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
Mori says
Yea, that’s a little complicated for this guy. I love Sourdough and thought “I can make that” but all things considered, SuperStore Sourdough is awesome and for $3 a loaf I’ll continue going that direction. Enjoy!!
Emilie says
Sounds good! Enjoy! -E
Kathryn Christison says
I have followed all your directions. Yesterday I did the water test and my starter was fine, but once I mixed up the dough and got to the bulk rise – NOTHING. The dough sat there for about 8 hours and NOTHING. It didn’t rise at all. What happened?!?!?!?!? I have the starter in the fridge now, but since I have no idea what went wrong, I don’t know what to do with it. Help, please!
Emilie says
Hi Kathryn, thanks for your comment! What you’re experiencing is totally normal, especially in the cold winter months. Please refer to this post for more info and on what you can do to fix it. It’s very helpful! – E
Chela says
I love reading all these sourdough blogs…I love the effort you put into your sourdough… it’s fantastic!!! In Germany we don’t do water tests or feed our starter before we bake, I feed my starter about every 3-4 days and only feed after I’ve used what I need to bake from the jar. It’s much more sour if you use it after it’s sat and created some hooch. Using the starter right after it has risen gives it a much milder flavor. I prefer mine a bit more sour. The dough will rise just as much with 4 day post feed starter as with 8 hour post feed, because the flour and water for your bread dough will feed your fermented starter. Love your sourdough cinnamon rolls…my new favorite recipe!
Emilie says
Hi Chela! Thanks for the lovely info! I agree with you- letting your starter sit for longer will produce a more sour flavor. Isn’t it interesting how making just a few adjustments to your baking routine can significantly alter the taste of the final product? It’s so fun to experiment. Glad you like the cinnamon rolls too. Thanks again for stopping by and sharing your experience with us. – E
Donna says
First I’d like to say that I so excited to start making sourdough bread. So far I’ve made waffles, english muffins, 2 basic loaves and 1 high-hydration loaf. But I have a question for you – why are the online ingredients posted here different from the one for the basic loaf in the book? I’ve used the online directions.
Emilie says
Hi Donna! Thank you! And great question :) The online directions and ingredients here are different from the Everyday Sourdough (in my book) because they are just two different recipes. That’s it. This beginner recipe is a lower hydration and has a little oil in it to help coax the dough out of the bowl. – E
Amber says
Hello,
I tried searching the comments to see if anyone had asked my question already but there are just SO MANY!! I am on a tight budget and very rarely have any extra money to buy bon essentials, so I cannot afford a Dutch oven. Is there a substitute I could use in place of one?
Emilie says
Hi Amber! No worries- there are hundreds of comments here :) In lieu of a Dutch oven, you can use any oven safe pot with lid that can heat up to 450 F (handles included). – E
Rosemary Heather says
Hi,
Started using Organic Flour, for my sourdough, but it does not rise so well, what can I do.???
Emilie says
Hi Rosemary, great question… switch back to using regular bread flour (not organic). Sometimes the enzymes in organic flour do not work well with the enzymes and bacteria in sourdough starters. Now, this doesn’t mean it can’t be done, but switch back first and see if it helps. Good luck! – E
Laura says
Is it okay to mix the dough in a stand mixer and if so, how long? Most of your recipes say mix by hand, but that is difficult for my mom with arthritis.
Emilie says
Hi Laura! Sure! Use the stand mixer to combine the ingredients (should only take a minute or so), and then let it rest (autolyse). Then run the mixer again on medium-low (maybe a 2 or 3 on a Kitchenaid?) for 5-8 minutes. Dough hook or paddle attachment is fine. – E
Brenda says
I bought your Artisan Sourdough book. My starter is amazing. Just bubbles along. Thanks.
I do have an issue with the amount of water to add to the starter when making a loaf of bread. Water is measured in millilitres rather than grams. Grams are used for solids. Tonight I will being using milliters to measure the water. I think this will improve my loaf of bread.
I do thank you for including metric in your recipes. Thank you very much
Emilie says
Hi Brenda! Glad to hear you are enjoying the book. Happy baking!
Hj says
I’m trying this recipe now but the dough is EXTREMLY hard and heavy. Is it normal? I followed the recipe exactly and tested my starter in water and it floated. I used KingArthur bread flour.
Emilie says
Hi there! This dough is a low hydration formula, meaning it’s dryer than some other doughs, but it shouldn’t be heavy, dense, or hard. Ever. Perhaps, the ingredients were not measured correctly (use a digital scale)? – E
Gail Rayburn says
I like this recipe, but would like to add some whole grain. Maybe a little rye and whole wheat. Would that change any ingredients or times?
Emilie says
Hi Gail! Great question… Yes, ingredients and rise times would change. I have two recipes in my book that might work for you. The Whole Wheat Sourdough (p. 76) and Light Rye (p. 83). Enjoy! – E
Mitra says
Why some leave the dough in the refrigerator overnight? Does it work for this recepie?
Emilie says
Hi Mitra, it depends on what stage you’re referring to! Are you referring to chilling the bulk dough overnight? Or for the second rise? Thanks! – E
Carl Gawenus says
Can I use a flat, round Pizza stone for baking?
Thanks
Charlie
Emilie says
Hi Carl! Sure! You’ll need to add a steaming method to your oven if you’re looking to create a bubbly, artisan style crust. Using a lid helps or ice cubes in a metal pan.- E
Carmela Johanson says
Your recipe and instructions were extremely helpful! I’ve purchased your book and noticed the basic recipe is different from this one. Can you tell me what difference to expect.
Emilie says
Hi Carmela! Thank you! Yes, the two beginner recipes are different. The one you’re looking at here is a lower hydration dough (firmer to work with), has more sourdough starter, and has olive oil to help coax the dough out of the bowl. It bakes up nice and high with a crisp crust. The Everyday Sourdough (in the book) has more water, less starter, and no oil. It also has a crisp crust, with a slightly more open interior. – E
Ld Lawrence says
Hi there Emilie.
I recently purchased the kindle version of your book on Amazon and I’m hooked. I wasn’t expecting the lush photography of the print version to translate digitally, but I was so impressed with the reviews, I new this was the book for me and I couldn’t be more pleased with it. I prop my little ipad up, put on some music and start measuring and mixing. Thanks so much!
Cheers from the Pacific Northwest…..
Ld
Emilie says
Thank you so much! What fantastic feedback, thank you. I know we don’t know each other personally, but I can almost picture you mixing and measuring in your kitchen. Enjoy every minute of it!
Damian says
Emilie, Is there anything special about these starters that have supposedly been living for over 100 years?
thanks Damian
Emilie says
Hi Damian, great question! Yes and no. It’s all in the eyes of the beholder. There’s no doubt that a 100 yr old starter is typically vibrant and strong, and will maintain various unique qualities based on preservation techniques. Plus, it’s something that you get to pass down from generation to generation, making the story of sourdough all the more magical as well. But, with that said, age doesn’t necessarily define quality. I got started with a starter that was only a few years old and it was perfect for me. And over the years, I’ve worked with several ‘younger’ starters with great results. So bottom line? It’s up to you!
Bobbi Jo says
I got your book and am enjoying learning new things. I do have a question about the baking time with your everyday loaf. It says to put in preheated oven for 20 minutes with lid on then 30 minutes with lid off. It talks about 10 minutes on rack to crisp it up and so my question… is it 30 minutes plus 10 or the 30 minutes includes the 10. My loaf is getting to dark on the bottom.
Emilie says
Hi Bobbi Jo, thanks so much! Glad to hear you are enjoying the book. To clarify, it’s 30 minutes in the pot uncovered + an additional 10 minutes baked directly on the rack. The total baking time should be 60 minutes.
If your loaf is getting too dark, it could be a number of things. Your oven might be too hot (get a thermometer for accuracy), or you might need to shield the heat from the bottom of the oven upwards, by placing a cookie sheet on the bottom rack. Hope this helps!
Russell Edwards says
Thanks for this – instructions set out in a way that made the whole thing less daunting! I successfully made my first sourdough loaf this morning. I used a stainless steel heavy-based pot (5.5L = 5.8qt) and did not halve the dough.
I’m not sure I got as much oven spring as you. Could this be due to overproofing in the bulk stage? Our house gets really cold overnight (13C- 55F) so I used warm water (dough temperature 24C/75F), put it near the fire for a few hours in the evening (air temp 24/75 dropping to 21/70) and in a previously warmed oven overnight (22/72 dropping to 17/63 by morning). It had doubled in size when I checked at 6AM (10 hours of ferment) but I didn’t get to do the shaping until 8.30AM (12.5 hours). I did one hour of second rise (21/70 room temp) but didn’t notice it look any different – puffy etc (hence why I pushed all the way to 1 hour).
I’m wondering whether the cultures may have lost some vigour / exhausted their food supply by the bulk stage being too long / too warm? If I’d gone ahead and shaped at 6AM or earlier, or kept it only just warm enough to double just in time for shaping time, maybe it would have done better?
My other thought is I forgot to stretch & fold until maybe 2 hours into the bulk ferment, then only did it once. Maybe that’s the issue?
Anyway thanks again – I’m hooked and have now ordered your book!
Emilie says
Hi Russel, you are quite welcome :)
Regarding oven spring, it could be a number of things… However, based on the info you have provided, given the dough had doubled in size during the bulk fermentation we can rule out over proofing during that stage (I don’t believe the bulk was too long or too warm for this recipe). I believe it was the 6-8:30 AM gap + the 1 hr second rise that caused the dough to overproof. Your best bet was to shape the dough at appx. 6 AM followed by a 30 minute to 1 hour rise. Does that make sense? Stretch and folds add to the overall volume of the bread but are not solely responsible for oven spring- I don’t think that was the issue here (however, feel free to add them in next time).
Hope this info helps! And thanks so much for supporting the book :)
Danielle says
Hi, do you have any suggestions for using this recipe for pizza?
Alison says
I don’t think this recipe would work for pizza dough, but you should look up the recipe for Roberta’s Pizza Dough. It’s delicious!
Emilie says
Hi Alison, sounds great! Thanks for the tip!
Ioana says
I’ve made your all purpose version and it was great! The stores are empty and all I left is 00 flour. Is that okay to use with either of your beginner recipes? Thanks!
Emilie Raffa says
Hi there! Great question. Type 00 will work for both recipes :)
Ashlie says
So excited! I just baked my first loaves of sourdough ever, following your recipe and am totally thrilled with the result! I don’t think anyone that knows me will believe I actually made them! Hehe. Thanks for a great, easy to follow recipe!
Emilie says
Hi Ashlie,
That’s wonderful! Thanks so much for letting me know! Enjoy every last crumb :)
ainslee says
Hi Emilie,
This recipe guided me through my first successful sourdough attempts. I’ve since bought your book and made the everyday and high hydration loaves. I live in Darwin, Australia, which is a tropical climate, and so keep my starter in the fridge and then feed before each bake. I also predominantly do the bulk fermentation in the fridge overnight, although sometimes it will rise to double the size outside the fridge in just a few hours in the day.
Something has changed recently in my loaves – they are really, really wet, even the everyday loaf, to the point they are impossible to handle and don’t rise much as the flatten in the dutch oven. I’ve tried to troubleshoot, and I’m wondering if it could be the starter or over proofing? Any suggestions?
I also would so love to master the artisan slash. I can’t seem to get the loaves a split open and reveal that gorgeous under crust part – I think that looks so professional! Mine sometimes crack a little, but not deeply, and sometimes none at all! I’m not sure what I’m doing wrong here.
Thanks for your hard work, and for all the amazing recipes. I can’t wait to keep trying them!
Emilie says
Hi Ainslee,
Okay, so let’s see… the wet dough could be a result of many things. My first instinct is to ask about the weather: is it warmer than usual? More humid? An increase in temperature typically produces a wetter dough, one that you’ll need to add more flour to in order to get the right texture. Also: have you changed flour brands? Not all flour is equal and some absorb less than others. This could be another reason for your wet loaves.
Regarding the rise, do the float test (it’s in the book-sourdough starter section) to rule out your starter being the culprit. Once you’ve done that, then monitor your rise times as well. Over proofing the dough will definitely create flat loaves.
Sourdough is an art and craft that’s ever changing, so although what’s happening to you must be frustrating, it’s totally normal and we all through it at some point. I hope this info helps and good luck!
JB says
Thank you Clever Carrot!
My wife and I are in the process of making our 4th sourdough bread and haven’t had success so far. I’d love to hear your opinion on our situation because we actually live in Asia! So maybe with your help we could figure this our. Here is our situation….
1) It’s constantly 80 degrees and up in our home. How does that change our feeding process for our starter and how long should we let the dough ferment and have its 2nd rise?
2) We do not have a Dutch oven. Any suggestions?
Thank you for taking the time to consider this. And thank you so much for the detailed article!
JB says
Also a third thing that I forgot to mention, which might be biggest of all is that we are cooking with a toaster oven. Our country does not have the typical “oven” that most people think of so we have to use a toaster oven. Any thoughts with that?
Emilie says
Hi JB,
1.) Based on my experience, in hot climates, sourdough starters will rise quite quickly due to the warmer temperatures. The exact amount of time it takes will vary based on the strength of the yeast within the starter. I would feed it only 1x per day and keep your eye on it because it will rise and fall fast.
Regarding the bulk ferment, it all depends on the recipe you’re following. If you’re using my beginner recipe above, the dough could be ready in 4-5 hours @ 80+ F. If you’re using a different recipe with less starter, it might take longer. It all depends on the amount of starter and the temperature. However, your dough is typically ready when it has doubled in size – watch the dough (not the clock).
For the second rise, in 80+ F temperature, I typically follow a 30 minute to 1 hour proof. The dough is ready when it looks puffy and not dense.
2.) Any oven safe pot (with a lid) will work.
You can find more detailed information, which I think you will find very helpful in my book Artisan Sourdough Made Simple.
Hope this helps!
Emilie says
Hi JB,
Regarding the toaster oven, it should work as long as it’s big enough to accommodate some kind of pot with lid for baking. I have a large Wolf countertop oven that can fit a small, oval shaped enamel roaster for baking. It heats up to 450F and it works great. You don’t need a specialized oven to bake amazing bread at home :)
Anissa says
Thank you for taking your time to help the world with sourdough! I am new and had one failure before I found your post. Your directions are clear and work perfectly for me, I feel like a pro! Thank you!!
Emilie says
Hi Anissa,
You are quite welcome! Sourdough is one of my greatest passions and I’m happy to share my journey with fellow bakers. Happy baking :)
Anika Tsimberg says
my question pertains to this part of the article – please email me so I get your response
I believe you may want to back up and let us know exactly how to make the starter…..
Then you state to take some of the “culture” – What culture? where does this come from?
what do you do with the other half of this culture?
“Simply put, a sourdough starter is a live culture made from flour and water. Once combined, the mixture will start to ferment which develops the naturally occurring wild yeasts and bacteria present within the mixture. A small portion of this culture is used make your bread rise.
But it doesn’t stop there.
Your starter must be kept alive with regular feedings of flour + water to maintain its strength for maximum rising power. It’s all part of the process- like feeding a pet.
How to Feed Your Starter
Every baker has their own method, and with practice you’ll eventually develop your own routine.
Here’s what I do: To begin, pour off some of the culture (about half) and then feed it with equal weights of flour and water. “
Emilie says
Hi Anika,
This post specifically pertains to making sourdough bread only. Although having a sourdough starter is vital to the process, more detailed information including a recipe, troubleshooting, and FAQ’s can be found in Artisan Sourdough Made Simple. It would be too lengthy to include in this post! As mentioned above, you can also purchase a good quality starter to jumpstart the process. Hope this helps!
Jesse Freedman says
Hi again,
Jesse here from Seattle.
So I’ve run into an issue. I’ve tried to make this recipe — and the company one from your wonderful book — three times now. And I’ve not been able to get the dough to rise during the bulk fermentation step. It just doesn’t come close to doubling. I usually wait around 10 hours.
I’ve made my owner starter using your instructions and I even bought one online. And neither is doubling.
What do you think? I live in Seattle where it can be fairly wet. But otherwise, normal temperatures. Anything I’m missing here? It seemed odd that both starters wouldn’t rise. Thanks for your assistance!
–Jesse
Patricia Pines says
I’m excited to try your recipe. The loaves I’ve been baking are good but super hydrated. It is tough to make a nicely shaped ball. I started with one sourdough starter and now have three in my fridge. It just keeps multiplying! I’m trying to make other things with the discard so I don’t waste any. :-) What’s your favorite things to bake with the extra?
Cristina says
I tried this recipe 3 times, using my Dutch oven once and being disappointed it got stuck to the bottom in the worst way, making it impossible to eat it. The second time it just resulted too wet. I live in wet Washington State so I thought this recipe didn’t work for our weather. So I gave up for a while…I made it a third time, this week using a banneton for proofing, and I baked it on my pizza stone and the loaf was amazing! I finally succeeded. So in less than a week, I made another loaf using whole wheat flour, added sunflower seeds, rosemary, flax, poppy & sesame seeds and black pepper. The result was a bit more moist but fantastic nonetheless. I’m glad I stuck with it, Thank you for sharing. I want to try other flours, do you have a suggestion on what replacement & dosages?
Emilie says
Hi Cristina! I’m glad you stuck with it. Baking is always till and error. As an alternative, and assuming you still want to use the Dutch oven, you can line the bottom with parchment paper to prevent sticking. It works like a charm. Regarding other flours, I typically start with appx. 20% of wheat let’s say, combined with bread flour. I’ll see how it comes out, and either increase the percentage or leave it alone depending on the results.
Cristina says
Thank you Emile.. I liked the result I got using pizza stone baker and my round banneton. I have two baguette bannetons I want to try with your recipe too, which I’m doing today. I’ve replaced 150 gr of bread flour with whole wheat flour, and I’m hoping it’s the right dose, and today is not a cloudy day, so it’s perfect for baking as it’s not too wet and not too hot. :) I did notice the wheat flour takes in more water, so I increased that a bit. I hold the salt during the autolyse phase, as I noticed my dough responding differently, and I add it instead when I knead it, with a bit more flour to it. Seems to have done well for me. Again, thank you for sharing. I’ve finally named my starter too, as I gave a portion to a friend who wanted to embark in the journey of baking :) Although I don’t quite remember anymore when she was born… so Carolina it is. Happy Baking!
Cristina says
PS: my next endeavor is Altamura bread… I found an original recipe for it, and I hope I can do it. Wish me luck.
Amy says
Hi! I have just purchased your book and this morning I baked the everyday sourdough. The crust was amazing and it tasted absolutely delicious. The only problem was that there were some pretty big holes throughout the loaf. Is there anyway to stop them from happening? I’ve had this problem before with other loaves. My dough seems to like making an uneven crumb!
Thanks :)
Emilie says
Hi Amy, after the bulk rise (and you have removed the dough onto a floured surface) try gently dimpling the dough all over to release some of the air bubbles. I do this with floured fingertips. When done correctly (and gently!), it will help to create a more uniform crumb. Hope this helps!
Jesse Freedman says
Hello,
Quick question for you regarding the Dutch Oven. Right now, I bake bread using a circular Dutch Oven, but I noticed that sourdough recipes often calls ovular-shaped ovens. Do you suggested the oval design? And if so, do you also suggested an ovular proofing bin?
Many thanks for your guidance!
–Jesse
Seattle WA
Emilie says
Hi Jesse! Great question :) I recommend an oval Dutch oven only if you are planning to bake an oval-shaped loaf. Whether you bake oval or circular, the choice is up to you and not necessarily right or wrong; just preference. However, I do find that oval loaves are easier to slice. If you do decide to go oval, you will need an oval proofing basket.
Laura says
My dough seems very dry and struggles to absorb all of the flour.
I am weighing and measuring everything.
Using King Arthur bread flour.
Thoughts??
Emilie says
Hi Laura, this is a dry (low hydration) dough, so what you’re experiencing isn’t out of the ordinary. However, if you are having trouble mixing by hand, consider switching to a stand mixer until all of the flour is absorbed. Or, since you’re using KA bread flour (this is a high protein flour that absorbs more water than other brands), consider adding an additional 20 g of water to the initial recipe and see how that goes. Hope this helps!
susan says
As someone just starting to bake my own sourdough, you’re instructions are by far the most clear — thank you! just one question (apologies if you have answered it already but there are so many comments here I haven’t had time to read them all) Does the size of the dutch oven matter ? And if so what size do you recommend for this recipe?
Also – your weekend schedule for baking is a huge help thanks!
Laura Katzensteiner says
Made your bread this morning for Easter brunch. Came out really nice. I bake bread quite often but am just trying to move from regular to sourdough so this was my first loaf.
I did feel that the flavor wasn’t as sour as expected but read about adding whole wheat in one of the comments after so I’ll try that next time. I loved all the tips you added. Really great post!
Marta says
Great recipe. I’ve made several successful loaves. Question: When I remove the loaves from the oven, and cool them, the crust cracks all over like a dry lake bed. Any ideas on how to fix this and help them look more like your beautiful bread?
Thanks for the instructions and recipe,
Marta
Emilie says
Hi Marta! What you are experiencing is normal. When the loaf cools, stream escapes through the crust of the bread (hence the cracks). To prevent/minimize these effects, bake the loaf directly on the oven rack for the last 10 minutes of baking. Then turn the oven off, keep the door ajar, and allow the loaf to cool inside.
Marta says
Hello Emilie,
Thanks so much for the response. I will certainly try that on my next batch! Once again, thanks for sharing your knowledge and expertise.
luke says
thank you for the facts that you have shared in here and keep up the good work.
Alex says
Hi Emilie! Thank you so much for this wonderful write up on sourdough. I’m just beginning my journey and things are going pretty well so far, however I’m still having some aesthetic issues.
I’m slashing the top of the dough before it goes into the oven, however the dough is not really expanding into the slashes. The first loaf I made with this recipe, I think I may have allowed it to proof a little too long before going into the oven. The second loaf proofed for less time and I think there was a definite improvement there and there was more expansion in the oven. but still did not expand through the slashes and instead expanded from the bottom after the top had hardened.
Do you have an insight as to why this is happening?
I am using the stretch and fold method as I enjoy a more open crumb and that part seems to be going well. I don’t have a dutch oven but am using a cast iron pan to hold the boule, and have a tray of water on the bottom of the oven for steam through the first 30min. Could my oven not be dropping from 450 to 400 quickly enough?
Alex says
I figured it out and thought I might post a follow up—I simply was not cutting the slash deep enough before!
Candice says
This was my 2nd try with your recipe. The first time it turned out pretty good even though it was my very first attempt at bread ever :) A bit dense and super hard crust but very delicious nonetheless. Today, I used half white wheat and half whole wheat flour, let it rise overnight and it was absolutely perfect. Wow. My husband is a bread addict and even though he has praised my future attempts (because he is the sweetest husband), today he was really impressed. I will be using this recipe a million times in the future I’m sure. Any advice on using different flours? Like spelt? Would I keep the ratios the same? Again, I’m super new to all of this but really having a blast. Thanks!
Alesha says
Newbie sourdough bread maker and I just wanted to let you know how great your recipe is. I just made my first starter last weak and for how challenging bread can be (too long of a proof, not enough needing, under baked, etc.) this recipe was easy and made the prefect loaf of bread!!! Thank you so much for you detailed instructions it really made all the difference! My bread was moist, airy, and had an excellent crunchy crust!!!
Karen says
my first shot at sourdough baking! All the instructions and info on various other sites, this seemed to be the easiest to follow.
Schuyler says
Hi Emilie,
We have been making sourdough on and off for a couple years. We had never seen a recipe that doesn’t include a sponge or levain stage, so this recipe was new for us in that you go right from starter to dough. Our loaves came out great with this recipe! Your other tips and insights were also very helpful to us. Thank you so much for taking the time to write this page. By the way you continue to answer questions patiently and thoughtfully, I can tell you really love what you do.
Thanks,
Schuyler
Paige says
Following your recipe, when during the bulk fermentation is it best to do the stretch & fold. I make the dough in the evening and bake in the morning. Also should the dough stick to your fingers slightly when done mixing or be wetter or drier. I am making 50% home ground whole wheat flour
Jon says
Hi Emilie: The recipe is great. I’ve been making sourdough for 3 years, and had given up on free-form loaves. This one rose up so high! I haven’t cut into yet, but will for dinner tonight. I had never done the autolyse step before, maybe that made a difference.
Thanks again!
Deb says
I would love to try this recipe, I must of missed the instructions for making the starter, how much flour nd water nd how often
If I don’t use ll the starter, will it keep or cn I freeze it? Nd I don’t own. Dutch oven, what can I use instead?
Catherine says
Just made my first loaf using your recipe. Prior to this, my starter was used to make sourdough pancakes and waffles. Your recipe yielded a dense loaf with a crisp crust. Thank you!
Emilie says
Hi Catherine! Thank you! Glad you liked the recipe :)
Iliana says
Hi, there… after a few months of bread making, I decided to give the sourdough a go. Got my starter going successfully (in a humid climate) but as you said…making bread is more than a recipe…its an understanding…the flavor was missing…the wild yeast is key. Thanks for taking the time to pass on the knowledge. My bread came out beautiful and tastes like bread used to many years ago without adding preservatives and the rest.
I’m so grateful :)
Emilie says
Hi Illiana,
Comments like this make my day! You are quite welcome. I love sourdough. It’s not a static craft- it pushes us to grow, to learn, and to love the art of good old fashioned bread! I’m grateful too. :)
Katherine says
Thanks very much for vital help in making my first sourdough loaf. I’m looking forward to your book too. One note: There are lots of alternatives to plastic wrap! Use-once-and-throw-away plastic and lovingly prepared homemade sourdough just don’t fit together. Beeswax wraps are one alternative. A reusable ziplock is another, if you have to use plastic. We’ve been making sourdough long before plastic was invented!
Emilie says
Hi Katherine! That’s great! Hope you enjoy the book :) You know, it’s so funny you mention the beeswax wraps… I just bough real beeswax pellets (Amazon) and fabric to make my own! I haven’t gotten around to doing it yet, but it’s been on my mind since plastic wrap can be wasteful (I use damp cloths now instead) and I’ve been looking for a fun and functional craft to take on. Thanks again for bringing it up!
Katherine says
Awesome! Thanks very much for reading and responding to my comment. I have your book ordered :-)
Emilie says
You are quite welcome! Thank YOU for your support :)
Heather says
Thank you so much for these instructions and recipe! After years and years of failed bread making attempts, I had concluded that I just wasn’t cut out to be a bread maker. However, I was re-inspired after attending a Sourdoughs class at a Fun with Fermentation Fair. I made my own starter and googled a recipe – your site came up. I love how thorough you are and how simply you lay it all out. I have now successfully made beautiful sourdough breads several times – and they are awesome. Thank you so very much!
Karen says
HI- I made this beginner sourdough recipe- and it was my first ‘successful’ attempt and produced 2 lovely little loaves of fairly dense, delicious sourdough bread. I would like to know if I could knead the dough at some point in the recipe- to add a little more lightness to the loaf? If not kneading- what might help to make it slightly less dense?
One more question- can i “par-bake” these loaves and freeze for baking later?
Thank you
Karen
Emilie says
Hi Karen! That’s wonderful; thanks so much for your feedback. You can absolutely knead the bread if you prefer. After the dough has rested (autolyse) go ahead and knead it then. Some bakers say anywhere between 6-10 minutes is sufficient. Because this is a fairly dry dough, you might want to ‘knead’ in the stand mixer with the dough hook instead. In addition however, the lightness factor is also associated with how your loaf was fermented (i.e. the length of your bulk rise and/ or second rise). As a rule of thumb, if your loaf looks slightly dense going into the oven, it might come out looking the same way! For par-baked loaves, honestly, I haven’t tried this! If you experiment please let me know :) Hope this helps!
Emilie says
PS: I forgot to add that you can stretch and fold during the bulk rise. If the dough has been properly fermented, it will help with the lightness.
pam says
Hi Emile, I’m so glad I found your website! I am currently in the process of making the beginners sd recipe. Ive done 30 min x2 s&f and my room temp is 25.3C at 6pm. (summer here) Should I place it straight in the fridge to do an overnight bulk for 12 hours or should I leave it out? If I do, place it in the fridge, do I need to wait for it to rise a bit first? Right now it looks quite solid. Thanks so much!
Emilie says
Hi Pam! Thank you! At 6 PM, what did your dough look like? Was it double in size? How long was it out at room temperature before wanting to refrigerate the dough? With a little more info I can help you! :)
Patrick says
Hi Emilie,
I’m just writing to say thank you for providing an excellent aide to sourdough! I bake a little bread here in the UK (and I’m still at the mixed results stage – but i love it) and was struggling with sourdough. I made 4 straight loaves of dense stuff. Then I read your post and et voila…sourdough! We’re enjoying it right now with soup made yesterday…..
Thank you very much.
Emilie says
Hi Patrick,
Thank you so much for leaving feedback, I really appreciate it! Sourdough is one of those things that requires practice and patience, and to be honest I’m still learning! But that’s the fun part ;) The other fun part is eating your endeavors and serving it with soup sounds fantastic (especially in chilly winter weather!) Enjoy!
PS: excuse the shameless plug, however it might be helpful to you… my new book Artisan Sourdough Made Simple is now available. It’s a beginner’s guide that provides more in depth explanation about the process, with plenty of inspired recipes for you to try! You can find it on Amazon UK!
Happy Baking!
William says
Hi Emilie, I created my starter and tried a few times the float test, today my starter finally floated but only the portion taken from the surface of the starter, tried the float test with some starter taken from the bottom of my container and it still sinks. Is my starter ready to use or not? Thank you.
Emilie says
Hi William,
This is a great question. It’s hard to say exactly, without seeing the starter myself. However, you can do two things: if you you only need to use a small portion of starter, let’s say 50 g or so, then I would just use the bubbly spongey portion from the top (if it passed the float test). The other option is to whisk the whole thing vigorously with a fork to re-incorporate the mixture. I’ve has to do this a few times when my starter ‘separated’ after it was fully risen. I hope this makes sense!
William says
Hello,
Can I use sourdough starter to make challah bread or other breads that use eggs instead of commercial yeast?