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
Cindy says
What should I do if the dough does not rise? This is the first time this has happened and I don’t want to throw it away.
Emilie Raffa says
Cindy, when dough doesn’t rise it’s either your starter (not active), the temperature (not warm enough), or patience (needs more time to rise). Have a look at this article for more details and troubleshooting solutions.
Rosalie says
My 8yr old daughter really enjoyed making this, thank you! Even with getting the recipe wrong it turned out great! I wonder though if you can give any more advice about using plain white flour? This is the only white wheat flour we could get – it seemed to work well and here in Norway bread flour doesn’t seem to be readily available (So I mixed plain flour with 80g of wholewheat too before I read you said not to 😴) I have ordered some but it’s not local and ideally I would like to buy locally produced. Do you have any advice? This recipe seems the most simple and best results that I have found so far so ideally we would like adjust this recipe and try out a bit more before progressing to your light whole wheat loaf recipe 🙃 Which is next on our list 🙏🙏👌
Emilie Raffa says
Hi Rosalie! Plain white flour is typically weaker than bread flour. It also absorbs less water. So, in a recipe that specifically calls for bread flour (but you’d like to use plain flour) most bakers decrease the water by 15-30 g to start. Now, this is just a suggestion. Sometimes no changes are needed. You’ll have to see how it goes, take notes, and then make changes the next go around.
For this recipe, try 225g of water with plain flour to start. I’ve never worked with flours from Norway before, so I’m not sure how they absorb water. But if you find the dough is way too dry, you can always add more water to reach your desired consistency. Hope this helps!
Tina says
Your recipe is so much easier to follow than others! Question, if I wanted to make this a sweeter bread and add sugar/honey or lemon zest etc, what would you suggest? I read that I could add lemon zest when I fold but when could I add honey or sugar to the dough? Thank you!!
Emilie Raffa says
Thank you Tine! Glad you found the recipe easy to follow. If you’d like to add sugar or honey, you can do so in the very beginning, dissolving it in the water. The lemon zest could be added after the first rest or during the first fold- it doesn’t matter. Enjoy! xx
Christiann says
Thank you, thank you! My first loaf of sourdough bread was AMAZING, because I followed your guidance. I’m just so tickled. :) (I named my starter Cyndi, for Cyndi Lauper, because it’s bubbly and cute but gets serious work done.)
I have a question: I would like to have a tangier bread. Is this a function of the starter itself, or the amount of starter? In other words, if I use more starter will I get a tangier dough, or is the level of sour just constant no matter how much is used?
Emilie Raffa says
Excellent! Welcome to the world, Cyndi ;)
This is a great question, Christiann. In my experience, it’s the function of the starter and not the amount. In other words, increasing the amount of starter will not make your bread taste more sour. Additionally, flavor comes from a variety of variables, including the acidity level & bacteria strain in your starter, dough temp/ambient temp, how long the dough was fermented for, the type and quality of the flour used etc. Since we all work with different variables, and make changes to recipes, my recommendation is to take notes each time you bake. This way, you can go back and reference what worked and what didn’t. Try it!
Pamela says
I’m so excited! I have my starter made (on second try). Thank you for the detailed instructions. I’m new to this, so what I want to know is do you feed the starter after using it to make the sourdough bread or does it simply recover and rise to its previous level on its own. Thank you again for sharing this recipe and for all the detailed instructions.
Emilie Raffa says
You’re very welcome, Pamela. To answer your question, you will always feed it twice. The first feed is to activate it before using to make bread dough. The second feed, is to replenish what’s left in the jar (after you take out what you need for your bread recipe) to keep it alive and strong for the next go around. It will never recover and rise to the previous level on its own without another feed.
claire says
I wanted to make sourdough in the first lockdown but was turned away by peoples attempts saying it was hard or they had failed. now in our 3rd lockdown, I decided to bite the bullet and give it a go! So what if I failed? I followed theclevercarrots Sourdough Starter Guide to create my starter and then I switched to this recipe once my starter was active and ready to go! I followed both recipes and tips to a T and I am proud and delighted to say that my sourdough could not have looked and tasted any better. I was cautious that I might fail, my starter wouldn’t work or my bread wouldn’t taste right, but it really and truly did turn out delightful! I am an amateur 16 year old baker and this sourdough tasted better than the ones I buy in the shop. If I can follow it, anyone can! I recommend this to anyone who is baking obsessed and who is up for a challenge. It took me 7 days to get my starter to come to life and then 1 whole day to bake the bread between proofing and analysing. Although it took a while, it was definitely worth it!! Thank you for making my sourdough experience so easy and pleasant.
Emilie Raffa says
Yes! Yes! Yes! Claire, I always tell people: “What if you actually succeed?” The thing is, sourdough is not hard. Our ancestors have been doing it for years. It’s the explanation of sourdough that makes it utterly confusing. Failing is not failure; it’s direction. Thanks so much for your comment. I just know you’ve inspired others to get started! xx
Jeff says
A little confused. Typically I preheat the Dutch oven as well. But it seems like that’s not what your recipe calls for. Is that correct? No preheated Dutch oven? Because that’s what I did and when I removed the lid after 20 minutes I had a very flat doughy pile.
Emilie Raffa says
Correct. No preheat in this recipe. Your dough wasn’t flat because of a non preheated oven; the cause was most likely under or over proofed dough. Next time, double check your rise times for both the bulk and second rise. And should you choose to preheat the Dutch oven, which you can absolutely do, do the second rise in a cloth lined bowl sprinkled with flour.
Dee says
I’ve used your recipe 3 times, thank you for explaining it so clearly!
What I want to do now is make the crumb looser. What do you suggest?
Michael says
OMG! I struggled early on to get sourdough right (and never really did). I woke my started up after an 8-month sleep and realized i had forgotten the process. I found this recipe and directions and decided to give it a shot.
My loaf turned out AMAZING!!! Literally the best loaf i have ever made.
This is now my go-to guide for future loaves. Thank you Emilie!
Emilie Raffa says
You are very welcome Michael! So glad you enjoyed it :)
Sharon says
Hi I’m making this recipe for the first time
It’s the
First recipe I’ve read that doesn’t
Say that the bread needs to go into the refrigerator for hours or overnight. Is this correct?
Emilie Raffa says
Hi Sharon, yes it’s correct: this dough does not go in the refrigerator. Enjoy.
Sharon pollins says
Perfect. Thank you!! That works even better for me! Can’t wait to make it!
Matt says
Followed this recipe closely and got amazing bread on my first try, thank you!
Kimberly says
I have made this multiple times now and love love love it.
I also make loaves with higher hydration levels but find this is especially great for practicing scoring patterns as it is firmer yet still tastes lovely
Rosie says
This recipe was amazing, my first time at sourdough and it was perfect 👌 I made sure I read through your recipe and comments a number of times to get it just right
Emilie Raffa says
Thank you! Glad you liked it Rosie! xx
Jeff says
Hi!
I’m reading your excellent book, “Artisan Sourdough Made Simple” and have a question about the basic Everyday Sourdough versus the High-Hydration Sourdough.
The Everyday Sourdough seems to follow the same method and recipe you’ve outlined in this post (the only difference being amount of starter used and addition of olive oil, I think).
But, the High-Hydration Sourdough, the Second Rise is done for an hour in the fridge. Why is that? Why does it need to rise for an hour in the fridge instead of on the counter, before baking?
Thanks!
Lynnette Siegl says
I’m real new at making Sourdough Bread! I’m getting better at it! A friend of mine gave me some starter and I keep feeding it. I would like to know where I’m going wrong; as her Sourdough Bread had a distant sour taste to it. Mine is just no taste at all! Can you tell me what I’m doing wrong?
Emilie Raffa says
Hi there! You’re not doing anything wrong. What’s interesting about sourdough, is that no two loaves are alike. Here’s why: sour flavor comes from the acidity levels & bacteria strain in your sourdough starter, how the dough was fermented, dough temperature, flour type/brand and additional variables. Since we all work with different variables, our loaves will be similar but inevitably different. In your case, I would look into the recipe and method she’s following and compare her notes to yours. Hope this helps :)
Steve Timbrook says
I just got a new range with a convection oven. Is there any advantage to the convection setting for the basic sourdough recipe? If so, do I need to adjust the temperature or timing?
Emilie Raffa says
Hi Steve! Convection air circulates the heat more evenly in the oven, which can be helpful for bread and other baked goods. I typically do not bake using the convection setting. However, from what I understand, to convert/adjust a recipe the oven temperature should be reduced by 25 degrees. You also need to reduce the overall bake time. I do not have an exact bake time conversion for you, since I haven’t tested this recipe with convection. But you can always experiment with a few different loaves to see the difference.
Steve Timbrook says
For my new oven, a Wolf, the reduced temperature convection setting produced a loaf with a thinner crust than usual. I did check it with an oven thermometer and it’s right on. I did a 2nd loaf without convection and with the original basic recipe temperatures and times. This also had a thinner crust. So, I did a third with convection and the basic recipe times and temps. This one was just right. That’s the Goldilocks setting for me from now on.
Thanks for all the great advice and all the rest of The Clever Carrot.
Steve
Lori says
I’m a beginner at this but your recipe is helping me to build some confidence! I would like to make dough all at once and put it in the fridge to bake fresh bread daily. How long does this keep in the fridge and at what point in the process should we put it in the fridge? Thank you!!
Emilie Raffa says
Hi Lori! Great question. This method works best with instant yeast- not always sourdough.
Here’s why: the natural acids within your sourdough starter will eventually break down the gluten in the dough, whereas instant yeast will not (or I should say, not as quickly). Because we all have different starters, with different acidity levels, it’s hard to say how long the dough will really last in the fridge.
I would experiment and start small. Make a batch of dough. Once it has roughly doubled in size, chill the whole bowl and try making a small loaf everyday, over a 3 day period. Note: alternatively, making the dough and chilling it immediately, (rather than waiting for it to double) doesn’t really work with sourdough; it won’t rise much in the fridge.
Hope this helps!
Pamela F says
I’ve used this recipe twice. The bread came out perfectly. This is definitely my go to recipe from now on. Would love to post a picture but I don’t do Instagram. My bread was both beautiful and delicious.
Emilie Raffa says
Cheers, Pamela! Glad you liked it! xx
Stacey Hansen says
Wow! I was lazy and skipped the stretching of dough every 30 minutes. My very first boule came out looking and tasting perfect! I thought there would be a lot more trial and error!
Winona says
My dough is never as soft and pliable as yours when I’m doing the stretch and fold. It seems quite thick and dense. What am I doing wrong? I’m measuring the ingredients with a scale. :-/
Cheri says
Love love love the bread this recipe makes. As a newbie, I found this recipe easy to follow and execute.
On another note, I bought your kindle book and the link to King Arthur Flour takes you to a King Arthur music site. LOL:-)
Cassi says
What a wonderful resource your website has been in my recent endeavors into the sourdough world!! I’ve been trying to figure out the best way to store my bread once it’s baked. Ziploc bags seen to make my boules soggy/soft. What have you found to be best?
Jeff says
You may want to try keeping it in a brown paper bag.
Steve Timbrook says
I’m getting a new range tomorrow with a convection oven. Is there any advantage to the convection setting for the basic sourdough recipe? If so, do I need to adjust the temperature or timing? I’ve made about 80 loaves using the basic recipe since I started in April 2020. It’s always been worked very nicely for me.
Michelle S says
The best sourdough bread recipe I’ve ever tried! I used the higher 300 gms of water, and it was light, airy with perfect crust. Thank you!
Cindy Medina says
Baked my first boule three weeks ago, it is now my Sunday morning ritual. I’m on my third week and continue to enjoy baking it and love this recipe. It was my first time ever baking bread and was impressed. Thank you for all the tips and tutorials along the way.
susi says
Starter wonderfully bubbly, followed every stage with car, but finished loaf flat-ish. The dough was very soft and sticky. Should I add more flour next tie so the shape stays round and rises well during baking?
Emilie Raffa says
Hi there! Could be a number of things. And yes, you could add more flour next time. However it sounds like the dough was over proofed (rose for too long) and/or there was too much water in the dough. When you make the dough again: weigh your ingredients for best results, only allow the dough to double in size during the bulk, and make sure to use bread flour instead of ap flour (if this applies to you). You can also try doing the second rise in a cloth lined bowl to hold it’s shape.
Susi says
Thank you so much for getting back to me – you are the best!
Emilie Raffa says
My pleasure Susi :)
Suz says
My dough doubles before I can build enough gluten (doesn’t pass window pane test)
How do I include more stretch and folds / coil folds in to the process if I have to let the dough relax between folds?
Emilie Raffa says
For this particular dough, which is low hydration, you can start the S&F about 1 hr into the bulk rise (if you opt to add more water, you can try folding at the 30-45 minute mark). Do as many sets as you’d like, usually up to 4 or so, spaced 30- min to 1 hr apart. The longer the rest, the easier it will be to stretch the dough- the gluten will be more relaxed. Re: coil folds- this technique works best with high hydration doughs. The texture here might be too stiff.
Christine from Reno says
I have made this several times and I love it. Question though. My crust isn’t very crunchy, is there a technique to making it crunchy? I am cooking it in a dutch oven following your directions.
Max Hutchinson says
Are you taking the top off for the last 10 minutes?
Emilie Raffa says
During the last 10 minutes of baking: remove the dough from the pot and bake directly on the oven rack to crisp the crust. Then transfer to a wire rack to cool.
Janell Simpson says
First time ver trying sourdough bread! I followed your recipe closely, and baked a beautiful round, crusty loaf that garnered rave reviews from the lunch crowd. Thank you for adding so many helpful tips, videos, and explanations. I followed the time and ingredients exactly.
Emilie Raffa says
You are very welcome, Janell! Enjoy!
Hannah says
I was new to sourdough last year and this was the first recipe I tried. It turned out great! But then I received your book as a Christmas gift and I’ve been trying to bake something new each week and every single time the bottom comes out burnt. I’m not sure what’s going on. I’m baking in a Dutch oven with a gas stove. I’ve tried lowering the temperature and/or shortening the time and it still comes out super dark on the bottom. This is so frustrating. Any tips for how I can tweak the recipes or instructions to avoid the burnt bottom?
Emilie Raffa says
Hi there! Try placing a baking sheet on the rack below your baking pot (not directly underneath it); this will shield the heat from the bottom up, which helps to prevent a darkened crust. Additionally: use an oven thermometer to properly monitor the temperature of your oven.
Camilla Birtwistle says
Thank you so much for all the info! I am on my third loaf now and it’s delicious! I am finding that my dough is really wet and sticky which is making it difficult to shape. I have measured the ingredients exactly. Should I try adding more flour? I am using Best for Bread flour.
Emilie Raffa says
Hi there! First, I would definitely weigh your ingredients for best results- there might be too much water in the dough. Second, make sure the dough doesn’t rise for too long (over proof); it will become too sticky. Third, adding more flour during the shaping process might damage the air bubbles created during the bulk rise- you don’t want that! I would only add more flour during the initial mix if it seems too sticky. The brand of flour you’re using is fine! Hope this helps!
Chris says
I’d be curious if you could talk a bit about how it should smell at various stages? When I first mixed the flour in with the water and starter, there was a burst of this pleasant yeasty smell, but now as I wait for it to rise it just smells kind of mildly like flour. I probably need to stop being such a helicopter parent and go ignore it for a while, but is this normal? I was expecting the smell to get stronger, not weaker.
Emilie Raffa says
Hi Chris! Haha. You’re too funny :) What you’re experiencing is actually quite normal. The dough might smell yeasty at first, but then it levels out overtime becoming mild and sweet. It also depends on the type/brand of flour you’re using. However, sometimes, if the dough ferments for too long, is will smell really strong with a slight alcoholic aroma. You don’t want this for bread dough.
ella says
what can i use if i don’t have a dutch oven?
Janell Simpson says
I have a very old CLUB aluminum oblong pot. I didn’t mind if the bakelite handle was at risk. But the knob survived one baking experience and my first loaf was nicely brown with a crispy crust.
Tish says
I have used 2 round cake pans and set the one on top and it worked out fine.
Pieter says
My first loaf is in the oven now. So far so good. Here’s to a great outcome
Emilie Raffa says
Enjoy Pieter!
Helen Yocum says
Thank you so much for the careful directions on your website. I’m relatively new to sour dough, having been gifted some starter by a kind neighbor in the early months of the pandemic. I’ve been baking for about 6 months now and have loved the results. I’ve just taken my latest loaf out of the oven and my house is full of the wonderful aroma. My husband and I are looking forward to lunch!!
Emilie Raffa says
Fantastic Helen! This is so great to hear! Thanks for taking the time to comment :)
Linda Mooney says
I’m psyching myself up to make this. A friend gave me some of her starter. I see you use olive oil, can I use grapeseed oil instead?
Looking forward to trying this.
Thanks
Emilie Raffa says
Hi there! Yes! Absolutely.
Rachel says
Incredible results. I have to stop myself from eating the whole loaf within 10 minutes of cooling . . . . Question: this recipe calls for 250g starter, but in your cookbook it calls for 50g starter for roughly the same amount of flour/water. What’s the difference? I’m looking to double my recipe to make two loaves at a time, but because I’ve been using the 250g with such great success, I’m hesitant to go down to the 50g, though doing so would enable me to double (I don’t have 500g of starter). Thanks!
Emilie Raffa says
Hi Rachel! This recipe actually calls for 150 g starter (not 250g- perhaps you are referring to the water?). Either way, if you are having great results as is, don’t change anything! However, I understand your concern re: starter size for double loaves. I would scale down to at least 150 g (for a total of 300 g).
About the difference 150 g starter vs. 50 g: over the years, the latter amount was much easier for me to manage and maintain. It also promotes a long, slow rise which I like to do overnight (this works better for my schedule). Too much starter will make the dough rise too fast, especially when the weather is warm. But there are no rules really. Baker’s change their formulas all the time to suit changing ambient temperatures and schedules. It’s flexible. I hope I’ve answered your question.
Rachel says
Yes, thanks! Sounds like 50g of starter will be the way for me to go for the time being. I’ve been making two loaves at a time (50g starter each) and enjoying the overnight rises in my schedule. I made your rosemary and roasted garlic for dinner for a friend this weekend and it was a big hit!
Emilie Raffa says
Sounds perfect! Enjoy! xx
Nigel Werner says
Hi there,
I look forward to trying out this recipe, having had some recent failures with a different process which required making a Leaven first.
You suggest 500gm white flour, (strong I presume?) if I was to adjust with 350 white and 150 whole meal what adjustment would it have to make with the volume of water, from the 250 in your recipe above.
Thanks
Nigel
Emilie Raffa says
Hi Nigel! Yes: 500 g strong white flour. For your adjustment, I’d start with 300 g water. If the dough feels too dry after the initial mix, add more water, a little bit at a time. You can even add more water after the first rest if you forget.
Isla says
Loving trying this recipe but disappointed when I see so many first time successes as mine haven’t been….the main issue is that it hasn’t been rising that well, apart from one loaf that was pretty good. i have read through many comments to try and work out what it might be. My last one had a cracking starter that had more than doubled in size so I was very optimistic but then disappointed. I wonder if I am not “kneading” the dough well enough into a ball prior to the long rise as it never looks that smooth compared to photos. Or could I be over-proving it? I leave it to do the long rise overnight (currently summer in Australia though not that warm as normal!). Would appreciate any thoughts!
Emilie Raffa says
Hi there! In your case, the dough was most likely over proofed (rose for too long). This could happen during the bulk rise or the second rise stage.
For the bulk, it only needs to double in size. Perhaps start mixing the dough later in the evening to control the rise. Or, make it early in the day to bake later in that evening- this might be your best bet. You can keep you eye on it. Afterwards, the second rise only needs to go for 30 minutes- 1 hour. Additionally: opt for using a proofing basket instead of the free form second rise; the basket will contain the shape better.
With regards to kneading, it’s not necessary to do when opting for a long ferment. However, you are more than welcome to do so, or even perform a few stretch and folds, to move the process along.
Hope this helps!
Isla says
Hi Emilie, Thanks so much! I’ll try adjusting the bulk rise then and see how it goes. The 2nd rise hasn’t generally been too long and I’ve also been using a cast-iron pot for that in place of a dutch oven.
Thanks for the kneading tip and taking the time to reply :-)
Isla says
Hi Emilie,
I have made a couple of times now using your tips and it has worked out great – thank you! Now t try the light wholewheat version :-)
Florence says
Hi Emilie,
Thank you for your sharing. I followed your steps and I can make sourdough now. My family and friends like this much. I would like to how to make the bread more sour. What should I do?
Emilie Raffa says
Hi Florence! There are so many variables that go into this- it’s a bit of trial and error. Try using your starter when it’s at 75 F, and do warm bulk rise followed by a chilled second proof.
Florence says
Hi Emilie,
Oh do you mean do the second proof in the fridge?
Emilie Raffa says
Yes :)
Melissa Weingart says
What size and brand of Dutch Oven?
Emilie Raffa says
Hi there! 5 1/2 qt is perfect. As for the brand, it can be any reputable one. My pots are Le Creuset.
Jainesh Jain says
Does this taste well
Emilie Raffa says
Sure does! Fluffy interior with a nice, crisp crust.
A says
Which olive oil did you use? Does using extra virgin make a difference compared to normal?
Also, how can i tell if the dough has proofed after the second proofing?
Emilie Raffa says
Hi there! I use normal olive oil- not extra virgin (the latter tends to brown more). The flavor of the oil is subtle; it’s more for texture.
For the second proof, the dough should look puffy and no longer dense. I typically don’t suggest the “poke” test as an indicator because it can be inaccurate.
GregM says
I tried doing the sourdough thing 2 years ago and found it to be a pain. I thought I would give it another shot. I rescued my very abandoned sourdough from the back of the fridge. It was completely dried out and had a layer of moldy crust on top, but I dug down and found a clay like layer and took a small amount of that and mixed it with fresh flour and water. Within a week of daily feedings I had a nice active starter again. This recipe turned out great. For me, the first rise did took almost 19 hours. After forming it into a a loaf, the second rise only took about 4 hrs. The bread was delicious. It just takes patience and practice.
By the way, I dumped everything into a stand mixer and let it run for about 7 minutes on medium low after everything became incorporated. I used 300g water. No fuss, no muss. This will be my go-to recipe.
Emilie Raffa says
Excellent. This is exactly how to do it, Greg. Starters, especially neglected ones, can absolutely be revived with a little love and care.
Regarding the rise: temperature and starter strength are the two most common issues. The warmer it is the faster it will rise. As for your starter, my guess is that with more time and extra feedings it will become stronger, which will cut your rise time significantly.
Thanks again for taking the time to comment. Happy baking :)
Karen says
Thank you so much for this recipe! After a failed attempt several years ago, I decided to try again. I just made two beautiful sourdough loaves in the past 2 days (ate the first one so quickly that I had to bake another one today). I appreciated all the variations you included in the recipe because I’ve learned so many different ways to make artisan bread, but you uncomplicated things for me. I also liked that you gave me permission to stop preheating my Dutch oven — the bottom of my bread used to turn out too dark/hard, but I finally got the results I wanted by following your instructions.
Emilie Raffa says
Excellent Karen! Thrilled for you! Yes: there are so many ways to do sourdough, which makes the process exciting and overwhelming at the same time. Stick with a method/author/blogger (whoever) that resonates with your style, and your baking will excel. That’s a promise. Enjoy sourdough!
Victoria says
I haven’t baked mine yet but it is not rising and I think it may be too firm, did I do something wrong? I also had some trouble with the measurements since I was trying to convert them into cups do you know the measurements if I were to use cups.
Emilie Raffa says
Hi there! If the dough is not rising, the issue is one (or a combo) of the following variables: inactive starter, temperature (too cool), and time.
For the starter, after feeding it, make sure to wait for it become bubbly and active before making the dough. This is very important. You need an active strong starter from the get go. Additionally, temperature controls time; if your ambient temperature is too cool then the dough will take longer to rise. Not a bad thing, just a heads up. Use warm water in the dough and let it rise in a warmer spot if possible.
Regarding the measurements: I don’t believe this is the cause necessarily. However, adding too much flour/water will change the dough altogether. I typically do not recommend volume measurements because there is not true conversion from grams. It’s not accurate. But because some people do not have a scale, I’ve included the approximate volume conversions in the FAQ section at the end of this post (under the recipe).
Victoria says
It did finally rise after awhile but it was very dense and the crust was super hard. I am gonna try again though, thank you.
H says
First time making sourdough and I loved your way of breaking down the process into manageable steps! I baked my loaf on a preheated cookie sheet and placed a plan of water on the lower oven rack to create steam for the first 20 min of bake time. While I cannot compare to a Dutch Oven (maybe some day, when the budget allows) the bread turned out with a wonderfully crisp crust and a fine crumb. I let it rest overnight after baking and had the proudest piece of toast of my life this morning.
Emilie Raffa says
AMAZING! Love this. Glad your steaming method produced a successful loaf. Thanks for sharing with us :)
michael horning says
Try getting a glass pyrex 4.9 litre casserole dish with lid , works great as a dutch oven for a fraction of the price.
Susan Lamparter says
My dough is really soft an will not hold shape. This is my first attempt at sourdough bread. I’ve also had a hard time with my starter. It never gets super bubbly. It did float when tested.
Emilie Raffa says
Hi Susan! At what stage was the dough too soft? Also: what type/brand of flour did you use? Thanks!
Julie says
Thank you for your simple yet thorough posts. I wanted to explore the world of sourdough but have not done much baking before this. When I was ready to make my first bread, I left overwhelmed until I came across your website. It came out great and growing my confidence to keep baking. Thank you!!
Emilie Raffa says
Fantastic, Julie. Thanks so much for the kind feedback and taking the time to comment. Have fun baking!
Anne says
Had a couple epic fails trying to make sourdough bread until I came across this recipe! :) Turned our great!! Thank you Emilie!!!
I’m new to sourdough starter. (“America’s Rising Pet”) I’ve all ways been able to have success with baking or cooking any recipe I’ve tried until sourdough bread. It was a challenge that I had to conquer. This recipe helped me do that. I fed my starter and used it as soon as it doubled which gave me a strong starter which helped also.
Emilie Raffa says
Anne, you’re very welcome. Have fun with sourdough! :)