sourdough recipe

<p class="p1"><i>This beginner sourdough recipe is perfect for bakers looking to jump right in! It's is a low-hydration dough, meaning it will yield a 'tight' crumb (small holes). It is great for sandwiches and toast.</i></p>

Sourdough Bread: A Beginner's Guide

150 grams/ 5.35 oz bubbly, active starter

250 grams/ 8.80 oz warm water, preferably filtered*

grams/ .90 oz olive oil

500 grams/ 17.65 oz bread flour (not all purpose flour)

grams/ .4 oz fine sea salt

cornmeal,

**You will need a 5 1/2 or 6 quart Dutch oven

Whisk the starter, water, and olive oil in a large bowl. Add the flour and salt. Squish everything together with your hands until all of the flour is absorbed. The dough will be dry and shaggy. Cover the bowl with plastic wrap, reusable wrap or a clean, very damp kitchen towel. Let rest (autolyse) for 30 minutes or up to 1 hour, if preferred.

After the dough has rested, work the dough in the bowl into a rough ball, about 15 seconds.

Make the Dough

Cover the bowl with wrap or a very damp kitchen cloth. Let rest in a warm spot to rise. The dough is ready when it no longer looks dense and has doubled in size. This can take anywhere from 3-12 hours depending on the temperature of your ingredients, the potency of your starter and surrounding environment. For example, in the summer rise times can take anywhere between 3-4 hours @ 85 F whereas in the winter, the dough will take about 10-12 hours @ 68 F.

Bulk Rise

During bulk rise, you have the option to perform a series of &#8216;stretch &amp; folds&#8217; to strengthen the dough. Start 30 minutes into the bulk rise. Gather a portion of the dough, stretch it upwards and then fold it over itself. Rotate the bowl ¼ turn and repeat this process until you have come full circle to complete 1 set. Do this once or twice spaced about an hour apart. Although this step is not mandatory, it will increase the total volume and height of your bread. Click here for a step-by-step video tutorial.

Optional Step: Stretch &amp; Fold the Dough

Divide your work surface in half; lightly flour one side (for cutting) and leave the other half clean (for shaping).

Remove the dough from the bowl, and place onto the floured section so that it does not stick. You do not need to &#8216;punch down&#8217; the dough; it will gently deflate as you fold and shape it.

Cut the dough in half to make 2 loaves, or leave it whole for a single loaf.

To shape, use a bench scraper to move your dough to the non-floured section (if there is any flour present, it will be difficult to shape- brush away any excess). Starting at the top, fold the dough over toward the center. Give it a slight turn, and then fold over the next section of dough. Repeat until you have come full circle.

Then flip the dough over and place it seam side down. Using your hands, gently cup the sides of the dough and rotate it, using quarter turns in a circular motion. You can also pull it towards you to even out the shape. Repeat this process until you are happy with its appearance. *See note below.

Cut &amp; Shape the Dough

Now the dough needs to rise again, but for a shorter period of time.

Coat the bottom of your Dutch oven with cornmeal. Alternatively, use parchment paper to prevent sticking (this is what I do, now). Place the dough inside for a second shorter rise, about 30 minutes to 1 hour and cover with the lid of the pot or a very damp cloth. The dough ready when it is slightly puffy but not double in size.

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

Second Rise

Right before your bread goes into the oven, make a shallow slash about 2 inches long in the center of the dough. Use a bread lame, sharp pairing or a small serrated steak knife.

Score the Dough

Place the bread into the oven on the center rack (lid on) and reduce the temperature to 400 F. Bake for 20 minutes. Remove the lid, and continue to bake (uncovered) for an additional 40 minutes or until deep, golden brown. Keep in mind that all ovens are different; you might have to make minimal adjustments to these temperatures.

You can also take the internal temperature of your bread to double check that it is done. For sourdough, it should read about 205-210 F.

Remove the bread from the oven, and cool on a wire rack for at least an hour before slicing. Don&#8217;t cut too soon or else the inside will have a gummy texture!

Bake the Dough

Thank u so much for your recipe! I am trying it right now and so far very pleased. I have been comparing many recipes and so far your s seems to be by far the clearest to understand.

I am recipe resistant. I feel obligated to embellish. This time I followed to the letter. Great result! The only difference is that, with each feeding, I add a pinch of diastatic malt powder and a few drops of lemon juice to the starter

This dish looks delicious and nutritious. I really like it. I have tried it many times but still not as good as today. I follow your recipe and I have a delicious meal. May I ask if I add more flour to this dish is it okay? What do you think?

How long after feeding the starter can i put it in the fridge? Straight away, or do i have to wait for it to ferment?

Also, when taking it out of the fridge, does it need to warm up before feeding it again?

Our son sent us this recipe after getting into Sourdough baking (with starter from his sister).  What a beautiful loaf this recipe produced!  We did stretch the dough and we proofed it in a closed oven with the light on.  Perfect temp!  Wet baked it on an oblong Dutch oven, scoring it in three places.  Everything worked perfectly!
Thank you for Fabulous recipe!

This recipe had served me so well in making sourdough bread. Thank you for the inspiration to make easy, delicious bread.

Do you have any other recipes using this starter?

I've made this recipe several times with great success, but the last two times after the bulk raise, the dough is completely slack and sticky.  I've added flour to handle it, but then it won't raise for the shorter raise before going in the oven.  What is happening?

I have used this recipe time and time again, and it always produces the perfect loaf. It’s a great low maintenance recipe with plenty of optional easily made adjustments that don’t sacrifice the quality of the loaf. I send it to all my friends, from beginners to seasoned sourdough bakers, and everyone loves it.

This recipe produces a delicious sour dough loaf with great bubbles. But although I've  followed the recipe carefully each time, the dough is too saggy to properly shape. it stays quite sticky so that it just spreads on baking. No boule shape remains after baking.  Should I change the quantities, or knead it?

This recipe is amazing - first time making sourdough! It is very user friendly. 

Quick question - can I proof in the fridge overnight so that it is ready to be baked in the morning? 

THANK YOU SO MUCH FOR SHARING YOUR RECIPE!!

I’ve been using this recipe for months and absolutely love it.  The bread always comes out delicious, and when we have kerrygold butter on hand it rarely lasts to the next day.  Would I be able to bake this bread in loaf pans?  If so, how would that change the baking time?  Thank you for creating and sharing this recipe!

I love this recipe - so easy to follow and the bread is amazing! However, I have the opposite problem from so many other people - my bread after to autolysis looks nothing like yours. It is dry and is extremely hard to stretch. I’ve increased the water to 280g and it still is hard to handle. It tastes amazing, but it’s the nice beautiful shape like you get. Thoughts? Just add more water? Thanks again for the very easy and tasty recipe!

I’ve followed this recipe twice now and both times had great results. A different, more involved recipe really let me down so I’m back to this one! Relatively quick and easy process compared to some that call for 4 days of work before baking. I did notice this bread comes out a bit gummy, even after letting it cool for several hours. What can I do for it to be less dense and chewy inside? Also, my crust stays kinda pale and never gets golden brown. Do I need to bake longer or something?

Whenever I need to use up a lot of starter at one time, this is my go-to recipe.  I've made it with freshly fed starter many times, but I've also made it with starter that was straight out of the fridge and hadn't been fed in several days and it worked great. I always end up adding the extra water to get a higher hydration because I like working with doughs of that texture better. this recipe just seems to work no matter what I do, maybe because there is SO much starter in it - it has not choice but to perform!  When I use the starter straight from the fridge, the dough takes a little longer to get going, but it always does eventually. This time I experimented with adding about 120 grams of pumpkin puree (because I wanted a nice golden tinted bread)  in the initial stage with the starter, thinking that it would take the place of some of the water.  Strangely enough, it was still way too stiff - I still ended up having to add the full 325 grams of water, even with the pumpkin puree.  I was surprised by how little moisture the pumpkin ended up adding, given that it is usually considered a liquid ingredient.  It also made the dough stickier than I would have expected.  In addition to the pumpkin, I also added some chiffonaded fresh sage leaves,  120 grams of chopped sautéed pancetta, 120 grams of diced Reggiano Parmigiano, crushed black pepper, and a little garlic powder.  It is SO GOOD!!! Thanks for this virtually foolproof recipe!!

Admiring the time and energy you put into your site and in depth information you present.
It's good to come across a blog every once in a while that isn't the same old rehashed information. Fantastic read!
I've saved your site and I'm adding your RSS feeds to my Google account.

Yes, you’re reading it correctly! It just heats up nice and hot to 450 with nothing in the oven, then when it reaches temp, you pop the lid on your pot, put it in the oven and immediately drop the temp to 400 for baking :) It yields a nice crusty bread, you’ll love it! Enjoy!

Will it help the dough to rise if I put a teaspoon of sugar in the first phase of mixing starter, water and olive oil?

I have tried other sour dough bread recipes but this one is the easiest and the best.

My first try at this recipe is autolysing as I type! I’m planning to split the dough in two and just bake half right now. How long will the other half keep in the fridge wrapped in a damp tea towel as you advise?

My loaves cook up nicely as shown except they always burn black on the very bottom before they get to 250 degrees.  Could my oven be too hot?  I put them on a mid to high center rack in a le cruset dutch oven.

“Watch the dough, not the clock”
Thank you so much for this! It will become my baking mantra. I have just made the most beautiful crusty and tasty sour dough ever. It took a very very long while, it’s about 20degrees in the house at the moment. I started on Saturday and baked on Monday. As an experiment, I was determined not to move on from one process to the next until the dough was ready even if it meant throwing away a mouldy mess after three weeks. More than 24hrs first rising and 4 for the final rise. The bread is beautiful and I have experienced a lightbulb moment. At 65yrs old is it just possible that “patience” has finally come to me?

Thank you so much for this recipe, with your tips, mine worked out great using All purpose flour.

I was intimidated to start making sourdough, i love bread so much i didnt want to mess it up!
Thank you thank you thank you

https://content.jwplatform.com/videos/6d6x2gPy.mp4

A simple and easy technique that strengthens the gluten and incorporates air into bread dough

How to Stretch and Fold Sourdough 

A reliable, flexible recipe for a lovely sourdough sandwich bread using the dutch oven, stretch and fold and long cold rise methods. This bread slices well, makes excellent toast, paninis and sandwiches.

Milk & Honey Sourdough Sandwich Bread

Starter (2 Cups)

water (1 Cup)

Whole Milk-warmed (1 1/2 Cups)

Eggs (4 large eggs)

Honey (1/3 Cup)

bread Flour (8 Cups)

natural sea salt (1 1/2 Tablespoon)

Weigh out starter into a large bowl.

Add water and mix until it turns into...

Add water and mix until it turns into cloudy murky water.

Add Milk, Eggs, Butter, and Honey and mix....

Add Milk, Eggs, Butter, and Honey and mix. (I mix them together and warm them all to about 80 degrees in my microwave)

Add flour and mix with your hands(or a...

Add flour and mix with your hands(or a dough spatula) until the dough comes together.

Rest the dough without stretching for 30 to...

Rest the dough without stretching for 30 to 60 minutes:

Add salt, work in with wet hands using...

Add salt, work in with wet hands using a pinching action. Drive the salt into the dough with your fingers rather than try to mix it in or roll it.

Cover. Rest 30 minutes.

Pull the dough gently but firmly from the...

Pull the dough gently but firmly from the back of the bowl up and over to the front. Turn the bowl 1/4 Turn and repeat. Do this until you have stretched the dough and folded it over on all four sides.

Rest the dough covered, 30 minutes at room...

Rest the dough covered, 30 minutes at room temperature(about 70 degrees). (I set a timer)

Repeat the stretch and fold process four times...

Repeat the stretch and fold process four times 30 minutes apart. You are building the gluten in the dough in this stage. As you repeat the stretch and folds the dough will change from a gloppy mess to an elastic resilient dough.

Let the dough sit and bulk ferment (raise)...

Let the dough sit and bulk ferment (raise) for 1 hour at room temperature.

Put the bowl into A plastic(grocery) bag and...

Put the bowl into A plastic(grocery) bag and set in the refrigerator to finish cold fermentation for 24 hours. ***see notes at page bottom

Remove Dough from the refrigerator and turn out...

Remove Dough from the refrigerator and turn out onto a floured board.

Divide (by weight for even size) into two...

Divide (by weight for even size) into two dough balls. Gently shape into two rounds, cover and let rest until dough comes to room temperature and is pliable. 30 to 60 minutes.

Shape and gently place into bannetons or pans...

Shape and gently place into bannetons or pans (seam side up) to rise at room temperature until raised 20 to 30 percent.

Chill in refrigerator before baking two hours to cold...

Chill in refrigerator before baking two hours to cold proof in the plastic bag again. (this helps get a higher oven spring).

Preheat oven with Dutch oven inside to 450˚F...

Preheat oven with Dutch oven inside to 450˚F for at least 30 minutes.

Cut a piece of parchment paper large enough...

Cut a piece of parchment paper large enough to accommodate your loaf. You'll use the paper as handles to lower your proofed loaf down into the very hot Dutch oven.

Take the risen dough out of the refrigerator...

Take the risen dough out of the refrigerator .

Place the parchment round over the basket and...

Place the parchment round over the basket and carefully flip the whole thing over and un-mold the dough.

Using a pastry brush, dust the loaf to...

Using a pastry brush, dust the loaf to remove excess flour.

Score.

Spritz liberally with water (for a blistered, flour...

Spritz liberally with water (for a blistered, flour free crust) or omit the spritz for a rustic looking loaf

Carefully lower your loaf into the preheated Dutch...

Carefully lower your loaf into the preheated Dutch oven and place the lid on and set into the oven.

Slide a sheet pan one rack below the...

Slide a sheet pan one rack below the Dutch oven to deflect excess heat from the bottom crust.

Bake covered for 30 minutes at 450˚F. *(MY...

Bake covered for 30 minutes at 450˚F. *(MY oven is so hot I bake the bread completely covered for 40 minutes on convection heat at 450 degrees and it comes out as pictured. Adjust these directions to your own oven)

After 30 minutes, remove the Dutch oven from...

After 30 minutes, remove the Dutch oven from the oven. Carefully remove the par-baked loaf from the Dutch oven using the parchment paper as handles.

Slide loaf back into the oven directly on...

Slide loaf back into the oven directly on the center rack.

Spritz oven with water bottle.

Bake for an additional 10-15 minutes until an...

Bake for an additional 10-15 minutes until an internal temperature of 200˚F-205˚F is achieved.

Remove from oven to a cooling rack.

Let cool completely. To keep the soft crust...

Let cool completely. To keep the soft crust store the loaf in a plastic bag at room temperature. 

Let the Dutch oven heat back up for...

Let the Dutch oven heat back up for a few minutes and start the process over again for the second loaf. Enjoy!

Instead of forming for boules after bench rest...

Instead of forming for boules after bench rest roll the dough out and degass it.

Now form the dough into loaves for two...

Now form the dough into loaves for two 9 x 4.5 x 5 bread pans.

OIL your bread pans and lay the dough...

OIL your bread pans and lay the dough in so it just touches the sides of the pan and the ends.

Allow to rise covered in the bread pans...

Allow to rise covered in the bread pans two to four hours until the dough is level with the top of your bread pans.

Set the loaves covered in the fridge.

Preheat your oven to 400 degrees F.

Set a pan of water on the bottom...

Set a pan of water on the bottom shelf of your oven. (I use a broiler pan half full of water).

When the pan is steaming and the oven...

When the pan is steaming and the oven is preheated SCORE the loaves and set the loaf pans on a baking stone (or baking sheet) in the middle of your oven.

Bake 15 minutes then reduce the heat to...

Bake 15 minutes then reduce the heat to 375 degrees F and bake an additional 35 minutes.

Check for doneness. Use a digital thermometer and...

Check for doneness. Use a digital thermometer and push it into the end of your loaves to the center. It should read 210.

Remove the loaves and let cool in the...

Remove the loaves and let cool in the pans 5 to 10 minutes.

Cut around the sides of your pan carefully...

Cut around the sides of your pan carefully to release the bread from the pan as needed.

Cool on racks an hour until room temperature...

Cool on racks an hour until room temperature before cutting.

https://mediavine-res.cloudinary.com/video/upload/ow7ogcfeoouupoyvotzw.mp4

Homemade Sourdough bread is a worthy journey into Artisan bread making.  The adventure begins with wild yeast starter and continues into the vast and rich history of bread baking.

Beginner Artisan Sourdough Bread Recipe 

This sourdough naan recipe is so easy its foolproof! Delicious and flavorful naan is right around the corner with this great recipe! 

Sourdough Naan

100% hydration sourdough starter discard (unfed)

milk

plain Greek yogurt

all purpose flour

tsp baking powder

kosher salt

TBSP butter

In a large bowl mix together the sourdough...

In a large bowl mix together the sourdough starter, milk and yogurt until smooth.

Add the flour, baking powder and salt and...

Add the flour, baking powder and salt and stir to combine to a shaggy, somewhat tacky dough.

Cover with a damp cloth and let the...

Cover with a damp cloth and let the dough rise in a warm place for 2-3 hours. You will know that it is done proofing when you can gently dent the dough with your knuckle and it springs back. If your house is warmer, this could take less time. If your house is colder, it may take more time.

Dump out on a lightly floured counter and...

Dump out on a lightly floured counter and knead for a minute or two, until smooth. You shouldn’t need to add much extra flour, if any to make it not stick to your hands. It will still be tacky but not overly sticky.

Preheat a heavy cast iron skillet over medium-high...

Preheat a heavy cast iron skillet over medium-high heat.

Divide the dough into 8 pieces and roll...

Divide the dough into 8 pieces and roll each piece into about 1/4″ thickness. Use a small amount of flour on your counter and on your rolling pin to help you roll the dough out. The dough will be tacky to slightly sticky, but you should be able to easily work with it with the additon of a little flour.

Brush one side with melted butter and place...

Brush one side with melted butter and place butter-side down on the skillet.

Cook for about a minute, or until the...

Cook for about a minute, or until the dough starts to bubble and release from the skillet.

Brush the other side with melted butter and...

Brush the other side with melted butter and flip.

Cook for an additional minute.

Transfer to a plate and cover with a...

Transfer to a plate and cover with a cloth to keep warm.

Repeat with remaining pieces of dough and Enjoy!

Instead of wasting your discarded sourdough starter, come learn how to make herb whole wheat sourdough crackers. They&#x27;re crispy, savory, and delicious - perfect for holidays, parties, or just as a healthy snack. We love to pack ours full of fresh herbs from the garden, but dried herbs can be used instead too.

Herb Sourdough Crackers (How to Use Sourdough Starter Discard)

Cup Whole wheat flour

Unbleached bread flour flour

Cup Sourdough starter* (see notes below)

herbs

Cup Coconut oil

Tsp Sea salt

Olive oil

Tsp Optional: garlic powder

In a mixing bowl, thoroughly combine the sourdough starter, flour, chopped herbs, salt, and coconut oil.

Divide the large dough ball into two equal sized balls.

Next shape and squish each dough ball into a patty like rectangular shape until the dough thickness is about a half inch.

Place the rectangular dough patties on their own plates and cover with plastic wrap or parchment paper. Place in the refrigerator for at least 30 minutes or up to a couple hours.

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