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
Sarina Grady says
Hi! Beautiful step by step recipe! So I have my bread in a bulk rise right now- and I just realized I was supposed to use bread flour instead of all purpose- oops! Should I still follow the recipe and just expect it to not taste as it should? Do you always use bread flour for sourdough? Other recipes I have made use all purpose and I understand the protein content is different but why is one better for sourdough? Thank you!!
Laura R says
My first time baking sourdough and it turned out nearly perfect. The loaf was beautiful and the crumb was perfect, moist and airy. I thought it was pretty easy. I had two issues that were my fault and would correct next time. One is my bread wasn’t tangy enough for me and the second is the bottom browned too much. Those should be easy to fix. Thanks for the recipe and great instructions.
CelticDragonfly says
This was an easy to follow recipe – each time I complete the process the bread turns out better and better. Thank you!
Swami says
First time baker here. This recipe was spot on! Best sourdough ever! The instructions were perfect. Thank you!
Kathleen Kono says
First time Sourdough Bread Maker and this recipe was spot on awesome! I love the step by step process. I received my starter from a friend and just kept feeding it for a month before I worked up the nerve (and had the time) to use it. The bread turned out amazing and the process was not as intimidating as I had thought. Thank you!!
Emilie Raffa says
Thank you Kathleen! Thrilled to hear this :)
Caroline Overman says
If I need to put the dough in the refrigerator because I’m not ready to bake it when it’s done rising, how long can it be refrigerated for and do I need to let it come to room temp before shaping it and putting it in the Dutch oven?
Emilie Raffa says
Hi there! To clarify, at what point are you putting the dough in the fridge- bulk rise? Or second rise? Thanks!
Caroline Overman says
After the bulk rise! What do you suggest?
Heather says
Thank you so much, this makes baking sourdough bread seem much less daunting!
Susan says
I learned how to make sourdough with your book. Love it. Jalapeño cheese is my favorite. After reading one of your recipes above and noticed you used way more than the fifty gm in your book. Does that mean I could use 65 or 70 gm of starter and keep the flour measurements the same as your book. Just wondering. What does more starter add to bread
Emilie Raffa says
Hi Susan! Yes, the recipe here uses more sourdough starter. In the book I use less (as time progressed, I preferred a smaller amount because it was easier for me to maintain). To answer your question: sourdough recipes are formulated to work with a specific ratio of starter, flour and water. This means you would most likely have to make additional adjustments to the recipe, rather than just adding more starter.
Richard says
Hi again @Kim,
Sorry, my bad… Emilie uses feed weight = 2x starter weight (so you were correct)
I feed my own starter half its weight in flour and half its weight in water as I described… I still works fine for me and reduces the food bill ;-)
My apologies for the confusion.
Arlene says
I am following your recipe but my bread is still a little gummy in the middle. I can’t figure out what I’m doing wrong
Emilie Raffa says
Gummy bread usually means that it’s undercooked or the loaf was cut too soon after baking. I’d recommend using an oven thermometer to check your oven temperature for accuracy, and to wait the full after baking before cutting.
April says
I made this recipe last weekend and it was amazing! I’ve tried several different recipes and techniques and this will be the one I stick with, thank you! I am wondering if you can use this recipe and shape the dough into baguettes? If so, would you recommend cutting into two loaves or modifying the cooking time or anything else?
Katina says
What size Dutch oven would you recommend? I was considering at 3 qt to keep the bulk of another pan down. Will it be big enough?
Emilie Raffa says
Katina, I think a 3 qt might be too small (I usually recommend a 5 qt). But if that’s all you have, you can divide the dough in half and bake two loaves, if you’d like.
Tara says
Hi! I’m loving this site and the sourdough I’ve been making. I have a question regarding bulk rise, is it okay to let it rise for more than 12 hours? For instance, making it in the evening with enough time to get a couple of stretch and folds before going to bed?
Thank you again!
Tara
Emilie Raffa says
Tara, it depends on the temperature! For this recipe, when the weather is cold, I’d suggest making the dough in the evening (with a few folds) to let rise overnight. It should be ready in 12 hrs. You don’t want it to go too much past 12 hrs, otherwise the dough will overproof.
Regina says
im a newbie to sourdough bread but i baked twice using your recipes and they turned out really well 😊 if i wanted to add garlic or onion powder when will be the best time to put them in?
Emilie Raffa says
Hi there! For onion or garlic powder, you can add them at the beginning (when you mix the dough). Yum!
Kim says
I originally posted on the starter but felt i needed to clarify so reposing here. I have starter but am wanting to make this bread…. I am so sorry to be so high maintenance….i just really want to do this! I love learning new things and this has definitely been a challenge…I cook and bake all the time but this….has me stumped!
I fed last sunday w/ KA APF…put in refrigerator and took out last night…disgarded 1/2 and fed w/ 60=60 and have left if covered on the counter since last night. I actually did put it in the oven overnight w. light on….but it has not doubled. It is bubbly, smells good and not as thick as it has been but has only risen just a small amount. IDK? I live in an old home and keep it 68-70. Do you think it just needs more time or should i feed again? and if i feed again to clarify…..discard ~60g and add 60+60+ or all equal parts?
Emilie Raffa says
Kim, sometimes your starter just needs more time to activate especially when it’s cold! Next time, I’d feed it for a few days (stored at room temperature) before using. Skip the fridge. This way, you’re giving it enough time to build up strength. The more you feed it, the stronger it will be.
Regarding the feeding quantities, when you discard half, you feed the remaining amount in the jar with equal parts by weight. So for example, if you have 120 g starter, after discarding half, you’d feed the remaining 60 g of starter with 60 g flour + 60 g water.
Kim says
Yes Emilie!
I thank that was the issue…a bit colder in my home! So in preparation for this weekend , I discarded and fed on Thursday and left him (Denny after my Daddy because he got hold of some starter as a kid and always made pancakes) …and left him on the counter….i fed again last night and put him in the oven after it was still slightly warm after i had baked a pizza and this morning he was very happy (bubbly) doubled and floated! I have all my ingredients mixed and letting it sit for the 30-1h. I live in an old house so not always the warmest. I did turn up the heat so hopefully that will help w. success.
As far as feeding….i think i am getting the concept….I had 180g in my jar last night so after pulling off 150g for your recipe, left w. 30g so fed w. 30 + 30g. .i put him back in the frig. and when i feed again pull off 45g and feed w. 45 + 45g? or can i pull off 30g leaving 60g. and feed 60 + 60g (because that is about the 1/2c and 1/4c)
and to clarify….when i feed, i always have to pull of something right?
I do have your book and am looking forward to tackling more of your recipes….but really want to get the basic understand down first. I really appreciate you taking the time to walk me through this…. Will keep you posted :)
-k
Emilie Raffa says
Hi Kim! EXCELLENT!
Yes: you can absolutely pull off 30 g (instead og 45 g) leaving a 60 g balance to feed. The discard amount doesn’t have to be exact- going by half is a general guideline. And also, it’s best to discard before feeding every time. The exception is when you want to build up the quantity of starter.
Kim says
yay!!!! I made it last week for Christmas Even and IMO….it was perfect!!! Was going to make another loaf yesterday but my sourdough was not ‘happy’ enough so i fed him and today he was super happy so….Ive combined BUT….dummy me used reg. KAF instead of the bread flour!!!! So now curious…..whats the difference between the two and why do you recommend the one over the other for this recipe?
-k
Emilie Raffa says
Hi Kim! Bread flour has a higher protein content than regular ap flour. High protein = strong gluten development which creates a lofty-high rise. It also absorbs more water than ap flour so the mixed dough will feel totally different. You can still bake bread with ap flour, but texture, taste and shape will differ than loaves made with bread flour.
Kat says
This is the first and only sourdough recipe I have ever been able to make successfully. Everything else turns to a flat dense weird mess? I swear I’m doing everything right. This one always works though. It’s magical.
Emilie Raffa says
Yay! So glad! Thanks for the feedback, Kat ;)
Ola says
Very good recipe, bread turned out perfect! I really like the olive oil addition. It creates fantastic flavor and moist bread.
Emilie Raffa says
So glad you liked it! Isn’t the oil a nice touch? Creates such a plush crumb :)
Natalie says
This worked great!! I’ve been experimenting with different sourdough recipes, and this is the only one where I could actually score the dough. Every other time it’s been too soft to even hold a shape without the dutch oven. I’ll definitely make again!!
Emilie Raffa says
Thanks so much for your feedback, Natalie! So excited for you!
Kayla says
I found your blog 4 years ago and have been enjoying homemade sourdough bread ever since, thank you! I recently bought your book and am making the cinnamon swirl bread. If I use 150g starter what would the conversion of water needed be? Also, I only have a round Dutch oven, would that be a problem for recipes using an oval pot? Thank you so much for making sourdough baking easy and delicious!
Emilie Raffa says
Hello Kayla! Thank you SO much :) To clarify: are you referring to the swirl bread in the book? Or the one on the blog? Thanks! xx
Hayley says
Hi thanks for sharing this recipe. I am just starting out making sourdough bread but wanting to make rye sourdough. Can this recipe be used with rye flour. Because of health issues I am looking to buy a mixer to make the sourdough bread in , is there any that you have tried and can recommend. I would like to have one that last some time
Emilie Raffa says
Hi Hayley! Unfortunately, it won’t work with rye flour. Sourdough recipes are specifically formulated to work with certain types of flour (and water ratios). Even swaps don’t usually work. I’d suggest searching for a specific rye sourdough recipe (I have 2 in my book). For stand mixers, I use a KitchenAid and love it!
Ruben Hinojosa says
From the starter to the sourdough bread, I used your recipe as a guide not point by point, and I have sourdough!!! Thank you 🤓
Emilie Raffa says
Fantastic, thank you!
Sandy C says
I cannot thank you enough for sharing this recipe on your blog. I also purchased your cookbook not only to enjoy the recipes, but as a thank you for sharing this recipe. I make this bread once or twice a week and it is simply amazing. I love my weekly chemistry project. I used to bake all of the bread for my family and it was quite good, but not this old European method of making bread, which I enjoy so much more. I kept my sourdough starter alive for around 6 years and then became distracted with my children. My new sourdough starter is my new baby and is getting a lot of attention. Thank you, thank you, thank you! Your technique is perfect for this loaf of bread and the mini course in master baking is so helpful.
Emilie Raffa says
Sandy, you are so incredibly kind. Thank you for taking the time to leave such a thoughtful note. Happy baking! xx
Elena says
I have tried (and failed) at many sourdough recipes and was starting to accept it as a personal problem, until I found this beginner-friendly recipe. And finally, success! Not perfect, but definitely a loaf worth eating (it was half gone by the 1.5hr mark out of the oven). This recipe was a great balance of hand-holding without being overwhelming. I’m excited to try it again now that I know it better. Thank you!
Diana G says
Great recipes, tips and instructions. Great results!
Johanna Summers says
This is the best recipe I’ve ever used. The bread turns out so well. Thank you! I had almost given up!!
Charlie says
This is a great recipe! I have been using it for many months now and enjoy it just the way it is presented. Thanks so much!
Nick says
Thank you for this great guide. When I first tried this, I couldn’t get bread flour anywhere….it was all sold out. So I went ahead and used regular organic all purpose flour (I know, organic is somehow not the best for this but it’s what we had) It turned out great every time!!! Then bread flour started appearing back on the shelves and I thought, if my all purpose flour loaves are turning out so well, then the bread flour will make it even better! But it’s been the opposite….starter looks great, it actuary overflowed on my today and made a happy mess. But my loaf is small….the long rise goes great, then the short rise before baking just doesn’t…well “rise”. What am I doing wrong?
Abigail Lane says
I am making this for a second time and my first loaf burst, could it be a scoring issue? I did the 4 scores at 12, 3, 6, 9 and it doubled in size in about 5 hours for the bulk rise. I got a starter earlier this fall and am looking forward to more bread making!
Karens says
I made this recipe for the first time the other day and my first attempt was pretty good! I’ve got a ways to go to perfecting things, but I had a question. When taking the dough out of the fridge after proofing, should I throw it directly into the preheated dutch oven (after scoring), or should I wait for the dough to warm up a bit before scoring and putting in the oven? I ask because I was having a bit of trouble scoring the fresh out of the fridge dough.
Emilie Raffa says
Hi there! It all depends. Would you mind describing the particular issue with the scoring? It will help me troubleshoot. Thanks!
Rachel says
Your Beginner’s Sourdough is fantastic – my family says it tastes just like the famous Acme Levain bread from Berkeley, only better! I love baking in my Dutch Oven. I’d like to make this recipe into smaller rolls. Do you have any suggestions on how to do them in the Dutch oven?
Emilie Raffa says
Oh wow, that’s AMAZING!!!! Fantastic, Rachel. Thanks so much for sharing :)
For smaller rolls, although I haven’t tested it myself, you could probably do it in a Dutch oven lined with parchment paper. To achieve the same style crust, I’d cover the pot for the first part of baking and then remove it later on to crisp the outside. Bake time will be less than the standard-sized loaf. Enjoy!
Demi says
Hi Emilie,
I’ve followed this recipe a few times now without realizing it said to use bread flour and I’ve only used white all-purpose flour. I haven’t had an issue with the dough being too sticky but I don’t quite have the hard crust that you expect with sourdough; is this because of the flour I’m using? I’ll have to try your recipe with all-purpose flour now that I know I’m making a mistake!
Emilie Raffa says
Hi there! It all depends. While flour type does have some effect, a softer crust usually indicates how the loaf was cooled. Next time, try baking the loaf directly on the rack (no pot) for the last 10 minutes. When finished, allow the loaf to cool down in the oven with the door open for a little bit. Then remove to a wire rack. This entire process will help crisp the crust and cool it down gradually.
Judy says
Hello and thank you for your informative video! It’s the best of ALL the instructional videos I’ve watched.
I did make the recipe and got a beautifully shaped crispy loaf, but the flavor is lacking something I can’t put my finger on. Perhaps I need a more sour starter. How do I achieve that?
Emilie Raffa says
Hi Judy! If you’re looking for a more “sour flavor” try a combination of the following:
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)
In my experience, achieving a stronger sour flavor has to do with adjusting your method and variables. It’s not just one thing!
Liesl Coates says
Wahooo! I just finished the Rosemary Garlic Bread from your book (everyone: do yourself a favor and buy the book!) and it’s the best piece of bread I’ve EVER put in my mouth! It’s a higher hydration dough, and somehow I managed it, and the only complaint I have is that I cooked it a tiny bit too long on the rack in the oven for the final minutes. It got a bit too dark. I should have followed my gut and not the black and white directions- still working on this development! I must say that I loved your new post about “when you do everything right and your dough doesn’t rise overnight. Been there, done that, and I absolutely agree, for me it was about temperature. I began putting it in my oven with the light on- with an additional light inserted on the rack. The temperature would say at least 70 degrees, but it would still take a long time. The key to your post to me was: watch the dough not the time! I still wonder, though, if “older” starters are going to be stronger and cause things to bulk faster.
Emilie Raffa says
Hello my friend! Ahh, thank you SO MUCH! How yummy does that rosemary garlic bread smell? I haven’t made it in a while and now I’m in the mood ;)
Yes: always follow your gut. Recipes, quantities, timeframes… all of these things are guidelines that absolutely can be (and should be) adjusted to suit your situation. Even the most experienced bakers still make changes as they go. That’s how you learn, get better and eventually excel.
Liesl, have you considered purchasing a proofing box? It’s basically a temperature controlled “greenhouse” for your dough. You set it to your desired temperature, pop the dough inside, and then leave it be. No babysitting. No worries about temperature. Plus, you’ll have a better idea of how long the dough will take to rise because the temperature will always be consistent. I don’t always use mine, but I highly recommend it for those who want more control over their dough.
Regarding starters: older starters are usually stronger because the bacteria is well established. However, a starter’s strength is nothing without temperature. You need both for a successful, predictable rise.
x E
Lori Ann Mancini says
Hello! I’m really enjoying this site. I’ve made my starter and am making my first loaf now. I started the bulk rise and did the stretch and fold twice, now letting it rise overnight. I did forget to add salt though! Should I just let it go at this point? Or add it in after this rise? Thank you for sharing your recipes!
Emilie Raffa says
Oh no! I’m probably getting to you too late now… But in the future, should this happen again, you could most likely add the salt about 2 hrs into the bulk rise without any issues. I’d consider dissolving it in a bit of warm water first as it will be easier to incorporate into the dough :)
Raul says
Hello,
Sorry for the silly question, but this is my first time trying to make sourdough… I’m making the starter from scratch, but have a question (might be related to the fact that English is not my first language :)).
So, recipe says: “ Here’s my method: I pour off some of the culture (about half) and then feed what’s left in the jar with equal weights of flour and water.” What do you mean by pouring off Half of it? Like throw away half of it and work with the other half? Or take half of the starter, feed it to make the levain and then keep the other half in the fridge for the future? Also, do I need to feed the second half? If I keep it in the fridge and it b Here’s my method: I pour off some of the culture (about half) and then feed what’s left in the jar with equal weights of flour an pd it becomes dormant… next time I’ll only have half of the starter, right?
Sorry if it’s a really silly question!
Thank you!
Emilie Raffa says
Hi Raul! Not a illy question! Yes: it means to pour off half of your starter (discard what you pour off), and then work with the other half.
However, the second part you mentioned can be done to create a levain. Some bakers do this to keep their “mother starter” untouched. The half you keep in the fridge should be fed once a week to keep it alive.
Hope this answers your question!
Tgg says
This is the first time I made sourdough, and it turned out really well, thanks to this recipe. Thank you. I was just wondering, if I halved the quantities, could I just make one, smaller loaf?
Emilie Raffa says
Hi there! You can absolutely do this. Just watch your rise times and reduce the total bake time to about 50 minutes total :)
Holly says
Hi there so I’m making your starter and bread recipe and I’m just wondering, what is the use of the oil in this recipe because I’m most of the other recipes I’ve seen doesnt call for that and if I don’t want use it what would I have to change?
Emilie Raffa says
Hi Holly! Great question. I’ve included the answer in the FAQ section at the bottom of this post (below the actual recipe). Hope this helps!
Holly says
Hi, I’ve just read it but I’m curious if you left it out, would it affect the taste. Would you or would you not recommend skipping on the oil?
Emilie Raffa says
Hi there! Depending on the brand and type you’re using, it will only add depth of flavor (not something that’s overly pronounced and noticeable). The oil really just effects the texture and crust. I’d recommend doing it both ways to see which you prefer! Just a heads up- if you do choose to omit the oil in this recipe, replace the full amount with water. Enjoy!
Meehir Patel says
Hi Emelie,
I really appreciate this guide, very simple and inviting when it comes to baking with sourdough, thank you.
I am based in the UK so I used strong white bread flour for this recipe with a little bit of plain flour as I was just short of the 500g of bread flour just to be transparent and I let it rise for 12 hours as instructed, however upon removing the dough from my bowl, I found the dough to be quite sticky and I noticed that my bowl did not look as clean as yours when removing the dough from the bowl like it does in your video.
I tipped out the dough on a lightly floured surface but it was super sticky to work with and I was not able to shape it the way it looks in the video…
Can you help me please, what am I doing wrong!?
Thank you,
Meehir
Emilie Raffa says
You’re very welcome, Meehir :)
The sticky dough could be a few things: it’s possible your dough was over proofed, meaning it rose for too long (rise times will vary based on temperature; it doesn’t always have to be 12 hrs.). Next time, allow the dough to only double in size.
Additionally, add a few stretch and folds during the bulk rise. After the third set, you’ll notice the dough won’t stick to the bowl as much and it will look more like the video.
Then, the dough won’t be so sticky during the final shaping process.
Hope this helps!
Amy M says
Thanks for all of the resources! I’ve been making this all summer and it always turns out great. When I make two full sized loaves I usually make them separately but I’m wondering if I can double the recipe and then split them at some point. Thank you!
Emilie Raffa says
Hi Amy! Absolutely. To double the recipe in one bowl, you’ll have to find a something large enough for the dough to rise like one of those plastic tubs or a very large mixing bowl, if you have one. Then, after the bulk rise, you’d split the dough in half before proceeding with the rest of the instructions.
Amy m says
Thank you so much! I tried doubling it today and it worked perfectly.
Emilie Raffa says
FANTASTIC! Glad it worked out :) x E
Mary says
At the beginning of bulk rise, should bowl be covered with damp towel again ?
Emilie Raffa says
Hi there! Yes, cover with a damp towel or lightly oiled wrap.
Claire says
Hi! I’d like to split the dough in two as you suggest. Does this change the temperature or baking time? Also, if I have (2) dutch ovens – can I bake both halves in the same oven at the same time?
Emilie Raffa says
Hi Claire! You can find the answer to this in the FAQ section above! Additionally, if your oven can fit two pots side by side, then you can definitely bake the two smaller loaves at the same time.
Martha says
I have searched for a really good sourdough recipe not only because they taste great, but also because my daughter is gluten intolerant and sourdough never upsets her stomach as the other breads do. We all LOVE this recipe! It is my go to for an easy loaf to make and tastes fantastic! Thank you for sharing it! I would like to use my sourdough starter to make pizza dough. We like crispy crust but I don’t have a recipe that I am in love with, any recommendations? Thank you!
Emilie Raffa says
Yay! So happy to hear this Martha! For the pizza, are you looking for thin & crispy? Or just regular pizza with crispy crust? Thank you!
Preety Aggarwal says
Thin & crispy here!
Sam says
Dear Emilie
Thank you SO much for this recipe PLUS your advice on a sourdough starter.
I followed your instructions for the starter from scratch. It’s alive and well, and its name is Scooby Dough! * Zoinks! *
The bread is delicious and I’m wondering if I should add rosemary (from my garden to it). It works with regular yeasted bread so I don’t see why it wouldn’t work here?
Thanks again and I hope you and your family are staying safe with this pandemic.
Cheers
Sam
Emilie Raffa says
Sam, this is wonderful! Thanks for sharing your feedback with me :) You can absolutely add rosemary to this loaf and it will taste delicious. The exact amount is up to you; just eyeball it. I make a version with roasted garlic + rosemary and it’s divine. Enjoy!
Kelly says
This recipe is perfect for the beginner sourdough baker. I followed it exactly and was very pleased with the results. I now have a platform to begin experimenting with. Thank you.
Emilie Raffa says
Fantastic, Enjoy!
Chelsea says
This recipe is perfect for the beginner sourdough baker. I followed it exactly and was very pleased with the results. I now have a platform to begin experimenting with. Thank you.
Emilie Raffa says
Excellent. Thrilled to hear this, Chelsea. Enjoy!
Anh says
Thanks for the recipe. My sourdough bread turns out to be a big hit among my friends!
Emilie Raffa says
FANTASTIC! xx
Rox says
Thank you so much for this recipe, with your tips, mine worked out great using All purpose flour.
I was intimidated to start making sourdough, i love bread so much i didnt want to mess it up!
Thank you thank you thank you
Emilie Raffa says
My pleasure! xx
teri malakouna says
“Watch the dough, not the clock”
Thank you so much for this! It will become my baking mantra. I have just made the most beautiful crusty and tasty sour dough ever. It took a very very long while, it’s about 20degrees in the house at the moment. I started on Saturday and baked on Monday. As an experiment, I was determined not to move on from one process to the next until the dough was ready even if it meant throwing away a mouldy mess after three weeks. More than 24hrs first rising and 4 for the final rise. The bread is beautiful and I have experienced a lightbulb moment. At 65yrs old is it just possible that “patience” has finally come to me?
Colleen says
Hi there! I’ve made this recipe so many times now. This is my FAVORITE sourdough bread recipe. It’s got the best flavor, most beautiful… etc. Love it. Thank you for sharing. My question is.. I’m trying to get a little ahead – can I do the autolyse step the night before and put in refrigerator overnight and bring it out in the morning to do the first and second rises and bake?
I have refrigerator the dough overnight after the 2nd rise.. and in the morning, I’ve brought it to room temp and baked and it’s still gorgeous and delicious.
Thank you so much.
Colleen
Molly says
My loaves cook up nicely as shown except they always burn black on the very bottom before they get to 250 degrees. Could my oven be too hot? I put them on a mid to high center rack in a le cruset dutch oven.
Emilie Raffa says
Yes! All ovens are different. All ovens have hot spots. And… a burnt bottom crust is actually a very common issue.
So, the first thing is to double check your oven temp. with a thermometer. This will give you a baseline temperature. Next, I would place a cookie sheet on the rack directly below your baking pot (not underneath it); this will shield the heat from the bottom up to protect the crust. Finally, consider the type of baking pot you’re using… is it heavy bottom? Or is it made of a thin material?
Hope this helps, Molly!