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. No noise. 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 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 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 a 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 and strength of your starter. My best advice? Be patient, plan ahead, and make sure your starter is in a warm spot (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 fridge 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 ingredient 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, 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 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 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.
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 sharp serrated knife, paring 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 pot 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? This 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
- For best results, please weigh your ingredients using a digital scale. Because measuring cups vary in size and shape, they are not accurate for bread baking. You want the flour to water ratio to be correct!
- 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 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. Add the flour and salt. Continue mixing with your fork until the dough becomes stiff. Then squish everything together with your hands to incorporate all of the flour. 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: return to the bowl and work the dough into a rough ball, about 15 seconds.
Note: For the dough, I’ve given a range in water quantity (see ingredient list above). If using 250 g of water, the texture at this stage will be quite dry and stiff. If using an increased amount of water, approximately 300-325 g, the dough will be more wet. Both textures are normal, depending on which route you take.
Bulk Rise
Cover the bowl with lightly oiled plastic wrap (alternatively, transfer the dough to a high-sided dough tub with lid and measuring marks). Let rest in a warm spot to rise, 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 can take anywhere from 3-12 hours depending on the temperature of your ingredients, the potency of your sourdough starter, and your current room temperature. This will be different for everyone. For example, in the summer rise times can take anywhere between 2-4 hours @ 80 F/ 26 C whereas in the winter, the dough will take about 10-12 hours @ 68º F/ 20º C. Watch the dough and not the clock.
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 30-45 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 1 hour apart. Although this step is not mandatory, it has the potential to increase the total volume and height of your bread. Click here for a step-by-step video tutorial.
Note: Doughs made with 250 g of water vs. 300-325 g of water will feel completely different. The former will be more stiff; the latter will have more elasticity. When in doubt, always give the dough extra rest time in between sets if it won’t stretch with ease.
Shape The Dough
Remove the dough from the bowl onto a lightly floured surface. You do not need to ‘punch down’ the dough; it will gently deflate as you fold and shape it.
To shape: 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.
Note: 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.
Second Rise
Now the dough needs to rise again, but for a shorter period of time. If you’ve used 250g water in your dough, you can do a free form second rise in the Dutch oven (if not, see note directly below). 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 of the pot, cover and let rise for about 30 minutes to 1 hour. The dough ready when it is slightly puffy but not double in size. Preheat your oven to 450 F/ 232 C towards the tail end of the second rise.
Note: If your dough contains more than 250g water, omit the free from rise. Your dough will spread. You’ll need to do the second rise in a cloth-lined, floured proofing basket instead. The basket will hold its shape to prevent spreading.
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, razor blade, sharp paring 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 damp and gummy texture.
Comments
Ilya says
Hi! I’m trying this recipe for the first time, my dough did rise during the bulk rise, it took closer to 12 hours than 3, now I’m doing the second rise in the Dutch oven and it doesn’t seem to be rising at all – should I expect it to take longer than an hour since this dough seems to be slower? How do I know if I’ve overproofed it?
Wayne Lewin says
Good day !
Have a question on making a sourdough with rye flour.
Where do I go from here? I have created a rye starter tonite. This was from my original starter. I got mixed up with a schedule and recipe I was gonna use that I found online that would have let me bake on Christmas Day for dinner.
Could you help me with a recipe I can use at this point? I know this is last minute. I do have a plan B but would like to hear from you about a recipe anyway.
Thanks
Wayne
Mike says
Hi. So, I’ve made the starter and made several sourdough breads and had success. My routine has been to let it bulk rise overnight. Lately I’ve noticed that some things changed. The dough has been stickier than usual when making the boule. It hasn’t risen as much on the second rise. Also it has been as rounded after baking. I’ve used the Lodge dutch oven, but switched to using an Emile Henry bread pot I got for a birthday present. Not sure what is the reason for things have gone slightly wrong?
Thanks, Mike
Karen Murphy says
I have a few questions about keeping the sourdough starter in the fridge. When removing it from the fridge to make bread I understand it may need a couple of feedings to revive it enough to use but am not sure if I should take discard out and feed it or if it should just be fed using the 1:1:1 ratio?
Also, I made the sourdough pancakes using active starter this morning and they were delicious. I had a good amount of starter as it was just fed 3 days ago so I didn’t feed it any more, should I have?
Thanks for your help!
Karen
Luke Elmenhurst says
Hello! Are you supposed to preheat the oven with the dutch oven inside? I know that’s common in many bread recipes so I wasn’t sure if that was supposed to be a given.
Thanks in advance!
Maddy says
Helloo! Just wondering if I can do my “bulk rise”overnight? So if I make the dough and everything and then go to bed, will the dough “over-rise” or if I leave it too long will it deflate again?
It’s summer hear in Aus so our nights are warmer (about 25 degrees C)
Thank you!
Michelle says
I’m wondering if I can prepare everything right up until it’s ready to go in the oven, but then FREEZE the uncooked dough to be cooked up in a couple of weeks? It’s 2am right now, I still have more bread to bake because I timed my bread adventure poorly, and have to get up and leave in the early a.m. to catch a flight 😄 I’m just too tired to stay up and cook the rest and will not have enough time in the morning. What to do? I won’t be back for 10 days 😂
Emilie Raffa says
Hi Michelle! I totally get this. Ok, so normally I don’t recommend freezing sourdough dough. The reason? Sourdough as a rising agent can be fickle, and freezing temperatures make it worse. This doesn’t mean it won’t work altogether; it’s just that success is not always guaranteed. Does that make sense? In your case, I would throw caution to the wind and freeze it anyways- otherwise the dough is gonna go to waste! Let us know how it goes. 🥰
Michelle says
Thank you for the reply! Two weeks later I baked the half loaf I had frozen. I baked to the correct temperature in the center, (210°F) but it still had a rather doughy center. 🤔 The outer third, all the way around was very good, crispy exterior and baked up nice, but the middle 1/3 was disappointing. It even sounded beautifully hollow when I knocked on the bottom of the loaf with my knuckles, so I don’t know why it was still quite heavy and thick in the middle. It did have nice holes throughout, even in the middle, but it just stayed so heavy/moist there. I waited an hour till it was just barely warm, then greedily ate the drier portions and it was heavenly. I guess I’ll let it thaw before baking if I ever need to try to bake from frozen again, and I’ll see how that goes ☺️
Full disclosure, instead of bread flour, I used the King Arthur All-Purpose flour (11.7% gluten content) as I’m trying to limit my gluten due to sensitivity.
Sam says
Hi! I love this recipe! I’m curious if I could substitute avocado oil for olive oil?
Emilie Raffa says
Hi Sam! I haven’t tried it, but many baker’s here have done so with success. The color of the dough and flavor of the bread will change only slightly.
Janel says
I finish 7 days already for the starter.
I am confused with the discard and feeding measurements.
I need to take 50g of starter to make the bread. Is that with the discard? Do I feed it first on the 8th day?
How much discard and how much do I feed it after 7 days?
Do i feed it when I plan to bake bread or a day before? I was hoping to bake once a week?
Thanks
Emilie Raffa says
Hi Janel! To clarify, you’re looking for assistance with your sourdough starter? Please comment on this post (linked here) to streamline troubleshooting. Thanks!
Elaine says
I am getting ready to bake this wonderful dough. I’ve attempted several other “beginner” recipes and each flopped. This one is looking soooo good! I’m so excited to get to the finished step. But I wondered if placing round cake pan on shelf beneath my Dutch oven to provide steam would help? And other recipes mention spritzing the dough with a little water is a good idea for this particular rd joe to hrlp from getting too brown and hard on bottom? It if this would mess it up in some way? Please advise. Thank you.
Emilie Raffa says
Hi Elaine! If you are baking your bread in a Dutch oven, there’s no need to use a cake pan filled with water to provide additional steam unless your oven is unusually dry (for reference, the lid traps in enough moisture and steam during the initial part of baking). Does that make sense? Same goes for spritzing the dough with water. However, I always tell my bakers to play around and settle on what suits them best. You won’t mess up your bread by adding more steam. But please take notes! And only make one change at a time so you don’t go crazy trying to figure out what went right (or wrong).
Erin Davis says
Do I have to discard a starter before I start my loaf? Or use the whole starter
Emilie Raffa says
Yes. You’ll discard a small portion first, feed what’s left in the jar with fresh flour and water, and wait for it to re-activate. Then it can be used to make bread dough. Do not use your entire starter; you won’t have any leftover to keep the process going.
Joe says
This may be the step I’m missing…..not feeding before, normally a day. 🤔 Dough doesn’t rise enough. So feed first thing in morning. Start process a few hours later?
Jennie says
After following the basic starter recipe and ready to bake I didn’t have enough starter for the recipe! Think there is something missing about ensuring before ready to bake to not discard to make sure you yeild enough starter for baking?
Emilie Raffa says
Hi there! My sourdough starter recipe yields ~1 cup of starter which is more than enough for this sourdough bread recipe (with some leftover to keep the process going). In your case, it sounds like something was off in the amount discarded during your process. This is OK! You can build up your starter again by feeding it daily, discarding only a little bit each time.
Tera says
Would this work with AP flour?
Emilie Raffa says
If you are a beginner, I don’t always recommend using AP flour (you’ll get different results). But if you’d like to use what you have, of course it’s possible to do so! I recommend using the lower amount of water in this recipe, about 250g-300g for practice.
Alex says
Hello. Hopefully you will see this. I wonder if throughout the entire process it is ok to use chickpea flour or other alternatives like carob flour or millet flour? Will any of these not allow the starter to grow??
Or interfere with any other stage of the process?
Thank you in advance
Emilie Raffa says
Hi Alex! It depends on what your goals are. For example, you can make a sourdough starter out of chickpea flour. But the process, timing, visual descriptions, aromas etc. will be different compared to a starter made with wheat flour. Additionally, chickpea flour is gluten free. It won’t work the same in this sourdough bread recipe. Does that make sense? I always encourage bakers to experiment and play around to see what suits them best.
Chrysoula says
Great recipe and easy to follow, especially for beginners like myself! I have been following the recipe using 250g of water so far with great success. I would like to try and add some dry ingredients like raisins and walnuts. Shall I increase the amount of water to 5-10%? Thank you!
Emilie Raffa says
Thank you! I actually have a separate written recipe for what you’re looking for: Country Sourdough With Raisins and Walnuts. I use 350 g water, but you can modify this amount however you want.
Julie says
HI Emily
I have your book Aritsan sourdoug and have been using it for several years. I am making the high-hydration dough (my fav) and I have a question. after removing from the fridge, I usually flip it out of the proofing basket on parchment and let it rest while the oven heats. Then when oven is at temp, I score and place in the oven on a steel. do you leave it in the proofing basket to rest? and then flip it out, score and in the oven? I reread the instructions and I’m not clear on the best way. I’d like to get better height and wondering if that would do it.
thanks in advance
Julie
Emilie Raffa says
Hi Julie! Yes: I leave it in the proofing basket while the oven heats up. Then, I flip it out onto parchment paper, score the dough, and bake. I hope this helps! PS: if you leave the dough to rest (without the basket) it will spread.
Wayne Lewin says
Hi,
I’m a first timer and love your philosophy of baking sourdough. I’ve been following you from the beginning…after of course multiple searches on the internet….which only confused me more. Tomorrow is bake day for me…. My starter has been going for 25 days and pretty sure it’s ready bubbles and rise together. I’ve boosted several times with Rye flour and followed your one page checklist for the starter (SOOOO easy).
Just making initial connection to give you a 5 star rating on ease of use both in your notes and videos.
Thanks ,
Wayne
Emilie Raffa says
Wayne, this is such kind feedback. Thank you. Your support is very much appreciated! I’m glad to here your sourdough journey is going well.🙏🏻
kristen says
Hello! Thank you for the recipe! I have been trying out different sourdough recipes. When following this one, the bottom of the dough when cut open seems a bit too dense. I gave the bulk rise 10 hours, it doubled in size, then the second rise 1 hour. I also used only 250g of water, I did use brown flour and my starter was bubbly And thic like pancake batter. What do you think?
Emilie Raffa says
Hi Kristen! For the brown flour, do you mean whole wheat flour was used (instead of white bread flour)? If so, that would be the problem! Whole wheat loaves require a different recipe and method for best results.
Juliana giuka says
Great recipe. Very explanatory and easy to follow. Thank you. I would like to know can it be doubled? And not mess up the results? I took a pick but dont know how to upload it.
Emilie Raffa says
Hi Juliana! You can absolutely double the recipe as is. The only trouble you’ll run into is having a bowl or dough tub big enough to accommodate the dough as it rises. So, take that into consideration before you start. As for uploading a pic, this option is not available on my site at this time.
Wayne says
I made this recipe yesterday, my first in 79 years. The outcome was a nice looking loaf. I was popping proud pulling my pot out of the oven and seeing that golden brown!
The sliced piece of bread was like a picture in a magazine. The bread had sponge feel to it. It tore nicely. But, there was no “sour” to the bread. Of course, one is looking for that. My loaf had none.
I think I might hurried the recipe and thus lost out on the flavor I wanted. You said the Bulk rise could be between 3-12 hours. At 3 1/2 hours, my dough was, at least, 2 1/2 times it’s original size. So, I poured up my 150g and off we went.
Can you help me understand what I didn’t do correctly? It was so much fun make the bread! Thank
Emilie Raffa says
Wow. That’s incredible! Thank you for sharing. To answer your question, there are many nuanced variables to achieving “sour” sourdough bread. In your case specifically: if the dough is doubling in 3 1/2 hrs, this means your ambient temperature is quite warm. For more depth of flavor, rise the dough to ~65%, shape it, a place it in a well floured, cloth-lined proofing basket to chill overnight in the fridge (second rise). In the morning, the dough should look less dense and more plump, indicating it’s ready to bake. This change in method has the potential to produce a different style sourdough loaf. However, it’s more of an advanced technique in the sense that you have to pay attention the the dough’s cues and overall timing for readiness. In other words: it takes practice and repetition to understand the language of the dough!
Juli says
I’m a very new beginner with a starter that’s about 2 months old. I’ve made this recipe I think 7 times. It’s the best one I’ve found! What would happen if I used some whole wheat flour instead of all bread flour? Could I make this exactly the same with that change or would timing change as well?
Emilie Raffa says
Hi Juli! For this recipe, I’d swap only 20% of the bread flour for whole wheat flour and use more water, at least 325g-350g. Whole wheat flour is more thirsty than bread flour, and has he tendency to boost the dough’s rise in terms of speed. Start small and build from there. Additionally, I have a separate recipe for Light Whole Wheat Sourdough Bread (but it’s different from this recipe).
Jeanne says
What if you forget to discard before you fed the starter on day 3?
Emilie Raffa says
Hi Jeanne! It’s ok! Just discard more the following day to balance it out.
Nicole says
Hi Emilie! How would this recipe change if I were to use my stand mixer? Would I need to adjust ratios or anything? Thank you!
Dan says
Hi Emilie. I got a starter from a friend, and found your recipe. My kitchen scale was broken, so I followed your beginner recipe using the measurements (cups and spoons). The Sourdough bread turned out great!! I cannot find where you have the approximate measurements anymore, can you repost them, or show where to find it? Thank you Dan
Aj says
Mine came gummy although not damp. Taste seems good. Not sure what went wrong g at this stage. I do not have a Dutch oven so had to use a baking g tray in a fan assisted oven.
Emilie Raffa says
Hi there! This recipe requires a baking pot with lid or something similar (see alternative outlined in the post above) to create a humid environment. This is essential to mimic professional steam deck ovens used in commercial bakeries. Without steam and humidity, the crust develops too quickly hindering the rise and/or promotes uneven baking. In your case, since you used a fan forced oven without a pot, the baking environment was too dry. So, the crust formed, hardened and possibly browned too quickly while leaving the center slightly undercooked.
Lucy says
I like this recipe. … I started making my starter 20 days ago and today I decided to make my bread. I think I did everything right, but when I took the lid off the pot … the bread … was burnt and rock solid. I’m very disappointed … not sure what the problem was …”
Emilie Raffa says
Hi Lucy! Sounds like your oven was too hot and/or the baking time went for too long. Next time, use an oven thermometer for accuracy and to detect any hot spots- all ovens are different. Then monitor the dough as it bakes. Additionally, over proofed dough has a tendency to get very brown, so re-visit the length of your bulk rise too. Hope this helps!
Sarah says
By far the easiest and most successful loaf of sourdough bread I have made. The addition of olive oil gave my crumb the tenderness I had been missing while maintaining a good crust. The interior of the bread was soft and tender. I have made this recipe now three times and each loaf has been great.
Emilie Raffa says
Isn’t the olive oil a nice addition? Thank you for sharing your feedback Sarah!
Marcia says
I live at elevation of 8400 feet. Do I need any recipe modifications for success?
Diane Perris says
Hi Marcia, I strongly recommend the book “Pie in the Sky” by Susan Purdy. She spent a great deal of time testing baking recipes, including bread, at altitudes going all the way up to 10000 ft. Great instructions on modifications for all types of baking. I live at 4000′ and that book was invaluable. There are websites, etc. that have generic info for altitude baking but Purdy really breaks it down depending on how high up you live. Good luck!
Tony says
Hi Emilie! I recently started this endeavor cause I’m done buying fake bread at the store with all these ingredients and such. I’m on day 7 of my starter and I think it looks good sonI was planning on giving it a go soon. However I don’t have a dutch oven. Is there any alternative for that? Thank you so much :)
Emilie Raffa says
Hi Tony! I hear you. Life’s too short for fake bread. 🤪 With that said a baking pot is essential to create a humid environment for baking. I’ve included a few alternatives outlined in the post (copy & pasted below). Have a look! You’ll notice each one requires some sort of makeshift lid to trap steam.
– 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
nicole h says
Can you explain the difference between rise and proof. I know rising is waiting for it to double in size and that time frame can vary on a variety of factors. Proofing happens after we take the dough, shape it, and transfer it to our basket. Then we wait again for it to proof.
Is it not proofing at the same time? I know if you overproof it flops and there’s not shape.
This is where my mind can connect the dots.
Emilie Raffa says
Sure! You’re on the right track. Simply put: The “rise” also known as the “bulk rise” or “bulk fermentation” is where the entire mass of dough undergoes gluten development, expansion, structure building, and flavor. Like you’ve mentioned, there are several nuanced variables (e.g. time, temperature etc.) that will effect the process.
Proofing also known as the “second rise” or “final rise” is the last rise after the dough has been shaped. Yes, the dough is still rising a bit. The difference is, you’re not developing gluten or structure at this stage; you’re just waiting for the dough to build back some gas bubbles in preparation for baking (this will get your good oven spring). The term “over proofed” is confusing because it’s used interchangeably and can refer to the bulk rise, proofing, or both.
Holly says
Hi Emilie! Thank you for sharing your knowledge with us! I’m just about ready to use my starter for the first time, I followed your other article, and I only have rectangular loaf pans. I have one 11.8”x4.5”x4.7” and 7.6”x4.3”x4.7”, both have lids. Do I still follow the same process to shape the dough, or should I wait until I have a Dutch oven?
I hope you’re having a phenomenal Friday!
Sarah says
What would your suggestion be?If you want to cold proof it?
Emilie Raffa says
Bulk ferment to about 50-75% (65% is the sweet spot for me) not double in size. Then shape the dough, place it in a cloth-lined and floured proofing basket, and chill overnight. Asses the dough in the morning: does it need more time to rise? If so, allow the dough to do so at room temperature while the oven heats up. Then bake in a parchment-lined Dutch oven (or something similar with lid).
Ryleigh says
Can I use a 4.5 quart Dutch oven?
Emilie Raffa says
Yes! This will work fine.
Jenny B says
One of my favorite recipes is your cranberry pecan sourdough bread recipe. I would like to make it for x-mas gifts but not in the big loaf. Can I divide this recipe in half to make 2 smaller loaves and if so what size pans would you recommend or 2 smaller round loaves. Thanks sor your help.
Jill says
You are so responsive and I’m extremely appreciative! I don’t get even 50% during the bulk rise of my English muffins and never see puffiness during the second rise. My house is around 65-68 degrees. I typically bulk ferment by placing my dough in he microwave with a 4-cup measuring cup full of warm water. (Obviously not running the microwave!!!) For everyday sourdough with fairly high hydration (300-325 g water), BF runs about 5-6 hours.
When I tried English muffins, I watched closely for 7-8 hours without seeing the rise or “dough feel” that I was expecting.
Shawie says
The starter having recently been fed doubles in size after 10-12 hours. Presumably you don’t use or need the whole starter that’s doubled in size? So if you take off 150g of starter to make the dough, what happens to the remainder? Is that just stored in a jar ready for the next cycle of discarding half of it and feeding it again?
Emilie Raffa says
Hi there! Correct. You don’t use the entire starter. You just take out 150g of the active starter to make your dough. For the remainder, you’ll need to feed what’s left in the jar with fresh flour and water to keep the process going. I’ve written a companion article that explains how to feed, maintain and store your starter for ongoing use. You can read it here.
Chris says
I’ve made this recipe many times
and it always turns out. Many thanks!
Emilie Raffa says
You’re very welcome, Chris! Thank you!
Jill says
I started my sourdough journey in August and after about 3 months I’m feeling fairly confident! I have your book ~ and love it! I’ve recommended it to others too. I’ve made the everyday sourdough, pumpernickel, olive, and cranberry pecan with enough success to feel confident about giving my results to others as a gift! Where I’ve failed miserably is with English muffins. I’ve been so sad because I just can’t get any rise from the dough! I’m looking for light fluffy muffins with lots of nooks and crannies but what I get are something more like a hockey puck. I can’t even get a 50% rise. I use the exact same starter in all recipes. I wonder if more starter would help the muffins rise more? Any suggestions?
Emilie Raffa says
Hi Jill! Ok, so the good news? You have plenty of successful bakes under your belt. So we don’t need to start at the very beginning. However, tell me more about the rise: are your talking about a 50% bulk rise? The second rise? What’s your current room temp? Thanks!
Maurel marie annick says
Hello, when I reach the 2n rise can I leave my dough overnight. I leave in à hot country
Emilie Raffa says
Sure can. But do so in the fridge. Also, since you live in a hot country, consider shortening the bulk rise to 50-75%, then doing the second rise in the fridge. This will help to prevent over proofed dough in the morning.
Kelly Stansberry says
When your starter is ready, do you only use half? Or do you use the whole starter?
Emilie Raffa says
When your starter is ready, you never use the whole thing. Otherwise, you won’t have any leftover to make more bread (which means you’ll have to create a new starter too!). So, when your starter is active, scoop out what you need for your recipe. Then feed what’s left in the jar with fresh flour and water to keep the process going. I’ve written a companion article that teaches you exactly how I do it. You can read it here.
Robyn Burgess says
Hi, with the water 300gto 325g after bulk rise can you do the same as the water 250g and place in banneton and put in fridge over nite and bake in the morning.Cheers Robyn
Emilie Raffa says
Yes, you can do that!
Vanessa says
Hello! I started out with your focaccia recipe and we have been enjoying that for about two months. I can’t keep up with with how much of it my teenage boys eat! I’m ready to try an actual loaf, and I’m wondering if the dough tub should be lightly oiled like it is in the focaccia recipe even though it isn’t mentioned in this recipe. Please let me know, I love following your recipes exactly because they’ve all been amazing. The brownies have been a family favorite.
Emilie Raffa says
Hi Vanessa! I know this all too well! I have two hungry teens myself 😉 For the dough tub, you can absolutely oil it first, if you prefer. It’s not mentioned here (because there’s a bit of oil in the dough), but that doesn’t guarantee a non-stick release! Bottom line: go for it.
Chris says
Hi Emilie,
I just started making sourdough and have used this recipe several times with great results, so good in fact I bought your book. I noticed that the recipe in the book is different than this one and wanted to ask why the change? Also the recipe in the book does not mention turning down the oven temperature before putting the bread in the oven.
Emilie Raffa says
Hi Chris! There’s no change! While both beginner level, they are two completely different sourdough recipes & methods for variety. This is why the recipe in the book doesn’t mention reducing the oven temp. Hope this helps!
Cadence W says
I am a young baker (Middle schooler) who chose to use your recipe for a science fair projrct because it stood out! It was amazing but, I was wondering when I make my loaf am I supposed to wait every hour to do a fold and stretch or do I do the fold every 30 min for the first couple of hours. I tried many different recipes and they all had mixed opinions. Since you seem so knowledgeable I wanted to ask you! Thank You!
Emilie Raffa says
Oh my goodness- thank you! I’m so honored. Seriously 🥰 Ok, so for the stretch & folds: for high hydration doughs (wet dough), 30 minutes in between sets is standard. For low hydration dough (stiff dough), more time is needed- about 45 minutes to 1 hour. That’s why you’re seeing mixed info on timing; does that make sense? For reference, if you make my recipe with 250-300 g water, it’s considered a low hydration dough.
Jessica Faraci says
I cannot have olive oil (allergy to fruit) can i substitute with butter? Ghee?
Jessalyn says
Absolutely! I just made it for the first time with butter because I was out of olive oil. Just make sure it is unsalted or to adjust the amount of salt and if you only have salted. It came out exactly the same! This recipe comes out perfect for me every time
Phil says
Wow…. First time sourdougher with a perfect result,
Emilie Raffa says
Excellent! Thanks for sharing your feedback Phil.
Jari says
Hi there! I’ve baked this bread before and it is AMAZING!! I am wondering 2 things: 1) can i sub some of the water for milk? Would that impact the rising time? And 2) Would i be able to add a little sugar, vanilla and chocolate chips? I’ve been dying to try this but don’t know where to start! Thanks so much!!
Emilie Raffa says
Thank you Jari! All great questions. So, yes: you can do all of these things. But this recipe will change completely. In fact, have a look at my sourdough sandwich bread recipe first. It contains butter, sugar, milk etc, but no chocolate chips. You’ll get a visual idea of what the dough would look like, with approximate rise times based on using 50g-150g starter (read Helpful Tips). It’s just baked in a loaf pan. Maybe start with that, see if the taste and texture is what you’re looking for, then circle back and we can talk about adding chocolate chips. Sound good?
Amanda says
HEAVENLY. I just made my first loaf EVER and I’m so glad I used your recipe! I can’t believe I made this.
I baked for 20 mins covered and 20 uncovered at 450 degrees to help keep the bottom from browning too much(recommendation from a friend) and I used a 4.5qt pot. This will be my go-to recipe! Can’t wait to try the sourdough biscuits next. Happy thanksgiving!
Emilie Raffa says
I love to hear this! Thank you Amanda! Well done. Happy Thanksgiving to you too (and thanks for taking the time to share your feedback!) 🥰
SUSAN CORRAO says
Finally, A recipe I could follow with ease and SUCCESS! Thank you. Thanksgiving Sourdough Bread…Ready to bake! What do I do with the lef over in the container starter I made? Feed and Refrigerate or just Refrigerate? I will be going away for two weeks.
Susan
Emilie Raffa says
Excellent, Susan! Thanks for sharing your feedback. For your starter, feed what’s left in the jar with fresh flour and water. And if you’re not going to bake again soon, pop it in the fridge. I’ve written more detailed information this companion article: Feeding Sourdough Starter My Best Tips & Tricks.
Ian Heighton says
I have my sourdough starter ready to make the dough but there is no instant yeast included in the recipe am I missing something.
Emilie Raffa says
Hi Ian! There is no instant yeast in a traditional sourdough bread recipe, which is why you don’t see it included here. However, some sourdough discard bread recipes use it to make the dough rise, as sometimes discard is not powerful enough on its own to naturally leaven the bread.