A crusty, no-knead, sourdough bread with a delightfully soft texture and deliciously tangy flavor. The dough is mixed one day and baked the next, giving it an elevated taste and texture.
Crusty loaves of sourdough bread are an absolute staple in our house. This is an art I continue to work at mastering, but I also think of it as a hobby. I enjoy working on my sourdough recipes, fine tuning and perfecting them.
I’m hoping this will also become a passion for my children one day, as they reflect back on the memories of fresh bread and time spent in the kitchen. How fortunate to find a hobby kind of joy in a simple, everyday kind of task!
Learning makes me happy, and learning how to make the perfect loaf and mastering beautiful designs can be incredibly satisfying. I continue to find that the extra special attention to detail makes all the difference, especially with sourdough.
See, sourdough can be fickle. Sometimes a loaf doesn’t turn out just right. Don’t get me wrong, we still eat it.
We might turn it into a breakfast Strata, stuffing, or cut it in half and make pizza bread, but we still eat it.
After experimenting for weeks to create the perfect, artisan-style, no-knead bread, I finally feel like I nailed it.
This process and recipe has given me consistently good loaves, so that’s why I’m excited to share it!
What is sourdough bread?
Sourdough bread is a fermented bread that uses natural wild yeast to rise, rather than relying on commercial yeast.
It is a healthier choice, plus many people who are sensitive to gluten (not celiac) can tolerate sourdough products, due to the fermentation of the grains.
Phytic acid (that is naturally present in wheat), which is an anti-nutrient that blocks absorption of the nutrients found in wheat, gets broken down during the fermentation process. This breakdown, in turn, makes the nutrients more available for your body to absorb.
How do you make a sourdough starter?
Creating a sourdough starter is actually pretty simple. It is the process of mixing water and flour together for multiple days until yeasts are captured and the flour bubbles. You can find the tutorial on how to make a sourdough starter here.
Is it necessary to knead sourdough?
Not necessarily. The act of kneading is supposed to help create gluten formation in the bread, which can then help create a good texture and air pockets in the bread. But no-knead sourdough bread uses other methods to develop the gluten.
How does no-knead sourdough work?
In no-knead versions, the gluten develops during the stretching and folding process, as well as during the bulk fermentation process, which helps create those glorious air pockets.
This post contains affiliate links, which means I make a small commission at no extra cost to you. See my full disclosure here.
Tips For Success:
- You will need an active sourdough starter to create a well-risen bread. Check out how to make a sourdough starter and how to care for one.
- Cover the dough with a damp towel, beeswax wrap, or plastic wrap to ensure that an unpleasant crust doesn’t develop.
- The amount of time it takes for your dough to double can be determined by many environmental factors, such as the temperature in your home, the maturity of your starter, and the hydration status of the loaf.
- The most accurate way to get the best loaves of bread each time is to measure your ingredients with a kitchen scale.
Tools you may need to make this recipe:
Large bowl
Kitchen scale
Banneton (optional)
How To Make No-Knead Sourdough Bread
Feed a sourdough starter 4-12 hours before starting the bread, ensuring it is active and bubbly.
Combine warm water and flour. Allow to rest for 30 minutes for the water to hydrate the flour. This process is called autolyse.
Add sourdough starter. Dimple in with wet hand.
Sprinkle salt on top.
Mix the dough with your hands for about 5 minutes to bring the dough together. Cover with damp towel or plastic wrap while resting.
Cover with plastic wrap or damp towel and let rest for 30 minutes.
Stretch And Fold
To develop the gluten and obtain a nice rise, you will want to do 6 rounds of stretching and folding.
While the dough is in the bowl, grab the edge and the dough firmly and pull up, stretching it upwards. Then place the dough in your hands into the center. Turn the bowl about a quarter turn and do this stretch and fold again, and again one to two more times. This is considered one stretch and fold round. Repeat according to the directions below. Dip your hand in water if the dough is too sticky.
First 3 stretch and folds – every 15 minutes.
Last 3 stretch and folds – every 30 minutes.
Cover with a wet towel or plastic wrap and allow the dough to bulk-ferment until doubled.
The timing for this will vary depending on temperature, hydration, and maturity of your starter. You could also let this step go longer for further health benefits. I do this in the morning and then let it go all day.
When it’s done, there will be bubbles all over the surface.
Split the dough in half down the middle with a dough scraper. Be really careful not to break any of those precious bubbles.
Shape into a ball by gently spinning it toward you.
Set out 15-20 minutes uncovered. This allows the surface to develop a skin, so that it doesn’t stick to the tea towel during the overnight rise.
Turn over and shape. I do this by folding the two sides over to meet in the middle, and then the other two sides.
Repeat with the other half of the dough. This recipe yields two loaves.
Transfer to flour banneton or bowl with tea towel, seam side up. Cover with plastic and proof 12-15 hours in refrigerator.
Bake
Preheat dutch oven to 500 degrees for 1 hour.
Remove dough from the fridge immediately before scoring and baking.
Dust with flour on top to make the scoring pattern stand out more.
Score with a razor.
Add a little flour to the bottom of the dutch oven (or parchment paper) and transfer dough to it.
Bake for 20 minutes at 500 with lid on.
Take lid off, turn the oven temperature down to 475, and bake an additional 25 minutes or until browned.
Tips for making your sourdough bread pretty
- Don’t skip the long rising time in the refrigerator. Bread dough takes forever to rise in the refrigerator, but this chilling process does make the final scoring pattern prettier. I’ve never had success with a beautiful scoring design when skipping this step.
- Dust a bit of flour over the surface before scoring. This will allow the design to stand out better.
- Use a razor. I know it’s tempting to just grab a sharp knife to score your bread, but proper bread scoring razors do yield a more beautiful result.
- Do an online image search for scoring patterns, and try your hand at a few tried and true designs before getting creative with your own.
- Practice, practice, practice. You will figure out just how deeply you need to cut, and how the design spreads during baking, by trying over and over again. The good news is you’re just going to eat it no matter what. We’ve eaten many an ugly loaf of bread, and they all tasted great.
Bakers Timeline For No-Knead Sourdough Bread
8 am: Feed sourdough starter with flour and water.
12 pm: If sourdough starter is mature, then proceed to creating the dough.
Combine the warm water and flour. Rest for 30 minutes.
12:30-ish pm: Add in sourdough starter and dimple in with wet hand.
Sprinkle salt on top.
Mix the dough with your hands for about 5 minutes. Cover with damp towel or plastic wrap. Rest for 30 minutes.
1:00ish pm: Stretch and fold.
First 3 stretch and folds – every 15 minutes
Last 3 stretch and folds – every 30 minutes
Cover with a wet towel or plastic wrap and allow the dough to bulk ferment until doubled.
8:00pm (may be much sooner): Split the dough in half down the middle with a dough scraper.
Shape dough.
Sit out 15-20 minutes, uncovered.
Turn over and shape.
8:30pm: Transfer to flour banneton or bowl with tea towel and cover with plastic. Place in the refrigerator for 12-15 hours.
The Next Day
9:00am: Preheat dutch oven on 500 for 1 hour.
Take dough out of fridge, dust with flour, and score.
10:00am: Bake the sourdough bread and allow to cool.
Find More Delicious Sourdough Recipes:
- Homemade Sourdough Bagels
- Sourdough Coffee Cake
- Sourdough Chocolate Chip Cookies
- Einkorn Sourdough Bread
- Sourdough Chocolate Cake
If you try this recipe and love it, I would love if you could come back and give it 5 stars! Tag me on Instagram @farmhouseonboone
No-Knead Sourdough Bread
A crusty, no-knead sourdough bread with a delightfully soft texture and deliciously tangy flavor. The dough is mixed one day and baked the next, giving it an elevated taste and texture.
Ingredients
- 500 g unbleached all purpose
- 200 g freshly ground whole wheat
- 250 g bread flour (can omit and just add more to the unbleached all purpose)
- 200 g mature starter (active and bubbly)
- 650 g water
- 20 g salt
Instructions
- Feed a sourdough starter 4-12 hours before starting the bread, ensuring it is active and bubbly.
- Combine warm water and flour. Allow to rest for 30 minutes for the water to hydrate the flour.
- Add sourdough starter. Dimple in with wet hand.
- Sprinkle salt on top.
- Mix the dough with your hands for about 5 minutes to bring the dough together. Cover with damp towel or plastic wrap while resting.
- Cover with plastic wrap or damp towel and let rest for 30 minutes.
STRETCH AND FOLD
- First 3 stretch and folds - every 15 minutes.
- Last 3 stretch and folds - every 30 minutes.
- Cover with a wet towel or plastic wrap and allow the dough to bulk ferment until doubled.
- Split the dough in half down the middle with a dough scraper. Be really careful not to break any of those precious bubbles.
- Shape into a ball by gently spinning it toward you.
- Set out 15-20 minutes uncovered.
- Turn over and shape.
- Transfer to flour banneton or bowl with tea towel. Cover with plastic and proof 12-15 hours in refrigerator.
Bake
- Preheat dutch oven on 500 for 1 hour.
- Remove dough from the fridge immediately before scoring and baking.
- Dust with flour on top to make the scoring pattern stand out more.
- Score with a razor.
- Add a little flour to the bottom of the dutch oven (or parchment paper) and transfer dough to it.
- Bake for 20 minutes at 500 with lid on.
- Take lid off, turn the oven temperature down to 475 and bake an additional 25 minutes or until browned.
Notes
Make sure your starter is very active and bubbly.
Depending on temperature, hydration and maturity of starter will determine the amount of time it takes for it to double in size.
To increase the health benefits you could allow the bread to ferment longer. I start the bread in the morning and then let it ferment all day.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 195Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 973mgCarbohydrates: 40gFiber: 4gSugar: 0gProtein: 8g
Bo Self says
I do some sourdough bread also and I am going to try your recipes as I like the looks of your loafs.
Thank You Very Much
Bo Self
Betty says
I fed my dog this morning and it ran over my container. So I know it’s very active. I am trying to make the bread now I’m gonna put it in the fridge raider overnight but it never has doubled in size. Did I do something wrong I didn’t how much stretch and fold. thank you
Betty says
My dough sorry
Steve says
Can I cut the ingredients in half to make one loaf or does that mess up the proper rise, etc?
Lisa says
Yep, that will work just fine.
Shannon says
If 2 loaves are 1 too many at once to eat 🙂
Once the 2nd loaf is fully cooled, ours gets sliced then frozen.
The bread is like fresh once defrosted.
Lisa says
I love freezing bread. Works so well.
Shari says
Thanks for the recipe! I’m confused though about splitting the dough in half. Does this make 2 loaves? Or do you then combine the 2 halves back into one ball?
Jenn says
I wondered that myself, but then noticed in the recipe card for printing it mentions that this yields 2 loaves.
Lindsey Dicken says
I watched the video and this recipe makes two loaves!
Tim says
Tim
Do I use 950 g of the mix of flour that is the three kind.
Or just 450 g of the two flours.
Annette Swift says
I followed your recipe and liked the idea of 200 fresh ground flour as there is more goodness in it. I’m grateful for the e book snd will follow it closely
Thank you very much
Anonymous says
Yes it makes 2 loaves.😊
Natasha says
Hi Lisa,
I tried your recipe and the best sourdough loaves I’ve made so far have just come out of the oven! Great recipe =)
Natasha
David A Champagn says
To be clear, you mention splitting the dough in half but never state whether this recipe is for two loaves. Is it?
Andree says
Yes it is for two breads. You should watch her video it’s easier 🙂 she explains it very well
Jenna says
I’ve been making lots of your sour dough recipes! Wow! I love them all so far. I do have a question on the amount of time your supposed to do the kneading and stretching step? It says every 15 minutes 3 times then every 30 minutes 3 times but what’s the duration of time your supposed to work the dough? Thank you for your amazing recipes and all your time and effort! May God bless you and your family ❤️
Andree says
She has a youtube channel where she explains it really good 🙂 so you just stretch all four side. You take one side stretch it as far as you can and then fold it on top and do the same for every 4 sides every 15 minutes and then every 30 minutes
Kaila says
Hi Lisa, just wondering does this recipe make one or two loaves? When you split the dough down the middle then shape it does that mean you have two separate loaves? Thanks!
Martine Mikita says
If you scroll up to the recipe it say Yield – 2 Loaves.
Anne says
What do you use to score the bread? Just razor blades?
Ashley says
Yes… 2 loaves or one? I split mine in two like u said and it is resting…. do i put it back together now? Help! ❤❤❤❤
Thanks Lisa!
Lisa says
This is for 2 loaves! Sorry for the confusion!
Donna LeBlanc says
Do you have to cook both loaves of bread when done or can one be saved? Thank you for making the video! It helps so much – I was in near panic mode reading recipes 🙂
Kathy Thomsen says
Lisa… any chance you could help us achieve such beautiful porous results with einkorn flour?
C.H. says
I use einkorn as well, but also add bread flour, and it never quite gets the same bubble holes, but that is okay, as it is still tender inside with the lovely crust.
Brittany Clair says
Has anyone else noticed that the dough is very sticky? My house is about 73° and it’s hard to handle even 5 stretch and folds in.
Unah says
Yes. This is normal for sourdough. Keep your hands wet, and that will help. I have tried several different sourdough recipes, and this one has been the easiest to work with. It seems a bit drier than other recipes, but it turned out beautifully.
Stacey says
I make a similar recipe every week. It’s me weekend tradition and we love it so much!
I have experimented with mixing several ways, and I’ve come to the conclusion that it makes zero difference if I just mix everything together from the start and then start my stretch and folds after resting for 30 minutes. Saves the extra step of autolyse. If you are weighing your ingredients anyway, there isn’t a need for autolyse before adding the remaining ingredients.
Lisa says
This is good to know! I really dislike unnecessary extra steps! I’ll give it a try, and see how it goes.
Kate says
Did you decide if the autolyse portion is necessary or can we just mix it all together?
Lisa says
I skip it most of the time!
Priscilla Jasper says
Yes my other recipe says to autolyse with the starter, salt, all the water & half the flour. I’ve also researched about autolysing & it really isn’t even necessary for most circumstances. But if you have the time, it’s not gonna hurt to do it. I think I prefer the half flour method as it’s easier to mix & you don’t have to get your hands dirty twice
Eva says
Have you tried this recipe with all einkorn flour?
Kathy Thomsen says
Lisa could you please explain the “dimple” move? I’ve never heard of that!
Emily Schlegelmilch says
I really wish I could get this recipe in cups instead of weight. I don’t have a scale and I want to make this bread now! 😫 looks amazing! Can’t wait to try my hand at the bread art
Linda says
There’s a conversion table where you can convert the grams to cups, etc. Just put “conversion table grams to cups” in your search
engine on Google or which ever one you use. It is easy. You can make your bread!!!!
Jackie Marshall says
Yes, what does it mean to dimple?
Lisa says
Sprinkle over the top and then press your fingertips into the top of the dough.
Stacey Smith says
I’m going to make this week but I’m going to lower the degrees in the preheating at 500, my old glass top Whirlpool oven can’t take 500/ I do envy your beautiful stove and oven ! 👍
Joanna says
Hey Lisa, was wondering if there’s a specific reason why your measurements are in grams? not something I usually see in your recipes. I’m printing to try this recipe as it looks delicious! Thank you!
Lisa says
Hey Joanna! UI don’t normally do that, but I read several methods online and this seems to yield the most consistent result. Turns out they’re right! I’ve never had better sourdough bread. I just use my postal scale for this.
Diane Starbuck says
You do not have to preheat your oven or your cast iron. You can put your loaves into a loaf pan or cast iron, cover them with a lid (I use 2 same size bread pans, 1 bottom, 1 lid) and then place into a COLD oven, and bring heat up to 500 degrees. This takes 25 minutes, depending on your oven. At that point, you can turn down the oven to 450 degrees, uncover your pan(s) and bake another 25-40 minutes depending on size of loaf. The loaves will be nice and brown. This works so well. Trust me, I have been baking bread this way for the past 5 years. Also, less dangerous, no burnt hands.
C.H. says
If you skip the preheating step, you do not get the same lift upon the beginning bread baking, nor the steam created to cook it correctly. Yes, it is bread, but not the same as what people are after when doing this process.
Alicia says
Can I use einkorn flour?
Tara says
I don’t have a Dutch oven. Can you do this in a cast iron or bread pan and just leave uncovered? Thanks! I love your recipes!
Lisa says
Can I freeze this bread before or after baking?
C.H. says
It won’t be traditional to say the least. The lid helps capture steam to cook the bread a certain way.
Anonymous says
I cover my bread with a metal bowl as I do not own a Dutch oven. Works great!
Emily Anderson says
I find that I am deflating too many of the holes/bubbles when I cut the dough in half post stretch/fold and rise. Will it still turn out alright (and possibly better) if I cut the dough in half before the stretch and fold process begins so as not to deflate so many of them? Otherwise incredible recipe and bread!
Allie Braddy says
Would like to know also..
Marilena says
Will try this recipe for sure. Just made a loaf of sourdough bread today using the Dutch oven and despite it having lots of air pockets during the long fermentation process, it came out hard as a rock! I used freshly ground einkorn.
Annie says
You may need to bake it at a lower temperature. Try baking it at 475 for the duration. Some ovens will be hotter or cooler etc.Usually a hard bread is a result of your oven being too hot or possibly over kneading.
Annie says
Not over kneading I’m this case. Sorry, I mean over baking.
Sis says
Einkorn absorbs water differently and has weaker gluten. Typically recipes for bread with other flours don’t work the same with einkorn. Here is an article that is worth reading, and also I have the einkorn cookbook mentioned in the article and find it very informative with good recipes.
https://www.kitchenstewardship.com/5-ways-einkorn-is-different-than-wheat-flour/
Abe says
I’ve been making no-knead sourdough for several months now. I’ve only been making one loaf at a time but I use the same 200 grams of starter with 390 grams of flour, 265 grams of water and 10 grams of salt. I feed my starter in the morning. Then I make by dough around supper time. I don’t touch it again until the morning. I dump the dough onto a well floured board, sprinkle the top generously with flour and then flatten it out and fold in into the center by grabbing the edges and stretching them out and folding in on itself around the outside…roughly 6 or 8 folds. Then I shape it into a ball and let it rest for one hour before baking…comes out perfect every time.
Whitney Wiggins says
What temp and how long do you bake it? Thank you!
Julie says
Would appreciate it if you put the recipe on the top of page, had problems finding it with all the adds. thanks for the recipe, I have a post surgical hand right now and cannot knead dough.
Siobhan says
Can you use only fresh ground flour and get the same results? Also you didn’t answer the question about how long to stretch and fold the dough, could you? Thanks
Siobhan
Trixie Woodard says
I have created a new starter!! Woohoo! Now…. I downloaded your sourdough ebook and this recipe is different than the one on YouTube. Which is the one to do? I’m confused. To stretch and turn. To not. To add starter to water and then flour or after…. I’m having a moment. Sorry. I’m just really struggling and tried the recipe here you posted in February. Fail! So… maybe another video on this recipe. Slowed down and step by step? Idk.
Becca Karner says
Hi Trixie! In one of her YouTube videos she mentions that if her blog posts and her videos are offering different info it’s because she’s able to update her blogposts with the most current/accurate info, whereas one can’t really update a video without creating a new one. So, when there is conflicting information, go with what her blog posts say. 😊
Becca Karner says
With that said, though, watching her video on the No-Knead Bread, combined with reading this blog post, gave me the most comprehensive information for making my two loaves each time.
Sarah says
CAn I just half everything to make one loaf?
Julie-Anne Strivings says
I was wondering the same thing 🙂
Sierra Hardwick says
I did and it turned out great!
Rachel says
Lisa
I’ve pinned this. It looks delicious. I’m also sharing a link to this post on my Sunday, Dirt Road Adventures.
Gabriela says
It just doesn’t work. I am in the UK and this is the 2nd bread recipe of yours I have tried and the dough is just batter. The only conclusion I have reached is that maybe it’s the flour…? But that’s what I thought last time and I changed the flour…
Every step of this recipe worked wonderfully. The dough doubled in size and it was nice and bubbly, but it was just slack batter… couldn’t form two loaves for the life of me. I even tried doing some more careful stretches… as per a different bread recipe I use that works amazing. A little bit more hydration and I could have just made pancakes. I just tipped them both over in two bowls, no tea towel because they would have just soaked through, wrapped them and put them in the fridge… I’m convinced I’m making foccacia tomorrow as I do not anticipate this batter turning into dough overnight.
It’s so frustrating because I have no idea what I’m doing wrong… maybe I should stick to bread flour only? Rather than plain (all purpose)? I just want a nice bubbly sourdough. 😭
I have a go to bread recipe… but yours is so much more intriguing…
Andrea Wiebe says
I’ve had issues with dough becoming too loose if I let it ferment for too long, or if your starter is too acidic.
Beth says
I noticed that the King Arthur all-purpose flour had as much protein as bread flour. You do need a higher protein flour.
Marion says
When I had problems with a too wet dough, I was to told by a more experienced baker, that if the dough is too wet to hold its own shape, pour it into a baking tin and make a sandwich loaf instead. It will still taste great! Marion
Jan Levine says
Here is another great baker>https://www.youtube.com/c/TrevorJWilson
It’s good to see the different techniques.
WGI says
Do you need to bake the sourdough bread in a Dutch oven? I don’t own one. Would a pizza stone work; maybe cover with foil the first half hour or so?
Kember Anne Beaupré says
I have used normal bread pans and cover with foil, then remove after 20-30 min. It works as long as your dough doesn’t rise above the edges and stick to the foil 🙂 !
Nike says
Hi Lisa, thank you for this recipe. My breads turned out great. Sourdoughbaking is definitly a journey but your post surely helped me a lot.
I will be trying some of the other recipes too 🙏
Kate Rivera-Noel says
Can you use bleached flour instead?
Lisa says
Yes, you sure can!
Schoen says
I’ve been using my sourdough starter for everything but bread, during the pandemic, in fear it wouldn’t turn out very well. IDK why I hesitated! Your recipe was simple and easy to follow which resulted in picture-perfect loaves. My only warning would be you really have to pay attention to the browning. I had to remove the top and stop cooking sooner than directed. But I’m very proud and pleased with the results.
Mila says
Thank you for this great recipe as well as your free e-book which is very much appreciated.
Greetings from Canada and looking forward to trying all of your recipes.
Joanne says
I love your no knead recipe. My entire family loves this recipe! My starter seems to have lost some of its tangy flavor. Can you suggest anything to add that might perk it up?
** I did post in reviews by accident. 5 stars to you! well deserved. Thanks!
Brittney says
Will this recipe work with fresh ground einkorn?
Renee Wallace says
Hi, Lisa,
Thanks for your recipe! I too, as others stated, didn’t realize it made two loaves. Is there a way to save the second uncooked loaf in the fridge or freezer? Also, how do you recommend storing cooked loaf? Thanks!
Candace says
Bake it and freeze the loaf. Sourdough freezes beautifully.
Olivia says
Can I skip the time in the fridge?
C.H. says
You can, but the longer ferment has been well worth it!
Gaile says
I noticed that in this video your starter seemed to be thicker than it was in another video. My question is mine is more like the consistency in the other video where it is thinner and it made the dough wetter to the point where it didnt rise much would that be the problem? My starter had lots of bubbles on the surface. I followed the directions. Do you have any recommendations or should a start with a new starter. Thank you. Gaile
Gillian Whaites says
You just need to do a 1 to 3 to 1 next time you feed your starter. It will be a lot stiffer. Mix really well to incorporate the flour thoroughly.
Dennis says
I have been working with sourdough for several months. My starter is very active. I have had great results making discard pancakes, English muffins and crackers. My first loaf became croutons. my second, bread crumbs. My third attempt was meh, ok. Last night, I tried finishing a loaf that I think was over proofed. It was a soupy mess! Attempt #6 shows promise. However, I dont like the super hard bottom. Can I forego heating the dutch oven and still get a nice oven spring?
Veronica Hundley says
You could try setting the Dutch oven on a cookie sheet to help prevent the hard dark bottom
C.H. says
I keep my broiler pan on lowest shelf in the oven, and that has helped me a lot! Plus parchment paper in dutch oven under bread dough.
Kyle says
This is my first time using this recipe. I am using all white flour (standard american). Did I need to reduce the water amount? I am looking at a very sticky dough. 4 flour and 2.75 water cups
Kyle says
This is my first time using this recipe. I am using all white flour (standard american). Did I need to reduce the water amount? I am looking at a very sticky dough. I translated the amounts to 4 flour and 2.75 water cups
kyle says
Hi Lisa, great video. I am using your recipe for the first time. What if I use all-purpose American flour, do I I need to change the amount of flour or water? Do I just combine the weight of the flour? Thank you!
kyle says
Hmm, I go too impatient and used all all-purpose white flour with same amount of water (4 cups flour and 2.75 cups water). My dough during the stretch and fold is very wet (or softer than yours). Is it too late to add more flour? Hopefully it will turn out OK.
Christina says
Hi Lisa,
After my dough doubled in size it was too wet and sticky to work with. I followed your recipe and measured everything with a scale. Is there anything I can do to salvage it at this point? Should I just decrease the amount of water next time?
Any advice is appreciated! Thanks!
H says
could you recommend a dough scoring tool? so many options to choose from
Mark Roberts says
Hi Lisa:
Thanks for the recipe. I was wondering about scaling the size of the loaf. I would like to make a slightly larger single loaf. Do you have a general rule for scaling bake times and/or temperatures?
Thanks.
Ashley Rempel says
This turned out beautifully. I only baked one of the loaves, I am wondering if I left the other loaf in the fridge for 2-3 days before baking if that is ok? Thoughts!
Sara says
Dear Lisa,
where I live (Netherlands) we commonly use cast iron pots with enamel on them. Brands like Creuset are very popular here. Can you tell me if these pots can also be used as a Dutch oven? Ironically we do not use the term Dutch oven in The Netherlands 🙂
Lisa says
Yes! I also have one that is coated with enamel.
Katrina Grammer says
Hi, Lisa,
I usually fail at least two to three times with recipes. Especially these homemade from scratch ones but I finally have your sour dough starter down and it is very bubbly and I keep it well maintained. But to use it in actual recipes has been a little more intimidating, I have made your sourdough pancakes and they turned out really good. I have always cooked home meals, but I am really trying to cook more natural and coming across your YouTube has been very inspirational for me!! We have had a gardener the last two years, I am trying to learn about herbs. And your recommendation of other sites are very helpful resources for natural living as well! Anyway, back to my point. Yesterday I attempted the sourdough bread and had to restart it over after I messed up following the measurements and then I was doing really well up to the last 30 minutes apart stretch times and somehow thought I read that it needed to sit for about 8 hours covered with plastic wrap in a warm place! Well it was 10:30 at night so, I thought I would just go to bed, and I woke up I would do the rest of the recipe but when I woke up my well shaped dough was a goey warm batter like mixture!! I again read your recipe and could not find anyplace in it where it said to have it sit for 8 hours after the last stretches!! Nothing even close to it! I even try to make it easy for myself! Watching your YouTube while I am actually making the recipe, pausing through each step, as well as scrolling down to read the recipe!! Oh well! Here is hoping 3rd time is a charm!! My dear husband has gone to buy more ingredients to have on hand just ion case, because I am frying chicken today too so we need plenty of flour on hand😁
Oh boy! So now I will start over and look much more closely at the directions! It is hard to cook for those who are challenged!! But I’m trying!! I sure hate wasting ingredients!! I assume this mixture I have awaken to is worthless, so down the drain it will go, because I surely don’t think there isn’t a use for it now🙃
Sincerely,
Katrina
Melanie Shaw says
Hello
I have a 7 year old starter that I was gifted on 10/20. It’s due to be fed again 10/27. It is in the fridge of course. I have no idea how to get started. Can I even make bread, or start the process today? I’m clueless. Do I take out what I need before the weekly feeding?
I appreciate any advice you can give me.
Thank so much
Melanie
Kasia says
Hi Lisa! I just got done creating my sourdough starter and will bake my first loaf this weekend. I made the starter from einkorn flour. May I use that starter in this recipe or do I need to create a different one with all purpose flour?
Jessica says
Tried this for the first time yesterday and today we finally ate it, and it was DELICIOUS! My family loves it! This is SO huge to me because we have come such a LONG way from eating unhealthy boxed “food”, candy, chips, and the like. And the truth is, as I walked closer to God, He has shown me the way to a better healthier lifestyle and how to feed my family, my children. THANK YOU SO MUCH, for sharing this amazing recipe. This was a huge success and is definitely a keeper in our home. By my husband’s words “this is the best bread I’ve ever tasted”.
Lastly, how can I store it once it is baked and cooled? =)
Donna says
Stand it up on your cutting board with the cut side down. Works great for about 2 days. Any longer and it gets pretty hard, but makes great croutons or french toast casserole.
Kelly says
I bake 2 sourdough loafs every Sunday. Once completely cooled I slice the loafs and freeze the slices. When I want to use them I just pull out a piece or two or however many an popes in the toaster. Taste as fresh as the day I baked em
Chelsea says
First time I tried this recipe the crust was so hard it was like eating a rock. I’ve tried some other artisan style breads with the same result I was about to give up on a round loaf just deciding I didn’t like artisan bread but I gave it another shot and WOW the most amazing sourdough bread I have ever had! I only cooked for about 8 mins with the lid off and it made the most perfect crust and the sourdough flavor was very strong. Now I know my oven must cook a lot hotter. Even my husband is reaching for the bread plain. Can’t wait to make this again and try a new design.
Sarah says
Can you bake this right after you form it into loaves instead of the overnight ferment? Also, if baking in loaf pans, what degree to bake it on as it won’t be covered? I have loved making this recipe! I love the stretch and fold process! I am new to baking and am looking forward to baking this in the morning! Everything looks great so far!
Pat Sheehy says
I used your recipe and methods to make my first sourdough loafs. Overall very successful. However, bottom crusts we’re a bit burnt.
what’s your suggestion, lower temperatures or less time?
SCmom14 says
Simple. Just halve the recipe. Easy enough, if you just need one loaf. LOL Math. The lost art in American.
Marilena says
After neglecting my sourdough starter in the fridge for more than 6 months, I brought it back out and started feeding it. A little over 2 weeks later, I was able to bake a beautiful loaf of bread. Very crunchy on the outside and light a fluffy on the inside. As I can’t seem to post a picture, I cannot show it. I was making pancakes a week after pulling it out of the fridge.
Paula says
Hi Lisa!
You’ve inspired me to try my hand at making sourdough bread! I just started my starter today!
But, before I make it, I had 2 questions I was hoping you could answer.
1. Your recipe calls for whole wheat flour. Can I substitute the same amount of AP flour for the whole wheat?
2. I only want to make 1 loaf. Can I half the ingredients in this recipe to make only 1 loaf?
Thanks for your insight! I love your content! You make it look sooo easy!!
Lisa says
Yes, you can sub AP! I haven’t tried halving the recipe but I’m sure you can.
Jeff says
I have tried halving the recipe it worked just fine
Johanna says
Hi Lisa,
I´m trying it the second time. But if I´m using this amount of water my dough is so wet.
I´m not able to get it into shape. What do you think is the problem? I tried it with more flour but it doesn´t work as well.
Annie says
Do you feed your starter equal parts water and flour? It may be your starter is a little more runny. You can try reducing some of the water first in the recipe, but you want the dough to be wet. Try adding most of the water and see how well it’s working for you, then add water a little bit as needed. As you want a wet tacky dough. It won’t be super easy to shape toward the beginning, it will be easier when it’s had time to proof and after it’s been in the cold. (Your environment may also play a role. So if it’s more humid you may want to reduce the water for that reason in recipes)
Kember Anne Beaupré says
Hello ! Thank you for this recipe, I am enjoying it and several from your site, which I share with my friends !! I am wondering what you do as a mom of a large family to make bulk batches. I triple and quadruple this and other sourdough recipes but have not found a large enough bowl for that, so I use two 4-6 quart size glass bowls. Do you have a large bowl, where do you find it???
thanks!
Lindsay says
I checked the bottom of the bread at 15 minutes during the lid off baking phase and it was nearly burnt so I took it out. I used the temperatures in the recipe exactly. For the second loaf, I decided to start at 475, then 450 for the lid off phase. Any other suggestions? I used a cast iron dutch oven with parchment. Otherwise the first loaf looks great. Its still cooling so I hope its cooked inside since I took it out at 15 minutes. Second still in the oven.
Thanks!
Donna says
If you have a meat thermometer, use it to check – completely baked bread should be 200 degrees interior temp. I have a temperature guage in my oven that I purchased, and have found by using it that my oven is pretty consistently 25 degrees lower than the setting. Yours might be hotter.
Angela Hoskyn says
Excited to try this recipe! I love your blogs!
Sara says
My dough is still very tacky/sticky after the bulk ferment. Not entirely sure if it doubled, but it had lots of bubbles. I’m going to let it sit on the counter for 20 min before the next shaping.
Any ideas as to why the dough is still tacky? I made my own starter last week and this is my 3rd go at making a loaf. My starter passed the float test, so I’m not sure where I’m going wrong! Please help!
Anonymous says
Could be you need more flour/less water. If it’s a problem,add flour to the surface so it doesn’t stick. You’ll still get good bread. Different altitudes, temps, humidity, etc can all affect this.
Tara says
Hello, I made this loaf before and my family loved it. I wanted to make this loaf again but a smaller one. How do I calculate how much flour, water, sourdough starter and salt I would need? Thanks Tara
Grace says
If you give me this recipe with American standards of measurements I will try to make it. NOT interested in grams nor any measurements that I have to convert to American standards. Otherwise not interested in any recipes that need to be converted.
Marie says
I don’t have a scale can you print by cup measurement for those who don’t have a scale? would be so helpful
Karen Spadaccini says
Hi Lisa, I think I watched your sourdough bread recipe like ten times !! lol
I got my starter to work after ten days and the third try. My daughter cooked the first two that were on my stovetop where it’s the perfect temperature after starting the oven. 🙁
I made my first two loaves of bread yesterday and I am overly thrilled at how they came out. I think they are a tad to dark and not sour enough. I’ll try lowering the oven or a tad less time maybe ? I’d like it a bit more sour so maybe my “new” starter is the issue ?? I love your videos and I think I’ve watched all of them now. I also made your pickles which came out wonderful. Sauerkraut is next !! Thank you for sharing your beautiful family and your recipes with all of us.
Rozelyn says
The longer your first proof is seems to affect the sour taste. The longer the proof the more sour the taste.
Chrissy says
I do not have a Dutch oven, can I use bread loaf pans?
Sheila says
My starter gets a gray liquid on top of it when storing in the fridge between feedings. Do I pour it off or mix it in? I have been pouring it off but just wondered if it would be stronger if I stirred it in.
Chrissie says
Ike love to know the answer to this too, my dough, when I tip it out of the banetton is like Jabba the Hutt in Star Wars, it practically runs off the work surface!
Donna says
The liquid is called Hooch. Just stir it in.
Jeannie Lokemoen says
I made this bread a few weeks ago. It turned out amazing! Thank you for sharing your recipe!!
Jeannie Lokemoen says
I made this recipe a few weeks ago. It turned out wonderful!!! Thank you for sharing your recipe!!
Dana says
Have made this bread maybe about 10x now. 4 of which were for Christmas gifts which everyone loved. It is the most approachable and straightforward sourdough loaf I’ve made. It is a very forgiving recipe. My last loaves I was only able to do 4 sporadic stretch and folds and it still turned out beautifully. A tip I learned is to put your Dutch oven on a cookie sheet to help disperse the heat. I was finding the bottoms of my loaves to be browning a little too much for my liking. Thank you for this recipe!
Annie says
Would this same recipe work with rye flour instead of whole wheat? Do you recommend a different ratio if rye flour is used instead of whole wheat?
Alena says
Hello, I have used rye flour instead of whole wheat and kept the ratio the same and the bread turned out great!
Alena says
Hello, I have used rye flour instead of whole wheat before and kept the same ratio and the bread turns out great!
Melissa says
Hi! We live full time in our RV and do not have room in our refrigerator to bulk ferment in there. Can I just do it on the counter instead?
Donna says
While it’s cold, cover it well and set it in a box outside, or in your car. The cold really helps it to get nice and firm, so that it scores easily. But you can experiment and see what happens when you leave it that long at room temp!
Kira Schlappi says
I’ve been making this recipe every weekend for a couple months now and as long as you follow all directions exactly it is absolutely incredible and so beautiful! Don’t skip the The 14 hour rise in the fridge! Definitely helps for beautiful scoring !
MJ Hestilow says
Is there a place to access your recipes, a master list? I thought I heard you mention a recipe lost in one of the sourdough videos I watched on you tube this morning. I’ve jumped both feet into making sourdough items and really enjoy your content – it is easy to follow and very detailed.
Donna says
She has an ebook with sourdough recipes that you could search for on her blog, or just on your search engine.
Marie Reeves says
I love, love, love the timeline you included. Your step-by-step is so much easier to follow this way. As soon as I am sure my starter is active, I will be trying this recipe.
Nicole says
I do love watching your youtube. I came here for the recipes and they are pretty confusing. for the Cinnamon Rolls, I printed the recipe, and then had to go back and print all of the steps because it does not give a step by step in your recipe print section. It seems the same with your bread. is there a way when you give directions, to also include the measurements, or where you have the measurements, also include the directions?! I feel like I am looking in multiple spots to figure this out while trying to battle all the ads popping through. For this sourdough, in step one, you say feed the starter, and then mix warm water with flour and let it rest for 30 min. is that still talking about the starter? because once that was fed, I thought you were supposed to let that happen for at least 4 hours? Sorry I am so confused and also very much a newbie at this if you couldn’t tell! 😉
valerie says
Love your info. How do I get the book I can download
Hannah says
I’ve made this recipe twice now and both times I’ve had issues with the bottoms burning. This past time I lowered the temp by 25 degrees since I thought maybe my oven was too hot. I also took it out 5 mins earlier than called for but it was still burnt. I was afraid to take it out any earlier because I didn’t want the center to be undercooked. I’m a newbie so any suggestions for it to come out better?
Thanks
Baker wanna be says
Hello, I am in the same boat!!! Every step of the recipe went very well until the baking part… the first loaf I took out 10 minutes early and it was so hard and burnt on the bottom I couldn’t even cut it, so the second loaf I only did for the 25 minutes covered and it is still black on the bottom… i’m also wondering what is the best temperature and shortest bake time and still have the center done and still be able to cut a nice loaf without mangling it
Lisa says
Hmmm interesting. Have you ever tested the temperature in your oven? I wonder if it runs on the hot side. Also, maybe changing where the oven racks are. Just throwing out ideas that may be helpful. You could maybe try bumping the temperature back a bit.
Donna says
Because of your detailed instructions & video I decided to jump in and finally bake sourdough bread!! Although it’s no where near as pretty as yours – it’s yummy!! Thank you the details!
Marigrace says
Lisa, I am trying to find a way to store my bread without using plastic wrap or plastic bags. Do you have any suggestions?
Jenn says
What size Dutch oven do you recommend? Thank you!
Anonymous says
Yes!!! I also have the same question! And also is it better the black inside once or the one that are glazed in white? Hight, diameter and littres of the Dutch oven would be greatly appreciated so I know what to purchase. ☺️ Thank you in advance! I’m looking forward to baking my bread according to your recipe, dear Lisa! Be healthy, be happy!
Jen
Lisa says
Hi Jen, I use a 6 qt Dutch oven typically. And have use both the cast iron and the ceramic cast iron dutch ovens. Either work. I linked the one I use most frequently.
Charisa says
I have made many loaves of Sourdough bread these last 3 months and I have finally succeeded! Thank you!! Both loaves turned out beautiful!
Melissa says
Holy Cats!! turned out perfect! I could not be more excited… just baked the 2 loaves this morning… after growing a starter for a week. I’m hooked!
Blessed Mama of Many says
Thank you so much! First successful loaves!
Lisa says
Awesome! I’m so glad to hear that!
Joseph Redd Uszakiewicz says
I’ve been baking sourdough bread for about a year now and I still look for all kinds information to get better at it. Hands-down everything you have talked about and showed everybody is the best instruction I’ve ever seen to this date very informative very to the point and obviously well practiced by you to come up with all this. There is so many videos on Instagram and YouTube about sourdough bread as you know and yours is by far the best I’ve ever seen so easy to understand and very heartfelt at the same time thank you for your time and for your easy to follow directions love it thank you Joseph.
Joseph Redd Uszakiewicz says
Hands down the best information I’ve ever seen on sourdough baking I love your informative way but yet straight to the point. I’ve been baking sourdough bread for about a year now and watched thousands of videos on Instagram and YouTube just trying to better myself I watched a bunch of your videos now I love your technique you really are on top of your game thanks for all your information Joe Redd.
Rozelyn says
My first attempt was successful and turned out beautiful, my second attempt was overproofed on the first rise and I had a soupy sticky mess. But as I was told bake it anyway I did. I slopped it up and put it in the Banneton basket and out it in the fridge for 14 hours. Baked it and was surprised that it wasn’t bad. A little dense but the sourdough flavour was fabulous. My third attempt was a catastrophe- but I am going to try and rescue it tomorrow. This was a mother doing to many things at once, kids in and out of the kitchen and I accidentally mixed my sour dough bread with my sourdough biscuit ingredients. Gonna let them ferment tonight and then see what happens. Wish me luck 🤦🏼♀️
adina says
Once the sourdough bread is done, do you allow it to cool in the dutch oven with the lid on or you take it out on a cooling rack?
Rachel says
Can the fridge proofing go much longer? What if bulk fermentation happens sooner than expected? Say by 12pm it is ready for the fridge and 14hr later at 2am it is not ideal to bake the bread lol
Curious if the fridge portion can be extended without losing quality… Thank you!
Lisa says
Yes! You can actually leave it for days in the fridge, I have found.
Lina says
Thanks
Great info
Love learning about sour dough bread
Naomi says
Tried sourdough bread for the first time and decided to use this recipe. Thank you for an easy to follow and delicious loaf of bread.
Brandy Kelley says
Hi! Looking at the nutrition info- it says the yield is 8. Does that mean 4 servings per loaf?
Michael says
I love your Youtube channel and this web page as well. I am attempting to make sourdough bread for the very first time… ever.
I’m retired and will be 75 years old soon and your online work is making it much easier for me to get started.
Thank you so much.
Anne says
Help! I only let my dough rise for a couple hours and found it to be sticky and not bubbles all over the top. I put in fridge anyway. Do you think it will rise in fridge? It’s weird because before letting it rise it wasn’t as sticky. Is that a sign my starter was not that great? I saw one bubble in surface.
Anna says
I am so excited. I am fixing to put the first loaf in the oven shortly. My dough seemed a little wet in the beginning but it really came together nicely. My starter is very young but I am excited on getting it more mature over the next month and years. It’s currently only about 3 weeks.
Margaret Crawford says
Why not all bread flour?
Eva says
I love this recipe! I bake it often! 😊 today I started the dough early morning and if my dough doubles in size they will go in the fridge a little after noon… is it okay to let them ferment longer than 15 hours?
Rebecca Mink says
Bread turned out beautiful! I am confused on the timing from fridge to baking. In the recipe, it says remove and score immediately before baking; however, in the timeline, it says to remove at 9 am from fridge and score then bake at 10. Love your website and podcast!
Alyssa Page says
I see in the description it says to turn bread seam side up after folding it into shape and putting it into the fridge but in the directions is does not say to have seam side up. I have never kept the seam side up before. Can you please tell me which is it? And if it’s necessary to have the seam side up?
Sarah says
I think next time I’m going to lower the temp a bit. It must be my oven. By the time the first part of the baking (500° for 20 minutes) is done, the bread is a deep golden color and the edges are getting dark brown. I only left it in the oven without the lid at 475° for about 5 minutes before I needed to pull it out. It’s a bit crispier than normal on the outside, but it is still yummy.
Michelle Cauley says
How much bread flour would I use if that’s all I want to use for the recipe and if I wanted to use bread flour and wheat flour how much of each would I use?! Thanks!! 😊
Tracey says
Can this recipe be halved? If you only want one loaf??
Lisa says
Yes, it sure can!
Trina says
Question. Is it possible to use only freshly ground flour?
Thanks for the great content!!
Alina Daych says
Thank you Lisa for this great recipe, comes out every time. I just wonder would the holes be smaller if I only use one kind of flour. I only use spelt, bread doesn’t rise in the oven as much as yours, tasteis still great though. Thank you
Betty says
I made the bread yesterday and baked it this morning. It turn out so beautiful. Except for the outside crust was a little too hard I think next time I need to bake it a little bit shorter time
Thank you
Paige P. says
Could you explain the nutritional information please? Recipe makes 2 loafs.. the info says Yields-8 serving size-1.. 195 calories. Is that 8 servings per loaf? or 4 serving per loaf? How many grams of bread would 195 calories be?
We are loving this recipe!!
Mike Rahel says
First, this recipe has done me quite well, so thanks! One thing to note, since I did not use whole grain flour, I found the dough to be quite sticky as others have mentioned when I substituted it for regular unbleached flour. I made it a second time and subtracted 20g of the water and it turned out PERFECT. So if you aren’t using whole grain, I recommend you do the same. That being said, it also introduces additional water when you wet your hands to do the folding, so be mindful of that too and don’t let excess water get added. Finally, I don’t separate it into 2 loaves, I bake it all as a single (quite large) loaf and it works just fine. Be sure to score the top with a razor or scissors to ensure proper rise and also use parchment paper to carry it and drop it directly in the preheated dutch oven, it makes it so much easier!
Katie Schroyer says
Thank you!! I don’t want to use wheat flour but I wasn’t sure how to substitute it. So you just added another 100 grams of all purpose and subtracted 20 grams of water?
Priscilla Jasper says
Maybe the tea towel helps hold it together & be firmer. I haven’t used one yet & mine never seems firm enough when it comes out of the fridge, it’s like a flat, wet blob. This time I sprinkled flour on the top before I took it out of the bowl, so the “bottom” was more firm. Since the bottom was more firm & uniform I shaped it in to more of a ball with bottom side up. The rise was the best yet! Good to know it doesn’t make a difference baking bottom up. But making sure it is in more of a firm ball shape seems crucial.
Samantha Nelson says
After I take the lid off I bake at 475 and it always gets really dark before even 10 min… is it possible it could only take another 5?
Judy Rohde says
I am a total sourdough beginner. There are just 2 in our household. I work part time-1 or 2 days a week. I have an active starter made with help from the King Arthur website. It’s in a quart mason jar. I keep it in the fridge and feed it once weekly with 113 grams AP unbleached flour, 113 g filtered water and 113 g starter. I discard (or use) the rest. The only discard recipe I have tried is pikelets (its basically a pancake). Now I am stuck. Tried sourdough bread once and it was a flop. Have read recipes and watched you tube videos. I watched one of yours and it seemed less complicated and less confusing. I fed my starter yesterday, left it on the counter for a few hours, then it went into the fridge. When is it ready to be used for bread? Just bring to room temp and then use? Or feed it again, wait for it to rise, then use for bread? Can I use your recipe and cut all ingredients in half for one loaf of bread? Can you tell I’m confused??? Haha!
Lisa says
You want to feed the starter about 4 hours before making bread, and then leave it out on the counter. The goal is to have it as active as possible, so the yeasts are all ready to go to make your bread rise.
Karen says
Can this be used to make 1 larger loaf instead of 2?
Vanita Khandpur says
I have enjoyed your video on this recipe and plan to follow your recipe soon. I have other sourdough recipes which call for oil. This doesn’t require any. Does the bread still come out soft?
Would love to hear back from you.
Thanks,
Vanita
calmmom says
Hi Lisa! I really appreciate all of the information on sourdough and starter. You’ve got a knack for keeping it simple and worry free. Lol, and I just answered my own question about the difference between the blog No Knead Sourdough Bread and (what seems to be) the most current video. In the video you add the sourdough starter to the water and flour, then let it sit, instead of only the water and flour. Keepin’ it simple, and followin’ my instinct. God bless you!
Darla Cox says
Thank you for this amazing recipe and easy to follow instructions. What is the best way to store the bread after baking and how long does it stay fresh? Any suggestions on how to use the bread after it is no longer fresh if it is not eaten soon enough. I hate for any of this delicious bread to go to waste. It takes to long to make and it tastes too good to waste it.
Miriam says
Hi Lisa, Made my first sourdough loaf today and I failed. I am going to try again next week using your recipe. Thank you for the work you do. Miriam
Lisa says
It can take a few times to really get the hang of it. Good luck!
Lauren Domangue says
Can I cook this recipe at a lower temp? my cast iron lid has limits on how high the temp. will allow.
Sarah says
Hello, I’m really not to this. I’m not sure what you mean by “freshly ground whole wheat” ? What do I need to do that? Sorry if that’s a stupid question. I’ve never even made bread before, but I’m really hoping to learn how to make sourdough.
Thank you!!
Lisa says
I usually use whole wheat flour that I mill from wheat berries in my grain mill. This is not essential. You can use store-bought flour. Good luck making bread.
Rachel says
Can I leave in the fridge longer than the time you have??
Lisa says
Yes. I started making bread once a week and leaving it in the fridge until I was ready to bake it.
Michele says
When using all purpose flour instead of the bread flour, how much all purpose should I use in addition to the all purpose flour already called for?
Lisa says
750 grams! Just add the two together.
Christina says
I’m just curious, could this be made before the rising in the bread maker?!
Lisa says
Not sure since I do not have one, but I do know that it will not be an artisan type loaf like how it is pictured. The only way to achieve that really nice crusty loaf is to bake it in a dutch oven.
Dolores says
Hi Amy, I’m new at sourdough bread baking so I have many questions. Your video is giving me the courage to try your no knead sourdough bread. My question is can this recipe be halved to make only one loaf? Would it affect the outcome?
Katie says
Any insight as to why my dough didn’t double after stretching and folding 6 times? My starter was active and bubbly. I followed the directions to a T and really enjoyed making it, then was so disappointed to not see it double in size.
Lindsey says
THIS, is amazing! I thought I had perfected my sourdough, this is better. I cannot get over the texture and how perfect it is! The only thing I changed was I bake on a baking steel, with a sheet pan underneath that I add hot water to to create steam. My loaves cooked perfectly in 30 minutes. I will 100% be making this again!
Lisa says
So glad you enjoyed it. I’ve never tried that before. Thanks for the tip.
Emily Hall says
Can you omit the whole wheat in this recipe?
Lisa says
Yes. You can just use all-purpose instead.
Tracy Garcia says
My daughter gave me your recipe and I have successfully made my first loaf of sourdough thanks to you! I do have one question. Have you ever not divided the dough into two and made just one big loaf? If so, what was the bake time for that? Thank you so much for sharing your recipe!
Lisa says
Wonderful! I have not. I think it may take too long to bake, and the crust may get too brown while the inside still doughy.
Kami says
I made sourdough bread for the first time with this recipe. I only had all-purpose flour, so I only used that flour. It didn’t seem to hold it’s shape very well after the bulk rise. However, after sitting in the fridge overnight, the scoring was easy and baked well. Thank you for your recipes. ❤️
Lisa says
Wonderful that is great to hear!
Julie Carman says
Hi! I’m excited to try making bread. The link didn’t work for the getting started for me?
Can you use all purpose flour?
Thanks so much!
Lisa says
Yep, you can use all all-purpose flour.
Hannah says
Had anyone ever doubled this recipe to yield 4 loaves? Did it turn out ok or would I be better off just making 2 batches of it?
Lisa says
I often make 6 loaves at a time and keep them in the fridge to bake throughout the week.
Anne says
Hi Lisa! LOVE this recipe. Thank you for sharing your expertise. I’ve tried others, and yours is the most straightforward and reliable I’ve found.
I do have one question though; for the bulk fermentation, do you leave it in the bowl for that or have it on a board all day? I’ve tried it both ways several times and can’t settle on which you must mean? Thanks!
Lisa says
Glad you love it. I usually leave it in the bowl!
Anonymous says
Same. I finally can make good sourdough. So grateful!
Michaela Burt says
Followed the recipe exactly, and they turned out gorgeous! Thanks!
I have found that the key for my success, like you have written into the recipe, is to make sure the starter is very active, and then when it comes time to shape and ferment overnight in the fridge, to let it sit out and develop that outer skin…otherwise it will stick to the cloth.
This time it all went perfectly!
Lisa says
Wonderful! Totally agree with you!
Katie Schroyer says
Does this make one or two loaves?
Lisa says
2 loaves.
Astrid Grove says
Where are you getting your grain to grind?
Thank you!
Lisa says
I usually get mine from Azure Standard, Mockmill, or Country Life Foods.
Leila says
Great recipe, can’t wait to try it. I love how you describe the details. Thank you. 🙂
Lisa says
Good luck. Happy baking
Kavanah Salatino says
This bread is delicious! I am wondering what I’m doing wrong though, because my sourdough bread has a tendency to burn on the bottom. I bake it in the parchment paper sling and don’t overbake it. Any ideas what I can do? Also the bread was a little dense, instead of light and fluffy, even though i followed the recipe closely. Was my starter not active enough or what? It had a wonderful flavor though and I’m gonna keep trying till I get it perfect! Thankyou for this recipe😊
Lisa says
Have you checked the temperature in your oven? Sometimes ovens can run hotter than it should or is it sitting on a rack too close to the bottom? So many factors play a role in baking. For the denseness, it could be a not active enough starter… have you tried adding tension when shaping. It’s when you pull the dough from the sides and pinch in to the middle and then place it on your countertop and pull it towards you. Turning it and pulling again. This can help capture the rise more.
Tamara says
Any chance you can also provide cup measurements?
Nitin Patel says
I just baked my first bread with new starter. I think I had 75-80 % hydration. After shaping I let it rise until it was three times the volume. The problem is that it was very weak so when baked it did not have a dome but deflated top. Had nice open interior with large holes and very crusty exterior.
What do I do to get nice dome shaped top.
NP
Lisa says
Sounds like the dough could have been over proofed. Usually after shaping, the dough should about double in size before baking.
Sergio Flores says
Hi Lisa,
I’m trying to tweak your recipe for no-knead sourdough to use Khorasan flour instead of the 200g whole wheat. I’ve been told Khorasan absorbs more water than other flours. Can you advise how much more water should I use in your recipe? Thanks!
Lisa says
Hi Sergio. I don’t have experience using khorasan flour. I would probably just add 200g of the flour and then add 1 tsp of water at a time until it seems to come together well.
Sergio Flores says
I’ve been experimenting with your recipe, substituting the whole wheat for whole wheat Khorasan, 200g at a time. Also adding 50g more water and 50g more starter, and so far it is coming out very well, and very tasty!
The last batch was 600g Khorasan, and 350g white flour. All good so far, maybe a tad less tall, but not unexpected.
Amanda Kelley says
I keep having issues with burned bottom of the load despite adjusting time and trying to raise up the racks. Any suggestions?
Lisa says
You can put a sheet pan underneath your cast iron dutch oven.
Tiffany Leonard says
Once you have baked the bread, what are the next steps? Do I remove immediately from the Dutch Oven, how long should it cool?
Lisa says
I usually just leave it to cool for about an hour in the Dutch oven.
Gina says
Just to clarify…. From the start of recipe to baking, how many hours? Trying to plan this so I’m not baking in the middles of the night.
Lisa says
You’ll want to feed your sourdough starter 4-12 hours before starting the bread, ensuring it is active and bubbly. This bread is usually a two day process for me. As you’ll see in my baker’s timeline above, if I feed my starter at 8 a.m., by 8 p.m. I am ready to shape my dough and let it proof overnight in the refrigerator. Your dough may be ready much sooner than 8 a.m. There are a lot of factors, but I would plan for that long to be safe. Then, the next day, I am ready to bake my bread.
Katherine says
Has anyone halved this recipe with success? I just made the whole one and it turned out great, but our family doesn’t need 2 loaves.
Lisa says
It should work just fine only doing one loaf. Other options are to make two, keep the dough in the fridge for up to a week before baking or bake and freeze for later.
Addy says
Hi Lisa, I love this recipe and make it weekly! I was wondering how to long ferment the dough? Do I put the water and flour in and let it sit longer before I add the starter?
Lisa says
Long fermentation starts when the starter hits the dough. At room temperature it is very easy to over ferment, yielding a dough that can’t be shaped and is a mess! A long ferment (12 hours to several days) can be done at a lower temp, such as in the fridge.
Bonnie says
Hello Lisa. I have a question. I have both organic and einkorn flours. I have noticed that you use both as well. What’s your opinion on when you would typically use einkorn flour as opposed to regular organic flour in your baking and meals. Thanks so much for sharing your recipes and ideas.
Lisa says
Einkorn flour behaves differently than regular wheat. I typically use einkorn when I need something since it doesn’t “require” fermentation, or to thicken soups, stews, and sauces. Whereas, I usually ferment all regular wheat to make it more digestible. Hope that helps!
Nellye says
I absolutely LOVE this recipe!! Made and baked for the third time yesterday and today, and it just gets so much better each time! The recipe is easy to get down, and it doesn’t take long to really get the hang of it. My family loves this bread, and I love that I can make something so wholesome for them, especially since it saves us money!
Lisa L says
Hi Lisa,
I’m very thankful for all the things I’ve learn from you so far! Sourdough has become a big staple for us. I was about to put my first loaf in the oven but looked at my Dutch oven specifications before and saw that it’s only safe for up to 400 degrees. Is it still possible to bake with time adjustments? Do you have any suggestions?
Lisa says
I think baking it at 400 will be ok. It may need to bake a little longer. I would probably bake with the lid on a little longer as well to prevent it from browning too much.
Kreey says
On the whole sourdough making bread making
Tried this one it was Great. Any tips for the bottom not
Getting to hard?
Lisa says
Glad you enjoyed. Hmmm. I’m not sure. Was it over baked on the top as well? If so I may suggest lowering the temperature about 25 degrees.
Sara B. says
I began my sourdough journey using your recipe. I came to report that I now have 2 beautiful loaves! One we are eating with dinner tonight and another for the kids and I for lunch. Thank for this recipe. I neglected to come back every 15 minutes and probably was closer to 30-40 minutes but it still came out amazing! It proofed for basically 19 or so hours. I loved how easy this was to make. I was worried being so busy or not getting right to it at 15 minutes it would disturb the process. I’m grateful it didn’t. Thank you again!!!
Lisa says
Yay! That is wonderful to hear. Happy baking.
Landra says
I love this recipe. However it always gets too black on the bottom of the loaves…think not edible or chewable! How can I change this? Lowering the temp or what?
Lisa says
Hmm I would try reducing the temperature maybe 25 degrees. That should hopefully help.
Linda says
I would like the bread to ferment longer since it is easier to digest. Do I allow it to sit after it doubles or after I proof? If it sits after doubling, wouldn’t it get too big?
Lisa says
So I let it rise until doubled and then shape and place it in the fridge. It can stay in the fridge up to a week before baking. The fermentation will happen much slower in the fridge which allows it to rise without over fermenting.
Michelle says
How does this recipe turn out with all freshly-milled flour?
Lisa says
It is definitely more dense. To make it fluffy, I recommend adding a bit of honey and oil like in my 100% whole wheat loaf.
23Flowers says
Great recipe! Thank you Lisa! I over proofed my last several bread, and they didn’t rise after I put them in oven, so I made sure I didn’t over proof this time!
Lisa says
So glad you are enjoying the recipe! Proofing takes time to get just right. Good luck!
Nicole says
Do you think I could let the dough double in size overnight and then throw it in the refrigerator in the morning?
Lisa says
Yes. I usually let it rise overnight, then shape and place in the fridge for 12-15 hours or longer. You can even leave it in there a few days.
Audrea says
I love your blog.
If I don’t care about the score pattern on the loaf, do I need to let it sit in the fridge for that long?
Lisa says
Thank you! The fridge helps keep it’s shape as well. But you actually don’t need to refrigerate at all if you don’t want. It can rise on the counter for 3-4 hours (or until about doubled) rather than placing it in the fridge. If you want to refrigerate it, it should be that long or you can let it rise at room temperature for a bit and then place it in the fridge for a shorter period. Make sense? Hopefully that wasn’t more confusing.
laura says
Hello Lisa, I somehow follow your recipe….the ingredients were a little different…I had Italian Flour Type1 (instead of AP), some Teff flour and the correct Bread flour amount. The mix was very wet, it was very difficult to do the folding but I did it all. It did not grow in the fridge during the 14+ hours but it more than double the last rise (after the folding iterations). I fed the starter when I took it out of the fridge (7 days in the fridge). I took the starter amount out for the recipe and add your mix of flour…I fed it twice like that. When I realized I over fed it, I decided to add the double fed into the final recipe. It went ok (I have tons of discard) but the crust is too hard (bottom). Should I reduce to 450F? It looks like every loaf I bake has hard bottom (I like it but others do not). What should I do? Love your website!
Lisa says
You can reduce the baking temp by 25 degrees and put a sheet pan below your cast iron dutch oven.
Cristal says
I’m on week 2.5 with my starter and it bubbles, but it doesn’t seem to be rising. What do I need to do?
Lisa says
Hmmm. It may not be active enough yet to bake bread with. I’m not sure where you are, but in the winter it can take longer for the starter to get really bubbly. I would keep feeding it twice a day until it really starts to rise.
Andrea says
Before you put the dough in the dutch oven do you let it rice?
Marissa sipp says
Thank you so much for sharing! I’ve made many of you homemade DIYs and your sourdough recipes are the bomb! I appreciate the time you spend sharing what you do!
Lisa says
What a compliment! Thank you so much.
Kay Rabey says
I just left a messag on yoUtube. I asked about if I should add more water to the flour to begin with. I follow the directions and my dough feels much thicker than yours looks. I wonder if it is because we live in the mountains of Arizona.
Lisa says
I don’t have experience baking in higher altitudes, so I am not sure how that changes things. However, I did do a little research, and it does look like higher altitudes sometimes require more hydration. If you experiment with this, please let us know!
Kaylin says
Is the dough supposed to double in size in the refrigerator? Mine still looks the same size after 10 hours in the fridge.
Charity says
So I followed this recipe and the dough did not raw in the refrigerator at all, so I now have dead loaves. It was perfect to bake before the refrigerator so I am curious if that step is necessary if I don’t care to have a pretty design on my loaves?
Lisa says
Did you bake them up? I feel like the loaves don’t look like they rise much in the fridge, but then when they bake, the puff up. Technically, it is not necessary. They could also be left at room temperature for 3-4 hours and then bake.
Ashten says
I’ve been using this recipe for months and our family loves it! However I have a clay baker and not a cast iron Dutch oven. I’ve been trying to find the sweet spot in temp and timing but haven’t reached a conclusion yet. How would you suggest adjusting the temp and timing?
kelly meechan says
what size banneton baskets did you use for this volume of dough?
Lisa says
Here is the banneton I usually recommend: https://amzn.to/40Y3NkT (this is an affiliate link)
Andrea and says
After you have fermented ,saped and put it fridge. Bake right out of fridg. when do you let it rise for baking?
Lisa says
It will rise when it is in the fridge. It just makes it rise much slower which is why the fridge time calls for 12-15 hours. If you didn’t want to place it in the fridge, you could let it sit on the counter to rise for about 3-4 hours, but I find that it is much harder to score, and doesn’t get as much oven spring compared to the fridge rise.
Asha Rani Kapoor says
I have successfullybaked the bread ,trying with Millett floor now
andrea says
what size dutch oven could you use for one loave?
Rita Jamil says
My sister sent me your YouTube page and I made my first sourdough bread. Thank you so much 😊 my family loved the it.
Lisa says
How cool! Good luck with your future sourdough endeavors!
Eileen McQueeney says
I found mold on my bread on the third day after baking. Is this normal? I baked English muffins next and the same thing happened but this time they were refrigerated. Do you know why this would happen or how I can prevent it in the future?
Thanks so much!!
Eileen
Lisa says
Wow I’m not sure. Usually it doesn’t mold after 3 days. More like a week (especially in the fridge). Hmm. Are you in a warmer/moister climate. That would be my only thought. Not sure why it would mold so fast otherwise.
Tucker says
I am new at sourdough but this recipe is great! I have done this recipe about 6 times and I have found that when you mix the flour and water together instead of just mixing with a spoon your should really mix with a spoon then mix/knead a little with your hands, this helps incorporate the water and flour a bit more. When I did not do this the dough remained very sticky and messy with the stretch and folds.
Haley says
Thank you!! I have tried a few different recipes from around the internet. (I saw your blog mention on Rooted in Rest’s youtube channel) This is the first recipe that turned out fluffy and perfect! No more dense, hard bread!! I can’t wait to try out more recipes!
Lisa says
Wow, thank you for these kind words, Haley! So glad you enjoyed the recipe!