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.
In this post, I’ll walk you through the process step-by-step. 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 and is done during the bulk rise.
It will strengthen the gluten, incorporate air into the dough and add height to the finished loaf.
To begin, about 30 minutes to 1 hour into the bulk rise, start your first stretch and fold.
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.
Here’s a video!
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 enjoyed 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 artisan sourdough with all purpose flour produces a crusty loaf 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 to 1 hr.
- 8:00 PM: 1st Stretch & Fold (optional)
- 9:00 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
Additional Resources
- How to Stretch and Fold Sourdough {Video}
- How to Shape a Round Sourdough Boule {Video}
- Artisan Sourdough Made Simple {Book}
- Sourdough Bread: a Beginner’s Guide {Recipe}
- Light Whole Wheat Sourdough Bread {Recipe}
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.
Important: 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
Ana says
Hi! I love your recipe and have made it multiple times and it always turns out beautiful. Thank you!!!
If I want to make a flavored loaf (I want to try an olive loaf or a roast garlic Rosemary) at what point should I add the flavors?
★★★★★
Emilie Raffa says
I would add them after the first rest (30 minutes- 1 hr). The dough will be more manageable at this stage, making the add-ins easier to incorporate. Alternatively, if you forget, you can always add them during your first or second stretch and fold (if doing).
Cece says
Hi! This was my first time making sourdough & I cant say it turned out perfect. So, I used the large loaf recipe , the starter was very bubbly, & I used a measuring scale for ingredients. I also did the stretch& fold and shaping steps. But I let it bulk rise for more like 20 hours since it hadn’t risen enough by 11pm . 😕 Although in the morning I woke up & it had risen & had a nice solid layer on top. After baking, the end result was a flat loaf as if I never let it rise. It did have a lot of tangy sourdough flavor. Did I let the dough sit too long or could it have been too warm resting by my pellet stove? I should mention it was room temp for a while ,but moved it by the stove before I went to bed- hoping it would help it. Also, during the shaping, everything under the top layer was sticky & moist… it wasnt a solid ball of dough ( it expanded on the floured surface almost like a pancake on a griddle). Could it have depended on flour brand?
Nancy says
This sounds to me like it was overproofed. When I plan to let it proof longer to bake early afternoon (instead of morning) I put it in the cold basement to slow down the process. You can also put it in the fridge. I encourage you to try again, I have made this loaf countless times and it always comes out great!
Jen says
I’ve made this several times now and it comes out every time! My technique is getting better with the stretch and folds. Love having fresh sourdough bread in the house.
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Art Watanabe says
Hi Emilie,
Out of all of the sourdough bread recipes I’ve tried, yours has been the most successful! Using your recipe, I actually have control of the dough, instead of the other way around. I was wondering if I can modify this particular recipe, to make the chocolate version? Your sourdough noir looks more labor intensive than this recipe
Thank you, Art
★★★★★
Diana says
hi Emilie!
I love this recipe, I have been making my first attempts at sourdough bread with it and for the first couple of times, it turned out great! It looked great and was almost right on the inside.
However, even though I keep making the bread without changing anything (as much as that’s possible), for the last three loaves I’ve made, when I open the lid after 20 minutes in the oven, the top still looks glossy… And the bread does not “open up” along the cuts :( I’ve broken my brain trying to understand what it could be, does this at all sound like an issue you can troubleshoot?
Thanks a lot for all your recipes, I’ve tried so many and they always turn out great! <3
★★★★★
Emilie Raffa says
Hi Diana! I just need a bit more info to help troubleshoot :)
Can you tell me the length of your bulk rise? And the temp? Length of second rise (and temp)? Brand of ap flour? Weighing ingredients? And any other changes you’ve made, even if they seem insignificant? Thank you!
Karen says
Thank you SO MUCH for your beautiful, informative website! I love everything about it and have tried both of your sourdough recipes! I am a beginner so your photos, and most importantly, your videos are invaluable! I know how much time it takes to create all of that!
I am wondering if I can use KA white-whole wheat flour or their whole wheat flour as a substitute in your “All Purpose Flour” recipe without any changes. Or, maybe add half white-whole wheat and half white All Purpose flour? I always use KA flour but realize that the protein content is different for the whole wheat varieties.
Also, do you have any suggestions for changing the recipe for high altitude – 7000 feet?
Thank you so much!
★★★★★
Rania says
Hey this looks like a great recipe but I was wondering if I could make this without a baking pot or if I can substitute the baking pot for something
Emilie Raffa says
Hi there! if you don’t have a baking pot, you’ll need to add another form of steam to your oven. Steam is necessary for a lofty high rise, and a burnished artisan-style crust. Alternatively, try my Easy Sourdough Sandwich Bread instead.
Julie says
I use my crock pot insert and put a baking pan over it. I’ve made this recipe countless times and it always comes out great with those items!
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Emilie Raffa says
That is an EXCELLENT tip, thank you Julie!
Sharyn says
Hi just wondering why there is no oil used in the all purpose flour recipe.
Emilie Raffa says
Hi there! It’s just a different recipe. Oil is not required for all sourdough recipes, however some include it for variety. :)
KB says
Hi – thank you for the recipe! I’m in the process of making this now. My dough just began the bulk rise. One question: Do you put your dutch oven in the oven when it is preheating? And pull it out just when you need to pop the dough in? Thank you.
Emilie Raffa says
Hi there! No, I don’t. But some bakers do. You are more than welcome to incorporate a preheated pot into this recipe :)
Suzanne says
Hello.
Have made this recipe, small and big loaf, about 10 times or so. Still not 100% pleased with the results thought. IT kever has looked as soft as the sliced bread in the picture above. Also, when I am about tot flip the bread into the pan, it doesn’t stay as tight. Did the shape and preshape exactly the same, and tight, without flour in order to close the dough well.
The bulk rise doubled in size. The (organic) all purpose flour I use contains 10,6g protein. Could this be the cause?
Suzanne from The Netherlands
Emilie Raffa says
Hi there! It’s tough to say without seeing a picture. There are so many factors that come into play. However, based on what you’ve described consider decreasing the water (try 30 g) to compensate for the lower protein content of your flour (mine is 11.7%). This will help. Also, do not allow the second rise go for too long. If the dough over proofs at this stage it won’t hold its shape. Also, I’m curious: you mentioned flipping the bread into the pan… in this recipe the dough is transferred into the pot on parchment paper. Thanks!
Trisha says
Hello! I do not have a Dutch oven or a pot that is suitable for the oven. What would you suggest as an alternative?
Tina McCartney says
This bread is INCREDIBLE! Made it for the first time today along with your starter (took about 10 days until i was happy with it) I read and reread your instructions almost daily while waiting for the starter. I was concerned for baking as I have a convection oven. I made the large loaf and final time after first 20 minutes was 35 minutes. I put the dutch oven in the oven while it was preheating, put some cornmeal in the bottom and then the parchment with loaf. Your instructions and videos and timeline suggestion was PERFECT. Thank you so much for sharing!
★★★★★
Emilie Raffa says
Yay! So great to hear! Thanks, Tina :)
Priya says
hi, I used this recipe and by starter passed the float test and infact was quite bubbly too! but my loaf turned our flat and very dense. I’m not sure where I went wrong….
Emilie Raffa says
Hi there! Dense and flat bread is extremely frustrating- I know.
Here are a few general tips on how to fix it:
1.) Make sure to weigh (not measure) your ingredients for best results.
2.) Allow the dough to double in size during the bulk rise. Rush this step, and the gluten will not form properly resulting in flat bread.
3.) Avoid over proofed dough. It’s possible the dough rose for too long, which would account for the flat and dense texture. Make sure it doubles only.
4.) Shorten the second rise, if necessary. Again, the dough could be over proofed.
5.) For best results, do not make any changes to the original recipe as written, at least the first few times arounds. Flour types, rise times and temperatures all work together.
Hope this helps!
Michelle says
Hi Emilie, I’ve had such success with this recipe that I ended up buying your book (made the waffles this morning with the discarded starter – so good!). I love the small size of this loaf and wanted to ask if there is a general rule of thumb for halving the recipes in the book. Do I keep the same starter amount and just halve everything else? Or do I need less/more water or flour to balance things out? Does the oven temperature and baking time change (I assume so)? Thanks!
★★★★★
Emilie Raffa says
Ah, love it! Thanks so much for your support, Michelle. Enjoy the book :)
Unfortunately, there’s no one size fits all approach to halving recipes (mine or otherwise). It really depends on the recipe itself, the type of flour used, temperature, method etc… and what might work for one recipe, may not work for another recipe. Trial and error is involved.
With that said however, it can be done with adjustments. Go to this website brdclc.com. In the dough calculator, plug in the quantities for the original recipe and note the hydration %. Then, to halve this particular recipe (I’m assuming you’re referring to the artisan-style loaves in the book), keep the original amount of starter the same, and adjust the flour and water quantities until you hit roughly the same hydration % as the original version.
The baking temperature should remain the same; the bake time might be slightly shorter around 50 minutes.
Hope this helps!
Emilia says
Hi Emilie,
I’ve been using this recipe for about a month now and I LOVE it, I haven’t had a bad loaf yet.
There’s a problem with the print format however, I’ve printed the recipe out and I just printed it again for my sister and I don’t know if it’s something you can fix but the video is attached at the bottom of the printing format and there’s no way to get rid if it, it uses so much printer ink, I just thought I’d let you know.
Thank you again for providing such a detailed and easy to follow recipe, it’s superb!
-Emilia
Emilie Raffa says
Ooo, this is great to know. Thanks so much for bringing it to my attention- I’ll look into it :)
Laura says
Hi!!
Thank you so much for the recipe! I’ve been using it for months now, and it’s delicious.
I do have a question for you-
The bread gets a great rise, crispy crust but has lately been quite dense. I’m trying to get some more holes in the loaf and a little lighter in texture, but don’t know where to start.
I have been doing 4x your small recipe to make 2 larger loafs at a time and use 100g of starter.
Any insight would be so appreciated!
(I just read the comment about the sheet pan on the bottom rack to prevent an over done bottom – trying that tomorrow!!)
Thanks again!
Laura
★★★★★
Alice says
Hello! Thank you SO MUCH for this wonderful recipe. I’ve been using it for months and love it so much!!
I traveled to Colorado and brought my starter and am wondering if you have any tips for baking this at high-altitude?? The starter is already much thicker and I will be reducing flour, but haven’t tried to bake yet here.
Any tips appreciated!
Thank you so much!
★★★★★
Alison says
Would the two different sizes need different cooking times please? Is the quoted time for the small loaf?
★★★★★
Emilie Raffa says
Hi Alison! Bake times for both sizes are included in the printable recipe section at the bottom of the post. The smaller loaf is 50-55 minutes total and the larger one is 60.
Bella says
How do I keep the bottom of my loaf from burning? Everything else turned out great but this is also something I’ve noticed happening in the past with other recipes? Does it have to do with placement in the oven or should I insulate the bottom of my cast iron pot more?
Thanks!
Bella
Emilie Raffa says
Hi Bella! This is actually extremely common. Could be your oven, could be the type of pot you’re using, could be the placement of the pot etc. To remedy this, first use an oven thermometer to determine the exact temp of your oven. Then, place a cookie sheet on the rack below your baking pot (not underneath it); this will shield the heat from the bottom up which should prevent a burnt crust.
Clare says
Something I also do is put some cornmeal under the loaf or the parchment paper. This provides a barrier between the loaf and the base of the dutch oven, thus preventing the base of the crust from burning or getting overly crisped.
Tomás says
Hello! I made my first real sourdough loaf yesterday, and it turned out great with your Beginner’s Guide recipe – thanks for the help!
I had a question about this recipe. You say that using all-purpose flour absorbs less water, and so you should use less water in the recipe – this makes sense. However, when comparing the flour/water ratio in this page’s recipe and the Beginner’s Guide, it seems that this recipe actually has a higher water-to-flour ratio than the latter, which recommends using bread flour. My only guess is that it has something to do with the amount of starter used, but the explanation is unclear to me. How would you explain this difference?
(FWIW, I used Gold Medal Unbleached Flour when I made my loaf, and it turned out well by my beginner’s standards – I’d be interested to see for myself the difference in using bread flour!).
Emilie Raffa says
Hi there! My all purpose flour sourdough comes in at 67.6% hydration, whereas my beginner recipe made with bread flour is about 60.9%, including the olive oil. So yes, my AP recipe has a higher water-to-flour ratio and the smaller amount of starter does come into play. However, in comparison they are just two different styles of sourdough. The Beginner Sourdough (dough) is a lot dryer, slightly easier to work with because of its stiffer texture, and often times yields a higher rise due to the protein content in the bread flour. I hope I’ve answered your question! ;)
Rhae says
I’m so glad I found your website and your sourdough book. Your step-by-step instructions are so helpful! I noticed that In your book, most of your breads bake at 450. Why do you bake the all-purpose flour loaf at 425? Thank you!
Emilie Raffa says
Hi there! When I make smaller loaves, sometimes I bake at a lower temperature just to keep an eye on it. But it most certainly can be baked at 450! It’s flexible.
Jennifer says
This turned out great! I think using a scale and measuring is key.
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Emilie Raffa says
It definitely is. Makes a huge difference!
Cheryl says
Can you use unbleached all purpose flour instead of regular all purpose flour?
Emilie Raffa says
Yes!
Vincent says
Hello! I made this recently and i thought it turned out really well. Great oven rise and thin Crunchy crust. However, I didn’t get an open crumb. Any suggestions?
Raquel says
Thanks so much for the tips and insight!
I finally got a nice bread at my third attempt (:
★★★★★
Emilie Raffa says
FANTASTIC!
Russ says
I have been making tour beginner recipe using bread flour successfully. My only failure was proofing more than an hour. Bulk rise is usually 5-6 hours in a 75 degree kitchen.
I tried this recipe with the AP flour and failed totally. The dough
looked and felt fine but got no oven bounce and ended flat frisby.
I rate recipe five but my execution 0
★★★★★
Kristen says
This recipe is amazing, thank you!!! I got a wicker proofing basket for my birthday, is that something I can use for this recipe? If so, which steps would I use it for?
★★★★★
Emilie Raffa says
Absolutely! After you shape the dough, place it seam side up in the proofing basket for the second rise. For best results, line it with a cloth dusted with flour for easy removal :)
Tran Ngo says
Thank you so much for the recipe. I followed your starter making from scratch 6 weeks ago then I tried some other recipes on Internet which i found the dough was always wet to handle, let alone some strange shapes haha. After that, I come back to your page and followed your instructions to T, then everything becomes going well. Every time opening the fridge and seeing my levain, I just wanna bake more bread 😊.
★★★★★
Julie says
Hello! Thank you so much for this easy, delicious recipe! This is the one I’m sticking to! I was just curious why we reduce the heat from 450 to 425, and if we put the bread in while it’s reducing or wait until it’s cooled down. Thank you!
★★★★★
Pja says
Hi there! I’m just now realizing I asked you a question under the wrong recipe. Ive been making your all purpose flour sourdough recipe since the beginning (2 months ago) but I do still have a question regarding a faster rise time and the amount of starter you use in this all-purpose recipe.
If I added around 60-70g of starter to quicken the rise time, would I need to adjust the amount of water added in the recipe or the amount of flour?
Thank you so much and I apologize for making you answer this question again under a different recipe!
★★★★★
Emilie Raffa says
Hi there! No worries- I actually recognize this comment ;) Ok, so for this recipe (as opposed to the beginner one) adding an additional 60 g or 70 g of starter (to the 50 g already included in the recipe) means you will need to decrease the total amount of water to achieve a similar texture dough. For the standard size loaf, if using 110 g of starter decrease the water to 320 g. For 120 g of starter the decrease in water is roughly the same, coming in at 318 g.
Pauline Hope says
Hello there, I’m in New Zealand and am trying to make sourdough bread. I’m now on my 3rd starter, not sure what happen with the others, and all is well now. I find your instructions perfect and so easy to follow so will continue until my starter is ready to help me make the best sourdough bread ever. Keep up the good work.
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Hailie says
Hi there
I mistakenly bought freshly milled AP flour and it’s been falling flat in my normal sourdough recipe
I thought maybe switching to this AP recipe, could increase my chances of success
If my kitchen is resting around 72 degrees, should i bulk ferment in the fridge instead? I’ve played around a bit thinking it’s over proofing, but haven’t solved my issue yet and would like to try a different recipe altogether to see….
Thanks!
Emilie Raffa says
I would continue to bulk at your room temp, 72 F. Sourdough takes forever to rise in the fridge. It’s not like dough made with instant commercial yeast, where it continues to rise when chilled.
Regarding flat loaves: it’s possible the new AP flour you have paired with the old recipe just doesn’t work due to how that particular flour absorbs the water. I would decrease the water in that recipe and see how you go.
Hailie says
Thank you!
Decreased the water and it did the trick
Appreciate your advice
Anji says
Emilie, I’ve made your sourdough with AP flour recipe four times now and it’s been perfect every time! I’ve had no issues by following your instructions exactly (albeit with a bit more flour than a tablespoon added when shaping the dough into a ball, as I live in a humid climate). Thank you for making it so easy. I have a degree in professional cooking and baking but hadn’t made sourdough in quite some time; the first recipe I used from another website detailed an overly complicated, somewhat arcane process that left me with a loaf roughly the density and hardness of a Louisville slugger. I thought, “Now, I KNOW it can’t be this hard,” so I went looking further and found you. I’m so glad I did! I really appreciate the depth of knowledge you’ve shared on your website and that it’s written so clearly and so comprehensively.
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Ian says
Have made this three times and they came out great (with the exception of using wax paper instead of parchment the first time, which stuck to the bread). Have also made the sourdough sandwich recipe, which came out good, but was a little bit heavy as compared to this recipe. Is it possible to make this recipe in a loaf pan? If so, are any changes necessary? Thanks.
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Emilie Raffa says
You can definitely use a loaf pan. Make sure to coat the pan before baking (oil or butter) and bake at 375 F for 45-50 minutes or until the internal temp is between 205- 210 F. I do not score the dough. The texture will be chewy with a crisp crust (like regular sourdough bread); my sandwich bread recipe is enriched with butter so the crumb is not quite as chewy and the crust is soft.
Lexi Cotcamp says
Hey there! I made this recipe with all purpose, and it turned out great! The dough was fairly taught throughout stretch and folds though (guessing from the lower hydration?), which made the crumb quite tight upon bake. Any recos on how to increase hydration for a more open crumb?
Emilie Raffa says
Hi there! Did you weigh or measure your ingredients? This dough is actually quite elastic at the stretch and fold stage. Perhaps there was too much flour in your dough and/or the brand of flour had a higher protein content. Thanks!
Arlene says
Thank you for this AMAZING recipe! I’ve made several boules and shared with friends. I’m going on a road trip and want to gift a boule to a friend, but won’t see them for a few days into the trip. What do you suggest for best quality? Should I bake the boule for 20 minutes then give it to them to finish baking or should I bake completely and freeze? I’m not sure I’ll be able to keep it frozen until I see them.
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Stephanie says
Hi Emilie! Thank you for your comprehensive, amazing recipe! I made the high hydration variation and don’t think I’ll eat another bread😊! Is it possible to freeze the high hydration dough before it is baked? Please advise. Thank you so much!
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Emilie Raffa says
Hi there! I typically do not freeze unbaked sourdough dough (it can mess with the starter strength). I just freeze the baked loaf.