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
Bobbie says
Hi! I used blood orange-infused olive oil and it is awesome. Next time I will bake it 5 more minutes to get an extra crunchy crust.
Emilie Raffa says
Bobbie, you are the first to do this and I think this tip is AMAZING! I bet lemon oil would be great too. Thanks for sharing :)
Lori E says
You are a light at the end of this sourdough tunnel. I have not yet even started on this journey. A friend is mailing me some starter, but I was already starting to talk myself out of trying this as the online discussions and descriptions were overwhelming with sourdough “lingo” and rules.
I am a very experience cook and have done lots of baking and had never come across such a complicated process for anything before.
Then I came across you site and you made sense. You explained things in a normal way that anyone who can read could also understand. Your videos were perfect. Exactly the right amount of instruction paired with very clear actions.
I am being honest here when I say if it were not for this post I don’t think I would have ended up trying to do it when my starter gets here.
Thank you.
Heather Alsobrok says
THIS site has got me addicted to Sourdough EVERYTHING! Seriously. I have loved baking my whole life and I always wanted to experiment with sourdough, but this site has be making everything sourdough! I’ve made the bagels 3 times, I’ve made so many sourdough baguette’s, sandwich bread, pancakes, I made some hamburger rolls that turned out amazing. I’m going to try some sourdough cider donuts next. All I can say is thank you, I’m going to tag you on Instagram with some of my bread photo’s.
Nicky Scozzaro says
Your sourdough starter recipe makes 120g of starter, yet your recipe calls for 150g of starter. It would be nice if your sourdough starter was e.g. 300g so that half could be used for the sourdough bread recipe and the other half could be fed to continue the starter.
Tara says
Hi Nicky.
My math might not be quite right, but I think you end up with enough. I did, so I hope I’ve followed directions correctly.
Day 1 is 60g + 60g
Then Day 3 is half of this – because you discard half plus 60g flour & 60g water so 180g total.
Day 4 is 90g (half of 180) + 60g flour + 60g water so 210g total.
And so on. 🙂
Emily says
Thank you for the lovely sourdough starter recipe and the beginner sourdough recipe, I’ve really enjoyed the process! So far I’ve made 3 batches of sourdough bread, and a sourdough discard apple cake, so yummy! I’m now ready to branch out a bit and would love to add in some roasted garlic or Kalimantan olives to my sourdough. Are there any tips that you could pass on? Or just fold them in after first bulk rise? Thanks in advance.
Emilie Raffa says
Hi Emily! (I instinctively want to call you Em, because that’s what everyone calls me, lol). Oh yes- roasted garlic is FABULOUS in sourdough. Olives too. I have a recipe in my book. But here, you’ll want to fold the add-ins into the dough after the first rest (autolyse), not the bulk rise. Doing that latter will deflate the dough. You don’t want that. Enjoy!
Leah says
Love this recipe! I’ve baked 5 or 6 loaves so far and they come out perfect! Thank you. I would love to post a pic because they look just spectacular!
Emilie Raffa says
Excellent! This is incredible, Leah. Thanks for sharing! You can always tag me w/ pics on IG @theclevercarrot :)
Geraldene says
Thank you so much – there is so much confusing ‘expert’ advice online which resulted in my fiddling and fumbling around having hit and miss successes with my loaves. Your recipe is a game-changer!
Emilie Raffa says
Thank you, Geraldene. I totally agree. This was my problem when I first started out. There is so much conflicting information out there, all leading to the same result, which hopefully is good bread! So simple is best to start. Im my experience, I’ve found that one you build a solid foundation of the process, branching out and experimenting makes more sense later on.
Lauren says
THIS is my ‘go to’ sourdough recipe! It’s the one I have the most confidence in if I’m gifting a loaf of bread to a friend- I know it will ALWAYS turn out good. Thanks for sharing this wonderful recipe.
Emilie Raffa says
You are very welcome Lauren! Thanks for sharing your feedback- I’m glad you love it!
SW says
I have never left a comment or review on any site before but felt compelled to here. This was my first time ever making bread and by following your step by step sourdough recipe it turned out beautifully! Thank you for all the work you put into your post to make things easy for newbies like me;)
Emilie Raffa says
Thank you so much for the kind feedback. I’m thrilled to hear that your bread turned out successfully! xx
Amie Clay says
Nichole says
This is the first time I’ve used oil in a loaf and am thrilled with the results. Soft and delicious, great crumb and crust. I did a long cold ferment (78hrs) as I love the sour tang and baked it my usual way in a heated DO – lid on 30 mins @ 220 / lid off 20 mins @ 200. (I’m still a newbie and was a bit scared to try a different bake method after waiting 3 days!) However I’m very keen on trying different methods so am using your recipe again today and will try a cold DO bake. Many thanks for sharing.
Carol says
We mill our own wheat flour at home. What process makes light whole wheat flour?
To make whole wheat sourdough bread how would the flour and water grams be adjusted.
Carol says
I have followed your recipe and my dough doesn’t rise. I am an adamant baker and something isn’t working. I’ve done both ways stretch n pull and without and my dough doesn’t rise. My starter is bubbly and wonderful so what’s the problem.
Dennis O'Flynn says
Hi Emilie,
I’ve been mainly unsuccessful making sourdough for 10 years plus.
I’ve used many websites, (even yours) but just could not pull off a great result. Possibly my expectations are too high.
Just reading through your beginner’s guide I spied some changes. the main one being not too preheat the Le Cruseut. The other, not to do the bulk ferment in the fridge.
Admittedly I had to arise at 3 am to check the bulk rise (overnight in Newcastle (OZ) it was 15C, and the rise was more than double.
So, a quick shape and into the Le Cruseut on parchment.
Getting up at 6 am the second rise was complete, so a quick preheat and into the oven at 6:30.
A really great result, apart from the lame not slashing deep enough, but very happy, thank you.
Dennis
Alayssia says
Hi! Can I use this same recipe with a gluten free starter & gluten free flour?
Sarah J says
I used this recipe but used what I had, All Purpose Flour. I’m sure the bread flour makes a different loaf but I was AMAZED with how this came out still.
My first ever sourdough and it was restaurant-ish quality in taste and texture. It was so simple too! Family and I were completely shocked and taste tested half the loaf. I have a feeling ill be using this recipe a lot.
Khrystyna says
Delicious bread, great recipe. It’s my favorite now.Thank you
Emilie Raffa says
You are very welcome. Thank you 🙏
Evan D. Garner says
I’ve enjoyed several of your recipes, including this one. I’m curious why there is so little kneading in this recipe. If you were to knead for 5-7 min. after autolyse and before bulk rise, would you get a tough, too-chewy loaf?
Emilie Raffa says
Hi Evan! You are more than welcome to knead, if you prefer. And yes: do it after the autolyse step. Your loaf won’t become tough or chewy from the actual kneading step; those characteristics are mostly related to variables (i.e fermentation or rise time, handling, shaping, temperature, flour selection and water quantity. Bottom line: knead the dough, but it won’t guarantee a perfect loaf. Consider all variables!
Janine Jackson-Brown says
My starter isn’t rising can you help?
Malia Reiter says
I’m in the Autolyse step. Do this make one loaf for a SD Bread oven? Inexpensive never used this SDBO before.
Thank you,
Nathan R says
This is the recipe I used to make sourdough for the first time and it turned out great! Thank you! I am not sure if this question has already been answered yet but is it possible to use a different fat other than olive oil? Maybe butter or ghee?
Emilie Raffa says
Hi Nathan! Great question. Olive oil adds a unique, plush texture to the interior crumb. It’s very specific. So adding another fat like butter or ghee would work, but the texture won’t be quite the same because they are different fats. It’s definitely worth trying if you are into it. Let us know how it goes :)
Donna Steslow says
I’m going to try to slow the rise in the fridge overnight-it’s a very warm October day and the timing will be too late to bake tonight even if it’s only 2-3 hours (it’s so hard to time my baking with other things lol). I’m thinking it will work as it does with other recipes, hopefully.
Emilie Raffa says
Hi Donna! Yes, you can absolutely do that. Slowing down the rise in the fridge is a great way to adjust your baking schedule based on time and temperature. Totally works. My baking schedule always changes with the seasons! PS: an overnight bulk rise (in the fridge) should work with other recipes too, it just depends on the specific recipe. For example, an enriched dough made with a lot of butter won’t rise much in the fridge, so you’ll need to calculate extra rise time when you’re ready to continue at room temperature. Just keep that in mind as you continue to experiment. There’s always a learning curve with sourdough ;)
Cindy Bailey says
I’m trying a starter for the first time! I’ve already messed up. I forgot to discard and just did my first feeding. Should I start over?
Jennifer says
No. Don’t start over. Just feed it when it’s time. It will be just fine.
Jessica Snow says
The only reason for discarding is to keep a manageable amount of starter. Never save your discard or use your starter for the first 10 days. The bad bacteria is still there until around day 10. Hope this helps <3
Emilie Raffa says
Hi Cindy! No need to start over. Just feed it again, and moving forward, try to stay consistent with the feeding time each day. A feeding schedule will train your starter to rise and fall predictably so you know when to use it.
Macky Miller says
My bread was outstanding. It was my first attempt baking a Sourdough Bread and I was so excited with each step along the way. I have one question: can this same dough be made into
Sourdough Rolls?
April says
Hi,
I use cupcake pans sometimes so I can portion out and freeze. I weigh out around 100g per muffin. Making 1-2 big loaves for my husband and I is too much. When you defrost the bread will lose its crusty texture and toast it on a Breville. This warns it up, toasts it and gets done of that texture back.
Macky Miller says
Thank you so much. When you have time can you please tell me what temperature for the oven and how long to bake the rolls.
Most appreciatively,
Macky
April says
Macky
I start at 220C for 20min and then drop to 208 C for rest of the time.
It’s really depends on your oven but in most recipes you cover and at higher heat for 20 min, decrease temp and uncover for remainder of time.
Macky Miller says
Thank you so much.
Echo says
Hi
I start 220 for 20 min and then drop temp to 180c.
Emilie Raffa says
Wow! This sounds incredible. Excellent, excellent idea. Thank you for sharing this tip with us :)
Colleen says
This is my third recipe that I tried for sourdough. It is by far the easiest of the doughs to work with and hold its shape. Wonderful soft texture. Great crust. I really enjoyed this recipe and the great bread that it produced. Thank you!
Emilie Raffa says
Hi Colleen! Great to hear, thank you. I specifically designed the dough this way, with ease and practicality in mind. To me, that’s what it’s all about :)
Nitrous says
great recipe!
One point to keep in mind though is “don’t add salt to the starter/oil/water mix” ‘cuz it will form a gloopy mess!
Follow the order – it matters :)
Doug
Karen says
During the second rise my dough flattened out to The width of the Dutch oven? Help!
Emilie Raffa says
Oh no! This can happen sometimes. Possible causes: too much water in the dough, flour not strong enough, dough left for too long etc. To remedy this, I recommend using a proofing basket (instead of the Dutch oven) for the second rise. The basket will contain its shape while the dough rests.
Brian says
Is it really just 250ml of water? My math says that works out to 56%. That doesn’t sound right. Is it supposed to be 350?
Emilie Raffa says
Hi Brian! Yes: 250 g is correct. Sourdough bread can be low hydration or high hydration (low hydration is easier for beginners because the dough is more manageable). It really depends on the recipe you’re following. If you’d like to work with a higher hydration loaf, feel free to add additional water, up to 350 g, to this recipe.
Linda J. Anderson says
Double batch on the Autolyse step right now. It has been a while since I have made sourdough bread and this was very helpful. My starter is more than 50 years old, handed lovingly to me from my friend. It has the greatest amount of energy in it. Looking forward to sharing the extra loaves.
Emilie Raffa says
Wow! 50 years old, that’s incredible. The energy must be incredible, that’s for sure. Thank you for sharing Linda :)
이동주 says
What is the name of this bread?
Nic says
Sour dough bread
dongju says
Jodi says
Do you have to feed the discard before using it in the discard recipes?
Emilie Raffa says
Hi Jodi! No, you don’t have to feed it first. As long as the discard is in good condition (fresh looking, not smelly, not discolored), you can use it directly in your discard recipes.
Scarlett says
Have you ever used a 1 for 1 gluten free flour recipe??
Emilie Raffa says
Hi Scarlett. Great question. I haven’t tried a 1:1 GF flour with this recipe (yet). However, King Arthur flour just came out with a 1:1 GF bread flour, which I haven’t tried, but I’m curious about. It’s suitable for sourdough.
Violet Pelaez says
Good makes it easier.
Hettie says
Thanks for helping me to finally crack how to make sourdough bread. I found that by feeding the starter each day at 8 in the morning and again at 8 in the evening I had a strong starter bubbling away nicely by day 7. The bread is delicious and has a lovely texture. Thanks again!
Lynette Hansen says
This recipe is my go to and inspired me to buy your cookbook, which is beautiful. When I use less starter, the 50 grams, my dough is crazy sticky compared to this recipe. Any advice?
Lynette Hansen says
Mike says
Totally new to the whole world of sourdough. I got to talking with a friend who does a lot of homesteading and he gave me a start of his sourdough. Your little blog here is fantastic. It helped me learn to feed my sourdough and build enough confidence to finally make a loaf today!! I must say it turned out fantastic! Way better than I ever thought it would!! Nice Crispy crust and soft inside with all kinds of little air pockets! And the flavor is just amazing! Thank you so much! I’m glad I found this page
Vicki says
A newbie and complete rookie at sourdough baking.
My first ever attempt. It was clear that in my enthusiasm, I hadn’t allowed enough time for the starter to grow, even though it floated in water. The dough didn’t rise much, was sticky and hard to score. Thought it was a failure but cooked it anyway.
It was a HUGE hit with my hubby! So now I’m excited to make the next loaf!
James says
This recipe, as is, seems like pretty low hydration (57%). Does it come out better to use closer to 70% hydration?
Chandra says
Never made bread in my life!! After retirement, living in Italy for several years , eating fresh made wholesome bread was easy .
My neighbor welcomed me with a loaf of freshly baked bread , bottle of 100g starter and your sourdough recipe .
I never looked back , for the past 8 years I have been baking with your recipe and it has never failed me .
The perfect recipe!! Thank you
Keith Meaden says
I’ve tried sourdough starters and bread for several years now but this is the best bread I have ever made. Can’t stop me making bread now.
Mr G says
I tried this recipe in my new bread maker which has a sourdough programme. I’d made my own starter previously. It came out perfectly I’m amazed to say, no big air bubble holes so perfect for toast and sandwiches, which is exactly what I wanted. Put all the ingredients in, pressed start and five hours later a perfect sourdough loaf without any effort, I’m very happy!
Dave Blazer says
I tried your sourdough sandwich bread recipe and it came out perfectly! I used 100g starter and 255g water, preheated to 500ºf, and baked at 375ºF to 210ºF internally.
I haven’t made a loaf of bread for 40+ years.
I have a question on the simple boule recipe, can I use my mixer and dough hook and just follow the rest of it, or are adjustments necessary? Thanks!
Kat says
About to take my first loaf out of the oven. Everything looks and smells great but my dough was somewhat sticky when doing the final shaping. Any idea why that could have happened?
Debra says
I am new to this and following your starter method. At days 4,5 and 6 you say continue to feed but there is a comment about feeding after the starter falls. I am at 24 hours and my starter has almost risen twice as much in volume but has not fallen yet….Do I wait to feed or feed at the 24 hr schedule?
Cherise Hoak says
Yes! I just ordered your book too. Still trying to perfect a small loaf. Not giving up!
steve dorman says
I just bought your book but it hasn’t arrived yet. I also am waiting on a zitisushi bread machine. My question is can I just use the receipe in the instruction with the amount (60g of starter to do the job) or do I need to do something else for this to work. Thanks Steve Dorman.
Yun says
This is such an easy recipe and amazing results. So tasty. On my third batch. Just also made the cornbread and blueberry muffins today. Thanks for the recipes and detailed steps.
Laura Jones says
Hi there! Is it possible to add some mix-ins, like fresh herbs, into this recipe? If so, which stage would I add them?
Charlotte Goertzen says
Thank you very much, really enjoyed this article!
Gina says
I’m just wondering, during stretch snd folds, why my dough never comes out as stretchy and smooth and it looks on your video technique. It’s rather tough to pull and tough at and then hold over. Should I add more water ?? I use a Canadian Costco brand bread flour named creative bakers.