Think you can’t bake artisan sourdough bread at home? Think again! Sourdough Bread: a Beginner’s guide is your go-to recipe resource for simple, easy sourdough bread without kneading. Make the dough in the morning or at night- it will come together in under 10 minutes.
In 2013, my resolution was to bake more bread.
I researched, tested and baked countless loaves with both good and mixed results. My journey began with this no-knead artisan bread recipe and eventually, I worked my way up to the holy grail: Sourdough. My passion for creating easy sourdough bread recipes and preserving traditional culinary arts inspired my bestselling book Artisan Sourdough Made Simple which has connected me to like-minded bakers all over the world! Lucky me 😉
If you’re curious about sourdough bread (and don’t know where to begin) trust me, you’re in the right spot. My beginner sourdough bread recipe has been THE MOST popular recipe on my blog for over a decade and continues to earn millions of page views a month. Welcome to the journey!
What You’ll Learn
In this tutorial, you’ll learn how to make simple sourdough bread with step-by-step recipe instructions and videos for guidance. There’s no kneading involved, and a bread machine or a stand mixer is not required. My sourdough bread recipe is perfect for beginners. I’ll explain a complex topic in simple terms without the stress! But before you dive in, here’s a secret: sourdough bread is more than just a recipe… it’s an understanding.
There are similar sourdough bread recipes out there and yet no two loaves look alike. The process is all about method, timing and personal touch. Use this tutorial as a guide and make your own adjustments as you go. Once you have a few loaves under your belt, the process will become an imminent rhythm, and in the end, you will have created your very own masterpiece that is the ultimate reward. Just don’t forget to eat your mistakes (might I suggest homemade sourdough breadcrumbs)?
Jump To
- Sourdough Bread Recipe
- Step by Step Instructions
- Sourdough Starter 101
- Sample Baking Schedule
- Sourdough FAQ
So, What is Sourdough?
In a nutshell, sourdough is slow-fermented bread.
It’s unique because it does not require commercial yeast in order to rise. Instead, sourdough bread is made with a live fermented culture a sourdough starter, which acts as a natural leavening agent.
Sourdough is known for its characteristic tangy flavor, chewy texture and crisp, crackly crust. From a health standpoint, it dominates when compared to supermarket loaves. The naturally occurring acids and long fermentation help to break down the gluten, making it more digestible and easy for the body to absorb. And it tastes darn good!
Sourdough Starter 101
Before you begin, you’ll need a sourdough starter.
Simply put: a sourdough starter is a live culture made from flour and water.
Once combined the mixture will begin to ferment, cultivating the naturally occurring wild yeasts and bacteria present within the mixture. A small portion of this culture is used make your bread dough rise.
But it doesn’t stop there.
Your starter must be kept alive with regular feedings of flour and water to maintain its strength for maximum rising power.
How to Feed your Sourdough Starter
Every baker has their own method, and with practice you’ll eventually develop your own routine.
Here’s my method: I pour off some of the culture (about half) and then feed what’s left in the jar with equal weights of flour and water. I whisk well with a fork until it’s lump-free. Then, I let it rest at room temperature or in a warm spot (75-80º F/ 24-26º C is ideal) until it becomes bubbly and active.
PS: I use this the jar for my sourdough starter and I LOVE it.
When is my Starter Ready To use?
Your stater is ready to use when it becomes bubbly and doubles in size.
This can take anywhere from 2-12 hours or more depending on temperature (the warmer the better) and the condition of your starter. Be patient!
Float Test: If you’re still unsure whether it’s ready to use drop a small amount, about 1 tsp, into a glass of water. Do this when the starter is a peak height before it collapses. If it floats to the top it’s ready to use. If it sinks, your starter should be fed again.
Where to Obtain a Sourdough Starter
All sourdough starters are different.
They can be made from scratch, purchased online, or if you’re lucky, someone will share a portion of their starter with you.
Starters range from thick to thin in texture and can be made with a variety of flours. I use two different starters; one is homemade and the other was a gift from my friend Celia. She dried a portion of her starter and mailed it all the way from Sydney, Australia.
How To Use A Starter
After you’ve fed your starter and it’s bubbly and active, pour the amount you need out of the jar to weigh or measure for your recipe. That’s it.
Then, don’t forget to feed what’s left in the jar with more flour and water to keep the process going.
Any leftover sourdough starter can be used to make sourdough discard recipes, even my homemade sourdough pasta.
Storage Options
If you only bake a few times a month, keep your starter in the fridge and feed it once a week. If you’re an avid baker, store your starter at room temperature and feed it at least once a day.
Looking for more info on sourdough starters? Check out Feeding Sourdough Starter: My Best Tips & Tricks & Sourdough Discard 101: Recipes & Faqs Answered.
How to Make Sourdough Bread: Step-By-Step Guide
Step #1: Mix The Dough
Combine the following ingredients in a large bowl (I use a fork):
- 250 g water
- 150 g bubbly, active sourdough starter
- 25 g olive oil
Add:
- 500 g bread flour (such as King Arthur)
- 10 g fine sea salt
Squish the mixture together with your hands until the flour is fully absorbed. The dough will feel dry, rough and shaggy.
Cover the bowl with plastic wrap, reusable wax wrap, or a very damp kitchen towel and let rest or ‘autolyse’ for about 30 minutes. After the dough has rested, work it into a ball directly in the bowl (it doesn’t have look perfect).
TIP: For best results, weigh all of your ingredients with a digital kitchen scale. Measuring cups are not as accurate. Please visit Sourdough FAQ for more details.
What is Autolyse?
This is the first resting period right after you mix the dough.
It jumpstarts gluten development without kneading. Strong gluten = good bread.
For timing, autolyse can range anywhere from 15 minutes to 1 hour or more depending on the type of bread you’re making and your own personal baking schedule. A minimum of 30 minutes works best for this recipe. However, when time permits, I’ll let it go for an hour. The dough will become more soft and manageable to work with afterwards.
A Note on Salt: some bakers prefer to add salt only after autolyse because it might slow down the gluten development. I’ve followed this technique for years, but no longer do so. I prefer to mix everything all at once. It’s practical, effective and produces excellent loaves (plus, you won’t forget to add the salt later on!). I’ll leave the choice up to you.
Step #2: Bulk Rise
Now the dough is ready to rise.
Cover the bowl and let rise at room temperature, about 68-70 F.
How Long will it take?
The dough is ready when it has doubled in size and no longer looks dense.
This can take anywhere from 3-12 hours depending on your current room temperature, the potency of your sourdough starter and the specifics of your surrounding environment.
For example, in the summer the dough can take anywhere between 2-4 hours @ 85º F/ 29º C. In the winter, it will take longer about 10-12 hours @ 68º F/ 20º C. Temperature controls time.
And remember: because sourdough bread does not contain instant yeast it will take longer to rise. Watch the dough and not the clock. Be flexible.
Optional Step: Stretch and Fold the Dough
About 30 minutes into the bulk rise, you have the option to perform a series of ‘stretch & folds’ to strengthen the bread dough {click here for a step-by-step tutorial}. Although it’s not mandatory, this technique will add height and structure to the finished loaf and it’s fun to do.
Watch the video below!
Step #3: Divide & Shape The Dough
Remove the dough onto a lightly floured surface.
Cut the dough in half to make 2 loaves, or leave it whole for a single loaf.
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. Or, use the envelope shaping technique outlined below.
Watch the video!
Step #4: Choose a Baking Pot
I bake my sourdough bread in a Dutch oven.
You can also try the Challenger Bread Pan, another vessel I use for baking, that can accommodate both round and oval shaped loaves.
The pot traps in heat and moisture which is essential to achieving artisan style bread at home.
Steam plays a key role in how the bread will open up or ‘bloom’ while baking and the Dutch oven helps to control this process.
You can use any oven safe pot that can heat up to 450º F/ 232º C (including the lid and handles).
TIP: In the past, I’ve tried baking on pizza stones and cookie trays with no luck. The crust would harden too quickly, forcing the bread to tear on the bottom and sides. I used various steaming methods to remedy this, however I found them to be extremely cumbersome and not realistic for everyday use. Nothing worked. The lack of moisture in my home oven was evident and using a pot for baking was the only practical solution.
Step #5: Second Rise
After shaping the dough, it needs to rise again.
Generously coat the bottom of your Dutch oven with cornmeal (or line the bottom with non-stick parchment paper instead) and place the dough inside.
This time, the dough will rise for a shorter period about 30 minutes- 1 hour.
The dough is ready when it’s puffy and no longer dense. It does not need to double in size.
Preheat your oven to 450º F/ 232º C during the tail end of the second rise.
TIP: Instead of doing a free form second rise in the Dutch oven, use a cloth lined proofing basket or 8-inch bowl instead. Either option will contain the dough and hold its shape properly during the second rise.
Step #6: Score The Dough
After the second rise, and right before the dough goes into the oven, make a slash about 2-3 inches long down the center of the dough.
This allows the steam to escape and for the dough to expand during baking.
You can use a small serrated knife, paring knife or bread lame.
Step #7: Bake The Sourdough Bread
Place the lid on top of the pot and reduce the oven temperature to 400º F/ 204º C.
Bake on the center rack for 20 minutes.
When 20 minutes is up, remove the lid. Your bread will be pale and shiny like the picture above.
Continue to bake (uncovered) for an additional 40 minutes or until deep, golden brown. The internal temperature should read 205-210º F/ 96-98º C.
Cool on a wire rack for at least a 1 hour before slicing. Be patient!
If you cut into it too soon, the texture will be gummy…
TIP: During the last 10 minutes of baking, crack open the oven door (optional). This allows the moisture to escape, leaving your sourdough bread with a crisp crust. Alternatively, remove the bread from the pot and let it bake directly on the rack. The latter produces a more crisp crust.
Additional Sourdough Recipes & Resources
Sourdough Starter:
- Beginner Sourdough Starter {Recipe}
- Feeding Sourdough Starter: My Best Tips & Tricks
- Sourdough Discard 101: Recipes & Faqs Answered
Sourdough Bread Recipes:
- Beginner’s Guide to Sourdough Focaccia Bread
- Best Sourdough Pizza Crust (No steel or stone!)
- Best Sourdough Pasta (1 hour or Overnight)
- Light Whole Wheat Sourdough
- Easy Sourdough Sandwich Bread
- Soft Sourdough Cinnamon Rolls
- Best Sourdough Pancakes
Sourdough Bread Tips & Techniques:
- How to Stretch and Fold Sourdough {Video}
- How to Shape a Round Sourdough Boule {Video}
- Why Won’t My Sourdough Bread Rise?
- Bread Flour vs. All Purpose Flour: What’s the Difference?
Sourdough Tools & Supplies:
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.
Sourdough Bread Recipe
PrintSourdough Bread: A Beginner’s Guide
- Prep Time: 13 hours
- Cook Time: 1 hour
- Total Time: 14 hours
- Yield: 1 loaf
- Category: Sourdough Bread Recipes
- Method: Oven-Baked
- Cuisine: American
- Diet: Vegan
Description
This beginner sourdough recipe is perfect for bakers looking to jump right in! It’s is a low-hydration dough, meaning it will yield a ‘tight’ crumb (small holes). It is great for sandwiches and toast.
Ingredients
- 150g/ 5.35 oz bubbly, active sourdough starter
- 250g/ 8.80 oz warm water, preferably filtered*
- 25g/ .90 oz olive oil
- 500g/ 17.65 oz bread flour (not all purpose flour)
- 10g/ .4 oz fine sea salt
- fine ground cornmeal, for dusting
*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 (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
Whisk the starter, water, and olive oil in a large bowl. Add the flour and salt. Squish everything together with your hands until all of the flour is absorbed. 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, work the dough in the bowl into a rough ball, about 15 seconds.
Bulk Rise
Now the dough needs to rise.
Cover the bowl with wrap or a very damp kitchen cloth. Let rest in a warm spot to rise. The dough is ready when it no longer looks dense and has doubled in size. This can take anywhere from 3-12 hours depending on the temperature of your ingredients, the potency of your starter and surrounding environment. For example, in the summer rise times can take anywhere between 2-4 hours @ 85º F/ 29º C whereas in the winter, the dough will take about 10-12 hours @ 68º F/ 20º C.
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 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 an hour apart. Although this step is not mandatory, it will increase the total volume and height of your bread. Click here for a step-by-step video tutorial.
Cut & Shape the Dough
Divide your work surface in half; lightly flour one side (for cutting) and leave the other half clean (for shaping).
Remove the dough from the bowl, and place onto the floured section so that it does not stick. You do not need to ‘punch down’ the dough; it will gently deflate as you fold and shape it.
Cut the dough in half to make 2 loaves, or leave it whole for a single loaf.
To shape, use a bench scraper to move your dough to the non-floured section (if there is any flour present, it will be difficult to shape- brush away any excess). 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. *See note below.
Second Rise
Now the dough needs to rise again, but for a shorter period of time.
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 for a second shorter rise, about 30 minutes to 1 hour and cover with the lid of the pot or a very damp cloth. The dough ready when it is slightly puffy but not double in size.
Preheat your oven to 450º F/ 232º C towards the tail end of the second rise.
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, sharp pairing 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 gummy texture!
Notes
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.
Sourdough FAQ
1.) I only have all purpose flour. Can I still make this recipe?
For best results, use bread flour for this dough. If you only have all purpose try my Artisan Sourdough with All Purpose Flour instead.
2.) Can I add whole wheat flour to this recipe?
You can, but I wouldn’t. The dough will be too dry and dense without adjusting the water quantity. Try my Light Whole Wheat Sourdough for more whole grain goodness.
3.) Your beginner recipe here uses 150g of sourdough starter. The Everyday Sourdough in your book uses only 50g. What’s the difference? And why?
- When I first learned how to bake sourdough bread, I used 150g of starter. Overtime, it was too much to maintain (especially when doubling and tripling recipes). So, I scaled down. That’s why most recipes in my book Artisan Sourdough Made Simple include 50 g of starter instead. One amount is neither right or wrong; it’s just a matter of preference.
4.) What’s the purpose of olive oil in this recipe?
Adding olive oil to sourdough was the method I followed when I first learned how to bake. The natural fat emulsifies the dough and makes a plush crumb.
5.) Why do some of your recipes call for the second rise in a Dutch Oven? And others in a cloth- lined bowl?
The freeform Dutch oven second rise will only work with dry, low hydration doughs (like this one) because it will not spread out too much. On the flip side, when working with wet, high hydration doughs you’ll need to use a cloth-lined bowl sprinkled with flour to holds it shape. Otherwise, it will spread.
6.) Why don’t you preheat your Dutch oven before baking?
Because this recipe follows a freeform second rise directly in the baking pot, it cannot be preheated beforehand. The dough will begin to cook before going into the oven!
However, if you are doing the second rise in a cloth-lined bowl as mentioned in question #5 above, you can preheat the pot if you’d like. When bread dough is placed into a hot pot it begins to expand instantly which is great for the overall shape and structure of the bread. And in fact, I use to follow this technique when I first started baking. But overtime, I found the preheat to be too cumbersome for small kitchens with little kids running around. Plus, I kept burning my wrists. Long story short: you can achieve comparable results without the preheat. The choice is up to you.
7.) Can I halve the dough to bake 2 loaves? If so, what will that do to the baking time?
Yes, you can definitely halve this recipe. Bake for 20 minutes (lid on) and 30 minutes (lid off). Check at the 45 minute mark.
8.) If I halve the recipe, where should I store the second dough if I’m not baking at the same time?
Store the second dough in the fridge until ready to bake. Place the dough in a cloth-lined floured bowl (seam side down) and use the cloth overhang to cover it. If the dough is in the fridge for longer than 1 hour, rest at room temperature while the oven heats up.
9.) How do I get the dough out of the cloth-lined floured bowl?
Open up the cloth overhang to reveal the dough in the bowl. Place a piece of parchment paper on top of the dough. Flip the bowl over. Remove the bowl and cloth. The dough is now smooth side up and ready to be scored.
10.) Can I have the measurements for this recipe in cups, please?
- 3/4 cup bubbly, active starter
- 1 cup + 1 tbsp warm water
- 2 tbsp olive oil
- 4 cups bread flour
- 1 1/2 tsp fine sea salt
NOTE: Weight and volume measurements are not equivalent, only approximate. I strongly recommend weighing your ingredients instead. With that said however, I understand the convenience of measuring cups. For best results, please aerate the flour first (I fluff it with a fork directly in the bag), then lightly spoon and level it into the cup. Too much flour will make the bread dense. If your sourdough starter is very bubbly, the volume amount might be off. If necessary, add up to 1 cup as needed. Finally: the water can be increased up to approximately 1 1/3 cups, for a more soft and pliable dough.
Comments
KC says
Help! I’ve been using your recipe for a few weeks and enjoying you delicious bread. It appears that the conversions have, overnight, have been converted from oz to grams… is there anyway to list in those metrics again. I practically have memorized but will use grams today as I don’t trust my memory!
Thank you!!
Emilie Raffa says
Fixed now! Technical error. All set. ;)
Sara says
Thank you so much for this step by step.
My loaf turned out beautifully. Just need to invest in a lame. Would love to be able to make more detailed designs when scoring.
Very excited to join the world of sourdough! Thank you Again!
Emilie Raffa says
You are very welcome. Enjoy, Sara! x
Maureen says
Hi! Like much of the world, I’m trying my hand at baking sourdough right now. ;) A friend gave me a starter last week, and the first loaf was…not good. So, back to researching. I’d like to keep the starter in the fridge and bake just on the weekend, which I know means starting to refresh Thursday or Friday. I have some questions about your weekend baking plan. You say, “Friday Evening: remove starter from the fridge and pour off any liquid from the top. Scoop some into a bowl, give it a feed and cover. Leave on the counter overnight.” How much is “some”? Do you toss any of the starter before feeding it? (Seems like some people do and some don’t.) And then does the part of the starter I don’t use go back into the fridge and become my new starter? Thanks – very basic questions I know! Much appreciated.
Emilie Raffa says
Hi Maureen! The amount depends on what the specific recipe requires. There are a few ways you can do this.
For example, let’s say you have 240 g of starter. The the recipe you’re following calls for 150 g of starter. Pour 50 g into a bowl and feed it with 50 g of flour and 50 g of water to = 150 g (it will need to become bubbly first, before using). Give your main starter jar a feeding and store in the fridge or at room temp- your choice. Now, you’ll have some for next time.
Alternatively, if you have a small jar of starter (50 g) you can feed it directly in there.
For both options, you’ll discard a portion first before feeding. You can save this for other recipes (i.e. pancakes, waffles) but it cannot be used for bread (rising strength is usually weak). Or just toss it altogether if it’s not in good condition.
Dhariana says
Dear Emelie, Thanks for your help with my starter, Pani Pan, which is a happy 100% whole wheat starter. I made your bread last weekend and the flavor was great but it was a little sense… I will try it again this weekend. I have a couple of questions, I am from Dominican Republic, an island in the Caribbean, and our room temperature now is 85F, could I bulk ferment during the day in a few hours and then let it in the frigde so I can bake in the morning (6am) straight from the fridge to the oven? Or that would be too long? Also, my bread did not rise that much but I got a nice flavour and color. I used bread flour but my starter is whole wheat and I feed it with whole wheat… Can I do that or do I need a bread flour starter instead? Can that cause it to be dense? I will appreciate your feedback and support! Thanks!
Emilie Raffa says
Dhariana, you can definitely bulk ferment during the day and chill the dough overnight. If it’s rather warm, start the process later in the day so it doesn’t over proof in the fridge. it will take some practice to get the timing right. But it’s very doable.
As for the rise, the gluten was either under developed or the dough over proofed. That’s why the bread was dense.
Your starter was not the cause of the dense bread. Typically, we feed out starters with the same flour it’s made from (in your case, ww flour is fine). But it’s not a hard rule.
Hope this helps!
E says
My autolyse dough looks dry what should I do?
Emilie Raffa says
Hi there! It’s possible that there’s too much flour/too little water in the dough. Please weigh your ingredients for the most accurate results. Additionally, it just might need more mixing time to really absorb all of the flour. Hope this helps!
Martin G says
Made this recipe using an apparently 50 year old starter from Eastern Europe obtained through a friend’s son’s landlord. Sketchy, no? First loaf turned out amazing, but for the second I got cocky and tried using my KitchenAid stand mixer with the dough hook to do two sets of two minutes of neading, one hour apart at the start of the bulk fermenting. I’m using an electronic kitchen scale and measuring VERY carefully. This time, the dough was very sticky at the start of the first rise and still at the end. I did little shaping because of the stickiness, and after two hours of the second rise it was limp and lifeless. I’d guess it was over-proofed, but am also wondering if the neading in the stand mixer was just too much?
Emilie Raffa says
Hi Martin! Love that you’re using a 50 yr. old starter from Eastern Europe. Incredible.
For that second loaf, I believe its demise was a combination of a few things…
When using a stand mixer to knead, do it all at once after the first rest (autolyse). Not spaced out. 8 minutes total should be good.
Also, your second rise was too long. Definitely over proofed. After a long bulk rise, the second rise cannot be too long. Try 30 minutes to 1 hr next time.
Hope this helps!
Rachel says
This recipe is AMAZING! After a failed attempt making sourdough bread with another recipe, this was a game changer! We ended up with two perfect, golden sourdough loaves! Thank you for this amazing recipe!
Emilie Raffa says
Hi Rachel! You are very welcome. I’m so happy it worked out for you. Enjoy! xx
Marco says
Emilie-I want to say your starter recipe is the only one that worked for me after 3 failed attempts. It’s incredible.
I want to try the beginner sourdough and my question is after I make the dough, for the bulk process, can I put in the fridge until say 1pm-2pm the next day versus an overnight bulk on the counter? I cant make it until later afternoon and didn’t want to overproof. I would make the dough in the evening the day prior. It’s still semi winter in Michigan and the house temp is around 70* F.
Thanks,
Emilie Raffa says
Hello Marco! Yes, you can bulk rise in the fridge and hold it until ready to bake. If you are making the dough in the evening, put it in the fridge before you go to bed. It will most likely need more time to rise the following day before baking.
To speed things up the following day (only if you need to), put the dough in a proofing box set to 75 80 F OR preheat your home oven to the lowest setting and then turn it off immediately– make sure the temperature is not higher than 80 F. Place the covered bowl of dough inside until it bulks up to double in size.
Chelsea Higbee says
Hi!! I’ve been following your sourdough starter recipe for about a month now and just made my third loaf of bread. The first was a traditional loaf, the second I made in a bread pan for more “sandwich” slices and now I’m trying the traditional loaf again. I had GREAT rise during the bulk fermentation this time, especially compared to my first, but as with the first time, it completely spreads out in my Dutch during my final rise. Do you have any tips? I’m assuming it’s low hydration since I’m using your exact recipe, so I’m not sure why it’s spreading out like this! I was so excited after that bulk rise, and now I’m bummed!
Emilie Raffa says
Hi Chelsea! Yes: this recipe is very low hydration so it shouldn’t spread. It’s possible there was too much water in the dough (accidental measurement or not weighing ingredients), all purpose flour was used instead of bread flour, second rise was too long…. see if anything rings a bell here.
Going forward: do the second rise in a cloth lined bowl instead of the Dutch Oven. It will help to contain its shape during the second rise so you don’t have to sorry. More details listed in the post and recipe at the bottom.
Hope this helps! xx
Chelsea says
Thank you! Trying my hand at it again now. I’ve been weighing my ingredients, so I know that’s on par. My second rise could have been too long – but it was only an hour. I didn’t mention that the dough was also super sticky, so I’m wondering if I didn’t mix it well enough. Soooo sticky! I’ll update you on this next attempt!
Deepa says
For those beginners that are scouring various sourdough recipes online, stop here and just follow this recipe. Both my loaves are fantastic. I have been putting off making my own sourdough for years because it seemed kinda intimidating. The step by step instructions along with the video and photos made this so easy. Thank you for this recipe and all the work you put into putting this online. I am going to definitely get your book!
Emilie Raffa says
Deepa, this is so sweet of you to say! THANK YOU! Enjoy your sourdough journey :)
Asia says
Hi Emilie,
Thank you for your well written instructions on baking sourdough bread! I baked my first loaf this week, and it turned out great😁 Only, it was a bit more dense than I would like. Do you have advice on how I can achieve a lighter loaf? I’m aiming for more air pockets throughout the bread.
Emilie Raffa says
Hi there! You are quite welcome!
Dense bread could be from numerous things. It’s possible the bulk rise was too short or long, the second rise was over proofed, too much flour in the dough, shaping… I would need to know the exact specifics. It just takes practice. This particular recipe is a low hydration dough, which typically does not produce large holes, but it still should be light in weight.
I have a feeling my Artisan Sourdough with All Purpose Flour might be what you’re looking for. Try it and see how you go!
Lori A says
Hello, I am also exploring new recipes during the pandemic :) I know that it is not recommended, but due to the times, I cannot go out and by a scale for measurement. Do you have an idea for measurement when using measuring cups/spoons?
Emilie Raffa says
Lori, I’m going to update the recipe with the volume measurements. Stay tuned! :)
Morgen says
I’ve never baked bread before and I’ve jumped on the bandwagon these days as I have more spare time at home like everyone else:) #quarantinelife
I searched the internet and am so thankful I found your site! Your instructions are so easy to follow and organized perfectly – THANK YOU!
I’ve made my first loaf and it turned out great!!
Emilie Raffa says
Thank you so much, Morgan! Really appreciate your kind words and feedback :) Happy baking!
Christina says
Sorry to post a question that’s already been asked but I couldn’t find the info on dough that spreads like pancake mix. I was doing great until the bulk rise step. I left my dough to rise overnight on the counter. It rose incredibly and had lots of bubbles, but was quite loose and sticky. Thought it may need to be drier so I sprinkle with some flour and did the fold and bowl turn until it was mixed in. Did a few rounds of this throughout the day but my dough is still quite sticky. More solid than pancake batter now, but still very sticky and certainly won’t hold a shape. Your advice would be greatly appreciated.
Emilie Raffa says
Hi there! Sounds like there was too much water in the dough (this dough is on the dry side to begin with). Weigh your ingredients for best results AND make sure you’re using bread flour instead of all purpose flour. The two flours are not the same; ap does not absorb as much which can lead to wet and sticky doughs.
Liesl J Coates says
Hi Emilie,
I apologize- I am sure I am your worst nightmare of a student, and I haven’t been very successful at “not overthinking,” but I think I have one more valid question! It’s about maintenance: I have the exact opposite problem of Cyru, from a couple of days ago- I have an enormous amount of starter! You gave me perfect instructions on how to weigh the remaining amount after I made my first loaf: I had 155 grams, and since that was so much, I cheated and just added 1:1 ratio of 100 grams instead., and put in the refrigerator. Today, it was still extremely active, so I removed some to give to a friend. When I weighed my remaining starter I now have 218 grams- even after taking out 131 grams for the friend. My question is: should I take out more and distribute in extra jars, or is it ok to cut back (like I did after I made the bread) and just not add as much as what’s in the jar. 281 grams is a lot of flour!
Emilie Raffa says
Hello! Great question. To scale down your starter see below for options:
1.) Distribute in extra jars, if you want to save all of it.
OR
2.) Cut back like you did. Some starters are so strong, they don’t need 1:1:1 feedings. Only the baker will know if their starter can adapt to smaller feedings.
OR
3.) Use the extra to make discard recipes (i.e. pancakes, waffles etc). Then just keep a smaller amount to maintain for future feedings.
OR
4.) Keep appx. 100 g of starter in the jar at all time (you can change this amount- it’s just an example). Instead of feeding your starter jar directly, pour out what you will need for your recipe (if you need 150 g of bubbly starter, take out 50, put it in a separate bowl, and feed with 50 g water + 50 g flour to = 150 g bubbly). Then give your main starter jar a small feed to keep it going.
Hope this helps a bit? xx
Beth says
I am currently making my starter, but I had a question about baking. Is it possible to bake this bread in a loaf pan?
Emilie Raffa says
Hi Beth! Funny enough, I’ve never baked this in a loaf pan. But I know some readers have done it successfully. Make sure to grease the pan with butter or spray for best results. Alternatively, I have a specific sourdough sandwich bread recipe as well, if you’re interested.
Beth Story says
Oooooh! I’d love that! Is it somewhere around your blog?
Waggs says
It’s been many years since I’ve made sourdough bread and I found I’d forgotten a huge amount of information along with my original Starter.
So I first followed the instructions on the Beginner Starter pages. It WORKED! No, what makes you think I was surprised? I had memories of a Starter gone bad and smelling up my whole kitchen, Starters with unidentified pink and yellow fuzzies on top, and other minor disasters. I lost my last Starter in my divorce (along with many other things) and gave up on baking sourdough bread when I became a single mother of 2 children, going back to school part time and working a part time job. No time left to nurture a sourdough Starter.
Fast forward thirty five years and throw in a Pandemic. Someone decided my new part time job was not essential and I had more time than I knew what to do with. My job was teaching sewing and machine embroidery. I miss it, but you can only sew so many cloth masks. So I went back to baking. Boring. I needed a challenge. Did I mention my interim job had been as the Night Charge Nurse in a NY hospital Emergency Room? I was ready for Sourdough.
Enter The Clever Carrot Starter and Beginner’s Bread Recipes. I’m on my third batch of bread. My starter is getting tangy-er with each batch. My husband loves the crispy, but not jaw-breaking crust. I can hardly wait to try some of the recipes for the discard Starter.
Thank you Emilie! Who needs work when you can have such beautiful bread? Sorry if this comment was too long. Waggs
Liesl J Coates says
Thank you Emilie, your instructions are perfect and your patience even more amazing.! xx
Emilie Raffa says
Haha… hugs to you Liesl! :)
Franca says
Followed your starter recipe, and it smells and looks great so far! I decided to make bread on the 10th day – as I dropped some starter into the water to test it and it floated perfectly. I thought it was ready to go! Although, I wasn’t happy with the outcome of the bread. It was heavy, dense and looked uncooked on the inside – didn’t rise at all. Wondering if you can share how much starter to use to make one loaf, how to dissolve the starter before you add the ingredients? Temperature of oven? and last, although the bread didn’t rise, I was able taste it and it was very sour tasting. Suggestions on how to make the starter less sour a bit. Thank you!
Emilie Raffa says
Hello Franca! The good news, is that it sounds like your starter is bubbly and active.
As far as the bread: heavy, dense, and uncooked bread can mean numerous things. It’s possible the gluten development was insufficient (bulk rise was too short), the second rise was too long (over proofed), and as for the uncooked part? That just means it didn’t bake for long enough. It also sounds like your oven temperature might be too hot, which will create a loaf that looks done on the outside (but not on the inside). Please use an oven thermometer for best results.
Regarding the starter and oven temperature, all of the information is listed in the recipe at the very bottom of the post.
Here is an article I wrote that will help you: Why won’t my sourdough rise?
Try a few of these suggestions first. We have to go step by step. Then we can tackle the sour flavor; it might resolve itself.
Hope this helps!
Leslie Thornton says
Emilie, All of your information has been so helpful – thank you!! I have already passed along your sourdough english muffin and banana bread recipes on The Kitchn site on FB. Question for you! I am going to try this recipe tonight/tomorrow. I made my first loaf this morning (a combo of a few recipes) and while it is very tasty, I am ready to again for a smaller, rounder boule. While I am baking the first one, does the second go back in the refrigerator? Silly, I know, but had to ask. Thank you again for all of your sound and experienced advice! Onward!
Emilie Raffa says
Thank you, Leslie! That is so very kind of you :) Not a silly question at all… yes: you can put the second loaf in the fridge while the first one is baking. This will slow down the second rise so that it doesn’t over proof. xx
Laura Hopkins says
Can you repost how you would double and triple the recipe? I really like the big boules for my big family! I just ordered your book – I am very grateful for your thorough guidance! You’ve done a really nice job developing these recipes and teaching them!
Emilie Raffa says
Hi Laura! To double/triple the recipe for the home kitchen, I would just make 2 or 3 separate bowls of dough (instead of one large triple batch). You’ll have the most success with this.
And thank you so much for the kind words! xx
Meg says
Hi-thank you so much for sharing your knowledge! Question – I bought high-gluten flour from our local bagel store, and have all-purpose flour (can’t find bread flour right now during the pandemic). Could I mix these two together to follow this recipe, to approximate bread flour, and if so in what proportion? The high-gluten flour produced an awesome pizza dough yesterday, but not sure what else I can do with it.
Emilie Raffa says
Hi Meg! Great question. You could either mix the 2 flours for this recipe (50% of each) OR just use the ap flour only to make my Artisan Sourdough with All Purpose Flour.
Marilyn says
Love this recipe!! I used all-purpose flour since bread flour is hard to find right now. It worked out great. Love the taste and texture. Thank you for sharing this recipe and including all the detailed notes!
Emilie Raffa says
Fantastic! Thanks so much for your feedback! xx
Liesl J Coates says
I am proud to say that I just finished baking my first loaf of your sourdough beginner’s recipe. It is not perfect (a tad bit too dense) as I think I let it rise too long on either the first or second rise; next time I am going to use a marked clear bowl- the proofing box isn’t available right now and I think it’s too expensive for me. My biggest encouragement: read everything that is written on the long instructions; every time I go back and re-read I answer another question of mine! I do want to add, however, an interesting piece about my loaf. So I didn’t have Bread flour, but since I’m near Bob’s Red Mill, I got some Vital Wheat Gluten flour that you can add to the AP flour to make it into Bread Flour. You use 1.5 teaspoons per cup. I think it worked! Oh and the flavor of the bread is amazing:)
Emilie Raffa says
Amazing. I’m so happy for you. Mostly, because you stuck with the process- from starter to loaf. Sourdough is such a rewarding craft and you are well on your way! And thanks for the tips re: vital wheat gluten! I know a few other readers were asking about this too. x
Cyru says
Hello Emilie,
I plan to bake this Sourdough bread using Sourdough starter based on your recipe.
Based on my calculations, at the end of 7 days, I will have about 180 gms of Starter available. This recipe calls for 150 gms of Starter. So at the end I will be left with 30 gms of Starter.
How would I go about maintaining that Starter? Do I feed it 30gms AP flour + 30 gms water (every day if at room temperature or once a week if I store in refrigerator)?
Guidance would be much appreciated.
Emilie Raffa says
Hi there! Yes: whatever’s left in the jar (in your case, 30 g) feed it 30 g flour + 30 g water (daily at room temp OR 1x per week in the fridge). If you want to increase the overall amount to maintain a larger starter, simply do not discard before the feedings until you have reached the size you want.
Pat says
I made my first couple of batches of sourdough bread using your recipe. They are delicious. I have one quick question about a post cooking issue I am having. The loaf looks perfect coming out of the oven but when it completely cools, it cracks all over. Like crackle paint. How do I keep this from happening? Thanks.
Emilie Raffa says
Hi Pat! I’m so glad to hear this! Bread crackling is very normal. It’s the steam trying to escape coupled with temperature shock. When the loaf is finished, let it cool down inside of the oven with the door ajar (and turned off). This will help.
olivia rossi says
The easiest / most easy to understand recipe I found on the subject. The test suggested to check if the starter is ready by dropping some of it in the water to see if it floats, was also hugely helpful as, for some reason, no one else explains clearly how to know when a starter is ready. And after 9 or so days of trying, it certainly was a huge relief ;)
Just baked my first loaf following the Beginner’s Guide and (although it could look prettier), it (THANKSFULLY!) tastes absolutely delicious. So, so, so happy!
Thank you.
Emilie Raffa says
Olivia, thank you. Your feedback and start rating is much appreciated :) Enjoy your first loaf!! xx
Ed Bruford says
Just wanted to say a big thank you for putting this recipe and instructions together. My first attempts have come out looking just like your picture and are so tasty.
Lockdown in Bristol, England, has a very flavoursome future now.
Emilie Raffa says
Ed, thank you so very much. You are quite welcome. Finding comfort through sourdough these days is just incredible. Enjoy. x
susan says
If you make one large loaf instead of dividing, does that change amount of time in oven? I don’t have room in my oven for two dutch ovens during baking…
Emilie Raffa says
Hi Susan! For 1 large loaf, the baking time is appx. 60 minutes. For two smaller ones it’s about 50 minutes.
Lisa says
Oops- one more Q- do you cover the dough for the second rise step?
Emilie Raffa says
Hi! If using a DO for the second rise, cover with the lid or a damp cloth. If using a proofing bowl, the cloth overhang is fine to cover the dough.
Lisa says
Thank you so much for responding so quickly. It’s in the oven now- I’m so excited!
When I pull it out of the oven, do I take it out of the DO to cool on the cooling rack or leave it in the DO?
Emilie Raffa says
Take it out of the DO and cool on the rack!
Lisa says
Thank you so much! I’m starting my second boule right now. I don’t see in your instructions if it’s supposed to be covered during the autolyse rest. Please confirm when you’ve got a moment? Thanks again.
Emilie Raffa says
As a rule of thumb: anytime the dough rests, autolyse or otherwise, it’s best to cover it so it doesn’t dry out. I updated the instructions for clarification.
Lisa says
Hi there!
I’m in the middle of my first boule using your recipe. I have a couple quick q’s for you.
1. Do I have to use the same type of flour in my recipe as I did to feed my starter? If not, if I’m only using one type of flour for my recipe, should it then be the same as what I used in my starter?
2. In step 2 it says that after the dough has rested, work the dough in the bowl into a rough ball, about 15 seconds.
Is this with a dough hook on electric mixer or just with your hands?
3. Your recipe says to do the last rise in the DO. In other recipes and instructions, it says to put the DO in the oven to get hot first and then put your dough in it. Which is best? It heating the DO is,
Emilie Raffa says
Hi Lisa! See below:
1.) No, it’s not necessary to do so. Feed your starter with the same flour it’s made from. Bread flour, ap flour is fine.
2.) You can do either one- it’s up to you. I do it by hand.
3.) I used to preheat my DO for baking, but I no longer do that. I’ve had comparable results skipping this step with less hassle (and wrist burns).
Erin says
Emilie, hi! I began my sourdough starter about a month and a half ago and it was finally ready a couple weeks ago. I baked my first loaf right away and it turned out great! With my starter (his name is Breadmyn – my daughter named him!), I’ve also made some pizza crust, your blueberry crumb cake, and your carrot cake. Everything has turned out great! I attempted my second loaf last night, as Breadmyn was super active and happy. The bulk fermentation overnight turned out great and it rose well. I woke up this morning to shape the dough and get ready to bake but it was SO STICKY. Too sticky. I knew it wouldn’t work if I put it in the Dutch oven right away so I oiled some parchment paper in a bowl and stuck it in there. I’m worried it’s not going to work. Anyhow, is there a remedy for this in case it happens again?
Emilie Raffa says
Hi Erin! OMG love your starter’s name :) Your dough either has too much water in it and/or it’s over proofed (rose for too long). Make sure you’re using bread flour instead of all purpose flour and weigh your ingredients for accuracy. Additionally, check the bulk rise time. If it goes for too long, the dough will get sticky. Try these tips and see how you go!
Michele says
This is my first one, all was going well, float test – check, first rise with one round of folding – check, shapping – not so good. It is really sticky. I let it rise overnight it was at least 1 1/2 times higher. I used my scraper to fold the dough to the center, as it just stuck to my hands. The twisting didn’t really work as the dough stuck to the countertop surface. It’s in the dutch oven now for the second rise. Is it supposed to be on the sticky side of tacky? I wish I could post a picture so you could see. Do you have a video anywhere of this process?
Emilie Raffa says
Hi Michele! Sounds like there was too much water in the dough; it’s not supposed to be sticky. In fact, this dough is on the dry side. Did you use all purpose flour instead of bread flour? Did you weigh or measure your ingredients? These two things could be the cause. Additionally, dough that is over proofed (rose for too long) can be sticky.
Sally Lo says
First, let me thank you for your extremely detailed and thorough directions. After feeding my sourdough starter baby for 17 days, I finally baked my first loaf today…and it worked. The flavor was excellent. My only comment is that the bread was a bit dense…not as “holey” looking as your pictures. My loaf is about 4″ tall and nicely domed. Should it have been taller? Did I not let it rise enough in the 2nd proofing? I let it rise for about 45 minutes. It wasn’t terribly warm this morning in my Northern California kitchen. Or is this more of a sandwich type bread? Which recipe should I try for a more rustic loaf with irregular holes in the grain?
Emilie Raffa says
Hi Sally! You’re quite welcome :) Typically, when bread is dense it’s either over or under proofed. It’s hard to tell without seeing the loaf myself. But, my guess is that it was over proofed (rose for too long). This could have happened during the bulk or second rise. I would recommend shortening both the bulk and second rise and see how you go next time. Yes: the loaf should have been taller.
This is a low hydration loaf, which means you’ll get a smooth even crumb. For bigger holes, it’s a combination of both recipe, technique and practice! You can try the High Hydration Load in my book Artisan Sourdough Made Simple . You might also like my Artisan Sourdough with All Purpose Flour as well.
natalie scott says
after accidentally cooking my last batch of starter (sob fest), i was finally ready to bake! I followed the directions carefully with a 1:1:1 very happy and vigorous starter. I bulk fermented in my oven with the light on and it had doubled in 3.5 hours. I went on to bake! It is beautifully round and plump, I’m watching the clock waiting to cut into it! Drool city!
I forgot to crack the door, but i like a soft bread so I’m okay with this. I’ll try to remember when i make my next loaf….probably tomorrow!
Thank you SO much for the great instructions and especially for the synopsis with the recipe portion. Super handy to refer back to without endlessly scrolling.
XOX
Emilie Raffa says
Hello Natalie! Oh no! Don’t worry, you’re not the first person to do this ;)
Thanks so much for the feedback and star rating! Your success makes me SO happy!!! Enjoy.
Alex says
Hello, came over here from your starter recipe :) I wanted to ask a, perhaps, simple question about the transition from starter to dough.
I think I’ve understood that when you’re preparing your starter for this recipe, you take out some of your starter the night before, feed it and let it ferment on the bench top overnight, and then in the morning you’re got active starter ready to mix into your dough. If you need 150 g of starter for use in this recipe, have you taken out 50 g of starter, and fed with 50 g flour + 50 g water for a total 150 g of starter? Or have I drastically misunderstood, and you take that 150 g all directly from your jar of starter, after it’s been fed and has bubbled up? Thanks!
Emilie Raffa says
Hi Alex! Great question. You can do both. For the beginner recipe, I feed the starter in a separate bowl. But these days, because I maintain a smaller amount of starter altogether, I feed what I have directly in the jar (and pour off 150 g to use when ready). Does this make sense? I’m going to update that post to make it more clear. It’s a bit easier. Excited to hear about your bakes! xx
Alex says
Made perfect sense ;)
First loaf baked last Sunday, pleasantly surprised with the results! My starter had found it’s rhythm by Friday, and I fed it that evening (made some fairly decent pancakes with the discard the next morning), and made this loaf over the next two days (I let it prove in the fridge). Happy to say the dough functioned more or less exactly as per your recipe. Didn’t have any appropriate lidded oven dish to cook in, but I happened to be using a Miele Moisture Plus oven, to which I decided to entrust the steaming. Had a worry when the oven didn’t seem to suck up any water from the cup at all, but the bread rose well and formed a nice crust, and tasted pretty nice! Took a commemorative photo. Thank you so much for the wisdom, and your tireless responses to all the questions!
Emilie Raffa says
You are very welcome, Alex. This is all so fantastic to hear!
Kim says
In your weekend schedule when you take your starter out of the fridge and put some in a bowl are you feeding the amount that’s in the bowl and feeding the amount that goes back in the fridge? If you are feeding them out that’s in the bowl how much are you feeding it and how much are you feeding the amount that goes back in the fridge?
Emilie Raffa says
Hi Kim! In this particular post, I pour some starter out and feed it in a separate bowl. These days however, because I maintain a smaller amount of starter altogether, I just feed what I have directly in the jar.
Bethany Curnow says
Can you bake the sourdough bread in a roasting pan? If not, can you link the dutch oven you use?
Emilie Raffa says
Hi Bethany! You most certainly can. Make sure you have a lid for it and the entire vessel can heat up to 450 F. The Dutch oven I use is in my shop.
Sara says
Hello!
I made my first batch of sourdough with some very active starter and following your recipe and directions today. I let it proof over night and it had definitely doubled in size by this morning. After shaping, I let it proof again for 2 hours, though I didn’t notice much difference. It tastes great, but is very dense and didn’t rise in the oven. Any advice?
Emilie Raffa says
Hi Sara! based on what you’ve described, it sounds like the 2nd proof went for too long. Try shortening it to 30 minutes- 1 hour (instead of 2 hrs). The dough should look puffy and plump when ready. Hope this helps!
Liz says
This was a great recipe! I am still very new to sourdough (my 3rd time attempting to bake bread) and this came out perfect. I had a mishap the first time on my part with the baking times but I tried again today and it came out perfect!
Moh says
I usually go for high hydration Sourdough but gave your recipe a try. It came out true to the pictures. It was so easy to handle and bake. It is still cooling in the rack. Will give it a try later today. I may slowly experiment with a slightly higher hydration and see if it can hold a decent shape without being cumbersome. Thanks a lot for your write up.
Emilie Raffa says
You are quite welcome! For a high hydration sourdough, there is a recipe in Artisan Sourdough Made Simple you can try. Or, give the Artisan Sourdough with All Purpose Flour (linked) a go. Enjoy!
Anna says
Hello! I asked my Instagram friends what Starter and dough recipe I should follow for my first loaf of sourdough, and yours came up multiple times! I began my stater a little over a week ago, I followed your directions to a T, and I swear I was doing it wrong, but day 4/5 Doug was bubbly and doing exactly what you said he would do! I got to make my first loaf this past weekend, and it is, AMAZING. I didn’t slash it enough (I got nervous) and I think he needs a little more crispy outside – Do you just cook for longer with the oven door open?. Thanks for the east, fool-proof recipes!
Emilie Raffa says
Hi Anna! Wonderful, welcome to sourdough! For a darker crust, I wouldn’t bake this particular dough for any longer; it might become tough. Instead, I would remove the bread from the pot during the last 10 minutes of baking to finish baking directly on the center oven rack. Let it cool with the oven door ajar. Additionally, you could always experiment with increasing the oven temperature until you are happy with the bread’s appearance.
maxwell family says
Hi Emilie – having a blast with my homemade starter i began first day of lockdown when i took your words to heart about not taking it too seriously. with 2 kids and a newborn that was never going to be an option! we’ve been working through all our recipes daily! can you please advise me about using wholemeal flour – do i need to make any particular adjustments to the recipes?
thanks from the maxwell family in NZ
Emilie Raffa says
Hi there! You’ve go the right idea! If looking to add wholemeal to this recipe, I’d start in small increments, perhaps 50 g (not sure what style of bread you’re looking for) and increase the water, using 1 tbsp at a time, until you have a dough that’s not too dry. Wholemeal flour is very thirsty!
Laurie says
Thanks for The Recipe! I am brand new to making bread… first time. So this is probably a dumb question. After the autolyze step… step 3 starts with once your dough is mixed. Did I miss the mixing step? do you do this after the autolyze? Or was the mixing with the hands in step one all I do? If not how long do I mix it? What consistency am I looking for? Sorry, this is probably basic bread knowledge.
Emilie Raffa says
Hi Laurie! Not a silly question at all! I see where the confusion is… the info was updated in the actual recipe card at the bottom, but not in post itself!
After the first rest (autolyse), you’ll work the dough into a rough ball- it doesn’t have to be perfect. The consistency of the dough will be a lot smoother then when you first mixed it. It might have a few tears. Cover the bowl when finished. The bulk rise begins now.
Hope this helps!
Ashley says
Hello!
I am in the bulk ferment as I type this, and I’m so excited!
If I follow the option to cut into 2 loaves, should I keep the baking temperature and time the same as if I were to bake 1 loaf?
Emilie Raffa says
Hi Ashley! For two loaves, shorten the bake time by 10 minutes or so. The temperature is the same!
Lou says
I am so happy, my bread looks like exactly like the one on the pictures! Thank you very much for your wonderful explanations.
I changed the recipe a bit by mixing a bit of wholemeal flour (150 or 200 gr) to white flour, next time do you recommend adjusting also the amount of water and sourdough starter if I plan to use wholemeal again?
Emilie Raffa says
Fantastic, Lou! So great to hear. Yes: I would add more water to the dough. This particular dough (as is) is pretty low hydration, so adding ww flour will make the texture even more dry. I would add the water in 1 tbsp increments, mix, and then see how you go.
Brent G says
I have made this recipe at least a dozen times. Of all the different recipes I’ve tried, this one is my favorite. It is my go to recipe when introducing people to sourdough baking. The best method is to do the bulk fermentation overnight. I’ll start a batch about 8:00 pm. Do a couple stretch and folds before bed. Do the 2nd proof in the morning while my coffee is brewing. We have fresh bread by noon. The results have been very consistent and delicious. Follow the instructions and be patient!
Emilie Raffa says
Fantastic, thanks Brent! I literally follow the exact same schedule for pretty much all of my doughs. Super practical. Having my coffee now :)
Brittany says
Hi there! Thank you so much for the clear and lovely instructions, you have made this bread baking novice feel like such a rock star in the kitchen. I just have a quick question, if you’re making this recipe into two smaller loaves, does the baking time change? Also, I only have one Dutch oven, will the second loaf be okay to rest while the first smaller loaf bakes? Again, thank you! Bread has been so hard to come by but being able to make it myself has been such a fulfilling experience.
Emilie Raffa says
Hi Brittany! You are very welcome :)
For two smaller loaves, the bake time should be about 10 minutes shorter (if I recall from memory!). The second loaf will be okay to baker after the first one; you can rest the dough in the fridge while the first one bakes. I would shape it first, place in a cloth lined bowl (seam side up) and cover until ready to bake.
Enjoy!
Lisa says
My first attempt came out very poorly. It was flat like a pancake and the dough was so wet it was sticking to my fingers. After watching your video, it’s clear my dough was far wetter than yours. I’m going to try again this weekend, but if I still come out with a wet dough, then would my solution be to add more flour? I used a kitchen scale with your measurements the first time around. I’m also going to make sure I do the water test first and also I’m going to bulk ferment overnight.
Emilie Raffa says
Hi Lisa! Oh no… sorry to hear that! Thanks for the info you’ve provided. A few things… it’s possible there was too much water in the dough (accidental measurement). This happens to the best of us. Also: did you use ap flour instead of bread flour for this recipe? It doesn’t absorb water in the same way, which can lead to wet and sticky dough. This dough is actually on the dry side.
PS: I wouldn’t add more flour after the bulk rise. Working the dough after it has risen will deflate the air bubbles, which will create dense and flat loaves. You’d add the additional flour, if needed, after the first rest (autolyse).
Lisa says
I am indeed using AP flour. I found your recipe that is adjusted for that and will be using that going forward until I have access to bread flour again. I got my starter from a friend. Hers was doing great. After taking it out of the fridge yesterday, dumping out half of it (and making biscuits with the unfed) I fed the starter and have it resting on the counter wrapped in a tea towel. It’s a bit bubbly, but it didn’t pass the float test this morning. I fed it again and will test it again this evening. What do I do if it still isn’t passing the float test?
Emilie Raffa says
Hi Lisa, for the float test make sure you’re doing it when your starter has doubled in size. It you do it too late, when it falls, it might not pass.
Maria says
Hi!
I am new to sourdough bread making and am so glad I came across your website. I am on day 3 of making my own starter (3rd attempt – I think it may have been my tap water causing problems so I used filtered water this time – so far so good!). So excited to be able to try your sourdough recipe. Just a question – how big is your Dutch oven? (In litres as well as centimetres) I don’t have one and am looking to buy one but I don’t want to get one thats too small! Thanks ?
Emilie Raffa says
Hi Maria! I use a round 5 1/2 qt Dutch oven. It’s 5.2 litres and appx. 26 cm.
Joy says
What’s the difference between step 2 and step 3? Step 2 is to autolyse for 30mins then step 3 is to rise for 3-12 hours. Is there a step between letting it sit for 30mins and letting it sit for 3-12hrs?
Emilie Raffa says
Hi Joy! Yes: after step 2, you’ll work the dough into a ball before the bulk rise, which is step 3.
Austen says
Thanks for the question (and answer) – I was wondering the same thing..