Think you can’t bake artisan sourdough bread at home? Think again! Sourdough Bread: a Beginner’s guide is your go-to recipe resource for simple, easy sourdough bread without kneading. Make the dough in the morning or at night- it will come together in under 10 minutes.
In 2013, my resolution was to bake more bread.
I researched, tested and baked countless loaves with both good and mixed results. My journey began with this no-knead artisan bread recipe and eventually, I worked my way up to the holy grail: Sourdough. My passion for creating easy sourdough bread recipes and preserving traditional culinary arts inspired my bestselling book Artisan Sourdough Made Simple which has connected me to like-minded bakers all over the world! If you’re curious about sourdough bread, and don’t know where to begin, you’re in the right spot. Welcome to the journey.
What You’ll Learn
In this tutorial, you’ll learn how to make simple sourdough bread with step-by-step instructions and videos for guidance. There’s no kneading involved, and a bread machine or a stand mixer is not required. My sourdough bread recipe is perfect for beginners. I’ll explain a complex topic in simple terms without the stress!
But before you dive in, here’s a secret: sourdough bread is more than just a recipe… it’s an understanding.
There are similar sourdough bread recipes out there and yet no two loaves look alike. The process is all about method, timing and personal touch. Use this tutorial as a guide and make your own adjustments as you go. Once you have a few loaves under your belt, the process will become an imminent rhythm, and in the end, you will have created your very own masterpiece that is the ultimate reward. Just don’t forget to eat your mistakes (might I suggest homemade sourdough breadcrumbs)?
Jump To
- Sourdough Bread Recipe
- Step by Step Instructions
- Sourdough Starter 101
- Sample Baking Schedule
- Sourdough FAQ
So, What is Sourdough?
In a nutshell, sourdough is slow-fermented bread.
It’s unique because it does not require commercial yeast in order to rise. Instead, sourdough bread is made with a live fermented culture a sourdough starter, which acts as a natural leavening agent.
Sourdough is known for its characteristic tangy flavor, chewy texture and crisp, crackly crust. From a health standpoint, it dominates when compared to supermarket loaves. The naturally occurring acids and long fermentation help to break down the gluten, making it more digestible and easy for the body to absorb. And it tastes darn good!
Sourdough Starter 101
Before you begin, you’ll need a sourdough starter.
Simply put: a sourdough starter is a live culture made from flour and water.
Once combined the mixture will begin to ferment, cultivating the naturally occurring wild yeasts and bacteria present within the mixture. A small portion of this culture is used make your bread dough rise.
But it doesn’t stop there.
Your starter must be kept alive with regular feedings of flour and water to maintain its strength for maximum rising power.
How to Feed your Sourdough Starter
Every baker has their own method, and with practice you’ll eventually develop your own routine.
Here’s my method: I pour off some of the culture (about half) and then feed what’s left in the jar with equal weights of flour and water. I whisk well with a fork until it’s lump-free. Then, I let it rest at room temperature or in a warm spot (75-80º F/ 24-26º C is ideal) until it becomes bubbly and active.
PS: I use this the jar for my sourdough starter and I LOVE it.
When is my Starter Ready To use?
Your stater is ready to use when it becomes bubbly and doubles in size.
This can take anywhere from 2-12 hours or more depending on temperature (the warmer the better) and the condition of your starter. Be patient!
Float Test: If you’re still unsure whether it’s ready to use drop a small amount, about 1 tsp, into a glass of water. Do this when the starter is a peak height before it collapses. If it floats to the top it’s ready to use. If it sinks, your starter should be fed again.
Where to Obtain a Sourdough Starter
All sourdough starters are different.
They can be made from scratch, purchased online, or if you’re lucky, someone will share a portion of their starter with you.
Starters range from thick to thin in texture and can be made with a variety of flours. I use two different starters; one is homemade and the other was a gift from my friend Celia. She dried a portion of her starter and mailed it all the way from Sydney, Australia.
How To Use A Starter
After you’ve fed your starter and it’s bubbly and active, pour the amount you need out of the jar to weigh or measure for your recipe. That’s it.
Then, don’t forget to feed what’s left in the jar with more flour and water to keep the process going.
Any leftover sourdough starter can be used to make sourdough discard recipes, even my homemade sourdough pasta.
Storage Options
If you only bake a few times a month, keep your starter in the fridge and feed it once a week. If you’re an avid baker, store your starter at room temperature and feed it at least once a day.
Looking for more info on sourdough starters? Check out Feeding Sourdough Starter: My Best Tips & Tricks & Sourdough Discard 101: Recipes & Faqs Answered.
How to Make Sourdough Bread: Step-By-Step Guide
Step #1: Mix The Dough
Combine the following ingredients in a large bowl (I use a fork):
- 250 g water
- 150 g bubbly, sourdough starter
- 25 g olive oil
Add:
- 500 g bread flour (such as King Arthur)
- 10 g fine sea salt
Squish the mixture together with your hands until the flour is fully absorbed. The dough will feel dry, rough and shaggy.
Cover the bowl with plastic wrap, reusable wax wrap, or a very damp kitchen towel and let rest or ‘autolyse’ for about 30 minutes. After the dough has rested, work it into a ball directly in the bowl (it doesn’t have look perfect).
TIP: For best results, weigh all of your ingredients with a digital kitchen scale. Measuring cups are not as accurate. Please visit Sourdough FAQ for more details.
What is Autolyse?
This is the first resting period right after you mix the dough.
It jumpstarts gluten development without kneading. Strong gluten = good bread.
For timing, autolyse can range anywhere from 15 minutes to 1 hour or more depending on the type of bread you’re making and your own personal baking schedule. A minimum of 30 minutes works best for this recipe. However, when time permits, I’ll let it go for an hour. The dough will become more soft and manageable to work with afterwards.
A Note on Salt: some bakers prefer to add salt only after autolyse because it might slow down the gluten development. I’ve followed this technique for years, but no longer do so. I prefer to mix everything all at once. It’s practical, effective and produces excellent loaves (plus, you won’t forget to add the salt later on!). I’ll leave the choice up to you.
Step #2: Bulk Rise
Now the dough is ready to rise.
Cover the bowl and let rise at room temperature, about 68-70 F.
How Long will it take?
The dough is ready when it has doubled in size and no longer looks dense.
This can take anywhere from 3-12 hours depending on your current room temperature, the potency of your sourdough starter and the specifics of your surrounding environment.
For example, in the summer the dough can take anywhere between 2-4 hours @ 85º F/ 29º C. In the winter, it will take longer about 10-12 hours @ 68º F/ 20º C. Temperature controls time.
And remember: because sourdough bread does not contain instant yeast it will take longer to rise. Watch the dough and not the clock. Be flexible.
Optional Step: Stretch and Fold the Dough
About 30 minutes into the bulk rise, you have the option to perform a series of ‘stretch & folds’ to strengthen the bread dough {click here for a step-by-step tutorial}. Although it’s not mandatory, this technique will add height and structure to the finished loaf and it’s fun to do.
Watch the video below!
Step #3: Divide & Shape The Dough
Remove the dough onto a lightly floured surface.
Cut the dough in half to make 2 loaves, or leave it whole for a single loaf.
How to Shape a Round Sourdough Boule (Loaf)
Starting at the top, fold the dough over toward the center. Give it a slight turn, and then fold over the next section of dough. Repeat until you have come full circle. Or, use the envelope shaping technique outlined below.
Watch the video!
Step #4: Choose a Baking Pot
I bake my sourdough bread in a Dutch oven.
You can also try the Challenger Bread Pan, another vessel I use for baking, that can accommodate both round and oval shaped loaves.
The pot traps in heat and moisture which is essential to achieving artisan style bread at home.
Steam plays a key role in how the bread will open up or ‘bloom’ while baking and the Dutch oven helps to control this process.
You can use any oven safe pot that can heat up to 450º F/ 232º C (including the lid and handles).
TIP: In the past, I’ve tried baking on pizza stones and cookie trays with no luck. The crust would harden too quickly, forcing the bread to tear on the bottom and sides. I used various steaming methods to remedy this, however I found them to be extremely cumbersome and not realistic for everyday use. Nothing worked. The lack of moisture in my home oven was evident and using a pot for baking was the only practical solution.
Step #5: Second Rise
After shaping the dough, it needs to rise again.
Generously coat the bottom of your Dutch oven with cornmeal (or line the bottom with non-stick parchment paper instead) and place the dough inside.
This time, the dough will rise for a shorter period about 30 minutes- 1 hour.
The dough is ready when it’s puffy and no longer dense. It does not need to double in size.
Preheat your oven to 450º F/ 232º C during the tail end of the second rise.
TIP: Instead of doing a free form second rise in the Dutch oven, use a cloth lined proofing basket or 8-inch bowl instead. Either option will contain the dough and hold its shape properly during the second rise.
Step #6: Score the Dough
After the second rise, and right before the dough goes into the oven, make a slash about 2-3 inches long down the center of the dough.
This allows the steam to escape and for the dough to expand during baking.
You can use a small serrated knife, paring knife or bread lame.
Step #7: Bake the Sourdough Bread
Place the lid on top of the pot and reduce the oven temperature to 400º F/ 204º C.
Bake on the center rack for 20 minutes.
When 20 minutes is up, remove the lid. Your bread will be pale and shiny like the picture above.
Continue to bake (uncovered) for an additional 40 minutes or until deep, golden brown. The internal temperature should read 205-210º F/ 96-98º C.
Cool on a wire rack for at least a 1 hour before slicing. Be patient!
If you cut into it too soon, the texture will be gummy…
TIP: During the last 10 minutes of baking, crack open the oven door (optional). This allows the moisture to escape, leaving your sourdough bread with a crisp crust. Alternatively, remove the bread from the pot and let it bake directly on the rack. The latter produces a more crisp crust.
Additional Sourdough Recipes & Resources
Sourdough Starter:
- Beginner Sourdough Starter {Recipe}
- Feeding Sourdough Starter: My Best Tips & Tricks
- Sourdough Discard 101: Recipes & Faqs Answered
Sourdough Bread Recipes:
- Beginner’s Guide to Sourdough Focaccia Bread
- Best Sourdough Pizza Crust (No steel or stone!)
- Best Sourdough Pasta (1 hour or Overnight)
- Light Whole Wheat Sourdough
- Easy Sourdough Sandwich Bread
- Soft Sourdough Cinnamon Rolls
- Best Sourdough Pancakes
Sourdough Bread Tips & Techniques:
- How to Stretch and Fold Sourdough {Video}
- How to Shape a Round Sourdough Boule {Video}
- Why Won’t My Sourdough Bread Rise?
- Bread Flour vs. All Purpose Flour: What’s the Difference?
Sourdough Tools & Supplies:
Baking Schedule
- Friday Evening: Feed your starter, cover the jar, and leave it on the counter overnight. If you keep your starter in the fridge, it might need two feedings to perk back up (feed it in the morning & in the evening).
- Saturday Morning: Check your starter: if it’s alive and bubbling, you can make the dough to rise during the day. Or, feed it again in the afternoon to make the dough in the evening for an overnight rise. Remember to use the float test mentioned above to make sure your starter is ready to use.
- Saturday Morning/Evening (or whenever your starter is ready): Make the dough. Leave on the counter to bulk rise at room temperature. In the summer, if your dough rises quickly and you’re not ready to bake, cover the whole bowl with lightly oiled wrap and chill until ready to use.
- Sunday Morning: cut and shape the dough. Place in Dutch oven for second rise. Slash. Bake. Cool. Eat.
Sourdough Bread Recipe
PrintSourdough Bread: A Beginner’s Guide
- Prep Time: 13 hours
- Cook Time: 1 hour
- Total Time: 14 hours
- Yield: 1 loaf
- Category: Sourdough Bread Recipes
- Method: Oven-Baked
- Cuisine: American
- Diet: Vegan
Description
This beginner sourdough recipe is perfect for bakers looking to jump right in! It’s is a low-hydration dough, meaning it will yield a ‘tight’ crumb (small holes). It is great for sandwiches and toast.
Ingredients
- 150g/ 5.35 oz bubbly, active sourdough starter
- 250g/ 8.80 oz warm water, preferably filtered*
- 25g/ .90 oz olive oil
- 500g/ 17.65 oz bread flour (not all purpose flour)
- 10g/ .4 oz fine sea salt
- fine ground cornmeal, for dusting
*For a more soft and pliable dough, you can increase the water up to 300 g- 325 g total. Please use a cloth lined bowl (instead of the Dutch oven for the second rise).
**You will need a 5 1/2 or 6 quart Dutch oven for baking
***This recipe was tested with King Arthur Bread Flour, Gold Medal Bread Flour, Pillsbury Bread Flour
Instructions
Make the Dough
Whisk the starter, water, and olive oil in a large bowl. Add the flour and salt. Squish everything together with your hands until all of the flour is absorbed. The dough will be dry and shaggy. Cover the bowl with plastic wrap, reusable wrap or a clean, very damp kitchen towel. Let rest (autolyse) for 30 minutes or up to 1 hour, if preferred.
After the dough has rested, work the dough in the bowl into a rough ball, about 15 seconds.
Bulk Rise
Now the dough needs to rise.
Cover the bowl with wrap or a very damp kitchen cloth. Let rest in a warm spot to rise. The dough is ready when it no longer looks dense and has doubled in size. This can take anywhere from 3-12 hours depending on the temperature of your ingredients, the potency of your starter and surrounding environment. For example, in the summer rise times can take anywhere between 2-4 hours @ 85º F/ 29º C whereas in the winter, the dough will take about 10-12 hours @ 68º F/ 20º C.
Optional Step: Stretch & Fold the Dough
During bulk rise, you have the option to perform a series of ‘stretch & folds’ to strengthen the dough. Start 30 minutes into the bulk rise. Gather a portion of the dough, stretch it upwards and then fold it over itself. Rotate the bowl ¼ turn and repeat this process until you have come full circle to complete 1 set. Do this once or twice spaced about an hour apart. Although this step is not mandatory, it will increase the total volume and height of your bread. Click here for a step-by-step video tutorial.
Cut & Shape the Dough
Divide your work surface in half; lightly flour one side (for cutting) and leave the other half clean (for shaping).
Remove the dough from the bowl, and place onto the floured section so that it does not stick. You do not need to ‘punch down’ the dough; it will gently deflate as you fold and shape it.
Cut the dough in half to make 2 loaves, or leave it whole for a single loaf.
To shape, use a bench scraper to move your dough to the non-floured section (if there is any flour present, it will be difficult to shape- brush away any excess). Starting at the top, fold the dough over toward the center. Give it a slight turn, and then fold over the next section of dough. Repeat until you have come full circle.
Then flip the dough over and place it seam side down. Using your hands, gently cup the sides of the dough and rotate it, using quarter turns in a circular motion. You can also pull it towards you to even out the shape. Repeat this process until you are happy with its appearance. *See note below.
Second Rise
Now the dough needs to rise again, but for a shorter period of time.
Coat the bottom of your Dutch oven with cornmeal. Alternatively, use parchment paper to prevent sticking (this is what I do, now). Place the dough inside for a second shorter rise, about 30 minutes to 1 hour and cover with the lid of the pot or a very damp cloth. The dough ready when it is slightly puffy but not double in size.
Preheat your oven to 450º F/ 232º C towards the tail end of the second rise.
Score the Dough
Right before your bread goes into the oven, make a shallow slash about 2-3 inches long (or more) in the center of the dough. Use a bread lame, sharp pairing or a small serrated steak knife. The cut should be about 1/4-inch deep.
Bake the Dough
Place the bread into the oven on the center rack (lid on) and reduce the temperature to 400° F/ 204° C. Bake for 20 minutes. Remove the lid, and continue to bake (uncovered) for an additional 40 minutes or until deep, golden brown. Keep in mind that all ovens are different; you might have to make minimal adjustments to these temperatures.
You can also take the internal temperature of your bread to double check that it is done. For sourdough, it should read about 205-210º F/ 96-98º C.
Remove the bread from the oven, and cool on a wire rack for at least an hour before slicing. Don’t cut too soon or else the inside will have a gummy texture!
Notes
When shaping, the idea is for the dough to catch enough surface tension on a non-floured area in order to create a tight ball. If there is flour present, it will slide around… and drive you nuts.
Sourdough FAQ
1.) I only have all purpose flour. Can I still make this recipe?
For best results, use bread flour for this dough. If you only have all purpose try my Artisan Sourdough with All Purpose Flour instead.
2.) Can I add whole wheat flour to this recipe?
You can, but I wouldn’t. The dough will be too dry and dense without adjusting the water quantity. Try my Light Whole Wheat Sourdough for more whole grain goodness.
3.) Your beginner recipe here uses 150g of sourdough starter. The Everyday Sourdough in your book uses only 50g. What’s the difference? And why?
- When I first learned how to bake sourdough bread, I used 150g of starter. Overtime, it was too much to maintain (especially when doubling and tripling recipes). So, I scaled down. That’s why most recipes in my book Artisan Sourdough Made Simple include 50 g of starter instead. One amount is neither right or wrong; it’s just a matter of preference.
4.) What’s the purpose of olive oil in this recipe?
Adding olive oil to sourdough was the method I followed when I first learned how to bake. The natural fat emulsifies the dough and makes a plush crumb.
5.) Why do some of your recipes call for the second rise in a Dutch Oven? And others in a cloth- lined bowl?
The freeform Dutch oven second rise will only work with dry, low hydration doughs (like this one) because it will not spread out too much. On the flip side, when working with wet, high hydration doughs you’ll need to use a cloth-lined bowl sprinkled with flour to holds it shape. Otherwise, it will spread.
6.) Why don’t you preheat your Dutch oven before baking?
Because this recipe follows a freeform second rise directly in the baking pot, it cannot be preheated beforehand. The dough will begin to cook before going into the oven!
However, if you are doing the second rise in a cloth-lined bowl as mentioned in question #5 above, you can preheat the pot if you’d like. When bread dough is placed into a hot pot it begins to expand instantly which is great for the overall shape and structure of the bread. And in fact, I use to follow this technique when I first started baking. But overtime, I found the preheat to be too cumbersome for small kitchens with little kids running around. Plus, I kept burning my wrists. Long story short: you can achieve comparable results without the preheat. The choice is up to you.
7.) Can I halve the dough to bake 2 loaves? If so, what will that do to the baking time?
Yes, you can definitely halve this recipe. Bake for 20 minutes (lid on) and 30 minutes (lid off). Check at the 45 minute mark.
8.) If I halve the recipe, where should I store the second dough if I’m not baking at the same time?
Store the second dough in the fridge until ready to bake. Place the dough in a cloth-lined floured bowl (seam side down) and use the cloth overhang to cover it. If the dough is in the fridge for longer than 1 hour, rest at room temperature while the oven heats up.
9.) How do I get the dough out of the cloth-lined floured bowl?
Open up the cloth overhang to reveal the dough in the bowl. Place a piece of parchment paper on top of the dough. Flip the bowl over. Remove the bowl and cloth. The dough is now smooth side up and ready to be scored.
10.) Can I have the measurements for this recipe in cups, please?
- 3/4 cup bubbly, active starter
- 1 cup + 1 tbsp warm water
- 2 tbsp olive oil
- 4 cups bread flour
- 1 1/2 tsp fine sea salt
NOTE: Weight and volume measurements are not equivalent, only approximate. I strongly recommend weighing your ingredients instead. With that said however, I understand the convenience of measuring cups. For best results, please aerate the flour first (I fluff it with a fork directly in the bag), then lightly spoon and level it into the cup. Too much flour will make the bread dense. If your sourdough starter is very bubbly, the volume amount might be off. If necessary, add up to 1 cup as needed. Finally: the water can be increased up to approximately 1 1/3 cups, for a more soft and pliable dough.
Comments
Cindy says
As of today I am a confident sourdough baker. I have followed this recipe to the letter. I have had a few fails, but that was my impatience. I have taught and shared with friends and family and even my postman. I make sourdough bread just for the pleasure and give it away. Everyone loves sourdough. ♥️🌟♥️ Many Thank You.
Tara Santillo says
Love the recipe. Can I proof in the fridge for around 25 hours. Trying to work out a mid week baking schedule.
Marlene says
I’m not a beginner, per se, but this is my all time favorite, go to, recipe. ❤️ Many Thanks!
David says
Awesome guide.
I followed this step by step, beginning with making my own starter and learning what she (‘Ernestine’, yes I did name her!) liked and didn’t like. It was a little tricky, because it’s been quite cold here and we don’t have central heating – so around 8-15 deg C indoors (that’s about 45 to 59 deg F). In the end I kept Ernestine’s jar on the cat’s electric blanket (set low).
EVERYTHING Emilie has written has panned out. The dough seemed too dry and stiff, but after autolysing it was (a little) better. Doing ‘stretch and fold’ during the bulk rise, I observed the initially slacker dough stiffening up on the third and especially the fourth fold, exactly as Emilie had said. Because of the cold temperatures, the bulk rise took 14 hours(!) to double in size, overnight, even in a relatively warm place. Again, the dough didn’t seem to rise enough before baking (guide: ‘not double in size’), but it did take on the puffy look that this guide described. Imagine my joy when I took the lid off after the first 20 minutes of baking and a properly risen loaf was ready for the final stretch.
With Emilie’s guide leading me by the hand (and me listening, man though I am) I ventured to attempt my very first loaf of sourdough bread and it was a COMPLETE SUCCESS!
THANK YOU, Emilie! Sourdough bread will be my family’s default bread from now on!
Lynne says
I followed the recipe, left it on the side overnight, folded it a couple of times. I put it in a floured sourdough basket and left it to rise, preheated the oven. I didn’t have a Dutch oven so put it in a cake tin on parchment and baked for 45 minutes. It came out a strong brown colour that I thought might have been burnt but wasn’t, eagerly waiting for it cool down.
I think this has to be the best sour dough loaf I have ever made. If I had bought it I would have been pleased with my purchase.
I did add 1 gram of bread yeast to my starter mix because I was eager to get making my loaf. The only downside to making this loaf was my son was visiting and hovering around to see what it tasted like and ended up taking half of it home with him.
I used stone ground organic flour which was a present for my hubby, 25kg bag arrived one morning!!! This was prompted by the amount of additives in commercial bread and wondering what they are doing to our bodies!
If you have never made bread or tried to make sourdough bread before I say give this a try, I think it is one of the most forgiving doughs I have ever used! And definitely the best tasting sourdough.
Thank you Clever Carrot, I will be using this recipe from now on, probably going to bin my bread machine.
Good luck everyone 😁
Sarah says
My first time making sourdough bread and it turned out perfectly!! Had a comment from my friend who is a chef: “great crumb!” Thank you :)
Maryl says
Why on this site do you add olive oil to the recipe yet in your book the recipe does not add olive oil?
Emilie Raffa says
It’s just a different recipe for variety! Both beginner friendly.
Beverly Stirman says
Do you have a recipe for gluten free sourdough bread? I have a starter but haven’t been able to make a satisfactory gf bread.
Lady Luck says
I tested my starter and it floated great! I used my kitchen scale set on grams, and measured everything you said. Now I’m in the “first rise” and it’s not rising. It’s been 4 hours. Looks exactly the same as when I put it in the bowl. I even did the stretching and spinning thing that was optional. What happens if it doesn’t rise? Do I just toss it? Or can I go back and work with it somehow?
Emilie Raffa says
You need 3 key factors for bread dough to rise: a strong sourdough starter, warm temperature, and adequate time. They all work together. It sounds like your starter was strong enough to use, so we can rule that out. Temperature is most likely the culprit. I would move the dough to a warmer spot to rise, ideally 72-75 F+. Then, give it time (watch the dough, not the clock). More detailed troubleshooting info here: https://www.theclevercarrot.com/2018/01/why-wont-sourdough-rise/.
Lady Luck says
Yep! It finally doubled in size. And I baked it in a stone bread dome. And it was perfect! I’m going to try your sourdough pasta this weekend! I watched your video and you made it look so easy! I can’t wait! Thank you for the quick response!
Emily says
Is the 5.5-6 quart dutch oven for 1 bigger loaf or is that the size you need if you do 2 half loaves? I have a 4 quart dutch oven and am trying to see if that would be big enough to do a half loaf.
Emilie Raffa says
The 5-6 qt is for a regular standard loaf. You can use your 4 qt to bake a smaller, half loaf.
Emily says
Thank you! Is the cook time different for the half loaf?
Emilie Raffa says
Slightly less. Check at the 45-50 minute mark and make your adjustments from there.
Adrienne Deans says
I love this recipe
Thank you!
Jennifer says
Can you use whole wheat flour?
Emilie Raffa says
For this recipe, if it’s your first time, I recommend making it as written. Adding whole wheat flour without making additional changes will change the overall taste and texture. I do have a light whole wheat sourdough bred recipe if you prefer that instead: https://www.theclevercarrot.com/2020/06/whole-wheat-sourdough-bread/
Monett says
Omg!! I followed your recipe and instructions to the T , did low hydration.. and I was soo confident with my 1 month old homemade sourdough starter named Sally that I made 2 batch of huge loaves..and boy I was ecstatic!!! I danced with joy when I opened the lid after 20mins to see the breads rising beautifully!! I am inlove! Had my 2nd slice already it was still a little warm when I cut. Next batch I will try high hydration and spray water on the bread before baking see of it softens the crumbs a little bit.. I used bobs red mill artisan unbleached bread flour. This recipe will be my keeper!!! Thanks so much!!
Emilie Raffa says
Fantastic! You’re very welcome :)
Deb says
Something I don’t understand or not explained. You need 150g of starter to make your bread recipe yet you start out with 60g. That is short for the bread recipe?.what am I missing.
Emilie Raffa says
Hi there! I’m not sure… where are you getting the 60 g from? Are you referring to my sourdough starter recipe? Thanks!
Diane Dunn says
Emilie, thank you!!! I’ve tried so many starters who failed. I then came across you!! You are a gift to my journey down the sourdough rabbit hole! I made your starter and simultaneously given one by my daughter. I think they saw each other as competition to each other. One day one would rise a bit more than the other and then reversed the next day. I’ve name one Carrot and the other Kristen. I’m making bread often. I still have scoring, bulk proofing and bake time to improve upon, but you are responsible for my successes!! Thank you my friend.
Emilie Raffa says
Omg I LOVE this. Thank you so much for writing! But please do give yourself credit too- you are the one who made it all happen :)
Hannah says
Hi! I have made this recipe several times and it’s the best. I have a question, this time I timed my bread poorly and it’ll be ready to bake in the middle of the night. Is it possible to put it in the fridge during the second rise until morning? I know it’s typically 30 mins to an hour on the counter but was wondering if I could just throw it in the fridge till morning. Thanks!
Emilie Raffa says
Yes, you absolutely can. Just keep in mind, sometimes the dough will over proof on the overnight if it’s left in the fridge for too long. It really all depends on where you are in the process before putting the dough in the fridge, the length of your bulk rise, timing and temperature.
Cassie says
I’m making my first sourdough and I’ve seen people add icecubes to the side of their Dutch oven to create steam, is this necessary for your recipe?
Nancy says
This is all new to me. Thank you for the tips.
Emilie Raffa says
Welcome! I’ve see this too. I’ve never had to add ice cubes to my Dutch oven for steam (the lid traps in the residual steam quite nicely). However, some bakers like to do it, especially when using the Challenger bread pan. It’s really up to you!
Shaun says
Love it! Tasty bread. Took me a couple tries to get a good loaf but I’m feeling more confident. Can you tell me when in the process to incorporate an add ins to the dough like cheese, jalapeños, etc?
Emilie Raffa says
Hi there! You can add inclusions after the first rest (autolyse). They will be much easier to incorporate.
Teresa Gadway says
Am I supposed to stir my starter after it peaks before pouring out what I need for my recipe?
Emilie Raffa says
I don’t my stir starter after it peaks. I just pour out whatever I need for my recipe.
Jayesh says
I made sourdough bread following your recipe today. It turned out to be exceptionally delicious. No more King Arthur recipes.
Emilie Raffa says
Ahhh…. love this, thank you so much Jayesh! Enjoy! xx
Deedee says
Love the basic sourdough recipe–I’ve made it many times. Here’s my question: can this recipe be made into rolls?
Emilie Raffa says
Yes, absolutely. Forgive me- I don’t know the specifics off the top of my head. However, it can be done. After the bulk rise, divide the dough into 8-10+ pieces (depending on how many you want), shape into balls, let rest for the second rise, and then bake. Because you won’t be baking the rolls in a Dutch oven, you might want to add steam to your oven for an optimal crust. To do so: heat a metal brownie pan on the bottom rack while the oven preheats. Add several ice cubes to the hot pan right before the dough goes in to create instant steam. You can even spray the oven walls with water in a spray bottle. Alternatively, place an inverted rimmed sheet pan on top of your sheet pan of rolls to create a make-shift lid (use this tip with judgement- if your rolls are too high or plump they will stick to the top). Hope this helps!
margaret sciarrino says
Hello and thank you for this recipe. I love it. But can you tell me if I shoujd adjust it if I am using 00 flour from Italy? It seems to be a finer flour. Because if my stomach inflammation my doc doesn’t want me to use flour from USA Thank you!
Emilie Raffa says
Great question. Completely understand. I’m very familiar with Italian 00 flour. However, I haven’t tested it in this recipe specifically. As you’ve mentioned, it’s a lot finer than regular all purpose and bread flour which means the flour to liquid ratio needs to be adjusted. If you want to experiment, I’d use the lower amount of water in this recipe to compensate; the flour will absorb better.
Lori says
Great question! I am doing the same, can you share what worked?
M says
Thank you, this recipe has been my weekly go-to for many months now!! Today I put my bread in the fridge at 8:30am for a cold second proofing but ran out of time to bake it. Can I bake it tomorrow or will that have been too long?
Emilie Raffa says
Hi there! My response is coming in a bit late… how’d it come out?
Bess says
If you have the option for convection baking, would you reccomend using it?
Emilie Raffa says
I don’t bake with convection regularly, but you can if you’d like! You’d have to make some adjustments to the bake time and temperature though. I believe you need to reduce both.
SHANNON OCONNELL says
I just made my first loaf today and it turned out so good!! I am saving it for dinner and will be making bacon grilled cheese and roasted red pepper and tomato soup :)
Emilie Raffa says
Oooo yum. Sound delicious. I have a few peppers in my fridge that need to be used up- you’ve given me a great idea for soup. Thank you!
Kari says
I’m trying your recipe for the first time and so far I’m really excited cause it has risen and ready to bake ! My last recipe didn’t rise and was pretty hard . My only problem is I’m waiting for my Dutch oven to get here so I can bake in a roasting pan with foil and parchment paper or I can split it in half and use a loaf pan and a small Dutch oven for the other half ? Which do you think would be best ?
Emilie Raffa says
Hi there! I would split the dough in half and use your small Dutch oven. Bake the loaves back-to-back, keeping the second dough in the fridge while the first one is in the oven.
Sierra Tilas says
I think I’m having an issue that I can’t solve.
The first time I made this recipe it was perfect and now after the first rise(30m) it’s become sticky and hard to work with.
How do I fix this
Christy says
Add flour slowly (sprinkle) until you get the consistency you’re looking for.
Emilie Raffa says
Sounds like the flour to water ratio is off. Make sure to weigh your ingredients and stick to the same brand/type of flour if you want to achieve the same results as your previous bread. Temperature can also be an issue. Warm temps = sticky dough. To remedy sticky dough this while in process, add more flour as needed to achieve your desired consistency. If you continue to have the same problem albeit making the necessary changes above, cut back on the total amount of water.
Clayton says
Hello there, I’m having trouble getting my starter to rise. I’ve been following the directions but it’s been about 10 days with no results (doubling in size). Is that normal?
Emilie Raffa says
Yes. I can take up to 2 weeks for your starter to become active. Very normal. I recommend reading the following articles for more detailed information:
1.) https://www.theclevercarrot.com/2018/03/troubleshooting-your-sourdough-starter/
2.) https://www.theclevercarrot.com/2021/01/feeding-sourdough-starter-my-best-tips-tricks/
Julie says
Thank you for your recipe and the detailed instructions. I made my first sourdough loaf today and I am very pleased with it. It looked just like your photos and the bread was lovely.
I thought I would tell you how I worked around my lack of Dutch oven. I used my cast iron pan and put some parchment paper in the bottom. I put my dough into the pan, I didn’t preheat the pan, and scored the dough. Then I covered my pan with extra wide tin foil in a sort of dome shape. After 20 minutes I took the foil off and let the bread bake for the rest of the time. It’s probably not as good as the bread baked in the Dutch oven but it was pretty good; with a nice crust and soft inner.
Thank you again!
Emilie Raffa says
I’m very appreciative for this feedback. It’s so important to use what you have if it works. Thank you Julie!
Shannon says
Foolproof!
April Courtney says
For the bread flour, can you use bleached or does it have to be unbleached?
Emilie Raffa says
I always recommend unbleached, but regular bleached bread flour will in fact work. I’ve used it many times in the past.
Ginger Gage says
I was lucky enough to have someone share their starter with me. I followed your directions and my first loaf turned out great! Even at high altitude (watched the internal temperature instead of the time) it was a hit with my family. Thank you for sharing this!
Kat says
This was my second attempt at sourdough. I used a different recipe the first time and was not happy with the results the bread was hard and dense. I decided to try this recipe the second go around and I was thrilled; The bread was soft, airy, and delicious. This will be my go to sourdough bread recipe from now on. Now to try their sour dough sandwich bread recipe!
Ashley H says
Tried this recipe for the first time last week and I’ve already made three loaves out of it! My sister and I love it! I’ve been trying higher hydration bread recipes and it’s been hit or miss, and even though this one is more lower hydration, it’s been successful each time. Thanks for sharing!
Ashley says
This recipe was super easy to follow! My sourdough loaf came out delicious. It wasn’t super sour – hardly sour at all; which is what I loved about this one. I love sourdough but I’m not a fan of super sour sourdough. It was a hit with my husband and my kids as well! I probably won’t look for another recipe; I’m just going to keep making this one! My husband and I used it as sadwich bread for lunch today, and my kids ate a slice as a snack. Highly recommend you try this recipe, especially if you’re a beginner w/ sourdough.
Laura says
I decided to use this recipe for my very first sourdough loaf. I followed the recipe exactly and did 3 stretch and folds. It turned out amazing! This is great for a beginner and left me confident. Thank you!!!
beverly stirman says
When making your recipe, my dough is very dense with no elasticity, even after weighing all ingredients. Is this normal?
Emilie Raffa says
Hi there! Yes. If you’ve used the lower amount of water, the dough will be stiffer. Stiffer doughs need more time to rest in between stretch and fold sets to increase elasticity. I’d recommend a longer autolyse as well.
Ford Vaughan says
Hi! This is my first time making sourdough and I think I messed up with the schedule a bit. I just made the dough at 5pm, can I put it in the fridge and then take it out before I go to work in the morning to let it rise while at work and then i can finish the process and bake when i get home? or will it not rise properly after being refrigerated? Thank you!!
Allyssa says
That’s what I did and it worked!
Emilie Raffa says
Yes! Absolutely. Chilling the dough slows down the rise, which is great if you run out of time or your baking schedule changes. The dough won’t rise much in the fridge; give it ample time to bulk up when you’re ready to continue.
Rachel says
I have used all purpose flour and has been fine. My first test using bread flour and noticed the dough was more sticky. I decided to switch from Dutch oven to Loaf pan 😕 and not sure where I read about a water bath some I don’t have a lid for my loaf pan so off memory serves me it’s suggested to have an inch of water on the below rack. But with this recipe of we decided to switch from Dutch oven, is there a suggested time and heat? I went to your loaf recipe and it was different. Can you explain this difference for anyone else who chooses to switch this last minute….🫣🫶🏼
Emilie Raffa says
To convert this to a loaf pan, use the same bake time temp, checking the dough at the 45 minute mark (add/subtract more baking time as needed). My loaf pan recipe is different because it’s a different dough with eggs and butter which requires slightly different handling.
Lyn says
How do I determine what size prodding basket I need?
Emilie Raffa says
Try a 9 or 10 inch proofing basket. It’s standard.
Susan says
Love the bread and make it every other weekend when grandkids are here. I’ve been using regular flour and follow the beginner recipe. This time I decided to use bread flour in which I weigh for exact measurements. It was extremely dry, so dry that I couldn’t do any of the stretching and… it never rose. I leave it in the oven covered with a damp towel over night and it was a solid little pile of dough. It was softer though, but still not able to stretch. What went wrong?
Emilie Raffa says
You didn’t do anything wrong! It’s the bread flour. It’s more “thirsty” than regular all purpose flour which is why the dough was drier compared to your dough made with all purpose flour. It soaks up more liquid. Next time, use more water when working with bread flour for similar results. If you had trouble with the rise, it’s either your starter (not strong enough), temperature (not warm enough) and time (needed more of it).
Ava Daly says
Hi! Going to make my first sourdough loaf this weekend! I dont have a dutch oven and my 6 qt pot has rubber handles so unsure if it can go in the oven, can I put tinfoil on top to cover it?
Emilie Raffa says
I would contact the manufacturer re: the rubber handles. I’m unsure about that too! Tinfoil might work in a pinch but the pot won’t be completely air tight. It’s worth experimenting :)
Ava Daly says
Awesome thank you!!
Kim says
I’m looking for a sourdough recipe and this is the best instruction that I got. Easy and doable for a beginner like me. Thank you!
Tj says
I have made this recipe several times. I like the way you can mix all the Ingredients together. I use KA bread flour, filtered water, I weigh all ingredients and do two to three stretch and folds. I let the loaf cool for hours sometimes till the next day. I follow the directions as written but my bread seems like it is a bit too spongy. It is always good as far as taste not gummy. But I just feel like it is more spongy than it should be. Any in put is appreciated.