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This is my classic sourdough recipe for an artisan loaf. I love the flavor of this bread, so much. Its perfect fresh, or toasted, often we will eat it plain or with some salted butter.

In the summer I like to slice it thin and use home grown tomatoes to make tomato sandwiches. When its stale I like to make french toast casserole, or breadcrumbs with it.

Sourdough is a staple in our household. My kids and I adore it, often we will bring it for a picnic, or if we do school outside. We are eat it most days of the week!

There are many benefits to making sourdough. The number for me is that I know every ingredient I put into it. I like having bread where I know that there is only 5 ingredients .

I find that eating sourdough bread is much easier to digest for my body. I do not feel sluggish after I have it. I can go out and garden or chase my children around and I feel properly fueled.

While a lot of the processes of sourdough has changed over time. Using wild yeast, to leven bread (make it rise) , has been done for thousands of years. There are starters that began many years ago that you can still buy today. I even saw an article somewhere there was someone who re-hydrated an ancient Egyptian starter!

I have had quite a few people ask how I make my bread. So I figured I would make a post about it. So that its easier to access when baking than a short video!

Am I the only one who struggles to follow recipe videos? Lol

Looking for troubleshooting tips? Click here. Dont see what your looking for? Comment and let me know!

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What you will need:

Ingredients:

• 375 g-385 g warm water I like to stick to around 85°F water but anything higher than 110°F will damage yeast.
• 500 g bread flour I use king Arthur’s Bakers Classic Flour, you can use their regular bread flour, or a flour with similar protein content. 12-14% protein is ideal and important for dough structure
• 95 g active sourdough starter
• 10 g of sea salt, finely ground
• Thai rice flour or other ultra fine rice flour

Tools:

•  Large mixing bowl (glass is ideal but not necessary)
• Small bowl ( for weighing out salt)
• Covering for your bowl ( like a clean damp cloth, bees wax wrap, plastic wrap.— note: do not use tin foil, sourdough can eat holes in it!)
• Food thermometer 
• Pen and paper for noting times and temperature
• Scale
• Bench scraper
• Proofing basket, or a bowl lined with a tea towel dusted with flour 
• Dutch oven or bread oven
• Parchment paper or bread mat
• Bread lame and blade
• Cooling rack

If you want to know what I like to use for bread making check out my SHOP page.

Or go directly to my Amazon Storefront here.

If you make a purchase using these link I may make commission on the sale.

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Lets get started

The night before

Feeding your starter

The night before, or 12 hours before you plan to bake

1. Feed: your starter with a 1:2:2 ratio ( this means I feed usually about 20 g starter: 40 g water: 40 g flour for a total of 100 g of starter) 
2. Cover: Make sure to loosely cover your starter.
3. Place: Put it somewhere that is not drafty and cold. Also not too warm or it will peak before you get to use it.

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What is a ratio in sourdough baking?

The numbers in a sourdough feeding ratio represent the quantities of starter, water, and flour, in that order. For example, in a 1:2:2 ratio:

• The first number (1) is the amount of starter.
• The second and third numbers (2 and 2) are the amounts of water and flour.

If you start with 5 grams of starter, you’ll multiply this amount by 2 for both the water and flour. So, with a 1:2:2 ratio, you would feed 5 g of starter with 10 g of water and 10 g of flour.

Example for a 1:5:5 ratio:

Let’s say you have 5 g of starter and want to use a 1:5:5 ratio. To find the amounts, multiply 5 g (starter) by 5 (the ratio amount).

• This gives you 25 g of water and 25 g of flour.
• Your feed would be 5 g starter : 25 g water : 25 g flour.

This way, you can easily calculate the amounts needed for any ratio!

What ratio do you like to feed your starter?

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Step 1:

The next morning

Autolyse

1 hour before you plan to bake

1. Add: together 375 g-385 g of warm water, and 500 g of bread flour to your large bowl.
2. Mix: so there is no dry flour left, the dough will look a bit shaggy. You can use a dough wisk. I like to use my hands.
3. Cover: Then you are going to cover the bowl and let it sit for 60 minutes. .

Quick tip: Stick with less water if you’re planning an elaborate score. Or if you are new to baking sourdough.

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This process is called autolyse 

• Autolyse is a mix of flour and water that is left to sit. This allows the flour to fully absorb the water. It also will help the gluten to develop and promotes enzymatic activity, which is good for the bread.

• Hydration means the amount of liquid or water in the dough. Some people calculate hydration based off of just the water. Other people include the water from the starter in their calculation.
• This calculation is usually in a percentage, you can use a hydration calculator. Find some hydration calculators here (Simple) and here (Intermediate)

Do you like to autolyse, fermentalyse, or mix everything together?

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Step 2:

Mixing in the starter

Weighing the starter

1. Uncover: After the 1 hour autolyse is done you are going to uncover the bowl of dough.
2. Tear the scale: Set the bowl of flour and water mixture back on the scale, then press tear on the scale so the weight is 0 g. 
3. Add Starter: Next add 95 g of active starter to your bowl.

Quick tip: Look at the clock and make a note of the time. Adding the starter marks the beginning of your bulk fermentation.

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Dimpling the starter in

1. Remove: the bowl from the scale.
2. Smooth:Use your hand to smooth the starter over the surface of the dough.
3. Dimple: the starter in to the mixture. This is the same motion you would do when making focaccia. (watch the video below)

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Stretch and fold the starter in

1. Reach: to the outer edge of the dough and gently pull up a hand full of dough. Do this with a shaking motion.
2. Place: the part of the dough you are holding into the center of the dough.
3. Repeat: this step all the around the dough.

You have just completed your first stretch and fold! 

Quick Tip: Try not to pull and tear the dough gluten likes to be stretched but not torn. 

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Rubaud mixing method

Now you are going to mix the dough.

1. Hold :the bowl with one hand or in the crook of your arm.
2. Scoop:With the other hand you are going to scoop underneath the dough towards yourself.
3. Gently Pull:Then pull away, this does not have to be a quick motion.
4. Mixing:You will do this motion for about 5 minutes or until the starter is incorporated.
5. Temp Check:Take your dough’s temperature in the center. Jot down the time and temperature.
6. Rest: Let it sit for 10 minutes. This will allow the dough to relax before mixing in the salt.

How do you like to mix your starter in?

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Step 3:

Adding the salt

Weighing the salt

• Weigh: Place a small bowl on the scale and measure out 10 g of salt.

Quick Tip: I do this in a separate bowl because some scales have a hard time picking up the weight of salt when its being added to dough.

Mixing the salt in

1. Wet Your Hands:run your hands under the faucet or dip them in some water.
2. Pour: 10g of salt over the top of the dough.
3. Smooth: the salt over the surface of the dough.

You are now going to repeat:

• dimpling technique
• stretch and fold
• rubaud mixing for 5 minutes.

Take your dough temp again and jot that down, cover the dough and let it rest for 30 minutes.

There are videos and instructions in Step 2.

Quick tip: Don’t worry if your dough gets tight when you add in the salt, it will relax again!

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Step 4

Coil folds

The folds

You will be doing a total of 3 coil folds, with 30 minutes rest in between each fold.

1. Temp Check: Take your dough temperature and jot that down with the time.
2. Wet your hands: This is so the dough doesn’t stick.
3. Lift the dough: Gently pick up the dough from the center with both hands. Lift it slightly and stretch it upward. You can use a wiggling motion to stretch it upwards.
4. Fold over: Place this lifted portion of dough over its self, towards the side of the bowl furthest from you.
5. Repeat: steps 3 and 4.
6. Repeat on the other side: Rotate the bowl 180°. Repeat the process on the uncoiled side—lift the dough from the center to you, gently stretch it up.
7. Fold it: Fold the dough over the center toward the opposite side.
8. Repeat: Repeat steps 6 and 7, without rotating the bowl again.
9. Tuck the ends: Turn the bowl 90°, so the folded edges are now facing you. Lift each end gently and tuck it under the dough to create a snug shape.
10. Cover and rest: Cover the bowl and let the dough rest for 30 minutes before the next fold.

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Second coil fold

After the 30 minute rest

1. Temp Check: Take your dough’s temperature and jot it down along with the time.
2. Repeat: Then repeat the coil folds and cover 
3. Rest: Rest your dough for 30 minutes.

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Third coil fold

1. Temp Check: Take your dough’s temperature and jot it down along with the time.
2. Repeat:Then repeat the coil folds and cover.

Now the dough will sit and finish the rest of bulk fermentation.

Coil folds are my favorite part ( Aside from decorating!) Whats your favorite part in the dough making process?

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Step 5:

Bulk fermentation

• Bulk fermentation is the long rise of the dough after mixing and is a crucial step in sourdough baking. During this time, the yeast and bacteria in the sourdough starter feed on the flour. This produces gases that make the dough rise and giving it structure, flavor, and texture.

Now its time to consult The Sourdough Journey’s Bulk Fermentation Chart Here.

I like the Secrets of bulk fermentation chart at this point.

Quick Tip: When I do this I was shown to get an average of the dough temperature. I also note how quickly temperature is rising or dropping. Depending on this I will lengthen or shorten the bulk fermentation.

A special thanks to my friend Kristen. She took the time to show me how to take my dough’s temperature, and use The Sourdough Journeys charts.

Check out her instagram: PetalandProof

Figuring out when your dough will be ready

Now you have a rough idea of how long it will take to bulk ferment your dough.

Next you are going to refer back to the time you added in your starter and calculate from there.

How To Figure out when you should start checking your dough

Example:

If you add your starter at 10 am.

The Sourdough Journey’s chart says to check for signs of being done at 8-10 hours, based off of your average temperature.

You will start checking for signs of being done 8 hours later, at 6pm.

Use The Sourdough Journeys Bulk-O-Matic chart to check for signs of dough that is well fermented

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Troubleshooting Bulk Fermentation:

What if the dough is not ready?

If your dough is not showing signs of being ready at the lesser time. Keep going!

Check it every 30 minutes to hourly until the dough is showing signs of being done.

What do I do if I over proof my dough?

Shape it and bake it any way.

If it is really over proofed. Like, you forgot about it on the counter until the next day. You could try to turn it into focaccia!

I personally err on the side of over proofing

Quick tip: If the temperature of your dough was dropping or rising significantly by the end of coil folds, check the temperature every hour. Do this until it stabilizes. This will help you to get a better idea of when your dough will be ready.

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Signs your dough is ready to shape

• If you’re using a glass bowl check for bubbles on the bottom. On top look for different sized bubbles that are evenly distributed across the dough.
• When dough is ready it will usually pull away from the sides of the bowl quite easily. test this, on a small part, by seeing if the dough pulls away or sticks.
• When you do the poke test your dough will bounce back very slowly.
• Your dough will feel very airy, light and wont feel dense.
• Do a windowpane test (I don’t do this at this stage, but you can!)
• The dough should be jiggly.

Quick Tip: Take a look at The Sourdough Journey’s Bulk-o-matic chart for more information on a properly fermented loaf

Bulk fermentation has been so hard for me to figure out, what do you find is the hardest part of sourdough?

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Step 6:

Ready to shape

Shaping a batard loaf (oval loaf)

1. Flour Your Surface: Lightly flour your counter with bread flour.
2. Tip out the dough: Gently tip dough out onto the counter. I hold the bowl upside down over the floured surface and let the dough slowly fall from the bowl.
3. Stretch out the dough: Very gently stretch it into a loose rectangle.
4. First Fold: Fold the right side into the center.
5. Second Fold: Fold the left side on top of the right side.
6. Roll:Then start to roll the loaf up, not too tightly, but also not too loosely.
7. Crimp:Then on either side of the short ends, take your thumb and forefinger and pinch the ends shut.
8. Place: into an oval proofing basket dusted with rice flour.
9. Cover: Cover the loaf and place it in the refrigerator

You’ve just shaped a batard (oval) loaf!

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Stitching a batard

If your dough is still loose after shaping, or you want more tension. You can “stitch” your loaf to create tension. This process helps when you go to score the loaf, it creates a nice firm loaf that doesn’t lose its shape quickly.

How to stitch.

1. Rest: Let your shaped loaves rest for 10 minutes.
2. Pick Up:You will start by picking up dough either side of the loaf.
3. Cross:Then cross the two pieces you are holding over the center of the loaf. Start at one end of your loaf and do this all the way down.
4. Note:This is a gentle motion, the dough should not tear. If it feels like you cant do this step with out tearing wait a few minutes, or move onto the cold proof.

Quick Tip: I also will tuck the ends of the loaf, which I learned from PetalandProof in this video.

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Shaping a Boule loaf (round loaf)

Do this same shaping for a boule (round loaf) as the batard.

1. Flour Your Surface: Lightly flour your counter with bread flour.
2. Tip out the dough: Gently tip dough out onto the counter. I hold the bowl upside down 6 in over the floured surface and let the dough slowly fall from the bowl.
3. Stretch out the dough: very gently stretch the dough into a loose rectangle.
4. First Fold: Fold the right side into the center.
5. Second Fold: Fold the left side on top of the right side.
6. Roll:Then start to roll the loaf up, not too tightly, but also not too loosely.
7. Crimp:Then on either side of the short ends take your thumb and forefinger and pinch the ends shut.
8. Pull:Then pull the loaf along the counter with your hands and a dough scraper forming it into a sphere.
9. Place:Then place the dough into a round proofing basket dusted with rice flour.
10. Cover: Cover the loaf and place it in the refrigerator.

Quick Tip: You can just pull the dough along the counter. This is especially good for low hydration sourdough.

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Stitching a boule

If your dough is still loose, then you can “stitch” it to create tension. This helps when you go to score the loaf, it creates a nice firm loaf that doesn’t lose its shape quickly.

Let your shaped loaves rest for 10 minutes

How to stitch a boule

1. Rest:Let your shaped loaves rest for 10 minutes.
2. Start: by picking up dough on the outer edges of the bowl.
3. Press: gently press it into the center of the dough.
4. Keep going: around the outer edge until you have a nice clean circular loaf.

Do you prefer round loaves or oval? I am partial to oval loves these days!

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Step 7:

Cold proof

1. Leave: your dough in the fridge overnight make sure its covered well. This helps to develop sour flavor.
2. Ready: Its ready when ever you are ready to bake the next day.

This is called cold proof or cold retard, it allows your dough to ferment longer and more slowly. 

Leave it in the fridge overnight for up to 48 hours ( you can still bake it at this point but it will be quite sour)

Quick tip: Technically you can bake it after shaping if you don’t want to develop more sour flavor. I rarely do this but its fun to try!

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Step 8:

Baking Your Bread

Preparing Your Dutch Oven & Dough

1. Place: The baking vessel into the oven when it is cool and set the oven to 500°F.
2. Preheat: Your dutch oven or bread oven  need to be preheated for 1 hour.

• If you are planning a score which will take a long time ( 10 or more minutes). Place your dough into the freezer for the hour.
• If not leave your dough in the fridge until you’re ready to score 

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Ready for scoring

1. On to parchment: After the hour of freezing (or not) place a bread mat or parchment paper over your loaf.
2. Gently Flip: Secure the parchment or mat onto the banneton with your hands. Gently flip your dough over and out of the basket.
3. Decorate: your dough with scoring (or not!)
4. Expansion: Do the expansion score last  ( Note the quick tip!)

Expansion Score– This is term for a score which will be deeper than decorative scores. Don’t go deeper than 3/4 in. The expansion score allows you to control the steam coming out of the loaf.

Quick tip: I like to bake for 5 minutes before doing any expansion score.

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Beginning baking

1. Into the oven: Put the loaf ( still on the parchment or mat) into your dutch oven and turn the oven down to 485°F.
2. After 5 minutes (optional): you can take your loaf out and score again this is called A 5 minute expansion score.
3. Or let it bake: If you do not want to take your loaf out leave it to continue baking for the full 35 minutes.

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5 minute expansion score tips

If you made an expansion score before you put your loaf in you can either:

• take your loaf out and do another expansion score
• just let it bake.

If you want to do an expansion score be very careful. You want to move quickly so the loaf doesn’t cool too much. You also need to move carefully so as not to burn or cut yourself.

Why Do a 5 minute expansion score?

Some people do them for a nice “ear” ( this is the part of the loaf which sticks up) on the loaf and feel it helps them to get a bigger “belly”( the horizontal distance from one side of the expansion score to the other) or oven spring on the loaf. Some people do not like to do them as the feel you lose beneficial steam and pressure.

I like to do a 5 minute expansion score because it helps to create a nice upright canvas for further decorating the loaves.

Quick Tip: I bake for 5 minutes and then do an expansion score. I usually dont do one before the loaf goes in the oven

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Finishing the bake

1. Place the lid: Put your baking vessel’s lid back on and put the loaf back into the oven.
2. Covered Bake: bake for another 30 minutes. If you are not doing a mid bake expansion score put the timer to 35 minutes when you place the loaf in the oven.
3. Take the lid off: Bake the loaf uncovered for 10 minutes and finish baking. This gives the loaf a nice golden finish.
4. Remove: Then take the loaf out of the oven to cool.

Quick tip: If you are worried its not baked fully, take the internal temperature it should be above 200°F if its not put it back in and watch it closely

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Cooling your loaf

Once your loaf is fully baked

1. Take It Out: of the baking vessel carefully.
2. Remove: the parchment or mat
3. Let It Cool completely on a cooling rack

Quick Tip: This will take a few hours the loaf keeps baking as it cools!( I know,I know its hard to wait!)

Congratulations! Now you have a fresh loaf of sourdough to enjoy!!

Do you wait for your loaf to cool or eat it hot? I will admit sometimes I have a hard time waiting. I will have a hot slice every now and then. Shhhh, don’t tell!

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I hope you found this recipe helpful, everyone has different recipes and methods, your environment may have an effect on your bake. So what might work for some and not for others.  I’d love to hear if you try out my methods, if you learned anything new, and how your bake went, you can tag me on social media, I’d love to chat about your bake!

Have you made sourdough before? If you have what is your favorite part of the process? I think mine is the coil folds, I love seeing the dough stretch!

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FAQ:

What is sourdough starter, and how do I make it?

• A sourdough starter is a natural leavening made from flour and water that captures wild yeast and bacteria from the environment. To make one, mix equal parts flour and water, and let it ferment at room temperature, feeding it daily with fresh flour and water until it becomes bubbly and active (usually 5-7 days).
• Keep doing this for a few weeks and you should have a starter that will be ready to bake bread ( I do not recommend using starter which is less than 2 weeks old).

How do I know when my starter is ready to use?

• A ready starter should be bubbly, doubled in size within 4-12 hours of feeding depending on the ratio it was fed, and have a pleasant, slightly tangy smell. The top of the starter should be dimpled but not domed.

What is bulk fermentation, and how long does it take?

• Bulk fermentation is the initial rise after mixing the starter into the dough. When yeast and bacteria start developing flavor and structure. It typically takes between 5-12 hours at room temperature but may vary depending on the temperature, hydration level, and starter strength. Warmer temperatures speed up the process, while cooler temperatures slow it down.

Why is my dough so sticky?

• Sourdough can be sticky, especially in higher hydration recipes. Use slightly wet hands when handling the dough, and try coil folds or stretch-and-fold techniques to help build strength without adding extra flour.
• Your dough could also be stick because of starter issues, or lack of proper fermentation.

How do I shape my sourdough without deflating it?

• Handle the dough gently during shaping to retain air bubbles. Lightly flour your work surface and hands, gently tuck the edges of the dough toward the center, and use your hands or a bench scraper to shape it into a tight round or oval.

How can I tell if my dough is fully proofed?

• Do the “poke test”: Gently press your finger into the dough—if the indentation springs back slowly, it’s ready to bake. If it springs back immediately, it needs more time; if it doesn’t spring back at all, it may be over-proofed.
• Look for bubbles.
• Use The Sourdough Jouneys tools

What if I can’t bake right away?

• You can slow down fermentation by putting the shaped dough in the refrigerator, where it can rest for up to 24 hours before baking. This is called “cold proofing” and can also enhance flavor. Its okay to leave your dough in the fridge for up to 48 hours, some people prefer the really sour flavor and do this intentionally.

Why didn’t my loaf rise in the oven?

• A lack of oven rise, or “oven spring,” can be due to under-proofing, over-proofing, a weak starter, or not enough heat. Make sure your oven and baking surface are fully preheated. Use a Dutch oven or a bread oven to create steam and pressure. Use an oven thermometer to check the temperature of your oven is accurate.

How do I store sourdough bread, and how long will it last?

• Store sourdough at room temperature in a paper bag or cloth bag to keep the crust crispy. Avoid plastic, as it makes the crust soft. Sourdough stays fresh for 2-3 days and can be refreshed by toasting or running under water and briefly reheating. For longer storage, slice and freeze the bread with parchment paper in between each slice.

How can I make the crust darker and crispier?

• To get a darker, crispier crust, bake the bread longer or at a slightly higher temperature, and remove the lid (if using a Dutch oven) halfway through baking.

How can I prevent the bottom of my loaf from burning?

• Double-Up Your Baking Surface: Place your Dutch oven, or baking vessel on the rack, and place a cookie sheet on the rack below. This creates an extra layer that helps shield the loaf from direct heat.
• Lower the Oven Rack: Position the rack a bit higher in the oven to increase the distance between the loaf and the heat source below.
• Reduce Baking Temperature: If the bottom is consistently burning, try reducing the oven temperature by 10-20°F (5-10°C) during the last 15 minutes of baking.

Sourdough baking is a journey that takes patience and practice, but overcoming these common challenges will help you gain confidence and improve with each loaf. Remember, small adjustments in hydration, fermentation time, or handling techniques can make a big difference. Stick with it, and enjoy the unique flavors and satisfaction that only sourdough can bring!