Homemade Sourdough Bread, Step by Step
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If you love fresh sourdough bread with a golden, crisp crust and a light, airy crumb, this recipe is for you. It’s one of the simplest homemade sourdough bread recipes, and one of the best, too. It requires only 25 minutes of hands-on work and no autolyse or preferment. Below you will find guidance for every step of the way. 🍞🍞🍞
⭐️⭐️⭐️⭐️⭐️ Review:
“Absolutely the best sourdough recipe EVER! I have been baking bread for years (sourdough included,) and things were many times hit or miss. Not with your recipe. You have nailed it. I thank you!” — Rosemary Patterson
This post will show you how to make the simplest of simple sourdough breads. There is no autolyse or preferment, which means the dough itself comes together in less than five minutes.
For those intimidated by sourdough bread baking, this recipe, as well as this sourdough focaccia recipe, are the recipes I suggest making first, both for their simplicity and flavor. Another great beginner’s bread recipe to try is this overnight, refrigerator focaccia or my mother’s simple peasant bread recipe, both of which require minimal effort but yield spectacular results.
This post is divided into 13 sections:
- What is Sourdough Bread?
- What is a Sourdough Starter?
- How to Feed a Sourdough Starter
- When is My Starter Ready to Be Used?
- Equipment
- How to Make Sourdough Bread: A 5-Step Overview
- How this Sourdough Bread Recipe Differs From Others
- Simple Sourdough Bread: A Step-by-Step Guide
- #1 Sourdough Bread Baking Tip
- Troubleshooting: Where Sourdough Goes Wrong
- Sourdough Baking Resources
- Other Sourdough Bread Recipes to Make
- Sourdough Bread Baking Schedule
What is Sourdough Bread?
Sourdough bread is bread that has been leavened naturally, meaning it has been leavened by a sourdough starter as opposed to by commercial yeast or a chemical leavening agent such as baking powder or baking soda.
What is a Sourdough Starter?
A sourdough starter is a fermented mix of flour and water containing wild yeast and bacteria (lactobacilli). Provided it is healthy and active, a sourdough starter is what will make your bread rise.
You can make a sourdough starter from scratch in just about a week. I only recommend doing so if it currently is summer (or a very warm fall) where you are. While it is immensely satisfying to build a starter from scratch and subsequently use it to make a beautiful loaf of bread, I am a huge proponent of purchasing one for a few reasons, namely: when you purchase a starter, you are guaranteed to have a strong, vigorous starter from the start. In other words, you can start baking with confidence right away.
Here are three online sources for reasonably priced sourdough starters:
How to Feed a Sourdough Starter
In order to keep your starter alive, you have to feed it — it’s not unlike having a pet, but know this: caring for a sourdough starter is akin to caring for a very low maintenance pet, one that requires feeding only once every two to three weeks to stay alive, but one that requires feeding much more regularly if you like to bake frequently.
When I am not baking regularly, I store my starter in the fridge in the above-pictured vessel with its lid on. As noted above it can hang out there for 2-3 weeks (if not longer) without being touched. To wake it up or activate it, I like to feed it twice before using it. Often I’ll remove it from the fridge after dinner and feed it: this involves discarding most of it and replenishing it with equal parts by weight flour and water. (Please read this post, which explains in detail how to activate, feed, and maintain a starter.)
I will repeat this process in the morning — discard most of it; then replenish it with equal parts by weight flour and water. By midday, or when my starter has doubled in volume, it is ready to be used.
To store your starter, you should feed it, let it rise till it nearly doubles; then cover it and stash it in the fridge for 2 to 3 weeks until you are ready to use it again.
How Do I Know if My Starter is Ready to be Used?
If your starter doubles (or triples!) in volume within 4 to 8 hours after a feeding, it is ready to go. And ideally, you want to use your starter 4 to 8 hours after you feed it or when it has doubled. Every time I feed my starter, I place a rubber band around the vessel it is in to mark its height. This helps me see when it has doubled in volume and is, therefore, ready to be used.
If your starter is not doubling within 4 to 8 hours of feeding it, you should spend a few days strengthening it. This will involve discarding most of it — truly, don’t be afraid to be aggressive with how much you are discarding — and replenishing it with equal parts by weight flour and water. If you do this twice a day for several days, your starter will be in great shape.
What Equipment Do I Need?
At a minimum, you’ll need:
- a sourdough starter (see above)
- flour, bread flour if possible, my preference is King Arthur Flour
- salt
- water
Ideally, you’ll also have:
- digital scale
- straight-sided vessel for monitoring the bulk fementation
- bench scraper
- flour sack towels
- parchment paper
- banneton, such as this one or this one
- razor blade
- heavy lidded vessel, such as this one or this one
What is the Best Dutch Oven for Sourdough Bread?
I love my Lodge Pre-Seasoned Cast Iron Double Dutch Oven, which I’ve had for years! The Lodge is a great value at around $49, but if you like the idea of making batards, baguettes and other oblong-shaped loaves, I can’t recommend the Challenger Bread Pan enough, which costs $299. The placement of the handles makes for easy removal and closure of the lid, and it creates beautiful, crusty loaves every time.
How to Make Sourdough Bread: A 5-Step Overview
There are essentially 5 steps to making sourdough bread. Each of these steps is explained in more detail below.
- Mix the Dough: This is simply a matter of combining water, sourdough starter, salt and flour in bowl, and stirring to form a sticky dough ball.
- Bulk Fermentation: This is just a fancy name for the first rise. During the first two hours of the bulk fermentation, you’ll perform a series of stretches and folds, which will give the dough strength and elasticity.
- Shape + Bench Rest: This step ends the bulk fermentation. You’ll shape the dough, let it rest, then shape it once more.
- Proofing the Dough: In this recipe, you’ll cold proof the dough in the fridge, ideally for 24 to 48 hours, though you can get away with a shorter proof.
- Scoring + Baking the Dough: After the dough has proofed, you’ll turn it out onto a piece of parchment paper, score it; then transfer it to a preheated baking vessel.
How This Sourdough Bread Recipe Differs From Others
This recipe differs from others in three main ways:
- No Autolyse. Why? I’ve never found employing an autolyse makes a big difference in the final texture of the bread, and I find the process of doing an autoylse frankly to be kind of a pain. What is an autolyse? Autolyse is a technique that calls for mixing flour and water together and allowing them to sit for several hours before adding the salt and sourdough starter. This process allows gluten to develop in dough prior to mixing. It also makes the dough more extensible. This is due to the hydrating effects of soaking the flour, as well as — and this is getting a bit scientific — from the enzymatic activity of protease, which breaks down some of the gluten that forms as the dough hydrates. This process weakens the dough’s elasticity, in turn increasing its extensibility. If you are after a super open crumb, autolyse is something to consider.
- 50% (roughly) Increase in Volume. If you come from the yeast-leavened bread world, you are accustomed to letting your dough double in volume during the first rise. When I first got into sourdough, I was applying this same method, and while I had success, I realized I was often letting my dough overferment — I was pushing the bulk fermentation too far. As soon as I stopped the bulk fermentation when the dough increased by 50-75% in volume, I got a much better oven spring.
- Long Cold Proof. After the bulk fermentation, you’ll shape the dough, and store it in the fridge ideally for 24 hours but it can hang out there for 48 hours or even a bit longer. This long, cold proof will make for a much lighter, open, airy crumb. (Note: If you were to leave the dough in the fridge for 12 hours or less, which you can do, the crumb will be tighter and denser.) After you remove the dough from the fridge, you score it, and transfer it immediately to the oven — there is no need to do a room temperature proof first.
Simple Sourdough Bread: A Step-by-Step Guide
Mix the dough.
To start, pour 375 grams of water into a bowl:
Add 50 to 100 grams of sourdough starter.
Stir to combine; then add 11 grams of salt:
Finally, add 500 grams of bread flour:
Stir to combine:
Let it Rise. (Bulk Fermentation)
Transfer the dough to a straight-sided vessel. Cover it, and let it rest for 30 minutes.
Perform a set of stretches and folds:
If time permits, perform four total sets of stretches and folds every 30 minutes for the first 2 hours. You should notice the dough getting stronger and more elastic with every set of stretches and folds. This is the 4th set:
After the 4th set of stretches and folds, cover the vessel — 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.
- Adding Other Ingredients: If you’d like to add cheese, herbs, jalapeños, or other seasonings, do so before the third set of stretches and folds. Consider adding a fifth set of stretches and folds to ensure the ingredients are evenly incorporated into the dough.
How much Sourdough Starter to Use?
- Because my kitchen is cold for much of the year, I like using 100 g (1/2 cup) of starter as opposed to 50 g (1/4 cup). When determining how much starter to use, consider a few things: If you live in a warm, humid environment, 50 g should suffice. If you plan on doing an overnight rise, 50 g also should suffice. If you want to speed things up or if you live in a cold environment, consider using 100 g starter. Note: If you use 100 g of starter, your dough may rise more quickly, so keep an eye on it. As always, rely on the visual cues (increasing in volume by 50%) when determining when the bulk fermentation is done.
- A straight-sided vessel makes monitoring the bulk fermentation especially easy because it allows you to see when your dough has truly doubled.
Ingredients
- 50 – 100 g (1⁄4 – 1/2 cup) bubbly, active starter — I always use 100 grams, see notes above
- 375 g (1 1/2 cups plus 1 tbsp) warm water, or more, see notes above
- 500 g (4 cups plus 2 tbsp) bread flour
- 9 to 12 g (1.5 – 2.5 teaspoons) fine sea salt, see notes above
Instructions
- Make the dough: Whisk the starter and water together in a large bowl with a fork or spatula. Add the flour and salt. Mix to combine, finishing by hand if necessary to form a rough dough. Cover with a damp towel and let rest for 30 minutes.
- Stretch and fold: After 30 minutes, grab a corner of the dough and pull it up and into the center. Repeat until you’ve performed this series of folds 4 to 5 times with the dough. Let dough rest for another 30 minutes and repeat the stretching and folding action. If you have the time: do this twice more for a total of 4 times in 2 hours. Note: Even if you can only perform one series of stretches and folds, your dough will benefit. So don’t worry if you have to run off shortly after you mix the dough.
- Bulk Fermentation (first rise): Cover the bowl with a towel and let rise at room temperature, about 8 to 10 hours at 70°F (21°C) or even less if you live in a warm environment. The dough is ready when it has increased by 50% in volume, has a few bubbles on the surface, and jiggles when you move the bowl from side to side. (UPDATE: In the past I have recommended letting the dough rise until it doubles in volume. If you’ve had success with this, continue to let the dough double. Recently, I have been stopping the bulk fermentation when the dough increases by 50% in volume, and I feel I am actually getting better oven spring in the end.) (Note regarding timing: If you are using 100 g of starter, the bulk fermentation may take less than 8 to 10 hours. If you live in a warm, humid environment, the bulk fermentation may take even less time. In the late spring/early summer, for example, my kitchen is 78ºF and the bulk fermentation takes 6 hours. It is best to rely on visual cues (increase in volume by roughly 50%) as opposed to time to determine when the bulk fermentation is done. A straight-sided vessel makes monitoring the bulk fermentation especially easy because it allows you to see when your dough has truly increased in volume by 50%.)
- Shape (See notes above): Coax the dough onto a lightly floured surface. Gently shape it into a round: fold the top down to the center, turn the dough, fold the top down to the center, turn the dough; repeat until you’ve come full circle. If you have a bench scraper, use it to push and pull the dough to create tension.
- Rest: Let the dough rest seam side up rest for 30 minutes. Meanwhile, line an 8-inch (20-cm) bowl or proofing basket with a towel (flour sack towels are ideal) and dust with flour (preferably rice flour, which doesn’t burn the way all-purpose flour does). Using a bench scraper or your hands, shape it again as described in step 4. Place the round into your lined bowl, seam side up.
- Proof (second rise): Cover the dough and refrigerate for 1 hour or for as long as 48 hours. (Note: I prefer to let this dough proof for at least 24 hours prior to baking. See video for the difference in the crumb of a loaf that has proofed for 6 hours vs one that has proofed for 24 hours. If you choose to proof the dough in the fridge for an extended period of time, you may want to tuck it into a loosely tied bag — produce bags from the grocery store are great for this purpose — to ensure the dough does not dry out. The original recipe calls for a 1-hour rise, and if you have had success doing that, by all means, keep doing it.)
- Place a Dutch oven in your oven, and preheat your oven to 550°F (290°C). Cut a piece of parchment to fit the size of your baking pot.
- Score: Place the parchment over the dough and invert the bowl to release. Using the tip of a small knife or a razor blade, score the dough however you wish — a simple “X” is nice. Use the parchment to carefully transfer the dough into the preheated baking pot.
- Bake: Lower the oven to temperature to 450ºF (230ºC). Carefully cover the pot. Bake the dough for 30 minutes, covered. Remove the lid, lower the temperature to 400ºF (200ºC) and continue to bake for 10 – 15 minutes more. If necessary, lift the loaf out of the pot, and bake directly on the oven rack for the last 5 to 10 minutes. Cool on a wire rack for 1 hour before slicing.
- This loaf will stay fresh up to 3 days stored at room temperature in an airtight plastic bag or container. It freezes beautifully, too.
Notes
- This recipe has been adapted from Artisan Sourdough Made Simple. Changes I have made to the original recipe include:
- Using 11 g salt as opposed to 9 g.
- Performing 4 stretch and folds during the first 2 hours of the bulk fermentation, which build strength in the dough.
- Doing a cold proof for at least 24 hours before baking, which produces a lighter airier crumb. In the video, you can see the difference between the crumb of a loaf that has proofed for only 6 hours vs a loaf that has proofed for 24 hours.
- Finally, I like preheating my Dutch oven, which makes a crisper crust.
- Prep Time: 18 hours
- Cook Time: 45 minutes
- Category: Bread
- Method: Oven
- Cuisine: American
This post may contain affiliate links. Please read my disclosure policy.
3,808 Comments on “Homemade Sourdough Bread, Step by Step”
I love this recipe! My loaves are turning out great. Am I able to bake more than one at a time? Do I need to adjust the time/temp?
Hi! And yes… do you have a Dutch oven that can accommodate two loaves?
Excellent easy to follow! Thank you for the measurements in both cups and grams. Definitely works out best using a scale but I’ve had success doing it both ways.
Great to hear! Thanks for writing 🙂
Best sour dough recipe I’ve used! It came out so soft and spongy with a crisp crust. Absolutely perfect and easy to follow instructions. I did use a homemade starter and took joy in the final product knowing I was able to keep the starter alive and strong 🙂
Great to hear, Patti! Thanks so much for writing and sharing all of this. It’s so satisfying making a loaf of bread with your own homemade starter.
How would I make this into a loaf or rolls and how do I bake it as such? I guess I can use upside down loaf pans for the loaf version but what about rolls , how do I bake those or what do I bake them on ?? P.S. I believe I commented before saying this recipe I use religiously and love it without using the autolise (spelling) option . xoxo Lin
I can rarely get my timing to where I finish my bulk ferment before I go to bed, so I refrigerated the dough and continued the bulk ferment the next morning like you suggested. After that I cold fermented 24 hours as you suggested. I made my best loaves ever!! The crumb is perfect and airy. Bread is soft and springy. I am so glad I followed your suggestions!
Great to hear, Connie! The fridge is a lifesaver 🙂
This recipe is wonderful!! You took such great care in writing it, and it turned out perfectly! I am so happy with the results! I am new to sourdough making (and bread baking in general), and I’ve scoured the internet for easy recipes. I wouldn’t say this one was “easy”, but it was definitely helpful and I loved the results!! Thank you!!
Great to hear Julie! Thanks so much for writing and sharing all of this.
Would I be able to use the quantities in this recipe and split the dough in half to make two bread bowls? Or would they end up being too small?
Yes, absolutely! Go for it 🙂
Sorry for extra questions here, but would the 2 smaller loaves (bowls) bake for a shorter time since they’re smaller?
Also, if they’re shaped the same as a regular round loaf, can they still be baked in the larger dutch oven, or will they lose their shape?
Yes! Reduce the baking time by 5 minutes at each phase (covered and uncovered) though do rely on visual cues for the second phase… remove the loaf when it is browned to your liking.
You can use the same large Dutch oven for smaller loaves 🙂
For anyone else wondering, I used the amounts in this recipe and split the dough into 4 equal amounts and cold proofed them in four 5-inch banneton baskets, and used Alexandra’s advice on cutting the baking time by 5 minutes at each phase. They turned out perfectly adorable (and delicious of course), but a little too small for an actual bread bowl for soup. I’m going to try again and split in two and use 7-inch baskets – that should be perfect for soup! (I used a 9-inch basket for a full loaf)
Julie, thanks so much for taking the time to write and share all of this! Where did you get your 5-inch banneton baskets? I’d love to have some smaller ones on hand.
As a beginner sourdough baker, I found this recipe to be the most delicious, good crumb and color. Thank you
Great to hear, Sue! Thanks for writing 🙂
I have been using this recipe for the past 5 months and it comes out perfect every time! I have started experimenting with adding fresh rosemary. The 24 hour cold fermentation really does make a lighter, airier loaf. Thank you!
Great to hear, Beth! Thanks so much for writing 🙂
This recipe is amazing. I have tried many but this one makes the best loaf for me.
Great to hear, Heidi! Thanks for writing 🙂
Thank you for all the guidance on bread especially sourdough. You have made a bread baker out of me! I have repeatable success with the no-knead recipes. The bread is delicious and easy. I’m wondering – what are the benefits of using of levains, autolyses or preferments? Do they make for better bread in any way? While I love bread, I’m baking just for me and my husband so I only bake a couple of loaves a month. I don’t have a stand mixer and all the recipes I find involve these other processes and/or mixer use. I’m also wanting to add flavorings, e.g. cheddar/onion or cranberry/walnut, olives, herbs, etc. Could I just add the flavorings to your no-knead sourdough recipes using the other recipes as guides to the amounts? Or is it time for me to venture into more complicated recipes?
Great to hear Mary Ann! Questions answered below:
what are the benefits of using of levains, autolyses or preferments? Do they make for better bread in any way?
Advocates of preferments would say they add flavor. Advocates of autolyses would say they give the dough more strength, and they especially like to use them for whole grain flours, which include more bran, which can cut through the gluten structure.
I rarely use prefements, and I never use autolyses, because I just like to mix my dough and get on with it, and I don’t think the flavor suffers at all.
I don’t have a stand mixer and all the recipes I find involve these other processes and/or mixer use.
I rarely use a mixer for any of my bread recipes! Most of the recipes on this site are mixed with a spatula.
I’m also wanting to add flavorings, e.g. cheddar/onion or cranberry/walnut, olives, herbs, etc. Could I just add the flavorings to your no-knead sourdough recipes using the other recipes as guides to the amounts? Or is it time for me to venture into more complicated recipes?
I have a post on this coming soon… stay tuned! In short: for sourdough, add the ingredients before the second or third set of stretches and folds.
Thanks, Ali
That’s all great news! I love cookbooks, but I’ve been avoiding the bread “bibles” because of the more involved recipes since yours have been so easy and so tasty. I’ve almost bought The Perfect Loaf and others several times, but decided not to because I would likely not every use the recipes. Not that I don’t have other cookbooks I’ve bought and rarely used…!
Can’t wait for your post on adding ingredients to sourdough!!
every time i do a cold proof with this recipe my loaf cones out flat and dense.
Bummer! Questions:
Are you using a scale to measure?
What kind of flour are you using?
Are you using a straight-sided vessel for the bulk fermentation?
How long roughly are you bulk fermenting for?
Hello, thank you for the step by step guide, it’s been so enjoyable to make, I’m loving the process of this recipe so far.
I just have one question or problem, when I bake it, it doesn’t open or rise like yours, I’ve scored it and it doesn’t open up. Is my oven not hot enough? I’ve baked it in a ceramic oven pot.
Thanks heaps 🙂
Hi! Are you preheating the ceramic pot?
Yes I preheat it with the oven
OK! Apologies for the delay here.
A few more questions:
Are you using a scale to measure?
What kind of flour are you using?
Are you confident in the strength of your starter?
Are you using a straight-sided vessel for the bulk fermentation?
Yes, I measure with a scale, the starter and fermentation with amazing, it doubled in size, it was all bubbly. The texture and taste of the booked bread was amazing, I used bakers biodynamic white flour. The only difference was I used a round sided vessel to bulk ferment. I don’t have a straight sided one, thanks
OK, great to hear. I just googled “bakers biodynamic white flour” as I am not familiar with it. Is it stone-milled flour?
If so, it’s possible that is what is impeding the oven spring. If you are able to find some commercial bread flour, that might work better for you. You could use a mix of bread flour and the bakers biodynamic white flour.
Okay, yes I had a similar thought, it’s the first time I’ve used that flour and I’ve never had this problem, I’ll let you know how I go!
Thanks so much
Hi there! Do you preheat the dutch oven before baking? If so, how long and at what temp? Additionally, do you leave the loaf to get to room temp while the dutch oven preheats or leave in fridge? (Better baked cold? Or room temp?)
Yes! I preheat it while the oven is preheating, so it ends up preheating for roughly 30 minutes or so. I preheat it at 550 but then lower the oven to 450 once the loaf is in the oven. No need for the loaf to come to room temperature before baking… easier to score a cold loaf.
Hi Alexandra! I have been using your ciabatta and pizza recipe for years, I love them so much. I’ve been wanting to make a more artisan style bread but I don’t like the sourdough flavor, I am looking for an open crumb, and a thinner crust (chewy, thick crusts hurt my jaw…). The pictures of your sourdough bread look exactly like what I am looking for, but I was thinking of using a starter with commercial yeast instead since I prefer the flavor. Do you know how I could adjust the recipe to allow for a poolish instead of a sourdough starter? Thank you!
Hi Mia! Apologies for the delay here. I have two recipe suggestions for you:
This one calls for a poolish:
https://alexandracooks.com/2021/06/26/how-to-make-ciabatta-bread/
This one is Jim Lahey’s famous dutch oven recipe:
https://alexandracooks.com/2006/11/26/no-knead-bread/
Used this recipe after attempting another one that seemed more difficult for a beginner like me. This recipe was perfect! I slowed the video down to .25 speed and followed along with you. I even made an impulse buy of a dutch oven lol. I did my four stretch and folds and put the dough in the refrigerator because it was late and no time for the bulk fermentation. Took the dough out in the morning and it was ready when I got home from work. I need to work on the “shaping” technique but I’ll get there. I can’t wait to make more loaves and share with friends! 😍😍
So nice to read all of this Jennifer! Shaping definitely takes some practice, but you’ll get there, and the journey is fun! Once you get the hang of it, it will all become second nature. Thanks for writing 🙂
This is only my second review ever on a recipe but this recipe is so Amazing I have to review it. My bread turns out perfect and I mean PERFECT every time. I wouldn’t change a thing. Alexandra, you are the BEST!
Before I try experimenting, do you by chance have a gluten free version of this bread?
This is only my second review ever on a recipe but this recipe is so Amazing I have to review it. My bread turns out perfect and I mean PERFECT every time. I wouldn’t change a thing. Alexandra, you are the BEST!
Before I try experimenting, do you by chance have a gluten free version of this bread?
So nice to hear this Barbara! Thanks so much for writing. I unfortunately do not have a sourdough version. I would check out Canelle et Vanille — she has a blog and wrote a book all about gluten-free sourdough.
I doubled the recipe when do I split and shape?
After the bulk fermentation! Apologies for the delay here.
Your recipe and directions are perfect! I baked this loaf in a camper oven! file:///var/mobile/Library/SMS/Attachments/a4/04/2E2FEF9B-F5AF-4F11-ADE5-2B2DE477839E/75200865673__2064ADE7-8305-4AE3-852D-409F9E5B36DD.HEIC
Great to hear, Terri! I can’t access your file unfortunately, but I’m so happy to hear about your success 🙂
I’m still new at this, but this is the BEST recipe I have made so far! Easy and delicious! Thank you for helping out a newbie.
Just curious, have you ever used this same recipe for baguettes? If so, how long did you cook them?
I think I forgot to rate it! Five stars, of course!
I’m so happy to read this Regina! I have not used this recipe to make baguettes. I have been meaning to post a sourdough baguette recipe ever since making this yeasted recipe: https://alexandracooks.com/2024/09/19/crusty-open-crumb-baguettes/
I might lower the hydration of this recipe to 70% but follow the method in the linked baguette recipe. Good luck if you give it a go!
Seriously the only sourdough I have gotten to come out good is this recipe! Am I able to use this recipe with inclusions?
Yes! I have a post nearly ready to go on this. In short: Sprinkle them over the dough before the second or third set of stretches and folds. Consider adding a fifth set of stretches and folds to ensure the ingredients are incorporated evenly.
Have made this 17 times now and I never buy bread anymore. I cut it in quarters and freeze them. What worked best for me is strengthening the dough the day before and the day of, doing the second rise in the refrigerator for at least 24 hours. I’ve also found that I get a better crust if I don’t turn down the oven after 30 minutes. I simply remove the cover and bake it 10 more minutes and I get a beautiful, tasty crust. lol, l found this out by mistake.
Great to hear, Doran! Thanks so much for writing and sharing all of your notes. So helpful for others 🙂
Hi Ali, I have been using your sourdough recipe for over two years now (with the same starter!) and am amazed and delighted each and every time how perfectly the loaves turn out. I’ve used different combinations of flours – initially because I didn’t have enough bread flour! – even these turn out perfect. Your fabulous focaccia recipe has been passed far and wide to friends and family, again it turns out perfect every time. I am so grateful to you for making me into a very proud bread maker. Thank you so much
Awww, it’s so nice to read all of this, Trish! Thank you for writing and thank you for your kind words. Means a lot.
I love this recipe, it always comes out amazing! Do you have advice on how to adjust the cook time for splitting the loaf into 2?
Great to hear! And yes: Reduce the baking time by 5 minutes at each phase (covered and uncovered) though do rely on visual cues for the second phase… remove the loaf when it is browned to your liking.
I don’t consider myself a baker in any way, but following these directions, with the video. I made my first loaf of bread ever with success! The second one I made, I added inclusions (jalapeño cheddar) and it still worked great! I will stick with this recipe and will experiment with shapes, sizes and inclusions. I can’t eat much bread these days, but this is great for me to enjoy making and giving away! Thank you for making the directions and processes simple for the rest of us who don’t spend that much time in the kitchen!
I’m so happy to read all of this, Lora! Thank you so much for writing and sharing these notes — so encouraging for others. Love to hear that you had success with inclusions, too 🙂
I love your way of explaining of the Sourdough making. I have tried 2 times and both times my bread came out dense. Is the dense a result of not doing stretch and folds properly or is it a result of over proofing? I recently came across a video that says to only proof up to the percentage using the dough temp method. Do you still recommend that ?
Hi! I’m not familiar with the method you are describing in the video, so I can’t speak to that, but I can try to help you in other ways.
Questions:
Are you using a scale to measure?
What type of flour are you using?
Straight-sided vessel for the bulk fermentation?
Are you confident in the strength of your starter?
This recipe has been so successful for me!! Still very new to sourdough, but this makes a delicious loaf. I was wondering what the benefit of finishing the baking out of the pot and directly on the rack is. Does it help with a crispy crust, or does it prevent burning while finishing or something else? Thanks! <3
Great to hear, Beth! I suggest removing the loaf from the pot only for people who find the bottoms of their loaves to be to brown. Otherwise, there’s no benefit!
Hi! Can I double this recipe and make two loaves? Any adjustments?
Thanks!
Yep! Double away 🙂
This has been the best sourdough recipe I’ve made. It’s delicious! I do have a question regarding temp for baking. I’ve recently moved and unfortunately the oven in our new home does not heat up to 550°. How should I adjust this recipe, if at all, to accommodate only being able to preheat the oven and Dutch oven to 500°? Thank you!
Great to hear, Ryan! It will be fine at 500ºF. As long as you preheat your Dutch oven for a sufficient amount of time (roughly 30 minutes or as the oven is preheating to 500ºF), it will be fine 🙂