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”
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!