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
MB says
Followed recipe and made 2 mini loaves. Was nervous based on the texture of the dough but pleasantly surprised on the outcome!! Would definitely try again !
Emilie Raffa says
Thanks so much for sharing your feedback! 🙌🏻
Fran says
Did you adjust the cook time?
Michelle says
Hello! 1st time working with sour dough, I was given some starter and I’m attempting to feed it, but wondering do I stir it until combined with no lumps when adding the flour and water? And should it look like it’s separated after sitting in fridge? Thank you!!
Kate Cox says
I used more water and the second prove in a cloth lined floured basket. But when moved to the Dutch oven to cook it just spreads out rather than rising to a nice round shape
Sally Renda says
At what point do you discard (or save) starter? Where do you get the new starter?
Emilie Raffa says
Hi Sally! You discard a small portion of your sourdough starter prior to feeding what’s left in the jar with fresh flour and water. If the discard is in good condition, it can be saved and used to make a variety of sourdough discard recipes (my full collection is linked here). You don’t need to obtain a new starter; you always feed and use what’s left in your original jar (after discarding that small portion first).
Sally Renda says
My starter has been in the fridge for 3 days. If I take it out of the fridge today, do I throw away some of the starter, and then feed the rest in the same jar? When can I make the dough?
Elle says
Never made bread before but I followed this recipe and the recipe for the starter on this site and it turned out amazing! Only thing is it didn’t rise as much as I wanted it to but that was my mistake as I over proofed the dough. I didn’t have a dutch oven so I used another oven safe pot and covered it with a large cake tin. Crust turned out nice and crispy.
Leigh says
I faithfully followed the directions for the starter and l its working!
So I made sour dough bread. I think it worked, it tastes really good but its not as tall or high as l thought it would get.
Can you tell me the reason for that?
Emilie Raffa says
Hi Leigh! There could be multiple reasons for this. In your case however, my sense is that the dough might have over proofed at some some stage (rose for too long). This could happen during the bulk and/or second rise.
Sheila says
Excellent guide for a newbie!! Than you so much for the step by step instructions!!! Quick question… on the day you make the very first loaf, do you discard half of the remaining starter, or just weigh what’s left, and feed equal parts flour and water? Or do you wait until the next day, and discard half, etc? Sorry for the dumb question!
Emilie Raffa says
Hi Shelia! Not a dumb question at all. Your starter is the foundation of your bread; get it right now and the rest will fall into place. Here’s what you do to make bread: discard a portion of your starter first (just pour off a little off the top) then feed what’s left in the jar with flour and water. Now, you’ll need to wait for it to activate before you can actually use it to make bread. This can take 2-12 hours depending on how warm it is (try to find a spot that’s 75 F+ to give it a boost). Once it’s active, then it’s ready to use.
Sheila says
Thanks for the response! I didn’t word my question very well, though. I’m actually wondering what to do with the starter that is left AFTER you make your first loaf. Do you feed it right away after using some of it, or feed it the next day? Sorry I wasn’t very clear!
I made a loaf and it used almost all of my starter. So I was confused what to do with the little I had remaining. Thanks!
Emilie Raffa says
Ahhh… no worries at all. Got it. Ok, for the starter that’s leftover in the jar: always feed it again right after using it (I don’t do it the next day- I’ll forget). This is necessary to keep the process going so that you have enough to use for next time. Does that make sense? It’s always on ongoing process of feeding, using, and then feeding what’s left again for future use. 🥰
Sheila says
Yes, thank you!!!!
Bob says
Hi
I have a 7.25quart Dutch oven which is larger than you recommend. Is there anything I can do to prevent the bread from spreading? Or should I buy a smaller Dutch oven?
Rachel says
If using a banneton, at what stage do you put the dough into it? Thanks in advance!
Rachel
Emilie Raffa says
Hi Rachel! The dough goes into the banneton after it’s shaped in preparation for the second rise.
Satwinder says
I’ve made sourdough bread three times now, but I’m still struggling with a gummy texture inside. It looks beautiful on the outside, but the inside seems slightly underbaked. I’m not sure what I’m doing wrong.
This third time, the dough was very bubbly during the bulk fermentation stage. Any advice would be greatly appreciated!
Kathy says
I keep the lid on my dutch oven the entire time. I found that removing it caused the outside to cook faster leaving the inside underbaked. Also, make sure to check the interior temp of the loaf.
satwinder says
Thank you for the tip!! I definitely needed to keep the lid on for longer. Internal thermometer was the game changer :)
Garrison L Watson says
When you remove the bread from the oven, the inside will be undercooked…you should let it stand for at least 2 hrs which not only allows the bread to cook, but allows the interior to finish baking…
satwinder says
Thank you for the tip!! That’s helped – I was too eager the first couple of times and cut into the bread too early.
Emilie Raffa says
Hi there! I would do 3 things (in this order) to troubleshoot a gummy texture:
1) First check your oven temperature with an oven thermometer for accuracy. It needs to be correct. All ovens are different and yours might be running slightly hot.
2.) Bake another loaf. Use an internal thermometer to check the temperature of the bread for doneness (I’ve given a range in the post).
3.) Finally, allow to cool for a minimum of 1 hour before slicing.
satwinder says
Thank you, Emilie! I’m happy to report I’ve now made at least 10 well-made sourdough loaves! Following all three of these tips really made the difference :)
Emilie Raffa says
I am SO pleased 🙏🏻 And 10 loaves! Thank you for taking the time to circle back.
Veronica Barris says
I have also learned that letting it cool for at least an hour prevents the gummy texture in the middle. If you cut it too soon it tends to be chewy.
Anita Hughes says
Is there an ideal size Dutch oven to bake the bread? I have a 3 quart – is that too small? I also have a 5 quart. Thank you.
Emilie Raffa says
Hi Anita! A 5 quart Dutch oven is pretty standard for bread baking. However, a 3 quart might work, even though it’s smaller. I would line it with parchment paper so the bread doesn’t stick to the sides.
Linda says
Hello! First time sourdough baker, I mixed my dough yesterday, did my stretch and folds as recommended and left the dough in a warmish oven while we went out to dinner. I had planned to bake it when we returned from dinner last night, but when I attempted to put a slash on the top of the loaf, all the air came out of the dough and it shrunk into a small ball. I reshaped it into a tight ball and left it overnight but today it has a crusty exterior and raw interior. Was my oven too warm for the dough to raise properly? Could it have been my flour?
Emilie Raffa says
Hi Linda! It’s not your flour. The dough was left for too long in your warm oven. That’s why it shrank when you scored the dough; it was over proofed (rose for too long). Then, when you reshaped it and let it sit overnight, it over proofed even more! Next time, bulk rise the dough for a shorter period of time if you’re using your oven’s proofing setting.
Carol Miller says
I have your wonderful book and made my starter 4 days ago.
I sure felt bad throwing out the first discard🫤
Can the discard be saved and used later in the week?
When will my starter be ready to bake my first loaf.
Emilie Raffa says
Hi Carol! When creating a sourdough starter from scratch, the discard is not in good condition to use. It smells, it’s discolored, and the ph levels are not optimal. However, once your starter is established and it’s rising falling consistently, then consider using your discard for other recipes and/or sharing with friends. Your starter will be ready in 7-10+ days, depending on feeding habits and temperature.
Karolina says
Thank you for all of the helpful information. I like be in Colorado and right before my dough was ready to be put into the oven, that reality dawned on me. I realized I can should probably be using a high altitude recipe.
Well, here goes nothing, we’ll see how it turns out.
Bill Hepburn says
I followed your Sourdough starter and Sourdough bread recipes for my first ever attempt at Sourdough I decided to bake a dozen rolls with the bread dough at 2am this morning the rolls looked amazing I put them in the freezer overnight just had one for lunch omg! it was absolutely delicious perfect crispiness too I wasn’t expecting this result from my first attempt at Sourdough so thank you very much for these recipes next up will be a Sourdough loaf in my Dutch Oven wish I could post a pic of these rolls they’re amazing!
Emilie Raffa says
Hi Bill! What a fun play on this recipe! Thank you for sharing your feedback.
Karolina says
Well, the outside didn’t look dark enough after the 40 minute bake uncovered. I baked it for 10 minutes more and still pretty light color. 10 minutes more and it finally started to look darker. I stopped after 1 hour uncovered baking at 400 deg. The outside was crispy, bit too hard, but the inside was very dense, not fluffy.
I’m going to try a high altitude recipie I found on a Facebook group.
Emilie Raffa says
You’re very welcome Karolina! I agree with you. Altitude plays a huge role in baking (as I’m sure you know), especially when it comes to sourdough which can be fickle to begin with. Let us know how it comes out.🙌🏻
Karolina says
Dear Emilie,
I used the high altitude recipe and it turned out perfectly.
Main difference is bulk fermentation 3-4 hours stretching every 30 minutes. Then I let it second rise overnight on the counter covered with moist towel.
Baking is at 475 deg for 20 min covered, then at 450 deg 20 min uncovered. Put ice cube in the Dutch oven right before placing the bread it in to create extra steam, it’s pretty dry here in Colorado.
Thank you also for your discard recipes, I am trying them out and love the crepes. Also made pasta. Going to make biscuits and muffins tomorrow 😁
Emilie Raffa says
This is really helpful info, thanks for sharing. You are very welcome! Happy baking!
Caroline Guy says
How do I get the crust to look shiny? My crust is perfect texture w your recipe, but it’s kind of dull looking. Thanks!
Emilie Raffa says
Hi Caroline! I would make sure your oven is fully preheated to 450 F before the bread goes into the oven. Do you have an oven thermometer to double check? This is important. You can reduce the temp. as indicated afterwards. Then make sure to keep the lid on the bread to create stem during the initial part of baking (this helps with a shiny crust). Additionally, don’t over-dust the surface of the dough with flour. Brush most of it off. This will dull the crust too.
Jake says
Is the olive oil necessary? If I leave it out will it affect the final product?
Emilie Raffa says
Hi Jake! You can omit the oil if you’d like (replace with equal wight of water). It acts as a tenderizer, adding a plush texture to the interior crumb with a crisp crust.
Ellen says
Hi! Excited to try this recipe once my starter is ready – does the size of my Dutch oven matter? I only have a very big 28cm pot. Will this be too big? Thanks!!
Liz says
What’s the measurements for the starter, flour, and salt? I got some starter from my neighbor now what? she said look on line, I need the measurements? Ty
Denise says
Hi Liz! I’m a beginner; the recipe answers all your questions:
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
Hope this helps.
Lori Lerner says
I’m working on a bread today too with a large Dutch oven. I put a smaller cast iron pot inside the larger one and pre-heated both, one inside the other. This also allowed space for ice cubes to steam the crust.
Mel says
I’m poor I want sourdough but I don’t have a Dutch oven or a digital scale is there any way to still do it?
Ava💖🩷✨ says
Yes you sure can! I did it last time I just searched up what the measurements were converted and it worked perfectly!, I put my dough on a cooking tray with parchment paper and baked for 40-60 mins and it came out perfectly!
Gail says
Thank you so much for taking out all the confusing information. This will be my first attempt at making sourdough starter and bread. I have a French sourdough starter and it probably doesn’t make a difference which started is used, but was wondering if I need to change or do anything differently?
Cynthia says
Hi there
I am currently following your recipe for the sourdough starter – I’m on day 5 and it’s going well- my question is after it’s fully ready to use and I make bread – do I continue to discard half and 60g flour and water just continue with this process to keep it active every 24 hrs ?
Emilie Raffa says
Hi Cynthia! No. Once you’re starter is ready and fully established, you’ll switch to a different feeding ratio (e.g. 1:1:1 or 1:2:2) for ongoing maintenance and care. I suggest reading this companion article for more specific details: Feeding Sourdough Starter My Best tips & Tricks.
Arti says
I have a starter with all whole wheat flour can I use the whole wheat flour for bread making or can I mix the whole wheat starter to the bleached bread flour please advice TIA
Emilie Raffa says
Hi there! Yes, you can use the whole wheat sourdough starter for bread making. You can also mix it with bread flour instead. To do so, scoop a portion of your whole wheat starter into a separate bowl, and feed it with white flour until active. I don’t recommend using bleached bread flour.
Lori Diaz says
I am wondering how to maintain a 70-75 degree environment for my sour dough starter to grow in the middle of the winter. My house temperature is only 68 degrees, by choice. Do you have any suggestions?
Emilie Raffa says
Hi Lori! The temperature of your starter is impossible to maintain in cold water without a temperature controlled environment, which is a proofing box (typically used for the dough) or the Sourdough Home. These options are pricey ($150-$300). Other bakers use warming mats, which are less expensive. For a quick free option: create a hot water bath for your starter, leave it on the counter, and change out the water periodically.
Kadee says
I found a sourdough starter warmer on amazon! It works almost like a candle warmer and it has done the trick this winter in my cold house! Good luck!
Maureen says
I’m having a hard time with surface tension I have let my bread do it’s final rise for 2 hours (cold kitchen) but it still doesn’t look taut Any suggestions?
Emilie Raffa says
Hi Maureen! To clarify, are you doing a free form second rise (and it’s spreading)? Or, is the dough proofing in a cloth-lined floured basket?
Adia says
Hello! Im not sure if this has been asked before, but can I make this in a loaf pan? Because I’d prefer that shape instead of the circle one. Unless this is the only way to make bread…?
Im new to sourdough- ive only started my starter today! Im so excited but also so nervous. Im so lost!!! I’ve been using your website as my resource for everything. I really appreciate all you do here!!!
Emilie Raffa says
Hi Aida! Thank you so much! Yes, you can make this recipe in a loaf pan. It will be fantastic, especially with the addition of olive oil in the dough (in tenderizes the crumb). A round loaf, or a boule, is not the only way to make it 😉 Do you have two loaf pans? You can use the second one as a makeshift lid while the dough bakes. This will trap in the steam, mimicking the Dutch oven effect.
Sarah says
If my starter is ready but it’s late can I make the initial dough and leave it until the morning for the stretch and fold bit?
Emilie Raffa says
Hi there! I would mix the dough, leave it out for a bit before you go to bed, then put it in the fridge overnight to slow down the rise. In the morning, you can do the stretch and folds once the dough is soft enough to stretch. The other option would be to let the dough sit out overnight without doing the stretch and folds in the AM. It will most likely be fully risen by then.
Meredith M Sullivan says
I am curious on this. I am using a proofing device that keeps the temperature controlled at 75. I have just rested the dough and now starting the bulk rise. Could I do a couple of stretch and folds and then just leave in the proofing habitat overnight? Just going to be too late to do the whole bulk fermentation tonight.
By the way I made this recipe, bulk fermenting in the proofing controlled habitat. 5 1/2 hours and the bread was PERFECT. My first perfect loaf. Will use this one here on out!
Megan S says
Loving your recipe so far :) if I do leave it in the fridge overnight, how will I know in the morning that it’s ready?
Anna Dimou says
Superb recipe. Thank you.
Emilie Raffa says
You’re very welcome! 🥰
Lauren says
Used this recipe to make my first sourdough and it turned out great!
Emilie Raffa says
Thanks for sharing your feedback, Lauren! Great to hear! 🙌🏻
Stephanie Knutson says
Hi there! My dough had hardened chunks / dry areas when I shape it into a ball, even after the initial 1 hour resting period. I think this is because the dough is so dry and shaggy prior to. My bread turned out lovely regardless! But is that typical? Could I be doing something different to create a smoother dough at this point? After the bulk rise, my dough is very smooth once I work it into a ball.
Emilie Raffa says
Hi Stephanie! If you get hard chunks in certain spots it could mean two things: the flour wasn’t fully absorbed during the initial mixing phase and/or parts of the dough was exposed to too much air at some point. Next time, your could add a splash more water to help out the flour and make sure to keep the dough well covered. Try a high sided dough tub with lid or lightly oiled plastic wrap over your bowl (skip the damp cloth).
Janice says
Can you use rye flour all the way thru the process of a starter recipe? Also the bread seemed dense, what can I do differently?
Emilie Raffa says
Hi Janice! You can, but keep in mind, an all rye starter which will change the look, taste and feel of this bread since it calls for ~150g of sourdough starter, which is a generous amount. As for dense bread, there could be numerous reasons for this. You’d have to walk me through your exact process, with any changes made (if applicable) in order to troubleshoot.
Kelsey M says
My first time making sourdough from my starter and loved this recipe!
A few questions I had while making it:
How many slices are you supposed to get?
Do you have any calorie/nutritional info?
Are you not supposed to heat your Dutch oven?
Thanks!
Emilie Raffa says
Thanks Kelsey! Great questions. I cannot answer the first one for you because it depends on how thick/thin you like your slices! This is a standard size loaf, so off the top of my head expect at least 10. I don’t post calorie/nutritional info on my site (an online calculator will work). As for the Dutch oven, I don’t preheat it for this recipe. If you feel called to do so you can- just make sure to do the second rise in a cloth-lined and well floured proofing basket. The dough can be inverted onto parchment paper and then placed inside a preheated Dutch oven.
Judy says
Is the baking time the same for 2 smaller loafs vs 1 bigger loaf? Has anyone tried freezing the dough?
Kdw says
I use the same process for 2 and freeze the 2nd loaf. Same great results for 2 loaves as one.
Emilie Raffa says
For two smaller loaves, you can shave off about 10-15 minutes (check at the 10 minute mark). I don’t recommend freezing the dough itself; sometimes it can hinder the rising power of the sourdough starter. But feel free to experiment if you’d like!
Peggy Poresky says
So far so good. Ready to go in the oven. I noticed that you do not recommend preheating the pan. Any reason. Most other recipes I have tried do,
Thank you
Emilie Raffa says
Hi Peggy! In the past, I used to preheat my Dutch oven. But after too many burnt wrists I stopped. I learned that you could still bake sourdough with excellent results (w/o the preheat). It’s up to you!
Peggy Poresky says
Thank you. I will give it a try. Also. My the bottom 1/2 inch of the bread is tightly condensed compared to the rest of the bread. It turns out OK, but wondering why it is kind of thick near the bottom. I do place a ceramic stone on the rack below the baking pot. Could this be deflecting too much heat?
Thank you
Lisa says
I just made this bread recipe! Absolutely fantastic! The dough rose beautifully in the oven and once cooled, the crust is so tender and flaky! The olive oil adds so much flavor. I am over the moon!
Emilie Raffa says
This makes me so happy! Thanks for sharing your feedback Lisa! 🥰
Cheryl mcmahon says
If dough needs to be refrigerated before baking, when is best time to do this
Emilie Raffa says
Hi Cheryl! It depends on where you are in the process. You can refrigerate the dough during the bulk rise (let it rise more at room temperature when ready to continue) or during the second rise. If doing the latter option, keep your eye on it if the dough doubled during the bulk rise – it might over proof if left in the fridge for too long.
Morgan says
Thank you for this! During the bulk rise, if my timing is off, can it stay longer than 12 hours at room temperature? Just wondering what will happen incase my timing is off with sleep it ends up being 13-14 hours instead. Will the dough begin to deflate? Thank you!
Emilie Raffa says
Hi Morgan! Great question. So, temperature controls time. If it’s cold by you, say ~65-67 F, you might be able to push the dough to 13-14 hrs without it deflating. However, in warmer temperatures the dough might over proof faster. If you’re worried about timing, start the dough later in the evening.
Teresa Rowland says
I found your site after I had starter going from another recipe. I have started new starter with your recipe, but in the meantime I wanted to go ahead and make some bread with the starter I had. I’ve weighed ingredients carefully, but I find my dough sticks to the bowl when it is rising. Is this normal? How do you get it out of the bowl without losing all the loft achieved.
Emilie Raffa says
Hi Teresa! There are a few things you can do. Lightly oil your bowl (or dough tub) to prevent sticking. Or, do up to 4 sets of stretch and folds during the bulk rise. Even though this is a gentle kneading technique, the dough typically does not stick as a result. The instructions on how/when to do it is included in the post and recipe. It’s optional.
Sam says
First time making a loaf of sourdough with my sourdough starter. Came out amazing especially since I’m a beginner!
Emilie Raffa says
Excellent Sam! Thanks for sharing! 🙌🏻
Shaunna says
This is my very favorite and consistent bread recipe. I’ve tried others just to see what else is out there but I always come back to this. I love the subtle taste difference of the olive oil in the recipe. Thank you for sharing this!
Sofía says
I’ve cooked this several times and it’s amazing without fail!!! My question is, I’m trying to do a loaf twice as big. Would the baking times change if I doubled the recipe?
Rachel S says
If you’re going to double the recipe make two loaves. It would take a very long time for a loaf that big to bake I think…
I do two loaves at a time in loaf pans with a matching loaf pan on top as a lid…
Frankie C. says
Thank you for recipe and guidance in making the starter and first loaf. It came out pretty good. I might use a little less salt next time (5g instead of 10g?). I was anxious about rise time and perhaps baked a little too early but I was anxious to not let it rise too much and collapse. Still it had air bubbles and a nice crust. I’m off to making this again soon.
One question is how best to keep it once baked.
Thanks,
Frank
Cheri Olson says
Beeswax coated cloth bags keep it the best. You can actually keep it about a week in one.
Jacquelyn says
Hi there! New to sourdough bread making and just got my starter started. My question is when you feed each day from the beginning do you have to be specific with resting for 24 hours? I’m on day 4. Thanks for the help!
Stephanie says
If I want to make say 3-4 loaves at once, can I just multiply the recipe quantities by 3 or 4?
dana says
Hi! I make multiple loaves at a time sometimes as gifts and wanted to know if you recommend just double/trippling your recipe in the same bowl and allowing it all to ferment together until shaping?
Karla says
the liquid on top …. Can you drain off and use for anything? I’ve heard it is alcohol based.
Louise says
Such an easy to follow recipe, thank you so much. A decent sourdough loaf has always eluded me in the past, but this worked perfectly and was fuss-free.
Kathie says
My dough is tough even before I do the 4 stretches. Does it need more water?
Anna Asbury says
So far, I’ve made 3 loaves and all 3 have been slightly gummy and dense. The first one I don’t think my starter was quite ready. The second two I baked slightly longer and I added more water but they’re still not coming out right. What should I do?
ELLYN D SAUNDERS says
Do you place your Dutch oven into the oven as it is preheating? I’ve read many recipes that do this and wonder what your experience has beeen. Thanks.
Joy says
This is more of a question, so I hope it’s okay to post here. I’m new to sourdough, but love your site as it appears to be pretty simple, but I’ll let you know after my first loaf. Anyway, on day 8 of my starter, within two hours of feeding, it doubled in size, in fact, it bubbled over, but was back to normal in the morning. My question is…is it ready to use when it doubles in size and stays that way for a long time, or is this considered a false rise? I hope this makes sense and I look forward to hearing back from you. Thank you.