Artisan Sourdough Bread Recipe
My favorite everyday artisan sourdough bread recipe. For more visuals and guidance, please watch my step-by-step YouTube video and reference my other sourdough resources.
While it requires patience and dedication, bread baking has become a serious passion of mine. I created a sourdough starter nearly two years ago and bake bread (and sourdough pizza) at least once a week. I absolutely love it.
Recipe Note: This sourdough bread recipe offers a rough timeline, but will need to be adapted to meet your specific conditions. Ambient temperature, starter strength, and flour type (as well as other variables) affect fermentation and play a very important role in bread baking.
Sourdough Starter: The Basics
To make homemade sourdough bread, you’ll need an active, mature sourdough starter. I recommend The Perfect Loaf’s sourdough starter guide or Baker Bettie’s beginner guide.
You can also ask a fellow baker or bakery for some starter or even buy it online. Starters are active organisms and require daily feedings, unless they are refrigerated for short periods. The time commitment and work is minimal, but absolutely necessary for its viability.
If you have any questions, please read my Sourdough Starter Troubleshooting Guide for tips and guidance.
For more guidance and tips, check out my complete guide with my favorite sourdough tools and resources.
Common Mistakes To Avoid:
Once you have an active sourdough starter and a few basic tools (see a list below and complete guide here), you can start making sourdough bread. How exciting is that?!
How do I know if my starter is ready to use?
- You will need an active, mature sourdough starter to make this bread. It should be on a predictable feeding schedule. This will vary, but it should double or triple in volume between feedings.
- Ideally, your sourdough starter should require at least one, preferably two, daily feedings on 1:5:5 ratio. For more information on feeding ratios, please review my Sourdough Starter Troubleshooting Guide. While you can make bread with less active starters, you’ll need to watch the dough carefully and most likely have to extend bulk fermentation significantly.
- The most common mistake for new sourdough bakers is poor fermentation and under-proofing, which is often the result of a weak or young sourdough starter. Under-proofing produces dense, gummy, and poor crumb structures.
- If your sourdough starter is sluggish, I recommend building up its strength with another week or two of feedings before baking again. Sourdough bread baking is a learning process and requires a lot of patience, as well as trial and error.
Troubleshooting Issues:
If you’re experiencing troubleshooting issues with this recipe or other sourdough baking, please check out my Sourdough Bread Troubleshooting Guide.
How to Make Artisan Sourdough Bread:
Important Note: Many sourdough bread recipes call for preparing an off-shoot levain (eg. starter) for baking. I prefer to use a portion of my ripe, just peaked starter. This eliminates one extra step, as well as works better for my normal feeding schedule and preferred baking timeline.
This choice is up to you and can be tweaked/adapted to fit your schedule or starter feeding schedule, but please plan accordingly. Either way, you’ll need to account for the starter amount in the recipe below (90 grams), as well as the normal amount required to maintain your mother (main) starter.
To prepare to bake the following morning, I scale up the previous night’s feeding to the following:
- 12 grams ripe starter
- 60 grams flour
- 60 grams water
*Note: This is a 1:5:5 ratio. You will need to adapt or tweak this to ratio to fit your own starter activity level.
*Note: Before getting started, please watch my YouTube step-by-step instructional video. For a printable recipe and example baking timeline, please scroll down to the recipe box at the bottom of this post.
STEP 1: PREPARE THE AUTOLYSE
In a large mixing bowl, whisk together the flours. Add the filtered water (90°F/32°C) and mix with your hands until thoroughly combined and no dry bits are visible. It will be sticky. Cover the bowl with a clean shower cap or plastic wrap and rest at 80°F/26°C for a minimum of 1 hour or as long as 2 hours. This step hydrates the flours and helps with gluten development and dough structure.
I use my Brod & Taylor Proofing Box to maintain a relatively high ambient fermentation temperature. It is an amazing tool, but not necessary for sourdough baking. However, I recommend finding a warmer spot in your kitchen (was 74°F-76°F) for resting your dough. Cooler ambient temperatures will slow down fermentation and might extend bulk fermentation significantly.
*Planning Tip: Since this recipe doesn’t call for preparing an off-shoot levain, I mix and prepare the autolyse roughly one hour before my normal morning starter feeding time (ie. when my starter is ripe and has just peaked).
STEP 2: ADD RIPE STARTER AND REST FOR 30 MIN
While this test isn’t fool-proof, your sourdough starter should pass the ‘float test’ when it’s ready to be used in your dough. Place a tiny spoonful of your ripe starter in a jar of water, it should float. If it sinks, it is not ready to use and usually requires additional time. Check and test again 15 to 20 minutes later.
Add the ripe, just peaked sourdough starter. Use your fingertips to spread the starter over the autolyse mixture. Fold the edges of the dough into the center to fully incorporate the starter.
Use your thumb and fingers to pinch the dough (pincer method) repeatedly until the starter is well incorporated. Don’t be delicate. You want to work quickly, but fully incorporate the mixture. Cover once again and rest at 80°F/26°C for 30 minutes.
STEP 3: ADD SALT AND REST FOR 15 MIN
Sprinkle the salt over the surface of the dough. Use your thumb and fingers to pinch and incorporate the salt into the dough (you should not feel any granules at the end of mixing). Be thorough. Depending on the coarseness of the salt, this mixing step usually takes about 3 to 5 minutes.
If you’re struggling with higher hydration doughs and dough strength, there are two additional mixing methods that can try: slap and fold or the Rubaud method. Please see the full video included in this post for visual demonstration.
Cover and rest at 80°F/26°C for 15 minutes before preforming the first stretch and fold set.
STEP 4: BULK FERMENTATION (6 SETS OF STRETCH AND FOLDS)
We’ll preform a total of six stretch and fold sets during the first two hours of bulk fermentation. The first three will take place in 15-minute intervals. The remaining three will occur in 30-minute intervals. Stretch and folds help build strength and extensibility in the dough, and encourage good crumb structure.
To complete a stretch and fold, dip you hands lightly in water (*this will help the dough from sticking). Be careful not to incorporate much water as this is already a high hydration dough. Grab the top portion of the dough with both hands. Gently pull and stretch it upwards (without tearing) and fold over the opposite edge. Rotate the bowl 180 degrees and repeat from the other side.
Rotate the bowl 90 degree and repeat once again on both sides. This entire process is one stretch and fold set. After performing the stretch and folds, I like to gently lift the dough to round it nicely in the bowl (see video).
Cover and rest the dough at 80°F/26°C between each set.
The dough will be very slack at the beginning of bulk fermentation. You’ll notice it building more and more strength as you complete more stretch and folds. Note: The dough will not rise or expand much during this first period.
If your dough is lower in hydration or starting to fight you, stop performing stretch and folds and allow it to rest for the remainder of bulk fermentation. The purpose of stretch and folds is to build strength, but if the dough is already strong, additional sets can have an unintended effect of pressing out gas bubbles.
STEP 5: BULK FERMENTATION (continued)
After you have preformed the stretch and folds, allow the dough to rest, covered, at 80°F/26°C for an additional 1.5 – 2 hours, or until it has nearly doubled in size. The total bulk fermentation time will vary tremendously based on your ambient kitchen temperature, dough temperature (FDT), flour type, and several other factors, so watch it carefully. Always follow the dough’s lead!
Judging the right point to end bulk fermentation and move to the pre-shape period requires practice and trial-and-error.
At the end of bulk fermentation, the dough should be well aerated and there will be many gas bubbles on surface, as well as on the edges of the bowl (see video). The dough should be slightly rounded on the edges of the bowl, if the dough is flat, you most likely didn’t build enough strength in the dough.
Generally, I like to end bulk fermentation when the dough is just under double in size. This has produced good results for me and this guideline works well for this specific sourdough process and timeline.
STEP 6: PRE-SHAPE
Carefully transfer the dough, without degassing, onto a clean countertop. It will be sticky. Use a bench knife to gently shape the dough into a round, pulling it gently towards you on the countertop to create some surface tension and strength.
As you do this, you’ll notice that the dough comes into a shape and starts to feel bouncy (see video). The key is to do this step quickly and as gently as possible. Rest the dough, uncovered, for 15 to 20 minutes, or until it has relaxed slightly for the final shaping.
STEP 7: FINAL SHAPE
Dust the lined banneton basket lightly with rice flour. Lightly dust the surface of the dough with bread flour. Use a bench knife to gently lift it and flip it flour side-down onto your countertop. Shape into a batard (oval) (see video) or shape into a round depending on your basket and baking vessel.
Gently pick up the shaped dough, flip, and transfer into your floured banneton, with the seam side facing up. Drape a linen over the basket (to capture any condensation) and cover the banneton with a plastic bag. Seal with a clip and allow the dough to rest at room temperature for 10 minutes.
STEP 8: FINAL PROOF
Place covered banneton in the refrigerator and retard dough for 15 to 16 hours at 38°F/3°C. This slow and cold fermentation stage helps develop flavor and improves the final crust texture.
STEP 9: PREHEAT THE OVEN AND PANPreheat your Challenger Pan, Dutch Oven, or combo cooker (with lid) in a 500°F/260°C oven for at least 1 hour.
STEP 10: BAKE
Once the oven and baking vessel have preheated for an hour, remove the banneton from the refrigerator and uncover.
Poke Test: Test the dough for proper proofing by lightly flouring one small section (while the dough is still in the banneton). Press your finger lightly into dough. A properly proofed dough should very SLOWLY spring back and still leave a light indentation. That is a sign of a well proofed dough that is ready to be baked. If it springs back quickly and completely, it is under-proofed (return to the fridge, covered, for an additional hour or so). If the dough compresses and doesn’t spring back at all, it is over-proofed. Unfortunately at that point, it’s hard to make up for in that stage of the process – but it will still taste delicious!
Transfer the dough to the baking vessel – see recipe for more detailed instructions – and score the loaf with a bread lame. Please see recipe video for visual instruction. Bake at 500°F/260°C with the lid on for 25 minutes.
Remove the lid, reduce the oven temperature to 475°F/240°C (*note: if your oven runs hot or your loaves are browning too quickly, reduce the temperature to 450°F/232°C) and continue to bake uncovered for an additional 15-25 minutes or until the crust is deep golden and caramelized. I like to rotate the pan several times throughout baking to ensure even color.
Transfer to a cooling rack and cool completely before slicing. This will take several hours. Enjoy!
Artisan Sourdough Bread Ingredients:
- 350 grams bread flour (preferably organic)
- 90 grams whole wheat flour (preferably organic and stone-ground)
- 350 grams 90°F/32°C filtered water
- 90 grams ripe sourdough starter (100% hydration)
- 9 grams kosher salt or fine sea salt
- white rice flour, for dusting
Baker’s Percentages:
Use the following baker’s percentages to tweak and adapt this sourdough bread recipe to suit your own flour, hydration, or yield preferences. Please know the timeline might change. I recommend sticking to the same salt and sourdough starter percentages.
- Bread Flour: 79.5%
- Whole Wheat Flour: 20.5%
- Water: ~79.5% (*this is a rough hydration percentage – true hydration takes into account the flour and water in your starter)
- Sourdough Starter: 20%
- Salt: 2%
Recommended Equipment and Tools:
For this recipe, you’ll need at least the following. For a complete list, please reference my guide:
- Challenger Bread Pan (a great investment), 5 Quart Dutch Oven, or Combo Cooker
- Mature Sourdough Starter
- Instant Thermometer (I highly recommend Thermopen brand for the highest quality and accuracy)
- Baking Scale
- Bench Knife
- White Rice Flour, for dusting the banneton
- 8-inch Round or 11-inch Oval Banneton Basket (I recommend one that comes with a liner, especially if you are new to sourdough baking)
- Bread Lame (or razor blade or sharp scissors), for scoring
- Serrated Bread Knife
- Advanced Equipment Recommendation: Brod & Taylor Proofing Box
Example Bread Baking Timeline:
Use the example timeline to plan your schedule for weekday or weekend sourdough baking. This timeline can also be found in the printable recipe box below.
DAY ONE:
8:30 AM – autolyse (mix flours and water). allow mixture to rest, covered, at 80°F/26°C for 1 hour, or as long as 2 hours.
9:30 AM – add mature sourdough starter, mix thoroughly. cover and rest at 80°F/26°C for 30 minutes.
10:00 AM – add salt and mix thoroughly. cover and rest at 80°F/26°C for 15 minutes.
10:15 AM – 10:45 AM – stretch and folds #1, #2, #3 (every 15 minutes). cover and rest at 80°F/26°C between each set.
11:15 AM – 12:15 PM – stretch and folds #4, #5, #6 (every 30 minutes). cover and rest at 80°F/26°C between each set.
12:15 PM – 2:15/3:15 PM – allow dough to rest, covered, at 80°F/26°C for the rest of the bulk fermentation period. this period will range from 1.5 – 2 hours (or much longer), depending on ambient temperature, starter strength, and flour variety. generally, I like to end bulk fermentation when the dough is just under double in size. This has produced good results for me and this guideline works well for this specific sourdough process and timeline.
2:15/3:15 PM – pre-shape. leave uncovered at room temperature for 20 minutes.
2:35/3:35 PM – final shape. transfer to rice floured banneton basket, cover with a plastic bag, and seal. allow to rest at room temperature for 10 minutes before transferring to the fridge.
3:45 PM – 7:45 AM – retard dough (final proof) in refrigerator at 38°F/3°C for 16-17 hours.
DAY TWO:
6:45 AM – preheat Challenger Pan, Dutch Oven, or combo cooker in 500°F/260°C oven for at least 1 hour.
7:45 AM – remove dough from the fridge, transfer to preheated pan, score, and bake at 500°F/260°C with the lid on for 25 minutes.
8:10 AM – remove pan lid, reduce oven temperature to 475°F/245°C and bake uncovered for about 20 minutes or until deeply caramelized. allow loaf to cool completely – this will take several hours – before slicing and serving.
How to Store Sourdough Bread:
You’ll be amazed by how quickly you go through a loaf. If you do happen to have leftovers, please reference my guide on how to store bread.
It covers the basics on the best way to store, refresh, and freeze artisanal sourdough bread.
Troubleshooting Issues and FAQ:
If you’re experiencing troubleshooting issues with this recipe or other sourdough baking, please check out my Sourdough Bread Troubleshooting Guide.
Artisan Sourdough Bread Recipe
Ingredients
- 350 grams unbleached bread flour preferably organic, plus more for dusting
- 90 grams whole wheat flour preferably organic
- 350 grams 90°F/32°C filtered water
- 90 grams ripe sourdough starter 100% hydration
- 9 grams Diamond Crystal kosher salt or fine sea salt
- white rice flour for dusting your banneton basket
Instructions
- New to sourdough baking? I highly recommend reducing the hydration in this recipe if you are new to sourdough baking. This is a high hydration dough and can be challenging to work with (and build strength in) if you're not an experienced baker. If you're looking for an easier to handle dough, I recommend reducing the water to 310 to 330 grams total. If you're working with a lower hydration, you may be able to get away with just 3 to 4 sets of stretch and folds, or even less. Follow the dough's lead!
- IMPORTANT NOTE: I do not prepare an off-shoot levain for my sourdough baking, as this baking timeline and method works well for my schedule, as well as my starter's feeding schedule. This choice is up to you and can be adapted/tweaked to fix your schedule, but please plan accordingly. Keep in mind that you'll need to account for the starter quantity in the recipe (90 grams), as well as the normal quantity needed to continue to maintain and feed your starter.
- Autolyse: In a large mixing bowl, whisk together 350 grams unbleached bread flour and 90 grams whole wheat flour. Add 350 grams (90°F/32°C) filtered water and mix with your hands until thoroughly combined and no dry bits are visible. Cover with a clean shower cap or plastic wrap, and rest at 80°F/26°C for 1 hour or up to 2 hours. This step hydrates the flours and helps build dough structure.
- Add Starter and Rest: While this test isn't fool-proof, your sourdough starter should pass the 'float test' when it's ready. Place a tiny spoonful of your ripe starter in a jar of water, it should float to the top. If it sinks, give it more time (15 to 20 minutes) and test again. Add 90 grams ripe sourdough starter and spread it over the autolyse mixture. Use your fingertips to spread the starter over the autolyse mixture. Fold the edges of the dough into the center to fully incorporate the starter. Use your thumb and fingers to pinch the dough (pincer method) repeatedly until the starter is well incorporated. Don’t be delicate. You want to work quickly, but fully incorporate the mixture. Cover and rest at 80°F/26°C for 30 minutes.
- Add Salt and Rest: Sprinkle 9 grams salt over the surface of the dough. Use your thumb and fingers to pinch and incorporate the salt thoroughly (you shouldn't feel any granules at the end of mixing) into the dough. Depending on the coarseness of your salt, this might take a couple minutes. Be thorough. Cover and rest at 80°F/26°C for 15 minutes. Important Note and Tip: If you’re struggling with higher hydration doughs and dough strength, there are two additional mixing methods that you can try: slap and fold or the Rubaud method. Please see the full video included in this post for visual demonstration.
- Bulk Fermentation: We will preform a total of 6 sets of stretch and folds (see article above for further instruction) in the first two hours of bulk fermentation. The first three will take place in 15-minute intervals. The remaining three will occur in 30-minute intervals. Covering and rest the dough at 80°F/26°C between each set. The dough will not rise much during the stretch and fold period, but it should get considerably stronger. Dip your hands in water (to prevent sticking) before each fold. I like to rub my hands together to avoid incorporating much more water, as this is already a high hydration dough. How to Preform a Stretch and Fold: Grab the top portion of the dough with both hands. Gently pull and stretch it upwards (without tearing) and fold over the opposite edge. Rotate the bowl 180 degrees and repeat from the other side. Rotate the bowl 90 degrees and repeat once again on both sides. This entire process is one stretch and fold set. After performing the stretch and folds, I like to gently lift the dough to round it nicely in the bowl (see video). *If your dough is developing quickly, you can reduce the total number of stretch and folds to 3 or 4 sets, 30 minutes apart.
- Bulk Fermentation (continued): Allow the dough to rest, covered at 80°F/26°C, for an additional 1.5 - 2 hours after the last stretch and fold - watch it carefully. Generally, I like to end bulk fermentation when the dough is just under double in size. This has produced good results for me and this guideline works well for this specific sourdough process and timeline. The total bulk fermentation time will vary tremendously based on your ambient kitchen temperature, dough temperature (FDT), flour type, and several other factors, so watch it carefully. Judging the right point to end bulk fermentation and move to the pre-shape period requires practice and trial-and-error. At the end of bulk fermentation, the dough should be well aerated and there will be many gas bubbles on surface, as well as on the edges of the bowl (see video). The dough should be slightly rounded on the edges of the bowl. If the dough is flat, you most likely didn’t build enough strength during mixing, stretch and folds, or bulk.
- Pre-Shape: Transfer the dough, without degassing, onto a clean countertop. It will be sticky. Use a bench knife to gently shape the dough into a round, pulling it gently towards you on the countertop in a circle to create some tension on the skin of the dough. As you do this, you’ll notice that the dough comes into a shape and starts to feel bouncy (see video). The key is to do this as quickly and gently as possible. Rest the dough, uncovered, for 15 to 20 minutes, or until it has relaxed slightly for the final shaping. Pre-shaping gives the dough some extra tension and strength (and is particularly important if you are doubling the recipe and preparing two loaves, as you'll need to divide it prior). Allowing it to rest allows the gluten to relax slightly before preforming the final shape.
- Final Shape: Dust a 9-inch round or 10 or 11-inch oval banneton basket with rice flour (be extra liberal if you are not using a cloth or linen liner). Dust the surface of the dough lightly with bread flour. Use a bench knife to gently lift and flip it flour side down onto your countertop. Depending on your preference, banneton, or baking vessel, shape the dough into a round or batard. *Tip: Please watch the video above for visuals on how to shape a batard (oval loaf) or my latest video on how to shape rounds (boules) and bake in a Dutch oven. After shaping, gently pick up the shaped dough, flip, and transfer into your floured banneton, with the seam side facing up. Drape a kitchen linen over the banneton and place the banneton in a plastic bag (*I use a clean plastic produce bag). Seal with a clip and allow the dough to rest at room temperature for 10 minutes.
- Final Proof: Place covered banneton basket in the refrigerator and retard dough for 15-16 hours at 38°F/3°C. This slow and cold fermentation stage helps develop flavor and improves the final crust texture.
- Preheat the Oven: Preheat your Challenger Pan, Dutch Oven, or combo cooker (with lid on) in a 500°F/260°C oven for at least 1 hour.
- Poke Test for Proofing: Once the oven and baking vessel have preheated for an hour, remove the banneton from the fridge and uncover. Test the dough for proper proofing by lightly flouring one small section (while the dough is still in the banneton). Press your finger lightly into the dough. A properly proofed dough should very SLOWLY spring back and still leave a light indentation. That is a sign of a well proofed dough that is ready to be baked. If it springs back quickly and completely, it is under-proofed (return to the fridge, covered, for an additional hour or so). If the dough compresses and doesn’t spring back at all, it is over-proofed. Unfortunately at that point, it’s hard to make up for in that stage of the process - but it will still taste delicious!
- Transfer and Bake: If you are using a Challenger Pan or combo cooker, you can skip parchment and carefully invert the basket directly into the preheated base before scoring. If you are using a traditional Dutch oven, please watch this video for visuals: Place a large piece of parchment over the banneton, then top with a thin cutting board. Invert and flip carefully, so that the banneton is upside down, setting it down onto your countertop. The dough should release, right side up, from the banneton onto the parchment. Trim any excess parchment paper, creating two handles on both ends for lifting the dough. Use a bread lame to score the dough (1/2-inch deep), carefully transfer into the preheated pan, cover tightly with the lid, and place in the oven. Bake covered at 500°F/260°C for 25 minutes.
- Remove the lid. The dough should have risen and expanded considerably, and the crust should be set, but only lightly golden in color.
- Reduce the oven temperature to 475°F/240°C (*note: if your oven runs hot or your loaves are browning too quickly, reduce the temperature to 450°F/232°C) and continue to bake uncovered for an additional 15-25 minutes or longer until the crust is deep golden and caramelized. I like to rotate the pan several times during this final stage to ensure even browning.
- Carefully remove the bread from the pan and transfer to a cooling rack. Cool completely before slicing. This will take several hours. Slicing into warm bread will result in a gummier texture and cause the bread to stale faster. For more tips, read this guide on how to store, freeze, and refresh sourdough.
How to Adapt This Recipe:
- Feel free to adjust the flour type percentages and hydration to suit your preferences, using the same total flour weight as a guide. Higher quantities of whole grain flours will yield a denser, less open crumb and will affect total bulk fermentation time.
Example Baking Timeline:
- DAY ONE: 8:30 AM - autolyse (mix flours and water). allow mixture to rest, covered, at 80°F/26°C for at least 1 hour or up to 2 hours. 9:30 AM - add sourdough starter, mix thoroughly. cover and rest at 80°F/26°C for 30 minutes. 10:00 AM - add salt and mix thoroughly. cover and rest at 80°F/26°C for 15 minutes. 10:15 AM - 10:45 AM - stretch and folds #1, #2, #3 (every 15 minutes). cover and rest at 80°F/26°C between each set. 11:15 AM - 12:15 PM - stretch and folds #4, #5, #6 (every 30 minutes). cover and rest at 80°F/26°C between each set. 12:15 PM - 2:15/3:15 PM - allow to rest, covered, at 80°F/26°C for the rest of the bulk fermentation period. this period will range anywhere from 1.5 to 2 (or significantly longer), depending on ambient temperature, starter strength, and flour variety. follow the dough's lead! 2:15/3:15 PM - pre-shape. leave uncovered at room temperature for 20 minutes. 2:35/3:35 PM - final shape. transfer to rice floured banneton basket, cover with a plastic bag, and seal. allow to rest at room temperature for 10 minutes before transferring to the fridge. 3:45 PM - 7:45 AM - retard dough (final proof) in refrigerator at 38°F/3°C for about 16 hours.
- DAY TWO: 6:45 AM - preheat challenger pan, Dutch Oven, or combo cooker in 500F oven for at least 1 hour. 7:45 AM - remove banneton from fridge, transfer dough to preheated pan, score, and bake at 500°F/260°C, covered, for 25 minutes. 8:10 AM - remove pan lid, reduce oven temperature to 475°F/240°C, and bake uncovered for an additional 20 minutes or until deeply caramelized. allow loaf to cool completely (this will take several hours) before slicing.
268 Comments on “Artisan Sourdough Bread Recipe”
Webpage is too crowded with ads and recipe is so convoluted. Simple language would make this so much easier to follow. This webpage is embarrassing . Hope the author is rolling in mountains of money cuz the recipes are useless.
Just press “jump to recipe” and then print the recipe if you don’t like following it on your computer or phone. Also, sourdough IS complicated and I’ve included an enormous amount of free content/resources in this article, so it cannot be a short post.
This has been the process that has made me love the process of making sourdough and it is so flavorful and delicious. THANK YOU for this tutorial. I’ve been using it for years and only now leaving a comment.
Love the video to follow, step-by-step!
Would like to know if the cold fermentation in the fridge could be skipped? If so, how would one proceed?
I am new to sourdough! Have failed two attempts at breads so far…I think because my Starter wasn’t strong enough to rise the dough.
I am now about 45 days into my starters and have learned how to strengthen them! Hopefully I also understand now when they are ready to use for recipes!! 🤞🏻
I’m ready to attempt another loaf. Have read that cold fermentation adds to the sour of the bread? I would like less sour bread and that is why I am asking about skipping that step.
Could you also share some other recipes you may have that skip the cold fermentation?
Any advice or direction would be greatly appreciated!! Thank you!
Hi Tiffany, sorry for the late reply! You definitely don’t have to do the cold fermentation, but it is pretty integral to this particular recipe and it lends a huge amount of flavor to the dough, improves the crumb, and makes transferring it to the Dutch oven significantly easier (as opposed to dealing with warm dough).
This bread really isn’t sour in my opinion – or sour in the way that some people think of when they think of sourdough bread. None of my personal bread recipe skip the cold fermentation step, so I can’t point you to any of my own at this point in time.
What a masterful tutorial. I’ve used this recipe time and time again. Anytime I seem to stray from it I tend to sneak back into Laura’s arms ready for consistency, time tested recipes and beautiful crafted food. SO grateful for this and many many of her recipes to bring into my own kitchen.
Great recipe. I appreciate your attention to detail.
Love this recipe and have had great results every time! I doubled the recipe this time making it and was wondering how you would adjust the cooking time for one larger loaf versus 2 regular size ones.
Thank you!!
Hi Tay! The tricky part about baking one large loaf is that you need a vessel that can accommodate it. I haven’t tested that, so I can’t give you exacts when it comes to baking times. If you do happen to have something that can accommodate a huge loaf, I would maybe reduce the baking temperature by 25 degree – I would still check at similar times to be sure, but I’m guessing it would take at least 20 minutes longer.
I’ve been making round loaves with this wonderful recipe but would like to try an oval. What size banneton would you suggest? I have a dutch oven that is 10 inches diameter inside so I’ve been wrestling with what size proofing basket to get to accommodate the almost 900 gram loaf this makes and the dimensions of my container. thank you!
Hi Byron, sorry for the late reply. Ovals are my favorite. I use a 10 or 11 inch oval banneton to accomodate a similar amount of dough. Hope this helps! If your pan is smaller, I would maybe stick to a 9 or 10 inch. I might also look into investing in a large oval baking vessel, similar to a Challenger, as it is such a great investment!!
Why is it necessary to measure in grams? Im sure the pioneers didn’t. Also is the proofing basket necessary? These 2 things trip me up. I don’t have a scale but use measuring cups, spoons, parchment and dutch oven. Im learning,, just made a beautiful sourdough loaf.
I don’t think parchment and Dutch ovens existed then either, haha. My goal is to share well-tested recipes that will produce consistent and great results for others, and unfortunately cup measurements, particularly for sourdough, just are 1) wildly inconsistent due to density issues, 2) also very messy and increases clean up exponentially.
You’re welcome to adapt and figure out ways that work for you, and I do share cup measurements for other recipes, but I have no plans to do so for sourdough for all of these reasons. Scales are a fabulous investment and can cost as little as $10.
I completed your Artisan Sourdough Bread Recipe yesterday, and my adult kids all said that it was the best I had ever made. My son-in-law thought it came from Rye Goods, a local bakery that specializes in sourdough bread rounds. My sourdough bread would always turn out so dense; I wanted the fluffier kind with a few air holes in it here and there. It turned out great! Even though it is a little more challenging with the hydrated (more on the sticky side, hard-to-work-with) time-consuming dough, this is definitely going to be the one I make from now on! Thank you!
Hi Laura: yours is my 1 and only recipe that I constantly work with. Ive done both straight recipe flour and water percentages, slight reduction of hydration, all white flour, and now am adding in tasty herbs, etc. Today my first loaf is roasted garlic with rosemary, and my second loaf is roasted garlic and basil. As a general rule I find I must refridgerate my finished goods in order to slow the mold creeping in, but I assume thats normal. The one thing that Im trying to address is my loaves dry out within a few days. Is this the norm for you too? Its not like store bought that will stay more as it was purchased, not getting dried out as quickly. Just checking as I still consider myself a newbie, thought Ive done approx 20 loaves so far.
Thanks for your excellent and fab recipe and work.
I love this sourdough recipe! It always turns out so well. I was wondering if you could substitute all the flour for white kamut flour?
I’ve made two beautiful loaves using your recipe, thank you! I have a very strong oven and do need to decrease baking time but I think we’re almost to perfect. 🙂
I’ve made this recipe a couple of times, once with my cast iron Dutch oven and once on my stone bread board (I made two loaves and couldn’t fit the Dutch oven and the extra loaf in the oven at the same time). They turned out great and disappeared quickly. For the double recipe I made two batches simultaneously – as I’ve done tonight, but I’d like to make four small boules out of each recipe. I’m going to cut the dough into the four quarters when I place it onto my counter, then roll each of the the dough portions into a ball. I couldn’t figure out when to separate the dough and I hope I’m not ruining it and crushing all the air bubbles out of the dough. Also, since I’m making four small rounds for each batch of dough, do you know approximately how long I should bake the bread? I probably won’t get an answer tonight but any help would be greatly appreciated. Thanks again for this great recipe!
Hi Edith. Hope I’m responding to this in time. I’ve doubled this dough many times and I always divide the dough just after turning it onto your countertop and right before the pre-shape stage. I like to use a sharp bench knife and you can either eyeball it or use a scale (if you really want them to be perfectly divided!).
It’s hard to give an exact estimate with the bake time because I haven’t divided the dough to make 4 boules at once – but my guess is around 20-30 minutes total. Not sure what vessel or exactly how you’re baking it, but if it is covered for the first portion, I would check around the 15 minute mark and go from there. Hope this helps!
The recipe and precise and descriptive directions and your videos – amazing! For the first time, I had success. I was having my doubts because at that last part, when you’re taking the scraper and rounding the loaf, it was still pretty blobby. But of course at that point, there’s no turning back. Then this morning – after 16 hours – the little poke test showed the dough to be perfect. And then wow, the loaf is perfect too and so delicious!! Thank you!!
So happy to hear that! Thanks so much for the feedback!
I do have a question. I am making a second loaf and a forgot to reduce the water. So at the end of bulk fermentation, I definitely have a blobby thing I hope will turn into bread. I’m wondering what the benefit is to having more hydration in the dough if dealing with it is so difficult. Why not just have a recipe with less water? thank you!
Hi
I am curious about the ratio of starter vs feeding flour and water. You indicate a 1:5:5 ratio.
How critical is this ratio?
I have been feeding my starter daily 1:1:1 and it doubles very nicely seems quite active.
Thanks
Hi! Ratios don’t impact the strength of a starter, just refer to the ratios of the ingredients which will determine the time between feedings (you’re essentially providing less food for the starter to ‘eat’ through). So, if your starter is strong, you typically change the feeding ratio to something like a 1:4:4 or 1:5:5 because otherwise you’d be feeding your sourdough starter all the time and multiple (like 4-5 times) in a single day.
If your starter is taking a long time (10-12 hours) to double with a 1:1:1 ratio, that’s typically a sign that it’s a weak or young starter and you need to build up more strength.
Thank You – that makes sense.
I’ve been making sourdough bread for years but for the first time you’ve helped me understand what I’ve done wrong. My decent bread just might become superb; can’t wait to try! Thank you
Gosh, I think this might be my very first recipe review, but I really felt the need to do it. I’m not new to bread making; I’ve been making yeast doughs for so long. But sourdough has been one of my culinary goals. I’ve tried to do sourdough off and on over the years, but never had enough success to build any momentum. Then my husband got me a bunch of sourdough making supplies for Christmas, so, crap, I guess I have to try again. Built up a strong starter, and tried several bread recipes with limited success. Until now. This one worked! This is my momentum! It was how you talked about the starter, when to use it, how to know when it’s strong and ready–it finally made sense to me. I’ve read so much about it, but no one explained it the way you did. This recipe was faster than the others I’ve used. And SO MUCH better! The crust is crackly, but not ‘tear up the roof of your mouth’ crackly. The bottom got a bit burnt, and it wasn’t as airy as I would like (which I know varies from dough to dough), but it’s still awesome! THANK YOU! Momentum-Yay!
So thrilled to hear this. Thank you for taking the time to leave a review and so glad my recipe/method clicked for you. If you’re struggling with more burnt loaf bottoms, try reducing the initial oven temp by 25 degrees. If that doesn’t help, you can put a sheet pan on a lower oven rack (than the one your Dutch oven is resting on) to help insulate the bottom of the pan from the heating elements. I sprinkle the pan with a bit of semolina which helps insulate the bottom crust as well. Hope this helps!
Thank you for the suggestion, I’ll definitely try that next time. I used a digital oven thermometer and had to heat my oven to 495 to keep it consistently around 500. When I dropped the temp to 475 (after removing the lid), it dropped, and stayed, way too low, around 430, so I had to bump it back up to 485 for that shorter second part of baking in order to get the oven temp closer to 475. I have also used a small silicone baking mat on the bottom of the dutch oven to try to prevent burning, but 500 degrees is technically too hot for my particular baking mat, so I didn’t use it. I’ll try your sheet pan suggestion. Just to clarify, if I drop the initial temp 25 degrees, I just keep it at that temp the entire time? Thanks again, and I’m excited to try your other bread recipes!!
Hi. One question regarding the recipe for Artisan Sourdough Bread. In STEP 2: ADD RIPE STARTER AND REST FOR 30 MIN, the second paragraph says, “Add the ripe, just peaked sourdough starter.” What is “just peaked?”
My starter seems to be thrive and growing well. I feed it every 12 hours. After I feed it the volume in the container essentially doubles in about 2 – 2.5 hours (at 80F). After the period hour period it has collapsed back to the original volume. When is the point described as “just peaked?”
Thank you!
Charley Davis
Franklin TN
Hi Charles – “just peaked” is a term for when the starter has reached peak activity (height after feeding). A starter typically can stay at peak for an hour or so (depends on temperature of course), but you’ll notice that any rounded-ness at the top levels off and it becomes more flat. Ideally, this is when you want to use starter in any sort of bread dough, you don’t want it to collapse back – as at this point, the starter has run out of food for some time and the acid levels have started to change. Hope this helps and makes things clearer. I recommend watching my accompanying YouTube video if you’re just starting out!
What is the best way to freeze and/or store freshly baked sourdough bread?
Great question! I actually have a guide all about freezing and refreshing sourdough. Here you go! https://www.abeautifulplate.com/how-to-store-bread/
Hi! My dough is tough…it’s hard to stretch and isn’t supple…any ideas? BTW…I’m new to this!
Omg what an awesome recipe! I used this recipe for my second attempt in making sourdough and was very happy with the results. Though it was delicious, my bread ended up a little bit wet and sticky when I cut into it, even though I waited for it to fully cool. I used the lower hydration suggestion for the dough so I doubt I used too much water. Are there any particular reasons this may happen?
Hi! It’s really hard to know without a few more details. Sounds like it either could have over-proofed (and lost integrity) or maybe the batch of flour you were using could not handle that high of hydration (different flour brands and even batches of the same brand can vary a lot) – or the way it was baked, it didn’t get hot enough and was potentially underbaked? My guess is the first or last scenario? I would try reducing hydration by 50-75 grams and seeing if that helps!
Lastly! If it’s your second loaf, your starter might still be very undeveloped? Is that possible? It’s very common at the beginning!
can bulk fermentation take longer than 1.5-2 hours?
Yes! Absolutely. Temperature is an ingredient in bread baking. If your kitchen runs cold or your ingredients were colder to begin with (flour, for example) it will take longer. You should be paying attention to how the dough feels and looks, rather than following any strict timeline estimates. Hope this helps!
Thank you for creating such a clear and nuanced resource for sourdough bread. I tried many tutorials before finding yours and none came close. This post is amazing and has made baking bread a joy. I’ve used your recipe to try lots of variations – pecan raisin, cranberry walnut, fig walnut, rosemary, etc. Thank you again!
I’m fairly new at sourdough but I wouldn’t call myself a beginner. This was the most intricate and technical recipe I’ve followed, and while I doubted it and myself at times, the end result was everything I hoped for.
I made a few mistakes here and there and plan to remake this to correct those mistakes for a better loaf, yet, even with these mistakes my loaf had a beautiful crust, ear, color, and rise to it.
While quite extensive, the recipe throughly explained everything and the video helped even more. It’s one to try.
Thank you for the helpful video. I followed the recipe and hydration, but shape into boule. My starter is 2-week old but very active and bubbly. I baked this today and it came out beautiful, though I didn’t get the ear (blamed it on my scoring or could be something else too!) I had crackly crust and high loaf, but the crumb is gummy. I had to let the dough bulk ferment for 4 hours after the last 6th fold. I did a poke test before taking it out from the fridge and it bounced back slowly. I baked a SD ciabatta before and it has nice airy crumbs with large holes with the same starter and not gummy. Do you know what causes the gummy texture ? I slice the bread after 4 hours of cooling down. The crust has turned soft by the time I cut it. Underbaking is the culprit? Thank you so much for your help!
Oh My gooooooshhhh!!!!!!
Thank you so much….I don’t know how I stumble upon your blog only now….but seriously…my best bread just came out of the oven.
I wanted a more whole wheat but I had problems with different aspects.
Including the fact I have a gas oven which displays no temperature….but this time…I listened to you and preheated it an hour before…plus I baked it straight out from the fridge thing I haven’t done before.
Yey!!!!! Succes!!!!
Question…I would like to do a spelt one, any advice?
Oh…I put 310 gr. water but I also love in quite a hot and humid environment, how much is that influencing the dough?
Thank you…thank you!
I’m wondering the same thing, my dough is VERY wet and sticky despite lowering the water to 310. I live in the subtropics so am wondering if I should lower the amount of starter as well?
I would recommend reducing further, but you could also be dealing with an over proofing issue if you cannot control your ambient temperature during proofing – this is why I recommend having an ambient thermometer so that you can better monitor your kitchen temperature. In addition, every flour behaves differently, so if you’re making brand substitutions, you’ll need to adjust or play around with ratios to see what will work for you!
I reeeeeally really enjoy this recipe after using another recipe for months. But for some reason, after the final long
haul proof, my boule flips out onto the parchment like a pancake. While it rises a bit in the oven of course, I feel like something is wrong. What could cause the loaf to be flat after flipping out of the banneton? I feel like my dough didn’t rise enough before shaping? Idk but I’m gonna try again next week, though!
This sometimes happens to mine if I overferment. Try reducing the bulk ferment time, particularly when the temperature is warming up into summer!
Great recipe! I’ve cut the water a bit since I’m still fine tuning my baking (and typically replace about 20g wheat flour with bread flour – just my preference) but this is now my go-to sourdough recipe!! I only wish I could get that ear when scoring, but like I said still working on my technique!
Thank you!!
Yay! Do you have a good bread lame? It definitely makes a big difference, but keep working on strength and proper fermentation and it will definitely come!
Hi Laura, Im from the US and generally we don’t use Grams, do you have measurements in cups and tablespoon, tea spoon increments? I have a scale and weighed with that but I only have 1/3 sourdough and it seems very little. Thanks in advance, Brendarae
Hi! I’m located in the US too 😊 While I’m happy to provide volume measurements for other types of baking, metric weights and a basic baking scale are pretty essential to bread baking, but particularly sourdough baking. I don’t have plans to add conversions to those recipes on my sites, but you’re welcome to do them on your own. There’s just WAY too much room for error and I want to ensure that people have as much success as possible. In addition, baking percentages, which are calculated using weights, are key to adapting and scaling bread recipes.
For example: sourdough starter really can’t be measured accurately in cups – it contains air and gas, and the volume will always vary depending on the user (how it’s fed, strength, etc.). It should absolutely always be measured in grams. In addition, flour can vary by as much as 50 grams a cup, depending on how someone measures it, so that is another ingredient that is best measured by weight. Salt brands/types also vary by density. Volume doesn’t take into account these factors.
If you have a scale, are you taring it out before measuring? I think I missed a certain word in your comment (1/3 CUP?), so I might need more information to help out, but if you’re weighing out the sourdough starter for this recipe, it should be 90 grams total.
I have access to organic whole wheat bread flour and was wondering if there’s a way I can up the ratio to closer to 50/50 WW and white. Would I just do a replacement of the regular WW flour with the bread version, or would that cause issues? Thank you!
Thank you so much for your amazing article, awesome tips and recipe. After trying many others, yours has produced a fabulous airy bread. I’m a fan 🥰
Thank you so much!
This is the first sourdough recipe I ever attempted, and the one I keep coming back to- using different hydration levels each time to play around. I consistently get great oven spring and the flavor is so good! The first few times it was definitely under proofed, but that was my own error in timing the end of bulk fermentation. I have a much better handle on it now that I’ve made it several times. Thanks so much for the step by step video, it helped me a ton!
Absolutely the best sourdough method yet! I used a stand mixer with the dough hook to do all the mixing at the various stages and it turned out great.
Great to hear, thanks Ben!
Just have to say that this has been the best sourdough recipe I’ve tried! The instructions are clear, the videos are a great asset, and I’ve had great success! I’m trying to work up to higher hydration (only doing 310g water) so my crumb isn’t huge, but it’s eons better than the densely packed loaves I had before.
My oven runs hot so I’m still trying to figure out the temperatures (tends to brown very quickly once I’ve removed the lid), but overall I’m extremely pleased. 🙂
Thanks so much for the feedback! Definitely try reducing the initial temperature (and the second reduced temperature) by 25F degrees and see if that helps. Every oven can run and distribute heat a bit differently. In addition, if you’re working with slightly lower hydration, that might also have an effect because the crust is setting faster. Hope this helps!
If my oven maximum 230* C what should i do , please tell me 🙏🏻 Thanks
That’s totally fine! Preheat it to that highest temperature, just be sure to let it preheat the baking pan for at least 1 hour. I would reduce to 425F (or keep at 450F) once you remove the lid.
Hi Laura – with what flour(s) do you feed your starter? Mine is a 50/50 white bread flour + wholemeal (or whole wheat if in the US)?
Thanks for the recipe. Much appreciated.
Hi! I’ve generally done 100% bread flour or 80% bread flour + 20% rye flour for feedings – that tends to be most successful for me!! I would do what seems to work well for the starter (in terms of strength) and your preferred feeding schedule. Also, your budget! Since so much is discarded, try to find what works best for you!
Hi!! How would I adjust this for roughly 75% white flour and 25% rye? I have tried a few times and I can’t seem to figure out how the dough should look when the fermentation is done!!
Your recipe and resources have taken my bread to a new level! My starter is several years old but the 1:5:5 helped me robustly revive it and my first try your recipe yielded the best artisanal loaf I’ve ever baked. Thank you! Two questions: how deep do you score? I’m always afraid to go deep with fears it will deflate the loaf, and then my scores never look beautiful. And second, I have a Wolf oven that runs hot and the bread gets very dark on top. How to manage that while keeping the temp high enough for the bread to rise? Your resources are now my go to, thanks again!
Hi Donna! So happy to hear that. Generally I would say that my scores are around about 1/2 inch deep. I have never officially measured it, but that’s my guess. If it’s too shallow, it won’t expand as well and might even fuse back together. In general, proper temperature, steam, and fermentation play a big part in ear development.
I would say if your oven runs hot – and you have a separate oven thermometer to gauge how hot – I would reduce the temperature by 25 degrees. Alternately, just remove it from the oven a bit sooner, it should be cooked through at that point. I’m not sure what you’re baking in (Dutch oven, Challenger, on a steel?), so I’d probably have to know more details to give a better sense of how to address that!
Love this recipe! Thankful for the very detailed and informative instructions and I love the addition of a timeline to follow. It helped keep me on track.
I got many compliments on the taste of this loaf. I followed the recipe exactly and it turned out perfect.
Very happy to hear this! Thank you!!
Delicious bread, but over the area where I scored it, my last couple loaves have sunk in slightly ONLY over where it’s scored. The rest of the loaf was fine. I do not think it was over proofed. Any idea why this might be or how to prevent it? Could going over a score line twice do this?
Hmm, this has never happened to me! It shouldn’t even happen with a going over it twice, but maybe try to avoid that and see if it helps? Only other thought is it’s slightly overly proofed or the baking vessel isn’t as hot/trapping as much steam?
Hi! This is a wonderful video and guide! One problem I have is my dough gets saggy before it goes into the oven – almost a little deflated. This results in a Loaf that has a weird curvy edge and has not fully risen. Still tastes great! I lowered the hydration and did 440 grams white flour to 310 grans water – and I did everything else as stated. I did the starter test and it floats – this has been my outcome maybe 8 times out of 10? Is it possible I need to take more time to build up my starter? Is there something else I should consider? Thank you!!
Hi Lindsey,
Thanks for your comment! Unfortunately, there are a ton of variables in sourdough – temperature is one of the most impactful, but also starter strength (and age) is equally as important. Baking vessel, etc. Even the type of flour that you use will have an impact, so it’s hard to troubleshoot without more details. It sounds like you definitely should cut down on hydration (maybe try 300 grams) for sure. Since you said it was saggy, I’m guessing either 1) the dough hasn’t developed enough strength, 2) the starter is not strong enough OR your bread is severely over proofed. I find the latter less likely if you’re new to sourdough baking and it’s a relatively new starter?
Feel free to send me an email or respond back. If you can send me pictures of your bread crumb, that would be immensely helpful because that usually points me in a specific direction!
Sad….. I did everything and I felt it was bouncy but it went flat.
Sorry to hear that! Please provide more details regarding your sourdough starter, etc. otherwise I can’t offer much troubleshooting advice. Sourdough is so variable intensive that so many different elements come into play (is your starter new? what flours are you using? What’s your ambient temperature? Etc). I try to provide specifics to help control some variables but it also requires a lot of intuition and practice over time.
I have a bread proofer which allows me to do temperature control. I tried making this dough 3 times following the EXACT instructions (same timeline and temperature) in this recipe and it turned into a goopy watery puddle mess each time. I’m a recipe follower, but I know that bread is tricky and must be tweaked and watched. This recipe just doesn’t work for me.
I slightly reduced the water to 330g, starter to 80g and temperature to 78 degrees and the bread came out perfect.
Sourdough is not an exact science; it requires tweaking regardless if you have a bread proofer. Your starter varies from my own, people use different flours (even batches of the same brand will vary; humidity varies throughout the year), ambient temperature and how long you work your dough during folds, etc. and dough temperature ALL impact fermentation schedules. If you’ve had success with the recipe instructions overall, please review that – but leaving a low star rating on my recipe because it didn’t follow the exact (suggested/estimate) timeline is something I have no control over.
When my bread cools, the crust tends to get soft. It’s very brown! Lower temp longer? Not a deep enough cut to let all the moisture out??
Hi Alyssa,
What do you mean by soft? Like sandwich bread soft? It should still be crackly and crisp – I’m not exactly sure what would be happening to create that except for maybe you aren’t trapping enough steam (very important for crust development!). Can you share more details of how you’re baking and if you’re making my recipe, it’s hard to troubleshoot without knowing more! Thanks!
nutrition info – 1 serving
how many grams or oz. to 1 serving?
It really depends on how thick your slice of bread are, it’s hard to say a serving because I don’t measure food this way – I would say you get about 10-12 food slices out of a loaf.
Hi!
My bread came out dense and gummy (almost looked undercooked) even though an 8 hr bulk fermentation was done as well as a 12 hr long retard. During bulk fermentation my dough didn’t become too airy and fluffy (?) but since 8 hours had passed already I decided to get into pre shaping. Can the problem be that maybe there was a lack of ripeness and activity in my starter? The bread was a little sour as well but I don’t mind the flavor since I do like the taste of actual sourdough bread. Is it mire likely that I used my starter at its underripe stage or at its overripe stage?
Best regards!
Hi Mariana,
Did you follow this recipe? If so, it shouldn’t require an 8 hour bulk fermentation (bulk fermentation is the time from when you add the starter to the autolyse, in this case, to when it is turned out for shaping) unless you are dealing with very low temperatures. If you didn’t make this particular recipe, it is hard for me to troubleshoot without more details. How old is your sourdough starter? If it’s dense and gummy, it usually is often a sign of a very new, undeveloped starter and you’ll need to give it more time before baking. I recommend checking out my sourdough starter troubleshooting guide for more information on what to look for: https://www.abeautifulplate.com/sourdough-starter-troubleshooting-guide/
Hi! thanks for answering, I think the problem was my starter somehow For bulk fermentation to take longer than expected means that the starter is the problem right?
Is it okay if my SDS reaches peak at 10-12 hrs? I’ve read that for a starter to be a potential starter for baking, it should ripe at 4-6hrs, but I haven’t achieved this.
My starter is about a month and a half old, but between trial and errors, its been predictable and highly active for about maybe 2-3 weeks.
I currently feed it whole wheat only two times a day, because of the result in activity. I’ve been using 75gr of starter, 100 gr of water and 100 gr of whole wheat flour, because I saw a post on The Perfect Loaf that in order to increase activity I should use more starter, but I don’t know if maybe this is too much inoculation percentage?
Would you recommend for me to star a different feeding scheme? A 1:5:5 ratio maybe?
I will be very grateful if you could answer this for me please. Thank you for your time.
Best Regards!
Hi Mariana,
If you’re using such a high level of inoculation, it should be reaching peak faster than 10-12 hours. Unfortunately, there is no specific time I can provide because every starter is different and the inoculation percentage (amount of starter in the feeding) will directly impact the time. For example, I use a 1:5:5 ratio for my feedings and my starter peaks in 10-12 hours max – and that is a much, much lower inoculation percentage (20%) than what you are doing (75%). Bulk can definitely take longer, but if it takes toolong, that’s usually a sign of a weak starter and eventually at a certain point, the gluten structure can sort of degrade at a certain point if its taking too long.
I think you might be confusing the advice on The Perfect Loaf. Yes, you can use more starter in a feeding, but that doesn’t make your starter stronger, it simply means that you have more starter and it will go through the feed faster and need to be fed sooner.
Since it sounds like your starter is still sort of gaining strength, have you tried using about 20% rye in each feed – this can add a boost of activity and help it get more strength. I would personally try a 20% rye and 80% bread flour combo for feedings and see if that helps improve things.
Hi Laura, thanks for the great recipe this was definitely my best loaf yet – I think my kitchen was a bit cold as the bulk ferment took forever but other than that it went well.
I have two questions, although it looked great and airy I feel the texture was slightly on the gummier/chewier side is that just from undercooking?
Do you have any tips for getting that nice brown look without any of it burning, I have found that the top of my loaf will go brown a lot quicker and I have to remove it from the oven (this might also cause the undercooking)
Thanks! 🙂
Hmm, it shouldn’t be overly gummy in the inside. Are you allowing the bread to cool completely before slicing? This is very, very important (though hard to have patience for!) for texture. If you slice into warm bread, it will be gummy and will stale much faster too. I let loaves cool for 3-4 hours at least before slicing.
Yes, removing from the oven early could definitely be a culprit. It sort of depends on the situation and without photos (feel free to send me an email if you have them!), it’s harder for me to know what’s going on. I would reduce your oven temp slightly for that initial bake and with the lid off (maybe 450F?) and see if that helps. Your oven might run hot, which isn’t uncommon.
In addition, occasionally underfermented loaves can brown too quickly..
Thanks! 🙂 I tried again and I think I have two issues, my bulk fermentation just doesn’t seem to be getting the rise I’m after, I waited I think 6 hours this time and it had risen but not double. Its not overly warm in my kitchen.
The second thing is when I get it out of the banneton its quite flat, it just holds its shape I think, is the dough not strong enough? It definitely feels and looks great in all the stretch and folds. I shall keep persevering!
Hi Laura
Thanks a lot for your comment,the sourdough starter is a few weeks old and I feed it regularly,it seems to me that my dough is a bit more fluid and I can’t work with it but in the final stage it is quite sticky.I tried the recipe from the tartine bread book and I will send you the results of the work.
Maybe by the photos you will know where I made a mistake.
I will be extremely grateful if you can help me and advise me how to bake your perfect bread.
Thank you immensely for your time and reply
P.s I look at your site very often and always find new things
Thank you so much for sharing your recipe tips and tricks
Hi
Many thanks for this page and recipes
I would like to ask you a question I am trying to bake bread but I don’t know where I am making mistakes, it is still flat it is not airy enough and it doesn’t rise when baking and it doesn’t have as big air bubbles as yours.If I put it in the fridge it doesn’t rise much either.
Could you advise me where I am making a mistake
Thanks Gabriel
Hi! Sourdough is super nuanced and there are a ton of factors at play. It could be because your starter isn’t strong enough, and there is also a small possibility that its completely over proofed (usually its the former though). Can you share more details via email or write back to this comment? How old is your sourdough starter? Did you make any changes to the recipe? How long have you been baking with the starter, etc.? Is it regularly rising/falling and on a good feeding schedule? I have troubleshoot guides that I recommend you checking out too and those could be helpful!
Thanks so much! It’s so good! That is what I want! If I want to add walnuts and raisin, can I? What time? Thanks
Hi! I recommend following this recipe (just substituting walnuts and raisins in lieu of olives – the weight will vary though, of course!) in terms of timing and method: https://www.abeautifulplate.com/sourdough-olive-bread/
Hope this helps!
This is definately my go-to recipe for sourdough bread but what changes should I make if I wanted to double it? e.g. 180b starter seems an awful lot.
Hi Dave,
I’ve regularly made double batches of this recipe – and yes, you’ll want to double everything! 180 grams starter is a typical ratio for that quantity of dough – I make two loaves, not a massive loaf. You could obviously try reducing the quantity, but that would massively impact the fermentation schedule that I have laid out, and I don’t advise it.
I tried few diff way to get air bubbles in my sourdough. This method worked great!!! My bread had thin delicious crisp crust and beautiful air bubbles inside. Thank you!!! Ill definitely recommend this recipe to my friends!
Hello Laura,
How to maintain the 26 C when it fluctuates daily especially during winter. At this time of the year the room temperature is 20 C and all the resting times before bulk fermentation will vary, how can I deal with it?
Hi, I have a bread proofer which can maintain a set temperature all year round (it’s immensely helpful!), but if you don’t have that tool, you sometimes have to adapt your schedule and technique based on the season. It can require some tinkering and experimentation. If your home is cooler, total bulk fermentation will take longer. You could try finding a warmer spot in your home and see if that helps!
Hi! I just left this same message on my phone and not sure it went through, so sorry if this ends up a duplicate! First thank you for the fantastic recipe and video. I’ve made it many times and it’s delicious. I am a little concerned that I’m still under fermented though and was curious if it has to do with my starter ratio. I feed my starter 1:1:1 in the morning to get my 90 grams. It seems active and doubles in volume in about 3-4 hours. Can you explain why you use a 1:5:5 ratio? Does that change the hydration of your starter from 100% to something else? My house is fairly cold and my bulk fermentation is usually about 6 hours in the winter, and I wonder if that has to do with the starter ratio I am using. Appreciate any feedback and thanks again for the great recipe!
I’ve been making sourdough weekly for several months with a pretty strong starter. I’ve mastered my other recipe so I decided to try something different. This was my first foray into a very wet dough and it was truly a comedy of errors. It rose beautifully but I must not have developed the gluten enough because it was a slack, sticky monster. It felt like I was coaching Flubber into a basket. And then it stuck to my banneton even though I floured like I usually do with my lower hydration dough, so that was another problem. So by the time I coaxed my dough out into my Dutch oven it was a sad, flat mess ☹️ I will try again next week and cut the hydration, do a few more stretch and folds, and flour my banneton more. I’ve also been buying a different bread flour than usual so I wonder if that also contributed. It was definitely character building and humbling, haha. Great, detailed instructions and video though!
Update: I tried this again and did a few more stretch and folds, did a longer initial proof at room temp (~70 in my house right now) for about 4 hours, and floured my banneton better and WOW! By and large the best loaf I’ve ever made. It’s definitely more time consuming than my previous loaves but I’m definitely gonna use this recipe regularly.
I floured the outside a bit more generously than my drier loaves to help me shape the boule, and that worked really well for an amateur like me.
Did not make this recipe but could not believe all the steps necessary to bake a loaf. I tried several times to make a load of sourdough bread but failed. I just made my first loaf by putting 5 cups of good quality flour into a large glass bowl with 1/1/4 cups of water and stirred around several times. I put into the fridge overnight and folded in flour on my countertop. Put into a heated cast iron dutch oven and baked and it came out incredibly delicious. I did not have to go through all of these steps, just sayin’.
I mean this sincerely, but what is the purpose behind your comment? You haven’t made this recipe, nor does it sound like this is the type of sourdough or recipe that you are actually looking to make. I choose to make bread differently and am teaching others how to have similar success with my method – we all make food differently. That’s life.
I’m a pretty beginner bread-maker. The first time I made your recipe it turned out great! Not super pretty but really good. I’m in the process of making it again and this time after the 6 stretch-and-folds and 2 hour rest, the dough was soooo gooey and liquidy, it was nearly impossible to shape into anything. It just spread out over the counter. I definitely warmed up the space I use to rest it. Any advice on preventing this from happening again? Thanks!!
Sounds like it over-proofed significantly – anything super gooey and gloppy indicates that the proteins in the flour just started to break down from significant over fermentation (similar to what happens to a starter when it’s not fed after a super long time, it just has no structure left)! I would go back to whatever you did the first time and stick with that. Or alternatively you’ll have to keep an eye on your dough and cut bulk fermentation time significantly – look for all the same signs as I mention in my recipe (but don’t stick with this last timeline, as it will need to be shortened). Hope this helps!
This looks so good! From a quite some time I was looking for a perfect sourdough bread recipe. Glad I found this. Thank you so much for sharing!
Hello Laura! Thank you so much for sharing this wonderful recipe. I had an amazing sourdough bread because of you. Your suggestion to lessen hydration was very helpful in managing the dough for a beginner like me. My only struggle is that the bottom of my bread/top of my cast iron burned a bit so I had a hard time removing the bread after it is cooked. If you have any suggestions that would really be great. Thank you!
Hi Cristina! Glad to hear that. Sometimes this can vary oven to oven or cookware to cookware, so you might need to do some experimenting. You could try reducing the oven temp by 15 degrees, also, you can try placing the pan on a baking sheet (don’t preheat the sheet) and that should help insulate the bottom a bit in terms of keeping it from getting too dark.
I also know that sometimes loaves can vary in how they gain color – so this might improve as you continue to bake and also work up the hydration level. Hope this helps!
Thank you so much for your swift reply Laura. You’re very helpful with your suggestions. I will definitely be making this again this weekend. I also tried your pizza recipes and they are absolutely delicious. I am such a fan. Thank you so much!
This is an amazing recipe and the YouTube video is excellent! I tried my 2nd legit sourdough loaf yesterday (the first was a different recipe) and this one blew the other out of the water! I didn’t even have any of the tools except for a dutch oven and it still came out amazingly! I can’t wait to get my tools and start experimenting more! Thank you, Laura!
I made my second load with this amazing recipe yesterday and am so thrilled with the results. I had tried sourdough baking before and never had the rise and taste that I get with this recipe. The timeline and accompanying video are such a great help. I needed a win, like I’m sure we all do this year. So proud of myself. Thanks so much for this guide!!
Yay! This makes me so happy and thrilled. I really tried to make the post and accompanying video as helpful as possible (essentially what I wanted when I first got started!) and it’s always so rewarding to hear from others that I may have accomplished that goal and made the process better for them. Happy holidays and thank you for taking the time to leave feedback, it brightens my day!
Hi! how do you adjust the proofing times for a tropical country with an ambient temp ofmaybe 28-31?
Hi Jessica,
I can’t give you a prescribed time because temperature will vary everything by a lot, and every starter and dough behaves differently. You’ll have to keep a watchful eye and experiment a bit. But if it’s that warm, your bulk fermentation will go quickly and I would pay close attention to how it’s behaving / looking (thats the most important thing).
This is the only sourdough recipe I use lately. It’s my go to. It comes out perfect everytime! Thank you.
So thrilled to hear that! Thank you for taking the time to leave a review and feedback. It’s very much appreciated!
Today, baked loaf #4. This bread is so delicious—even my failed first attempt (seriously underproofed) tasted great. Your video is something I have watched a couple times, and pick up more each time. Excellent instruction. I still don’t have the “bouncy” feel — or barely do—when pre-shaping. Not sure why. Maybe needs bulk fermentation even longer? there are bubbles on top, sides, but no really bouncy feel—and is more sticky and spreads out a bit than your video (has it been bulk fermenting too long? not enough?). I do think temperature is kind of critical—it is colder where I am, and found putting in oven with light on during bulk was a game-changer. Oh, that and actually FOLLOWING your directions about the pre-heat for 1 hour…etc.. (mibad!) That made huge difference in oven rise. Thank you so much for your video and your recipe.
This recipe has consistently produced great bread. I use a Dutch oven at 450 degrees, sliding an aluminum foil ring under the bread when removing the lid. Without the aluminum ring, the bottom gets too dark. I just got the Wiremonkey Arc lame – as easy to use as swiping a finger over the dough surface, so I highly recommend. Looking forward to trying some of your other recipes – your instructions are very thorough and have given me a lot of confidence very quickly.
Hi! Today was my third time attempting to make sourdough bread with my starter. The first two loaves I made with a different recipe, but when I started prepping my dough last night, I was looking for some different results- a more open crumb, better oven spring, and a great, thick crust. Thus, I needed a new recipe- and found this one.
The first thing I did, prior to this recipe, was feed my starter on a daily basis, keeping track of the peak of fermentation and measuring how long it took to achieve that peak. This worked out with my schedule- I would feed at 6:30 am, and the starter seemed to peak at around 10-11 pm, which is an ideal time for me to put together a dough to sit overnight when I’m baking on the weekend. This helped me understand my starter better, so that I could get the rest of the timings correct. With my starter well in hand, I turned to this recipe to achieve my baking goals.
While I did not follow this recipe to the letter (I only did 5 stretch and folds, I bulk fermented overnight for about 10 hours at 68 F, then shaped the loaf and put it into a banneton, rested that in the fridge for about 2 hours, preheated oven with the dutch oven inside, and then, when the oven was ready, turned out the loaf, scored it, popped it in the dutch oven, and baked according to the recipe), I thought the recipe amounts/ ingredients and the whole process up to the first stretch and folds was really good. I mean, the rest of the recipe seemed fine too- I made the modifications I did to fit with my own baking schedule. While I was mixing, though, I felt my dough coming together better, felt the starter was getting a fair chance at some good gluten structure, and was very happy with the consistency and the feel of the dough.
In the morning, the first thing I noticed were nice fat bubbles just beneath the surface of the dough. It was a looser dough than I’ve experienced so far, but I found the banneton helped keep everything together when I did my final shaping. In the oven, the loaf totally exploded, which has never happened to me before. Normally my oven spring is pretty dismal, which I’d chalked up to poor gluten structure throughout the loaf. This recipe seemed to target that and to help this issue, and better yet, the crumb ended up looking SO good.
It was open, consistently irregular, and the air bubbles were elastic and glossy inside. The texture was soft and supple and almost a little custardy, with just the right amount of tang. Also perfect elasticity- the crust crackled when lightly squeezed, and bounced back perfectly after being sliced into.
The only issue I ran into was a fairly thin crust and a slightly burnt bottom of my loaf. I think this can be attributed to two things- one, my dutch oven sits on the bottom of my oven. I live in Japan, and my oven is TINY, so there isn’t room to do anything else. Secondly, I think the loaf needed longer with the lid off, but I felt I had to take it out early due to the burnt bottom issue. So basically, this is a me thing, not a fault of the recipe. I’ll continue tweaking this on my own.
Anyway, I’m thrilled. I actually feel kind of bad because my loaf came out so perfectly and meanwhile, the person I got the starter from in the first place has had a lot of trouble making his own good sourdough bread. I shared this recipe with him. Thanks for sharing your recipe!
And to anyone struggling- my best advice is to really spend some time getting to know your starter and how long it really takes to peak, and also to use sourdough bread recipes as guidelines. The dough will show you the way, you just have to spend some time making mistakes to be able to recognize what’s good and what’s not so great. Who knows, I may have just gotten lucky this week. The real proof in the pudding will be whether or not I can replicate my success this week when I bake my loaf next week. Nonetheless, as evidenced by this essay of a comment, I’m pretty pleased and I feel like I learned a lot :3
wow sorry I didn’t realize it wouldn’t accept my paragraphs…my comment looks like a nightmare instead of the beautifully formatted essay I crafted. haha, oh well 😀
Haha!! I’m looking forward to reading it! I also didn’t realize the paragraphs wouldn’t stick!
Thank you for this tutorial! I’ve made a few other loaves and haven’t been happy enough with the results because the flavor and rise weren’t what I was after. I’m a San Francisco girl and gotta have a tangy loaf!
Your post taught me to use a higher ratio for the starter (I was doing 1:2:2) and to work the dough more at the beginning. Your video was very helpful. Hubby and I both thought this was the best loaf so far in both flavor and crumb. Now to get a little more tang ?.
Also, thanks to you, Santa Hubby found my gift—the Challenger pan ❤️
So thrilled to hear this Jules! Thank you for taking the time to leave a review too. It’s so appreciated. Also, you will LOVE the Challenger Pan! Can’t wait to hear what you think.
I followed this recipe and all your tips the first time I attempted sourdough bread and it didn’t let me down! My first loaf and every loaf since then has been PERFECT. Your step by steps and you tube video made this so easy to follow
I’ve been gifting 9”/10” rounds to people lately and I’ve some a few friends ask if I can make little mini rounds for sourdough bread bowls for soup. I have my eye on some 5” bannetons to accomplish this, but Can I just cut this recipe in half to accommodate a smaller banneton?…or can I make the full recipe and at some point in the process divide the dough to make 2 small rounds? Any thoughts on how this might affect the proofing time and baking time? I was going to experiment but wanted to see if you had any ideas for the best way to approach it 🙂
Is it a big deal if we skip the overnight proof in the fridge? I made two and In would like one tonight.
I’m new to sourdough baking. I’ve used this recipe and timeline three times now and each one has been better than the last! Thank you so much for the detailed explanations and videos!
Hi Laura, first of all hello from a fellow MEdiavine publisher! 🙂 I just wanted to say thank you to for this recipe and post, I started making sourdough at home some months back (just for fun, you can say something l wanted to make and learn for myself and not share on the blog for a change lol) and your recipe has been a savior! Over the last few months, I have made several loaves and I have mostly used your recipe since this is what has worked best for me. Thanks so much for explaining everything in detail, it was really helpful! Wish you the best- Manali
Hi Minali! So thrilled to hear that. Thank you so much! Also, isn’t it fun to make something just for yourself sometimes?! Haha! That’s what sourdough was to me for a long time, and I finally felt the desire to share more about it, so I’m so happy it’s been helpful to people and you’ve had success.
Really appreciate the comment and review!
Hi Laura! Thanks for the details in this recipe. As I’m new to baking, I’m working my way through all the mistakes so I appreciate you helping me avoid many of the simple ones. My question has to do with whole grain portion and bulk fermentation time. In earlier “learning opportunities ” I have used 100% whole grains and achieved tasty but dense and flat breads. Going with your bread flour portion today, but curious as to the direction different amounts of whole grain has on bulk fermentation time? I.e. more equals longer? ; more equals less? Would really appreciate your insights as I do not bake enough under exact conditions to know that any one change was what made the difference. Thanks again!
I took a pic of the finished loaf. I cut about 1 inch off. The inside was a very little on the doughy side (I think – hard to tell, and I am a novice baker), but there’s lots of air pockets. Would this mean it was underproofed?
I’ll be glad to send you the pic, but I can’t seem to attach it to these comments…
Yep! Send me an email at Laura@abeautifulplate.com – if there are large holes surrounded by a fine crumb, that might be an indication of under proofing, but it’s hard to tell without a pic.
I made your recipe for the first time, and I have some questions:
The dough didn’t want to shape properly. I was pretty wet, and was sticking to the bench knife. It also didn’t develop much surface tension, and when I put the round into the dutch oven, the banneton lining was pretty damp. I am using King Arthur flour. I had cut the water back to 330 grams, but I’m guessing I need to scale it back even more. Does that sound right?
Next, some (not all) of the parchment paper I used as a sling to put my round into the dutch oven, stuck to the bottom of the loaf. I dialed the heat back to 450 once I removed the lid, and it did get pretty well cooked (internal temp about 208 degrees). I haven’t cut it yet, it is still cooling, but I think it will turn out to be a good loaf – except for the bits of parchment paper on the bottom. Any suggestions on specific brands of paper to use, or was this maybe caused by the dough being too wet?
Hi Rick! If the dough felt very wet during shaping, I would definitely reduce the hydration even further (maybe 300 grams) and see how that goes, but your dough might be over proofed (it could even be under proofed) – it’s hard to say, but if its incredibly sticky and sort of falling apart, that’s usually a sign of over proofing. I’d need a few more details (crumb structure) etc to be sure. Have you watched my YouTube video? It might provide some visuals to help you.
To add above, my first attempt had bubbles on the surface of the crust when finished. The regular blisters and some 1/2” to 1” bubbles that surfaced.
I have been baking a 60% hydration knead recipe for a while and it turns out well but I wanted something with a better crumb and less dense in the middle.
I’ve tried this recipe 2x now and it has an awesome crumb. I’m just noticing when shaping the dough it’s fairly sticky and doesn’t feel as tough as I’m used to. My initial thought is it’s over proofed. It’s been very warm / dry in my area. I’ve been using 100% bread flour and skipping the whole wheat. I tried the same recipe as posted and performed 7 stretch and folds (added an extra). After stretch and folds let rise for 2.0 hours the first time then 1.25 hours the second time. On both occasions during Pre-shape it was difficult to work with. I noticed in your videos you had a texture consistent to what I’m used to when kneading albeit more wet. While resting after pre-shape it flattened a bit and got sticky for final shape.
My starter is very active and dough is full of air (almost too much) during shaping.
Do you think this sounds like an over proof or lack of strength. It holds a window pane but I’m still getting used to the feel of high hydration.
It’s very easy for me to tell when the dough is strong enough when kneading but this is a new ballgame!
Awesome tasting recipe and can’t wait to master it.
Thanks so much for the great instructional video and recipe!! Have made this twice, once a boule and once a batard. Both times they did not rise as much as they should. The latest, the batard, was super wet after bulk fermentation. Prior to that it seemed to be going so well. Can’t figure out what I did wrong. I have been feeding my starter twice a day for a few days before baking. It passed the float test and seems active to me. I used King Arthur bread flour and Bob’s Red Mill Whole wheat flour. Don’t know what I did wrong. Any feedback would be very much appreciated.
Thank you for the amazing step-by-step instructions. I’ve now made 6 beautiful loafs and each one gets better as I go. I have found one thing that helps me, I really pay close attention to the starter being truly prepared and ready to go into the Alyse. It must pass the float test…not passing it and moving forward gave me a chewy finished product…didn’t make that mistake again! The folks I’ve shared your recipe with have also been amazed at their level of success, be following your instructions to a T! I still reach through it every time I make the recipe and watch the video to make sure I don’t miss a step!
My next venture is to add roasted garlic into the mix for one of my favorite Sourdough Breads, Garlic. I have learned how to make the roasted garlic and am ready to add to the mix at the right time…which is why I contact you now…would you have a suggestion for me?
Thank you for taking the time to create this amazing step-by-step recipe and video! I have been baking bread for a while but was intimidated by sourdough since it seemed tricky. I used your recipe and instructions to make 2 loaves and they were so good! I can’t believe I was able to get them mostly right on the first try. I used 330g of water, and although it seemed like the shaping process didn’t go well (much different than when I shape my normal cob loaves), the came out perfectly round and well risen.
I will definitely make them again next weekend, with these few adjustments:
-I had to pull a little to get the loaves out of the proofing baskets. I’ll use more flour next time!
– I had them on 500 degrees for 25 minutes and at 475 for about 10 minutes, and then pulled them out. They were already pretty dark and the bottoms were darker than I like. Next time I may reduce temp at 20 minutes, and will move the rack up in my oven (bottom of my oven is hottest)
-I made the loaves in two separate bowls – next time I’ll make one larger batch and split before shaping.
Thanks again!
Thank you for this wonderful recipe. This is my third time in making sourdough bread and your recipe gives me the dough with perfect hydration for a beginner like me to handle. The bread is delicious as well!
I’m pretty new to sourdough…I’ve made a few loaves from a no-knead recipe that came out well. So i was ready to tackle a more involved recipe. I baked it this morning and it came out beautifully! The rise was perfect, it’s light and fluffy with a mild sourdough taste (but my starter is less than 3 weeks old, so maybe that’s why it’s super mild). Great recipe.
Finally got the inside texture I’ve been striving for! Light and airy with decent holes. The only thing was it is kinda flat. Didn’t get the rise I was hoping for. Any thoughts?
Can you double this recipe? I’ve made it a few times and love it but I would like to make two at a time so I can freeze one right away. v
Woohoo!! Your guide is EPIC, Laura. I have had starter for a while but have just been making crackers, muffins, pancakes, etc. Finally worked up the courage to do a loaf and it turned out AWESOME!!! Your videos are super helpful too. Thank you!!
Also, I went for the hydration you specified for the first time and it actually went just fine! Slightly sticky but it was fine since I knew it going into it. YAY!
Hi Laura,
I apologize for the perceived negative rating. I didn’t even realize I had done that.
I have gone through all of your comments and FAQs prior to reaching out. As you know, the amount of time invested prior to shaping the dough is substantial and I was simply frustrated.
I have baked bread for years with a reasonable amount of success and want this recipe to work as the flavor And texture is incredible even if the loaf is a bit flat. I will reach out to Sunrise to find out the protein level of the flour and reduce the water more substantially next time.
I will update you on my results and appreciate your response.
It’s ok! I just would have been happy to have troubleshooted earlier with you, as I know that sourdough baking can be frustrating. I had a chance to look up some information about Sunrise bread flour and noticed it’s a fresher, organic flour. I’ve found that when working with local freshly milled flours, the fermentation can go much faster than with a standard grocery story bread flour (like King Arthur, which is what this original recipe was tested with extensively – but I’ve also made it many many times with fresh local flour).
I would definitely recipe reducing the bulk time. It seems that you may be judging bulk more by the appearance of bubbles (a good sign of fermentation, but definitely not a good sign to rely on as every dough will exhibit differently characteristics). You should be more looking for 60% rise in volume, and the dough should feel alive when you jiggle the bowl back and forth. This is a better measure. This time will all vary based on your ambient temperature (not sure what temperatures you’re working with).
I would definitely recommend reducing the hydration either way – and maybe start at 300 grams total just as you get a better feel for what to look for. This should help with structure. Let me know how it goes!
I am extremely frustrated. This is now my third attempt with your recipe and I cannot seem to develop adequate structure.
My starter is several months old and very healthy. It passes the float test prior to use and I am using Sunrise Bread Flour.
Everything seems fine until it is time for the prehape when it just doesn’t to it come together like yours does. At the end of the bulk fermentation it is lovely, with slightly rounded edges and lots of large gas bubbles. It seems almost too wet at the end of bulk.
Any suggestions on how to get over this hurdle? I have probably watched your video a hundred times and I know what it is supposed to do, but mine isn’t doing it.! I even cut the water back by 10 grams this time to help.
Hi Nancy. To me, although every dough will develop differently and I’m not familiar (nor do I know the protein level of Sunrise bread flour – which is VERY important), it sounds like you are over proofing your dough and the bulk fermentation is being extended too far. The dough shouldn’t be extremely wet at preshape – slightly sticky but not wet. That is usually a sign of over proofing/or a dough that cannot handle that quantity of water (every brand of flour has different absorption and strength qualities and reducing the hydration by just 10 grams is insignificant. I always suggest starting much lower if you don’t know how your flour behaves – at least 40-50 grams). I’d really appreciate it if you didn’t leave a negative recipe rating before reaching out with troubleshooting questions and asking for more assistance earlier. I also have a troubleshooting guide that is linked in this post that covers your issue.
Sourdough is extremely complicated and I can assure you that my recipe works but will always require adjustments from each Baker because we’re all working with different variables (not under my control) and sourdough is a living thing – unlike all other types of baking and cooking.
Thanks a lot for the recipe and the video. It was my first sourdough bread that actually worked out and it was amazing. Could have tasted a little bit more like sourdough. Would you have an advice how I could get that?
If you’re looking for a flavor similar to old school San Francisco sourdough, that is not really common with most home artisan sourdough and not what you’ll ever get with this recipe. That is actually flavor additive.
Flavor is subjective, so it’s hard to know what you mean, but you can increase the sourness by incorporating more whole grains, holding the dough at a warmer temp, or using a sourdough starter that has been pushed a bit farther (and is partially whole grain) just past peak.
Laura, thank you for your detailed recipe and video. Today was my first time making sourdough and it turned out close to perfect despite not having a banneton (I used a loaf tin for the proof but will be investing in a banneton!), lame or dutch oven. I ended up taking the loaf out of the refrigerator a little bit earlier to give it the poke test and I’m so glad I did – I will definitely be using this recipe again. I’m now working on maintaining a slightly smaller starter as I plan to bake a loaf a week! Thank you again.
This recipe is an awesome winner! My loaf came out so great . Thank you
So happy to hear that!
Great recipe, this is my second time following it. I ran into a problem today, I finished the stretch and folds, and then during the bulk rise, was called away and would not return in time to shape it. Is it possible to complete the bulk rise in the fridge?
Hello! I made this bread this week and I will be doing it again! It was so amazing! I didn’t time it out the same way but it still worked. Thank you for taking the time to post this. I also made your asian salmon and noodle recipe and we loved it!!
Your recipe has great instructions. I am new ( few months in) to sourdough bread baking. I have been struggling with understanding how long to bulk ferment. Your recipe worked really well- the dough was acting like described in recipe finally ( goal). When I baked it in morning, so excited to see great rise and shape – best yet!
When I cut / sliced it open 5 hours later- it was cold to touch—had great oven spring- airy; but the texture is still gummy.
What am I missing?
Just made this for the first time and it’s the best bake I’ve ever gotten for a loaf of sourdough. I used the lower hydration and white whole wheat flour. Beautiful crumb and great oven spring. Thanks!!
Hi Laura I love your clear and straightforward explanations and the results are awesome!
Just one question… In your schedule, what time do you feed your starter at the 1-5-5 ratio on the day before so that it will be ready to add to the autolyse mixture on the following morning?
Many thanks, Barry
For my first time sourdough bread I tried your recipe and process with minor changes. You have explained it in so much detail and it’s so clear even for someone new to this bread. Thank you ?! Mine came out perfect and I am so happy! Doing it just once felt like it took so long, but I could just get back to your video and start back from where I had left it. It’s perfect!
I have been looking for a perfect soft sandwich bread Recipe using the sourdough starter and will check if you have it on your blog.
This recipe has helped me so much! I wish I could post a pic of my beauty!
Yay! So happy to hear that. I’d love if you could share it with me on Instagram (if you’re over there!) – my username is @abeautifulplate
Thank you! Very good instruction and easy to follow. Lots of detail though, but they are the critical point. I am working on the second one. The first one is real success. However, When I working on the second one….. while I take it out for shaping on the counter, I kind of kill it. I mean I think I let out too many air from the dough. After shaping it, I let it sit on the counter longer before placing it in the fridge to let it raise a bit. Hope it will ferment more. Do you think it will work. I know I will find out tomorrow, but would like to know your opinion.
Again. Thanks for the good recipe.
Forgot to rate 5 star earlier
As expected, it did not raise as high as the first one. But still a good bread. Thanks Again. Still would like to know if there is any way to rescue if I let out some air during shaping after the fermentation for 2 hrs. (the step on the counter top.)
Thanks
Su
So excited to try this recipe this week! I have tried couple water salt and yeast recipe and they turned out pretty good. If I increase whole wheat proportions to 40% ~ 60%, do you recommend overnight fridge autolypse to increase dough strength? Would I be needing more stretch and fold?
Thank you!
No, I don’t do overnight autolyses (these can be done, but it should not be necessary for that variation) and you shouldn’t need to do that with this recipe in order to substitute that amount of whole grain. You will most likely need to increase the water slightly and just see how the dough feels – if it needs an extra stretch and fold, definitely do it! Sorry, I can’t be super specific because every dough and flour will behave differently.
Finally a sourdough loaf that feels light for its size! It’s springy, crusty and smells wonderful! I haven’t sliced it yet (still cracking & popping). Given that the starter must be robust and multiple lamination/foldings are requisite for those larger pores, the MOST helpful tip was seeing how bubbly your dough was in final shaping! So while the recommended 2hrs did not yield that picture (still kind of flat). 4 hrs did. I believe the waiting paid off in a larger, looser crumb, it did cost me a good ‘ear’. Will definitely attempt again and control for ambient temperature to attain a 2hr rise for shaping. Thank you for a well-tested sourdough recipe!
They is a great recipe that ticks all the boxes for me. One great sized loaf, time line schedule to assist with planning, wonderful instructional video to see things in action and most importantly a great bake. I’ve had my starter for a few years but only started using it for bread baking. Lots of crackers, waffles and nann bread before that 🙂
Do you have any tips for adding flavouring to this? I’m thinking chives and cheddar cheese ?
I thought before the 3rd set of folds would be a good time and to start around the 20% mark with the cheese.
Also any ideas on cooking time for dividing the dough into 6 for mini boules still cooked in a Dutch oven?
Thanks for you help and again awesome job on the recipe and resources! ????❤️
I made twice the recipe because I wanted two loafs. I started all the folds and i’m Finished with that but I’m stuck when I should have cut the dough in half. Hope I didn’t screw it up
Thanks pete
If you double the recipe, you would want to divide the dough with a bench knife just before pre-shape.
The first few times I made my sour dough my loaves came out nicely. The last few times I have really struggled. I have used what flour I can find King Arthur, Pilsbury, Wegman’s, since where I live it is often in short supply. I followed your recipe closely and put my dough in the bannetons for the long cold proof. However when I took them out to bake they had shrunk instead of rising! I am dumbfounded. I am newer to this kind of sourdough, but am a fairly experienced baker. I’ve never seen a dough do this before.
Hi Shari! I suspect the variances in your flour choices could be creating issues, or that this is a higher hydration dough (not sure if youre familiar with those). Are you substituting all purpose for bread? Different brands vary tremendously on protein percentages, which means they will all behave a bit differently in terms of strength, gluten formation, water absorption, etc.
The dough shouldn’t rise almost at all in the fridge – since I’m recommending a very cold fridge temp. However, if the dough is shrinking or collapsing, it sounds like it could be due to 1) over proofing – be careful with your bulk fermentation time, 2) strength issues (maybe you are using too much water for what your flour can handle, so I always recommend reducing hydration when working with a different method), 3) strength issues related to stretch and folds, shaping, etc.
I hope this gives some help, but there are so many variables involved, it’s hard to troubleshoot much beyond that without more detail. Have you watched the YouTube video? It might give more insight into what the dough should look and feel like at various stages.
This detailed recipe and video were SO HELPFUL. I followed this very closely (especially the video) and made my first successful sourdough bread. The second time I made it, it came out even better than the first. The oven spring was higher and it even had an ear! Thank you so much for taking the time to craft such a thorough guide.
Perfect loaf!
Hi there,
Thank you for posting this sourdough recipe! I need some help- I used less water, about 237gm and it still was super tacky and couldn’t get any surface tension during the pre-shaping. What do you think I did wrong?
Hi Susan! 230 grams? That is significantly less. I don’t know why it wouldn’t be a strong dough with that amount of reduction in water. It should actually be very firm and easy to work with. I’d need more detail as to your sourdough starter strength to know more!
Hey there,
My apologies! I used 337 grams of water. When I baked it in my Dutch oven it also didn’t rise at all. Thanks again!
Hm…did the dough behave well during bulk fermentation? My only thought is that your starter might not be very strong or something else happened along the way (flour substitutes?). I recommend watching my step-by-step YouTube video if you haven’t yet, as it offers a visuals of the entire process and will give a clearer idea of how the dough should behave! It’s very hard to know otherwise without a LOT more details (there are lots of variables involved in sourdough baking!) or watching how you prepare the dough start to finish.
Hi Laura, yes I did weigh the salt, I don’t measure, and have watched your video several times. I believe it was the starter/bug that’s was the culprit. I have started feeding the starter every 12 hours, 100gms flour and 100gms water. It has become way more active and much stronger. I have yet to try your recipe again, keeping my fingers crossed.
Oh ok! Good to know. Yep, starter strength is a huge factor, so it’s very important to have a healthy, very active starter if you’re looking for good consistent results.
Yep, weak or sluggish starters are usually the biggest culprit for people just starting off. Hope it goes better next time! I recommend reducing the hydration – per my recipe headnotes or a touch more – as it will help build a stronger dough thats easier to handle.
This recipe is amazing!!! I’ve been struggling to make airy beautiful loaves before this recipe that were even lower hydration. Although with this recipe they come out perfect nearly every time. It makes me so happy that I’ve found such a great method. I did substitute the bread flour for regular AP + some vital wheat gluten (cuz of the grocery store shortages) as well as added one or two extra folds. I was wondering if you would recommend doubling the recipe by simply doubling all the ingredients? Or do you think it would require different steps. Thanks!
Hi Mariah! So happy to hear that!! Makes me really happy. I love that you’ve been able to substitute AP with some added wheat gluten too (that is exactly what you want to do to mimic the added strength in bread flour – or alternatively, reducing the hydration with just AP should also help). Always adjust the number of folds to how the dough is behaving. Sometimes dough needs more, sometimes less. It isn’t a hard and fast rule, so I love that you’re doing what your dough needs! That’s great.
As far as if you want to make two loaves, yes! You’d simply double the quantities of each ingredient. After removing the dough from the bowl after bulk fermentation/proof, you’ll want to gently divide the dough in half using a bench scraper, then proceed as normal. This is when a pre-shape is especially necessary. Remember to keep your lid in the oven to stay hot if you plan on baking the loaves back to back. Hope this helps!
Also, one last thing, be sure to scale up your starter/levain too to account for the extra loaf needs! I’m sure you’d think of that, but sometimes I have forgotten myself and the last thing you want to do is realize you don’t have enough that morning. Haha!
Would love to try this wonderful recipe…can I replace the bread flour with all purpose flour instead…theres a short in all the stores… thank you for any information… all my best!
Love this!!! Am new to sourdough and this is best instructions and videos I have seen! Question- can I add things (olives, cheese, fresh herbs) to this or would it impact overall process and result?
Hi Deb! Thank you so much for the kind words. Yes – you can certainly add things to this dough. If you’re newer to high hydration, I would recommend reducing the water slightly if doing so. Certain ingredients can disrupt the formation of gluten strands (large nuts, seeds, etc.), so the techniques for doing this vary. I recommend the lamination method (I’ll cover this method at some point, but maybe google it in the meantime!) to be safe or adding them during the first fold at the earliest. I plan on sharing more recipes with add-in’s in the future.
I LOVE this recipe and have shared it with so many other beginner bakers! Thank you so much for your work. – Bella
Thank you so much Bella! Really appreciate your feedback and for sharing it with others.
I have been making sour dough bread of and on for some time, mainly over a fire using a camp oven (Dutch Oven. I am self taught and having trouble in resolving some issues, particularly the crumb. I was most impressed with your web site and excited with the prospect of trying a different way of making bread. Everything was different, for me it was an adventure of exploring a different way of doing things. I confess I was a little sceptical at times, however as I followed your method you were vindicated every time I completed a step. The first thing I realised was that my starter bug was a little weak, I had the bubbles but not the strength to form a rounding of the risen surface. When I had reached the point of removing it from the bowel, I knew I was in deep trouble, the dough was way way to fluid. Never mind I was going to push on the end. Long story short, I poured it off the bench onto an oven tray and baked it as prescribed. It looked like a large pita bread when it was cooked and the crumb looked good with lots of bubbles. Unfortunately it was impossible to eat. Way, way too slaty. I re read the ingredient list and it stated 9 grams of salt, that is two heaped table spoons of salt. I realise in the US you use imperial measurements rather than the metric system. Could you please confirm that 9 grams is the correct amount of salt, and that you don’t mean 9 milli grams which is 0.9 Grams. I intend giving it another go, just don’t want to have another disaster.
Hi Peter. I think something must be going very wrong based on your experience. Have you watched my step by step YouTube video?
As far as the salt, I absolutely DO mean 9 grams. I do not ever use volume measurements for bread baking, I only use metrics. It is very standard for salt quantities to equal 2% (using total flour weight as reference point) in sourdough bread baking. Volume measurements of salt are incredibly inaccurate because all salt brands/types vary by density. I recommend watching the video and doing some more research online before making it again, as it seems like there might be some other issues or confusion that you’re experiencing!
Thank you! This was amazing. My bread actually turned out perfect!!
Love the recipe, and the video was a huge help. Thank you! My second attempt went really well but I still can’t figure out how you achieve the scoring of the top. My blade just pulls at the dough and threatens to collapse the whole thing. The top is still pretty wet at that point….not sure if it’s the hydration, the blade, the strength of the gluten….any thoughts?
First, Thank you so much for helping me learn about baking sourdough! I have found it to be very relaxing, especially right now. I cannot find bread flour anywhere!
Would adding vital wheat gluten be a way to get AP flour closer to bread flour?
Thank you again
Hi Dan! So glad you’ve enjoyed it. I absolutely agree, I’ve been baking sourdough for the past few years and it almost therapeutic. I just love it so much. Anyway, yes! While I can’t offer a specific amount to add, because I haven’t played with vital wheat gluten yet, I know that you can add a portion if you’re using a lower protein flour and it helps with strength building a lot. Definitely worth playing/experimenting as this should help! Alternatively, you should be able to make this recipe if you lower the hydration (all purpose flours absorb less water than bread flour). Not ideal, but certainly an option.
Not sure where you’re located, but I’ve been ordering flour from a local mill nearby to me. Here is a great resource that shares local mills in every state in the US, and many are shipping flour to customers right now. These are amazing flours to try (even more flavor and options!) and definitely worth checking out. Here is the website: https://challengerbreadware.com/where-to-buy-grains-flours/
Hope this helps and thank you for the feedback!
Very cool. Thank you for the resource! I live on the border of MI and Ohio so I will check it out.
Hi,
This is super helpful! I’ve tried the recipe once or twice, and while I think I’m learning from my mistakes, one issue I’m having is the dough is very sticky, which kind of makes shaping and building tension impossible because it just sticks to my surface. Any tips for making the dough less sticky, or shaping sticky dough?
I’ve tried reducing hydration to 70%, and mixing the dough for 10 mins after adding salt rather than 5. I’m also using 15% rye dough, with the rest unbleached AP.
Thanks for all the help!
Hi Jared! Unfortunately, it is almost impossible to know the reason for this, because you’ve already changed so many elements of my recipe just with the flour changes, hydration, etc. I would literally have to make the exact same dough as you with the same variables to understand better what’s going on. The normal recipe dough will be sticky when it is placed on the countertop for pre-shape, but that term is relative to everyone’s experience. There’s good sticky and bad sticky/over developed dough (which might be the result of over proofing or maybe there wasn’t enough strength built into the dough from the start).
Also, there are other variables that I have no insight into: kitchen ambient temperature, how you’re mixing, flour brand, etc. For example, all purpose flour (10.5-11%) has a lower protein counter than bread flour (typically 13-15%). Rye flour has very high protein percentages, but behaves extremely differently than other flours, including whole wheat. Rye typically ferments much faster too, which is another variable to consider.
I really recommend sticking with one recipe or formula for the long haul and tweaking and adapting different elements (how you mix to build strength,. bulk fermentation time, shaping, etc.) one at a time so that you can get a better understanding of the cause and effect of each change. Otherwise, it becomes almost impossible to diagnose what’s causing an issue, because too many variables are at play! For example: even a 1-2 degree temperature change in your kitchen temperature can change bulk fermentation time in the exact same dough significantly. Add different flours into the mix, etc. and, well, you get the idea!
If you haven’t had a chance, I recommend watching my new YouTube video start to finish. It might give you better visuals to look for! Otherwise, I would try to follow another recipe if you’re using a large portion of rye or all purpose, as this particular recipe isn’t as well suited for lots of adaptations. Hope this helps!
As the chief bread taste tester in our household (a job I take VERY seriously) I can 100% attest to the quality of this bread!!
Even though you’ve been baking with sourdough for 2+ years I love the new video and learned a ton!
I loved this recipe! Finally a recipe that only makes one loaf, and it’s small enough to fit in my dutch oven (I think it’s about 3.5 qt). My kitchen isn’t very warm so I rested my dough in the oven with the light on and the door slightly open. I only preheated my dutch oven while the oven was heating to 500 and for about 20 min after that because it heats very quickly. I also don’t have a banneton or rice flour so I just heavily dusted a cloth inside of a bowl with regular flour. This is the third recipe I tried and it turned out perfectly! Now that I’ve found a great recipe I’ll be buying the more professional equipment.
Thanks so much for the feedback Shelby!! So glad it worked great for you, especially as you’ve made small adjustments to work with your space. I really appreciate you taking the time to come back and leave a review!
I wish I could upload a photo. Nursed my starter for three weeks. The bread is… oh my god. It’s sublime. Gorgeous, crusty, with big holes. That’s the stickiest dough I’ve ever worked with, but the texture is just astounding. I’m gonna make another loaf today.
The folds really are key.
Hi Laura!! Yay. I’m so thrilled to hear that. Thank you so much for leaving a comment!! Feel free to send a picture by direct message on Instagram – my handle is @abeautifulplate. I would love to see it.
I also just added a new YouTube step-by-step video to the post/recipe with even additional instruction, so be sure to check that out if you need any additional visual guidance.
Thanks for the best sourdough bread recipe on the internet. The most informative and easy to apply ❤️ This is my third and the first try with your recipe and the best result❤️❤️ hugs from Turkey??
So wonderful!! I am thrilled to hear that Esra. Hope you’re staying safe and well, and thank you for taking the time to leave your feedback.
H Laurai! I’ve been following your page on Instagram and am struggling to achieve growth of my starter. I feed my starter twice a day and use 20g starter, 15g WW flour, and 85 g AP flour with 100g distilled water. I keep my starter in the oven with the light on (and sometimes I even heat up my water to 76F) but I never really see a rise/fall. I recently switched over to this formula and have been doing it for a few days. I used to use 30g WW, 30g AP and 60g water but actually thought all of that WW was too much food for my starter and it was starting to have an alcohol smell, which led me to your page. I’m becoming increasingly frustrated with the dense gummy loaves I’ve produced and I’m not sure what I’m doing wrong! Looking forward to hearing from you!
Your recipe is so clear and I cannot wait to try, but I do have a question.
My Dutch oven is only safe up to 450. Any recommendations as to adjusting the bake time?
Really? I have a feeling it’s the handle that is only safe to 450 (that is very common with Le Creuset – they do sell a stainless steel knob that I would recommend investing in just to avoid that issue!) and not the actual pan. However, you’re welcome to preheat at 450F and bake at 450F for the first 25-30 minutes, then I would remove the lid and either keep baking at that temperature or reduce to 425F for the second half, depending on how its gaining color.
Hope this helps!
This worked wonderfully! Thank you so very much! This is the third loaf I have made and by far the best!
So happy to hear that!! Thanks for the feedback Virginia! They really only get better and better as you bake more and you become more familiar with what to look for, etc.
I might have read it wrong but to clarify because I’m confused…you put the bread into the cooking vessel than do the poke check and scoring? I thought you do the poke check and score and then put into the vessel, maybe that’s why my loaves haven’t turned out. Thanks for the super informative instructions. I think I might have someone edible because of your guidelines/recipe.
Hey Brianna! Sorry, I added the poke test information a day ago (to add even further instruction to people) and pasted it one sentence too early in the blog post copy (however, the timing and order is correct in the recipe box at the bottom of the post, which is what I recommend following if you make the recipe, as it is more detailed in general) – I just fixed it in the article copy. Thank you for bringing that to my attention.
You are correct. You want to do the poke test while the dough is in the banneton, once you take it out of the fridge after the final retard stage, BEFORE you transfer it to the baking vessel.
I just tried this method and was very happy with the results. I felt that with this process I was able to make the scoring come out more clearly and well defined. It was a beautiful loaf of bread and I will be using this again
Hi Laura,
Just wanted to share that your sourdough recipe worked perfectly and the results were excellent! Thank you for the detailed post! I will be bookmarking this page and keeping this on file for future sourdough bread baking! Cheers!
So thrilled to hear that!! Thank you so much Scott!
I really loved your explanations and time line! I researched WAY to much and found so many contradictions! I am not new to bread baking but new to SD. I have had really good luck so far with 75% hydration so I tried your 80%. Everything seemed great until I took it out of banneton, it went flat and spread pretty quickly. The dough seemed ready in bulk, jiggly bubbly etc, it shaped nicely etc. After I shaped it I left it at room temp for about 45-60 min then put in fridge. In the morning I did noticed it had risen a lot compared to other loaves I have made( but really the only difference is the hydration) The crumb looked good and the taste was great. I was hoping my Challenger pan would work its magic and it would have risen(well it was Easter morning one can hope) Wish I could show pics for diagnosis! Any thoughts??
Hi Deidre! Thanks so much for your comment and review! There are a lot of contradictions (and in my opinion, poorly explained or written recipes for sourdough on the internet). I recommend checking out my favorite resources here: https://www.abeautifulplate.com/sourdough-bread/
Sourdough is very different from other bread baking because a sourdough starter is a living thing and everyone’s starter will behave a bit differently depending on your environment, your kitchen ambient temperature, etc. It is so challenging to diagnose people’s dough without seeing pictures or videos (feel free to send me anything you have at laura@abeautifulplate.com and that might help me give more thoughts!). However, I definitely would NOT recommend allowing the dough to sit for 45 to 60 minutes once it is shaped and in your banneton. That is the equivalent of adding another hour to your proofing time – and if you followed all of the other recommendations in my recipe and timeline – could easily result in an over-proofed loaf.
After the final retard in the fridge, the best way to test the dough before baking is to lightly flour one small section of the top (while it is still in the banneton) and press your finger lightly into the dough. If it springs back quickly and completely, it is under proofed (allow it to sit in the fridge for another hour or so). If it compresses and doesn’t spring back at all, it is over-proofed – and unfortunately at that point, it’s hard to make up for in that stage of the process. Ideally, it should very SLOWLY spring back and still leave a light indentation. That is a sign of a well proofed dough that is ready to be baked.
There is also a chance that with the higher hydration that you’re unfamiliar with, you might not have built enough strength into the dough during the folding – or created additional tension during shaping (to be honest, that step is very important too!). I plan on creating a step-by-step video this week and will upload it to this post, and I hope the extra visuals provide more guidance to people starting out!
In the meantime, keep baking and practicing – and maybe reduce the hydration back to 75% with my recipe to see if that helps!
Thank you Laura, I’ve done this recipe about 4 times now and each time is a little better than before but each has been delicious. My biggest problem is that everyone wants a loaf! 😉
So far I have doubled by doing a mirror image in 2 bowls, but if I were to double together at what point would you split in 2? Thanks!
I’ve done a double batch dough many times, you can just put it all in one bowl (it will require a more muscle to work, but thats about it). You’ll want to divide the dough just after you turn it out on the counter – just before the pre-shape. Use a bench knife to divide the dough visually in half (you can use a scale if you want to perfectly divide and scale the dough), then just proceed as usual.
Hope this helps!
Insanely delicious! Nice height!! I’m just starting out so I really appreciate the clear instructions. I will totally make again, two loaves next time!
Thank you so much. I’m so glad the recipe that was easy to follow and you had great results, nothing makes me happier. Thank you for taking the time to leave a review! Stay safe and well.
Well worth the time. Turned out beautiful
Yay! So happy to hear that. Thanks for taking the time to leave a review. I sincerely appreciate it. Happy bread eating, haha!
Hi Laura thanks for the great recipe. This worked really well I have been trying out various different recipes and this is definitely the best so far. One thing I am still working on is oven spring as my loaf has some rise in the oven but not a lot. This may be partly to do with the fact that my dough got stuck to the proofing bowl – do you have any tips for avoiding that? I did flour it heavily but in the cold fridge I think the cloth got wet and the dough stuck to it. Thanks, Nina
Hi Nina! So happy to hear that. Do you mean that you used a bowl (lined with a cloth) as a substitute for a banneton? If so, it might be the thickness or material of your cloth – because 100% linen is ideal as a substitute. I highly recommend ordering a banneton as it will be a much better tool to use (I have links in my sourdough tools post here: https://www.abeautifulplate.com/sourdough-bread-tools-and-resources/
Also, the diameter of the bowl matters, if it is too wide and shallow, it won’t provide as much structural support. Hope this helps! Feel free to reply with more details and I might be able to be more helpful!
Hi Laura! Thanks for your recipe! The instructions are so clear and I love that I can check your instagram to see how you do certain steps. I had my first go at it just yesterday and although it turned out like something I am VERY proud of, I had two problems, which I hope you can help me to understand, so I can improve the next time I try.
First off, after the bulk fermentation, the dough was still very wet, so much so that it did not, like yours, slowly ooze out of the bowl, but I had to use my fingers quite a bit to get it unstuck from the bowl. And then when I tried shaping, it just was sticking to the counter EVERYWHERE, so I really struggled there. I improvised a bit and got there in the end, but it was sloppy. Looking at your videos, it looks like – though slack – you can easily lift up your dough without it sticking too much. So I’m wondering how to achieve that.
The second thing is that when I turned it out onto the board after proving in the fridge overnight, the loaf pretty much just spread out again, not holding its shape. I know this last point probably has to do with the stretches and folds, that I didn’t do it enough or didn’t stretch it far enough. Am I right in thinking that? And could it be that both of my problems are related to the same issue?
I didn’t have whole wheat (whose hoarding all the flour??), so I used bread flour and used 40 grams of rye, which I had left. I also reduced the water to 330, just so you have all of the facts 🙂
I hope you can help me learn and improve. Thanks so much in advance!
ps: I live in the Netherlands, where we don’t really have such a thing as bread flour, so it could also have to do with the lower protein percentage? It’s usually around 11%
Thanks so much Tess! Glad the instructions were clear and that you’ve found my Instagram stories helpful.
The dough IS very wet after bulk. I think you might be confusing my final shaping (when I added a TOUCH of flour) with the initial pre-shape. The dough WILL be sticky during pre-shape. The stickiness actually is in your favor, because the dry countertop acts as a helpful tool to build tension as you preform the reshape. Again, it’s hard to diagnose dough – there is a chance that there could be another issue, but without seeing the dough it is impossible for me to know – from afar. High hydration sourdough dough, as this recipe calls for, is a challenging dough to work with, especially if you are completely new to bread baking. That is normal. It will never be dry and tacky like other bread doughs. It is unlike probably any other dough that you’ve worked with and you really just have to continue practicing to get familiar with how to guide/shape it.
I do occasionally have to use my hands to guide the dough from the bowl, but it shouldn’t STICK stick, if you know what I mean. I wonder if the dough wasn’t properly mixed along the way and there were still some dry bits that clung and created problems? I honestly again can’t know that without seeing the dough first hand.
As I mentioned in another comment, there are a lot of factors that could be causing the spread once it is removed from the basket. I have a feeling it is that the dough needed more strength built into it, even though you reduced the hydration. There are a ton of possible reasons though for this. In that case, I always recommend following the dough’s lead and preforming an extra stretch and fold or two to help. You can also look into the techniques called ‘slap and fold’ and ‘rubaud’ method, which are others ways to develop strength early on).
Rye does behave very differently to other flours (although that small percentage seems very unlikely to cause issues) and American bread flour has a protein level of 15%, so that could definitely explain some of the issues with strength building. You should still be able to use that brand of flour, but maybe reduce the hydration to 320 grams and see if that helps, along with my other suggestions. Every brand of flour can even behave differently though, so again it is very important to focus on how the dough is behaving along the way – not following any strict timing parameter.
I do plan on adding a start-to-finish video to this post as soon as I can put one together, so that will hopefully provide even more visuals to help guide people. Ultimately, sourdough baking just requires a lot of hands on practice! It becomes easier over time!
Thanks so much for your elaborate reply and the suggestions, Laura! It is so kind of you to take the time. Of course I understand that judging the problem from afar, so I will definitely keep at it and keep practicing, because that – even with the beginners issues I had – was some of the best bread I’ve had…! Can’t wait to see the video!
Yay! I’ll definitely work on getting the video up – hopefully by the end of this weekend at the latest.
It’s disappointing that the ingredients are only in grams while the temperatures are in both scales. It’s as if I’m required to break out the conversion charts or buy yet another kitchen tool to try to make something artisanal. In these COVID Shelter in Place times…what’s the imperial units for this?
Thanks!
Hi Ross. Accurate and consistent sourdough bread making (honestly, all baking benefits from metric weight measurements) requires a scale. Feel free to google or search for other recipes that include volume measurements, but I can promise you that any artisanal sourdough recipe that does not include or strongly encourage metric weights has inherent quality issues. This recipe was published well in advance of the current situation.
Temperatures are not the same thing as ingredient quantities. There is a direct conversion that is reliable. Measuring flour by volume is wildly inaccurate, depending on whether someone knows how to do it properly (fluff, spoon, and level vs. scooping from compacted flour). All of these factors would DRAMATICALLY impact people’s results and how the dough behaves. You’re welcome to google conversions for my recipe and see how it works out, but I have no plans on editing the recipe to include units that I can’t stand by or know will produce good results for people. That would be wasteful. Sorry and I know these are frustrating times, but this isn’t the right recipe for you if that’s not something you’re open to!
If you still are interested, baking scales can be ordered online and often cost less than 10 dollars. They are incredibly valuable kitchen tools and are good investments to have if you are looking to explore sourdough baking for the long-term.
I love this recipe. With the quarantine, I decided to start my own starter and sourdough making (always been a goal but didn’t have enough time). Everyone now comes to our house and asks us to pass them a loaf out the window. So far, this is the most amazing and tasty recipe and the loaves of bread handed out never last more than 48 hours. The only issue I have is my loaf bottom keeps burning!
So happy to hear that! I love that you’re giving them away too, that’s so nice and wonderful. If the bottoms of the loaves are gaining too much color – this can definitely be an issue depending on the pan that you use, thickness of the material for insulation, and whether your oven runs hot – you can try placing two baking sheets, stacked on top of each other, under the Dutch Oven or baking vessel during baking.
Don’t preheat the baking sheets, but they should provide some insulation to the bottom crust. This should help. Alternatively, you can preheat at 500F, lower the temp to 475 during the first baking step with the lid-on, and that might also help.
Hi Laura! Just wanted to say thank you for this recipe! I’m a sourdough newbie, followed all of your instructions and the bread came out wonderfully. Looking forward to making many more loaves! The steps and timing were so comprehensive I am absolutely shocked it worked so well on the first try. Thank you so much, hope you are well!
I’m so happy to hear that! Thank you so much Danielle, and I’m so thrilled to hear that you got good results, especially with your first loaf. That’s amazing.
Hello! So excited about trying this recipe. Here is my question: I made a sourdough starter on Friday with yeast. Can I make your recipe with that? I am low on flour and stores were out so I thought maybe a short cut. Thanks, Helen
Unfortunately a true sourdough starter is made from wild yeast and lactic acid bacteria. Commercial store-bought yeast doesn’t create a natural sourdough starter (there is no fast substitute for making one from scratch, otherwise that’s a normal commercial yeast bread recipe) and can’t be used as a substitute for this recipe. If you have yeast, you can absolutely make bread, but this isn’t the right recipe to make!
I followed the directions almost to the letter, but I used 140 grams of whole wheat flour and 300 grams of bread flour. My starter is about 6 weeks old , all whole wheat and nice and sour. I baked the loaf in my grandmother’s old cast iron dutch oven which I have used nearly daily myself for 40+ years (so, it’s well seasoned!). I also baked it in a convection bake (not pure convection) oven at 500 and then down to 465. When I took the top off the dutch oven after the first 25 minutes, the beauty took my breath away! The crust was a tiny bit too dark after the final bake – but the bread is perfect and delicious. I have a second try ready to bake this morning. Do you think that I should reduce the last bake time to minimize the dark crust, or should I go with regular bake instead of convection bake or should I reduce the temp a bit? My oven thermometer said the temp was accurate. I think I will reduce the final bake time by 5 minutes and see how it looks. Thank you so much for this recipe. My daughter lives far away from me and she inspired me to bake sourdough with her over the miles. We have enjoyed the togetherness of baking beautiful sourdough experiments. This recipe is definitely the best of all. I am excited to know your site and hope to visit it often. Warmest Regards to you!
Hi Elise! This comment put a smile on my face, so thank you so much for taking the time to leave your review! If your oven is convection always, reduce any temperature suggestions by 25 degrees – as the convection setting (fan) will create consistently warmer baking temperatures for every recipe that you follow, unless it is designed or specifies convection oven baking. I would alwaysuse normal settings unless a recipe specifies, or you reduce the temperature by 25 degrees to compensate. The convection setting will explain a lot of the extra darkness that you’re experiencing in color.
If you continue to experience problems, I recommend reducing the temperature to 450F when you remove the lid. You can also reduce the time slightly – loaves will gain color differently depending on a lot of factors (oven calibration, cooking vessel, etc.) so it’s really important to watch carefully during this stage and remove the loaf when it is deep golden brown, rather than sticking to strict time suggestions, especially for sourdough. My only advice is to always cook the crust until it is deeply golden (not blonde), as it contributes great flavor. I’m so happy you enjoyed the recipe and please stay safe and well!!!
I am currently on my THIRD piece of this delish bread! I mixed up my starter about 10 days ago, and I can’t believe this hubba hubba loaf is something I could pull off so quickly. Thanks for streamlining this process and all of your helpful details. I’m now obsessed! Anyone new to sourdough, this is a STELLAR place to start. I made the recipe with 325 g of water per your suggestion (thanks!) and am going to up it to the full amount next time.
Thank you so much Erin!!!!! 🙂 Wahoo! Glad to have another sourdough obsessed friend in my circle and can’t wait to see what you make next.
Thanks for the stellar recipe! I love that it doesn’t use an off-shoot levain and only makes one loaf — perfect for a regular home baker. It is also the only recipe that has worked out perfectly on my first time trying it (and that’s with using AP flour because I was out of bread flour!). This is my new go-to!
Such clear instructions!! Thank you for your time and effort put into this recipe! Unfortunately, my loaf didn’t have great oven spring. Any suggestions? Thanks!
So glad to hear that it was clear and easy to follow! There are so many factors that go into oven spring, so it’s hard to narrow it down without more specifics. There is a chance that the dough was under proofed or even over proofed? Also, another common culprit, especially with high hydration doughs is that it can be hard as a beginner to build up the strength in the dough – if that is the case, I would reduce the hydration (water amount) by 30-40 grams during your next bake. That will make it easier to handle! Hope this helps!
I love this recipe! Currently making my fifth loaf of it! It’s quite perfect for a few reasons: first, it only makes one loaf. So many recipes out there are scaled for two loaves, which just isn’t manageable in the long-run for someone doing bakes multiple times per week in our current environment. Second, I love the way Laura wrote the recipe. Its accessible, adaptable, and I can easily figure out how to fit this into my schedule (with the timelines, ingredient breakdowns, etc.). The most thorough and simple explanation on sourdough I’ve come across!
I do have a question though, if i wanted to turn this into a same-day bake…what would that look like? and what would I lose from the typical final structure? Thank you!!
Thank you so much Addie! I’m so thrilled to hear that, and I really appreciate you taking the time to leave a review. I’m sure there is technically a way to do a same-day bake, but I wouldn’t recommend it. Sourdough really benefits (not only in taste and texture) from long ferment times, it’s really important. Also, just by its nature, a natural sourdough starter requires more time than commercial yeast. The only way to get around that would be to add dried commercial yeast – in addition to starter – to speed things up. It would definitely impact the flavor and texture. My best advice would be to double my quantities and bake two loaves (one loaf after the other), then freeze the second loaf so that you could defrost it and refresh it on demand for whatever day you want.
You can see all my tips for doing that in this post – whole loaves of sourdough freeze beautifully: https://www.abeautifulplate.com/how-to-store-bread/
I’m new to making sourdough and at first tried a few recipes out of the book Flour Water Salt Yeast. I’ve been following Laura for years now and watching her make bread on instagram was a huge reason I ultimately felt like making sourdough bread would be a manageable task to learn. Her recipe here is AMAZING. compared to other recipes I’ve tried the flavor, the oven spring, the texture, have all been amazing.
I usually do 7 stretch and folds because I just haven’t felt like my dough was quite ready after 6, and often my bulk ferment takes longer than hers but i suspect that might be because she keeps it in the proofing box and my apartment runs a little colder. I would and already have recommended this recipe as a resource to anyone making sourdough
This means so much to me Chloe!!!! Thank you so much for your kind words, you brought a smile to my face. So happy to hear that the recipe has worked well for you and you’re getting great results. Stay safe and well!! xo
Thank you for this recipe! Is it possible to make the oblong shape without a proofing basket? I only have a circular proofing basket but would like to try the oblong. I’m wondering if I could use a clay baker that I have but it seems like it may turn out too long and skinny.
Thanks Beth! You definitely could try but without me knowing the dimensions of the clay baker, I don’t really know for sure. It’s worth experimenting though! It should be big enough to allow it to rise and expand a bit. You would still want to line it with a good kitchen linen (well dusted with flour). You also need to make sure you have a baking vessel that can accommodate a batard (oval loaf). I’m assuming you do, but just want to clarify!
This is the best sourdough recipe/method I’ve found yet! My first loaf is still being raved about weeks later! I wanna try doubling this to get 2 loaves. Would I have to have 2 batches going simultaneously, or could I keep it as one large batch of dough and only split it for the pre-shape? Any other tips for making multiple loaves (timing, etc?). Thank you again!
Hi Vicky,
Sorry for the delay! I’ve regularly doubled this recipe and made two loaves at once. You’ll want to divide the dough just before the pre-shape (if you want it super accurate, use a scale, but I’ll eyeball it and use a bench knife to divide the dough). Remember that you’ll need two bannetons, double the fridge space, and you’ll want to leave your lid in the oven, so that your Dutch oven – or Challenger, if you have one – is completely preheated to use for the second loaf once one has baked off. Or, if you have two Dutch ovens, they can be side by side in the oven.
I haven’t had to adjust timing, but you will want to work the dough a bit more during mixing and it will require a bit more muscle strength to build the same amount of tension in the dough. Hope this helps!!!
Hi Laura,
Love this! One question I have is what tempature do you leave your starter at overnight and approximately how many hours does it take for it to peak?
Hi Brian,
I have a bread proofer, so ideally, you store your starter around 76F, but lately I’ve been keeping it around 72F to slow it down a bit. It peaks in generally 10 hours, more or less. Hope this helps!
Would you ever use rye flower in this recipe? If so, what would you substitute it for?
Yes! I regularly substitute some of the flour with rye flour. Rye flour does behave differently than bread or whole wheat flour, so I recommend only substituting 10-20% of the total flour weight with rye. Hope this helps!
Thanks so much for this recipe/guide! I’ve had a couple of tries with your method and really like it! I’ve noticed the dough loses most of its form after the final proof in fridge, after removing from banneton. I’m new to high hydration dough, so perhaps this is normal? Any thoughts on keeping its form? I get a decent rise and l spring.
I have the same issue and don’t understand why. As soon as the loaf is removed from the banneton unto the hot baking vessel it flattens out completely. Oven spring is good but because it was so flatten out it doesn’t rise as much as it should have. Any thoughts?
Hi Claire! Thanks for your comment and question. It is is really really hard to diagnose sourdough issues from afar (without literally watching you make it step by step), because bread dough made with a sourdough starter is a living thing – there are so many factors that can’t be accounted for in a recipe (mixing technique, ambient temperature of your kitchen, what flour (even the brand) you’re using, how you’re folding the dough, etc.). However, usually if you’re new to sourdough baking, the problems are usually a result of the dough not being properly fermented (perhaps you needed to extend bulk) or strength building through the bulk fermentation process. Maybe the dough could have used another 1-2 stretch and folds? That might explain why it became more slack once it was removed from the banneton. If there wasn’t enough tension developed to hold in the gases, it will not be as strong.
I would recommend reducing the hydration (even to 70%) as I suggested as you get a feel for the dough, and that will make it easier as you build up the water quantity. There is also a chance that it could have over-proofed in your fridge overnight, but again, it’s so hard to know and I find that answer less likely. I can really only guess at this point based on the details that you provided without knowing anything else. Happy to troubleshoot more if you respond! It only gets more easy and intuitive as you continue baking, so I recommend staying with it and keep practicing.
I do plan on adding a full video to this recipe post soon, which I hope will provide some visuals to help guide people.
I was recently introduced to sourdough bread but I buy from the bakery. With this easy recipe, I will try making mine myself. Well done Laura.
I’ve made this recipe twice now and my results are not great. Both times I’ve gotten to the final steps of using the bench scraper to shape for the bench rest, it’s still this sticky/wet mound that just relaxes into a puddle – no way it feels bouncy or could be shaped into anything. Really frustrating. Don’t know what’s going wrong because I’m following the recipe to a t.
Hi Shelly. Thanks for your comment. Unfortunately sourdough isn’t just about following a recipe, there are so many variables involved in bread baking that have nothing to do with the amount of ingredients you put in a bowl – if your starter is brand new, I have a feeling you’re working with improperly fermented dough or you haven’t built enough strength into the dough, which could mean that you don’t have a lively enough starter to leaven bread properly or the dough needs more strength building. Have you tried reducing the hydration as I suggest for beginners? Etc. etc. I literally have no other details as to your starter strength, how you’ve made the dough, your kitchen temperature, the brand of flour you’re using, or any other details that can make or break a loaf – so I can’t offer much more than guesses or trouble-shooting at this point.
Please remember that sourdough is a living thing and the dough calls the shots. Every dough will behave differently and every sourdough starter is different as well. Sourdough is a learning process and please know that you have to have patience and dedication over the long haul for good results, but PARTICULARLY at the beginning if you’re new to sourdough or have a new starter. I wish my recipe could be a magic bullet, but as I said there are TONS of variables at play – starter strength, temperature, the way you’re working with the dough, etc.
I plan on adding a step-by-step process video to this recipe by tomorrow at the very latest, so please check back and reference that for moving forward. I hope it helps!
Hi there, I had the exact thing happen as Jamie (above). My dough felt strong after the first three s&f but then became very wet and flaccid, and never changed after that. Any thoughts?
I have been following Laura’s sourdough journey on instagrams for some time so I was very excited to finally get to try her recipe! I have been having some duds of loafs come out, mostly sticky and holey loafs since winter arrived. So I was nervous about this one, but it came out so wonderfully.I asked Laura a couple questions about timing, temperature, and prior problems, which she addressed so well and I’m sure her answers are the reason it came out how it did! The crumb structure and texture were just wonderful. My husband said it has been his favorite loaf so far. Laura’s recipe is going to be my go to for a while!
Thank you so much Kimmie!!! I’m so happy it came out well and that your husband also enjoyed it. Really appreciate your words and feedback. 🙂
Hey,
As I go to preshape my sourdough, it flattens out like a pancake and just sinks into the work surface and I can’t shape it properly. What have I done wrong? This also happens when I take it out of the banneton to go Into the oven. I have a 2 month old starter fed daily, twice the day before I go to bake.
Best
Hi Jamie! How was the dough behaving during bulk fermentation? Did it feel strong or still very slack and weak? That will tell me a lot and give some insight. Are you making any flour substitutions or changes?
When you carefully remove it from the bowl, is it completely flat on the edges or still holding shape and slightly domed on edges? If it is completely flat, it sounds like either 1) the dough is not properly developed – it does sound like your starter is strong, but there is a possibility something is amiss with either mixing, stretch and folds, etc. (have you watched my YouTube video that shows the recipe step-by-step?) OR 2) your dough could be under or over proofed (I know it’s frustrating because that isn’t very clear, but unfortunately they can exhibit similar characteristics).
Feel free to share more details and I might be able to help troubleshoot! I would definitely recommend reducing the hydration significantly next round. This will help with some of these issues a bit, and just make it easier since high hydration doughs can be tricky. Thanks!
This recipe/method is PERFECT. I ventured into sourdough bread making a few months ago, but always had to modify the recipes I found online. This one turned out beautifully – the best rise and crumb I’ve had yet (and I was using the Tartine recipe previously)! Be sure to follow the instructions very carefully (temperature, timing, etc.) or the results might not be best. This is my new sourdough go to!
Thank you so much Emily! This really means so much, and thank you for taking the time to come here and leave a review/feedback. ? Can’t wait to see your other creations!
Wonderful recipe, it’s my go to sourdough loaf.
If I wanted to make two loaves using this method, would you suggest any changes to quantities or would doubling most likely work well?
I may end up just doing two separate batches, but it would by nice to turn all the dough in one container at the same time, and then split the dough into two at the pre-shape phase.
Thanks!