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.
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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
Karen says
Thank you so much for this recipe! After a failed attempt several years ago, I decided to try again. I just made two beautiful sourdough loaves in the past 2 days (ate the first one so quickly that I had to bake another one today). I appreciated all the variations you included in the recipe because I’ve learned so many different ways to make artisan bread, but you uncomplicated things for me. I also liked that you gave me permission to stop preheating my Dutch oven — the bottom of my bread used to turn out too dark/hard, but I finally got the results I wanted by following your instructions.
Emilie Raffa says
Excellent Karen! Thrilled for you! Yes: there are so many ways to do sourdough, which makes the process exciting and overwhelming at the same time. Stick with a method/author/blogger (whoever) that resonates with your style, and your baking will excel. That’s a promise. Enjoy sourdough!
Victoria says
I haven’t baked mine yet but it is not rising and I think it may be too firm, did I do something wrong? I also had some trouble with the measurements since I was trying to convert them into cups do you know the measurements if I were to use cups.
Emilie Raffa says
Hi there! If the dough is not rising, the issue is one (or a combo) of the following variables: inactive starter, temperature (too cool), and time.
For the starter, after feeding it, make sure to wait for it become bubbly and active before making the dough. This is very important. You need an active strong starter from the get go. Additionally, temperature controls time; if your ambient temperature is too cool then the dough will take longer to rise. Not a bad thing, just a heads up. Use warm water in the dough and let it rise in a warmer spot if possible.
Regarding the measurements: I don’t believe this is the cause necessarily. However, adding too much flour/water will change the dough altogether. I typically do not recommend volume measurements because there is not true conversion from grams. It’s not accurate. But because some people do not have a scale, I’ve included the approximate volume conversions in the FAQ section at the end of this post (under the recipe).
Victoria says
It did finally rise after awhile but it was very dense and the crust was super hard. I am gonna try again though, thank you.
H says
First time making sourdough and I loved your way of breaking down the process into manageable steps! I baked my loaf on a preheated cookie sheet and placed a plan of water on the lower oven rack to create steam for the first 20 min of bake time. While I cannot compare to a Dutch Oven (maybe some day, when the budget allows) the bread turned out with a wonderfully crisp crust and a fine crumb. I let it rest overnight after baking and had the proudest piece of toast of my life this morning.
Emilie Raffa says
AMAZING! Love this. Glad your steaming method produced a successful loaf. Thanks for sharing with us :)
michael horning says
Try getting a glass pyrex 4.9 litre casserole dish with lid , works great as a dutch oven for a fraction of the price.
Susan Lamparter says
My dough is really soft an will not hold shape. This is my first attempt at sourdough bread. I’ve also had a hard time with my starter. It never gets super bubbly. It did float when tested.
Emilie Raffa says
Hi Susan! At what stage was the dough too soft? Also: what type/brand of flour did you use? Thanks!
Julie says
Thank you for your simple yet thorough posts. I wanted to explore the world of sourdough but have not done much baking before this. When I was ready to make my first bread, I left overwhelmed until I came across your website. It came out great and growing my confidence to keep baking. Thank you!!
Emilie Raffa says
Fantastic, Julie. Thanks so much for the kind feedback and taking the time to comment. Have fun baking!
Anne says
Had a couple epic fails trying to make sourdough bread until I came across this recipe! :) Turned our great!! Thank you Emilie!!!
I’m new to sourdough starter. (“America’s Rising Pet”) I’ve all ways been able to have success with baking or cooking any recipe I’ve tried until sourdough bread. It was a challenge that I had to conquer. This recipe helped me do that. I fed my starter and used it as soon as it doubled which gave me a strong starter which helped also.
Emilie Raffa says
Anne, you’re very welcome. Have fun with sourdough! :)
Crystal says
Hi Clever Carrot,
Sadly his bread recipe didn’t turn out for me. In the morning my dough was beautifully puffy. When I tried to shape it, it was quite sticky and hard to work with. I then rose it in my cold Dutch oven and then cooked it in a pre-heated oven. Am I reading that correctly? Your bread looks great! I would be grateful for a response maybe I can find out where I went wrong. Thank you.
Emilie Raffa says
Hi Crystal! Oh no, sorry to hear that. It sounds like there was either too much water in the dough, the dough rose for too long, and/or the brand of flour used wasn’t able to handle the amount of water and fermentation time. That’s why it spread. Can you tell me what type/brand of flour you used? Length of bulk rise and ambient temperature? And if you weighed the ingredients? Thank you! xx
Sandy Storck says
Thank you for this recipe! My starter is almost a year old and I have had mediocre results from other, more complicated recipes. This is now MY recipe! It turned out amazing!
Emilie Raffa says
AMAZING! Love to hear this Sandy. Thank you. And big congrats to YOU! xx
Sally says
I LOVE YOU SITE!!! Okay, I have read everthing you wrote on the topic of sourdough thoroughly as it is my favorite bread. You explained everything so well and the little videos were priceless. I just have one question. I do not have a Dutch oven nor a challenger thing you suggested so is there another alternative? What about a Corel baking dish or bread pan? What do you suggest?
Betsy says
First try ever. It came out beautifully, tasty, but it stuck to the bottom of the pan. I almost had to destroy it to remove it. Next time I will use parchment paper instead of the liberal layer of cornmeal!
Mary Valponi says
How can I bake this sourdough bread with out a dutch oven pan?
Katie says
Why did my bread not rise? It spread out to approx a 7″ disk & rose maybe 2 inches.
Emilie Raffa says
Hi Katie! With sourdough, there are so many variables to consider. Usually, when the dough does not rise it’s either the temperature (too cold), the starter (not active) or patience (more time needed). To start, I recommend reading this post (linked here) for additional information regarding sourdough rise times. Please circle back if you have more questions :)
Susie says
Love your book and your blog.
Do you have any suggestions on how to parbake any of the loaves in your book?
Emilie Raffa says
Hi there! Thank you so much. Unfortunately, because each loaf is different, the parbaking instructions would vary based on the specifics of a particular recipe. I tend to bake the loaves all the way through, wrap tight (once completely cooled) and freeze. They defrost beautifully at room temperature and then I just reheat in the oven.
Martina Peiper says
New to sourdough I followed the directions for the starter and baking to a T but my first attempt is now hanging outside for the critters to enjoy: A stonehard flat puck.
The problem turned out that I could not read the signs right.
I started reading up troubleshooting and found that what I had considered an active starter was just barely active. I started to feed “Chloe” with whole wheat flour and experimented with keeping her in the fridge and/or outside. Success! I now know that if she is in my warm kitchen for the day and does not grow a half inch within an hour or so after feeding she is not ready to raise the dough.
I keep the dough warm in the turned off oven by heating a cup of water in the microwave and placing it under or beside the dough bowl. Works great.
I baked on a cast iron pan that I preheated. Sprinkled with cornmeal. My oven has a steambake setting and waterpan.
Have to work on deeper cuts so the loaf does not look like a football
Fabulous instructions, pictures and suggestions! Thank you!
And the “discard is our new favorite pancake mix, although I call it fried bread. Topped with a bit of sour cream and zatar, Full breakfast or a quick snack. MhhhMhhh good.
Emilie Raffa says
Hi there! I’m glad you didn’t give up :) Sourdough takes time and understanding. But once you get the hang of it, there’s no turning back!
Sally says
Lol, your so funny and thanks for the pancake tip!
Nina says
Hi Emilie – I have tried your recipe and others. I love the detail in your instructions. The loaf tastes good and rises well, but I have a problem with a gummy inside. No matter how long I bake, the inside temperature won’t go over 198 before the outside starts burning badly. I bought an oven thermometer and have tried baking at different temperatures and always have the same result – burnt on the outside and a little underdone on the inside. I just finished a load that I baked for an hour and fifteen minutes. It stayed at 197/198 for the last twenty minutes while the outside continued to burn. Any idea what I might be doing wrong?
Emilie Raffa says
Hi Nina! I’m curious: did you happen to know the temperature of your dough before baking? You would need a digital probe thermometer for this. Sometimes, when the dough is too cold (especially when used straight from the fridge), it takes longer for the oven heat to reach the center, leaving an underdone/gummy texture albeit the looks of the darkened exterior.
Edit to add: additionally, cutting into the loaf too soon after baking will produce a gummy texture. It’s best to wait for it to cool, about an hour or so, for best results.
Jennifer Malone says
Thank you for the detailed instructions!
I followed the recipe verbatim. My first go at sourdough ever. We now have a stone we could use for curling. What went wrong?
Could it be that did the stretch fold step closer to the end of the bulk rise? Two times, one hour apart and baked after another hour of rest?
Emilie Raffa says
Hi there! In order to help troubleshoot, I’ll need additional information: Did you weigh or measure your ingredients? What brand and type flour did you use? How long was your bulk rise? Second rise? Temperature? Any additional changes you made to the recipe. Thank you! xx
Jennifer Malone says
Thank you for reaching out. I did weigh my ingredients. The flour I used is Gold Medal Bread Flour. The first rise was 45 mins – 1 hour. The Bulk rise was 12 hours. Second rise was 1/2 hour. The temp was 210 upon 40 min in the oven. First 20 with lid on, second 20 min lid off. Preheated oven at 450, lowered to 400 for the bake.
Can’t wait to hear back. I am guessing my choice of flour is the culprit.
Emilie Raffa says
Perfect, thanks Jennifer! I believe it was the stretch and folds done toward the end of the bulk rise. You want to perform the stretch and folds in the beginning of the bulk, just after the first rest.
So for example: let’s say you made the dough at 5 and let it rest (autolyse) for 1 hour. At 6, you could do your first fold, followed by another one at 7 (total: two sets spaced 1 hr. apart). Then you’d leave the dough untouched to finish rising to about double in volume. If you continued to stretch and fold the dough toward the end of the bulk rise, you’d deflate it. This might have been the case for you, coupled with slightly over proofed dough.
I hope this helps- please let me know if you need additional clarification. PS: the brand of flour was not the issue.xx
Natalie says
If I don’t have a Dutch oven is there something else I can use? Like a skillet or baking sheet to bake my bread in? Thank you!
Emilie Raffa says
Hi there! The problem is, you need steam. The lid traps moisture within the pot creating the perfect environment for the dough to rise. Without steam, you won’t have the right style crust. If you choose a skillet or baking sheet instead, some bakers have inverted an oven-safe bowl over the dough as a makeshift lid.
Natalie says
Thank you Emily! I ended up finding the answer as I continued reading your whole page 🤦🏻♀️ Typical, lol! Ok so I started the rise process this morning and my dough was not “dry and shaggy”, rather moist and super sticky. I think I followed the ounce measurements listed pretty okay… should I add more flour? Thank you for your wonderful guide!!
Emilie Raffa says
No worries Natalie!
Texture depends on how much water is in the dough, the type/brand of flour you’re using + temperature. Always weigh your ingredients for accuracy. And then think about the flour….it’s like a sponge and each type/brand absorbs differently. You can always add more flour during the initial mixing phase if you think the texture is really off. Finally, if your water temp and/or ambient temperature is very warm, the dough will be more sticky. It’s a bit of a balancing act.
Hope this helps!
Lisa says
I followed this exactly and my first foray into bread making was a huge success! Can’t wait to try it again! Thank you!
Emilie Raffa says
You’re very welcome! :)
Jenny says
Hi Emilie, Thank you for posting a wonderful sourdough bread recipe. It has become my go-to. I do have a question please. I have gone through your recipes looking for a sourdough dinner roll and can’t find one. I thought I found one but it was the hot cross buns – not what I was looking for. Am I just not seeing it? Loving the bread but would like to have a soft, fluffy roll like you used to get in restaurants when they brought the basket of warm rolls to the table. The sourdoughs were always the first to go. Yes I know – I’m showing my age – I’m a dinosaur. Thank you.
Emilie Raffa says
Hi Jenny! You are very welcome! The recipes for dinner rolls are in my book (there are 2: soft pull apart rolls and a traditional crusty bread basket roll). As of right now, they are not published here on the blog.
Sally says
Hello, just a quick question. What is the name of that book and where can we find it?
Emilie Raffa says
Hi Sally! My book is: Artisan Sourdough Made Simple {click here}.
Max Hutchinson says
Hi Emilie, great recipe. I’ve been baking bread for nearly 10 years, and this is my first attempt at a sourdough loaf. It’s cooling off at the moment, but looks, smells and feels fantastic. I’d send a photo if I could. Cheers, Max.
Emilie Raffa says
Max, thank you for such kind feedback! I hope you enjoy! xx
Steve Timbrook says
Hi Emile,
Could you please take a look at my reply to your January 25 response to my comment of January 21? I’d like to consider moving from 150 gm of starter to 50 grams.
Steve
Emilie Raffa says
Hi Steve! Apologies- I’m very backed up on comments at the moment (and sometimes a few slip through!). For 50 g of starter, increase the water to 275g instead of using 250g. The flour at 500 g & oil at 25g remains the same.
Steve Timbrook says
Thanks, Emilie. I’ve got a batard in the oven right now. I’ll try the reduced starter recipe on the next loaf.
Steve
Elaine Weaver says
Thank You! Thank You! Thank You!
Thank you Emilie for sharing your knowledge! I have followed your recipe, hints & advice and at my very first attempt I have made the most amazing sourdough loaf. I cannot tell you how nervous I was, but you were there with me every step of the way.
So very grateful you have shared your shared your experience and knowledge with us and luck was on my side when I choose your website for my recipe.
Elaine Shrewsbury England UK
Johanna Harakis says
I used this recipe to make sour dough pizza and for the second rise I left it in the fridge overnight…it was absolutely AMAZING 🤩
Emilie Raffa says
That sounds incredible! Yum!
Debra Thompson says
Could someone explain how letting it rise in freezer works when my problem is having house warm enough. I need a warming box to make rise but it rises in freezer? I’ll never the the hang of this!
Emilie Raffa says
Hi there! I’ve never heard of rising dough in the freezer. If anyone reading this thread wants to chime in, please do!
Debra Thompson says
I was replying to johanna harakis comment above about second rise.
McKenna says
I’ve been working on sourdough all pandemic long, but only using discard recipes and never a proper loaf. This was my first try that I started last night and baked this morning, and IT IS AMAZING! I was afraid I did something wrong in the beginning as my dough seemed really tough and shaggy, but I warmed up my oven a bit and turned the light on and that really helped it loosen up for the stretch and fold method. I’ll say…that stretch and fold was like magic. I did this maybe 4 or 5 times, then left it to sit in the oven overnight. This morning it was huge and so totally airy. I didn’t get a good cut on top so it didn’t have that beautiful sourdough crust but this bread is so light and tasty. And it was so easy! Thanks for finally getting me over my sourdough scareys. Can’t wait to bake this more!
Debra Thompson says
I need your help. I had my starter based on King Arthur recipe. After my first failure, I read other sites and decided to start feeding it bread flour instead. I liked your bread recipe and instructions complete with videos, so I made another loaf yesterday following yours. My starter was active, had doubled and looked great. I did all the steps based on your instructions. But once more, it just wouldn’t rise. My house is cooler than most, so I even turned up the thermostat. 21 hours later it still hadn’t done anything. I baked it anyway but it’s about what you’d expect. What in the world am I doing wrong? I made sourdough bread years ago but I’ve definitely lost my touch. Right now I’m ready to throw it all out and buy my bread.
Emilie Raffa says
Hi there! If your starter is bubbly and active, then it’s most likely temperature- it’s just too cold. Next time, rise the dough in a warmer spot, perhaps 75-80 F. You can use a proofing box for this. Or, make your own: turn on your oven for just 10 seconds and then shut it off. You want the temp. to be 75-80 F (no higher). Use an oven thermometer to double check. Cover the dough with plastic wrap and place inside. This should help.
Sadie says
I made this bread and the Artisan Sourdough With All-Purpose Flour back to back. The recipes are similar but not identical. Both breads were amazing. There was no difference in the crumb. It was very open with lots of the big holes that are characteristic of sourdough, and moist, chewy and tangy with both the all-purpose flour and bread flour. The crust on this bread wasn’t as shatteringly crisp as the Artisan bread, and that was about the only difference I could see between the two versions. I measured the ingredients by weight and made a half recipe which made a small loaf that’s a great size for one or two people. I also increased the water for a higher hydration dough. The Artisan bread with all-purpose flour has both a preshape as well as final rise after the bulk rise; however, the bread flour version doesn’t include the preshape. The rise times varied for both loaves, but the oven spring and final results were the same. Both breads are excellent, and addictive!
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! :)