Think you can’t bake artisan sourdough bread at home? Think again! Sourdough Bread: a Beginner’s guide is your go-to recipe resource for simple, easy sourdough bread without kneading. Make the dough in the morning or at night- it will come together in under 10 minutes.
In 2013, my resolution was to bake more bread.
I researched, tested and baked countless loaves with both good and mixed results. My journey began with this no-knead artisan bread recipe and eventually, I worked my way up to the holy grail: Sourdough. My passion for creating easy sourdough bread recipes and preserving traditional culinary arts inspired my bestselling book Artisan Sourdough Made Simple which has connected me to like-minded bakers all over the world! Lucky me 😉
If you’re curious about sourdough bread (and don’t know where to begin) trust me, you’re in the right spot. My beginner sourdough bread recipe has been THE MOST popular recipe on my blog for over a decade and continues to earn millions of page views a month. Welcome to the journey!
What You’ll Learn
In this tutorial, you’ll learn how to make simple sourdough bread with step-by-step recipe instructions and videos for guidance. There’s no kneading involved, and a bread machine or a stand mixer is not required. My sourdough bread recipe is perfect for beginners. I’ll explain a complex topic in simple terms without the stress! But before you dive in, here’s a secret: sourdough bread is more than just a recipe… it’s an understanding.
There are similar sourdough bread recipes out there and yet no two loaves look alike. The process is all about method, timing and personal touch. Use this tutorial as a guide and make your own adjustments as you go. Once you have a few loaves under your belt, the process will become an imminent rhythm, and in the end, you will have created your very own masterpiece that is the ultimate reward. Just don’t forget to eat your mistakes (might I suggest homemade sourdough breadcrumbs)?
Jump To
- Sourdough Bread Recipe
- Step by Step Instructions
- Sourdough Starter 101
- Sample Baking Schedule
- Sourdough FAQ
So, What is Sourdough?
In a nutshell, sourdough is slow-fermented bread.
It’s unique because it does not require commercial yeast in order to rise. Instead, sourdough bread is made with a live fermented culture a sourdough starter, which acts as a natural leavening agent.
Sourdough is known for its characteristic tangy flavor, chewy texture and crisp, crackly crust. From a health standpoint, it dominates when compared to supermarket loaves. The naturally occurring acids and long fermentation help to break down the gluten, making it more digestible and easy for the body to absorb. And it tastes darn good!
Sourdough Starter 101
Before you begin, you’ll need a sourdough starter.
Simply put: a sourdough starter is a live culture made from flour and water.
Once combined the mixture will begin to ferment, cultivating the naturally occurring wild yeasts and bacteria present within the mixture. A small portion of this culture is used make your bread dough rise.
But it doesn’t stop there.
Your starter must be kept alive with regular feedings of flour and water to maintain its strength for maximum rising power.
How to Feed your Sourdough Starter
Every baker has their own method, and with practice you’ll eventually develop your own routine.
Here’s my method: I pour off some of the culture (about half) and then feed what’s left in the jar with equal weights of flour and water. I whisk well with a fork until it’s lump-free. Then, I let it rest at room temperature or in a warm spot (75-80º F/ 24-26º C is ideal) until it becomes bubbly and active.
PS: I use this the jar for my sourdough starter and I LOVE it.
When is my Starter Ready To use?
Your stater is ready to use when it becomes bubbly and doubles in size.
This can take anywhere from 2-12 hours or more depending on temperature (the warmer the better) and the condition of your starter. Be patient!
Float Test: If you’re still unsure whether it’s ready to use drop a small amount, about 1 tsp, into a glass of water. Do this when the starter is a peak height before it collapses. If it floats to the top it’s ready to use. If it sinks, your starter should be fed again.
Where to Obtain a Sourdough Starter
All sourdough starters are different.
They can be made from scratch, purchased online, or if you’re lucky, someone will share a portion of their starter with you.
Starters range from thick to thin in texture and can be made with a variety of flours. I use two different starters; one is homemade and the other was a gift from my friend Celia. She dried a portion of her starter and mailed it all the way from Sydney, Australia.
How To Use A Starter
After you’ve fed your starter and it’s bubbly and active, pour the amount you need out of the jar to weigh or measure for your recipe. That’s it.
Then, don’t forget to feed what’s left in the jar with more flour and water to keep the process going.
Any leftover sourdough starter can be used to make sourdough discard recipes, even my homemade sourdough pasta.
Storage Options
If you only bake a few times a month, keep your starter in the fridge and feed it once a week. If you’re an avid baker, store your starter at room temperature and feed it at least once a day.
Looking for more info on sourdough starters? Check out Feeding Sourdough Starter: My Best Tips & Tricks & Sourdough Discard 101: Recipes & Faqs Answered.
How to Make Sourdough Bread: Step-By-Step Guide
Step #1: Mix The Dough
Combine the following ingredients in a large bowl (I use a fork):
- 250 g water
- 150 g bubbly, active sourdough starter
- 25 g olive oil
Add:
- 500 g bread flour (such as King Arthur)
- 10 g fine sea salt
Squish the mixture together with your hands until the flour is fully absorbed. The dough will feel dry, rough and shaggy.
Cover the bowl with plastic wrap, reusable wax wrap, or a very damp kitchen towel and let rest or ‘autolyse’ for about 30 minutes. After the dough has rested, work it into a ball directly in the bowl (it doesn’t have look perfect).
TIP: For best results, weigh all of your ingredients with a digital kitchen scale. Measuring cups are not as accurate. Please visit Sourdough FAQ for more details.
What is Autolyse?
This is the first resting period right after you mix the dough.
It jumpstarts gluten development without kneading. Strong gluten = good bread.
For timing, autolyse can range anywhere from 15 minutes to 1 hour or more depending on the type of bread you’re making and your own personal baking schedule. A minimum of 30 minutes works best for this recipe. However, when time permits, I’ll let it go for an hour. The dough will become more soft and manageable to work with afterwards.
A Note on Salt: some bakers prefer to add salt only after autolyse because it might slow down the gluten development. I’ve followed this technique for years, but no longer do so. I prefer to mix everything all at once. It’s practical, effective and produces excellent loaves (plus, you won’t forget to add the salt later on!). I’ll leave the choice up to you.
Step #2: Bulk Rise
Now the dough is ready to rise.
Cover the bowl and let rise at room temperature, about 68-70 F.
How Long will it take?
The dough is ready when it has doubled in size and no longer looks dense.
This can take anywhere from 3-12 hours depending on your current room temperature, the potency of your sourdough starter and the specifics of your surrounding environment.
For example, in the summer the dough can take anywhere between 2-4 hours @ 85º F/ 29º C. In the winter, it will take longer about 10-12 hours @ 68º F/ 20º C. Temperature controls time.
And remember: because sourdough bread does not contain instant yeast it will take longer to rise. Watch the dough and not the clock. Be flexible.
Optional Step: Stretch and Fold the Dough
About 30 minutes into the bulk rise, you have the option to perform a series of ‘stretch & folds’ to strengthen the bread dough {click here for a step-by-step tutorial}. Although it’s not mandatory, this technique will add height and structure to the finished loaf and it’s fun to do.
Watch the video below!
Step #3: Divide & Shape The Dough
Remove the dough onto a lightly floured surface.
Cut the dough in half to make 2 loaves, or leave it whole for a single loaf.
How to Shape a Round Sourdough Boule (Loaf)
Starting at the top, fold the dough over toward the center. Give it a slight turn, and then fold over the next section of dough. Repeat until you have come full circle. Or, use the envelope shaping technique outlined below.
Watch the video!
Step #4: Choose a Baking Pot
I bake my sourdough bread in a Dutch oven.
You can also try the Challenger Bread Pan, another vessel I use for baking, that can accommodate both round and oval shaped loaves.
The pot traps in heat and moisture which is essential to achieving artisan style bread at home.
Steam plays a key role in how the bread will open up or ‘bloom’ while baking and the Dutch oven helps to control this process.
You can use any oven safe pot that can heat up to 450º F/ 232º C (including the lid and handles).
TIP: In the past, I’ve tried baking on pizza stones and cookie trays with no luck. The crust would harden too quickly, forcing the bread to tear on the bottom and sides. I used various steaming methods to remedy this, however I found them to be extremely cumbersome and not realistic for everyday use. Nothing worked. The lack of moisture in my home oven was evident and using a pot for baking was the only practical solution.
Step #5: Second Rise
After shaping the dough, it needs to rise again.
Generously coat the bottom of your Dutch oven with cornmeal (or line the bottom with non-stick parchment paper instead) and place the dough inside.
This time, the dough will rise for a shorter period about 30 minutes- 1 hour.
The dough is ready when it’s puffy and no longer dense. It does not need to double in size.
Preheat your oven to 450º F/ 232º C during the tail end of the second rise.
TIP: Instead of doing a free form second rise in the Dutch oven, use a cloth lined proofing basket or 8-inch bowl instead. Either option will contain the dough and hold its shape properly during the second rise.
Step #6: Score The Dough
After the second rise, and right before the dough goes into the oven, make a slash about 2-3 inches long down the center of the dough.
This allows the steam to escape and for the dough to expand during baking.
You can use a small serrated knife, paring knife or bread lame.
Step #7: Bake The Sourdough Bread
Place the lid on top of the pot and reduce the oven temperature to 400º F/ 204º C.
Bake on the center rack for 20 minutes.
When 20 minutes is up, remove the lid. Your bread will be pale and shiny like the picture above.
Continue to bake (uncovered) for an additional 40 minutes or until deep, golden brown. The internal temperature should read 205-210º F/ 96-98º C.
Cool on a wire rack for at least a 1 hour before slicing. Be patient!
If you cut into it too soon, the texture will be gummy…
TIP: During the last 10 minutes of baking, crack open the oven door (optional). This allows the moisture to escape, leaving your sourdough bread with a crisp crust. Alternatively, remove the bread from the pot and let it bake directly on the rack. The latter produces a more crisp crust.
Additional Sourdough Recipes & Resources
Sourdough Starter:
- Beginner Sourdough Starter {Recipe}
- Feeding Sourdough Starter: My Best Tips & Tricks
- Sourdough Discard 101: Recipes & Faqs Answered
Sourdough Bread Recipes:
- Beginner’s Guide to Sourdough Focaccia Bread
- Best Sourdough Pizza Crust (No steel or stone!)
- Best Sourdough Pasta (1 hour or Overnight)
- Light Whole Wheat Sourdough
- Easy Sourdough Sandwich Bread
- Soft Sourdough Cinnamon Rolls
- Best Sourdough Pancakes
Sourdough Bread Tips & Techniques:
- How to Stretch and Fold Sourdough {Video}
- How to Shape a Round Sourdough Boule {Video}
- Why Won’t My Sourdough Bread Rise?
- Bread Flour vs. All Purpose Flour: What’s the Difference?
Sourdough Tools & Supplies:
Baking Schedule
- Friday Evening: Feed your starter, cover the jar, and leave it on the counter overnight. If you keep your starter in the fridge, it might need two feedings to perk back up (feed it in the morning & in the evening).
- Saturday Morning: Check your starter: if it’s alive and bubbling, you can make the dough to rise during the day. Or, feed it again in the afternoon to make the dough in the evening for an overnight rise. Remember to use the float test mentioned above to make sure your starter is ready to use.
- Saturday Morning/Evening (or whenever your starter is ready): Make the dough. Leave on the counter to bulk rise at room temperature. In the summer, if your dough rises quickly and you’re not ready to bake, cover the whole bowl with lightly oiled wrap and chill until ready to use.
- Sunday Morning: cut and shape the dough. Place in Dutch oven for second rise. Slash. Bake. Cool. Eat.
Sourdough Bread Recipe
PrintSourdough Bread: A Beginner’s Guide
- Prep Time: 13 hours
- Cook Time: 1 hour
- Total Time: 14 hours
- Yield: 1 loaf
- Category: Sourdough Bread Recipes
- Method: Oven-Baked
- Cuisine: American
- Diet: Vegan
Description
This beginner sourdough recipe is perfect for bakers looking to jump right in! It’s is a low-hydration dough, meaning it will yield a ‘tight’ crumb (small holes). It is great for sandwiches and toast.
Ingredients
- 150g/ 5.35 oz bubbly, active sourdough starter
- 250g/ 8.80 oz warm water, preferably filtered*
- 25g/ .90 oz olive oil
- 500g/ 17.65 oz bread flour (not all purpose flour)
- 10g/ .4 oz fine sea salt
- fine ground cornmeal, for dusting
*For a more soft and pliable dough, you can increase the water up to 300 g- 325 g total. Please use a cloth lined bowl (instead of the Dutch oven for the second rise).
**You will need a 5 1/2 or 6 quart Dutch oven for baking
***This recipe was tested with King Arthur Bread Flour, Gold Medal Bread Flour, Pillsbury Bread Flour
Instructions
Make the Dough
Whisk the starter, water, and olive oil in a large bowl. Add the flour and salt. Squish everything together with your hands until all of the flour is absorbed. The dough will be dry and shaggy. Cover the bowl with plastic wrap, reusable wrap or a clean, very damp kitchen towel. Let rest (autolyse) for 30 minutes or up to 1 hour, if preferred.
After the dough has rested, work the dough in the bowl into a rough ball, about 15 seconds.
Bulk Rise
Now the dough needs to rise.
Cover the bowl with wrap or a very damp kitchen cloth. Let rest in a warm spot to rise. The dough is ready when it no longer looks dense and has doubled in size. This can take anywhere from 3-12 hours depending on the temperature of your ingredients, the potency of your starter and surrounding environment. For example, in the summer rise times can take anywhere between 2-4 hours @ 85º F/ 29º C whereas in the winter, the dough will take about 10-12 hours @ 68º F/ 20º C.
Optional Step: Stretch & Fold the Dough
During bulk rise, you have the option to perform a series of ‘stretch & folds’ to strengthen the dough. Start 30 minutes into the bulk rise. Gather a portion of the dough, stretch it upwards and then fold it over itself. Rotate the bowl ¼ turn and repeat this process until you have come full circle to complete 1 set. Do this once or twice spaced about an hour apart. Although this step is not mandatory, it will increase the total volume and height of your bread. Click here for a step-by-step video tutorial.
Cut & Shape the Dough
Divide your work surface in half; lightly flour one side (for cutting) and leave the other half clean (for shaping).
Remove the dough from the bowl, and place onto the floured section so that it does not stick. You do not need to ‘punch down’ the dough; it will gently deflate as you fold and shape it.
Cut the dough in half to make 2 loaves, or leave it whole for a single loaf.
To shape, use a bench scraper to move your dough to the non-floured section (if there is any flour present, it will be difficult to shape- brush away any excess). Starting at the top, fold the dough over toward the center. Give it a slight turn, and then fold over the next section of dough. Repeat until you have come full circle.
Then flip the dough over and place it seam side down. Using your hands, gently cup the sides of the dough and rotate it, using quarter turns in a circular motion. You can also pull it towards you to even out the shape. Repeat this process until you are happy with its appearance. *See note below.
Second Rise
Now the dough needs to rise again, but for a shorter period of time.
Coat the bottom of your Dutch oven with cornmeal. Alternatively, use parchment paper to prevent sticking (this is what I do, now). Place the dough inside for a second shorter rise, about 30 minutes to 1 hour and cover with the lid of the pot or a very damp cloth. The dough ready when it is slightly puffy but not double in size.
Preheat your oven to 450º F/ 232º C towards the tail end of the second rise.
Score the Dough
Right before your bread goes into the oven, make a shallow slash about 2-3 inches long (or more) in the center of the dough. Use a bread lame, sharp pairing or a small serrated steak knife. The cut should be about 1/4-inch deep.
Bake the Dough
Place the bread into the oven on the center rack (lid on) and reduce the temperature to 400° F/ 204° C. Bake for 20 minutes. Remove the lid, and continue to bake (uncovered) for an additional 40 minutes or until deep, golden brown. Keep in mind that all ovens are different; you might have to make minimal adjustments to these temperatures.
You can also take the internal temperature of your bread to double check that it is done. For sourdough, it should read about 205-210º F/ 96-98º C.
Remove the bread from the oven, and cool on a wire rack for at least an hour before slicing. Don’t cut too soon or else the inside will have a gummy texture!
Notes
When shaping, the idea is for the dough to catch enough surface tension on a non-floured area in order to create a tight ball. If there is flour present, it will slide around… and drive you nuts.
Sourdough FAQ
1.) I only have all purpose flour. Can I still make this recipe?
For best results, use bread flour for this dough. If you only have all purpose try my Artisan Sourdough with All Purpose Flour instead.
2.) Can I add whole wheat flour to this recipe?
You can, but I wouldn’t. The dough will be too dry and dense without adjusting the water quantity. Try my Light Whole Wheat Sourdough for more whole grain goodness.
3.) Your beginner recipe here uses 150g of sourdough starter. The Everyday Sourdough in your book uses only 50g. What’s the difference? And why?
- When I first learned how to bake sourdough bread, I used 150g of starter. Overtime, it was too much to maintain (especially when doubling and tripling recipes). So, I scaled down. That’s why most recipes in my book Artisan Sourdough Made Simple include 50 g of starter instead. One amount is neither right or wrong; it’s just a matter of preference.
4.) What’s the purpose of olive oil in this recipe?
Adding olive oil to sourdough was the method I followed when I first learned how to bake. The natural fat emulsifies the dough and makes a plush crumb.
5.) Why do some of your recipes call for the second rise in a Dutch Oven? And others in a cloth- lined bowl?
The freeform Dutch oven second rise will only work with dry, low hydration doughs (like this one) because it will not spread out too much. On the flip side, when working with wet, high hydration doughs you’ll need to use a cloth-lined bowl sprinkled with flour to holds it shape. Otherwise, it will spread.
6.) Why don’t you preheat your Dutch oven before baking?
Because this recipe follows a freeform second rise directly in the baking pot, it cannot be preheated beforehand. The dough will begin to cook before going into the oven!
However, if you are doing the second rise in a cloth-lined bowl as mentioned in question #5 above, you can preheat the pot if you’d like. When bread dough is placed into a hot pot it begins to expand instantly which is great for the overall shape and structure of the bread. And in fact, I use to follow this technique when I first started baking. But overtime, I found the preheat to be too cumbersome for small kitchens with little kids running around. Plus, I kept burning my wrists. Long story short: you can achieve comparable results without the preheat. The choice is up to you.
7.) Can I halve the dough to bake 2 loaves? If so, what will that do to the baking time?
Yes, you can definitely halve this recipe. Bake for 20 minutes (lid on) and 30 minutes (lid off). Check at the 45 minute mark.
8.) If I halve the recipe, where should I store the second dough if I’m not baking at the same time?
Store the second dough in the fridge until ready to bake. Place the dough in a cloth-lined floured bowl (seam side down) and use the cloth overhang to cover it. If the dough is in the fridge for longer than 1 hour, rest at room temperature while the oven heats up.
9.) How do I get the dough out of the cloth-lined floured bowl?
Open up the cloth overhang to reveal the dough in the bowl. Place a piece of parchment paper on top of the dough. Flip the bowl over. Remove the bowl and cloth. The dough is now smooth side up and ready to be scored.
10.) Can I have the measurements for this recipe in cups, please?
- 3/4 cup bubbly, active starter
- 1 cup + 1 tbsp warm water
- 2 tbsp olive oil
- 4 cups bread flour
- 1 1/2 tsp fine sea salt
NOTE: Weight and volume measurements are not equivalent, only approximate. I strongly recommend weighing your ingredients instead. With that said however, I understand the convenience of measuring cups. For best results, please aerate the flour first (I fluff it with a fork directly in the bag), then lightly spoon and level it into the cup. Too much flour will make the bread dense. If your sourdough starter is very bubbly, the volume amount might be off. If necessary, add up to 1 cup as needed. Finally: the water can be increased up to approximately 1 1/3 cups, for a more soft and pliable dough.
Comments
Sbakes says
Will a 7qt Dutch oven work for this recipe? Or how can I adapt the recipe to make it work?
Emilie Raffa says
Yes. This is fine. The smaller 5 qt is preferred because it “cradles” the dough when it bakes, promoting a rounded rise. To that point however, oven-spring is not solely dependent on the baking vessel itself; the dough needs to be properly fermented in order to achieve lofty-high results.
T says
Hello! Why does your recipe use olive oil? I don’t see that in any other recipes I’ve looked up.
Emilie Raffa says
This is my most asked question! My mentor taught me how to bake this way. It was the only sourdough I knew at first. Olive oil creates a very tender “plush” crumb and crispy outer crust. You can try baking both ways (olive oil vs. no oil) to see what you like best.
Catherine Rowsey says
After the autolyse I waited 30 minutes to go back to do a stretch and fold. My dough is not soft. As I stretch it the dough breaks vs pulling away like the dough in your video does. Should I add more water? Or what would make the dough more stretchy?
tori y says
same thing for me, the dough is very tough and does not stretch and fold, even 2 hours after mixing and beginnning the autolyse ( which , by the way, is not a traditional autolyse).
I am hoping that my attempts at stretching and folding this tough dough are sufficient.
Emilie Raffa says
Hi there! Increasing the water will definitely make the dough stretchier. How much water did you use the first time around? Additionally, you can also try adding the salt after autolyse if you prefer. Try dissolving it in a splash of water so it’s easier to incorporate.
Emilie Raffa says
Your dough is not soft for two reasons: water quantity & length of resting time. This is normal. Generally speaking, low-hydration doughs will be stiffer/not as stretchy unless given longer resting times in between each set of stretch and folds. Next time, for stretchier dough: increase the water to 325-350g water and rest for 30-45 minutes in between each set.
Pascale says
Great recipe! Easiest one to follow so far. If I wanted to start making the bread in the morning but the bulk rise takes longer than expected, can I then leave it in the bulk rise phase overnight (so in effect rising for 24 hours?). Is there such thing as leaving it to rise for too long? Thank you!
Emilie Raffa says
Yes. But cover the dough with lightly oiled plastic wrap (or lid if you’re using a dough tub) and chill in the fridge. Don’t keep it on the counter. This way, the cold temp. from the fridge will slow down the rise and the dough won’t overproof. So yes, there’s IS such a thing as leaving the dough to rise for too long… but the fridge is your best friend when attempting to control the rise.
Renáta says
I love the recipe; however, I am seeking professional advice. I followed the recipe, but at the very beginning, I did something wrong. It could be the type of flour or less water (my assumptions), but the dough wasn´t light and looked more heavy. It raised but the folding process was impossible as it was more like a stone but still soft. Any advice on how to avoid this in the future, please? Thank you. Renáta
Susan says
I’m trying to learn sourdough. However, it looks to me like each of your beginner recipes (in your book vs. on line) has different amounts for the ingredients. Which should I follow? thank you
Emilie Raffa says
You can choose either one. While both are beginner level breads, they are two different recipes for variety. Experiment and see what you like best!
Sapna says
Hi Emilie,
In the “when is my starter ready to use”? did you mean to say 2-12 days instead of 2-12 hours? Just wanted to confirm.
Thank you
Sbakes1967 says
I’m wondering the same thing!
Stephen Wessel says
I am a complete novice at sourdough. Made a starter and used it yesterday to make dough. Flour is 13% strong white. Followed a recipe using 500g flour to 320ml water, 90g starter. My starter was at the correct point. The dough turned out pretty wet and difficult but I went on to bulk rise it successfully without all the endless folding (I don’t want huge voids in the bread). Today tried to shape it but it just flopped into a thick pancake. So I added a lot more flour and kneaded it quite a bit to incorporate. Now it sits in the DO hoping for a second rise. I don’t think it’s going to. Temp here is about 18C. I suspect the starter in it may now be dead. Is that possible? Do I just wait, or fridge it, warm it, or bin it? Many thanks. Wish I had found your site earlier!
Julie says
Can I do a cold retard with this recipe? When would I do it?
Judy says
My kitchen is cold. During the bulk rise and stretch and folds, can I use the oven proof setting? And again during the second rise?
Januka says
This was a pleasure to follow and the result was beautiful and tasty! Thank you!
Paul says
Really helpful site. My first loaf turned out great.
Kathryn McAllister says
So far, the bread looks really pale and doughy after the 20 minutes in oven covered, hoping it comes out ok after the next 40 minutes, will be my first time making sourdough !!!
Enca says
Just made my first loaf, it was amazing! Thank you for such detailed instructions
Tachelle says
I am looking forward to trying this recipe. It very much sounds like what I have been wanting to find. I appreciate all the tips and videos, as I am a newbie to sourdough making.
TuTu Ell says
Thank you so very much!
My two year old starter was dumped out while I took a cruise. The silver lining my fridge was spotless for a bit. I had hoped to bring a portion of my daughter in laws home with me a couple weeks ago but left it behind. They live 6 hours away. I found a market place post for a 900 year old starter from a farm in my area. I purchased the starter and we are off to a great start baking like crazy. I love making other goodies with the cast off too. This recipes is the one my Daughter in law uses. It is very good!
Lisa says
Just made my first loaf and it’s amazing! Thanks so much for sharing your expertise. What is the best way to store it? And if I want to cut the dough in half and bake two loafs the next time how long do I bake them?
Maddie says
I made this recipe making my sourdough for the first time. I had success and I made a decent loaf but it was a little too dense. What do I need to change so it doesn’t come out so dense.?
*I did let them cool for a few hours before cutting.
Gavin says
Turned out great!
Saumier says
I’ve never made Sourdough bread , sounds interesting and Thank You for all the work
Helen says
I bought your book during lockdown- baked so many loaves we got bored of sourdough! I was a bit daunted by the prospect of keeping my starter alive so I dehydrated some over 2 years ago and following your method rehydrated it a couple of weeks ago – So easy ! We’ve enjoyed done fantastic sourdough over Christmas; it feels so good to be back baking 😁
Sheila Storms says
Emilie-
This info looks great!! What’s the smallest size Dutch Oven or pot I can get away with? I can’t lift alot of weight and I’ll need to buy something. Thank you! :-)
Sheila
Bigtexun says
I promised an update to my previous post, but on Christmas Eve it is still awaiting moderation, so I’ll post here, and you should understand this is an update to my below post.
So notes on my accelerated bread technique… In another recipe from The Clever Carrot, the Sourdough sandwich bread, I have been experiencing 30 minute first rise, and 20 minutes second rise times by incorporating extra starter AND a pack of rapid rise yeast stirred into the dry ingredients. And I include a 95ºf proofbox to heat the dough during the rise cycles. This yielded a perfect sandwich bread with a high rise and fine texture.
I wanted to do an accelerated rise with this recipe, but this time I wanted to try skipping the rapid yeast, just starter only. So I started with 300g of starter, and for every 50 grams of extra starter, I reduce water by 5 grams. This was suggested in the sandwich bread recipe, and I just scaled it up to meet my requirements. This yielded about a 1 hour first rise and so I raised the proof temperature from 95f to 104f for the second rise, and it took about 45 minutes.
So, if you don’t like long rise times, buy a cheap Amazon proofbox, and double up on the starter.
The day before I bake, I do a big starter feed, and put the starter in the 95F proof box, so by the next day your starter is no longer bubbly because it has consumed the flour overnight, and is currently starving. So when you mix it in with warm water and your flour, your starving starter works extra fast.
No flavor is sacrificed, the only sacrifice is you have to have more starter to start with, but that is actually very easy. All you have to do is scale up your starter container. The extra starter you use removes the time it takes to build up the culture in the dough, add to that the warm proofer (or a 108f hot back porch in the Austin, Texas Summer where it is still over 100 at midnight).
I love baking bread, but I don’t do it often. I struggle with rise times as we keep our house cold, and I bake most in the winter. So experimenting with the recipes I found that for french bread I could just use 4 times more yeast and get better flavor and more reliable rise times. Having eaten French bread in Paris, I longed to make my own bread up to those standards, as I could never buy anything as good. But it turns out it was super easy, just use more yeast than the recipe calls for. But that works for sourdough starter too it seems.
My approach to cooking is to find what makes something good, and change the recipe to add more of whatever that is. I’m an engineer, it is in my nature to deconstruct and redesign.
Bigtexun says
So I have been successfully getting very very short rise times with my sourdough recipes I have been testing by cheating and adding rapid rise yeast, and using my most smelly sourdough starter (I have three cultures that all smell /different/). But this time I didn’t do that, instead I doubled up on the sourdough starter (a blend of two cultures) and added more flour to compensate for the fact I forgot to reduce the water. I didn’t measure the extra flour, so I have botched the precision of the recipe, but I have a beautiful dough AND it is rising almost as fast as with the rapid yeast. With rapid yeast, I get a 30 minute first rise and a 20 minute second rise. With doubled starter I seem to be getting about a 45 minute rise time.
I work with a 95ºf proof box (Amazon, $15). That is the main secret to speed your rise times.
I will test and refine my recipe and post the results as a reply to this post.
Brittany B says
Hello! Sourdough newbie here. I’ve baked 2 loaves of sourdough so far. The first did not turn out so great but the second was fabulous! My question is, could I bake the bread inside a loaf pan inside the Dutch oven to give it more shape?
Bigtexun says
You can just bake it in the loaf pan without the dutch oven. Bake until the loaf has an internal temperature of 190ºf.
Kelsey says
This was the first sourdough recipe that worked out for me. It was so fun to finally have success! Thank you!
Emilie Raffa says
Excellent, thank you for the feedback Kelsey! Glad to hear your bread was successful– yay!
Sandy says
Thank you so much for this receipt! I’ve been using it for 4 years now. Can you provide a photo or description of what the dough should like after the first mixing, before the autolyse? The recipe says “The dough will be dry and shaggy.” I think I may be over mixing as the dough gets really tight in the time it’s takes to get all the flour absorbed with the water, starter and oil, and doesn’t rise as high as I think it’s supposed to?
Michel says
Is it possible to over proof on the first rise? I am leaving over night but the second rise doesn’t seem to rise much, rather flat.
Karen says
I am making the soft share and tear rolls from your cookbook for Christmas Eve dinner. I made some ahead of time to test. I baked in the morning and they were delicious and perfect, but they were dry by afternoon. What’s the best way to delay cooking until afternoon so they are soft for dinner? Should I make ahead of time and freeze or require longer time in fridge? I will have all morning Christmas Eve, but will be gone from 11am-3pm and again by 5.
Bigtexun says
I have found that bagging the rolls/bread after it cools will hold in moisture soften the crust, and prevent dry out. However it will also “rain” inside the bag, and excess water will over soften the crust. So what I so is bag the bread, leaving the bag partly open to vent the moisture for the first hour. I then take a paper towel and dry the inside of the bag (you may have to temporarily remove the bread if the bag is tight. Then close the bag up and watch it. If it starts to rain in the bagm, dry it again, but if you have it right the bag will look 90% dry inside with just a little moisture. Close the bag up, till dinner, then stack them for serving. Alternatively you get good at timing, and pull them out of the over at dinner, but that assumes you have a second or third oven, if you are also cooking dinner. Another idea for warm rolld is to close them up in the bag and let it rain, wetting the crust, then warm them in a hot oven, drying the crust, and driving some of the steam back in to warm the bread. Be quick in the oven, they will quickly harden into bricks.
Karen says
Thanks! This is great advice and I will try next week when I am back near my starter!
Brooke Woods says
Hi!
I’ve made my sough dough, it still has 30 minutes left to cook, but it is looking rather flat. Have I done something wrong?
Dixie Edminster says
I have my starter ready which turned out amazing! Thank you for you awesome step by step guide! Quick question – I bought stone bread loaf pans from pampered chef, can I make the above recipe in those or should I use my Dutch oven so I can cover it?
Emilie Raffa says
Hi there! For this recipe, if you want the classic round shape, use the Dutch oven with lid. The loaf pan recipes, which follow a different shaping method, check out my easy sourdough sandwich bread: https://www.theclevercarrot.com/2020/04/easy-sourdough-sandwich-bread/
Sue Watz says
I only have a 3qt Dutch oven. Will that work if I divide the load into two batches?
Emilie Raffa says
Yes! You can absolutely divide the dough into two batches, and bake separately in your 3 qt pot.
Tina says
Great Recipe! Each loaf of sourdough I bake comes out even more consistent!
Emilie Raffa says
Fantastic feedback, Tina. Thank you! Keep on baking!
Michele says
Can I put the dough in the fridge to bulk rise instead of leaving at room temperature?
Emilie Raffa says
Yes, but it won’t rise as much. I’d give it a few hours at warm room temp (75-78 F is ideal) first, and then transfer it to the fridge. If the dough isn’t fully risen when ready to continue, let it rest at room temp until it bulks up.
Kathy says
I am in day 4 of maki g the starter. I have made this before (delicious) but today I forgot to discard half of the starter before feeding. Is this goi g to ruin it? I am pressed for time and don’t want to start over. Thanks.
Dagny says
No, it won’t! Try to measure about 60 grams to use next time, because if it gets too big, it can overflow.
Emilie Raffa says
Not at all. Just keep going. Discarding is a technique that keeps the starter from growing exponentially is size, while simultaneously refreshing and balancing out the acidity levels. One day of not discarding won’t hurt!
Krishna says
Thank you for this recipe. I’ve been looking to make sourdough for ages but have been deterred by overly complicated recipes and all the different approaches. I’ve used this recipe twice (two weeks in a row) and both times the bread has been excellent! I don’t have a Dutch oven but place a large metal bowl over the dough in the oven and it works well. One question, is there something I could either add to the mix, or perhaps how I store the bread, for it to last longer as it seems to go stale a bit quicker than I’d like?
Emilie Raffa says
This is fantastic. And so great to hear! Practice makes perfect ;) To increase the shelf life, I’ve never added anything to the dough itself. You might want to check out King Arthur’s website for suggestions. For storage, I recommend reading this article: https://www.theclevercarrot.com/2021/09/how-to-store-fresh-bread/
Shannon says
Hi,
Love all of this however it seems a bit overwhelming! I have a starter that a friend gave me this past Wednesday! It has done great however our weather has been a tad on the crazy side. Everyone says I should go ahead and bake some bread! I am afraid of failing. Do you have a good easy recipe that I can’t mess up? Extremely new to baking bread. From what I’ve been reading there is a lot of kneading and resting when preparing to make bread? I don’t have any plastic wrap right now however I can use a wam dish towel to cover? I also have a metal bowl is that ok to use too! Thank you so very much!
Emilie Raffa says
Hi there! I completely understand- it’s normal to feel overwhelmed by the process. And every baker will tell you something different! This is a beginner recipe. It’s the first one I ever learned, and I recommend it to everyone due to it’s simplicity and practical approach. You do not have to knead (stretch and folds are optional); however several resting steps in bread baking are required. For best results, I encourage you to approach the process without expectation. Just dive right in and have fun with it. Practice, practice, practice. A warm, very damp kitchen towel can be used. A metal bowl is fine.
Susanne says
Hi!! I have a starter I think is ready to go… Feeding and rising/bubbling really nicely… my question is that is a a rye starter… always fed it 60 g of rye, water & starter… Can I make the bread now with Bread Flour? Will it still rise? Thank you!!
Emilie Raffa says
Hi there! Yes. It will still rise with bread flour. Enjoy!
Michael says
I’ve baked bread for a few years, but never ventured into sourdough. I’m looking forward to using this tutorial for my maiden voyage.
Many of the no-knead recipes I read and use call for the Dutch oven to be placed in the hot oven for 30 minutes or so prior to baking, then dropping (oh, so carefully!) the dough into it before covering with the lid and baking. What is it about this sourdough recipe that does not require this method?
Emilie Raffa says
Hi Michael! Yes: it’s very common to preheat the Dutch oven prior to baking. If you feel called to do so, go for it. For reference, when I first started baking, I used to preheat my pot (but would constantly burn my wrists). So, I stopped doing it. My bread, knowing that it was fermented and shaped properly still turned out fine.
Julia says
My starter is ready to make my first loaf, but my Dutch oven is a 4 qt. Since the recipe calls for a 5 1/2-6 qt Dutch oven, do I just divide the dough in half, or will it be too little dough for a 4 qt?
Emilie Raffa says
Hi there! I think you might be able to fit the whole thing into a 4 qt. pot. If not, like you said, divide it in half. The dough will definitely look small, but it will work. I’ve done it before.
KC says
Hi!
We have used and loved your book Artisan Sourdough Made Simple for years. I noticed when I was visiting your website today to send a recipe to a friend, that your basic sourdough recipe has changed. What is the difference, and what is the reasoning behind the addition of oil, and the subtraction of water? Curious to try this one out, too!
Emilie Raffa says
Hi there! It hasn’t changed; it’s just a different recipe! While both are beginner level breads, to your point, they have different ingredients and quantities. Olive oil adds a soft suppleness to the dough, a plush interior crumb and a crispy crust. A decreased amount of water makes the dough easier to handle, especially when shaping.
sue anne says
I just put my loaf in the oven! I found myself getting frustrated with such a crispy crust on top with my other recipe. It had no oil in it, so that’s how I found your site. I’m hopeful that the crust is just a bit softer. There are just two of us, so I may also try dividing it up to two loaves and baking the other one the next morning. Interesting that the temp can be lower at 400! I also am curious to see how it comes out without preheating my dutch oven. Have you ever tried the cloche type bakers by Emile Henry?
Aja says
Hello,
My dough didn’t rise after 12hrs at about 68-70 degrees F. Is there something I did wrong? Maybe not mixing the first 3 initial ingredients good enough?
Emilie Raffa says
Hi there! Sourdough needs 3 things in order to rise: time, temperature (ideally 75-78 F) and a strong, active starter. In your case, the issue was most likely temperature & sourdough starter strength (not the initial mix). Have a look at this article for more troubleshooting ideas: https://www.theclevercarrot.com/2018/01/why-wont-sourdough-rise/
Jess says
Thank you so much for this in depth explanation! I just received a starter and I was so overwhelmed. So excited to give my first loaf a try tonight! I feel silly asking, but where did you get your kitchen towels? They are so pretty!
Emilie Raffa says
Enjoy and have fun with it Jess! The towel is from Sur La Table (a long time ago). And not a silly question at all- people ask all the time :)
Emily O'Neil says
Hi there!! I’ve been having some trouble with my starter… this is my third try. The pattern seems to be that on the first two days when I’m not feeding, the starter is super bubbly, active, and doubling in size. Then, when I start the feedings, it’s sour smelling, usually accumulated hooch, and isn’t growing at all. It does have bubbles on the surface still. Should I just continue to feed past the seven days? When do I give up on this starter and try again? Thanks!
Emilie Raffa says
Hi Emily! Thanks for the detailed info and spotting the pattern with your sourdough starter- it’s super helpful to take notes now and for ongoing feedings. Generally speaking, a sourdough starter will always look different on different days. It’s just the way it is (I won’t bore you with all the variables). Your starter is fine. It’s working. It’s not dead. You don’t need to start over. Yes to feeding it beyond the initial 7 days because a starter can take up to 2 weeks to become established. So all normal. The hooch and a sour smell just means your starter is exhausted and needs to be fed. Try this: feed your starter at the same time each day (do it in the morning) and focus on the texture. If it’s too thin, it needs more flour (is this the case for you? It’s what I’m feeling…) So, add a touch more, mix well and see what it looks like. Consistency is more important than exact feeding amounts. Let it rest in a warm spot at room temperature and repeat the feeding process until you get a predictable rise and fall with plenty of bubbles. Hope this helps :)
Déneige Courchene says
My first time making sourdough bread! It worked and was delicious. :) Thank you!
Emilie Raffa says
Excellent! This is wonderful to hear. And you are very welcome. Thanks for taking the time to comment :)
Emma says
I am mid way into my starter as per your recipe – very exciting!
Can the dough be mixed by hand? Or do I need an electric mixer?
Emilie Raffa says
You can absolutely mix by hand (or use a mixer). Your choice. You’ll get slightly different results depending on which method you use- but both delicious!
Liz says
Where is the recipe for the starter??
Emilie Raffa says
The recipe for the sourdough starter is in a separate blog post with step-by-step instructions. Click here: https://www.theclevercarrot.com/2019/03/beginner-sourdough-starter-recipe/
Kelly Lister says
I just made my first loaf using this method…I still need practice but it was good. Thank you for making it simple. Can I divide the bread dough and use two regular loaf pans to bake it? I have stoneware and cast iron loaf pans.
Emilie Raffa says
Hi Kelly! That’s great :) Yes, you can do that. I have a sandwich bread recipe on the site that can assist you with shaping etc. See link below!
Sourdough sandwich bread recipe: https://www.theclevercarrot.com/2020/04/easy-sourdough-sandwich-bread/
Ashlee says
I started with this recipe about six weeks ago. I have yet to find a better one. I love bread with a little fat in it!! This is such a great recipe and I have yet to have it fail!! I rarely buy bread any more, which wasn’t even my intent, but my family loves it.
Emilie Raffa says
Thank you Ashlee! Yes! The olive oil makes the interior crumb lovely and plush!