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’m new(ish) to sourdough. I’ve made a few recipes and never really had consistent or delicious results with them. This one is SO delicious. And the instructions are easy to follow, it’s fairly hands off, at least compared to many other recipes! I have only made this once (so far), so I cannot speak to the consistency of this recipe, but I’m DEFINITELY printing and keeping this recipe to use again and again. I would be comfortable gifting loaves of this recipe to friends and family if they all come out as delicious as this first one has!
The only thing I’d prefer is consistency with measurement in grams. I feel I may have wasted some precious starter by first pouring it into a measuring cup and then into the bowl when, if grams were on there for starter quantity, I wouldn’t have wasted a drop. (Which, I know, is not normally an issue.) But after the quantity of this recipe (I under estimated how much 3/4 cup actually is!), I had 20 grams left to feed and multiply. And that was from literally scraping out every drop I had. No big deal. But I wanted to make another loaf RIGHT NOW! 🙂 guess I have no choice but to wait! Ha!
Thanks for the fabulous recipe, easy instructions and great video!
I’m so glad you like this recipe, Candace!
And thank you for the recipe feedback – I’ve added the grams to all the measurements now.
Happy baking!
First time using my gifted starter and I’m sooooo excited! Best sounding recipe I found that isn’t overnight! I added some herbs and it’s cooling now. Can’t wait to see the crumb shot!
Sounds wonderful – so glad you tried this recipe, Caitlin!
Appreciate the review 🙂
Love the recipe but hate all the pop-up ads!
I’m glad you like the recipe, Crissy!
Wish I could do away with the ads, but they allow me to keep the blog open and full of content. I do still have the “x” out in the corners which a lot of sites are getting rid of, so you can remove them.
TIP: if you are using a recipe, hit the “print” button to bring it up in an ad-free window and use that to work from (you don’t have to print, just use that window). Works on any site 😀
This was my first time to make a loaf of sourdough and it came out beautiful if I do say so myself! I love the video, it really helped me to understand exactly what to do. I wish I could post a pic because I’m really proud of how beautiful it is! Thank you so much, my grandma is smiling in heaven!
Yay!! I’m picturing your beautiful loaf as I read 🙂
I made the recipe and the loaf rose well, but it came out paler than expected. I’ve been working on my starter over the last few weeks I feel comfortable that it is very active. I am used to using a thermometer for doneness, and I waited till it was about 212 degrees F. I didn’t use a Dutch Oven, but a Sassafras Ceramic bread dome. I also used Bread flour. I’ve regularly made yeasted boules in thed bread dome before and they come out darker and crisper. Any suggestions?
I’m not familiar with bread domes – do you need to up the temperature when baking?
My bread usually errs on the side of too-brown and crisp in the dutch oven, so that’s the only experience I can give!
Amazing! I am fairly new at sourdough, and I had tried several recipes with not much luck, but I will go no farther. BEST BREAD EVER.
I did make a few changes because I misread, but it was fine. I did the stretches in the evening, and then put it in the fridge overnight. I took it out in the morning and waited 2 hours then baked it and it still turned out super nice. Thanks for the perfect recipe.
Yay!! Sourdough is pretty forgiving of rising and responds well to a fridge rising. 🙂
My first sour dough bread, and I also fridge rose overnight, simply because I timed things wrong. Baked on a pizza stone, with my old Club aluminum dutch oven size pan as a lid, with a sheet of water on below.
Not only did my bread turn out amazing, it may very well be one of the best loaves of bread I’ve eaten – ever! Crusty, chewy, perfect density… mmmm. Probably should not make this too often. My waistline won’t forgive me!
Yay, Brenda!! I’m so glad to know it worked with the baking modifications, too.
I don’t know what happened. The first rise was great. The second rise was great. I transferred to parchment while preheating the oven and the loaf lost all of its integrity. Large wet cracks all across the loaf. I reformed the dough into a nice ball and baked it. Little to no rise, and ugly cracks all over it. I’m disappointed, but want to try again. Any ideas?
Mike
Hmm, I can only guess, but it sounds like overproofing (which is rarer with sourdough, but can happen). Is your kitchen warmer this time of year? Maybe let it rise less time, especially in warmer weather.
I am having the same problem many times. I don’t think mine is overproofed but maybe. Did you find anything to help?
The starter may be more wet than mine – have you tried adding a bit more flour?
Yes and no, I have tried adding it but at the end and then it was a mess-it fell apart, I’m going to give it another go and try adding throughout the process and see if that’s the issue.
What size Dutch oven is necessary for this recipe? I think mine is a 4quart.
4 quart works great, Amy! You can use up to a 6 quart, though small helps keep the loaf in a rounder shape.
I made this twice and kept wondering why it tasted flat.
Then I checked and discovered that 1 1/2 teaspoons of salt weighs 9 grams, not 6. I bake everything by weight.
It’s better now. No need for you to post this, only suggesting that you check and correct if you agree, for the benefit of future users.
It really is a good recipe.
Thanks for the tip, David – I’ll make note of that!
I liked this. Next time I’ll up the salt by a gram or so. I think this is just my personal taste.
My bigger issue was that the crust was soft. I cooked it in a cast iron Dutch oven at 450F for 15 minutes covered and then 15 open. Internal temperature was 207F when I pulled it and it was quite brown on top.
The dough was very wet and so I don’t think it lacked for steam.
The only difference between the baking instructions for this and the no-knead yeasted bread I make is that here we cook at a constant 450 and the other recipe keeps the lid on for two-thirds of the baking time.
Do you think that’s worth trying? Or might there be some other reason for my soft crust? As slack as that dough was, could it still have been too dry? Or maybe I added too much flour in shaping. Still, the lame dragged a lot through the wet dough.
This recipe is positively a keeper and I’d appreciate your advice on perfecting it!
Hmmm, I often have the issue of too-crisp crust and worry I will cut myself while trying to slice it, ha!
You could try your other cooking method to see, since it sounds like your dough was wet enough.
I also found this article that mentions cooling in the oven as a way to get a crisp crust and may be worth a try, too: https://www.kingarthurbaking.com/blog/2015/08/09/make-crusty-bread
Hope one of these options works!
I couldn’t find a way to make a comment other than this so I hope you see it. Can I make this in a loaf pan so that it is more like loaf bread rather than “free form” bread? I want sourdough loaf bread. Thanks for your help.
I haven’t tried that, Leslie, but I think you should be able to. Of course it will be more of an artisan texture with a harder crust than we’re used to with loaves.
I do have a soft sourdough sandwich loaf that we love if you’d like to try that: Easy Soft 100% Sourdough Sandwich Bread – One Rise & Overnight Options
Just starting to work with sourdough and this looks much less complicated than most recipes.
If I make my dough in the morning, is it ok to let it stay on the counter until I get home from work 8 hours later?
Or would it be better to let it rise in the fridge all day?
Then when I get home, turn, fold, etc?
Thanks
Sourdough is a pretty forgiving dough, Michele, and you can do either of these ways. If you fridge it, it will take a bit more time to warm up again (maybe not what you’d like after work?), so I’d go the counter route – it will just be more fermented after it’s longer sit. You may also be able to get away with a shorter second rise (or eliminate it!), so play around with the timing to see what you like best.
I love this bread recipe but want to increase it by 30%. Do I increase all ingredients by 30%. That would mean 390ml of water and 230g of starter with 520g flour. Seems like a lot of liquid.
I have no idea how to increase by that amount, Ann – sorry!
I think it should scale up pretty well. It’s already a lot of liquid, but I think we want the very wet dough to give us the steam and crust we’re looking for. I think salt should be around 11-12 grams for this.
The baking time will be different, too, maybe 16 or 17 minutes with the cover on, and then take it off. I’ve been baking until the internal temperature is 208-210F, and I’ve been pleased, finally getting the crisp crust I wanted.
What a wonderful loaf of bread! I used white whole wheat and regular whole wheat and added a multi-grain mix. This was much easier than my other recipe, which had longer rising, and came out beautifully. It’s also the first time that my scoring pattern held and showed up. Thanks for a great recipe, Jami. It will be my new “standard” one now.
Yay – that sounds wonderful, too, with your flour types!
Hi Jami…I have been baking bread for a couple of years now using your exact recipe with great success. Question…if I make this into two loaves instead of one, does the baking time change?
Yes, since the loaf will be smaller, but not by much – I’d start testing at maybe 5 minutes early (it may be good to use a thermometer the first time so you can get an idea – it should be 200 degrees in the center when done).
Thank you so much for this easy to follow recipe! I’m gluten intolerant so I do an 18 hour raise and it works perfectly! I get to eat bread, real bread! The trick I use at the end is to use Gfree flour to shape and cover. Amazing!
So nice to know, Jennifer – thank you for the tip and review!
Hi Jennifer (or Jami, whoever might see this!)
I came to the comments looking for info on a longer ferment. I’ve made this recipe almost weekly for the past couple of months, always using the exact timing here, and our whole family loves it!. However, we’d love the added benefits of a longer ferment and further gluten reduction. I’d love to know at what point in the process you do the long ferment? Do you mix the dough and start the ferment right away – or mix, turn and fold, and then ferment? Also, do you leave it in the fridge or counter for the 18 hours? Thank you!
Hi Alex! When I want a longer ferment, I do all the turning and then instead of letting it rise another 2 hours (step 4), I put it in the fridge. It can stay there for as long as I need, but usually overnight. I let it come to room temperature on the counter for an hour or so, shape it and proceed with the recipe.
Hope that helps answer your questions! -Jami
Thank you so much, Jami! I actually found another comment after I wrote mine, which pointed me to the FAQ part of the recipe (not sure how I missed that before!), so I was leaning toward doing just that! I’m about to complete the first rise, and it’ll go into the fridge afterward. Thank you! Oh, and as a side note, I made this with 100% whole wheat a few days ago as an experiment and it came out very well! I added some extra water, but left everything else the same. Definitely a denser crumb, but still soft and chewy – and the earthiness was far more enjoyable than I imagined it’d be! I’d make it again just to complement certain meals, and I think it would be delish with strawberry preserves. Yum!
Oh, that’s good to know, Alex – I’ve never gone 100% with it because I wasn’t sure if I’d like it as much. 🙂
Just tried this recipe for the first time. My starter is exactly one week old today so I was unsure of its potential. I fed it this morning and started the recipe at about 3:30 pm. Starting so late in the day, in combination of the low rise potential (being a fresh starter and all) I folded early by about twenty minutes for each hour, left out the last full hour altogether, and let it rest after forming for 30 minutes.
I got a good rise! The loaf is enormous and beautiful. Still letting it rest/cool but it has a nice hard shell thats slowly softening as it cools. Looks promising and smells delicious!
Amazing! That’s wonderful, you must have a robust starter. 🙂
I’m currently on round #3. This has been a great way to start getting into sourdough bread at home for me. I was able to split this recipe and do two sandwich sized loaves. I found a recommendation to preheat the oven to 500, then when you put the bread pans in, lower the temp to 375 and bake for 45 minutes.
I’m so glad this recipe has been helpful for you, Rebecca!
Thanks for that great tip about making into loaves, too.
This recipe is AMAZING and so very delicious! Your video and instructions make it so easy to follow. This will be my go to bread recipe from here on out! I do have a few questions for you: If you want to double the recipe to make 2 loaves, when is it best to split the dough? After kneading or after the 1st rise (Step 4)? Also how do you store your bread (as you are eating through it) to keep that crispy crust? It gets soft in a plastic bag on the counter…..
Thank you!
You’ll want to split it after kneading, Laurie.
I haven’t found a way to keep the crisp crust in storage – we usually toast it to create it again. I’ve heard good things about storing in linen bread bags, though – you may want to try that!
Instead of storing in a bag, bread may be kept cut-side down under a light towel for several days. The crust stays crisp and as long as the cut is flat the bread stays fresh.
Thanks for the tip, David!
David, You’re full of good ideas! There are only 2 of us eating this bread, so this suggestion will be important for us to keep it fresh longer. Thanks!
video?? how did I miss that?? I have my starter ready – I will make it tomorrow
Glad that’s helpful – have fun!!
My first loaf is in the oven now. So far so good. Here’s to a great outcome
Enjoy!
My family loved it. I am definitely sharing Guys, Thanks for sharing this great recipe.