Think you can’t bake fresh, homemade sourdough bread? This easy sourdough bread recipe—trusted by beginner bakers for over a decade—shows you how, step-by-step. No yeast. No kneading. Just simple ingredients and 10 minutes hands on time for soft, crisp sourdough bread at home.
Reader review
“I have tried MULTIPLE sourdough bread recipes and this one has been the very first to make a successful (fully risen) loaf of bread. I am relatively new to sourdough and for some reason, the other recipes just didn’t produce good bread. These instructions and detailed explanations really make a huge difference to someone who is new to the world of sourdough.”
—Savannah
To anyone who thinks their sourdough bread isn’t good enough, I get it. Back in 2013, I set a goal: bake more bread. I tested, failed, succeeded (and tried again). What began with an easy no-knead artisan loaf eventually led to the holy grail: homemade sourdough bread.
Admittedly, I had beginner’s luck. My early scratch-made loaves were light, plump and airy, everything you want sourdough to be! And then? Down the rabbit hole I went: Hydration? Baker’s %? Proofing times?
Now, with 13+ years baking experience and a professional culinary background, I know what holds people back: the confusion, hesitation, comparison. I teach from a straight forward practical perspective because sourdough is not just a written recipe; it’s an understanding.
This sourdough bread recipe has been the most popular on my blog for over a decade- millions of views and the inspiration behind my bestselling book Artisan Sourdough Made Simple, a deeper dive into sourdough bread recipes. So, if you’re at the end of your rope (and just want to make good bread), you’ve made it. Welcome to the journey.
What Sets My Recipe Apart:
- One bowl, 5 ingredients
- Olive oil = soft, plush crumb & crisp, golden crust
- No stand mixer
- No bread machine
- Flexible baker’s schedule
- Personalized support in the comments
But before we make bread, let’s discuss what drives it: your sourdough starter. Once you understand what it is, and how it works, your path will be crystal clear. Have questions? Ask in the comment section. I respond with personalized help.
Where To Get A Sourdough Starter
A sourdough starter is a live fermented culture of flour and water. It naturally leavens bread dough without commercial yeast. There are all different types: homemade, purchased or gifted (ask a fellow baker!). I use two different starters at home: one I made myself, and a vibrant Australian starter gifted from my friend Celia.
But is doesn’t stop there. Once your have your own sourdough starter, it must be kept alive and well with regular feedings to maintain its rising power. Sourdough is not static; it’s a living process. Here’s my personal feeding schedule which you can adapt to suit your style:
How To Feed Sourdough Starter
- Remove and discard half of your sourdough starter
- Feed what’s left in the jar with equal parts flour and water by weight (1:1:1 feeding ratio).
- Let rise at room temperature (loosely covered or airtight) ideally 75+F until bubbly, active and double in size (2-12 hrs). I use this sourdough starter jar.
Recommended Reading: Feeding Sourdough Starter: My Best Tips & Tricks
When Is Sourdough Starter Ready To Use?
Your fed starter is ready to use when it’s bubbly, active, and doubles in size. This can take 2-12 hours or more, depending on the temperature of your kitchen and the strength of your starter. My best advice? Be patient, plan ahead, and make sure your starter is in a warm place (ideally 75 F). The process is not instant.
Float Test: If you’re unsure whether your starter is ready, drop 1 tsp at peak height into a glass of water. If it floats to the top it’s ready to use. If it sinks, feed your starter again.
Storing Your Starter
Most people don’t realize that your feeding schedule is directly related to your baking preferences. If you only bake a few times a month, store your starter in the refrigerator and feed it once a week. If you bake often, store it at room temperature and feed it once a day.
How To Make Sourdough Bread: Step-By-Step Recipe
To Start: Feed your starter until it’s bubbly and active first (remember this can take anywhere from 2-12 hours, so plan ahead). Then mix the dough. Detailed instructions follow below. For a printable recipe & sample baking schedule, scroll to the end.
Step 1: Mix The Dough
- Add water, sourdough starter, and olive oil to a large bowl. Whisk well to combine, making sure the starter is fully dissolved. Then add the bread flour and salt. Continue mixing (I use a fork at this point) until the flour is absorbed. The dough will feel rough and shaggy, which is normal.
- Cover the bowl and let rest (autolyse) for 30 minutes to 1 hour at room temperature. Then shape the dough into a rough ball. It doesn’t have to look perfect.
Tip: Weigh your ingredients with a digital kitchen scale. Measuring cups vary in size and don’t account for ingredient density which can lead to dry, dense, or overly sticky dough.
Why Autolyse Matters
Autolyse is the first rest after mixing bread dough. It jumpstarts gluten development without kneading, making the dough stronger, stretchier, and easier to shape I never skip it. For this recipe, rest for at least 30-45 minutes (or when time permits, I’ll do 1 hour for an even softer, more manageable dough). To learn more about common sourdough bread terms read my Sourdough Baking Glossary. I’ve included the only 12 you need to know!
A Note on Salt: Some bakers only add salt after autolyse, believing it slows down gluten development. I’ve followed that method for years, but now mix everything at once. It’s simpler, faster, and still makes excellent loaves (plus, you won’t forget to add the salt later on!). I’ll leave the choice up to you.
Want To Add Inclusions?
Mix in flavor additions after autolyse, when the dough is softer and more pliable. This is another reason not to skip the autolyse step. Alternatively, inclusions can be added during the first stretch and fold.
A few ideas:
- Roasted garlic
- Chopped olives
- Fresh or dried herbs (rosemary, thyme)
- Seed or nuts
- Cheese
- Dried fruit (raisins, cranberries)
- Jalapeños
Step 2: Bulk Rise
Now the dough is ready to rise. Cover the bowl with lightly oiled plastic wrap so the dough doesn’t stick to the top, or transfer to a dough tub. Let rise at room temperature, about 68-70 F (20-21 C).
How Long Does It Take For Sourdough Bread To Rise?
The dough is ready when it’s puffy, slightly domed and nearly double in size. This can take 3-12 hours depending on room temperature, the quantity and strength of your sourdough starter, and seasonal conditions. All variables work together. See my example below:
For My Sourdough Bread Recipe (with ~150 g sourdough starter):
- In the summer: ~2-4 hours @ 80 F (26 C)
- In the winter: ~10-12 hours @ 68 F (20 C)
Diving Deeper: Temperature controls time. This is where I see the majority of beginner baker’s make mistakes- the temperature is overlooked. Sourdough takes longer to rise than yeasted bread, and it’s highly dependent on your specific environment. My kitchen might be 75 F. Yours? 68 F. Watch the dough, not the clock. For more details and troubleshooting read my companion article: Why Won’t My Sourdough Bread Rise?
Stretch And Fold The Dough (Optional Step)
About 30 minutes into the bulk rise, you can perform a series of “stretch & folds” to strengthen the bread dough. This step is not mandatory; however it has the potential to add height and structure to the finished loaf. Check out my how to stretch and fold sourdough guide to learn more, step-by-step. It’s easy and fun to do!
Step 3: Divide & Shape The Dough
At this stage, remove the dough onto a lightly floured surface. For two smaller loaves, divide the dough in half. For a single, standard size loaf leave it whole.
How To Shape A Round Sourdough Boule (Loaf)
Starting at the top of the dough, fold it over toward the center. Give it a slight turn, and then fold over the next section of dough. Repeat until you have come full circle to form a tight round. This creates surface tension for better oven spring. You can also try the envelope-style fold.
Tip: I used to get so nervous when shaping bread dough because you only had one chance to get it right. So intuitively, I would practice using a piece of Play-Doh or with a kitchen towel to go through the motions at my own pace.
Step 4: Choose The Right Baking Pot
If you want bakery-style results, bake sourdough bread in a Dutch oven. Why? Pots trap steam which is the secret to homemade sourdough with bold rise and golden crust. Without steam, the crust will set too fast casing the loaf to harden, split or bake unevenly. I’ve been there and it’s not pretty.
What If You Don’t Have A Dutch Oven?
You’ll need another oven-safe pot with a lid to create steam. It must be able to withstand up to 450 F/232 C (lid and handles included).
A few options:
- Enamel roasting pan with lid (or sheet pan to cover)
- Cast iron skillet with upside down roasting pan to cover
- Covered sandwich loaf pans
- Clay Baker or Romertopf (soaked first)
- Preheated baking stone w/ metal bowl to cover
Here’s what happened to me: I tried the “no pot” baking route in the past, using just about everything from pizza stones, to baking sheets with no luck! The crust always hardened too quickly. Then I tried various steaming methods to remedy this (e.g. ice cubes in a hot pan, spraying my loaves with water) but my personal oven could not retain enough moisture. The environment was always too dry. For me, using a Dutch oven was the only reliable solution that worked with consistent results.
Step 5: Second Rise (Proofing)
- After shaping, your dough needs to rise again. To do so, generously dust the bottom of your Dutch oven with cornmeal, or line with non-stick parchment paper to prevent sticking. Gently place the dough inside (see tip below)
- Let the dough rise for 30 minutes to 1 hour, or until it’s visibly puffy and no longer feels dense. It doesn’t need to double in size. While the dough proofs, preheat your oven to 450 F (232 C).
Tip: Want better shape and structure? Proof the dough in a floured, cloth-lined, 8-inch bowl or banneton instead of directly in the Dutch oven. This will contain the dough and hold its shape without spreading. Bread flour or rice flour is fine for dusting.
Step 6: Score The Dough
- Right before the dough goes into the oven, make a shallow slash down the center of the dough, about 2-3 inches long. Use a small serrated knife, sharp knife or bread lame. This lets the steam escape, and allows the bread to “bloom” or expand in the oven.
- Admittedly, this step is a bit nerve racking, so I don’t want to gloss over it. Be quick and confident. I’ll share what my sourdough mentor told me: “Slash with panache!”
Step 7: Bake The Bread
You’re at the finish line now! Bake on the center rack (lid on) for 20 minutes. Then remove the lid. Your bread will look pale and slightly shiny. Then finish baking (uncovered) for 40 minutes or until the crust is deep golden brown. The internal temperature should be 205-210 F/96-98 C.
Tip: During the last 10 minutes of baking, crack open the oven door to let the moisture out. This creates a crispier crust. Or, remove the bread from the hot Dutch oven and bake directly on the oven rack. The latter creates the crispiest finish.
Step 8: Cool & Slice
Cool the bread on a wire rack for at least 1 hour before slicing. Be patient! If you cut into it too soon, the texture will be damp and gummy. Life’s too short for sub par bread.
Final Thoughts
There are a gazillion sourdough bread recipes out there. No two loaves look alike. Start with this guide, master the basics and then branch out: try my golden sourdough focaccia recipe, this easy sourdough sandwich bread, or my one-bowl sourdough pancakes for breakfast! Once you have a few loaves under your belt, the process will become an imminent rhythm and you’ll become a sourdough pro in no time.
Sourdough Baking Schedule
- Friday Evening: Feed your starter, cover the jar, and leave it on the counter overnight. If you keep your starter in the fridge, it might need two feedings to perk back up (feed it in the morning & in the evening).
- Saturday Morning: Check your starter: if it’s alive and bubbling, you can make the dough to rise during the day. Or, feed it again in the afternoon to make the dough in the evening for an overnight rise. Remember to use the float test mentioned above to make sure your starter is ready to use.
- Saturday Morning/Evening (or whenever your starter is ready): Make the dough. Leave on the counter to bulk rise at room temperature. In the summer, if your dough rises quickly and you’re not ready to bake, cover the whole bowl with lightly oiled wrap and chill until ready to use.
- Sunday Morning: cut and shape the dough. Place in Dutch oven for second rise. Slash. Bake. Cool. Eat.
By signing up, you agree to receive emails from The Clever Carrot. Unsubscribe at any time.
Sourdough Bread: A Beginner’s Guide
- Prep Time: 13 hours
- Cook Time: 1 hour
- Total Time: 14 hours
- Yield: 1 loaf 1x
- Category: Sourdough Bread Recipes
- Method: Oven-Baked
- Cuisine: American
- Diet: Vegan
Description
New to sourdough? My easy beginner sourdough bread recipe makes the best artisan-style loaf at home with just 5 simple ingredients: bread flour, active sourdough starter, water, salt and olive oil—my signature addition—known for creating a light, plush crumb and a crisp golden crust. Follow my clear, step-by-step instructions and video guidance to bake fresh sourdough bread with confidence (even on your first try!).
Ingredients
- 150g bubbly, active sourdough starter
- 250g warm water (see Note 2)
- 25g olive oil
- 500g bread flour (not all purpose flour)
- 10g fine sea salt
- fine ground cornmeal or non-stick parchment paper
Notes, Tips & Equipment
- Weigh your ingredients with a digital scale for best results
- For a more soft and pliable dough, increase the water up to 300 g- 325 g total. Use a floured, cloth-lined bowl or proofing basket (instead of the Dutch oven) for the second rise.
- You will need a 5 1/2 or 6 quart Dutch oven for baking
- This recipe was tested with King Arthur Bread Flour, Gold Medal Bread Flour, Pillsbury Bread Flour
Instructions
Make The Dough
In a large bowl, add the sourdough starter, water and olive oil. Mix with a fork to combine, then add the flour and salt. Continue mixing until the dough becomes stiff, then squish it together with your hands to incorporate all the flour. The dough will be rough and shaggy.
Cover the bowl with plastic wrap, reusable wrap, or very damp kitchen towel. Let rest (autolyse) for 30 minutes to 1 hour.
After resting, return to the bowl and work the dough into a rough ball, about 15 seconds.
Bulk Rise (First Rise or Bulk Fermentation)
Cover the bowl with lightly oiled plastic wrap. Alternatively, transfer the dough to a high-sided dough tub. Let it rise in a warm place, ideally 70-75 F. The dough is ready when it no longer looks dense and has almost doubled in size.
Note: The bulk rise time will be different for everyone. For example, in the summer, expect ~2-4 hours @ 80 F/ 26 C. In the winter, ~10-12 hours @ 68º F/ 20º C. Watch the dough and not the clock.
Optional Step: Stretch & Fold The Dough
During the bulk fermentation, you can do a series of ‘stretch & folds’ to strengthen the dough. Start 30-45 minutes in: lift a portion of the dough, stretch it upwards, and fold it over itself. Rotate the bowl ¼ turn and repeat until you’ve come full circle (1 set). Do 1-2 additional sets, spaced ~1 hour apart. Click here for a step-by-step video tutorial.
Note: Dough made with 250g water will feel stiffer; 300-325g water will be more stretchy and elastic. Let it rest longer in between sets if it resists stretching.
Shape The Dough
Remove the dough onto a lightly floured surface. Starting at the top, fold the dough over toward the center. Turn slightly, and then fold over the next section. Repeat until you have come full circle. Flip the dough over, seam side down. Gently cup the sides and rotate in a circular motion to tighten the shape. The goal is to build surface tension to create a tight ball (too much flour will cause the dough to slide around).
Second Rise
Now the dough needs to rise again. If you’ve used 250g water, you can do a free-form second rise in the Dutch oven (if not, see note below). Line the pot with a piece of parchment paper (this is what I do) or coat with cornmeal. Place the dough inside, cover and let rise for about 30 minutes to 1 hour. It’s ready when slightly puffy, but not double in size. Preheat your oven to 450 F/ 232 C.
Note: If your dough contains more than 250g water, skip the free-from rise. Your dough will spread. Instead, use a floured, cloth-lined, proofing basket to help hold its shape.
Score The Dough
Right before baking, make a shallow 2-3 inch slash (or longer) in the center of the dough using a bread lame, razor blade, or small sharp knife. The cut should be ~1/4-inch deep.
Bake The Dough
Place the bread in the oven on the center rack (lid on) and reduce the temperature to 400 F/ 204 C. Bake for 20 minutes, then remove the lid, and continue to bake (uncovered) for an another 40 minutes, until deep, golden brown. All ovens are different; feel free to make minimal adjustments to these temperatures.
Check for doneness with a digital thermometer: 205-210 F/ 96-98 C for sourdough.
Remove the bread from the hot Dutch oven, and cool on a wire rack for at least an hour before slicing.
Comments
Pam Trent says
My starter gets bubbly but doesn’t rise much. !! What can be going on. Please help. Frustrated and all most want to quit
Emilie Raffa says
Hi Pam! Because your starter is bubbly, it’s possible that it is indeed active, but you might have missed the rise and fall- timing is everything. Have you read these posts? Have a look for additional info: Troubleshooting Your Sourdough Starter & Feeding Sourdough Starter: My Best Tips & Tricks.
Jessica says
I just tasted my first sourdough loaf, it’s 9AM and I am getting my life! This recipe is really easy REALLY tasty. I will say I didn’t know baking bread was basically an all-day event. And that it takes so little starter. I’ve got way too much sourdough starter for the amount it takes to make 1 loaf (beginners mistake). But I’m SO glad I made it!
Emilie Raffa says
So glad you liked it Jessica! Once you get a few loaves under your belt, nailing down a baking schedule that works for you (and doesn’t take up too much time) will naturally follow suit. That’s why I love overnight doughs. Just wake up in the morning and bake! Enjoy xx
clare Ross says
Love this recipe, would like to ask if i can add some seeds like Kalonji seeds as they don’t require soaking. or what other seed would you suggest
Emilie Raffa says
Hi there! Kalonji seeds would be lovely! For other seeds or nuts, I would definitely soak them first. Do this while the dough is resting (autolyse). Cover them in warm water, drain, and pat dry with a paper towel before adding to the dough.
Sue says
Love the information here. Very helpful. 😊
Question: I have followed your recipe and each time my dough comes out very sticky and difficult to manage. Can I just add a bit more flour and will it affect the overall outcome? Thanks
Sue
Emilie Raffa says
Hi Sue! When the dough is sticky, a few things: make sure to weigh your ingredients to ensure the correct amount of water is used. Use a quality bread flour for maximum absorption. Pay attention to the temperature: is it too warm? Finally, observe the rise of the dough… if it goes for too long, it can over proof, turn sticky and then become difficult to manage. You can always add more flour to remedy this. However, I’d first cut back on the amount of water you’re using in your initial mix.
Mia says
Hi,
A friend gifted me some starter from San Francisco. This will be my first go at sourdough baking but since we are a small household of two, I don’t want my effort to go to waste. My question is, can I make dinner sized rolls, par bake them, then freeze them for a quick, easy addition to a meal? If so, how should I go about this?
Any helpful tips would be greatly appreciated, I’m excited to get started!
Emilie Raffa says
Hi there! This is a great question. Par baking with sourdough can be a bit tricky. When frozen, sometimes the sourdough (starter) loses its rising strength. If you are a beginner, and you don’t want your efforts to go to waste, I wouldn’t suggest doing it. Instead, I’d recommend dividing this recipe into two loaves, baking them back to back and freezing whatever you don’t eat. This way, all you have to do is pull out a loaf to defrost. You can even slice the loaf first and then freeze for more flexibility.
Mia says
Thank you 😊
I bought your book and really want to make the dinner rolls, as a roll works perfectly for the types of meals we eat. But I will go ahead and bake them fully before freezing.
Thank you for your reply ☺️
Emilie Raffa says
Mia, you are very welcome! I think you will have better success this way, for sure. Thanks so much for your support :)
Joanna Conley says
Awesome. Made this several times now. Thank you
Emilie Raffa says
You are very welcome, enjoy! xx
sylvie torok-nagy says
Help!
I am attempting to make starter and after 8 says of feeding and resting it’s watery and stinks awful! Not at all appetizing. What have I done wrong? 30g of flour and 30g of water, then stirred together well and covered loosely with plastic wrap and left in a warm place to rest.
Emilie Raffa says
Hi there! The liquid on the surface of your starter paired with a stinky smell is somewhat normal during the feeding process, especially if you let it go for too long in between feedings. To remedy this, I would discard a healthy portion of what you have, and then give it a feed of fresh flour and water to refresh and balance the acidity levels (this will help with the smell). Then don’t wait too long to feed it again. Remember, it will bubble up and then collapse which is your signal to feed it.
sylvie torok-nagy says
Thanks so much! I ended up noticing black mold spores inside the jar and got worried i did it wrong and tossed the whole thing. I will start over with the recipe in your book, as I started it wrong!
Kris Isom says
HI,
Busy making the sourdough starter. On page 9 of the instructions for day 3 and to follow for day 4,5, and 6 it says to remove 60g and I should have 60g left. Add 60g (1/2 cup) of all purpose flour and 60 g (1/4) cup of warm water. So I looked up the conversion for 60g and it is the 1/4 cup or just over 2 ounces. Should I be adding 1/2 cup flour or 1/4 flour.
Thank you in advance for your help. Kris
Bette says
The first live I made turned out amazing! I loved it in too long and the bottom was a little more well done than I had hoped. I’m warming up the oven now for my second loaf with very high hopes! Easy to do, love the measuring by weight and plan to use this recipe indefinitely.
Nancy says
Is there an adjustment that needs to be made when preparing this recipe in a high altitude area?
Kirstin says
Is it possible to use a 3qt dutch oven? Would I have to halve the recipe in order for it to fit into a smaller dutch oven?
Mariannecorriere says
Yes I believe you would. I use a 5 quart for one loaf using the full ball of dough and I don’t see it fitting in anything smaller.
Kendra says
I split the recipe into 2 loaves and cook one in my 2.75qt Dutch oven and another in my 8qt. I actually prefer the way the smaller Dutch oven comes out!
Cathy says
Hi there,
Just a question, with the second rise only being 30mins to 1 hour, does it matter if the second rise goes for longer?
So say I do my bulk rise and my dough has risen, so due to it being night-time I put the dough in the fridge overnight to bake the next day.
What would you do in this instance, once I remove my dough the following day from the fridge how long do you think my second rise should go for?
Thankyou so much
Cathy x
Marianne says
My second rise (or first for that matter) always takes longer than 30-60 minutes – especially if it’s cold – and it turns out fine. Like Emilie says, watch the dough not the clock. 👍
Marianne says
I am super excited. I am making this recipe for the first time (my second experience making sourdough bread). I just took the lid off – and it looks AMAZING! I was afraid I might have messed it up by putting the dough into the fridge overnight after a nearly 12 hour bulk rise, but I needn’t have worried. It looks so much better than I expected! I can hardly wait to take it out of the oven. 😍
Marianne says
The verdict: This recipe is a winner! The crust is chewy but not overly so, soft and moist on the inside and even though the bottom was extremely dark, it wasn’t difficult to cut through. It smells divine and tastes more sour (a plus!) than my first attempt using a different recipe. This time I used a rye starter instead of AP flour starter. I’m so thrilled with the results. I plan to make your Sourdough sandwich bread next.
Emilie Raffa says
Marianne, thank you so much for your thoughtful & thorough feedback on this post (and others!). It’s great to see you get on with sourdough baking!
Marianne says
Thank you! I’m enjoying it so much that I’m kicking myself for not trying 25 years ago because it seemed “too hard”. Once you get the hang of it, I think it’s even easier than yeast bread because its much less hands on, and you can throw it in the fridge until the following day if it takes too long to rise. Plus, the taste and texture is amazing. 😊
Shea says
I’ve made a few different recipes with lackluster results. Just tried this recipe and I think it will be the only one I use from now on! The instructions were easy to follow and the loaf it made was amazing. I like that it uses more g’s of starter and you don’t need to preheat your dutch oven like some other recipes call for. Thanks again!
Emilie Raffa says
Thank you Shea! I’m glad you had success with the recipe :)
Eileen says
Hi! I wanted to know how you remove the baked bread from a Dutch oven? I am choosing between purchasing a Le Creuset dutch oven( multiple uses) or the Challenger bread pan.
Marianne says
Hi Eileen…personally I would go with something that has more than one use. I remove it by lifting it out with the type of spatula used for flipping pancakes. Or you could lift it out by the edges of the parchment paper if the paper extends a couple inches up the sides of the pot. Hope that helps.
Emilie Raffa says
Hi Eileen! To remove bread from a Dutch oven, I use the parchment paper to lift the loaf up and out. It’s the easiest. Like Marianne mentioned, a large spatula will work too. As for the Challenger Bread Pan, you just remove the lid and take out the bread; it does not have high sides like the Dutch oven.
Kelly Hitchcock says
When should I see results of my first starter?
Emilie Raffa says
Hi Kelly! When creating a starter from scratch, about 7-14 days should be expected. The biggest variable that slows things down is temperature. Starters love warmth. The ideal temp. should be 75-78 F for bubbly fermentation.
Kelly Hitchcock says
How do a convert gram to fluid oz?
Marianne says
I got an inexpensive digital scale on Amazon that has grams, ounces, kilograms, etc. I highly recommend getting one.
Betsy says
I use a kitchen scale from brambleberry or one from Amazon…I make cold process soap. I also have gotten one from Walmart. Just be sure it has ounces and grams. Hope this helps too!
Caroline Stewart says
I’ve been using this recipe for a few months now with varying success. Flavour always great though. I have a couple of questions.
During my free form second rise my boule spreads. I’m worried about using a bowl in case I knock all the air out when I’m transferring it. Could I try reducing water content?
Second question. I’m using a Dutch oven which produces much better results. I’ve been.using it upside down so doing my second prove on the lid and preheating the large part because I don’t want burnt wrists. This works ok but should I consider leaving the lid (the bottom of the pan) on longer as it feels like the loaf is crisping up too much.
Thanks
Emilie Raffa says
Hello Caroline! Using a bowl or proofing basket is your best bet to prevent the dough from spreading. However, reducing the water can in fact help; how much are you currently using? As for the pan, yes: you can leave the lid on longer for a softer crust. You can also wrap the finished baked loaf in a kitchen towel to soften the texture when it cools.
Caroline Stewart says
I am using your recipe which is 250g of water but I’ve reduced it to 230g. Still spreads but I rarely do stretch and fold which could also help. Thanks for your reply.
brian Stephen Williams says
Excellent recipe, thank you. Should I use the same recipe for pizzas and would it be better to use pizza flour?
Emilie Raffa says
Hi there! This is a great question. For pizza, the dough can be used with an increased amount of water (350-375g) for best texture. Alternatively, pizza flour can be used. If it’s a fine milled “00” flour add a smaller amount of water and work your way up. All flours are different; they absorb water at different rates.
Bunny says
Thank you. I made sourdough bread for the first time. Your instructions were easy to follow. My bread came out moist, good crust and tender.
Emilie Raffa says
Excellent! So great to hear. Happy baking!
Mike says
Hi there! I’m new to Sourdough bread making. Does this recipe makes a 2 lb loaf and what size proving basket would you recommend? Thanks!
Kristin says
Hi Emilie: Thank you for your sourdough recipes. They are wonderful. I have read through all your questions snd comments because I have used your recipe for sourdough using bread flour snd all purpose. You explain the difference between the two types of flours snd state that all purpose absorbs less water and therefore need the water reduced. After making both recipe I notice that the all purpose artisan sourdough calls for more water 330 g instead of the 250 g for bread flour. I did notice the all purpose was more sticky- due to extra water? So in retrospect I’m a bit confused. Should the artisan bread with all purpose flour use 330g water? Thank you for clarification.
Laura O'Meara says
Thank you for the great recipe and instructions. My family loved this bread :)
Emilie Raffa says
You’re very welcome! Enjoy!
Dreama says
It was awesome! Mine did not have a very sour taste, but it was delicious. Hiw would I remedy that? Also, what is the nutritional facts?
Emilie Raffa says
Hi there! Developing a deeper “sour” flavor comes from a variety of factors and experimentation. You can try one (or more) of the following: maintain a more acidic starter; use a small portion of whole grain flour in the dough (you’ll need to add more water to compensate; and/or try rising the dough in a warm spot during the day followed by an overnight second rise in the fridge.
S Larson says
I used a teaspoon of sour salt because I love extra sour sourdough bread. Be careful, it’s very sour. One teaspoon is very sour. If you want just a little more sour 1/2 a teaspoon should do fine.
Marianne says
I have made this twice; once with rye starter which turned out nice and sour and once with all purpose starter which wasn’t very sour at all. I prefer it sour so will use rye from now on. The only complaint I have about using rye is the bread takes on a color that doesn’t look super appealing but I can live with that.
C says
Any chance to add in additional measurements besides grams? This is a recipe I would like to try, but really turned off by just gram measurements.
TraperD says
You can get kitchen scales from Amazon that do both imperial and metric weights. They are not very expensive and easy to use.
LM says
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
Emilie Raffa says
Hi there! You can find the measurements (with additional explanation) in the FAQ Section at the bottom of the post. Thanks!
Cindy Dracobly says
I noticed this beginner recipe calls for olive oil. The recipe in the book does not use olive oil. Which do you recommend? I just made the sour dough English muffins. They rose nicely but lacked “air holes”. Do you have any recommendations?
Emilie Raffa says
Hi there! They are just two different recipes. Olive oil is used here for variation. The interior crumb becomes more plush, especially when used in a drier, low hydration dough like this one. It’s up to you what you’d like to do! Re: the English Muffins, make sure the gluten is adequately developed (sounds like this was already the case for you) and make sure the dough has puffed up during the second rise. If not, give it more time to aerate.
Betsy Gast says
My summer temperatures exceed 100F! Can I still do this bread? I live in Arizona and want to bake, but it’s so hot! Can I maybe use the gas grill on indirect heat to bake? Have you heard of doing it this way? I am a newbie, so any help would be appreciated!
Betsy
Emilie Raffa says
Hi Betsy! In your case, to beat the heat, make the dough and chill when almost double in size (overnight). In the early morning, bake the dough when it’s still somewhat cool. I’ve never done it on a grill! Can it fit with the Dutch oven? If you experiment, please let us know!
Betsy says
I keep trying to make the recipe, but it is coming out dense! Crumb texture is great but it’s not very sour…is my starter still too new? I freeze my discard because I have a pink slime mold problem and this gives me a start again. The first time I used the frozen starter was great…the second time it’s extremely thick. What am I doing wrong?
Emilie Raffa says
Hi Betsy! To clarify: are you making this bread with discard or active sourdough starter? Thanks!
Brandon says
Overall, this recipe has helped me the most. Initially I looked at a few other recipes online to get started but kept coming back to this one. For a beginner like me this recipe is excellent. I have since used it as a base line to experiment with different hydration and times for proofing. Thank you so much for providing a great recipe and good information.
Emilie Raffa says
That’s wonderful to hear. Thanks so much Brandon!
hunter says
I put my dough in the fridge during the bulk rise because I wasn’t ready yet to bake. Now I’ve shaped it and am waiting to throw it in the oven, but it’s been an hour and it’s still kind of cold and dense. Will report back after baking but I’m going to give it some more time. It says the dough should be puffy and not dense, but it’s still dense. Hoping this doesn’t overprove the dough as it’s bouncing back less when I poke into it.
Jean says
The instructions here has made this experience remarkable. Thank you.
Janice says
The best recipe for sourdough beginner like myself! Explanations are clear with video references. I find it really easy to follow and the result of the sourdough is simply amazing… now my friends and family all eat homemade sourdough only. FYI I stay in a humid and hot weather in singapore and for me proofing over night makes the bread too sour. I adjust my proof time to 7-8 hours!
Alexa says
My husband keeps our house between 65-68 degrees year round. Is the bulk rise more depend on indoor temperature or outdoor weather conditions? Thank you for your help!
Emilie Raffa says
Hi Alexa, indoor temperature is the most significant because that’s where the dough is rising.
Bernadette says
I am having trouble with my dough being too droopy… It won’t ball or holds it shape… Ideas?
Emilie Raffa says
Hi Bernadette! Have you made any changes to the original recipe? Are you weighing your ingredients? What’s the current room temperature? If you can provide a bit more info I’ll be able to help troubleshoot. Thanks!
Kelly C says
Thank you so much for creating this guide. I was so confused on if my starter was ready to use and this guy made it very easy to understand. I baked my first sourdough loaf and it’s the best bread I’ve ever baked.
Shruti says
Hi Emilie! My brother got me hooked to baking sourdough! It is what I look forward to now every Friday evening into Saturday morning:) I have now been baking every weekend for the past month and a half!
My questions: is one able to double the recipe? If so, how does the bake time change if I make one huge loaf? How does one determine whether the baking dish is appropriate in size for the bread, taking into account that it expands during baking?
Thanks so much for this!
Shruti
Emilie Raffa says
Welcome Shruti! That’s fantastic! Fun isn’t it? Ok, so for this recipe: I would not double it, unless you plan to bake (2) separate loaves (not one huge bread- it won’t fit in the pot). Hope this makes sense :)
Shruti Gollerkeri says
Thanks Emilie! Yes that makes sense. Much appreciated!
Emilie Raffa says
You’re very welcome! :)
Brandi Reaves says
This is my first tome baking bread, and your recipe is easy to follow and delicious!
Question: if I divide in half before the second rise in the Dutch oven, but only want to bake 1/2 of the dough, do I put the other 1/2 in the fridge before or after the second rise?
Thanks so much!
Emilie Raffa says
Hi Brandi! Yes: you can hold the other half in the fridge until ready to bake. Shape it, place it in a cloth lined and floured proofing basket, cover, and do the second rise in the fridge.
Alma says
Thank you for making this so much easier. My first batch was delicious and pretty as well 🥰
Sarah says
Thank you for this recipe! I’ve tried other sourdough bread recipes that are complicated and needed refrigeration, etc, and it was too much of a hassle. Let’s be honest, those of us who keep sourdough bread is not going to have a fridge that has a lot of space because we probably do all sorts of other things like make yogurt! Anyway, I absolutely loved this recipe and so do my kids. Not surprised because I love all your other recipes such as carrot cake, sourdough sandwich bread, cinnamon bread. I don’t need to second guess or doubt any of your recipes now! Thank you!!!
Emilie Raffa says
Sarah, you are too funny. My fridge is totally crammed! I’m super happy you had success with the recipe. Thanks for taking the time to comment. xx
Michael says
Do you have a sourdough roll recipe?
Emilie Raffa says
Hi Michael! I have a few roll recipes in my book Artisan Sourdough Made Simple.
Charlotte says
This recipe is relatively easy to following and the bread was DELICIOUS! Would highly recommend :)
Emilie Raffa says
Yay! Thanks so much Charlotte! Appreciate the feedback :)
Sibbo says
Fabulous demistification of the process. Thanks to my daughter for pointing your web page out. Am now even using the discard recipes as well!
:-)
Emilie Raffa says
Sibbo, thank you! How wonderful. Sourdough is a super fun craft. Happy baking!
Rod strong says
Emilie
I have been following your recipe for two years now. I always struggled with sourdough and you have given me a tuturial that has been fun as well as educational. I have to admit I make pretty good sourdough time after time thanks to this blog! Thanks Emilie
Ps your book is great too
Rod
Emilie Raffa says
Rod, thank you so much. I’m thrilled to hear this. I appreciate your support too. Happy baking!
Tina says
Have you tried baking your sourdough bread in a ninja foodie? If so, how did you do it?
Thank you! Love your recipe and directions. Have been using it for some time now.
Emilie Raffa says
Hi Tina! Thanks so much! Re: the ninja foodie, I haven’t tried it. In fact, I had to look it up because I didn’t know what it was, lol. Sounds pretty cool though, if it could work :)
Jason says
40 minutes uncovered is way too long! Are you sure that’s not a mistake?
Emilie Raffa says
Hi there! The baking times are correct. However, all ovens are different (especially convection). To troubleshoot, check for accuracy with an oven thermometer and/or reduce the bake time as needed in your case.
Rod says
What a wonderful experience. from “starter” to finish
Emilie Raffa says
Excellent ;) Thanks Rod!
linda Azuar says
This is my 3rd attempt and it turns out to be amazing. The smell, the outlook, and the taste are just perfect. Better than store-bought. I can be proud of myself. Thanks a lot/
Emilie Raffa says
Linda, this is fantastic! Thanks so much for stopping by to comment. Enjoy and happy baking :) x E
Liz Taylor says
Do you feed the left over starter so you can keep it going
Emilie Raffa says
Hi Liz! Yes: always keep a portion of leftover starter to keep the feeding cycle going. This article, Feeding Sourdough Starter: My Best Tips & Tricks is very helpful.
Karen Folan says
I am so frustrated. I made wonderful bread following your instructions but had to sacrifice my starter when we went away for a while and turned off the fridge freezer. I now can’t make a new starter, have tried 7 times but the starter more than doubled on day 3 or 4 then fades and never rises by more than about a third. I live in Spain and it was very hot during the summer but it is much cooler now but still no success, after weeks of patience. I’m using the same flour, and even tried switching from tap to bottled water, but still no success. Any thoughts?
Emilie Raffa says
Hi Karen! I know, sourdough starters can be a bit frustrating in the beginning. But hang in there. You’ll get it going! Two things come to mind in your case. First, on day 3-4 there will always be a slow down in starter growth. It’s because your starter needs more time to cultivate the yeasts. So this is normal. Second, you mentioned temperature. In most cases, if it’s not warm enough, your starter won’t get the boost in needs during the creation process. I would use warmer water in your feedings, and make sure to keep it in a warm spot at the temperature indicated above. Your starter needs consistency. Also: try a warm water bath: place your starter jar in a bowl of very warm water. Keep it there for a while and change out the water occasionally as it cools down. This will also give it a boost. Try these tips and see how you go. More info linked here.
Heather K. says
This sourdough recipe & the starter recipe are amazing! I’ve tried many other recipes that didn’t work for me. This was easy & less steps than most of the starter recipes I’ve found & this one actually works!! Thank you for sharing your recipe 🙂
Emilie Raffa says
Thank you Heather! I appreciate your feedback and kind words! Glad it worked out for you :)
Cheryll Calabia says
Can I use this recipe to make bagettes instead of a loaf?