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. No noise. 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 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 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 a 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 and strength of your starter. My best advice? Be patient, plan ahead, and make sure your starter is in a warm spot (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 fridge 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 ingredient 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, fold the dough 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 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.
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 sharp serrated knife, paring 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 pot 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? This 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
- For best results, please weigh your ingredients using a digital scale. Because measuring cups vary in size and shape, they are not accurate for bread baking. You want the flour to water ratio to be correct!
- For a more soft and pliable dough, you can increase the water up to 300 g- 325 g total. Please use a 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. Add the flour and salt. Continue mixing with your fork until the dough becomes stiff. Then squish everything together with your hands to incorporate all of the flour. The dough will be dry and shaggy.
Cover the bowl with plastic wrap, reusable wrap or a clean, very damp kitchen towel. Let rest (autolyse) for 30 minutes or up to 1 hour, if preferred.
After the dough has rested: return to the bowl and work the dough into a rough ball, about 15 seconds.
Note: For the dough, I’ve given a range in water quantity (see ingredient list above). If using 250 g of water, the texture at this stage will be quite dry and stiff. If using an increased amount of water, approximately 300-325 g, the dough will be more wet. Both textures are normal, depending on which route you take.
Bulk Rise
Cover the bowl with lightly oiled plastic wrap (alternatively, transfer the dough to a high-sided dough tub with lid and measuring marks). Let rest in a warm spot to rise, 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 can take anywhere from 3-12 hours depending on the temperature of your ingredients, the potency of your sourdough starter, and your current room temperature. This will be different for everyone. For example, in the summer rise times can take anywhere between 2-4 hours @ 80 F/ 26 C whereas in the winter, the dough will take about 10-12 hours @ 68º F/ 20º C. Watch the dough and not the clock.
Optional Step: Stretch & Fold The Dough
During bulk rise, you have the option to perform a series of ‘stretch & folds’ to strengthen the dough. Start 30-45 minutes into the bulk rise. Gather a portion of the dough, stretch it upwards and then fold it over itself. Rotate the bowl ¼ turn and repeat this process until you have come full circle to complete 1 set. Do this once or twice spaced about 1 hour apart. Although this step is not mandatory, it has the potential to increase the total volume and height of your bread. Click here for a step-by-step video tutorial.
Note: Doughs made with 250 g of water vs. 300-325 g of water will feel completely different. The former will be more stiff; the latter will have more elasticity. When in doubt, always give the dough extra rest time in between sets if it won’t stretch with ease.
Shape The Dough
Remove the dough from the bowl onto a lightly floured surface. You do not need to ‘punch down’ the dough; it will gently deflate as you fold and shape it.
To shape: Starting at the top, fold the dough 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. Then flip the dough over and place it seam side down. Using your hands, gently cup the sides of the dough and rotate it, using quarter turns in a circular motion. You can also pull it towards you to even out the shape. Repeat this process until you are happy with its appearance.
Note: When shaping, the idea is for the dough to catch enough surface tension on a non-floured area in order to create a tight ball. If there is flour present, it will slide around… and drive you nuts.
Second Rise
Now the dough needs to rise again, but for a shorter period of time. If you’ve used 250g water in your dough, you can do a free form second rise in the Dutch oven (if not, see note directly below). Coat the bottom of your Dutch oven with cornmeal. Alternatively, use parchment paper to prevent sticking (this is what I do, now). Place the dough inside of the pot, cover and let rise for about 30 minutes to 1 hour. The dough ready when it is slightly puffy but not double in size. Preheat your oven to 450 F/ 232 C towards the tail end of the second rise.
Note: If your dough contains more than 250g water, omit the free from rise. Your dough will spread. You’ll need to do the second rise in a cloth-lined, floured proofing basket instead. The basket will hold its shape to prevent spreading.
Score The Dough
Right before your bread goes into the oven, make a shallow slash about 2-3 inches long (or more) in the center of the dough. Use a bread lame, razor blade, sharp paring or a small serrated steak knife. The cut should be about 1/4-inch deep.
Bake The Dough
Place the bread into the oven on the center rack (lid on) and reduce the temperature to 400° F/ 204° C. Bake for 20 minutes. Remove the lid, and continue to bake (uncovered) for an additional 40 minutes or until deep, golden brown. Keep in mind that all ovens are different; you might have to make minimal adjustments to these temperatures.
You can also take the internal temperature of your bread to double check that it is done. For sourdough, it should read about 205-210º F/ 96-98º C.
Remove the bread from the oven, and cool on a wire rack for at least an hour before slicing. Don’t cut too soon or else the inside will have a damp and gummy texture.
Comments
Candice says
Sourdough pancakes made from the discard are so yummy, best pancake I’ve ever eaten! Thank youuuu
Emilie Raffa says
You’re very welcome! 🥰
Jessica says
Hi Emilie, I just found your recipe online and I’m planning on making it, once my starter is ready. 😃 I was wondering if I could use my bread maker for this recipe?
Emilie Raffa says
Hi Jessica! You can definitely use a bread machine. The process might vary a bit based on your machine’s settings & instructions (e.g. time, temperature etc). But with a few adjustments, it will work. Sourdough is always evolving!
Sofia says
Im sorry if this is a silly question but do you discard half the starter AGAIN when you feed it after using it? Or would the amount of starter you used for the recipe considered the “discard”? Also, do you need to wait for it to fall before feeding it again? Or can you just feed it after taking the “ready to use” bit? Thank you!!
Emilie Raffa says
Hi Sofia! Not silly at all. To answer your question: No, after I take out what’s needed for the recipe, I feed what’s left in the jar (without discarding again—there’s no need to do so). You don’t have to wait for it to fall. You can feed it right after using it.
Sofia says
Thank you for your kind answer!!! I’ve ran into some feeding issues this weekend. Straight out of the fridge I fed my starter and it reacted great but then during the second feeding it didn’t rise at all and just became runny and developed some clear hootch. I discarded and tried feeding again this morning. Now it’s rising but it hasn’t exactly doubled. It passes the float test, though. Can it be used even if it doesn’t *double* or should I wait? I’m aching to make my very first loaf but I don’t wanna mess it up by rushing it.
Sofia says
Tried making bread with my starter (passed the float test though it took a bit to properly rise). It all seemed to be going well until this morning I tried shaping it and it was SO STICKY and it just spread inside the Dutch oven :( I’m baking it right now. Fingers crossed that it rises regardless. But I’m afraid to have done something terribly wrong.
Sara says
I am loving this recipe. Can I do the second rise in the fridge in my Dutch oven overnight?
Thanks!
Emilie Raffa says
Hi there! Great question. Second rise in a Dutch Oven overnight? No. The dough will spread out. In a cloth-lined, well floured proofing basket? YES. The latter option will hold its shape. I’m go glad you like the recipe! 🥰
Cathy says
I was a bit dubious of trying this recipe as it is different and also much quicker than most others I have found. But, it was so easy to do and the sourdough was delicious! I love that I can start it on the Friday evening, let it bulk rise overnight ready for baking and fresh sourdough for Saturday lunch. Thank you for sharing it!
Emilie Raffa says
Hi there! Thanks for sharing your feedback, Cathy. Sourdough should be simple, accessible to everyone, and most of all: fun! I’m thrilled you had success with the recipe. 🥰
Wendy Benya says
I used your starter recipe first and it took about 11 days for it to be ready to use. Then I followed this recipe to make my first sourdough loaf (cheddar chive) and it was soooo tasty. Thank you.
Emilie Raffa says
You’re very welcome, Wendy! Thanks for sharing your feedback with us. I love chives. 🥰
Lauren Roy says
Hello, I just found your website, and I love all the information/recipes, you have put out. I am a newbie at sourdough.
Someone gave me some active starter. I fed it with a 1:1:1 ratio in the afternoon and the next morning it had doubled in size. What do I do now? Do I leave it on the counter? Do I keep feeding it? Thank you in advance.
Emilie Raffa says
Hi there! When it’s double in size, it’s ready to use. Time to make the dough! If you can’t use it right away, which is normal, you can either refrigerate it OR leave it on the counter. Both options require a different feeding process to re-activate, maintain and use. Have a look at my companion article for more detailed info: Feeding Sourdough Starter My Best Tips & Tricks.
Karlene says
Hi, I’m very new to sourdough and have been unsuccessful with producing an edible loaf. With the bulk rise being 2-12 hours, how is it possible to track that if it’s overnight or during a day? Does it need constant monitoring? I understand watching the dough, not the time, but can’t see how that’s possible with such a variable timeframe. Sorry if I sound ignorant, but feeling a little confused. Thanks
M says
I’m not an expert by any means, but have made many loaves in the last year. I would recommend
1. Try starting the dough on a day you have time to check in on it occasionally during the bulk rise. And keep note of your kitchen temp. Mine is usually around 68-70 but the bulk rise took quite a while.
2. Do the bulk rise in the fridge overnight+ if you don’t have the time.
3. Make sure you have a V damp towel and lid to cover the bowl (if not plastic wrap) to keep the dough hydration where it needs to be.
Good luck!
Emilie Raffa says
Thanks for chiming in—excellent feedback! There are so many ways to do it!
Emilie Raffa says
Hi there! Not ignorant at all 🥰 Happy to help.
The answer is temperature— it’s the best way to track. Why? Because temperature controls time. And no, the dough doesn’t need constant monitoring. In your case, the first step is to find out your current ambient temperature. Then apply it to one of the examples below.
In the blog post, I gave you the following rise times as a guideline:
In the summer: ~2–4 hours @ 80ºF (26ºC)
In the winter: ~10–12 hours @ 68ºF (20ºC)
So, let’s say it’s between 75-80 F in your house. The dough will be ready in about 4 hrs. Follow this method: make the dough in the morning, let it rise during the day, and then bake in the late/afternoon or evening.
Alternatively, if it’s cold, follow this method: make the dough in the late evening, let it rise overnight & bake in the morning.
Both options will take practice (as with any skill). But with time and repetition, you’ll get it. Hope this helps!
Beth Kelly says
After feeding one night, my starter was solid like sticky dough. What did I do wrong? How do I fix it? BTW, my first loaf came out perfect!
Emilie Raffa says
Hi Beth! Great to hear about your first loaf— congrats! 👏 As for your starter, sounds like the flour to water ratio was off. While the texture of a sourdough starter can range from medium-thin to thick, my sense is that there was not enough water in your feeding (and/or the type of flour used was very thirsty). If this happens again, add more water until the consistency loosens a bit; do this by eye. It’s fixable.
Beth Kelly says
Will do! Thanks!
Hannah Tice says
Hello! I’ve used this recipe for years and pass it on to everyone I know and love! I have family who I’ve sent it to, but they live in the mountains. Do you have any recommendations for high altitude?
Thanks!
Hannah
Emilie Raffa says
Hi Hannah! So glad you and your family love the recipe! While I do have a bit of working knowledge, I’m not an expert in high altitude baking. I’m going to defer you to King Arthur Baking for more detailed info. They’ve written an excellent article, linked here. Scroll down to the sourdough section.
Andrea Reiher says
I’ve followed this recipe a few times and my loaves keep being dense. Is that just because my starter is so young (I started about a month or so ago). Like just last night, I did some stretch and folds and left my dough to bulk rise overnight. It got bigger, but still looks really dense. Is it maybe because the temperature/humidity both went down? I’m letting it keep rising in the oven with the light on to see if it will get lighter/bubblier looking, but it’s frustrating that my loaves keep being so dense instead of light and airy.
The bottom of my rounds also keep getting burned. Should I try a lower baking temperature? I have a nice cast iron bread dish with a cover and I’ve used it with both parchment paper and by sprinkling flour in the bottom and they both yielded the same kind of burnt bottom.
Emilie Raffa says
Hi there! It could be your flour (some are thirstier than others), paired with the amount of water you’re using + time and temperature. Many variables to consider. Can you tell me the brand/type of flour used? Amount of water (I’ve given a range)? Your current ambient temperature? With more info I can help, plus advise on baking. Thanks!
Andrea Reiher says
I’ve been using gold medal unbleached bread flour, it’s about 66 degrees F here, though I do my bulk rise in the oven with the light turned on, so that’s about 73. I’ve been doing 150 g starter, 250 g warm water, 500 g bread flour, 25 g olive oil and 10 g salt. Maybe I’m not waiting long enough on the bulk rise?
Emilie Raffa says
This info is perfect, thank you. Gold Medal bread flour is fine. That’s not the issue. However, 66 F is cold. Bulking at 73 F is fine, but my sense is that your dough might be colder than 73 F, which means it needs more time to rise (as you’ve indicated). Underdeveloped dough = dense bread.
Three things:
1.) Do you have an internal thermometer? I highly recommend getting one so you can take the temperature of your dough. This will give you a baseline for reference.
2.) Consider using a high-sided dough tub with measuring marks to track the dough as it rises. This way you’ll know exactly when it’s ready without having to guess. For reference, your dough is “double in size” when it hits the ~2 qt line on a standard dough tub.
3.) Try warm water in your dough mix. At 66 F ambient temperature, 80-90 F water temp. is fine for you. Again, this is where that thermometer comes in handy. This will give the dough a boost. You can also go up to 300 g water, instead of 250 g, which will make it more pliable but still manageable.
Have a go with some of these options to start. Feel free to circle back with additional questions from there!
Cing says
Thank you for the recipe. Managed to make a beautiful sourdough bread!
Emilie Raffa says
You’re very welcome! Thanks for sharing your feedback!
Jim Bass says
Grateful for your book, particularly the introduction which I read last night. Also very grateful that I can avoid the myriad “rabbit holes” while I try to get the gumption to try a first loaf myself! Thank you!
Emilie Raffa says
Thank you so much Jim! Appreciate your kind words.
Polina says
Hi Emilie,
Thank you for posting this recipe and your sourdough starter guide, I struggled until I found you, so thank you again. Is there a reason why we should not use a stand mixer for making the dough? I like to use about 300g of water for softer bread and can never dissolve oil fully, keep seeing small “yellows” clumps. Thinking the mixer may help with that?
Emilie Raffa says
Hi there! You can definitely use a stand mixer. There are no set rules (some baker’s just don’t have one and think it’s a requirement for good bread—not the case!). Bottom line: go with what you prefer. As for the small yellow clumps, this just means the dough wasn’t mixed cohesively. Try this next time: add water and starter to the bowl first, whisk vigorously, then once it’s frothy whisk in the olive oil in (again, vigorously). Then add the flour and salt. This should help. You can do this in the stand mixer as well using the whisk attachment to start, then switching to the dough hook once the flour goes in.
Linds says
I’ve been making this recipe for over a year now, and my family absolutely loves it! Thank you for sharing the recipe. I was wondering if I baked the sourdough from this recipe in a cast iron loaf pan (9×5) would I need to alter the bake time?
Thank you.
Emilie Raffa says
Hi there! This is so great to hear– thank you! 🥰 For a 9×5-inch loaf pan, check for doneness around 45 minutes (and then adjust from there as needed). Enjoy!
Amaranthe says
I’ve recently started my sourdough journey and have tried several recipes. I seem to keep either under or over proofing them. I’m trying yours today, and hopefully will get it just right. ;)
However, I do have a question: If I wanted to make this dough in the evening and bake it in the morning, is there an option to (at any point in the process) put the dough into the refrigerator overnight? And if so, at what point would I do this, and how would I move on again in the morning to get it ready to bake?
Emilie Raffa says
Hi there! I totally get this- timing is everything with sourdough. With that said, you can absolutely make the dough at night to bake in the morning.
A few options to consider based on timing:
1.) If you are in the middle of the bulk fermentation (and need to go to bed), cover and chill the whole bowl of dough overnight. Use lightly oiled plastic wrap to prevent sticking or transfer to a high sided dough tub with measuring marks for growth tracking. In the morning, asses the dough: How much did it rise? Does it need more time? If it needs more time to bulk up, allow it to do so at room temperature. Timing will depend on temperature. Then proceed with the rest of the recipe.
2.) If you are about 50-75% done with the bulk fermentation (and want to stop), shape the dough, place it into a floured, cloth-lined proofing basket, cover, and chill overnight. It will continue to proof in the fridge for the second rise. In the morning, asses the dough again. If it looks slightly puffed up and no longer dense, it’s ready to bake.
I hope this helps! Let us know how it turns out. 🥰
Vinnie Billson says
I found your explanation extremely detailed and helpful.
A beginner myself, Sourdough Breadmaking can be a daunting experience, with SO many recipes out on YouTube.
Are you a South African breadmaker?
I ask this primarily because of Flours available & Temperatures that we can reliably relate to and factor into our Sourdough Bread making journey.
Many Thanks.
VINNIE (Pretoria)
Emilie Raffa says
Hi Vinnie! Thank you so much— I’m glad you’ve found value in this tutorial. Sourdough is definitely the new paint store: So. Many. Choices. 🤯 Ironically, I’m not South African but my husband is (!) so I get where you’re coming from. Talk to me about the flour… what types are accessible? And do you know their protein %. With a little more info I can help.
Payton says
Worked like a CHARM for my first two loaves ever! Highly recommend this recipe!
Emilie Raffa says
Excellent! Thanks for taking the time to comment, Payton! 🥰
Bridget says
At what point in the process would it be safe to refrigerate the bread? I’m at the end of bulk fermentation but need to go to sleep! Haha
Emilie Raffa says
Hi Bridget! Great question. Another baker just asked me the same question- see copy and paste answer below. If you have additional questions, please circle back– I’m happy to help.
1.) If you are in the middle of the bulk fermentation (and need to go to bed), cover and chill the whole bowl of dough overnight. Use lightly oiled plastic wrap to prevent sticking or transfer to a high sided dough tub with measuring marks for growth tracking. In the morning, asses the dough: How much did it rise? Does it need more time? In your case, if you are near the end of the bulk before chilling, the dough might be ready to shape for the second rise, which should be short, about 30 minutes.
2.) Alternatively, FYI for another time: If you are about 50-75% done with the bulk fermentation (and want to stop), shape the dough, place it into a floured, cloth-lined proofing basket, cover, and chill overnight. It will continue to proof in the fridge for the second rise. In the morning, asses the dough again. If it looks slightly puffed up and no longer dense, it’s ready to bake.
Laura says
I stumbled across your blog today and I am so glad I did! I have been wanting to make my own bread but because I work M-F I could not figure out how to incorporate bread making into my life to work with my schedule. Thanks to your “sourdough baking schedule” provided above, I now know how to make it work! I’ll check back in when I get all my supplies and ingredients and make my first loaf.
Emilie Raffa says
Hi Laura! Welcome! Sourdough is ALL about timing. And with practice and repetition, your timing (and schedule) will change to what suits you best! Feel free to circle back with any questions as they come up with this recipe.
Catherine Cardelein says
Your recipe says to mix the dough first with a fork then your hands. Can a stand mixer be used at all? thanks
Emilie Raffa says
Absolutely! You can use a stand mixer for the entire dough mixing process.
Nancy says
Question
I have only managed to get my starter to day four on several occasions and then all I end up with is a rubbery mast of the “mix” on top of the flour/water mix in my jar, please help, what is going wrong?
How do I correct this problem and move ahead to come to a full made starter, I’m not making out well with this process.
Any help would be gratefully received, thank-you.
Nancy
Ivan Williams says
I’ve had this issue too, during winter here in Qld.
I’ve been using 50g flour, 50g water.
I cut the water down to 35g for a couple of days and used proper bread flour..
It flattened again after day 9.
So discarded 2/3rds of it and using the measure above it went gang buster.
Wendy says
Thank you so much for your wonderful,detailed recipe. My bread improves with every try. I’m still learning but I’ve even given a loaf or two away as gifts and heard great things. Thanks!
Wendy says
Thank you for your recipe. I have relied on it. I appreciate the detailed explanations and the helpful tips. I am still just a beginner but I am getting better with every loaf. I’ve even s
Tara Crean says
I’ve been trying various recipes for a few months now and this is the first one that has produced a result that I’m super happy with – it gives great oven spring, texture, colour and flavour.
Emilie Raffa says
Thank you for taking the time to comment, Tara! I appreciate your feedback AND I’m super thrilled you are happy with the results 🥰
Renu says
I highly recommend this recipe. After trying so many recipes, i always ended up over fermented dough. But I stumbled upon this recipe (i’m glad i did) i am not going back to any other recipe. I have done inclusions, even left it to cold ferment before baking , every time I get nearly perfect results! Thank you for sharing this magical recipe :)
Emilie Raffa says
You’re very welcome, Renu! This is excellent, helpful feedback. Thank you 🥰
Eleanor says
This is an incredible free resource. Thank you
Fingers crossed I’m eating my own sourdough soon🤞🏻
Steve S says
Is the first autolyse done after the starter has been incorporated into the dough, or done with only flour?
Emilie Raffa says
Hi Steve! It’s done after the starter has been incorporated into the flour.
Grace says
Can you use the discard for another loaf adding to it as with the original loaf
Emilie Raffa says
Hi there! Can you clarify this comment with additional info? I’m not sure I’m understanding it correctly. Thanks!
Elizabeth says
I LOVE this recipe!!! I’ve used it several times! My only question is can I double it to make it larger? I have a large Dutch oven for it. Or could I double the dough, cut the dough in half, and bake two loaves?
Emilie Raffa says
Hi Elizabeth! I would double the dough, cut it in half, and bake 2 loaves- you’ll have more consistent results.
Melissa says
New to sourdough but want to create my own starter! When I follow the instructions for your starter and am ready to make a loaf, do I still need to feed it again before turning into bread? How do I keep the starter alive so that I always have starter ready for when I want to bake bread? So overwhelmed with how to make sourdough!
Charlene K says
My first time making sour read was a success! Well the second half of my dough. The first I burnt the bottom in the Dutch oven so I used an air fryer insert the second time. The instructions were great! So clear I kept coming back to them throughout the process.
MARTHA GRAF says
LOOKS VERY INTERESTING. .Y HUSBAND IS ON A GOUT DIET WHICH DOES NOT ALLOW YEAST. THERFORE I NEED TO LEARN TO MAKE SOURDOUGH BREADS.
virginia austin says
I just received your Artisan Sourdough Made Simple. I am confused in your on line recipe for sour dough it calls for 2 T olive oil.
In your book it don’t call for the olive oil, I would like to know do I use olive oil or not. Your book is very nice can’t wait to try the recipes.
V. Austin
Emilie Raffa says
Hi Virginia! They are two completely different recipes, both beginner level. Try them both for comparison!
Bruce Vincent says
Hello – I am brand new to this, but determined. STEP 6 – you say to preheat the oven to 450 deg F., score the top w/ serrated knife. Then it says put cover on pot, put bread in oven and reduce oven temp to 400 def. F and bake for 20min. Why do you preheat to 450 and cook at 400? Did I miss something? Are you assuming that I know something about it? Like I said, I am brand new to this.
Jenny says
Hi, I am relatively newer to sourdough and only been doing it for a couple months… I’ve never seen a recipe for a loaf with olive oil. What does the olive oil do?
Emilie Raffa says
Hi there! Welcome. Olive oil is a “tenderizer” and adds a beautiful, plush texture to the interior crumb. It also increases the crispiness of the crust.
Donna says
She’s didn’t answer your question but here is my u derstanding , for what it is worth lol
I jumps starts the cooking process like sets the dough. Then by reducing the temp helps it fully cook for then on. I hope this helps.
Tara says
Im a beginner and found your recipe! Seemed easy to follow. I didn’t read to the comments and I’m hoping I didn’t ruin my loaf. I followed this recipe but used my all purposes flour. Is my dough ruined? What do I do now?
Emilie Raffa says
Not at all! If you used the lower amount of water in this recipe (I’ve given a range) the dough should still be easy to handle. For reference, all purpose flour absorbs less water than bread flour which sometimes, not all the time, can cause wet and sticky dough (this also depends on the rest of formula). This recipe has a bit of wiggle room.
Helen Roberts says
I was given this recipe by a local (to me) cook when I first started making sourdough 10 months ago. It is my go-to recipe as it produces a wonderful loaf every time, well worth 5 stars.
Emilie Raffa says
Excellent! Thank you so much, Helen. I really appreciate your feedback 🥰
Marcy says
I’m sure you’ve answered this question a bunch of times but I haven’t found the answer yet. When you remove half of the starter each time can you just add it to another jar to have another starter going? It just seems such a waste to take 1/2 out and not do anything with it. Crazy
Dylan says
I’m also new to sourdough and had the same thought. I’ve found that you can bake with the “discard” instead of “bubbly, active starter,” it just takes a lot longer to proof (overnight for me). My starter is 225g. I use 150g for this recipe (leaving 75g starter) and add 75g each of flour and water to get back to 225g. Refrigerate the starter and repeat every week.
Pam says
Hi. I’m also new to sourdough and felt the same. I found the answer to this in my research before starting. It said you can absolutely use the discard to beging another starter. And I did and it works great. You can also use the discard for other things. I used mine to make pancakes and pizza dough. Both turned out great.
Emilie Raffa says
Hi there! If the amount of starter you’re removing is in good condition, it can 100% be repurposed. The most common application is to incorporate it into a sweet or savory sourdough discard recipe, like pancakes or crackers. Other bakers save it to make new starters to share with friends and family. I recommend reading my companion articles below for further understanding:
– Sourdough Discard 101: Recipes & Faq’s Answered
– 20+ Sourdough Discard Recipes
Shahrokh says
Thank you for the recipe, I did not make it yet . But I will .
I am trying to make the starter for last two days it is ready , but I have to make sure it is good .
Emilie Raffa says
That’s the most important part- good luck! Strong starter = good sourdough.
Tiffanie says
😋
Tonya says
I am new to making sourdough and used the recipe in your book Artisan Sourdough Made Easy. I wasn’t as successful as I am with this recipe and instruction. I like the details for timing and what to do if not ready for a certain step. I think the olive oil is a good addition. I have made this twice now and both have good height and flavour. I think I still need to work on my scoring and baking times in my oven a little more. Thanks for sharing your expertise.
Emilie Raffa says
You’re very welcome! I’m glad you found what works! Isn’t the olive oil a nice? 🥰
Carson Trevino says
Finally!!! This is probably the fourth recipe I’ve tried to make sourdough. Granted, I finally realized after this success that I need a lower hydration recipe because it’s super humid where I live.
All this to say, this recipe produce a soft , plush crumb, a soft crust, and a delightful soft tang that I’m going to try to strengthen next batch with a longer cold ferment.
Thank you for this recipe!!
Emilie Raffa says
That’s it. You nailed it. Beginner loaves should be low-hydration (especially in humid weather!) because the dough is softer and easier to handle compared to the more wet, glamorous and super-stretchable doughs you see on social media. I’m thrilled it turned out well for you! 🥰
AW says
Hi “After the dough has rested: return to the bowl and work the dough into a rough ball, about 15 seconds.” should the time be 15 minutes? Bread is tasty but seems not fluffy.
terri says
No she means 15 seconds for the final shaping. If your bread is not fluffy do not omit the stretch and folds (I’m surprised she says it is optional … it isn’t!!). Ideally, do 4 sets of stretch and folds spaced 30 minutes apart for fluffy bread (also known as oven spring). If you don’t know how to do stretch and folds, watch a YouTube video – there are many out there. I promise you it’s the secret to fluffy bread. I learned this the hard way.
Emilie Raffa says
Hi there! In Step 1, the 15 seconds refers to the approximate length of time it should take you to form the dough into a rough ball (in preparation for the bulk rise). You are not doing a full-on knead here, although you are more than welcome to do so if you feel called to it. Kneading exclusively doesn’t guarantee fluffy bread. Adequate gluten development, proper fermentation, shaping and temperature do too (plus, other variables). As another reader mentioned, you can incorporate the stretch and fold technique for added dough strength. You can watch my stretch and fold video here.
Valerie says
Hi! I’m very new to this and the first loaf of bread was a flop, I am trying your recipe now.
This may sound dumb but here it goes anyway:
I am wondering, what do you do with the discard? Do you literally throw it out? Can you just keep adding the discard to another jar and keep it in the refrigerator? Like I said I’m very new to this so any advice you can give is greatly appreciated!
Thank you
Valerie
Lizzi says
Yes you can but you’ll have to wake up any portion of discard you refrigerate and it doesn’t last forever in the fridge. I like to make and freeze sourdough chocolate chip cookie dough with my discard. Endless cookie hack.
Jim N. says
I put it straight into a frying pan and make a “pancake” out of it, then top with fruit and yogurt.
If my grandkids are here, I make pancake batter with it.
There are so many different things you can do with your discard.
Emilie Raffa says
Hi Valerie! If your discard is in good condition (not smelly, discolored, super watery or old), you don’t have to throw it out. It can be incorporated into a sourdough discard recipe. Have a look at my articles below for further understanding!
– Sourdough Discard 101: Recipes & Faq’s Answered
– S”>20+ Sourdough Discard Recipes
andrea Hofer says
Would a 3.5 dutch oven work for baking this bread?
Emilie Raffa says
Yes, it should work. It will be a bit snug but that’s OK!
Barb says
I had this same issue, the bread was delicious but no sour taste. My daughter recommended feeding the starter with whole wheat flour and I haven’t had a non-sour loaf since then!
Belinda Rodriguez says
Love the bread and the easiest recipe I have used to date. My only issue is scoring. Just can’t seem to get it right and bread does not split as it should.
Jim says
Great recipe. I tried 250 300 and 325 g of water and I like the 325 the best. Has larger air pockets. All are great. I made an asiago cheese loaf and it was fantastic. Thanks so much.
Tonya says
My sister sent me this recipe and it was great! The only change I tried was to add some honey. I baked it in a loaf pan and had to use a piece of foil over the top the last 5 to 10 mins, my bread was getting very dark.
Would this recipe work to add inclusions or would you suggest changing anything? Thank you for a great recipe!