making sourdough bread

Please watch the instructional step-by-step process video (and how to bake sourdough in a Dutch oven) above before getting started. This is my favorite go-to everyday artisan sourdough bread recipe. Naturally leavened, this bread is prepared with a combination of high-protein bread flour (80%) and whole wheat flour (20%). This high hydration dough yields an airy, chewy, and open crumb with great flavor. This recipe yields 1 round or batard loaf (890 grams), but can be doubled. 

Note: This is a high hydration sourdough bread recipe and requires an active, mature sourdough starter. If you are new to sourdough bread baking, I recommend reducing the hydration (ie. water) slightly (eg. 310-330 grams water = 70%-75%). This will make the dough easier to handle and make it a bit easier to build strength in the dough. If you reduce the hydration significantly, reduce the number of stretch and folds to 4 total (30 minutes apart). While sourdough requires little active time, it does require long inactive time and adequate planning. You can find an example baking timeline at the bottom of the recipe box.

Artisan Sourdough Bread Recipe

unbleached bread flour (preferably

whole wheat flour (preferably organic)

(90°F/32°C) filtered water

ripe sourdough starter (100% hydration)

Diamond Crystal kosher salt salt

white rice flour, for dusting your banneton basket

New to sourdough baking? I highly recommend reducing...

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 quantity to 310-330 grams. If you're working with a lower hydration, you may be able to get away with just 3-4 sets of stretch and folds. Follow the dough's lead!

IMPORTANT NOTE: I do not prepare an off-shoot...

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...

Autolyse: In a large mixing bowl, whisk together the flours. Add the 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...

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 the 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 the salt over...

Add Salt and Rest: Sprinkle the 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. Imporant Note and Tip: 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.

Bulk Fermentation: We will preform a total of...

Bulk Fermentation: We will preform a total of 6 sets of stretch and folds (see blog post 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 teh 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 nmy 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 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). *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,...

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...

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 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. 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...

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...

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...

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...

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 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...

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...

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...

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...

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.

This easy sourdough bread recipe uses yogurt and sour cream in place of a traditional sourdough starter, which makes it possible to prep a loaf in less than a day!

Easy Sourdough Bread

bread flour (I use King Arthur)

tub plain unsweetened Greek yogurt with active cultures (500 grams)

salt (or

To the bowl of a stand mixer fitted with the dough hook (or use a large mixing bowl and wooden spoon and your hands), add the flour, Greek yogurt, 1/2 cup sour cream, salt, and yeast.

Turn mixer on low speed and allow it to knead dough for about 5 to 7 minutes (about 7 to 10 minutes by hand using a wooden spoon and then switching to your hands). Add sour cream as needed to form a very moist and wet dough. If it’s at all dry or crumbly, add more sour cream (or Greek yogurt) until it comes together. I used one-17.6 ounce tub of Greek yogurt and almost 1 cup lite sour cream. Dough will be seem like it’s almost too wet and it’s very heavy, but this is what you want. Err on the side of wetter than drier because flour and yeast love moisture when rising.

Remove dough from the mixing bowl, spray a large bowl with cooking spray, pat dough into a round ball, place it in the bowl, and flip it over once so it’s lightly oiled on both top and bottom. It will look like a dimply head of cauliflower.

Cover bowl with plasticwrap (spray it with cooking spray in case dough rises high enough to touch it) and place bowl in a warm, draft-free place to rise for about 6 to 8 hours (I did 6 1/2 hours), or doubled in size. If you want to start this before work or before bed and made as an overnight dough and it’ll go 8-10 hours, that’s fine. There’s really no harm in letting it rise for up to 18 hours and the longer you let it go, the more of a classic sourdough/fermented flavor that will develop. If you suspect you’re going to allow it to rise on the longer side (12-18 hours), reduce yeast to about 1/2 teaspoon so dough doesn’t get too puffy and overflow the bowl.

After 6+ hours of rising, turn dough out onto a floured surface (without punching it down to preserve the air pockets and bubbles that have been created) and knead lightly for about 2 to 3 minutes.Pat dough into a round mound, and place it back into large mixing bowl, seam side down. Cover with plastic wrap, and allow to rise for 60 to 120 minutes, or until doubled in size (I did 60 minutes; I suspect the longer you let the second rise go, the more ‘holey’ the bread will be). Placing the bowl on the stovetop is a nice spot for this rise because you’re going to turn on the oven and the residual heat emitted helps with rising.

Shortly after dough begins the 60-120 minute rising, turn oven on to 450F and place a covered 7 to 10-quart or sufficiently large Dutch oven (empty) or heavy-bottomed skillet into the oven and allow it to heat for about 45 minutes. Dutch ovens are so heavy and take so long to get truly hot, and when you’re ready to bake the bread, you want the Dutch oven screaming hot.

After about 60-90 minutes or dough has doubled in size, remove Dutch oven from oven (careful, it’s screaming hot, use two pairs of hot mitts) and carefully place a piece of parchment paper on the bottom of Dutch oven to prevent bread from sticking.Carefully transfer dough from rising bowl to Dutch oven, cover it, and bake covered for 30 minutes. Don’t open the oven door or the Dutch oven lid to peek; you want to seal in the steam.

After 30 minutes, uncover the Dutch oven, and allow bread to bake uncovered for 5 to 10 minutes (I did 8 minutes) or until it’s as browned as desired. Traditional sourdough has a darker crust than most bread (sometimes almost burnt-looking, but I prefer mine on the lighter side).

Remove Dutch oven from oven, and remove bread from Dutch oven. Place it on a wire rack to cool completely before slicing. As tempting as it is, don’t slice too early because the cooling process is important and should be considered an important extension of the baking process. Slice or break off hunks, and serve with honey butter, butter, jam, hummus, etc.

Bread is best fresh, but will keep airtight at room temp for up to 3 days. Older bread may be better toasted.

I used to make bread all the time, but not recently.  The recipe and your excellent directions sound foolproof.  Before I attempt, I have a few questions. 

At my age I cannot lift heavy Dutch ovens.  I have some high quality ceramic bakers with lids.  Do you think that will work?  What about stainless steel?

Can I cut the salt in half?  I watch sodium for high blood pressure and kidney stones.  Thanks!

I have made this several times.  My daughter LOVES IT! Thank you! so hard to try to make a starter.  This takes that pain away.   Question.  I leave in oven With light on-can it sit in sunlight to help rise?

Wonderful recipe.I am waiting for my starter to be ready, but would like to make some bread for my kids.
Was wondering if einkorn flour can be used instead, as my kids can't have any other wheat. I have celiac and my husband is wheat intolerant. Thankfully, my kids are not celiac.
If einkorn flour could be used, what would be the proper amount?Should I just start with what the recipe calls, then keep adding if more is needed?
Thank you.

I made this exactly like the recipe stated. Because I wanted a more sourdough taste I let sit 18 hours and it was hard to tell if it rose at all. I used only the 1/2 teaspoon of yeast as warned. It didn’t rise the next time either. Boy I’m disappointed

There must have been a mistake regarding the amount of flour.  The dough was very very runny. In fact so runny I had to throw it out and did not do a redo.

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Artisan Sourdough Bread Recipe

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Artisan Sourdough Bread Recipe

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