Easy Sourdough Artisan Bread Recipe (Ready in 1 Day)
If you’ve been looking to bake a crusty, golden loaf of sourdough without the complexity of typical recipes then this easy sourdough artisan bread recipe is for you! Designed for simplicity, this method uses everyday measurements, minimal steps, and a stand mixer (or hand-kneading) to create a dough that’s ready to bake in just one day. Baked in an enameled cast iron pot (with other options), the result is a beautifully blistered crust with a soft, chewy interior — perfect for both beginners and seasoned bakers seeking a reliable, no-fuss loaf.
✩ What readers are saying…
“I wish I could say how great this recipe is in words!… Could this be true? Could I have found the perfect sourdough recipe for me and my family? After all these years and all these attempts, suddenly, in my lap, the sourdough recipe that really IS “The Easiest Best Sourdough Recipe on Earth”? Really? Well, I’m here to tell you, “YES!” Emphatically, “YES!” This is it! So good! So easy! So perfect! Please try this recipe! You will be so happy you did.” -David
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Ever since I grew my first sourdough starter and explored how to make sourdough bread, I’ve wanted to be able to make a really good loaf of artisan sourdough bread like my favorite regular yeast easy artisan bread.
I was looking for an easy sourdough bread recipe that had a crispy crust with a nice texture and holes inside, but that was simple to make. Preferably a same day sourdough bread similar to my super easy artisan bread which bakes in an enameled cast iron pot.
What I mean by ‘easy’ is a basic everyday kind of sourdough bread recipe that uses cups to measure, few steps, and very little science involved, sort of like our great-grandmothers would’ve made.
If you’d like to get really into sourdough – which can quickly become complicated (and frankly, overwhelming to me), I’ve found Northwest Sourdough to be very thorough and not too hard to follow for those wanting to dig a little deeper.
I searched for a couple years to find a technique that would produce a loaf of artisan sourdough bread that was all the things I wanted.
When I found this great recipe I knew right away that I could adapt it to be even easier, use my favorite enameled cast iron pot, and consistently turn out good loaves.
And it did! This is truly the easiest sourdough bread recipe that anyone can make, from beginners to seasoned bread bakers. It can be made quickly (well, in sourdough terms) in one day or you can choose a bulk fermentation overnight in a refrigerator.
I want to say, too, that for me an easy bread is always made with a stand mixer, but this recipe can be made by hand – you will just have to work a bit harder.
Artisan Sourdough Bread Recipe Video
Ingredient Notes
You need only 3-4 ingredients for this classic bread – here are some notes and answers to questions I’ve gotten about the ingredients:
- Flour: You can make this bread with all-purpose, white whole wheat, spelt, or whole wheat flours. Spelt and whole wheat will have a denser crumb and less holes. You may get a taller rise by using bread flour, either white or whole wheat, which contains more protein (higher protein content in flour is needed for gluten development). Note: Pastry flours have less protein, which makes them great for cookies, muffins, and quick breads, but not for yeast or sourdough (wild yeast) breads.
In these photos I have used all white whole wheat flour with my regular whole wheat starter so the bread isn’t as white as loaves made with white flour. I also share a loaf made with regular whole wheat below. I always use a whole wheat starter and typically mix and match the flours I have on hand.
- Sourdough starter: I created my starter using these easy steps with whole wheat flour. Your starter should be strong for this recipe – very bubbly and doubling in volume after feeding in 6 hours or less (see the Important Note below). I like to feed the starter the night before (see timeline below).
- Salt: This is the third ingredient you must include in the recipe (in addition to water) or your bread will be very tasteless. After making this one time, feel free to adjust the salt to your preferences.
- Honey: I’ve made this ingredient optional, but I always use it. It adds a bit of immediate sugars for the yeasts to feed on as well as helping the crust to brown.
Sourdough Artisan Bread Step-by-Step Instructions
Step 1. Add all the ingredients (flour, water, starter, optional honey, and salt) to a bowl and mix dough just until combined. Let sit for 15 minutes. If using a mixer and dough hook, knead for 5 minutes. If making by hand, knead for 8 to 10 minutes.
Step 2. As you’re kneading, add more flour as needed, a little at a time, to create a dough that’s still clinging to the bottom of the bowl, but clearing the upper part of the bowl. It should be tacky, but not cling to your finger other than a bit of residue as shown.
TIP: If you’d like to add dried or fresh herbs or any other mix-ins, add them during this kneading portion. Wait until you’ve got the dough to the stage you see in step 2 and then mix them in before scraping into the bowl.
Step 3: Transfer to a large bowl, lightly coated with oil. The dough should stick to the bottom and need to be scraped out.
Step 4: Cover with plastic wrap or a damp towel and let the dough rest for 3 hours.
TIP: I use plastic “shower cap” type bowl covers which I wash and reuse over and over – I’ve had many of them for years. I’ve found plastic keeps the dough more moist over the long rise than a damp towel. Update: I’ve recently been moving away from plastic in the kitchen and have found that beeswax bowl covers do a nice job of keeping the dough moist while rising.
Step 5: During the 3 hour rise, turn and fold the dough once or twice by bringing all the edges of the dough to the center.
Step 6: Remove dough, turn and fold again, and place it back in the bowl, seam-side up. Let rise for another 2 hours.
TIP: I do this right over the bowl with my hands oiled from the dough, which is usually enough – add more oil to your hands if needed. This is described in detail in the video.
Step 7: After the second rise, place a piece of parchment paper on a cookie sheet or small skillet (see tip below), sprinkle the dough with flour and gently shape the dough into a ball or oval right over the bowl (using lots of flour, as the dough is moist) and set on the parchment. Make sure there’s a good coating of flour on the top, as this will make slicing the top later easier. Replace the cover for the final rise.
Step 8: While the shaped dough is resting at room temperature, set an empty 4-6 quart enameled cast iron (or regular cast iron) dutch oven into a cold oven and turn heat to 450 degrees (alternately, you can use a baking stone), and set the timer for 40 minutes. (See FAQs below for cooking without a dutch oven.)
TIP 1: I flour my fingers after setting on the parchment and then use them to push the edges under the loaf to get the shape I want, make it more compact, and create more surface tension. See video for more details.
TIP 2: Shape the dough into a small skillet to keep the edges from spreading as much as a cookie sheet. If you have a bread proofing basket, feel free to use that.
Step 9: When the timer goes off, slash the top of the loaf with a serrated knife in 2-3 places making whatever pattern you’d like. If you have a lame, you can use that to make more intricate patterns.
Step 10: Transfer the slashed loaf to the hot pot (or stone) by holding the edges of the parchment to gently lower into the pot (the bread will bake while on the parchment).
Step 11: Replace the hot lid and bake for 12-15 minutes. Remove the lid and continue baking for another 13-15 minutes, until golden brown and internal temperature reads 190 to 200 degrees with an instant read thermometer.
Look at that crust! That’s bread-beauty right there, isn’t it? Blistered and cracked and bubbly. You can see why I think this easy sourdough bread recipe is the best!
What about using all whole wheat flour?
The sliced loaf pictured above was made with whole wheat bread flour (verses the previous loaf pictures made with whole wheat white flour), so the crust isn’t quite the same, but still passes the test.
And the interior is a bit more dense, but still full of holes, chewy, and with just a touch of sourness. Perfection. (Note: When made with all regular whole wheat flour there will be only tiny holes in the crumb, making it more dense than this – but it’s still good in my opinion.)
Since sourdough starter is best when it’s used weekly or every two weeks, I now make this sourdough bread recipe more than my favorite easy artisan bread. But either is a winner recipe, in my book.
Important Note on Using Starter to Make Bread
I have gotten many comments on this recipe along the lines of, “great flavor, but it was so flat,” or “I let it rise all day and it didn’t double.” Here’s what I’ve learned on my sourdough journey:
You cannot make bread rise well with a new starter. It needs time to grow and strengthen to be able to rise bread.
You may be able to rush it if you’re doing a lot of feedings, but it may take weeks or up to a month for the starter to be strong enough to raise bread.
How do you know if a starter is strong enough to raise bread?
Here’s the test I use and find the easiest:
If your starter doubles in less than 6 hours, it is strong enough to raise bread.
If you don’t have a way to measure, use a piece of tape on the outside of your container – anything that allows you to see if it’s doubled. When it’s doubled, you can confidently use this recipe! (
What about using the float test? I find that when working with whole grains the float test (seeing if a piece of your starter floats in water) isn’t as good a guideline as doubling.
What do I do with all the starter I’m making, feeding, and removing while waiting for it to be strong enough to double?
You can make recipes that don’t rely on the wild yeast in sourdough to completely raise it! Lovely baked goods like:
- Whole Wheat Sourdough Crackers
- Sourdough English Muffins
- Sourdough Waffles
- Sourdough Cheese Batter Bread (use this when you’re this close to making bread – the batter doesn’t need to rise as much, but still gives a nice bread).
For even more unique and delicious ways to use your sourdough discard, check out this amazing list of 35 sourdough discard recipes!
Shop This Easy Sourdough Bread Recipe
- This is a great quality, decently priced enameled cast iron dutch oven, similar to the one I use. Here’s another option for a bit less that’s very similar, too.
- I’ve used Kitchenaid mixers for years to make all my breads – this is the current version of the one I’m using now.
- Here’s a rising bucket that holds a lot and is easy to see when your starter is doubling. Personally, though, I use my glass 2-quart measuring cup with a lid instead of plastic.
- This is my favorite brand of white whole wheat flour (made from hard white wheat).
- And I use this brand for hard red wheat flour (‘regular’ whole wheat). My starter is fed with this.
Timing For Same Day Sourdough Bread
The timing of sourdough bread was hard for me to figure out in the beginning, since it takes longer to rise than regular yeast breads, so I thought I’d share the typical timeline needed to serve a loaf of artisan bread for dinner.
To have this sourdough artisan bread ready for an evening dinner:
- Feed your sourdough starter the night before you want to bake.
- Start the sourdough artisan bread recipe the next morning.
- Let the dough rise until early afternoon before baking and cooling in time for dinner.
Forgot to feed your starter? It happens to the best of us! If you find yourself in that situation, you can feed the starter right when you get up in the morning and let it sit until it is bubbly, usually a couple of hours, and then proceed with the recipe.
Made this way, the bread doesn’t have quite the optimum time to cool, so you’ll have a warmer loaf with a bit more squished crumb – but we’ve sure never minded.
Sourdough Artisan Bread FAQs
Yes, the second rise can happen in the fridge. Let the dough come to room temperature for about an hour before you start to shape and heat the pot.
You will have the best results with a dutch oven or some type of pot with a heavy lid. But if you don’t have one, here’s what you can do:
-After shaping the loaf on the parchment on the counter (or in a small skillet), place either a baking stone, cast iron skillet, or cookie sheet into a cold oven and preheat to 450 degrees.
–Creating Steam: To try and get the crust we all love, you’ll need to create some steam (that’s what the dutch oven does – it traps the steam): put a pan with water on the bottom rack to heat while the stone heats OR spray the dough with water right before putting in the hot oven to bake and see which you like best. Also, if you have any deep lid that will fit over the dough and allow to rise, you can add that OR try tenting aluminum foil over the top.
–Baking: Slash and use parchment corners to transfer dough to your hot stone and bake 15 minutes, turning the dough halfway, and then bake until done, another 15 to 20-25 minutes.
These add-ins can be kneaded into the dough at step 2, after the first step of letting the dough sit for 15 minutes.
A Few of The Many Reader Raves
“Wanted to tell you your sourdough recipe was the best and easiest! It tasted great and I felt like I accomplished my dream of finally making sourdough!” -Stephanie
“Here’s another thank you for the simple recipe. I have been been struggling to find one that want so overwhelming; I don’t want to understand every minute detail of science….I just wanna bake some bread! This is the only recipe that I’ve had success with.” -Brittney
“Since I am new to sourdough, I was skeptical that this would work on my first try. It turned out fantastic.” -Helen
“Thank you for this awesome video! A friend gave me a jar of starter over a month ago and I was hesitant and unsure of how to proceed after watching other videos online. I made my first loaf ever last night and it was incredible. I really appreciate your video, it’s like you’re in my kitchen helping me along the way. All of your tips were super helpful and I now love making bread!” -Tracy
I hope you love this sourdough artisan bread as much as we do – if you make it, be sure to leave a recipe rating to let me know!
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Easy Sourdough Artisan Bread Recipe
Equipment
- stand mixer or hand kneading
- 4-6 qt cast iron pot or baking stone/cookie sheet with steam bath
Ingredients
- 3+ cups (360-400 g) flour white whole wheat, whole wheat, unbleached, or a combo
- 1 ¼ cups (300 g) warm water*
- 3/4 cup (150 g) active sourdough starter 75%-100% hydration (I prefer 80-90%)
- 1 tablespoon (21 g) honey**
- 1 ½ teaspoons (9 g) salt or to taste
Instructions
- Mix all ingredients together in the bowl of a stand mixer (or large mixing bowl) just until combined and then let sit for 15 minutes.
- Using a dough hook, knead for 5 minutes. If making by hand, knead for 8 to 10 minutes. (TIP: You may add more flour as needed, a little at a time, to create a dough that's still clinging to the bottom of the bowl, but also clearing the upper part of the bowl. It should be tacky, but not cling to your finger.)
- Transfer to a medium-sized bowl, lightly coated with oil. Cover with plastic or a damp towel and let rise for 3 hours, turning and folding the dough once or twice.
- Remove dough, turn and fold again with oiled hands, and place it back in the bowl, seam-side up. Let rise for another 2 hours. TIP: I do this right over the bowl with my hands oiled from the dough, which is usually enough – add more oil to your hands if needed.
- After the second rise, place a square of parchment paper on a cookie sheet, sprinkle the dough with flour and gently shape the dough into a ball or oval (using lots of flour, as the dough is moist) and set on the parchment. Shape it in your hands right over the parchment. I often flour my fingers after setting on the parchment and use my fingers to push the edges under the loaf to get the shape I want and make it more compact. Make sure there's a good coating of flour on the top, as this will make slicing the top later easier. TIP: I often shape the dough in a small skillet to keep the edges from spreading as much as a cookie sheet.
- To Bake with a Dutch Oven: While the shaped dough is resting, set an empty enameled cast iron (or regular cast iron) dutch oven into a cold oven and turn heat to 450 degrees (alternately, you can use a baking stone), and set the timer for 40 minutes.
- When the timer goes off, slash the top of the loaf with a serrated knife (in 2-3 places) and transfer it to the hot pot (or stone) by holding the edges of the parchment to gently lower into the pot (the bread will bake while on the parchment).
- Replace the hot lid and bake for 12-15 minutes. Remove the lid and continue baking for another 13-15 minutes, until golden brown.
- To Bake without a Dutch Oven: After shaping the loaf on the parchment on the counter (or skillet), place either a baking stone, cast iron skillet, or cookie sheet into a cold oven and preheat to 450 degrees.Creating Steam: To try and get the crust we all love, you'll need to create some steam (that's what the dutch oven does – it traps the steam): put a pan with water on the bottom rack to heat while the stone heats OR spray the dough with water right before putting in the hot oven to bake and see which you like best. Also, if you have any deep lid that will fit over the dough and allow to rise, you can add that OR try tenting aluminum foil over the top.Baking: Slash and use parchment corners to transfer dough to your hot stone and bake 15 minutes, turning the dough halfway, and then bake until done, another 15 to 20-25 minutes.
- Remove to a wire rack to cool at least 30 minutes before cutting.
Notes
Nutrition
More Sourdough Recipes to Use Your Starter
Find recipes like no-knead sourdough focaccia, sourdough lemon loaf, soft sourdough bagels and much more on the sourdough recipes page here.
This recipe was originally published in 2012 – it’s been updated as recently as 2025.
Disclosure: affiliate links in this article will earn commission based on sales, but it doesn’t change your price. Click here to read our full disclaimer and advertising disclosure.
I made this yesterday as my first loaf of sourdough. My neighbor had brought me some starter because she knew I liked baking bread. I worried about it the whole time, but in the end it was beautiful and delicious. My family demolished it and asked me to bake it again today! Great recipe!
Yeah! Success on your first loaf, Heather – that’s more than I can say, ha! Good for you. 🙂
I am making this today!
When you say you use a 100% hydration starter, do you mean equal flour and water by weight or by volume? Elsewhere you mention feeding your starter with equal 1/2c flour and 1/2c water, however, when I looked up hydration it said to calculate it by weight?
I’m not an expert when it comes to sourdough, Rhg – I calculate by volume because I don’t have an accurate scale. My understanding is equal amounts of flour to water is a 100% starter. Use weight if you have that capability!
I had the same question, Jamie– about measuring by weight vs. volume. You’ve answered part of it for me… and my question now is, how do you fill your measuring cup?
A 100% starter is made of equal parts of flour and water, measured by weight– it’s figured by weight because the amount of flour in a measuring cup varies tremendously, depending on how a person fills the cup (scooping vs. pouring it into the cup or putting it in by spoonfuls, whether they level it with a knife or tap it, whether they sift the flour first… and so on. So professional bakers measure by weight, because 250 grams of flour is always 250 grams of flour… it’s reproduceable by anyone, anywhere.
Your starter is probably somewhat more than a 100% hydration, because it sounds like your dough is pretty wet, and also in my experience it pretty much always takes more than a cup of flour to equal the weight of a cup of water.
Anyway, I’m really looking forward to trying your recipe… sounds like a lot of people have had good luck with it, and that’s pretty impressive! I’ve been making sourdough bread for about a year now, using just whole wheat, but I’ve been measuring by weight, and also keeping my starters at lower hydration (i.e., more flour and less water). Right now, when I store my starter in the fridge, I keep it at 50 or 60% hydration, and it’s s quite firm… almost like Playdoh. From what I’ve been reading (and it seems to work), having less water in a refrigerated starter allows the starter to survive longer in the fridge, between feedings..
Then when I take it out to feed it before a bake, I increase the hydration to 100%, which means it can rise faster (because it’s easier for the yeast and bacteria beasties to move through a thick mud, than through a stiff dough, or at least, that’s my best guess). I think that’s why wetter doughs tend to rise better than drier, stiffer ones.
I’ve been looking at a lot of articles online, in the past year; here’s a more in-depth discussion about measuring: http://www.sourdoughhome.com/index.php?content=measureit
P.S. I’m not associated with Sourdough Home’s website; also, the website I listed with my email address is actually for my artwork, so you don’t need to go to it (unless you like to look at paintings, that is ;).
Thanks for all your efforts!
Holly
Well, Holly, you are much more detailed than I am! 🙂
To be honest, I just do not have the time or patience for weighing and measuring exact hydration for my starter. I do much more ‘by sight’ type of cooking and the recipes I post are the ones that aren’t too finicky, if you know what I mean. I do keep my starter at a lower hydration while it’s in the fridge, too, using roughly 2/3 water to 1 cup flour. My starter has survived for more than 4 years – even with months of neglect – so it’s pretty hearty stuff! You can see my tips and guide for sourdough – the easy, non-sciencey way, obviously – here: https://anoregoncottage.com/grow-keep-use-sourdough-starter/
But, to answer your question, I use a scoop-and-measure for flour, so yes – probably more by weight than the water. If I see it’s thicker than I want, I just dump in more water – and that’s basically how I roll. 😉
Thank you so much Jami you are an amazingly talented lady god blessed you with a lot of special gifts and you really need a store and bake shop combo all your post bring so much joy to my life you have helped revive a mom and that was exactly what I was asking you haha I kneaded all the bubbles out of my dough lol but the flavor is amazing so I’m on my next batch thanks again and god bless youand your family
I love your artisan easy breads I have a guestion about hand kneading after second rise my dough has a lot of bubbles in it I hand kneaded theeae out should I left them in lol thanks help
Glad you like the easy bread, Christine! Sounds like it’s working well if you have lots of bubbles. 🙂 I don’t knead these breads, just a gentle shaping into a ball. Is that what you were asking?
Made this recipe for the first time today, having messed around with limited success with other recipes after being given starter a few months ago; this came out absolutely perfect! I used all unbleached white flour this time, will try wholewheat next time.
My one issue was with the parchment; it stuck to the bottom crust of the loaf and was very hard to peel off. I expect more flour when forming the loaf would remedy this (minor) problem.
Thanks for the great recipe, and I look forward to more great things from your blog! So excited that I found you!
So glad to read this, Merryn! I usually don’t have a problem with the parchment sticking – maybe try greasing it with some olive oil in addition to flour next time? Happy to have you reading!!
Wow– this made an amazing loaf of bread! My sourdough starter was pretty new– just ten days old– so I knew I was taking a risk. But following these directions, the bread rose beautifully. Thanks so much.
Wow, that’s so awesome to hear, Suzanne! Yeah 🙂
This is such a great blog!!! Really makes me hungry just reading and looking at the pictures : ) I recently baked my first loaf of bread and it was incredible!!! I used a starter my friend told me about. It’s from Sourdough’s International and now I have to spread the word! I loved it. Definitely going to order more when it comes the time.
What size enameled crock do you use? I need to buy one. Thanks.
It’s a 6-qt crock, though a 5-qt would work as well, maybe even a 4-qt, but I haven’t tried it.
What if you don’t have a wonderful stand mixer? I have to do it by hand. Any tips?
You can still do it, Rebekah – in fact I’ve read people who think the ONLY way to make bread is by hand! You just have to have strong arms for stirring. 🙂 Stir until it’s all incorporated and then a bit more and continue with the recipe.
Turned out perfect! Thanks! Love the simplicity of this recipe!! Can’t wait to make it again:-)
Am I supposed to drop the parchment in the pot too? Now that i read it i’m thinking yes, but too late I already slid the dough off into the pot for now… We’ll see it it works. It smells amazing:-)
It’s easier with the parchment – I’m guessing it turned out fine without it. 🙂
Thank you so much for sharing this recipe! I followed the steps last night and we have a GORGEOUS sourdough loaf!
Jamie Oliver’s Sourdough starter recipe worked well for me, but his bread recipe? flop. King Arthur Flour Extra Tangy Sourdough recipe spread but didn’t rise for me. After these repeated flops, it is so exciting to *finally* have a presentable, edible loaf!! Thank you again for this recipe!
xxo!
This is so great to hear, April! Thanks for sharing. 🙂
“The sliced loaf pictured above was made with whole wheat bread flour (verses the previous loaf, which was made with whole wheat white flour)”
Just wondering what you mean by these flours. Bread flour is usually the store-bought stuff made with white flour. I’m kind of thinking that by “whole wheat white flour” you might mean white whole wheat as opposed to red whole wheat, but how would one make whole wheat flour into “bread flour”? And do you mill your own wheat berries?
Yes, Naomi, sorry for the confusion – I did mean white whole wheat. As for the WW bread flour, our local bulk food store (WinCo) sells it. It’s hard red wheat, but seems to be a finer grain than the regular WW sold in the bin next to it, though the proteins are about the same. It seems to make a lighter loaf than regular hard red WW. No, I don’t own a grain mill. I’ve thought of it, but can’t justify the expense as we’ve been eating less bread over the last few years. 🙂
This recipe is great I finally have found a whole wheat sourdough recipe I wan’t to make over and over. I replaced some water with whey since I had it and it was great. Thanks
I bet that made it better – and healthier, too!
How large a cast iron pot do you use? I have a four quart and the dough spread out acros the bottom when I put it in, so it ended up being kind of a flat loaf? I think it’s too big?
I have a 6-qt actually, Katrina. And sometimes my loaves are flatter, too, than the one pictured – I find it had to do with my sourdough (how active, if it’s doubling in 6 hours or less…) and the type of flour I use. It’s always flatter when it’s more whole wheat, sigh. 🙂
Thanks, I used one cup of white whole wheat and thought that might have been it. It was delicious though, and my family is thrilled 🙂 and, as best evidence, the loaf is gone!
Thank you!!! I found your starter link afterwards and am going to start that today!! 🙂 So what do you do with the part you slice off? Discard it? Or do you just slice it but leave the sliced part on top? ugh sorry to be so difficult …
I believe she means to score the loaf – slash it across the top right before you throw it in the oven. This allowes the dough you’ve just exposed to rise up and spread out. It’s scary the first few times.
HELP!! lol …. I’m so confused.
What is the starter? Is the recipe above for the starter? Do I make that and then let it sit overnight? forgive me for sounding dumb … I’m just a little lost. I would love to understand though … I want to make this bread. Also, part two of my confusion … when you say …
“When the timer goes off, slice the top of the loaf with a serrated knife and transfer it to the hot pot by holding the edges of the parchment (or stone).”
Has it been cooking for 40 mins? when you do this? Thanks 🙂 Tammy
Sorry to confuse you, Tammy! A sourdough starter is a blend of water and flour that has been left to ferment enough to grow natural, airborne yeast. There are numerous tutorials online of ways to grow your own starter or you can buy a bit of starter. I linked to the one I used at Heavenly Homemakers above (in the first sentence I link to my original post, which goes into more detail and provides the link to the HH blog) and I’ve kept mine alive for a couple of years using the tips I wrote about in my sourdough tips post.
You will need to grow your starter and use it for things like pancakes and waffles at first until it’s really active. Then try it with a loaf. It needs to be active to make it, so yes, leave the starter out overnight after feeding before making this loaf.
As for the cooking – the pot heats up empty in the oven before slicing the top of the loaf and then adding the loaf to the hot pan (hence the need for the parchment – you don’t want to touch the hot pan), covering the pan and cooking 15 min. before uncovering. This creates an environment to capture the steam from the loaf and make that great crust and is the same cooking technique that I use for my Easy Artisan Bread recipe (yeast) – which you may want to try while you wait to grow your starter. It’s super easy and creates a wonderful loaf, too. 🙂
I have been trying to make a good sourdough bread for at least 18 months+ everytime the crust is inedible its so hard, the bread looks and tastes great, but can you help with the crust, please, please, i am desperate. thanks
When I have any bread crust that is harder than we want (sometimes even sandwich bread), I will place the whole loaf in a plastic baggie before it is completely cooled (usually after about 1/2 hour cooling on a rack). The steam from the cooling bread softens the crust. I hope this works for you, Brian!
Thanks, but today I had a success all is amazing, i. e. Crust was just right, but I appreciate your advice, cheers
Jami-
No wonder you were dancing in your kitchen! Your loaves are absolutely beautiful!!!! I know the excitement of finally finding a recipe that works for you! Thanks for sharing your technique – and for linking to my blog!
Gina
“Transfer to a medium-sized bowl, lightly coated with oil. Cover with plastic and let rise for 3 hours, turning and folding the dough once or twice.” Could you explain when you turn and fold once or twice? It seems like you are saying turn and fold during the 3 hour rise and I’ve never heard of messing with the dough during the rise. This looks like it would be delicious. Thanks for sharing.
I just gently lift and fold the dough under itself at the 1 and 2 hour marks (often I don’t remember, though, which is why I said once or twice!). You could try it without doing this- I’ve read that it gives more of the hole-pockets because you’re introducing more air into the dough. Don’t think it’s critical to anything, though.
All the no-knead breads warn against touching the dough, but I really haven’t had luck with those recipes for sourdough, this one I have, so I stick with what worked for me. 🙂
Jami, help! I’m on my THIRD attempt and my dough doesn’t seem to “double” nor hardly “rise” =(
1) my starter is made with yeasty cloudy kombucha and all purpose flour; after the first massive fail, I switched to feeding my starter with whole wheat flour.
2) I live in Louisiana, it’s July, very hot and humid…is it TOOO hot right now for bread ??
3) I knead it in my kitchaid mixer, then put into the oiled glass bowl…the second time I covered with plastic wrap, today it is covered with a damp towel. Today has been 6hrs and NOO rising is apparent =/
what can I do? what might be wrong ?
Ah, sorry, Laci – I know that must be frustrating! Was your starter bubbling and doubling in size? If not, it won’t be strong enough to rise bread. Humidity can affect your starter, though I’m not familiar with how to work around that (google might be able to help you with that). How old is your starter? Have you used it for other things like waffles and such?
Hi Jami, thanks for replying! My starter has been going for 16 days, and very nice bubbly sour. I’ve never put it into the refrigerator, I’ve been feeding it and pouring some out daily. I wonder if I should refrigerate it??! What kind of flour is best to bake with ?? I’ve been using all purpose “bleached”.. could this be problematic ?
I haven’t attempted to make anything else, do you suggest pancakes ?
Oh but my heart desires a boule loaf! 🙂
Okay, I think the issue is that the starter is just too young yet, Laci – I had that exact same problem!
Go ahead and grow it for another month, using it for low-rising things like english muffins, waffles, crackers, – even a batter bread (I have recipes for all of these…) – they are a yummy way to use your starter. Then try again with a risen loaf – I think you’ll have success then. 🙂
Refrigerating is just a way to store it longer-term and you’d just need to start feeding again, etc. I don’t think flour would make that much of a difference, but I’d definitely switch to unbleached white flour (higher in protein) and add some whole wheat flour (white or regular) for the added flavor and wholesomeness.
I have just made this for the 1st time – still learning with sourdough, however this bread looks and tastes amazing
( straight out the oven couldn’t help myself!!! Yah I have holes ) thank you from Australia
Glad to read this, Sandra! Sourdough is such a fun experience. 🙂