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
Aj says
Mine came gummy although not damp. Taste seems good. Not sure what went wrong g at this stage. I do not have a Dutch oven so had to use a baking g tray in a fan assisted oven.
Emilie Raffa says
Hi there! This recipe requires a baking pot with lid or something similar (see alternative outlined in the post above) to create a humid environment. This is essential to mimic professional steam deck ovens used in commercial bakeries. Without steam and humidity, the crust develops too quickly hindering the rise and/or promotes uneven baking. In your case, since you used a fan forced oven without a pot, the baking environment was too dry. So, the crust formed, hardened and possibly browned too quickly while leaving the center slightly undercooked.
Lucy says
I like this recipe. … I started making my starter 20 days ago and today I decided to make my bread. I think I did everything right, but when I took the lid off the pot … the bread … was burnt and rock solid. I’m very disappointed … not sure what the problem was …”
Emilie Raffa says
Hi Lucy! Sounds like your oven was too hot and/or the baking time went for too long. Next time, use an oven thermometer for accuracy and to detect any hot spots- all ovens are different. Then monitor the dough as it bakes. Additionally, over proofed dough has a tendency to get very brown, so re-visit the length of your bulk rise too. Hope this helps!
Sarah says
By far the easiest and most successful loaf of sourdough bread I have made. The addition of olive oil gave my crumb the tenderness I had been missing while maintaining a good crust. The interior of the bread was soft and tender. I have made this recipe now three times and each loaf has been great.
Emilie Raffa says
Isn’t the olive oil a nice addition? Thank you for sharing your feedback Sarah!
Marcia says
I live at elevation of 8400 feet. Do I need any recipe modifications for success?
Diane Perris says
Hi Marcia, I strongly recommend the book “Pie in the Sky” by Susan Purdy. She spent a great deal of time testing baking recipes, including bread, at altitudes going all the way up to 10000 ft. Great instructions on modifications for all types of baking. I live at 4000′ and that book was invaluable. There are websites, etc. that have generic info for altitude baking but Purdy really breaks it down depending on how high up you live. Good luck!
Tony says
Hi Emilie! I recently started this endeavor cause I’m done buying fake bread at the store with all these ingredients and such. I’m on day 7 of my starter and I think it looks good sonI was planning on giving it a go soon. However I don’t have a dutch oven. Is there any alternative for that? Thank you so much :)
Emilie Raffa says
Hi Tony! I hear you. Life’s too short for fake bread. 🤪 With that said a baking pot is essential to create a humid environment for baking. I’ve included a few alternatives outlined in the post (copy & pasted below). Have a look! You’ll notice each one requires some sort of makeshift lid to trap steam.
– 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
nicole h says
Can you explain the difference between rise and proof. I know rising is waiting for it to double in size and that time frame can vary on a variety of factors. Proofing happens after we take the dough, shape it, and transfer it to our basket. Then we wait again for it to proof.
Is it not proofing at the same time? I know if you overproof it flops and there’s not shape.
This is where my mind can connect the dots.
Emilie Raffa says
Sure! You’re on the right track. Simply put: The “rise” also known as the “bulk rise” or “bulk fermentation” is where the entire mass of dough undergoes gluten development, expansion, structure building, and flavor. Like you’ve mentioned, there are several nuanced variables (e.g. time, temperature etc.) that will effect the process.
Proofing also known as the “second rise” or “final rise” is the last rise after the dough has been shaped. Yes, the dough is still rising a bit. The difference is, you’re not developing gluten or structure at this stage; you’re just waiting for the dough to build back some gas bubbles in preparation for baking (this will get your good oven spring). The term “over proofed” is confusing because it’s used interchangeably and can refer to the bulk rise, proofing, or both.
Holly says
Hi Emilie! Thank you for sharing your knowledge with us! I’m just about ready to use my starter for the first time, I followed your other article, and I only have rectangular loaf pans. I have one 11.8”x4.5”x4.7” and 7.6”x4.3”x4.7”, both have lids. Do I still follow the same process to shape the dough, or should I wait until I have a Dutch oven?
I hope you’re having a phenomenal Friday!
Sarah says
What would your suggestion be?If you want to cold proof it?
Emilie Raffa says
Bulk ferment to about 50-75% (65% is the sweet spot for me) not double in size. Then shape the dough, place it in a cloth-lined and floured proofing basket, and chill overnight. Asses the dough in the morning: does it need more time to rise? If so, allow the dough to do so at room temperature while the oven heats up. Then bake in a parchment-lined Dutch oven (or something similar with lid).
Ryleigh says
Can I use a 4.5 quart Dutch oven?
Emilie Raffa says
Yes! This will work fine.
Jenny B says
One of my favorite recipes is your cranberry pecan sourdough bread recipe. I would like to make it for x-mas gifts but not in the big loaf. Can I divide this recipe in half to make 2 smaller loaves and if so what size pans would you recommend or 2 smaller round loaves. Thanks sor your help.
Jill says
You are so responsive and I’m extremely appreciative! I don’t get even 50% during the bulk rise of my English muffins and never see puffiness during the second rise. My house is around 65-68 degrees. I typically bulk ferment by placing my dough in he microwave with a 4-cup measuring cup full of warm water. (Obviously not running the microwave!!!) For everyday sourdough with fairly high hydration (300-325 g water), BF runs about 5-6 hours.
When I tried English muffins, I watched closely for 7-8 hours without seeing the rise or “dough feel” that I was expecting.
Shawie says
The starter having recently been fed doubles in size after 10-12 hours. Presumably you don’t use or need the whole starter that’s doubled in size? So if you take off 150g of starter to make the dough, what happens to the remainder? Is that just stored in a jar ready for the next cycle of discarding half of it and feeding it again?
Emilie Raffa says
Hi there! Correct. You don’t use the entire starter. You just take out 150g of the active starter to make your dough. For the remainder, you’ll need to feed what’s left in the jar with fresh flour and water to keep the process going. I’ve written a companion article that explains how to feed, maintain and store your starter for ongoing use. You can read it here.
Chris says
I’ve made this recipe many times
and it always turns out. Many thanks!
Emilie Raffa says
You’re very welcome, Chris! Thank you!
Jill says
I started my sourdough journey in August and after about 3 months I’m feeling fairly confident! I have your book ~ and love it! I’ve recommended it to others too. I’ve made the everyday sourdough, pumpernickel, olive, and cranberry pecan with enough success to feel confident about giving my results to others as a gift! Where I’ve failed miserably is with English muffins. I’ve been so sad because I just can’t get any rise from the dough! I’m looking for light fluffy muffins with lots of nooks and crannies but what I get are something more like a hockey puck. I can’t even get a 50% rise. I use the exact same starter in all recipes. I wonder if more starter would help the muffins rise more? Any suggestions?
Emilie Raffa says
Hi Jill! Ok, so the good news? You have plenty of successful bakes under your belt. So we don’t need to start at the very beginning. However, tell me more about the rise: are your talking about a 50% bulk rise? The second rise? What’s your current room temp? Thanks!
Anne Cobham says
Hi Emilie. I followed your recipe closely, even though my daughter was mocking me for saying the stretch and fold was “optional”. She says it’s a pivotal part of the process as well as coils, and cannot be skipped! Anyway I baked it and it looked good, but when it had cooled completely and I sliced it open, it was not fully cooked inside! It looked damp and soggy and the loaf felt heavy, like bread that hasn’t been kneaded enough or didn’t rise properly. (I make regular bread with yeast every other day, I know how it’s supposed to look). I tested my starter with the float test, it seemed ready. What did I do wrong?
Maurel marie annick says
Hello, when I reach the 2n rise can I leave my dough overnight. I leave in à hot country
Emilie Raffa says
Sure can. But do so in the fridge. Also, since you live in a hot country, consider shortening the bulk rise to 50-75%, then doing the second rise in the fridge. This will help to prevent over proofed dough in the morning.
Kelly Stansberry says
When your starter is ready, do you only use half? Or do you use the whole starter?
Emilie Raffa says
When your starter is ready, you never use the whole thing. Otherwise, you won’t have any leftover to make more bread (which means you’ll have to create a new starter too!). So, when your starter is active, scoop out what you need for your recipe. Then feed what’s left in the jar with fresh flour and water to keep the process going. I’ve written a companion article that teaches you exactly how I do it. You can read it here.
Robyn Burgess says
Hi, with the water 300gto 325g after bulk rise can you do the same as the water 250g and place in banneton and put in fridge over nite and bake in the morning.Cheers Robyn
Emilie Raffa says
Yes, you can do that!
Vanessa says
Hello! I started out with your focaccia recipe and we have been enjoying that for about two months. I can’t keep up with with how much of it my teenage boys eat! I’m ready to try an actual loaf, and I’m wondering if the dough tub should be lightly oiled like it is in the focaccia recipe even though it isn’t mentioned in this recipe. Please let me know, I love following your recipes exactly because they’ve all been amazing. The brownies have been a family favorite.
Emilie Raffa says
Hi Vanessa! I know this all too well! I have two hungry teens myself 😉 For the dough tub, you can absolutely oil it first, if you prefer. It’s not mentioned here (because there’s a bit of oil in the dough), but that doesn’t guarantee a non-stick release! Bottom line: go for it.
Chris says
Hi Emilie,
I just started making sourdough and have used this recipe several times with great results, so good in fact I bought your book. I noticed that the recipe in the book is different than this one and wanted to ask why the change? Also the recipe in the book does not mention turning down the oven temperature before putting the bread in the oven.
Emilie Raffa says
Hi Chris! There’s no change! While both beginner level, they are two completely different sourdough recipes & methods for variety. This is why the recipe in the book doesn’t mention reducing the oven temp. Hope this helps!
Cadence W says
I am a young baker (Middle schooler) who chose to use your recipe for a science fair projrct because it stood out! It was amazing but, I was wondering when I make my loaf am I supposed to wait every hour to do a fold and stretch or do I do the fold every 30 min for the first couple of hours. I tried many different recipes and they all had mixed opinions. Since you seem so knowledgeable I wanted to ask you! Thank You!
Emilie Raffa says
Oh my goodness- thank you! I’m so honored. Seriously 🥰 Ok, so for the stretch & folds: for high hydration doughs (wet dough), 30 minutes in between sets is standard. For low hydration dough (stiff dough), more time is needed- about 45 minutes to 1 hour. That’s why you’re seeing mixed info on timing; does that make sense? For reference, if you make my recipe with 250-300 g water, it’s considered a low hydration dough.
Jessica Faraci says
I cannot have olive oil (allergy to fruit) can i substitute with butter? Ghee?
Jessalyn says
Absolutely! I just made it for the first time with butter because I was out of olive oil. Just make sure it is unsalted or to adjust the amount of salt and if you only have salted. It came out exactly the same! This recipe comes out perfect for me every time
Phil says
Wow…. First time sourdougher with a perfect result,
Emilie Raffa says
Excellent! Thanks for sharing your feedback Phil.
Jari says
Hi there! I’ve baked this bread before and it is AMAZING!! I am wondering 2 things: 1) can i sub some of the water for milk? Would that impact the rising time? And 2) Would i be able to add a little sugar, vanilla and chocolate chips? I’ve been dying to try this but don’t know where to start! Thanks so much!!
Emilie Raffa says
Thank you Jari! All great questions. So, yes: you can do all of these things. But this recipe will change completely. In fact, have a look at my sourdough sandwich bread recipe first. It contains butter, sugar, milk etc, but no chocolate chips. You’ll get a visual idea of what the dough would look like, with approximate rise times based on using 50g-150g starter (read Helpful Tips). It’s just baked in a loaf pan. Maybe start with that, see if the taste and texture is what you’re looking for, then circle back and we can talk about adding chocolate chips. Sound good?
Amanda says
HEAVENLY. I just made my first loaf EVER and I’m so glad I used your recipe! I can’t believe I made this.
I baked for 20 mins covered and 20 uncovered at 450 degrees to help keep the bottom from browning too much(recommendation from a friend) and I used a 4.5qt pot. This will be my go-to recipe! Can’t wait to try the sourdough biscuits next. Happy thanksgiving!
Emilie Raffa says
I love to hear this! Thank you Amanda! Well done. Happy Thanksgiving to you too (and thanks for taking the time to share your feedback!) 🥰
SUSAN CORRAO says
Finally, A recipe I could follow with ease and SUCCESS! Thank you. Thanksgiving Sourdough Bread…Ready to bake! What do I do with the lef over in the container starter I made? Feed and Refrigerate or just Refrigerate? I will be going away for two weeks.
Susan
Emilie Raffa says
Excellent, Susan! Thanks for sharing your feedback. For your starter, feed what’s left in the jar with fresh flour and water. And if you’re not going to bake again soon, pop it in the fridge. I’ve written more detailed information this companion article: Feeding Sourdough Starter My Best Tips & Tricks.
Ian Heighton says
I have my sourdough starter ready to make the dough but there is no instant yeast included in the recipe am I missing something.
Emilie Raffa says
Hi Ian! There is no instant yeast in a traditional sourdough bread recipe, which is why you don’t see it included here. However, some sourdough discard bread recipes use it to make the dough rise, as sometimes discard is not powerful enough on its own to naturally leaven the bread.
April Amiel says
Hello, I’m trying sourdough for the first time and my starter looks ready! It passed the float test too. So I proceeded to make my first loaf of bread and it is currently in the bulk phase. The dough looks sad and chunky, I can see blobs of oil soaked dough and it doesn’t look like it’s risen even one mm in 3 hours. What could I have done wrong? I followed your directions exactly. It looks like I should have kneaded the dough a lot more but the directions didnt say to do so. Should it look smooth and puffy? Bc it does not :(.
Emilie Raffa says
Hi there! Your dough was not mixed sufficiently. There should be no oil visible and/or flour present. The texture should not be chunky. It could also be the type of bread flour used, as flour is like a sponge; different types and brands absorb liquid at different rates.
Next time make sure the starter, water, and oil are mixed well (use a whisk if you’d like) then mix in the flour little by little to see how it absorbs (use a fork or rubber spatula at this point). You can always do this in a stand mixer for convenience. Once you nail the initial mix, then the dough should rise properly and become puffy when finished.
Anne says
I don’t have a Dutch oven. I make regular bread every other day, just in my oven, in bread pans. Can I do this with the sourdough bread?
Ethan says
How do you know the proper proportions of starter:water:flour?? I haven’t found a solid answer anywhere on how to choose your proportions based on how much bread you want to make. Just people’s instructions on how much they use for the specific recipe they have written up. Is there an equation? Percentages based off of… whatever?
Marcia says
I have the same question that Ethan does. How do I know how much starter to use, and how much flour and water to mix with it for the specific recipe?
Alixie says
I’m super new to sourdough making. But what I’ve gathered is, it works best 1:1:1. If the recipe calls for 240g of starter, I feed my 120g starter, with 120g water, and 120g flour. Then after risen I use 240g, and I’m again left with 120g starter.
I don’t know if that answers the question right, but it was helpful for me to learn!
If you have a smaller starter, you feed it smaller portions of 1:1:1 in order to get a larger starter (I do this without discarding)
Pete says
We been enjoying this recipe for well over a year. I make at least a loaf a week. Delicious every time! A family member needs to go gluten free. Do you have, or can you recommend, a recipe for a gluten free starter and basic sourdough bread? Thanks so much!
jayant says
I have a dilema, I have a cast iron Dutch oven, but it barely fits into the convection oven.
Can I bake on the gas stove???
jayant says
Very good instructions. My starter is on the 6th day. Rising n falling as you have mentioned.
Am feeding it once a day.
I intend to to bake on the 8th day, 25th Nov.
Shanna Bennett says
I decided to use 300 g of water. For the second rise you say don’t use the Dutch oven because the dough will lose it shape. Will moving it from the proofing box to the Dutch oven for baking hinder its second rise?
Syringa says
My first loaf using this recipe is in the oven now, and it looks great. This is such a good recipe, and I love the detailed explanations and the sample schedule which helped very much with my understanding and planning.
I was a little confused by what looked like a contradiction in oven temp: in one place you say preheat oven to 450F/232C. Then later it says bake at 400F/204C. I do see you say to reduce the temp when putting the bread in the oven, but I missed that bit! I reduced it after the first 30 mins – 10 min into the baking after removing the lid. Fingers crossed I haven’t ruined it!
Alex says
Can a glass casserole be used? I don’t currently have any other items suitable for the oven?
Kim says
Two questions:
1. My dough doesn’t want to hold a shape, it’s like too soft, I can’t get it to be a ball. What should I do differently to fix this?
2. My bread bakes nicely, rises and has plenty of bubbles but it’s not tangy at all. I usually keep my starter in the fridge and take it out a day ahead of time. What can I do to increase the tang?
Lau says
Hi!
I’m at the beginning stage of my bread and will do a couple of stretch and fold. I messed up on my timing and now if it takes 12 hours to rise, it’ll be midnight! At that point, can I put it in the fridge til say 8 am or is it better to shape, put in DO and leave it on the counter til say morning? I’m still learning. Thank you for your help
Carolina says
Thanks, my first sourdough bread turned out beautifully!
I had to modify a couple of things:
– I don’t have a Dutch oven so I used an enameled iron pot.
– I added some rosemary after the autolyse step.
– After the bulk rise (~10h near a radiator) my dough was quite wet so I had to dust it generously with flour to be able to shape it.
One thing I would change: I dusted the bottom of the pot with cornmeal but the loaf got really big and stuck to the sides of the pot, so next time I will line the whole pot with baking paper.
Teresa Bowyer says
I am new to making sour dough starter; I haven’t made the bread yet! I’m really looking forward to making the bread! I love your website and how simple your instructions are. I watched some videos and they went through the steps so quickly that I couldn’t get it! I love being able to read the instructions and if there is something that I don’t understand I can go back and reread it. Thank you Emilie for a great website!
Michael Fisher says
Wow, such an easy to make dough with impressive results. Followed instructions exactly and was impressed at both the ease of making, and the quality of the bread. Thanks for such a comprehensive guide and recipe!
Emilie Raffa says
You’re very welcome, Michael! Glad you had success with the recipe. Thanks for sharing your feedback.
Mary Jennifer Harrison says
I keep my starter in the refrigerator till I have a hankering for some bread so I took it ourlt and 3 days later it was active. Im cooking my loaf now. Its gonna be great I can tell. Thanks for the recipe
Emilie Raffa says
You’re very welcome, enjoy! 🥰
Patricia Yuille says
If it takes longer than a day to double the starter do I feed it again?
Emilie Raffa says
Yes. Continue to feed it at room temperature, until it activates. The amount of time this will take depends on temperature (starters lover warmth!), how it was stored, overall condition and potency.
Sue says
Hello
Can the dough be baked in a bread machine?
Emilie Raffa says
Hi Sue! Yes, you can (with some adjustments). I would refer to the instructions it came with, taking note of the available temperature settings. Then you’ll need to adjust your rise time based on your options. You can always refer back to the rise time chart in Step 2 of this recipe to get a basic idea.
Jamie says
Hello! After I’ve use my starter for the first time to make bread, do I just feed it 60 and 60 again? Then refrigerate once it’s doubled?
Thanks!
Emilie Raffa says
Hi Jamie! Great question. No. The amounts you are referring to reflect the specific formula used to create a sourdough starter from scratch. Once that’s complete, which is what’s going on in your case, you’ll move on to a new feeding ratio for ongoing maintenance.
The most common feeding ratio is 1:1:1 (starter: flour: water). However, for a thicker starter you can do 1:2:2, 1:3:3 and so on. Don’t get too caught up in the various feeding ratios you’ll find on forums and elsewhere online. You’ll get confused! Just pick what resonates and get to baking. I’ve linked my companion article here, Feeding Sourdough Starter: My Best Tips & Tricks.
Jaime says
Hi, i live in a tropical country with avg room temp probably around 27-30 degree Celsius. I like your posting and explanation and started making the starter 2 days ago. Started with Day1 around 5pm and on Day2 morning, it is already bubbling a lot with a bit (few dots) of brownish liquid which i scoop out and discarded. I stir it and just leave it. Today is Day3 and I notice bubble. I will feed it according to your Day3 schedule around 5pm.
My question is, in such a hot country, do I need (like a minimum number of days) to keep feeding it for up to 7 days? Or could it be shorter? Maybe I can just do a float test? Just be patient?
Emilie Raffa says
Hi Jaime! This is a great question. In short: yes, feed for the full 7 days or more. However, since your ambient temperature is hot, your starter will rise and fall faster and become more runny (due to how fast the flour absorbs the water). So. Keep an eye on it. Make sure to feed it at the same time each day noting how fast it takes to rise. And, if it’s too runny, which I suspect will be the case, please add 1-2 tbsp or more of flour to correct the consistency. You can do the float test once your starter is fully established.
Patricia Stephanouu says
Ive followed exactly what you said and and I can throw the bread against the wall 😜 It did not even rise overnight in the fridge or when I baked it. I think my bread flour needs more water. Ive tried again and the the texture when Ive just mixed it is much better. Lets see – thank you.
Emilie Raffa says
Hi Patricia! This recipe doesn’t call for an overnight bulk rise in the fridge- perhaps you’re referring to something else? As you continue to experiment, if the dough doesn’t rise, don’t bake it! It’s not ready. The reason for this could be a multitude of things. I’ve linked my companion article here, if you’d like a deeper understanding: Why Won’t My Sourdough Rise?
Dianne Lewis says
Yes this helpful but I have a question.
Should the dough stick to the bowl after the first rise as mine did or should it come out clean?
How do I solve this?
Emilie Raffa says
Hi Dianne! The dough will most likely stick a little bit (this is normal). To remedy this, next time, lightly oil the bowl first before the bulk rise. The dough will slide right out. FYI: you might have seen videos online where the dough comes out clean instead, without the use of oil. This is also normal, but more reflective of the baker’s specific formula and method (i.e. how the dough was fermented, how many stretch and folds were included, length of rise time etc). Just a heads up for comparison! 🥰
William Robert Jacob says
What preparation should be made to the Dutch oven. Should it be oiled first? Preheated before putting in the dough? Lined or use a parchment sling?
Emilie Raffa says
Hi William! I do not oil or preheat my Dutch oven. I line it with parchment paper.
Jono says
If one were to preheat the Dutch oven – would you need to adjust your baking times?
Thanks!
Shannon says
My starter got very liquid using the 1:1:1 ratio. Any recommendations for preventing?
Emilie Raffa says
Hi Shannon! Regardless of feeding ratio, it’s normal for a sourdough starter to change texture. Flour is like a sponge – it absorbs water at different rates. Additional factors include the time that has lapsed in between feedings, ambient temperature, and the type/brand of flour used for the feedings. In your case, to correct a runny starter: simply add more flour to your next feeding, ~1 tbsp at a time. You can also switch to a “thirstier” flour, like bread flour, which will naturally thicken the texture.
Barry says
Under the instruction ‘Make the dough’, you say mix water, olive oil, starter. Let it autolyse covered for 30 min to an hour. In the next paragraph, you say “After the dough has rested: return to the bowl and work the dough into a rough ball, about 15 seconds.” When did you take the dough out of the bowl that you have to return it to the bowl? Is there a step missing between the autolyse and the bulk rise? Did I miss something? Do you let it autolyse for an hour and then just let it go to the bulk rise without touching the dough, and then start the folds after about 2 hours?
em says
I think she meant you return to the bowl and work it into a ball not return the dough to the bowl.
Jessica King says
Can I use avocado oil instead of olive oil?
Emilie Raffa says
Hi Jessica! Olive oil is my preference. But some baker’s have used avocado oil with success. It imparts a slightly stronger flavor.