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
Madeline says
Mine was sadly not very flavorful. I had amazing bubbles and browning, just wasn’t sour. Can you give me a suggestion for next time? My wife and kids thought it was good, it just wasn’t sour at all.
Emilie Raffa says
Hi there! To increase the depth of flavor, you might consider bulking the dough at a warmer temp @ 78-80 F, followed by an overnight proof (second rise) in the fridge. Additionally, the way you care for your starter, how often you feed it, the type of flour you feed it with etc. will also effect the flavor.
Madeline says
Hi! Thanks for the help. I did proof it at 78.5 degrees and it rose in about 4 hours. I did not do the last rise in the fridge, however, so I will try that (you do mean the last rise right?) Thanks!
Madeline says
Oh wait I just reread that haha I will try that
Emilie Raffa says
Yes! Yes!
Ami says
Will it help the dough to rise if I put a teaspoon of sugar in the first phase of mixing starter, water and olive oil?
Emilie Raffa says
I normally don’t do this, but you can try! A warm spot for the dough to rise is key.
Nicole says
In the process of making this bread, and have a quick question. At one point, you mention putting the oven on to 450 at the tail end of the second rise while it is in the pot, then scoring the bread, then putting it in the oven as you reduce it to 400. Am I just reading this incorrectly, or does nothing go in the oven when it is at 450 (because the dough at that point is still rising in the pot)? Thanks in advance!
Brittany says
Yes, you’re reading it correctly! It just heats up nice and hot to 450 with nothing in the oven, then when it reaches temp, you pop the lid on your pot, put it in the oven and immediately drop the temp to 400 for baking :) It yields a nice crusty bread, you’ll love it! Enjoy!
Sitemap says
Admiring the time and energy you put into your site and in depth information you present.
It’s good to come across a blog every once in a while that isn’t the same old rehashed information. Fantastic read!
I’ve saved your site and I’m adding your RSS feeds to my Google account.
Emilie Raffa says
Thank you so much for the kind feedback. Much appreciated! :)
Erin B says
Whenever I need to use up a lot of starter at one time, this is my go-to recipe. I’ve made it with freshly fed starter many times, but I’ve also made it with starter that was straight out of the fridge and hadn’t been fed in several days and it worked great. I always end up adding the extra water to get a higher hydration because I like working with doughs of that texture better. this recipe just seems to work no matter what I do, maybe because there is SO much starter in it – it has not choice but to perform! When I use the starter straight from the fridge, the dough takes a little longer to get going, but it always does eventually. This time I experimented with adding about 120 grams of pumpkin puree (because I wanted a nice golden tinted bread) in the initial stage with the starter, thinking that it would take the place of some of the water. Strangely enough, it was still way too stiff – I still ended up having to add the full 325 grams of water, even with the pumpkin puree. I was surprised by how little moisture the pumpkin ended up adding, given that it is usually considered a liquid ingredient. It also made the dough stickier than I would have expected. In addition to the pumpkin, I also added some chiffonaded fresh sage leaves, 120 grams of chopped sautéed pancetta, 120 grams of diced Reggiano Parmigiano, crushed black pepper, and a little garlic powder. It is SO GOOD!!! Thanks for this virtually foolproof recipe!!
Emilie Raffa says
These are great tips, Erin. Sounds like you have a really, really strong starter which is fantastic.
Agreed about the pumpkin. You never really know how much moisture is will add/ absorb, based on the brand you’re using (I’m assuming it was canned?) paired with your flour. I do know that fresh pumpkin puree performs differently.
Nevertheless, the stickiness could be due to the extra sugar from the pumpkin and again, an absorption issue.
The pancetta, parm and sage additions sound amazing- SO YUM!!!
Lauren says
I’ve followed this recipe twice now and both times had great results. A different, more involved recipe really let me down so I’m back to this one! Relatively quick and easy process compared to some that call for 4 days of work before baking. I did notice this bread comes out a bit gummy, even after letting it cool for several hours. What can I do for it to be less dense and chewy inside? Also, my crust stays kinda pale and never gets golden brown. Do I need to bake longer or something?
Emilie Raffa says
Hi Lauren! A few things:
Regarding the gumminess, if you allowed the loaf to fully cool before cutting, it’s most likely undercooked.
If it’s dense, doughy or chewy, again, it might be a baking issue. Or perhaps your dough was under proofed which would also account for the light color. Dough that is properly fermented will yield a nice golden brown color.
To remedy this: make sure the dough doubles in size during the bulk ferment. Do the second rise for 30 minutes and give it additional time in the oven, 5 minutes at a time, if needed. Use a thermometer to check internal temp too, if you have one.
Vanessa says
I love this recipe – so easy to follow and the bread is amazing! However, I have the opposite problem from so many other people – my bread after to autolysis looks nothing like yours. It is dry and is extremely hard to stretch. I’ve increased the water to 280g and it still is hard to handle. It tastes amazing, but it’s the nice beautiful shape like you get. Thoughts? Just add more water? Thanks again for the very easy and tasty recipe!
Emilie Raffa says
Hi Vanessa! In my experience, to get a low hydration dough (like this one) to become easier to stretch and fold, consider the following adjustments:
1.) More Water
2.) More Time
3.) Warmer Temperature
Adding more water will hydrate the flour (try 300g next time), letting the dough sit for a longer period of time (try 1 hr. minimum and up to 3 hrs depending on schedule), and rising the dough in a warmer environment (75 F+) will allow the dough to become more soft and pliable if that’s what you’re after.
Hope this helps!
Valerie says
I’ve been using this recipe for months and absolutely love it. The bread always comes out delicious, and when we have kerrygold butter on hand it rarely lasts to the next day. Would I be able to bake this bread in loaf pans? If so, how would that change the baking time? Thank you for creating and sharing this recipe!
Emilie Raffa says
Love Kerrygold butter! I know exactly what you mean :)
Yes: you can bake this dough in a loaf pan. I would follow the shaping directions in my Easy Sourdough Sandwich Bread post, and bake in a buttered loaf pan for easy removal. Regarding the bake time, I’m not exactly sure off the top of my head. But I’d check at the 40 minute mark and take it from there.
Additionally, I’d consider spritzing the top of your loaf with water before baking. This will create steam in the oven, which is needed for a nice rise (and so that the crust doesn’t harden prematurely).
Enjoy!
Valerie says
Thank you!
Victoria Schmidt says
This recipe is amazing – first time making sourdough! It is very user friendly.
Quick question – can I proof in the fridge overnight so that it is ready to be baked in the morning?
THANK YOU SO MUCH FOR SHARING YOUR RECIPE!!
Emilie Raffa says
Hello Victoria! FANTASTIC! You can definitely do the second rise in the fridge.
However, if you’ve never done this before, you’ll need to experiment with the timing to avoid over proofed dough in the morning. For example, if you made the dough in the early morning and put in in the fridge around 1 PM, the dough would most likely be over proofed the next day.
Instead, I’d suggest starting the dough in the afternoon, perhaps around 1 or 2 PM, so that it’s ready in the evening (assuming room temp is around 70 F).
Corinne says
This recipe produces a delicious sour dough loaf with great bubbles. But although I’ve followed the recipe carefully each time, the dough is too saggy to properly shape. it stays quite sticky so that it just spreads on baking. No boule shape remains after baking. Should I change the quantities, or knead it?
Emilie Raffa says
Hi Corinne! It could be a few things- you dough is either over proofed (rose for too long) and/or the brand of flour you’re using cannot fully absorb the quantity of water (I’ve noticed you’re based in the UK and our flours are different!). All of this can be fixed.
If your dough doubles during the bulk rise, you don’t need to do anything at this stage. I’d shorten the second rise to 30 minutes to see if that helps.
Additionally, make sure to use bread (strong) flour and not all purpose (plain) flour.
Regarding the quantities, decrease the water by 15-30 g or so and take note of the texture. You do not need to knead the dough; if it doubles in size during the bulk the gluten development is sufficient enough.
Hope this helps! x
Corinne says
Thank you! I think perhaps the bulk rise was too long. I left it overnight and it was a lot bigger than twice the original size. I’m using bread flour, so I don’t think it’s that. I’ll try a shorter bulk rise next time, stopping when its just twice the size.
Emilie Raffa says
Perfect, good luck!
Amy says
I have used this recipe time and time again, and it always produces the perfect loaf. It’s a great low maintenance recipe with plenty of optional easily made adjustments that don’t sacrifice the quality of the loaf. I send it to all my friends, from beginners to seasoned sourdough bakers, and everyone loves it.
Emilie Raffa says
You are a gem, Amy! Thanks so much for the incredible feedback :)
Stephanie says
I’ve made this recipe several times with great success, but the last two times after the bulk raise, the dough is completely slack and sticky. I’ve added flour to handle it, but then it won’t raise for the shorter raise before going in the oven. What is happening?
Emilie Raffa says
It’s most likely over proofed (rose for too long). I’d shorten the bulk rise time, allowing it to just double in size. If it goes any longer, or the weather is warmer the rise will speed up. Adding more flour to remedy the wet and slack texture after the bulk rise will only deflate the dough make the second rise unpredictable. Hope this helps!
Ana says
Do you have any other recipes using this starter?
Emilie Raffa says
There are many sourdough bread recipes on this site and in my book. Enjoy!
Josh Abrams says
This recipe had served me so well in making sourdough bread. Thank you for the inspiration to make easy, delicious bread.
Emilie Raffa says
You are very welcome Josh! Thanks for the feedback :)
Angela Yeung says
Can I skip the olive oil?
Emilie Raffa says
Yes: replace the olive oil with an equal amount of water by weight for best results.
Susan says
I am letting my dough rise and it’s kind of cold so this may take all day, however, when you mentioned divide it in half or don’t, I’m confused. What if I divide it and then it’s too small for my dutch oven(s)? One is an enamel coated one, the other cast iron and are large.
Marshall and Daphne says
Our son sent us this recipe after getting into Sourdough baking (with starter from his sister). What a beautiful loaf this recipe produced! We did stretch the dough and we proofed it in a closed oven with the light on. Perfect temp! Wet baked it on an oblong Dutch oven, scoring it in three places. Everything worked perfectly!
Thank you for Fabulous recipe!
Marshall and Daphne says
“we baked it in”
Emilie Raffa says
This is SO wonderful! Thanks so much for sharing with me. Enjoy! :)
Lisa says
How long after feeding the starter can i put it in the fridge? Straight away, or do i have to wait for it to ferment?
Also, when taking it out of the fridge, does it need to warm up before feeding it again?
Emilie Raffa says
Hi Lisa! Feed it and store in the fridge right away; no need to let it ferment first. When ready to use, it can be fed cold. You do not need to wait for it to warm up before a feeding although you can (or just use warm water).
rkachowski says
Thanks for the recipe!
I’m confused between the autolysing and rising phases, it seems like they’re both the same? autolysing is just letting it rise before you let it rise? is there anything I should be doing between?
Emilie Raffa says
Hi there! Autolyse refers to the first rest, right after the dough has been mixed. It’s not rising yet. Just resting. You don’t have to do anything at this stage. After autolyse, you return to the bowl, work the dough into a rough bowl, cover it, and then let it rise. This rising stage is called the bulk rise where the dough it’s left for a longer period of time until it doubles in size.
Petar says
Hi, Emilie. I bet this makes a delicious loaf of bread but I am curious, have you tried not adding starter in the autolyse phase? I’ve read many sources and most of them agree that an autolyse is done with just water and flour (and salt on certain occasions). By adding the starter in .. well.. there is no real difference in the process/phase other than calling it by a different name.
Here is literally the first google hit on the topic that is actually a really good explanation:
https://truesourdough.com/sourdough-autolyse-is-it-needed-if-so-how-long/
I found that mixing the flour and water for an hour or so before adding the starter gives me a much nicer dough to work with. By nice I mean, less sticky and easier to handle. It may be the case that I see a difference because I also use whole wheat flour and around 80% hydration, but my point still stands.
I found this recipe mainly because I also like to use oil in my dough and I was curious how much do other people put. It really helps with the crust!
Emilie Raffa says
Hi there! You bring up excellent points, Petar.
In short: my answer is yes, I have. But it’s really up to the baker and the specific recipe & method they’re using.
For example, this is a beginner recipe. In my experience, I’ve found that an “all in one” approach works best when first starting out with sourdough. This approach eliminates any extra back and forth steps (without sacrifice to the final product). Most of the recipes online tend to be intermediate to advanced and higher hydration, which account for more steps etc. Walk before you can run.
Additionally, it’s a low-hydration dough. Because it’s dry, adding 150g of starter after autolyse would be difficult to incorporate by hand, again, especially if you are not experienced with how this type of dough should look and feel. You would most likely have to use a stand mixer for ease and add more water to hydrate the flour.
Now with that said, in general, the baker can certainly choose to add the starter after autolyse if preferred. Same with the salt. But you can’t do this with every type of dough without making adjustments in necessary. In your case, you’re getting really nice results with a whole wheat dough @80% hydration which is a completely different recipe and method than the one published here.
So, the bottom line is this: there is no one size fits all approach to sourdough. Bakers formulate their recipes to work with specific types of flours, quantities of water, temperatures etc. And the methods follow suit.
As you continue to experiment, continue to question, take notes, observe- but always follow you gut.
Sheila Price says
Hi. impressed with this recipe i bought your book. in the book it says 50g of starter for all the recipes.
. In this recipe it says 150g of starter. which is it please? It seems a huge difference.
Many thanks.
Emilie Raffa says
Hi, Shelia! Thank you :) Please visit the Sourdough FAQ section (linked here) for more info.
Jacqui says
Someone gave me two starters in a pint jars today. She wrote out feeding instructions on a card & I noticed it mentions regular flour and rye flour. Can I just use all regular and not add more rye?
Anna says
Yes you can just use regular flour, I’d recommend high grade unbleached flour. But you can use basically any flour, as long as you do equal parts water and flour 😊
Emilie Raffa says
Agreed! :)
Char says
Can I put this in the refrigerator if I don’t have time to bake in time? If so, when is a good time to do so? Thanks!!
Suz says
I love in a warm climate and have a really active rye starter (it triples within an hour). I use a recipe which is 12% starter but the dough ferments so quickly that by the time I do the 4th stretch and fold (2hrs after mixing all ingredients) it’s already risen by 50% and ready for pre-shaping (glossy, wobbly, bubbly). Is there any issue with only doing a 1.5 hour bulk ferment? Should I put less starter in?
Emilie Raffa says
Hi there! It’s definitely not an issue, unless you prefer a longer bulk rise. If that’s the case, you’ll need to reduce the amount of starter, use cool water, and allow the dough to rise in a cooler spot.
Elsa says
This dish looks delicious and nutritious. I really like it. I have tried it many times but still not as good as today. I follow your recipe and I have a delicious meal. May I ask if I add more flour to this dish is it okay? What do you think?
David Hart says
I am recipe resistant. I feel obligated to embellish. This time I followed to the letter. Great result! The only difference is that, with each feeding, I add a pinch of diastatic malt powder and a few drops of lemon juice to the starter
Evan says
Never tried to make sourdough in my life. This recipe, I tell you truly is the real deal. All my friends have made this to great success. The tangiest bread I ever had. My only complaint is that I’ll never need to go to a bakery for sourdough again.
Emilie Raffa says
FANTASTIC!!!! :)
Tova says
Thank u so much for your recipe! I am trying it right now and so far very pleased. I have been comparing many recipes and so far your s seems to be by far the clearest to understand.
Emilie Raffa says
Thank you so much, Tova! Thrilled to hear this :)
Jessica Zozulya says
Hi there! Thanks so much for the recipe. Turned out great last time. I’m trying it again and I’d like to cut the dough in half and put the other in the fridge to bake tomorrow or the next day. I’m just wondering whether you allow for the second rise then put the second half of the dough in the fridge or put it in the fridge straight after the bulk rise? Thanks a lot! Jess
Emilie Raffa says
Hi there! In this specific case, I would put it in the fridge right after the bulk rise (assuming it’s shaped and in a proofing basket). Keep in mind though, because this is sourdough and not yeasted dough, it will most likely last until the next day only. By the second day, the dough might be over proofed :)
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. :)