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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.
5,723 Comments on āHomemade Sourdough Bread, Step by Stepā
Omg this changed the game in my sourdough bread making in addition to buying a straight aided container to track bulk ferment. This just simplified the whole process, less mess, no autolyse thank goodness, and so much easier to adapt to individual starters and life schedules! Thank you!
So great to hear, Aaliyah! Thanks so much for writing and sharing this š
Hi! Iām starting my old proof in the fridge overnight tonight and itās my first time trying this in a loaf-shaped form.
When baking, do I decrease the temperature/time since Iām making this in a loaf pan and not using a Dutch oven? Iām using a steel bread pan.
I wonder if I should use the bottom of my Dutch oven as a lid for the covered bake portion, since I donāt have a lid for the loaf pan.Ā
Thank you!Ā
Hi! I would follow the baking instructions on this post: Easy Sourdough Sandwich Bread
When you remove the dough from the fridge and transfer it to the loaf pan (or if the dough is cold proofing in the loaf pan that is fine, too), youāll need to let it proof at room temperature until it begins to crown the rim of the loaf pan. Then follow the baking instructions in the sandwich bread post.
Thank you so much!
Hello all,
I have been making Ā sour dough breads Ā for years and recently and found this recipe and I like it so much.
Sometimes ( I canāt figure out the reason) while I am scoring the dough , I loose the shape ( the dough goes dramatically down) and after baking it Ā the bread does not look good ( looks smaller).
Can someone help me ?!? What am I doing wrong?
Thank you,
A
Hi! Are you letting it come to room temperature when you remove it from the fridge before baking it? Or are you scoring it immediately and then placing it in the oven immediately?
I am taking it from the fridge, scoring it( it get deflated) and immediately goes to the preheated oven.Ā
I think , sometimes, it rises so much in the fridge?!?
We live in California, and the summers Ā are hot and maybe the dough gets so fermented on the bench, and then continues with ā extra ā fermentation in the fridge. It almost doubles the size in the fridge. I will try to keep it shorter in the fridge ( maybe 8 h or so).
Any other suggestions?
A
Great to hear you are scoring/baking immediately.
Yes, it sounds as though the dough is overfermenting in your fridge, which is odd because normally sourdough doesnāt change much in the fridge. During the bulk fermentation, are you using a straight-sided vessel? And if so, how much is the dough increasing in volume?
Do you know how cold your fridge is? And are there colder spots in it? My fridge does have a colder spot, which is why I ask.
We have an old fridge with a broken thermometer š I do keep the dough in a ācoolest place ā of the fridge.
During the bulk fementation the dough increses by 70-80 %.
OK got it. If you are able to make your fridge a touch colder, that could help. You could also try shortening the bulk fermentation so that you end it when the dough has risen 50%. This might help given that your dough is still progressing a lot while in the fridge.
My bulk fermentation goes over the 100% all 4 times Iāve made this. However, it still looks like yours and tastes terrific. Am I over-proofing?Ā
Thatās fine! I can push the bulk fermentation that far as well without issues. Keep doing what works for you!
Great to read all of this Leslie. If you want to make mini loaves, I would divide the dough in half after the bulk fermentation and proceed as usual as you suggested. For the baking time, I would reduce the baking time by 5 minutes at each phase (uncovered and then covered). Ultimately, youāll want to bake the loaves until theyāre browned to your liking, so once you remove the cover, just keep the loaves in the oven until they look browned to your liking. Thanks for your kind words!
Thank you for replying so quickly. I have one more question. My loaves are beautiful, like I mentioned before; however the bottom of the loaves is a little tough to cut through. Theyāre not burned at all, but the bottoms are getting a little browner than Iād like. I usually end up baking them like 5 minutes longer because the top of the loaves could be a little browner. What can I do to make sure they brown evenly? Is this where the reference to removing them from the dutch oven and baking them on the rack for the last 10-15 minutes applies? And, if so, do I keep them on the parchment paper?
Hi! You could try doing this: once you uncover the pot, you could remove the loaf and place it on a sheet pan (non preheated), which should prevent it from getting too browned on the bottom.
my dough was very sticky and not able to make into a nice round ball. Even with the scraper I could not get it to form any kind of ball. What happened and how to fix it ????
Hi! It sounds as though it over fermented. Was it completely without strength and elasticity? Almost puddle like? Or was it just wet and sticky?
Hiā I let it rise for about eight hours and maybe that was too long because in the beginning it was elastic and the folds were great, but then when I went to take it out of the bin, it was very sticky and would not hold shape at all almost it went back to what it originally looked like before I started the folds I put it in the refrigerator and weāll see if I canāt do something with it this morning. Any suggestions?
Hmmmmā¦ it actually doesnāt sound as though it overfermented. The dough is definitely wet and sticky. The fact that it felt like how it felt before you started the stretches and folds makes me think it is not over fermented, just hard for you to handle.
Are you using a scale to measure? What type of flour are you using?
I had this same issue where the dough was sticky and unworkable. I assumed it was because Iām using generic bread flour from WinCo. Decreasing the water content to 350g solved the issue.
Great to hear lowering the hydration helped! Thanks for writing š
I just now had the same issue. I let it rise 50% and when I went to do the tucking, it was super sticky. I live in FL so maybe the humidity is the problem? I just put it in the fridge and I put a towel over the bowl. Iām hoping maybe the fridge dries it out. I used King Arthur unbleached bread flour too and I used a scale measuring each ingredient perfectly.
Hi! Are you using a scale to measure? You definitely might need to lower the hydration next time around. Your towel-covered dough in the fridge should be in a plastic bag, too, to ensure the dough doesnāt form a crust, which will be problematic when baking.
I made two batches. 2nd batch I put in fridge after stretch and folds Ā to finish this morning. Just pulled it out and there is a small pink streak. My starter is great and happy and no pink anywhere. I did not use pink Himalayan salt I used iodized salt. Iām stumped. This is not my first loaf but I donāt know what happened. First loaf is in Van Aton from the same starter and no pink anywhere. Same utensils just cleaned with hot water and soap between using them.Ā
Well Iām stupid just realized itās fibers from the red towel I dried my hands on. š¤¦š»āāļø
Glad you figured it out!
Had some success the first time with 50g of my robust starter, but Iāve failed twice with 100g starter. The dough is maybe too hydrated? Couldnāt get it to keep its shape and it was very sticky. I made sure not to go past 50%, about 6-7hrs bulk fermentation. Going to try again next week with 50g starter and try reducing the water by 25-50g. (Iām using a reliable digital scale, King Arthur bread flour, starter is 1:1 hydration)
It sounds as though you are doing everything right, and if you have success with 50 grams of starter, thereās no need to use 100 grams. If you wanted to try 100 grams again, I would suggest using 50 grams less water (as you have said you will if you use 50 grams starter again), which should make the hydration more manageable.
Hi! I just wanted to let you know that I tried again with even less starter and the same amount of flour and water and it failed again (took forever to ferment and was a sticky mess). I retried with 100g starter and 50g less water and it was absolutely perfect. Iām wondering if it requires a bit less water when using RO water (which is what I use). I might experiment again with 350g water (vs 325g) to see how far I can push the hydration without it becoming unworkable. Thanks!!
Iām using RO water also and had the same problem. Next time I make this, Iāll try reducing the water. I did use 100g of started. Should I just use that again but reduce the water by 50g?
I ended up reducing the next loaf down to 325g of water and kept the 100g of starter. The dough was much better and not too sticky. I am baking it today but itās already the best consistency yet so I think this one will be perfect. Has anyone tried adding 25g of olive oil into their bread? I read that it helps make amazing crust and soft crumb.
This is so interesting to me that RO water is causing more stickiness than regular waterā¦ why would that be?
What kind of flour are you using? And do you live in a humid environment?
Yes! I live in Florida and itās the summertime so Iām sure the humidity is insane right now.
RO water has little to no dissolved solids (minerals) so Iām thinking the purity results in slightly more actual water per gram and also the lack of minerals might alter the chemistry slightly. Iām trying again today with 350g of water to see if that works as well. Iām in NYC and the humidity is about 50-60% inside.
Ok! That makes more sense to meā¦ I just canāt understand how RO water would make a difference in the stickiness of the doughā¦ I think environment and type of flour are the two biggest factors. What kind of flour are you using? Regardless, I do think with all sourdough bread baking, it does take some trial and error to pinpoint the ratio of water to flour given those factors. Once you dial in on that ratio, youāre good to go! Take notes and adjust with each bake.
Hello!Ā
Writing to you from the UK!Ā
Iāve just made my best and most impressive sourdough yet! Itās easy to get a bit disheartened when itās ok but not quite. This one is THE ONE!Ā
I jumped for joy when it came out of the oven and I cannot wait to eat it.Ā
Thank you so so much for this recipe.
Iām looking forward to trying some more of your recipes too x
Great to hear, Romy! Thanks so much for writing and sharing this. And indeed: the sourdough process can be truly disheartening š
Hi,
Can I make this with All Purpose flour? I cant wait to try this version!
Yes!
This recipe allowed me to make my first successful, fluffy, airy loaf! THANK YOU!!! I only had 1 question, in the directions it says 550Ā° but in the top portion, it says 450Ā°. I used 450 but just wanted to make you aware!Ā
450 is correct! I do preheat at 550ĀŗF, but then immediately lower to 450ĀŗF when I lower the bread into the DO.
Great to hear, Sinead š
I LOVE this recipe. I get great loaves with a beautifully chewy crumb. Itās become my āplace to sleep taxā to get in the door when I go home to visit my mom. I do have a questionā My dough always spreads out a lot when flipping onto parchment. Like, A LOT. It ends up being only an inch tall, and instantly after taking it out of a banneton. I still get a beautiful crumb that looks just like your pictures, but I cant figure out why it spreads out. I figure I would get a better oven spring if it kept its shape like everyone elseās seems to do! PS: I love it so much that I have memorized it..
I forgot to give you a ratingā¦ lol
Thank you, Patricia!
OK, my first thought is that it sounds as though you are not creating enough tension during the shaping process. It definitely takes practice, but it also sounds as though your dough is on the wet side. You may need to lower the hydration.
Questions for you:
What type of flour are you using?
Do you live in a humid environment?
Are you using a scale to measure?
During the stretches and folds, do you feel the dough becoming stronger and more elastic?
Hi Ali, Ā can I leave the shaped loaf in the fridge for longer than 48 hours? Ā Like 60? Thanks!
RenĆ©eĀ
Hard to say! It might be fine, but I do find that after 48 hours, the risk of over-proofing really increases.
I love the recipe. I also enjoyed the chatter of the children in the background of the video!
Great to hear, Subi! And thank you š
Hi! At the end you say to take it out of the Dutch oven and bake on the rack for 5-10 minutes āif necessaryā. What does that mean? Lol. How will I know if I need to do that or not?Ā
If the loaf isnāt browned to your liking, itās possible the sides of the DO are preventing air flow. You can place the loaf directly on the racks which will help it brown better.
Hi. Great to read your recipe, tips etc.Ā
Iāve been making sourdough for a few years now but learnt a few things from you.Ā
I now make my loaf in a loaf tin. When I bake it I put a pan of hot water in the bottom of the oven. I never bring it to room temperature and it rises really well!Ā
Iām a bit slack at feeding my starter before I use it straight from the fridge but it works.
Itās great info you have shared.Ā
Iāll make my next loaf with a freshly fed starter and see if there is any difference. Iāll keep you posted on chat.
I love following your Instagram. I guess you live in the US! Iām in Brisbane Australia so products are different here. ThanksĀ
Hello! Thanks so much for writing and sharing your notes. Itās great to hear that the recipe is forgiving in terms of baking vessels and starter strength, etc. Thank you for your kind words. Hope all is well in Brisbane!
It appears from your recipe that when you take it out of the fridge you do NOT do any sort of shaping, correct? I think my dough came out dense because when it came out of the fridge I did the tucking to make the surface tight. Do not do any shaping when you take it out of the fridge to bake, right?
Correctā¦ I shape it after the bulk fermentation before I stick it in the fridge. Once it finishes its cold proof (ideally for 24-48 hours), it goes directly to the preheated Dutch Oven (after being scored first of course).
Thank you for this recipe and all the details, advice, tools, etc!
I have followed the recipe exactly and am the bulk fermentation stage. Unfortunately, nothing has happen in the straight edge container. No growth at all.
Any advice?
Hi! Are you new to sourdough? Regardless, are you confident in the strength of your starter? Does it double in volume within 4-6 hours of feeding it?
Thank you so much for responding!
Brand new to sourdough, but yes, feel fairly confident my starter was ready!
OK, and are you using a scale to measure? And what type of flour are you using?
Can you tell me more about your starter? Did you build it from scratch? And when you feed it, does it double in volume within 4-6 hours of feeding it?
Thank you!
For the starter I use 30 grams of whole wheat flour, 30 grams of all purpose. I did make it from scratch. It does double in size.
When making the dough for this recipe, I used bread flour.
OK, great to hear. And how old is your starter?
Regardless, I think you need to spend time strengthening it. Iād consider switching to bread flour for the starter as well. Spend a few days feeding it twice a day with bread flour: discard most of it down to a tablespoon or two (40 grams or so) then feed with 80 grams each bread flour and water. Once your starter is doubling in 4 hours, give the recipe another go.
I have been making your sourdough Ā bread recipe and I cannot seem to get the dough round and firm in a nice ball where it doesnāt spread after the shaping. Ā My dough is not sticky. Ā As well, when I transfer the dough from the fridge to the parchment to place into the lid for baking, again it spreads. Ā The bread still tastes good and has crumb but itās more a flattened loaf than domed in the visual. What am I doing wrong? Btw I love your pizza cookbook and have tried so many pizzas with great success! Ā Same great result and taste with your focaccia bread!Ā
Great to hear re pizza book and focacciaā¦ thank you š
OK, a few questions to start: Are you using a scale to measure? What type of flour are you using? Is the bulk fermentation going OK, meaning is the dough rising till at least 50% in volume and are you using a straight-sided vessel for the bulk fermentation?
Hi yes I am using a scale. I use King Author organic bread flour and my bulk fermentation is at 50% in the straight sided vessel you recommendā¦using a rubber band to show where the dough starts the bulk fermentation on the vessel. I use a ruler to measure. I also do all of the stretch and folds. Maybe I donāt have the rolling of the dough ball using tension ā pull towards me-technique down well? I do have a slightly sticky dough when I release the dough from bulk fermentation vessel but some flour on my work surface and my hands seems to solve the problem. I donāt live in a humid area but more dry Ā (northern CA) so Iām careful to add the lower amounts of starter and water.Ā
Thanks for your advice and help!Ā
OK! It sounds as though you are doing everything rightā¦ and it does sound that perhaps you just need to work on creating tension when you shape, which definitely takes some practice. Are you shaping into a boule or a batard? And how long are you cold proofing before you bake?
Iām shaping in a boule as I bought the round lodge Dutch ovenā¦and yes I feel like I need practice in this shaping a boule technique! How long do I do this shaping and tension step? Ā I do feel like a batard would be easier to shape but I donāt have the challenger oven.Ā
Ā I cold proof at least 24 hours and up to 48 hours.(and I forgot to rate 5 stars oops!)
OK, got it. Have you watched the video? Regardless, skip ahead to the 2:00 minute mark for a refresherā¦ itās not a lot of strokes/motions but you can see how the ball gets tenser by the end. Do you use a bench scraper to help shape or your hands?
Iāve tried both my hands and the bench scraperā¦ Iāve watched your video a lot to try and mimic the moves lol
What in your opinion works bestā¦ just hands or the bench scraper? I will keep trying!Ā
Ok, great! It all depends on what works for you. When people have trouble with their hands, I suggest the bench scraper, but if you have no trouble with your hands, they are a great tool, too š
I made my first successful loaf using your recipe! It was delicious but it did have a very dark and crispy bottom. The top was perfect. What do you suggest to make the bottom not burn?
Hi! Did you preheat at 550F and then lower to 450F? And what baking vessel are you using?
You could try preheating at 450ĀŗF as opposed to 550F and seeing if that helps.
Hands down the best, easiest and consistent sour dough recipe Iāve ever seen. Ā Thanks for posting this! Ā Question for you, Iād like to do something more advanced that will result in almost cartoonish big holes in my next loaf. Ā Any advise or modified recipe? Ā Iāve gone with my hydration in the past, but the loaf ends up sticking to my banneton and makes a big mess. Ā Any ideas?
Hi! How long are you cold proofing your dough for? And are you shaping in a boule or a batard?
Cold prove for a little over 18 hours, using a heavily floured batard. I made a loaf yesterday thatās incredibly delicious with a decent rise and oven bloom, but the crumb is as open as some of the stuff in see in your pictures.
OK. First thought: try cold proofing for 24-48 hours. Second thought, I canāt tell if you are shaping your loaves into a round boule or an oblong batard, but this shaping technique works best for me when I am going for a more open crumb: https://youtu.be/ZUz_X0xiRr0?si=WY0vZ_mQI6_AjpIa
It looks like it doubled in size after only 4 hours. Should I end bulk fermentation early if it looks right?
Yes! Sorry just seeing thisā¦ hope you pushed on.
For the proofing in the fridge, if I want to do it longer than 24 hours, can I use a plastic shower cap wrapped around the top of the lined banneton in place of Ā a plastic bag?
Yes!
My bread is coming out heavy and dense. Ā What am I doing wrong and how can I improve it? Ā Thank you
Hi! Are you using a scale to measure? Are you new to sourdough? Are you confident in the strength of your starter?
Do you use the same amount of flour if youāre using 50g or 100g of starter?
Yes!
Great recipe! When frozen, which is the best method to defrost or reheat?
Ideally: defrost at room temp for a few hours. This is how I reheat all breads: 350ĀŗF for 15 minutes directly on the oven rack.
Love the recipe! But Iām having some trouble with the transfer from cold ferment to pre-heated dutch oven. I donāt have a proofing basked and have tried a few different techniques, but they all seem to deflate the dough. I did it just in a semolina-lined mixing bowl, but the dough still stuck to the sides when I turned it out onto parchment paper, got deflated, and my bread didnāt spring well in the oven. Then, I tried doing cold-proofing it on parchment paper in a mixing bowl, but the paper got soggy and made the bake turn out weird. I did it once just in a semolina-dusted kitchen towel, but it got dried out in the fridge and developed this weird skin that also baked off. Any suggestions?? Love the recipe otherwies!
Hi Erik! I think you should try your semolina-dusted kitchen towel again, but this time, tuck the whole thing in a ziptop bag. Are you also placing the semolina-dusted towel inside a bowl? I think you should, if you have one that is the right size. Then, again, stick the whole thing (bowl, towel, dough) into the ziptiop bag and seal it. A 2-gallon size bag works well but you can also use a large produce bag from the grocery store.
Wow. Just wow. My third attempt and first time with your instructions and I ended up with the best rise and crumb results from following your recipe. I leveled up and got straight vessel and rice flour. I loved how it all came together in concert. Thanks for providing. I will definitely be buying your pizza book too. Iām a fan!
Awww thank you, Trae š Thanks so much for writing and sharing this. The straight-sided vessel is game changing. Love hearing about your success.
Iāve been making sourdough for years, it was always a bit average and never looked as good as others online, until I followed this recipe!!!! Thank you so much. I just baked the best sourdough bread and will forever use this recipe now
Great to hear! Thanks so much for writing š
I have been making sourdough for months and just made my first perfect loaf with this recipe! Ā Question. -could I double the recipe to make 2 loaves?
Great to hear, Andrea! Thanks for writing. Yes, you can double it š
Hi ā when you double the recipe, does that double the bulk fermentation, rest, and proof time? Or does that stay the same? Thank you!
The bulk fermentation, rest and proof time will all stay the same š
Thank you so so much for this!
Iāve been making some quite rubbish sourdough for years but have now done 2 loafs following your advice. The 1st was much better than my previous attempts- the 2nd looks fantastic- itās still cooling but I wanted to get on here straight away to give my thanks!
Great to hear, Nicola! Thanks so much for writing š š š