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Homemade Sourdough Bread, Step by Step
By Alexandra Stafford
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Last Updated: 03/17/2026
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. đđ
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 âmake a sourdough starter from scratchâ 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 two 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 â 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 (down to a few tablespoons or 50 grams) 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 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 â truly, don’t be afraid to be aggressive with how much you are discarding â 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 Iâve 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 canât 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 â and this is getting a bit scientific â 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 â 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 â there is no need to do a room temperature proof first.
Simple Sourdough Bread: A Step-by-Step Guide
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:
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%-75%.
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%-75%. 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.
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.
Shape the round again; then place in prepared bowl for proofing. Transfer to fridge for 12 to 48 hours.
Remove bowl from fridge, and turn it out onto a sheet of parchment paper.
Score it.
Transfer to preheated Dutch oven. Bake covered at 450ÂșF for 30 minutes; uncover, lower the temperature to 400ÂșF, 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. Thereâs 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
- Simple Sourdough Sandwich (or Toasting) Bread
- Sourdough Ciabatta
- Sourdough Discard Recipes
Sourdough Bread Baking Schedule
If you are new to sourdough bread baking, the timing of it all may feel overwhelming â 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!
Print
Homemade Sourdough Bread, Step by Step
- Total Time: 18 hours 45 minutes
- Yield: 1 loaf 1x
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. đđđ
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.Â
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.Â
- 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.Â
- Find all of my sourdough essentials here:Â 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.Â
- 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.Â
- 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.Â
- Adding Other Ingredients: See this post on adding “inclusions”:Â Rosemary-Olive Sourdough Bread (+ A Better Way to Add Inclusions to Your Sourdough Bread)
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.Â
- A straight-sided vessel makes monitoring the bulk fermentation especially easy because it allows you to see when your dough has truly doubled.Â
Ingredients
- 50 – 100 g (1â4 – 1/2 cup) bubbly, active starter â I always use 100 grams, see notes aboveÂ
- 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.Â
- 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 damp towel or, ideally, a lid or something that will create an airtight seal to prevent the dough from drying out. Let the dough 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 50-75% 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 78ÂșF 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.Â
- 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 â produce bags from the grocery store are great for this purpose â 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.)Â
- 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 â 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 450ÂșF (230ÂșC). Carefully cover the pot. Bake the dough for 30 minutes, covered. Remove the lid, lower the temperature to 400ÂșF (200ÂșC) 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.Â
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.Â
- 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.
6,128 Comments on “Homemade Sourdough Bread, Step by Step”
Excellent recipe thatâs easy to follow and produces some amazing sourdough.Â
Great to hear, Tom! Thanks for writing đ
I started my sourdough journey about 1yr ago and this is my go to recipe. It has NEVER failed me. It’s loved by family and friends. I thank you so much for sharing.
I do have a question, can I divide the dough into equal parts to make buns , by following your sourdough focaccia instructions?
Hi Rosa! I think that should work! I have not tried this, so I can’t advise on timing. My only suggestion is to make sure the pan is covered while the buns proof to ensure the dough doesn’t dry out.
When would you deem it necessary to take out of Dutch Oven and put it directly on the oven racks?
Hi! This is a suggestion for people finding the bottom of their loaves to be too burnt or crusty. I actually like to transfer it after the 30 minute rise to a cold sheet pan, and let it finish the final 15 minutes on the sheetpan â this method ensures a crisp but not too crisp bottom. I need to update the notes to the recipe đ
So are you saying after it has baked with the lid on for 30 minutes, then transfer to a cold sheet pan to finish the last 15 minutes? Does the oven temperature change?
I’m trying your method this week. I’ve used your site to make other yeast bread with great success…just venturing into sourdough. My loaf last week was okayish…first one. I made it according to instructions that came with a Nordic Ware pan…but I wasn’t thrilled with that so I told my husband I am going to use your recipe…since I’ve had good success with your other recipes.
My question…if my kitchen is warm-ish right now, around 73 degrees F, if I pull my starter out of the fridge tonight, would it be best just to let it sit on the counter overnight and then feed it in the morning? Or do you have another suggestion?
Hi! I hope this recipe works better for you. It’s the one I make most often. Good luck with it. Questions answered below:
So are you saying after it has baked with the lid on for 30 minutes, then transfer to a cold sheet pan to finish the last 15 minutes? Does the oven temperature change?
Correct. No change to the oven temperature.
My questionâŠif my kitchen is warm-ish right now, around 73 degrees F, if I pull my starter out of the fridge tonight, would it be best just to let it sit on the counter overnight and then feed it in the morning? Or do you have another suggestion?
It all depends on how long your starter has been in the fridge, its strength, etc. Recently, because I have been doing a lot of sourdough baking, I have been been able to make an offshoot and use it after it rises once: I’ll simply place 25 grams of starter (pulled from my vessel in the fridge) in a new vessel, and add 50 grams each flour and water. If it doubles within 6 hours (which it has been doing easily), I’ll use 50-100 grams of it in this recipe. If it seems slow to rise, I’ll feed it one more time: discard most of it, down to a tablespoon or so, and feed it with 50 grams each more flour and water. Let it rise; then use it.
If you want to pull your entire jar of starter from the fridge, you can, and if you were to do that, I would suggest discarding most of it down to 25 grams or so; then feeding it with 75 grams each flour and water. Let it rise overnight. In the morning, you’ll have to assess it: if it looks past peak, you may need to repeat the feeding process; if it looks good and doesn’t smell too acidic, you can use it in a bread recipe.
Ok thank you!  One more question, I use KA bread flour and whole wheat flour in my starter.  But I just used bread flour in my actual bread dough (other than the small amount of whole wheat that was in the starter)my dough before the 2nd proof into the fridge was not as âtightâ as yours lookedâŠI proofed it on the counter to about 75%.  Actually, I had it proofing in a cold oven with just the oven light onâŠany suggestions?
Hi! I worry about the oven light â it can be surprisingly warm and can cause your dough to over ferment. If your dough did not appear to be as “tight” as mine, it’s definitely a sign that it is on the edge of over fermenting, so moving forward, I would just use your countertop for the bulk fermentation or if you need to create a warm environment, you can turn the oven light on for 10 minutes, then turn it off.
Thank you for the feedback! I will try it without the oven light next time!
This is my go to recipe. The only modification I make is the cold proof time. I have practiced various times and found 9 hours is the perfect time for where we live. For some reason anything over that and my bread becomes a flat ârockâ. Â lolÂ
Great to hear, Rebecca! Thanks so much for writing and sharing this. Sourdough is all about finding what works for you given your environment, starter strength, flour, temp of your kitchen, temp of your fridge, etc. So glad you found a formula that works for you đ
Iâm a man using this as partial guide to my first loaf from my starter âClint yeastwoodâ thanks for the guide.
That is a fantastic starter name đđđ
Good luck on your sourdough journey!
This is my second time using this recipe (and making bread in general) and itâs really good! My only thing is when I get to the shaping step my dough isn’t as firm as yours. Any clue as to whatâs causing it?
Hi! Great to hear đ Questions for you:
Are you using a scale to measure?
What type of flour (brand included) are you using?
Are you using a straight-sided vessel for the bulk fermentation?
This is my first time trying your recipe. It was super easy so I love that! The shock I had when I removed the lid of the Dutch oven was mirrored by my husband as the loaf was already about as dark as I usually like it. I turned the oven off at that point and measured the temperature. It was only a few degrees shy of being done so I left it in the oven to get up to 205. My crust is pretty dark, almost black in a few spots. Iâll definitely make this again but Iâll lower the oven temp a bit and play with that.
That’s crazy! Sorry to hear this. Does your oven typically run hot? What material and brand is your Dutch oven? Lowering the temperature by 50ÂșF will definitely help! Sorry about the trouble here.
Hi! I made two loaves because I had double the starter đ , but they both came out beautifully despite probably just slightly overproofing them and having a dutch oven just a teeny short for my long loaves. Just a quick question though: if freezing after baking, what are your suggested instructions for re-heating up the loaf? Thank you!
Great to hear, CC! I would thaw the loaf at room temperature. Then you can either slice it and toast it or cut it into hunks and reheat it in the oven: 350ÂșF for 15-20 minutes.
Love this recipe and all the info you provide. I’ve made about 7 loaves and each one seems to get even better as I make small adjustments here and there. One question about timing: Instead of letting it rise for 4-6 hours after the stretch and folds, I want to put it in the fridge overnight. In the morning, I’ll take it out and let it rise for however long it takes, then shape it. After that, do I still need to put back in the fridge overnight or can I bake it after shaping is complete. Not sure if the bulk fermentation is complete since I already left it overnight in the fridge?
Great to hear, Doug! Yes, you can place the dough in the fridge (be sure it is in a covered vessel to ensure the dough doesn’t dry out/form a skin) after the stretches and folds, and you can continue where you left off the following day: let the dough complete the first rise at room temperature until it increases in volume by roughly 75%. Then shape it. You do not have to return it to the fridge before baking it. I would let the shaped loaf proof for a couple of hours in the banneton â it might take more or less time depending on your kitchen temperature; then bake it. Keep in mind, it is harder to score room temperature dough, so scoring might be a little trickier â use a sharp blade and a swift motion.
I love this recipe PLUS Iâve learned so much from this website! My starter is so happy, my loaves are coming out beautifully and I am so much more relaxed about making sourdough because if I get busy I just put my dough in the refrigerator! Thank you for helping me be a success!!
Great to hear, LeeAnn! Thanks so much for writing đ
I followed your recipe last time. Â I had made one loaf previously from a different recipe and it was okay-ish but flat.
Then I used yours for my 2nd loafâŠwhile not perfect, it was definitely SO MUCH BETTER than my first attempt using someone elseâs recipe.  Thank you!!
I did have a questionâŠif I want to prepare 2 loaves at a time (I will have to bake them separately), how do I accurately do that and at what point do I divide the dough?
Also, my husband keeps asking for me to make cheddar jalapeño breadâŠdo you have a recipe for how to do that with sourdough?
Thanks so much!
Hi! And great to hear. For two loaves, divide the dough after the bulk fermentation. When baking, bake each loaf for five minutes less at each phase (covered and uncovered), but ultimately bake the loaf uncovered until it is browned to your liking.
I have a post that is dedicated to adding inclusions to your dough, such as cheddar and jalapeño (one of my favorites, too!): Rosemary-Olive Sourdough Bread (+ A Better Way to Add Inclusions to Your Sourdough Bread)
OK, so do I double my initial amount as Iâm beginning the process and then divide it or is there something more formal that I need to do to make sure I have the right weight for each loaf or if you can instruct me on that I would appreciate it.
Also I just made the sandwich loaf last night. I have not cut into it, but it looked pretty great and was easy to do. That may be my go to on a lot of times.
Finally, do you have any strong thoughts in favor of a banneton versus just using like a bowl? I see you recommend it in your instructions, but I also noticed in your videos that you just have a bowl. I was curious because I had ordered some, but I have not used them and I didnât know if it was something worth keeping and using.
Thanks!
Oh I see! I didn’t realize you wanted to double the recipe â I get a lot of questions about making two smaller loaves.
Yes, just double everything (using a scale ideally), and divide the dough into two equal portions after the bulk fermentation. You can use your scale to weigh your total dough and then cut that number in half if you want to be very precise. Otherwise, just eyeball it. Ignore my instructions for baking each loaf for 5 minutes less at each phase â that’s for two smaller loaves.
Great to hear about the sandwich loaf.
Because I always use a flour sack towel to line my bowl or banneton, it doesn’t really matter if it’s a bowl or a banneton â I like to use things that people have on hand so that they don’t feel the need to rush out to buy something. That said, some people like to flour their banneton and use it without a towel. If you like the idea of not using a towel, then I think investing in a few bannetons is probably a good idea.
Hey! Itâs my first time making sourdough and I found your recipe well detailed and they came out looking beautiful!!
Only problem was that it was a bit of a moist crumb throughout. It passed the bounce back test, and it rose wonderfully with bubbles throughout. Itâs just a bit of a gummier texture. Any tips on how to resolve this for the next batch?Â
Hi! What type of flour (brand included) are you using? And are you using a scale to measure? And do you live in a humid environment?
Thank you for the detailed instructions. I attempted to make the Batard style and cobbled together a couple of baking pans instead of my high sided Dutch oven.
The loaf did not crisp on the top. I cooked it 15 minutes top off and added another 7 out of the pan. It looks more pale and rubbery, like a popular store bought sourdough loaf than the crusty loaves in your pictures. Any suggestions?
Very excited to cut into it. We are waiting the hour….
Hi! I’m guessing the baking pan set up had something to do with the pale loaf. Were you able to preheat your pans? Do you have a baking steel or stone?
This is my first time making sourdough bread. I have just put my dough in the refrigerator for the 2nd rise. Do I need to take it out before my oven is ready so that it warms up before baking it?
Oh sorry, my previous 5-star review was meant to be for the sourdough focaccia bread recipe
This one is amazing and foolproof as well though!!
Thank you for rating twice, Bethany! Much appreciated. Glad you like both đ
Hi! I’m likely too late here, but no, you do not need to take it out of the fridge to let it warm up. It can go straight into the hot Dutch oven (after scoring it first, of course).
I have made sourdough only about five times. the first recipe i found came out Dence so i looked for another and found this one and the fist time i tried this recipe it came out perfect but because i like in a higher altitude i had to cut down the water cause it was a little to wet but i found the perfect amount my husband daughter and two grandkids love it
Great to hear, Jennifer. Thanks so much for writing and sharing your notes/experience. Very helpful for others baking at high altitude.
Hey, what time do you usually start the process eg feeding your starter then beginning the recipe. I started the process to late in the day and my first rise is happening overnight and not rising due to cold how long is too long for the first rise?
I often feed my starter in the morning, then begin the process in the early afternoon.
I can’t really give a “too long” in terms of time but I can give a too long in terms of “visuals”: ideally you are using a straight-sided vessel for the bulk fermentation, and ideally you will not let the dough increase by more than 75-100% in volume.
Hi! Iâve been making this recipe in my Dutch oven and I love it. I was wondering how the bake time/temp would change if I open baked it on a baking steel? It would be a game changer to be able to bake more than one loaf at once! Thank you!
Hi! If you open bake it, you’ll need to somehow create steam. I’d suggest placing a large sheet pan on a rack set 8 inches or so above the steel. You’ll still preheat the steel for the same amount of time/temp. You can preheat a small cast iron pan set on the steel at the same time. Once you load your loaves onto the Steel, drop some ice cubes into the cast iron skillet â this will create steam. After 30 minutes, remove the steam pan and the top pan. Bake for 15 or so minutes without the steam.
Hello Ali.  I love this recipe (and this website!)  It brings me such joy when I remove the lid and find a beautiful sourdough loaf!  Just one question pleaseâŠ.my husband and I are seniors and find the crust to be a bit too crispy for our weak teeth.  Would the crust be less crispy if I didnât preheat my Dutch Oven?  Would there be any other effects from doing that?  I donât want to change anything else!  Thank you so much for taking the time to help me with this issue.  You have been such a gift to my cooking hobby!
Awww, Susan! You are too sweet. Thank you so much for this. I do think it’s important to preheat your Dutch oven â heating it creates that steamy environment which is so important for the initial crust development. One thing you can try is this: after you uncover the DO, transfer the loaf to sheet pan (not heated!). Let the loaf finish its bake on this unpreheated sheet pan â 15 minutes or so. I think this makes the crust a little less tough, especially on the bottom. I hope that helps. Thank you for your kind words đ
Can you make 2 loaves out of this recipe? Do you have the recipe for a double batch? I have used your recipe to make my loaves and they turn out amazing every time.Â
Hi! And yes, you can: just double everything. Ideally you are using a scale to measure for the best results. Split the dough into two equal portions after the bulk fermentation.
I have always been interested in making my own bread.
Thank you,
Rick Bergeron
miles195175@gmail.com
Please send bread recipe!
…again thanks
I would like to know what to do when it comes to the scoring of my bread. My cuts close back up after scoring. How do I correct this issue?
Hi Jim,
Do the scores close back up during the baking process or beforehand? It sounds as though you may just need to score a little deeper. Are you scoring cold dough or room temperature dough?
For the life of me, I cannot get my bake to rise to a nice rounded loaf. My starter takes roughly 8 hours to double, but it does look good with lots of bubbles. Please help.
Hi Jim,
Questions:
Are you using a scale to measure?
What type of flour, brand included, are you using?
How long is the bulk fermentation roughly?
Are you using a straight-sided vessel for the bulk fermentation?
Yes, a scale to measure. King Arthur bread flour for baking, Gold Medal for feeding. Bulk fermentation, about 8 hrs, room temperature at 72 – 75 degrees. Lastly, yes, a straight-sided container for fermentation.
Ok, great to hear. It sounds as though you are doing everything right. How much are you letting the dough increase in volume roughly? 50%? 75%? Double?
When you turn the dough out onto a work surface after the BF, does the dough feel strong and elastic? Or wet and puddly?
I let it rise 75% on my last bake. It does seem to spread out even after being shaped into a ball. Too much water?
One other thing I’m not sure about: we live at an altitude of 5000ft; could this possibly be an issue?
Elevation definitely could be playing a role. One thing you could try is a shorter bulk fermentation. End it at a 50% increase in volume. Are you cold proofing it after the BF? And if so, for how long?
Last bake I had, it was a 36 hour cold proof.
Ok, great â a long cold proof is generally good when baking at elevation. Honestly, I’m a little stumped because you are doing everything right, and this recipe is great for high elevation due to its high hydration and the long cold proof.
Another question: What are you using to bake the sourdough loaf? A dutch oven? Or preheated stone or steel?
One last email. Two questions. Do you have an opinion on using wheat flour when feeding your starter? I’ve seen other sites using WF that will benefit your starter. Secondly, after proofing in the fridge, does the bake start immediately after removal from the fridge, or does it sit on the counter to warm to room temp before baking?
I appreciate all of your input. Thank you.
I generally just use bread flour to feed my starter, but when I take breaks from baking sourdough and stash my starter in my fridge for a while, often I will feed it with some good stone-milled flour to bring it back to life. I don’t think commercial whole wheat flour has many more nutrients than commercial bread flour. I do think that stone-milled flour provides way more nutrients/food and can absolutely be beneficial to strengthening a starter. It also lends beautiful flavor and aroma when used in a bread recipe itself.
After proofing your loaf in the fridge, it goes immediately into the oven â after scoring it, of course. There is no need to bring it to room temperature.
I am happy to find a sourdough recipe that is adjusted for high temperature. Giving it a go with a 24 hr cold rise. Hope this is the only guide I need to making great sourdough again.
Hope it worked out well for you, Kevin!
Loved my first loaf but we went through it too quickly! If you want to make 2 loaves at time, at what point do you separate?
Great to hear, Jay đ Divide the dough after the bulk fermentation.
I’m quite new to sourdough (although I’ve been nursing a starter since November 2025) I typically use yeast and was pretty good with it, but my attempts at sourdough have been mediocre at best. I typically use a recipe from a book that was given to me as a gift, but I decided to try the internet instead And came across this recipe.
Long story short: the best sourdough I’ve made ever! I was absolutely livid when my tea towel stuck to the dough before I put it in the oven, but I took the chance to turn it into an improv score and wished for the best. Turned out great! Thank you for the recipe!
Great to hear, Sean! Bummer about the sticking â you can try dusting with rice flour or ap flour next time around. So glad the sticking didn’t harm the bake.
Hi! I read your recipe on adding inclusions and I had a clarifying question! If I want to add in inclusions such as cheese, is that safe to do when you say sometimes your dough rising 50% can take up to 8 hours? what would advise I do for adding in perishable inclusions? Thanks!
Hi! I don’t think the cheese will go bad in 8 hours. I’ve never had an issue with this, and I’ve made many cheese loaves đ
I have tried thiws many times, the loqf comes out great my only problem is the loaf is hard after one day
Hi! How are you storing it? I suggest storing it in an airtight bag. I use 2-gallon zip top bags. I always reheat day old bread (either in the toaster or oven), and it revives beautifully.
Thank you so much for this recipe! It is what I’ve been using for years. however our refrigerator died this week, can I do my second proof without refrigeration?
Hi! And yes. Scoring will be a little trickier because the dough will be warm. And you’ll have to use your judgement on when it will be ready to go in the oven. Are you familiar with the poke test?
Yes I’ve been looking it up and tried it today at 1 hr and 1/2 2nd proof. The bread seems less tangy.
Yes, that makes sense! A longer, cold proof develops some of that sour/tangy flavor,.
Thank you for your recommendation for avoiding a tough bottom crust. I definitely have that problem all the time and I am going to try the unheated sheet pan at the end of bake time!
Great! I hope the method works out well for you đ
I have made this recipe before using a Dutch oven and it was delicious! Can you give me the instructions/temps for baking in a loaf pan? I
prefer a loaf pan for slicing bread for sandwiches. Thank you
Hi! I think you should use this recipe instead: Easy Sourdough Sandwich Bread It’s a very similar process, just slightly higher in hydration, which is great for baking in a loaf pan and great for sandwich style bread.