the stickiness, heaviness, flat shape etc. etc are indicators of over proofed dough. This happens often in warmer weather! To salvage it, make focaccia: https://www.theclevercarrot.com/2022/04/best-sourdough-focaccia-bread-recipe/
Brittney Cappell says
I am a newbie! And my first loaf using this recipe was better than all the loafs my husband has made, so I guess this one is the winner! Thanks for the tips and tricks and the very clear instructions. I also used your sourdough starter guide and it’s like I can see the light now. Good stuff!
Emilie Raffa says
Ahhh! So great to hear! You are very welcome. Thanks for the feedback- I’m glad sourdough is treating you well.
Meena says
Your sourdough starter recipe was easy to understand and worked well for me. The first bread i made was ok but the texture was not like yours. It rose well was brown on top and had a crunch. I live in India where breadflour is not great but I bave managed to get one called TWF . I tried whole wheat but it was too dense. Little tricky with the rising time as its super hot and humid. I may be getting it wrong. But thanks again for a workable recipe with clear instructions. The foccacia was good and also the pizza. And the discard pancakes were great.
Emilie Raffa says
You’re not getting it wrong at all- you’re learning. More specifically: different types/brands of flour will always perform differently in comparison to others. So it’s normal that the bread flour that you are using in India produces a sourdough loaf that looks different than mine. Throw in hot weather and you really have a challenge! My recommendation is to stick to the same brand of flour as you continue to bake, without making any other changes. This will establish a baseline for reference. Then, when you get some good practice in, make changes if you want. You’ll have a better understanding as to what works and what doesn’t. Hope this helps :)
Meena says
Thats encouraging. Will do that instead of trying different flours. Thanks again for deconstructing sourdough .
Maggie McNally says
Silly question…the 150g of starter in this recipe, is that the weight with your jar? My starter has always been around 30g and I had it in a smaller container. Now I’ve put it in a huge jar but I still don’t have 150g of starter! When you feed your starter approx how many grams daily are you feeding it?
Emilie Raffa says
Hi there! Not a silly question at all. The 150 g refers to sourdough starter without the jar. To increase the quantity of your current starter, feed it equal parts flour and water by weight, without discarding. So, if you have 30 g of starter: feed it with 30 g flour & 30 g water. Then feed it again until you reach your desired amount with enough leftover to keep the feeding cycle going for the next batch of dough.
Nikki says
What size dutch oven do you use?
Emilie Raffa says
Hi there! It’s a 5 qt Dutch oven.
Elle says
Hi! Would it be possible to address what adjustments need to be made in order to produce a baguette instead of a round/oval loaf? Thank you so much!
Emilie Raffa says
Great question. I wouldn’t modify this dough for baguettes. You’ll need a completely different hydration formula and method for shaping and handling. For quick reference, I have a beginner sourdough baguette in my book: https://www.amazon.com/Artisan-Sourdough-Made-Simple-Handcrafted/dp/1624144292
Patty Park says
Hi Emilie,
Ever since I purchased your book in 2019, I have used your recipes and methods exclusively. Never had a failure! I’m a believer and so are my friends. “No hostess gift required — just bring bread.” That having been said, I want more tang to my sourdough bread. I’ve done the standard suggestions but the results were not enough. What’s your take on adding 1/2 teaspoon citric acid to the flour and salt? Many recipes suggest it and yes, I’ll experiment but I’d like to know your thoughts.
Many thanks for making me a star.
Emilie Raffa says
Patty, I love this. Thank you so much! Made my day! For my take on citric acid: I’ve actually never done it. I’ve never been drawn to it. However, it might in fact amplify the flavor to the tanginess that you desire, so like you’ve said, go ahead and try it (and then let me know how it goes because I’m genuinely curious).
Alyssa says
I followed the recipe pretty exactly, weighed all ingredients, did stretch and folds, used 250g of water, let the dough rise for about 8-10 hours (it has definitely doubled in size) and proofed for 45 mins in a proofing basket. However when I baked it, it didn’t really rise. It’s pretty flat and dense and the crumb is pretty compacted. Where did I go wrong? Starter was active and bubbly as well. Help! Giving this recipe a 5 still since the instructions were very detailed and thorough. Super helpful.
Emilie Raffa says
Great questions and thank you for the detailed info- super helpful. My sense, in your case, was that the dough was over proofed (rose for too long). Do you remember what your current room temp was when the dough was rising? That will be the indicator. Other factors include shaping (not tight enough) and oven heat (too low, check with an oven thermometer). Have a look at these variables and see what resonates. Circle back if you have more questions!
Payton says
This is my second attempt using this recipe. Both times my sourdough starter is bubbly, active and doubled in size. Both times my loaf is extremely dry and hard to work with. I can’t even do the stretch and folds because it is so dense and tough. I baked the first loaf and it did not turn out. Where am I going wrong? Am I using too much flour? Should I add extra water to thin it out?
Emilie Raffa says
Hi there! Two questions: are you weighing your ingredients? Approximately how much water did you use in the dough (I’ve given a range). With a little more info I can help. Thanks!
Bella says
What a wonderful airy bread this recipe is making. I’m so grateful for all the instructions and guide you’ve provided
Emilie Raffa says
You are very welcome. Thanks for the feedback. I hope you enjoy!
Gina says
I tried this recipe and after the first. „Squishing“ my dough was wet and sticky instead of dry and shagging – where did I go wrong? I used bread flour and the exact amounts mentioned
Emilie Raffa says
Hi there! I don’t think you did anything wrong. ☺️ Your dough will feel different on different days, depending on the 8 million variables that can affect bread, such as time, temperature, brand of flour, quantity of water used etc. etc.
So first, let me ask: Did you weigh your ingredients? If so, we can rule out an incorrect flour to water ratio (assuming there was no human error!). Measuring cups are not as accurate.
Second: how much water did you use in your dough? I’ve given a range. If you have used more than 325g, the dough will definitely be more wet compared to the 250 g option.
Third: What brand of bread flour did you use? Some brands absorb more/less water which will yield either a dry/wet dough.
And lastly temperature: what is your current room temp? And did you use warm or room temp. water?
Thanks so much!
Samantha says
Hi Emilie-
Thank you for posting this. I made my first loaf last week and it was delicious.
I’m going to make my second today or tomorrow but had a question about the bulk rise step. During this time of year it’s about 81 in my house during the day. Can I let the dough bulk rise while I’m at work from 8-5? Or should this step really be monitored for its growth?
Emilie Raffa says
Great question. 81 F is warm. I imagine the dough might over proof by the time you get home, given the quantity of sourdough starter used in the dough paired with your current room temp + length of bulk rise time. However, the first thing I’d do is experiment. Try it as is, and see what happens. This is your baseline for summer baking.
Additionally, here are a few things you can do to:
– Try using cool water in the dough (as opposed to warm or room temperature) to “slow down” the rise during the day.
– Reduce the quantity of sourdough starter to 50 g. If you do this, you must adjust the total quantity of flour and water to compensate for this change. Use 550 g flour and 300 g water to compensate.
– Don’t bulk rise during the day. Make the dough (as written, no changes) in the evening and let rise on the counter for a few hours. Observe the rise and how long it takes. Then, cover and chill overnight in the refrigerator. Continue with the recipe the next day.
Russell says
This is the second beginner sourdough recipe I’ve tried and it was so much more newbie-friendly than the first one! The dry dough this recipe created is really easy to work with. I was really happy with how it came out and the instructions were really well-written. Thank you!
One thing I was curious about… in the instructions you have the oven preheated to 450, then as soon as the bread goes in the oven turn it down to 400. What is the purpose of preheating it at a hotter temp than the baking temperature?
Emilie Raffa says
Russell, this feedback is incredibly helpful. Thank you. I’m glad you’ve mentioned the dough. Dry, low-hydration doughs (like this one) are super easy to work with because they won’t spread as much. They are soft and malleable too. This allows for so much more control over the dough, which is great for beginners! And to answer your question: starting the oven at a hotter temp, such as 450F promotes higher oven spring. I then reduce the temp. so the loaf doesn’t burn.
Romuald Quantin says
This was… amazing, so satisfying! Thanks for getting me started!
Emilie Raffa says
You are very welcome! :)
CN says
Just used this to bake my first ever loaf of bread and it was perfect! I halved the recipe and made just one loaf. Can’t believe how well it turned out. Thank you!
Emilie Raffa says
Excellent! I’m thrilled it worked out for you.
Karen says
Yes! Third recipe i tried and it worked. I should have baked about 5 more minutes to get color darker. Easy to follow recipe. Thank you!
Emilie Raffa says
You are very welcome Karen! Thanks for your feedback :)
Meressa says
I am making this recipe today for the third time. I used to be afraid to rely solely on my starter and would add some yeast as insurance. Not anymore. This recipe has been foolproof, even when I forgot to slash the top of the loaf before putting it in the oven. I make one large loaf. My favorite way to have it is with roasted tomatoes, slices of good parmesan and fresh basil. Delicious!
Kelsey says
Loved this recipe! Thank you!! The starter and bread turned out perfect and I’m very proud!
Do you happen to know what the nutrition facts are? I need to know the carbohydrate and calorie count. Thanks. :)
Anne Marie Hansen says
Hi Emilie!
I love this recipe and have made it successfully many times I now have it memorized :)
I did scan the other comments to see if this has already been asked, so apologies if I missed it: can this recipe be sized up? I got a beautiful loaf pan that would fit ~1.5x what the original recipe makes…
Emilie Raffa says
Yes! You can scale up or down to your preference.
Lizelle Bigalke says
Thank you for teaching me how to bake sourdough! I used your starter recipe – started on the 16th of May and baked my first two loaves today! They were perfect and my family adores me! 😂
Leslie says
Love the recipe! How long is a loaf of bread good for and how long can it be frozen?
Melanie Csorba says
Hi Emilie! I am in the process of making my first loaf of sourdough bread. A friend gave me a starter and your site! Here’s my question. After my starter rises and I take what I need to make the loaf, do I feed what’s left in the jar until next time, or do I feed it when I am ready for the next loaf? I will probably only bake one loaf a week. Thanks for any help!
Emilie Raffa says
Hi there! Feed what’s left in the jar for next time. This way you’ll keep it strong. If you only plan to bake 1x/week, feed your starter after using what you need for your recipe, and then pop it in the fridge.
Melanie Csorba says
Thank you!!!
Jackie Paisal says
Hi there, I only have a 5lb dutch oven. Am I still able to use that size? Trying this for the first time, thank you!
Emilie Raffa says
Do you mean 5 qt? If so, that’s perfectly fine.
Savannah says
I have tried MULTIPLE sourdough bread recipes and this one has been the very first to make a successful (fully risen) loaf of bread. I am relatively new to making sourdough and for some reason the other recipes just didnt produce good bread (could very well be user error too lol). These instructions and detailed explanations really make a huge difference to someone who is new to the world of sourdough. I am normally a silent recipe researcher but I just had to comment because when you are new to sourdough it can be a tricky beast to master, and this recipe made it so simple to me. Keep doing what you are doing and to anyone thinking this is too hard to understand and it’s easier to quit, DONT! Sourdough is a lost art and there is no better feeling than making something so nourishing from scratch with your own two hands :)
K. Cowan says
Wow. This was so easy and turned out great on my first try! Thanks so much :)
Emilie Raffa says
Excellent! So glad to hear this :)