Think you can’t bake fresh, homemade sourdough bread? This easy sourdough bread recipe—trusted by beginner bakers for over a decade—shows you how, step-by-step. No yeast. No kneading. Just simple ingredients and 10 minutes hands on time for soft, crisp sourdough bread at home.
Reader review
“I have tried MULTIPLE sourdough bread recipes and this one has been the very first to make a successful (fully risen) loaf of bread. I am relatively new to sourdough and for some reason, the other recipes just didn’t produce good bread. These instructions and detailed explanations really make a huge difference to someone who is new to the world of sourdough.”
—Savannah
To anyone who thinks their sourdough bread isn’t good enough, I get it. Back in 2013, I set a goal: bake more bread. I tested, failed, succeeded (and tried again). What began with an easy no-knead artisan loaf eventually led to the holy grail: homemade sourdough bread.
Admittedly, I had beginner’s luck. My early scratch-made loaves were light, plump and airy, everything you want sourdough to be! And then? Down the rabbit hole I went: Hydration? Baker’s %? Proofing times?
Now, with 13+ years baking experience and a professional culinary background, I know what holds people back: the confusion, hesitation, comparison. I teach from a straight forward practical perspective because sourdough is not just a written recipe; it’s an understanding.
This sourdough bread recipe has been the most popular on my blog for over a decade- millions of views and the inspiration behind my bestselling book Artisan Sourdough Made Simple, a deeper dive into sourdough bread recipes. So, if you’re at the end of your rope (and just want to make good bread), you’ve made it. Welcome to the journey.
What Sets My Recipe Apart:
- One bowl, 5 ingredients
- Olive oil = soft, plush crumb & crisp, golden crust
- No stand mixer
- No bread machine
- Flexible baker’s schedule
- Personalized support in the comments
But before we make bread, let’s discuss what drives it: your sourdough starter. Once you understand what it is, and how it works, your path will be crystal clear. Have questions? Ask in the comment section. I respond with personalized help.
Where To Get A Sourdough Starter
A sourdough starter is a live fermented culture of flour and water. It naturally leavens bread dough without commercial yeast. There are all different types: homemade, purchased or gifted (ask a fellow baker!). I use two different starters at home: one I made myself, and a vibrant Australian starter gifted from my friend Celia.
But is doesn’t stop there. Once your have your own sourdough starter, it must be kept alive and well with regular feedings to maintain its rising power. Sourdough is not static; it’s a living process. Here’s my personal feeding schedule which you can adapt to suit your style:
How To Feed Sourdough Starter
- Remove and discard half of your sourdough starter
- Feed what’s left in the jar with equal parts flour and water by weight (1:1:1 feeding ratio).
- Let rise at room temperature (loosely covered or airtight) ideally 75+F until bubbly, active and double in size (2-12 hrs). I use this sourdough starter jar.
Recommended Reading: Feeding Sourdough Starter: My Best Tips & Tricks
When Is Sourdough Starter Ready To Use?
Your fed starter is ready to use when it’s bubbly, active, and doubles in size. This can take 2-12 hours or more, depending on the temperature of your kitchen and the strength of your starter. My best advice? Be patient, plan ahead, and make sure your starter is in a warm place (ideally 75 F). The process is not instant.
Float Test: If you’re unsure whether your starter is ready, drop 1 tsp at peak height into a glass of water. If it floats to the top it’s ready to use. If it sinks, feed your starter again.
Storing Your Starter
Most people don’t realize that your feeding schedule is directly related to your baking preferences. If you only bake a few times a month, store your starter in the refrigerator and feed it once a week. If you bake often, store it at room temperature and feed it once a day.
How To Make Sourdough Bread: Step-By-Step Recipe
To Start: Feed your starter until it’s bubbly and active first (remember this can take anywhere from 2-12 hours, so plan ahead). Then mix the dough. Detailed instructions follow below. For a printable recipe & sample baking schedule, scroll to the end.
Step 1: Mix The Dough
- Add water, sourdough starter, and olive oil to a large bowl. Whisk well to combine, making sure the starter is fully dissolved. Then add the bread flour and salt. Continue mixing (I use a fork at this point) until the flour is absorbed. The dough will feel rough and shaggy, which is normal.
- Cover the bowl and let rest (autolyse) for 30 minutes to 1 hour at room temperature. Then shape the dough into a rough ball. It doesn’t have to look perfect.
Tip: Weigh your ingredients with a digital kitchen scale. Measuring cups vary in size and don’t account for ingredient density which can lead to dry, dense, or overly sticky dough.
Why Autolyse Matters
Autolyse is the first rest after mixing bread dough. It jumpstarts gluten development without kneading, making the dough stronger, stretchier, and easier to shape I never skip it. For this recipe, rest for at least 30-45 minutes (or when time permits, I’ll do 1 hour for an even softer, more manageable dough). To learn more about common sourdough bread terms read my Sourdough Baking Glossary. I’ve included the only 12 you need to know!
A Note on Salt: Some bakers only add salt after autolyse, believing it slows down gluten development. I’ve followed that method for years, but now mix everything at once. It’s simpler, faster, and still makes excellent loaves (plus, you won’t forget to add the salt later on!). I’ll leave the choice up to you.
Want To Add Inclusions?
Mix in flavor additions after autolyse, when the dough is softer and more pliable. This is another reason not to skip the autolyse step. Alternatively, inclusions can be added during the first stretch and fold.
A few ideas:
- Roasted garlic
- Chopped olives
- Fresh or dried herbs (rosemary, thyme)
- Seed or nuts
- Cheese
- Dried fruit (raisins, cranberries)
- Jalapeños
Step 2: Bulk Rise
Now the dough is ready to rise. Cover the bowl with lightly oiled plastic wrap so the dough doesn’t stick to the top, or transfer to a dough tub. Let rise at room temperature, about 68-70 F (20-21 C).
How Long Does It Take For Sourdough Bread To Rise?
The dough is ready when it’s puffy, slightly domed and nearly double in size. This can take 3-12 hours depending on room temperature, the quantity and strength of your sourdough starter, and seasonal conditions. All variables work together. See my example below:
For My Sourdough Bread Recipe (with ~150 g sourdough starter):
- In the summer: ~2-4 hours @ 80 F (26 C)
- In the winter: ~10-12 hours @ 68 F (20 C)
Diving Deeper: Temperature controls time. This is where I see the majority of beginner baker’s make mistakes- the temperature is overlooked. Sourdough takes longer to rise than yeasted bread, and it’s highly dependent on your specific environment. My kitchen might be 75 F. Yours? 68 F. Watch the dough, not the clock. For more details and troubleshooting read my companion article: Why Won’t My Sourdough Bread Rise?
Stretch And Fold The Dough (Optional Step)
About 30 minutes into the bulk rise, you can perform a series of “stretch & folds” to strengthen the bread dough. This step is not mandatory; however it has the potential to add height and structure to the finished loaf. Check out my how to stretch and fold sourdough guide to learn more, step-by-step. It’s easy and fun to do!
Step 3: Divide & Shape The Dough
At this stage, remove the dough onto a lightly floured surface. For two smaller loaves, divide the dough in half. For a single, standard size loaf leave it whole.
How To Shape A Round Sourdough Boule (Loaf)
Starting at the top of the dough, fold it over toward the center. Give it a slight turn, and then fold over the next section of dough. Repeat until you have come full circle to form a tight round. This creates surface tension for better oven spring. You can also try the envelope-style fold.
Tip: I used to get so nervous when shaping bread dough because you only had one chance to get it right. So intuitively, I would practice using a piece of Play-Doh or with a kitchen towel to go through the motions at my own pace.
Step 4: Choose The Right Baking Pot
If you want bakery-style results, bake sourdough bread in a Dutch oven. Why? Pots trap steam which is the secret to homemade sourdough with bold rise and golden crust. Without steam, the crust will set too fast casing the loaf to harden, split or bake unevenly. I’ve been there and it’s not pretty.
What If You Don’t Have A Dutch Oven?
You’ll need another oven-safe pot with a lid to create steam. It must be able to withstand up to 450 F/232 C (lid and handles included).
A few options:
- Enamel roasting pan with lid (or sheet pan to cover)
- Cast iron skillet with upside down roasting pan to cover
- Covered sandwich loaf pans
- Clay Baker or Romertopf (soaked first)
- Preheated baking stone w/ metal bowl to cover
Here’s what happened to me: I tried the “no pot” baking route in the past, using just about everything from pizza stones, to baking sheets with no luck! The crust always hardened too quickly. Then I tried various steaming methods to remedy this (e.g. ice cubes in a hot pan, spraying my loaves with water) but my personal oven could not retain enough moisture. The environment was always too dry. For me, using a Dutch oven was the only reliable solution that worked with consistent results.
Step 5: Second Rise (Proofing)
- After shaping, your dough needs to rise again. To do so, generously dust the bottom of your Dutch oven with cornmeal, or line with non-stick parchment paper to prevent sticking. Gently place the dough inside (see tip below)
- Let the dough rise for 30 minutes to 1 hour, or until it’s visibly puffy and no longer feels dense. It doesn’t need to double in size. While the dough proofs, preheat your oven to 450 F (232 C).
Tip: Want better shape and structure? Proof the dough in a floured, cloth-lined, 8-inch bowl or banneton instead of directly in the Dutch oven. This will contain the dough and hold its shape without spreading. Bread flour or rice flour is fine for dusting.
Step 6: Score The Dough
- Right before the dough goes into the oven, make a shallow slash down the center of the dough, about 2-3 inches long. Use a small serrated knife, sharp knife or bread lame. This lets the steam escape, and allows the bread to “bloom” or expand in the oven.
- Admittedly, this step is a bit nerve racking, so I don’t want to gloss over it. Be quick and confident. I’ll share what my sourdough mentor told me: “Slash with panache!”
Step 7: Bake The Bread
You’re at the finish line now! Bake on the center rack (lid on) for 20 minutes. Then remove the lid. Your bread will look pale and slightly shiny. Then finish baking (uncovered) for 40 minutes or until the crust is deep golden brown. The internal temperature should be 205-210 F/96-98 C.
Tip: During the last 10 minutes of baking, crack open the oven door to let the moisture out. This creates a crispier crust. Or, remove the bread from the hot Dutch oven and bake directly on the oven rack. The latter creates the crispiest finish.
Step 8: Cool & Slice
Cool the bread on a wire rack for at least 1 hour before slicing. Be patient! If you cut into it too soon, the texture will be damp and gummy. Life’s too short for sub par bread.
Final Thoughts
There are a gazillion sourdough bread recipes out there. No two loaves look alike. Start with this guide, master the basics and then branch out: try my golden sourdough focaccia recipe, this easy sourdough sandwich bread, or my one-bowl sourdough pancakes for breakfast! Once you have a few loaves under your belt, the process will become an imminent rhythm and you’ll become a sourdough pro in no time.
Sourdough Baking Schedule
- Friday Evening: Feed your starter, cover the jar, and leave it on the counter overnight. If you keep your starter in the fridge, it might need two feedings to perk back up (feed it in the morning & in the evening).
- Saturday Morning: Check your starter: if it’s alive and bubbling, you can make the dough to rise during the day. Or, feed it again in the afternoon to make the dough in the evening for an overnight rise. Remember to use the float test mentioned above to make sure your starter is ready to use.
- Saturday Morning/Evening (or whenever your starter is ready): Make the dough. Leave on the counter to bulk rise at room temperature. In the summer, if your dough rises quickly and you’re not ready to bake, cover the whole bowl with lightly oiled wrap and chill until ready to use.
- Sunday Morning: cut and shape the dough. Place in Dutch oven for second rise. Slash. Bake. Cool. Eat.
By signing up, you agree to receive emails from The Clever Carrot. Unsubscribe at any time.
Sourdough Bread: A Beginner’s Guide
- Prep Time: 13 hours
- Cook Time: 1 hour
- Total Time: 14 hours
- Yield: 1 loaf 1x
- Category: Sourdough Bread Recipes
- Method: Oven-Baked
- Cuisine: American
- Diet: Vegan
Description
New to sourdough? My easy beginner sourdough bread recipe makes the best artisan-style loaf at home with just 5 simple ingredients: bread flour, active sourdough starter, water, salt and olive oil—my signature addition—known for creating a light, plush crumb and a crisp golden crust. Follow my clear, step-by-step instructions and video guidance to bake fresh sourdough bread with confidence (even on your first try!).
Ingredients
- 150g bubbly, active sourdough starter
- 250g warm water (see Note 2)
- 25g olive oil
- 500g bread flour (not all purpose flour)
- 10g fine sea salt
- fine ground cornmeal or non-stick parchment paper
Notes, Tips & Equipment
- Weigh your ingredients with a digital scale for best results
- For a more soft and pliable dough, increase the water up to 300 g- 325 g total. Use a floured, cloth-lined bowl or proofing basket (instead of the Dutch oven) for the second rise.
- You will need a 5 1/2 or 6 quart Dutch oven for baking
- This recipe was tested with King Arthur Bread Flour, Gold Medal Bread Flour, Pillsbury Bread Flour
Instructions
Make The Dough
In a large bowl, add the sourdough starter, water and olive oil. Mix with a fork to combine, then add the flour and salt. Continue mixing until the dough becomes stiff, then squish it together with your hands to incorporate all the flour. The dough will be rough and shaggy.
Cover the bowl with plastic wrap, reusable wrap, or very damp kitchen towel. Let rest (autolyse) for 30 minutes to 1 hour.
After resting, return to the bowl and work the dough into a rough ball, about 15 seconds.
Bulk Rise (First Rise or Bulk Fermentation)
Cover the bowl with lightly oiled plastic wrap. Alternatively, transfer the dough to a high-sided dough tub. Let it rise in a warm place, ideally 70-75 F. The dough is ready when it no longer looks dense and has almost doubled in size.
Note: The bulk rise time will be different for everyone. For example, in the summer, expect ~2-4 hours @ 80 F/ 26 C. In the winter, ~10-12 hours @ 68º F/ 20º C. Watch the dough and not the clock.
Optional Step: Stretch & Fold The Dough
During the bulk fermentation, you can do a series of ‘stretch & folds’ to strengthen the dough. Start 30-45 minutes in: lift a portion of the dough, stretch it upwards, and fold it over itself. Rotate the bowl ¼ turn and repeat until you’ve come full circle (1 set). Do 1-2 additional sets, spaced ~1 hour apart. Click here for a step-by-step video tutorial.
Note: Dough made with 250g water will feel stiffer; 300-325g water will be more stretchy and elastic. Let it rest longer in between sets if it resists stretching.
Shape The Dough
Remove the dough onto a lightly floured surface. Starting at the top, fold the dough over toward the center. Turn slightly, and then fold over the next section. Repeat until you have come full circle. Flip the dough over, seam side down. Gently cup the sides and rotate in a circular motion to tighten the shape. The goal is to build surface tension to create a tight ball (too much flour will cause the dough to slide around).
Second Rise
Now the dough needs to rise again. If you’ve used 250g water, you can do a free-form second rise in the Dutch oven (if not, see note below). Line the pot with a piece of parchment paper (this is what I do) or coat with cornmeal. Place the dough inside, cover and let rise for about 30 minutes to 1 hour. It’s ready when slightly puffy, but not double in size. Preheat your oven to 450 F/ 232 C.
Note: If your dough contains more than 250g water, skip the free-from rise. Your dough will spread. Instead, use a floured, cloth-lined, proofing basket to help hold its shape.
Score The Dough
Right before baking, make a shallow 2-3 inch slash (or longer) in the center of the dough using a bread lame, razor blade, or small sharp knife. The cut should be ~1/4-inch deep.
Bake The Dough
Place the bread in the oven on the center rack (lid on) and reduce the temperature to 400 F/ 204 C. Bake for 20 minutes, then remove the lid, and continue to bake (uncovered) for an another 40 minutes, until deep, golden brown. All ovens are different; feel free to make minimal adjustments to these temperatures.
Check for doneness with a digital thermometer: 205-210 F/ 96-98 C for sourdough.
Remove the bread from the hot Dutch oven, and cool on a wire rack for at least an hour before slicing.
Comments
Tami says
I recently made you Sourdough using AP recipe and it was wonderful! In preparing to make this recipe with bread flour, I noticed there is no pre-shaping with a rest, followed by a final shaping and proof. This recipe goes straight to final shape and proof. Is there a reason for that? Just curious. Thanks!
Emilie Raffa says
Great question, Tami! So, here’s the thing: not all sourdoughs need a pre-shape, especially lower hydration sourdoughs (like this one). Lower hydration dough is just too stiff. There’s no need for it. On the other hand, higher hydration doughs or doughs made with weaker flours (i.e. ap flour) benefit from a pre-shape to build extra strength.
Jennifer Roberts says
Hi Emilie,
I would like to ship some of your delicious bread to family members. What is the best way to package it to keep it as fresh as possible? How long should I be able to store the bread without freezing the loaf?
I appreciate the instructions. I never thought I could make such delicious bread.
Linda says
I tried this and was pleased with the texture. I’m new at sourdough baking and so far this has been my second success, after a few “rocks”. I’m loving the learning process and try a different recipe every time. I’ve discovered 2 very important ingredients in every recipe. Patience is #1. The 2nd most important ingredient is having an active starter. I mean a VERY active one. To that end, I start with about 10 g from my refrigerated starter and feed it every few hours, at least 3 or 4 times. I feed it as many times as it takes to get it to double within 3 or 4 hours. Starting with 10g should give the volume called for in the recipe, with several feedings, without too much discard.
Helene says
Im definitely trying this recipe! just one question, what would be an alternative if I don’t own dutch oven and have only a small oven to bake in? would a pan covered with aluminium foil be enough?
Thanks in advance!
Emilie Raffa says
Hi Helen! Any oven safe pot with lid will work that can heat up to 450 F.
Alternatively, a roasting pan with high sides with another inverted pan placed on top (think: brownie pan) might help. I wouldn’t recommend using aluminum foil; the dough might push up and stick against it while it rises.
Helene says
Thank you!!
My starter is bubbling already! Day 3 and counting :) I fed it today for the first time and there was hooch which I discarded and a strong sour not-so-good smell, hoping its doing fine!
Found a nice pot that fits and a lid so will update when the sourdough bread goes into the oven!
Jeannette says
I would like to be able to put this in the refrigerator – can I do that during the bulk rise (after the stretch & folds)? Or can I do it during the second rise? How long can I let it sit in the fridge? (I’d like to be able to do this primarily for convenience, but also for added flavor)
Emilie Raffa says
Sourdough doesn’t rise much in the refrigerator during the bulk rise, so I wouldn’t recommend chilling it after stretch and folding the dough.
If you’d like to deepen the flavor, I’d do it during the second rise instead. In general, the length of time will depend on the recipe, length of bulk rise, temperature of the dough, quantity of sourdough starter etc. About 6-12 hrs. is standard but you’ll have to play around with the timing a bit! Hope this helps :)
Lexi says
Hi Emilie,
I tried following this recipe today (halved it) but my dough never rose during the bulk rise stage. My starter (mainly whole wheat flour but have been changing back to strong white flour 1:1:1) was bubbly & active this morning and passed the float test. During the bulk rise, I did 4 sets of stretch and folds but the dough seemed a little more heavy / harder to stretch than your video. It’s ~29C in my kitchen but since it wasn’t doubling in size I left it for 10 hours (still no luck!). Do you have any idea where it might have gone wrong?
Emilie Raffa says
Hi there! If your starter was active, passed the float test, and you did stretch and folds, the dough definitely should have doubled (in at least 5 hrs) @ 29 C. What size container did you let the dough rise in? Were there any other alternations made to the recipe? Quantity of starter? Thanks!
Lexi says
I halved the recipe, so used 75g. I added the salt after the autolyse step. My glass bowl is approximately 8 inches in diameter, similar to the one shown in your stretch & fold video.
Emilie Raffa says
Great, thanks! Here’s what I think: based on everything you’ve described previously (starter strength, float test success, super warm temperature) I think it’s very possible that your dough did indeed rise. However, because the dough was halved (and it rose in a larger bowl used for standard sized loaves), perhaps the “double in size” benchmark was harder to judge. Small doughs in large bowls tend to spread out rather than rise up due to the increased surface area. Does that make sense? Next time use a smaller bowl or keep the same bowl with the above info in mind. Hope this helps :)
Lexi says
Thanks Emilie. I did bake the bread despite the dough looking like it’s spread out instead of rising, and it turned out very dense though.
I’m now thinking there’s something wrong with my bread flour as my starter was less active when I did 50:50 white bread flour and whole wheat feedings, and barely rose at all yesterday. I then fed only whole wheat and it doubled in size this morning. Would your recipe still work if I had a whole wheat starter and then use the white bread flour that seems to be hindering growth when I make the bread?
Emilie Raffa says
In my experience, it’s the switching back and forth for your feedings. Starters like consistency, and when you introduce something new it will either take to it quickly, or need time to adjust. Because this recipe uses a good amount of starter, I would not sub all whole wheat; might be too dense.
Lexi says
Got it thanks! Just one more query on my starter– it seems runnier than a lot of the starters I’m seeing online that resemble a thick paste. Should I do anything to correct this?
Emilie Raffa says
The texture can easily be corrected. Just add more flour to achieve your desired consistency!
Jess says
My dough has a slightly funky smell while making it, but after the bulk ferment has a sulfur smell to it. Should I toss it out? I’ve been using this starter for 6 months or so and this is the first time it’s had an unusual odor. Thanks!
Emilie Raffa says
Hi Jess! I’ve never heard of this before. Honestly, if it smells bad it most likely is. Sourdough dough should smell pleasantly yeasty, slightly sour (in a good way) but never like sulfur. I wouldn’t use it. Did you starter smell this way too?
Lynda says
I’m a little confused about the temperatures. You preheat to 450, then bake the entire thing at 400? Why not just preheat to 400?
Emilie Raffa says
Oftentimes, bakers will preheat their ovens to really high temperatures to give the bread and added boost when it goes into the oven. That’s why it starts out at 450 F in this recipe. :)
Olga says
When you open an oven to put bread, the temperature immediately drops about 25-30 degrees. So you will start actually on about 425 and in a few min it will cool down to 400
JP says
Hey just curious if you wanted to dog or the recipe to make two big loaves would you double everything? Or just the flour/water?
JP says
Double**
Emilie Raffa says
Hi there ;) Yes: double everything if you want your loaves to come out just like this recipe. But I’d make two separate batches in two separate bowls; a standard 8-inch mixing bowl won’t be able to accommodate the increase in ingredient quantities.
PS: technically, you could just double the flour, water and salt leaving the original quantity of 150 g of starter the same. You’ll just end up with a different style/texture of sourdough.
Marie Santonastaso says
I made your recipe last night and the dough doubled in size after the first overnight rise; however, flatten out after molding it for the second rise. The bread was flat when baked. Is there a problem with the starter or should the second rise be longer than 1 hour?
Emilie Raffa says
Hi there! To clarify: do you mean the dough flattened out after you shaped it (before the second rise)? Or after the second rise? Thanks!
marie says
after the second rise. thanks!
Emilie Raffa says
Thanks! The second rise was most likely too long, which is why it spread (most likely). Shorten to 30 minutes and see how you go :)
Lindsay Ross says
Thank you for this wonderful recipe! I had begun a sourdough starter earlier this spring during Covid, like so many others. I kept feeding and discarding and just wasn’t sure how to time actually making the bread. This post inspired me to try, and I have now made sourdough every week for the last couple months. I have enjoyed experimenting with different proof times and temps, and have enjoyed giving loafs away. I had been so intimidated, but now I really have some pride in every loaf that comes out of my oven. Thank you!
Emilie Raffa says
Love this! Congratulations, Lindsay! :)
Marie says
Hi Emilia – while visiting a friend this summer, she shared her sourdough starter and made me a loaf of the most incredible sourdough bread using this recipe. I am from California and it was so flavorful and authentic! I am new to sourdough (though an experienced bread-maker with yeast) but got obsessed as soon as I got home with my new starter. I have made this recipe more than 10 times (and the tasty sourdough pancakes about 8 times) and while the results are always good (and my neighbors love them), they are never AS flavorful as that first loaf of bread my friend gave me. After experimenting with several variables on my own, I’m unsure what to try next. Could you give any tips as to which variables give it more or less flavor…and oven spring? I had one loaf that was pretty close to ideal (more open crumb, great oven spring, and great flavor) and was devoured quickly by the neighborhood, but silly me didn’t take notes so I can’t remember what I did. I just ordered your book, but would love any advice you can give me in the meantime! (I don’t usually get much oven spring, and the one time I did – by using more water – the crust was soft and the bread wasn’t that flavorful) I’d also love to know when (if ever) I can refrigerate it since I don’t usually have time to go start to finish without that. I’d love to make bread for friends every day, but I feel like I need to get the perfect loaf first! (my friend swears it’s because she doesn’t use her starter often, so it frequently gets hooch, which she stirs in). Thank you so much for all the info and the recipes…I’ll be trying the cinnamon rolls soon! (I’m comfortable kneading, so if there’s a different recipe I should try, please let me know!!)
Myra says
Hello, Emilie!
Thank you for sharing your experiences and recipes! I am also new the SD baking and am now trying out this recipe. I have tried two other recipes and am curious if this dough can stand fermenting in the fridge overnight after the bulk rise (some stretch and folds)?
If yes, I am assuming it should be shaped before refrigeration. Then, tomorrow morning, let it stand to room temp and allowed to double before baking?
Have you done this with this recipe?
(To be completely honest, my timing is all wrong and it’s getting late and I’m not sure if the dough will be ready in 3 or 12 hours…SOS!!!)
Thank you so much!
Cali says
Hi. I’m trying to follow your recipe but the embedded video isn’t working & now sits across the screen in my phone…rendering the recipe almost impossible to read. There’s no way to delete it! The error message says “sorry the video player failed to load (Error code 100013)”. It’s actually half across this message so I hope you can read it?!
Adrienn says
Hi, can’t wait to try this. My starter is getting ready. Quick question though: the oven temperatures, are they for fan or conventional oven?
Emilie Raffa says
Hi there! The oven temps are for a conventional oven.
Adrienn says
Hi Emilie,
Many thanks, your response came just in time for the baking of the dough!
It came out perfectly! I posted some photos on Instagram.
Fun fact: my husband named my sourdough starter Beryl Quatermass 😁
Thank you for your help, and the recipe!
Emilie Raffa says
Yay! So glad it worked! :)
Janice Eaves says
Help, I mistakenly added the olive oil when I was feeding my starter….have I sent it to starter heaven.
Emilie Raffa says
Oh no! To be honest, this has never happened to me before! You can try discarding all but 2 tbsp. or so, just feed that portion, and see what happens after a few days? If there are no bubbles you might want to start over. So sorry!
Moops says
As an experiment let everyone know. Olive oil is safe at room temperature and I would suspect it shouldn’t get rancid however you are culturing a fungus and it may cause unwanted effects. On a side note, whenever you go to discard the starter at a feeding, spread it out very thin on parchment paper and let it dry, I don’t waste starter and this preservation method allows you to keep the yeast dormant and in a dry state. I have dried starter from Halloween 2019 and whenever I lack in the baking for a month I just add a tablespoon of finely ground starter to 100\100g water flour and it fully doubles within 8 hours and has all the activity needed to start baking a loaf that day including that wonderful floral and sour smell.
Pati says
Wow. That is so cool. I’ve made some tasty breads before, but am a newbie at this no yeast and using starter.
Baking first bread today! Wish me luck. lol. And I’ll start drying my discarded starter!! Thx again !
Andrew Elman says
You don’t mention anything about preheating the dutch oven. Does the bread go into the oven in the cold D.O. or is it removed during the second rise to the pot can be heated with the oven?
Emilie Raffa says
Hi there! It’s common for bakers to preheat their pot before baking, but I skip this step as I’ve been able to achieve comparable results without doing so. However, you are more than welcome to preheat if you prefer; just do the second rise in a cloth and floured lined bowl (not in the cold Dutch oven).
Mm says
Love this recipe, am so happy I found it!! Do you happen to know the nutritional/calorie info for this bread?
Emilie Raffa says
Hi there! I don’t have it on hand, but if you plug the info into an online converter it will pop right up! :)
Moops says
Entering all ingredients in verywellfit.com yielded 2290 kCal for an entire loaf. I make my bread with 300 grams water so I have a bit more volume. Absolutely can cut 15-20 thin slices so the average is around 110-130 kCal per slice. Weigh your baked loaf in grams and divide out the 2290 to get a gram/kCal ratio, cut a typical slice and weigh that in grams. Whatever the gram weight is multiply that by the ratio to get a typical average.
Megan says
Hi Emilie! Thank you so much for your detailed and thoughtful resources! It’s been so helpful as I navigate sourdough for the first time. I just finished my first loaf from starter I was gifted and I would say it turned out pretty well as far as getting my starter active, the rise, the bake, etc. except for one thing – it didn’t taste like sourdough! It tastes like regular white bread for the most part, maybe with a hint of sourdough. The starter smelled like sourdough, the dough even smelled like sourdough before it started to rise, so I’m not sure what went wrong. What can I do differently?
Aimee says
Hi there! I’m trying your recipe for the first time (have been using another sourdough recipe but changing it up), and am wondering at what stage you would recommend including add-ons? (In the past, I’ve experimented with garlic and rosemary, cheddar and jalepenos, etc.) I am *not* a baker so want to make sure I add them in at the right time. Thanks much!
Emilie Raffa says
Hi there! The add ins can be incorporated after autolyse (30-minute to 1 hr rest is ideal) or during the first or second set of stretch and folds, if you’re using that technique.
Monica says
Hi there, I am a first time bread maker. I made the starter following your instructions. It bubbled at the beginning and later on it did not bubble as much. However I made the sourdough bread about 9 days after starting the starter. My dough did not rise much and the bread when baked was very hard both The crust and inside. Can you tell me what I am doing wrong?
Emilie Raffa says
Hi there! There are so many variables in bread baking, so it’s tricky to pinpoint the exact issue without additional info. But based on what you’ve described, if your starter was not bubbly AND the dough didn’t rise, the lack of starter strength was most likely the cause. Next time, make sure your starter doubles in size and passes the float test before making the dough. This will ensure that your starter is happy and active. Start there and see how you go :)
Denise Sallinen says
Excellent instructions, thank you. My first loaf was a success. My second loaf seemed a bit salty. Then I realized I’d forgotten to add the salt and oil. Any ideas as to why that would’ve happened. It was still edible but we made sure to eat with unsalted butter.
Emilie Raffa says
Hi there! That’s great! Regarding the salt, perhaps it could be the particular brand you’re using or an accidental measurement? :)
Miles Barel says
I’m new to sourdough baking. My dough significantly adheres/sticks to the bowl between stretches, making it very difficult to handle and stretch. Do I need more flour? Or are there other tricks/techniques to address this?
Emilie Raffa says
Hi there! Could be a few things… First, for reference, this is a low hydration sourdough which means it should be easier to handle and shouldn’t stick (in most cases). However, there are always exceptions!
My recommendations are as follows: weigh your ingredients for accuracy, make sure to use bread flour which absorbs more moisture than ap flour, and consider temperature (is it really warm? Warm temps = stickier dough). Additionally, wet your fingertips before stretch and folding the dough. This will help tremendously. And if all else fails, you could always lightly oil the bowl for an easier release.
Mary Howell says
Dear Emilie
Oh how making soda bread with your recipe has eased lockdown. I’ve loved your pictures, your text and your explanations. I’ve loved visiting your recipe week after weeks, mesmerised by those hands stretching the dough and gently patting the boules into shape. Thank you.
My bread has always been delicious but probably not always right. Through heatwave, storms and wet wet weather and the discovery of a rather tasty six seed malty flour, it has all been variable, but good.
Mary
Emilie Raffa says
Mary, thank you. Your note means the world to me! Sourdough is such a beautifully rewarding (and therapeutic!) craft. I’m glad that you’ve found comfort in it. :)
Robin says
Emilie, love this recipe! The bread is delicious but my crust is not very crispy. I follow your directions and weigh all the ingredients. Any suggestions for a crispier crust? The second thing is that my bread gets to 210° (And nicely browned) after ~40 minutes total (20 minutes with the lid on 20 minutes off) at 400°. Is my oven too hot?
Emilie Raffa says
Hi there! It’s very possible! The best way to double check is with an oven thermometer. Then you will know for sure.
As for a crispier crust, try baking the loaf directly on the oven rack (without the pot) for the last 10 minutes of baking. When it’s done, open the oven door and allow it to cool inside. Sometimes, depending on the temperature, the loaf will go into “temperature shock” when going from the hot oven to a cold-ish kitchen. Cooling in the oven will slow down this process. Additionally, cooling the loaf in the pot instead of on a wire rack will soften the crust.
Elise says
Love this website. So easy to make a starter and I’m on my 4th loaf. My question is how do I keep the bread crispy if we don’t eat it all the first day? What are your favorite methods for this?
Emilie Raffa says
Hi there! Thanks SO much :) Personally, I would warm it in a low oven to re-crisp the crust on the second day. Otherwise, it will naturally soften overtime.
Becca says
Emilie, this recipe is amazing! I never leave reviews on recipes, but I had to on this because it was so easy to follow and my first loaf came out beautifully! I used 300 g of water because I wanted a more open crumb, and it was perfect and shockingly easy. I think stretching and folding is my new pandemic therapy! Thank you so much for your easy to follow and fun instructions, videos, and general advice. I’m going to try your light whole wheat recipe over the weekend, and I can’t wait to get the book now too! THANK YOU!!
Emilie Raffa says
Becca, you are very welcome. Thanks for the sweet words! Sourdough is a fantastic therapy that’s rewarding to all! :)
Becca says
Actually I do have a question after making my loaf today using my new proofing basket. The finished bread is delicious but super puffy, the score I put down the middle is barely noticeable, definitely not beautiful and crackly. Do you know why this might be? Thanks!!
Emilie Raffa says
Hi there! Could be so many things… but my guess (based on the lack of score + puffy dough) is that the dough was most likely slightly over proofed. Double check your bulk rise time and second rise time and see if your timeline could be shortened. Additionally, the score may not have been deep enough? Slash with panache! ;)
Becca says
That makes sense! I think my starter is CRAZY active so I probably need less time for proofing. It’s been bulk rising very quickly too. Is there a minimum proof time? If mine seems proofed after 15 minutes is that ok?
(Also thank you for replying to all these comments on the whole message board, it’s amazing that you take the time to do this!)
Emilie Raffa says
30 minutes is usually my minimum for this recipe, but always watch the dough and not the clock. If you think it’s ready at 15, then go for it. The process will always be slightly different for everyone! :)
Lynn Kundin says
I love this recipe and have made it several times. I use 160 g sourdough starter instead of 150g. I add the salt after the autolyse step. To mix in the salt, I use the dough cycle of my bread machine. I place the dough into the machine, salt on top of dough, turn on and allow to knead 15 minutes only. I cancel the cycle, remove dough, place back into ceramic bowl, covered, and let rest for 30 minutes. I then do a stretch and fold outside the bowl on a lightly floured surface. Once complete, I place back into bowl, cover the bowl, and allow a 30 minute rest period before my next stretch and fold. I do a total of 4 stretch and folds over a 2 hour period. I continue the bulk rise for another 2 hours on the counter top. I remove the dough from the bowl with the help of a dough scraper, I then form my boule on the counter. I line the same ceramic bowl used for bulk rise with parchment paper, add cornmeal sprinkled on the bottom of parchment paper, place my boule seam side down on top of the parchment paper in bowl. I take plastic wrap, spray it with olive oil spray, and place over bread, and then use a 2nd piece of plastic to cover top of bowl (or use a towel) and place in refrigerator for 12-16 hours. In the am, I remove the bowl containing the bread from refrigerator 45-60 minutes before I bake. I line a 4.2 quart dutch oven with parchment paper, preheat oven to 450. Once oven is preheated I grab the parchment paper lining the bowl with the boule and lift the paper and boule from the bowl and place on top of parchment paper in Dutch oven (I now have 2 layers of parchment paper in dutch oven with the bread). This technique allows me to cover all sides and bottom of dutch oven and no need to handle the boule after the refrigerator rise. I use a bread lame to score the bread, cover the Dutch oven, place in oven, turn temperature down to 425 and bake covered for 25 minutes. I then remove the lid, and continue baking for 400 minutes for another 25 minutes. I once again grab the parchment paper and lift paper and bread out of hot dutch oven and place on cooling rack. I then slip the paper out from underneath the bread and allow bread to cool for a few hours before slicing. Happy baking to all…
Emilie Raffa says
Lynn, thank you for taking the time to share your tips with us! This is wonderful. Happy baking to YOU!
Elyse says
Thanks for the awesome recipe! I baked my first loaf last night and I’m very impressed by the result! The flavor was perfect, however the texture was a bit dense and heavy for my liking. Do you have any recommendations on how I can tweak the recipe or process in order to make it a little lighter and airier?
Emilie Raffa says
Hi there! Typically, when bread is dense the gluten was either under proofed (dough didn’t rise for long enough) or over proofed (rose for too long). Make sure the dough doubles in size during the bulk rise which is very important. This is where most of the gluten development takes place. And then shorten your second rise, if needed. These tips should help. :)
TJ says
thank you we may try the pizza stone. Sorry to say I used a different starter recipe than yours. Can I use that starter in your bread recipe or do I need to stick with the starter to bread end to end?
Emilie Raffa says
You do not need to stick with the starter to bread end to end, unless the recipe specifies to do so. I feed my all white starter at 100% hydration (equal parts flour and water by weight); use this as a benchmark for comparison to yours.
TJ says
I don’t have a ceramic dutch oven (or anything ceramic other than a couple of casserole dishes which I think are too small, and don’t have a lid) with a lid. Will a metal dutch over work? Cast iron skillet be better?
Emilie Raffa says
Typically, any oven safe pot with lid that can heat up to 450 F (handles and lid included) should be fine. I haven’t tried using a metal pot though; I’d contact the manufacturer just in case. An iron skillet will only work if it’s deep, like a Lodge cast iron combo cooker, and comes with a lid.
Alternatively, some readers here have mentioned baking the dough on a parchment lined pizza stone or baking sheet with an oven safe bowl inverted over the dough to create steam.
Lynda says
You could also preheat a boiler pan, and then pour a cup of water into after you put in the bread. The close the oven quickly to trap the steam.
Emilie Raffa says
Yes, this is a good tip as well. I’ve had luck using this method with sandwich breads that tend to crack on the sides.
Yu-Jin says
Hi,
I’ve read a few other sourdough recipes online and find that most of them do not add oil into their dough. Is there a particular reason to add oil into the dough?
Thanks
Emilie Raffa says
Hi there! Please see me Sourdough FAQ Section for more info :)
Ngoc Nguyen says
Hi,
Im just checking so you dont need to preheat the dutch oven beforehands? Final proof in the dutch oven then straight into the preheated oven only? Thanks so much
Emilie Raffa says
Correct and correct!
Jimmy says
It’s success at the third times when I follow exactly your recipe. I am not a good cook but want to learn something in covid pandemic time. Thank you for so detail steps.
Allison Porter says
Love this recipe! Always turns out when I weigh it :)
sam says
Hi – I followed you recipe yesterday, but when I looked at the time – it was going to be too late to let rise a second time. Another recipe said put it in the fridge for between 18 and 36 hrs for it’s second proving… take out of fridge, and pretty much bake it immediately..
What do you think of this? It’s been in the fridge overnight. I’d love to take it out now after 12 hrs… but seems weird not to leave it to get warm before baking. What do you think? Thanks!
Emilie Raffa says
Hi there! For this particular recipe, an 18-36 hr second proof would most likely not work; the dough would be over proofed. Additionally, a cold bake straight from the fridge is only successful if the dough was bulk fermented for a specific length of time, with a specific amount of starter, at a specific temperature (which is why I do not recommend this method for beginners). In your case, I would have chilled the whole bowl of bulk dough overnight instead. The next day you could continue with shaping and the second rise.
If you’ve already shaped and chilled the dough, rest it at room temp while the oven heats up and then bake it. See what happens!
Nikki says
Hi Emilia. Thank you for this great easy recipe and its very easy to follow compare to other recipes I have tried. I am a new baker to sourdough bread and had a great success with my starter and tried this recipe 4 times; 1st 2 time I had a great success but next 2 times not so much. I was trying to work this recipe into my daily routine so I can have freshly bake bread in the mornings but I failed miserably. When I baked this recipe 2nd time I did bulk rise at room temperature then left 2nd rise in the fridge so I can bake in the morning. Took the dough out while heating up the oven and left it on the counter for an hour then baked but my sourdough turned out very dense and heavy. 3rd time I tried I used 50g starter left it overnight in fridge to bulk rise but again no success and again with dense bread. I also did add stretch ans fold and I was using bread flour for this recipe and 1 time organic all purpose flour. Not sure where I am going wrong or what I am doing wrong. Also, I wanted to know if I cut olive oil from this recipe will it give me similar results? and substitute with extra water?
Aida says
Hi, I have not tried this yet. If I want to just use 50g starter, do I just divide by 3 for the other ingredients? Will there be any changes in the rise and cook time? Thanks!
Emilie Raffa says
I would do 50 g starter + 500 g bread flour + 25 g oil + 300 g water + 9 g salt. The rise time will take considerably longer due to the decrease in starter. But there’s nothing to worry about- try a long, overnight bulk rise at room temperature for best results. Cook time is the same.
Aida says
Thanks Emilie. Was that 300g water and 9g salt?
Emilie Raffa says
Ah yes! Updated to clarify :)
Blanca says
Your recipes are easy to follow and pictures make it easier to visualize. Keep up the good work and looking forward to more sourdough related recipes in the future.
Emilie Raffa says
Thank you Blanca! xx
Margie says
Thankyou so much for your help!!
are the temperatures correct?
Emilie Raffa says
No worries! All details on this page are correct :)
Si says
Great recipe, Thank you.
I have tried a few recipes a few years ago when i first discovered bread making with a sourdough starter. We all found the high hydration loaves to be very gelatinous and translucent crumb, which nobody asked for again.
TBH i sort of gave up with my journey and returned to bog standard kneaded fast rise sandwich loaves.
Your recipe inspired me to have another go. Very pleased with this lower hydration bread, we have enjoyed it immensely.
Emilie Raffa says
Love this. Thanks so much for taking the time to comment. Enjoy! :)
Mary Anne says
This is the 3rd recipe I have tried when making sour dough from starter and by far the best! My boyfriend mentioned last night that we need another loaf. Looks like he will be learning how to make it! Hahah!
Emilie Raffa says
This is wonderful! Thanks so much for the feedback, Mary Anne :) xx
Hannah says
I absolutely love your tutorials and this recipe, but it’s my third time making it and I’m struggling with my stretch and folds because the dough is pretty tough in the beginning after autolysing and I can barely fold it, let alone stretch it. I’m following the recipe to a tee, my starter is robust (doubling in four hours!), using high quality bread flour, and still confused. I used a different recipe today for a flavored boule that has a higher water ratio and it is much wetter, and looks more like the dough in your videos. Maybe it’s a water issue?
Emilie Raffa says
Hi there! Wetter dough will always be easier to stretch and fold due to the increased water content. However, dry doughs that have rested (autolyse) for longer periods of time will also be easy to fold. So, if you like this beginner recipe, but want a dough that’s a bit easier to fold you can do two things: increase the water using the amounts suggested in the recipe and do a longer autolyse, about 1 hour. This will help. One final thing: warm dough is also easier to fold. Keep this is mind when comparing videos and techniques :)
Chris says
I pour salt water over the shaggy loaf autolaze stage. It makes it easier to stretch
Jo says
Hi Emilia, thanks for providing such a detailed yet easy recipe. I don’t have a super active starter (and it’s winter here in New Zealand) but I still manage to make some nice loaves using your recipe. The only thing I’m not sure about is the difference between the autolyse and the bulk rise – do you do anything to the dough between these two stages? Otherwise they seem very similar to me, but perhaps I’ve missed something! Thanks so much.
Emilie Raffa says
Hi there! For more detailed info, please visit my Sourdough Baking Glossary for a full break down on baking terms. But in short: autolyse is the first resting stage right after the dough has been mixed. After autolyse, you’ll typically work the dough into a rough ball in preparation for the bulk rise. The bulk rise is a much longer stage where most of the gluten development takes place. Hope this provides some clarification :)
Katie says
How large a pot do you recommend using?
Emilie Raffa says
5 1/2 or 6 qt is perfect.
Elias says
Getting ready to bake! Just one question, would you recommend preheating the Dutch oven pot before placing the sourdough inside of it? I heard this around and wanted to confirm with you, and if so what is the best way to do it. Also, I tried making a non-sourdough bread a few days ago in a Dutch oven pot and for some reason the top of the bread didn’t come out crispy and crunchy like all the pictures show, so I am just wondering what the best way to avoid this and make sure it won’t happen with my sourdough. Thanks!
Emilie Raffa says
Many bakers preheat their Dutch oven prior to baking. This does help with the dough’s expansion. Many years ago, I used to preheat my pot when I first started baking (again, because this is what most people did) but after a while it seemed really cumbersome so I stopped doing it. I was able to achieve comparable results without the preheat. So really, it’s up to you!
Just keep in mind, if you want to preheat for this beginner recipe you’ll need to do the second rise in a proofing basket instead of the Dutch Oven otherwise the dough will start cooking!
Regarding the other bread, I would have to see the recipe and know your exact steps in order to pinpoint the issue. Every step is connected!
Hope this helps :)
PS: there’s a FAQ section at the bottom of this post (under the recipe) that you might find helpful too!
Elias says
Yeah it was a very basic recipe: 3 cups of flour, 3 lunches of salt, 2 tsp. instant dried yeast, 1.5 cups warm water. Then mix together and knead with hands for at least 10 minutes. Then put dough back in the bowl, cover, and let rise for 1 hour. After that, put it on a floured surface and fold over a few times into a bread shape. Then put that into a loaf pan and slice the middle of the dough, let rise in pan for 20 minutes. Then put it from the loaf pan and into the Dutch oven (with the parchment paper) and bake at 430° F for 20 minutes, covered.
Not sure what I did wrong but if you could let me know that would be awesome
Emilie Raffa says
Yeast bread will always come out a bit different than sourdough. So, it’s a bit of trial and error with regards to comparison. But in general: for a crispy, crunchy top try baking the loaf directly on the oven rack (no pot) for the last 10 minutes of baking. This will allow the air to circulate all around the loaf and to evaporate any additional moisture.
Zaki says
I tried this recipe with a mix of all purpose and wheat flour
The taste was good but it didn’t turn out to be as brown. It was more condensed than airy from the inside.
I would definitely try again with bread flour.
Emilie Raffa says
Zaki, for best results with bread always follow the recipe as written using the flour/water ratio the baker recommends. It’s essential to a proper bake! You will have better luck next time with bread flour :)
However, to make use of the flours you already have on hand, try my All Purpose Flour Sourdough or Light Whole Wheat Sourdough instead.
Susan says
I am new to making sourdough bread, and I really love the recipes, the videos, and the helpful hints. This is an excellent website. The instructions are precise, down to giving the measurements in cups and tablespoons; the videos give enough information for people like me who learn through a visual presentation; and it made it so I was less trepidatious for this experience which is WAY outside my comfort zone. For this, I am grateful. Thank you.
Emilie Raffa says
Thank you Susan! I really appreciate your kind feedback :)
Lemonlover57 says
Let me preface this by saying I am very new to the sourdough world. I’ve made this recipe now 3 times, 2 that I consider successful (as did my family :-). The questionable time the dough was a sticky wet mass that spilled out into a sloppy mess. I am wondering if my starter is too strong? It’s a rye starter I feed with bread flour. After 2-3 hours out of the fridge it’s quadruple the size at minimun. I live in Canada and it’s pretty hot here right now. The last time I used cooler water and decreased the amount of starter I used. Dough was better but still a bit wet and sticky. Last, but not least, I loved the kindle edition of your book so much I had to get the paper edition as well! I’ll try not to over-hydrate it. Thanks Emilie!
Emilie Raffa says
Hi there! It’s most likely the hot weather + over proofed dough (rose for too long).
Flour is like a sponge. And in the hot summer months, bakers will sometimes use less water to achieve the right texture. However, this is a dry dough to begin with. So, the fact that is was still sticky with only 250 g of water leads me to believe that the dough was over proofed as well. Does that make sense? Your starter is not the problem (it sounds wonderfully active!). It’s the length of the bulk rise. In 80-85 F weather, a dough made with 150 g of starter should double in appx. 3-5 hrs give or take. The second rise should not go for too long either. Keep this time frame in mind for next time :)
Ms Ali says
Hi Emilia
So I made my 1st sourdough bread and i used wholemeal bread flour.
i did as you stated place in oven at the temp, i converted to Celsius 230 oc with lid on then dropped down to converted 95c im thinking that is totally wrong.??
my dough is so dense Ive taken it out and place it on the tray to bake at 200oc for 25 mins Ive just taken it out, it looks fine and crusty and brown.
Im waiting an 1hr so i can cut it to see what i did wrong.
p.s My starter was amazing!
Emilie Raffa says
Ali, glad to hear your starter worked out!
The reason why your loaf was dense was because you used whole wheat bread flour (instead of regular bread flour)! Huge difference. Bread recipes are typically formulated to work with specific ratios of flour and water to get the right texture. And when you make changes, sometimes it won’t come out. Whole wheat flour is extra thirsty! Next time, use all bread flour for best results.
Ms Ali says
Hi Emilia
will buy some white bread flour tomorrow for sure!
Thankyou so much for your help!!
are the temperatures correct?
Emilie Raffa says
Yes! Your oven temps are correct :)
Martina says
Hello Emilie,
I made your starter and this bread 4 years ago and it was really one of the best breads I’ve ever made (I’ve been baking for over 30 years) Don’t ask me why, but I decided to attempt different ratios and methods – I think I wanted to be creative and make my bread my own. But nothing ever turned out as delicious.
I set aside sourdough for a few years, but some life changes and new geography prompted me to make a starter again and bake a really good sourdough. I just pulled out of the oven the BEST bread I’ve ever tasted.
I followed the instructions for the starter, only I didn’t read it right and began day 1 with the all-purpose flour (King Arthur – it’s all I could get) but I added whole wheat on day 2 or 3. After a week it smelled so good, so yeasty, I couldn’t wait to bake with it.
My first loaf, a week ago, was outstanding.
Here’s what I did for the loaf I baked today:
I can’t stand to waste anything. Instead of discarding half of the starter, I poured it into a Mason jar and fed it for a few days like the “mother” starter. Every day I gave it 30-40 grams of all-purpose flour and 30-40 grams of room temperature water once or twice a day. Once it looked and smelled right, I measured out the amount the recipe calls for. I poured anything left over back into the main jar. In the dough I used Bob’s Red Mill artisan bread flour. I mixed the salt right in at the start of the process.
For the second rise I use a brotform. I bake in a Le Creuset pot, with parchment paper, at 450°F, covered for 20 minutes, then uncovered until it’s done.
I wish I could send you at least a photo of my bread, if not a loaf of it, to taste.
I can’t thank you enough for this recipe – it is truly perfect. I need to step away from the bread now and go work out so I can eat more of it!