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
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 — I love these Dot and Army cloth bowl covers for this — 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.
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.
2,998 Comments on “Homemade Sourdough Bread, Step by Step”
this is my first time making bread. I just made the rough dough and I’m letting it rest. It seems really dry?? I think I have all the measurement right just thought the dough would be more moist? thoughts?
Hi! Did you use a scale to measure the flour? I’m in the process of making a video for this recipe, which I’ll upload in the next day or so, but in the meantime, you may want to check out this post, which dives more deeply into the sourdough process: Favorite Sourdough Bread
I don’t have a scale so I’m using the measurement you have listed.
Thanks – a video would be awesome!
Also, I’m wondering what would cause my starter not to rise very much after a feeding?? did I wait too long? and is the starter trash now?
Thank you!!
Great, stay tuned … the video should be up by the end of the week.
A scale makes all the difference … you can make sourdough without one, but if you want to get into it, that’s the first tool you should invest in. This is the one I use.
The starter definitely is not trash now! This is the advice I always give people: be aggressive with how much you are discarding: throw away most of it, leaving behind just 2 tablespoons or so. Feed it with equal parts by weight flour and water. Start with 40 g of each or so (about 1/3 cup flour and 1/4 cup water). Use water that you’ve left out overnight to ensure any chlorine has evaporated. (This isn’t always necessary, just throwing out all options here :)) If you can find some organic flour — my store carries small bags of KAF organic flour … they’re a little more expensive ($3.49 for 2 lbs) but I use it exclusively for feeding my starter. Organic flour or some stone milled flour (fresh or locally milled if possible) make a huge difference.
After you feed it, monitor how long it takes to double in volume… then report back 🙂
Video is up! Let me know if it helps 😍
Is it me or has the rest times changed drastically in the past month? I recalled an overnight rest, then after folding and putting into a ball an hour rest. Turned out a great loaf. I don’t have two days to do a loaf, loved the original short time
Hi Ben! Yes, I have changed the timing a bit. Some people find the crumb of this bread a bit dense and not sour enough, so I’ve added some stretch and folds during the bulk fermentation and added a longer cold proof. I think this makes the crumb lighter and the flavor nicely sour.
If you want to make the recipe as it was originally written, ignore the stretch and fold instructions, and after you shape it, stick it in the fridge for 1 hour; then bake it. I’ve pasted the old recipe below:
INGREDIENTS
50 g (1⁄4 cup) bubbly, active starter
375 g (1 1/2 cups plus 1 tbsp) warm water
500 g (4 cups plus 2 tbsp) bread flour
9 g (1 1⁄2 tsp) fine sea salt
INSTRUCTIONS
MAKE THE DOUGH: In the evening, whisk the starter and water together in a large bowl with a fork. Add the flour and salt. Mix to combine, then finish by hand to form a rough dough. Cover with a damp towel and let rest for 1 hour. Replenish your starter with fresh flour and water, and store according to preference. After the dough has rested, work it into a ball, about 15 to 20 seconds.
BULK RISE: Cover the bowl with a damp towel and let rise overnight at room temperature, about 8 to 10 hours at 70°F (21°C). The dough is ready when it has doubled in size, has a few bubbles on the surface, and jiggles when you move the bowl from side to side.
SHAPE: In the morning, coax the dough onto a floured surface. Dimple the dough all over with floured fingertips. 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; see the montage photo above for reference — and let rest for 5 to 10 minutes. Meanwhile, line an 8-inch (20-cm) bowl or proofing basket with a towel and dust with flour. Using a bench scraper, scoop up the dough and flip it over so that the smooth side is facing down. Shape it again and then flip it back over. Cup the dough and gently pull it toward you in a circular motion to tighten its shape. Place into your lined bowl, seam side up.
SECOND RISE: Cover the dough and refrigerate for 1 hour to set its structure. Note: You can chill this dough for up to 6 hours or more. When ready to bake, let sit at room temperature while the oven heats up. Preheat your oven to 500°F (260°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. Dust the surface with flour and rub with your hands to coat. Using the tip of a small knife or a razor blade, score the dough however you wish — see photos above for a simple inspiration. Use the parchment to transfer the dough into the baking pot.
BAKE: Place the pot on the center rack, and reduce the heat to 450°F (230°C). Bake the dough for 20 minutes, covered. Remove the lid, and continue to bake for 30 minutes, checking after 20 — my oven runs hot, so often I’ll remove it from the pot after 20 minutes. 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.
I noticed on this reprint of your “old” recipe that you covered the dough with a DAMP towel for the first bulk rise, but in the second edition it just said a towel. Is that why my dough had a dry, stiff top?
Oh shoot, possibly! I’ll edit that. How long was your bulk rise?
This is my 3rd attempt at sourdough, this was the easiest of my recipes. Turned out beautiful but not very sourdough tasting. I think next time I will use 1/2 cup starter.
Yes! Or try doing a longer, colder proof. After you shape the dough and put it in the towel-lined bowl, transfer it to the fridge for at least 24 hours prior to baking it.
I just baked my first and it looked beautiful. I left it to cool in the refrigerator for 36 hours, maybe too long!? The only problem is that there was hardly any sourdough flavor to it. That was disappointing. I’m thinking maybe my starter wasn’t strong enough? Thank you so much!
Hi Melanie! Strange re no sourdough flavor. 36 hours in the fridge typically will give the dough some nice sour flavor. How much starter did you use?
Regarding your starter, does it double in volume within 4-6 hours after feedings? If you drop a spoonful of it in water, will it float?
has anyone tried splitting the dough in half prior to the rise to bake two smaller loaves?
I haven’t done this, but I don’t see why you couldn’t!
I have tried this a few times this month and I’ve not been successful yet. They are always not risen or doughy
Hi J! I just updated this recipe with a video and with new notes/methods. Give the video a watch… it might help. But first: can you tell me about your starter? How old is it? Is it very active?
Did you do this? What baking time did you use?
Best sourdough bread I have ever tasted! Ever!
<3
Thanks for this recipe, it’s truly a beautiful loaf, so simple, tried many different recipes, but my family keep wanting me to bake this one, amazing thanks again for this, it’s that nice that it made me write my first review ever in 54 years❤️
So happy to hear this, Ian!
I made this recipe and it tasted great! but it turned out a little dense. Any tips or suggestions on where I went wrong? This was my first time baking bread from scratch.
Hi Lauren! Just this morning I updated this recipe with a new video as well as new notes. Can you watch the video and let me know if it helps clarify anything? I also added new notes to the recipe box itself … refresh your browser and take a read.
Also question: Can you tell me about your starter? How old is it? Is it very active?
I didn’t fold it as much as the video. Also, it was hard to tell if my dough had doubled inside because I only had a big bowl to use. My starter is pretty active but only about 2 weeks old. I do have a friend of a friend who has offered to give me part of her 26-year-old starter.
Hi Lauren,
The density could be due to a number of issues. It is possible that a longer bulk fermentation would help. A more active starter could also help. I would try some of your friend’s starter if you can.
Also: Are you using a scale to measure the flour? And what type of flour are you using? How long was your refrigerator proof?
I did not weigh it the first time. I have a scale now though. I refrigerated it overnight. I’m using organic all purpose flour.
Ok, a scale will make all the difference. Let me know if you give it another go using all measured ingredients and performing the stretch and folds, etc.
Hi! I’ve been using your old recipe for almost 2 years now. I am trying your updated one tonight but I was wondering if you have a copy of your old recipe?
Hi Luie! I am sure I have a copy somewhere … can you email me? alexandra@alexandracooks.com
I tried 3 recipes of sourdough and this is the only one that worked! It turned out perfect. Thank you so much!
Wonderful to hear this, Jeann!
Hi is it possible to be sent a copy of the original recipe please. Have been using it to make my sourdough up until now and it’s worked well.
Yes! Can you email me? alexandra@alexandracooks.com
I’ve made this several times….always perfect!
Thanks so much for this! I started some starter almost two weeks ago and have been feeding/maintaining. But I haven’t actually made any bread because the recipes are intimidating. Trying yours now! I’m in the stretch and fold process now, and my dough seems to be much wetter than yours. It isn’t holding a shape. I used a scale to weigh the starter, flour and salt and went by the cup measure for water. My starter seems much more thin than yours though, so maybe that’s it?
Hi Emmalee! It’s possible that your wetter starter is causing the dough to be wetter. It’s also possible that you used more water since you measured with cups. Next time, definitely measure with a scale so you can know for sure you are measuring accurately.
What type of flour are you using?
Thank you so much for the amazing recipe! I’ve had good luck, but wanting to up my shaping game! I measure everything to the gram, but every time I get to the shape and bench rest step my dough is super sticky and very very hard to shape!
I’ve tried floured surface, dry surface, but even with floured it sticks everywhere!
Any tips I could ask of you? Thanks in advance!
Hi Lori! The shaping step definitely takes practice. For me, I find no flour to be best, but that might have to do with the material of my counter tops. I suggest a very lightly floured work surface to start. Do you have a bench scraper? Did you watch the video by chance?
Your video and directions are different. I am seeing to leave it on the counter overnight as well as put in the fridge. I am just a little confused, after the 4 folds over 2 hours.
Hi Darlene, You leave the dough on the counter at room temperature for 8-10 hours or until the dough doubles. This is after the 4 folds over the course of 2 hours. This is called the bulk fermentation or the first rise. When the dough doubles, you shape it, transfer it to your prepared bowl, then transfer it to the fridge. I’ll double check the video.
I just made my first sourdough bread today!
I have made bread in the past but not with starter!
I have few issues with today’s bread:
The sourdough taste is so overwhelming than my kids don’t want to eat it!
The texture is not quite right! The boulle is a bit flat, the inside a little dense and moist! It look a bit undercooked even i added way more time than recommended!
I have weighted every ingredients perfectly!
So i am thinking
It’s a brand new starter. Just 3 weeks old. A french dehydrated sourdough starter from sourdo.com. I have noticed that french sourdough is a bit intense generally (i am originally from France).
I let it 48 hours in the fridge. Too much?
I used a cast iron pot with lid that was a bit big for my dough. Should i switch to enamel pot?
I feed my starter with “all wheat flour” but i baked using “all purpose flour.” Is that an issue?
Let me know what you think?
Even my bread is not perfect (this time) i really enjoy doing your recipe! So thanks a lot for everything!!!!!!
Hi Lise! To answer you questions:
I let it 48 hours in the fridge. Too much? Nope! But if you want a less sour taste, you can put it in the fridge for less time. You could cut this down to 1-4 hours.
I used a cast iron pot with lid that was a bit big for my dough. Should i switch to enamel pot? I don’t think a large pot would affect the rise, but if you concerned, you could try switching to enamel and see if you get better results.
I feed my starter with “all wheat flour” but i baked using “all purpose flour.” Is that an issue? Shouldn’t be!
It sounds as though you could cut back the amount of water you are using. Do you live in a humid environment? How long was the bulk fermentation? When you shaped the dough, did if have good strength and elasticity?
Omg! I baked bread #2 & #3 today, and its much better! I lowered the water to 330gr instead of 375gr and left the loaf it in the fridge for 12 hours instead of 24! It’s absolutely PERFECT!
Thank you so so much!!!!!!
Wonderful to hear this, Lise!!
Hi there, I made this and tried using 100g of the starter and the dough was super wet after mixing. I live in Vancouver, Canada, which is semi humid. Should I have added less starter, or water? This is the second sourdough recipe I’ve tried and even after cutting back on the water the dough was still too weight. It also baked too flat and didn’t rise. Any ideas? Thanks so much!
Hi Jen! Yes, it sounds as though you need to cut back the amount of water. I would try 350 g next time. What type of flour are you using?
When you do the stretches and folds, do you find that the dough has some strength and elasticity? How long was the bulk fermentation? And did the dough double?
Hi Ali –
Thanks so much for your reply! We love your recipes – the chicken thigh chicken fingers are a fav!
I’m using white bread flour (Anita’s organic). Because the dough was so wet, I ended up adding extra flour (don’t know how much). Is the dough supposed to be less sticky as you work it, and how long do you need to mix it by hand to reach this stage? Maybe I added too much flour too soon. The crumb ended up being just fine after it baked, but perhaps it didn’t rise enough though? I will try less water next time. The dough definitely had elasticity and strength, and I think it may have more than doubled during the first proof which I know isn’t ideal but I was using a bowl so hard to tell! The first rise was just under 10 hours. Any tips for getting a lighter crust? I found it was a bit tough to cut through.
Thanks so much!!
Jen
So nice to hear this, Jen, thank you 😍
To answer your questions:
Is the dough supposed to be less sticky as you work it, and how long do you need to mix it by hand to reach this stage? As you do the stretch and folds, you should notice the dough becoming more elastic and stronger, so yes, it gets less sticky with each set.
The first rise was just under 10 hours. What temperature roughly is your kitchen? You just want to make sure the dough doesn’t over-ferment.
Any tips for getting a lighter crust? Are you using rice flour? It might have been tough due to the additional flour you worked into the dough. I find rice flour makes a lighter crust, too.
Ali, your website, video and articles are truly great. Every time I look at other sites I just get overwhelmed but you break it down and make it understandable. I’ve been baking a couple loaves a week for a month to give away during this time and it’s a wonderful gift that keeps on giving. Thank you!! I am still perfecting my process. I had been using the 50g recipe and trying this 100g for the first time. Everything was going fine, I even did the full series of stretch & folds for the first time. I let my dough rise overnight, 11 hours and it was HUGE, a little more than doubled. I followed the steps to shape it and it is not behaving as normal, not holding shape. 🙁 I have it in the fridge now and crossing my fingers it still turns out. What do you do if it rises too long during the bulk fermentation process??
Thank you for all your guidance. I feel like you are my sourdough guru. 🙂
Hi April! So nice to hear this 😍 Thank you!
OK, so it sounds as though the dough over fermented. How warm is your kitchen? I almost always do an overnight rise because it feels like the best use of time, but it is a gamble in terms of not being able to closely monitor the fermentation. When you went to shape it, did it have any strength or elasticity left? Or did it feel totally slack? Also: what kind of flour are you using?
Regarding your question about what to do it the dough over ferments, there really isn’t anything you can do. BUT, if there was still some strength and elasticity, then it should be OK.
Next time you can do a few things: Go back to using 50 g starter which should slow down the bulk fermentation. OR use 100 g starter, but shorten the bulk fermentation.
Keep me posted on how the loaf bakes!
It turned out really nicely to my surprise. I guess there was still some strength and elasticity to it afteral. But I think next time, I’ll either use less starter as you suggest or make the dough later in the evening so it only gets a 8 hr rise. Thanks so much for sharing your knowledge with us and taking the time to answer these comments. 🙂
So nice to hear all of this, April!
Alexandra, I’m a new SD baker. Trying out your SD recipe. It’s time to shape after an overnite proof. Dough is very wet & I can’t push & pull to create top tension. It’s very sticky. What do I do next?
Evonne, it sounds as though it over-fermented. The dough definitely is sticky, but it should still have strength and elasticity.
How long was the overnight rise?
Do you live in a humid environment?
Are you using a scale?
What type of flour?
This is absolutely delicious. Interesting, I have now done it twice, and both times it came out relatively light in color– this is even after pulling it out of the dutch oven and putting it directly on the rack. Not really a problem– it is fantastic– but I’m wondering what would make that difference.
To maybe answer my own question– my overnight rise was longer than 8-10 ours (didn’t get up soon enough!) and maybe the yeast just used up all the sugar that would have promoted more browning? Will try to get the timing exactly right next time…
So nice to hear this, Karen! I think your longer overnight rise is fine … I don’t think that would affect the browning. Questions for you: how long is your proofing phase? And what type of flour are you using? Does your oven typically run cool?
Hi
I followed your recipe exactly but my dough throughout has just been really wet. It didn’t matter much until the shaping stage but the measurements were exact and when I watched the videos your dough didn’t seem nearly as wet and it was possible to shape it. Any suggestions?
Thanks
Hi Anna! Are you using a scale to measure? What type of flour are you using? Do you live in a humid environment?
I have a great starter working and after pouring over your directions I have a question.
After giving the shaped dough a long rise, 24 hours or so, so I put the cold dough in the oven or do I let it come to room temperature.
Straight into the oven! No need to let it come to room temperature.
Hi Ali,
Two questions: 1) after I take the dough out of the fridge the part that was facing up has a skin. Is that okay? It’s sort of thick and hard.
2) should we remove it from the fridge and let it sit out while the Dutch oven heats up so it can also warm up a bit or is it better to be pretty cold? Thanks!
Hi Jennifer! It should be fine. How long was it in the fridge for? I’ve left my dough in the fridge for 48+ hours only loosely covered with a tea towel, so I think the crust you are experiencing is fine.
You can honestly do either. I don’t notice a difference either way, so I always remove my bread from the fridge after my Dutch oven has heated completely; then I turn it out onto the parchment, score, and transfer it. I find scoring the cold dough to be easiest (though in the time it takes for the oven to preheat, if the dough has been sitting at room temperature, it barely changes).
Hi! Wondering about your baking schedule. On sunday morning you have shape and let it rise again… this will be your 3rd rise (1st friday night, 2nd saturday morning to sunday morning). How long will you let the 3rd rise be after taking it out of the fridge and reshaping?
Hi Danielle! You know what, I need to edit that baking schedule … it’s a little bit dated given my new process. This is what I typically do:
Wednesday: Mix the dough in the evening, and let it rise overnight.
Thursday morning: Shape the dough; transfer to prepared bowl; transfer to the fridge for at least 24 hours to proof.
Friday morning or afternoon or Saturday morning or afternoon: Bake the loaf directly from the fridge (no additional rise).
Hope this clarifies and that you can shift the dates around to work with your schedule. Here’s an alternative schedule:
Wednesday morning: mix dough. Let rise all day. Shape it and transfer it to prepare bowl and transfer to the fridge to proof.
Thursday evening, Friday anytime or Saturday morning: Bake the loaf directly from the fridge (no additional rise).
Hi question what happens if I don’t have a Dutch oven? How can I bake my bread?
Hi Avi! Do you have an oven safe pot? You could use that with a sheet pan on top. OR you could preheat the sheet pan; transfer your dough to the sheet pan and invert a pot on top.
I appreciate you updating this post with improvements you’ve discovered. However, is there a way to access your original recipe? It worked great and was much more efficient time-wise, which I appreciated as I have two young kids running around. Thank you!
Hi, yes! Here is the old recipe:
INGREDIENTS
50 g (1⁄4 cup) bubbly, active starter
375 g (1 1/2 cups plus 1 tbsp) warm water
500 g (4 cups plus 2 tbsp) bread flour
9 g (1 1⁄2 tsp) fine sea salt
INSTRUCTIONS
MAKE THE DOUGH: In the evening, whisk the starter and water together in a large bowl with a fork. Add the flour and salt. Mix to combine, then finish by hand to form a rough dough. Cover with a damp towel and let rest for 1 hour. Replenish your starter with fresh flour and water, and store according to preference. After the dough has rested, work it into a ball, about 15 to 20 seconds.
BULK RISE: Cover the bowl with a damp towel and let rise overnight at room temperature, about 8 to 10 hours at 70°F (21°C). The dough is ready when it has doubled in size, has a few bubbles on the surface, and jiggles when you move the bowl from side to side.
SHAPE: In the morning, coax the dough onto a floured surface. Dimple the dough all over with floured fingertips. 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; see the montage photo above for reference — and let rest for 5 to 10 minutes. Meanwhile, line an 8-inch (20-cm) bowl or proofing basket with a towel and dust with flour. Using a bench scraper, scoop up the dough and flip it over so that the smooth side is facing down. Shape it again and then flip it back over. Cup the dough and gently pull it toward you in a circular motion to tighten its shape. Place into your lined bowl, seam side up.
SECOND RISE: Cover the dough and refrigerate for 1 hour to set its structure. Note: You can chill this dough for up to 6 hours or more. When ready to bake, let sit at room temperature while the oven heats up.
Preheat your oven to 500°F (260°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. Dust the surface with flour and rub with your hands to coat. Using the tip of a small knife or a razor blade, score the dough however you wish — see photos above for a simple inspiration. Use the parchment to transfer the dough into the baking pot.
BAKE: Place the pot on the center rack, and reduce the heat to 450°F (230°C). Bake the dough for 20 minutes, covered. Remove the lid, and continue to bake for 30 minutes, checking after 20 — my oven runs hot, so often I’ll remove it from the pot after 20 minutes. 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.
Wonderful, thank you so so much!!!
Hi,
First of all thanks. Love your site.
I prepared a rye based sorough and than followed your recipe with 70% rye flour and 30% of bread flour. It was impossible to work with the dough until I added unknow amount of bread flour.
The bread was fantastic as per the taste but looked like a natural disaster. :).
Any insights?
Thanks
Hi Peter! Rye flour is a little trickier to work with than wheat flour. Rye contains much less gluten than wheat, which is why your batter was so sticky and unworkable — it needed the bread flour for its gluten structure.
Next time, I would use 25% rye flour (at the most) and 75% bread flour. A little bit of rye flour goes a long way in terms of lending flavor, color, and aroma.
Hi Ali
Thank you for all this great information. Just to clarify please, you only need to let the dough rest at room temp while the oven heats? basically it goes almost from refrig to oven – still chilled or slightly chilled – correct?
Hi Julie! Yes, I actually don’t even bring it to room temperature when the oven heats anymore. I don’t find a difference in how the loaf turns out if it has spent 40 minutes at room temperature or 0 minutes at room temperature, and I find it easier to score very chilled dough, so that’s what I do now. In sum, yes: straight from fridge to oven.
Hello! Did this recipe change recently? I don’t remember this folding process before the first bulk fermentation. Where can I find the original recipe? Thanks
Hi Joan! And yes, I have changed the timing a bit. Some people find the crumb of this bread a bit dense and not sour enough, so I’ve added some stretch and folds during the bulk fermentation and added a longer cold proof. I think this makes the crumb lighter and the flavor nicely sour.
If you want to make the recipe as it was originally written, ignore the stretch and fold instructions, and after you shape it, stick it in the fridge for 1 hour; then bake it. I’ve pasted the old recipe below:
INGREDIENTS
50 g (1⁄4 cup) bubbly, active starter
375 g (1 1/2 cups plus 1 tbsp) warm water
500 g (4 cups plus 2 tbsp) bread flour
9 g (1 1⁄2 tsp) fine sea salt
INSTRUCTIONS
MAKE THE DOUGH: In the evening, whisk the starter and water together in a large bowl with a fork. Add the flour and salt. Mix to combine, then finish by hand to form a rough dough. Cover with a damp towel and let rest for 1 hour. Replenish your starter with fresh flour and water, and store according to preference. After the dough has rested, work it into a ball, about 15 to 20 seconds.
BULK RISE: Cover the bowl with a damp towel and let rise overnight at room temperature, about 8 to 10 hours at 70°F (21°C). The dough is ready when it has doubled in size, has a few bubbles on the surface, and jiggles when you move the bowl from side to side.
SHAPE: In the morning, coax the dough onto a floured surface. Dimple the dough all over with floured fingertips. 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; see the montage photo above for reference — and let rest for 5 to 10 minutes. Meanwhile, line an 8-inch (20-cm) bowl or proofing basket with a towel and dust with flour. Using a bench scraper, scoop up the dough and flip it over so that the smooth side is facing down. Shape it again and then flip it back over. Cup the dough and gently pull it toward you in a circular motion to tighten its shape. Place into your lined bowl, seam side up.
SECOND RISE: Cover the dough and refrigerate for 1 hour to set its structure. Note: You can chill this dough for up to 6 hours or more. When ready to bake, let sit at room temperature while the oven heats up. Preheat your oven to 500°F (260°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. Dust the surface with flour and rub with your hands to coat. Using the tip of a small knife or a razor blade, score the dough however you wish — see photos above for a simple inspiration. Use the parchment to transfer the dough into the baking pot.
BAKE: Place the pot on the center rack, and reduce the heat to 450°F (230°C). Bake the dough for 20 minutes, covered. Remove the lid, and continue to bake for 30 minutes, checking after 20 — my oven runs hot, so often I’ll remove it from the pot after 20 minutes. 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.
I am making my first sourdough bread. I followed all the steps and it in the fridge. It looks and feet good too me but it’s my first.
1. How can I tell if there’s enough tension?
2. Is it okay that I used some all purpose flour on the towel since I didn’t have rice flour?
Hi Robin! Yes, ap flour is fine … rice flour, for whatever reason, just seems to provide more of a non-stick barrier than ap flour. If you experience any sticking when removing your dough from the bowl, next time use more flour or invest in some rice flour first.
Regarding tension, it’s really something that comes with practice. Did you feel the ball getting tighter as your shaped it? You’ll also be able to tell when you bake. If you get some nice loft on your loaf, you’ll know you created some good tension while shaping.
Hi. This is my first time using your recipe and I haven’t baked by loaf yet. It is in the fridge for the second rise. How much is the dough supposed to rise once it has been placed in the fridge? Mine has been in the fridge for about 10 hrs but I don’t notice any rising. Is this normal? Thank you.
Totally normal! Unlike yeasted dough, which will still rise considerably in the fridge, sourdough doesn’t change much at all.
Super excited to try this. Just a question- my cast iron enamel pot is only oven safe to 400 degrees. Could i bake this on a stone instead? What should i do differently?
Yes! Do you have an oven safe pot you could turn upside down to cover the loaf on the stone?
I am relatively new at making sourdough bread having made about 6 batches. My latest is using your recipe which my daughter shared with me. She gave me the starter about a year ago and I have been feeding it as per online info. I weigh all the ingredients and did a starter activation for two days prior. What is mystifying me is that when I get to the shaping step the dough flattens and does not form into that nice smooth ball as shown in the video. This is similar to what happened using the other recipe I followed. I’m thinking that the starter may not be active enough, but other aspects like the first rise seem to be correct. Do you have a suggestion? I really like your recipe and style but have yet to bake it. My daughter says she has found her go to recipe with yours.
Hi Jim! It sounds as though you are doing everything right. When you shape, do you find that the dough is totally slack? Or is there still some strength and elasticity? How long is the first rise going and what temperature is your kitchen?
I think slack is a good description. It just doesn’t shape into a nice soft ball as you showed in the video. I made a batch last night and put it into the refrigerator after a couple of hours and took it out this morning and set it on the counter for 4 hours till it was about doubled in size. When shaping it was pretty sticky and just wouldn’t hold a ball shape. My kitchen is pretty warm, about 75 degrees. Help!
Hi Jim! Sorry for the delay here. Have you baked your loaf yet? I think you may need to reduce the water amount a bit to make the dough more manageable to work with. And I think you also may need to shorten your bulk fermentation. Try 350 g water next time, and then add more water if necessary if the dough looks dry. When you do the stretches and folds, are you finding that the dough is becoming more elastic and strong with each set?
Hi Alexandra, thanks for this recipe! I’m having a similar issue as a few others on here during the shaping stage after the bulk ferment, with the dough being very sticky so I’m unable to create tension. I’m definitely not in a humid environment, I’ve used white bread flour, 95g starter (my starter is 50/50 flour/water and isn’t runny), a scale to measure everything so I’m not sure what the issue is? The only that that I’ve done ‘different’ is the bulk ferment only took 4 hours because it’s quite warm (around 68F) and my starter is an active buddy – but I’m fairly sure the dough doubled before proceeding to shape so I don’t think it’s that that affected the stickiness of the dough? Is it just a matter of reducing the water?
Thanks again! 🙂
Just wanted to add as well that I was comparing my dough to yours in the video, and I didn’t get the impression you particularly turned and shaped the dough for a long time for the dough to get all smooth and non-sticky?
So interesting, Jennifer! It definitely sounds as though you are doing everything right. Question: when you do the stretches and folds, do you find the dough gets stronger and more elastic with every set? Usually excessive stickiness is due to over-fermenting, but I don’t think that could happen in 4 hours.
When you shape, are you using some flour to help with the stickiness? And do you find that the dough is totally slack? Or is there still some strength and elasticity?
I used a bit more flour to help but I didn’t want to mess with the hydration too much, and I don’t mind the sticky mess, it only made me think about it because it looked different to your video. This is going to sound weird but the dough has elasticity and strength, but I think the wetness made it tricky to get it into a shape if you see what I mean?
Re the stretches and folds – this didn’t cause any problems (I did the full 4 sets), it’s more the shaping after the bulk-ferment step because the dough seems to have completely relaxed!
It’s in the fridge now and will be until tomorrow, and I think when it has had a chance to cool the dough will be easier to handle with some of the water having been evaporated (I covered it with a tea towel) and absorbed (by the flour)!
OK, great to hear the dough still had strength and elasticity. Keep me posted on how it turns out!
Ok, so it proofed for 36 hours and score, then straight in at 500F but I worried that my oven runs hot (it’s a fan oven and one side of it tends to blast heat giving everything a darker colour than what I like) so I only kept it at 450F for 20 minutes, then I knocked it down to 400F for an additional 15 minutes, but during this last 15 minutes I took it out every 5 minutes to check doneness, so this may have further decreased the baking temp?
It’s puffed up beautifully so full marks on oven spring and colour, but the crumb in the top is humongous and gets denser as it goes towards the bottom.. I’m sure I’ve done something wrong, please help!
Thank you ever so much as always 🙂
Hi! Great to hear you got a good oven spring and color. The “tunneling” can be caused by a few things, including too high hydration but also not being able to create enough tension in the dough when shaping. I think you could probably reduce the water by 50 g, and I think you might be able to increase the bulk fermentation by a few hours (4 hours still feels a little too short for me). Reducing the water, might help you get better tension on the dough when shaping.
Made the bread today, my first fairly successful sourdough bread. Looked great, rose well, tasted great. I did wait the hour before slicing it (hard to do). The crust is crisp as it should be and the centre seems cooked but it sticks to the knife. Is it slightly over hydrated or did I not bake it long enough or is this a characteristic of sourdough?
I have Sourdough pizza dough in the fridge for tomorrow.
Great to hear this, Sarah! Regarding your question, it’s hard to say. If you cooked it for 40-45 minutes and let it rest the full hour, there’s not much else you can do. You may want to consider reducing the water the next time around. Do you live in a humid environment?
Today I finally had a super bubbly starter, and I measured by weight all ingredients, and even put the water to 85℃. I did the four folds at 30 minute intervals, and the dough was so strong I could lift it entirely out of the bowl. It’s now 3 hours, and when I do the finger poke to test spring, it’s so sticky that it sticks to my finger, and it’s bubbly but pretty flat in the 8″ bowl.. Should I incorporate a bit more flour, or is it too late.
Help – I really need to know soon. Thanks
Hi Jack, how warm is it where you are? 3 hours to me seems too short for a bulk fermentation. I would not add more flour. If you want to snap a picture of the dough or a little video of the dough with your phone, you can email me: alexandra@alexandracooks.com
I sent the photo. I’m in southern Ontario, and it’s cool in the house – 70 F. Also dry because we have central air. I did use 100gm starter because it’s my 3 week old home-made one, and never been used. This is my virgin loaf.
Got it! It’s looking good. Keep me posted on how it bakes!
Hi Alexandra,
A great recipe to follow.
Have a question, I followed all the measurements exactly using a scale, but my dough looks a lot wetter than what was shown in the video. Could this be related to my flour? i am using strong white flour. I was even left with some water, as i did not use it all, as the dough was already very wet. any advice would be awesome.
Hi Jitesh! Yes, it’s possibly related to your flour and possibly to your environment. Do you live in a humid environment? And question for you: Is the dough wetter from the get-go, as in right after you mix it? Or after the bulk fermentation?
Hi Ali
The dough seems to be wetter from the start, I have left it overnight and it is still so sticky, that I cannot really bring any shape to it. Might see what happens after the bulk fermentation.
I live in London, yes it’s warm but I would not say its really humid…I have a feeling it could be the strong white flour I am using. I am going to try making another batch of dough, but this time use less water and see how that goes. I will keep you updated if that is ok with you
OK, yes, keep me posted! Question: when you left it overnight, did it rise at all?