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
Theresa Amy says
Excellent recipe. Easy to follow and lots of helpful hints!
Donna says
I have always used Ice cubes when baking with the lid in my other sourdough recipes , can I do this without compromising the beautiful loaf? I was wondering how to get the crust more crispy?
Your recipe is so user friendly and with 7 kids I appreciate that so much! Thank you so much Emilie! I will never go with any other recipe than this!
Donna says
Seriously, you are my new Foodie Hero!!!! Love this recipe and your book!!!!
Julia Stein says
I have made this recipe and bought your sourdough book, I noticed the recipe’s are different for the everyday sourdough. Which would be best ? The amount difference of starter is 100gs.
Sav says
Hi emilie! Ive been working on my starter and I’m close to being ready to begin my first sourdough bread attempt! You mention two tempteratires for baking in this, what is the purpose of the 450 degree, when we we bake at 400? I’m confused, do we put the dough in at 450 and let it cool down to 400 while baking?
Tim D. says
I made this bread yesterday and it’s amazing! I had friends over and it was a hit! Thank you!
Lili says
Hello! Thanks for your great recipe! My question is can I keep my dough in the fridge after the first bulk for additional fermentation as some recipes suggest? And then do the second shorter bulk in the DO prior to baking. Thanks much!
Lili says
Kim Goldfeder Clarke says
I tried this recipe and it came out beautifully! Thank you for such clear and concise directions. Can’t wait to try some of your other recipes!
Marinda Furstenburg says
Good Day
Can I bake the sour dough in a gas stove?
Regards
Marinda
Mariya says
Hello, I tried baking this bread and I love it. Could you share the calories per 100 g of baked product, please?
Emilie Raffa says
Hi Mariya! So glad you liked it. Unfortunately, I do not have the nutrition info available. And online calculator would be helpful :)
Amber says
Hello! Am I able to leave out for about 5 hours on the second rise or is that too long? Should it go in the fridge or will it be okay just out on counter in a 73 degree home environment? Just trying to see how this will work with my schedule. :) Thank You! Looking forward to this recipe!
Emilie Raffa says
Hi Amber! In most cases, 5 hours would be too long for the second rise at room temperature (especially if it’s warm- it will over proof). I would put it in the fridge for best results.
Amanda says
I want to try to recipe but would I be able to start the bulk rise today then refrigerate after a few hours when it has doubled and bake the following day? My house is pretty warm on the east coast in July and I did this method with your sourdough bagels and they worked great!
Thank you!
Emilie Raffa says
Hi Amanda! Absolutely. You can chill the dough at anytime during the bulk rise to suit your schedule. Then continue when you’re ready. It’s flexible! PS: so glad you liked the bagels. They are some of my favorite sourdough things to bake :)
Katie M says
Love this recipe! A friend gave me some of her starter and her recipe but it was always hard to work with and was gummy and flat. Every time I used this recipe I had a great tasting loaf that rose well and was the perfect texture. I love to use it for sandwich bread, but I would prefer a batard/oval shape. When I’ve tried that shaping on my own the dough(because it’s more dry I think) was hard to form into the batard shape and the loaf often plit along the seam on the bottom. Do you have suggestions for shaping it into a more oval shape better for toast and sandwiches? Additionally, I’ve always scored it deep, even on rounds, but usually get a crack in the bread elsewhere along a seam or something, any tip for that too?
Emilie Raffa says
Hi Katie! FANTASTIC! Quick question to clarify: did you bake your oval/batard in a loaf pan to create sandwich bread? Or did you do use a baking pot? Thnaks!
Katie M says
I shaped it into a batard shape (followed a video but my dough was not as flexible as those in the videos) but then then it rise in the Dutch oven, not a batard/oval basket.
LA says
Attempting this recipe again. First time bread/sourdough baker & loving it 😍
Emilie Raffa says
Wonderful! I hope you are enjoying the process!
Alexis says
Can this be doubled??
Emilie Raffa says
Yes. You can double the recipe and rise the dough in a large, hi-sided dough tub with lid. Or, make (2) separate batches and rise in (2) separate bowls.
Nancy King says
Such great and easy instructions. Inspires confidence and it all works!
Emilie Raffa says
This is so great to hear Nancy, thank you!
Susan says
Emilie, I have your book Artisan Sourdough and have baked the Everyday Sourdough, High Hydration Sourdough and the Walnut Date Orange Loaf. I bake the bread in a Tramontina Cast Iron Dutch Oven pan using your recommended temp (450) and times (20 minutes covered, 30 minutes uncovered) Everything so far has burned. Always the bottom crust is black. I shortened the time by 10 minutes and the dough came out raw in the middle. What am J doing wrong?
Charlotte says
Hi, the recipe says to turn the temp down to 400f when you put the bread in, not leave it at 450 during baking! Hope that helps. :)
Emilie Raffa says
Hi Susan! What Charlotte recommended below is correct: to prevent burning, lower the baking temp as indicated in the specific recipe. Also, consider using an oven thermometer for accuracy. My oven runs hot in some spots and my thermometer regulates this. The pot you are using is fine. Oftentimes, I suggest placing a baking sheet on the rack directly below the pot (not underneath) to shield the heat from the bottom up.
Karissa Brandhagen says
Can you half this recipe? It’s such a big loaf for two people.
Shane braddick says
Shane braddick says this is great sourdough tips and recipes, thank you!
Emilie Raffa says
Thank you so much Shane!
Carol says
Just tasted a slice of my first ever sourdough bread – delicious! Thank you for the carefully written recipe – you’re making us all into star bakers :-) I fell upon sourdough baking a couple weeks ago as a local Italian restaurant gives away sourdough starter to patrons if they request some (at no charge!). The “mama starter” is 9 yrs old and my “baby starter” has behaved beautifully after every feed. I’m a complete newbie to this and am so delighted that the loaf turned out perfectly. My chef son immediately squeezed it out of the oven and said “It sounds exactly perfect. That’s an excellent loaf mom”. Apparently the bread should crackle when you give it a gentle squeeze. Who knew?!
Emilie Raffa says
Carol, thank you so much! What a kind note! It’s amazing your local restaurant shares their sourdough starter with guests. That’s the whole idea. To keep the love going. Love it. And receiving a star-rated approval from your son is absolutely priceless. They are the best (and most honest) critics.
Julia Stein says
I’ve tried this recipe 6 times, and bought your book. However- my dough always seems wet even at the recommended hydration. I’m not sure if it’s over proofing? Whenever I shape for second rise it never gives me a perfect ball.
Daisy says
Hi! Wondering if you can help!
My sourdough seems to be rising outwards rather than upwards and doesn’t gain much height during the baking progress. The bread itself isn’t dense and rises well during proving. Any advice?
Stephenie Christos says
I fed my starter and it exploded all over my pantry. It’s so bubbly I’m not sure how much starter I have left in the jar.
Should I let settle? Should I dump half still then feed it? Or skip dumping half and just feed?
Amber says
Do you know if the bread freezes well after baking? My first ever attempt is currently rising (hopefully!)
Julia Stein says
Hi Amber! I have used this recipe 6 times! It freezes GREAT. I did a cheese loaf and a regular and cut them and fries half of each. They were perfect even after freezing!
timorah spiegel says
I have successfully baked a delicious bread using regular yeast, sprouted spelt, and kamut flour. Would this flour combination be suitable for a sourdough recipe?
And can you give me the breakdown?
I am looking forward to hearing from you!
P.S. I really, really enjoyed your book!!
Thank You!
NICK says
Hello. Ihave a rye starter that i use for your whole wheat light loaf. works very well,can i use this starter for a white loaf ?
KAREN BEJCEK says
I am so pleased! The breads come out perfect! I’ve also made the waffles with my cast offs.
Way better for sandwiches than active dry yeast bread!
The bread stays together and doesn’t crumble apart!
Happy Camper!
I have another loaf rising now. Basically, I make a loaf a day now, it doesn’t hang around long.
Emma Gilham says
Where did you get the beautiful rustic tea towel from? The tea towel used during bulk fermentation?
Emilie Raffa says
Hi Emma! I got it from Sur La Table years and years ago!
MARSHA Tankersley says
My dough was sticky after bulk fermentation. Can it be saved?
Emilie Raffa says
Yes! this can happens sometimes if the dough is over proofed (rose for too long). You can do two things: make focaccia instead or add a sprinkle of flour to the dough, shape and continue with the second rise. if choosing the latter options, the final brea may not *look* the best but it should be fine.
Stacy says
Is there a way to make homemade gluten free sourdough bread? Instead of King Arthur, could I swap in a GF flour?
Emilie Raffa says
Yes, you can make GF sourdough bread. However, you cannot swap KA flour for GF flour without making additional adjustments. First, you’ll need a separate GF sourdough starter (otherwise your bread won’t be 100% GF). Then, once it’s established, search for a dedicated GF sourdough bread recipe. You’ll get the best results this way.
Stacy says
Thank you!
Lee Ann Ann Gelinne says
I’m new to sourdough bread making and really appreciate your recipes and instructions. I am wondering why it’s necessary to do the slash in the top of the bread before baking? It seems to turn out fine either way. Thanks for delicious recipes!
Emilie Raffa says
Hi there! The slash helps the steam escape from the bread. As a result, it allows the bread to open up and “bloom” featuring decorative designs on the surface. Not all breads require this. But good to know!
Judy says
I’m trying to make this for the very first time in my life. For some reason I completely missed adding the sour dough starter to the water and oil mixture when mixing. I only realized I did that after I added the flour to the liquid mixture. So I took a chance and added the sour dough starter to the flour mixture and just hand mixed it all in. Do you think it will still turn out? I hope so. It would be a waste of ingredients if it doesn’t. 😞
Emilie Raffa says
Hi Judy! Great question. This has never happened to me before. However, it should still turn out as long as the ingredients were full incorporated.
CK says
Used this procedure to make my first ever sourdough loaf. It is currently in the oven and looking magnificent! Thank you 🥳
Emilie Raffa says
You’re very welcome!
Moopy says
My dough was incredibly sticky and unmanageable after the bulk rise. I could get it to do anything other than stick to my hands :(
Emilie Raffa says
Hi there! A few questions: what kind of flour did you use? Did you weigh or measure your ingredients? Current room temperature? Length of bulk rise? These factors will dictate the final outcome of the dough. With a little troubleshooting, they can be adjusted.
monique says
Hi. I’d like to add cinnamon and raisins to this recipe is that ok? If so when would add them? Thanks:)
Emilie Raffa says
You can add them after the first rest. Heads up: cinnamon slows down the rise of sourdough, so don’t be alarmed if your dough takes a while. Be patient and leave it in a warm spot. I have a sandwich-style cinnamon raisin bread here.
Jenna says
Hello,
So excited about this recipe!!! So I’m up to the bulk step and it’s been a few hours and I don’t see my dough rising, should I be concerned? I know it says up to 12 hours if it’s not hot enough but I’m nervous it won’t rise.
Emilie Raffa says
Hi Jenna! Sourdough needs 3 things to rise: time, temperature and active starter. So, if you dough hasn’t really budged, make sure to examine those key points: Does it need more time? Is it warm enough? Is your starter vibrant and strong? My gut tells me it’s just time and temperature, which is usually the case with sourdough. The warmer it is, the faster the dough will rise.
phil says
All i can say is i loved this.
As a home baker like many here, and started making my own when a shop bought loaf lasted 4 weeks without even going hard, i was concerned what chemicals are in them.
I found a nice easy starter recipe that works for me and i then googled sourdough recipes and this one was near the top. I read through it and liked what i was reading. All i can say is the results are amazing, easy to shape etc. My loaf out of the oven had no risen as much as i would have expected, my only change on the next baking will be the oven temperature, i shall increase it a little to maybe 235/240C. Thanks for an amazing simple recipe
Emilie Raffa says
Ooo.. that’s scary. 4 weeks? I’m glad this recipe was successful for you. All natural and chemical free. Enjoy!
Jessica Fleming says
Made fabulous sourdough this morning from the recipe above. First in two years, friend gave me the starter. Baked bread in. Dutch oven pre/heated as 2nd rise was in a cloth lined colander. I rolled dough in olive oil and folded it in to avoid lumps.
Emilie Raffa says
Thanks for sharing Jessica!
Vivienne Smith says
This recipe really helped me to understand how sourdough works. I ve ‘raised’ the dough n my greenhouse which was really fast (fascinating to see the difference in rise time) as well as on the counter overnight. The magic of the wild yeast responding either way is so cool! Ive made it in a dutch oven as well as in glass loaf pans. Im finally feeling confident enough in understanding the character of the dough that Im ready to try new things!
Emilie Raffa says
Excellent! This is so great to hear :)
Steohanie says
We LOVE this recipe everytime it never disappoints. I’m wondering if I can add additional flavors to this like cheddar jalapeño, cinnamon raisin just use the recipe as my base?
Matt says
I added 10G of rosemary and 20G of minced garlic. Turned out amazing!
Emilie Raffa says
Sounds delicious!
monique says
When did you add the add ins? I would like to make it a cinnamon raisin bread. Thanks:)
Stephanie says
After the bulk fermentation. I stretch my dough out roughly to a rectangle shape and then add everything roll it up shape rest then bake!
Emilie Raffa says
Absolutely! I have recipes for both jalapeño cheddar and cinnamon raisin in my book with some adjustments (linked here). If you want to get started now, add fillings after the first rest- they will be much easer to incorporate.
Penelope Mileham says
Brilliant
Emilie Raffa says
Thank you Penelope! :)
Mark says
This recipe rewarded me with my first loaf of beautiful sourdough bread. Other recipes (even the King Arthur recipe) didn’t turn out nearly as well. Thanks Emelie!
Emilie Raffa says
Mark, this is so great to hear. Thank you!
Maritza says
I don’t have a Dutch oven, what can I use instead?
Emilie Raffa says
A cast iron pot (with lid) will work. The Challenger Bread Pan is also good. Alternatively, a parchment-lined enamel roaster with lid. I wouldn’t recommend baking on just a sheet pan; you’ll need additional steam in the oven to foster a high rise and good crust.
Gabbie says
Thank you for the easy step by step instructions! I made this today and it’s delicious and it was so easy!!
Emilie Raffa says
Excellent, Gabbie! Thanks so much for the feedback :)
Jess says
What hydration is this loaf?
Emilie Raffa says
If using 250 g of water (I’ve given a range), the total hydration including the sourdough starter is approximately 56.5%.
Edwina says
This looks wonderful! I can’t wait to try it. Is it possible to make it in a bread maker? (I have just got a new one and would like to try sourdough in it.)
Thank you!
Emilie Raffa says
Thank you! I’ve never tried using a bread maker for this recipe, but I don’t see why not. I would refer to the manufacturer’s instructions for specific settings and additional details. If you experiment, please let me know!
Deb says
I’m trying your recipe for the first time. I’ve made other sourdough recipes as well. You state to divide the dough in half if making two loaves. How do I bake both? In one dutch oven? I only have one. Or one at a time? Thanks!
Emilie Raffa says
Hi Deb! If you have (2) baking pots, you can bake both loaves at the same time. If not, bake one while you store the second dough in the fridge.
grayson hackney says
This is the second sourdough recipe I’ve tried and I enjoyed it–perfect balance of detailed recipe that also encourages attentive and intuitive baking and getting into your own routine! I think next time I’ll do more stretch/folds than the recipe suggests–the crumb was rather tight with only 2 sets of stretch and folds.
Emilie Raffa says
Grayson, I’m so glad you’ve found this tutorial helpful. You are so right: sourdough is both instruction for execution and developing your baker’s intuition!
Anastasia Reilly says
This is my go to recipe now! Always perfect…great chew and crust. Scoring also shows up beautifully.
Emilie Raffa says
Excellent, Anastasia! I’m thrilled to hear this. Enjoy.
Chris says
My question has probably already been asked, or maybe you said and I’m missing it.
How much starter do you keep? I feel like it continues to grow as I feed it slightly more than I use and I refuse to toss any 😑 As a result, I feel like it gets less and less “happy” during feeding until I make a huge batch of pancakes or something. Is there a set gram amount you keep in your starter jar?
Brian says
I don’t know if someone answered you yet but I find most recipes call for 100-200g of starter so when I feed mine I keep 50-100g (depending on if I’m planning on baking soon or not) then feed it ewusl amounts of flour and water. So if I’m not baking soon I keep 50g of starter and feed it 50g flour and 50g water leaving me with 150g total. If I am baking soon I do 100g starter 100g flour 100g water leaving me with 300g total then I can take 150-200g to use for baking and still have 100-150g of starter to save. I know it’s hard to just dump that extra bit, you can use it for a quick cook that day. But after awhile it just becomes too much to deal with and you end up wasting more than just letting that little bit go. Once it’s established and you store in the fridge you only need to feed it once a week or even 2 weeks so it’s much easier to maintain. Hope this helps you! (I am in no way professional, this is just what I’ve found works best for me via much frustration and dead starters in countless proportions. My current starter is going on 3 years old now, so I guess I’m doing something right lol!)
Steve Timbrook says
I like to be able to prepare my dough early in the morning and bake in the late afternoon or evening. A trick that has worked well for me for at least 100 loaves is to feed my starter as soon as I’ve used some and put the starter in the refrigerator with the lid closed but no seal. When I want to bake I take the starter jar out of the refrigerator and immerse it in a bowl of hot tap water. I do a float test 30 minutes to an hour later and it almost always floats, even after up to 2 weeks in the refrigerator. For me that beats feeding the starter and waiting for it to double at room temperature.
Emilie Raffa says
Chris, great question. There’s no hard and fast rule on this. It all depends on how often you bake, how much starter you are willing to maintain, and the specific quantity of starter your recipe calls for (I’m generalizing here). For example, this beginner recipe calls for a high quantity of starter, 150 g. So, you’ll need to maintain at least 200 g of starter to make this recipe. But you can scale down. A lot of recipes in my book call for 50 g of starter instead, so you can maintain at least 100g as your base. Does that make sense? When in doubt, when you have too much starter, make more pancakes or check out my archive of sourdough discard recipes here on the blog. The blueberry muffins are delicious!