Think you can’t bake fresh, homemade sourdough bread? This easy sourdough bread recipe—trusted by beginner bakers for over a decade—shows you how, step-by-step. No yeast. No kneading. Just simple ingredients and 10 minutes hands on time for soft, crisp sourdough bread at home.
Reader review
“I have tried MULTIPLE sourdough bread recipes and this one has been the very first to make a successful (fully risen) loaf of bread. I am relatively new to sourdough and for some reason, the other recipes just didn’t produce good bread. These instructions and detailed explanations really make a huge difference to someone who is new to the world of sourdough.”
—Savannah
To anyone who thinks their sourdough bread isn’t good enough, I get it. Back in 2013, I set a goal: bake more bread. I tested, failed, succeeded (and tried again). What began with an easy no-knead artisan loaf eventually led to the holy grail: homemade sourdough bread.
Admittedly, I had beginner’s luck. My early scratch-made loaves were light, plump and airy, everything you want sourdough to be! And then? Down the rabbit hole I went: Hydration? Baker’s %? Proofing times?
Now, with 13+ years baking experience and a professional culinary background, I know what holds people back: the confusion, hesitation, comparison. I teach from a straight forward practical perspective because sourdough is not just a written recipe; it’s an understanding.
This sourdough bread recipe has been the most popular on my blog for over a decade- millions of views and the inspiration behind my bestselling book Artisan Sourdough Made Simple, a deeper dive into sourdough bread recipes. So, if you’re at the end of your rope (and just want to make good bread), you’ve made it. Welcome to the journey.
What Sets My Recipe Apart:
- One bowl, 5 ingredients
- Olive oil = soft, plush crumb & crisp, golden crust
- No stand mixer
- No bread machine
- Flexible baker’s schedule
- Personalized support in the comments
But before we make bread, let’s discuss what drives it: your sourdough starter. Once you understand what it is, and how it works, your path will be crystal clear. Have questions? Ask in the comment section. I respond with personalized help.
Where To Get A Sourdough Starter
A sourdough starter is a live fermented culture of flour and water. It naturally leavens bread dough without commercial yeast. There are all different types: homemade, purchased or gifted (ask a fellow baker!). I use two different starters at home: one I made myself, and a vibrant Australian starter gifted from my friend Celia.
But is doesn’t stop there. Once your have your own sourdough starter, it must be kept alive and well with regular feedings to maintain its rising power. Sourdough is not static; it’s a living process. Here’s my personal feeding schedule which you can adapt to suit your style:
How To Feed Sourdough Starter
- Remove and discard half of your sourdough starter
- Feed what’s left in the jar with equal parts flour and water by weight (1:1:1 feeding ratio).
- Let rise at room temperature (loosely covered or airtight) ideally 75+F until bubbly, active and double in size (2-12 hrs). I use this sourdough starter jar.
Recommended Reading: Feeding Sourdough Starter: My Best Tips & Tricks
When Is Sourdough Starter Ready To Use?
Your fed starter is ready to use when it’s bubbly, active, and doubles in size. This can take 2-12 hours or more, depending on the temperature of your kitchen and the strength of your starter. My best advice? Be patient, plan ahead, and make sure your starter is in a warm place (ideally 75 F). The process is not instant.
Float Test: If you’re unsure whether your starter is ready, drop 1 tsp at peak height into a glass of water. If it floats to the top it’s ready to use. If it sinks, feed your starter again.
Storing Your Starter
Most people don’t realize that your feeding schedule is directly related to your baking preferences. If you only bake a few times a month, store your starter in the refrigerator and feed it once a week. If you bake often, store it at room temperature and feed it once a day.
How To Make Sourdough Bread: Step-By-Step Recipe
To Start: Feed your starter until it’s bubbly and active first (remember this can take anywhere from 2-12 hours, so plan ahead). Then mix the dough. Detailed instructions follow below. For a printable recipe & sample baking schedule, scroll to the end.
Step 1: Mix The Dough
- Add water, sourdough starter, and olive oil to a large bowl. Whisk well to combine, making sure the starter is fully dissolved. Then add the bread flour and salt. Continue mixing (I use a fork at this point) until the flour is absorbed. The dough will feel rough and shaggy, which is normal.
- Cover the bowl and let rest (autolyse) for 30 minutes to 1 hour at room temperature. Then shape the dough into a rough ball. It doesn’t have to look perfect.
Tip: Weigh your ingredients with a digital kitchen scale. Measuring cups vary in size and don’t account for ingredient density which can lead to dry, dense, or overly sticky dough.
Why Autolyse Matters
Autolyse is the first rest after mixing bread dough. It jumpstarts gluten development without kneading, making the dough stronger, stretchier, and easier to shape I never skip it. For this recipe, rest for at least 30-45 minutes (or when time permits, I’ll do 1 hour for an even softer, more manageable dough). To learn more about common sourdough bread terms read my Sourdough Baking Glossary. I’ve included the only 12 you need to know!
A Note on Salt: Some bakers only add salt after autolyse, believing it slows down gluten development. I’ve followed that method for years, but now mix everything at once. It’s simpler, faster, and still makes excellent loaves (plus, you won’t forget to add the salt later on!). I’ll leave the choice up to you.
Want To Add Inclusions?
Mix in flavor additions after autolyse, when the dough is softer and more pliable. This is another reason not to skip the autolyse step. Alternatively, inclusions can be added during the first stretch and fold.
A few ideas:
- Roasted garlic
- Chopped olives
- Fresh or dried herbs (rosemary, thyme)
- Seed or nuts
- Cheese
- Dried fruit (raisins, cranberries)
- Jalapeños
Step 2: Bulk Rise
Now the dough is ready to rise. Cover the bowl with lightly oiled plastic wrap so the dough doesn’t stick to the top, or transfer to a dough tub. Let rise at room temperature, about 68-70 F (20-21 C).
How Long Does It Take For Sourdough Bread To Rise?
The dough is ready when it’s puffy, slightly domed and nearly double in size. This can take 3-12 hours depending on room temperature, the quantity and strength of your sourdough starter, and seasonal conditions. All variables work together. See my example below:
For My Sourdough Bread Recipe (with ~150 g sourdough starter):
- In the summer: ~2-4 hours @ 80 F (26 C)
- In the winter: ~10-12 hours @ 68 F (20 C)
Diving Deeper: Temperature controls time. This is where I see the majority of beginner baker’s make mistakes- the temperature is overlooked. Sourdough takes longer to rise than yeasted bread, and it’s highly dependent on your specific environment. My kitchen might be 75 F. Yours? 68 F. Watch the dough, not the clock. For more details and troubleshooting read my companion article: Why Won’t My Sourdough Bread Rise?
Stretch And Fold The Dough (Optional Step)
About 30 minutes into the bulk rise, you can perform a series of “stretch & folds” to strengthen the bread dough. This step is not mandatory; however it has the potential to add height and structure to the finished loaf. Check out my how to stretch and fold sourdough guide to learn more, step-by-step. It’s easy and fun to do!
Step 3: Divide & Shape The Dough
At this stage, remove the dough onto a lightly floured surface. For two smaller loaves, divide the dough in half. For a single, standard size loaf leave it whole.
How To Shape A Round Sourdough Boule (Loaf)
Starting at the top of the dough, fold it over toward the center. Give it a slight turn, and then fold over the next section of dough. Repeat until you have come full circle to form a tight round. This creates surface tension for better oven spring. You can also try the envelope-style fold.
Tip: I used to get so nervous when shaping bread dough because you only had one chance to get it right. So intuitively, I would practice using a piece of Play-Doh or with a kitchen towel to go through the motions at my own pace.
Step 4: Choose The Right Baking Pot
If you want bakery-style results, bake sourdough bread in a Dutch oven. Why? Pots trap steam which is the secret to homemade sourdough with bold rise and golden crust. Without steam, the crust will set too fast casing the loaf to harden, split or bake unevenly. I’ve been there and it’s not pretty.
What If You Don’t Have A Dutch Oven?
You’ll need another oven-safe pot with a lid to create steam. It must be able to withstand up to 450 F/232 C (lid and handles included).
A few options:
- Enamel roasting pan with lid (or sheet pan to cover)
- Cast iron skillet with upside down roasting pan to cover
- Covered sandwich loaf pans
- Clay Baker or Romertopf (soaked first)
- Preheated baking stone w/ metal bowl to cover
Here’s what happened to me: I tried the “no pot” baking route in the past, using just about everything from pizza stones, to baking sheets with no luck! The crust always hardened too quickly. Then I tried various steaming methods to remedy this (e.g. ice cubes in a hot pan, spraying my loaves with water) but my personal oven could not retain enough moisture. The environment was always too dry. For me, using a Dutch oven was the only reliable solution that worked with consistent results.
Step 5: Second Rise (Proofing)
- After shaping, your dough needs to rise again. To do so, generously dust the bottom of your Dutch oven with cornmeal, or line with non-stick parchment paper to prevent sticking. Gently place the dough inside (see tip below)
- Let the dough rise for 30 minutes to 1 hour, or until it’s visibly puffy and no longer feels dense. It doesn’t need to double in size. While the dough proofs, preheat your oven to 450 F (232 C).
Tip: Want better shape and structure? Proof the dough in a floured, cloth-lined, 8-inch bowl or banneton instead of directly in the Dutch oven. This will contain the dough and hold its shape without spreading. Bread flour or rice flour is fine for dusting.
Step 6: Score The Dough
- Right before the dough goes into the oven, make a shallow slash down the center of the dough, about 2-3 inches long. Use a small serrated knife, sharp knife or bread lame. This lets the steam escape, and allows the bread to “bloom” or expand in the oven.
- Admittedly, this step is a bit nerve racking, so I don’t want to gloss over it. Be quick and confident. I’ll share what my sourdough mentor told me: “Slash with panache!”
Step 7: Bake The Bread
You’re at the finish line now! Bake on the center rack (lid on) for 20 minutes. Then remove the lid. Your bread will look pale and slightly shiny. Then finish baking (uncovered) for 40 minutes or until the crust is deep golden brown. The internal temperature should be 205-210 F/96-98 C.
Tip: During the last 10 minutes of baking, crack open the oven door to let the moisture out. This creates a crispier crust. Or, remove the bread from the hot Dutch oven and bake directly on the oven rack. The latter creates the crispiest finish.
Step 8: Cool & Slice
Cool the bread on a wire rack for at least 1 hour before slicing. Be patient! If you cut into it too soon, the texture will be damp and gummy. Life’s too short for sub par bread.
Final Thoughts
There are a gazillion sourdough bread recipes out there. No two loaves look alike. Start with this guide, master the basics and then branch out: try my golden sourdough focaccia recipe, this easy sourdough sandwich bread, or my one-bowl sourdough pancakes for breakfast! Once you have a few loaves under your belt, the process will become an imminent rhythm and you’ll become a sourdough pro in no time.
Sourdough Baking Schedule
- Friday Evening: Feed your starter, cover the jar, and leave it on the counter overnight. If you keep your starter in the fridge, it might need two feedings to perk back up (feed it in the morning & in the evening).
- Saturday Morning: Check your starter: if it’s alive and bubbling, you can make the dough to rise during the day. Or, feed it again in the afternoon to make the dough in the evening for an overnight rise. Remember to use the float test mentioned above to make sure your starter is ready to use.
- Saturday Morning/Evening (or whenever your starter is ready): Make the dough. Leave on the counter to bulk rise at room temperature. In the summer, if your dough rises quickly and you’re not ready to bake, cover the whole bowl with lightly oiled wrap and chill until ready to use.
- Sunday Morning: cut and shape the dough. Place in Dutch oven for second rise. Slash. Bake. Cool. Eat.
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Sourdough Bread: A Beginner’s Guide
- Prep Time: 13 hours
- Cook Time: 1 hour
- Total Time: 14 hours
- Yield: 1 loaf 1x
- Category: Sourdough Bread Recipes
- Method: Oven-Baked
- Cuisine: American
- Diet: Vegan
Description
New to sourdough? My easy beginner sourdough bread recipe makes the best artisan-style loaf at home with just 5 simple ingredients: bread flour, active sourdough starter, water, salt and olive oil—my signature addition—known for creating a light, plush crumb and a crisp golden crust. Follow my clear, step-by-step instructions and video guidance to bake fresh sourdough bread with confidence (even on your first try!).
Ingredients
- 150g bubbly, active sourdough starter
- 250g warm water (see Note 2)
- 25g olive oil
- 500g bread flour (not all purpose flour)
- 10g fine sea salt
- fine ground cornmeal or non-stick parchment paper
Notes, Tips & Equipment
- Weigh your ingredients with a digital scale for best results
- For a more soft and pliable dough, increase the water up to 300 g- 325 g total. Use a floured, cloth-lined bowl or proofing basket (instead of the Dutch oven) for the second rise.
- You will need a 5 1/2 or 6 quart Dutch oven for baking
- This recipe was tested with King Arthur Bread Flour, Gold Medal Bread Flour, Pillsbury Bread Flour
Instructions
Make The Dough
In a large bowl, add the sourdough starter, water and olive oil. Mix with a fork to combine, then add the flour and salt. Continue mixing until the dough becomes stiff, then squish it together with your hands to incorporate all the flour. The dough will be rough and shaggy.
Cover the bowl with plastic wrap, reusable wrap, or very damp kitchen towel. Let rest (autolyse) for 30 minutes to 1 hour.
After resting, return to the bowl and work the dough into a rough ball, about 15 seconds.
Bulk Rise (First Rise or Bulk Fermentation)
Cover the bowl with lightly oiled plastic wrap. Alternatively, transfer the dough to a high-sided dough tub. Let it rise in a warm place, ideally 70-75 F. The dough is ready when it no longer looks dense and has almost doubled in size.
Note: The bulk rise time will be different for everyone. For example, in the summer, expect ~2-4 hours @ 80 F/ 26 C. In the winter, ~10-12 hours @ 68º F/ 20º C. Watch the dough and not the clock.
Optional Step: Stretch & Fold The Dough
During the bulk fermentation, you can do a series of ‘stretch & folds’ to strengthen the dough. Start 30-45 minutes in: lift a portion of the dough, stretch it upwards, and fold it over itself. Rotate the bowl ¼ turn and repeat until you’ve come full circle (1 set). Do 1-2 additional sets, spaced ~1 hour apart. Click here for a step-by-step video tutorial.
Note: Dough made with 250g water will feel stiffer; 300-325g water will be more stretchy and elastic. Let it rest longer in between sets if it resists stretching.
Shape The Dough
Remove the dough onto a lightly floured surface. Starting at the top, fold the dough over toward the center. Turn slightly, and then fold over the next section. Repeat until you have come full circle. Flip the dough over, seam side down. Gently cup the sides and rotate in a circular motion to tighten the shape. The goal is to build surface tension to create a tight ball (too much flour will cause the dough to slide around).
Second Rise
Now the dough needs to rise again. If you’ve used 250g water, you can do a free-form second rise in the Dutch oven (if not, see note below). Line the pot with a piece of parchment paper (this is what I do) or coat with cornmeal. Place the dough inside, cover and let rise for about 30 minutes to 1 hour. It’s ready when slightly puffy, but not double in size. Preheat your oven to 450 F/ 232 C.
Note: If your dough contains more than 250g water, skip the free-from rise. Your dough will spread. Instead, use a floured, cloth-lined, proofing basket to help hold its shape.
Score The Dough
Right before baking, make a shallow 2-3 inch slash (or longer) in the center of the dough using a bread lame, razor blade, or small sharp knife. The cut should be ~1/4-inch deep.
Bake The Dough
Place the bread in the oven on the center rack (lid on) and reduce the temperature to 400 F/ 204 C. Bake for 20 minutes, then remove the lid, and continue to bake (uncovered) for an another 40 minutes, until deep, golden brown. All ovens are different; feel free to make minimal adjustments to these temperatures.
Check for doneness with a digital thermometer: 205-210 F/ 96-98 C for sourdough.
Remove the bread from the hot Dutch oven, and cool on a wire rack for at least an hour before slicing.
Comments
Frankie says
How do you get the measurementes right? I don’t understand how you could ever measure 5.35 oz or something like that?
Kelly says
You use a kitchen scale
Emilie Raffa says
Hi there! Digital scale. When you toggle the button from grams to ounces, the measurements you see listed in the recipe are the exact equivalent.
Kelle says
Do you bake right after 2nd rise, no could proofing?
Can you do the 2nd rise in the frig then after 30 min to an hour, then take the bread from the frig to score and bake?
The sample schedule has the example of starting the starter one evening, making the dough the next day,then the next morning baking.
Thanks for help. New to sourdough. I have my starter. Just trying to figure out a simple way to bake and figure out the timing and schedules. I see most recipes bulk ferment overnight or same day then cold retard so it seems you have to plan days ahead to bake. I was drawn to this recipe thinking I could start early and have bread late evening or start late evening and ferment overnight to bake early morning.
Emilie Raffa says
In this beginner recipe, no. But you can cold proof if you want with some adjustments. In terms of establishing a baking schedule, for same day bread to enjoy in the evening: bulk ferment at a warm room temp. (75+) during the day, and then cold proof in the fridge until ready to bake in the evening. Alternatively, for an overnight dough: make the dough in the evening and bulk ferment at a cooler room temp. overnight. Do your second proof in the morning and then bake.
Roxanne Jorgensen says
What are the adjustments for cold proofing? please. Thanks
Marilyn Andress says
I’m new to sour dough baking. My niece gave me a start yesterday and since I’m blizzardly snowed in today I decided to give it a try. It was overwhelming trying to understand the posts I was finding until I came across The Clever Carrot. The step by step instructions were easy to follow and my very first loaf was a success!! I got up at 4 am to start the process and even mixed up a batch of pancake batter with the “discard” that we had for breakfast. I think I’m hooked and will order your book. I wish I could post a picture of my loaf. Though not perfect it was beautiful. The crust was very crispy but the bread was really tender.
Emilie Raffa says
This is SO GREAT to hear. Thank you, Marilyn! Happy baking!
Claudia says
Just amazing! Perfect each time!
Thank you for sharing
Emilie Raffa says
You are very welcome Claudia!
Ashley Konstant says
My loaves continue to come out extremely dense! Am I not letting it rise long enough? I have been following the 10-12 hr recommendation. My starter was active and passed float test before I attempted this!
Emilie Raffa says
Walk me through your process… What brand/type of flour are you using? Are you weighing or measuring your ingredients? What temp. is the dough rising at? How long is your second proof? Any additional info, including changes to the original recipe would be very helpful. Thanks!
Judy Sherako says
So why dont you let bread rise in frig after initial rise…. I see some people leave in frig from 12-36 hours…. Does this affect the rising process….?
Emilie Raffa says
Great question. This is a beginner recipe. And while it’s common to cold proof overnight or longer in some recipes, in my experience, this step is where the process goes wrong for first time bakers. The dough is either over proofed from too long of a bulk rise, second rise or both. Timing is everything with sourdough. In the post, my goal is to streamline/simplify the process for best results. However, feel free to try what works for you! Always follow the specific method outlined by the baker- each step builds on the one before!
Christian Orr says
How much starter do you keep?
Emilie Raffa says
It depends on how often I bake (and how much is needed for my recipes). Anywhere from 1/2 cup – 1 cup is where I’m currently at. It’s flexible.
Steve Monichino says
Hey Emilie and thank you.
I’ve followed & used your discard pancake a number of times previously.
Today is the first time I have baked “artisan” sourdough in the oven only having baked it in a bread machine before. Following your recipe but using the bread machine to knead I must say am totally stoked with the result. So thank again.
Steve M.
Emilie Raffa says
This is excellent feedback, thank you! A lot of people ask me about bread machines & kneading, so I hope they see your comment. I’m thrilled it’s working for you.
Sbakes says
Will a 7qt Dutch oven work for this recipe? Or how can I adapt the recipe to make it work?
Emilie Raffa says
Yes. This is fine. The smaller 5 qt is preferred because it “cradles” the dough when it bakes, promoting a rounded rise. To that point however, oven-spring is not solely dependent on the baking vessel itself; the dough needs to be properly fermented in order to achieve lofty-high results.
T says
Hello! Why does your recipe use olive oil? I don’t see that in any other recipes I’ve looked up.
Emilie Raffa says
This is my most asked question! My mentor taught me how to bake this way. It was the only sourdough I knew at first. Olive oil creates a very tender “plush” crumb and crispy outer crust. You can try baking both ways (olive oil vs. no oil) to see what you like best.
Catherine Rowsey says
After the autolyse I waited 30 minutes to go back to do a stretch and fold. My dough is not soft. As I stretch it the dough breaks vs pulling away like the dough in your video does. Should I add more water? Or what would make the dough more stretchy?
tori y says
same thing for me, the dough is very tough and does not stretch and fold, even 2 hours after mixing and beginnning the autolyse ( which , by the way, is not a traditional autolyse).
I am hoping that my attempts at stretching and folding this tough dough are sufficient.
Emilie Raffa says
Hi there! Increasing the water will definitely make the dough stretchier. How much water did you use the first time around? Additionally, you can also try adding the salt after autolyse if you prefer. Try dissolving it in a splash of water so it’s easier to incorporate.
Emilie Raffa says
Your dough is not soft for two reasons: water quantity & length of resting time. This is normal. Generally speaking, low-hydration doughs will be stiffer/not as stretchy unless given longer resting times in between each set of stretch and folds. Next time, for stretchier dough: increase the water to 325-350g water and rest for 30-45 minutes in between each set.
Pascale says
Great recipe! Easiest one to follow so far. If I wanted to start making the bread in the morning but the bulk rise takes longer than expected, can I then leave it in the bulk rise phase overnight (so in effect rising for 24 hours?). Is there such thing as leaving it to rise for too long? Thank you!
Emilie Raffa says
Yes. But cover the dough with lightly oiled plastic wrap (or lid if you’re using a dough tub) and chill in the fridge. Don’t keep it on the counter. This way, the cold temp. from the fridge will slow down the rise and the dough won’t overproof. So yes, there’s IS such a thing as leaving the dough to rise for too long… but the fridge is your best friend when attempting to control the rise.
Renáta says
I love the recipe; however, I am seeking professional advice. I followed the recipe, but at the very beginning, I did something wrong. It could be the type of flour or less water (my assumptions), but the dough wasn´t light and looked more heavy. It raised but the folding process was impossible as it was more like a stone but still soft. Any advice on how to avoid this in the future, please? Thank you. Renáta
Susan says
I’m trying to learn sourdough. However, it looks to me like each of your beginner recipes (in your book vs. on line) has different amounts for the ingredients. Which should I follow? thank you
Emilie Raffa says
You can choose either one. While both are beginner level breads, they are two different recipes for variety. Experiment and see what you like best!
Sapna says
Hi Emilie,
In the “when is my starter ready to use”? did you mean to say 2-12 days instead of 2-12 hours? Just wanted to confirm.
Thank you
Sbakes1967 says
I’m wondering the same thing!
Stephen Wessel says
I am a complete novice at sourdough. Made a starter and used it yesterday to make dough. Flour is 13% strong white. Followed a recipe using 500g flour to 320ml water, 90g starter. My starter was at the correct point. The dough turned out pretty wet and difficult but I went on to bulk rise it successfully without all the endless folding (I don’t want huge voids in the bread). Today tried to shape it but it just flopped into a thick pancake. So I added a lot more flour and kneaded it quite a bit to incorporate. Now it sits in the DO hoping for a second rise. I don’t think it’s going to. Temp here is about 18C. I suspect the starter in it may now be dead. Is that possible? Do I just wait, or fridge it, warm it, or bin it? Many thanks. Wish I had found your site earlier!
Julie says
Can I do a cold retard with this recipe? When would I do it?
Judy says
My kitchen is cold. During the bulk rise and stretch and folds, can I use the oven proof setting? And again during the second rise?
Marianna says
Januka says
This was a pleasure to follow and the result was beautiful and tasty! Thank you!
Paul says
Really helpful site. My first loaf turned out great.
Kathryn McAllister says
So far, the bread looks really pale and doughy after the 20 minutes in oven covered, hoping it comes out ok after the next 40 minutes, will be my first time making sourdough !!!
Enca says
Just made my first loaf, it was amazing! Thank you for such detailed instructions
Tachelle says
I am looking forward to trying this recipe. It very much sounds like what I have been wanting to find. I appreciate all the tips and videos, as I am a newbie to sourdough making.
TuTu Ell says
Thank you so very much!
My two year old starter was dumped out while I took a cruise. The silver lining my fridge was spotless for a bit. I had hoped to bring a portion of my daughter in laws home with me a couple weeks ago but left it behind. They live 6 hours away. I found a market place post for a 900 year old starter from a farm in my area. I purchased the starter and we are off to a great start baking like crazy. I love making other goodies with the cast off too. This recipes is the one my Daughter in law uses. It is very good!
Lisa says
Just made my first loaf and it’s amazing! Thanks so much for sharing your expertise. What is the best way to store it? And if I want to cut the dough in half and bake two loafs the next time how long do I bake them?
Maddie says
I made this recipe making my sourdough for the first time. I had success and I made a decent loaf but it was a little too dense. What do I need to change so it doesn’t come out so dense.?
*I did let them cool for a few hours before cutting.
Gavin says
Turned out great!
Saumier says
I’ve never made Sourdough bread , sounds interesting and Thank You for all the work
Helen says
I bought your book during lockdown- baked so many loaves we got bored of sourdough! I was a bit daunted by the prospect of keeping my starter alive so I dehydrated some over 2 years ago and following your method rehydrated it a couple of weeks ago – So easy ! We’ve enjoyed done fantastic sourdough over Christmas; it feels so good to be back baking 😁
Sheila Storms says
Emilie-
This info looks great!! What’s the smallest size Dutch Oven or pot I can get away with? I can’t lift alot of weight and I’ll need to buy something. Thank you! :-)
Sheila
Bigtexun says
I promised an update to my previous post, but on Christmas Eve it is still awaiting moderation, so I’ll post here, and you should understand this is an update to my below post.
So notes on my accelerated bread technique… In another recipe from The Clever Carrot, the Sourdough sandwich bread, I have been experiencing 30 minute first rise, and 20 minutes second rise times by incorporating extra starter AND a pack of rapid rise yeast stirred into the dry ingredients. And I include a 95ºf proofbox to heat the dough during the rise cycles. This yielded a perfect sandwich bread with a high rise and fine texture.
I wanted to do an accelerated rise with this recipe, but this time I wanted to try skipping the rapid yeast, just starter only. So I started with 300g of starter, and for every 50 grams of extra starter, I reduce water by 5 grams. This was suggested in the sandwich bread recipe, and I just scaled it up to meet my requirements. This yielded about a 1 hour first rise and so I raised the proof temperature from 95f to 104f for the second rise, and it took about 45 minutes.
So, if you don’t like long rise times, buy a cheap Amazon proofbox, and double up on the starter.
The day before I bake, I do a big starter feed, and put the starter in the 95F proof box, so by the next day your starter is no longer bubbly because it has consumed the flour overnight, and is currently starving. So when you mix it in with warm water and your flour, your starving starter works extra fast.
No flavor is sacrificed, the only sacrifice is you have to have more starter to start with, but that is actually very easy. All you have to do is scale up your starter container. The extra starter you use removes the time it takes to build up the culture in the dough, add to that the warm proofer (or a 108f hot back porch in the Austin, Texas Summer where it is still over 100 at midnight).
I love baking bread, but I don’t do it often. I struggle with rise times as we keep our house cold, and I bake most in the winter. So experimenting with the recipes I found that for french bread I could just use 4 times more yeast and get better flavor and more reliable rise times. Having eaten French bread in Paris, I longed to make my own bread up to those standards, as I could never buy anything as good. But it turns out it was super easy, just use more yeast than the recipe calls for. But that works for sourdough starter too it seems.
My approach to cooking is to find what makes something good, and change the recipe to add more of whatever that is. I’m an engineer, it is in my nature to deconstruct and redesign.
Bigtexun says
So I have been successfully getting very very short rise times with my sourdough recipes I have been testing by cheating and adding rapid rise yeast, and using my most smelly sourdough starter (I have three cultures that all smell /different/). But this time I didn’t do that, instead I doubled up on the sourdough starter (a blend of two cultures) and added more flour to compensate for the fact I forgot to reduce the water. I didn’t measure the extra flour, so I have botched the precision of the recipe, but I have a beautiful dough AND it is rising almost as fast as with the rapid yeast. With rapid yeast, I get a 30 minute first rise and a 20 minute second rise. With doubled starter I seem to be getting about a 45 minute rise time.
I work with a 95ºf proof box (Amazon, $15). That is the main secret to speed your rise times.
I will test and refine my recipe and post the results as a reply to this post.
Brittany B says
Hello! Sourdough newbie here. I’ve baked 2 loaves of sourdough so far. The first did not turn out so great but the second was fabulous! My question is, could I bake the bread inside a loaf pan inside the Dutch oven to give it more shape?
Bigtexun says
You can just bake it in the loaf pan without the dutch oven. Bake until the loaf has an internal temperature of 190ºf.
Kelsey says
This was the first sourdough recipe that worked out for me. It was so fun to finally have success! Thank you!
Emilie Raffa says
Excellent, thank you for the feedback Kelsey! Glad to hear your bread was successful– yay!
Sandy says
Thank you so much for this receipt! I’ve been using it for 4 years now. Can you provide a photo or description of what the dough should like after the first mixing, before the autolyse? The recipe says “The dough will be dry and shaggy.” I think I may be over mixing as the dough gets really tight in the time it’s takes to get all the flour absorbed with the water, starter and oil, and doesn’t rise as high as I think it’s supposed to?
Michel says
Is it possible to over proof on the first rise? I am leaving over night but the second rise doesn’t seem to rise much, rather flat.
Karen says
I am making the soft share and tear rolls from your cookbook for Christmas Eve dinner. I made some ahead of time to test. I baked in the morning and they were delicious and perfect, but they were dry by afternoon. What’s the best way to delay cooking until afternoon so they are soft for dinner? Should I make ahead of time and freeze or require longer time in fridge? I will have all morning Christmas Eve, but will be gone from 11am-3pm and again by 5.
Bigtexun says
I have found that bagging the rolls/bread after it cools will hold in moisture soften the crust, and prevent dry out. However it will also “rain” inside the bag, and excess water will over soften the crust. So what I so is bag the bread, leaving the bag partly open to vent the moisture for the first hour. I then take a paper towel and dry the inside of the bag (you may have to temporarily remove the bread if the bag is tight. Then close the bag up and watch it. If it starts to rain in the bagm, dry it again, but if you have it right the bag will look 90% dry inside with just a little moisture. Close the bag up, till dinner, then stack them for serving. Alternatively you get good at timing, and pull them out of the over at dinner, but that assumes you have a second or third oven, if you are also cooking dinner. Another idea for warm rolld is to close them up in the bag and let it rain, wetting the crust, then warm them in a hot oven, drying the crust, and driving some of the steam back in to warm the bread. Be quick in the oven, they will quickly harden into bricks.
Karen says
Thanks! This is great advice and I will try next week when I am back near my starter!
Brooke Woods says
Hi!
I’ve made my sough dough, it still has 30 minutes left to cook, but it is looking rather flat. Have I done something wrong?
Dixie Edminster says
I have my starter ready which turned out amazing! Thank you for you awesome step by step guide! Quick question – I bought stone bread loaf pans from pampered chef, can I make the above recipe in those or should I use my Dutch oven so I can cover it?
Emilie Raffa says
Hi there! For this recipe, if you want the classic round shape, use the Dutch oven with lid. The loaf pan recipes, which follow a different shaping method, check out my easy sourdough sandwich bread: https://www.theclevercarrot.com/2020/04/easy-sourdough-sandwich-bread/
Sue Watz says
I only have a 3qt Dutch oven. Will that work if I divide the load into two batches?
Emilie Raffa says
Yes! You can absolutely divide the dough into two batches, and bake separately in your 3 qt pot.
Tina says
Great Recipe! Each loaf of sourdough I bake comes out even more consistent!
Emilie Raffa says
Fantastic feedback, Tina. Thank you! Keep on baking!
Michele says
Can I put the dough in the fridge to bulk rise instead of leaving at room temperature?
Emilie Raffa says
Yes, but it won’t rise as much. I’d give it a few hours at warm room temp (75-78 F is ideal) first, and then transfer it to the fridge. If the dough isn’t fully risen when ready to continue, let it rest at room temp until it bulks up.
Kathy says
I am in day 4 of maki g the starter. I have made this before (delicious) but today I forgot to discard half of the starter before feeding. Is this goi g to ruin it? I am pressed for time and don’t want to start over. Thanks.
Dagny says
No, it won’t! Try to measure about 60 grams to use next time, because if it gets too big, it can overflow.
Emilie Raffa says
Not at all. Just keep going. Discarding is a technique that keeps the starter from growing exponentially is size, while simultaneously refreshing and balancing out the acidity levels. One day of not discarding won’t hurt!
Krishna says
Thank you for this recipe. I’ve been looking to make sourdough for ages but have been deterred by overly complicated recipes and all the different approaches. I’ve used this recipe twice (two weeks in a row) and both times the bread has been excellent! I don’t have a Dutch oven but place a large metal bowl over the dough in the oven and it works well. One question, is there something I could either add to the mix, or perhaps how I store the bread, for it to last longer as it seems to go stale a bit quicker than I’d like?
Emilie Raffa says
This is fantastic. And so great to hear! Practice makes perfect ;) To increase the shelf life, I’ve never added anything to the dough itself. You might want to check out King Arthur’s website for suggestions. For storage, I recommend reading this article: https://www.theclevercarrot.com/2021/09/how-to-store-fresh-bread/
Shannon says
Hi,
Love all of this however it seems a bit overwhelming! I have a starter that a friend gave me this past Wednesday! It has done great however our weather has been a tad on the crazy side. Everyone says I should go ahead and bake some bread! I am afraid of failing. Do you have a good easy recipe that I can’t mess up? Extremely new to baking bread. From what I’ve been reading there is a lot of kneading and resting when preparing to make bread? I don’t have any plastic wrap right now however I can use a wam dish towel to cover? I also have a metal bowl is that ok to use too! Thank you so very much!
Emilie Raffa says
Hi there! I completely understand- it’s normal to feel overwhelmed by the process. And every baker will tell you something different! This is a beginner recipe. It’s the first one I ever learned, and I recommend it to everyone due to it’s simplicity and practical approach. You do not have to knead (stretch and folds are optional); however several resting steps in bread baking are required. For best results, I encourage you to approach the process without expectation. Just dive right in and have fun with it. Practice, practice, practice. A warm, very damp kitchen towel can be used. A metal bowl is fine.
Susanne says
Hi!! I have a starter I think is ready to go… Feeding and rising/bubbling really nicely… my question is that is a a rye starter… always fed it 60 g of rye, water & starter… Can I make the bread now with Bread Flour? Will it still rise? Thank you!!
Emilie Raffa says
Hi there! Yes. It will still rise with bread flour. Enjoy!
Michael says
I’ve baked bread for a few years, but never ventured into sourdough. I’m looking forward to using this tutorial for my maiden voyage.
Many of the no-knead recipes I read and use call for the Dutch oven to be placed in the hot oven for 30 minutes or so prior to baking, then dropping (oh, so carefully!) the dough into it before covering with the lid and baking. What is it about this sourdough recipe that does not require this method?
Emilie Raffa says
Hi Michael! Yes: it’s very common to preheat the Dutch oven prior to baking. If you feel called to do so, go for it. For reference, when I first started baking, I used to preheat my pot (but would constantly burn my wrists). So, I stopped doing it. My bread, knowing that it was fermented and shaped properly still turned out fine.
Julia says
My starter is ready to make my first loaf, but my Dutch oven is a 4 qt. Since the recipe calls for a 5 1/2-6 qt Dutch oven, do I just divide the dough in half, or will it be too little dough for a 4 qt?
Emilie Raffa says
Hi there! I think you might be able to fit the whole thing into a 4 qt. pot. If not, like you said, divide it in half. The dough will definitely look small, but it will work. I’ve done it before.
KC says
Hi!
We have used and loved your book Artisan Sourdough Made Simple for years. I noticed when I was visiting your website today to send a recipe to a friend, that your basic sourdough recipe has changed. What is the difference, and what is the reasoning behind the addition of oil, and the subtraction of water? Curious to try this one out, too!
Emilie Raffa says
Hi there! It hasn’t changed; it’s just a different recipe! While both are beginner level breads, to your point, they have different ingredients and quantities. Olive oil adds a soft suppleness to the dough, a plush interior crumb and a crispy crust. A decreased amount of water makes the dough easier to handle, especially when shaping.