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Homemade Sourdough Bread, Step by Step
By Alexandra Stafford
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Last Updated: 07/30/2025
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. Itās one of the simplest homemade sourdough bread recipes, and one of the best, too. It requires only 25 minutes of hands-on work and no autolyse or preferment. Below you will find guidance for every step of the way. ššš
āļøāļøāļøāļøāļø Review:
āAbsolutely the best sourdough recipe EVER! Ā I have been baking bread for years (sourdough included,) and things were many times hit or miss. Ā Not with your recipe. Ā You have nailed it. Ā I thank you!ā ā Rosemary Patterson
This post will show you how to make the simplest of simple sourdough breads. There is no autolyse or preferment, which means the dough itself comes together in less than five minutes.
For those intimidated by sourdough bread baking, this recipe, as well as this sourdough focaccia recipe, are the recipes I suggest making first, both for their simplicity and flavor. Another great beginnerās bread recipe to try is this overnight, refrigerator focaccia or my motherās 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 wildĀ yeastĀ andĀ bacteria (lactobacilli).Ā Provided it is healthy and active, a sourdough starter is what will make your bread rise.
You can āmake a sourdough starter from scratchā in just about a week. I only recommend doing so if it currently is summer (or a very warm fall) where you are. While it is immensely satisfying to build a starter from scratch and subsequently use it to make a beautiful loaf of bread, I am a huge proponent of purchasing one for a few reasons, namely: when you purchase a starter, you are guaranteed to have a strong, vigorous starter from the start. In other words, you can start baking with confidence right away.
Here are three online sources for reasonably priced sourdough starters:
How to Feed a Sourdough Starter
In order to keep your starter alive, you have to feed it ā itās 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 Iāll remove it from the fridge after dinner and feed it: this involves discarding most of it and replenishing it with equal parts by weight flour and water. (Please read this post, which explains in detail how to activate, feed, and maintain a starter.)
I will repeat this process in the morning ā discard most of it; then replenish it with equal parts by weight flour and water. By midday, or when my starter has doubled in volume, it is ready to be used.
To store your starter, you should feed it, let it rise till it nearly doubles; then cover it and stash it in the fridge for 2 to 3 weeks until you are ready to use it again.
How Do I Know if My Starter is Ready to be Used?
If your starter doubles (or triples!) in volume within 4 to 8 hours after a feeding, it is ready to go. And ideally, you want to use your starter 4 to 8 hours after you feed it or when it has doubled. Every time I feed my starter, I place a rubber band around the vessel it is in to mark its height. This helps me see when it has doubled in volume and is, therefore, ready to be used.
If your starter is not doubling within 4 to 8 hours of feeding it, you should spend a few days strengthening it. This will involve discarding most of it ā truly, donāt be afraid to be aggressive with how much you are discarding ā and replenishing it with equal parts by weight flour and water. If you do this twice a day for several days, your starter will be in great shape.
What Equipment Do I Need?
At a minimum, youāll need:
- a sourdough starter (see above)
- flour, bread flour if possible, my preference is King Arthur Flour
- salt
- water
Ideally, youāll also have:
- digital scale
- straight-sided vessel for monitoring the bulk fementation
- bench scraper
- flour sack towels
- parchment paper
- banneton, such as this one or this one
- razor blade
- heavy lidded vessel, such as this one or this one
What is the Best Dutch Oven for Sourdough Bread?
I love my Lodge Pre-Seasoned Cast Iron Double Dutch Oven, which Iāve had for years! The Lodge is a great value at around $49, but if you like the idea of making batards, baguettes and other oblong-shaped loaves, I canāt recommend the Challenger Bread Pan enough, which costs $299. The placement of the handles makes for easy removal and closure of the lid, and it creates beautiful, crusty loaves every time.
How to Make Sourdough Bread: A 5-Step Overview
There are essentially 5 steps to making sourdough bread. Each of these steps is explained in more detail below.
- Mix the Dough: This is simply a matter of combining water, sourdough starter, salt and flour in bowl, and stirring to form a sticky dough ball.
- Bulk Fermentation: This is just a fancy name for the first rise. During the first two hours of the bulk fermentation, youāll perform a series of stretches and folds, which will give the dough strength and elasticity.
- Shape + Bench Rest: This step ends the bulk fermentation. Youāll shape the dough, let it rest, then shape it once more.
- Proofing the Dough: In this recipe, youāll 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, youāll 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? Iāve never found employing an autolyse makes a big difference in the final texture of the bread, and I find the process of doing an autoylse frankly to be kind of a pain. What is an autolyse? Autolyse is a technique that calls for mixing flour and water together and allowing them to sit for several hours before adding the salt and sourdough starter. This process allows gluten to develop in dough prior to mixing. It also makes the dough more extensible. This is due to the hydrating effects of soaking the flour, as well as ā and this is getting a bit scientific ā from the enzymatic activity of protease, which breaks down some of the gluten that forms as the dough hydrates. This process weakens the doughās elasticity, in turn increasing its extensibility. If you are after a super open crumb, autolyse is something to consider.
- 50% (roughly) Increase in Volume. If you come from the yeast-leavened bread world, you are accustomed to letting your dough double in volume during the first rise. When I first got into sourdough, I was applying this same method, and while I had success, I realized I was often letting my dough overferment ā I was pushing the bulk fermentation too far. As soon as I stopped the bulk fermentation when the dough increased by 50-75% in volume, I got a much better oven spring.
- Long Cold Proof. After the bulk fermentation, youāll shape the dough, and store it in the fridge ideally for 24 hours but it can hang out there for 48 hours or even a bit longer. This long, cold proof will make for a much lighter, open, airy crumb. (Note: If you were to leave the dough in the fridge for 12 hours or less, which you can do, the crumb will be tighter and denser.) After you remove the dough from the fridge, you score it, and transfer it immediately to the oven ā there is no need to do a room temperature proof first.
Simple Sourdough Bread: A Step-by-Step Guide
Mix the dough.
To start, pour 375 grams of water into a bowl:
Add 50 to 100 grams of sourdough starter.
Stir to combine; then add 11 grams of salt:
Finally, add 500 grams of bread flour:
Stir to combine:
Let it Rise. (Bulk Fermentation)
Transfer the dough to a straight-sided vessel. Cover it, and let it rest for 30 minutes.
Perform a set of stretches and folds:
If time permits, perform four total sets of stretches and folds every 30 minutes for the first 2 hours. You should notice the dough getting stronger and more elastic with every set of stretches and folds. This is the 4th set:
After the 4th set of stretches and folds, cover the vessel, and set it aside until it increases in volume by 50% or so.
How long should the bulk fermentation take?
The time will vary depending primarily on the strength of your starter and the temperature of your kitchen. Rather than rely on a time period, however, you should rely on visual cues.
This video shows the dough nearly doubling (increasing by 100%) in volume, but the more I bake sourdough, the more I realize I have better success when I stop the bulk fermentation when the dough increases by 50%. It may take some trial and error to know what works best for you. You may find a 75% increase in volume is best or you may find that to be too long. Sourdough is all about experimenting and adapting based on your experiences.
Shaping
Turn the dough out onto a lightly floured work surface:
Shape the dough gently into a round and let it rest for 20-40 minutes. This is called the bench rest.
Meanwhile, prepare a bowl or banneton with a flour sack towel and rice flour.
Proofing
Shape the round again; then place in prepared bowl for proofing. Transfer to fridge for 12 to 48 hours.
Bake It.
Remove bowl from fridge, and turn it out onto a sheet of parchment paper.
Score it.
Transfer to preheated Dutch oven. Bake covered at 450ĀŗF for 30 minutes; uncover, lower the temperature to 400ĀŗF, and bake for 15 minutes more:
Remove from oven and let cool one hour before slicing.
Youāll need a sharp knife (like this one or this one) when itās 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 thisĀ 4-qt CambroĀ (or this one, which is BPA-free!). When dough rises in a bowl, judging when it has risen sufficiently is tricky. Thereās no question with a straight-sided vessel.
Troubleshooting: Where Sourdough Goes Wrong?
If you have ever had trouble baking sourdough bread, your issues likely stem from one of four places:
- Using a weak starter or not using starter at its peak.
- Using too much water relative to the flour.
- Over fermentation: letting the bulk fermentation (first rise) go too long.Ā
- 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 youāve 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 FAQās as well.
- The Nutritional Benefits of Sourdough Bread + 6 Healthy Toast Topping Ideas
- Feeding Your Sourdough Starter
- Essential Equipment For Sourdough Bread Baking
- A tip for getting a more open crumb? Shape a batard as opposed to a round:
Other Sourdough Bread Recipes to Make
- Simple Sourdough Focaccia
- Sourdough Bread, Whole Wheat-ish
- Simple Sourdough Pizza
- Sourdough Detroit-Style Pizza
- Simple Sourdough Sandwich (or Toasting) Bread
- Sourdough Ciabatta
- Two Sourdough Discard Recipes: Sourdough Flour Tortillas & Irish Soda Bread
Sourdough Bread Baking Schedule
If you are new to sourdough bread baking, the timing of it all may feel overwhelming ā you may find yourself asking: How can I do this without baking at midnight?
Itās a very good question! As noted above, your biggest friend when it comes to sourdough bread baking is your refrigerator. If after youāve performed your stretches and folds, you donāt 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, Iāll shape it and stick it in the fridge to proof. (As noted: If the dough hasnāt completed the bulk fermentation, Iāll 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. Itās one of the simplest homemade sourdough bread recipes, and one of the best, too. It requires only 25 minutes of hands-on work and no autolyse or preferment. Below you will find guidance for every step of the way. ššš
Inspired by The Clever Carrot
If you are new to sourdough, watch the step-by-step video here: Simple Sourdough Bread or in the post above.Ā
Troubleshooting: If you have issues with your dough being too sticky, please read this post: Why is my sourdough so sticky? The 4 common mistakes.
Notes:
- You need an active sourdough starter. I have had success activating starters from:
- As always, I highly recommend investing in a digital scale before beginning any bread baking adventure.
- This is the Dutch Oven I use for sourdough bread. I used this Dutch oven for years, and itās a great one, too.
- Flour sack towels are a great investment because they ensure your dough will not stick while it is proofing.Ā
- I love using rice flour for dusting (as opposed to ap or bread flour) because it doesnāt burn. When you use a flour sack towel, however, you donāt need to use any flour.Ā
- Find all of my sourdough essentials here:Ā Essential Equipment For Sourdough Bread Baking
- I love a high-hydration dough, and I have great success using 380 grams of water in this recipe, so feel free to play around and push the hydration here.Ā
- Salt: I have had success using both kosher salt and fine sea salt here. When I use kosher salt, I use the Diamond Crystal brand. When I use sea salt, I use the Baleine Fine brand. Regardless of the brand, I use 12 grams.Ā
- Shaping: If youāre looking to get a more open crumb, try shaping a batard (as opposed to a round). Watch this video for guidance. Also: The recipe below follows the traditional shape once, rest, then shape again method. I often skip the preshape now and simply shape the dough once. I still get a nice open crumb.Ā
- Adding Other Ingredients: If youād like to add cheese, herbs, jalapeƱos, or other seasonings, do so before the third set of stretches and folds. Consider adding a fifth set of stretches and folds to ensure the ingredients are evenly incorporated into the dough.Ā
How much Sourdough Starter to Use?
- Because my kitchen is cold for much of the year, I like using 100 g (1/2 cup) of starter as opposed to 50 g (1/4 cup).Ā When determining how much starter to use, consider a few things: If you live in a warm, humid environment, 50 g should suffice. If you plan on doing an overnight rise, 50 g also should suffice. If you wantĀ to speed things up or if you live in a cold environment, consider using 100 g starter. Note: If you use 100 g of starter, your dough may rise more quickly, so keep an eye on it. As always, rely on the visual cues (increasing in volume by 50%) when determining when the bulk fermentation is done.Ā
- AĀ straight-sided vesselĀ makes monitoring the bulk fermentation especially easy because it allows you to see when your dough has truly doubled.Ā
Ingredients
- 50 ā 100 g (1ā4 ā 1/2 cup) bubbly, active starter ā I always use 100 grams, see notes aboveĀ
- 375 gĀ (1 1/2 cups plus 1 tbsp) warm water, or more, see notes above
- 500 g (4 cups plus 2 tbsp) bread flour
- 9 to 12 g (1.5 ā 2.5 teaspoons) fine sea salt, see notes above
Instructions
- Make the dough: Whisk the starter and water together in a large bowl with a fork or spatula. Add the flour and salt. Mix to combine, finishing by hand if necessary to form a rough dough. Cover with a damp towel and let rest for 30 minutes.Ā
- Stretch and fold: After 30 minutes, grab a corner of the dough and pull it up and into the center. Repeat until youāve 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 donāt worry if you have to run off shortly after you mix the dough.
- Bulk Fermentation (first rise): Cover the bowl with a towel and let rise at room temperature, about 8 to 10 hours at 70Ā°F (21Ā°C) or even less if you live in a warm environment. The dough is ready when it has increased by 50% in volume, has a few bubbles on the surface, and jiggles when you move the bowl from side to side. (UPDATE: In the past I have recommended letting the dough rise until it doubles in volume. If youāve had success with this, continue to let the dough double. Recently, I have been stopping the bulk fermentation when the dough increases by 50% in volume, and I feel I am actually getting better oven spring in the end.) (Note regarding timing: If you are using 100 g of starter, the bulk fermentation may take less than 8 to 10 hours. If you live in a warm, humid environment, the bulk fermentation may take even less time. In the late spring/early summer, for example, my kitchen is 78ĀŗF and the bulk fermentation takes 6 hours. It is best to rely on visual cues (increase in volume by roughly 50%) as opposed to time to determine when the bulk fermentation is done. A straight-sided vessel makes monitoring the bulk fermentation especially easy because it allows you to see when your dough has truly increased in volume by 50%.)
- Shape (See notes above): Coax the dough onto a lightly floured surface. Gently shape it into a round: fold the top down to the center, turn the dough, fold the top down to the center, turn the dough; repeat until youāve come full circle. If you have a bench scraper, use it to push and pull the dough to create tension.Ā
- Rest: Let the dough rest seam side up rest for 30 minutes. Meanwhile, line an 8-inch (20-cm) bowl or proofing basket with a towel (flour sack towels are ideal) and dust with flour (preferably rice flour, which doesnāt burn the way all-purpose flour does). Using a bench scraper or your hands, shape it again as described in step 4. Place the round into your lined bowl, seam side up.
- Proof (second rise): Cover the dough and refrigerate for 1 hour or for as long as 48 hours. (Note: I prefer to let this dough proof for at least 24 hours prior to baking. See video for the difference in the crumb of a loaf that has proofed for 6 hours vs one that has proofed for 24 hours. If you choose to proof the dough in the fridge for an extended period of time, you may want to tuck it into a loosely tied bag ā produce bags from the grocery store are great for this purpose ā to ensure the dough does not dry out. The original recipe calls for a 1-hour rise, and if you have had success doing that, by all means, keep doing it.)Ā
- Place a Dutch oven in your oven, and preheat your oven to 550Ā°F (290Ā°C). Cut a piece of parchment to fit the size of your baking pot.
- Score: Place the parchment over the dough and invert the bowl to release. Using the tip of a small knife or a razor blade, score the dough however you wish ā a simple āXā is nice. Use the parchment to carefully transfer the dough into the preheated baking pot.
- Bake: Lower the oven to temperature to 450ĀŗF (230ĀŗC). Carefully cover the pot. Bake the dough for 30 minutes, covered. Remove the lid, lower the temperature to 400ĀŗF (200ĀŗC) and continue to bake for 10 ā 15 minutes more. If necessary, lift the loaf out of the pot, and bake directly on the oven rack for the last 5 to 10 minutes. Cool on a wire rack for 1 hour before slicing.
- This loaf will stay fresh up to 3 days stored at room temperature in an airtight plastic bag or container. It freezes beautifully, too.Ā
Notes
- This recipe has been adapted from Artisan Sourdough Made Simple. Changes I have made to the original recipe include:
- Using 11 g salt as opposed to 9 g.
- Performing 4 stretch and folds during the first 2 hours of the bulk fermentation, which build strength in the dough.
- Doing a cold proof for at least 24 hours before baking, which produces a lighter airier crumb. In the video, you can see the difference between the crumb of a loaf that has proofed for only 6 hours vs a loaf that has proofed for 24 hours.Ā
- Finally, I like preheating my Dutch oven, which makes a crisper crust.
- Prep Time: 18 hours
- Cook Time: 45 minutes
- Category: Bread
- Method: Oven
- Cuisine: American
This post may contain affiliate links. Please read my disclosure policy.
5,725 Comments on āHomemade Sourdough Bread, Step by Stepā
Hi! What bread flour do you use? I have King Arthur brand and Iāve heard itās not a good flour to use for high hydration dough. Any suggestions on best flour to use?Ā
Hi! I love KAF bread flour and use it often with high-hydration doughs. What had you heard was not good about using it with high-hydration doughs? Iām so curious! In the meantime, I give you the green light to use it š
Iāve just heard some people share on Instagram it doesnāt hold water well for them but I know everyoneās loaf is different. Thanks for the feedback š
OK, got it. I say use itā¦ I love it š
I was about to give up on making sourdough until I found this recipe! My bread came out so beautiful and delicious! Thank you so much!
So nice to read this, Leslie š Thanks so much for writing.
Iām new to sourdough and love your recipe! It comes out perfect every time so Iām afraid to change anything. Will it work out the same to double the recipe?
Trying your pizza dough next, thank you!
Great to hear, Kelly! Yes, double the recipe š
Do you think it would turn out fine if I did an open bake with a cake pan of water for the steam?
Are you going to use a preheated baking stone or Baking Steel?
I was planning on using a preheated cast iron skilletĀ
That should work well. If you have a metal bowl you can turn over and place over the skillet, I think that would help create more steam, but otherwise, your open skillet plan should work pretty well.
Thank you so much for the reply! It turned out beautifully!!
First time sourdough baker here, so I really appreciate your videos. I started 1st rise last night and while the dough had great stretch it hasnāt risen at all in 10+ hours. I used 100g starter. It did settle into a smooth mass in the bowl. House is at 68 overnights so I put towels around bowl and had a cotton flour sack dish towel over top. This morning I put it in the oven with the light onā¦warms it to around 80, and moistened the cloth covering a bit. Anything else I can do? Thank you!
Hi! I would just keep a close eye on it in the oven ā it really can quickly go from rising slowly to overfermented if the environment is too warm.
Can you tell me about your starter? I know you are new to sourdough, so is this the first time youāre using your starter? Is it doubling within 6-8 hours after a feeding? What type of flour are you using? And are you using a scale?
Hi Ali,
My starter was in great shape, used a scale, and bread flour. I think itās because I used 100g of starter and because it was sticky I added a little more flour in the beginning?
I didnāt do that with the second loaf I started yesterday I left it sticky, and only kept it on the counter vs any time in the oven with heat from the light. The only extra flour the 2nd batch got into it was when I did the stretch / pulls. Had to put some on the board and fingers during that process. The fermentation on the 2nd one was far different (also used a more cylinder container) and it rose all the way to the top, close to probably 3x the original. It is now in the fridge and will get baked tomorrow.
Wow, amazing to have had such a dramatic difference in rises, but thatās great. I hope the bake goes well! Keep me posted.
Also: itās counterintuitive to use water on your hands during the stretches and folds, but it works ā try it next time around!
The 2nd loaf turned out amazing! Wish I could upload a picture here, but I put a shortened video clip of most of the process on my Instagram https://www.instagram.com/p/C3UKC0ps6hP/
Very interesting about using water on your hands, I will try that next time.
Thank you so much for your help!
It looks fantastic!! Thanks for sending the link. Itās really fun to see the whole process. And to be clear: water is for the stretches and folds ā using flour on your work surface, as you did, is perfect š
Hi Ali,
Started with sourdough bread making a few months ago after getting some starter from a coworker on a business trip. Living in Montreal we are close enough to upstate NY so i can and do buy KA flour at one of the nearby grocery stores. I followed your recipe and acquired all your recommended implements, but my first two attempts were marginal at best. I guess i wasnāt following close enoughā¦ The third was much better, but then my real aha moment was to use real warm water when mixing the starter/flour/salt. OMG, my bulk fermentation volume is insane! Went from barely 50% rise to almost 400% overnight. Thank You very much for your recipes, directions and postings!!!
Gabor
Montreal, Canada
OK! Great to hear this, Gabor! I should really add notes about using slightly warm water, especially in these colder monthsā¦ it will help the bulk fermentation really move alongā¦ as youāve discovered! Thanks for writing and sharing this š
Help!! I am using this recipe for the first time, Iāve made bread for years and even sourdough. But I mixed this up and it was a dry lump but so flour was incorporated so I stuck it in the proof bowl and waited 30 minutes. Ā First stretch and it first stretch at allā¦. It breaks. Iām thinking I need more water?????
My house is naturally 67 degrees and very dry.Ā
Any advice is greatly appreciated.Ā
Hi! Are you using a scale to measure? It sounds as though youāre either using too much flour or not enough water.
Best loaf Iāve ever made!!! Iāve only been baking sourdough for a few months I think your recipe and instructions are the very best
DeannĀ
Great to hear, Carolyn! Thanks for writing š š š
Whatās the best method for reheating a frozen loaf? I follow your recipe with the exception of splitting the dough into two mini boules so I can save one for the next week. So far Iāve been slicing and freezing, but is there a good way to freeze the whole loaf and bake? Would I need to parbake and freeze?Ā
Hi! I would not parbake it. I would simple bake it fully, let it cool; then freeze it. You can thaw it at room temperature during the day you want to serve it ā it should only take a couple of hours to thaw. Reheat at 350ĀŗF on the racks or a sheet pan for 15 to 20 minutes or so.
Did you adjust the baking times at all when you split the dough?
I am not new to sourdough, but I often struggle with making it, and there are SO many websites that give strict (and often quite conflicting) guidelines. I recently came across your straight-forward, easy to comprehend blog, and my SD has improved drastically!Ā
Thank you for this!
So nice to read this, Cindy! Thanks for writing and sharing this š
This was my second attempt at sourdough since my first one was a dud. This one came out perfectly.
I didnāt use measuring scale or proofing dish and didnt even have a tea towel. Yet it made no difference and I got a beautiful loaf of sourdough bread.
I used measuring cup to measure flour as well as water. Used a clean kitchen apron and steel bowl for proofing. The instructions are super clear.
I didnāt think it would turn out well at last step of transferring from fridge to Dutch oven. Once I reshaped the dough and put it in for baking, it turned out perfect. Ooh and scoring with kitchen knife wasnāt perfect but worked too.Ā
Thank you for this wonderful recipe. It calls for more salt and water than typical recipes which I think gives a great flavor and crumb to the bread.
Great to read all of this, Afiya! Thanks so much for writing and sharing all of these notes. Glad it was a success despite not having a scale!
Hi, can the bulk proof be in the refrigerator once the stretches are done or do you not recommend that?
Yes and no: you can definitely use the fridge to accommodate your schedule, but youāll need to let it complete its bulk fermentation at room temperature ā it should increase in volume by roughly 75% before moving on to the next steps.
Ali- do you let the dough rise at all (on counter) after proofing or do you move it almost immediately from refrigerator to oven? Iām still trying for the perfect ear!
I donāt! I remove it, score it, and bake it. You can go surprisingly deep with the cut ā if youāve been only lightly scoring it, try going a little deeper š
I followed your ingredient quantities to a T and weighed out everything on a digital scale. Everything was going well up until the bulk fermentation. I left it to bulk ferment for about 2 hours because I had to run out the door. When I was back and ready to pre-shape, I noticed the dough hadnāt risen 50%. Ā It was nearly bedtime, so I went ahead and did the pre-shape and noticed something very odd. J had made a double batch and when I split the dough into 2, one half was way easier to shape than the other. The other half was wet in the middle and kept sticking to the board. I had to use a little flour to help shape it and eventually got it decent enough to place into the rice flour lined bowls. I covered both bowls and left in fridge for 14 hours. The one loaf which shaped more easily came out of the oven with decent spring but had large air pockets in the middle. Ā The other loaf was much flatter. Ā Sounds like what I did wrong was rush the bulk ferment and move into cold ferment too quickly. Is that right? What else could I have done differently? Any idea why half the dough was wetter than the other half? I used King Arthur Bread Flour. My starter had doubled within 8 hours of feeding and I used it slightly after it had peakedĀ
This is very odd indeedā¦ cannot explain why half of the same batch of dough was behaving differently.
Yes, I think the bulk fermentation wasnāt quite long enough. Next time, you can stick the dough in the fridge in its vessel (covered), then remove it in the morning and let it continue its bulk fermentation at room temperature.
So after the cold bulk ferment, how long do I let it ferment some more after shaping? And then do I bake right away or refrigerate again?
Youāll have to rely on the visual cues: wait till the dough increases in volume by 50-75%; then proceed with the recipe.
The absolute perfect loaf of sourdough! I had ordered a starter from King Arthur and I was so excited to start my sourdough adventures. I knew what I wanted- a moist, soft, super chewy loaf with lots of air holes. I believed it would take a lot of testing and trial and error to get there. I first clicked on this recipe because your loaf looked like my dream loaf! I decided to try because your post is so well thought out with lots of advice and tips. You can tell you really have a lot of knowledge and experience. I was a little overwhelmed with all of the steps, but once I started it wasnāt bad. I have found I like using the 100g of starter and letting it rise for 36 hours in the fridge before baking. Thank you from the bottom of my heart! I donāt think I will even try another recipe this one came out so perfect!
So nice to read all of this, Cammie!! Thanks so much for writing and sharing your notes ā so encouraging for others š
Hi, Question, I read, rise by 50% and doubling used interchangeably. from this recipe.
ā(increasing in volume by 50%) when determining when the bulk fermentation is done.
ānext paragraph
A straight-sided vessel makes monitoring the bulk fermentation especially easy because it allows you to see when your dough has truly doubled.ā
increasing by 50% would be 500g growing to 750g (example)
doubled would be 500g growing to 1000g. (example)
Which is it? do we want it to double or grow by half its starting size?
Thanks,
m
Hi and yes, thatās confusing, sorry.
When I first shared this recipe, I was suggesting people let the dough rise until it doubles in volume (or increases by 100%). After troubleshooting with many over the years, an increase in 50-75% works better for some because it ensures the dough does not over-ferment during the bulk fermentation.
I have never actually had a problem with my dough over fermenting even when it more than doubles in volume, but I still encourage others to end the bulk fermentation around 50-75% increase in volume to be safe. What I think happens when people use a bowl (as opposed to a straight-sided vessel) is that they actually donāt realize how much their dough is growing and so they let it go way beyond doubling which causes the overfermentation.
Let me know if this clarifies things.
So pleased I found this recipe and clear guidance Ā my first loaf was a success thank youĀ
Great to hear, Jenny! Thanks for writing š
I never leave reviews, however this recipe deserves more than 5 stars. Ā I made my own starter and after 4 weeks I felt ready to try my first attempt at baking my first ever loaf of sourdough bread. Ā It came out perfect! Ā I couldnāt believe my first try would be perfect. It was delicious, had the right amount of softness, and the crust had the perfect crisp but not burnt. This recipe will be the only one I use and plan on making 3 loaves a week. Ā Thank you so much Alexandra!
I never leave reviews, however this recipe deserves more than 5 stars. Ā I made my own starter and after 4 weeks I felt ready to try my first attempt at baking my first ever loaf of sourdough bread. Ā It came out perfect! Ā I couldnāt believe my first try would be perfect. It was delicious, had the right amount of softness, and the crust had the perfect crisp but not burnt. This recipe will be the only one I use and plan on making 3 loaves a week. Ā Thank you so much Alexandra!
Wonderful to read all of this Laurie! Nice work on making your own starter, too ā not easy.
This recipe is so good! It was easy to follow and explained the steps really well.
Great to hear, Tiffany! Thanks for writing š
I have been using Alexandraās bread recipes and not once has she failed me! I am a beginner and every loaf has turned out perfect each time! Her directions are thorough and so easy to follow! I highly recommend using her recipes on your bread journey, especially as a beginner! Happy baking!Ā
So nice to read all of this, Capri š š š Thank you for writing and thank you for your kind words.
LOVELY recipe. Turns out every time. Two questions..
1) If I want to make two loaves, do I just double the recipe and then at the end before shaping cut it in half and shape two boules?
2) If I want to do a loaf shape, what size oval banneton should I order?Ā
Great to hear!
Yes! Split the dough in half after the bulk fermentation. I use an 8.5 inch oval banneton when I make batards.
Iāve tried around 4 spur dough loaves and I must say this is the best one yet!! It came out perfect. Thank you so much!!
Great to hear, Tina! Thank you for writing š š š
Hey, Iāve attempted this recipe a couple of times but I find the dough is SO sticky (compared to the videos) and just doesnāt hold shape. Not sure what Iām doing wrong š my starter is a few months old now, Iāve tried focaccia and that turned out OK.
It tastes nice but I find it so stressful trying to work it and them get it into my dutch oven because of this.
Hi!
Are you using a scale to measure?
What type of flour are you using?
Hiya,
I am using a scale yes ā my more recent attempt I used about 50g less water and 25g more flour but still found it very sticky.
The flour is a standard āstrong white bread flourā bought in the UK.
Thank you!
OK, this is helpful. When I have troubleshooted with various people from the UK over the years, reducing the water was key to getting it right. I might consider holding back 100 grams water next time and see how it turns out.
Are you confident in the strength of your starter? Have you successfully made other sourdough bread recipes with it?
Ok that is great thank you, I will try that next time!
This is the only recipe for sourdough bread that Iāve tried, Iāve done a sourdough focaccia and that worked well!
When I feed my starter it easily doubles in size in just a few hours and produces some really good bubbles so I think itās a good strength? I feed it daily/every other day.
Thank you for your help!
OK, great, yes, it sounds as though your starter is very active/healthy. I think holding back some water should help.
When you do the stretches and folds, are you using wet hands?
And are you feeding your starter with the same strong white bread flour?
Hi
No not using wet hands and when I feed the starter I use all purpose flour so not the strong flour (this was the instruction of the recipe I used ā but happy to change if it makes a difference).
Thanks
You could try feeding your starter with the strong bread flour, too, and see if that makes a difference especially if you find your starter to be very very wet.
Do try the wet hands when doing the stretches and folds. Itās counterintuitive, but it works.
Hi! I love this recipe and all your tips. Itās helped me so much as a sourdough newbie, and Iāve shared it with many friends Iāve gifted my new starter to.Ā
I have a question, and Iām hoping you see this by some miracle in the next couple hours. I just made two batches of dough last night and forgot to refer back to the recipe after stretch and folds, and I stuck them straight in the fridge. š¤¦š»āāļø Are they ruined? Can I leave them out at room temp now for 8 hours to rise before baking? Thank you for ALL your help!
I hope Iām catching you in time, but itās unlikelyā¦ sorry!
You did the right thing: you can stick the dough in the fridge at any time during the bulk fermentation. Had you shaped them into loaves after you did the stretches and folds?
You are so kind and helpful. Thank you for replying at all, let alone so quickly. I planned to bring one loaf to a friendās house as a surprise gift this afternoon. They hadnāt risen enough in time for that, but when I got home this evening, they were almost doubled. I used a dough knife and turned the dough a couple times to make the loaf before scoring and baking. The second one went back in the fridge for now.Ā
Aww, itās my pleasure š
OK, got it. A few notes: I use the fridge as needed during the bulk fermentation if I know Iām going to be gone for many hours and Iām worried the dough will over ferment. My kitchen is usually pretty cold, so often I just leave it out, but do know that is an option. You can pick up where you left off by removing the vessel and letting it continue to rise at room temp until increases in volume by roughly 75%.
Once you shape the loaves, they can stay in the fridge for as long as two days (sometimes longer, too). I would stick the loaf thatās shaped into an airtight bag to ensure it doesnāt dry out in the fridgeā¦ or at least make sure the exposed surface is covered to prevent it from drying out.
Perfect. I let proof in the fridge for 20 hours. Best recipe ever.
Great to hear, Phyllis! Thanks so much for writing š
A huge thank you! I have tried and falied at so many sourdough recipes. This is the first loaf that is not only edible, but wonderful. Itās not perfect, but I finally have a recipe that makes sense and works! Thank you!
So nice to read this, Hollie!! Thanks so much for writing and sharing this š
I made today and it turned out perfect! Iāve been using the same recipe for 2 years and wanted to try something new. This will be my new go to! Thank you.
Great to hear, Alyssa! Thanks so much for writing š
Thank you for this recipe! Iām a beginner in making sourdoughs, and I tried different recipes before. Unfortunately, I failed. But with your recipe and step by step instructions, my sourdough bread came out perfect! After so many times of failing, Iām so proud of myself. Thank you !Ā
Great to hear, Inga! Thanks for writing š
Made my first loaf of bread this weekend and it turned out perfectly! Any advice for incorporating jalapeƱo and cheddar? Best to use fresh or pickles jalapeƱo? Do I fold in after my stretches/before bulk fermentation?
Thank you!
Hi! And great to hear š
Yes, fold in before the third set of stretches and folds. You may want to add an additional set of S&FS to ensure the add-ins incorporate evenly.
Hi, Ali! I looooove your recipe and have been using it for a couple of years now. For anyone who would like to watch their bread rise in real time during the baking process, I just wanted to share that I use a large oblong glass casserole dish with a lid from Amazon. Iām in awe each time watching the dough transform! Happy baking, everyone!
Fun! Such a great tip. If you have a link, please share š
Here is the link:
https://a.co/d/9Xnlzp0
I actually have two of them and can bake 2 loaves at once side by side. I think I get pretty much the same oven spring with these compared to a Dutch oven.Ā
Amazing!! Thank you so much for sharing the link. I think I might need to get one š
Sure thing! Please get one and let me know how it works for you. I have not used my Dutch oven at all since I discovered this! Itās a real game changer for me. Thank you again for sharing your lovely recipes with us!
Will do! And did you preheat it before using it as you would the Dutch oven? Thank you!!
I prefer preheating it, but you can add it into the oven later in the preheating process since glass doesnāt take as long to heat up compared to a Dutch oven. Iāve also tried baking it in a cold pan, and it also worked. Itās easier to handle and less dangerous, but you do have to bake a bit longer. In addition, the loaf will spread a bit more and the belly will not look as clean when the ear starts to form. But itāll taste great either way! š
Got it! Thank you for all of this. I will preheat it.