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.
277 Comments on “Artisan Sourdough Bread Recipe”
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!