easy sourdough recipe

An easy, step-by-step tutorial on how to make Beginners Sourdough Bread! This recipe makes 2 loaves.

Sourdough Bread

levain

bread flour

whole wheat flour

water (reserve 50 grams)

salt

Build the Levain - The night before you wish to mix the dough, combine 1 tablespoon mature starter, 100 grams water and 100 grams all-purpose unbleached flour in a clean jar. Cover and let sit overnight.

Autolyse -Mix the levain, 800 grams bread flour, 200 grams whole wheat flour and 700 grams of water in a large mixing bowl with your hands or a spatula until it forms a sticky, shaggy mass. Cover the bowl with plastic wrap or a towel and let rest for 1 hour.

Add Salt - Add 20 grams of salt and the remaining 50 grams of waterto the dough. Use your hands to pinch the dough so that the salt and water are incorporated well. Cover the bowl and let rest for 1 hour.

Bulk Fermentation -Remove the cover and stretch and fold the dough. Starting on the right side, wet your hand and then pull the dough up and over it&#039;s self to the opposite side of the bowl. Turn the bowl a quarter-turn and repeat this 3 times until you have completed 4 stretch and folds. Repeat for a total of 3 sets every 30 minutes. Cover and let rise on the counter at room temperature for 4-5 hours or until the dough has risen 1.5 times it&#039;s original size.

Pre-shape - Turn the dough out onto a clean surface and cut the dough in half. Use the bench scraper to shape the dough into a tight round. Cover with a towel and let rest for 20 minutes.

Final Shape - Lightly flour the top of the dough and flip it over using the bench scraper. Pull the right side up and over to the center. Repeat with the left, top and bottom sides. Flip the seam side down, cup your hands around the dough and gently pull it towards your self. Turn the dough in a circular motion on the work surface and repeat these steps until the dough has a &quot;tight skin&quot;. Dust the top of the dough with flour and place it in a bowl, seam side up, that&#039;s been lined with a floured tea towel. Let rest on the counter for 30 minutes, cover with plastic and place in the refrigerator overnight to ferment.

Bake - Preheat oven to 450 degrees (without the Dutch oven inside). Remove the sourdough from the refrigerator, place a piece of parchment paper on top and invert the dough onto the paper. Use the paper to pick up the dough and place it into the cold Dutch oven. Score the top of the dough with a razor or sharp knife. Cover and bake for 30 minutes. Remove the cover and bake for 15-20 minutes.

Cool -Carefully remove the bread from the Dutch oven and let cool for 2 hours before slicing.

An easy recipe for whole wheat sourdough bread that's light and flavorful (not heavy and dense). Made with 20% whole wheat flour. The dough can be made in advance and baked the following day. Fantastic for sandwiches, crostini, and morning toast with jam.

Light Whole Wheat Sourdough Bread

bubbly, active sourdough starter (100% hydration)

fine sea salt

Whole whether doughs tend to rise faster than white doughs, especially in warm weather. To avoid over proofed dough, I like to start mixing in the afternoon (usually between 2-3 PM) when I know I&#8217;ll be home to stretch and fold the dough. Please adjust your rise times based on temperature. 

Baking Schedule

Combine the sourdough starter and water in a large bowl. Add the flour and salt. Mix with a fork and then finish by hand to fully incorporate the flour. It will feel very wet and sticky. Cover with a damp towel or wrap and let rest for 1 hour on your countertop, returning to the bowl after the first 30 minutes to work the dough into a rough ball. 

Make the Dough

After the dough has rested for 1 hour, do your first fold.

Gather a portion of the dough, stretch it upward, and fold it over toward the center of the bowl. Give the bowl a 1/4 turn and repeat 3 more times, stretch and folding the dough to come full circle around the bowl (4 folds =  1 set). If the dough still feels slack after the 1st set, do an additional 4 folds around the bowl to tighten the dough. 

For best results, do 4 sets total spaced 30 minutes apart resting the covered dough in a warm spot in between each set (see tip below). Notice how the dough will tighten after the 4th set. See video for technique.

When finished with the folds, cover the bowl and continue the bulk rise (untouched) at 75-78 F for about for 2-3 hours. The dough is ready when it has almost doubled in size. Wrap and chill the whole bowl overnight; the dough will continue to rise only slightly in the fridge when the dough is warm.

How to Create Warm Spot for Bread Dough

Preheat your home oven to the lowest setting for 30- 45 seconds and then shut it off. Place the covered bowl of dough inside to bulk up. The temperature should be 75-78 F and no higher than 80 F. Use an oven thermometer (and common sense) to keep track of the temperature. Dough that is too warm will become wet, sticky, and a tricky to work with. Alternatively, use a proofing box.

Bulk Rise with Stretch and Folds

The following morning, make sure the dough has doubled in size. If not, give it more time to bulk up, if needed. This is important to build strength.

Line a small bowl with a cotton or linen cloth. Sprinkle with flour. You&#8217;re going to shape the dough twice to build extra strength.

Shape the Dough

Remove the cold dough onto a floured surface. Let rest for 10-15 minutes to take some of the chill off. Shape the dough into a loose ball using the envelope technique. Starting at the top of the dough, stretch and fold it over toward the center. Then stretch and fold the bottom of the dough toward the center. Repeat on the left side&#8230;and then the right side. Using a bench knife, scoop up the dough and flip it over so the smooth side is facing up. Cover and rest for 20-30 minutes. 

Preshape

After the dough has rested, flip it over again (the smooth side should be facing down now). Shape it again following the steps above. Flip it back over. With floured hands, gently cup the dough and pull it toward you in a circular motion to tighten its shape. Place the dough into the lined bowl, seam side up. Cover with the cloth overhang.

Final Shape

Rest in the warm spot you used earlier for 30 minutes to 1 hour. The dough is ready when it looks puffy and has risen slightly, but has not yet doubled in size. The dough should not be very cold prior to baking.

Preheat your oven to 450 towards the tail end of the second rise.

Cut a sheet of non-stick parchment paper to fit the size of your baking pot, leaving enough excess around the sides to remove the bread.

Second Rise

Place the parchment over the dough and invert the bowl to release. Sprinkle the dough with flour and gently rub the surface with your hands. Using the tip of a bread lame, small, serrated knife or a razor blade, make four shallow 4-inch long cuts at 3, 6, 9, and 12 o’clock around the dough. Use the parchment paper to transfer the dough to the baking pot. 

Score the Dough

Bake the dough on the center rack for 20 minutes, covered. Remove the lid, and continue to bake for 40 minutes and golden brown.

When finished, transfer to a wire rack. Cool for 1 hour before slicing, for best texture.

Bake the Dough

This is a great recipe as all of your recipes are!  Your book is my sourdough Bible!

Hi! Do you have to put it in the fridge, or could you leave it out longer on the counter and bake it that night? Thanks!

This was my very first sourdough bread.  The directions were just what I needed as I had so many questions.  Oh so good!!

Made this for the first time today and was blown away! I was sure that it wouldn't turn out because I hit a few snafus along the way... 1 - My dough seemed super, super wet early in the process so I used flour on my hands, instead of water to do the envelope folds, so I was a little nervous. 2 - My dough developed a little bit of a skin on it during the second day steps, so I kinda folded them in, but there were definite hard spots. Despite my issues, the bread was perfect! So so tasty, with a great texture. Thank you!

This was the first attempt at true sourdough bread that has ever worked for me. Thank you! 

Tweaks:
1. I do not have a dutch oven or any oven proof container with a lid so I baked mine in two bread loaf pans stacked on top of each other and wrapped in foil. Worked beautifully! 
2. I did not have whole wheat flour so instead of the 100g of whole wheat flour, I did a 80:20 mixture of rye flour to white flour instead. It worked and tastes great!

Hi, I would like to ask if I still have to use unbleached bread flour or can I use regular bread flour? Thank you.

Hi wonderful recipe . I ended up adding olives to one of the loaves during the first fold. I followed your sourdough add in recipes to add the olives in. Should I still rise for 2 hours then overnight in fridge ? I was guessing it was ok to continue to follow this recipe the same and just add in. Thanks so much I’ll let you know how it turns out

Thank you Emilie,
I'll keep at it and give it a go. Thank you for the time to reach back out :)

Hi! Could you give me the measurements to increase the whole wheat to 30% ? 
By the way, I’ve tried the recipe as is with great success :)

Hello. I often find great advice online, but shamefully I rarely take time to comment and leave feedback. 

On this occasion, however, I really felt compelled to say thanks and make a recommendation. 

I baked my first sourdough loaf today (well, started yesterday, finished today!) and followed your recipe 'to the letter'. The result, is nothing short of fantastic. 

Whilst no part of the process is particularly complex, there are lots if steps and plenty of potential 'banana skin' moments for the novice throughout. 

So, thank you, your recipe helped this beginner bake like an expert, and the video helped remove anxiety associated with traslating instruction into practice. 

Highly recommended. Thank you :)

Hi Emilie,
Thank you for your sourdough starter and light sourdough bread recipes.  I love the nutty note and the open crumb.   I'm still working on the oven spring (which I dont get always and It's my fan forced oven's issue). I have to do some work arounds like oven temperature and best vessel to cover the dough while baking to have a perfect loaf however, your recipe is the best and the easiest ive tried and I am thankful I've came  across your website and yes I will try Shannon's tip too.   Again, many thanks to you.

Hi - I have made this recipe a few times and it comes out great, except that the bottom of the loaf burns a bit. I have used the oven and also the grill (since it's too hot to use the oven). It's obviously harder to control the heat using the grill, but the same thing happened in the oven. Should I try a lower heat and bake longer?

This is currently my go to recipe. It’s a really nice tasty bread, the schedule is idea for my lifestyle, it’s super easy but yet covers all the bases for a good sourdough bread, stretch &amp; folds, overnight CR, etc.    Perfect loaf for seed additions, too.

https://content.jwplatform.com/videos/fmsk1wQF.mp4

An easy recipe for whole wheat sourdough made with 20% whole wheat flour. 

Preheat your home oven to the lowest setting for 30- 45 seconds and then shut it off. Place the covered bowl of dough inside to bulk up. The temperature should be 75-78 F and no higher than 80 F. Use an oven thermometer (and common sense) to keep track of the temperature. Dough that is too warm will become wet, sticky, and a tricky to work with. Alternatively, I highly recommend using a proofing box.

Line a small bowl (or proofing basket) with a cotton or linen cloth. Sprinkle with flour. You&#8217;re going to shape the dough twice to build extra strength.

Remove the cold dough onto a floured surface. Let rest for 10-15 minutes to take some of the chill off. Shape the dough into a loose ball using the envelope technique. Starting at the top of the dough, stretch and fold it over toward the center. Then stretch and fold the bottom of the dough toward the center. Repeat on the left side&#8230;and then the right side. Using a bench scraper, scoop up the dough and flip it over so the smooth side is facing up. Cover and rest for 20-30 minutes. 

After the dough has rested, flip it over again (the smooth side should be facing down now). Shape it again following the steps above. Flip it back over. With floured hands, gently cup the dough and pull it toward you in a circular motion to tighten its shape. Place the dough into the lined bowl or proofing basket seam side up. Cover with the cloth overhang.

Place the parchment over the dough and invert the bowl to release. Sprinkle the dough with flour and gently rub the surface with your hands. Using the tip of a bread lame, small, serrated knife or a razor blade, make four shallow 4-inch long cuts at 3, 6, 9, and 12 o’clock around the dough. Use the parchment paper to transfer the dough to a Dutch oven (or another oven safe pot with lid).

I’ve tried about 10 recipes for sourdough so far and this will now be my go to. Letting it ferment slowly in the fridge added additional flavor as well as the perfect addition of wheat flour. I use 100g starter however and a bit less water.

I started the bread maki g process this morning .  I doubled the recipe. The first 2 hour bulk rise will be finished at 1:45 this afternoon. Can I still put it in the frig this afternoon until tomorrow morning or do I need to complete the bulk rise and bake today?
Thank you!

Favorite recipe so far, so happy with the outcome of the bread!

Hi Emilie,

I made this last weekend using 375 g of water and it turned out great. If I increase to 150g of starter will that give a quicker bulk rise? If I do use 150 g of starter, would I need to change any of the other variables such as amount of water, time in the 450 F oven?

Steve

Thank you! I enjoy your site. I appreciate your helpful tips.
I recommended your site to several friends and family. 😊

Love this recipe so much. I’m a beginner to bread, but from the get-go your recipe’s bread has turned out perfect for us every time. 

A small question I have - what do you mean by a “lightly oiled wrap” to cover the dough before chilling? I’ve been using a plastic bag which is working but would like to follow your direction! 

Thanks so much for the great recipe and helpful video.

i used olive oil on cling wrap &amp; it turned out great :)

The most amazing wheat sourdough! I only wish I could bake multiples to keep in the deepfreeze for quick use. It rose beautifully &amp; made the perfect loaf. You're my new fav! I wish I could show you a picture!

Excellent recipe- thanks for posting, and for adding so much detail to the notes!
I had excellent outcomes with reduced batch sizes of the same proportions. 
Also I let my dough rest in much warmer setting for longer times at rest for my first batch- about 82-85 deg. As the author notes it will be a wetter stickier batch which is difficult to shape- but turned out extremely fluffy and flavor was amazing. The accident turned out to be my family’s favorite bread ever. 
Also- it’s a good idea to train your starter with the stone ground whole wheat you use in the recipe.

This bread is amazing!! I made it yesterday and turned out great. I live in a very small apartment so I don’t have a proper oven (I just have a toaster oven). In case anyone else is in a similar boat, I baked it in a loaf pan, did the first 20 min with a small tray of water next to the pan to create steam, then I removed the water tray and baked for the remaining 40 min. Absolute perfection, and bonus points that my boyfriend loved it too! Thanks

I get a little nervous because it doesn't hold much shape until chilled overnight. I did 2 shapes in the morning and now putting bannetons in fridge to ferment longer. Will bake tomorrow.  I like the sour flavor.

LOVE this recipe!! I’ve made two loaves just the past few days. Can you double this to make a larger boule?

I've made this recipe at least a dozen times. It has always produced a decent loaf of bread for me. After the first few time using 375 g of water I reduced water to 360 g, which was easier for me to work with. My baking schedule is to prepare the dough in the morning using starter that had been fed after the last loaf and put immediately into the refrigerator. I put the starter jar in a pan of hot tap water for about 30 minutes, give it a float test, which it will pass if stored in the refrigerator no more than about 15 days. I bulk rise during the day and bake in the evening. 

Last Saturday prepared the dough in the morning and started the bulk rise at 9:30 am. At 2:30 pm, about halfway through the bulk rise, I had a family emergency out of town. I put the dough in the refrigerator, packed a suitcase and left. I returned late Wednesday evening and Thursday morning I removed the dough from the refrigerator and let it come to room temperature. It was obviously over-proofed. I did the usual 2nd rise steps and put the loaf into a cold DO and put on a pre-heated lid. I baked at the usual time and temperature and noticed not much oven spring when the lid was removed after 20 minutes. When the full hour was done the loaf was not as high as usual but it had a decent crumb and was, as you would expect, quite sour. This is a very forgiving recipe, Emilie. Thanks for all your tips and videos.

I started my sourdough journey almost 3 years ago &amp; this is my go to recipe! I’ve made it countless times. I add olive oil to the mix which adds to the crumb &amp; taste. Thanks for the easy to follow recipe (I’ve memorized it!)

I've made lots of bread but have never seen this technique for folding and tightening the dough.  That explains a lot of flat loaves! The instructions were perfect and ready l easy to follow and the bread was delicious with just the right crunch in the crust.

What if I don’t have a bread basket for final proof?

This recipe with all the tips is amazing! Thank you so much, I didn't change a thing. I will say you need to trust in the process! My sour dough loaf looks so pretty and smells DELICIOUS!

BEST BREAD EVER!! I for months have had nothing but failed loaves, followed this recipe to a T and got my first PERFECT loaf! It wasn’t gummy, it had nice airy crumb, crunchy and chewy the best of all worlds! Thank you for such a great recipe and step by step instructions! 🤌🏼😍

This is my go-to recipe. I bake 2-3 times a week. I always come back to this after trying something new. It never disappoints.

I love this recipe so easy! I add in 25 grams of molasses and it’s perfect! I’ve not timed it well and ran out of time left it out all night in my cool (65 degrees??) kitchen and it works out fine! I do the double shape and leave it out for a second rise much longer more like 3 hours. I typically do a longer second rise then suggested and this 400/100 mix of flours has just the perfect texture.  I have your sourdough cookbook (currently loaned out to my mom!!) and ever recipe is the 💣
I’ve always wanted to go to your restaurant in the city… someday we’ll get there!  Appreciate you ❣️

This recipe is fool proof! I want to double the recipe, could you advise how long to bake it for please and at what temperature?

Anxious to try this recipe! 
One question..do you preheat the Dutch oven or does the proofed dough go into a cold Dutch oven into a preheated oven @ 450..?
Thanks,   Dave

I have had excellent results with both the beginner sourdough loaf and the light whole wheat loaf.
Why is the whole wheat loaf baked at a higher temperature that the beginners' white loaf and why is there no oil in the whole wheat loaf?

I just made my first light whole wheat sourdough loaf and it turned out awesome! Her instructions were clear and simple to follow.

Amazing recipe! Saving this one fore sure. I soaked some chia, flax, and pumpkin seeds and added them during my third stretch and fold. Made the perfect seeded multigrain, thank you so much!

Is it ok to leave the dough in the fridge for ~2hrs instead of over night?

This was a wonderful recipe...a bit different from my base sourdough recipe...but it made a  gorgeous loaf. Great look and taste...but not heavy on the whole wheat.  A keeper!  I've been baking bread for years but I still appreciated the precise, easy to follow directions and pictures too!

This recipe is wonderful! The flavor and texture are both perfect, and the crispiness of the crust was LOVELY! But, I have a dilemma. I find it very hard to score the relaxed nature of warm dough after it's second rise, and the final shape is affected as well because the dough continues to spread rather than spring. Should I reduce the amount of water in the recipe, or retard the dough (a second time) in the fridge for 30 min to an hour before scoring &amp; putting it in a dutch oven and baking as directed? Another recipe I've had success with followed the final shaping with an overnight retard, then flip dough, score, and bake immediately. That method was the easiest to score and had much taller oven spring, but the crust was much thicker than desired, even when using a proofing bag. Would like to find a blend of both recipes if you think that would work?

The perfect no knead, rustic sourdough bread for beginners! This recipe will produce a crunchy crust, yummy middle and it does all the work itself in this relatively hands-off sourdough made with no commercial yeast. It&#039;s the perfect starter recipe if you are new to sourdough.

No-Knead Beginner Sourdough

ripe sourdough starter

water (warm

all purpose flour

levain (about 1 cup)

water, room temperature (about 1 3/4 cups)

salt (about 2 teaspoons)

To a clear liquid measuring cup add 90 grams of starter, 90 grams of water and 90 grams of flour. Mix together. Cover and let sit at warm room temperature (78-80ºF) for about 3-4 hours until the mixture is bubbly, doubled in size and just about to fall. Once the levain has doubled in size and has reached it&#39;s peak height, it is ready to use.

Mix Levain (ready in 3-4 hours at 78-80ºF)

Mix Dough: Mix 230 grams of ripe levain, room temperature water, flour and salt in a bowl using a wooden spoon or dough whisk (affiliate link). The dough will look “shaggy” (rough, craggy and a little bit lumpy) at first but mix until it forms a ball. Cover the bowl and let rest for 1 hour at 78-80ºF.

Stretch &amp; Fold #1: After an hour, uncover the bowl and do a series of three &quot;stretch and folds&quot;. To do this, pick up the underside of the dough and fold it on top of itself, turning the bowl after each fold and picking up a different section of the dough to fold and turn. An example of this folding technique is found here (halfway through the video). Cover the bowl again and let it rest for another hour, keeping the dough at 78-80ºF.

Stretch &amp; Fold #2: After an hour, uncover the bowl and repeat the series of three stretch and folds. Notice how the dough is coming together. It doesn’t feel shaggy anymore and is becoming more stretchy and cohesive. Cover the bowl again and let rest at a warm temperature 78-80ºF for one hour.

Stretch &amp; Fold #3: Uncover the bowl and repeat the series of three stretch and folds. This is your final set of stretch and folds. Cover the dough and let rest for another hour, keeping the dough warm 78-80ºF.

At this point about 4 hours should have passed from the time you initially mixed the dough. The dough should have risen 30-40%, have some scattered bubbles over the top of the dough, pull away from the sides and start to dome toward the center and feel more elastic. If it doesn&#39;t look that way, let it keep fermenting for another 30 minutes and check again. Check your dough temperature and make sure your dough is in the 78-80ºF range.

Cold Bulk Fermentation: Cover the bowl with plastic wrap or a lid and put it in the refrigerator to rest overnight. The dough can stay in the refrigerator for 12 to 48 hours. See recipe notes for instructions on baking the same day.

Pre-heat the Oven: The next morning (or whenever you are ready to bake your bread), put a dutch oven into your oven with the lid on and set the oven to 500ºF. Preheat the dutch oven by leaving it in the oven for 30 minutes.

Shaping: Immediately after setting the dutch oven to preheat, pull out a piece of parchment paper. Take your dough out of the fridge. Dump dough on the counter and use your hands to shape the dough into a round ball, gently dragging the dough on the counter as you shape it into a ball. The dough should be fairly easy to work with because it is cold. Use wet hands if the dough is sticky.

Scoring: When your dutch oven has preheated for 30 minutes, score the top of your bread with a bread lame (affiliate link), sharp knife or razor.

Bake the Bread: Take the dutch oven out of the oven. Warning: This is a VERY HOT dutch oven. Keep those oven mitts on and be very careful not to burn yourself. Take the top off the dutch oven and place the dough and parchment paper into the dutch oven. Place the top back on the dutch oven and close the oven door. Immediately decrease the baking temperature to 450 degrees and bake for 25 minutes. After 25 minutes, take the top off the dutch oven and continue baking for 20 more minutes. The internal temperature should be 205ºF when finished baking.

Pull the bread out of the oven. Wait until cool to cut into it. Enjoy!

Thank you. This recipe was perfect for me as a beginner. One more question, would doubling the recipe work? Would I be able to go through the stretch and folds and bulk fermenting and then just split the dough at the end before baking?

I was given a proofing basket. Should I use it for during the cold bulk fermentation? Or is it not necessary? Thanks!

This is the the only recipe I use! My bread comes out perfect every time! Thank you for sharing this and all of your recipes!

Hi Amy! I've tried a few sourdough starter recipes, but I have found yours to be the most helpful! One quick question - my dough, when I turned it out onto the parchment this morning, stuck! I pulled it off, floured a new parchment sheet, and put the formed ball on there and it STILL stuck to the parchment in the oven! What am I doing wrong??

Using freshly milled whole grains, this recipe creates a rustic, flavorful bread with a crisp crust and soft, airy interior.

The Easiest Beginner Fresh Milled Sourdough Loaf

water

sourdough starter (active)

flour

Mill the wheat berries.

In a large bowl, add the water and starter. Mix well.

Add the flour and salt. Mix just until combined.

Cover with plastic wrap and let the dough rest for 30 minutes to an hour.

Start a series of stretch and folds on the dough.

To do a stretch and fold, lift up on a corner of the dough and fold it over itself. Turn the bowl a quarter turn and continue this process all the way around the bowl.

Perform these every 30 minutes or so. Aim to do 4-6 sets.

After the last stretch and fold, cover the bowl and let rise for an additional 2-3 hours.

You will know the dough has fermented properly when it is domed and feels like it is full of air when poked with your finger tip.

Gently turn the dough onto a lightly floured surface.

Pull up on each corner and fold it back onto itself. Do this all the way around the dough.

Prepare a banneton basket by lining with a linen towel or tea towel and generously flouring.

Turn the dough over, seam side down, and drag the dough against the counter in a circular motion to seal the seam and build surface tension.

Place the dough in the basket SEAM SIDE UP. Gently stitch the seam to ensure it is sealed.

Cover and place in the fridge overnight or up to 2-3 days before baking.

When ready to bake, preheat the oven to 450 degrees F with a Dutch oven or roasting pan with a lid in the oven while it preheats.

Once preheated, take the dough out of the fridge and turn onto a piece of parchment paper.

Using a sharp knife or razor blade, slash the top of the dough to about 1/2 inch deep.

Remove the baking vessel from the oven and take the lid off. Carefully lower the sheet of parchment paper into the Dutch oven or roasting pan.

Replace the lid and bake for 20 minutes.

Remove the lid and bake an additional 15 minutes until deeply golden brown.

Place on a cooling rack and let cool completely before slicing and storing.

I followed the recipe exactly as written and I made a beautiful and delicious loaf of bread. I will be making this recipe again!

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