Homemade Sourdough Bread, Step by Step
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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!
Homemade Sourdough Bread, Step by Step
- Total Time: 18 hours 45 minutes
- Yield: 1 loaf
Description
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.
4,163 Comments on “Homemade Sourdough Bread, Step by Step”
Hi! Newbie baker here in Colorado, to boot, and we just had really cold weather. So I’m dealing with fickle temps and elevation. I was following the higher hydration recipe here with an overnight rise (in the oven, light on with a damp towel, no heat) and it absolutely pooled on the work surface when I went to do the work prior to Second Rise. I added more flour to it so I could work it into a ball and stuck it back in the oven for a few hours so I’m hoping that works – but I’ve never refrigerated dough before. Assuming oven + extra flour bulks it up again, I’m worried the fridge will shrink it again. It had doubled beautifully overnight but was unworkable. Am I just cursed with bread making? 🙂 I tested the starter before making it, and it floated so I was so excited to try. Any other tips? Should I lessen water amounts and try again? Bake it anyway no matter the size of it in a few hours? I am NOT a patient baker… but I do love a good challenge 🙂
Hi Lydia! You are definitely NOT cursed … bread, sourdough in particular, just takes a bit of practice.
OK, I worry that the oven light environment is too warm. If you are willing to give this another go, I would let the dough rise completely at room temperature. When the bulk rise is too warm, the dough can easily over ferment, which is why your dough is pooling on the work surface and is unworkable.
First, please check out this post first: Favorite Sourdough Bread. It has my updated process and recipe and lots of helpful video guidance along the way.
If you are able to, I would suggest mixing the dough in the evening. Do 1 or 2 (or more) turns before bed. Let it rise overnight at room temperature, vessel covered with a tea towel. As you will read in my new post, I suggest using a straight sided vessel to monitor the first rise, because ideally you don’t want the dough to more than double during the bulk fermentation.
The refrigerator is your friend! In my updated recipe, I proof the dough in the fridge for at least 12 hours, but often 24 hours or longer.
Excellent! We are fridge-proofing as I type, since putting it there last night, and the dough behaved much better doing a bulk fermentation on our counter (about 68-70F). I did slightly more flour + starter/water to adjust for altitude, but the consistency this time around felt much better. Excited!! Thank you so much for the excellent step by step and video instructions. I’m a visual learner so this is tremendously helpful!
I’m so happy to hear all of this, Lydia! And I’m impressed by your perseverance at altitude … so many people give up. Bravo!
IT’S BEAUTIFUL!! ANGELS ARE SINGING!! I did it at 465 covered for 35, and then uncovered at the same temp for 15. Altitude. LOVELY!!! I would send you photos but that might be weird. 🙂 Happy baking! And we scored 25# of flour from Sam’s AND a pound of yeast (for other endeavors…). Cheers!
Woohoo 🎉🎉🎉🎉🎉🎉🎉🎉 I’m so happy to hear all of this, Lydia. Happy Happy Baking 🍞🍞🍞🍞
Really easy to follow instructions thank you. I’d like to add some seeds and grains to the loaf – when would be the best stage to do this? Or perhaps it’s not recommended?
Hi Sonya! So nice to hear this! I would add them with the flour. Also, please check out my updated recipe with notes and videos: Favorite Sourdough Bread
Not only easiest but best sourdough bread I’ve ever made. Plus I used half unbleached white spelt flour as an experiment, I’m going to try and up the spelt ratio on the next loaf. Thank you!
Wonderful to hear this!
Tried a few recipes over the last year, and this one worked very well. Definitely using it again!
Wonderful to hear this!
I’ve made several sourdough recipes but this one is absolutely fabulous. The methodology makes a huge difference.
So happy to hear this, Kelly 😍😍😍
hi ali, this is ling from malaysia. i baked my first sourdough bread last week (low hydration), and its finishing so gona attempt your high hydration recipe soon. but before i start, i have a few questions:
(1) can you tell me how to substitute the 500grams bread flour with what i have:
– hi protein bread flour
– wholemeal (not flour, just the wholemeal itself)
coz i’d like to try making a wholemeal sourdough bread instead.
(2) if i were to flavour it with rosemary garlic etc, when should i incorporate them in?
(3) i prefer thin, less hard crust, i read that higher hydration makes thin crust? and keep the dutch oven lid longer for that purpose also? is that correct?
thank you so much in advance!
Hi Ling! I would check out my updated post: Favorite Sourdough Bread as it has lots of helpful videos/notes, especially if you want to use some wholemeal. I am not familiar with wholemeal, so I cannot advise with real confidence how you should use it, but my suggestion for my updated recipe is to use 400 g bread flour + 50 g wholemeal. Add rosemary and garlic with with flour. Yes, the method outlined in the post for baking the boule, should keep the crust on the thin side. See the videos for reference.
Hi, my starter is ready to go. It’s the 11 am where I live. Could I leave to prove for 8 hours. Do the folds then leave in the fridge overnight and bake in the AM?
Thank you for the easy instructions. Very helpful
Hi Louisa! Have you mixed your dough yet? The answer is yes: you can mix your dough; let it rise (bulk fermentation); when it doubles, shape it and stick it in the fridge for 8 – 48 hours. I have more notes/instruction about all of this on my updated blog post: Favorite Sourdough Bread
First time sourdough maker from Australia here. I was last week given a beautiful 7 yr old starter and that, combined with your very detailed, well explained recipe made the most glorious sourdough. The many photos you provided made the process less intimidating as I never felt lost.
Really can’t believe how perfect it is. Def better than I’ve bought at many bakeries! Thanks so much – I’ve passed this link on to others.
Wonderful to hear this, Sonya!
Can you please share how much starter to use per loaf of bread? My starter is fairly new, 3 weeks old, but it smells and looks great! Doubled in size. Can you explain how to remove the starter from your yeast making jar and dissolving it to begin the process? As for the temperature of the oven, starting at 500 and bringing it down to 450? My bread didn’t rise at all, it was very dense and uncooked on the inside. My yeast test floated to the top just before starting, not sure what happen. Also, the taste was very sour. How can you make it less sour?
Hi Franca! Can you read my updated post here?: Favorite Sourdough Bead. I have video guidance for every step of the way over there … I think it will answer your questions. I also have a post on maintaining a sourdough starter here.
This is by far the best recipe I have found online. The instructions are easy to follow, the method isn’t a lot of work, and the outcome is the best yet! It looks great and tastes even better. I have been testing sourdough recipes for a few weeks now (testing maybe 1-2 different ones a week), and finally I found one that I will stick to. Thank you so much for this!
Wonderful to hear this, Tarvi! 🍞🍞🍞🎉🎉🎉
Brilliant! I’ve tried several other recipes with varying success – this recipe was very clear and the bread came out perfectly! I’ve lived for 30 years in France and Switzerland and I know a delicious pain au levain when I taste it…I never thought I’d make it properly!
THANK YOU FOR THIS SUPER RECIPE, Alexandra!
Wonderful to hear this!
If my dutch oven is only oven proof to 400 degrees – what can I do?
Hi April! Just heat it to 400ºF then. What brand is it?
I decided to return it and bought the lodge one you had recommended in another post. 🙂 On another note, I was so excited to start the process and my starter was very active so I made the dough in the early afternoon, let it rise about 8 hours at room temp, then stuck in the fridge over night. Took it out and let it rise about 1.5 hours until it looked about double the original size. But when I went to shape it with the bench scraper after it’s brief rest – it was sluggish and not shaping right – and definitely doesn’t pass the window pane test. Should I just let it proof in the fridge for 18 hours? What can I do to salvage it? (Btw, the other 3 loaves I’ve made with this recipe have come out perfectly! Thank YOU!!)
Oh great! Happy to hear this.
OK: It sounds as though you did everything right. It doesn’t seem like you let it rise too long. I often will stick dough in fridge as needed and pick up in the morning. Was there really no spring at all?? Did it smell funny? Like alcohol? I worry a little bit that it has over-fermented, but I would continue on with the process: stick it in the fridge, and let it proof for 18 hours. It may be fine. Fingers crossed! Keep me posted.
I took out my discard tonight and fed it. Can I use this “discard” as my starter for this bread? As in feeding the discard and letting it ferment/ rise overnight and bake in the morning?
After I feed it I would let it sit for several hours and then do the float test before I add the other ingredients and let set overnight.
Hi, Gretchen, yes, I think. Typically this is what I do: I remove my jar of sourdough starter from the fridge. I dump out most of it. (I trash it or use it for pancakes.) To what remains in my jar of starter, I feed it with equal parts flour and water by weight. Let it rise. When it doubles or more than doubles, I use it in a bread recipe.
Is this what you wanting to do?
i don’t understand, you video guidance is in conflict with this recipe. this recipe appears very simple and straightforward however, your video guidance is much more detailed. In addition please explain why we don’t do the levain step?
PS i have spent about 5 weeks getting my starter to float … i estimate a good loaf of bread in about 6 months at this rate!! LOL
Hi Debra! I’ve updated the recipe and process, and all of that is reflected in this post Favorite Sourdough Bread Please check out that recipe and let me know if you have any more questions.
By levain, do you mean making a “sponge” with a little bit of starter + flour + water and letting it sit overnight?
Hi! I’ve just started bulk fermentation of dough based on the recipe here – but after reading further I’ve seen your updated recipe. The question that pops to mind loudest is that in your updated recipe you’re calling for 100g of starter and less flour and water than this recipe which only takes 50g of starter. Is it a typo in the first recipe or it really only needs that small amount of starter?
Hi Shannon! Not a typo. This recipe here is a much older post, and I was following a recipe in a cookbook. I’ve since taken a deep dive into the world of sourdough and have updated my methods and process. The new post explains my reasoning for most of the changes. I definitely recommend using that recipes as I feel it makes a better loaf of bread: Favorite Sourdough Bread
But to answer your question about using more starter, my reasoning can be summed up as:
1. I like using more starter because when I use more starter, I waste less. I like to keep the size of my starter on the lean side, so I generally feed it with 60 g water and 60 g flour. When I use 100 g of it, that leaves very little behind, which I like. When I use only 50 g, I have more leftover, which means I’ll eventually throw more away. It’s a small amount, sure, but it adds up over time.
2. This is counterintuitive, but when you use more starter, the bread is actually less sour tasting. I like a bit of sour flavor but not a super sour flavor. When I use 100 g starter, I find I get a really nice sour flavor.
3. Using 100g of starter as opposed to 50g starter didn’t seem to affect the bulk fermentation timing. In my 68ºF (or cooler) kitchen, the bulk fermentation will be anywhere from 8-12 hours regardless of how much starter I use.
Hope that helps!
Wonderful, thank you very much! I’m at the baking stage of your older recipe and then I’ll try the newer one next time. The newer one is much more like what I have always been used to as far as agitating during the first couple hours.
Great! Keep me posted. Actually it will be interesting to hear how the two recipes differ in terms of results. Small details can make such a big difference in the end.
Hello,
I have tried this recipe a couple of times and always end up with a loaf that has very large holes and is too moist inside. I was wondering if you would be able to help me trouble shoot what I am doing wrong!
Thank you,
Amy
Hi Amy! Would you mind reading my updated post? I think you’ll find it very helpful as there are lots of videos for every step of the way. This was the first sourdough bread recipe I made, and it opened my eyes to the wonderful world of sourdough. I’ve since learned so much more and have compiled everything here: Favorite Sourdough Bread My updated process includes a few stretch and folds during the bulk fermentation and a longer fermentation in the fridge. I think both of these things will help with the issues you are having.
Thanks so much for getting back to me and for the recommendation! I look forward to trying it out!
Great recipe, and super simple. Baked my 1st official sourdough this morning and it looks beautiful. It sang like crazy when I took it out of the oven! Haven’t cut it yet so there’s still that to look forward too. Couple things I did differently were… I oiled the dough and bowl for the overnight rise with some Tuscan herb infused olive oil. I don’t have a proofing basket so I used a glass bowl lined with generously floured parchment: I laid it flat across the top of the bowl, plopped the dough on it to sink it into the bowl. I dont have a dutch oven or cloche so I use the steam pan method.. removing it at the 20 min mark. Wish I could post you a picture of the bread… but I don’t see a way to attach a pic. Cheers for the wonderful recipe! Be safe and well! ❤Danielle from Connecticut
So nice to hear this, Danielle! Love your tip re parchment paper and bowl … smart. Stay safe as well!
Haven’t made bread for 20 years and have never made sourdough, but when my neighbour gave me some starter, and am in lockdown, what could I do? It turned out excellent. Maybe the starter could have risen more. Kitchen too cold overnight? But very proud. Complicated but easy to follow.
So great to hear this, Joe!
My first two tries were no goes, both came out kind of like curling stones. No puff, no structure. I suspect because I have no bread flour. My doughs rise the first time but are incredibly sticky and hard to handle.
This is my first try at high hydration dough.
Hi Michelle! I don’t think bread flour is the issue. I have been making all of my sourdough breads with ap flour due to supply constraints recently. A few thoughts: reduce the water a little bit, especially if you live in a humid environment. Also: I have a new sourdough post with lots of helpful videos for every step of the way. My new post, too, calls for a few stretch and folds, which builds strength in the dough. I have learned a lot about sourdough since posting this recipe. Here’s my updated recipe: Favorite Easy Sourdough Bread
This really works, I can’t believe I made such good bread !!!!
Tried a few recipes over the last year, and this one worked very well. Definitely using it again!
How have you found a cold rise affects the bread vs a warm (counter) rise?
I’ve heard a lot about cold rises and I am not sure whether to use this or a counter rise.
Thanks!
Hi! I recommend starting at room temperature, but using the fridge as needed. So, I prefer to start my bulk fermentation at room temperature. If, however, several hours in, I need to go to bed, and I’m worried the dough will over-ferment if I leave it in the fridge, I stash the bowl/vessel in the fridge; then I pick up where I left off in the morning. After I shape the dough now, I do a long, cold proof, for at least 12 hours but often 48 hours before baking. This creates a lighter crumb. You can read more about my updated process here: Favorite Sourdough Bread.
Hey there! I am attempting this recipe for the 2nd time, first time I didn’t have a scale to use and whoa what a difference it makes when you do! I noticed this morning that my dough (although beautiful) has some hard chunks in it… any suggestions on how to mix it better without over-mixing (which was my concern)? I haven’t baked it yet, and i’m sure it’ll be just fine, but just curious!
Hi Kathryn! Doing some stretch and folds during the bulk fermentation will help with that. I wouldn’t worry about over mixing! This is my updated process (lots of helpful videos here!): Favorite Sourdough Bread
Awesome thank you! It is almost finished baking and looks beautiful! I tried 3x to make a sourdough starter and failed miserably, and my very kind neighbor gave me some of hers! I have been so nervous about trying bread because although i’m great at cooking, baking is NOT my game! I made some crackers from discard and thats about it. This recipe made it super easy to feel successful, along side a scale which i’ll never bake without again.
A scale is game changing!!
Perfect sourdough for an amateur. Thank you!
Followed recipe and videos. This was my first time making bread and it was perfect! My husband said it was the best bread he every had. I wish I could post a photo!
Hi Alexandra,
I just made my first sourdough foccacia from your other post and ready to try my hand at this! Could you let me know if it is key to use a Dutch oven to bake it in? I don’t own one but do have a pizza stone i could rest it on on my oven to bake, but will it not work unless I have the Dutch oven? Thank you!
Hi Jade! Wonderful to hear this. Do you have an oven safe pot you could place over your bread on top of your pizza stone? The idea of the Dutch oven is that it creates a nice, steamy environment, which promotes oven spring. You can also use an oven-safe pot with a sheet pan placed on top.
Thank you, I do have an oven safe pot, I’ll try that!
I just finished my sourdough and it was a complete success, it looks and tastes magnificent!
This is the best yet! So easy and delicious!
My first attempt at this recipe was a total fail, but I’m going to try again! Do you have any advice for someone whose kitchen may be too cold at night for the dough to rise?
Hi Kathy! A cool kitchen is actually OK. What temperature is it? I’m going to send you over to this page, which has a lot more notes and video guidance for every step of the process: Favorite Sourdough Bread.
Thank you so much for this recipe. It took two weeks to get the starter I made from scratch going. When it finally floated, I followed your instructions to the letter and my bread was perfect! Such a satisfying process! I now have the confidence to try other recipes and experiment.
Wonderful to hear this, Mel!
First time trying and really loved this recipe