Are you a bread baker?
Do you aspire to be a bread baker?
I did.
Several years ago, my culinary resolution was just that.
I started out with yeast breads, mastering buttery brioche and various sweet doughs. I was really into it. Whoever walked through my door was greeted and welcomed with the aroma of warm, homemade bread. At one point, I boasted my baking skills to my grandfather thinking he’d be proud of my new found self sufficiency. He was from the recession.
But you know what he said?
“Emilie! Don’t you have something better to do with your time?”
Ha! He was right.
I was ready for something new.
Sourdough bread.
Here’s the deal with sourdough: it tastes absolutely delicious.
Its chewy interior, crispy crust and tangy flavor is highly sought after.
But baking sourdough can be tricky.
Sourdough does not contain fast-acting, commercial yeast. This means it takes considerably longer to rise and can be somewhat unpredictable. There’s a myriad of factors that can hinder your success as well- shaping, spreading, baking, collapsing- I experienced them all.
Long story short…
I failed.
To be honest, I was shocked. I followed the recipe(s) to a tee:
“Begin with an active starter, do a long overnight rise, and bake in the morning. Et voila! Homemade sourdough.”
So, where did I go wrong?
Was it my starter? My oven? Did I need one of those professional steam injectors?
Check it out:
This was my first loaf.
It looks like an underwater sea vessel.
I was so proud.
But I couldn’t stop comparing it to more designer loaves.
I continued to bake everyday until I got it ‘right.’
And what I learned is that sourdough takes motivation and commitment.
It’s like being a first time parent.
You can read tons of guide books, listen to all the advice in the world- but at the end of the day everyone’s situation is different. You need to practice. And improvise. Following technique is only half the battle.
Once I fully embraced this understandingā¦
I baked a good loaf!
And another one.
And then a better one.
So I wrote a guide.
Because I wished there was a hotline I could call when I was knee deep in flour cursing the baking gods!
Sourdough Bread: a beginner’s guide marks my journey of bread baking through my own personal experience. It serves as a tutorial for beginners and seasoned bakers alike. I also wanted to create a community where like-minded bakers (and hopefuls) could chat about a common theme.
Take a look at the comments section- there are many of you with the same questions… issues.. ‘aha ‘moments.
People want to learn.
And share.
That was my inspiration.
In 2019, I’ve made some updates to to my original guide based on your questions and feedback.
I’ve included answers to the following:
- How do I know when my starter is ready? When do I do the float test?
- Help! Why is my dough spreading out like a pancake?
- How do I get a good rise?
I’ve also re-structured the guide with bold headers for easy reference.
. . . . . . . . . . . . . .
People always ask, why bother?
And what I hope to convey is that bread baking is not only about the end result, it’s about the process. Making something from nothing. Touching, turning, kneading- that crackling sound when it comes out of the oven. I crave it.
Never in a million years would I think of sourdough as therapeutic.
But it is.
It sparked something.
Comments
Chana Ehrenzweig says
Hi Emilie, I was given your website by a friend who uses your recipes. I have spent 2 weeks using other recipes and my experience is that my starter never rose only bubbled very little. I used rye flour and water. I want to make sourdough for my son who cannot eat yeast. He only eats spelt/rye not wheat. If I do not make the starter with wheat flour only spelt or rye flour will this be ok? Thank you
Kiki says
Hi Emilie I live at 5280′ elevation. How would you adapt this recipe for high altitude? I am new to sourdough and I’ve only baked two loaves so far using another recipe which resulted in tasty loaves but the the loaf didn’t rise as much as it should.
I came across your site and would love to try your recipe. The other recipe I used does not call for olive oil ( which I love) so I am intrigued to see how this would affect the rise etc at high elevation.
Thank you!
Linda says
My mom shared a sourdough starter with her neighborhood friends in the early 1970’s. The starter had lore of coming from the pioneers who settled in Denver. I didn’t know I could start my own! I can’t wait to try it. Thank you for this webpage. I’ll be looking for a copy of your book!
Wendy says
I started my sourdough journey with your book and have been making your recipes for 3 years now, it’s my only sourdough book. Your recipes are very good and once I mastered your basic bread recipe I continue to make your sourdough bread recipe with all purpose flour 3 or 4 times a week as well as cinnamon rolls, carrot cake, focaccia, hot cross buns, raisin bread……..
My difficulty is my bread over proofing in summer. I seem to recall you had a recipe for starting, proofing and baking summer bread during the day rather than the overnight process but I can’t find the recipe. I live in Canada and feel like my winter baking is so easy now but when summer comes it’s as if I am a beginner again. Can you help?
Emilie Raffa says
Hi Wendy! This is so great to hear, thank you!
Over proofed dough is very common in summer when the weather speeds things up. Here’s what I suggest, which can be applied to most of my sourdough bread recipes: Make the dough in the morning, or even in the early afternoon when you’re home. Let it rise until almost doubled. Timing depends on temperature. But give yourself a 5-6 hr window @ 75 F; 3-4 hrs. @ 80 F. Then cover with lightly oiled plastic wrap and chill the whole bowl overnight. The next day, when you’re ready to continue, give the dough more time to rise at room temperature (if needed). Then, proceed with the rest of the steps. Using cool water (not cold) in your initial dough mix will control the rise as well.
Eli says
Hello Emilie, such a lovely blog! I have a question: do you preheat the Dutch oven ?
Thank you
Eli
Emilie Raffa says
Hi Eli! I used to preheat in the past. The method does work; you’ll see an increase in oven spring as long as the dough has been properly fermented (not over proofed, adequate gluten development etc.). However, these days, I skip preheating as it can be a bit cumbersome. The results are comparable.
Claudia says
Made my first artisan sourdough boule and it was absolutely delicious, but I found it kind if dense. No big bubbles in the end product. What did I do wrong>
Annabel Bradburn says
Hi Emilie,
Am feeling good – so wanted to convey my thanks to you – I’m loving your website and it’s renewed my love affair with baking sourdough! I’ve had a long and sometimes difficult relationship with sourdough baking and there’s been both successes and failures along the way. I’d put it down for a few months as the last couple of loaves I’d made were frustratingly below par – but after a difficult time (both professionally and personally) – I decided to immerse myself in the culinary world I love so much (my therapy really!), exercise my demons and get back to baking! The tips, techniques, and videos are really clear and helpful and the recipes are delicious! Armed with a fresh new starter I attempted the Beginner’s sourdough recipe first. I followed the method carefully but also tuned into my starter and dough’s look and behaviour which really helped. I was so pleased with the rise and flavour , I’ve just made another loaf today made with half white/quarter spelt wholemeal/quarter seeded wholemeal – I was anxious re only using 50g starter (having used 150g in the first loaf) but stuck to your method in the wholewheat sourdough recipe and whilst not as big a loaf as the first – it achieved a great rise and looks/smells gorgeous! The stretch and folds seem to make all the difference! So thank you for your inspiration, but also your reassurances that it’s normal to have failures (just read your beginner’s sourdough updates) – just part of the complex process that has ssooooo many variables! I’m coming to accept that baking sourdough is a bit like life……bitter sweet at times! Baking bread can teach great life lessons – to greet your failures with acceptance and self love (but good job for trying!), and to celebrate your successes with humility and gratitude for the growth/experience they bring. Can’t wait to try the sourdough cinnamon buns next! Just started reading “Entangled Life” by Merlin Sheldrake – the funghi are definitely in charge!
With love and gratitude x
Emilie Raffa says
Annabel, what a kind thoughtful note. Thank you so much. I agree with you: sourdough is a bit like life. Over the years, I’ve found the process to be quite reflective actually, mirroring back your achievements (and frustrations!). But it’s truly rewarding at the same time. I’m off to check out that book you’re reading… sounds right up my alley. xx
Jennie says
Can I proof my bread in refrigerator overnight and then bake later next day?
Dolores says
Hi, I’m a total beginner at this sourdough thing, and hence having quite some difficulties.
I used this recipe for my dough yesterday.
1st problem: It wasn’t dry when I mixed the ingredients.
I skipped the strech and fold step, and put the dough into the fridge overnight.
2nd problem: It didn’t rise, so I put it in the oven, as you suggest. When I checked it, it was very moist – it was a ball when it went into the oven, but it came out so wet I couldn’t shape it. It didn’t rise. That’s where I stopped experimenting.
Can you please help me?
Thank you so much for your help š
Best wishes from Slovenia,
Dolores
Emilie Raffa says
Hi there! Which recipe are you referring to? The beginner sourdough?
Elizabeth Faullin says
Hello! My issue seems to be the same regardless of recipe (everyday sourdough, choc chip sourdough, whole wheat, high-hydration, etc.). My loaves are all burned on the bottom. Inside they are cooked and the texture is light. But the bottoms are all black and hard. I am using a cast iron dutch oven and baking per the recipe — 20 minutes covered, 40 minutes uncovered in a 450 degree oven. How do I remedy this? Should I bake at a lower temperature? Or reduce the baking time? Or both? Help!
Emilie Raffa says
Hi there! This is actually quite common. Sounds like you have a hot spot in your oven and/or the overall temperature is slightly off. First, use an oven thermometer to monitor the temperature and to rule in/out if it’s an issue. Second, next time you bake, place a sheet pan on the rack directly below you baking pot (not underneath it). This helps to shield any direct heat coming from the bottom up. Many bakers have had success with this. Try these tips first before reducing baking temperatures or times. Hope this helps!
Elizabeth says
Thanks, Emilie. My oven is fairly new but smaller than typical size. I think the Dutch Oven pot is super crowded and being impacted by the heat in the small space. Ill try your suggestions below.
Follow-up question: How does sourdough do in convection oven mode? Is that even worth trying, or no?
Emilie Raffa says
Elizabeth, that makes perfect sense.
Regarding convection mode: while it does have its benefits as far as air circulation goes, I typically do not use this option. I’m just used to conventional mode and stick with that. However, I do know bakers that convection for sourdough, which works with some adjustments and practice. For best results, I would stick with conventional for now and see how you go. :)
Madi Yates says
I put my turkey roasting pan on the bottom and set the baking pan on top of that…it seems to work really well, giving the bread a good 1.5 inches off of the bottom rack. Just an idea!
Emilie Raffa says
Thanks for the tip, Madi!
Mark Grabowski says
Your sourdough recipe is great. I’ve been making sourdough just about every three days since the Pandemic hit the U.S. I’ve been using your A.P. Flour recipe because bread flout is still hard to find.
Anyway, I’ve played around with it a few times. One recipe I used half wheat flour and half A.P. flour. That was too much wheat flour in my opinion so the next one I only used 1/4 wheat and the rest A.P. flour. This was a much better product.
My last loaf I made, I made a Kalamata Walnut loaf. It was soo good.
I used;
1/4 cup starter
1/4 cup Kalamata olive juice
1/2 cup water
2 cups A.P. Flour
I made the autolyse and let it set for an hour. (Oh by the way I live in the central valley of California and the weather has been in the 90’s it stays about 77 – 78 in the house with air conditioning).
While I let the autolyse set I combined
1/2 cup Kalamata Olives sliced (and drained)
1/2 cup chopped walnuts
1 Tbs Italian seasoning
2 tsp Sea Salt
I folded these ingredients in the first fold of the Autolyse.
Everything else I did according to the recipe. On one of the stretch and folds I added a touch more flour because the dough was pretty sticky.
One other note. I have a convection oven and found that the time for baking without the lid of the dutch oven is about 15 to 20 minutes at most….
That probably depends on the oven.
Emilie Raffa says
This is excellent, Mark. Thanks so much for sharing. I love that you added the olive juice to the recipe. What a great addition.
Chris says
It was an exciting time in our house today!
My husband made his first ever bread, sourdough bread at that!
He followed your beginner recipe using all purpose flour. He did a great job! It came out beautifully!
I had a very tiny taste and I have wheat and gluten sensitivity, it was quite good.
Thank you for the expertise you share in your blog!
Barbara Wasilausky says
Love your recipes! I followed your starter recipe and created my first starter. We just finished watching Poldark so I named my starter Demelza because her character was always baking bread!! I have a question, is there any tweak that will increase the sourness a bit? I ordered your book but itās on backorder at Amazon. Thank you!!
Fateema fakih says
Hi emilie
I have one of your book,Artisan sourdough
And im a beginner in the dourdough journey.Followed your instructions,made my first sourdough starter it came to life on the third try?
Trying to bake every bread from your book?,Baked brioche with it it turned out the best brioche i have ever tasted,i tried making the evrryday sourdough as well as the high hydration sourdough
Both rose well had a nice exterior,reasonably tangy flavour but the colour isnt all white.Im using strong white bread flour for the sourdough breads but i see that the colour of the interior is off white as if it was a whole wheat loaf plus it turns out a wee bit gummy.Makes amazing sandwiches but on its own its not as i want it to turn out.Also i wanna mention i used all purpose flour for brioche and the brioche had a beautiful colour as well as texture.?
Lori says
Hi Emilie!
Today is finally baking day! I found your beginner’s guide online! I’ve been feeding my starter for a few weeks, but it did not begin to grow until I found you! Thank you! My question…..the beginners guide uses 150g of starter, I don’t see any basic recipes in your book that uses this much! All other recipes only seem to use 5og using the same amount of flour and no oil. I just find that puzzling! I guess after I’ve baked a few more loaves, I will know for myself, but what does the increased starter do for the bread? I became interested in baking bread about six weeks ago when I came across a recipe for no knead overnight artisan bread and now I bake every weekend!
Your book arrived yesterday, it’s absolutely beautiful! I have been researching all the bread books out there and decided on yours! Thank you!
Barb Shutiak says
Thank you so much for the great info on how to make a starter, plus the baking recipes. I made my starter (Patrick Bubbles) on Jan 12 and after some trial and error, I now bake beautiful sourdough boules about twice per week. I also tried the sourdough cinnamon rolls. Second time the dough was beautiful. If it helps anyone new to this, I learned that I had to wait until my starter was completely spongy and filled with bubbles. I rushed the first time and even though it passed the float test, the starter was not bubbly enough. It is very forgiving and keeps coming back so beautifully bubbly. I have to keep it in a quart jar otherwise it will bubbly over once it’s risen fully. It’s so light and fluffy that it takes a good bit of it to measure out the proper weight for a loaf/boule. I am so happy! I always thought sourdough was intimidating and I’ve been baking bread etc for decades. I love it! Thank you Thank you Thank you!
Perri says
Hi! Just stumbled upon your website and already want to make everything! I also enjoyed listening to you on the bakers podcast. Do you make any sourdough breads with white or whole spelt flour? I would love to make a sourdough bread like that!
Emilie Raffa says
Hi Perri! Thanks so much :) You can find more wholegrain recipes (including spelt) in Artisan Sourdough Made Simple. I’ll post a few to the blog as well. Enjoy!
Martyna says
Hello Emilie, thank you for your information. I would like to ask some questions.
I’ve tried your Everyday sourdough recipe for beginners. My starter is bubbly, passed float test, smells good. I followed the recipe, steps. I left my dough over night at 22-23C temp for 12h, but the dough didnt rise even x1,5. At the bottom I saw many bubbles but the top was quite dense. I took the bowl for a couple h to bathroom where the floor is heated but still no rise. Whatever, I shaped the dough (it was hard to handle it, split to the sides – maybe too much water? I used wheat flour (there is no such like bread flour in my country), protein 10,4g) and baked following instructions. Firstly, the bread cracked on the sides, the crust was nice color but I think too hard (I dont have special dish so bake it in baking pan, its quite ok) and the inside was too dense (with some holes though) but the taste soooo delicious :) I’m seeking for better result still ;) Any tips here from you? Thank you!
Martyna.
Emilie Raffa says
Hi Martyna! It sounds like the dough didn’t rise enough before baking. That’s why it split and cracked, and baked up dense. It needs to at least double in size for best results. Have you read this post? I think you will find some helpful information in there regarding rise times and tips.
Cori says
Hi,
I’m sorry, am I missing something? I cannot see the updated guide anywhere..
Thanks
Emilie Raffa says
Hi Cori! The updated guide is on a separate page. You can find it here: Sourdough Bread: a beginner’s guide.
Carrie-Ann says
I’m trying some of recipes from your Sourdough Made Easy book but I’m based in the UK. When the recipie calls for AP flour, should I be using english plain flour or bread flour (rather than strong bread flour), as I think English plain flour only has a protein content of about 8/9%.
Thanks!
Emilie Raffa says
Hi Carrie-Ann,
When a recipe in my book calls for AP flour, that should be your equivalent to plain flour. Because protein content will vary across the board, feel free to add more flour if you find the dough too sticky in some recipes. Hope this helps! x
Lyndsey says
Your guide and recipe has been so helpful. Iām so excited to continue baking better loaves the more I practice. One question.. do you have any tips for the best way to store this bread or reheat it for the crust to crisp up again? Itās rare that we have leftovers to store but every now and then we do.
Tyk says
Hi Emilie,
I just bought Artisan Sourdough made Simple and made my first successful sourdough. Thank you. I would like to try to make some sandwich loaves but my tin is big. If I double the portion, how long do I need to bake it for?
Laurie says
The first loaf I made following your Sourdough Bread: A Beginner’s Guide was amazing! I had to order your book, and am now trying the High-hydration sourdough. I don’t see a reference in this recipe about doing the stretch and fold technique during the bulk fermentation time. Is that because it takes place in the refrigerator overnight? Should I do a few stretch and folds before bed? (Sounds like a new yoga routine!)
Sue Shannons says
Just got your Artisan Sourdough book which I love. I have tried the regular sourdough (not quite sour enough) and mighty multigrain (which tastes amazing) Both are heavy as have been most of my previous loaves. I find the dough very wet and it simply does not hold its shape when rising and baking. As I live in NZ could it be that the flour is less absorbent and that I need more flour, or less water, or maybe a little more starter. Am beginning to lose heart a bit. My starter is lovely and fluffy and bubbly and floats instantly and I am baking in a cast iron casserole. Would be so grateful for some advise, then I can have a crack at some more of your lovely recipes !
Emilie says
Hi Sue! Thanks for your feedback. What you’re experiencing could be due to a number of things. The loaves in the book shouldn’t be heavy and overly wet. Like you said, it’s possible that your flour is less absorbent than American flours. And in fact, this is quite normal. Correcting the consistency will take a bit of practice, but it can be done. I would start with reducing the water content first, and nothing else. Try reducing it anywhere from 30-50 grams. Hope this helps. Happy baking!
Kirstin Avery says
Emilie, I just ordered both of your books! When they arrived today, I literally squeeled with excitement. Like a crazy person.
I had researched over a dozen sourdough or bread-baking books, and found yours to be the most promising.
They are even better than expected! Very approachable, well-researched, clear/concise instructions, and plenty of bread recipes that I will actually make! So many books offer recipes that are so over-the-top, they no longer sound appetizing ā or techniques that are so stuffy and complicated they take the wonder and joy right out of the process. Not the case with your easy-going approach and classic, comforting ingredients.
Your books and recipes will be well-loved by my family, starting with our first āEveryday Sourdoughā loaf tomorrow.
Thanks for sharing your beautiful work!
Best to you and your family,
Kirstin
Lisa says
I think the beautiful/ overlooked thing about this recipe is that if you give your dough the right conditions to develop, you can have fresh bread out of the oven in about 5-6 hours. The intense time commitment needed for high hydration doughs makes your successes super rewarding but your failures seem even more failure-y!
Ashley says
So I just made my 1st loaf. And it was a disaster. My starter was beautiful & bubbly. But my overnight rise didnāt go so well. Nothing happened. It didnāt rise at all. Not even a little. My house is fairly warm and it I let it sit for 11 hours. I baked it anyway and ended up with a brick. Any thoughts on why it didnāt rise? Should I let it sit longer?
Barry says
So, when I make a sour dough bread, I add as much flour as either the recipie calls for or I add as much flour as feels “right” to me. I’ve been a “regular” baker for a long time. After allowing the sour dough to rise though, I alyways get the impression the dough is way too wet and I invariably add more which leads to either a crumb way too dence or a loaf that takes hours to barely rise. Any thoughts?
Emilie says
Hi Barry,
Would you mind emailing me the exact recipe, method, and brand of flour your’e using? This way I will be able to advise correctly. Thank you! info@theclevercarrot.com
Anna says
Do you have a good recipe for making the starter? Or does any recipe pretty much work?
Thank you so much…looking forward to try this bread!
Adrian says
Almost 2 years ago I started making a starter. I planned on using it mostly for sourdough waffles. I have a serious waffle habit. So I’ve been using this starter for waffles all this time. Then I sthought that maybe I should move on and learn to use this starter for bread. The only bread I’ve ever made was when I was a newlywed 30 years ago and made a challah. This time I wanted to go artisan with sourdough. Some I found your beginners recipe and made it. It was some process but the end result was amazing! Thank you for sharing it. I do have to tell you my first loaf didn’t last the whole day. My family kept cutting pieces off it. I’m now moving onto making a sourdough rye.
Emilie says
That’s fantastic! So happy to hear this, Adrian! Thank you for taking the time to leave feedback, I really appreciate it :)
Nina says
Do you have a good starter recipe from scratch ? You website is amazing I want to try all your beautiful recipes.
Emilie says
Hi Nina,
Thank you! Yes, I do have a recipe for creating a sourdough starter. I’m unable to share it here; it will be published in my new book ‘Artisan Sourdough Made Simple’ coming this fall. Would you like me to add you to the pre-order list? Thanks!
Diane says
Hi, I love you’re site so many amazing recipes. I’d like to give the sourdough bread a go but don’t have a starter. Would you recommend making one or is it best to find someone who can share. Is there a huge difference between the two?
Thank you for all you’re inspiration. Diane
Karen says
Help! I’ve been on a sourdough quest and stumbled upon your post. 3 weekly attempts, still not quite getting it. My starter seems super responsive, I feed it and then wait until it gets really bubbly and passes the float test. I upgraded my scale to a digital one and measured all ingredients. Something seems to keep messing up in the big rise. It doesn’t rise very well, and seems to take longer than the 12 hours. And then my bread turns out flatter and denser.
Emilie says
Hi Karen,
A few questions: what recipe are you following? Is your bread rising at room temp or refrigerated? What type of starter are you using? Thanks!
Emilie says
**Update 4/2016: Thank you for all of your comments.
To understand sourdough is to understand the journey itself. If youād like to continue your journey, with support, Iām now offering individual consulting.
Learn how to create a sourdough starter form scratch, achieve artisan style loaves, and master troubleshooting basics.
Please contact me info@theclevercarrot.com for more information. Spots are limited!
Thank you for your continued support.
Tricia in Torbay says
Thank you so much for your feedback Emilie. I think maybe the oven temperature could be part of the reason for the lack of oven spring though. As I said – the top temperature in my fan oven is 230C (433F) and has increments of 10C (50F) which means the reduced temperature would be 200C (404F). For normal baking it is recommended reducing the temperature by 20C when using a fan oven and this is my dilemma!
Since I live alone and freeze the bread in slices it will be a week or two until I am ready to bake again, but I think I shall try your winter timetable next time and keep the second rise to one hour before baking.
I’ll probably have to experiment with the oven temperature until I get it right! I wish I could bake more often, as you have said – it really is addictive!
Emilie says
Hi Tricia! It’s all about the journey- do keep me posted on your experiments! Wishing you the best of luck, happy baking :)
Helaine says
Dear Emily,
I don’t usually like blogs; I have found that everyone who wants to be famous writes one and most are just plain stupid…then I stumbled across your sourdough bread recipe. I felt like I was reading a story about the last 2 years of *my* life trying to get a decent loaf of the elusive bread of the gods! I bought at least 10 books on sourdough exclusively, signed up for a sourdough Craftsy class and watched several seasons of the British Baking contest. Even though I was well educated in bread baking, my sourdough seriously sucked! It was always either under-proofed or overdone, the crust separated from the bread, *never* turning out anything I would eat, let alone give as a gift.
I had Googled sourdough bread recipes “again” last weekend and happened upon your recipe. I read the accompanying story about your own trials and thought, “Why not?” Heck, I hadn’t thrown out a loaf of sourdough in a month or so…let’s do this! And I did it…REALLY DID IT! It wasn’t runny, it wasn’t dry beyond repair; it was perfection!! The loaf actually had oven spring and ears and the taste was Devine!
So I wanted to write you and thank you for the first recipe that works for me! Thank you!!! I’m in the midst of fermenting a double batch this time…one loaf for me and one for my son & his fiancĆ©e!
Emilie says
Hello Helaine!
Thank you so much for your feedback. I completely understand where you are coming from. In fact, that’s why I wrote the original tutorial in the first place. I felt like most of the information out there was missing something… something personal. Anyone can read instructions. But’s it’s how to get there that’s most important. I’m glad that you are well on your way. And if you ever have any questions, please feel free to write. xx
Tricia in Torbay says
Hi Emilie!
I found your website through a link from a recipes forum about sourdough bread and spent hours scrolling through all the messages and making notes of your valuable tips and advice before daring to attempt actually baking a sourdough loaf, but now I’ve baked my second one – which was far better than the first one – I have a question that I don’t think you have been asked before. My oven is a combi convection fan oven/microwave so will only function with the door shut. I don’t think not being able to leave the door ajar for the last 10 minutes made any difference, but an wondering if I should use slightly lower initial temperatures to ensure a good spring rise. My first loaf was made by the bulk fermenting overnight option. The oven was preheated to 230C – the maximum for my oven, then reduced to 200C as in your recipe. Baked in an enamel Dutch oven the crust was superb, but the crumb, although it was quite holey, was a bit on the doughy side. I had preheated the pot too which may have hindered a good initial spring rise. (7cm). It tasted great and I was surprised to find that the crust was just as crunchy when I defrosted a slice or two for my lunch a few days later (with lashings of butter and Marmite!)
Today’s attempt went differently – it was a lovely sunny day so I figured I would do a daytime bulk ferment after a 50 minute autolese. I did the pull and stretch four times over the first two hours, then covered the two liter Pyrex jug I was using and set it in the sunshine indoors before the patio doors. After the pulling and stretching the dough seemed very sticky and it appeared to get even stickier as the dough got rising, but after six hours it had doubled in bulk so I figured it was ready. Quite stringy to get the dough out of the bowl so I did use a bit of flour on my fingertips. I followed your instructions for mounding the dough into shape, but it did spread somewhat in the Dutch oven during the second rise. This time I preheated to 230C initially but reduced the temperature to 190C for the baking time, removed the lid after 20 minutes and baked for a further 40 minutes. This time the bread rose to 9.5cm, lovely crunchy crust but the lower 2cm of the crumb were visibly less springy and holey than the upper section. So do you think the cause could be the oven temperature?
The starter is still quite young – about three weeks, but froths up beautifully on top of my bathroom vanity with the light left on! I began a second starter 10 days ago with a 50/50g wholemeal bread flour/white bread flour, fed it every 12 hours gradually reducing the ratio of wholemeal flour until it’s now only 5g to 45g white bread flour. I think I would like to reverse it back to maybe 25g wholemeal/25g white. Would this work? At the current ratio this starter did rise but only by a third on top of a bookcase in my office at a median temperature of only 18 C because the night temperatures are only maintained at 16C. The first starter is now in the fridge but I would like to change the ratio of the second one before putting it to rest in the fridge. My north-facing kitchen is freezing in winter – unless I am cooking the temperature is seldom higher than 15 or 16C so not good for starters or bulk fermenting dough!
Emilie says
Hi Tricia!
To answer your questions-
1.) A lower initial oven temperature will not improve your oven spring; in fact it will hinder it. Stick with a high initial oven temperature and then reduce it towards the end of cooking. I don’t believe preheating your pot caused lack of oven spring. It was either your bulk fermentation (too short, even if done over night) or your second rise was too long and the dough was over proofed.
2.) Your dough was sticky bc your ambient temperature was warmer, which is normal. With temperature change, expect changes in how your dough feels, behaves, rises etc. My tutorial follows a winter baking schedule where doing a fee form second rise works in a Dutch oven. However, when the weather warms up it’s best to do your second rise in a cloth lined bowl which will contain the spreading. Again, I think the issue here is not the temperature; it’s your second rise. If the dough spreads to the sides, it’s going to have difficulty ‘puffing’ up when baked.
3.) You can convert your starter however you want. Mine is 50/50 white & whole wheat. I leave mine out at room temperature and feed it daily (I bake a few times a week).
Lisa Bradford says
29 January 2016
Dear Emilie, I just wanted you to know that when I went to feed my started this morning, I once again put a few drops into the glass of water and they immediately sank to the bottom. However, when I looked a few moments later, I was shocked to see that they actually ‘FLOATED’ – oh my, talk about JOY, I was absolutely elated! So I don’t know why, but I had never before looked twice at the starter once it sank as I just figured that it was not ready. Funny thing is I’ve been feeding this starter each day for almost 2 months and know that the flavor is terrific. So after dinner, I plan to make my SD bread as I will leave it overnight to do its big rise. I would still like an answer to my previous question so that I can ‘know’ what I’m really doing with the starter if you don’t mind replying. Again thank you so much for all your great help as I truly do have the SD bug and won’t be happy until I can produce some loaves that look like your above photos. Lisa in Virginia
Emilie says
See above!
Lisa Bradford says
Dear Emilie-
I tried your SD recipe and this was the first loaf I was actually able to cut with a bread knife. After using up 20 lbs of flour and baking 3 loaves a week for over a 2 month period, I had to get a hand saw to even attempt to cut those loaves which had to be thrown out – what a waste. My husband said he didn’t know that 4 lbs of flour could weigh enough for police to use the loaves as night sticks. I did learn from your blog that I made a mistake in not disposing of half the starter each day when feeding and I started over with it. However, I have not been able to get my starter to ‘float’ like I read on your recipe tip and wonder what I’m still doing wrong. The loaves I baked from your help and recipe tasted like SD as we actually were able to eat them, however I was unable to get the large holes I’m looking for with it. So I did order some starter but find that I still have to feed it and get it to float and don’t know if that will ever happen. My own starter smells great and tasted excellent in the loaves I baked from your recipe, but I still think I’m doing something wrong as it will not ‘float’ and I keep wondering if that makes the bread heavy. Any help you can provide would be greatly appreciated and I thank you so very much for helping all of us who read your recipe/blog learn [even if we will never bake SD as well and tasty as yours]. Thank you so much for all I’ve learned.
Emilie says
Lisa,
Thank you for your message!
In my experience, I’ve noticed that the float test is directly linked with the overall strength of your particular starter.
For example, when a starter is at its peak (doubled in size, has lots of bubbles, and is the consistency of marshmallow fluff) it will immediately pass the float test.
On the flip side, as your starter begins to fall, it will still have bubbles which indicates readiness, but it doesn’t pass the test because it’s just too heavy or runny. Or in your case (2nd comment) it slowly rises to the top after sinking.
To answer your question- I think it’s a timing issue with your starter. You will need to perform the float test at its peak. A good way to judge when it’s peak is to place a rubber band or a piece of masking tape around your jar of starter to visually track how much it’s grown. Once it’s bubbly and bouncy, do the test. This helps tremendously.
Hope this info helps, Lisa. Good luck!
Elizabeth says
I have used your sourdough bread recipe several times with great success. Now I would like to try it with part rye or whole wheat flour. My question is this: Should I substitute half he bread flour with half rye by weight (250g white, 250g rye), or would an adjustment have to be made because rye flour is heavier than the white? Would the amount of water have to be adjusted because rye flour requires more?
Keith says
I love your post. I must say the pictures, and descriptions, are wonderful. I am a cake baker, and have only dabbled in bread a few times with very limited success. I really want to try your recipe and process, but I can’t seem to find the proportions of the starter to make it from scratch. Is it best to order it rather than make it? Also, how much once it is started to you feed it? Is it equal parts of water and flour?
Thanks so much for all of the great direction in this baking process. It makes it seem less daunting for someone who has never really had a successful bread making experience.
Stephanie Lopez says
Hi
I love the recipe you have created for sourdough. I get a perfect loaf evertime. I was wondering if you have experimented with rye sourdough? I have a New Zealand rye starter and I am not sure if I should use all rye flour or use the rye starter but continue with the regular recipe with the bread flour? Any thoughts??
Emilie says
Hi Stephanie,
Hooray! I’m so glad you are having success with sourdough. That’s terrific :)
With regards to your rye starter- it all depends on what type of bread you’re going after; one is not necessarily better than the other. A rye starter + rye flour will be very intense. A rye starter + bread flour will be tangy but not as hearty. If I were you, I would experiment with the rye starter by using all bread flour BUT swap 50 g of it for rye flour. This will give you good starting point. From there, you can make your adjustments.
If you’re planning on using rye seeds in your recipe, you might want to soak them first before adding to the dough.
Happy baking and have fun! :)
Bob says
Emilie,
Posted a comment last year and thought I would follow up.
Have made many loaves following your directions, and as mentioned previously, evry one is great. Made herb with parmesan cheese and am in the process of doing your Dukkah recipe. In an effort to get the bread more even in size, I have been using a cake tin with a removable bottom in the dutch oven, which works very well. Only problem now is the bread hits the lid in the 1st 20 min in the oven !!, It is comming out almost the same height all over, which is good for sandwiches. We are now calling it cake bread because of the shape. Still tastes great.
We have also tried a few of your other receipes for main meals and each one has been a success.
Keep up the good work.
bob.
Emilie says
Bob,
Thank you so much for your kinds words. You have no idea how much it means to hear that you’ve been successful with bread baking. Sourdough is one of those things that you have to keep practicing and it sounds like you’re well on your way. Congratulations!
Just curious- how do you do your second rise? Free form or in a cloth lined bowl? If you try the latter the dough will maintain its round shape as it rises and when placed into the Dutch oven. However, if your cake pan method works don’t change a thing!
Thanks again for the update, Bob :)
Janine says
A few weeks ago, a friend gave me some of her sourdough starter, and I’ve been diligently feeding and caring for it. I’ve baked various types of breads, never sourdough, and I was somewhat hesitant to go into this new unknown. I then gave some of my starter to our daughter, and she was as intimidated as me. Then she found your post, made this bread, and she said it was the best she’s ever eaten. I finally bit the bullet on Monday night, followed your overnight directions as it’s very cold here, and baked my loaf on Tuesday. Wow, what a beautiful loaf of easily made, absolutely delicious bread. Thank You, Thank You, Thank You!!!!
Amanda says
I would love a consultation! I’m trying to figure out how to bake like Jack Bezian. :)
Kristy says
Love this recipe..was so easy to make and the bread was amazing!!
Can you make rolls this way??
Emilie says
Hi! Thank you!
You can definitely make sourdough rolls. However, because there are multiples, they will be tricky to bake in a covered pot as per the original recipe. You’ll have to bake on a tray and add steam to your oven for a good rise!
MMH says
We make sourdough bagels.
Emilie says
That’s fantastic! I’ve always wanted to try that :)
Lucy @SupergoldenBakes says
What an excellent post! I did dabble with my sourdough starter for a bit but after some questionable successes and a few failures it sat in the back of the fridge and saw no action other than sourdough waffles (which are actually awesome). You have inspired me to give sourdough a proper chance ā soon as my kitchen is finally finished that is!
Emilie says
Excellent! So happy to hear that you have found inspiration again. Sourdough is a tricky thing, you know? It takes a bit of time to master and to find a schedule that’s best for you. I’m happy to help along the way. I hope you entered the giveaway!
Traci | Vanilla And Bean says
Thank you for your guide and wisdom about sourdough; you’ve come a long way! And how generous of you to share your ups and downs! Thank you! My first sourdough starter came from an Alaska starter dating back to the 1940s; it was a gift from a baker. I killed it. I let it sit too long in the fridge without any attention. This was years before I started to have an inkling about the living starter and how it has to be nurtured to pull out the most flavorful notes of sourness a bread can offer. I’m still learning and have vowed to get my starter going again. Fabulous crust and crumb, Emilie! Congratulations on your accomplishment! Oh, and the blistering… perfection!
Emilie says
Anytime, Traci! I love talking about bread.
So sorry to hear about your starter! You must’ve been so upset. It’s one of those new things you have to work into your routine. Speaking of, I brought both of my starters back from the dead recently. I hadn’t fed them in ages. Like yours, they just sat in the back of the fridge and I think they might’ve froze… Anyway, it took almost 4 days to get them going again. And one perked up faster than the other; it was interesting to see the difference. You live and you learn, right?
If you’re interested, I can send you some of my starter. I’ll never forget when my friend Celia shared her starter with me and I’ve been using it ever since! That is the magic of sourdough. xo
Jayme Henderson says
Your sourdough bread looks amazing, Emilie! I have always considered myself a decent baker, and I love taking on new challenges. I just have always been intimidated by making sourdough bread. I failed miserably making kombucha a couple years back, but I have determined to make some successfully this year. Same goes with sourdough. I am ready to take on the challenge! Thanks for the tips! I’d be down for a whole-grain recipe, as well.
Emilie says
Hi Jayme!
Sourdough can be incredibly intimidating at first. I mentioned (above) somewhere that it took me almost a year to jump on board! But I’m glad I did. Most of the time involved is hands off and you will need to plan ahead. To bake on Sunday, you need to start as early as Friday! It’s just one of those things… but with practice, fitting it into your schedule becomes second nature.
When you’re ready, I’ll send you some of my starter. Just let me know :) xo
Christine // my natural kitchen says
Ah that bread looks absolutely perfect! I usually feel pretty good about my gluten free bread-making but I also try to remind myself that baking gluten free is “relatively” new compared to the art of baking traditional breads. That being said, if there were a way to bake a convincing gluten free sourdough, I think that would make my month.
As usual, you are so inspiring Emilie!
Emilie says
Ooo, I’ve never made a gluten free sourdough bread before. I’m sure there is a way.
The good thing about traditional sourdough, is it’s easier to digest even when made with traditional flour. The long fermentation time helps to break down the enzymes associated with bloating etc.
I’ll keep my eyes peeled for you if I find a good recipe worth sharing :)