No bread flour? No problem! Learn how to make artisan sourdough with all purpose flour instead. Includes a practical, no-nonsense guide with step-by-step photos, instructions, and baking schedule.
Bakers all over the world insist on using bread flour for sourdough baking.
It’s prized for its high protein content, which gives bread a lofty, high rise. It’s also my preference.
But what if you don’t have any bread flour?
Can you make crusty, artisan sourdough with all purpose flour instead?
The answer is yes, you most certainly can.
But in my experience, you’ll have to make additional adjustments to the recipe as you go along.
What are those adjustments exactly?
In this post, I’ll walk you through the process step-by-step.
In the end, you’ll gain the tools and confidence you need to make incredible sourdough bread with all purpose flour.
For my UK & Aussie readers that’s “plain flour” for you!
All purpose vs. bread flour: what’s the difference?
Generally speaking, it all boils down to protein content.
When compared side by side, bread flour has a higher protein content than all purpose flour.
High protein = better gluten development, which in most cases yields a higher rise.
I typically use King Arthur Flour for bread baking. Their bread flour contains 12.7% protein, and their all purpose flour contains 11.7%.
This recipe was formulated to work with KAF all purpose flour and Trader Joe’s all purpose flour (which in my opinion, is comparable).
TIP: Protein content will vary across the board. This means you’ll get different results from brand to brand. I highly recommend sticking with ONE BRAND at first. This way, you’ll get a feel for how that specific flour performs; it will be your reference point for future adjustments.
How to use All Purpose Flour in Bread baking
Substituting all purpose flour in a sourdough recipe that specifically calls for bread flour is not always an even swap.
You’ll need to REDUCE the total amount of water first.
All purpose flour absorbs less water than bread flour, which can make the dough too sticky to work with otherwise.
This can lead to flat, dense, and gummy loaves. You don’t want that.
Ok, So Reduce the Water by How Much?
I typically suggest reducing the water by 15-30g to start.
Why the range?
It depends on the recipe, how much starter it calls for, and what brand of flour you’re using etc.
You’ll have to play around with the texture of the dough, adjusting the flour/water until it “feels right,” which can be frustrating if you just don’t have the experience.
It requires practice, patience and persistence.
So, for now, let’s focus on the visual and tactile tools to help guide you instead.
How to Make Artisan Sourdough with All Purpose Flour: A Step By Step Guide
A Few Notes: This recipe makes a small sourdough loaf, perfect for 2-4 people. I prefer smaller loaves for beginners as they are more manageable to handle. Instructions for a larger, standard size are included in the recipe at the end of this post. For baking tools, please visit my shop. You will need a digital kitchen scale to weigh your ingredients (for accuracy and best results) and a Dutch oven for baking (or another oven-safe pot with lid).
Mix the Dough
In a large bowl, whisk the starter and water together. Add the flour and salt. Mix with a fork to combine.
Once it becomes too stiff to continue, finish mixing by hand until a rough and shaggy dough forms.
This is what the dough should look like after you’ve finished mixing it…
Now, cover the bowl with a damp towel or plastic wrap and let rest at room temperature for 30 minutes.
After the dough has rested…
Work the dough into a ball. It will appear smooth on the surface with a few tears.
Heads up: this is your last chance to significantly adjust the texture of the dough. So take note of how it feels!
At this point, the dough should feel soft and stretchy… not wet, overly sticky, or soupy.
TIP: If the dough feels too wet (and this can happen depending on the brand of flour you’re using), add 1 tbsp. of flour after the first 30 minute rest. Mix thoroughly by hand, adding more flour as needed. If you think it’s too dry, add 1 tbsp. of water and see how you go. Not so bad right? Just a little back and forth until it “feels right.” You can’t really mess it up.
Bulk Rise
Cover the bowl and let rise overnight, about 10-12 hrs. at room temperature (68 F). The dough is ready when it has doubled in size.
TIP: If using a standard 8-inch mixing bowl (pictured above), the dough should rise to about 1/2- 2/3’s up the sides when ready (remember, this is a small loaf).
Stretch And Fold The Dough
This technique is optional. It will strengthen the gluten, incorporate air into the dough, and add height to the finished loaf.About 30 minutes to 1 hour into the bulk rise, start your first stretch and fold.
To do this, grab a portion of the dough and stretch it upwards. Then fold it over towards the center of the dough. Give the bowl a one-quarter turn and repeat (stretching the dough upwards and then folding it over) until you have come full circle to complete 4 folds or 1 set. Do another set about 30 minutes to 1 hour later.
Here’s a video!
shape the dough
The following morning, line a small bowl with a cotton or linen cloth. Sprinkle with flour.
You’re going to shape the dough twice to build extra strength.
Preshape
Remove the dough onto a floured surface. To shape the dough into a round, starting at the top, gently fold the dough over toward the center. Give it a turn and fold over the next section. Repeat until you have come full circle.
Using a bench knife, scoop up the dough and flip it over (the smooth side should be facing up). Cover and rest for 20-30 minutes.
Final Shape
After the dough has rested, flip it over again (the smooth side should be facing down now). Shape it again following the steps above. Flip it back over.
With floured hands, gently cup the dough and pull it toward you in a circular motion to tighten its shape.
Place the dough into the lined bowl, seam side up. Cover the dough with the cloth overhang.
Second Rise
Now the dough needs to rise again.
Rest at room temperature for 30 minutes to 1 hour; the dough is ready when it has puffed up and looks plump. It does not double in size.
Preheat the oven to 450 F.
SCORE THE DOUGH
Invert the bowl of dough onto a sheet of parchment paper. Remove the bowl and cloth.
Sprinkle the dough with flour and smooth the surface with your hands.
Using a bread lame or a small serrated knife (I used my UFO lame), score the dough at 12, 3, 6 and 9 o’clock, turning the parchment paper as you go. Make quick, decisive cuts using the tip of the blade.
Lift up the dough while still on the parchment paper, and place it into a Dutch oven. Pop the lid on top.
Bake the Dough
Place the pot into the preheated oven, center rack. Reduce the heat to 425 F.
Bake the dough, with the lid on for 20 minutes. Then, remove the lid and bake for an additional 30-35 minutes or until golden brown.
Here’s what the dough will look like after you take off the lid (please ignore my sparkling oven…).
Let it Cool
Check out that oven spring!
Don’t you just want to rip off a chunk?
Unfortunately, you’ll have to wait at least an hour my friends. The texture might be gummy and wet if you jump the gun.
Storage
Sourdough is best on the same day it’s baked.
To maximize freshness, cool completely and store at room temperature wrapped in plastic, reusable beeswax wrap or a bread bag for 1-2 days.
Sourdough can also be frozen, for up to 2-3 months. Defrost at room temperature and warm @ 300 F before serving.
Taste Test
This recipe produces a crusty, artisan sourdough with a smooth interior crumb.
We love it for sandwiches, french toast and crostini. It’s a versatile everyday option.
And in comparison to a bread flour loaf, none of us could really tell the difference!
MY BAKING SCHEDULE
All bakers need somewhat of a game plan before diving in.
Here’s what I do: I’ll make the dough in the evening to rise overnight (start the night before). It will be ready to bake the following morning.
If it’s warmer than 68 F, I’ll start later in the evening to avoid over proofed dough. The timing is flexible.
In the evening…
- 7:00 PM: Make the dough/ Rest for 30 minutes
- 8:30 PM: 1st Stretch & Fold (optional)
- 9:30 PM: 2nd Stretch & Fold (optional)
- Cover bowl with plastic wrap and let rise overnight, on the kitchen counter, for 10-12 hrs @ 68 F
The following morning…
- 7:00 AM (or earlier): Check the dough. Give it more time to rise, if needed.
- 7:05-ish AM: Preshape
- 7:30 AM: Shape
- 7:35 AM: Second Rise/ Preheat Oven
- 8:05-ish AM: Bake
Cook Time:
Yield:
Category:
Method:
Cuisine:
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PinDescription
No bread flour? No problem! My artisan sourdough with all purpose flour is an excellent substitute. This recipe yields a smaller sized loaf (perfect for up to 4 people) with a crisp crust and a smooth, interior crumb.
Notes & Substitutions
This recipe was formulated to work with King Arthur & Trader Joe’s all purpose flour, which contains 11.7% protein. If using another brand, please see my tip in the recipe below for adjusting the texture of the dough, if needed.
For accuracy and best results: please weigh your ingredients using a kitchen scale.
Ingredients
For a small loaf:
- 50 g (1/4 cup) bubbly, active starter
- 165 g (1/2 cup + 3 tbsp) water
- 5 g (1 tsp) fine sea salt
- 250 g (2 cups + 1 tbsp) all purpose flour (Trader Joe or King Arthur)
For a larger, standard size loaf:
- 50 g (1/4 cup) bubbly, active starter*
- 330 g (1 1/3 cup + 1 tbsp) water
- 9 g (1 1/2 tsp) fine sea salt
- 500 g (4 1/4 cups) all purpose flour (Trader Joe or King Arthur)
*Note: I use 50 g of starter for both the small AND standard size loaf. Using a smaller amount of starter with an long, overnight rise will help to prevent over proofed dough in the morning.
Instructions
Make the Dough
In the evening, whisk the starter and water together in a large bowl. Add the flour and salt. Mix with a fork until a stiff dough forms, then finish by hand to fully incorporate the flour. It will feel rough and shaggy, and slightly sticky. Cover with a damp towel or plastic wrap and let rest at room temperature (68 F) for 30 minutes.
After the dough has rested, work the dough into a ball. To do this, grab a portion of the dough and fold it over, pressing your fingertips into the center. Repeat, working your way around the dough until it begins to tighten.
TIP: If the dough feels too wet (and this can happen depending on the brand of flour you’re using), add 1 tbsp. of flour. Mix thoroughly by hand, adding more flour as needed. If you think it’s too dry, add 1 tbsp. of water and see how you go.
Bulk Rise
Cover the bowl (damp towel or plastic wrap) and let rise overnight at room temperature. This will take about 10 to 12 hours at 68 F. The dough is ready when it no longer looks dense and has doubled in size. If using a standard 8-inch bowl, the dough will rise about 1/2 way up the sides.
Optional Step: about 1 hour into the bulk rise, do 1 set of stretch and folds. Repeat 1 hour later. This will increase the overall volume of the bread.
Shape the Dough
The following morning, line a small bowl with a cotton or linen cloth. Sprinkle with flour.
You’re going to shape the dough twice to build extra strength.
Preshape
Remove the dough onto a floured surface. To shape the dough into a round, starting at the top, gently fold the dough over toward the center. Give it a turn and fold over the next section. Repeat until you have come full circle. Using a bench knife, scoop up the dough and flip it over (the smooth side should be facing up). Cover and rest for 20-30 minutes.
Final Shape
After the dough has rested, flip it over again (the smooth side should be facing down now). Shape it again following the steps above. Flip it back over. With floured hands, gently cup the dough and pull it toward you in a circular motion to tighten its shape.
Place the dough into the lined bowl, seam side up. Cover the dough with the cloth overhang.
Second Rise
The dough needs to rise again. Rest for 30 minutes to 1 hour. The dough is ready when it looks puffy and has risen slightly, but has not yet doubled in size.
Preheat your oven to 450. Cut a sheet of non-stick parchment paper to fit the size of your baking pot, leaving enough excess around the sides to remove the bread.
Score the Dough
Place the parchment over the dough and invert the bowl to release. Sprinkle the dough with flour and gently rub the surface with your hands. Using the tip of a bread lame, small, serrated knife or a razor blade, make four shallow 4-inch long cuts at 3, 6, 9, and 12 o’clock around the dough. Use the parchment paper to transfer the dough to the baking pot.
Bake the Dough
Reduce the heat to 425 F. Bake the dough on the center rack for 20 minutes, covered. Remove the lid, and continue to bake for 30-35 minutes and golden brown (40 minutes uncovered for the larger, standard loaf).
When finished, transfer to a wire rack. Cool for 1 hour before slicing, for best texture.
Notes
Sourdough is best consumed on the same day it is baked. To maximize freshness, cool completely and store at room temperature wrapped in plastic, reusable beeswax wrap or bread bag for 1-2 days.
Keywords: artisan sourdough, all purpose flour, sourdough bread, sourdough
Kelly says
Hi! I made my first loaf ever today following your amazing and helpful recipe and it was fabulous! So exciting to do and I am eager to do more and experiment. I made the larger loaf and am wondering if I were to use the larger recipe but want to make the two smaller loaves, is there a point at which the dough can be divided? Or does it really need to be made as two individual loaves from the very beginning? Thank you so much!
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Emilie Raffa says
Sure! Divide the dough after the bulk rise.
Kelly says
Awesome, thanks for the response and wonderful recipe!!
Christine says
I just used this recipe to make my first loaf with my starter and it turned out AMAZING! I’m having it now for lunch and may never buy store-bought bread again. I even have a second loaf in the oven now to test out how a slightly less active starter (still bubbly and passed the float test though) and bulk rise in the fridge and see how it compares. THANK YOU for the very detailed step by step, it was so easy to follow!
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Mrs. H says
My daughter and I both began starters on the same day in mid April. We’ve since made artisan sourdough, pizza, sandwich bread, waffles and cinnamon rolls. Kit and Harry both seem to be happy and active, really taking off in the past week or so when hot weather hit in Mississippi. I’ve just pulled this small AP loaf (I added crushed rosemary added after the first 30 minute rest: thanks for that tip) out of the oven. In a time when we couldn’t see each other as much as we liked, we had a common project to share and compare. Thanks for your inspiration.
Emilie Raffa says
Thank you, Mrs. H. It’s comments like yours that continue to inspire me. It’s been an absolute privilege to be apart of connecting others through sourdough during these crazy, uncertain times. The feeling is pure joy and thankfulness. x E
Sandra says
I have achieved my first successful sourdough with 40% AP, 40% whole wheat flour and 20% semolina flour, thanks for the great recipe!
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Danielle Sinclair says
The first time I tried this loaf (measuring ingredients) I ended up with an attractive sourdough doorstop. Second time I weighed my ingredients, and what a difference! Delicious, crispy but light crust, slightly tangy taste and fluffy chewy texture. An absolutely beautiful loaf. Directions, and especially the videos, are very helpful.
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Kevin says
Why is there no olive oil in the all purpose flour recipe?
Emilie Raffa says
Hi there! It’s just a matter of preference. Up to the baker!
Maryann Selman says
I can’t wait to try your recipe. Would you please suggest what size proofing bowl I should buy for both the single and the double recipe? I have been using a stainless steel bowl that is the right shape and size but I think it may be part of the problem with temperature. Many thanks
Maryann
Emilie Raffa says
Hi there! For the bulk rise, I use an 8-inch glass mixing bowl for both sizes. For the second rise, you can use an 8-inch proofing basket (or bowl) for the larger size, and a 6-inch bowl for the smaller size. Hope this helps!
Leslie says
Hello! LOVE this recipe and your step by step guidance with pictures! My question is, when you double the recipe, do you then make two loaves? Or do you make one loaf just a larger one and the baking times are the same?
Thank you!!!
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Emilie Raffa says
Hi Leslie! It will actually make (1x) standard size loaf. I’m going to update the wording to clarify. x E
Liesl Coates says
Succccccccess!! I am so happy to report that my loaf turned out absolutely beautiful! I have been learning so many lessons, but the biggest one is to watch your dough, and not hold to the letter of the law for the time expected in proofing. Emilie, you have perfect descriptions, so look at these, first and foremost. I did 9 hours and 40 minutes at 74.5 degrees (oven with light on) which is maybe more than many loafs need, but my dough needed it. Thank you for all of your kind words and patience! I can’t wait to move on to other recipes in your gorgeous book. :)
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Katie Kapotsy says
Just wanted to drop by and say thanks. I’m using my “home” time to practice bread-making, as I love to cook but have always been intimidated by bread. I used your starter recipe and it’s a thing of beauty. When my starter was ready I googled sourdough recipes and again came to your website. I do not have a scale so I measure by volume… but I have come to know what consistency I want, generally, in my bread. I added just a bit more water to this dough. I of course am impatient and started in the morning so to quicken my bulk rise I placed it near my oven on low, and gave it about six hours. It rose wonderfully, shaped very well. When I finally sliced into it a bit ago, it was fluffy and delicious inside, and soooo wonderfully crusty on the outside! A keeper recipe— thank you!
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Emilie Raffa says
Thank you so much Katie! I love hearing success stories like this. :)
Marcia Shimizu says
Hi Emilie,
I have made this recipe twice now, once with the smaller loaf and the second time with the larger loaf, and have a couple of questions for you!
1. Both times, I found the dough to be very sticky and had to scrape the dough out of the bowl at various points in the process of preparing to get it in the oven. The end result was good, but it I was wondering what suggestion(s) you might have to make it easier to take the dough out of the bowl.
2. When I made the larger loaf, I found the crust wasn’t very crunchy after letting it rest for an hour after removing it from the oven (although when I initially took it out of the oven, it felt quite firm). For the small loaf, I didn’t have this problem.
3. Have you ever made the larger recipe with doubling the amount of starter you used? I found that the smaller loaf I baked had a more tangy flavour than the larger loaf; does the amount of starter affect the taste? I love the tangy flavour :-)
This was a delicious recipe – thank you so much for sharing and for answering everyone’s questions!
Marcia
Emilie Raffa says
Hi there! Please see below:
1.) Some bakers lightly oil their bowl to prevent this problem. You can also purchase a bench scraper that will help guide the dough out of the bowl.
2.) When loaves cool, the steam has no place to go but through the crust which is why it might not have been crunchy. The temperature shock alone- from hot to room temp or cold- can effect the texture of the bread. Next time, cool the loaf directly in the oven (turned off) with the door ajar. Keep your eye on it. Don’t leave it in there for too long.
3.) In my experience, more starter doesn’t necessarily equal more flavor. The sour flavor comes from the condition of your starter, temperature of the dough, ambient temperature etc.
If you’re having more success with the mini loaf, you can always make (2x) batches in separate bowls instead of the (1x) standard size loaf.
Hope this helps!
Ian says
I’m afraid I’ve failed twice to make this receipe. The outside is nice and crusty but inside it is pretty dense. The first effort was definitely too wet so I reduced the amount of water to 140 g, still too wet perhaps. It had a good rise overnight but it didn’t hold its shape the next day. The white flour is 10.4% protein. What could it be? How can I adapt to my low-protein content flour? Reduce the water content further? Do I need to mix it for longer (10 mins)? Thanks for the help.
Emilie Raffa says
Ian, it sounds like there is too much water in the dough! Please weigh your ingredients for the most accurate results. You should still be able to make this recipe with the flour you have, reducing the water as needed. Mixing it longer won’t necessarily solve the issue. Hope this helps!
Paul Goodman says
Aloha Emilie
I noticed that your “doubled recipe” does no double the amount of starter. Is that a mistake?
Mahalo, Paul
Kula, Hi
Emilie Raffa says
Hi Paul! It’s not a mistake. See my note re: starter in the ingredients section. :)
Melissa says
Love this bread! Made several loaves today. I do have a question though…how can I keep the bottom from getting super dark and hard? I’ve tried several different Dutch ovens and the bottom gets super hard and near burnt every time.
Emilie Raffa says
Hi Melissa! Make sure you’re using an oven thermometer for accuracy. Additionally: place and cookie sheet on the rack directly below your baking pot (not underneath it); this will shield the heat from the bottom up.
Helen Ryan says
Hello! I am about to embark on my first ever sourdough effort! My son gave me a portion of his starter, so grateful! The starter is made with all-purpose flour and I plan to use your recipe for Artisan Sourdough. What I am not clear on is how to “feed” my starter, correct ratios of flour to water, do I need to mix it? Thanks for such a great website and clear instructions/videos!
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Sally says
Hi!
I have done some looking and cannot find the answer to my question.
When should I use my starter? Right after feeding, as soon as it doubles, or once it has fallen? Or is there any other guide?
I have been trying to use as much as the starter as possible (pancakes, crackers, etc) as to not throw any away as well so any tips on that would be great too!
I am loving your recipes so far & currently my starter (Tulip) doubles in about 2 hours!
Thank you for any advice!
Liesl Coates says
May I add a PS.- since I already have ruined my resolve not to bother with more questions! I finally received your book in the mail from Amazon, just a month past my birthday! It is absolutely beautiful and I can’t wait to try some of the other exciting recipes- the pictures are gorgeous and I love your stories:). :).
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Emilie Raffa says
Yay! Happy Birthday! I think you will enjoy it very much… x
Liesl Coates says
Hi Emilie,
I have posted on other parts of your website and I am sorry I have yet another question. Hopefully someone else might have the same one so it’s helpful. I continue to have problems with the bulk rise. I think I have over-proofed at times, but this last one when I tried the all purpose recipe I don’t think I proofed long enough. The reason it is confusing to me is that my dough spreads out instead of bulking up. I am very careful to use active starter, doing the float test and having it rise at least double. I use a glass Pyrex bowl that is 9″ across the top. I did the bulk rise during the day, but at 3 hours I did the poke test and it stayed in place so I thought it was done. Do you think I should try again and just let it go longer? It definitely didn’t go half way up the sides of the bowl, like you described, so my question is- if you wait long enough will it eventually rise up, and bulk upward?
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Emilie Raffa says
Hi Liesl!
The problem is the poke test. I do not recommend it. It’s given you a false positive which is why the bulk rise was cut too short (not your fault). Sourdough dough will never be ready in 3 hours unless it’s really warm, about 85F!
Regarding the dough: it will spread out AND up when it rises. What you experienced was actually normal. It just needed more time!
Bottom line: watch the dough and not the clock. Do not do the poke test. If you’re using a 9″ bowl, the dough should rise 2/3-3/4 of the way up when ready. The dough will bulk upward, promise.
PS: I talk about this more in the book under “Sourdough Steps, Explained” :)
Amanda says
Hi,
Thank you so much for all of the helpful information! This is the best site I have found for a beginner trying to make sourdough and I just ordered your book! Do you have an opinion on using the “Proof” setting on an oven for the rise period? I have had significant issues getting my bread to rise appropriately even though my starter seems very happy and checks all the boxes for ‘ready’. My house is typically pretty cold – 65-67 degrees. I’m wondering if temperature is the issue?
Thank you!
Amanda
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Emilie Raffa says
Hi Amanda! Thanks SO much! The proof setting is great. Not sure how high your specific temp. setting goes (shouldn’t be ore than 80 F I believe…) but it will definitely work. Your house is a little chilly, which is why the dough @ 65-67 is taking longer to rise. Keep in mind, if you use the proof setting the dough will be ready quicker than the timeframe indicated in the recipe.
Joe says
Hi, Thanks for the great information. Quick question: the sourdough recipe when using bread flour calls for olive oil. This one does not. Is that intentional or should you also use olive oil when making sourdough with bread flour? Thank you again!
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Emilie Raffa says
Hi Joe! Totally intentional. Just two different recipes. It’s fun to play around!
Farah says
I’ve made this recipe several times, all with success! I was wondering if I could place the shaped dough (after overnight bulk ferment) in the refrigerator & if so, his long can I keep it there? Thanks!
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Emilie Raffa says
Hi Farah! Yes, you can. You’ll need to make the dough in the afternoon, bulk at a warmer temperature, and then shape the dough in the evening to chill overnight. When you follow this method the dough will last up to 10 hrs in the fridge. However, pease be open to experimentation; the timing can change due to temperature. Oftentimes the dough will be over proofed by morning if not done correctly. Practice makes perfect!
Farah says
I came back to say I did it both ways. The first one I baked off this morning and the 2nd half I placed in the fridge all day and just baked it… They were both amazing!
I tagged you on IG with my first loaf, the oven spring was amazing. The 2nd loaf is even bigger, but not sure if it’s from the cold retard or it it was a slightly bigger dough (I didn’t weight the dough when I split it). Either way, this is my go-to recipe! AGAIN, THANK YOU!!
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Emilie Raffa says
FANTASTIC! Thanks so much for coming back to share the details!
Sebastian Stolzenberger says
I am very excited to make your recipe. Can I follow the same directions if doubling the ingredients for larger loaf? How much should I increase the baking time?
Emilie Raffa says
Hi there! The info is provided in the recipe at the end of the post.
Julie Wood says
Hmmmmm. I’ve read through the entire post top to bottom about three times now and I’m not seeing any notes on doubling the recipe? Maybe it’s not showing up on the mobile version for some reason?
Julie Wood says
Ahhhh. My eyes must have skipped over it in the ingredients section. I was looking for it at the end!
Emilie Raffa says
No worries ;)
PH says
Hi there! I wanted to try using bread flour with higher protein (around 14-15%) than the KAF bread flour. Thoughts on any adjustments? Thanks! Love the site and guidance :-)
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Emilie Raffa says
Hi PH! You’ll definitely need to increase the water. If you’re making the standard size loaf (not the mini) you can go up to at least 375g. Just feel the dough as you go; yu don’t want it to be stiff and dry. Hope this helps!
Katie says
Oh goodness. I’ve made sourdough before. But this recipe is a real winner. I don’t know if I just lucked into a strong starter this time around but I’ve never had my sourdough rise as much as I did following this recipe and your advice. We live in Hawaii, baked goods beyong white sandwhich bread is much more expensive than we were used to on the mainland. This is a real penny saver for us.
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Emilie Raffa says
Ahhh love to hear this Katie! Thrilled for you. Making sourdough or any type of bread at home is incredibly rewarding, frugal and practical. Enjoy every last crumb.x
Emily Doan says
Just wanted to write in to say I’ve made this loaf literally 10 times and it turned out amazing every single time! Makes a crusty loaf that’s soft on the inside and holds up well to spreads. I’ve never made sourdough before this recipe so all the step-by-step instructions were a huge help. I have this recipe memorized now because I make it every 2-3 days. I also do my bulk rise in an Instant Pot, which shortens the proof time considerably.
Thanks for an awesome recipe!
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Emilie Raffa says
Emily, wow! I’m so happy to hear this! Oooo… and an Instant Pot rise…. sounds effective and practical :)
Sabena says
Hi Emilie,
First, this is a great revcipe and very easy to follow. Because of you, I have been baking sourdough for about a month now. I have a few questions with the weather getting warmer in NYC.
1) Let’s say I start two breads Friday evening at the same time, allow them to bulk rise overnight, can I put one of the rounds in the fridge the following morning (Saturday) after the bulk rise and bake it first thing on Sunday? If yes, how long should I keep it out of the fridge before I can bake it. I’m assuming I would have to do the two rises/rests before baking?
2) With the weather getting warmer in NYC, how can I store my starter so that it doesn’t get rancid? I’m assuming the heat will make it ferment even more. If I were to put it in the fridge, how often must I feed it? And when would I take it out of the fridge to feed it before being able to use it for bread. Currently I bake bread ever two days.
3) my last question is, what do I do with my sourdough starter if I go on holiday and I cannot bring it with? How long can it last in my fridge without being fed?
Many thanks,
Sabena
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Emilie Raffa says
Hi Sabena! Fantastic! Thanks so much, I’m glad it’s working for you :)
Please see below:
1.) To clarify: do you want to refrigerate the bulk dough before it’s shaped? Or after it has been shaped into a round and then placed into the proofing basket?
2.) You can still keep it at room temp if you want, it won’t go rancid. I do this all the time in the summer. Sometimes I’ll even transfer it to a cooler room if necessary. However, you can store it in the fridge. Feed it once a week to maintain its strength. When ready to make dough, feed it at room temperature for a day or two until it perks up.
3.) Just keep it in the fridge. It can actually last for months in the fridge without being fed. It will just take longer to wake back up. Do not confuse its sluggishness with it being dead!
Sabena says
Hi Emilie,
Thank you for the info. To clarify my first question, I wanted to know if I make a sourdough (AP recipe) bread in the evening as per your directions, could it be put in the fridge until the next morning , after the bulk rise? If so, would it be before or after shaping (meaning it would sit in the fridge for 24 hrs. Can that be done?
Also, if I leave my starter in the frigde for a few weeks untouched (while away) how long does it take to bounce back? So I know it’s not dead. Thanks again for your help. I prepped your sourdough panacake recipe this eveining. Can’t wait to make them tomorrow!
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Emilie Raffa says
Hi there! You can do two things: wait for the dough to almost double in size and then refrigerate the whole bowl overnight to shape the next day. Or, make the dough in the afternoon, bulk at a warmer temperature (so that it’s ready faster), shape, and then refrigerate the shaped dough in the late evening to rise overnight. Regarding your starter, the bounce back timing depends on its own strength. For example, I had a fridge starter that wasn’t fed for almost 3 yeas (!). But it was so strong and vibrant, it only took two days to bounce back.
Vicki says
Well, well, well, Emilie! So glad I found your site. First time bread maker here as of this week, and your recipe was fantastic. Easy to follow with excellent results. Rye’An has been brewing for 2 weeks and getting very active so it was about time I pushed down my fear and made some bread!
For my 1st loaf I followed the recipe as-is, except I heated my oven with the dutch oven inside and after putting my dough in the dutch oven, I added 3 ice cubes between the parchment paper and the dutch over to let off steam and help create air bubbles in the crust – a tip I read on another blog. They were beautiful. Anyway, the dough felt a bit too sticky so I was worried, but it worked!! The loaf was devoured.
I tried a different recipe for my 2nd loaf and the dough texture was way stickier, but the recipe kept saying “Don’t add flour” so I didn’t hoping it would come together. Even at the end, it was still very sticky. It looked pretty after baking, but noticed it didn’t rise as much as yours and seemed a bit heavier. I gave that loaf to my neighbor and she reported back that it was way too dense. Read another blogger and read it could have been dense because the dough was to wet. Tossing that recipe! Plus, she called for A LOT of starter.
So for my 3rd loaf, I came back to your recipe. The consistency was different from the first loaf, not as wet. I added a smidge more flour and the dough was amazing to work with this time. It baked perfectly again! This was our loaf, but I gave my neighbor a few slices and she said it was perfect! I thought it was even better than the 1st loaf!
I’ve been doing a lot of reading, and decided to continue using your recipe since I’ve had such good luck – even using a store brand AP flour – but go for a longer proofing in the fridge. For my 4th loaf, I started my dough late morning and let it bulk rise at room temp. It took a good 10 hours for the bulk rise to complete. I also added in more stretch and folds beginning one hour into the bulk rise, every 15-20 minutes for a total of 6 sets. I had a beautiful window pane appearance. I pre-shaped and let it rest room temp. 30 minutes later I did my final shape, and threw it in the fridge for 12 hours. Now, I cannot tell you how it how it tasted as I gave that one away to a different friend. She sent me a pic after she sliced into it and it looked great. She said the flavor had just enough sourness and the texture was perfectly chewy. She was concerned the crust would be too hard to eat since she struggled to cut it, but once eaten, she said it was awesome! She toasted a slice and had one as-is.
I’m doing a 5th loaf right now – scored 15# of KA AP Flour. I’m really getting the hang of this thanks to your recipe and tips. Thank you!
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Emilie Raffa says
Hi Vicki! Thanks so much for sharing your experience with us. Isn’t sourdough fun? All of the possibilities! It’s such a rewarding craft that continues to amaze me everyday. I’m so excited for you ;)
Omer says
Hey!
Did my first sourdough with this receipt and turned out amazing!!!! Thank you!
I did a 6 hours bulk rise instead of over night. The temperature in my house is more like 83 F.
Can I still do an overnight bulk rise outside? What do you recommend?
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Emilie Raffa says
Hi Omer! What you did is perfect. At some point, every baker will have to adjust the rise time based on their specific environmental temperature.
Doing an overnight bulk at 83 F is tricky. If the dough is ready in appx. 6 hrs, you’d have to start the dough way later in the evening AND use cooler water to slow down the rise (otherwise, the dough will be ready at 3 AM). Make sense? Alternatively, rise the dough during the day and when it just about doubles, cover with lightly oiled plastic wrap and chill overnight.
Nastassja Thomas says
Let me tell you, this recipe resulted in a beautiful loaf! I was so worried about not having a good flour but this worked perfectly with a generic brand AP flour. Thank you so much for sharing!!
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Emilie Raffa says
Amazing! So glad it worked out for you! xx
Briana says
Hi! I have been loving your website! I used your recipe to make my own starter and have a lovely, growing, bubbling 16 day old starter that I am very attached to :) I made my first loaf of bread today and step by step my dough looked like your pics so I thought I was golden! But I just took my loaf out and instead of being this beautiful rounded dome, mine looks more like a disc and is about half the height of yours. I don’t know what I did wrong! I used my starter when it was really high and bubbly. Any insight would be amazing! Thank you!!
Emilie Raffa says
Hi there! Could be several factors. But it sounds like the dough was over proofed (rose for too long). Make sure it doubles in size during the bulk rise and possibly shorten the second rise to 30 minutes. Hope this helps!
Sabrina says
I baked my first loaf using the amounts for the smaller loaf. The crust is quite hard and the middle is quite dense. I’m using an All Purpose Stone Ground Organic Flour (that’s all I have right now). What do you recommend for softening the crust? Should I add more water when I’m mixing the dough? Will this also help with the dense crumb?
(FYI…I followed your recipe for the starter, and it rose and passed the float test before using)
Thank you.
Emilie Raffa says
Hi Sabrina! It’s the flour. Stone ground has the germ and bran attached so it can make the bread more dense. I haven’t tested the specifics, but my guess is that you’ll need to add more water to this recipe when using that type of flour. But also keep in mind, the finished loaf will always be heartier and not quite high as mine. Hope this helps!
Anna says
Hi,
Your recipe is very easy to follow. I tend to over mix anything with yeast in it, my learning curve is to quit mixing earlier on. I used to think that the bulk rise would correct my over mixing so I didnt have to change my habit… lol! How untrue that is, the more i bake with yeast (of any type) the more I learn technique is important. All that to say, it’s getting better and better Yay!
So for my questions:
I’d like to try making this loaf with seeds and nuts. I tend to also over indulge in ingredients like this… is there a point of adding too much nuts and seeds? And at what point could I add them in at? I like making the standard size as we are a family of 4… it doesn’t last long.
My second question is along the same line just with figs and kalamata olives… I was thinking ¾ cup roughly chopped dried figs and the same amounts of olives…. is that too much? Also at what point can I add it in?
Thank you for your advice!
Your Canadian friend,
Anna
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Emilie Raffa says
Hello Anna! For any type of add-ins (olives, seeds, nuts etc), fold them in right after the 30 minute first rest; they will be easier to incorporate. You can always extend the first rest to 45 minutes to make it even easier to incorporate. It’s up to you. Regarding the quantity, this will vary. For the olive/fig combo I’d do 1 cup total. For the nuts and seeds, again maybe 1 cup total. But soak them in water first so they do not absorb all the water in the dough. Olives and wet add-ins do not need to be soaked.
Anna says
Great! Thank you, I wouldn’t have even thought of soaking the nuts and seeds first. The timing of adding them in is exactly what I was thinking. So excited to try this! :) Take care
Lori says
Thanks for this tip! I will definitely try that – I typically move the oven rack up to top 1/3 of oven for this reason but wanted to stay true to the recipe and use my dutch oven. I made your cranberry pecan loaf earlier this week and it is amazing (it’s basically still winter up here in New England lol). A loaf of your easy sandwich bread is rising as we speak – she looked so beautiful in the kitchen aid bowl after the overnight rise!
Emilie Raffa says
Fantastic, Lori! Isn’t sourdough fun? Enjoy!
Stephanie Berntsen Croft says
Hi there! I want to try your recipe ASAP! Is there a part in your schedule advice where I could put the dough in the fridge to slow it down? If I start the process during the morning/day maybe I could put it in the fridge before the overnight proof at room temp after doing the two sets of folds?
Emilie Raffa says
Hi there! You can definitely do that. :)
Jen says
Hi! I’ve made this recipe twice now and love it! Can you do a mix of whole wheat and AP flour? Or do you suggest only AP for this recipe? Thanks!
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Emilie Raffa says
Hi Jen! See comment below! But yes, I’d do only 20% whole wheat flour in this recipe. Stay tuned for more!
Charlene Paris says
Do you preheat your dutch oven & lid prior to baking the bread?
Emilie Raffa says
Hi Charlene! I do not preheat my pot and lid prior to baking. You can if you want.
Kel says
I’ve been spreading spores with friends who can’t find yeast and guiding them to your blog as a one-stop-shop for awesome sourdough guides (and lots of ideas beyond bread), so thank you for all your awesome tips and guidance! I’ve been in sourdough heaven since my starter came of age a month or so back.
One question, though…do you have any wisdom on using whole wheat flour (AP or bread)? I try to stick to whole wheat carbohydrates when I can, but I don’t have the strength to resist that sourdough love!! How can I have the best chance for success in changing over to whole wheat?
Emilie Raffa says
Thank you so much, Kel! Much appreciated :) Changing over to whole wheat requires additional adjustments to the original recipe you’re trying to convert. Here, you can try swapping out 20% ap flour for whole wheat possibly adding more water if the dough seems too dry. I wouldn’t go any higher than that though. I’m working on a ww sourdough for the blog, so stay tuned. I also have several recipes in my book Artisan Sourdough Made Simple.
Elyse says
I just have to say I loved this recipe? I have been trying to make a sourdough for a month now and it has always been trail and error. Your recipe was me getting gold! I did double it to make a larger bread and did do more folds then mentioned during its 12hr rest. Will use this recipe again!
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Emilie Raffa says
Fantastic! That’s what it’s all about- make it your own! Thanks Elyse!
Stephanie says
I just made this bread last night! I know it said that it’s more ideal to start at night because of the proofing time, but I’m so darn impatient! So I started it yesterday morning around 730 or 8 and had a delicious snack of hot fresh bread before I went to bed. This is the absolute best sourdough bread I’ve ever had, and I’m literally about to make more to give to family!
I also used your starter guide! I had someone ask for a recipe and I recommended your page because you made it so easy to follow.
Thank you for the recipes!
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Emilie Raffa says
Hi Stephanie! You can totally make this dough in the AM. Just calculate and revers the rise time to make it work for you. No worries! Thanks so much for your support :)
Ross says
Hi – this recipe turned out great, fantastic rise and the taste was perfect. The only issue I had was there were massive air bubbles in the bread, towards the top of the bread where it had risen. Any tips on how to remove those large bubbles? Thanks!
Emilie Raffa says
Hi Ross! It’s hard to say without seeing a picture to be sure. But based on what you’ve described, it sounds like your dough was over proofed. We typically see large air bubble towards the top of the loaf when this happens. Either shorten the bulk rise and/or second rise to counter act this.
Ai says
Thank you for sharing your knowledge, I have made my first two loaves this past week and they turned out great! May just be beginner’s luck but I think all your tips are so key.
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Emilie Raffa says
Fantastic! And you’re very welcome! :)