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!
So, if you’re curious about sourdough bread and don’t know where to begin, you’re in the right spot. This sourdough bread recipe has been THE MOST popular recipe on my blog for over a decade and continues to earn millions of pageviews 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 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, 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
Brittany B says
First time making sourdough.. I followed the recipe and steps, but my dough seems very stiff. I used a scale and everything. Right now I’m leaving it to rise, but doesn’t seem promising. Is it normal to feel stiff at the beginning? I’m scared it won’t rise.
Doug Dawson says
Hi – I have followed the starter recipie religiously however it isn’t “floating” in the water test after day 7. Any suggestions on my next steps or should I be ok to start baking with it as it?
Cindy says
This recipe worked so well for me. My previous attempts with other recipes were unsuccessful! One question though. After I use the starter, do I still feed daily and discard until the starter is ready (I.e. via the float test)? And at what point can I share starter? Thanks
Kira says
Hi,
I made my first loaf today and it came out awesome!
For religious reasons there are certain times of year when I can’t cook with Olives Oil. Is there anything I should be aware of if I leave the olive oil out of the recipe? Are there any modifications I should make?
Thanks!
Kim P says
I’ve made this recipe many times and share it with anyone wanting to start their sourdough journey. I have a question…I’m hoping to use this recipe for smaller sandwich bread. Have you baked it in a loaf pan instead of a Dutch oven?
Kayla says
I just finished my first loaf and it looks relatively good (I haven’t cut into it yet) but I kept it in 20 additional minutes and it still isn’t turning a deep Golden brown. It is a much lighter color, but very crispy. Do you have any idea why it might not be getting that traditional outer texture and color?
Jennifer says
Would you tell me please the size of Dutch oven I need for best results
Thank you!
Emilie Raffa says
A 5 qt Dutch oven works perfectly :)
Ashley says
Just here to say thank you for making sourdough not so intimidating! I’ve had great success using this recipe over and over! My first handful of loaves I followed the recipe exactly. Now that I’m a little more comfortable I’ve upped the water to 300 grams which does provide a more open crumb. I also cold proof after shaping, for about 8 hours, but that’s more so for convenience than anything else!
I often hear people freaking out about how complicated sourdough can be, but I don’t feel that way following this recipe.
I feed my starter before leaving for work, mix my dough up in the evening, let it sit on the counter overnight, shape in the morning, stick in the fridge, and back when I get home from work! It’s perfect every single time.
I guess my only question – is it easy to just double this recipe? If I’m already doing the work, I want to make two instead of one.
Thank you!!!
Verity Birrell says
In search of a different recipe (due to no luck from my preciously used one) I notice you use far more starter which will hopefully work in my favour.
I notice you dont do a cold ferment overnight. Can I ask why? Going to give the recipe a try today :)
Emilie Raffa says
Hi there! For this specific recipe, I don’t (but you can and I’ll get to that in a minute). Here’s why: a cold overnight second rise can be challenging due lack of experience. It can lead to over proofed, flat loaves. In my experience working with beginners, this was the #1 problem. So in this recipe, my intention was to simplify the process by omitting the cold, overnight second rise to encourage a higher success rate. This way the baker could focus on nailing the bulk rise properly before moving on. Does that make sense? With that said, if you prefer a cold ferment: bulk the dough at a moderate room temperature to about 75% (not double in size). Shape and chill overnight, 8-10 hours. Bake in the morning.
Mar Lynn says
Help! Followed the recipe and weighed all the ingredients. My dough only rose a little and it was very sticky.
Emilie Raffa says
When bread dough doesn’t rise optimally, examine your sourdough starter, ambient temperature and time. You need a strong starter, a warm temperature ideally 70-75 F, and adequate time (watch the dough not the clock). All three variables work together. Check out the article below for more details!
https://www.theclevercarrot.com/2018/01/why-wont-sourdough-rise/
Cherie Stone says
Easy to follow an absolutely delicious sourdough! Thank you so much!
Tara says
Wow! My first loaf of sourdough was picture perfect! The only flaw… my fault… was that the scoring wasn’t deep enough. It was sdeep enough to bake a beautiful loaf of bread, but it was not super fancy scoring and I did not get an ear.
Amazing! Thank you for your excellent recipe and examples.
Emilie Raffa says
You’re very welcome! Scoring takes practice. And it’s frustrating when you only have 1 loaf at a time to practice on! When I first started with sourdough, I practiced scoring on a ball of my son’s play-doh. Not quite the same texture as bread dough, but scoring at a slow and steady pace built up my confidence.
Héctor says
Day 5: Ellie’s evolutuon. This girl has exceeeded all expectations. There has been a 10-fold size increase and she’s now at about 85%…of a one litre jar all frothy and bubbly like in one of the pics here. The one before the overflow!
Emilie Raffa says
Fantastic! Sounds like you have a beautiful, strong starter :)
Héctor says
Hallo there and yes i believe i may have. Did tweak measurements some but foundation solid so on my way to all things sourdough and sourdough heaven! Thanks much again. Btw, already subscribed to your newsletter so won’t be missing out on deliciousness
Chad the Dad in San Luis Obispo, CA says
And I can’t spell …sorry about that. Typing fast and have dough on my fingers. Lol. Feel free to edit that last comment if you can ….Clever Carrot!
Chad the Dad in San Luis Obispo, CA says
Wow. I found this recipe Thursday and we’ve ripped through 4 loaves. All consistent. All amazing. We’re newbies. Neighbor have us a few grams of starter in the tiniest ziploc bag. Found this site and this page specifically and can’t be more thankful. Follow the measurements with a scale and loaves are coming out just perfect. The biggest challenge is patience. Starting to get the hang of the timing. Thanks again Cleve Carrot!
Emilie Raffa says
Love this. Thanks so much for your feedback Chad. You are well on your way!
Isabel says
Also, I had 350 g of bread flour and the rest I used all purpose. Is this going to mess up my bread? This is my fist time making bread.
Emilie Raffa says
It depends on how much water you sed in the initial mix. All purpose flour absorbs less water than bread flour, which would make the dough more sticky if using the increased amount of water. You won’t mess it up; the texture is something you can adjust, adding more/less flour or water as needed to make the dough manageable.
Osabel says
The first rise says 30 min but later it says 3hr-12hr is this not the same rise?
Emilie Raffa says
No. The first 30 minutes is a resting period (not a rise). Once that’s complete, you work the dough into a ball, cover and let rise for a longer period of time (bulk rise).
Linda Reynolds says
I should have read the comments first I found most of my questions. I spent a long time yesterday trying to figure out the measurements. I have ordered a scale.
I accidentally went to the wheat recipe and put my dough in the fridge after the 3-12 rise, but only for an hour. I freaked out for a minute.
Back on track for last rise. Thank you for helping us beginner ❤️
Emilie Raffa says
Oh good! I’m glad you figured it out. I’m hoping it turned out for you :)
Cheryl L Long says
Good morning! I am new to sourdough baking and already have followed the recipe for the sourdough starter in your book, Artisan Sourdough. I finally had success in making the starter after finding that my tap water was affecting the process. However, I still have one question. If I wanted to make the sourdough bread for the evening meal, do I feed the starter in the morning (which is what I have been doing), wait until the starter appears active, and then use? What do you recommend? Thank you!
Emilie Raffa says
Ahhh yes… this can happen with tap water. Excellent trouble shooting. As for timing, yes: feed your starter in the AM. When it’s active, make the bread dough. For a same day bake (to have bread with dinner) bulk rise during the day at a warm room temperature (72-75 F). You can always do the second rise in the fridge if the dough is ready before you are.
Sara says
I used this recipe for my first attempt at baking a sourdough loaf, I was excited to use the starter I’ve been feeding for a fortnight. I was initially worried about how it would turn out because of the low hydration (the ratio of water to flour seemed much lower in this recipe than some others I looked up), but everything went smoothly!
I baked the quantity given in this recipe as two loaves, and they turned out amazing. Super crispy crust and a soft, even inner crumb. It was so delicious I couldn’t stop eating it! I let them sit out until they were barely warm to the touch. Didn’t even need butter when eating bread still warm from the oven!
Emilie Raffa says
Fantastic! Low-hydration loaves are often overlooked because they contain less water than most recipes and do not boast the big open holes that everyone wants. But, low-hydration loaves are the best for beginners (the dough is easier to handle) AND they are the best for sandwiches and French toast! I happen to love the soft, plush and velvety interior crumb of a low-hydration loaf. The texture is less gummy than some high-hydration loaves and your success rate with a good looking, tasty bread is very high.
Jodie says
Hi, I love this recipe. Every time I make a loaf it turns out perfect. What would the hydration be?
Thank you
Emilie Raffa says
It depends on the amount of water you use in the initial mix (I’ve given a range). For example, if using 250 g of water the hydration is approximately 57% including the sourdough starter.
Kelsey says
Just wondering if you run out of time in the initial bulk, can you finish off in the fridge before shaping in the morning?
Emilie Raffa says
Yes. Keep in mind, the dough won’t rise much in the fridge on the overnight. If needed, give it more time to rise at room temperature the next day before shaping.
Jonathan Preto says
I am on my fourth week and third loaf baking. The first 2 loaves were great, I was just wondering for a single loaf if 3.5″ to 3.75″ tall is a typical height one would expect? I did try increasing the water to make a more hydrated loaf and that has worked from 250-285g, maybe trying 300g next time to see the difference. Slicing the center is a little hard to figure out, I’ve sliced all 3, but they don’t seem to spread open like other pictures I’ve seen, I guess I will try to score deeper than 1/4″. Great Recipe…
Emilie Raffa says
The height of your loaf depends on many things including adequate gluten development, shaping, temperature, oven-spring, flour type and overall handling. It’s a bit of trial and error! In your case, it sounds like your dough might have been over proofed (rose for too long) and/or too much water in the dough. That’s why the height was not as “plump.” Also: when increasing the water in the initial mix, make sure to do the second rise in a floured, cloth-lined proofing basket to contain its shape.
Sam says
I make a lot of bread and this is the first sourdough recipe I’ve found that works well without adding commercial yeast. The results are so consistent and delicious, well done and thank you for sharing!
Emilie Raffa says
Thanks so much Sam! I’m glad to hear this. Your feedback is much appreciated.
Jean Page says
First-time sourdough baker here. I found your directions clear and easy to follow (with one exception). My loaf turned out great! Super-tasty. I struggled to shape and with scoring but that will come with experience. My issue was with the second rise. The directions seemed vague. I waited 2 1/2 hours for my dough to get “slightly puffy”. Another sentence in the directions about what to look for here would be very helpful. Altogether though I am extremely pleased with this recipe and my first loaf. I can’t wait to try it again!
Linda D Reynolds says
What do you mean at the tail end of the last rise? 5-10 minutes?
Emilie Raffa says
For preheating the oven, 30 minutes in advance of your bake should be sufficient.
Emilie Raffa says
Hi there! You can try the poke test if you’d like. I’ll be honest, it’s not always accurate. But it will provide a visual reference during the second rise. To do so: gently poke the dough with your index finger. If it springs back quickly, it’s not ready. It it springs back slowly, it’s ready to bake. Hope this helps!
Jean Page says
Thank you! I did that with today’s bake and it was helpful. I did give the second rise 2 hours in my kitchen. We’ll see what I get when I cut it open. Your beginner recipe is the bomb! 💣 I have made it 3 times with variations and I’m starting to get more comfortable.
Rebecca K says
My first loaf just came out of the oven. It smells good, looks good, waiting for it to cool! Fingers crossed, it is as perfect in my belly!
Emilie Raffa says
Enjoy Rebecca! :)
Amy says
I have struggled with baking sourdough bread to the point I stopped trying. I would spend hours trying to get a loaf of bread that would turn out right. I found this website and it finally clicked! Every loaf I’ve made have turned out perfect!
Emilie Raffa says
Amy, this is great news. I’m glad you’ve found this site and tutorial helpful. Happy baking!
Moira Vence-Gunstane says
Can I continue to feed the remaining starter and in what quantities please?
Dani says
My understanding is that you should continue to feed the remaining starter in similar quantities to when you first began tending it, i.e. 60g water + 60 g flour.
Emilie Raffa says
Exactly! Thanks for chiming in :)
Emilie Raffa says
Yes! And please do! The most common feeding ratio is 1:1:1 (equal parts sourdough starter, flour + water by weight). So for example, feed 50 g of starter with 50 g of water + 50 g of flour. This ratio can be scaled up of down. More detailed info in this article below:
https://www.theclevercarrot.com/2021/01/feeding-sourdough-starter-my-best-tips-tricks/
Sierra says
Great recipe for beginners and easy to follow! Had so much fun with this experience. I’d love to see more videos of your process, the links didn’t work for me.
Also, my first loaf turned out great, but I’d prefer a more sour taste to my dough. Any recommendations?
Emilie Raffa says
Achieving a sour taste is not always black and white; it takes a bit of trial and error. A few variables to consider as you continue to bake: maintaining a sourdough starter at 75 F , shortening the bulk rise to about 75 % followed by an overnight second proof in the fridge. As always with sourdough, it takes a combination of variables to find the sweet spot!
Moira says
Would a longer rise of of 13/14 hours hurt?
Emilie Raffa says
It depends on your current ambient temperature and the temperature of the dough. Too warm + too much time = over proofed dough. To extend the rise time, consider using cool water in your mix and/or bulk the dough in a cool spot.
Kate says
Hello! This has been my go to recipe for a long time – it is easy with great results. i recently got the Clever Carrot artisan bread book and tried twice the Everyday sourdough which calls for only 50 grams of starter and bakes at 450 degrees without dropping the temp to 400. My loaf was flat and burnt. Can I combo this recipe with all the bread recipes in the book (ie, add more starter and bake at 400)? (the recipes up until the focaccia).
(I did make the focaccia as written from the book and it was great!)
Thank you!
Emilie Raffa says
Hi there! Although the Everyday Sourdough is a beginner loaf as well, it’s a completely different recipe and method. It’s possible your dough was over proofed (rose for too long) which is why it was flat when baked and/or additional variables including oven temp. etc. This is OK (albeit frustrating) because you learned something and sourdough takes time and practice! As for adjusting the other recipes: it’s not a seamless and black and white swap. When you add more starter to an existing recipe, you have to adjust the total flour and water quantities to semi- resemble the hydration % original version. For example, if a recipe calls for 500 g flour, 350 g water and 50 g starter (which is approximately 71.4% hydration) and you’d like to use 150 g of starter instead, technically the new formula would be 450 g flour + 300 g water + 150 g starter which is approximately 71.5% hydration. Does that make sense? As for oven temp, doughs with more water typically bake at higher temps so again, it’s not a definite swap. Perhaps 400-425 F might be the sweet spot for you? My recommendation going forward: if you like this particular beginner recipe, use it as your base to work with. Start by adding inclusions (olives, herbs, raisins etc) and see how you go. Then experiment with some of the others. I’m over explaining all of this to be thorough… Bottom line: play around keeping all of this in mind!
Kate McLaughlin says
Thank you for your response! I just made a loaf of rye with this recipe (150g starter) using the same amount of total flour listed here, but the ratio of bread flour to rye flour from the book. It came out great and is so delicious! Follow up question if you have time (and is hotly debated on the internet): Is there any benefit in the bread outcome to using less or more starter? (one benefit to more starter is it uses more starter!- keeps it from taking over the fridge).
Brittany says
Hello! I’ve used some other recipes, but I love trying new ones! I noticed that during my bill rise, my dough became lumpy. Like chunks of hardened(?) dough or appearing. I ensured it was mixed well in the first step. Did I not mix it well enough? What should I do? Can I knead a bunch during the bulk rise? :/
Emilie Raffa says
Hi there! Lumps = flour not absorbed properly into the dough. It probably needed more mixing time. Additionally, how did you cover the bowl of dough? It might have been exposed to too much air at some point, causing any bits on the surface to harden. If you are only 2-3 hrs. into the bulk, go ahead and knead the dough or just pick the lumps out and cover with lightly oiled plastic wrap. Hope this helps!
Teresa says
Hi,
I don’t have a Dutch oven but I can see from the picture that it looks like a Creuset pot . Could I use it instead?
Emilie Raffa says
Yes, absolutely. Any oven safe pot with lid that can heat up to 450 F works.
Kathy says
Mine looks great but didn’t rise very much 😕. I must have done something wrong! My first attempt.
Emilie Raffa says
There are a few factors that come into play here: starter strength, time, temperature and overall method. My sense is that your dough rose for too long during the bulk and/or second rise (over proofed). Have a look at the article below for more specific troubleshooting tips and feel free to circle back with any additional questions:
https://www.theclevercarrot.com/2018/01/why-wont-sourdough-rise/
Elaina says
my dough is super sticky and not stretchy at all, what do I do? im in the phase where I let the dough sit covered for 3-12 hours.
Emilie Raffa says
After the initial mix, you dough will look rough, shaggy and sticky. This is normal. It needs time to rest. If you are doing stretch and and folds, the dough will get more smooth and elastic after each set. You will see this visually. If you’re not doing stretch and folds that’s OK too; the texture and elasticity will still change with adequate resting time. And as a side note: always make sure to weigh your ingredients to obtain the proper flour to water ratio!
steve lack says
Hi
Totally new to this … and accomplished chef but not a baker, love your site (bought the book)! My starter was raging so I decided to go for a sourdough. I used your recipe, above, and all was going great. The first rise I did the stretch and fold fout times, about every 20-30 minutes. Next morning it had tripled in size! I then did the shape steps, 4 folds, watched the video. Then set on a piece of parchment paper cut to size in my crock pot for the second rise. In about an hour the thing had just flattened out like a giant thick pancake. I then grabbed the parchment and put it in a tight colander to hopefully give it shape, and let it rise a bit more; which it didn’t. So I baked as directed, and now have the same giant flat pancake-looking thing. ugh. So what did I do wrong?
Emilie Raffa says
First, make sure to weigh all of your ingredients if you haven’t done so already. This will ensure the proper flour to water ratio (too much water and not enough flour = spreading). Second, think back to how long the dough rose for. It sounds like the bulk rise went for too long and the dough over proofed (also a spreading factor). It’s possible that the second rise was too long as well. Next time: shorten the bulk rise (a high sided dough tub with measuring marks is a great way to track the dough’s growth), do the second rise in a cloth lined basket instead of the pot to contain its shape, and shorten the second rise slightly. Hope this helps!
Kelly says
I followed your directions for the sourdough starter and made this recipe. It was my first ever homemade bread without using a bread machine and it came out excellent! I halved the recipe for my first attempt but followed the directions exactly. I think that I have a little bit of perfecting to do as far as technique, but overall this recipe is so easy to do and the bread tastes great! It also has a great golden-colored crust and soft interior. Way better than store bought.
Emilie Raffa says
Yay! Congrats! This is so great to hear. Sourdough is all about practice. You’re well on your way :)
Lisa says
This is my go to recipe for sour dough I have even passed it on to several but I do not use bread flour I have only used all purpose unbleached I tried the bread flour my second time around and my family and I did not like it so I went back to all purpose and we love it.
Thanks for the recipe!!
Emilie Raffa says
You’re very welcome! Thanks for sharing your experience!
Libby says
I have had a great time and great luck following your recipe! I’m wanting to make mini loaves to give as gifts. How could I apply this recipe to making smaller loaves? What would I cook them in? Thank you!
Emilie Raffa says
Hi there! It depends on how small you want to make them :) You can divide the dough in half, and bake them back-to-back in your baking pot (assuming you only have one pot). I would reduce the time by 10 minutes or so.
Nimrod says
Thank you so much for the detailed recipe. My first try molded and I tended it so well, so I was surprised, and then I read about using pineapple juice instead of water so that’s all I did to change the recipe and then it worked! I still feed it 75% bread flour and 25% whole wheat. The only thing is (and I apologize if I had missed it) I wish that there was a little section or link to show how important it is to score the bread properly and also to mist the Dutch oven prior to baking. I think that would make a huge difference.
Emilie Raffa says
I’ve heard of using pineapple juice! Never tried it though. Did you like the results? Scoring takes practice and repetition, which most of us don’t have time for since we are not professional bakers, baking 100’s of loaves a day! I mention this tip in my book: practice scoring on a ball of play-doh. The texture is not identical to bread dough, but it’s a useful stand-in that doesn’t spread or move as you try to navigate mastering your scoring tool.
Vikki Rehberg says
How should this recipe be adjusted for high altitude ?
Emilie Raffa says
Hi there! Unfortunately, I’m not an expert on this. King Arthur has some excellent advice on their site for more specifics.
Alan Baker says
Hi Emilie, loving the sourdough I am making. This is all new to me and I am looking forward to the cinnamon swirls next.
Have reduced the amount of mix by trial and error because I would have about 25% of the bread left over after we all have had a slice or two.
My question is, how do I store the left over part of the loaf for about 24 hours? tried using parchment paper or cling film but the loaf gets hard?
Any advice would be appreciated.
Emilie Raffa says
With sourdough, the length of freshness depends on how the dough was fermented and how the baked loaf is stored. This takes practice, trial and error. In your case, you did everything right. I would recommend wrap (over parchment) or even a zip-top bag. But no matter what, with fresh bread, you’ll inevitably get that “next day” texture. At our restaurant, we actually wrap some of our baked and cooled loaves in cling film and refrigerate. The loaves are warmed in a 350 F oven until perfectly crisp on the outside and soft and fluffy in the middle.
Giulia says
I lowered the heat to 25-27*C as it was too high before and I was at the 11th when I did that, followed the process for the last 3 days but the starter is not fermenting, no blues at all. Any reason? Should I start all over again? Thank you
Kathy Wilkerson says
I love the ease and helpful instructions. The bread tastes amazing as well!
Shannon Harmon says
I’ve had success with this recipe but wanting to try without using olive oil. Can you just omit the olive oil or would I need to make changes to the grams of water or flour added?
Robert Walker says
Thank you so much for this detailed recipe.
I have tried a couple of other sourdough recipes that were very laborious but this worked out perfect.
Keeping the starter warm, adding the salt and olive oil worked great.
Thanks again!
Sarah says
This was my first attempt at a sourdough loaf from my started. I made sure the starter was ready by dropping a bit into a glass of water and it floated. I followed this recipe to a tee and everything progressed as the instructions indicated except on the second rise. And I even did the optional period stretching on the bulk rise. It didn’t seem poofy at all after an hour. I probably should have let it rise longer but it was very late so I proceeded to bake it. It didn’t increase in volume very much. Also my dough never looked as smooth as the dough looked in the videos. The bread tastes good but the appearance was not so great and the loaf seems very small for as much flour used. Oh well, practice makes perfect. Lol
Lois Rutherford says
I made bread using your beginning sourdough and your Farmhouse recipes. They both turned out excellent. Thank you. I want to try the pizza but I’m not willing to spend that much on a pan. Can I use a cast iron pizza pan? Do you have a cheaper recommendation for the type of pan you use? Thank you in advance.
Pam says
Hi there, I am new to sourdough baking and am anxious to try this recipe! I note that there is no cold retard. Can I do that prior to baking, or do you have another suggestion (or recipe) to get a tangy/sour flavour? Thanks.
camille sabey says
hi Emelie, I was given a starter in November, and from what I can tell, it is fine. I came across your recipe and have throughly enjoyed reading and watching the videos. I’m in my first rise, and so excited that by morning I can have hopefully a successful outcome. You most definately have taken out the intimidation for me. I hope it comes out, and can barely wait….
Emilie Raffa says
This is fantastic feedback. Thank you Camille. xx
Claude Hale says
Hi Emilie! Just wondering is a 10 year old starter better then one say I make today?
Emilie Raffa says
Hi there! Not necessarily better; just different. Older, well-maintained starters are great to work with because they are strong, established and have a high success/activity rate. They will boast different flavor profiles too, on the yeasts cultivated within the starter itself. Younger starters are just that: younger. They need more time to develop. But with proper time, care and maintenance, they are perfectly fine to use.