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.
3,029 Comments on “Homemade Sourdough Bread, Step by Step”
I’m new to sourdough and was having so-so success until I came across your recipe. I’ve baked two loaves this past week and both were amazing! I love bread with things like cheese, olives and jalapenos added. I’m wondering – do you think I can add these items to your recipe? Since they are pretty moist I’m concerned they might make the dough too wet during the long rest in the fridge. What are your thoughts? Thanks!
Hi Kelly! Wonderful to hear this! Yes, you absolutely can add things to the dough. I would do it after you’ve made one set of stretches and folds. Add your ingredients. Then do a few more sets of stretches and folds to ensure the ingredients are incorporated.
Thank you! I have a loaf of cheddar jalapeno proofing in the fridge and it’s looking great! 🙂
Yay 🙂 🙂 🙂
Hi Kellie
I am new to the sourdough bread making I am on to my third loaf as we speak I follow Alexandra’s recipe it was delicious last week I was ever so pleased Haha can I ask what your loaf turned out like with the added ingredients were they fresh jalapenos and any cheddar I too like to incorporate added ingredients to it but a bit nervous incase it’s not right any tips please
Love jen ☺️☺️☺️🍞
Jenny, I’m going to make a video of this SOON!! People keep asking, and I think it deserves some more attention: a video at the very least, but maybe its own post, too 🙂
Hello. I made this using the recipe above and it was good! I think I overproofed it as it was quite soft and some holes too big. But would you please give me a recipe for rye with caraways seeds? How much rye should I substitute?
Thank you,
Michelina Fato
Pittsburgh PA
Wonderful to hear this, Michelina!
For a rye version. I would try: 425 grams bread flour. 75 grams rye flour. 1 tablespoon caraway seeds. See how that goes; then adjust next time around with more or less rye flour and caraway seeds. You might also need to adjust the water amount, but I would make it once using 375 grams water and see how it turns out.
I don’t ever rate stuff. That is a testament to the legitimacy of my 5-star review. This bread is where it’s at and I’m never looking back.
Wonderful to hear this, Jamie! Thanks so much for writing 🙂 🙂 🙂
Hello! My oven only goes up to 525 F, do I really need it to be that hot?
Nope! 525 is fine!
I wish I could show you my sourdough photos. I started baking sourdough bread a couple of months ago. Stumbling here and there, not very satisfied with the results though the taste was great. I followed your step by step guide, there is much success. I still need to work on preshaping techniques. I don’t use dutch oven as I have a steam oven. Yet it is great. Thanks for sharing. God bless you.
So great to hear this, Stella! Thanks so much for writing!
I Put my dough in the fridge for 24 hours. Now it looks dense and not is fluffy. Do I wait till it warms up to bake it?
Hi Sandy! I do not wait for the dough to warm up. Make sure your Dutch oven is heated sufficiently. Then the dough goes from the fridge to the Dutch oven (score it, of course, first).
Regarding the density issue, do you feel it deflated during the 24 hours in the fridge? If so, it’s possible that it over fermented. When you shaped the dough into a round, did the dough have nice strength and elasticity?
Yes it was perfect before I put in fridge.
But maybe it wasn’t quite at 50%
I think I will see if it rises a little.
Thanks
I wasn’t sure about putting this cold flat thing into the oven but wow did it ever rise up! I think I didn’t score it deep enough at half an inch because the score line filled right in after it doubled in height and there was a sort of explosion at the bottom. It looked like it was having a baby.
😂😂😂
Well, I’m sorry about the explosion, but the image is funny 🙂 Thanks for writing. Half an inch should have been deep enough, so I’m not sure what explains the explosion. Did you feel you got good tension on the dough when you shaped it?
can you add things to the dough garlic cheese herbs and such ? if so how do i know how much water flour or both to reduce?
Hi Shari! Yes. No need to make any adjustments to the flour and water. Add them after you’ve done two sets of stretches and folds. Be sure to do a few sets of stretches and folds after you add them to incorporate them evenly.
This is THE RECIPE. I have been baking every sourdough recipe I can get my hands on for years now. Have had many successes but the success I have with this recipe, time and again, blows the others out of the water. My way with this recipe is to follow the directions to the t. That being said, I do find though that I need a tiny bit more flour. I say tiny because anyone starting out baking sourdough is going to be intimidated by the wetness of the dough. You want this. Do not keep adding flour. You will ruin it. Keep folding that wet dough (with damp hands) and you will eventually tame it. It is a game. It will become much easier to work the more you stretch and fold. Keep trying. Awesome recipe.
So wonderful to hear this, Rosie! Thanks so much for writing! And thank you for the encouragement to others and advice re flour. So helpful 🙂
Hi – I’m in the midst of making this recipe. It’s on its 2nd rise (doing a long 24 hour one). I assume this is a cast iron dutch oven since 450 is the max for an enamal dutch oven? Can an enamel dutch oven be used starting at 450?
Hi Joan! Yes, use an enamel Dutch oven at 450F. It will be fine!
This recipe is easy and delicious. Can I use the same recipe to make the bread into baguettes?
Thank you
Hi Tom! Great to hear! I think if you want to make baguettes, a higher hydration dough is ideal. Check out this new-ish post: Simple Sourdough Ciabatta Bread In the post and in the video, I show how to make ciabatta “baguettes” — it’s honestly the best baguette I’ve made at home even. Not traditional but delicious!
I love your recipe and have made it multiple times with great success. THANK YOU!
My last loaf looked amazing, completely risen to a big ball with wonderful crumb. The only problem was that there was no trace of sour taste or smell. None whatsoever. I still enjoyed the loaf but wonder what went wrong. Here is what I did differently compared to my previous loaves. ***I used 75 grams of beautiful, bubbly, smelly starter as I had done before.
1- I did 3 stretch and folds every 30 minutes as opposed to my usual 5
2- During balk fermentation, I covered it with a towel and loosely flipped a bowl on top as the kitchen was cooler than the previous times
3- It increases in volume by 50% only after 6 hours instead of 8-10 hours
4- I left it in the fridge for 20 hours as opposed to my usual 24+ hours
I am sure any or all of these made the difference, but would love to hear from you for more clarification.
Hi Sherry!
The only thing I can think of is the shorter cold proof (though it’s not much shorter). Try 24-48 hours for a more sour flavor.
Another tip: use less starter. It’s counterintuitive, but using less starter usually means your bulk fermentation will be longer, which means your starter will go through its food source at a slower rate and therefore produce more acetic acid along the way.
A little bit of rye flour helps, too 🙂
Thank you for this recipe and directions. Was successful the past two times even when I halved the recipe. The information on bulk fermentation is the most helpful so far and I am baking in humid conditions like Singapore and am working without any thermometer and just going mainly by judging the rise and time taken. You have really kept it simple. I have followed to the T with other more complex and more “popular” recipes or youtubers but did not get the result. Appreciate your sharing!
Wonderful to hear this, RT! Thanks so much for writing and thanks for your kind words, too 🙂
I am trying the rye flour combo you suggested in comments and the dough is much more ‘wet’ than your original recipe. Is this normal? ShouldI add flour? And if so, can I add flour durinng the stretching cycles?
Hi Janet! Rye flour will definitely make the dough more wet. After a few sets of stretches and folds, you should see the dough become smoother and elastic. I don’t love adding flour after the initial mixing, but that is an option. Next time, I would reduce the water from the start; then add it back slowly until the dough consistency seems right.
I absolutely love this recipe!!! It has never failed me. I am new at sourdough and had a difficult time prior to finding this gem! Perfect every time!
Wonderful to hear this, Terri! Thanks so much for writing!
I’m not sure if I sent you a review before but even if I did, this bears repeating.
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 have become quite adept at handling the high hydration dough and the bread is spectacular every time. I thank you!
Wonderful to hear this, Rosemary! Thanks so much for writing 🙂 🙂 🙂
I’ve been attempting sourdough for a year now and this by far the best recipe I’ve found. The descriptions of steps along with the videos are extremely helpful and my sourdough is now awesome. Thank you so much.
Wonderful to hear this, Melissa! Thanks so much for writing 🙂
Can you explain why you don’t use the preferment or levain or autolyse methods? I’m excited to try your recipe but noticed that it doesn’t use any of those techniques. I love the idea of simplifying things if the outcome is just as good. Thank you!
Hi Jill! It just doesn’t seem necessary to me. I get great results with this simpler method and I am all about simplifying 🙂
Wow- I just made the bread, using 50g rye flour and it was perfection! Best crust, perfect open crumb, delicious. I have never had as much success baking sourdough as I did with this recipe. I love the simplicity and the use of the fridge. Never going back to the levain, autolyse or preferment! thank you!!!!
Wonderful to hear this, Jill! Thanks so much for writing. Love a little rye in my bread, too 🙂
This is the first recipe that’s given me success after so many attempts with other ones!! Thank you! Is it possible to halve the recipe to yield a smaller loaf? Thank you!
So great to hear this, Cera! And yes, absolutely, you can halve the recipe.
How much whole wheat could I substitute for the bread flour and still have a pretty good spring?
Hi Kelly! I would start with 1 cup (128 grams) at the most; then make adjustments moving forward depending on how the loaf turns out.
Success thank you this is my favorite recipe and a very good explanation of the process
Wonderful to hear this, Mo! Thanks for writing!
I have had a blast making sourdough the last couple weeks and I think that is because your recipe has made it quite easy! Thank you!
Wonderful to hear this! Thanks for writing!
I only used 50g of my starter, and overnight the dough did not rise as much as yours did.. should I have used less water and flour because I used less starter?? I am going ahead with this recipe and hoping for the best, but considering trying again tonight (or later this week) after I hopefully get some advice.
PS- I love the added videos, they are super helpful for trying to work on technique!
Thank you!!
Hi Caroline!
How did it end up turning out? Are you confident in the strength of your starter?
Next time try for 100 grams. You do not need to use less flour and water when you use less starter.
I previously rated this recipe 5 stars thank you
I was wondering if I could double it to make two loaves? Please show us your recipe with “stuff” eg jalepeno and cheese, olives garlic etc soon!
Yes, you absolutely can double it and make two loaves!
And I will get on that video/recipe soon … it’s been on my to-do list forever.
Have used this recipe three times now. I have used appx 75g Rye, 200G whole
Wheat and the rest bread flour. All Anitas flours.
I just did a greyuere filled loaf and it turned out very well. I added cheeses cut into 1/2 square cubes during the 30 min gold session.
The cheese did want to eject itself here and there, but during shaping I was able to bring it all back together.
Great to hear all of this, MB! I love gruyere!
Love it, yet to master it but have suceeded with two wonderful tasty loaves; now to get it right. Having an issue with the linen towel couche, not enough flour and the first loaf stuck; second loaf too much flour and the dampness adhered big splotches of flour to the crust of the loaf. Any help here would be greatly appreciated. Why is there no reference anywhere to doing a second proof in a greased bowl, does this adversly affect the crust?
Hi Alex!
Apologies for the delay here.
If you are open to purchasing some flour sack towels, I think that might solve your troubles — I don’t use any flour now when I transfer my shaped rounds or batards to the towel-lined bowl. (You can see my updated process in this new video.)
Here are two brands of flour sack towels I love: Dot and Army | Zeppoli
Regarding the flour, what type of flour are you using? If you are using all-purpose flour, definitely consider using rice flour. I find it works much better than wheat flour for this purpose.
Finally, regarding the second proof in a greased bowl, you absolutely can do this, but my question is, are you then planning on baking the bread in that greased bowl? Or were you hoping to turn it out and bake it in a Dutch oven?
Thank you for this recipe! I have been making a different sourdough recipe for the past year with very mixed results. The flavor was always good but many times I would go through all the steps and the loaf would be a flop. I have been happy with every loaf I have made using this recipe. I especially like the option for a longer second rise. I have to plan ahead a little more but it means I am not pausing my movie every 15 minutes at night to do my stretch and folds. Now I do the hard stuff in the morning.
So nice to hear this, Terry! I do love that with sourdough, once you find your rhythm, you really can make it work with your schedule/timeline. There’s much more flexibility than we think there is when we’re first starting out. Thanks so much for writing!
What type of vessel are you using in the video for baking the Simple Sourdough, It shows you using the top to place the the parchment with the dough in the oven then placing the pot over the top. I am use to using my Le Creuset to bake bread. I place the bread in the bottom of the pot like instructed in my Ken Forkish Cookbook. Your way may be easier. Please give me the name of the Mfg and size.
Thanks,
Barbara
Hi Barbara! I am using this Lodge Double Dutch Oven. It’s 5 qts.
I do find lowering the bread into a shallower vessel to be less scary.
Hi just like to say that after trying for couple of years I finally made the best sourdough
Thank you Alexandra it’s so simple explained
Molto Grazie
Antonio Del Vecchio
Wonderful to hear this, Antonio! Thanks for writing 🙂
Your sourdough bread recipe is the simplest I have yet made. It is my main go to recipe. How do I add other flours such rye with caraway seed, cranberry/walnuts, cinnamon raisin? Any suggestions? Thanks Rita B.
Hi Alexandra,
I sm so glad I found your site and videos. They are the best by far
I am now able to make breads, pitas and pizzas that are both delicious and Instagram worthy
Thank you for all the great recipes
Lucie
So nice to hear this, Lucie 🙂 🙂 🙂 Means the world. Thanks for writing 💕💕💕💕