Homemade Sourdough Bread, Step by Step
This post may contain affiliate links. Please read my disclosure policy.
If you love fresh sourdough bread with a golden, crisp crust and a light, airy crumb, this recipe is for you. It’s one of the simplest homemade sourdough bread recipes, and one of the best, too. It requires only 25 minutes of hands-on work and no autolyse or preferment. Below you will find guidance for every step of the way. ššš
āļøāļøāļøāļøāļø 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!” ā 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 āmake a sourdough starter from scratchā 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 ā 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 ā 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 ā truly, don’t be afraid to be aggressive with how much you are discarding ā 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 Iāve 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 canāt 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 ā and this is getting a bit scientific ā 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 ā 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 ā 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 450ĀŗF for 30 minutes; uncover, lower the temperature to 400ĀŗF, 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. Thereās 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 ā 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
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. ššš
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.Ā
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.Ā
- 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.Ā
- Find all of my sourdough essentials here:Ā 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.Ā
- 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.Ā
- 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.Ā
- Adding Other Ingredients: If you’d like to add cheese, herbs, jalapeƱos, 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.Ā
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).Ā 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 wantĀ 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.Ā
- AĀ straight-sided vesselĀ makes monitoring the bulk fermentation especially easy because it allows you to see when your dough has truly doubled.Ā
Ingredients
- 50 – 100 g (1ā4 – 1/2 cup) bubbly, active starter ā I always use 100 grams, see notes aboveĀ
- 375 gĀ (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.Ā
- 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 70Ā°F (21Ā°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 78ĀŗF 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.Ā
- 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 ā produce bags from the grocery store are great for this purpose ā 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.)Ā
- Place a Dutch oven in your oven, and preheat your oven to 550Ā°F (290Ā°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 ā 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 450ĀŗF (230ĀŗC). Carefully cover the pot. Bake the dough for 30 minutes, covered. Remove the lid, lower the temperature to 400ĀŗF (200ĀŗC) 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.Ā
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.Ā
- 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.
4,396 Comments on “Homemade Sourdough Bread, Step by Step”
You donāt mention anything about any time between taking the dough out of the fridge and putting it in the oven. Ā Do you put it straight in or do you allow it to warm up? Ā I have not baked mine yet so I can only rate the recipe on its simplicity. Ā It really is quite easy!
Hi Lyle! It doesn’t need any time at room temp ā just bake it straight from the fridge (slashing it prior to baking of course). Glad you are finding the method simple!
Hi Ali,Ā
This is a great recipe!Ā
Quick question, what happens to the dough if it’s left in the fridge for more than 48hours? Let’s just say about 53hours in the fridge.Ā
It will be just fine!
Hi! Iāve found a 48-72 hour proof to be more sour and airier! I initially extended the time to see if a GF sensitive friend could consume sourdough bread this way (which he can, success!) but it also lent to a more pronounced sour flavor and air pockets, which I prefer:)Ā
So great to hear this, Tamara! A long, cold proof makes all the difference in the world.
So, I baked my first boule using this recipe and it is a keeper. Ā Iāve been using a different recipe for over 20 years but it has always been hit and miss on quality and is a bit more time consuming.
Iād like to comment on bread storage. Ā I use foil and only wrap it on the cut side of the boule. Ā The crust stays crisp this way and the bread lasts longer than in a plastic bag. Ā I only wrap the entire loaf if I am putting it in the freezer.
Great to hear this, Lyle! Thanks for writing. And thanks for sharing your tips re storing bread. People ask all the time!
Hi- I wish I could search the comments here because this may have been answered before.Ā
Anyway thank you for this recipe and for maintaining and updating it! Ā This is my go to sourdough recipe- the best one I have found and have made over 50 loaves during the pandemic! Ā It taught me so much.Ā
One thing I cannot figure out. When I measure with cups the dough comes out fine. But when I use weight measurements, which I prefer, the dough is super watery and sticky and loose and very hard to handle after the rising stage. Sometimes loaf sags during baking so I get kind of a slightly squashed round. Does this usually happen to anyone else? Ā I have checked my scale and itās not the scale. I can perhaps just add more flour or somethjng.Ā
Hi Michael! Wonderful to hear this.
I think you could take one of two approaches:
1. Use cups to measure the flour. Then weight it, and write it down so you don’t forget it. Do the same with the water: use cups; then weight it; then record the figure. Then, moving forward, you can use these weight measurements.
2. Follow the weight measurements as listed for the flour, salt, and starter, but cut back the amount of water. Maybe try: 350 grams water to start and see how you like it. Then adjust accordingly with more or less water based on your results.
I think SO much about sourdough baking is just getting the amount of water right given the flour you are using and your environment. It definitely takes some trial and error.
Love this recipe! I’ve already made it a couple of times and it’s great.
Can we double all the ingredients so that it yields two loaves?
Iāve been trying recipes and looking for one the produces a crisp crust and an airy and soft center. I am so happy I found this! Itās perfect!
So nice to hear this, Tanisha! Thanks so much for writing š š š
Thank you thank you thank you! I have never baked anything but have been following your recipe and make the best bread I have ever eaten. And I have 60 years of bread eating to base this on. Sometimes I use half beer and half water and it smells great while baking. Thank you again.
So great to hear this, Ron! Thanks so much for writing. And I LOVE the idea of using half beer and half water. I’ll try that soon!
This is the BEST recipe! As is everything else you make. SO delicious!!!! š
So nice to hear this š š š Thanks so much for writing and thanks for the kind words š
Hi Ali. I used ap flour. The primary fermentation were similar. 100%. I did the two hr thing pulling it up every half hour. Actually took it to work with me. Hey bring your sour dough to work day. About 12 hrs in the frig. I bought the same dutch oven you did and those towels for the second batch. I may have left it in the oven too long on the second try with the lid off
OK, it sounds as though you are doing everything right. Love that you took your sourdough child to work with you š
One thought: next time if you have time, try for at least a 24-hour proof.
Second: Here are some notes from my Sourdough Troubleshooting Post
ā¢ Use rice flour as opposed to bread flour for dusting.
ā¢ Spray your dough with water before covering the Dutch oven.
ā¢ Lower the baking temperature. Continue to preheat your Dutch oven at a hot setting (500ĀŗF or above) but lower the oven temperature to 425ĀŗF when you place your dough in it. Bake it for 30 minutes covered. Uncover the pan and transfer the loaf to a sheet pan. Bake for 15 minutes more or so. If you have an instant read thermometer, it should register 207ĀŗF or above to ensure the bread is cooked.
I havemade this twice. I like to add some yeast. The second batch had a very thick crust compared to the first. I did use salt with iodine in it for the second. Would that cause the thicker crust?
Todd
Hi Todd,
I don’t think the salt would have been the difference.
Questions for you: Are you using a scale? What type of flour are you using? How long is your bulk fermentation? How long is your cold proof? And what type of baking vessel are you using?
So first time making this recipe an I accidentally misread and thought I could put it in the fridge overnight after my stretch and folds… I took it out this morning and reread and immediately caught my mistake. Is it ruined?Ā
Not ruined! And yes, you absolutely can do that! Let the dough continue to rise at room temperature until it increases in volume by 50-75% (a little more is fine).
Then proceed with the recipe: shaping, bench rest, shaping, etc.
Let me know if you have other questions.
wonderful recipe. Ā Can I double it using Bakers Percentages??. So I can have two loaves Ā after the work ?? Ā Thank You. Ā Making flat bread, pizza dough, crackers etc.Ā
Yes, absolutely! It doubles beautifully.
Hi Alexandra,
Thank you for your recipe. I made my first sourdough loaf using it and had a wonderful result, although not perfect. My bread had large air pockets in the middle and a denser crumb than I would like. I did make 2 changes, the first one is using 50g of KAF whole wheat flour (the rest are 450g KAF Bread Flour), and the second is that the bulk fermentation rose to 75% instead of 50%. Based on the increased bulk fermentation volume I would’ve guessed that it was overproofed, however the crumb photos look much closer to an underproofed case in my untrained eyes. I’d love to have your input on what happened. Here are photos of the crumb and the bread: https://imgur.com/a/zEe7VKD. Thank you!
Hi Tricia! Great to hear this. It does look a little under-fermented. Question: how long was your cold proof?
It had a somewhat complicated proof, it’s a bit blurry at this point but I’d say the cold-proof was for about 28 hours, give or take +- 4 hours:
1. First room-temp bulk fermentation for a few hours, only rose about 10%. I had to go to bed at this point, so I placed it in the fridge.
2. About 12 hours later, I took it out to continue proofing at room temp. It didn’t rise much at all in the fridge, maybe about 5-10%. After about 4 hours at room temp, it was 75%. I then placed in the the banneton, and back in the fridge for further cold proofing, about 18 hours. After that it looked like it rose about 10% more, hard to tell in the banneton, but not much at all. It was then scored and baked very soon after, still cold from the fridge.
Also, not sure if this is helpful information, but my starter usually triples at its peak. It was harvested at about 90% its peak.
Thank you again for your time.
Hi Tricia,
It sounds as though you are doing everything right. That’s fantastic that your starter is so vigorous. I don’t really know how to advise, but maybe play around with the bulk fermentation: you can try pushing it farther so that it almost doubles; you can try shortening it so that it’s more like a 50% increase.
Two other questions: what type of starter are you using? As in: what types of flours and is it 100% hydration?
And what type of baking vessel?
Hi Ali,
My starter is made up of KAF bread flour with 100% hydration. I used 75g, and a conventional dutch oven for baking.
Re: bulk fermentation, I’ve been reading up and comparing a few recipes. As a beginner baker, it’s been quite a rollercoaster breaking them down, looking at the differences and trying to demystify why some of these differences exist. Tartine’s recipe, for example, calls for a 20-30% increase during the first bulk, and then either 4 more hours at room temp, or overnight in the fridge. Ken Forkish’s “Overnight Country Blonde” recipe, on the other hand, calls for a double or triple increase in volume during a 12-15 room temp fermentation, followed by a further proof time of 4 hours. However, Tartine also mentioned that their starter only increases in volume 20% overnight, while mine doubles-triples. My conclusion is that everyone’s dough behaves not just a little differently, but wildly so, even with seemingly similar ingredients and methods.
Love your idea of playing with different bulk times to find what works for my dough. I’m an avid cook and find baking (sourdoughs in particular!) much more complex than cooking, in that it’s a lot more fickle and not straightforward to troubleshoot. Hats off to bakers like you who have persevered and found what works for them!
Cheers,
Tricia
Hi Tricia! Yes, there are SO many different methods out there and so many different ways to get to a loaf of sourdough bread. If you haven’t come across it already, this Troubleshooting and FAQ page might be helpful.
Baked a loaf this morning. Actually in for the 10 min. uncovered. Kept in fridge for 22 hours. Love this recipe. I used bread flour, whole wheat einkorn and some light rye flour! About 85 g of starter. It’s colder where I live and the house is usually 66 – 68 degrees. Wish I could post the photo of it when I took the lid off. It’s beautiful!
So great to hear this Joan! Love the sound of your mix of flours! I wish you could post photos here, too š Maybe soon. You can always email the photo to me: alexandra@alexandracooks.com.
Hi Ali,
during the first bulk fermentation my dough trippled in size, mostly because I had to go to work for 5 hours and it was warm today. Ā I am not sure if this was the reason but my dough came out very sticky and was difficult to work with and shape. I tried best I could and now letting it rest but it did not hold any shape at all. Ā I hope it turns out. Ā What did I do wrong this time? Ā Ive used this recipe before and have produced a few good loaves. Ā
Happy Baking!
Hi Carol! It likely over fermented. Tripling in volume works out sometimes, but often it’s too much for the dough. When the dough over ferments, the gluten structure deteriorates, and sometimes, unfortunately, it’s unsalvageable. If you could not get it to hold its shape, it likely won’t bake into an airy, lofty boule. I’m sorry š
I have always had a dream of making sourdough bread at home, and this recipe is spot on! Simply the best one that I have found after a couple of years experimenting with bread machines, adding water in a cookie sheet in the oven, and multiple recipes. If the recipe is followed exactly, you will not be disappointed. I have cold proofed for one hour and gotten great results. I have used a Tangine in place of a Dutch Oven on occasion, and it works equally well. You can add Kalimata Olives, and Rosemary prior to cold proofing, and you will have the best Rosemary Olive Sourdough that you have ever had.
Thank You Alexhandra!!
So nice to hear all of this, James!! I am dying to make an olive bread, and this is just the inspiration I need. Thank you.
Thank you – At last a recipe that works for me! Ā For the first time I am consistently making beautiful, dark, aerated loaves with a great taste.
One problem though – the crust (particularly the bottom) is so hard I have great trouble trying to cut through it – let alone eat it!
I do not yet own a dutch oven but have been using a baking try covered with an upside down casserole pot which seems to work equally well.
Any ideas what I’m doing wrong?
Wonderful to hear this, Peter! You are not alone with this issue. I offer some suggestions on how to fix this issue in this troubleshooting post, but one thing you could try is doubling up the baking tray. Do you have another one you could set in the one you are using?
Thank you. Ā I can try that. Ā I’ve only been baking sourdough for about 3 weeks so I know there is a way to go. Ā The first two attempts came out like flat cardboard – then I realised I hadn’t been feeding my starter correctly.
I guess, like baking yeast based loaves you start to get a ‘feel’ for water content/timings/etc. and being in the UK, the climate may well affect the results.
I’m happy to keep trying, varying percentages, etc. but this one had me stumped.
You are so kind responding – I can’t thank you enough.
Regards
Yes, definitely. I have found in my exchanges with many people from the UK that because of differences in flour in particular, the water level needs to be adjusted (often reduced). Good luck getting that bottom crust to be less tough … I’ve been there. Also, one other note: You can try heating your oven at 475ĀŗF for about an hour; then reduce it to 450ĀŗF when you bake the bread. Do try the double sheet pan, too, though š
Hi,
Thanks for the step by step video, very helpful! Just a question on bulk ferment, do we ferment till doubled (100% increase) or 50% increase?
Hi Zach! I know, it’s a little confusing because when I originally posted this, I told people to let the dough double (100% increase) in volume, which you can do, but for some people, it’s too much, and the dough over ferments. So, I changed the method to a 50% (roughly) increase. If you have a straight-sided vessel and can truly see when the dough has increased in volume by close to 100%, you can do that, but what I think happens is that people are using a bowl, and they’re letting the dough rise until what they think is double, but it’s actually much more, which is causing the over fermentation.
In sum: I still think that a 50% (roughly) increase in volume followed by a 24-hour cold proof will yield great results.
hi Ali! Question: Recipe says to preheat Dutch oven to 550 degrees F. Ā The recommended max oven temp for enameled cast iron and seasoned cast iron is 500 F (per Le Crueset & Lodge). Will the recipe work if I preheat the pot to 500 F and then drop to 450 F ? Thanks , Rosemary
Yes! I actually have been heating my pot at 475ĀŗF for about an hour; then lowering the heat to 450ĀŗF. My bottom crusts had been getting a bit too burned in a new pot I purchased, and I find the lower preheating temperature really works.
This is truly the best, easiest sourdough recipe I’ve come across. I was so nervous because I’ve never succeeded in making a boule on my own (only with a lot of hand-holding). I used my own starter, and even though it’s not the most vigorous, the loaf turned out perfectly after a 44-hour cold proof. Thank you (again)! This will be my go-to recipe from now on. I love the technique of scoring once and then scoring the scores! The loaf was beautiful and my scores weren’t too shallow.
Wonderful to hear this, Kallan! Thanks so much for writing and bravo on using your own homemade starter!
This is the best recipe I have tried for Ā a delicious sourdough with the perfect crumb. What makes foolproof is the 50% bulk rise which I do in a straight sided plastic vessel and with a sharpie mark where the dough reaches. I do four stretch and folds (every 30 min) for the first two hours of bulk fermentation and then put the plastic vessel with the dough in my microwave oven with the door closed. It takes two hours for the dough to rise to 50%!Ā
Here is what I do to avoid the burn or very hard crust on the bread after I place it inside the Dutch oven: put a large piece of foil paper on the rack below, preheat oven to 450, place dough, cover and bake 30 min, uncover and bake 40 min more. Beautiful Bread!
Wonderful to hear all of this Gladys! Thank you so much for writing and sharing your notes about avoiding the rock hard crust ā that is such an interesting method and one I have not heard before. So helpful! Lots of people dislike sourdough because of the potentially teeth-breaking crust š
Holy cow! What a difference. Iāve made a few other sourdough breads from other reputable websites. This is perfect. Iām going to celebrate with a glass of chateau neuf (yes, itās 13:27 here). Seriously, this has turned out perfectly. Ā I wish I could leave a photo on here. Thank you for the compact instructions. The proportions are perfect. Far to many other sites wallow in their own glory and donāt account for home ovens. I was worried that my dough started to spread prior to getting it into the Dutch oven. I didnāt hold out my hope. I was Ā wrong!
Oh yay!! Love this š·š·š·š·š·š· So nice to hear all of this. Thanks for writing. Enjoy that wine!!! And ššš
Holy cow! First time for me with sourdough, and it was FLAWLESS. I was gifted a starter from a friend, fed it for a few days, and thought I’d give it a go. I’m definitely finicky about sourdough, so I didn’t have any real expectations for success…but this came out absolutely perfect. Crispy, crackly crust, and a soft, light crumb inside that tasted like heaven with a thin coat of Kerrygold. Amazing depth of flavor from water, bread flour, and a little salt – this starter is a champion! But the recipe really got me through it. It was worth the wait! š
Wonderful to hear this, Johnny! Thanks so much for writing. Nothing like Kerrygold! Truly, it’s hard to beat good bread + butter for me.
Was indeed a better crumb and crust was perfect at these times and temps. Will repeat!!!
Wonderful to hear this! Thanks so much for writing!
Can I put my dough in the fridge after the first fold of the bull fermentation?
Yes!
I love the recipe. I just wondered how long I should leave the bread in the oven for if I make two small loaves instead of one big one (my dutch oven isn’t quite big enough).
Hi! I would try baking it covered for 20 minutes (same temps as directed in the recipe); then uncovered for 15 minutes. That should do it!
Iāve been making sourdough bread for a few years. Ā Since I discovered this recipe, I perform the stretch and fold which seems to create an airier loaf. Ā I am perfecting the 50% rise but it gets away from me at times.Ā
Thanks for this recipe which has improved my loaves quite a bit!
Oh yay! So nice to hear this, Gail! Thanks so much for writing š š š
I almost gave up on my loaf multiple times because it wasn’t rising like I expected (I think I timed my starter wrong). But I kept the loaf going anyway, and after a 24 hour proof in the fridge it turned out amazing! The most open crumb I’ve gotten yet! Great recipe!
Wonderful to hear this, Jess! Thanks so much for writing š
Iāve made 3 loaves from this recipe now & each loaf looks better than the last. The break down of steps really made the process easy, which me feel like I could do this. The bread is delicious, and itās not intimidating to make! My sister made a loaf too. This is our new go to!Ā
We used 100g of the starter, because it added Ā more sourdough flavor to the loaf, and helps it get through the bulk rise a little faster.Ā
Wonderful to hear this, Jessica! I always use 100 grams of starter, too š Thanks so much for writing.
I was an avid baker before learning to make sourdough. Iām the type of person that does tons of research on something so I can nail the science of it down before trying it.
This recipe and her posts are so informative itās so hard to mess up. My first loaf was picture perfect before I started encountering errors trying to take shortcuts because thatās how you learn!
It has been a few months since my first sourdough loaf but Iāve made so many other recipes on here like the sourdough discard tortillas that are such a hit!Ā
Oh yay! So nice to hear this, Rayy! Thanks so much for writing. And yay for the discard tortillas š š š
Hello Alexandra,
step 1 after mixing dough let the dough rest 30 step 2 after performing sets of fold and stretch resting time 2 hours step 5 bench time. So my question is resting time varries accordingly to room temperature ?? In those mentioned steps we look for some signs?
Hi KSenia,
During the first two hours, the resting time is consistent: perform stretches and folds every 30 minutes. Then the dough rises. This is the bulk fermentation. This is the time period that will vary the most because depending on the strength of your starter and the temperature of your kitchen/overall environment, your dough will rise more quickly. So it’s best at this stage to rely on visual cues: when the dough has increased in volume by 50-75%, then it’s time to shape.
After the first shape, the dough can rest anywhere between 20-40 minutes.
Let me know if you need more clarification.
Hello, thanks for sharing this amazing recipe. It is so easy to make and taste amazing. I am wondering if I can double this recipe and how. Do you think that I can put stuff like nut or sunflower seeds?Ā
Thank youĀ
Great to hear! And yes to doubling! If you want to add seeds, you can do it after the second set of stretches and folds. Be sure to do a few more sets of stretches and folds afterward to ensure the seeds are incorporated.
Hi there, this recipe was very easy and your instructions were thoroughly laid out. Question though: my bread ended up baking to be double the size of a normal loaf. I’m thinking that perhaps I did not fold or form a tight enough ball during shaping. I also used 100g of very active starter. What do you think?
Hi Katy! Double the size sounds about right … were you hoping for less of a rise?