A simple EASY recipe for No-Knead Sourdough Bread made with your own homemade sourdough starter that rises overnight and is baked the next morning. Or mix it up in the morning and bake it at night. Up to you! Requires only 25 mins of hands-on time. 14 hours of total time. (3 VIDEOS BELOW) or Jump to the Recipe Card.
Are we free enough to open to the flow, no matter what it may contain? ~Dorothy Hunt
Last week, I shared my recipe for simple Sourdough Starter. By now your starter may be happy and bubbly and ready to bake bread so I just wanted to share a simple, beginner’s recipe for No-Knead Sourdough Bread that my lovely friend Bee (from H is for Love) taught me how to make, now over 7 years ago.
It hasn’t failed me yet and I am forever indebted to her, because this simple act of kindness has brought me so much joy over the years.
This Sourdough recipe is flexible and easy but most importantly it works with my schedule. It doesn’t require a lot of hands-on time- although there is a tiny bit, just enough to make it feel wonderfully gratifying.
Why I love this Sourdough Bread Recipe: The dough is made the night before and proofs overnight on the counter (10-12 hours). In the morning it’s stretched, folded and shaped, with 1 hour more of rising time before baking for 35 minutes. Because my schedule allows me to be home in the mornings this bread really works well for me. It’s very flexible too, and can be placed in the fridge if plans change and something comes up and I can’t bake in the morning, slowing the process down.
Inversely, you could mix the dough early in the morning and bake it that night. Up to you.
TIP: When looking online for a Sourdough Bread Recipe (there are thousands!) I’ve found what is most important is to find a sourdough bread recipe works with your schedule. That way, you can easily fit bread-baking into your weekly schedule without having to bend your schedule around it. So always look at hands-on time and proofing times (usually there are 2 of these) to make sure it works with your life.
There are many ways to make Sourdough bread. Many of you are well beyond this recipe in terms of expertise, technique and knowledge and this may not the recipe for you- and I’m relying on you to help answer questions that will arise in the comments below and add your tips and guidance to the recipe notes below.
If you are very new to bread baking, you may be wondering…
What is Sourdough Bread?
- In the simplest terms, it is bread made without commercial yeast, but rather a “sourdough starter” instead. Think of this like “wild” yeast. The starter is what makes the bread rise. The sourdough starter is made first (takes 5-8 days) and then it is stored in your fridge and fed weekly. Like a pet. 🙂 Yes, you can even name it. Bread made with sourdough starter, has so much more flavor and complexity than yeasted bread.
What equipment do you need?
After leaving all my bread “gear” at home, it was a fun challenge to see if I could make it with just the basics. Here is what you absolutely need:
- 4 to 6-quart Dutch oven with lid (or bread baker)
- High Temp Parchment Paper
- large mixing bowl
- measuring cup
- Kitchen towel
- sharp knife, razor blade or scissors
- kitchen scale
Here are some optional extras that make this more fun:
- Banneton
- Rice flour (for dusting)
- plastic dough scraper
- Lame (scoring blade)
We offer this Sourdough Making Kit at our Bowl and Pitcher Shop if you are interested.
How to Make Sourdough Bread (in a nutshell)
*Scroll down to the recipe card for detailed instructions.
- In. a large mixing bowl, stir flours and salt together.
- In a small bowl mix sourdough starter and water together.
- Pour in starter water and mix until flour is fully incorporated.
- Let rest 15 minutes. Stretch the dough, right in the bowl. See video. Repeat 15 minutes later.
- Cover and let rest on the kitchen counter overnight for 8-14 hours. ( 65-70 F)
- In the morning, stretch, fold and shape.
- Place in a parchment-lined bowl, let rise 1 hour in the refrigerator while the oven preheats.
- Score.
- Bake 35 minutes!
How to SCHEDULE No-Knead Sourdough Bread:
Keep in mind that bread rising time is affected by weather and seasons. In winter, cold kitchens will lengthen the rising time. In summer, or warm weather, hot kitchens will shorten the rising time. So this is a rough estimate.
- 8 to 10 am: Feed the sourdough starter. 8-12 hours before you plan to mix up the dough, feed your starter. (Or feel free to use an unfed starter for a more “sour taste”, straight from the fridge at 8 pm)
- 8 pm: Mix. Mix the dough. Cover for 15 more mins, stretch and fold. Repeat one more time.
- 8:30 pm: Proof. Cover, let proof (rise) overnight,8-12 hours at 65-70F on the kitchen counter.
- 6-8 am: Shape. Check your dough when you awake, and when it has almost doubled in size, stretch, fold, and shape. Place in a parchment-lined bowl seam side down. Place this in the fridge for 1 hour while you preheat the oven (heating up your dutch oven or bread baker too, for 50-60 minutes at 475-500F)
- 8-9 am: Place & Score. Pull your heated dutch oven out of the oven. Lift your shaped dough, lifting out by the parchment, carefully place into the hot dutch oven. Score the bread using a sharp knife (lightly oiled) or razor blade or bread lame, cutting a single slash, a crescent-shaped slit into the dough at a 30-45 degree angle, one inch deep, or smaller tiny cuts.
- 9:00 am Bake with the lid on for 20-25 minutes. Remove lid, lower heat to 45oF and bake 15 more minutes, until very deeply golden, and internal temp reaches 208F. You will want it darker than you might think. Let it cool on a rack before cutting. If you like a softer crust bake covered 25 minutes, uncovered 10 minutes.
- 9:45 Cool and enjoy!
Sourdough Making Steps in order (WITH 3 VIDEOS!)
***Scroll down to the recipe card for clear, detailed instructions.
STEP ONE: Feed your sourdough starter 8-12 hours before making your bread dough -leaving it out on the counter-using it slightly after it peaks. Always use a slightly “hungry” starter. (Alternatively use it straight from the fridge, cold, without feeding within the 7-day window- which will give it a more sour taste.)
STEP TWO: Mix bread flour (weigh out 520 grams flour – do not include the weight of the bowl) and then add salt together in a medium bowl. Here I’m using roughly 3 1/2 cups white bread flour and a 1/2 cup rye flour. Weigh the flour for your first batch using a kitchen scale– to get a feel for the dough.
Add 2 teaspoons salt and seeds if you like- here I’ve added 1 tsp fennel, 1/2 teaspoon caraway and 1 tablespoon chia seeds. You can add other spices and seeds, nuts, dried fruit, herbs and roasted garlic. Get creative, but for the first loaf, go easy.
STEP THREE: Mix the 1/3 cup of sourdough starter (90 grams) with water (385 grams) using a fork.
It will look like cloudy water.
STEP FOUR: Combine both wet and dry ingredients, and stir, using a fork, into a thick dough. Switch to a wood spoon. Mix the dough for one minute to incorporate all the bread flour, using the wooden spoon. No need to knead. 🙂 Just incorporate all the flour. It will look a little shaggy and feel hard to mix. If using more whole wheat flour or rye, sometimes it can be “thirstier” than white flour so you may need a little more water, a tablespoon at a time. It will be heavy, thick and sticky to begin with, but will loosen up as it rests and proofs. Cover with a damp kitchen towel, for 15 minutes.
STEP FIVE: Do 2 sets of “stretch and folds” to help build the gluten. Do this twice, 15 minutes apart.
Watch the first video here below. With wet hands, stretch and fold.
Let rest 15 minutes covered, then repeat.
1st VIDEO| STRETCH and FOLD technique (before proofing)
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STEP 6: PROOF Cover the dough with a damp kitchen towel and let it rise on the kitchen counter overnight 8-12 hours. This is the tricky part that gets easier as you practice. Every environment is different. And seasons will affect proofing time. Warmer homes proof much faster, colder homes, much slower. In midwinter in the Northwest, I’ve even proofed for as long as 18 hours on the counter. Here in Santa Barbara, in summer, the dough was ready in 7 hours.
You can’t always look at the clock, you MUST look at the dough. It should be slightly domed, springy, bouncy, jiggly like a happy, full belly, almost doubled.
Do the poke test: Carefully poke the dough with a floured finger, 1/2 inch deep. If it is easy to indent, and the dough springs back, this is a good sign it has risen enough. If the dough feels very firm and hard to indent, it probably needs to proof longer. If the dough doesn’t spring back, holding the indentation, or feels overly soft, liquidy or loose- it is probably over-proofed. Don’t toss it. You can still bake it but will not rise as much in the oven and will be harder to handle. Put it in the fridge to firm it up a bit before doing the stretch and fold. You may still get an OK loaf. Hard to tell.
PREPARE the SHAPING BOWl: Place a piece of parchment in a bowl. I like using a high-sided medium-sized bowl versus a flat or shallow bowl, to help shore up the sides.
NOTE on Parchment: I use this parchment brand. It doesn’t stick or burn. If you are unsure about yours, spray your parchment with a little spray oil to prevent sticking.
As you progress in your baking journey, you may want to use a Banneton (bread proofing basket below). If using a Banneton, flour it well (rice flour works best here) and place any seeds on the bottom, placing dough seam-side up.
I will say- if starting out, it can be a bit tricky to flip the Banneton into the hot dutch oven, and have it land centered. I prefer to flip it onto parchment, score, then place the parchment and dough into the hot dutch oven. Up to you.
With using the parchment in a regular bowl, there is no flipping, just lifting by the parchment and placing it in the dutch oven. MUCH EASIER FOR BEGINNERS.
STEP 7: STRETCH and SHAPE:
Watch the 2nd video below for a different “stretch and shape” technique to use AFTER the dough has proofed. Loosen the dough from the edges of a bowl with a wet spatula or wet plastic dough scraper, sliding it down the sides of the bowl.
With wet hands, carefully pull the dough up on each side, lift it straight up in the air about 1-2 feet high and place it back down, folding it on top of itself, gently.
Wet your hands again and give the bowl a quarter turn and do this again. (You could repeat this 20 minutes later) Then the 3rd time you lift and stretch, you will either lift it all the way up into your parchment-lined bowl seam side down. (EASIEST) or into the floured proofing basket, seam side up (pinching it closed).
2nd VIDEO | STRETCH AND SHAPE (after proofing)
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AS you see above, the dough after proofing will become a lot looser. The starter has metabolized the flour overnight. This can be tricky to handle. BUT, using wet hands and learning the 2nd stretch and shape technique in the second video above, will make the wet dough much easier to handle. Trust me here. 🙂
After the second set, lift the dough into the parchment-lined bowl.
Sprinkle with seeds if you like.
Sprinkle with a little flour, especially if using the basket, get those sides sprinkled well- so it flips out without catching!
STEP 8: FINAL RISE and PREHEAT OVEN:
Place the dough in the fridge for one hour (or up to 3) while you heat up the oven to 500F with your dutch oven inside (PLEASE SEE NOTES ) for 50-60 minutes. Chilling the dough a little will make it easier to score and give it a little more “oven spring”. It is not intended to rise here.
STEP 9: SCORE & BAKE.
Carefully take out the dutch oven, from the oven and close the oven door. Remove the lid. Gently lift your dough holding onto the parchment corners, lift into the dutch oven.
Score: Grease your blade or lame, and score the dough swiftly and deeply, at a 45-degree angle, 3/4 inch deep. Score where you want the dough to puff up.
You can do one simple slash, a crescent, crisscross, or feel free to add other designs. (Just google sourdough scoring designs and be mesmerized for hours!) Oiling the knife helps. The lame really does make this 100 times easier!
Quickly cover and place in the middle of the oven for 22 mins. Remove lid and it should be nicely puffed and just lightly golden. Continue baking 10- 15 minutes until deeply golden and internal temp reaches 208F.
Pull it out, place it on a rack and let it cool before cutting. The HARDEST part! 😂
Please try to get your loaves crusty and deeply golden. Let them go a bit longer than you might think. 🙂
It will smell heavenly and you will feel proud. Bask in it!
It truly is an accomplishment!!!
3rd video: SOURDOUGH BREAD! | (Start to finish!) 16-Min Video
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***Scroll down to the recipe card for clear, detailed instructions.
SOURDOUGH BREAD TIPS:
- SOURDOUGH STARTER: Using your starter slightly after it’s peak, will ensure your bread rises sufficiently. Make sure your starter is healthy, strong and “hungry”, able to double in size 4-8 hours after feeding. If you like a more “sour” taste, use an un-fed starter that has been stored in the fridge 5-6 days- and use without feeding it first.
- FLOUR: For your very first loaf, I highly suggest just using Organic White Bread Flour and be sure to weigh to weight it. ***Please “zero out” the weight of the bowl. 🙂 Weigh the flour without salt, seeds, or other additions. Try substituting a 1/2 cup of the flour for another kind. For example, 3 1/2 cups white bread flour, plus 1/2 cup rye or whole wheat. If you add more whole grain than that, your loaf will be quite heavy and dense. I really don’t want this for your first loaf and either do you. You want it to be amazing so you feel inspired to make it again and again. After several practice loaves- yes, fiddle with other flours as much as you like!
- WATER: (Hydration) 385 grams A wet dough will produce a lot of beautiful air pockets but it is much harder to work with, in the beginning. A dryer dough will yield a slightly denser, less airy loaf but will be easier to work with, in the beginning. This one falls towards the later – at 75% hydration- but you can easily adjust this down the road, as you practice, by adding a little more water or less flour in the initial mixing stage. To calculate the hydration level, you divide the water grams by the flour grams. In this case 385 divided by 520 = .75 or 75% hydration. As you get more comfortable, try for 80%-85% hydration, adding in a few extra folds at both stages.
- BAKING: 500F. Always preheat. If you have convection, use it! Use a 4-6 quart dutch oven or Bread Baker: Make sure your dutch oven or bread baker can handle a 500F oven. Plastic handles may melt. If not, 475F or 450F will suffice, but you’ll need to bake it longer (25-ish minutes) before removing the lid, then bake for 10-15 more minutes uncovered. Always check bread with a thermometer. FYI My bread baker (clay) cracked at 500F, so just be careful. Always check the manufacturer’s guide.
TROUBLE-SHOOTING Sourdough Bread:
- OVER-PROOFED: If your dough feels overly runny, loose, or breaks, after proofing, you have probably over-proofed it or possibly incorrectly measured the flour/water. Note the rising time and temperature in your home, and shorten this next time. It’s easy to overproof in very warm climates. You can tell if it is over-proofed if the dough is flat and runny with lots of air bubbles at the top (meaning it probably peaked already and now is going down) or doesn’t spring back when you do the poke test, or breaks when stretched. Even still you could try to bake it (might as well at this point, right? ) Do the 2nd video stretch and folds-it will be runny, so manage as best you can and put it in the fridge to firm it up a bit before baking.) Turn “imperfect loaves” into croutons, bread crumbs, etc.
- UNDER-PROOFED: Gummy dense bread with big holes. This usually means your bread didn’t proof (rise) long enough in the initial overnight rise or the sourdough starter wasn’t “strong/active” enough. Double-check that your starter is doubling in size within 6 hours of being fed. Note the time and temp in your house, and it let rise longer next time. This can happen if you are used to baking in summer and now shifting into winter. The kitchen is colder so the dough will require longer proofing. You will be able to tell when you do your second set of stretch and folds. If it is not stretching like the video it probably has not proofed long enough. Just let it go longer -or leave it out to rise in the bowl after shaping (instead of putting it in the fridge) for an hour or two. Gummy bread can be turned into croutons. Or try toasting the bread before consuming it, it may help the texture.
- Not Rising: It could be the starter. Is it healthy and active? Did you use “hungry” starter, using it after it has peaked? Double-check your starter is doubling in size within 6 hours of being fed. Also, I’ve found this type of dough will not rise and puff up as much as other bread doughs. It may only rise by 1 1/2 or 1 3/4 (not actually doubling in size). Just look for that slight dome, and jiggly belly feel, and do the “poke test”. It will flatten out overnight, with a subtle swell (like a full belly) or slight dome and a bouncy spring to the touch. Check the temp with a thermometer. If it is under 70F it might just take a little longer. If you want to be very precise about the rise, and the rise time, you can measure the overnight rise in a 2-quart measuring container with clear sides the first few times to get an idea rise level and timing. It should rise by 1.5 or 1.75, so not quite double. I found this practice to be very helpful.
- Flavorless: Did you forget the salt? Salt is imperative here.
- Too Sour: The “hungrier” the starter, the sourer the bread. Feed the starter 8-10 hours before baking for less sour loaves.
- Not sour enough: Use un-fed starter. The longer it’s unfed ( within the 7 days) the more sour it will be
- Many people accidentally mismeasure the flour because they forget to “zero out” the weight of the bowl or measuring cup on the scale! Check your weight (without seeds, salt or any additions) only flour.
- GUMMY BREAD: If you are sure you are not under-proofing your dough, and that your starter is strong ( doubles within 6 hours of feeding) check that your oven temp is accurate. Buy an oven thermometer and double-check that it indeed is getting hot enough. Confirm bread is 200F when you remove the lid, and 208F after baking uncovered. Adjust timing if need be. Lastly, test letting your bread sit longer before cutting- like 4 hours.
- Weird sweet flavor/scent: Your starter may have been contaminated with an unpleasant bacteria. Bread should taste/smell heavenly, earthy and “bready” after coming out of the oven. Like the best smell ever. 🙂
- Burned Bottoms: Perhaps lower heat to 475F with slightly longer bake. Also, try placing a sheet pan under the dutch oven (but don’t preheat the sheet pan). Or add a layer of cornmeal below the parchment. Burnt bottoms seem to happen mostly in electric ovens.
- Flat loaves with lots of holes: Over-proofed. Make croutons. 🙂
- Starter: If your starter floated, but no longer floats, but still doubles in size after feeding within 6-8 hours, it is probably fine to use in baking (this is what you have been telling me).
More Sourdough Recipes!
- Rosemary Olive Sourdough Bread
- Sourdough Baguettes
- Sourdough Crackers
- Vegan Banana Bread
- Overnight Sourdough Waffles
- Sourdough Pancakes
- Sourdough Scones
- Sourdough Biscuits
- Sourdough Buns
- Sourdough croutons
The Sourdough Making Kit is available at our Bowl and Pitcher Shop if you are interested.
For the love of Sourdough!
Sourdough baking is such a satisfying hobby. Making your first “good” loaf is the BEST feeling EVER! Know that every time you bake, your bread will get better and better as long as your starter is healthy and active. I suggest that you make the same exact loaf, repeatedly, a few times to get it down before changing any variables. Consider this first month of baking as “practicing”. The most challenging thing is getting to know your environment, temperature and timing, and getting your starter healthy.
So just be patient, keep trying and don’t give up. I promise, you will get it! Sometimes it just takes time.
Enjoy the process,
xoxoxo
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Sourdough Bread Recipe (Detailed Instructions)
- Prep Time: 25
- Cook Time: 13 hours
- Total Time: 13 hours 25 minutes
- Yield: 1 loaf
- Category: baked
- Method: bread
- Cuisine: northwest
- Diet: Vegan
Description
An easy Sourdough Bread recipe that rises overnight and bakes in the morning. A simple flexible recipe, made with sourdough starter, that can be adapted to your needs. View the 3 instructional videos above for more details. If you don’t see the videos, make sure your ad blocker is off. (NOTE: the recipe multiplier is not working correctly for doubling or tripling – so please calculate this for yourself !!! Sorry.) Stretch and fold techniques from Breadtopia
Ingredients
- 4 cups organic white bread flour, spooned and leveled (520 grams total flour) -please don’t include the weight of the bowl! I Highly Recommend weighing for the first few loaves. (See notes for adding other types of flour.)
- 2 teaspoons fine sea salt (12 grams)
- 1 7/8 cups filtered water (385 grams)
- 1/3 cup sourdough starter (90 grams) fed 8-10 hours earlier, using it slightly after peaking (or use an unfed starter, 3–6 days after feeding if refrigerated- for a more “sour” taste- see notes.)
—–
- rice flour (my favorite) or extra flour for dusting.
- seeds for flavoring: fennel seeds, anise seeds, chia seeds, flax seeds, caraway seeds, sesame seeds, poppy seeds, dill seeds, celery seeds, nigella seeds, etc. (optional, but tasty)
Other optional additions:
- Substitute 1/2 cup rye flour, spelt or whole wheat flour or other whole-grain flour for 1/2 cup of the white bread flour if you like- resisting the temptation to add more for your first few loaves. (62 grams max.)
- Add seeds and/or whole spices (fennel, caraway, onion seeds, dill seeds, chia, hemp, flax ) My favorite is 1 teaspoon fennel, 1/2 teaspoon caraway and 1 tablespoon chia– or add herbs ( rosemary, thyme, sage, etc).
- Once you get the hang of the dough, try adding roasted garlic, nuts, dried fruit, cheeses, or olives.
Instructions
- 8 am. Twelve hours before mixing your dough, feed your sourdough starter, leaving it out on the counter making sure it doubles in size within 6-8 hours. (See notes for extra sour). OR, if you keep your starter in the fridge and fed it in the last 7 days- it is OK to use it straight from the jar, cold, without feeding. Best to use starter after it peaks, when it is “hungry”.
- 8:00 pm PLEASE use a kitchen scale if this is your first loaf. Weigh the flour in a medium bowl (***zeroing out the weight of the bowl). Then add salt, spices, seeds. Mix starter and water in a small bowl until cloudy and well mixed. Pour the starter-water into flour incorporating all the flour using a fork or wood spoon. It should be a thick, shaggy, heavy, sticky dough. See video. Mix for about 1-2 minutes using the wood spoon– it will be hard to mix. Don’t worry about tidy dough here, just get the flour all mixed in and cover with a wet kitchen towel and let rest 15 minutes. It will loosen up as it rests. (Alternatively, mix starter and water in the bowl first, then add the salt and flour-like in my 3rd video- either way works.)
- 8:20 pm: Do the first set of stretches and folds. (See the 1st video in post) With one wet hand (put a bowl of water next to you) pull the dough from one side and stretch it upward, then fold it up and over to the center of the dough. Quarter turn the bowl and repeat, stretching up and folding it over the middle, repeat for about 30 seconds or until the dough gets firm and resists. This helps strengthen the gluten. Cover, rest, and repeat the process 15 minutes later. With wet fingers, stretch up and fold over, turning, repeating, for 30 seconds until the dough gets firm and resists. Then turn the dough over in the bowl. Yes, you could do this a couple more times if you would like to build the gluten, but not imperative. 🙂
- 8:35 pm Proof overnight, at room temp. Cover the bowl with plastic wrap, wax wrap, or a damp kitchen towel (to keep the moisture in) and place it on your kitchen counter for 8-12 hours. (see notes on temperature) 68-70F is the ideal temp. (If it is warmer, check at 6-8 hours. If it is very cold, it may take up to 18 hours in winter.)
- 6-8 AM Check the dough in the morning. The dough should have expanded, with a slight springy dome to the top. It won’t necessarily double in size ( maybe 1.5 -1.75 times bigger) but will have expanded. Do the POKE TEST: With a floured finger, poke into the dough. If it indents easily and mostly springs back to its original shape, it has probably risen enough. If it feels firm or very hard to indent, let it rise longer. If it feels loose, runny, or indents too easily or doesn’t spring back, it is most likely over-proofed (bake it anyways).
- Line a high-sided bowl with parchment. This brand of parchment does not stick to the bread- but if you are unsure about yours, spray oil your parchment lightly before putting the dough in it. (If you are a seasoned bread baker, you do not actually need parchment -this is only for easier transport only, bread will not stick to the inside of a dutch oven.) I like using a high-sided medium-sized bowl versus a flat or shallow bowl to help shore up the sides. You can also use a rice-floured Banneton (bread proofing basket) if you have one.
- 2nd Set of STRETCH and SHAPE : (Watch 2nd video -Stretch and Shape video). Loosen the dough from the all edges of a bowl with using your wet fingers, a wet spatula or wet plastic dough scraper, sliding down the sides of the bowl. With both wet hands, carefully pull the dough straight up, in the middle and lift it, stretching straight up in the air- about 1-2 feet (see photo) and place it back down, gently folding it on top of itself. In this first stretch, the dough may feel quite loose and runny. This is OK. It should firm up as it stretches and folds. (Note: If your dough breaks here, it is probably over-proofed, bake it anyways. If your dough won’t stretch like the photo and feels too tight or firm, it needs to proof longer). After the first stretch, give the bowl a quarter turn, wait 30-60 seconds, wet your hands again and stretch it up high again, folding over itself in the bowl. Wait 30-60 seconds. (You could repeat this one more time, 15 minutes later). Then, the third time you lift and stretch, you will lift it all the way into your parchment-lined bowl, folding over itself like you’ve been doing. (Alternatively, lift it into your floured proofing basket seam side up. ( If seam up, pinch the seam closed). Sprinkle top with seeds and flour (get the sides too) gently rubbing it to even coat –and add seeds if you like. If using a banneton, sprinkle the seeds in the banneton before adding the dough.
- FINAL RISE and PREHEAT OVEN: Place the bowl in the refrigerator for one hour uncovered which will firm up the bread, and make scoring easier and help boost “oven spring”. It won’t rise in the fridge. (You could also keep it in the fridge for 3-4 hours if you want to bake later.) Preheat the oven (for 1 FULL hour) to 500F with your dutch oven inside and lid on (see notes). If you have convection- use it. You can also bake the bread at 45oF or 475F. You want your oven as hot so don’t skimp on the preheat. I usually preheat for 1 full hour.
- SCORE & BAKE When ready to bake, place dough by the stove. Pull out the dutch oven, close the oven, remove lid. Score the bread in the bowl, using a very sharp knife, lame, razor blade, (or try scissors dipped in cold water), score the dough swiftly and deeply, at a 45-degree angle, 3/4- 1-inch deep. One deep slash is just fine. Or criss-cross, or crescent shape. (Or feel free to add other designs, for ideas -google “scoring bread”). You want to score where you want the dough to puff out from. You can also cut with wet kitchen scissors. Carefully lift the parchment by the corners and place both bread and parchment directly into the dutch oven. Cover quickly. It is OK if parchment peaks out. You want to score and transfer as quickly as possible. (Alternately, if using a proofing basket, cover the basket with parchment, carefully flip the dough into the parchment in the palm of your hand and then center the parchment and dough into your dutch oven, then score).
- BAKE. Place dutch oven in the middle of the 500F oven for 20 mins with convection on, 25 minutes w/no convection (or 28 minutes at 450F). Remove lid. It should be puffed and just lightly golden and internal temp close to 200F (if not, put lid back on for a few more minutes). Lower heat to 450 F, continue baking 10-15 minutes until deeply golden and internal temp reaches 204- 208F. No pale loaves please, let them get golden! (For a less “crusty” loaf, increase covered baking time, lower uncovered baking time. You can play with this for desired results.)
- COOL: It will smell heavenly. Remove from the dutch oven, let it cool 1-4 hours on a rack or tilted up on its side, before slicing so you don’t let the steam out and don’t smash it- be patient. This is the hardest part. 😉. Take a picture! Feel proud. You did it!
- SERVE: This type of bread is always BEST, served toasted! Then lather it with butter, ghee or olive oil. Add mashed avocado and salted tomatoes, almond butter, honey or jam. A piece of toast can turn into a great meal. See this Mushroom Toast!
- STORE: Store the bread wrapped in a kitchen towel for the first day or two to keep the crust nice and crispy, then move it to a zip lock bag to keep it moist for longer. Bread can also be sliced and frozen. Make sourdough croutons with leftover bread- great in salads and soups!
Notes
Sourdough starter : Using your starter after its peak will ensure your bread rises sufficiently. Make sure your starter is healthy, hungry, and strong, able to double in size 4-8 hours after feeding. If you store your starter in the fridge and last fed it over a week ago, make sure to feed the morning before making bread. If it has only been 3-7 days since last feeding (and you keep it in the fridge), it is OK to make bread without feeding. Use a 1/3 cup starter for your bread dough and place the remaining back in the fridge and feed a week after the last feeding. BUT if it has been a week after your last feeding, pull it out of the fridge, discard (or save for pancakes, waffles, or give away) all but 1/2 cup. Feed it. Let it metabolize the flour 4-8 hours before mixing up the bread dough. Use a 1/3 cup of starter (90 grams) for the bread, place the remaining back in the fridge, and feed in a week. For a more “sour” flavor, use starter that has been in the fridge 4-6 days. Do not feed before using it. The sourdough starter is the sourest the longer it goes without feeding.
FLOUR: For your very first loaf, I highly suggest weighing (please do not include the weight of the bowl or any salt, seeds or spices- only flour!) and using mostly white bread flour . I know it’s boring, but you can add whole spices and seeds. 🙂 If you absolutely must fiddle, try only substituting a 1/2 cup of the flour for another kind. For example, 3 1/2 cups white bread flour, plus 1/2 cup rye flour or whole wheat flour. If you add more than that your loaf may be too heavy and dense. I really don’t want this for your first loaf. Neither do you! You want it to be amazing so you feel inspired to make it again and again. After a few practice loaves- yes, fiddle as much as you like!
Hydration: A wet dough will produce a lot of beautiful air pockets but it is much harder to work with, especially in the beginning. A dry dough will yield a slightly denser, less airy loaf but will be easier to work with, in the beginning. This one falls towards the later – at 75% hydration- but you can easily adjust this down the road, as you practice, by adding a little more water or less flour in the initial mixing stage. To calculate the hydration level, you divide the 385 water grams by the 520 flour grams. In this case 385 divided by 520 = .75 or 75% hydration.
Dutch Oven or Bread Baker: Make sure your dutch oven or bread baker can handle a 500F oven. If not, 450F will suffice, and bake 25 minutes before removing the lid -make sure bread is baked to 200F- before baking uncovered. My bread baker (clay) cracked at 500F, so just be careful. Always check the manufacturer’s guide. Plastic handles typically melt or crack at 500F
NO DUTCH OVEN? If you don’t have a dutch oven, you can try baking your bread on a sheet pan, covered with a large metal bowl or pyrex bowl to keep the steam in. It will yield a flatter loaf but it does work. Bake 25-30 minutes covered, remove the bowl, bake until golden 10-15 more minutes until golden, and be sure to check internal temp with a thermometer. It may take a few practices tries to perfect this.
Smaller Loaves: If you would like to create two smaller loaves bake each at 450F for 18 minutes (or until internal temp is 200F) uncover, lower heat to 425F and bake until golden and internal temp is 204-208F. You may have to fiddle with this timing.
PRACTICE: As you practice making your loaves (yes, it is a fun practice) you’ll get a feel for the dough and you’ll begin to notices how changes in seasons (changes in temperature) affect the loaves and their proofing time. I suggest making the exact same loaf repeatedly several times. Warmer temps will call for shorter proofing, cooler temps, longer proofing. You can also change the proofing time by adjusting the sourdough starter amount. For a faster rise, you can add a little more starter, for example, a 1/2 or 2/3 cup. For a longer cooler rise, say in the fridge for 36-48 hours, you can reduce the starter amount to 1/4 cup or even 3 tablespoons. You can play with ratios to get the proofing time just how you want it. Take notes! You can also adjust the hydration for an airier loaf, either reducing flour or increasing water. So many variables!!! *Remember your starter and your dough are actual living “creatures” that are affected by your particular environment. The most important advice I can give you is to pay close attention to your particular “creature”, observe it carefully, and look for signs- it is communicating with you. Pay attention. 🙂 Work with it, not against it. Be patient, respond thoughtfully.
Perfecting bread is a lifelong process, and I’m still learning too.
TROUBLE-SHOOTING:
- OVER-PROOFED: If your dough feels overly runny, has noticeable bubbles at the top, feels loose, or breaks after proofing, you have probably over-proofed it or possibly incorrectly measured the flour/water. Note the rising time and temperature in your home, and shorten this next time. It’s easy to overproof in very warm climates. You can tell if it is over-proofed if the dough is flat and runny with lots of air bubbles at the top (meaning it probably peaked already and now is going down) or doesn’t spring back when you do the poke test, or breaks when stretched. Even still you could try to bake it (might as well at this point, right? ) Do the 2nd video stretch and folds-it will be runny, so manage as best you can and put it in the fridge to firm it up a bit before baking.) Turn “imperfect loaves” it into croutons, bread crumbs, etc.
- Under-proofed: Gummy Bread with big holes. This usually means your bread didn’t proof (rise) long enough in the initial overnight rise, or the sourdough starter wasn’t “strong or active” enough. Test your starter, by seeing if doubles in size after feeding within 6-8 hours. Note the time and temp in your house, and it let rise longer next time. This can happen if you are used to baking in summer and now shifting into winter. The kitchen is colder so dough will require longer proofing. You will be able to tell when you do your second set of stretch and folds. If it is not stretching like the video it probably has not proofed long enough. Just let it go longer -or leave it out to rise in the bowl after shaping (instead of putting it in the fridge) for an hour or two. Gummy bread can be turned into croutons. Or try toasting the bread before consuming it, it may help the texture.
- Not Rising: It could be the starter. Is it healthy and active? Test: Does the starter within 6 hours of feeding? Did you use “hungry” starter, using it after it has peaked? Also, I’ve found this type of dough will not rise and puff up as much as other bread doughs. It may only rise by 1 1/2 or 1 3/4 (not actually doubling in size). Just look for that slight dome and do the “poke test”. It will flatten out overnight, with a subtle swell (like a full belly) or slight dome and a bouncy spring to the touch. Check the temp with a thermometer. If it is under 70F it might just take a little longer. If you want to be very precise about the rise, and the rise time, you can measure the overnight rise it in a 2-quart clear measuring container with clear sides the first few times to get an idea of rise level and timing. It should rise by 1.75, so not quite double. I found this practice to be very helpful.
- Flavorless: Did you forget the salt? Salt is imperative here.
- Too Sour: Feed the starter 8-10 hours before baking for less sour loaves.
- Not sour enough: Use an un-fed starter. The longer it’s unfed ( within the 7 days) the sourer it will be.
- Many people accidentally mismeasure the flour because they forget to “zero out” the weight of the bowl or measuring cup on the scale! Check your weight (without seeds, salt or any additions) only flour.
- GUMMY/ Doughy BREAD: This can occur if the internal temp of bread is not 204- 208F. Make sure when you take the lid off your bread is at 200F. You may need to adjust time-based on your oven. Bread can be gummy if under-proofed. Bread can be gummy if the oven is not preheated enough. (Buy an oven thermometer and double-check, it is getting hot enough.) Bread can be gummy if your starter is lethargic, so make sure it is active and thriving, doubling in 6 hours after being fed. Lastly, bread can be gummy if you cut into it too soon. Try letting it rest 4 hours before cutting!
- Weird sweet flavor/scent: Your starter may have unwanted bacteria. Bread should taste/smell heavenly, earthy and “bready” after coming out of the oven. Like the best smell ever. 🙂
- Burned Bottoms: Perhaps lower heat to 475F with slightly longer bake. Also, try placing a sheet pan under the dutch oven (but don’t preheat the sheet pan). Place a layer of cornmeal under loaf. This seems to happen mostly in electric ovens.
- Flat loaves with lots of holes: Over-proofed. Make croutons. 🙂
- Starter: If your starter floated, but no longer floats, but still doubles in size after feeding within 6-8 hours, it is probably fine to use in baking (this is what you have been telling me).
Keywords: sourdough bread recipe, no knead sourdough bread, how to make sourdough bread, overnight sourdough bread
aofi
Could I prove in the fridge overnight so it won’t overproof on the counter before I’m ready to bake?
Yes, but you would have to really gauge the timing. 🙂
Hi
I used 300grams of spelt flour and 220g of wholemeal wheat flour and the bread turned out divine as good as the loaf I normally get at the shops. My husband loved it but m he said it was not very sour – I used the starter after it peaked 3.5 hours later. How long can I starve the yeast as toon temp before baking? Would that make for a more tangy loaf? If the fridge option, how many days can/should I starve the yeast before I need to feed it? Also, if I want to make a pure spelt loaf would I keep water and starter the same?
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Hi Kelly- yes you could “starve” the starter for 5-7 days in the fridge and use it without feeding, or try 12-16 hours after feeding on the counter. You would have to experiment with the 100% spelt- start with the same amounts, and adjust- now that you know the consistency of the dough- just try to go for the same consistency. 🙂
I have made 6 loaves so far and none have lasted more than a few days. All great, each different and each delicious and better than anything I’ve bought at a baker. One thing that puzzled me was that my starter, no matter what I did, would not double. I think I finally found the secret. I bought some dark rye flour (Bob’s Big Red) at an organic grocery store and used Sylvia’s guidelines for feeding the starter (from the sourdough starter recipe) and it more than doubled. Each day I would feed it, it would double in about 6 hours and then settle down by the end of the day (12-14 hours). I still only feed it once every 24 hours. For variety, I am using about 40g of rye flour, 80g of King Arthur bread flour, 120g water (room temperature is fine) and 40g of starter. I put in a large mason jar or weck jar and cover with a thin damp cloth. It has not failed to double in 4 tries now. And of course, each have passed the float test and my bread ends up with nice healthy crumb with good size air bubbles and a crusty finish.
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Awesome Jalal! It is so often the flour. Overly processed flours have very little wild yeast in them- so mixing in a whole grain really helps here. Nice job and thanks for sharing!
I have made this recipe after following your starter recipe. Wow, just, wow. You have made this process so fun and fool proof. Thank you so much. 4 loafs in so far. About to try adding other ingredients like olives and garlic. Thank you so much. Enjoying the journey
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Awww thanks so much Alison- glad this is working for you!
I love this recipe. What would the cook time be if I cut the recipe in half?
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I would keep it the same, but perhaps lower temp by 25F. And use your thermometer at the end, to gauge when to take it out.
Big fan calling in from London – this is an amazing post and I Love the videos – so so helpful!
What happens if life interrupts you after proofing for about 11 hours so you have no time to get back on it until the next day? Can you put the proofed mixture in the fridge and bring it back again when you have more time, or do you need to start again?
Hi Rachel- great question. Yes, that is what I do- put it in the fridge and bake it later. It might not end up perfect, but better than going to waste. 😉
Hello, is necessary to add a bowl of water in the oven, to do the bread crispiest?
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No, it is not necessary. You can of course, some people do. I don’t!
Hello, I am doing my bread now, but I will use my dutch oven for first time, my question is: I need to put water in the bottom of my convention oven to make my bread crispy?
Thanks
No you shouldn’t have to Maria!
This was my first time making sourdough bread and it turned out amazing.
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Terrific! Great to hear!
I do not bake so tackling something as complex as sour dough has always been intimidating. Until I found you! Your recipe and videos were so helpful I was motivated to finally try it and even a novice like me found success. Starter was easy to get going and everyone loves the fresh bread. Thank you!
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Thanks so much Jennifer, happy this worked for you!
What do you do with the unused sourdough
The bread or the starter?
Hi Sylvia,
I’ve been making sourdough with your recipe and even the starter, both are very successful recipes. Many thanks for that.
If you are going to make 2 sourdoughs is that means you have to double everything even the starter or you can use the same amount 90grams for two sourdoughs?
Cheers,
Shaghig.
You would need to double everything!
I have struggled with my goal of making sourdough bread, using recipes and directions from well-established websites with no success. Until finding this recipe! My sour dough tasted nearly as good as the loaf I got from Poliane in Paris! I added 1/2 cup rye flour. Amazing. Thank you so much for sharing this recipe! I make this now on a weekly basis with ease and my family savors it!
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Congrats and happy this worked for you Dorie!
This is fun! Question about my starter. Have two types going: fed with un-bleached flour and with whole-wheat bread flour. The whole wheat one gets a skin on the top. Is that normal?
It is probably because whole wheat soaks up more water- you could just try adding a little more water to the whole wheat one- a couple tablespoons.
Hi!,
The bread is delicious and I love the videos they are helpful, I have one problem though, my bread is sticking to the parchment paper and is basically melting into it making it extremely difficult to remove.
Any tips? Is parchment paper a must?
You could try oiling the paper first.
Delicious first 2 loaves! Having never tried to make sourdough before, new lockdown seemed like the perfect time. My first loaf was a bit dense (oven was accidentally turned off halfway though – I think that was the culprit!), but the second one I made a bit wetter, proofed for a bit longer and no one fiddled with the oven – delicious!
My scores don’t seem to hold and by the time the bread is baked they have disappeared rather than breaking open. Any tips?
Looking forward to trying some new additions like rosemary and fried fruits/seeds as I get more confident 🙂
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Congrats Ellie! You could try scoring a little deeper?
You have to score quite deeply – about three quarters of an inch deep (so deeper than for normal yeast-leavened bread). As suggested by other kind bakers, I used kitchen scissors dipped in water which worked well. Hope this helps.
Success! Although I’ve been making bread for years, I’ve never made sourdough as I thought it might be too difficult. But having come across your wonderful step-by-step recipes, I decided to have a go. I grew my own starter from scratch, and a week later made my first No-Knead Sourdough Loaf. Despite my nervousness that I’d done it correctly, it rose beautifully, was perfect and absolutely delicious. Inspired by this success, I’m also making your sourdough baguettes recipe – they’re in the oven now and can’t wait to eat these for lunch today. Thank you so much for sharing your techniques and recipes.
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Awesome Christine! Congrats.
Why do you need to let it rise in the refrigerator? Can I just do this on the counter?
Cooling the dough a bit makes it easier to score. Yes, you can let it rest on the counter if you prefer.
Hi, my oven is small (about 21 liters), so I don’t think I can bake such a big loaf. Would it work if I halve all the ingredients to make a smaller loaf?
Yes, that would work fine! I would be careful not to over bake- use a thermometer!
I’ve been using your recipe for the starter and bread! What an easy and tasty bread. I started the starter in May, and it is now aged very well. It’s never failed and always tastes good. I’ve started taking other ideas to add to the bread, using your techniques and basic recipe, wow! So versatile! Thank you! Thank you! Thank you!
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Thanks Wendy!
Hi I had a little issue because I couldn’t figure out 1 7/8 cup of water is. Liquids are generally measured in liters not grams. First time I made the bread too much water and what is shaggy?
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Hi Dianna -I am getting .42 of a litter -so a little less than half a liter. Shaggy means a little messy, slightly dry. You basically want just enough water to just barely incorporate the flour. 🙂
I love this recipe!! It’s is so precise and easy to follow. A few years ago tried to make sourdough, but the recipe called for kneading. The dough was not easy to work with, so I gave up after a few tries. I am so grateful you posted this. Thank you!!
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Thanks Phil- glad this worked for you!
This recipe was my gateway into my sourdough obsession that started last March. I think I’ve made around 100 loaves since then.
I’ve been learning about the science behind sourdough bread and have been experimenting with techniques to understand my mistakes and make consistently great bread.
Additionally, for months my bread was gummy, and I didn’t know why. I realized later I needed to let it finish cooling and let it rest for 4 hours, and then it was fine. This is something you should add to this page b/c you only mention other factors 🙂 Rest time is different depending on weight and what flours you use btw!
Also, I think a picture of the original dough and the doubled dough side-by-side would be soooo helpful! 🙂
Thanks again!
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Thanks Elle!
Hi great recipe ! Any tips on getting my sourdough to look more airy like yours ? My dough dosent seem to be as wet/flexible as yours ?
Thank you
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Does your starter double within 6 hours of feeding?
I usually use starter that I’ve already fed. However the starter that I use definitely does not double. It becomes larger but definitely dosent double
Tanya, I would leave your starter out a few days, feeding only after you see the signs of hunger (go to the sourdough starter post on the blog) and strengthen it to the point where it doubles within 6 hours of feeding. This can sometimes take several days. This will ensure good results with your bread.
Thank you will definitely give it a try !
I’ve been baking my family’s bread in a bread maker for 30 years. We don’t do store-bought bread. Having learned that sourdough fermentation is better for our digestion I switched following your recipe recently. I made my own starter per your instructions and it’s fantastic! I couldn’t be happier. To date I have only baked four loaves – I wish I could send you a picture of my most recent! I could not be happier and thank you so much!
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Love it Paula! So happy this is working for you you!
Love it Paula! So happy this is working for you!
Hi, Sylvia:) can i use less starter to slow proofing a bit? Let’s say 50 g?
I think that should be fine!
Thanks 🙂 and more thing: how long can i keep my bread in the fridge before baking? I want to fit into my schedule for the weekend 🙂 some bakers leave it for 12-24 hours in the fridge and get good results.i’m afraid the bread might collapse and i will bake a brick eventually… Or should I take a leap and experiment? 🙂
You will just have to watch it- it really depends on your fridge temp. It may take a couple of tries to get the timing right! But it can be done!
Shoot, forgot to mention that, too…yes, it was about 210. I’ll say I got rave reviews on the flavor!!
Hello!
I made this bread over the last two days, so easy for a first-time bread maker! It tastes pretty good, looks great, but is gummy. I watched your video and the dough looked just like yours, wondering what your thoughts are on why it might have turned out gummy? Cooked 20 w/ lid, 15 w/out lid. I did use “hungry” starter as I want sour bread. Can’t wait to try again, but after a bit of research…don’t want another gummy loaf ; )
Thank you!
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Forgot to mention that I proofed in banneton and must not have added enough flour, as the dough stuck. Removed, then placed in bowl w/ parchment, but alas, it stuck to that, too! So, tried a third time – on parchment but w/ loads of flour and let it rise again (30), to try to undue all of the manhandling. It did rise up a bit…then baked. Could all of that contribute to gumminess?
Rice flour is the key to having the dough not stick in the banneton!
Hi Kim- Did you take its temp? Was it 200F when you pulled off the lid?
Kim,
you probably need to let it rest longer after you take it out of the oven.
since this recipe yields a loaf around 1000g when baked, you should let it sit 8-10 hours before slicing (if regular bread flour) or 10-12 hours before slicing (if there is wheat and rye flour).
Like a few bakers mentioned, I also had problems scoring and tried everything that was recommended. However, I think, I found the perfect answer for me: scissors dipped in cold water.
Works every time.
Thanks for this Monika!Great tip!
Thank you! One less tool to buy! Making my first loaf this morning!
Made this yesterday. Everyone was telling me to tamper my expectations, and it was okay if the bread didn’t look like the ones we buy at an hour artisanal bake shops…
It came out perfectly. Have this recipe printed out and ready to double it for the next time.
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So glad this worked for you! Such a great feeling!
Hi Sylvia,
If I keep adding my weekly discard starter to my discard batch in the fridge, from previous discards, is there a max. fridge storage time for it before I have to use it up. Is adding weekly discard to it, like feeding the starter? My discard has a brownish liquid, like the hooch on the starter, on it. Can I just stir it in the discard and use it? Thanks!
Still haven’t figured out how to score. I don’t have a lame. Not sure if it’s my lack of scoring technique or the addition of extra rye flour, not enough tension on my dough, or what . . . ?
Btw, your recipe with 35% rye flour is delicious.
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Hi Andrea, Glad the rye turned out for you! I usually toss the discard after a week or so- if I’m not using it and is building up. I would pour off the hooch before using it. AS the discard sits in the fridge without feeding, it will just get more and more acidic – and lose its “rising power” so just smell it and decide if you want to use it. Oh and using a lame will greatly help you with scoring. Also refrigerating before scoring. Using a knife is just harder!
So love your website and am grateful for your support! Thank you.
What lame would you recommend? Looking to try to get a good ear, and maybe some additional simple design.
Do you also have a recommendation for an oval and for a round Banetton to hold the amount of dough in your recipe? I think that’s just under 1 kg of dough. What style do you like to use?
Thanks kindly.
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The bannetons and Lame I use are linked in the post!
Hi Sylvia,
Thanks so much for your comment about cutting back on the percentage of rye flour I’m using. I’ve only made about 4 – 5 loaves, and experimenting to try to increase the sourness of the loaf, but still don’t quite understand what effect each of the changes I make have on the outcome. Until I came across your recipe I was intimidated to even try to bake a sourdough loaf. Thank you for your clear instructions on your website and for all the support. It’s amazing!
thanks, Andrea- let me know how it goes!
Okay, Miss Sylvia, I’ve made this bread several times now – mostly with great success but with one colossal flop. I’d overproofed it in the oven with just the oven light on and the next morning it was more like cake batter than bread dough. Oops.
Hubby and I agree this bread makes the best toast, but we’d prefer a loaf shape over the “hunk-a-bread”, as he calls it. So he bought me two cast iron loaf pans. They aren’t enameled cast iron, but I have reseasoned them a few times and they are ready to go. Tonight I’m doing an experiment.
I’ll make the bread dough all the way up through the refrigeration step tomorrow. I’ll do the fridge proofing in a loaf shaped Banneton and while it’s being refrigerated I’ll preheat both loaf pans in the oven. Then I plan to bake the bread in one pan and flip the second one over it as a lid. Rather than rely on baking times, I’ll let the bread set up a bit then put my trusty thermometer probe into it and set the alarm for 200 degrees. When that happens I’ll remove the lid and let it bake until the reading is 208. At the same time I’ll observe the baking time it took for each step.
So, any little hints you can offer? Any thoughts on the idea? And should I share the results? I plan to make this tonight. I don’t refrigerate my starter so it gets fed twice a day and lives on the counter. We find we prefer a slightly sweeter bread than super sour so this works for me. I used your starter instructions but once it matured and performed reliably I dropped my amounts to 90/90/90. It’s now 3 months old and reliable as all get-out.
I did try to post this earlier but it didn’t post. So if it suddenly duplicates with slightly different wording, that’s why.
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Hi Diane, cake batter dough is way over-proofed. Probably too warm in the oven. Just try leaving it on the counter overnight? If baking uncovered in a loaf pan- bake at 425F. One batch should make one loaf pan. Make sure dough rises just slightly above the edge.;) Good luck and let me know how it goes.
If I want a longer cooler bulk rise in the fridge, to get a more sourer loaf, do I put my dough in the fridge before I start the first set of stretch and folds and then do them while the dough is cold?
If my dough is cold will it still have the same signs as being slightly domed, springy, bouncy, jiggly and almost doubled in size to know when it is done?
If I do my first rise in the fridge, can I continue with a second rise in the fridge, after shaping, for up to 24 hours to get a sour loaf? Or will that be too much?
Thanks for all your help!
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You can do all your rises in the fridge- the problem is it’s hard to know for how long. If you watch it carefully and experiment, yes, it can be done, and it may take way longer than 24 hours depending on your fridge temp. Putting it in a clear measuring container so you can clearly see the rise from the side will make this easier to gauge. But it may be easier to get a more sour loaf, by just letting your starter go longer without feeding.
Thanks so much Sylvia. When should I do the first set of stretch and folds? Before the refrigerated bulk ferment or after?
Before. 🙂
Thanks so much!
I am using your dough recipe with an unfed fridge starter at day 7 with 65% bread flour and 35% rye flour.
With 35% rye flour do I need to add extra water, and if so how much more?
If I autolyse just the bread flour would I use 65% of the total water in the recipe for this process?
Once autolyse is complete, do I add all the rest of the ingredients together or leave out the salt until some time later?
Any help is much appreciated.
Thank you kindly.
Hi Andrea, have you experimented with this recipe prior to this? If not I would suggest sticking to the 1/2 cup rye for your first loaf-so you get a feel of the dough-because adding more rye here will make it quite heavy. If you wish to stick with 35% rye, yes, you may have to add more water. I haven’t made it this way so I don’t know the exact amount, it is such a “feel” thing. I would say add just enough water to incorporate all the flour. If starting with autolyse, you may want to look up a different recipe that details that? It sounds like you are a pretty experienced baker and this recipe is more of a beginner’s guide. I really like this website- The Perfect Loaf. Here is a link to the autolyze:
https://www.theperfectloaf.com/guides/how-to-autolyse/
Sylvia,
This recipe is fantastically do-able for me! The flavor is wonderful with the addition of the seeds.
Love this recipe so much, that I’ve made 3 loaves over the last couple of days. I would like to know your recommendation on how to freeze the loaves whole?
Thank you again
Thanks Diana- so glad this is working for you. I usually just wrap in plastic wrap or use a large zip lock.
Thank you so much for putting this recipe together. I have tried several attempts to make sourdough bread and have had very little success. I made my first loaf today and I am so happy with how the loaf turned out. I so enjoy your site. I have made several recipes and they have been exceptional. Teri
I am so thrilled for you Teri! Congrats on your first loaf!
Love this recipe. So easy and working very well.
What I’d like to know is can I use a rye flour starter?
Do I need to change any of the weights of ingredients?
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Yes Thomas, you can use a rye flour starter. I would feed your starter according to our starter recipe for most accurate results. But I also think it would just work fine as is here as long as your starter is doubling within 6 hours of feeding.
Excellent. Thanks for the advice and thanks also for the prompt response
Hi Sylvia, I love this recipe so much and really appreciate the details! One quick question about the last stretch and folds- my dough never seems to stretch very much, maybe 6-8 inches or so. Is it not proofed enough? it’s usually after sitting all night and the poke test seems to be good. Any suggestions would be great. thanks!!
Yes, your hunch is right on. I’d let it go just a bit longer.
Layla —
I believe the lack of stretch is because you haven’t developed enough gluten 🙂 Maybe try Coil and Folding for the second stretch 🙂
Thank you so much for your videos and recipes. i followed your starter recipe and it worked well. I accidently followed another recipe (by someone else) for sourdough bread, and it didnt work out. second attempt i followed this one and it was great! so thank you!
if i wanted to make a sultana and cinnamon loaf – what measurements of sultanas and cinnamon would you suggest? also should i soak the sultanas before, or will the dough plump them up while proofing?
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Glad this worked Mel! I havent tried with sultanas- sounds delicious though! You may just have to experiment.
Hi Sylvia, I love your clear instructions and have been making loaves for a couple of weeks now. Thank you so much. I’m delighted with them! I have an issue with timings. At the moment, it’s summer and very hot so the dough is only taking six to eight hours to proof. A couple of times, I’ve overslept and the dough has over proofed. Can I put it in the fridge overnight and then let it rise on the warm countertop in the morning before doing the second set of stretch and folds? All the best, Vicki
I think that is a great idea Vicki, give it a go!
Excellent! Followed your instructions to a tee. First, I used your sourdough starter recipe to make my starter, and then used this recipe for my very first sourdough loaf. Felt a little ambition so went for a little extra hydration 80%. My first loaf turned out amazingly well, thank you! Will definitely be sharing this one.
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congrats and thanks Maria!
I love this recipe – I also followed your starter recipe to the dot and with great results. Today I am out of bread flour and will be using organic all-purpose. As per my research should use about 15grams less water. Wish me luck
Let me know how it turns out!
worked well thanks
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Awesome Lars!
Hi Sylvia,
Your recipe and instructions are so fabulous! Thank you, thank you!!
I must be missing a key component to sourdough making. After I did my bulk rise during the day, I attempted to do the poke test, which I understand in principle. However, when I gently poked the dough it just stuck to my floured finger and pulled away from the surface. So I thought that maybe it needed more time?? After another half hour the same problem. Eventually after repeating the poke test every 20 – 30 minutes, I got tired and wanted to go to bed so I put my dough in the fridge overnight. Why can’t I do the poke test, as the dough is so so so sticky?
In the morning my dough had a lot of large bubbles on top but it was impossible to do the next stretch and shape as the dough broke as soon as I tried to lift it. I tried to wait 20 minutes to try it again, but the dough was more soup-like now than dough-like. I poured the dough into my parchment lined bowl, without any shaping as the dough had no texture at this point, and baked it after putting it in the fridge while heating up the oven.
I wasn’t going to even score the bread coming from the fridge but thought I had nothing to lose so I tried. To my complete surprise I actually got a better score than on my first two loaves. Can’t understand why?
After letting my loaf cool for about 40 minutes or so I cut open my bread to see what a disaster I created and was surprised again that the taste was quite nice and had a lovely sourness to it, but it was slightly gummy.
Any tips about poke test to proofing would be greatly appreciated.
Much thanks!
It sounds very over-proofed. Were you planning to bake it at night? I think proofing during the day will result in a faster proofing period (because it is generally warmer in the day vs. night). Try it again, and perhaps just look at the dough. If it is at least 1 1/2 ( or 1 3/4) times the original size, I’d just start the second set of stretches and folds and go from there. When baking Use a thermometer to check the bread is close to 200F when you pull off the lid.:)
Andrea —
you overproofed :p maybe put some flour on your finger next time too!
As for the gummy texture, let it rest longer after you take it out of the oven.
since this recipe yields a loaf around 1000g when baked, you should let it sit 8-10 hours before slicing (if regular bread flour) or 10-12 hours before slicing (if there is wheat and rye flour).
Hope this helps!
Can I leave in the fridge for more than an hour before baking?
Yes, sometimes I leave for 3-4 hours. 🙂
Such a detailed recipe! It worked perfectly, even the first time! I’m using this recipe every week now, experimenting a little with different seeds and flour every time. Thank you so much for sharing your knowledge!
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Yay Stella!!! Glad this worked for you!
I just want you to know that I followed your Sourdough Starter recipe first, and despite the fact my starter took a few more days than expected, your help and guidance/troubleshooting helped make it so my starter finally took off. Last night/Today, I moved on to using your recipe for No-Knead SD bread and between your videos and attention to detail, my loaf came out amazing. Thank you so much!
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Awesome Kristina! congrats!
I have made this recipe I am guessing a dozen times now. It tastes great. I have used both a feed 6-8 hours before and unfed from the fridge and both result in the same type of loaf. It gets a nice crust on the outside but is slightly gummy on the inside. I have used all the trouble shooting suggestions you have in the recipe – starters doubles as required, temp is where it needs to be, etc. But the bread is still slightly gummy. Is this loaf meant to have a dryer crumb? If so, what else can I do? Also, I cannot get this loaf scored properly. It tears the bread. I’ve used a knife, a lame, oiled, not oiled. It’s really sticky even with the addition of rice flour a nice hangout in the fridge for 1-1.5 hours. Any suggestions for that?
Hi Amy, what type of flour are you using?
Hi, apologies for the delay. I am using Robin Hood bread flour (460g) and whole wheat (60g).
Hi Amy, I would try switching up the bread flour. I always have good luck with Bob’s Red Mill Artisan bread flour. Do you have access to that? Also just be sure your starter is happy and active, doubling within 6 hours of feeding. 🙂
Hi again Sylvia, I should have access to that flour and will look for it when I run out of the stuff I have. However, I think I finally solved the problem. I was using a inaccurate thermometer. I bought a new one recently and wow was I ever under baking! Added another 8 minutes to the baking time with the lid at 500F and another 5 minutes to the baking time without the lid at 450F. I think my internal oven temperature is not actually reaching the required temps inside, leading to me initially under-baking. The addition of a good thermometer solved that today! Best loaf yet! (Note: all loaves have been delicious)
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Awesome Amy- great to hear! so glad you figured it out. A thermometer is so helpful here!
Also Amy!
the gummy texture is likely due to your resting time after baking.
since this recipe yields a loaf around 1000g when baked, you should let it sit 8-10 hours before slicing (if regular bread flour) or 10-12 hours before slicing (if there is wheat and rye flour).
Hope this helps! Baking is science <3.
I love me some science! Next time I will wait your recommended time.
Love this recipe. I’ve loved baking most of life but always struggled with making really good bread (it’s been more cakes and biscuits and sweet things).
Now this sourdough bread recipe is brilliant – works every time for me and it is super delicious and my family loves it too.
I’ve been adding some rye flour (about 100gms worth) and a couple of handfuls of sunflowers seeds, also a half a teaspoon of guar gum. Baking in a simple oven proof round bowl, lined with parchment paper, and I put a plate over it as a cover. Seems to work well 🙂
Thanks again.
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Love this Neal- glad its turning out for you!
Hi! I would love to try your recipe soon! Been craving for sourdough bread recently. If I were to add some cheese cube like gruyere, which step should I put in at?
Check out the recipe for Rosemary Olive Sourdough Bread and it will show you where to add- after the first long proof, before you shape.
Hi Sylvia. I’ve been using your recipe for a long time now, with some loaves slightly more risen, some less, but always with lovely holes, lovely crust and lovely taste. Definitely sometimes over proofed and perhaps under but the weather where I was and am now is completely unpredictable!
My question this time is, is there any possibility of baking this dough in a traditional bread tin? I have moved countries and all my entire life is boxed up. Where I am now we don’t have a dutch oven to use, and bought a rectangular sourdough loaf from a market. It did not taste half as good as yours, and I would really like to try make a loaf shape for my elderly Mom who can only eat sourdough bread.
Could one perhaps cover the tin and put water underneath to create steam?
I would so appreciate it if you do have any suggestions. Thanks so much in advance!
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I have tried baking this in an oiled loaf pan- uncovered, 20 minutes at 435, then 20 more minutes at 375F. You may need to play with this and use a thermometer.
Nadya,
I have always made my dutch oven! I put boiling water in a few empty pans 10-min before popping the bread in the oven!
Temperature needs to adjust too from this recipe, so what I do is:
starting temp: 450 F
Once i stick it in the oven, I turn it up to 500 F.
After 22 minutes from putting the bread in, I take out the pans with water to stop the “dutch oven” and turn down the heat to 400 F / 390 F for at least 30-min or when crust is dark golden brown!
If you find the first 22 min isn’t forming the ear well, then start at a lower temperature and/or spritz the bread with water after flouring the top! Good luck!