New to sourdough baking? Here’s my easy Sourdough Bread recipe with thousands of success stories! Includes easy step-by-step videos and instructions, my best pro tips, troubleshooting, and everything you need to master sourdough bread baking. With over 1400+ 5-star reviews, this sourdough bread method ensures success on your very first try.

A loaf of no kneed sourdough bread, perfectly baked. this recipe!

Are we free enough to open to the flow, no matter what it may contain?– Dorothy Hunt

We’ve tested and perfected our sourdough baking method to make it as simple as possible. This no-knead overnight sourdough bread takes 24 hours from start to finish with 45 minutes of hands-on time. Most readers have success with their very first loaf. Just read all the reviews!

Last week, I shared my method for an easy sourdough starter. By now, your starter should be ready to use, so I want to share my easy, beginner's recipe for no-knead sourdough bread that my friend Bee (H is for Love) taught me over 15 years ago! I’ve been refining and perfecting this method ever since, and it has proven to be foolproof.

This Sourdough recipe is flexible and easy, but most importantly, it works with my schedule. It doesn't require much hands-on time- although there is a tiny bit, just enough to make it feel wonderfully gratifying. The sourdough is made the night before and rises overnight on the counter (10-12 hours), before it is baked in the morning. Inversely, you can mix the dough early in the morning and bake it that night. It's very flexible and forgiving- even when you think you messed it up, it manages to surprise you with a beautiful loaf.

TIP: When searching for a Sourdough Bread Recipe (there are many!), the key is to choose one that fits your schedule. This allows you to easily incorporate bread-baking into your week without adjusting your plans. Always consider the hands-on and proofing times (usually two) to ensure it suits your schedule and lifestyle.

What Our Readers are Saying

One reader, Nidhi Vaidya says: “This recipe has never failed me! It always produces a beautiful loaf. Whenever a friend says they want to start sourdough, I point them this way.” ⭐⭐⭐⭐⭐

️Stephanie says: “This recipe is perfection! Easy to follow and fool-proof! I love to cook and have never been much of a baker and never made bread! I dislike store bought bread and am excited to make this wholesome bread weekly! “⭐⭐⭐⭐⭐

Ann says: “My previous attempts at sourdough were big fails, but I tried out this recipe and my sourdough loaf is picture perfect and delicious.” ⭐⭐⭐⭐⭐

Table of Contents

What is Sourdough Bread?

Sourdough bread is made using a natural, fermented leavening agent (called a starter) that doesn’t require commercial yeast. The “starter” , a mix of flour and water that is fermented, contains wild yeast from the air and good bacteria. This is what makes sourdough bread rise and gives it its tangy flavor and light, chewy texture. Because sourdough is fermented and has no preservatives or additives, sourdough bread is easier to digest than store-bought yeasted bread, making it a much healthier option!

Why this sourdough bread Recipe Works

  • Easy Schedule: Feed the starter in the morning, then mix the dough at night, proof it overnight on the counter (10-12 hours), and shape, proof (one hour) and bake it in the morning. (Alternatively, the dough can be made in the morning and baked at night). It’s very flexible and can be placed in the fridge if something comes up, and you can’t bake in the morning, slowing the process down.
  • Simplified, Easy Process: We’ve removed all the complex and intimidating processes that deter beginners from even starting. It is pared down as much as possible, while explaining the “whys,” resulting in a beautiful loaf the very first try.
  • This sourdough bread requires no kneading and no fussing – it couldn’t be any easier to make, thanks to several basic techniques that anyone can follow, which I walk you through in the videos.
Baked sourdough bread in a Dutch oven.

Getting Started: What you need to know before you bake

  • The schedule. This no-knead overnight sourdough bread takes 24 hours from start to finish with about 45 minutes of hands-on time. You’ll feed your starter in the morning → mix the dough at night →let it proof overnight →shape it, and bake it in the morning. See our detailed baking schedule below.
  • The starter. An active, happy starter is crucial to success here. Read through, preparing your sourdough starter below to ensure success your very first time.
  • What you’ll need. Read through the ingredients list and the baking equipment list. Some items, such as a Dutch oven and thermometer, are essential here.
  • Watch the video for a clear understanding of the process before you start.

Sourdough Bread video (start-to-finish)

This 16-minute, step-by-step sourdough video guide will walk you through the process of making sourdough bread from start to finish, with me personally. Don’t see the video? Ensure your ad blocker is disabled, try a different browser, or view the content on my YouTube channel.

***Scroll down to the recipe card for clear, detailed instructions

No-Knead Sourdough Bread Ingredients

  • Sourdough starter – You can make sourdough starter at home (it takes 5-8 days) or purchase it here.  To maintain it, store it in a jar in the fridge and feed it, like a pet. 🙂 Yes, you can even name it. If properly fed and cared for it can live for hundreds of years! My starter is called Vita.
  • Flour – use organic bread flour and rye flour. All-purpose flour works in a pinch, but for your first loaf, bread flour produces a better loaf. You can substitute whole wheat flour for the rye.
  • Water– use tap water, filtered water, or mineral water. Distilled water lacks minerals so don’t use that.
  • Salt– fine sea salt or Himalayan pink salt
  • Optional extras: rye flour, fennel seeds, caraway seeds, chia seeds,  rice flour

What equipment do I need?

Here is what you absolutely need:

Here are some optional extras: rice flour, dough whisk, banneton, dough scraper and a lame (scoring blade). An oven thermometer is also nice (to double-check that your oven is calibrated).

We offer this Sourdough-Making Kit at our Bowl and Pitcher Shop if you are interested. 

Preparing your Sourdough Starter

  • Be sure your sourdough starter is active and happy! It should double in size within 6-8 hours of feeding. If it is not doubling in size, it will not rise your bread. For troubleshooting sourdough starter, please visit our dedicated sourdough starter page and scroll to the troubleshooting section.
  • When making sourdough bread, use a starter either right at its peak, or after it has peaked.
  • For a more “sour” taste, use a starter that is “hungry”, and hasn’t been recently been fed.

Sourdough Baking Schedule

Keep in mind that 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 based on 70°F weather.

  1. Morning (6:00 a.m. to 10:00 a.m.): Feed the sourdough starter.  8-12 hours before you plan to mix up the dough, feed your starter, allowing time to peak before using. (Or feel free to use an unfed starter for a more “sour taste”, straight from the fridge at 8 pm)
  2.  Night (8 pm – 10 pm): Mix the dough. Do two sets of stretch and folds, 15 mins apart (see 1st video)
  3. Proof it Overnight.  Cover the dough, let it proof (rise) overnight 8-14 hours at 65-70F on the kitchen counter.
  4.  Next Morning (6 am-10 am) Shape and Bake. Check your dough when you awake, and when it has almost doubled in size, stretch, fold, and shape. ( see 2nd video). Place in a parchment-lined bowl, seam-side down. Place this in the fridge for 1 hour while you preheat the oven. 
  5. Bake 20-25 minutes (or until internal temp reaches 200°F). Remove lid, and bake 10-15 more minutes, until very deeply golden and internal temp reaches 208F. Let it cool on a rack before cutting.

How to make Sourdough Bread (Step-by-Step Guide)

***Scroll down to the recipe card for concise measurements & instructions. 

Step 1: Feed the starter in the morning.

sourdough starter after being fed in the morning.

Feed your sourdough starter in the morning, 8-12 hours before making your bread dough -leaving it out on the counter and using it slightly after it peaks. Always use a slightly “hungry” starter.  TIP: You know your starter is active and healthy if it doubles within 6 hours of feeding. In the evening, make the dough after the starter has peaked.

Step 2: Weigh the flour.

In a large bowl, weigh the bread flour (520 grams) using a kitchen scale, being careful not to include the weight of the bowl. Here I’m using roughly 4 cups of flour, spooned and leveled. (3 1/2 cups of organic white bread flour plus a 1/2 cup rye flour.)

Weigh and mix the dry ingredients together using a kitchen scale.

Add two teaspoons of salt and, if you like, seeds; here I’ve added one teaspoon of fennel seeds, half a teaspoon of caraway seeds, and one tablespoon of chia seeds– I love this combination. Yes, you can add other spices and seeds. Get creative, but for the first loaf, I suggest going easy.

flour, salt and seeds in a bowl.

Step 3: Mix the starter with water.

Stir down the starter, then mix 1/3 cup of sourdough starter (90 grams) with 1 3/4 cups of water (385 grams) using a fork.

measured sourdough starter in a measuring cup with water in a mixing container.

It will look like cloudy water.

sourdough starter mixed with water in a glass measuring cup

Step 4: Mix the dough (wet and dry ingredients).

Pour the starter-water mixture into the flour mixture and stir, using a fork, into a thick, sticky ball. Switch to a wooden spoon. Mix the dough for one minute to incorporate all the bread flour, using the wooden spoon.  Just try your best to incorporate all the flour.

It will be thick, shaggy, and hard to mix. If the flour absolutely won’t mix in, then add a tablespoon of water at a time to incorporate it.  Sometimes whole grain flour is “thirstier” than white flour, so you may need a little more water, a tablespoon at a time.

A ball of shaggy dough in a large mixing bowl.

The dough will be heavy, thick and sticky (see photo above) to begin with, but will loosen up as it rests. Cover with a damp kitchen towel for 15 minutes, letting the dough rest.

Step 5: Stretch & fold technique #1 (Video)

Do two sets of “stretch and folds”, 15 minutes apart. This helps to build the gluten. Watch the first video below.  With wet hands, stretch and fold.  Let the dough rest 15 minutes covered, then repeat.

Stretch & fold video (Technique #1)

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Step 6: Proof the dough overnight.

Cover the bowl with a damp kitchen towel (wet it thoroughly, then wring it out) or plastic wrap, and let the dough rise on the kitchen counter overnight 8-12 hours, at room temperature. This is called the bulk fermentation. Every environment is different, and seasons will affect the rising time. Warmer homes will proof dough 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 8 hours.

How to tell if your dough is proofed correctly.

Tip: You can’t always look at the clock; you MUST look at the dough.

  • Dough should be slightly domed, springy, somewhat jiggly like a happy, full belly, almost doubled. Shake the bowl and look for a happy jiggle. 
  • 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 that 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, bubbly, liquidy, or loose, it is likely over-proofed ( but still bake it).
perfectly proofed dough in a white bowl after rising overnight.

Prepare the shaping bowl.  Place a piece of parchment paper in a bowl.  I prefer using a high-sided, medium-sized bowl over a flat or shallow one to help shore up the sides. You can also use a banneton (scroll down).

lining a bowl with parchment paper.

Tip on parchment paper: I use the “If You Care” brand of parchment baking paper. It is designed for high heat and does not stick or burn. If unsure about yours, spray it with a bit of olive oil to prevent sticking.

What is a banneton? And some tips.

As you progress in your baking journey, you may want to use a Banneton (bread-proofing basket below). A banneton is a ridged basket that makes pretty rings on the bread. If using a Banneton, use rice flour to prevent dough from sticking, and place any seeds on the bottom, placing the dough seam-side up (because you will flip it).

an example of a floured Banneton.

It can be a bit tricky to flip the Banneton into a hot Dutch oven and have it land centered. I prefer to flip it onto parchment paper, score, then place the parchment and dough into the hot Dutch oven. When using a piece of parchment paper in a regular bowl, there is no need to flip; simply lift the parchment and place it in the Dutch oven. Much easier than a banneton.

Step 7: Stretch & shape technique #2 (Video)

Watch the 2nd video below for our “stretch and shape” technique to use after the dough has been 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.

Stretch & Shape Video (Technique #2)

Doing the stretch and shape technique: two hands lifting the dough a foot high.

With wet hands, carefully pull the dough up on each side, lift it up about 1 foot high, and place it back down, folding it on top of itself gently.

Give the bowl a quarter turn and do this again with wet hands (repeat this 15 minutes later.) Then, the third 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). 

As you see above, after proofing the dough overnight, it will become much looser. The starter has metabolized the flour overnight. This can be tricky to handle. However, using wet hands and learning the second 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, seam side down. Many sourdough recipes call for placing the dough on a work surface to shape it, creating surface tension. You can do this, but this time we are skipping this step and using a stretch-and-shape technique instead, to keep it simple.

the second short proof session: sourdough in a bowl with seeds on top.

Sprinkle the top of the dough with seeds and dust with flour or rice flour (which makes it easier to score)especially if using the banneton, get those sides sprinkled well- so it flips out without catching!

Dusing the sour dough with flour before scoring the dough.

Step 8: Second “rise” and preheat the oven.

Place the dough in the fridge for one hour (or up to 3 hours) while you heat up the oven to 500°F with your Dutch oven inside (please see notes) for 60 minutes. Chilling the dough will make it easier to score and give it a little more “oven spring”.  It is not really intended to rise here.

Step 9: Score the sourdough.

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, or a 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!

Step 10: Bake it.

Carefully take out the Dutch oven from the oven and close the oven door. Remove the lid and gently lift your dough, holding onto the parchment corners, and lift it into the Dutch oven, and quickly cover. Place in the middle of the oven for 18-22 mins.

The baked sourdough bread uncovered in the oven.

Remove the lid; it should be nicely puffed, lightly golden, and around 200F. This is your goal; if the temperature is not 200°F, replace the lid. Once the internal temp reaches 200°F, uncover and bake 10-15 minutes until deeply golden and internal temp reaches 208°F. Allow your loaves to get crusty and deeply golden. Let them go a bit longer than you might think.

Step 11: Cool and rest.

A loaf of sourdough bread out of the oven.

Remove it, place it on a wire rack, and let it cool completely before cutting. This is the HARDEST part!  😂 It will smell heavenly, and you will feel proud. Bask in it! It truly is an accomplishment!

A sourdough loaf sliced in half.

Storing your sourdough bread

  • If you plan to eat your sourdough bread within one to two days, store it cut side down on a cutting board, covered with a kitchen towel.
  • If you plan to eat within 3-4 days, store the bread in a paper bag, which will help keep the crust crisp.
  • You can also store it in a plastic bag in the fridge for up to a week, but you will lose the crispy crust.
  • Freeze (either whole or sliced) in a freezer bag for up to 3 months.

Chef’s Tips for the Best Sourdough Bread

  • STARTER: Using your starter slightly after its peak will ensure your bread rises sufficiently. Make sure your starter is healthy, strong, and “hungry”, and doubles in size 6 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 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 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 flour than that, your loaf will be quite heavy and dense. I really don’t want this for your first loaf, and neither do you. You want it to be amazing, so you feel inspired to make it again and again. So be patient. After several practice loaves -yes, feel free to experiment with other flours as much as you like!
  • WATER: (Hydration) A wet dough will produce a lot of beautiful air pockets, but it is much harder to work with, in the beginning.  A drier dough will yield a slightly denser, less airy loaf, but it will be easier to work with in the beginning. This one falls towards the latter – 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.
  • ADDITIONS:  If you want to start adding things to your bread- nuts, olives, cheese, dried fruit, roasted garlic, etc., I recommend folding these in after it rises overnight. Use this recipe for Rosemary Olive Sourdough Bread as a guide.
  • LONG COLD PROOF: After the first set of stretch and folds, cover and place in the fridge until almost doubled. This can take anywhere from 36-72 hours, depending on your fridge temp. It is easiest to see this in a clear glass bowl or clear-sided measuring container. Once almost doubled, pull from the fridge, let it come to room temp, do the second set of stretch and folds, let rise one hour, and bake.
  • BAKING: Always preheat the oven. If you have convection, use it! Use a 4-6 quart Dutch oven: Make sure your Dutch oven can handle a 500°F oven. Plastic handles will melt. If not, 475F or 450F will suffice, but you’ll need to bake it longer (25-30-ish minutes) before removing the lid (remember the goal is for bread to be 200F when the lid comes off), then bake for 10-15 more minutes uncovered.  Always check bread with a thermometer.
  • TAKE NOTES: Note your rising times and baking times and adjust accordingly the next time. All kitchen environments and oven temps are different.

Sourdough Bread Variations

Once you master this sourdough bread recipe, you can get creative by adding more ingredients to the dough. This Rosemary Olive Sourdough Bread shows one approach, while our Jalapeño Cheddar Sourdough Bread shows a different method. When you feel confident, try our sourdough baguette recipe– a little more challenging, but totally doable!

Troubleshooting Sourdough Bread (when things go wrong)

  1. If your loaf is flat, hard, or has overly big holes. Likely the dough was over-proofed. It’s very easy to overproof dough in 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, or if it doesn’t spring back when you do the poke test, or if it breaks when stretched.  Even still, you could try baking 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 sourdough croutons.
  2. If your bread is gummy or dense, this can indicate your bread is underproofed during the initial overnight rise, or your sourdough starter wasn’t “strong/active” enough. Double-check that your starter is doubling in size within 6-8 hours of feeding (see our troubleshooting section in this Sourdough Starter post). This can happen if you are accustomed to baking in the summer and are now transitioning into winter; the kitchen is colder, so the dough will require longer proofing. Gummy bread can be turned into croutons.
  3. If your dough is not rising. This is most likely an issue with your sourdough starter- please read through this troubleshooting section. Double-check that your starter is doubling in size within 6-8 hours of being fed. Also, sourdough may not puff up as much as yeasted dough. 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 should feel like a full belly with a slight dome and a bouncy spring to the touch. Check the temp with a thermometer. If it is under 70°F, it might just take a little longer to proof.  If it is warmer, it may have peaked without you noticing, and now it is going down. If you want to be very precise about the rise height and time, you can measure the overnight rise in a 2-quart measuring container with clear sides the first few times to get an idea of the 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.
  4. The loaf is not crispy. This is likely due to not baking long enough, uncovered, in the oven.
  5. The loaf has no flavor. You probably forgot the salt. This is the most common issue if the bread is bland. Salt is imperative.
  6. The loaf is too sour. The “hungrier” the starter, the more sour the bread. Feed the starter 8-10 hours before mixing the dough for less sour loaves.
  7. The loaf is not sour enough. Try using an unfed starter. The longer it’s unfed (but within the 7 days) the more sour it will be.
  8. The dough is overly wet or overly dry. 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.
  9. The bread is burnt on the bottom: Most typically in electric ovens. Try lowering the heat to 475°F with a slightly longer bake time (the goal is still to achieve an internal temperature of 200°F when you remove the lid). Alternatively, try placing a sheet pan under the Dutch oven (without preheating the sheet pan). Or add a layer of cornmeal below the parchment.
A loaf ouf sourdough cut in half to show the inside of the bread.

Sourdough FAQS

What are the health benefits of Sourdough bread?

Sourdough bread is more easily digestible than bread made with commercial yeast, due to the natural fermentation process. This can be beneficial for people with gluten sensitivities. Sourdough bread, made with organic, non-GMO flour, is higher in nutrients and lower in glyphosates.

Is sourdough healthier than regular bread?

Bread made with sourdough starter has so much more flavor and complexity than yeasted bread. It is also much easier to digest because it is fermented. Many people who are gluten-sensitive do much better with bread made from sourdough starter.

Why is my sourdough bread gummy?

If your bread is gummy or overly moist after baking, most likely, the dough was underproofed, or your starter is too young or insufficiently active. Try proofing longer, and double-check your starter is healthy and active and doubles after 6 hours of feeding.

Why is my sourdough bread so dense?

Underproofing the dough can cause bread to be dense- by not allowing enough time for the carbon dioxide to develop and create the bubbles in the dough that create the airy texture. An inactive starter can also be the culprit.

Why is my sourdough bread flat?

Most likely, the sourdough has over-proofed and has collapsed, creating a flat hard loaf. It is still edible, but not as light and airy as it should be.

Why is my sourdough dense?

Besides the reasons above (underproofing the dough and an inactive starter), sourdough can be overly dense if you use too much whole-grain flour or not enough water.

Why does my sourdough taste bland?

Most likely, the salt was left out or mismeasured.

What is the secret to the best sourdough?

Active and healthy sourdough starter is the secret to perfect sourdough bread! Care and proper feeding of your starter will ensure your sourdough loaves are beautiful, flavorful, light, and airy. A Sourdough Starter that doubles in size within 6 hours of feeding is the best sign that the starter is healthy and active.

Practice Makes Perfect!

Baking sourdough is such a satisfying process.  Making your first “good” loaf is the BEST feeling ever! Know that every time you bake, your bread will improve as long as your starter is healthy and active.

I suggest that you make the exact same loaf repeatedly, to get it down before changing any variables. Take notes each time. Consider this first month of baking as “practicing”.  The most challenging aspect is getting to know your environment, including kitchen temperature, oven temperature, and timing, as well as ensuring your starter is healthy.

So just be patient, keep trying, and don’t give up. I promise you will get it -read the reviews for inspiration and enjoy the sourdough process!

After you try our sourdough bread, let us know how it turns out in the comments below. Your notes will also help other readers. Sign up here to join our community and receive our latest recipes and weekly newsletter! xoxo Sylvia

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A beginner's guide to the best Sourdough Bread that turns out perfect every time!

Easy Sourdough Bread Recipe with Starter

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 1468 reviews
  • Author: Sylvia Fountaine | Feasting at Home
  • Prep Time: 13 hours
  • Cook Time: 35 mins
  • Total Time: 13 hours 35 minutes
  • Yield: 1 loaf 1x
  • Category: baked, sourdough recipes, baking
  • Method: bread
  • Cuisine: American
  • Diet: Vegan
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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.

Ingredients

Scale
  • 4 cups organic white bread flour, spooned and leveled (520 grams total flour) -please don’t include the bowl’s weight. I highly recommend weighing the flour for the first few loaves. (See notes for adding other types of flour.)
  • 2 teaspoons fine sea salt (12 grams)
  • 1 7/8 cups water (385 grams)
  • 90 grams homemade sourdough starter or store-bought starter (1/3 cup) fed 8-12 hours earlier, using it slightly after peaking (For a more “sour” taste, use an unfed starter, 4–6 days after feeding if refrigerated- see notes.)

Optional additions: 

Instructions

  1. 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 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”.
  2. 8:00 pm  PLEASE use a kitchen scale if this is your first loaf. Weigh the flour in a medium bowl (***zero-ing out the weight of the bowl).  Then add salt, spices, and 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. It should be a thick, shaggy, heavy, sticky dough. See video. Mix for about 1-2 minutes using a wood spoon- it will be hard to mix. Don’t worry about tidy dough here, just get the flour all mixed in, 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.)
  3. 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.  🙂
  4. 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.)
  5. 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 anyway).
  6. 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, 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.
  7. 6-8 AM- 2nd Set of STRETCH and SHAPE : (Watch 2nd video -Stretch and Shape video). Loosen the dough from all edges of a bowl using your wet fingers, a wet spatula, or a 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 anyway. 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. 
  8. 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.
  9. SCORE & BAKE When ready to bake, place the dough by the stove. Pull out the Dutch oven, close the oven, and remove the 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).
  10.  BAKE. Place the Dutch oven in the middle of the 500°F oven for 20 minutes with convection on, or 25 minutes without convection (or 28 minutes at 450°F). Remove lid.  It should be puffed and just lightly golden, and the internal temperature should be close to 200°F (if not, put the lid back on for a few more minutes). Once it’s 200°F, lower the heat to 450°F, and bake uncovered for 10-15 minutes until deeply golden and the internal temperature reaches 204-208°F. 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 the desired results.)
  11. COOL: It will smell heavenly. Remove from the dutch oven, let it cool 1 hour 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!
  12. 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!
  13. 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 or waxed bread 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!

Equipment

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.

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. Aim for an internal bread temp of 200F when removing lid- before baking it uncovered.  Take notes and adjust the next time!

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, divide after the overnight rise, shape, place in the fridge while the oven preheats and 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.

LOAF PAN: Yes you can bake this in a loaf pan. Shape and place it in an oiled loaf pan ( or line with parchment) for the last hour in the fridge, while oven preheats. Bake uncovered at 450 for 15 minutes, lower heat to 425 and bake another 25-ish minutes or until internal temp reaches 204-208F. You may need to play with this according to your oven. Place on middle or lower rack.

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. 😉

Nutrition

  • Serving Size: 1 slice ( 1/12 of a loaf)
  • Calories: 154
  • Sugar: 0.2 g
  • Sodium: 582.3 mg
  • Fat: 1.1 g
  • Saturated Fat: 0.2 g
  • Carbohydrates: 32.7 g
  • Fiber: 4.9 g
  • Protein: 6 g
  • Cholesterol: 0 mg

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Comments

  1. Hi Sylvia – we live at an elevation of 4600 feet. Does altitude effect the rise or any other aspect of this recipe, or baking SD in general? Thanks!

    Reply

    1. Hi Victor- I feel like it will affect the dough, perhaps a faster rising time? The dough may get drier, so play with adding an extra tablespoon of water? Some suggest baking at a higher temp, but my oven doesn’t really go higher than 500F…so you may just have to experiment with this, taking notes each time and adjusting.

      Reply

  2. I baked my loaf this morning. It looks and smells divine. wonderful crust! Can’t wait to cut into it. This process was super easy. I baked the loaf for the first time in a clay baker, so I’ll be curious to see if anything is different from my usual Dutch oven loaf other than shape. Do you use a clay baker for your oblong loaves? Also, so you use a cover on you banneton? When I do I don’t get the lovely lines of rice flour.

    Reply

    1. Great to hear Barbara. I have used a clay baker- but it broke with too high of heat. So be careful and lower the heat to its specific guidelines. I like the lines as well- so I don’t use the banneton cover. 🙂

      Reply

  3. This was my second try to bake sourdough bread. But the first time ever with this recipe. I got the most delicious bread. It’s perfect recipe for me at this time, will continue to bake. Thanks

    Reply

  4. I have made this recipe several times. Each time it comes out perfectly. My 7 year old daughter commented this morning, “what smells so delicious?” while the bread was baking. I am at a high altitude (Denver) and I haven’t had to make any changes because of the altitude.

    Not about the recipe but more about the website mobile layout. It is difficult to navigate. I have found that certain measurements are in different places and not easily accessible without scrolling all over the page.

    Reply

    1. Thanks Jenn- you can use the jump to recipe button at the top? Might be easier!

      Reply

  5. Question- everything I have read about dutch ovens says not to preheat them empty, but every recipe I’ve found for dutch oven sourdough day to preheat it empty. I’m terrified I will crack the enamel. Is this not an issue when it comes to baking in them?

    Reply

    1. Hi Amy- I’m not sure. I always preheat with mine in the oven-never a problem. But if you are worried about it, just skip that part?

      Reply

  6. Hello – what are you thoughts on doubling the recipe? I have made this recipe over 5 times and love it.

    Reply

    1. Hi Eliza! Tt should double just fine! Bake in two loaves or one big one (for longer) using a thermometer.

      Reply

  7. I share this recipe with everyone! I love that i can time it for my work schedule. 🙂

    I’m going to try cooking my next loaf in a loaf pan. Should i use parchment paper and score the loaf still?

    Reply

    1. Hi Hannah! When making it in a loaf pan I usually use parchment and do not score- but totally up to you!

      Reply

  8. I don’t usually comment but after trying several other sourdough recipes with no success I was so happy to find that this recipe produced the perfect loaf! My bread looked almost exactly like the photos! Thank you very much 🙂 Will definitely use this again in the future! Now to perfect my scoring technique!

    Reply

  9. Hi, regarding poke test. Should the dough stay in or should it spring back? Mine always stays in. Also you said that after feeding starter, then letting rise and using for bread you can then put back in fridge and use the next day straight from fridge. I have done that and it works but it never floats straight from fridge. Should it float or doesn’t it matter?

    Reply

    1. Hi Bev-It should come back out slowly when poking. I don’t think floating matters. Straight from the fridge is fine as long as it has metabolized the flour.

      Reply

  10. My first try with making my own sourdough starter and making bread !
    Your videos and recipe tips were so helpful !
    My first loaf was definitely under proofed , but my second try was sooooo delicious and golden brown. Cannot wait to try again 🙂

    Reply

  11. Hi there- is it possible you included the weight of the bowl in your weighing? The dough is actually quite thick.

    Reply

    1. I have the same issue! The mixture is really, really wet! The final bake is delicious though. 520g flour, 385g water, 90g starter and kosher salt. Doesn’t include weight of bowl either.

      Reply

        1. No, mine isn’t as stiff as yours. I’m going to try it with 325g of water next time. Plus 90g starter. My mix should be a little stiffer. Thank you for your reply. The bread has been amazing .

          Reply

  12. I just cut into my first loaf using your recipe- perfect! I’ve tried other recipes that gave me flat loaves but using your suggestion to add the ‘hungry’ sourdough made a world of difference.

    Reply

  13. I’ve been studying your videos and just started my starters, one with whole wheat and one with bread flour as an experiment. Both are much thicker than what you show, not liquid or pourable at all, more of a dense blob. Is this acceptable? I’ll see what it looks like after 24-48 hours. Just wondering what your experience is about this, thanks!

    Reply

    1. Hi Sara-It should loosen up as it digests the flour, by tomorrow. Also It is totally ok to add more water when mixing if it seems overly thick. Just keep flour the same. 🙂

      Reply

          1. Does light affect the starter or just temp? I’ve been thinking about covering it with a towel to keep it warmer in a drafty place. Thanks

          2. Hi Sarah, mostly temp- but I would not put it in direct sunlight. 😉

  14. Success! My bread looks beautiful and smells even better. Thanks for the thorough instructions for both starter AND bread (loved the stretching videos- very helpful) I’m sure this will be yummy but I have to wait a bit longer to cut it….the struggle is real!

    Reply

    1. Glad this worked for you! And Stephan -honestly. I don’t always wait that long to slice into it. 😉

      Reply

  15. I am so excited about this recipe. I tried one loaf and it was good in taste but, a little gummy. I am trying my second loaf now.. resting stage and it already looks better. I feel confident!!

    Reply

    1. Good Elizabeth and yes sometimes it takes a few tries. Make sure your starter is happy and active and doubles in size within 6 hours of feeding. 🙂

      Reply

  16. Thank you so much for this fabulous recipe! Since receiving starter from a friend a couple weeks ago, I have made this recipe at least half a dozen times with great results. The friend who gifted the starter uses this recipe and recommended it to me to start my sourdough journey. It has been wonderful!
    I prefer it savory so I add in roasted garlic as you suggested and an everything bagel seasoning mix that goes in the dough and also on top. Very delicious! I’m sure to be making it for years to come. Thanks again!

    Reply

  17. Hi Sylvia,

    Thanks for sharing!

    I’m a novice – made starter last week and bread today using your recipe. Legitimately tastes like I was in San Fran / Bay Area again. Going to spread some butter and garlic on it and toast it up for dinner tonight! My wife loves it that way.

    Your tips on putting in oven with light on really helped out with the starter expansion. Monitored temp in oven between 70-80 degrees – cracked door open and put kitchen towels over gap in door, if getting too warm (got up to almost 90 degrees with door shut – too hot I believe).

    Also, made crackers and some in the middle of the batch were a bit chewy after 20 minutes at 350. Will leave them to bake longer next time. They do taste great with garlic infused olive oil, kosher salt on top and everything bagel mix folded in to the dough.

    One tip to consider for your instructions: definitely lightly oil the parchment paper (unless using the one you recommended). I had restaurant quality parchment and it stuck to the bottom even after flouring it prior to placing dough in.

    I highly recommend your sour dough website and recipe for starter, crackers and bread. Thanks for removing some of the mystery of making sourdough starter and for sharing your meticulously crafted web pages, complete with troubleshooting tips and ideas.

    Sincerely,
    Mike D
    Orlando, FL

    Reply

  18. Hi again! As I live in a hot climate (Queensland) Australia, I’m finding that because my bread proofs so quickly, I have decided to try and proof it in the fridge overnight. I’m presuming this is okay but will just take longer. Does this way work just as well and bread just as good. I need to try something as the times for baking either morning or night just aren’t working for me. Thankyou I’m always amazed at how quickly you get reply to everyone. 🤗

    Reply

      1. After leaving in fridge to rise overnight it didn’t rise at all so I took out of fridge and let it rise on table. Took about 6 hours from memory. Bread was good but not as good as usual.

        Reply

  19. I love using this recipe at home in Montana (5,000ft). Is there an adaptation or has anyone had success using this in higher altitude (7,000ft)? Thanks!

    Reply

  20. Curious how you might have “fixed” this! I’ve been using your recipe for over a year, typically with almost 85% hydration and going through the entire process from about 7:30 am till 11:00 pm when the bread comes out of the oven. This afternoon, as I was adding my water to the flour, my scale suddenly turned off and I had no idea how much water was already in the bowl. So I “guesstimated,” mixed the dough and set it to autolysse for 15 min. I started the first stretch and fold and was knew it was way too wet, so I incorporated a bit more bread flour, thinking it might be OK. Well, by the time I was ready to start the third stretch and fold, it was really still too wet, so I added more flour and let it sit for another 15 minutes. I plan to do one more stretch and fold and then leave it in the refrigerator until tomorrow morning (that will be about 14-15 hours).Then I’ll take it out and let it continue to rise in the warmer room temperature, noting how much if any it has risen in the refrigerator overnight and watching it’s continued rise. When ready (I’m hopeful) I’ll proceed with the 2nd set of Stretch & Shape. What do you think? Would you have handled this differently?

    Reply

    1. I think I would do exactly what you have done! Let us know how it turns out Suzy!

      Reply

  21. I do not use parchment paper, instead I spray the Dutch oven and I spread rice meal (rice grounded in the coffee grinder) and I place the dough directly on top. It works well for me.

    Reply

      1. Julia- place it on parchment paper first after your second set of stretch and folds, place in a bowl for the final rise, then lift it by parchment and set it in the Dutch oven.

        Reply

      2. I bring the container with the dough very close to the hot Dutch oven pot, I spray the pot and sprinkle the meal, then I wet my hands with water, I pick up the dough and place it on the hot pot.

        Reply

  22. I made my starter about one year ago and have used it for various items but was scared of making sourdough bread. I have read all sorts of articles and recipes and finally took the plunge. Everything went well but I was concerned because after it sat in the fridge for an hour in the banneton I put it in a parchment paper lined bowl for easy placement into the dutch oven and it kinda went, blah, it basically deflated. This made it hard to score but I went forward. It actually turned out very well and my wife and daughter loved it! The bottom was a little crisp which made it hard to cut through but they didn’t mind at all. I read that putting a sheet pan on the bottom rack of the oven helps eliminate a crispy bottom. I usually don’t save recipes but my wife said I better! I can’t figure out how to send pics or I would. Thanks!

    Reply

  23. I love this recipe. It has a solid foundation in how to properly develop an extremely tasty loaf. I personally appreciate that I was able to free form a simple elongated loaf directly on the baking sheet. As stated in the directions, I have made 4 loaves and each one was better than the last.

    Reply

    1. Awesome Warren! Glad this is working for you! Do you cover the loaf? Just curious. 😉

      Reply

      1. I use a slightly damp kitchen towel over top of a large stainless steel bowl. I am in Chandler AZ only 1500 ft of elevation. I just enjoyed a slice of sourdough toast slathered with sour cream, salt, and pepper. Hits the spot every time.

        I find that the loaf is a little dense in the bottom but very nice bubbles in the top half. Shall I final rise it a bit longer?

        Reply

        1. Sounds good Warren! Yes try that and perhaps try giving it a few extra stretch and folds after the first proof?

          Reply

  24. thank you for making it a breeze of bread baking! the first time i tried it, i used the exact proportions you provided, realized it’s 75% hydration with 10% starter (i have an excel template that does the thinking/planning for me lol), so I just mix in whatever amounts to get the same hydration.
    what i am struggling with now is dealing with parchment paper getting stuck/baked to the bottom of the loaf, after it’s been sitting in the fridge for a couple of hours – looks like the paper gets soaked and glued to the bread 🙁
    any tricks to prevent the paper from sticking? it’s impossible to remove (i soaked, scraped – you name it)
    Thank you!

    Reply

    1. Hi Julia! Try oiling the parchment first (with spray olive oil). Or try “If you Care” brand parchment paper- it never sticks for me.

      Reply

  25. This recipe is amazing – I also used your instructions for making my starter.

    My question is – I have been using an unfed starter for more sourness and airy texture but like you said the dough is hard to work with. I have a really hard time scoring it nicely. Any suggestions?

    Reply

    1. Try Flouring the dough before scoring Jess! If your dough is overly soft, try shortening the proof time?

      Reply

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