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
Crystal says
Hi Clever Carrot,
Sadly his bread recipe didn’t turn out for me. In the morning my dough was beautifully puffy. When I tried to shape it, it was quite sticky and hard to work with. I then rose it in my cold Dutch oven and then cooked it in a pre-heated oven. Am I reading that correctly? Your bread looks great! I would be grateful for a response maybe I can find out where I went wrong. Thank you.
Emilie Raffa says
Hi Crystal! Oh no, sorry to hear that. It sounds like there was either too much water in the dough, the dough rose for too long, and/or the brand of flour used wasn’t able to handle the amount of water and fermentation time. That’s why it spread. Can you tell me what type/brand of flour you used? Length of bulk rise and ambient temperature? And if you weighed the ingredients? Thank you! xx
Sandy Storck says
Thank you for this recipe! My starter is almost a year old and I have had mediocre results from other, more complicated recipes. This is now MY recipe! It turned out amazing!
Emilie Raffa says
AMAZING! Love to hear this Sandy. Thank you. And big congrats to YOU! xx
Sally says
I LOVE YOU SITE!!! Okay, I have read everthing you wrote on the topic of sourdough thoroughly as it is my favorite bread. You explained everything so well and the little videos were priceless. I just have one question. I do not have a Dutch oven nor a challenger thing you suggested so is there another alternative? What about a Corel baking dish or bread pan? What do you suggest?
Betsy says
First try ever. It came out beautifully, tasty, but it stuck to the bottom of the pan. I almost had to destroy it to remove it. Next time I will use parchment paper instead of the liberal layer of cornmeal!
Mary Valponi says
How can I bake this sourdough bread with out a dutch oven pan?
Katie says
Why did my bread not rise? It spread out to approx a 7″ disk & rose maybe 2 inches.
Emilie Raffa says
Hi Katie! With sourdough, there are so many variables to consider. Usually, when the dough does not rise it’s either the temperature (too cold), the starter (not active) or patience (more time needed). To start, I recommend reading this post (linked here) for additional information regarding sourdough rise times. Please circle back if you have more questions :)
Susie says
Love your book and your blog.
Do you have any suggestions on how to parbake any of the loaves in your book?
Emilie Raffa says
Hi there! Thank you so much. Unfortunately, because each loaf is different, the parbaking instructions would vary based on the specifics of a particular recipe. I tend to bake the loaves all the way through, wrap tight (once completely cooled) and freeze. They defrost beautifully at room temperature and then I just reheat in the oven.
Martina Peiper says
New to sourdough I followed the directions for the starter and baking to a T but my first attempt is now hanging outside for the critters to enjoy: A stonehard flat puck.
The problem turned out that I could not read the signs right.
I started reading up troubleshooting and found that what I had considered an active starter was just barely active. I started to feed “Chloe” with whole wheat flour and experimented with keeping her in the fridge and/or outside. Success! I now know that if she is in my warm kitchen for the day and does not grow a half inch within an hour or so after feeding she is not ready to raise the dough.
I keep the dough warm in the turned off oven by heating a cup of water in the microwave and placing it under or beside the dough bowl. Works great.
I baked on a cast iron pan that I preheated. Sprinkled with cornmeal. My oven has a steambake setting and waterpan.
Have to work on deeper cuts so the loaf does not look like a football
Fabulous instructions, pictures and suggestions! Thank you!
And the “discard is our new favorite pancake mix, although I call it fried bread. Topped with a bit of sour cream and zatar, Full breakfast or a quick snack. MhhhMhhh good.
Emilie Raffa says
Hi there! I’m glad you didn’t give up :) Sourdough takes time and understanding. But once you get the hang of it, there’s no turning back!
Sally says
Lol, your so funny and thanks for the pancake tip!
Nina says
Hi Emilie – I have tried your recipe and others. I love the detail in your instructions. The loaf tastes good and rises well, but I have a problem with a gummy inside. No matter how long I bake, the inside temperature won’t go over 198 before the outside starts burning badly. I bought an oven thermometer and have tried baking at different temperatures and always have the same result – burnt on the outside and a little underdone on the inside. I just finished a load that I baked for an hour and fifteen minutes. It stayed at 197/198 for the last twenty minutes while the outside continued to burn. Any idea what I might be doing wrong?
Emilie Raffa says
Hi Nina! I’m curious: did you happen to know the temperature of your dough before baking? You would need a digital probe thermometer for this. Sometimes, when the dough is too cold (especially when used straight from the fridge), it takes longer for the oven heat to reach the center, leaving an underdone/gummy texture albeit the looks of the darkened exterior.
Edit to add: additionally, cutting into the loaf too soon after baking will produce a gummy texture. It’s best to wait for it to cool, about an hour or so, for best results.
Jennifer Malone says
Thank you for the detailed instructions!
I followed the recipe verbatim. My first go at sourdough ever. We now have a stone we could use for curling. What went wrong?
Could it be that did the stretch fold step closer to the end of the bulk rise? Two times, one hour apart and baked after another hour of rest?
Emilie Raffa says
Hi there! In order to help troubleshoot, I’ll need additional information: Did you weigh or measure your ingredients? What brand and type flour did you use? How long was your bulk rise? Second rise? Temperature? Any additional changes you made to the recipe. Thank you! xx
Jennifer Malone says
Thank you for reaching out. I did weigh my ingredients. The flour I used is Gold Medal Bread Flour. The first rise was 45 mins – 1 hour. The Bulk rise was 12 hours. Second rise was 1/2 hour. The temp was 210 upon 40 min in the oven. First 20 with lid on, second 20 min lid off. Preheated oven at 450, lowered to 400 for the bake.
Can’t wait to hear back. I am guessing my choice of flour is the culprit.
Emilie Raffa says
Perfect, thanks Jennifer! I believe it was the stretch and folds done toward the end of the bulk rise. You want to perform the stretch and folds in the beginning of the bulk, just after the first rest.
So for example: let’s say you made the dough at 5 and let it rest (autolyse) for 1 hour. At 6, you could do your first fold, followed by another one at 7 (total: two sets spaced 1 hr. apart). Then you’d leave the dough untouched to finish rising to about double in volume. If you continued to stretch and fold the dough toward the end of the bulk rise, you’d deflate it. This might have been the case for you, coupled with slightly over proofed dough.
I hope this helps- please let me know if you need additional clarification. PS: the brand of flour was not the issue.xx
Natalie says
If I don’t have a Dutch oven is there something else I can use? Like a skillet or baking sheet to bake my bread in? Thank you!
Emilie Raffa says
Hi there! The problem is, you need steam. The lid traps moisture within the pot creating the perfect environment for the dough to rise. Without steam, you won’t have the right style crust. If you choose a skillet or baking sheet instead, some bakers have inverted an oven-safe bowl over the dough as a makeshift lid.
Natalie says
Thank you Emily! I ended up finding the answer as I continued reading your whole page 🤦🏻♀️ Typical, lol! Ok so I started the rise process this morning and my dough was not “dry and shaggy”, rather moist and super sticky. I think I followed the ounce measurements listed pretty okay… should I add more flour? Thank you for your wonderful guide!!
Emilie Raffa says
No worries Natalie!
Texture depends on how much water is in the dough, the type/brand of flour you’re using + temperature. Always weigh your ingredients for accuracy. And then think about the flour….it’s like a sponge and each type/brand absorbs differently. You can always add more flour during the initial mixing phase if you think the texture is really off. Finally, if your water temp and/or ambient temperature is very warm, the dough will be more sticky. It’s a bit of a balancing act.
Hope this helps!
Lisa says
I followed this exactly and my first foray into bread making was a huge success! Can’t wait to try it again! Thank you!
Emilie Raffa says
You’re very welcome! :)
Jenny says
Hi Emilie, Thank you for posting a wonderful sourdough bread recipe. It has become my go-to. I do have a question please. I have gone through your recipes looking for a sourdough dinner roll and can’t find one. I thought I found one but it was the hot cross buns – not what I was looking for. Am I just not seeing it? Loving the bread but would like to have a soft, fluffy roll like you used to get in restaurants when they brought the basket of warm rolls to the table. The sourdoughs were always the first to go. Yes I know – I’m showing my age – I’m a dinosaur. Thank you.
Emilie Raffa says
Hi Jenny! You are very welcome! The recipes for dinner rolls are in my book (there are 2: soft pull apart rolls and a traditional crusty bread basket roll). As of right now, they are not published here on the blog.
Sally says
Hello, just a quick question. What is the name of that book and where can we find it?
Emilie Raffa says
Hi Sally! My book is: Artisan Sourdough Made Simple {click here}.
Max Hutchinson says
Hi Emilie, great recipe. I’ve been baking bread for nearly 10 years, and this is my first attempt at a sourdough loaf. It’s cooling off at the moment, but looks, smells and feels fantastic. I’d send a photo if I could. Cheers, Max.
Emilie Raffa says
Max, thank you for such kind feedback! I hope you enjoy! xx
Steve Timbrook says
Hi Emile,
Could you please take a look at my reply to your January 25 response to my comment of January 21? I’d like to consider moving from 150 gm of starter to 50 grams.
Steve
Emilie Raffa says
Hi Steve! Apologies- I’m very backed up on comments at the moment (and sometimes a few slip through!). For 50 g of starter, increase the water to 275g instead of using 250g. The flour at 500 g & oil at 25g remains the same.
Steve Timbrook says
Thanks, Emilie. I’ve got a batard in the oven right now. I’ll try the reduced starter recipe on the next loaf.
Steve
Elaine Weaver says
Thank You! Thank You! Thank You!
Thank you Emilie for sharing your knowledge! I have followed your recipe, hints & advice and at my very first attempt I have made the most amazing sourdough loaf. I cannot tell you how nervous I was, but you were there with me every step of the way.
So very grateful you have shared your shared your experience and knowledge with us and luck was on my side when I choose your website for my recipe.
Elaine Shrewsbury England UK
Johanna Harakis says
I used this recipe to make sour dough pizza and for the second rise I left it in the fridge overnight…it was absolutely AMAZING 🤩
Emilie Raffa says
That sounds incredible! Yum!
Debra Thompson says
Could someone explain how letting it rise in freezer works when my problem is having house warm enough. I need a warming box to make rise but it rises in freezer? I’ll never the the hang of this!
Emilie Raffa says
Hi there! I’ve never heard of rising dough in the freezer. If anyone reading this thread wants to chime in, please do!
Debra Thompson says
I was replying to johanna harakis comment above about second rise.
McKenna says
I’ve been working on sourdough all pandemic long, but only using discard recipes and never a proper loaf. This was my first try that I started last night and baked this morning, and IT IS AMAZING! I was afraid I did something wrong in the beginning as my dough seemed really tough and shaggy, but I warmed up my oven a bit and turned the light on and that really helped it loosen up for the stretch and fold method. I’ll say…that stretch and fold was like magic. I did this maybe 4 or 5 times, then left it to sit in the oven overnight. This morning it was huge and so totally airy. I didn’t get a good cut on top so it didn’t have that beautiful sourdough crust but this bread is so light and tasty. And it was so easy! Thanks for finally getting me over my sourdough scareys. Can’t wait to bake this more!
Debra Thompson says
I need your help. I had my starter based on King Arthur recipe. After my first failure, I read other sites and decided to start feeding it bread flour instead. I liked your bread recipe and instructions complete with videos, so I made another loaf yesterday following yours. My starter was active, had doubled and looked great. I did all the steps based on your instructions. But once more, it just wouldn’t rise. My house is cooler than most, so I even turned up the thermostat. 21 hours later it still hadn’t done anything. I baked it anyway but it’s about what you’d expect. What in the world am I doing wrong? I made sourdough bread years ago but I’ve definitely lost my touch. Right now I’m ready to throw it all out and buy my bread.
Emilie Raffa says
Hi there! If your starter is bubbly and active, then it’s most likely temperature- it’s just too cold. Next time, rise the dough in a warmer spot, perhaps 75-80 F. You can use a proofing box for this. Or, make your own: turn on your oven for just 10 seconds and then shut it off. You want the temp. to be 75-80 F (no higher). Use an oven thermometer to double check. Cover the dough with plastic wrap and place inside. This should help.
Sadie says
I made this bread and the Artisan Sourdough With All-Purpose Flour back to back. The recipes are similar but not identical. Both breads were amazing. There was no difference in the crumb. It was very open with lots of the big holes that are characteristic of sourdough, and moist, chewy and tangy with both the all-purpose flour and bread flour. The crust on this bread wasn’t as shatteringly crisp as the Artisan bread, and that was about the only difference I could see between the two versions. I measured the ingredients by weight and made a half recipe which made a small loaf that’s a great size for one or two people. I also increased the water for a higher hydration dough. The Artisan bread with all-purpose flour has both a preshape as well as final rise after the bulk rise; however, the bread flour version doesn’t include the preshape. The rise times varied for both loaves, but the oven spring and final results were the same. Both breads are excellent, and addictive!
Andrea Coy says
HELP ME! I’ve tried this twice now and am at a loss for what’s going wrong.
I made my own starter with your instructions and it’s seemingly perfect. Checks all the boxes; passes all the tests. But, when I go to make the bread, it won’t rise. At all.
The first time I attempted the recipe, I prepared the bread Saturday morning and let it rise all day. It still wasn’t ready, so I put it in the fridge overnight because I feared it might over rise. The next morning I took it out and let it come to room temp and sit for most of the day hoping it would rise some more. That evening (roughly 24 hours later) I just baked it anyhow. The flavor was fantastic but it was too dense (as expected, since it barely rose).
The second time around I prepared the bread in the evening for an overnight rise. Same results. 24 hours later it hadn’t risen. I just decided to leave it overnight again, and when I went to work with it this morning, the texture was all wrong. It didn’t stretch; it just broke off. I trashed that one.
Please advise. I don’t know what I’m doing wrong. I’m high altitude; would this make a difference? Do I need to make adjustments for that?
Casey says
Great fun thank you! I learned a LOT. My starter, I think, was a little dormant when I started so I didn’t get the darker bubbly outer texture, but I think I can time it better next time. It’s really an art, making these loaves. Much gratitude for your excellent tutelage. Looking forward to honing my skills.
William says
/Great recipe, really foolproof and turns out brilliantly. I was just wondering you had the nutritional information handy? :)
Emilie Raffa says
Thank you William! Glad it worked out for you! Unfortunately, I do not have the nutritional info here.
Erin says
I have been working with my starter since October. All the loaves I have made are delicious but never pretty. Your recipe was perfect and I finally have picture perfect loaves! Yay! Thank you
Emilie Raffa says
This is awesome, Erin! Thanks for taking the time to leave such kind feedback! Enjoy xx
Katie says
Hi Emilie!
I tried this recipe and loved it!
Question for you…my loaf didn’t get the deep golden color and tiny little crust bubbles like the loaf in your pictures. I took it out of the oven once it reached 210°F. Do you have any tips to get a more golden color without over baking?
As always, thanks for the wonderful recipe!
Emilie Raffa says
Hi Katie! Sometimes, when the dough is not fermented under the right conditions, it will not achieve that deep, golden color. The technical term is called the Maillard Reaction (Google for more info!) which is basically a chemical reaction between protein, sugar and heat. Next time, try bulking the dough at a warmer temp and make sure your oven temp is accurate- use an oven thermometer to check. My old oven was 20 degrees off and when I opened the door to put food in, I lost an additional 30-40 degrees just from the door being open! Hope this helps :)
Michael says
Hello! Can’t tell how helpful this has been, thank you. Quick question, my starter has been in the fridge for 6 days and has a layer of hooch on top. Can this starter be used directly from the fridge or should I feed it prior to baking?
Emilie Raffa says
Hi Michael! My pleasure. It’s best not to use starter directly from the fridge. Fridge starters are usually dormant; they need to be activated first prior to making bread dough. Otherwise, the dough won’t rise. For more info check out: Feeding Sourdough Starters: My Best Tips & Tricks.
Darryll says
Hi Emilie, this recipe and info on this page + the one on starter have been a BIG help ! Through the clear description and explanations, you made it easy for a noob like me. Thank you for sharing selflessly on what you’ve learnt throughout your baking journey :)
I’ve baked twice but still lagging behind on certain areas- esp
1. the bread hardened and it is hard to chew on 2nd day (not on first day though)
2. the split seam look- would it be a must to get a lame in your opinion? I used a sharp knife but it didn’t seem to help prob because of the angle/depth.
Would really like to hear your thoughts on above if you can spare some time :)
Emilie Raffa says
Hi Darryll! I’m glad you’ve found this guide & tutorial helpful. Please see below for the answers to your questions:
1.) Bread is always best on Day 1. After that, it will start to lose freshness. Some sourdough bread recipes claim to stay fresh for weeks at a time but they all differ, so keep this in mind as you continue to bake. In your case, notably hard bread usually has to do with how the loaf is stored. Once the loaf is completely cool, wrap it in plastic wrap or store it in a plastic bread bag and keep at room temperature.
2.) A bread lame is not necessary, but it is indeed helpful and fun to use. It might make you feel more comfortable as well. The issue with scoring is not always the tool itself; it’s the lack of practice and repetition. When I first started with sourdough, I used to practice my scoring on Play-doh. Sounds, weird but it was really helpful (I’m aware bread dough is not the same texture, but it allowed me to slow down and watch my technique). Additionally, for more practice, you can try splitting dough recipes in half.
Hope this helps!
Jennie says
Hello 😉 I’ am new to sourdough and have been experimenting the last couple weeks and my breads seem to keep getting better each time thanks to your advice on here. The one question I have is I seem to have an issue with dough sticking to cloth in banneton when I do final rise in refrig overnight. Currently I put in a big plastic bag and close but I have read that you should just cover with tea towel and this will cause it to not only come out of basket easier but will make a thicker skin easier to score on. Please let me know what you think. I’d hate to try this after getting to that point and have it turn out badly. Thank you
Emilie Raffa says
Hi Jennie! To prevent sticking, line the banneton with a cotton or linen towel. Heavily dust with flour. Some bakers prefer to use rice flour, although I just use regular flour and don’t have any issues. Then, once the dough is in the proofing basket, use the cloth overhang to cover the dough- no need for a plastic bag unless you’d like to use it.
Jennie says
Thank you Emilie I will definitely try that. On a side note I made your delicious cinnamon rolls yesterday and everyone LOVED them.
Emilie Raffa says
Yay! So good, right?! xx
Eden Eskelin says
Hi! I have a le creuset dutch oven, and I wanted to check the website to make sure it can go in a 500 degree oven. The website said that you shouldn’t put an empty le creuset dutch oven in the oven to pre-heat, and that it would damage it. It said instead to put the bread in a cold dutch oven, and then put that in a cold oven and turn the oven on. So they would be in there when its heating up. Will this be ok to do? Should i just put them in at 400?
Emilie Raffa says
Hi Eden! Yes: my instructions call for not preheating the Dutch oven. The dough goes inside the cold pot, and then after the second rise, the pot and dough go into the oven together.
Mauna Proctor says
I live in Colorado mountains and have difficulty keeping my starter active. Any suggestions?
Emilie Raffa says
Hi Mauna! Could you describe the specific difficulty you are having? Additionally, please provide the flour brand and type, and water (tap or filtered). Thank you!
Angel says
Hi there, would like to ask if I can use a 5 quart dutch oven for this recipe? If not, how should i reduce the ingredients amount to suit? Thank you!
Emilie Raffa says
Angel, a 5 qt Dutch oven will be fine for this recipe.
Rhatri says
A million thank yous Emilie, I made my very first Sourdough Loaf and it turned out perfect. My starter is now in my fridge and I look forward to making many more delicious sourdough baked goods. So glad I read through everything properly and did accurate measurements, I feel so confident now and I just want you to know that I truly appreciate your guides and recipes. Cheers Rhatri x
Emilie Raffa says
This makes me SO happy to hear, Rhatri. Thank you for taking the time to leave such kind feedback. Happy baking to you!
Nicola Lourandaki says
I have never had any success in bread baking until now, bored during the lockdown I made my starter and it was a good month before I had the guts to try the next step. From the first loaf everything was perfect and I now bake every day using the overnight rise and can’t believe how easy it has become thanks to your clear and easy to follow recipe.
Emilie Raffa says
Yay! Success! I’m thrilled for you. Have fun with sourdough- it’s an incredibly rewarding journey. xx
Erin says
This recipe is fantastic. First two loaves of sourdough I tried to make with recipes from other websites were complete disasters (as I expected for never having done it before). I’ve made this recipe three times and it turned out perfectly all three times. The third time I added a cold retard and I really liked that addition. If I never got to try another sourdough bread recipe I wouldn’t feel cheated.
Emilie Raffa says
Yay! I love when this happens. Thanks for the feedback, Erin. Enjoy! :)
Rayne DeMartini says
Hi Emilie, I’ve followed all the steps but my sourdough isn’t rising once in the oven. I have a healthy starter and the dough rises beautifully but then something is going wrong. Any suggestions or ideas what I should do to troubleshoot? Thank you so much.
Emilie Raffa says
Hi there! Your dough is either over proofed (rose for too long) and/or your oven temperature is not accurate. Could be a shaping issue as well. Next time, during the bulk rise, make sure the dough doubles is size only. Shape the dough gently, but with intention so that it maintains its shape. Then, don’t let the second rise go for too long- 30 minutes to 1 hr tops (you might consider proofing the dough in a cloth lined bowl for the second rise to holds its shape as well). Additionally: use an oven thermometer to make sure the temperature is accurate for adequate oven spring. Good luck :)
Mark Pearson says
My results are brick like. I am rising my dough in a dehydrator with a cup of water in it and covered in plastic wrap but the top gets hard anyway. I fold it in in the stretch and fold. However, after a rise the dough is sticky and difficult to handle. I try and fold in some more bread flour but after 12 hours it is still sticky and diffuse. When I bake it is brick like and dense. Thoughts?
Emilie Raffa says
Hi Mark! Sorry to hear that- I completely understand the frustration. In your case, it could be a combination of things. First, make sure to weigh and not measure your ingredients. This will give you the most accurate dough texture. Second, the dough might have over proofed (rose for too long) if it was too sticky to handle. This is a dry, beginner dough which is easier manage than wet doughs. Third, adding more flour after the bulk rise deflates the dough which leads to dense bread. It’s best to only add more flour after the first rest, autolyse, to correct the texture. Hope this helps!
Ron Sanchez says
Tried this recipe and was a complete success on the first try, my wife and I ended up eating a whole loaf with butter and couldn’t eat dinner.
Emilie Raffa says
Fantastic! This is great to hear. Bread and butter for dinner is pure joy.
Tammy says
This recipe worked out spectacularly well, and I really enjoyed asking my kids if the crumb was “plush”!! I believe it was. :)
Emilie Raffa says
Ahhh, Tammy I love this! Compliments from the kids are gold!! 🙌🏼
Brittany says
I think my bread either overproofed or …something went awry as it was very low after the final proof. It kind of pancaked and I’m not sure how it’ll turn out, but we’ll see in 30 minutes or so.
Shelly says
If I am storing my starter in the refrigerator, should I feed it and let it come to room temperature before baking with it? Or should I feed it but keep it in the refrigerator?
Sandy says
This recipe and tips has been so helpful in making me a confident sourdough baker, thank you! I like a softer, less crispy crust. Can I leave the Dutch oven lid on a bit longer when baking to achieve this? Or what else could I do?
Emilie Raffa says
Hi Sandy! Yes, absolutely. You can keep the lid on longer during baking. Or, after baking leave the bread in the pot while it cools down with the lid ajar.
Jeremy Moffitt says
Great recipe, and information. I have baked other breads, and Sourdiugh is a little bit more involved. This helped much. I usually just use sourdough for Biscuits over a camp fire. I wonder if I could do the same with this recipe. I will try sometime.
Emilie Raffa says
Enjoy! Let us know how it turns out :)
Anne says
Can i use whole grain seeded bread flour for this recipe. This is my first attempt at sourdough.
I’ve followed starter recipe and think it’s now ready to use. Very excited!
Emilie Raffa says
Hi Anne! This recipe is formulated to work best with regular bread flour. Whole grain recipes require more water and other adjustments.
Reddy says
Thank you. Recipe was very helpful
Emilie Raffa says
You’re very welcome! :)
TRUDY MANN says
These is such an informative article and recipe but I’m confused. On the day I make the bread and remove the starter from my jar, then proceed with making my dough etc, etc. and baking it off. How do I proceed with the starter that I have left after removing the required amount for the bread? What do I do with the starter I have left (after removing the portion for the bread) that same day and each day forward? Sorry but I’m so green! 🤢
Emilie Raffa says
Great question, Trudy. Every time you use your starter for baking, you’ll need to feed what’s left in the jar with fresh flour and water. I follow a 1:1:1 ratio.
I recommend reading this post for more detailed info- Feeding Sourdough Starter: My Best Tips & Tricks.
Fs says
Hi
Can I use the dough function on my breadmaker to proof the dough?
Emilie Raffa says
Yes- I believe so!
Sarah says
This recipe and your instructions were so helpful for me as a beginner. Thank you so much!
Emilie Raffa says
You are very welcome! Glad you found it helpful :)
Tricia says
Love this recipe! I just started using sourdough starter last September and I’m no baker, but this recipe makes it so simple and the bread turns out amazing every time!
Emilie Raffa says
FANTASTIC! Thanks for the feedback, Tricia :)
Mary says
How do I rehydrate dried started ?
Emilie Raffa says
In the morning: Combine 1 tbsp of dried starter with 30 g all purpose flour & 30 g water in a jar. Mix well and cover.
In the afternoon: add 30 g flour & 30 g water. Mix well and cover.
In the evening: add 60 g flour & 60 g water. Mix well. Cover. Rest overnight.
The following morning, remove and discard half of the starter to refresh it. Continue to feed it with 30 g flour & 30 g water until it has doubled in size.
More info in my book (Linked here).
Rose Prince says
I’m looking forward to trying this recipe, but is there a way I can get it, using cup measurements instead of grams?
Emilie Raffa says
Sure! Please see the FAQ section. It’s located right after the printable recipe in this post. Everything you need to know is there!