New to sourdough bread? Here’s an easy Sourdough Bread recipe with thousands of success stories! Includes easy step-by-step instructions, videos, expert tips, and everything you need to master sourdough bread baking!

New to sourdough bread? Here's the easiest recipe for no-fail, Sourdough Bread with step-by-step instructions that thousands of readers have had great success with! Includes 3 videos.

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

Dorothy Hunt

Last week, I shared my recipe for a 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 10 years ago!

With over 1000 5-star reviews, this sourdough bread guide will ensure success your very first time! We’ve simplified our sourdough baking process down to the most basic techniques, showing you the fundamentals while ensuring your first loaf of sourdough bread turns out amazing.

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 much 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.

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.”

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 that 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.

Table of Contents

But First, What is Sourdough?

Sourdough bread is made through a natural leavening process and does not rely on commercial yeast for rising. Instead, it harnesses the power of a “starter,” a mixture of flour and water that is fermented- home to wild yeast and beneficial bacteria, which work harmoniously to rise the dough. The fermentation process not only helps the dough rise but also imparts a delightful tangy flavor and a slightly chewy texture characteristic of sourdough bread. Because sourdough is fermented and contains no preservatives or additives, sourdough bread is easier to digest than store-bought yeasted bread-so much healthier!

I started my own sourdough journey over 12 years ago, when my lovely friend Bee (from H is for Love) showed me how easy it could be – and this simple process hasn’t failed me yet, all the while bringing so much joy over the years. This is my hope for you!

Why you’ll love this Sourdough recipe!

  • Easy Schedule: Make the dough the night before, proof it overnight on the counter (10-12 hours), 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.
  • Our Simplified Process: We’ve removed all the fussy, complicated processes that intimidate beginners from even starting. It is simplified down as much as possible while still producing a beautiful loaf! This sourdough bread requires no kneading and no fussing- it couldn’t be any easier to make with several basic techniques that anyone can do- see all 3 videos!
  • It’s healthier than regular bread– sourdough contains no additives, preservatives or commercial yeast, and because it undergoes a fermentation process- it is easier to digest. Using organic flour ensures your bread is free of harmful herbicides often sprayed on wheat.

Sourdough BreaD Video (start-to-finish)

This 16-minute, step-by-step video will show you how to make sourdough bread from start to finish, with me walking you through it personally.

Don’t see the video? Allow 15-20 seconds to load it right here. If still not showing, check that your ad blocker is off, refresh the page, or try a different browser.

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

Bubbly sourdough starter in a jar.

Homemade 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.
  • Bread flour – try to use organic bread flour, if possible. All-purpose flour works in a pinch, but bread flour produces a better loaf.
  • 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
A beginner's guide to the best Sourdough Bread that turns out perfect every time!

Baking Tools

After leaving all my favorite bread “gear” at home, it was a fun challenge to see if I could make bread with just the basics. Here is what you absolutely need:

Here are some optional extras that make this more fun:

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

How to use 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 isn size, it will not rise your bread. For sourdough starter troubleshooting, please visit our sourdough starter post.
  • When making sourdough bread, use a starter either right at it’s 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 70F weather

  1. Morning (6 am to 10 am) 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 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. ( Watch 2ndVideo ). 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 200F). 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)

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

Step one: Feed the starter in the AM.

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 Two: Weight the flour.

In a large bowl, weigh bread flour (520 grams) using a kitchen scale- being careful not to include the bowl’s weight. 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.)

A beginner's recipe for sourdough bread that requires no kneading and rises overnight. Easy and simple!

THEN Add 2 teaspoons salt and seeds if you like- here I’ve added 1 tsp fennel seeds, 1/2 teaspoon caraway and 1 tablespoon 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 three: Mix the starter with water.

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

sourdough starter in a measuring cup

It will look like cloudy water.

sourdough starter mixed with water in a glass measuring cup

Step four: Mix The Dough (wet and dry).

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.

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

A beginner's recipe for sourdough bread that requires no kneading and rises overnight. Easy and simple!

Step five: STRECH & Fold (video)

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

Stretch & Fold Video (Technique #1)

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STEP SIX: PROOF THE DOUGH overnight

Cover the bowl with a damp kitchen towel  (wet it thoroughly, then wring it out) 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 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 8 hours.

TIP: You can’t always look at the clock; you MUST look at the dough. It should be slightly domed, springy, slightly jiggly like a happy, full belly, almost doubled. Shake the bowl look for a bit of 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 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 unsure about yours, spray your parchment with a little oil to prevent sticking.

making bread using parchment

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 a piece of parchment paper in a regular bowl, there is no flipping, just lifting by the parchment and placing it in the dutch oven. Much easier!

floured Banneton

STEP 7: STRETCH and SHAPE (Video).

Watch the 2nd video below for a different “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.

With wet hands, carefully pull the dough up on each side, lift it up 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). 

Stretch & Shape Video (Technique #2)

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An EASY recipe for No Knead Sourdough Bread that rises overnight and is baked in the morning. #sourdough

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. 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. Many sourdough recipes call for placing the dough on a work surface to shape it, creating surface tension- we are skipping this step and using this stretch and shape technique instead- just to keep it simple.

rising sourdough in a bowl

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!

floured sourdough in a bowl

STEP 8: Second “RISE” and PREHEAT OVEN

Place the dough in the fridge for one hour (or up to 3 hours) while you heat up the oven to 500F 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 intended to rise here.

STEP 9:  SCORE & BAKE 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!

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, and lift it into the dutch oven, and quickly cover.

Bake: Place in the middle of the oven for 18-22 mins. Remove the lid; it should be nicely puffed, lightly golden, and around 200F.  This is your goal. Continue baking 10- 15 minutes until deeply golden and internal temp reaches 208F. Please try to get your loaves crusty and deeply golden. Let them go a bit longer than you might think. 🙂

Baked sourdough bread in the oven

Pull it out, place it on a rack and let it cool before cutting. The HARDEST part!  😂

An EASY recipe for No Knead Sourdough Bread that rises overnight and is baked in the morning. #sourdough

It will smell heavenly and you will feel proud. Bask in it! It truly is an accomplishment!!

Sylvia’s Expert Tips for 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 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, fiddle 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 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.
  • 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 500F 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.

Trouble Shooting Sourdough Bread 

  1. OVER-PROOFED: If your dough is flat, overly runny, loose, or breaks when shaping you have probably over-proofed it  Note the rising time and temperature in your home, and shorten this next time.  It’s easy to overproof 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 (it has 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.
  2. UNDER-PROOFED: If your bread is gummy and dense with little rise, this can mean your bread didn’t proof (rise) long enough in 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. 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 can tell when you do your stretching and shaping. 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.
  3. NO or LITTLE RISE: 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 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 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. NO FLAVOR: Did you forget the salt? This is the most common issue if bread is bland. Salt is imperative.
  5. TOO SOUR: The “hungrier” the starter, the more sour the bread. Feed the starter 8-10 hours before baking for less sour loaves.
  6. NOT SOUR ENOUGH: Use an unfed starter. The longer it’s unfed ( but within the 7 days) the more sour it will be.
  7. OVERLY WET OR DRY DOUGH: 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.
  8. WEIRD FLAVOR OR SWEET SCENT: Your starter may have been contaminated with unpleasant bacteria. Bread should taste/smell heavenly, earthy and “bready” after coming out of the oven. Like the best smell ever. 🙂
  9. BURNED BOTTOM Perhaps lower heat to 475F with a 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.

Sourdough FAQS

What are the health benefits of Sourdough bread?

Digestibility: 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.
Higher nutrient content: 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 hobby.  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, a few times to get it down before changing any variables. Take notes each time. Consider this first month of baking as “practicing”.  The most challenging thing is getting to know your environment, kitchen temperature, oven 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 -read the reviews for inspiration!

Enjoy the sourdough process ~xo

Sylvia

More sourdough recipes you'll love!

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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 1405 reviews
  • Author: Sylvia Fountaine | Feasting at Home
  • Prep Time: 13 hours
  • Cook Time: 35 mins
  • Total Time: 13 hours 35 minutes
  • Yield: 1 loaf
  • Category: baked
  • 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

  • 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, 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.)
  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 anyways).
  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 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.
  7.  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. 
  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 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).
  10.  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.)
  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 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.

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 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. This recipe is neither easy, nor for beginners. I don’t think I’ve ever encountered a more stressful baking recipe that was promised to be simple.
    Honestly, 1 and 7/8 of a cup of water?? 🤦🏼‍♀️🤦🏼‍♀️🤦🏼‍♀️ This recipe is full of such silliness.



    Reply

    2. My 11 year old figured this out by herself on her first try, so clearly the term ‘beginner’ is subjective. Maybe invest in a kitchen scale? I’m guessing you didn’t use one if you found this difficult.
      Lovely bread that we have been now making for years- and I’ve given the link to many beginner bakers who have used it successfully. Thank you for the recipe!

      Reply

    3. Jennifer – If you look through other recipes online, as well as this one, you will discover that it is highly recommended to measure your ingredients using grams, so a kitchen scale is a MUST. Sylvia was kind enough to also include volume measurements but, as you discovered, it does get cumbersome that way. Not only that, it’s not reliable as different flours can have different weights (1 cup of all purpose can have a different weight than 1 cup of whole wheat so serious bakers always weigh). Many readers find Syvia after they have tried other, more complicated recipes so this one really is easy and straight forward. Maybe you have just started your sourdough journey so I encourage you to keep trying because mastering it is so very rewarding!

      Reply

          1. Congrats Ailish! We do have sourdough rolls and sourdough buns- I wonder if one of those would work for you?

  2. This is the recipe I always use for making and baking sourdough bread.
    Mine doesn’t rise so well, but I keep trying and I believe I will get it right eventually.
    The recipe/instructions are very detailed and I am very grateful about it.
    Also, I feel confident every time I bake my sourdough bread which is very important for me.
    Thank you for your hard and effective work.



    Reply

    1. Thanks Vivian! So happy you found it useful and really appreciate you coming back to comment and rate it. 🙂

      Reply

  3. This was a really fun, clear, and thorough recipe to follow for my first loaf of bread, and it turned out great! Am planning on making a second loaf today.

    I had a question – I have a banneton and the first time I made a loaf I set the dough to proof in it, only to realize that there was a final round of stretch and fold and the nice rings that had formed were for naught. If using a banneton does it make the most sense to only use it for steps 7 and 8 above (after the final stretch and fold and for the final rise in fridge)? Thanks again!



    Reply

    1. Awesome to hear Katie- thanks for circling back and rating this! Always appreciated! As for the Banneton, yes, use it AFTER the long rise. Right after your second set of stretch and folds. 🙂

      Reply

  4. Thank you, Sylvia, for your amazing recipe for we sourdough newbies! The detailed explanations are wonderfully helpful, as are the videos!

    Could you let us know what size Dutch oven you use? I’ve noticed many of those that are the 5.5 quart oval size look pretty wide for that shape loaf. (one I would like to try!). I currently use a 6qt dutch oven for round loaves.

    Thanks for weighing in on this. I imagine you have other followers, who would like to know as well! 🙂



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      1. Thank you, Sylvia! I think I read somewhere that you use Staub Dutch ovens. Is that correct? (Just wondering)

        Also, so you ever make oval loaves in your round Dutch ovens?

        Thanks again for all you do for the bread lovers/bakers everywhere! 🥖🥖



        Reply

        1. Thanks Maria- yes right now I use Staub. I used to use a Le Creuset which I liked too, but it was a cream interior and it discolored too much. I make oval loaves in my bigger Dutch oven- it just fits better. 🙂 Thanks for circling back and rating this for us.

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  5. I have Le Creuset Bread Oven (Christmas gift) and plan to place the shaped dough on the base before baking meaning I could not pre-heat the base. I can put the domed lid in the oven in the preheated oven however. Will that be okay?
    Your recipe and directions is the best I’ve seen and used. It is clear and concise and the short video is excellent. I have made your bread on regular Le Creuset Dutch and bread came out well.

    Reply

    1. Hi Rose! I have not tried this type of bread oven yet ( but I want to though!) so I am am totally guessing that it should be fine. Maybe someone else who has one can pipe in here?

      Reply

  6. Made my very first load last night/today. I was a little worried, because it didn’t look quite like the pictures. But it turned out fabulous!! Can’t wait to try some additions. Thank you for the easy to follow recipe.

    Reply

  7. I love this recipe! I was wondering if I wanted to do some add ins maybe orange zest and dried cranberries when would I add those?

    Reply

    1. Hi Amanda, you could add after the first long rise. Look to our Rosemary olive Loaf. 🙂

      Reply

  11. Hello, I sure hope you can help me figure out what I’m doing wrong. I love your recipe, which produces such delicious bread! My starter is about 1.5 years old now, and I feed it and keep it in the fridge the whole time. It’s active and happy. My problem is that I no longer can score my dough before baking with any design, as the dough just flattens out and the design just disappears. The taste is still delicious, but I’m not happy with the look. At first I thought it might be because I overproofed it, and so I shortened that time and still have the same problem week over week. Any suggestions? Thanks in advance



    Reply

    1. Hi Andrea, I am glad you are enjoying bread making! This is an interesting question- and you answered my first thought- possibly over proofing. It also may be there is not enough surface tension on loaf. We don’t go over this in the basic recipe, but there is a way to create tight surface tension on the counter while shaping the dough. I will try to create a video to reference this in the future, but in the meantime you could google “how to create surface tension in sourdough bread”, perhaps try that and see if it helps? Will you let me know the outcome? You can reply to this so we can keep it organized. Thanks so much!

      Reply

      1. Thanks Sylvia for your suggestion. Additional info. I do my bulk fermentation in the fridge, and then I take it out and pre-shape it and wait an hour before I do my final shape for the banneton. I do try to create some surface tension on my counter, but I do find the dough sticky and so it’s difficult for me to do. Maybe I’m doing something wrong that my dough is sticky at this point?
        Once it’s in the banneton, I let it relax for a few minutes and then I stitch it before putting I put it back in the fridge.
        Do you think the problem could be that my dough is sticky at the pre-shaping and shaping stage? I’m not sure why it is, as it didn’t always use to be.
        Thanks again for all the advice and encouragement you offer your readers!



        Reply

        1. Yes, perhaps? I wonder if the dough is fermernting too long? What if you tired shortening the fermentation time in the fridge by hour intervals. Give that go. 🙂

          Reply

    1. Hey Stephanie! I’m not sure of the weight but mine measures about 10 inches long, if that helps?

      Reply

  13. This is my go to recipe for bread. I’m still a beginner after 3 years. Meaning I learn every time I bake. I have found this recipe to be the best and easiest. You have explained everything and is easy to follow. I have shared with many friends and they all have had success.
    Thank you!



    Reply

    1. Thanks so much Barbara- I really appreciate you circling back to rate this and thanks for all your sharing!

      Reply

  15. Comes out perfect every time! Love the easy instructions (my first attempts at sourdough) and the time line with videos. Some recipes just tell you to slap things around and stretch using a blah blah method which is very confusing and adds a layer of having to then go research what torture methods I need to employ on this dough to get it to do what I want. Having it all in one place with a visual was amazing and made it less daunting!

    I had a question – I used regular flour but want to start using home milled flour (hard red winter white). Any advice? Do I need to adjust water or flour amounts?



    Reply

    1. Hi Emily! Great to hear this worked for you!
      My mom used to mill her own flour too, I love that you are trying this. I would say you just need to “feel the dough”. Since you have made it, now you know the feel of it…it may need a little more water, but not positive. Let me know how it goes. 🙂

      Reply

  17. Absolutely love this technique! Just made my first loaf –
    This morning was a little busier than I had planned for so I popped the dough in the fridge for a few hours, took it out and let it rest for an hour as you suggested, and then baked it off. Used your video cues as a guideand baked at 500 degrees for 22 minutes and then, after taking the lid off, 12 additional minutes at 450°. Perfection!



    Reply

    2. 3 rd time baking this recipe. Delicious and easy to follow. HOWEVER… the baking times are wayyyyyy off. 22 covered at 500 and 15 uncovered at 450 not a chance. 115 degrees internal temp after 22 min and raw dough on the temp probe.
      More like 45 min covered and 15 min uncovered.

      Reply

      1. Hi David- I hear you and…it really depends on your oven. I have been baking this bread (for 10 years) in multiple ovens, and bake time is different depending on the oven. In my primary oven ( gas) this is indeed the timing. But other ovens have been different. So best to just measure the temp, note the timing, and adjust. 🙂

        Reply

  19. Turned out beautiful 💕
    Added sunflower seeds, flax seeds and sesame seeds, topped with hemp – also added 60 g of rye flour. Also let it proof a few more hours in the banneton at room temp. Thank you for an awesome recipe!



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  20. I’d love to see your sourdough videos for Beginners Guide to Sourdough Bread but there is not a live link for any of them. Is there another way to watch the videos? Thanks.

    Reply

    1. Hi Lynn, if you have your ad blocker turned on or are using a browser that prevents ads, the videos will not show up. Try a different browser?

      Reply

  21. Made my first loaf – worked really well.
    Just trying to work out how I can fit it into my daily/weekly routine around work.

    Q: for the final rise, instead of doing for 1 hour can you do for 8-10 hours?
    Plan would be to mix dough in the evening, bulk rise overnight, shape in the AM – place in fridge. Then bake after dinner that night?

    Reply

  23. My starter appeared to be good, growing and smelling good, but the dough ended up with high humidity – not shaggy, seemed to have gluten developed, but so heavy that it didn’t rise at all. What are the possibilities of things I didn’t do right? Too much water/not enough flower?

    Reply

    1. If it didn’t rise well, it could be your starter. Does your starter double in size within 6 hours of feeding? If no, then it wont rise your dough well. If so, then it could be your room tempurature and timing. Lots of variables, but most often starter, or not long enough time to rise, especially if it is chilly there, it will take longer.

      Reply

  24. Hello! I’ve failed so many times making sourdough, and this recipe works so well!!
    A few questions now that I am getting more comfortable:
    1. Why do some recipes call for “shaping” the dough and yours does not? What does that do to the overall loaf and can we do it with this recipe?
    2. When making multiple smaller loaves with this recipe, when would you recommend splitting the main loaf and where do we go from there?

    Thanks! Love this so much!



    Reply

    1. Thanks so much! Shaping is a great technique that stretches the outside of the dough, building surface tension which helps with structure. We “sort of” achieve this with the last set of stretches and folds. You can also do this on a counter. I would split the main loaf after the first long rise, and follow recipe steps from there.

      Reply

  25. Enjoyed working with this recipe. The bake times ended up not working – my bread came out 80% baked with solid sections of uncooked dough still lingering even though I went 26 minutes on the covered cook and forgot to turn down the heat. I think I will go to 30 minutes covered and then 20 minutes uncovered. Might be my oven being the problem (it is off on temps and I have to watch it like a hawk because it is a GE and GE doesn’t make good ovens any more).



    Reply

    1. Yes, all ovens are different, and there will be fine tuning based on your oven. Goal is to get the bread close to 200F when the lid comes off, so bread is mostly cooked at that point.( You can always put the lid back on). Then with lid off, it is mainly just browning 5-10 minutes. A thermometer is imperative!

      Reply

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