Homemade Sourdough Bread, Step by Step
By Alexandra Stafford
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Last Updated: 07/30/2025
This post may contain affiliate links. Please read my disclosure policy.
If you love fresh sourdough bread with a golden, crisp crust and a light, airy crumb, this recipe is for you. It’s one of the simplest homemade sourdough bread recipes, and one of the best, too. It requires only 25 minutes of hands-on work and no autolyse or preferment. Below you will find guidance for every step of the way. 🍞🍞🍞
⭐️⭐️⭐️⭐️⭐️ Review:
“Absolutely the best sourdough recipe EVER! I have been baking bread for years (sourdough included,) and things were many times hit or miss. Not with your recipe. You have nailed it. I thank you!” — Rosemary Patterson
This post will show you how to make the simplest of simple sourdough breads. There is no autolyse or preferment, which means the dough itself comes together in less than five minutes.
For those intimidated by sourdough bread baking, this recipe, as well as this sourdough focaccia recipe, are the recipes I suggest making first, both for their simplicity and flavor. Another great beginner’s bread recipe to try is this overnight, refrigerator focaccia or my mother’s simple peasant bread recipe, both of which require minimal effort but yield spectacular results.
This post is divided into 13 sections:
- What is Sourdough Bread?
- What is a Sourdough Starter?
- How to Feed a Sourdough Starter
- When is My Starter Ready to Be Used?
- Equipment
- How to Make Sourdough Bread: A 5-Step Overview
- How this Sourdough Bread Recipe Differs From Others
- Simple Sourdough Bread: A Step-by-Step Guide
- #1 Sourdough Bread Baking Tip
- Troubleshooting: Where Sourdough Goes Wrong
- Sourdough Baking Resources
- Other Sourdough Bread Recipes to Make
- Sourdough Bread Baking Schedule
What is Sourdough Bread?
Sourdough bread is bread that has been leavened naturally, meaning it has been leavened by a sourdough starter as opposed to by commercial yeast or a chemical leavening agent such as baking powder or baking soda.
What is a Sourdough Starter?
A sourdough starter is a fermented mix of flour and water containing wild yeast and bacteria (lactobacilli). Provided it is healthy and active, a sourdough starter is what will make your bread rise.
You can make a sourdough starter from scratch in just about a week. I only recommend doing so if it currently is summer (or a very warm fall) where you are. While it is immensely satisfying to build a starter from scratch and subsequently use it to make a beautiful loaf of bread, I am a huge proponent of purchasing one for a few reasons, namely: when you purchase a starter, you are guaranteed to have a strong, vigorous starter from the start. In other words, you can start baking with confidence right away.
Here are three online sources for reasonably priced sourdough starters:
How to Feed a Sourdough Starter
In order to keep your starter alive, you have to feed it — it’s not unlike having a pet, but know this: caring for a sourdough starter is akin to caring for a very low maintenance pet, one that requires feeding only once every two to three weeks to stay alive, but one that requires feeding much more regularly if you like to bake frequently.
When I am not baking regularly, I store my starter in the fridge in the above-pictured vessel with its lid on. As noted above it can hang out there for 2-3 weeks (if not longer) without being touched. To wake it up or activate it, I like to feed it twice before using it. Often I’ll remove it from the fridge after dinner and feed it: this involves discarding most of it and replenishing it with equal parts by weight flour and water. (Please read this post, which explains in detail how to activate, feed, and maintain a starter.)
I will repeat this process in the morning — discard most of it; then replenish it with equal parts by weight flour and water. By midday, or when my starter has doubled in volume, it is ready to be used.
To store your starter, you should feed it, let it rise till it nearly doubles; then cover it and stash it in the fridge for 2 to 3 weeks until you are ready to use it again.
How Do I Know if My Starter is Ready to be Used?
If your starter doubles (or triples!) in volume within 4 to 8 hours after a feeding, it is ready to go. And ideally, you want to use your starter 4 to 8 hours after you feed it or when it has doubled. Every time I feed my starter, I place a rubber band around the vessel it is in to mark its height. This helps me see when it has doubled in volume and is, therefore, ready to be used.
If your starter is not doubling within 4 to 8 hours of feeding it, you should spend a few days strengthening it. This will involve discarding most of it — truly, don’t be afraid to be aggressive with how much you are discarding — and replenishing it with equal parts by weight flour and water. If you do this twice a day for several days, your starter will be in great shape.
What Equipment Do I Need?
At a minimum, you’ll need:
- a sourdough starter (see above)
- flour, bread flour if possible, my preference is King Arthur Flour
- salt
- water
Ideally, you’ll also have:
- digital scale
- straight-sided vessel for monitoring the bulk fementation
- bench scraper
- flour sack towels
- parchment paper
- banneton, such as this one or this one
- razor blade
- heavy lidded vessel, such as this one or this one
What is the Best Dutch Oven for Sourdough Bread?
I love my Lodge Pre-Seasoned Cast Iron Double Dutch Oven, which I’ve had for years! The Lodge is a great value at around $49, but if you like the idea of making batards, baguettes and other oblong-shaped loaves, I can’t recommend the Challenger Bread Pan enough, which costs $299. The placement of the handles makes for easy removal and closure of the lid, and it creates beautiful, crusty loaves every time.
How to Make Sourdough Bread: A 5-Step Overview
There are essentially 5 steps to making sourdough bread. Each of these steps is explained in more detail below.
- Mix the Dough: This is simply a matter of combining water, sourdough starter, salt and flour in bowl, and stirring to form a sticky dough ball.
- Bulk Fermentation: This is just a fancy name for the first rise. During the first two hours of the bulk fermentation, you’ll perform a series of stretches and folds, which will give the dough strength and elasticity.
- Shape + Bench Rest: This step ends the bulk fermentation. You’ll shape the dough, let it rest, then shape it once more.
- Proofing the Dough: In this recipe, you’ll cold proof the dough in the fridge, ideally for 24 to 48 hours, though you can get away with a shorter proof.
- Scoring + Baking the Dough: After the dough has proofed, you’ll turn it out onto a piece of parchment paper, score it; then transfer it to a preheated baking vessel.
How This Sourdough Bread Recipe Differs From Others
This recipe differs from others in three main ways:
- No Autolyse. Why? I’ve never found employing an autolyse makes a big difference in the final texture of the bread, and I find the process of doing an autoylse frankly to be kind of a pain. What is an autolyse? Autolyse is a technique that calls for mixing flour and water together and allowing them to sit for several hours before adding the salt and sourdough starter. This process allows gluten to develop in dough prior to mixing. It also makes the dough more extensible. This is due to the hydrating effects of soaking the flour, as well as — and this is getting a bit scientific — from the enzymatic activity of protease, which breaks down some of the gluten that forms as the dough hydrates. This process weakens the dough’s elasticity, in turn increasing its extensibility. If you are after a super open crumb, autolyse is something to consider.
- 50% (roughly) Increase in Volume. If you come from the yeast-leavened bread world, you are accustomed to letting your dough double in volume during the first rise. When I first got into sourdough, I was applying this same method, and while I had success, I realized I was often letting my dough overferment — I was pushing the bulk fermentation too far. As soon as I stopped the bulk fermentation when the dough increased by 50-75% in volume, I got a much better oven spring.
- Long Cold Proof. After the bulk fermentation, you’ll shape the dough, and store it in the fridge ideally for 24 hours but it can hang out there for 48 hours or even a bit longer. This long, cold proof will make for a much lighter, open, airy crumb. (Note: If you were to leave the dough in the fridge for 12 hours or less, which you can do, the crumb will be tighter and denser.) After you remove the dough from the fridge, you score it, and transfer it immediately to the oven — there is no need to do a room temperature proof first.
Simple Sourdough Bread: A Step-by-Step Guide
Mix the dough.
To start, pour 375 grams of water into a bowl:
Add 50 to 100 grams of sourdough starter.
Stir to combine; then add 11 grams of salt:
Finally, add 500 grams of bread flour:
Stir to combine:
Let it Rise. (Bulk Fermentation)
Transfer the dough to a straight-sided vessel. Cover it, and let it rest for 30 minutes.
Perform a set of stretches and folds:
If time permits, perform four total sets of stretches and folds every 30 minutes for the first 2 hours. You should notice the dough getting stronger and more elastic with every set of stretches and folds. This is the 4th set:
After the 4th set of stretches and folds, cover the vessel, and set it aside until it increases in volume by 50% or so.
How long should the bulk fermentation take?
The time will vary depending primarily on the strength of your starter and the temperature of your kitchen. Rather than rely on a time period, however, you should rely on visual cues.
This video shows the dough nearly doubling (increasing by 100%) in volume, but the more I bake sourdough, the more I realize I have better success when I stop the bulk fermentation when the dough increases by 50%. It may take some trial and error to know what works best for you. You may find a 75% increase in volume is best or you may find that to be too long. Sourdough is all about experimenting and adapting based on your experiences.
Shaping
Turn the dough out onto a lightly floured work surface:
Shape the dough gently into a round and let it rest for 20-40 minutes. This is called the bench rest.
Meanwhile, prepare a bowl or banneton with a flour sack towel and rice flour.
Proofing
Shape the round again; then place in prepared bowl for proofing. Transfer to fridge for 12 to 48 hours.
Bake It.
Remove bowl from fridge, and turn it out onto a sheet of parchment paper.
Score it.
Transfer to preheated Dutch oven. Bake covered at 450ºF for 30 minutes; uncover, lower the temperature to 400ºF, and bake for 15 minutes more:
Remove from oven and let cool one hour before slicing.
You’ll need a sharp knife (like this one or this one) when it’s time to slice:
#1 Sourdough Bread Baking Tip
The refrigerator is your friend. Use it.
The most common mistake I see people make when making sourdough bread is letting the bulk fermentation go too long. They mix the dough at night; then wake up to dough that has tripled in volume and is a sticky mess.
To prevent over fermenting your dough, use your refrigerator as needed. After you complete the 4 sets of stretches and folds, you can put your dough in the fridge at any time. If you are tired and need to go to bed, transfer the dough to the refrigerator; then pick up where you left off in the morning: remove the dough from the fridge and let it continue to rise until it increases in volume by roughly 50%.
To accurately gauge when your dough has risen to roughly 50% in volume, I highly recommend investing in a straight-sided vessel such as this 4-qt Cambro (or this one, which is BPA-free!). When dough rises in a bowl, judging when it has risen sufficiently is tricky. There’s no question with a straight-sided vessel.
Troubleshooting: Where Sourdough Goes Wrong?
If you have ever had trouble baking sourdough bread, your issues likely stem from one of four places:
- Using a weak starter or not using starter at its peak.
- Using too much water relative to the flour.
- Over fermentation: letting the bulk fermentation (first rise) go too long.
- Using too much whole wheat flour, rye flour, or freshly milled flour.
I address each of these issues in this post: Why is my sourdough so sticky? 4 Common Mistakes, so please give it a read if you’ve had trouble with sourdough bread baking.
Sourdough Resources
- Sourdough Troubleshooting: This post addresses 4 common mistakes people make when baking sourdough bread and answers many FAQ’s as well.
- The Nutritional Benefits of Sourdough Bread + 6 Healthy Toast Topping Ideas
- Feeding Your Sourdough Starter
- Essential Equipment For Sourdough Bread Baking
- A tip for getting a more open crumb? Shape a batard as opposed to a round:
Other Sourdough Bread Recipes to Make
- Simple Sourdough Focaccia
- Sourdough Bread, Whole Wheat-ish
- Simple Sourdough Pizza
- Sourdough Detroit-Style Pizza
- Simple Sourdough Sandwich (or Toasting) Bread
- Sourdough Ciabatta
- Two Sourdough Discard Recipes: Sourdough Flour Tortillas & Irish Soda Bread
Sourdough Bread Baking Schedule
If you are new to sourdough bread baking, the timing of it all may feel overwhelming — you may find yourself asking: How can I do this without baking at midnight?
It’s a very good question! As noted above, your biggest friend when it comes to sourdough bread baking is your refrigerator. If after you’ve performed your stretches and folds, you don’t have time to stay up for the dough to complete the bulk fermentation, stick the vessel in the fridge and pick up where you left off the next day or the day after that.
Here is a rough schedule I like to follow. Adapt it to work for you:
Wednesday Evening: Remove starter from fridge. Feed it by discarding most of it and replenishing it with equal parts by weight flour and water.
Thursday Morning: Feed starter by discarding most of it and replenishing it with equal parts by weight flour and water.
Thursday Afternoon: Mix dough, let it rise. On Thursday evening, when the dough has completed the bulk fermentation, I’ll shape it and stick it in the fridge to proof. (As noted: If the dough hasn’t completed the bulk fermentation, I’ll stick the vessel in the fridge, and pick up where I left off the following day.)
Friday Evening or Saturday Morning: Score and Bake it. There is no need to let the dough come to room temperature before baking it. Simply remove it from the fridge, turn it out, score it, and bake it!
Print
Homemade Sourdough Bread, Step by Step
- Total Time: 18 hours 45 minutes
- Yield: 1 loaf 1x
Description
If you love fresh sourdough bread with a golden, crisp crust and a light, airy crumb, this recipe is for you. It’s one of the simplest homemade sourdough bread recipes, and one of the best, too. It requires only 25 minutes of hands-on work and no autolyse or preferment. Below you will find guidance for every step of the way. 🍞🍞🍞
Inspired by The Clever Carrot
If you are new to sourdough, watch the step-by-step video here: Simple Sourdough Bread or in the post above.
Troubleshooting: If you have issues with your dough being too sticky, please read this post: Why is my sourdough so sticky? The 4 common mistakes.
Notes:
- You need an active sourdough starter. I have had success activating starters from:
- As always, I highly recommend investing in a digital scale before beginning any bread baking adventure.
- This is the Dutch Oven I use for sourdough bread. I used this Dutch oven for years, and it’s a great one, too.
- Flour sack towels are a great investment because they ensure your dough will not stick while it is proofing.
- I love using rice flour for dusting (as opposed to ap or bread flour) because it doesn’t burn. When you use a flour sack towel, however, you don’t need to use any flour.
- Find all of my sourdough essentials here: Essential Equipment For Sourdough Bread Baking
- I love a high-hydration dough, and I have great success using 380 grams of water in this recipe, so feel free to play around and push the hydration here.
- Salt: I have had success using both kosher salt and fine sea salt here. When I use kosher salt, I use the Diamond Crystal brand. When I use sea salt, I use the Baleine Fine brand. Regardless of the brand, I use 12 grams.
- Shaping: If you’re looking to get a more open crumb, try shaping a batard (as opposed to a round). Watch this video for guidance. Also: The recipe below follows the traditional shape once, rest, then shape again method. I often skip the preshape now and simply shape the dough once. I still get a nice open crumb.
- Adding Other Ingredients: If you’d like to add cheese, herbs, jalapeños, or other seasonings, do so before the third set of stretches and folds. Consider adding a fifth set of stretches and folds to ensure the ingredients are evenly incorporated into the dough.
How much Sourdough Starter to Use?
- Because my kitchen is cold for much of the year, I like using 100 g (1/2 cup) of starter as opposed to 50 g (1/4 cup). When determining how much starter to use, consider a few things: If you live in a warm, humid environment, 50 g should suffice. If you plan on doing an overnight rise, 50 g also should suffice. If you want to speed things up or if you live in a cold environment, consider using 100 g starter. Note: If you use 100 g of starter, your dough may rise more quickly, so keep an eye on it. As always, rely on the visual cues (increasing in volume by 50%) when determining when the bulk fermentation is done.
- A straight-sided vessel makes monitoring the bulk fermentation especially easy because it allows you to see when your dough has truly doubled.
Ingredients
- 50 – 100 g (1⁄4 – 1/2 cup) bubbly, active starter — I always use 100 grams, see notes above
- 375 g (1 1/2 cups plus 1 tbsp) warm water, or more, see notes above
- 500 g (4 cups plus 2 tbsp) bread flour
- 9 to 12 g (1.5 – 2.5 teaspoons) fine sea salt, see notes above
Instructions
- Make the dough: Whisk the starter and water together in a large bowl with a fork or spatula. Add the flour and salt. Mix to combine, finishing by hand if necessary to form a rough dough. Cover with a damp towel and let rest for 30 minutes.
- Stretch and fold: After 30 minutes, grab a corner of the dough and pull it up and into the center. Repeat until you’ve performed this series of folds 4 to 5 times with the dough. Let dough rest for another 30 minutes and repeat the stretching and folding action. If you have the time: do this twice more for a total of 4 times in 2 hours. Note: Even if you can only perform one series of stretches and folds, your dough will benefit. So don’t worry if you have to run off shortly after you mix the dough.
- Bulk Fermentation (first rise): Cover the bowl with a towel and let rise at room temperature, about 8 to 10 hours at 70°F (21°C) or even less if you live in a warm environment. The dough is ready when it has increased by 50% in volume, has a few bubbles on the surface, and jiggles when you move the bowl from side to side. (UPDATE: In the past I have recommended letting the dough rise until it doubles in volume. If you’ve had success with this, continue to let the dough double. Recently, I have been stopping the bulk fermentation when the dough increases by 50% in volume, and I feel I am actually getting better oven spring in the end.) (Note regarding timing: If you are using 100 g of starter, the bulk fermentation may take less than 8 to 10 hours. If you live in a warm, humid environment, the bulk fermentation may take even less time. In the late spring/early summer, for example, my kitchen is 78ºF and the bulk fermentation takes 6 hours. It is best to rely on visual cues (increase in volume by roughly 50%) as opposed to time to determine when the bulk fermentation is done. A straight-sided vessel makes monitoring the bulk fermentation especially easy because it allows you to see when your dough has truly increased in volume by 50%.)
- Shape (See notes above): Coax the dough onto a lightly floured surface. Gently shape it into a round: fold the top down to the center, turn the dough, fold the top down to the center, turn the dough; repeat until you’ve come full circle. If you have a bench scraper, use it to push and pull the dough to create tension.
- Rest: Let the dough rest seam side up rest for 30 minutes. Meanwhile, line an 8-inch (20-cm) bowl or proofing basket with a towel (flour sack towels are ideal) and dust with flour (preferably rice flour, which doesn’t burn the way all-purpose flour does). Using a bench scraper or your hands, shape it again as described in step 4. Place the round into your lined bowl, seam side up.
- Proof (second rise): Cover the dough and refrigerate for 1 hour or for as long as 48 hours. (Note: I prefer to let this dough proof for at least 24 hours prior to baking. See video for the difference in the crumb of a loaf that has proofed for 6 hours vs one that has proofed for 24 hours. If you choose to proof the dough in the fridge for an extended period of time, you may want to tuck it into a loosely tied bag — produce bags from the grocery store are great for this purpose — to ensure the dough does not dry out. The original recipe calls for a 1-hour rise, and if you have had success doing that, by all means, keep doing it.)
- Place a Dutch oven in your oven, and preheat your oven to 550°F (290°C). Cut a piece of parchment to fit the size of your baking pot.
- Score: Place the parchment over the dough and invert the bowl to release. Using the tip of a small knife or a razor blade, score the dough however you wish — a simple “X” is nice. Use the parchment to carefully transfer the dough into the preheated baking pot.
- Bake: Lower the oven to temperature to 450ºF (230ºC). Carefully cover the pot. Bake the dough for 30 minutes, covered. Remove the lid, lower the temperature to 400ºF (200ºC) and continue to bake for 10 – 15 minutes more. If necessary, lift the loaf out of the pot, and bake directly on the oven rack for the last 5 to 10 minutes. Cool on a wire rack for 1 hour before slicing.
- This loaf will stay fresh up to 3 days stored at room temperature in an airtight plastic bag or container. It freezes beautifully, too.
Notes
- This recipe has been adapted from Artisan Sourdough Made Simple. Changes I have made to the original recipe include:
- Using 11 g salt as opposed to 9 g.
- Performing 4 stretch and folds during the first 2 hours of the bulk fermentation, which build strength in the dough.
- Doing a cold proof for at least 24 hours before baking, which produces a lighter airier crumb. In the video, you can see the difference between the crumb of a loaf that has proofed for only 6 hours vs a loaf that has proofed for 24 hours.
- Finally, I like preheating my Dutch oven, which makes a crisper crust.
- Prep Time: 18 hours
- Cook Time: 45 minutes
- Category: Bread
- Method: Oven
- Cuisine: American
This post may contain affiliate links. Please read my disclosure policy.
5,328 Comments on “Homemade Sourdough Bread, Step by Step”
Thank you so much!!!! I’ve tried almost every ingredient and directions to make sourdough bread online I could find, and yours was the only one that actually worked! Idk if it was just the other instructions causing me to over proof my dough maybe… but this actually worked, after the 6th or 7th try, i lost count… so thank you so much!!! I was about to give up but i worked to hard at get my starter to be alive. Named him Voldoughmort 👀🤫he should, technically, not be named, nor should i try to make him rise lol but what can ya do?! lol I don’t think Harry Potter would mind as long as I make good bread with it, hahaha, okay i nerded out for too long.
Thank you again! 🙏🏼☺️
I’m so happy to read all of this Valerie! Nice job staying with it… sourdough is definitely about practice. Thanks so much for writing and sharing your notes. Harry would definitely approve!!
Hi! If I want to make 2 smaller loaves, do I just split bread in half during shaping step? What about cooking time? Is it the same as for the one big loaf ?
And another question, if I wanted to make this receipt into hamburger buns shape mini loaves, how would baking timing go?
Thank you
For smaller loaves, divide the dough after the bulk fermentation, then proceed with the recipe. Reduce the cooking time by 5 minutes at each phase (covered and uncovered), but ultimately keep the loaves in the oven until they are browned to your liking.
I can’t speak to how this recipe would work as hamburger buns as I have never treated the dough in that manner — I have only ever baked it in a preheated Dutch oven… for hamburger buns, you’ll want to bake them on a sheet pan uncovered, and you might want to add an egg wash.
I used your recipe for my very first attempt and I’m beyond happy with it! It was easy to follow and implement. I did about 75g starter and the rest of your measurements. I got up to the 2nd ferment and put it in the fridge. It was about 18 hours when I took it out. Let it sit for about 3 hours. It’s not the most beautiful, but it looks good to me and it tastes fantastic!
Great to hear, Betty! Thanks so much for writing and sharing your notes. The looks will come! Taste is more important 🙂
Hi, Ali — I’ve been happily continuing on my sourdough journey, and overall have been pleased with the results. I do have one request, though, since you are my favorite bread maven: Would you consider developing a recipe for chocolate sourdough? I made one from another site, and while I was happy with the bake, it had a slight bitterness that was off-putting to me. I used King Arthur Triple Chocolate Blend (Dutch process), which includes black cocoa, and that may have been my issue. Other recipes call for blooming the cocoa powder. Wish I could post a photo here, because it was beautiful… Thanks!
I’m so happy to read this Diana! There was a bakery in Philadelphia called Metropolitan that sold a chocolate-cherry sourdough bread, and it was SO good. I think that recipe is online, and I will try to try it sometime soon. Stay tuned 🙂
Hi Ali-Can I use this recipe to make sourdough rolls? I make your other rolls every Thanksgiving (forgot the recipe name) but now that I make sourdough bread twice a week I’d like to make rolls for TG. Thank you 🙂
I have never tried! Have been meaning to make a sourdough roll recipe for the blog. The only difference with making rolls is that you’d shape them and place them on a sheet pan as opposed to baking them in a Dutch oven. I think it could work. After you shape them, you’d let them proof at room temperature covered, probably for at least 1-2 hours depending on the temperature of your kitchen. Then you would bake them: my guess would be around 400/425ºF for 15-20 minutes depending on the size.
Thank your. I will definitely try this. Maybe you can make a post for this :).
I’ve had my sourdough starter – my refrigerator pet – for maybe 20 years. Most of the time I feed it and then just put it away, occasionally making discard crackers but never real success with bread. Just took my second loaf of the month, made with your recipe, out of the oven and it looks better than the first! Thanks for a great recipe! Can’t wait to try some of your other sourdough recipes!
So nice to read this, Lucy! Thanks so much for writing and sharing your experience. So encouraging for others 🙂
Thanks for the nice recipe! Was very cleae instruction. Managed to bake my very own first bread of any kind and while it looked a bit mutant, it tasted amazing.
I was impatient and only did 10 hours of second proofing, but everything still turned out great.
The shaping will come! Glad to hear the taste was great. Thanks for writing and sharing your experience 🙂
Thank you for the way you break down the process for sourdough. I perused internet recipes for weeks slightly discouraged by all those deeeetails!
Yours is the best simple logical one I keep on hand.
And I’m my fourth bake and all great!!!!
Im gonna tell anyone interested in trying to bake sourdough to look at your recipes and it doesn’t have to be complicated!
I appreciate how you break down the sourdough procedure. I spent weeks browsing online recipes, a little disheartened by all those details. The finest straightforward logical one I have on hand is yours. It’s my fourth bake, and everything is going well!
Great to hear Thanks for writing and sharing this 🙂
So nice to read this, Martha! Thanks so much for writing and sharing your experience. I do think too often sourdough is over complicated. Glad you’ve had success with this one 🙂
Easy to follow and clear recipe.
Hi, I have tried 3 times and when shaping my dough before the refrigerator proofing, it does not hold its shape, it spreads out each time.
It looks a lot more stretchy than yours in the video, any ideas?
Hi Dan,
Questions:
Are you using a scale to measure?
What type of flour are you using?
Do you live in a humid environment?
Do you use a straight-sided vessel for the bulk fermentation?
Hi, I am using a scale, however I measured the starter and salt with cups, do I need to be consistent with one form of measuring?
Strong white bread flour is what I have used.
No, I was worried house was too cold so tried putting starter to rejuvenate it and 1st fermentation in airing cupboard this time, and I did seem to get a lot more activity and bigger rise. Other times has just been in the kitchen.
No I have done the fermentation in the mixing bowl each time.
Thanks
Ok, yes, definitely use the scale to measure everything — this will ensure you are measuring accurately and will allow you to make meaningful adjustments. For some people, especially those that live in a humid environment, reducing the water is necessary. It doesn’t sound as though you need to do that.
Next time: measure everything with a scale. Use a straight-sided vessel for the bulk fermentation. You need a 2-quart container. Some grocery stores sell food storage containers that will work for this purpose. A straight-sided vessel will help you truly see how much your dough is growing in volume, and will therefore help you know when to end the bulk fermentation. If you push the bulk fermentation too far, the dough can over ferment, and that is where problems arise when it’s time to shape — over fermented dough will lack strength and elasticity and will feel very wet/puddly.
I’ve gone 2/2 with this recipe. It’s fabulous? The 2nd loaf I took to work. It was gone before lunch. Lol. Not sure if I like the thick crust, but the flavor is great! #3 is in the fridge to bake tomorrow. I tried using straight wheat flour as a starter, but had no luck after a week of nursing it along. Suggestions?
Great to hear, Michael 🙂
What kind of whole wheat flour are you using? Brand name is helpful.
You could try using 50% ww flour and 50% bread flour in the starter to see if you get better results.
I love this recipe! My boyfriend is gluten-free and I was wondering if I can make the same recipe GF? I have my own GF starter going and I am currently looking for a good recipe. Can I replace w/GF starter + flour 1:1, or do you recommend a different recipe?
Hi Josie! I might look up a specific gf sourdough recipe… I worry this one won’t turn out well simply making the 1:1 swap… gluten free bread baking is just so tricky and there are bakers out there who have dedicated a lot more time to the subject than I have 🙂
Delicious, very doable sourdough bread!!!
I followed this recipe, never having made sourdough before. I even made my own starter, following Alexandra Cooks, in the middle of a cold fall, and I had great success! The explanations are very clear, and the result was amazing!!! This bread is delicious!!!! I also really loved her recipes using the sourdough discard. I hate to waste anything, so we loved the Irish soda bread and pancake recipes made from sourdough discard.
So nice to read this, Alyson! I’m so happy to hear you had success building your own starter in the middle of a cold fall… that is a real feat!! Thanks so much for taking the time to write and share your experiences. Great to hear on all accounts 🙂
Whenever I try various inclusions with this recipe, my bread always comes out flatter than my regular loaves (which are amazing thanks to your recipe!). I am newer to this and just wondering if I should ever adjust the measurements or timing when doing inclusions?
Hi Tara! Are you adding the inclusions during the stretches and folds phase? Here is my guide to adding inclusions: Rosemary-Olive Sourdough Bread (+ A Better Way to Add Inclusions to Your Sourdough Bread)
Generally, I’d say “less is more.” I think it’s easy to load up on the inclusions, and I do think that too many will weigh your loaf down.
Came out perfectly! Thank you for sharing
Great to hear, Stephanie! Thanks so much for writing 🙂
Hi Ali. I think I asked this question but now cannot find the answer. I use your recipe twice a week. If I want to make rolls can I put them in a muffin tin? I still need to cover it but would it be at 450F covered for 10 min and uncovered for 10? I am thinking it will need less time, but not sure on this. I usually make your no knead rolls but wanted to try sourdough rolls this year and double the recipe. Thank you.
Hi Michelle,
Are you planning on doing a cold proof at all? With the dough in the muffin tin? And if so, are you planning on baking directly from the fridge? If that’s the case, you could do the covered method, but what are you using to cover the pan? I think your timing (10 and 10) sounds about right.
I think you could definitely use a muffin tin, but I’m more inclined to suggest letting the dough proof at room temperature in the muffin wells until it crowns the rim of the pan; then baking uncovered.
This is my goto recipe. I have made 5 now and each loaf has been perfect. I used 100 g and wait until 50-75% rise. I’m a bit out of control and loving my sour dough bread. I have tried other recipes with inconsistent results. This recipe is easy but really just a lot of time management. Last night, I had my sourdough fed, a loaf in oven, one in fridge to be baked the next day and one in process of being stretched! my dough is named Diana Dough. Any leftovers are being frozen for my Thanksgiving dressing. thank you!!
Awww!! Maureen, I love reading all of this so much. It’s the best feeling having dough in the fridge, dough rising on the countertop, dough in the oven… I can relate to all of this so much. Thanks for taking the time to write 🙂
Can this dough be baked in a loaf pan using the double pan method? If so, what oven temperature would you suggest and for how long? Thank you!
Hi! I would suggest using this slightly higher-hydration dough if you are looking to make a sandwich-style bread: Easy Sourdough Sandwich Bread
Otherwise, yes, you can use that method with this recipe. I would keep the baking time/temp the same: covered @450ºF for 15 minutes; uncovered for 30 minutes more… I’d keep an eye on it at the uncovered phase and potentially reduce the oven temp if seems to be browning too much.
Hi Ali,
Your recipe was pretty straight forward -especially like your videos- I’m new to sourdough baking-I just started my 24 hour cold proof – so far so good
How long do you preheat your oven for? My dutch oven is only safe up to 500, so can I preheat at 500 instead and how long do you recommend?
Do you recommend placing a pan on rack below to deflect heat – to prevent bottom from burning?
Thanks
Hi Helene! Great to hear.
I preheat my oven with my Dutch oven in it for roughly 30 minutes — that’s about how long it takes my oven to get up to 550ºF. Yes, definitely preheat at 500ºF and preheat for as long as it takes for your oven to get up to 500ºF. Once you place your dough in the pan, you’ll reduce the temp to 450ºF.
I do not place a pan in the oven to deflect heat, and I wouldn’t recommend doing that until you’ve baked one loaf. Once you’ve bake one loaf, you’ll know if you need to do that next time around.
Hi!
Your recipe is amazing! I live in Florida and in early August I started making bread and every loaf was PERFECT. I share your recipe with anyone who asks!
That said, I need help. The weather has changed dramatically in Florida and my loaves are not turning out anymore. Very sticky and the bulk fermentation process is taking more than overnight and even when it does rise, the dough doesn’t get the oven spring and fullness. It is very dense. I would LOVE some guidance our advice on what to tweak. Thanks!
Hi Renee! The changing seasons can be so problematic 🙂 Questions: are you using a scale to measure? What type of flour are you using? Does your starter seem to be sluggish as well? Are you using a straight-sided vessel for the bulk fermentation?
Yes, they sadly are!
To answer your questions,
1) Scale – Yes, I am using a food scale to measure my ingredients
2) Flour – I use organic unbleached all-purpose flour from Costco
3) Starter – No, I typically feed it twice when I pull it from the fridge. It is bubbly and always doubles+ with bubbles etc. She looks good IMO.
4) Yes, I’m using an OXO container (without lid) to properly measure growth. I will say, the bubbles always seem to be able 75% up the dough with a few on top.
Thank you 🙂
Ok, well it sounds as though you are doing everything right. A few thoughts: Use the warm oven trick to give your dough during the bulk fermentation a cozy place to rise: turn it on for one minute; then turn it off. That brief blast of heat should create a nice cozy spot for you. I think you can use the lid, again for added coziness.
How long are you cold proofing your shaped loaves before baking them?
Great one loaf recipe. Followed the provided ingredients list (100g starter). Performed 3 rounds of stretch and folds due to life. Bulk fermented for 8 hours. Cold fermented 10 hours. Baked covered 25 minutes 15 minutes uncovered.
Wonderful. Thanks so much for writing and sharing your notes, Chris!
All I have to say is that my bread came out so perfect. I let it rest in the fridge for about 9 hours and it is airy and perfectly round.
Great to hear, Hannah! Thanks so much for writing 🙂
I’m new to sour dough I’m using king authur gluten free flour I followed my recipe to the gram and my dough feels tough any advice?
Hi Ashley! I think the issue is the gluten-free flour… I would search specifically for a “gluten-free sourdough bread recipe” to find one that is designed specifically for gluten-free flour. Gluten-free sourdough bread baking is an art! And there are bakers out there that have perfected it 🙂
I already have that exact Lodge Dutch oven. I was just wondering if there’s a reason why you turn it upside down and use the lid as the bottom and the bowl as the top? Does it really make a difference when baking?
Hi Barry,
I like to use it with the lid as the bottom for two reasons: 1. I think it’s easier to transfer the unbaked dough round to a shallow vessel as opposed to a deep vessel. 2. When you uncover the lid after 30 minutes, I find the that when the bread is on the shallow part, it browns better due to the air being allowed to circulate around it.
I mistakenly used ap flour … will it be ok ??
Yes! It will be fine 🙂
I always get so many positive comments for my bread! Thanks for the recipe and easy step-by-step instructions!
So nice to read this, Jess! Thanks so much for writing 🙂
This is amazing! I am giddy at how well this turned out. I definitely had some doubts along the way. Especially after the long rest in the fridge but its so dang good! Its soft with crispy edges and tastes amazing. I have been struggling getting started with sourdough because there are so many rigid recipes and I cant get the timing to line up with my schedule but the use of the fridge and with so much wiggle room, its opened up so many opportunities for me to make! Thank you so much! You deserve all the praise.
Awww, Nicole, it’s so nice to read all of this! Thanks so much for writing and taking the time to share your notes/experience — so helpful for others who are experiencing the same struggles, especially with timing. So glad you found success 🙂
I followed the guide to make my first sourdough loaf. It was super helpful and delicious. It freezes very well so I’ve been eating it for a while. This recipe was great for a complete and total beginner.
Great to hear, Tori! Thanks for writing and sharing this 🙂
Hi! Can i cut back on the flour but use the 50g of starter? Instead of 4 cups can I use 3 and still use the 50g of starter? (Hopefully that makes sense.)