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
Anwesha Pal says
What is the hydration percentage of the starter that you’ve used for this recipe?
Emilie Raffa says
100% hydration.
Anwesha Pal says
Perfect. Will post a feedback soon!
Anwesha Pal says
Hi. I have another question. Why don’t you place the dough in fridge and allow it to retard?
Emilie Raffa says
Because this dough follows a long, overnight bulk rise. Additional (lengthy) time in the fridge can lead to over proofed dough.
Anwesha Pal says
Hi Emilie. Thanks for the reply. The temperature right now (10:30 P.M) where I live is 29C. Naturally in the morning, the temperature rises even further. Would you suggest any alternative method for proofing for me since the dough will proof extremely fast if I leave it at room temperature? Can I let it bulk proof at room temperature for a while, refrigerate it, and then continue proofing at room temperature till it has doubled it size the next day?
Emilie Raffa says
Absolutely. Bulk rise during the day, chill the dough, and then finish the rest of the steps the following day.
Karen Moses says
Loved your recipe. My first ever sourdough loaf and it came out beautiful. I even used starter that I created myself.
T Hartwig says
Great recipe and easy to follow procedure! Thank you! My bread is turning out wonderfully now; in fact, my confidence is such that I can now experiment with adding more whole wheat flour, and am still getting great results!
Here’s a funny thing: I have two cast iron pots, one is 5l, one is 3l, and I get more oven spring in the 3l, even though it’s a tighter fit. Perhaps more steam?
It’s great to be able to relax with this process, and I thank you for that!
Best wishes.
Cathy says
I made this for the first time after using another recipe that was the same ingredients, but wetter. Your explanation of AP flour was spot on. I can’t get bread flour right now, so it was so helpful to find this recipe. My bread turned out really well; made the larger loaf and compared to my first loaf, was higher, crumb less wet and the crust was sooo delicious.
It was much warmer than 68 degrees, so I waited until later in the evening to start the bulk rise, put it in a room with all the windows open hoping it would cool overnight; it did! When I first looked at the dough in the morning, I thought I was going to have a lot of trouble working the dough, but I did not. I floured my hands very lightly and was so happy with the results.
You made this process much easier and less fussy than the other site I use.
mitalhungrymig says
The taste of my sourdough was wonderful and I enjoyed your clear instructions – thank you! I wasn’t able to get the same ears / open crumb but the taste is great and I found this recipe less hassle than a few others. Appreciate you sharing this recipe!
Christy says
Great recipe with fantastic results! Flipped the timing and did the baking in the evening, and when I woke up, my husband had devoured half the loaf! Looks like our starter won’t be living in the refrigerator…
Rachel says
Hi –
I’m making this for the first time today! So far the dough seems stretchy and like the right consistency.
My question is about the 1st rise time. In the blog post and recipe, you start the 10-12 hour clock before the stretch & fold technique. But in your baking schedule, it looks like the 10-12 hours starts AFTER the folding. Which way is correct?
I am hoping to start my time after the folds, because I didn’t plan the schedule very well. Obviously, I don’t want to overproof, but also don’t want to wake up at 4am (which would be the 12 hour mark if you meant to start the clock before folding).
Thanks!
Emilie Raffa says
Stretch and folds are always done during the bulk rise, which starts after the first rest (which is 30 minutes to 1 hr in this recipe).
Carol says
Emilie, these were just the answers I was searching for – thank you!! I began my sourdough journey only a month ago & have been nurturing my starter “Angelina” given to me by a dear friend. Your book Artisan Sourdough Made Simple has been on my bookshelf for a year and a half (the purchase inspired by Robin Sloan’s fun book Sourdough) and now has been a huge help understanding the making of sourdough breads.
I have made your Roasted Garlic & Rosemary Focaccia 3 times – we LOVE it!! I am anxious to try your loaves, but have been having trouble figuring out how to make the schedule work. I now think I have an idea how do so as well as how to substitute AP for Bread flour!
Thanks so much for the education and the inspiration!
Emilie Raffa says
You are very welcome, enjoy! xx
Elyse says
As a sourdough newbie, I’ve made this recipe a dozen times now and it’s turned out just like the pictures every time! I’ve made both sizes, used two different flours, tried add-ins, and forgotten about it for an hour or two (life with a baby), but the recipe has been very forgiving. The mini boule is perfect for 1-2 people to eat immediately, and I actually prefer it for the high crust to inside ratio, but the standard size is great for slicing and sharing. Thank you so much for the excellent and detailed recipe!!!
Emilie Raffa says
Fantastic, Elyse! Enjoy :)
Zainab says
Hello,
Is it okay if my dough bulk rises for more than 12 hours? I plan on making it in the evening and baking it the evening of the next day, since i don’t have time in the morning after 12 hours.
Thank you :)
Emilie Raffa says
It might over proof. I would bulk rise the dough for the 12 hrs overnight, and then shape and chill it (second rise) until ready to use. It still might be slightly over proofed by the time you get to it, but it all depends on your timing and temperature.
Catherine says
Hi Emilie,
I’ve tried this twice and it’s been a bust both times. Basically, the dough never does a final rise. The bulk rise goes well, but after the morning preshape and shape, it never plumps up. It just sits there. The baked loaf is not round, and it’s too dense and chewy. What am I doing wrong? I thought I might have overproofed it the first time, so the second time, I only let it rise 10 hours, and it doubled nicely. But the same final result. It’s also quite sticky. I added a little more flour early on as the recipe suggests until it seemed the right consistency, but in the morning, it again feels sticky. It’s hard to get out of the bowl. (My starter is nice and bubbly and passed the float test. I am using Farmer Ground all-purpose flour. The flours you recommend have not been available to me during covid.) Thanks for any help.
Emma Stroud says
This is exactly my situation. It rises beautifully overnight but once deflated in the morning it’s basically a sticky mess. I have no idea how to create a ball out of it, to let it rise again. I get a flat spread on the counter… happened twice now!
Emilie Raffa says
Sounds like the dough might be over proofed! This can happen especially when the weather warms up the the rise becomes faster.
Sheila says
hello! I tried a few other recipes- not realizing that bread flour was more absorbent than AP flour. With the pandemic, it’s difficult to get flour, let alone bread or whole wheat flour. I found your recipe & LOVE it! The smaller loaf fir perfectly in my 3qt Dutch oven & toaster oven. (Living in nyc small apartment) I finally found wheat flour and would like to incorporate it into this recipe, What is the percentage that I should add? While maintaining this hydration level? Thank you! :)
sheila says
The smaller loaf Fits perfectly (not firs) :) -Sheila
Emilie Raffa says
Try 20% ww flour and see how you go. Might need to add a splash more water to get the right consistency. But it’s a good start without having to make additional changes.
Catherine Lowrey says
What do you think it means when my loaf is bursting out the bottom? I cut 4 slashes in the top, but both of my loaves have large horizontal cracks near the bottom. They still taste delicious, though! Added Kalamata olives to one of them. Thanks again for the great recipe! Katie
Emilie Raffa says
It’s hard to say without seeing a picture. However, my guess is that the crust hardened too quickly causing it to hinder the oven spring (which caused the cracks). Make sure to bake in a Dutch oven (or another oven safe pot with lid) for steam. That will help! x
Mindy says
This recipe is amazing!! I made a starter using unbleached AP flour (no name brand – my new favourite) and use the same flour for making the bread. I do add about 5g extra flour at the start (both the small and larger loaf) as I found I was always adding flour at the first set of stretch and folds. Works perfect every time! Have a loaf on the counter cooling to eat at lunch. I have also shared this recipe with friends and they have all enjoyed it and experienced success! Thank you for a very straight forward and easy to follow recipe. :)
JOHN LEVY says
Just eating it now! great oven spring, excellent flavor, perfect airy crumb delicious crust
Anjana says
Hi Emilie. Great recipe using AP flour ! I have a question though. Say I start the process earlier in the day and leaving the dough till next morning for the bulk rise is not an option would retarding it in the refrigerator overnight after a bulk rise of say about 6-7 hrs outside and then continuing the rest of the rise again in the morning effect the final product ? Thanks!
JOHN LEVY says
Why no proof step in the fridge? Curious because all the other sourdough recipes call for an overnight stay in the refrigerator
Emilie Raffa says
John, an overnight second rise is not necessary for all sourdoughs especially for doughs that have bulked overnight. It’s up to the baker and the specific method you’re following. :)
Chantelle Vanderveen says
Thank you so much for this recipe!! I was starting to get discouraged because all prior attempts at dutch oven sourdough weren’t working. It was only until I found your site + helpful, detailed, recipes that I’ve had success! I’ve made about half a dozen loafs now following this recipe + they’ve turned out perfect everytime! Thanks again!
LindaBeth says
This is the only recipe I have found for a smaller sized loaf and living along (especially during shelter at home) it’s the ideal size. Question–I finally managed to obtain some bread flour so wanted to know how I would modify the ingredients to use the bread flour instead of all-purpose. Thanks for a great recipe!
Emilie Raffa says
Yes! You can use bread flour, adding a touch more water to obtain the same consistency.
Jessica says
I have been using this recipe for my first experiments with sourdough – I have made probably 10 loaves over the past few weeks, some plain, others with mix-ins (cinnamon raisin, roasted garlic, etc) and they have all turned out impeccably. Thank you for such a straightforward and reliable recipe!
Raya says
Failure! This dough was incredibly wet. I weighed out all ingredients for the large loaf and it was practically soup. I added more flour bit by bit, hoping it would come together into dough. I let it go through the bulk rise, hoping that somehow the water would be absorbed into the flour, but it was still too wet to do anything with. I mixed in more flour, preshaped, and my balls turned into puddles. Added more flour, shaped, let rise, and my balls looked like puckered frisbees. I finally just threw them into the oven to bake, and I now have a couple of sourdough frisbees. Surprisingly, the bread actually seems OK with a decent crumb, but it is UGLY.
I used supermarket brand all purpose flour, because this is what I have. Ultimately, I must have added at least another cup of flour to the recipe. I did check on the volume/weight of the water in the recipe based on another comment, and found that 1 + 1/3 cups + 1 Tbs of water weighs 300 g, not the 330 in the recipe that I added. I think less water might have helped, but I feel like something else was really off.
I will stick with the recipe on the Sourdough beginner’s page, which has come out perfectly every time. However, if anyone has suggestions, please let me know!
Emilie Raffa says
Hi there! Sorry to hear that! This dough shouldn’t be wet and sticky like soup. Something was definitely off. It could have been due to an accidental measurement (even if the ingredients were weighed), the brand of flour used (not all ap flours absorb the same amount of liquid) or the temperature (if it’s really warm the dough will be stickier). Additionally, weight and volume measurements are not equivalent; they’re only approximate which is why the amount of water measured by volume was different than indicated in the recipe. Hope this helps!
C.K.M says
Hi –
Thanks for this! I made this once and it was good- but still had a small dense patch in the middle. I am using Red Robin AP flour.
I am fiddling around with the recipe – the 330 g water and 500 g flour is a 65% hydration. I suspect that my flour has a lower protein content, so in this case I would lower the amount of water correct? I am going to try 60% hydration, so 300 g water, but want to get your thoughts on this as well!
Appreciate it :)
Emilie Raffa says
Hi there! You can absolutely try that. I wouldn’t worry too much about the hydration %; it’s all relative based on the protein content of your particular flour. But yes: it would be around 60% if you don’t count the starter.
Jennifer says
I am a regular baker, but I have never baked a loaf of bread in my life. I purchased a reliable starter from a local fermentation store, and I followed your recipe exactly. The bread turned out really great (to my own surprise). I shared it with a few friends/family, and they agreed. So I’m sharing the starter and your webpage with one friend. Thanks for your detailed website.
D says
Hi,
Thanks for the awesome recipe–I had great results with the small loaf!
Do you have a sense for how big the baking vessel needs to be for the large/standard loaf? I’d like to try this one, but I’m not sure if it will fit into my 5-quart dutch oven.
Thanks!
Megan says
Hi!
I’m about to order a Dutch oven. I was going to get a matte white one. Does the bread baking make them really dirty on the outside? Are you able to clean it off easily?
Can’t wait to try the recipe!
Thanks 😀
Emilie Raffa says
Hi! I have two white matte Dutch ovens. They’re very pretty, but they do get dirty. You can clean them with a bit of elbow grease or just choose a darker color ;)
brenda says
post helpful. why dont you say to preheat the Dutch oven? recipes I been reading say to preheat it. I want to make your beginners guide bread. and this one. just wondering. thx. hope you get back to me
Jon says
Brenda, I’ve made this recipe twice and preheated the Dutch oven both times because that’s what I’ve always done. The bottom crust is as tough as leather and your question made me realize the instructions don’t say to preheat. So I’ll try again without preheating and hope for a better crust.
Lorna says
Hi Emilie
I’m am just loving my sourdough baking, we’ve had pancakes and cinnamon swirls this weekend. I’ve a question tonight though as I’m making overnight baguette twists from your book, I added 360g of water, weighed out on my digital scales and my dough wasn’t a dough as it was too wet, I measured 1.5 cups on the scales and it was a lot less than 360g. I’m in the Uk and wonder if I’m missing something with regards to may e different cup measurements, we don’t tend to use cups here but I’ve had some I got from the US about 30 years ago which I used.
I’ve added more flour and hoping it will work out, if not no worries, it’s all experimenting, the fam are loving the everyday loaf and I’m super proud of my starter.
Thanks
Lorna
Ashley says
Hi! This is my first time making sourdough and my dough is a bit stiff – it’s not stretching without tearing (and only stretches a little) and doesn’t have that satisfying plop and jiggle when I pulled it last night. My starter was very bubbly and about 2.5x doubled. During the overnight rest, my dough did double but it deflated immediately when I turned it out on the counter this morning. Where did I go wrong? I added about 20g of extra water already after mixing because it was so dry initially but I was afraid to keep adding more and end up with a goopy mess. I used King Arthur organic all purpose flour.
Also…I mixed the dough according to directions here but I kept re-reading to make sure there was no kneading step. Did I miss that? When I googled to trouble shoot stiff dough, everything pointed to over-kneading. But I didn’t knead this at all, I just gently mixed with fork and fingers until it came together.
Gail says
Emilie, before I start my first try at your recipe, I’m curious as to why you didn’t include Olive Oil in the All Purpose Flour recipe but you did in the recipe using Bread Flour? Can olive oil be added? If so, how much? Thanks.
Emilie Raffa says
Hi Gail: they are just two different recipes. I do not include oil in all of my breads. If you want to add oil here, you could add the same amount as the beginner recipe and reduce the water.
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.
LindaBeth says
I also did this last weekend–let the dough sit for 30 mins (not an hour), do folds, wait another half hour, do folds, another half hour, folds, so this is 1.5 hours in my 80+ degree kitchen. I put the dough in the fridge for about 16 hours, took it out and let it warm on the counter for about 2 hours, then do the preshape and pick the recipe up from there. Worked perfectly! My best loaf yet, actually. I’m in LA and really struggle with temperature, since we will be 70-80 into the evening but can drop down to 65 overnight.
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?
Shellie says
You are not alone! I have had the same exact issues!
Rumi says
#1 may be shaping related? #2 I found information from a few sources about “unsticking” the cloth using a mist of water from a spray bottle on the cloth. Then gently peel back the cloth. Spray top of cloth again if it doesn’t release. It’s magic and I no longer worry about the amount of flour I use on the cloth.
Heather says
I’ve had really good luck (using a bowl and a banneton) with a damp towel and rice flour. I haven’t had a loaf stick yet.
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.
Mig says
Sherry may I ask how short your bulk fermentation period was with more starter? Thanks!
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!
Samantha says
Hi Emilie,
Do you have to preheat your Dutch oven for this? Your recipe never mentions it and my bottom crusts have been really tough the past 2 loaves.
Emilie Raffa says
Hi Samantha! I do not preheat my Dutch ovens. Some bakers do. You can certainly preheat if you’d like, however it may (or may not) solve your issue. Tough bottom crusts could be a few things: improper gluten development, too much moisture in the dough, uneven heat source in the oven, dough baked for too long or even a combination of these factors.
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!
Nally says
Hello, I’m going to give this a try! Can I do the bulk rise overnight in the fridge since the weather is so hot right now? Also, can I shape the dough in a greased glass bowl if I don’t have a linen towel and basket?
Emilie Raffa says
Hi there! The dough won’t rise much in the fridge. To give it a boost, let it bulk at room temp for a few hours before chilling. Then, add additional time as needed before baking. You can use any kitchen dish towel for lining the bowl. Not sure if it will come out in a greased bowl.