No bread flour? No problem! Learn how to make artisan sourdough bread 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
Artisan Sourdough with All Purpose Flour
- Cook Time: 50-55 minutes
- Total Time: 50-55 minutes
- Yield: 1 small loaf (2-4 ppl)
- Category: Sourdough Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
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
Liz says
Hi, this recipe worked wonderfully a few times. But since the weather has gotten warmer my dough is overproofed in the morning after 8 hours. Do you have an alternative proofing/baking schedule for summer — maybe doing a shorter proof during the day or proofing in the refrigerator overnight? Thanks!
Emilie Raffa says
Yes! Bulk during the day. When the dough doubles, wrap and chill the whole bowl overnight. Shape and bake the next day.
Tess says
While my bread comes out delicious, I have two issues:
1. While all my rises do what they’re supposed to, the final loaf seems a bit ‘floppy’ – it doesn’t keep its form and tends to sag and spread out. It rises when baking, though, and is acceptable, but still a bit flat.
2. It sticks to the towel no matter how much flour I put on it! Do I have to use the towel?
I weight everything and use KA ap flour, but I think I need to add more flour (which I’ve done, but still have these issues). Thoughts?
★★★★
Shirley L says
I have made this 5 times now. The first 3 were failures, but the 4th with stretch and folds and the 5th without them were beautiful successes.
My question is if I wanted to put my dough in the fridge at what stage do I put it in? And what do I do when I want to take out and bake?
★★★★★
Christina Lockerby says
I was SO worried. I did the smaller loaf and right from the get go, I didn’t put enough water in the dough so it was pretty dry and not super staying together. So I added a couple tablespoons during the first stretch and fold the night before and went with it. It didn’t really rise that I could see while it was resting the night before, but it seemed to proof just fine overnight. After working with it in the morning it definitely ended up about the size it was before proofing and didn’t really rise very much if at all before putting it in the oven. Not sure if that’s normal, but the bread came out pretty decent in the end, I think! It’s probably too dense… I noticed it didn’t really expand the scores I made and there is really just one air bubble towards the top of the inside of the loaf. Can you offer any guidance? I thought my starter was super active… I fed it every 12 hours for like a week and used it when it was crazy bubbly, about four hours after it’s last feeding… I’m pretty pleasantly surprised for my first loaf, but definitely want to do better next time haha!
★★★★★
Karen says
Thanks for this recipe. I am not great at following instructions to the letter. However, i measured everything carefully and tried to duplicate your process. I was not optimistic, but much to my surprise ( and delight) the result was delicious and looked beautiful too. I can see where my less than perfect timing and technique compromised the end product somewhat -but it appears that this recipe is somewhat forgiving, and the process resulted in “lessons learned”. I expect my next loaf to be even better and the one after that = perfect. Speaking of lessons learned – there is more to baking than ingredients and process – it takes attention, practice and experience to master – that’s the “zen”, fun and satisfaction. Much needed during these difficult days. Thanks again. Karen
★★★★
Sheila says
Hi..made my first loaf last week..was delicious. Kept starter in fridge and just gave it its weekly feed. I’m unsure do I put it straight back to fridge or leave at room temperature. Sheila
★★★★
Sherri says
Love this recipe! I am a beginner and have made several great loaves using these instructions. I find I need to up the flour a bit or the dough is too sticky in my climate. I have used the amount of starter recommended for the large loaf and have also used more starter with a shorter bulk fermentation. Both worked well.
★★★★★
Sue says
Hi! This recipe has worked so well for me! I’m on my 7th loaf! If I want to add inclusions such as olives or nuts, how would I do this? Thank you!
★★★★★
Emilie Raffa says
Hi there! Add them after the first rest. Alternatively, if doing stretch and folds, you can add them during the first fold. Either approach is fine.
Sue says
Ok great! I will try this, thank you!
Alisa says
First time making sourdough bread and this recipe was great! I made the smaller loaf in case I ended up messing it all up, but so glad it worked out well. I was concerned when my dough after overnight proofing was kind of sticky when I did the poke test, but still snapped back like gum as I have seen other blogs mention. Beautiful spring in the oven and it seemed fairly airy despite me needing to add a couple TBSP extra of flour since I was using a probably very basic ap flour from Cash and Carry. Definitely going to make this recipe again before I start to experiment with other flours. Thanks!
★★★★★
Emilie Raffa says
FANTASTIC!
Nicole Sweet says
Hi! If I am doing an oval shape and baking on a stone instead of doing a round loaf, do I need to change anything?
Emilie Raffa says
You don’t have to change anything. The recipe will work with either shape.
Carolyn says
Thank you so much for this recipe! The pictures and descriptions are so helpful. I’m new to making sourdough and your recipe helped me achieve a loaf that I was finally proud of! I have a question about bannetons. Is that something you would recommend using to proof at any point during this recipe? If so, when would you incorporate it?
Emilie Raffa says
Absolutely! Bannetons or proofing baskets are used during the second rise. I use them all the time. Alternatively, you can use an 8-inch bowl for a standard size loaf or a 5 to 6-inch bowl for the mini loaves.
Pattie says
My first attempt was a total SUCCESS! I followed the great instructions, but using the alternative route. Bulking during the day, refrigerate, bake in the morning. It came out looking almost identical to the finished one on the recipe. The bottom seam wasn’t quite smooth. I didn’t have a Dutch Oven so I used my Corningware French White 2.5 litre casserole dish with the glass lid. I did make the small loaf. Not sure if it would be big enough for a large loaf.
Thank you!
Emilie Raffa says
Perfect! Yay! Enjoy every last crumb :)
Leslie says
Where do I find those instructions..bulk during day
★★★★★
Emilie Raffa says
The printable recipe is at the bottom of this post. :)
Jessica says
I have been using your book for a several bakes and all but one has come out totally flat :(. I don’t know what I am doing wrong! The first clue is that I almost never see a decent rise after the bulk rise. Has this happened to anyone else? How can I salvage it if it didn’t rise after even 10-12 hours? (House temp says 72.) I so badly want to make an awesome loaf!
Emilie Raffa says
Hi there! Could be numerous things. Your first clue re: the rise is very helpful. If your bread doesn’t double in size, every loaf you bake will be flat. So, it might be the lack of rising strength in your starter or temperature (or both). Please read: “Why Won’t My Sourdough Rise?” for more info.
Reena says
Is there something I can bake the bread in if I have no Dutch oven?
Emilie Raffa says
Hi there! Any oven safe pot with lid that can heat up to 450 F will work. If you don’t have a baking pot at, you’ll have to find an alternative steaming method to add to your oven. Steaming methods can be cumbersome and inconsistent. However, if you google a bit you might come across something that suits you.
Shannon Mowry says
My dough is so dense and tough. This seems to always happen to me. My starter is about a month old. I have only successfully made waffles. Tips? Ideas as to why I am struggling?
Emilie Raffa says
Hi there! It could be many things. But I think it has to do with your bulk rise; the gluten is under developed. Try reading: “Why Won’t My Sourdough Rise?” There are many helpful tips in my article.
Greta says
What a lovely recipe Emilie! This recipe, especially with the time table and detailed step by step instructions with pictures made this sourdough recipe an excellent beginning for two beginner bread bakers! We have so enjoyed the experience and the product, both sizes of the recipe. I do have a question though, and if you have the time I’d greatly appreciate your help in some troubleshooting. Both times so far our bread has been a denser crumb/less airy than your photos and without the distinctive “sour” taste of sourdough loaves. I can possibly provide pictures but I was wondering if you could provide some insight on what step or process could be edited to develop more ideal flavor and texture. Thank you so much!
★★★★★
Emilie Raffa says
Thank you Greta! Dense bread is usually an indicator of gluten that has not been properly developed (bulk rise was too short) or dough that’s been over proofed (rose for too long). Check you rise times and see if anything rings a bell. The texture in crumb will follow once the step(s) beforehand have been corrected. Same with flavor. Go one step at a time. Hope this helps!
Monica says
The all purpose flour I use has a protein content of 13.5% per 100 grams. Should I be using this recipe or the one that uses bread flour since the protein content is so high?
Emilie Raffa says
Great question. Use this recipe and increase the water to 350g or even 360g total for the standard loaf.
David Altekruse says
An excellent Instructive recipe. Learning how to get my starter up to speed was a game changer. Fed mine daily for two weeks to salvage my sleepy stater and what a difference. The bread recipe required the AP flour as nothing else is available at the moment. Great to have that option available. The final result was a good looking and even better tasting loaf.Really great sourdough flavor. I used 150 gr. of starter since I had it. That work fine but I should have made two or three batches because the wife and I are devouring our first loaf. Great instructions throughout the process.
Thans
★★★★★
Stephanie says
Hi there!
Is it possible to refrigerate the dough for 8ish hours, give or take, at some point during the recipe? Around the second rise? My sourdough starter is ready in the morning and I’m hoping to do the bulk rise during the day, then refrigerate overnight, and second rise in the next morning. Please lmk, thank you:)
Emilie Raffa says
Yes, you can do that. Personally, I’d start the dough a bit later in the morning or afternoon to avoid over proofed dough in the morning. This can happen sometimes when doing the second rise in the fridge.
Alternatively, bulk the dough during the day, anytime, and when it has almost doubled cover and chill the whole bowl overnight. The next day, wait until it doubles or if it’s ready, move on to the next step. I’ve been doing this lately and the results are more consistent.
Marilyn says
Thanks Emilie! This is a great recipe. I tried with another recipe ( or rather method) 3 times since the ingredients were the same and the same quantities without success, but your method is excellent. The step by step details are very helpful and also the video on folding the dough. I think I was over kneading it previously. The bread was delicious.
★★★★★
Stephanie Irvine says
GAME CHANGER!!!! I tried many recipes and methods before and even though I knew my starter was awesome I couldn’t get the right balance of hydration and technique to make a decent loaf. Always flat and dense. Your guide has changed everything and made me feel like a sourdough master!!! First try and I had an awesome delicious loaf with great height, blistery thin but crispy crust, and soft chewy interior. THANK YOUUUU!!! 💕💕💕
★★★★★
Betsy says
Thank you so much for your instructions! I’ve been nurturing my starter for months, patiently waiting until I was ready to attempt the first real bak (my very first was a brick!) and stressing over how it would turn out. But OMG! Today I baked my first loaf and it is to die for! Thank you so much for your simply worded and thorough steps!
★★★★★