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.
By signing up, you agree to receive emails from The Clever Carrot. Unsubscribe at any time.
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
Carrie says
I’ve been baking sourdough for about 6 months and my loaves have always turned out a bit rubbery. I baked this recipe yesterday and wow, it turned out amazing! I increased the water slightly and left it around 1.5hrs between mixing the ingredients and doing my first coil fold. The bread was light and airy with nice holes and the crust was thin and crisp 🤗
Emilie Raffa says
Fantastic! Thanks so much for sharing your experience :)
Kiko says
Great recipe!
Emilie Raffa says
Thank you Kiko!
Amy Johnson says
Just starting my sourdough journey and I am thinking ahead to Thanksgiving. I would like to make sourdough rolls, however will not have lots of time that morning. Is there a way to make the rolls ahead (just one day) and still have them turn out well? Thanks!
Andrew says
Hi!
I’m not the expert here on sourdough (though I do have a some years to my commercial yeast leavened game) but this is surely achievable and actually should be quite easy.
I think the expert author would recommend something like: complete all of her steps until you get to the ‘rise in shape (2nd rise)’ and instead of this second rise happening at room temp – stick your rolls in the refrigerator. In the morning you should be able to preheat the oven, pop the rolls out, score, and then bake. I don’t think the rolls will need to come up to room temp – they can go in the oven cold.
Emilie Raffa says
Thanks for chiming in Andrew! Yes, I agree! I’d like to add, sometimes the dough needs more time to puff up the following day. It all depends on how much the rolls rose in the fridge on the overnight. When in doubt, they should look plump and puffy, like a poached egg.
Emilie Raffa says
Hi Amy! Here’s what I would do: either bake the rolls from start to finish and freeze them (defrost the morning of, and reheat to serve- just make sure you have enough oven space). OR shape the dough rolls and chill overnight for the second rise. The next day, give the dough more time to rise and puff up if needed, and then bake. I wouldn’t bake them 1 day in advance. You’ll have better results with the other 2 options.
Matt McCulloch says
Excellent and easy to follow, thanks.
Emilie Raffa says
Thanks Matt!
Nancy says
I have never attempted baking sourdough bread but I love it and want to give it a try. I live at 5000 ft and I wondered if you had any tips or changes that need to be made when baking at a high altitude? I’ve looked at some other websites but I feel like they are speaking a different language and you seem to be able to put things in an easy to understand format. I appreciate any tips before I give it a go. Thank you!
Carol says
I’m making this now. I’m wondering if sourdough could be baked in a Pullman (sp?) bread pan and what the pros/cons would be?
Emilie Raffa says
Hi Carol! I haven’t tested this specifically, so I’m unable to advise correctly. However, if I experiment I’ll update this comment :)
Tammy says
Hi Emilie,
I just made this last night and it turned out perfect! With another recipe I had been using my bread was always a bit on the spongy side, maybe too moist? Not bad and edible but not exactly right. I couldn’t figure out where I was going wrong or how to correct it. So I decided to try your recipe. So glad I did!!
I wasn’t sure when I first cut into your bread because the crumb didn’t have the big holes. (I’m new to sourdough baking). But I just saw your pic of the cut loaf and it looks identical to that. 😊 It is perfect for sandwiches I’m pretty excited can’t wait to make more bread. Thanks for all your knowledge and expertise!
Emilie Raffa says
Thanks so much Tammy! I’m glad this recipe worked out. It sounds like the interior crumb from your previous loaf was too moist. This happens when there’s too much moisture in the dough and/or it wasn’t baked for long enough. It all depends on the recipe & method! Lower hydration doughs (like this one) are excellent starting points with higher success rates. The dough is easier to handle and it produces a smooth, predictable crumb with less holes which as you’ve mentioned, is perfect for sandwiches. PS: while big open holes are all the rage in sourdough, it doesn’t mean it’s the “correct way.” It took me forever to understand this. You’ll get all different types to enjoy!
Mark Yarnell says
Congratulations on a brilliantly written website. I hate popups and ads – they are enough to make me leave.
Your instructions are clear and well written. All websites should be like this.
Emilie Raffa says
Excellent! Thanks so much Mark. Enjoy :)
Melissa D Russell says
I started this sour dough journey about 1 year ago. I didn’t have a scale and my bread never turned out right. Got a scale and we have been enjoying sour dough bread, flat bread and pizza dough since. Thank you!!!
Aubrey says
I just completed my first sourdough loaf complete with homemade butter! Thank you for such an amazing and descriptive recipe!!
I was wondering- what do you recommend is the best way to store the leftover bread?
Jmergens says
I made sourdough for the first time yesterday with this recipe and it worked! I have one question, how do I make my bread puff higher so its more up-y and less down-y when i baake it.
also, sourdough discard recipe: take some discard grease a pan pour the discard, add sesame seeds and green onions on top, and then bobs your uncle!
Shaun Duncan says
Hi Emilie,
I received your book Artisan Sourdough today and I just removed my first loaf from the oven based on your Everyday loaf and I am so happy with the result.
Thank you.
Shaun
Emilie Raffa says
Shaun this is excellent. Thanks so much for your feedback. Happy baking! :)
Holland Gaston says
Thank you for your detailed recipe! I made two loaves and was wondering if I can bake them at the same time in the oven?
Tammy says
I just baked two loaves last night. Doubled the recipe.
I have only one DO but I read where someone used a turkey roaster. I have a porcelain on steel roaster pan w/lid. I put one loaf in each put them in the oven and baked them. They finished at the same time with equal browning and incredible rise 😀. I was very pleased.
Good luck!
Mary says
Thanks for your site. What makes the starter more sour or less? I know it’s affected by the feedings but I can’t remember. My husband wants it to have a more sour taste.
Emilie Raffa says
Hi Mary! It depends on the ratio of acetic (sour/vinegary) to lactic (sweet/milky) acids. The more you feed your starter, in terms of frequency that is, the more fresh or lactic it becomes. It’s not very sour. Feed it less often, or perhaps add rye or whole wheat flour to the mix, and you’ll cultivate sour, acetic characteristics. Keep mind though, the sour flavor doesn’t come solely from the acidity level of your starter. It’s a multitude of factors including dough temperature (this is a big one), time, (how long the dough was fermented) and overall handling. In other words: practice and repetition!
Mary says
Thanks very much. I’ll practice. :
Hannah says
5+ Stars!!!
Learning to bake bread, particularly sourdough, has been a goal of mine for some time. I’ve tried numerous recipes, processes, tricks and I just couldn’t get it!
Then I came across your site and have used this recipe many times now – with a little trial and error – I have finally gotten the hang of it! My biggest issue was getting my starter to rise with the all purpose flour – never got the bubbles or the rise like your picture. When I switched to whole wheat white flour to my feed starter, it was like BAM! Big ol’ bubbles everywhere. After that, following this recipe exactly, beautiful loaves (almost) every time!
Thanks for all the tips and tricks and for sharing your beautiful bread baking knowledge – I have been baking bread for family since May and even shared my starter (also started via your site!) with several of my sisters who are also following this recipe to make bread for their families!
Excited to start getting into your other recipes in your book! Thanks again!!
Anna says
I’m new to bread baking and to sourdough starters and bread! I measured my ingredients using a scale in grams, but my dough looks/feels stickier and wetter than yours in the pictures. Specifically, the picture where your dough has the lid off and is baking, looking shiny and white, my dough looks more yellow and is not shiny but still looks wet! Am I using too little flour?
Kimberly says
I took a year or so hiatus from baking – used to make your sourdough all the time but feel like a beginner again. Two things: this recipe is a GREAT beginner guide, the best I have found so thank you. Second, did there used to be a note about baking during the preheat with lid on the whole time? I remember something like that but cannot remember the back time with this method.
Ashley R. says
This was my first attempt at making sourdough and with a newer starter so I wasn’t too sure how this would turn out. The dough was much thicker than what I’ve seen in the gazillion videos I’ve watched so I thought it would be dense and resemble a brick but to my surprise the sourdough Gods were looking out for me today and this recipe worked out really well. I think the lower hydration dough was probably easier for a newbie like me to work with. The crust is so crunchy and delicious. The crumb is tighter but so springy and excellent for fresh butter or my favorite prosciutto and provolone sandwiches. My kids love it! It’s just what I was hoping for! Thanks so much for walking me through step by step and for an excellent recipe to pass to my Mom who has also always wanted to make a delicious loaf of sourdough.
Kelly says
I’ve been accidentally trying to kill my starter for quite a while now and brought it back to life using your tips. Finally tried my first loaf of bread. It came out amazing!!! Thank you for the great directions!
Maria says
This recipe really works for me. However I’m a bit frustrated using your book. The recipes seem to use more water and I’ve had dough fast too sticky to work with, that have ended up flat. What am I doing? Tried a few from the book and none work as well as this one. I’m deflated, like my bread!
Maya says
I’ve been baking in the Dutch oven for a very long time now and most of the times, my loaf would burn on the bottom. While this is most basic recipe using only bread flour, the result was just beautiful! I did some pretty design on top and it didn’t become unrecognizable (for a change), very happy with this recipe.
Kathleen says
This has been the best “beginner” guide!
My sourdough turned out so well!
I pulled my starter out of the fridge after 6 long months and began the feed process over 3 days! It came beautifully alive for me!
Making it again because it was such a family hit!
Suzanne Stiglets says
Hi there
First timer here, both with baking sourdough and growing my own starter.
I’m currently baking my first sourdough and have a couple questions
I weighed and mixed in my starter straight from the fridge cold. Is that
a fatal mistake?
Second, I’m a little confused as to what i actually do to the dough between autolyse and the rise. It sounds like i only shape it into a ball in the bowl and re cover the bowl, barely working it at all. Is that right?
Thank you for the recipe and the help.
Santiago says
I’ve been baking yeast and some sourdough bread on n off for years. The yeast breads always came out as expected but was hit and miss with sourdough. About 2 weeks ago decided to give it another try and revitalized some very “old” Morrocan starter I had dehydrated and vacuum sealed.
Today I baked a loaf following this simple recipe.
SIMPLE! PERFECTION!!
Like being back in Marrakesh.
Kelsey says
Hi I followed instructions verbatim and it came out delicious but didn’t seem to rise much and still a little dense in the middle.. what did I do wrong? This is my second time trying.
Corinne says
Love your blog! Such a treat and the photographs are amazing!
Chris David says
I loved this recipe so much . It’s really awesome
Andrea says
My bread always has a different consistency than your pics/vids. When I do the folding and stretching it seems a lot denser and not as stretchy/flexible. I weigh everything out so my measurements are exact. Any idea why?
Emilie Raffa says
Hi Andrea! Yes. It depends on the amount of water added to the dough (there’s a range to choose from listed in the recipe),the type/brand of flour used, how long the dough has rested for, and lastly: temperature. Bread dough is like a sponge; it absorbs water at different rates which will make it look and feel different, regardless of the recipe you’re following (PS: dough that has a lot of water in it will always be more stretchy than drier doughs!). As for temperature, in winter, the dough will usually feel a bit drier whereas in the summer, it might feel more sticky.
The good news is that you’re weighing your ingredients. Next time, try adding more water to the dough, doing a 45 minute to 1 hour first rest, and rise the dough in a warmer spot. See if you notice a difference from there. :)
Leslie says
I am a beginner at all of this.
I have made the loaf bread twice and it’s wonderful!
I have made the boule bread twice now and each time it has not turned a golden brown like it should. I even put a pan of water in the oven this last time. What am I doing wrong?
Emilie Raffa says
Hi Leslie! First, check you oven temp. Use a thermometer for accuracy. The correct temp is really important for color development. Second, if your oven temp. is ok, go back and re-examine the dough. Oftentimes, when it’s under proofed (didn’t rise long enough) the dough will bake up pale instead of golden. On the flip side, when the dough is over proofed, it will bake up really dark when baked at high temperatures. Also: there’s no need for a pan of water for steam if you are baking the bread in Dutch oven or something similar. Are you using a baking pot with lid?
Erin says
This is by and far the most reliable sourdough recipe I’ve used. Thanks a million for sharing your knowledge :)
Emilie Raffa says
Thank you Erin! I really appreciate that! :)
Nikki says
When do you use your starter? After 24 hours of feeding or after 12 hours of feeding?
Emilie Raffa says
Hi Nikki! All starters are different, so timeframes will vary based on temperature and overall strength. The warmer it is, the faster it will rise. For reference, mine is usually ready after 2 hrs of feeding when the weather is warm (not 24 or 12 hrs). But again, this will depend on your specific conditions. In short: your starter is ready when it doubles in size and is bubbly (not flat).
Cathy Payne says
Can I have the recipe for the starter
Emilie Raffa says
Hi Cathy! Here you go: Beginner Sourdough Starter Recipe.
Beth says
This has been the best help I’m starting making my own bread thank you!
Emilie Raffa says
Excellent! So glad you’ve found it helpful Beth!
Beth says
Was just wondering, what is the best way to store the bread after its finished cooking
Emilie Raffa says
Great question! I wrote an entire article on bread storage here.
Sue says
Thank you so much for this. I made my first sourdough following your recipe and I could not believe how well it turned out. It actually looked like a real loaf a bread! From the bakery! and my kids *actually* ate it! I turned around and immediately made a second loaf – turned out even better. I think i will keep using this recipe, even as my sourdough baking skills improve. It might be beginner friendly but it doesn’t taste like beginner bread.
Emilie Raffa says
Ooo, this is so great to hear Sue. Thank you for taking the time to comment (and to get approval from the kids is even better! They’re so “honest” lol). Also, if you’re into it, there are more recipes and techniques in my book too, Artisan Sourdough Made Simple.
Hannah says
Baked my first loaf which turned out good but very dense! Im in the process of another but I fear it’s going to be the same. I wouldn’t say the dough is “doubling” but definitely rising. It’s 19°c here so figured it might not be warm enough but I did put it in the oven with a glass of hot water (oven off light on) to help.
Any tips?
Emilie Raffa says
Hi Hanna! Yes: dense dough is usually the result of underdeveloped gluten. For best results, make sure the dough had doubled before proceeding to the next step. Now in your case, if the dough is taking longer than usual, it’s either temperature (too cold) or your starter (too sluggish). Re-examine both of these areas and your bread baking will improve.
Additional info linked here:
Why Won’t My Sourdough Bread Rise?
Feeding Sourdough Starter: My Best Tips & Tricks
Jessie Holloway says
Thanks so much for the tips on how to keep a good sourdough starter. I love baking and have been wanting to start learning how to make sourdough. Your tips on when to feed and how to feed are perfect!
Emilie Raffa says
Excellent, thank you Jessie! :)
Gabbi says
First time sourdough baker here! How wet should the dough be? The rise looked great after leaving it, but mine turned out almost impossible to work with because it was so sticky and wet. Any ideas? It’s baking right now so we’ll see how it turns out! Thank you for the easy to follow recipe!
yuri says
Hi, How did it turned out?
Gabbi says
The sourdough flavor was GOOD but it didn’t rise that much in the oven while baking so it was fairly flat and ended up very very hard and somewhat dense. I’ll take it as a semi win! But definitely need to figure out what went wrong.
Emilie Raffa says
Hi Gabbi! Can you tell me how much water you added? Brand/type of flour? And did you weigh your ingredients or use measuring cups? Thanks!
Aria says
It is 30 degrees Celsius where I live and with the low hydration I achieved my FIRST successful loaf :’) Thank you for the recipe!
Emilie Raffa says
Amazing Aria! Thanks so much for your feedback. I’m thrilled your first loaf was successful! :)
Paige says
I bought the mason jar you recommended. Do you close it all the way with the rubber ring? Wondering if too much pressure will build up?
Emilie Raffa says
Hi Paige! I do both. When it’s closed all the way, the pressure builds up fast. However, if you’re not around to keep your eye on it, the starter will burst through the lid. So when I’m home, I watch it. If not, and I want to keep the jar closed (flies are annoying and they love starters…) I just rest the lid on top but do not latch it shut. Does that make sense?
Paige says
Yes, thanks for the advice! Looking forward to making my bread in just a few more days!
Beginner Food says
It looks perfect! I appreciate that you posted a photo with each step. It can make replicating it at home a lot easier to follow.
Emilie Raffa says
Thank you! And you’re very welcome. Step-by-step images are crucial in bread baking- it’s such a visual art!
Debbie Mitchell says
made my first loaf last night turned out excellent. I didn’t have bread flour so I used all purpose. I don’t think it could have come out any better. Thanks you.
Emilie Raffa says
Excellent! Excellent! Excellent! Glad to hear this Debbie! :)
Emma says
The preparation time for the recepie needs to be adjust for the proving etc. It will take several hours if mot a day even with an active starter
Emilie Raffa says
Hi Emma! Agreed. Recipe updated with correct times for clarification. Thank you :)
Mojtaba says
Hi,
Thank you for your in depth and detailed recipe. I just come to think about the following:
Autolyse is a method which was developed after introducing the commercial yeast, and abandoning the sourdough. I think, it tells us that using commercial yeast didn’t yield the same results as sourdough. Therefore, they should do something with it, and autolyse is the result. My point is, maybe autolyse is not necessary when you use sourdough starter.
If not necessary, it doesn’t harm either. But, the right procedure for autolyse is to that without yeast and salt. Mix only water and flour, let it stay about 30 minutes, then add the rest of the ingredients and make your dough.
Emilie Raffa says
Hi there! Yes, absolutely. I’ve seen autolyse done so many ways: with salt, without salt, with or without sourdough starter. It certainly does make you wonder! What I love though, is that each baker has their own way of doing it. This makes the process more flexible based on the style of bread you’re trying to achieve. And it’s fun to experiment!
Mojtaba says
Thank you for your reply
I have to say that you are absolutely right.
kim says
Hey Emile~
I have been making my own bread successfully for over a year now, thanks to you! Our favorites are the jalapeño cheddar and cinnamon, raisin pecan! oooohhh sooo good! quick question for you….how do i keep my bread from getting too brown on the bottom?? i use parchment in a Staub?
-k
Emilie Raffa says
Hi Kim! This is a common problem, actually. First, check your oven temp. with a thermometer. All ovens are different. Some run hot (or not). Second, place a cookie sheet on the rack below your baking pot (not directly underneath). This will shield the heat from the bottom up.
Zulkifli from malaysia says
Excelent detail. I have failed 4 times baking this bread. I was always expecting the second rise to be double in size as a yeast dough would. I missed the “slightly puffy” mark so many times. Bread came out like a frisby. Tq for giving new hope, Will try again
Emilie Raffa says
Yes! This is key! If the dough doubles during the second rise, most likely, the dough will over proof. You’ll lack major oven spring. I was always taught, when in doubt: err on the side of under proofed for the second rise.
Sarah says
I followed your instructions for making a sourdough starter, then used Tad Cooper to make this first loaf. The recipe as written is about 56% hydration— incredibly low. Luckily I’ve made bread before so I wasn’t completely panicked, but with such low hydration, the folding step is impossible. It took 45 minutes for it to reach the suggested internal temperature. The bottom crust was extremely hard but that was probably my oven. The loaf itself was moist, and had good tang and a surprisingly nice crumb. For a first loaf, not bad! I cut it into cubes and froze to use for croutons, breadcrumbs, or bread pudding. I’ll make this again with a higher hydration dough, and perhaps play around with lid times to get a less concrete crust.
Emilie Raffa says
Hi Sarah! I’m not familiar with the Cooper sourdough recipe, but I can tell you this: at 56% hydration, stretch and folds are difficult to do. The dough is just too stiff. You’d have to wait almost an hour in between each set for the dough to budge. The S&F technique is usually reserved for bread doughs with a higher hydration, because the dough itself is too wet to knead in the traditional sense. As for next time, definitely add more water to the dough and see how it comes out. Enjoy!
Sarah says
tad cooper is what I named my starter haha.
Emilie Raffa says
Omg. I’m actually dying right now lol. Now I know! 😂
David says
I have to say that your starter recipe and then your bread recipe have been superb and very easy to follow. As of this morning I am now starting my second sourdough loaf and if this turns out as well as my first, I will be delighted. Thank you very much !
Emilie Raffa says
David, this is such kind feedback. Thank you! Happy baking!
Alice says
I made the starter following you and then I made this bread. Amazing!
Thank you!
Emilie Raffa says
You’re very welcome, Alice! Thank you!
Joy F says
Hello!
I just finished making my very first sourdough bread and now I’m retiring to bed at 1:42 AM. I’ve worked on my starter, which was given to me by my friend, since last week. Fed it, followed your tips and took care of it a lot until I got my very first and highest peak of my starters of all time and then I headed on to doing all the rest of the steps. It was perfect! I fed another starter for tomorrow. Means, new bread!
Thank you so much! Kudos!
Emilie Raffa says
You’re very welcome Joy! You’ve got the hang of it (isn’t sourdough fun?). Happy baking :)
Maegan says
I’ve made this bread countless times and it always turns out fantastic! As I’ve become more confident I’ve played around with it and added more water but my favorite is still the original. I prefer a tight crumb versus open. I have started letting the dough sit in the fridge overnight immediately after it does it’s bulk rise for a more sour flavor, as I have found I like a more sour flavor in my breads. I’ve let it refrigerate up to 24 hours with good results, so I do this every time now. I let it sit at room temp while the oven pre-heats. The pulling and folding of the dough does help with structure slightly, but I’ve definitely just forgotten to do it in a sleep deprived state or two and there was minimal difference. I think the most important thing is having a strong starter above all. Thank you for making sourdough approachable and teaching me the ropes! Your blog was the most helpful of all the blogs I read.
Emilie Raffa says
Meagan, thank you for taking the time to leave such thoughtful feedback. You 100% get the idea behind sourdough. It’s flexible. And what I love, is that each baker can put their own spin on the process once some of the basic rules are mastered, or at least, understood. And yes: you are correct. Without a strong starter, you cannot have successful sourdough bread! xx