Homemade Sourdough Bread, Step by Step

By Alexandra Stafford — 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. 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:

A bowl on a scale holding 375 grams water.

Add 50 to 100 grams of sourdough starter.

A bowl on a scale holding water and sourdough starter.

Stir to combine; then add 11 grams of salt:

A bowl on a scale holding, water, salt, and sourdough starter all mixed together.

Finally, add 500 grams of bread flour:

A bowl holding water, salt, flour, and sourdough starter.

Stir to combine:

A bowl holding just-mixed sourdough bread dough.

Let it Rise. (Bulk Fermentation)

Transfer the dough to a straight-sided vessel. Cover it, and let it rest for 30 minutes.

A straight sided vessel holding sourdough bread dough.

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.

A container of sourdough that has risen by 50% in volume. — This is dough that has increased in volume by 50%. This is the increase I have the most success with.

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.

A baked loaf of sourdough bread on a cutting board.

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

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5 from 1806 reviews

Author: Alexandra Stafford
Total Time: 18 hours 45 minutes
Yield: 1 loaf 1x

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Description

Inspired by The Clever Carrot

If you are new to sourdough, watch the step-by-step video here: Simple Sourdo ugh 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:
- King Arthur Flour
- Breadtopia
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.

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5,723 Comments on “Homemade Sourdough Bread, Step by Step”

Jonathan — December 13, 2024 @ 1:13 pm Reply

Your posts on sourdough have really done a great deal to make me smarter and my bread better. Thanks for all the work you put in to explain so much about baking sourdough!
- Alexandra Stafford — December 17, 2024 @ 11:35 am Reply
  
  Awww, so nice to read this, Jonathan 🙂 It’s my pleasure. Thanks for writing.
Byron Tate — December 14, 2024 @ 9:31 am Reply

I’m still in a bit of awe over how good this recipe is. The only other recipe I’ve used is very good, which is why I’ve continued to make it. But I thought, well let’s try something different – and I found your recipe. It was the bulk fermentation that really opened my eyes to the whole process. The other recipe – 1.5 to 2 hours. Your recipe just says watch it. So I did. One hour, two hours, nothing, hmm. Three hours, nothing. At that point, I went searching around on your site and found that it could take 8 to 10 hours. And then it hit me, this entire recipe is one giant levain. The other recipe has the same amount of starter – but less flour – so it’s in the 1: 2.5:2.5 range and moves pretty quickly as that would indicate. Your recipe is more like 1:5:5, which takes longer. So I sat back and every hour I would check it – and it started to grow. Somewhere close to the 8 hour mark, it had doubled. Then the 48-hour dormancy in the fridge – I’ve been there with other non-sourdough recipes and know how that period does so much for flavor. For your recipe, it also adds that distinct sourdough texture. I also liked your baking times. They were spot on. Anyway, the end result is amazing. The texture, flavor and overall product were all just perfect. If I could get $500 a loaf – and really, it’s priceless — I’d open a bakery! Thank you!! Make that 10 stars!
- Alexandra Stafford — December 18, 2024 @ 6:45 am Reply
  
  Awww Byron, it’s so nice to read all of this. Thank you for taking the time to write and share your thoughts. Honestly, I think I need to highlight in the post exactly what you are saying — that this recipe is essentially a giant levain — which I think will help people better understand the process on a broad level. So glad you enjoy both the texture and flavor, and thank you again for writing 🙂
Whitney — December 17, 2024 @ 9:42 am Reply

Hi! I love this recipe so much. Recently though, my bread has been rising a little in the fridge and then it will start to spread out once I have made the score. I’m wondering if by chance I am overproofing the dough? After the bread bakes the loves are a little soft and chewy, a little tacky and have some larger holes throughout. Would adjusting the amount of starter help? I have been using 100g and my home is about 68 degrees. Any suggestions would be appreciated!
- Alexandra Stafford — December 17, 2024 @ 10:42 am Reply
  
  Hi! Yes, it sounds as though you might be overproofing. Are you using a straight-sided vessel for the bulk fermentation? What type of flour are you using? And are you using a scale to measure?
  - Whitney — December 17, 2024 @ 12:51 pm Reply
    
    Yes! I use a straight sided vessel, a scale, and King Arthur Bread Flour.
Marta — December 17, 2024 @ 9:01 pm Reply

Delicious, chewy sourdough. Followed this recipe to make my first loaf and am obsessed!
- Alexandra Stafford — December 18, 2024 @ 7:30 am Reply
  
  Great to hear, Marta! Thanks for writing 🙂
Steven — December 18, 2024 @ 9:32 am Reply

Hi… what type of flour are you using for your starter and what type of of flour are you using to bake with?
- Alexandra Stafford — December 19, 2024 @ 7:45 pm Reply
  
  Hi Steven,
  
  I generally use King Arthur bread flour for my breads, though I really like to mix in a small amount of stone milled flour (from Cairnspring Mills or Anson Mills) to all of my breads now. When I am feeding my starter when I’ve just pulled it from the fridge, I like to use stone milled flour because it tends to waken up my starter faster/better. Once I have a strong vigorous starter (like when I’ve been feeding it regularly at room temperature for a few days), I find King Arthur bread flour or ap flour works great.
Erin — December 19, 2024 @ 1:45 pm Reply

Very excited to try this recipe, thanks so much for sharing! I didn’t read this in time and would like to be able to bake my loaf tomorrow to bring to a dinner. I am planning on bulk fermenting overnight and proofing in the basket in the morning—if I only have 3-4 hours to proof would you recommend the cold proof in the fridge still? Or a shooter proof on the counter?

Thank you!
- Alexandra Stafford — December 19, 2024 @ 7:03 pm Reply
  
  I would skip the fridge proof and just proof at room temperature. Good luck!
Karen — December 19, 2024 @ 11:16 pm Reply

I made sourdough bread following this recipe for the first time the other day, and it came out perfectly! The directions are clear and easy to follow. I am a food scientist so I made sure everything from measurements to timers was precise. I’m starting my next loaf tonight. Thank you. There is absolutely nothing I would add or adjust. I did allow 24 hours for the bulk fermentation (mainly because I’m busy and it was nice to not have to rush). I will share this link when I pass on starter to others.
- Alexandra Stafford — December 20, 2024 @ 7:52 pm Reply
  
  Great to read all of this Karen! Thanks so much for writing your thoughts/notes 🙂
Santina — December 20, 2024 @ 1:55 pm Reply

Honestly I was skeptical when I made the first 3 batches. It just wasn’t was I was looking for. Huge surprise when I used a scale, I make sourdough bread every 3 days. Great taste, great smell and looks amazing. BEST WHEN YOU USE A SCALE. Thanks for the recipe!
- Alexandra Stafford — December 20, 2024 @ 7:43 pm Reply
  
  Great to hear, Santina! Thanks for writing 🙂
Neeharika — December 20, 2024 @ 1:59 pm Reply

This recipe is excellent!! Thank you.

Just one question, my oven takes about 25 mins to preheat to 290C. Just wondering when I should be taking the sourdough out of the fridge? Should it be when I start preheating or when the preheating is done (so that I reduce the time the bread is sitting out?)

Thanks!
- Alexandra Stafford — December 20, 2024 @ 7:42 pm Reply
  
  You can remove it from the fridge right before baking it. If you were to remove it 25 minutes beforehand, however, know that that wouldn’t adversely affect the results either. It’s brief enough that the dough will still be cold and easy to score.
Carol Rose — December 21, 2024 @ 11:39 am Reply

Hi Ali,

So, I received a really great starter from a friend and have been baking loafs for about 3 weeks now. I have used your recipe exclusively and its perfect! I tested both King Arthur AP flour and Bob Mills Bread flour. I prefer the bread flour loaves.

But here is my question: I am still struggling with the timing of it all. I end up needing to bake at midnight or in very early morning when I’m most busy. My starter is pretty active and doubles in about 3/4 hours. I live in a very dry warm climate.
Can you advise me on better timing ?
It’s usually good for me to bake at either 12 noon or 6 pm.
Thanks Carol
- Alexandra Stafford — December 21, 2024 @ 12:21 pm Reply
  
  Hi Carol! Great to read all of this. My suggestion would be this: mix your dough whenever you have time and let it begin the bulk fermentation. At any time during the bulk fermentation, you can stick the vessel in the fridge (if you need to go to sleep for example and are worried about over fermentation). Remove the vessel from the fridge when you have time to proceed. Proceed with the recipe, then, shape the loaf and get it into a banneton and then into the fridge. This is what will give you the most flexibility: once it’s in the fridge, you can bake it whenever you have time within 48 hours. So if noon is good, simply preheat your baking vessel around 11:30; then the cold loaf can go straight into the pan at noon.
  
  I hope that helps!
Loraine — December 21, 2024 @ 9:10 pm Reply

Hello!
I’m at the let it rest for 30 minutes before putting it in the refrigerator. It’s 10 o’clock pm and I plan on baking late afternoon tomorrow. Do I bake the bread cold? Do I leave it out of the fridge for a while before I put it in the oven…. Just the one hour when the oven is preheating?.

Thank you,
Loraine
- Alexandra Stafford — December 22, 2024 @ 6:00 am Reply
  
  Yes, bake it cold! Get your oven preheated; then remove the loaf, score it, and bake it.
  - Loraine — December 27, 2024 @ 6:05 pm Reply
    
    My first perfect loaf!! it is so nice to be able to ask a question as needed, thank you so much for answering so quickly! It’s about my fifth time trying to make sourdough, so very rewarding to finally have it edible! I made it in a cast-iron pan and the top of it touched the lid so it wasn’t very round on top. But surprisingly still really good on the inside. I’m going to make two smaller loaves next time.
    Thank you so much, Alexandria!
    - Alexandra Stafford — December 28, 2024 @ 11:35 am Reply
      
      Great to hear, Loraine! Thanks so much for reporting back with your results. Making two smaller loaves sounds like a great solution 🙂 Happy baking!
      - Kari Larsen — January 1, 2025 @ 3:14 pm
        
        I am new to sourdough and see that most recipes call for multiple flour combos. If I wanted to put some wheat, rye or spelt in here how would I break the flour ratio down does it matter as long as it equals 500g? This is my first try and am waiting for it to rise.
      - Alexandra Stafford — January 2, 2025 @ 5:21 am
        
        Hi Kari! If you are new to sourdough, I recommend sticking with 100% bread flour until you get the hang of it. Once you do, I suggest starting small: use no more than 25% wheat/rye etc. Depending on your results with 25% other flours, you can up the ratio (or reduce) the next time around.
Prsley Nash — December 22, 2024 @ 5:46 am Reply

First successful loaf!!
- Alexandra Stafford — December 22, 2024 @ 6:02 am Reply
  
  Great to hear!
Kelly — December 22, 2024 @ 5:06 pm Reply

I’ve made this several times it turns out perfect! Question: if I divide into smaller loaves instead of one large loaf, how should I adjust cooking time?
- Alexandra Stafford — December 22, 2024 @ 6:18 pm Reply
  
  Great to hear! Reduce the cooking time by 5 minutes at each phase (covered and uncovered); ultimately, however: rely on visual cues and bake the loaf is browned to your liking.
Andrea — December 22, 2024 @ 5:38 pm Reply

I’ve made this recipe twice and each time is better than the time before. If I wanted to add ins additions such as caramelized onions or cheddar cheese to it at what point could I add? I saw in another recipe that it was halfway through the stretch and fold process.
- Alexandra Stafford — December 22, 2024 @ 6:17 pm Reply
  
  Yes, exactly! Add them before the third set of stretches and folds. Consider adding a fifth set of s&fs to ensure the add-ins are evenly incorporated.
FRANCIS BARRETT III — December 24, 2024 @ 9:30 am Reply

Please place a starter recipe you use about the recipe for the bread use. The web has this recipe jumping everywhere.
- Alexandra Stafford — December 24, 2024 @ 12:28 pm Reply
  
  Hi Francis! Here’s my post on how to build a sourdough starter from scratch: https://vector-hatch.live/2023/09/10/how-to-build-a-sourdough-starter-from-scratch/%3C/a%3E%3C/p%3E

Alexandra Stafford — December 24, 2024 @ 12:26 pm Reply

Hi! I would probably divide the dough after the bulk fermentation: not sure how many rolls you could get but my guess would be 8 to 10. Divide, ball up, and stick in an airtight container like a Doughmate and transfer to the fridge for 24 hours or continue to let proof at room temperature until they feel light and airy to the touch. I would likely bake them on a sheet pan either with space between them or in a 9-inch circle or square baking pan all squished together. I think I’d brush with butter post baking.

Can you elaborate as to how they failed? I’ve never made rolls with this recipe but have been meaning to. I’ll add it to my 2025 to-make recipe list 🙂
Becca — December 24, 2024 @ 1:17 pm Reply

It wouldn’t let me reply on the original so here it is! Basically the gluten structure completely collapsed on me, I am not sure if its because I handled them too much or if they were slightly overproofed, but this round im oging to stop bulk fermentation a little earlier and see if that helps!

Thanks!
- Alexandra Stafford — December 26, 2024 @ 5:15 am Reply
  
  Got it! OK, good luck next time around 🙂
Rose — December 24, 2024 @ 3:07 pm Reply

Hi! Tried your recipe today. Will bake tomorrow. Is this supposed to make 1 or 2 loaves? I have always made 2 but it looks like this is 1.
- Alexandra Stafford — December 26, 2024 @ 5:12 am Reply
  
  Hi! The recipe is for 1 loaf, but you can split the dough in half after the bulk fermentation if you prefer.
Anne — December 24, 2024 @ 4:42 pm Reply

Made this recipe a couple days ago and baked it up today! When all the time wa up the bread still looked pretty light so I gave it more time. Cant wait to cut into it tomorrow!
- Alexandra Stafford — December 26, 2024 @ 5:08 am Reply
  
  Great to hear, Anne! Hope it was delicious!
Chelsea — December 26, 2024 @ 7:45 am Reply

I tried making sourdough a few years ago and was never very happy with the results. Got a new starter going this year and tried this recipe–it’s foolproof. Bread comes out perfect every time and looks gorgeous! I even add up to 20% whole wheat bread flour and it still has a gorgeous, open, fluffy crumb. My starter is always a little weak because my house is cold and dry, but with 100g it gets the job done. Everyone who has seen or tried my bread is so impressed. Thank you!!!
- Alexandra Stafford — December 27, 2024 @ 5:35 am Reply
  
  So nice to hear this, Chelsea! Thanks so much for circling back and sharing all of these notes. A strong, vigorous starter makes all the difference 🙂
Lauren — December 27, 2024 @ 7:44 am Reply

This was amazing. The crust was incredible, and the inside was so soft!
- Alexandra Stafford — December 28, 2024 @ 11:45 am Reply
  
  Great to hear, Lauren! Thanks so much for writing 🙂
Lauren N — December 27, 2024 @ 2:15 pm Reply

this turned out PERFECTLY on my first try! i appreciate the details, photos, and videos. thank you so much for this!!
- Alexandra Stafford — December 28, 2024 @ 11:39 am Reply
  
  Great to hear, Lauren! Thanks so much for writing 🙂
Megan K — December 29, 2024 @ 9:31 pm Reply

Hi Ali! I have my dough in the fridge for its proof/second rise. It was a little wet here in south Florida, so I’ll tweak it to lower the water a bit next time! I have two questions for you:

I see you’re using an upside down style Dutch oven, mine isn’t flip-able! Can I bake inside the bowl with the lid on? Or should I use my pizza stone instead?

My other question was for baking – many recipes spray the loaf or the oven with water. Some also use steam in the oven. Do you recommend this?

I appreciate your clear instructions and the step by step video. Fingers crossed for my first loaf, but I’m here for the marathon & not the sprint!
- Alexandra Stafford — December 30, 2024 @ 6:27 am Reply
  
  Hi Megan! Yes, absolutely you can bake in the inside of the bowl with the lid on. Spraying with water isn’t necessary because the lidded environment creates the steaminess on its own: as water in the dough evaporates it transforms into steam. I never spray with water because I don’t find it does anything, but I always encourage people to experiment: spray with water one time; don’t spray the next. Take photos and notes so you can compare your two bakes. In sum: you won’t hurt the loaf by spraying it, but I personally don’t find it to be beneficial.
Sarah J — December 30, 2024 @ 2:15 pm Reply

Followed this recipe for the first time making sourdough bread and it turned out perfect. I was worried when I pulled it out of the fridge because it was kind of flat but it puffed up beautifully.
- Alexandra Stafford — December 31, 2024 @ 8:30 am Reply
  
  Great to hear, Sarah! Thanks for writing 🙂
Carrigan Kadera — January 1, 2025 @ 10:23 am Reply

Hello! I’m a beginner and noticed that mine is pretty wet. Is it supposed to be wet?
- Alexandra Stafford — January 2, 2025 @ 5:25 am Reply
  
  Hi! Are you using a scale to measure? Do you live in a humid environment? What type of flour are you using?
  - Carrigan Kadera — January 2, 2025 @ 9:15 am Reply
    
    I measured everything to the gram, I live in a dry environment, and I used King Arthur Bread Flour. After the bulk fermentation I left it sitting on the counter for 10 hours and it was a little better. What should the consistency be?
    - Alexandra Stafford — January 3, 2025 @ 5:32 am Reply
      
      Great to hear that after the 10 hours it was better — this is likely due to the flour finally fully hydrating as well as gluten development.
      
      The dough is on the wet side — it’s a high-hydration dough — but it should not be unmanageable or soupy. Stretches and folds should make the dough less wet/sticky. I would reference the video for how the texture should look.
Dani — January 1, 2025 @ 4:32 pm Reply

I misread the steps and i put my dough in the fridge overnight instead of leaving it out room temperature to bulk ferment. Did i mess up or can i take the dough out of the fridge to bulk ferment? If so, about how long will it take since the dough is cold. Thankyou!
- Alexandra Stafford — January 2, 2025 @ 5:16 am Reply
  
  You didn’t mess up! Remove it from the fridge, let it rise at room temp until the dough increases in volume by 50-75%; then proceed with the recipe. Hard to say how long… just be patient and rely on the visual cues.
  - Dani — January 4, 2025 @ 10:31 am Reply
    
    It ended up turning out amazing! It took about 12 hours after taking the dough out of the fridge for the bulk fermentation in my kitchen at 68 degrees. I ended up proofing it in the fridge for 36 hours and had the perfect crumb inside and the perfect amount of sour flavor. This recipe is definitely a keeper!
    - Alexandra Stafford — January 4, 2025 @ 3:47 pm Reply
      
      Great to hear, Dani! Thanks for circling back 🙂
Kelly e howard — January 2, 2025 @ 5:54 pm Reply

Hi

Trying this for the first time, new to all this! I do not have a dutch oven, what would you recommend for cook times/temps? I know you can use a baking sheet and add hydration to the oven but would you still cook at the same temps? I have a 2-3 in casserole dish and possibly the glass from my crock pot but without a lid I was curious if it would be the same.

Thanks
Kelly
- Alexandra Stafford — January 3, 2025 @ 5:00 am Reply
  
  The lidded environment is important because it creates steam during the initial part of the baking process which is important for creating that desirable crust. Without a steamy environment, you won’t get proper crust development (texture and flavor and color), but your bread will still taste good overall. I think you just need to manage your expectations about the visual appearance.
  
  If you don’t have a pizza stone or Baking steel, I would recommend preheating an old sheet pan. You can transfer the loaf to the hot sheet pan using parchment paper. I would use an overturned aluminum bowl or a deep disposable aluminum lasagna pan or something similar you could find cheap at a grocery store.
  
  Otherwise, I’d consider making Sourdough Focaccia or Sourdough Sandwich Bread first, both of which are higher hydration doughs and don’t call for a steamy environment when baked.
Amy — January 3, 2025 @ 1:49 pm Reply

Hi. Just made my 3rd loaf and it keeps getting better. However, the bottom crust has gotten too dark, almost burnt. Do you have any suggestions? I’m using a ceramic pot in the oven. Thanks for a great recipe!
- Alexandra Stafford — January 4, 2025 @ 9:34 am Reply
  
  Hi! Great to hear. This excerpt comes from this post, which might be a helpful resource for you at some point: Why is my sourdough so sticky? 4 Common Sourdough Mistakes + Answers to FAQ’s
  
  My bread is burnt on the bottom. How can I prevent this?
  
  If you are using a preheated Dutch oven, consider lowering the temperature.
  
  Before you make changes to the temperature, however, next time you bake, check the dough after 30 minutes. If the dough is browning too much on the bottom, you know that it’s happening during these first 30 minutes, in which case, you should lower the temperature from the start. Decrease it by 25ºF.
  
  If the dough is not browning, then you know the burning is happening during the last 15-20 minutes of baking, in which case you could remove the loaf from the pot after 30 minutes and bake it on a sheet pan.
  
  Another option: place your Dutch oven on two sheet pans. I do this with challah to prevent the bottom from burning. The extra layer of sheet pans will prevent the bottom of your sourdough from burning, too.
  
  Another option: place your Dutch oven on a broiling pan.
  
  Finally: Use rice flour for dusting — it makes all the difference. It does not burn the way wheat flour does. It also doesn’t coat the loaves with an unpleasant raw flour taste. One bag will last you a long time.
Steven — January 3, 2025 @ 3:47 pm Reply

This recipe helped me finally make a good loaf of sourdough! I’ve sent it to multiple people and they’ve all agreed it’s so easy to follow and turns out incredible.

Curious if this can be turned into a baguette and slides bread? I’m pretty new to sourdough so I don’t know if the process would be different besides shaping for the baguette.
- Alexandra Stafford — January 4, 2025 @ 9:37 am Reply
  
  Great to hear! Yes, I think you can use it for baguettes. I recently posted a yeasted baguette recipe. I think if you reduce the hydration of this bread to 70% and follow this method, you’ll find success: Crusty, Open-Crumb Baguettes
Roxana — January 3, 2025 @ 6:38 pm Reply

I was hoping to bake two loaves at once but only have one cast iron Dutch oven. I do have a 5Q try-ply stainless steel “Dutch oven”, could I use that? Also, how long do I need to preheat the cast iron Dutch oven (and possibly the stainless steel one) in the oven prior to baking?
- Alexandra Stafford — January 4, 2025 @ 9:40 am Reply
  
  Yes, you can use both of those pots. You preheat the pots while the oven gets up to temperature, which takes roughly 30 minutes.