No bread flour? No problem! Learn how to make artisan sourdough bread with all purpose flour instead, naturally leavened with active sourdough starter. This post 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 to create incredible homemade sourdough bread. It’s prized for its high protein and gluten content, which typically gives sourdough bread recipes a lofty, high rise. 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 as you go along- you can’t just swap one flour for another. In this post, I’ll explain the process step-by-step. You’ll gain the tools and confidence you need to make incredible sourdough bread with all purpose flour (and for my UK & Aussie readers that’s “plain flour” for you!).
All Purpose Flour 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). I talk more about flour in this post.
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 {soft, crisp & chewy!}
- Cook Time: 50 minutes
- Total Time: 50 minutes
- Yield: 1 small loaf (2-4 ppl)
- Category: Sourdough Bread
- Method: Oven-Baked
- 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 sourdough 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 sourdough 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.
Comments
Val says
Well iam new to this bread making but I did make 2 different batches of the sour dough not sure why one rose nice and the other one not so much oh well at least one looks ok just have them baking in the oven now,but wondering those basket that they use for sour dough mine have cloth inserts are you to wash them out after each use and also wash the baskets to get the flour out ,,can wait to see my bread iam sure one leaf should be ok so glad I made 2 just to compare,,thanks again for a great recipe very easy to follow
Val
Emilie Raffa says
Hi Val! I don’t wash the cloth inserts in between uses (at least in the beginning). The flour build up adds an extra layer of non-stick protection.
Rae says
It’s hard to find bread flour these days so this recipe has been awesome! I’ve made it twice now, but I have a question concerning a problem I’ve run into: Gummy bread. I made a double batch of the recipe for 2 loaves. I followed the recipe exactly except I used 100 g starter (mine is still young so I thot I might need it …?) instead of just 50g. I mixed the dough and let it bulk rise at room temp (around 68 degrees) for 12 hours overnight. It doubled beautifully. Then I pre-shaped, bench rested for 30 minutes, and final shaped and rested in baskets for about 45 minutes. I used the poke test and then baked them as outlined in the recipe. They rose and browned BEAUTIFULLY! But upon cutting into the loaves, the texture is gummy. It has nice holes but you can almost see a shine to some of the bread. Any ideas why this happened?? Maybe overproofing in the bulk rise or final proof? Any insights you have would be helpful. Thanks again for a delicious recipe!
Emilie Raffa says
Hi Rae! In my experience, there’s a distinct difference between a crumb that’s “gummy” vs. “shiny.”
We see gummy crumbs when the dough is either undercooked or the loaf was cut too soon after baking. A shiny crumb occurs when proper gluten development has occurred, usually in higher hydration doughs which creates this gelatinous, shiny look. This is actually a sought after look for some bakers.
So, while it’s hard for me to diagnose the issue without a picture it’s most likely one of these things. Bottom line: monitor your baking time & temperature, wait for the loaf to cool completely before cutting, and/or reduce the water slightly for a dryer dough.
Tonia Amaral says
It took me a few tries (okay, it took 9, 9 tries) but I have successfully made this delicious mini-loaf of sourdough with all-purpose flour! Now that I’ve figured out the water and the proofing time for my house I’m going to attempt some larger loaves! Thank you!
Emilie Raffa says
Fantastic, Tonia! That’s the way to do it! xx
Ili says
One last quick question! My dough always flops a little when it comes out of the towel lined bowl. I always have to tuck the bottom of the dough back in so that it isn’t so spread out. Still comes out amazing but was wondering if you have any recommendations?
Emilie Raffa says
Hi there! It could be a shaping issue (needs to be tighter), could be that the dough is slightly over proofed during the second rise (shorten the timing if needed), could be the type of flour you’re using (might need to reduce the water just a touch for a dryer dough)…. See if any of these suggestions ring a bell and experiment next time!
Ili says
Oh good idea I’ll try that! I usually do the second proof for an hour so I will cut down to half. Does scoring it 4 times clock wise make a difference to the one scoring line on the other recipe?
Emilie Raffa says
Hi there! Great! The scoring pattern should not a make a difference :)
Stefan says
I always feel like I’m ruining the dough taking it out of my mixing bowl. It’s so stuck. But it turns out great regardless. I’m just working on getting more air pockets.
Emilie Raffa says
Hi there! I know what you mean. Two things you can do: either lightly oil the bowl or stretch and fold the dough throughout the bulk rise. The more you fold the dough, the less it will stick to the bowl. Try it!
joanna says
Thank you for this recipe, I made my first sourdough using it and it was so easy and came out perfect!
Emilie Raffa says
AMAZING! Thanks for your feedback, Joanna!
Jen says
I’ve made this recipe twice now and both times it turned out perfect!! It was my first attempt making any type of bread and you do a wonderful job explaining everything! Quick question, I’m running out of unbleached AP flour, will bleached AP flour work the same? Thanks!
Emilie Raffa says
Hi Jen! Thank you! Yes: bleached flour will work. If for some reason the dough feels stickier than usual because of this, just add a sprinkle of flour.
Laura says
Hi there! Just wondering if you’re supposed to put your Dutch oven or baking pot into the oven while it’s preheating or just when the bread is ready to go in?
Emilie Raffa says
Hi Laura! I don’t preheat my pots anymore. But some bakers do. Totally up to you!
Myrna says
First success today with this! I got some starter from a friend, it was whole wheat. I fed it with white and I fed it with whole wheat that I had but they both turned out to have bleach, etc. I found some rye flour in the cupboard and my starter likes it. I have used my discard to make some yummy things so far. My first bread was done in a day, didn’t turn out great. Dough was way too wet and sloppy, bread tasted good but that was all. But this one today is a slam dunk, can’t believe I made it! It looks and acts like a whole wheat because of the rye starter I think. It was so bubbly and did all of the right things. I had to add more to most of your timing, but this little thing sprung in the oven and developed a great crust and crumb, even ears!! I don’t have a bit dutch oven, will be my next purchase I think. Thanks for all of the clear instructions and encouragement. Next I’ll make a bigger loaf, learning so much.
Emilie Raffa says
You are very welcome! Sounds like you are well on you way! Enjoy :)
Myrna says
Made a second success! I made the larger loaf, over baked it at the end, but the flavour is so amazing. It was the best part about our dinner tonight! Thank you for all of the great tips that make us successful, so appreciated :)
dimitra says
Hi, I love the simplicity of the sourdough compared to others. I have been lucky enough to secure 2 packets of KAF Bread Flour and I specifically bought them to make Sourdough bread, what changes would I have to make to this recipe to be able to use the bread flour. Many thanks. Your sourdough Banana Bread recipe is happening tomorrow, and I am from Australia and have visited the Boathouse but never tried their banana bread …. my loss :-((. thank you dimitra
Emilie Raffa says
Hi Dimitra! If you’re working specifically with KAF bread flour you can increase the water to 350g total. PS: I think you will love the banana bread! No trip to the Boathouse needed (although, it’s such a pretty spot!).
Val says
Hi there new to sour dough bread making ,,one question after I feed my sour dough when can I start to make the bread as it did double in size after 1 hour then it started to fall so just not sure when to start making the bread like how long after you feed just when it doubles
Emilie Raffa says
Hi there! Make the dough when you starter doubles in size. If you’re unsure, do the float test to see if it’s definitely active. The length of time your starter will stay at peak height is different for everyone. But count on 1 hr to be on the safe side.
Ian says
Hi. I added a little extra flour as felt wet. In Ireland so plain flour could have less protein content? When I turned it over before 2nd proof it has a few cracks – wondering if that means it’s actually now too dry. Are the oven temps 450 and 425 for a non fan or fan assisted oven. Thanks.
Emilie Raffa says
Hi Ian! Perfect- you did the right thing. It’s very possible that your flour has a lower protein content. Regarding your question, I’m not sure I understand? At what point did you turn it over? Was it uncovered? Thanks!
Ian says
Hi .I meant when i flipped it over after the final shape and before the second rise. More cracks in it than your image .Finished product is lovely. I made the double amount today but only used 300g water to 500g flour (as i think my flour has less protein). Seems to work. I cooked for 20 mins with lid on and 20 mins with lid off. 210C which would be 410F (fan assisted). Are your temp’s fan assisted or not as i note you cook for 40 mins with the lid off? Great recipe and delighted i no longer have to search for bread flour….
Emilie Raffa says
Ahhh…. got it thanks! The cracks could be due to how the dough was shaped. Next time, after shaping, leave it on the bench for a few minutes before transferring it to the bowl for the second rise; it will allow the dough seam to “seal” a bit more. Regarding the oven temperature, my recipes are written for conventional ovens (not fan assisted/convection). They can be adjusted though.
Sandy says
Would I be able to add some roasted red pepper paste into this recipe? Would the make the dough not rise?
I’ve made this recipe many times and I love it but wanted to experiment with flavours.
Emilie Raffa says
Hi there! I’ve never used roasted red pepper paste before but it sounds lovely. I don’t believe it will effect the rise. Typically fat, sugar and certain spices will slow it down instead. Let us know how it tastes if you experiment! x
Sandy says
I tried it with 1 tablespoon of roasted red pepper paste (Ajvar) and it was so good! It didn’t affect the rise or the loaf at all!
Emilie Raffa says
Ahhh…thanks for coming back to let us know. Glad it worked! It probably added such a pretty color, too. x
suzanne brazell says
Finally!!! A sourdough recipe that works and is easy to follow!! Thank you, thank you. I followed your recipe from January using bread flour but only had all-purpose. It still turned out great. I will follow this one next time. It rose, has a great crust and good flavor. I cannot tell you how tickled it am!! I cannot wait to get a print copy of your book. You should be very proud. My husband and i both loved it – thanks again
Emilie Raffa says
Suzanne, this is wonderful! Makes me so happy! I’m glad you found the recipe easy to follow and that your sourdough loaves have been successful. Fun, isn’t it? xx
Emilie Raffa says
Hi Debra! It sounds like your dough is over proofed. And I believe it’s happening during the second rise; it’s too long. Shorten the rise time to about 30 minutes or so, but no longer than 45 minutes. Flat bread could be due to shaping issues as well. Go slow, and make sure it’s nice and even!
Hanna says
Hi Emilie,
Thank you so much for this recipe! I made my starter 3wks ago and it’s ready to try a bake for my first loaf of sourdough! I’m wondering if the rise needs to be longer than 12hrs for the recipe to be low-FODMAP (to improve digestibility)? I’m going to make it this afternoon, so my plan was to let it rise until it doubles, pop it in the fridge overnight, and bake in morning (as you mentioned in response to a prior comment). But wanted to check first whether I should do a second rise to be low-FODMAP?
Thank you!!
Emilie Raffa says
Hi there! What you mentioned above will definitely work for the bulk rise! No need to lengthen the second rise as well- the dough might overproof. Hope this helps!
Liz says
Thanks for this easy to follow recipe. I just finished a loaf (my second bread ever) and it is great! I have all purpose flour and whole wheat bread flour at home. Could I replace some of the all purpose flour with whole wheat bread flour in this recipe? What other changes would I need to make? Thanks!
Emilie Raffa says
Hi there! You can replace up to 20% with whole wheat flour. See how you go with that. Might need a splash more water if the dough seems a bit dry. Keep in mind, the texture won’t be the same as the original recipe; it will be slightly more hearty.
debbied says
Thank you! Should I still use the finger-poke test to determine the readiness of the bulk rise? Or do I stop the bulk rise short? I really appreciate all the advice you give! This has helped keep me sane and happy during the shut-down.
Emilie Raffa says
No problem! The dough should double in size when ready. This is the visual indicator that I use, instead of the poke test, to determine the dough’s readiness. The poke test is not always accurate.
debbied says
Thanks again!
Debbied says
Hi,
Thanks so much for your blog. I learned how to do a sourdough primarily from your site. I made my own starter and used this recipe because I can only find KAF All-purpose during the pandemic. My starter is beginning to mature. I have made about four breads in the last month, all somewhat successful. The first sourdough was not tangy enough for my taste. So I have done the final proof by retarding in the fridge for the last couple. (I bulk ferment for about 12 hours and use the poke test to determine when it is ready to pre-shape and shape). I then put the dough in a plastic mixing bowl into the fridge. (I don’t have a banneton). My question has to do with the fact that the bread seems to spread and flatten out during the retarding in the fridge. I have to reshape before baking. It does have spring, but not as much as when I did the final proof for only about half and hour at room temperature. I do prefer the more sour taste from the retarded bread. Do you have any tips about retarding? I let it go about 16 hours in a cold fridge, but it has already flattened by about ten hours. Do you suggest doing something different if I want to retard? If you are retarding, how can you tell when the bread is proofed?
Thanks so much!
Emilie Raffa says
Hi there! Your dough sounds over proofed. I would shorten the bulk rise (12 hrs is too long followed by a 16 hrs slow rise in the fridge), doing it at a warmer temperature. You’ll need a proofing box, or heat up your oven to 80 F and then shut it off immediately. Then shape and chill overnight. Hope this helps!
Deborah says
Tried this recipe yesterday and this morning. My loaf came out flat and very dense. It did not spring in the oven like it should have. I am trying it again tonight to see if it will come out better.
Emilie Raffa says
Deborah, it sounds like your dough was over proofed (rose for too long). Try to shorten the bulk rise time and/or the second rise. Make sure to weigh your ingredients as well. Hope this helps!
Debbied says
Thanks!
Debra Bonnefin says
Hi I am a total sourdough newbie! I followed this recipe twice now the first time making the small loaf and last night/today the double size. Each time the taste and smell are amazing. Beautiful crust and crumb but no rise. Both of them are pretty flat. This morning when I got up the dough had risen to the top of the bowl but never got high again. I feel like I’ve done everything you’ve said but no rise when baking. Any ideas what I might be doing wrong? And thank you for such detail in your recipes!
Emilie Raffa says
Hi Debra! It sounds like your dough is over proofed. And I believe it’s happening during the second rise; it’s too long. Shorten the rise time to about 30 minutes or so, but no longer than 45 minutes. Flat bread could be due to shaping issues as well. Go slow, and make sure it’s nice and even!
Debra Bonnefin says
Thanks! I will try that.
Catherine Lowrey says
I baked this loaf today after taking a week to make the starter per your recipe. It is delicious! Everyone loves it. Came home and had another piece and I think it tastes even better about 7 hours later! Thanks so much for making bread baking simple. (This is my first bread baking attempt in about 20 years). Definite success!
Emilie Raffa says
You are very welcome. Thanks so much for your feedback! xx
Chloe says
Hi Emilie, thank you for these detailed instructions. I am about to start my first ever sough dough (experiment) I have the starter ready. my question is, I have a mixer with a dough hook? I was wondering if it would make it easier? and also help with the gluten, as I noticed
someone said that British flour has a lower protein content.
Emilie Raffa says
Hi there! You can definitely use a mixer with the dough hook. It’s totally up to you. And yes, it will help with the gluten development.
Lilly says
Just a quick question before I start this recipe tomorrow (using your starter instructions and currently on day 6). Can I add a little vital wheat gluten to this recipe if using all purpose flour but want a bit more chew?
Emilie Raffa says
Hi Lilly! I haven’t done it myself, but I do believe it can be done! FYI- this bread does have a nice chew to it already :)
Chantal Chiddle says
This is my second attempt at the sourdough. Should be interesting. My starter never doubles in size but I do use the water drop test and it has been ready
In all my reading and researching, somehow I missed this post with the all purpose flour. I used your recipe with bread flour but used all purpose. Which means, this is not going according to plan.
So far today, my dough is not holding a shape, but after reading this post, it is likely a bit more wet than it should be or it overproofed. It is in the baking dish resting. I made the dough last evening. It fermented all night. Looked nice and puffy this morning – maybe too puffy. Fingers crossed the taste is right – my first loaf was a little odd in taste (I cut back the salt – BIG mistake).
I figure by my 5th or 6th attempt, I should have the process down.
Love the tips and the posts. Looking forward to more fun on my bread making journey! I am more of a visual person – a video to see the consistency would be fantastic – or more pictures at more of the steps. Also – do you wet your hands when handling the dough?
Emilie Raffa says
Hi there! Thanks so much! Regarding wet hands, it depends on the dough. You run the risk of making a wet dough even wetter if not done correctly. But it does help with sticking.
Safwa says
Hi! Thanks so much for the recipe! When I made it, after the bulk rise, I found that all the volume kind of deflated once I started to shape the dough and it came out a lot smaller in size than yours. Any tips for this not to happen again?
Emilie Raffa says
Hi there! It hard for me to say without seeing a picture. The loaf in this post is a small one to begin with, serving 2-4 ppl. If your loaf was smaller than mine, that means it was a roll! LOL. Perhaps there was some confusion between the small loaf and standard size recipe?
Sarah Jane says
This recipe is fantastic and has not failed me yet. I love that you have a small loaf option, since before I got a commercial bag of flour from my aunt, flour was in short supply. I’ve been sending this recipe to everyone who wants to try sourdough bunker baking. I’ll say that I’ve definitely noticed an improvement in crumb with “fancier” AP from King Arthur (versus generic AP from Target). Thanks for posting this!
Emilie Raffa says
Hi there! So wonderful to hear! Thanks for sharing re: the flour. It’s very helpful to other bakers :) x
Stephanie says
Thank you for this recipe. Due to covid19 and an increased demand for flour, I have not been able to find any bread flour recently. I successfully made my first starter and was so excited to make my first loaf of sourdough bread. Unfortunately, I substituted all purpose flour for bread flour in another recipe and ended up with dough that was too wet and a bread that tasted good but was more flat than round. I’m going to try this recipe next if I still can’t find bread flour at the grocery store.
Emilie Raffa says
Sounds great! Enjoy the recipe :)
Solange says
Hi Emilie,
Thanks so much for your wonderful sourdough recipes. Your starter recipe really appealed to me because it didn’t waste as much flour In feeding it as others I had read about. I have been using it to make the beginner sourdough bread (but with ap flour) for a couple of months now with great success. My family loves the bread!! I have even given the starter and bread recipe to family and friends who are enjoying baking their own delicious loaves. I am going to try the Artisan bread recipe tonight but was wondering if using less starter (50g vs 150g) affects the sour flavour of the bread? I like the idea of using less starter but don’t want to sacrifice the flavour.
Emilie Raffa says
Hi there! More starter in a bread recipe doesn’t necessarily mean more sour flavor. The sourness comes from a variety of factors including flour type, temperature, starter quality etc. You’ll be fine with 50g here! x
mary says
nowhere on this post do I see ingredients list (i.e. quantities) for the water, starter, flour.
where do i find this.
Emilie Raffa says
Mary, all of my recipes (with ingredients, quantities etc.) are posted at the bottom of each post.
claire says
Thank you so much for writing and sharing this recipe and detailed instructions. I am totally new to baking bread and you made it so easy for me to make a winner the first time!! The timed agenda for planning out the steps is brilliant.
Steph says
I followed your recipe almost exactly starting at around 8 last night and I started my first shape at 8am. It seemed smaller than your pics. Do you think it proofed too long because it’s hotter here? I looked and it says 73. I’m still going to bake but it looks a lot smaller than your pics.
Emilie Raffa says
Hi there! What version did you follow: smaller loaf? Or Standard?
Lori says
Just had to pop in and say thank you for this recipe and the detailed post! I received some (contactless drop off) starter from a friend and realized I was out of bread flour. Given the shortages of flour, I was so happy to see a recipe that specifically addressed using AP flour, including the tip to decrease the water. My third loaf is rising as we speak and the first two came out perfectly (except for slightly burnt bottom which was my own fault and I’m still trying to adjust cook times with my oven). The pictures and bakers’ schedules are also so appreciated – I love the first rise overnight at RT method as it feels less stressful than the second overnight in fridge method. I’ve been devouring all of your sourdough related posts for tips and tricks as well and I am excited to try your cranberry pecan loaf next. THANK YOU!
Emilie Raffa says
Lori, you are very welcome! The flour shortage is exactly why I wrote this post. Bread is adaptable when given the right formulas! For slightly burnt bottom crusts, place an inverted baking sheet on the rack directly below your baking pot (not underneath it). This will help shield the heat from the bottom up.
Kendall says
Hi Emilie, thank you for this recipe! Ive made this bread twice already, and it turned out great both times. I am wondering if I can add green olives? If so, do I add them before bulk fermentation, or after? Thanks!!
Emilie Raffa says
Absolutely! It will be delicious! Add the olives after the first 30 minute rest (not after the bulk fermentation). Enjoy!
Angi B says
I have one bag of King Arthur AP flour I finally decided to bake with it. The bread came out amazing with this recipe. What a difference the type of flour makes!! I am so happy I found this website, I can not stop baking:)
Emilie Raffa says
Thank you! xx
Melanie Elliott says
Just to clarify this recipe doesn’t use levain just straight up starter?
Emilie Raffa says
Hi Melanie! Both will work. A levain is just an offshoot of the “mother” starter (meaning a portion of it is fed separately in another bowl). Whatever method is easiest for you to do, go for it.
Melanie Elliott says
Thank you!
This is my second attempt and my loaves keep coming out so flat and dense. I don’t know what I’m doing wrong. My starter is very active. Any ideas? Could it be that I’m putting it in too big of bowl for the resting/proofing? Or should that not affect it much?
Emilie Raffa says
Hi there! Sounds like your dough is over proofed (rose for too long). Try using an 8-inch bowl for the bulk rise; it’s easy to judge when the dough has doubled with this size bowl because it’s not too large. Additionally, if you’re doing an overnight rise make sure to start in the evening (not the afternoon!). This will help with the timing. Hope this helps :)
Krystal says
Hi! Just wondering if I’m supposed to oil the bowl when leaving it overnight for the bulk rise?
Emilie Raffa says
Krystal, I do not oil my bowls. However, you are more than welcome to if you think the dough might stick!
Taylor says
Started this dough last night and baked it this morning. I have basically the smallest amount of experience baking but just wanted to say these instructions were so easy and this was BY FAR the best tasting loaf of bread I’ve ever made. Thank you thank you thank you!
Emilie Raffa says
Fantastic, Taylor! Thanks for your feedback :)
Emily says
HI there,
Awesome recipe! I am curious why to double the recipe you double all the ingredients except the starter. Do you not need a larger bacteria colony to work on more dough? Thanks in advance!
Emilie Raffa says
Hi Emily! I use 50 g of starter for all of my standard sized loaves made with 500g of flour. I just happened to use 50 g of starter for the smaller loaf made with 250 g of flour as well. Note: for 2 standard loaves, I would use 100 g.
Aryn says
Hi Emilie, is there a reason your sourdough recipe using bread flour calls for 150g starter? How does a different amount of starter affect the end product?
Emilie Raffa says
Hi there! Simply put: it’s just a different recipe. You don’t always have to use the same amount of starter for every dough. Using more or less is personal. It depends on how much starter you want to maintain in the long run, how fast or slow you want the bulk rise to go for etc.
Sabena says
Hi Emilie,
In my second attempt, I used WW flour and AP flour (equal amounts) in making my sourdough but I noticed the bread was more dense. It is because of the WW? If so, is there a way to make my bread a bit airy and light with a few more holes inside?
Emilie Raffa says
Hi Sabena! The loaf was dense because too much whole wheat flour was added to the original recipe. Try using up to 100 g next time for better results. The more ww flour you use, the less open and airy the inside crumb will be.
Louise says
Hi Emilie! I want to add raisins to your AP sourdough recipe, but I’m not sure how much to add without compromising the bread- what would you suggest?
Emilie Raffa says
Hi Louise! I usually do combo of both raisins and walnuts, about 65 g (appx 1/3 cup) of each. So maybe double? It all depends on how much raisins you’d like in the bread. Before adding to the dough, soak the raisins in warm water (do this during the first 30 minute rest). Drain and pat dry. Add to dough before the bulk rise.
Andrew Meyer says
I just made a double batch of your sourdough dough at about 7:30 pm, but then realized I won’t be able to bake until 2-3 pm tomorrow afternoon. I placed the dough in a 36F fridge. Will it be ok if the dough remains refrigerated for 17 hrs? Should i then let the cold dough come back to room temperature before shaping and baking?
Emilie Raffa says
Hi Andrew! This happens to bakers all the time- don’t worry. It’s fine to put the bulk dough in the fridge overnight. The length of time it will last depends on what the dough looked like before it went in. Was it already double in size? Barely risen? The following day, remove the dough from the fridge and rest at room temperature if it has not yet doubled. If it has indeed doubled, you can proceed with the next step. Hope this helps a bit!
Ivan says
Here in Britain typical plain flour is only 10.5% protein.
What happens if I do a lot of slap and fold to strengthen the gluten after the half hour rest? Will that help? Or will it over-work the flour and loose the strength later?
Emilie Raffa says
Hello Ivan! Your flour will work. If it’s slightly too sticky, a dash of flour will fix the problem.
You can certainly do a slap and fold. I would do it 30 minutes to 1 hour into the bulk rise. It will strengthen the gluten (not over work the flour). The only time the dough will lose strength, assuming the gluten was developed properly, is if the dough was over proofed.
Ivan says
Thanks. I think I have had problems from over-proofing and over-hydrating.
Ivan says
And just made my first soudough that had proper oven spring, round shape, and an ear. All using a truly weird mix of flours as dictated by the Great British Coronavirus Flour Shortage. The trick was to be modest with the water and adjust until the dough was workable. Many thanks for giving us methods for making sourdough with non-ideal flours.
Emilie Raffa says
Excellent. You are well on your way!
Iliana Nunn says
Hi! I was wondering about the last shaping step. Would you be able to explain the part about the cloth lined bowl? I’m used to your other recipe where the second rise happens in the Dutch oven. Thanks!
Emilie Raffa says
Hi! Compared to the Beginner Sourdough, this dough is more wet which means it might spread during the second rise if not contained in a cloth lined bowl. Only low hydration doughs (drier doughs) can withstand a free form second rise in a DO.
Ili says
Gotcha, thought that may be why! It did spread in the DO but my DO is exactly the size of the raised loaf so it ended up being ok. I can see it would be a problem if it was in a bigger DO!
Emilie Raffa says
Ahh! Perfect! xx
Jennifer says
Wow, I love this recipe! First loaf came out great! Doubling the recipe today. My timing is a bit off, is it ok to bulk ferment in the fridge since I will be going past 10-12 hours?
Emilie Raffa says
Hi Jennifer! Totally ok to bulk ferment in the fridge. Just keep your eye on it. If it becomes over proofed, make focaccia ;)
Sabena says
Hi Emilie,
I just wanted to follow-up. My sourdough bread with Whole Foods AP flour turned out great! Total sucess. I’ve tagged you on instagram to see a photo. Thank you for the detailed instructions and explanations. Can’t wait to make my next one… tomorrow.
Emilie Raffa says
Yay! I will definitely check on IG. Can’t wait to see… if I miss it, what’s your handle?
Sabena says
ssabena6
Emilie Raffa says
Thanks :)
Eric says
Emilie,
Hi. Sorry is this was asked and answered already, but why 50g starter in this recipe vs. 150g in the beginner sourdough bread recipe (with basically the same schedule)? Does the type of flour or hydration level influence how much starter you use?
Any info appreciated. Your site has inspired me to make bread weekly now! So grateful.
Emilie Raffa says
Hi Eric! When I first stared baking, I used 150 g of starter. Over time, it was too much starter to maintain. So, I scaled down to 50 g. When paired with a long overnight rise (which is typically the baking schedule my doughs follow) a smaller amount of starter is preferred to control the rise and to avoid over proofed dough in the morning.
PS: flour type and hydration level can influence the amount of starter… but not in the case mentioned above.
Hope this helps!
Eric says
Emilie, thanks for the reply. Is there a telltale visual indicator for overproofing? What do you look for?
I had been using a long, overnight proof (67 degrees in our kitchen) with 150g of starter and getting really good results. Will definitely try lower amount to see what happens next time.
Your overnight schedule is very easy to follow and fits into our day really easily. Please keep the recipes coming!
Eric
Lisa says
Hi! I’m trying this recipe out right now and am ready to do a set of ‘stretch and folds’, however I don’t quite know what that means or how to do that. Do you have photos or a video of this on your site somewhere? Thanks!
Emilie Raffa says
Hi Lisa! Unfortunately, the step by step process is only in my book at this time. In short: about 30 minutes into the bulk rise, grab a portion of the dough, stretch it upwards, and then fold it over towards center of the dough. Give the bowl a quarter turn and repeat. Do this until you come full circle (4 times total).
Donna says
This was my first time ever trying to make bread (of any kind!) and this recipe made it so easy!!! Thank you sooooo much for such an awesome post with easy to understand and concise directions. I wish I could post a picture…. this is just awesome.
Emilie Raffa says
Hi Donna, thank you! I love it when a recipe works out, especially for first timers. Exciting. Enjoy :)
Beckie says
Question, when doubling the recipe do I not need to double the amount of Starter?
Thank you for this, sourdough is frustrating to me :)
Emilie Raffa says
Hi Beckie, you are correct. No need to double the sourdough starter in this particular recipe. When using a long overnight rise, I tend not to go over 50 g of sourdough starter (small or standard loaves) to avoid over proofed dough in the morning. Hope this helps! x
Kiki says
What is stretch and fold? I couldn’t find a way to search for it on your website. Thanks!
Emilie Raffa says
Hi there! It’s a minimal kneading technique that increases the overall volume the bread. The step by step instructions are listed in my book Artisan Sourdough Made Simple. In short: about 30 minutes into the bulk rise, you grab a portion of the dough, stretch it upwards, and then fold it over into the center. You give the bowl a 1/4 turn and then do another stretch and fold. Repeat for a total of 4 times. I might post the instructions to the blog as well for additional clarification!
Angi B says
Success! I baked a wonderful loaf of bread with all purpose flour from Dollar Tree brand lol , Not the finest flour but it came out good. There is no flour anywhere any kind:( I used a different starter. The starter that I made from your recipe was ready in 5 days, perhaps because I kept in front of the pellet stove all day:) It passed the float test so I decided to make bread, it’s bulk rising as I am typing this, I will report back if it it will be another success story!
Emilie Raffa says
Hi there! Amazing. I’m incredibly happy for you. Keep going, Angi!
Angi B says
well, second loaf was a bust, I let it bulk rise too much ;( I am trying again today. With this sub par flour the next day the bread has definitely lost it’s taste and appearance:)
Emilie Raffa says
Hang in there! It just takes practice. It already sounds like you know what to do, which is half the battle. You’ll get there :)