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
Andrea Coy says
HELP ME! I’ve tried this twice now and am at a loss for what’s going wrong.
I made my own starter with your instructions and it’s seemingly perfect. Checks all the boxes; passes all the tests. But, when I go to make the bread, it won’t rise. At all.
The first time I attempted the recipe, I prepared the bread Saturday morning and let it rise all day. It still wasn’t ready, so I put it in the fridge overnight because I feared it might over rise. The next morning I took it out and let it come to room temp and sit for most of the day hoping it would rise some more. That evening (roughly 24 hours later) I just baked it anyhow. The flavor was fantastic but it was too dense (as expected, since it barely rose).
The second time around I prepared the bread in the evening for an overnight rise. Same results. 24 hours later it hadn’t risen. I just decided to leave it overnight again, and when I went to work with it this morning, the texture was all wrong. It didn’t stretch; it just broke off. I trashed that one.
Please advise. I don’t know what I’m doing wrong. I’m high altitude; would this make a difference? Do I need to make adjustments for that?
Casey says
Great fun thank you! I learned a LOT. My starter, I think, was a little dormant when I started so I didn’t get the darker bubbly outer texture, but I think I can time it better next time. It’s really an art, making these loaves. Much gratitude for your excellent tutelage. Looking forward to honing my skills.
William says
/Great recipe, really foolproof and turns out brilliantly. I was just wondering you had the nutritional information handy? :)
Emilie Raffa says
Thank you William! Glad it worked out for you! Unfortunately, I do not have the nutritional info here.
Erin says
I have been working with my starter since October. All the loaves I have made are delicious but never pretty. Your recipe was perfect and I finally have picture perfect loaves! Yay! Thank you
Emilie Raffa says
This is awesome, Erin! Thanks for taking the time to leave such kind feedback! Enjoy xx
Katie says
Hi Emilie!
I tried this recipe and loved it!
Question for you…my loaf didn’t get the deep golden color and tiny little crust bubbles like the loaf in your pictures. I took it out of the oven once it reached 210°F. Do you have any tips to get a more golden color without over baking?
As always, thanks for the wonderful recipe!
Emilie Raffa says
Hi Katie! Sometimes, when the dough is not fermented under the right conditions, it will not achieve that deep, golden color. The technical term is called the Maillard Reaction (Google for more info!) which is basically a chemical reaction between protein, sugar and heat. Next time, try bulking the dough at a warmer temp and make sure your oven temp is accurate- use an oven thermometer to check. My old oven was 20 degrees off and when I opened the door to put food in, I lost an additional 30-40 degrees just from the door being open! Hope this helps :)
Michael says
Hello! Can’t tell how helpful this has been, thank you. Quick question, my starter has been in the fridge for 6 days and has a layer of hooch on top. Can this starter be used directly from the fridge or should I feed it prior to baking?
Emilie Raffa says
Hi Michael! My pleasure. It’s best not to use starter directly from the fridge. Fridge starters are usually dormant; they need to be activated first prior to making bread dough. Otherwise, the dough won’t rise. For more info check out: Feeding Sourdough Starters: My Best Tips & Tricks.
Darryll says
Hi Emilie, this recipe and info on this page + the one on starter have been a BIG help ! Through the clear description and explanations, you made it easy for a noob like me. Thank you for sharing selflessly on what you’ve learnt throughout your baking journey :)
I’ve baked twice but still lagging behind on certain areas- esp
1. the bread hardened and it is hard to chew on 2nd day (not on first day though)
2. the split seam look- would it be a must to get a lame in your opinion? I used a sharp knife but it didn’t seem to help prob because of the angle/depth.
Would really like to hear your thoughts on above if you can spare some time :)
Emilie Raffa says
Hi Darryll! I’m glad you’ve found this guide & tutorial helpful. Please see below for the answers to your questions:
1.) Bread is always best on Day 1. After that, it will start to lose freshness. Some sourdough bread recipes claim to stay fresh for weeks at a time but they all differ, so keep this in mind as you continue to bake. In your case, notably hard bread usually has to do with how the loaf is stored. Once the loaf is completely cool, wrap it in plastic wrap or store it in a plastic bread bag and keep at room temperature.
2.) A bread lame is not necessary, but it is indeed helpful and fun to use. It might make you feel more comfortable as well. The issue with scoring is not always the tool itself; it’s the lack of practice and repetition. When I first started with sourdough, I used to practice my scoring on Play-doh. Sounds, weird but it was really helpful (I’m aware bread dough is not the same texture, but it allowed me to slow down and watch my technique). Additionally, for more practice, you can try splitting dough recipes in half.
Hope this helps!
Jennie says
Hello 😉 I’ am new to sourdough and have been experimenting the last couple weeks and my breads seem to keep getting better each time thanks to your advice on here. The one question I have is I seem to have an issue with dough sticking to cloth in banneton when I do final rise in refrig overnight. Currently I put in a big plastic bag and close but I have read that you should just cover with tea towel and this will cause it to not only come out of basket easier but will make a thicker skin easier to score on. Please let me know what you think. I’d hate to try this after getting to that point and have it turn out badly. Thank you
Emilie Raffa says
Hi Jennie! To prevent sticking, line the banneton with a cotton or linen towel. Heavily dust with flour. Some bakers prefer to use rice flour, although I just use regular flour and don’t have any issues. Then, once the dough is in the proofing basket, use the cloth overhang to cover the dough- no need for a plastic bag unless you’d like to use it.
Jennie says
Thank you Emilie I will definitely try that. On a side note I made your delicious cinnamon rolls yesterday and everyone LOVED them.
Emilie Raffa says
Yay! So good, right?! xx
Eden Eskelin says
Hi! I have a le creuset dutch oven, and I wanted to check the website to make sure it can go in a 500 degree oven. The website said that you shouldn’t put an empty le creuset dutch oven in the oven to pre-heat, and that it would damage it. It said instead to put the bread in a cold dutch oven, and then put that in a cold oven and turn the oven on. So they would be in there when its heating up. Will this be ok to do? Should i just put them in at 400?
Emilie Raffa says
Hi Eden! Yes: my instructions call for not preheating the Dutch oven. The dough goes inside the cold pot, and then after the second rise, the pot and dough go into the oven together.
Mauna Proctor says
I live in Colorado mountains and have difficulty keeping my starter active. Any suggestions?
Emilie Raffa says
Hi Mauna! Could you describe the specific difficulty you are having? Additionally, please provide the flour brand and type, and water (tap or filtered). Thank you!
Angel says
Hi there, would like to ask if I can use a 5 quart dutch oven for this recipe? If not, how should i reduce the ingredients amount to suit? Thank you!
Emilie Raffa says
Angel, a 5 qt Dutch oven will be fine for this recipe.
Rhatri says
A million thank yous Emilie, I made my very first Sourdough Loaf and it turned out perfect. My starter is now in my fridge and I look forward to making many more delicious sourdough baked goods. So glad I read through everything properly and did accurate measurements, I feel so confident now and I just want you to know that I truly appreciate your guides and recipes. Cheers Rhatri x
Emilie Raffa says
This makes me SO happy to hear, Rhatri. Thank you for taking the time to leave such kind feedback. Happy baking to you!
Nicola Lourandaki says
I have never had any success in bread baking until now, bored during the lockdown I made my starter and it was a good month before I had the guts to try the next step. From the first loaf everything was perfect and I now bake every day using the overnight rise and can’t believe how easy it has become thanks to your clear and easy to follow recipe.
Emilie Raffa says
Yay! Success! I’m thrilled for you. Have fun with sourdough- it’s an incredibly rewarding journey. xx
Erin says
This recipe is fantastic. First two loaves of sourdough I tried to make with recipes from other websites were complete disasters (as I expected for never having done it before). I’ve made this recipe three times and it turned out perfectly all three times. The third time I added a cold retard and I really liked that addition. If I never got to try another sourdough bread recipe I wouldn’t feel cheated.
Emilie Raffa says
Yay! I love when this happens. Thanks for the feedback, Erin. Enjoy! :)
Rayne DeMartini says
Hi Emilie, I’ve followed all the steps but my sourdough isn’t rising once in the oven. I have a healthy starter and the dough rises beautifully but then something is going wrong. Any suggestions or ideas what I should do to troubleshoot? Thank you so much.
Emilie Raffa says
Hi there! Your dough is either over proofed (rose for too long) and/or your oven temperature is not accurate. Could be a shaping issue as well. Next time, during the bulk rise, make sure the dough doubles is size only. Shape the dough gently, but with intention so that it maintains its shape. Then, don’t let the second rise go for too long- 30 minutes to 1 hr tops (you might consider proofing the dough in a cloth lined bowl for the second rise to holds its shape as well). Additionally: use an oven thermometer to make sure the temperature is accurate for adequate oven spring. Good luck :)
Mark Pearson says
My results are brick like. I am rising my dough in a dehydrator with a cup of water in it and covered in plastic wrap but the top gets hard anyway. I fold it in in the stretch and fold. However, after a rise the dough is sticky and difficult to handle. I try and fold in some more bread flour but after 12 hours it is still sticky and diffuse. When I bake it is brick like and dense. Thoughts?
Emilie Raffa says
Hi Mark! Sorry to hear that- I completely understand the frustration. In your case, it could be a combination of things. First, make sure to weigh and not measure your ingredients. This will give you the most accurate dough texture. Second, the dough might have over proofed (rose for too long) if it was too sticky to handle. This is a dry, beginner dough which is easier manage than wet doughs. Third, adding more flour after the bulk rise deflates the dough which leads to dense bread. It’s best to only add more flour after the first rest, autolyse, to correct the texture. Hope this helps!
Ron Sanchez says
Tried this recipe and was a complete success on the first try, my wife and I ended up eating a whole loaf with butter and couldn’t eat dinner.
Emilie Raffa says
Fantastic! This is great to hear. Bread and butter for dinner is pure joy.
Tammy says
This recipe worked out spectacularly well, and I really enjoyed asking my kids if the crumb was “plush”!! I believe it was. :)
Emilie Raffa says
Ahhh, Tammy I love this! Compliments from the kids are gold!! 🙌🏼
Brittany says
I think my bread either overproofed or …something went awry as it was very low after the final proof. It kind of pancaked and I’m not sure how it’ll turn out, but we’ll see in 30 minutes or so.
Shelly says
If I am storing my starter in the refrigerator, should I feed it and let it come to room temperature before baking with it? Or should I feed it but keep it in the refrigerator?
Sandy says
This recipe and tips has been so helpful in making me a confident sourdough baker, thank you! I like a softer, less crispy crust. Can I leave the Dutch oven lid on a bit longer when baking to achieve this? Or what else could I do?
Emilie Raffa says
Hi Sandy! Yes, absolutely. You can keep the lid on longer during baking. Or, after baking leave the bread in the pot while it cools down with the lid ajar.
Jeremy Moffitt says
Great recipe, and information. I have baked other breads, and Sourdiugh is a little bit more involved. This helped much. I usually just use sourdough for Biscuits over a camp fire. I wonder if I could do the same with this recipe. I will try sometime.
Emilie Raffa says
Enjoy! Let us know how it turns out :)
Anne says
Can i use whole grain seeded bread flour for this recipe. This is my first attempt at sourdough.
I’ve followed starter recipe and think it’s now ready to use. Very excited!
Emilie Raffa says
Hi Anne! This recipe is formulated to work best with regular bread flour. Whole grain recipes require more water and other adjustments.
Reddy says
Thank you. Recipe was very helpful
Emilie Raffa says
You’re very welcome! :)
TRUDY MANN says
These is such an informative article and recipe but I’m confused. On the day I make the bread and remove the starter from my jar, then proceed with making my dough etc, etc. and baking it off. How do I proceed with the starter that I have left after removing the required amount for the bread? What do I do with the starter I have left (after removing the portion for the bread) that same day and each day forward? Sorry but I’m so green! 🤢
Emilie Raffa says
Great question, Trudy. Every time you use your starter for baking, you’ll need to feed what’s left in the jar with fresh flour and water. I follow a 1:1:1 ratio.
I recommend reading this post for more detailed info- Feeding Sourdough Starter: My Best Tips & Tricks.
Fs says
Hi
Can I use the dough function on my breadmaker to proof the dough?
Emilie Raffa says
Yes- I believe so!
Sarah says
This recipe and your instructions were so helpful for me as a beginner. Thank you so much!
Emilie Raffa says
You are very welcome! Glad you found it helpful :)
Tricia says
Love this recipe! I just started using sourdough starter last September and I’m no baker, but this recipe makes it so simple and the bread turns out amazing every time!
Emilie Raffa says
FANTASTIC! Thanks for the feedback, Tricia :)
Mary says
How do I rehydrate dried started ?
Emilie Raffa says
In the morning: Combine 1 tbsp of dried starter with 30 g all purpose flour & 30 g water in a jar. Mix well and cover.
In the afternoon: add 30 g flour & 30 g water. Mix well and cover.
In the evening: add 60 g flour & 60 g water. Mix well. Cover. Rest overnight.
The following morning, remove and discard half of the starter to refresh it. Continue to feed it with 30 g flour & 30 g water until it has doubled in size.
More info in my book (Linked here).
Rose Prince says
I’m looking forward to trying this recipe, but is there a way I can get it, using cup measurements instead of grams?
Emilie Raffa says
Sure! Please see the FAQ section. It’s located right after the printable recipe in this post. Everything you need to know is there!
Steve Timbrook says
Hi Emilie,
I started using your basic sourdough recipe last April. I baked 53 loaves during 2020 and 7 so far this year. All with your recipe and all nice height, crust, crumb and tang. I made boule and batard shapes plus an open loaf pan.I generally alternate with a whole wheat fed starter and an AP fed starter.
If I reduce the starter from the 150 g of the basic resipe to 50 g do I need to increase bread flour and water by 50 grams each to make up for not using 150 g of starter?
Your baking times and temps are perfect for boule in a dutch oven. For batard I use a preheated enamel roasting pan, same temperatures, uncover after 20 minutes and only 35 minutes to finish. Same for the use of a loaf pan: after a second rise in an oval banneton I put the dough in a loaf pan. Put the loaf pan in a preheated enamel roasting pan, uncover after 20 minutes and 35 minutes baking to finish. Internal temps are pretty much always 208-209 F. Ifor the first few times I tried cracking the oven door for 10 minutes or 5 minutes but the crusts were a bit burned on the high spots and it was hard to get a slice started with my bread knife.
I never seem to get much second rise but do get nice oven spring and good high loaves with nice crust, crumb and tang.
Emilie Raffa says
Hi Steve! Thank you so much for the kind words! If your starter is fed at 100% hydration (equal parts flour and water by weight) then yes, would need to adjust the flour & water. Can you tell me how much water you use in the beginner recipe? I’ve included a range in the recipe above. Then, I’ll circle back with the exact formula for you need, using the 50 g of starter. Thanks!
Steve Timbrook says
Hi Emilie,
I use 150 g 100% hydration starter(s), 500 g bread flour, 250 g water, 10 g salt and 25 g olive oil. It works perfectly, every time, thanks to your great recipe and instructions.
Steve
Peter Tosney says
I love this recipe and my first attempt was very impressive. I only have one question and its in relation to the strength of the sourness of the bread. I like a really sour loaf and when using 150g of my starter it was certainly tangy and tasty, but could you recommend how I can increase the tang/sourness of the loaf? I tried increasing the starter amount by 50g and reducing the water by 50g but it turned out very dense – so not something I’ll try again. Any tips please? Thanks, Pete
Emilie Raffa says
Peter, in my experience, achieving a more sour flavor has to do with adjusting variables. Adding more starter won’t necessarily increase the flavor alone; you might need to adjust a few things. Have a look at some of the following suggestions below, and see what jumps out at you to try.
1.) Keep your starter more acidic (don’t feed it that often; it will smell more vinegary than fruity)
2.) Bulk the dough at a warm room temperature (80 F) followed by an overnight second rise in the fridge
3.) Add 25g of whole wheat flour for an enzyme boos (add more water to the dough to compensate)
4.) Add a pinch of sugar to the dough during the initial mix
Peter Tosney says
thank you so much, I will try your suggestions :)
Sarah Ann says
brilliant step by step instructions – just about to bake my second loaf…its looking better than my first and even that was ok. Many, many thanks.,
Emilie Raffa says
Fantastic! Enjoy Sarah Ann! xx
GG says
Hi, this is the first time trying this sourdough recipe, my dough is a little stiff compared to the one you show, i followed the recipe and weighted the ingredients with a digital scale. I don’t know what went wrong, it’s not humidity either i live in a humid place. :(
Emilie Raffa says
A few things to consider-
1.) This is a low hydration dough, which means it will be stiff by nature because it’s dry. Next time, you can increase the water, per the suggestions in the recipe for a more malleable dough.
2.) Flour is like a sponge. Because we are all working with different brands and types of flour, it’s normal to have slightly different dough textures.
3.) The dough will always be stiff in the beginning. But as it continues to rest and rise, giving the flour more time to absorb the water, it will become more soft and manageable.
Hope this helps!
Leslie Badger says
Hello! First of all I want to say that I have your book, Artisan Sourdough Made Simple, and I LOVE it! I have a couple of questions though that relate to this post Most of the recipes call for an 8-10 hour rise but that doesn’t seem to work with my feeding/baking schedule too well. I see some of your recipes allow for a longer overnight rise. I usually feed by starter in the morning, so it it is ready by late morning/early afternoon, which would leave for a much longer bulk ferment. Is there an ‘easy’ way to know how long is too long? Also , I’m curious why the recipes only call for 50g of starter. Many other recipes I use call for in the 200g range, which leaves the perfect amount left to feed. Just curious, thanks!
Emilie Raffa says
Thanks Leslie! Rise times are based on temperature and amount of starter required. It will vary from baker to baker, recipe to recipe.
For an overnight rise, I do not suggest making the dough in the late morning/early afternoon. It will most likely over proof the following day (although not always). Most overnight doughs are made in the evening. This means you would have to feed your starter in the afternoon instead.
Alternatively, if you want to stick with your morning feedings, you can always make the dough in the late morning/early afternoon, let rise at a warmer temperature, and then bake on the same day.
Most recipes in the book call for 50g of starter because the method follows an overnight rise. If using 200g for an overnight rise, the dough will most likely be over proofed by morning- it’s just too much.
Hope this helps!
Tim Colman says
Great simple recipe. Thanks from Seattle. I am going to make one loaf with your sourdough. Yum!
Emilie Raffa says
You’re welcome, Tim! Enjoy :)
kathleen allen says
I finally got brave and made my very first loaf of sourdough bread. I have to brag. It came out looking exactly like your picture. It is now cooling so we haven’t tasted it yet. I bought the starter from King Arthur and fed it a few days twice a day. Each day it got stronger and then it lost the nasty aroma. The water test turned out positive so last night at 11:00 I mixed it and followed your instructions perfectly. Since it was late, I didn’t do the fold and stretch. I put it in the microwave with the light on since my kitchen is around 66 degrees. It rose so high in the bowl, I couldn’t believe it. I did the second rise in my Dutch oven on a chair in the sun for an hour. The baking time turned out the same as yours. but I took the temperature to make sure. My only problem is cleaning any of the dough from anything I use. It’s like glue. Any suggestions? I’m using the King Arthur crock for the starter. Thanks so much. I’m going to check out your cookbook. Kathy
Emilie Raffa says
Excellent. Excellent. Excellent. I’m thrilled this worked out- you did a great job :)
As for the dough, here’s what I do: for my bowls, I soak them until the dough bits are soft, drain the water, and then use my hands or a paper towel to wipe everything out before doing a full cleaning with soap (otherwise the dough will stick to your sponge). For the counters, I use my bench knife to scrape everything into one pile, and then into the trash it goes. For my hands, again, I scrape the dough bits first before washing.
Hope this helps! Any other bakers reading this, feel free to reply here with your tips, too!
Baz says
A flexible bench scraper will be your best friend!
Emilie Raffa says
My favorite tool!
ALISON says
This is a great recipe — I doubled the recipe and made two large loaves yesterday, and they were fantastic! One comment…. the cooking time stated here is WAY too long. Even for large loaves, it took 20 minutes with the lids on, and then another 20-25 minutes with the lids off. If I’d gone the whole 40 minutes they would have been dry and black. I did check the bread temp and it was right at 205 degrees after the second 20 minutes. Need to watch the cooking time very closely!
Emilie Raffa says
Hi Alison! Did you reduce the oven temp. to 400 F before baking? This helps tremendously! Either way, you kept an eye on the dough, and made adjustments as needed which is what bread baking is all about. Glad you enjoyed it!
Donna Cosola says
If I wanted to add cheese and jalapeño, when would I do that? I just made my first load and it’s amazing!
Emilie Raffa says
Donna, I would add them after the first rest (autolyse). This is a stiff dough, so the longer the rest, the easier it will be to incorporate the cheese & jalapeno. Give it an hour if needed!
Lauren says
Hi! Love your recipe and your troubleshooting guide! I may have missed it, but should I bulk ferment my dough in the fridge? Thanks!!
Emilie Raffa says
Hi there! You can but I don’t recommend it. The dough won’t rise like ones made with instant yeast. You’re better off bulking at room temperature for best results!
Long says
Great instructions and tips, thanks for sharing! Just looking at these photos makes me hungry!
Emilie Raffa says
You’re very welcome!
Liesl Coates says
Hi Emilie- Happy New Year and Happy Birthday! It’s taken me so long to write I have to go way back to November and thank you for the Thanksgiving email; I loved hearing about your journey. You replied to a comment to me around that time about Bulk rising, and asked if I considered getting a proofing box. I looked into it last summer, but discovered the trick to using my oven light with an additional plug in light, and that did the trick. Besides, it is very good for my personality to practice “grey area,” trusting myself:). I now have made the high hydration loaf and love it, and made the beautiful rolls for Christmas dinner! I do have a question, though, that may benefit others: do you need to use rice flour to season new Banneton Baskets? I read that using regular flour isn’t good because the gluten will make it gummy, but you said to use flour to season. I just want confirmation! Thank you:)
Emilie Raffa says
Liesl, it’s so nice to hear from you. Hope you are doing well :)
Regarding the rice flour- I’ve never used it to season my baskets. Always white flour, following a specific method (pg. 36 for reference, if you need it). Never had and gummy issues, but this can definitely happen if the seasoning is not done correctly. I imagine rice flour will work- it’s totally up to you.
Elizabeth says
I love your recipes and easy guides – Thank you! Question, how do you make your sourdough more sour? Ours is pretty mild and my kids are asking for a little more sour – Thanks
Eli says
Can I use a loaf pan instead of a Dutch oven? What about an aluminum pot? I’m making the starter as I’m writing the comment, so I’d like to know so I don’t end up with an alien creature from the deepest depths of 2021.
Emilie Raffa says
Any pot with lid is fine! Just make sure the entire thing (handles, lid, etc.) can heat up to 450 F.
Alternatively, you can bake this in a loaf pan but it will be sandwich bread instead. Sandwich bread requires a different shaping method, rest time and baking time. Follow my instructions here. Good luck!
Jim Basinger says
Emilie,
A problem with sourdough that I encountered, but I have not seen mentioned anywhere, concerns pH of the water supply. Tap water that is 8+ (alkaline) inhibits microbial growth, and can prevent starter from, well, starting. Tap water in my city is as high as 8.5, which is deliberate, as more acidic water leaches lead from old pipes and joints. Most municipalities post chemistry of their water supply on their civic web site, and I know from my own research that many cities have similarly high Ph. A pinch of citric acid to my starter completely resolved this issue. An appropriately greater amount (may 1/8 tsp) to a batch of bread is advisable. Just wanted to pass along this tip. Your web page is well presented.
Emilie Raffa says
Jim, this is a very good point. Water quality can definitely effect the strength of your starter and overall baking. Thank you for taking the time to share your experience with us. I know it will be very valuable for bakers having the exact same issue.
Rita says
I tried this recipe last night using my neighbours starter. So easy, so delicious! I don’t have a Dutch oven but baked it in my turkey roaster that was placed on a pizza stone. The crust was amazing! I started last night did the stretch and fold 1 and 2 hours respectively into the process and left it to bulk rise overnight (12 hours in total). Did the final cut and shape this morning. The only thing was that I did add a bit too much salt as I think my scale wasn’t very precise (I’ll measure it out next time) but I’m hooked and will bake another loaf tonight. Thanks for a great recipe!
Emilie Raffa says
Rita, thanks so much for the tips (especially the Dutch oven baking pot alternative). So glad it all worked out! Regarding the salt: did you use fine sea salt? Some brands/types are saltier than others… just something to keep in mind even if measured correctly :)
Luis says
Im trying this technique out, my bread is in the middle of the bulk rise as I type this! I m hoping to get some clarity as to how to go about doing the second rise in a bowl, as I want to try having the Dutch oven preheated for the bake. In the comments it says to flip the dough onto parchment and remove the clothe and bowl. This means that the second rise happens with the dough upside down? Meaning, when putting it into the Dutch oven, the part that touches the bottom will be the pet that is not touching the bowl during the rise? This makes sense but I might be fussy because I’m excited to bake this in the morning!
Emilie Raffa says
Yes: the second rise happens with the dough seam side up. Then, you’ll place the parchment over the bowl, and flip it over. After you remove the bowl and cloth, the dough will be smooth side up. Hope this helps!
Sandra says
After two different recipes and 3 failed attempts at sourdough, this one finally came out decent. Next time, I will try with more water for a lighter crumb. Thank you!
Emilie Raffa says
You are very welcome, enjoy!!
Sara Srygley says
Made this as my first loaf yesterday and cut this morning- the crumb was lovely and the flavor is great. However, I failed to achieve the split open crackly crust pictured with the recipe and so longed for! I had more of a soft crust result and the splace where I slit the dough baked to the same color as the rest of the loaf.
Any ideas on what might have gone wrong? I let rise in a warm room for 9 hours and baked in a cast iron dutch oven.
Gina says
Thanks I’m going to have a go…