Learn how to make delicious overnight sourdough bread at home with a step-by-step video that’s perfect for the beginner and that your family will love.
Overnight Sourdough Bread recipe is the perfect recipe to learn baking with a sourdough bread starter. Our step-by-step instructions and video will have you creating an amazing loaf of bread at home in no time.
This Sourdough Bread recipe couldn’t be easier to make and it’s a lot quicker compared to other sourdough bread recipes from starters.
This 500g homemade sourdough recipe has a tender crumb with a slightly sour flavor surrounded by a beautiful crisp crust that has that pull you want in artisan bread.
Sourdough Bread had been on this list for 3 years! I let uncertainty and trepidation keep me from jumping on the Sourdough Bread bandwagon. How can Bread and water be intimidating? Right?
Participating in an online monthly bread challenge finally pushed me into trying sourdough, and the rest is history.
I was fortunate enough to receive some dried starter from a wonderful woman named Selma. Selma passed away a few years ago but her blog “Selma’s Table” still remains and I consult it often. This is a recipe that I got from her blog.
She named her starter “Twinkle” and encouraged everyone to name theirs too. My starter’s name is “Phoenix” because she rose from dust. She has amazing vigor. I’m not always vigilant about keeping her fed but she doesn’t hold it against me and rises to the occasion every time.
I’ve included photos of my 1st loaf and a recent one at the end of this post. I’m proud of both and hope you’ll try this basic sourdough bread recipe too.
Hello, Julie. Just wanted to say thank you for sharing your overnight sourdough recipe as it really works well for me, a lot of people have shared their methods and this one is simply the best one I have come across so far. So thank you again!”
Kris T
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What is Sourdough Bread
Sourdough bread is made by fermentation of dough using naturally occurring lactobacilli and yeast. Sourdough bread has a mildly sour taste not present in most bread made with baker’s yeast and keeps better than other bread due to the lactic acid produced by the lactobacilli. Wikipedia
What is different about sourdough bread?
The difference is in how they are made. Regular bread is made using store-bought yeast that reacts with gluten making the dough rise. Sourdough bread is made with a “starter“. This starter is made from a combination of yeast and bacteria growing inside a paste made of flour and water.
Make your own starter!
If you have questions on making or using a Bread Starter, read “How To Make Your Own Bread Starter (and how to maintain it).”
Health Benefits of Sourdough bread
The fermentation that occurs from using a starter has been shown to lower blood sugar, be easier to digest and can even be tolerated by gluten resistant individuals.
However, that’s not to say it is gluten-free. Sourdough bread contains higher levels of folate and antioxidants than other bread. Healthline is a very thorough reference regarding the health benefits of sourdough.
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Ingredient Tips:
- Bubbly starter – I recommend feeding your starter and letting it sit out at room temperature 4 to 6 hours or until it increases in volume by about 30% and passes the float test.
- If your dough is runny it can be because your starter was actually starving when you used it.
- Bread Flour – Bread flour has a higher protein content than AP flour. That higher protein provides more structure to your loaf.
- If you substitute they will both be delicious and the texture will be the same but you may find the loaf made with AP flour balloons out more or doesn’t rise as high.
- Water – There’s a lot of controversy regarding water in bread making. Some experts say if you can drink it you can use it to bake with. Other experts say the chlorine can inhibit yeast activity.
- Mineral content (hardness) can reduce extensibility (elasticity and ability to stretch) of the dough.
- Salt – I use fine sea salt. It is easier to incorporate and dissolve than coarser salt.
YOU MAY NEED
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Lodge 6 Quart Enameled Cast Iron Dutch Oven. Classic Red Enamel Dutch Oven (Island Spice Red) – I love this dutch oven. I have three that are triple the price of this one and it’s my favorite. It bakes my bread perfectly and makes a mean ragu recipe.
Zatoba 1003 Black Walnut Bread Lame Decorative Dough Slasher, 2x2x8 inches – I started out with a lesser quality lame and while this one isn’t expensive it’s definitely better quality and has made a prettier slash in my dough. It’s amazing
I have two books (out of several) that I’ve learned so much from. I recommend them exclusively to help in your bread experience. They are easy to read and will help you get that beautiful loaf on the table!
The above pictures from top left to bottom right.
- The freshly fed starter is thick.
- The Bubbly starter is ready. when bubbly and passes the float test.
- 1st quick knead just to combine ingredients (about 1 minute). The dough is thick and heavy.
- 2nd quick knead after a 30-minute rest. The dough is softer and smoother.
- Dough after 8 hours is full of air bubbles.
- Dough after final delicate knead is smooth and silky.
There’s a detailed video in the recipe card.
Recipes using a bread starter
- Multi-Grain Wheat Bread Recipe
- Spelt Sourdough Bread
- Sourdough Sandwich Bread using Bread Starter
- Multi-Grain Wheat Bread
- 750gr All-Purpose Flour Sourdough.
If you like this recipe you may like these too
- Cuban Medianoche Bread Recipe
- Homemade Crusty Bread recipe
- 6 Ingredient Simple Classic Italian Bread Recipe
- Soft Buttermilk Sandwich Bread
- Simple Ciabatta Bread Recipe – Made 2 Ways!
- Spiced Apple Star Bread
Pro tips for Overnight Sourdough Bread
- If you want to mix bread earlier in the day. After rising for 8 hours at room temperature, set the covered dough in the refrigerator and bake the next day. Remove the dough from the refrigerator to sit out while the oven preheats.
- Feed earlier in the day. When it’s bubbly do the test float. If it’s runny it’s used up all it’s energy and needs to be fed again before you can use it. To see if your starter is ready, put a small amount in a bowl or cup of water. If it floats it’s ready!
- Your bread can be cooked in a cold dutch oven but I like the color and rise I get from preheating my lidded pot.
- This bread freezes beautifully. I wrap it in plastic wrap or a ziplock bag and then heavy-duty foil.
This is a 500gr loaf of bread which isn’t large. Baking bread is all about percentages. If you want a larger loaf, you can adjust the “Servings” in the recipe card and it will calculate your ingredients. (Thank you, Daniel, for this question!)
Conversions are listed below the recipe card
Overnight Sourdough Bread Recipe
Ingredients
- 150 g bubbly starter
- 285 g *purified water or filtered water at room temperature
- 500 g bread flour organic
- 9 g sea salt fine
Instructions
- Squelch all of the ingredients together briefly (just for a minute is enough) with your hand. Cover the bowl with plastic wrap and let the dough rest for 30 minutes.
- Stretch and fold the dough into the bowl several times for about a minute. Cover and leave it out on the counter overnight. In the morning it will have doubled in volume at least.
- Pre-heat the oven to 240/250C (I preheat to 475°F and place your lidded pot inside to heat up. You can use an enamel dutch oven or aluminum roaster. You can also put the dough into a cold pot.
- Dust your counter with flour. I use a rimmed baking sheet lined with parchment paper and then dusted with rice flour. It makes it easy to pick up the dough. Scrape the dough out onto the counter. Don’t punch it down. You want to keep as many of those bubbles as you can.
- Pull the outside thirds into the middle and shape as you wish. Try to pull the outside of the dough as tightly as possible so it will hold its shape well. I shaped mine into a ball also known as a boule.
- Cover with some oiled plastic wrap loosely. Allow the dough to rest for 30 minutes. Set the timer as this is the only proofing that should NOT be overdone.
- Remove the plastic wrap and slash with a sharp knife or lame.
- Carefully remove the pot from the oven and remove the lid. Carefully place the dough into the pot. I lift mine by the edges of the parchment paper and put the whole thing into the pot. Replace the lid and place in the oven.
- Reduce the heat to 220C (425°F convection). Bake for 20 minutes. Remove the lid and bake for an additional 20 to 25 minutes.
- Immediately remove from the pot and cool on a cooling rack completely before slicing.
Video
Notes
- If you want to mix bread earlier in the day. After rising for 8 hours at room temperature, set the covered dough in the refrigerator and bake the next day. Remove the dough from the refrigerator to sit out while the oven preheats.
- Feed earlier in the day. When it’s bubbly do the test float. If it’s runny it’s used up all it’s energy and needs to be fed again before you can use it. To see if your starter is ready, put a small amount in a bowl or cup of water. If it floats it’s ready!
- Your bread can be cooked in a cold dutch oven but I like the color and rise I get from preheating my lidded pot.
- This bread freezes beautifully. I wrap it in plastic wrap or a ziplock bag and then heavy-duty foil.
Nutrition
Conversions for Overnight Sourdough Bread recipe
We realize that many of you aren’t comfortable using a scale. The closest conversions are the following.
- 4 cups flour
- 1 1/4 cup water
- 2/3 cup starter
- 1 1/2 tsp salt
A disclaimer is that I’ve never made this recipe without weighing the ingredients so I can’t guarantee or possibly troubleshoot any problems you may have with the recipe.
This bread was made possible by the resources and recipes shared by Elaine, Selma, and Celia! Please visit all three of these blogs for amazing bread information!
1st attempt 
Latest Sourdough
Susan says
Hi my sourdough bread has been rising at room temperature for 7 hours, it is now 6:00pm can I still bake it tonight or should I refrigerate it and bake it in the morning?
Thank you
Susan
Julie Menghini says
I’m sorry I didn’t see this sooner Susan. What did you decide to do? You could have done either.
Joy says
I’ve fussed with many sourdough bread recipes and this is the best, hands down! I live in a high altitude, hard water area. With a couple of adjustments, this recipe produces a beautiful, nicely textured loaf.
The best thing for me is how easy it is. for a busy person. I am not having to watch a clock for stretching the dough. I can prepare it in the evening, let is raise overnight and proceed with the final knead and baking early in the morning and then be on my way!
Thank you!
Julie Menghini says
Thank you so much, Joy (apt name)! I’m so glad that it works for you and we have had high-altitude comments. I appreciate you letting us know that it works for you.
Suzi says
I love this recipe and I use it regularly. My white loaves always turn out really well, but my wholemeal can be a bit dense. Any ideas what I can do to combat this?
I’d like to try adding extras into it – I folded in some cheddar cheese before baking the other week and it was lovely but I’d like to be a bit more adventurous. When is the best time to add any extras, such as garlic or fruit?
Julie Menghini says
Hi Suzi! It’s all about the protein in the combination of flour. Whole grains can be dense and low in gluten. We have recipes for Spelt sourdough https://hostessatheart.com/spelt-sourdough-bread/ which you can switch out the spelt for your wholegrain flour. As you can see, it’s not 100% wholegrain. We also have a whole grain sourdough that you could do the same thing. https://hostessatheart.com/multigrain-wheat-bread/. For add-ins, my rule of thumb is not to go over 20%. So, on a 500gr bread or 100gr. Definitely go with your instincts on this depending on what you’re adding in. I hope this helps! Thank you for your support and happy bread baking! ~ Julie
Lisa says
This is probably a silly question, but I finally got my starter to look fluffy and ready to go (which was very exciting–I’ve been trying for a long time!). I weighed out all of the ingredients, not even THINKING I didn’t have enough starter. The recipe called for 150 g and I had 130. And then also, I am now out of starter! If you know ahead of time that you do not have enough starter for a recipe, how do you increase your amount? Just not discard? If so, how do I know how much water and flour to feed?
Julie Menghini says
Hi Lisa! That is such a great question. It’s best to feed your starter early in the day before you plan on using it and then the evening before you bake build the starter for the recipe you’re going to use it for. I feed my starter with 100 grams of flour and 100 grams of water for maintenance. I’ll build it during the evening by taking a small amount of the existing starter and adding 200 grams of my flour mix and 200 grams of filtered water. Don’t ever use all of your starter my friend. Do you have even a tablespoon left or do you have to start over?
Mary Vercellino says
Another great recipe from you! I have made the spelt with rosemary several times now, and this is the easiest recipe for a sourdough loaf so far! Why was I messing around with all the stretch and folds every half hour etc? Also, it rising overnight keeps me from messing with it or trying to bake too soon. Thanks!
Julie Menghini says
Thank you so much, Mary! This recipe has made a lot of bread bakers into sourdough bakers. I appreciate your comment!
Danelle says
Best and easiest sourdough recipe I’ve ever used. Has anyone adapted it for a fruit loaf?
Julie Menghini says
What kind of fruit do you want to use Danelle? You can add up to 20% but make sure it doesn’t have a lot of moisture.
Sue says
I absolutely love this recipe I have commented before but now I’m wondering I’m getting a bit adventurous and I want to try other recipes can I keep to your standard recipe method and just use ingredients list from other sourdough recipes? The recipe method is easy and takes really no time ! ( accept the long bulk fermentation) hence I really want guidance on staying true to the basic ingredients and method while exploring other flavours. Kind regards Sue Baxter
Julie Menghini says
Thank you, Sue! You can absolutely use this process with other ingredients. The biggest thing is the percentages so if they’ve already worked out in another recipe, it should work just fine.
Lauren says
Thank you for the recipe! I am new to sourdough baking – I have made only a few loaves! I liked the simplicity of your recipe and that it uses 100% bread flour.
My loaf did not rise properly – and was a little spongy / wet texture. I’m assuming this might be an issue with my starter? It had increased about 40% in volume for 6 hours before I began making the bread. Any advice appreciated! 🙂
Julie Menghini says
Sounds like you’re doing everything right. Did your starter pass the float test? Maybe it was a little weak? Make sure it’s fed passes the float test before mixing.
Shalese says
Nutrition question here!
On the nutrition information, is it for 1 slice?
Julie Menghini says
Yes, 1 slice if the loaf is cut into 18 pieces.
Christine says
I LOVE this recipe. So simple. Never fails. I can make without the recipe as I make so often.
I found the pin below re: making cinnamon buns and I made starting with this bread recipe! So good. Not as fluffy as I was going for but so easy and yummy we will make again and maybe let rise a bit next time.
https://pin.it/6p4fmH0
Julie Menghini says
Great tip, Christine! Thank you!
Gail Urban says
Sorry but how do i get the 150 g of bubbly starter!,
Julie Menghini says
Have you made a starter Gail? If not, please take a look at this easy post to start your own. https://hostessatheart.com/bread-starter/. Let me know if you have any questions.
Andy says
Hi Julie, I’ve been baking this recipe since April here in the UK and it has never failed me! We absolutely love the bread, so thank you for sharing. I have a quick question for you : if i want to increase the loaf size, do i need to increase the baking time too?
Many thanks,
Andy
Julie Menghini says
We answered this by email but for other readers, our answer was an additional 5 minutes for a 750gr loaf. For a perfect loaf use an instant-read thermometer and bake to 212°F.
Julie says
Hi! I’ve enjoyed this recipe for several months now, thank you! Have you tried folding in other things into the bread like cheddar cheese or garlic? Do you have a recommendation on how to do that? I haven’t tried it. Thank you!
Julie Menghini says
Hi Julie! Thank you! You can definitely add other ingredients. I usually start with 20% or 100 grams with this recipe.
Joe Rhodes says
I’ve made this a few time and it always comes out great. I make mine about a quarter bigger. So about a 750 gram loaf. Always good!!
Julie Menghini says
Thank you so much! We make this recipe quite a bit and our bread community will appreciate knowing you have good luck making a larger loaf!
Emily says
This is my favorite recipe so far, it is very high yield for the time/effort. The bread is soft and aromatic and delicious as is. However I was wondering if you have suggestions on how to get a more airy/open crumb? Is it related to hydration? Or the starter (I usually feed my starter once the day before I make this, and it passes the float test)? Resting time?
Julie Menghini says
The airy crumb you are seeking is coming soon! The airy crumb is developed through a series of stretch and folds over a period of time. This loaf has minimal handling so it’s not developed. I hope this helps Emily and thank you for stopping by.
Liane says
Do I have to use parchment paper or can I just put it in there?
Does this just make 1 loaf?
Julie Menghini says
You don’t have to use parchment paper Liane. I use it because it’s easier to get in and out of the pot but you’ll be fine without it.
Ayla says
So my first try making this yesterday was a total gummy failure. Take 2 is doing s lot better but when I try to create surface tension in the shaping before final 30 minute rest, it went great until I left it to rest where it has now sagged down and I can see where bubbles have popped on the surface. Any tips? About to bake it so we’ll see how that goes.
Julie Menghini says
I’m so sorry Ayla. It sounds like your bread was very over proofed before you tried to finish shaping it. How long did it rise before your 30 minute proof? If it was at room temperature and in a warm environment, It could take anywhere for 6 for 8 hours. What I recommend you do if you have the time is to let it rest 4 hours and then shape it. Put it in the fridge covered overnight and bake it the next day when you have time without a final shaping of course. I let mine come to room temp while my oven preheats and have never had an issue. Try this my friend and let me know how it goes for you.
Ayla says
Yeah it rose for 8 hours lol I think it was at the high point for at least an hour when I put it in the fridge. Now I know! Thank you for your response. I will try again soon ☺️ It had already been baked when I read your response.
Kim says
Hey, Recently a friend gave me 100g starter, fed it for 2 weeks while I researched tips, recipies. I started with your Overnight Sourdough, I liked the simplicity of it. 1st attempt wasn’t bad, 2nd attempt was perfection! ( let rise 4-6 hrs room temp. refriderated and baked next evening) I have since played around with the recipie, interchanged 100g bread flour for wholewheat, ( 100g ww +400g bf = 500g flour) have added raisins + walnuts, gonna try olives and walnuts. Have also baked your Multigrain Wheat, (another favorite) Baking bread has become a weekend ritual. I think I have become a fan of “Hostess At Heart”
Julie Menghini says
Kim, I’m definitely a fan of yours! That bread sounds amazing and I’m glad you gave us your percentages! Our bread community loves trying new things and your combinations are delicious!
Jessica says
This is the BEST recipe EVER! Its so easy and it never fails me! super bubbly and airy inside and crusty outside. I’m just in love!
Julie Menghini says
Thank you, Jessica! I’m so glad it works for you.
Cynthia McLaughlin says
I love this recipe. I use 150-200 grams of whole wheat flour combined with the bread flour to make 500 grams, add extra water and 2 Tbsp of olive oil. Comes out great everytime!
Julie Menghini says
Thank you, Cynthia! I love the silkiness that a little oil can add.
Christine says
How much extra water ? I want to try this!
Julie Menghini says
Extra water? I’m not sure what you’re asking, Christine. I do hope you will try this recipe. It’s been very successful among our bread community.
Christine says
Sorry I thought my reply would be to the original comment
“I love this recipe. I use 150-200 grams of whole wheat flour combined with the bread flour to make 500 grams, add extra water and 2 Tbsp of olive oil. Comes out great everytime!” I’ll post above maybe?
Christine says
Approx how much extra water do you add? I’d like to try this tip!
Joan says
This turned out absolutely wonderful. My starter is a slow feeder, so I fed mine Friday night and did the next few steps early in the morning so that it had all day to rest and rise. I did the baking process while we ate dinner and it was perfect for breakfast the next day. I could not believe how high the loaf was when I took the lid off of the pot! By far the best recipe that I have used yet. Thank you!
Julie Menghini says
Wow, Joan, it sounds like you’re definitely the bread whisperer! I love that you let the bread determine when it was ready versus the clock. That’s so important with baking bread. Thank you so much for sharing your comment!
Jeri says
Oh my goodness! I rarely comment, but this recipe is almost too good to be true! I have been making sourdough for a couple of years, and the process can be long and tedious, and after lots of effort, not always successful. Still, I LOVE sourdough, so I keep at it! 🙂 My niece shared this recipe with me and it is absolutely amazing – so quick and easy! I wish I could post a photo – my very first loaf using your recipe turned out PERFECT! And, it’s my prettiest loaf yet, with the perfect “ear”. I can’t wait to try using different flour combinations. Thank you so very much!
Julie Menghini says
Jeri, you sure made my day! I’m so glad that this recipe has worked well for you! I have several breads that I make and this one is one of my favorites! Thank you for taking the time to share your successful results!
Lilly says
I love this recipe! I’m a complete novice at bread making, but every time I’ve made this loaf it’s come out wonderfully. I always have several large creases in the bottom though. Should I be pressing the folds together more? I worry about pressing the air out.
Thank you!
Julie Menghini says
I get a crease now and again too. I agree that you don’t want to lose those bubbles! When you shape your bread, cup your hands around the round dough ball, and using the friction from your counter, drag it as you turn it to create tension. Be careful and try not to incorporate more flour to the inside of the dough as you’re shaping it because it will be harder to keep it tight. It’s just getting experience Lily and I’m so glad you’re baking bread.
Filipa says
This recipe is the best I’ve found until now! I finally managed to do a good sourdough! I did one with 400g bread flour + 100g spelt and another one with 450 bread flour+ 50 corn flour and they turned out great! 🙂
Julie Menghini says
That’s awesome Filipa! I’m so happy that your bread is coming out well. I love bread success!
Jennifer Wouters says
Is there a way to cook the bread in bread loaf pans? Could I put a pan underneath with water to create steam?
Julie Menghini says
I’ve never made this bread in bread pans and usually do a free form loaf. Maybe one of our other readers have? For a loaf sourdough, we have a sourdough sandwich loaf you may enjoy? https://hostessatheart.com/sourdough-sandwich-bread/. If you try the overnight in a loaf pan, I would definitely put it in two loaf pans. Let us know how it goes!
Katy says
I have done this bread in two loaf pans and it turns out perfectly! Thank you for this recipe!
Julie Menghini says
That’s awesome, Katy! Thank you for sharing!
Katy says
Thanks! I just set the two loaf pans next to each other and cover them with a cookie sheet for the 20 minutes. I even added a bit of olive oil to the bread before proofing and it turned out great!
Julie Menghini says
That sounds amazing, Katy! Thanks for commenting!
Katy says
I forgot to add that I take it out when the temperature reads 180-190 as our theory is it will continue to cook after being removed from the oven. The resulting crumb is moist and fluffy.
Julie Menghini says
Hi Katy, I remove my bread from the pan right away but bake it to about 210. Thank you for sharing, there are so many options when it comes to baking our bread!
Kirsten says
I put mine in a loaf pan in the Dutch oven a d it comes out beautifully! I have a bread pan that fits perfectly in to it (my hub isn’t so thrilled about round bread for some reason…)
Julie Menghini says
Most hubbies would kill for homemade bread but my husband likes the oval loaves so he can cut it for sandwiches. Regardless, I’m so glad it’s coming out beautifully for you!
Williams says
Hi. I was wondering if you would recommend using a proofing Banneton for this recipe?
If so, at which proofing stage would you use one?
Thanks!
Julie Menghini says
I use a banneton with this recipe if I’m going to put it in the refrigerator overnight. Let it rise at room temperature for about 4 hours, shape it and put it in your banneton in the refrigerator until you’re ready to bake. If you don’t refrigerate it, the banneton isn’t necessary because you bake it not long after it’s shaped. Hope this helps!
Niki Boon says
If I shape the dough and put it in the banneton in the refrigerator, do I skip the last 30 minute proofing?
Julie Menghini says
You will shape it in order to get it in your banneton and then refrigerate it. You are correct that you will skip the last 30 minute proof. Also, when I put this in a banneton, I’ll let it come to temperature in the banneton while the oven preheats. Hope this helps, Niki!
Lia says
I am a little confused on the baking temps. We have a conventional oven that also does convection. Do I set the convection temp to 475/adjust down to 425? Our oven automatically adjusts so if I do this it convect cooks at 450/400. Is that correct?
Julie Menghini says
Yes, Lia. I set my convection oven to 475. As I understand it, ovens are supposed to automatically adjust their temp according to the method you’re using, I’d set it to 475. Thanks for stopping by!
Sita Sathitchaicharn says
Hi there, thank you for sharing this beautiful recipe, I am from Thailand and loves to try your recipe. please accept my apology for my poor english, my home country is hot and humide all year 28-37 degree celcius, my room temperature is 30-35 degree celcius when I left the mixed dough in room temperture 6-8 hours my dough is over rised! so my sour dough bread is flate hahaha I tried many times untill my husband told me to stop because he is tired to try my bread…i need to keep up to learn or hiding my bread after baked from my husband untill its perfect..all the best, Cheers
Julie Menghini says
Hi Sita! When dough is done it’s done. If you press your fingertip into it and it slowly bounces back it’s time to bake. This may be much less time than this loaf calls for. When you get this one down your husband will be sorry he asked you to stop lol! Thank you for stopping by! Hello Thailand!
Kathy says
Hi from Colorado,
Like so many others commenting on here, I tried several other recipes before finding this one – it is simply the easiest and I’ve made four loaves now that have turned out well. Thank you so much for this great recipe and your easy to follow instructions! My only issue has been that I’m having a hard time getting the loaves to reach 205 degrees, even after adding at least ten minutes onto the bake time. I think it’s because of our high altitude here, 5,280 feet. The crusts are dense and the bread looks almost too browned, but it tastes great. I don’t know whether to try reducing the temp I’m using (425 convection), switch to 425 regular oven, or maybe even increasing the temp to 450 so it bakes faster and maybe won’t get so browned? Any suggestions would be appreciated so much! Thank you!!
Julie Menghini says
Thank you, Kathy! I’m not an expert at altitude baking Kathy, but I wouldn’t switch to the regular oven at this point. How about leaving the lid on longer? Removing the lid finalizes that deep brown crust and gives it that crunch but if your bread isn’t baked, you’re not going to have the loaf you want. You’re so close though so give that a try and let me know how it goes.
Kathy Johns says
Thanks for your suggestion! I’ll try leaving the lid on longer and see if that works. I also ordered an oven thermometer to see if my oven is baking at the correct temperature. I’m determined to figure this out!
Julie Menghini says
Great idea to test the oven Kathy. Let me know how the baking times work for you.
Liz says
Try high altitude flour.
Julie Menghini says
Thank you Liz!
Lisa Wadham says
Hi Julie, what a yummy, straight forward recipe! Thanks so much! If I wanted to include a bit of rye or whole wheat flour for flavour, how much would you suggest for the 500g loaf ?
Julie Menghini says
Hi Lisa! Thank you for your comment! You can definitely go with 25% wheat on this recipe but be careful with the rye. Rye doesn’t have the gluten structure that our other flours do so can become hard to work with. Stay around 15%.
I have a sourdough wheat bread that you might like https://hostessatheart.com/multi-grain-wheat-bread/.
Lisa Wadham says
Thanks! I will give it a go.
P says
Hi – I’m from India and we do not get bread flour easily out here (especially given the closing of the borders due to the pandemic). My available options are AP flour, whole wheat flour and semolina. I wonder if a combination of these could work to give the closest possible substitute for bread flour.
Julie Menghini says
Hello from India! That’s awesome! I would use a mix of AP and Wheat in a 50/50 mix. I have an AP sourdough coming out soon and in the meantime, you may enjoy this recipe as well https://hostessatheart.com/multi-grain-wheat-bread/.
Deborah Boyles says
I want to try adding green chilie, garlic, and cheese to this loaf. Have you added any extras to your bread?
Julie Menghini says
Absolutely, Deborah! I try and keep my extras to around 20% of the total weight or about 100 grams. These ingredients would be easy to add. The ones you have to be careful about are the extras that have a lot of moisture.
Marianne says
My sourdough is in the oven now , fingers crossed !
I am a bit puzzled why my dough was too sticky to stretch as beautifully as yours did in the final round , before going in the oven . But it is formed , sliced on top and covered in the Dutch oven … so hopefully the forgiving loaf will present it’s beautiful self soon ❤️
Thank you for a straightforward , easy to follow recipe , others I had saved required far too much flour and discarded waste I did not want to deal with .
Julie Menghini says
How did your bread come out Marianne? My guess is that it may have been slightly overproofed if it was sticky. Try and cut back on that time next time and see what the consistency is.
Lynn says
I made this once successfully and this time when I attempted last folding it was very sticky and last rise really did not occur properly and did not hold shape. Wonder why it worked first time and not this time?
Julie Menghini says
I think a lot of it comes down to the state of your starter. When it starts running out of energy it will not provide the structure you need in your bread and your dough will be very sticky so try and use it with 6 to 8 hours of it’s last feeding. If you have time, feed your starter and see how long it takes to increase in volume enough to pass the float test. This well tell you exactly the timing for mixing your own bread. Also, don’t let your dough rise in two hot of an environment. On the counter is fine for this bread. Another thing that I find helpful is using a notebook when baking bread logging the timing you do what. Then you can see what worked and what didn’t. Hope this helps, Lynn. Keep in touch and let me know how it goes.
Carol Weber says
If I increase servings by increasing the ingredients, do I also need to adjust baking times?
Julie Menghini says
Hi Carol! I always recommend that you use an instant-read thermometer and remove the bread when it tests 212F. However, increasing the ingredients doesn’t always take longer to bake. You would think it does but that’s not the case. Use the thermometer and take it out when the smaller loaf would have been done and test it. That should give you an indication of how much longer (if any) it will take.
Michelle Merrill says
If I am making my bread tomorrow before I put it in the refer do I make the boule or do I do the last knead and proof in the morning and let it ride tomorrow morning for 30 minutes, hope that makes sense.
Aloha,
Michelle
Julie Menghini says
Shape it before you put it in the refrigerator and let it come to temp while the oven is preheating.
Lori says
So if I want to put in the refrigerator to have nice and hot for dinner I skip the 30 min proofing until I’m ready to take out of the fridge while the oven heats up. So that time would be the last rise or proof. Correct? I’ve never delayed cooking and put in fridge that’s why I ask. Want to try something new
Julie Menghini says
I would shape it and put it in a basket, banneton, or bowl and cover it. Put it in the refrigerator. I would remove it from the refrigerator while the oven preheats with no additional shaping. Does this help, Lori?
Kathy says
I’m just heating the oven to bake this loaf – I have been making sourdough for a couple of months now, and your recipe is bar far the easiest and most straight forward. I especially like your short video and the pictures showing how things should look. I’m just wondering about the oven temperature: you say to lower it to 425 convection, but it is my understanding that when using convection the baking vessel needs to have low sides so the air circulates around the food; I’m using a Dutch oven so do I need to put the oven on convection? And if I don’t go with convection, should the oven be at 450 instead (you usually decrease the temp by 25 degrees on convection)? Thanks!
Julie Menghini says
Hi Kathy! My vessels aren’t low sided when I use convection baking. I use a dutch oven. If you have convection you can bake at those degrees worry-free. Thank you for stopping by! You can use regular baking and adjust the temperature. I tried baking without the convection and have to say that like the convection results much better with this bread. Maybe some of our non-convection bakers will chime in here?
Kathy says
Hi again, Julie! I’m having great results with your recipe, and I love that it’s so much easier than most – as much as I love to bake and have fresh bread, I’m not into having the sourdough take over my life! In order to get the crust really nice all around, after the initial bake in the covered Dutch oven, I’ve been putting the loaf on a cookie sheet to allow the convection to do it’s thing for the remainder of the baking time, and I am really liking the results!
Julie Menghini says
Good for you, Kathy! Balance is key. Thank you for the cookie sheet tip! It will help others that want this amazing crust as well.
Carol Roberts says
LOL, I totally missed the fact that the baking temperature is for convection cooking! I’ve been using those temps with my conventional oven and a cast iron Dutch oven. The loaves come out beautiful, with a golden-to-light-brown crackly crust. So, is the thinking that I should raise the preheat and baking temps by 25°F?
Julie Menghini says
Hey, Carol, if it isn’t broken don’t fix it! The fact that your bread is coming out beautifully, I would say no. When I set my convection to 350F it automatically adjusts to that temp and I don’t have to adjust it by the 25F difference.
Deborah Boyles says
I use a regular oven, preheat it and the Dutch oven to 475•, put the bread into the Dutch oven, lowed the heat to 425•. 20 minutes with the lid on, 25 minutes with the lid off.
Julie Menghini says
That’s my process too, Deborah. My oven is at convection and haven’t used the regular bake function.
Lisa says
Hi I love the recipe and I’ve made some good looking loaves, but they are not always cooked on the inside. I cook them in a Dutch oven and take the lid off as per instructions. The bread looks amazing and when I knock the bottom, sounds hollow. But when I cut into it when cooled down, the dough is not cooked in places, any ideas as to why this might be? Also today my crust was super, but as it cooled, the loaf sank underneath it. Would love any advice, thank you.
Julie Menghini says
Hi Lisa! I haven’t personally had this issue. If you use an instant thermometer is the loaf over 212F? I always do this because even if the crust is golden it doesn’t say anything about the crumb being baked. It could be your oven too. Have you tested the temperature? If not, buy a cheap oven thermometer and put it in your oven. When you oven says it’s at temp, compare it to the thermometer. Check pack with my Lisa and let me know what you find out.
Vanessa says
Wow, thank you so much for this recipe. My friend shared her sourdough starter with me almost two weeks ago and my first loaf came out well (beginner’s luck) but was a LOT of work. I tried to find a simple recipe that would have a delicious outcome but had no luck – in fact, I once spent 30 hours on a loaf that was a sticky mess that didn’t rise. I was ready to throw in the towel. Then, I found your recipe! I’ve now made it 4 times and each time it has gotten better. I LOVE how simple and straight forward it is, and each of my loaves has come out delicious and beautiful. I’m now feeling comfortable including some wheat flour and other additions (I did olives once). I occasionally do 2-3 extra stretch and folds if I have the energy but I love the comfort of knowing it will come out well either way. I have shared with friends and will continue to do so! Thanks again!
Julie Menghini says
Thank you so much, Vanessa! I’m so glad this recipe is working for you and really appreciate your sharing!
Dean says
Like many others who have commented, I chose your recipe because the timing made sense to me. However, the first time the bread was very dense and tough. I believe I added too much extra water. I tried again last night. I had a nice bubbly starter that passed the float test. Then I mixed and proofed as per the recipe. I was hopeful. I placed it in my oven with the light on for the over night rise. (I put it in around 9:30 PM and started to bake it at about 7:30 this morning. When I turned it out, is was almost liquid. I had the appearance of the starter after it collapses. I had to throw it out. After reading through again, I think perhaps the problem was that I left it too long in too warm an environment so that it finished rising and then collapsed just like a starter does. I plan to try again using your alternate method of mixing earlier and then refrigerating after an 8 hour rise. Does tall this make sense?
Julie Menghini says
I agree with you Dean, I believe that it was overproofed. I would just leave it out on the counter covered for 8 hours or less. I’m sorry you had a fail. If you want to refrigerate it, shape it and put it in the fridge after 6 hours because even though it’s cool, it will continue to proof. Keep me posted!
Dean says
Thanks, Julie. I’ll give it another shot and let you know how it works.
Julie Menghini says
Great, Dean. Feel free to email me if you have any questions.
Chaya says
Easiest and best recipe I have tried so far! I leave it overnight, shape it in the morning and refrigerate untill I come home from work…score it..bake it…delicious…I preheat my oven to 450, and put the bread on a regular sheet pan..I place in the oven and on a lower tray throw in some ice cubes for the first 20 minutes. And then lower oven for another 20 minutes…and get the same effect as baking in a pot…so happy with this recipe..it came after many other failed ones. Thank you!
Julie Menghini says
Thank you Chaya! Those are some great tips for our bread baking community!
Viola says
Thanks for posting this. Now I know not to proof over 8 hours!
Julie Menghini says
I think a lot of bread gets over-proofed. Especially if they’re mixed earlier in the day and let out overnight.
Martha Ordoñez says
I was almost ready to give up making sourdough bread.
Your recipe is excellent and easy to follow.
Thanks for sharing it.
Julie Menghini says
Thank you for letting me know, Martha! I’m so happy it worked for you!
Paula Sees says
Thank you! I’d never heard of the “float test”. What a difference! Consistently beautiful loaves are coming out of my oven! Hoping to try some variations soon.
Julie Menghini says
That’s awesome, Paula! Thank you for commenting!
Sue Baxter says
I have used this recipe 10 times with better results every time obviously the recipe is perfect and my techniques are getting better. I did however have a big problem when I converted the white flour to 100% wholemeal it was seriously and approved but there’s a lot of learning ahead for me. Today I changed the loaf into a cinnamon and raisin loaf. thank you for sharing this wonderful recipe and method.
Julie Menghini says
Hi Sue! You’re right, flour makes a difference. I do have whole wheat that you may like? https://hostessatheart.com/multi-grain-wheat-bread/. The cinnamon raisin is right up my alley!
Sue Baxter says
Oh lovely thank you for that link, I’ll go to it now
Jaime says
Hi, would you be able to share your cinnamon raisin loaf recipe please? Thanks!
Sue Baxter says
Yes of course I’ll look it out.
Sue says
I added
70grams of brown sugar
1/2 tsp cinnamon,more if you like a full cinnamon flavour
1/2 tsp ground nutmeg
150grams raisins
All in to the flour at the start of your overnight sourdough recipe Julie
Julie Menghini says
Thank you Sue! That sounds amazing! Is it ok if I share this in our newsletter?
Jaime says
Hi, do you mind sharing your cinnamon raisin loaf recipe?
Andrea Slack says
Hi Julie,
I am an absolute beginner and made two loaves successfully for the first time last week! I would love to know if I can double, triple or even quadruple the recipe by multiplying accordingly using the measurements used for one recipe? The first two loaves were amazing! Thank you so much for the recipe!
Julie Menghini says
I have a larger loaf coming out Andrea. I went up to 750 grams of flour but kept the starter at 150 grams. By doing this it keeps the hydration lower and makes it manageable.
Jennie says
My dough was so sticky the next morning. Almost too sticky to handle. What can I do differently? Aside from that, it can out amazing!
Julie Menghini says
Hi Jennie, I think it probably sat out too long before you baked it. It will become sticky and thin if over-proofed. Try baking it a little sooner if you can or mixing it later in the evening.
Angela says
I am hoping you can help my friend as you have recently helped me. My friend is cooking a sourdough loaf on a baking tray with a Bain Marie in the oven to create steam. The top is cooking well and has a good crust but the underside looks odd.. do you think it’s the cooking method or to do with the proofing?
I can send a photo, if this helps?
Thank you for any feedback
Julie Menghini says
It sounds like the heat to me Angela. Is the bottom misshaped or is it browned differently? She may want to remove the Bain Marie after about 10-15 minutes or even put a piece of parchment paper between the baking tray and the dough. See if that layer helps. Keep me posted!
Adriann says
I love this recipe. I have however tweaked the method a bit since I live in Southern California and it’s warm. I mix my dough in mid-afternoon (2 or 3:00) and do all my stretch and folds and let it proof till about 10pm. Then I turn it out and form my loaf, put in a proofing basket/bowl and refrigerate overnight. Then I take it out and bake it in the morning after a counter rest of about 30mins.. great results every time.
Julie Menghini says
Thank you for sharing Adriann. The warm weather has been making it difficult for some bread bakers and your comment will definitely help them out.
Sally says
Hello! This recipe looks great and I really want to try it out, I just don’t have a Dutch oven. Would a cast iron on be okay maybe covered in foil? What would you recommend?
Julie Menghini says
Absolutely Sally and you don’t need foil. If you want to cover the bottom of the pot just use parchment paper which is what I use to lift my bread into the hot pot. You can carefully put in the dough without the parchment paper and let it cook directly in the pot too.
Javier says
So from what I read about putting this on the refrigerator is to make sure the dough is in it’s final shape before putting it in the refrigerator over night to bake in the morning. Also, it’s to my understanding that I should let it sit out at room temperature for 4-6 hours, do the final shape, let rest at room temp for about 30mim and then put in fridge over night. Do I have that right?? I’d love to bake it in the morning after letting it sit over night in the refrigerator
Julie Menghini says
Hi Javier! You are correct in that I shape the dough and refrigerate it. You don’t need to do the last 30 minutes before refrigerating it. Just take it out and let it come to room temp for as long as it takes to fully preheat your oven with the pot in it.
Carol Weber says
I’ve baked from your sourdough recipe frequently, since starting in April. Every time, perfect sourdough; my family’s favorite. But this time, I didn’t get much rise during the overnight bulk ferment, which is freaking me out. My starter was active (it passed the float test). S&F went great. What did I do wrong? I’m worried the starter just doesn’t work anymore.
Julie Menghini says
Hi Carol, you’re doing fine. Are you discarding all but approximately 1 tablespoon of starter and feeding it on a regular basis? If your starter is bubbly and passed the float test it is fine. Is the ambient temperature rising in your kitchen? If it’s gotten a lot warmer, it may be proofing faster than in the winter months. Try keeping it in a cooler place for the overnight rise. Let me know how it goes!
Ellie J says
This is my third load but the first time it looked beautiful with a wonderful spring and ear! I used the conversion measurements and it was perfect! Thank you!
The one thing I want to adjust is the sourness level. What is the best way to increase the sourness?
Julie Menghini says
Longer proof develops the sourness. Instead of leaving it out for 8 hours, shape it and put it in the refrigerator after about 4-6 hours and leave it in there for up to 12 hours.
Benjamin says
Howdy! I love this recipe and the first two/three times I had great success. Last two times, though, I’ve had problems — very dense, doughy bread. I’m addressing here because I don’t know if I have a timing (over-proofing?) issue or an ingredients issue. To that end:
1) for whatever reason, my starter doesn’t seem to be ready for 6-7 hours or so. When I feed in the morning (8:30 or 9:00), it’s only bubbling around 4… so if I mix dough, let it rest for 8 hours, do I then SHAPE and cover with oily cling wrap and put in fridge?
2) I ordered some bread flour from a seller nearby — it’s 14.7% protein. I think I need to add more water… as the “squelch” leaves a lot of shaggy bits — as opposed to using the KA Bread Flour, which looked much more like yours.
Thanks for any thoughts you might have!
Julie Menghini says
Hi Benjamin. Sometimes my starter can take a good 6 or 7 hours too so don’t worry about that. It really depends on the temperature of where it sits. I think you are over proofing it by letting it sit for 8 hours and then refrigerate it. It will continue to proof in the refrigerator so I’ve been recommending that you shape it after 6 hours, cover it, and then refrigerate it. My dough is pretty shaggy after the initial squelch but then will be a little more cohesive after the initial quick rest. Have you had this result or is it still dry? If so, just add a little water and see how it goes. You’re correct that different flour and their protein content act differently. Most of the time I use Bob’s red mill or KAF and have had great results.
Christine says
Using your recipe, and following all your tips, and my bread loaves are turning out perfectly. Thank you so much!
Julie Menghini says
That’s awesome! Let the sourdough baking begin!
Melissa says
Hi! Thanks for this recipe! I made my first ever sourdough boule following it and it worked great, only issue was on my side that my starter wasn’t fully ready but I was lazy. But now I’ve tried it again twice with very active starter (passed the float test), and both times, after the overnight rise, it’s been very sticky and not holding a shape. The Second time I think based on comments it was overproofed so I made sure to only proof for 8 hours this third time, and I can still barely form it into a ball shape, but it barely holds the shape and sticks to the well floured parchment paper at every pull… any suggestions? Thanks!
Julie Menghini says
Hi Melissa, If you have the time try proofing it only 6 hours, shaping it and letting it rest 30 minutes and then baking. Depending on the temperature of where the bread is proofing, it could still overproof prior to 8 hours. Maybe start this earlier in the day and bake it as above. A lot of bread making is trial, error, and experience which is hard to hear when you’re just getting your baking skills down but let me see if we can improve your results.
Rachel Cochran says
Such a good recipe! It has escaped me on how to make sourdough bread. So many pinterest fails 🙁
This recipe broke the cycle. lol Thank you!!
Julie Menghini says
That’s great Rachel! Thank you for letting me know!
Kim says
This recipe is SO easy and SO forgiving!
I don’t weigh, but I use the cup measurements you provided. I dump the ingredients in a food processor and mix for a few seconds. I plop it into a bowl, do a few stretch and folds, then pop it in the fridge overnight. I bake the next morning in a Dutch oven. Comes out perfect every time!
Julie Menghini says
Thank you for sharing Kim!
John says
I tried twice and failed twice with a 78% hydration recipe. I came across this one, tried it and got fantastic results first time! Thank you! I will slowly increase my hydration levels to see what effects result. I almost quit dejectedly after the second failure. Glad I tried this one!
Julie Menghini says
Thank you, John! I’ve had success with this recipe since it’s got the lower hydration level but have plans on adding a little more hydrated loaves down the road. Thanks for stopping by! Julie
Liz says
Hello! Thanks for your recipe! I am adding roasted garlic to mine- yumm! I am also letting it sit at room temp four hours before putting it in the fridge overnight. Does this mean after I let it come to room temp tomorrow I do or do not do the 30 minute rise?
Thanks!!
Julie Menghini says
Hi Liz! I would actually shape it before you put it in the refrigerator tonight and let it proof a little at room temperature tomorrow while your oven preheats. I wouldn’t shape it again or add an additional 30 minutes rise. You want it to not be as cold or dense so letting it sit until you can press your finger into it and getting a little spring indicates it’s ready. My oven takes a good 45 minutes to heat up so that is usually sufficient for me.
Gabrielle says
Finally, I started my starter about 2 months ago and my first loaf was a flop, dense hard, lest just say the squirrels and birds enjoyed.
I finally got my starter to pass the float test and while I was unsure since it floated…. and then sunk
It came out perfect
Julie Menghini says
I’m so glad it worked for you, Gabrielle! Congratulations! Now that you’re a success, those birds and squirrels are going to miss your homemade experiments! Are you using half white and half wheat flour? I find 100% white flour doesn’t make as strong a starter and doesn’t keep it’s structure as long so regardless of the flour I use in my bread, I use my mixed starter and it works real well.
Marcia L says
I love this recipe! Thank you for sharing it. I am new to sourdough baking but was given an incredible starter. Can this recipe be used for baguette s by just shaping the dough differently? I am longing for a baguette for bruschetta. Thanks again!
Julie Menghini says
I haven’t tried that yet Marcia but you could definitely give it a try by baking them on a stone or the back of a baking sheet? Make sure you make them no bigger than the width of your oven (guilty) LOL!
Marcia L says
Thanks for the response! I will try it pand keep you posted! I have a double baguette baking pan. Will keep you posted!
Julie Menghini says
Awesome! Thank you Marcia!
Marcia L says
My baguettes turned out great! I split into 2 loaves and baked in a baguette pan for 20 minutes. I need to keep working on shaping but it tasted great!!!
Julie Menghini says
Awesome Marcia! Shaping just takes practice and even then I get a few and wonder what the heck LOL!
Marcia L says
I also added a pan of wanted for the bake since it was in the baguette pan.
Angela says
Is it possible to use a stockpot with lid for baking the sourdough in the oven? If so, do I need to add any water or ice to a baking tray in the oven?
Julie Menghini says
Hi Angela, I don’t believe that it will help you to use ice or water in a baking tray when you have a covered pot. You can use a stockpot with lid and perhaps spritz the dough with water before putting the lid on. What is the stockpot made of? Sometimes the thinner materials can cause the bottom to burn so using parchment paper will help. It’s also what I use for lowering my dough into the pot so I don’t burn myself. I would also put the stockpot on the baking tray in lieu of putting the baking tray on a lower rack. Did I answer your questions? If not, let me know.
Angela says
Hi Julie, thank you for full and quick answer. I believe the pot is made of stainless steel, although it’s not particularly heavy. I will do as suggested and spritz the dough before putting it in the oven. Fingers crossed if the proving goes well, we will be baking in the morning I will let you know how it goes. Thanks
Jill says
Made this loaf 2 days ago…so easy and our family loved it! Easier and better all around than other recipes I tried. My neighbor tried it yesterday with great results too! Today I made 1.5 times the recipe. In case this helps anyone: I put my empty stockpot in the oven for 15 min (vs 30). Then I baked dough in hot stockpot on (with room temp cookie sheet under) for 25 min with lid on (vs 20) and 37 min with lid off (vs 20-25) to get to 208’ (said to bake to 207’). Double would be huge! Dough almost didn’t fit in my pot nicely. Parchment made a couple dents on the sides of my loaf but doesn’t bother me and it’s needed so it doesn’t burn on sides, and to get in and out of pot. Love this recipe!!! Thank you!
Julie Menghini says
Jill, those are fabulous tips! Thank you for such a detailed process.
Cassie says
If you stick the risen dough in the fridge overnight, is there a maximum time it can stay in the fridge before removing to room temperature before baking? I’m wondering if I can let it rise 8 hrs, stick in the fridge for say, 12 hrs and bring out to room temperature to bake in the afternoon?
Alternatively, if I am to let it rise overnight, is there a maximum time it can be left to rise at room temperature?
I like my sleep, so it would be more likely to rise over a period of time closer to 13hrs vs 8hrs.
I’ve made this bread twice and the family loved it. First time was an overnight rise and the second put in fridge after the rise. The second time the bottom burnt. Do you think this is because the dough wasn’t room temperature (and I should pull it to sit on counter longer than while the oven is heating up)?
Or my oven runs too hot and lower cooking temp?
I use a Dutch oven.
Thanks!
Julie Menghini says
Hi Cassie, great questions. I’m suggesting that you let the bread rest 4-6 hours and then put it in the refrigerator because it will continue to ferment and I’m thinking that people that do the 8 hours and then refrigerate are over-proofing. When you bring the dough out the next day let it sit out until it no longer feels hard and dense due to the cold. When it is softer and has a spring when pressed it’s ready to bake. If the bottom is burning, it may have something to do with the pan that you’re using getting too hot. Can you set your dutch oven over (not in) a tin pie plate or cake pan so there is space between the rack and the pan? You can remove it from the pie plate when you remove the lid. If your oven runs hot, you can definitely lower the temp as well.
Cindy Bunde says
Thanks for sharing your knowledge & a great recipe! Made it twice & success both times.
Julie Menghini says
That’s awesome Cindy!
Therese says
Julie, thank you so much for such a thoughtful and easy to follow recipe. I’ve made other recipes before that required a lot of kneading but I love the simplicity of this overnight dough! I’ve made numerous times with great results!
I’m hoping to try a higher hydration recipe to get the larger airy hole pockets. I’ve seen others with longer ferments and a few stretch and fold periods, but None that are spelled in such an easy to follow way like your blog! Now that I trust your recipes so much, I only want to follow yours! 🙂 Do you have recommendations on how to modify this recipe? Thank you!
Julie Menghini says
Thank you, Theresa! You’re so sweet! The holes come from that extra proofing and ambient temperature. Higher hydration is harder to work with but can be an amazing bread! Don’t be afraid to experiment. This recipe is 62% hydration. You could add 300 grams of water total to get it to 65%. If you have the time, you could shape it after about 4 hours and then letting it rise for another 2 at room temperature, put it in the refrigerator and bake it the next day. Take it out while the oven preheats but don’t shape it again. Giving it a little more fermenting time while shaped should result in additional holes. I will be releasing sourdough recipes that have more hands-on time with higher hydration and proofing times so stay tuned!
Lara says
So I made this combining two recipes and it cane out awful, my fault!
My question is, would a long rise (say 12 or 16 hrs) flatten the bread? I think that’s what happens to me. I was wondering cuz I’m giving this a true shot this time sticking to the instructions but I’m not sure if the overnight might be longer than 8 hrs and how much longer can I go without refrigeration. Thanks!
Julie Menghini says
It sounds like over-proofed Lara. Overnight is intended to be 8 hours, but I think you could get away with 9? Any longer than that, just shape it and put it in the refrigerator. I’m glad you experimented! That’s the way we learn. I had to toss one of mine last week too. Just didn’t work, so it happens to all of us.
Lara says
Thank you so much for taking the time to reply! I tried again and although the bread is ok, rose quite a bit and is def eatable (I am having a slice right now!) its not the best. So it proofed for 9 and a half hours and when I shaped it this morning the top had a grainy look, not big bubbles like your pictures or video . I will try yet again with 8 hrs of proofing Since I’m really trying to get away from my previous recipe that requires long proofing on the refrigerator and many kneadings and countless hours that I have no time for. Thank you again!
Lj says
Can you add nuts and raisins to this recipe. Btw its awesome. Thanks
Julie Menghini says
You sure can! That would be amazing
Mary says
Best recipe ever. I accidentally made the giant recipe from the bottom of the post, 750 gr flour, etc. I was freaking out wondering if it would work. It was fantastic. This is my second loaf. My first loaf was a beauty as well. Thanks a million. Sourdough bread is so easy on my stomach.
Julie Menghini says
That’s awesome Mary! I have a new one coming out that you’ll love too.
Alissa says
Just made my first batch of sourdough bread. This recipe was great. Others I read seemed like a two process, and even being I. Quarantine it seemed a little too time consuming. Thank you. Now I just wish I wish I could figure out how to make it taste a bit more “sour”.
Julie Menghini says
Longer fermenting will make it more sour. But since this isn’t a sourdough with a lot of folding and rise times it is less sour.
Tanya says
This was my first time making sourdough. This recipe was very easy to follow, and the video was very helpful! My first loaf is in the oven right now.
Julie Menghini says
Woo hoo! Congratulations on joining the sourdough addicts (not so anonymous)! Thanks for letting me know. I was hopeful that Quarantina would do her job.
Tim says
Well I gave it a shot… my starter was very active and bubbly, also passed the float test. When I scraped it out in the morning to shape it, it basically poured out and was not able to be formed. It was very sticky and flat. I don’t know what I did? Any ideas? I want to keep trying, as I bought a new Dutch oven!!
Julie Menghini says
Tim, I’ve had about 3 people that have had the similar results as you and we’re trying to figure out what’s up. How long is your bread sitting out at room temperature before you shaped it? Even over proofing it wouldn’t make it wet and sticky like this. What kind of flour are you using? What is the texture of the dough when you first mix it together?
Michele says
This turned out perfect. After spending a month making a starter that finally seemed ready. I found this recipe which seemed the least complicated. And to my surprise it worked and was delicious. So happy!
Julie Menghini says
Thank you, Michele!
Hannah says
I’ve baked this recipe twice now, almost through my third time (oven is heating and dough is doing its final test). the first two times I baked with AP flour and had good success. 1st loaf was my first ever sourdough loaf, definitely didn’t score it deeply enough and wasn’t so sour – I think my starter was a little weak. 2nd time, beautiful beautiful bread, exactly how I like it (even used less starter simply bc I didnt have enough (90 g)).
Now, this third attempt is my first with bread flour… I let it rise overnight for the same amount of time as the others (7-7 hrs) and in doing the poke test… I really think it’s over proofed maybe , the dough didn’t spring back at all. Any thoughts?? I’ll update my comment once the bread is out of the oven, cooled and cut 🙂
Julie Menghini says
It shouldn’t be over-proofed, Hannah. Did you prove it at room temperature and then give it a shape and a 30-minute rest before baking?
Lynne says
I’m having the same trouble. I let it sit overnight but longer than 8 hours. The dough doubled, had lots of bubbles but is very sticky.. Any advice? It doesn’t seem to hold its shape!
Julie Menghini says
What kind of flour are you using Lynne? Are you measuring you ingredients?
Lynne says
I used all purpose flour, and I weighed the ingredients. My starter passed the float test. I think I left it out too long at room temp.
Julie Menghini says
Lynne, I think this bread is over-proofed. How warm is your kitchen?
Lynne says
It was pretty cold so I put it in the oven with the light on! Trying again.. just fed my starter.. I’ll let the 8 hrs go by, then put it in the frig overnight after I shape it?
Juanita Sims says
I have a question about making my starter. Is it OK to use an organic unbleached all purpose flour to make a starter? It was the only flour I could find at the time. I don’t feel like it is growing as it should each day. I am also using purified drinking water.
Julie Menghini says
The all-purpose flour is fine as is the purified drinking water. Are you removing all but about a tablespoon each day and refeeding it? Depending on temperature fluctuations, it could take anywhere from 3 to 11 days. How long have you been at it?
Tanya says
I started my sourdough starter on April 26th using King Arthur All Purpose Unbleached flour. It had great activity but it didn’t start rising until day 16. I almost threw it away, but I’m glad I didn’t. On day 17 it more than doubled in size within a few hours of feeding. Today, day 18 I have my first loaf in the oven I made from this recipe on this blog. I think the reason my starter took so long to get ready to bake with was because my house was too cool. This is what worked for me: on day 16 I put it in my cold oven and just turned the oven light on. I think giving it that warmer environment helped it significantly. I wish I would have done that on like day 5. My starter is extremely healthy now! My husband and daughter named her Quarantina
Julie Menghini says
I love the name Tanya, you have an awesome sense of humor. I agree that a cool environment really slows everything down. The starter or baking bread itself. I use the oven light trick too. Thank you for the wonderful comment. It will be helpful to others too.
Jill says
We named ours Rona (Corona) and my sister named hers Covi
Julie Menghini says
That’s awesome, Jill! I love it!
Jill says
Made my first loaf this morning. Easiest recipe! Thank you for the detailed instructions. Turned out so pretty. Can’t wait for it to hurry and cool! Will post a picture.
gaetano says
After reading and trying so many recipes (all going for higher hydration) I was about to give up on sourdough bread. No one tells you that a lower hydration works as well.
I just finished baking loaf of bread following your recipe, dear Julie and I couldn’t be happier: It turned out PERFECTLY!
Glad I stumbled upon your video on Youtube.
All the best,
Gaetano from Munich!
Julie Menghini says
Thank you, Gaetano! You made my day!
Amanda says
Used this recipe for my first two attempts at sourdough and I’m definitely pleased! Thanks for such an easy, tasty recipe! I decided to start earlier today so I will be putting in the fridge overnight after the 8 hours, am I supposed to shape and plastic/oil before it goes in the fridge or tomorrow morning?
Julie Menghini says
Hi Amanda! Before you put it in the refrigerator.
Barclay Dunn says
Sadly, I’ve now tried twice, and have had poor results. I must be doing something wrong because so many people here say they’ve gotten perfect boules on the very first try. But what i’ve gotten after the overnight rise is a very sticky dough that doesn’t retain its shape at all, unless you count it retaining the shape of a pancake. They also both came out of the oven very flat – no more than about 2 inches high. So disappointing!
Julie Menghini says
I’ve just got to think it’s your starter? Does it pass the float test before using it? Can you snap a pic of it and email it to me? hostessatheart (at) gmail.com. What does your dough look like when you squelch it all together? Is it wet and sticky then?
Fay Sharpe says
Mines Just in the oven now and looks fab will add a taste test later but great recipe I think ill add a bit more liquid next time though thanks 🙂
Julie Menghini says
That’s awesome, Fay! Hope you enjoyed it!
Kelly says
I’m one of the many who picked up sourdough as a way to pass the days during the stay at home orders. I had saved your recipe from a group I’m in, and I’ve gotten two delicious loaves (even with too little salt the first time – oops). I’ve found I need to up the cook times slightly for the color I wanted but that could easily be our oven.
I have been refrigerating before shaping, and the loaves have turned out fine. I have a bowl of dough on the counter now that will be baked without refrigeration so we’ll see how that goes.
Thanks for making this so straightforward! I passed the recipe along to my dad, too
Julie Menghini says
Thank you, Kelly! If you want a darker loaf, heat your oven to 475 or 500 with the cookware in it and then turn it down to 450F. This additional 25 degrees will deeply brown your loaf. It’s a personal preference of course. If I am going to refrigerate my loaf I will shape it before putting it in the refrigerator so I don’t have to do so with a cold dough. Keep it up! I’m so glad you’ve joined us!
Andrea says
Hi. I have said goodnight to my dough until tomorrow. My parchment is rated to 420F. Can I just preheat my Dutch oven at that temp and bake at that temp?
Julie Menghini says
Yes, you can. I would use an instant-read thermometer to check it’s doneness and bake to about 212F.
K says
Is it possible to use AP unbleached flour?
Julie Menghini says
Absolutely! Bread flour has a little more protein in it so it may dome a little more than AP but don’t let that stop you!
Antje says
This is my first shot. In step 2 what am I covering with, plastic or tea towel?
Julie Menghini says
You can use either. I use plastic wrap but a towel works just fine. You just don’t want it to develop a dry crust.
Denise says
I’m a sourdough newbie, and this is the recipe given to me along with my jar of starter from a friend. I got my nerve up and made this loaf. OH MY GOODNESS! It turned out so incredibly perfect! Thank you for a great recipe and method for making delicious sourdough bread. The guys in my house thank you also. lol
Julie Menghini says
I love it, Denise! Sourdough is so much fun and delicious and I’m so glad you had a great experience! Everyone tells my husband how lucky he is and I’m sure they’ll say the same to your boys. Thank you for stopping by and for such a sweet comment!
Lisa says
Does anyone have any idea what I am doing wrong to have my dough be to sticky to handle after the overnight rest. It stuck to the bowl, I added more flour, stuck to the parchment paper, stuck to my hands, added more flour but it didn’t make a difference and I had to throw it out. It was like thick glue all over my hands it really hard to clean out the bowl, it’s so sticky. I would like to give it one more shot but this was very messy! Thanks!
Julie Menghini says
I’m so sorry Lisa that you had a bad experience with your bread! What is the consistency of your bread after you first squelch everything together? Are you doing the float test with your starter? Are you measuring your ingredients. Let’s get this figured out!
Barclay Dunn says
I had the exact same experience (although I didn’t throw it out because i can’t bear to waste the flour, so i baked it and it came out very flat).
For me, when i first squelch everything together, it is somewhat dry, a nice sturdy consistency. I am using AP flour, am measuring everything carefully by weight, using the recipe adjusted for 27 slices.
Julie Menghini says
Ok, you answered one of my questions here. Try baking this without adjusting the slices and let’s see what happens.
Janice says
Any fix on this? I followed everything out to the gram and my mix looked great last night. I also had very active starter. This morning it’s a stick mess and very hard to shape. I looks flat.
Julie Menghini says
Hi Janice! Is there any chance that it sat too long? I’m finding this result has often linked to the dough sitting out well past 8 hours and it just can’t keep it’s structure.
Gerie from NJ says
Made first sour dough bread from 2 starters and put both in same stone pan to take shortcut in baking. Came out great and both taste awesome. Why 2 starters? First starter was not doing so good so started another one and low and behold both are doing well. I’d rather keep both but thought about giving one away but they are my “children” and nurturing them was very rewarding. Strange, I know, so please don’t judge!
My question is can 2 starters be combined as ONE to make keeping it simpler? I will save parts of each one and freeze (I understand you can freeze) just in case combined together the experiment fails.
Opinion and advise?
Julie Menghini says
Gerie, I have two starters for the same reason LOL! A friend gave me one and then I started one. Which child to you throw out right? You can absolutely combine them. and just have a blended family. Also, if you look at my bread starter post, I show you how to store starter by freezing which will reduce your worry of killing one. https://hostessatheart.com/bread-starter/
Gerie from Nj says
Thank you so much for the quick response. I will confidently combine my “kids” after freezer a portion of each. Hadn’t named them but as soon as they get together I will name it “Gemini”!
I’m feeling less intimidated as I learn more about keeping a sour dough starter.
Julie Menghini says
You’re very welcome Gerie! I love the new name!
Sara says
In order to rest/overnight….what time do you feed your starter and begin this process of mixing the dough?
Julie Menghini says
You want to use your starter within about two hours from the time it’s ready and starters vary. Test yours by feeding it and when it’s increased in volume by about 30% it should be ready for the water test. If it doesn’t float, wait another 30 minutes. This can by 4 hours or 8 hours. It really depends on the temperature and conditions of where it’s sitting.
corinne says
Do you discard like normal and feed or just feed? Thanks!
Julie Menghini says
Discard like normal and feed.
Corinne says
Thanks!!
JENNIFER MCDONALD says
okay I started like 5 days ago and have been feeding it every twelve hours, buy I have not been discarding half each time was I suppose to?
Julie Menghini says
Hi Jennifer. Yes you want to discard all but about a tablespoon each time. By increasing the amount of the starter, it will need more flour to feed. Just take a tablespoon of what you have and mix it with 100grams of flour and 100 grams of water. You can feed it every 24 hours. Keep it a room temperature too.
AE says
Do not throw out starter! You can fry it in a pan or use it in other recipes. Honestly, many possibilities are endless.
Julie Menghini says
Thanks, Jennifer! You’re right!
Marina says
I cannot bear to throw it out, either, such a waste! I add however much flour to make a fairly stiff dough, then roll quite thin & bake for crackers. Add spices/herbs, too, if desired. Shredded coconut/small nut pieces or sunflower seeds are fun for a not-too-sweet cookie. After rolling directly on a cookie tin, score into whatever size & shape you’re in the mood for, or use a fancy pastry cutter, then bake. About 325º for 15-20 min, depending on your thickness & accuracy of oven temp.
Julie Menghini says
That sounds amazing, thank you Marina!
Karan Morse says
My two loaves I’ve made are pretty burnt on the bottom. I raised the rack this morning, and still got burnt. I cook in an electric oven. Any suggestions? Thanks
Karan
Julie Menghini says
Ovens can be so frustrating Karen. I literally got rid of an almost new stove because it just didn’t bake well. Are you using a dutch oven? Have you put a thermometer in your oven to see if the temperature is off? They can really vary. Lastly, did you use an instant-read thermometer to see what the internal temperature of the bread is? You may have to either lower the temp or lower the amount of time it’s in the oven.
Andrea says
Hi!
I’ve just tried this recipe and it turned out quite nicely. But.. it wasn’t that airy and holey inside. Could more starter improve that?
Julie Menghini says
Are you getting the rise in the loaf? This is a sourdough which means it’s going to be dense but should have some holes in it. The last shaping be careful to just pull the outsides tight into a boule but don’t handle it roughly.
Jon Telford says
Your recipe was my second attempt at baking a sourdough loaf after making my starter from scratch last week. The other recipe I found elsewhere that I tried was so fiddly and time consuming and didn’t achieve a satisfactory result. Your recipe is fantastic in comparison, so easy and straightforward. Im really pleased with the outcome, the bread looks and tastes great! Its a shame I can’t share the pictures on here.
I love the fact that I can prepare everything in the evening and in the morning Im ready to bake a fresh loaf every day.
Julie Menghini says
Thank you so much, Jon! I’m so glad that this recipe worked for you and that you tried again after a less than satisfactory result. You can email me a picture or tag me on Instagram with one too if you’d like.
Marcia Miller says
Quite simply the best sourdough recipe ever. This was the first time I made it and turned out perfect. I was a bit worried as it was such a quick recipe compared to others but it was perfect. My husband said it was the best sourdough he had ever tasted. Thank you so much again.
Julie Menghini says
Thank you so much, Marcia! I saw pictures of your bread and it’s simply gorgeous! Thank you so much for the 5 stars too! woohoo! Happy baking my bread-baking friend.
Erin says
Hi there. I have a few questions for you… First, I haven’t been able to locate yeast to make bread during this pandemic so have been nurturing a older starter that had somewhat been neglected in hopes of making some yummy sourdough bread. Thankfully after some good feedings over many days it was super bubbly, doubled in volume and passed the float test. When I finally got to that point it was late so I needed to stir it down and put it into the refrigerator. I was planning to bake with it the next day but was called back to work for the week so I haven’t used it yet. I don’t get home til about 5:30 each evening and am wondering how long you think it would take to get my starter room temp and ready to use (will I need to feed it again or can I use it when it’s room temp?). Then if I make the loaf and want it to have a good sour tang, do I put it into the frig overnight? If I do that, will it be ready to bake right away out of the frig the next morning? Also, I have a 6 qt Dutch oven, does this loaf fill that size pot or could I double or 1&1/2 the recipe to make it larger? Also if I put a double loaf into a roasting pan would the bottom burn since it would be nearer the bottom of the oven? Sorry for so many questions, I just want it to turn out since I’ve put the effort into reviving the starter. Thank you for your assistance with this.
Julie Menghini says
Hi Erin! This is a 500 gram loaf and I bake it in a 5qt dutch oven so a 6 will be just fine. The dutch oven acts as a steam oven so it doesn’t matter if the pan is larger than the dough. You can definitely make it larger if you want, however. I don’t like baking in the aluminum roasters for the reason you state but some people do. You need to feed your starter again if you couldn’t use it when it was ready. If you fed it when you got home and gave it 4 to 6 hours to get bubbly, it should be ready to mix up. Or you can feed it before bed and mix it in the morning. Let it sit out until doubled, about 8 hours, and then shape it and put it in the refrigerator. Take it out and let it loose the cold while your oven heats up and bake. The slower ferment will add to that tang. I hope this helps! I do check back frequently when I can so let me know if you have any more questions.
Lana says
Hi, can you just bake this in a regular loaf pan?
Julie Menghini says
I wouldn’t, Lana. You can bake it in a roaster or even free form on a baking stone if you have one. You could even try baking it on a baking sheet I believe but haven’t tried that. Unless you can cover it and trap the steam you will not get that crust. You can set your oven up like a steam oven such as I did in our sourdough sandwich bread recipe that is baked in a loaf pan. https://hostessatheart.com/sourdough-sandwich-bread/?
Cindy says
Does elevation have anything to do with the bread not rising and coming out doughy?
Julie Menghini says
Hi, Cindy! Honestly, I’ve never had to bake bread at a high altitude, but I know that it can be difficult. I found this article which may be of some help. https://www.culturesforhealth.com/learn/sourdough/how-altitude-affects-sourdough-baking/
Nancy says
I have made this twice and bread turned out wonderful! I am interested in making an olive bread can olives be added to this recipe to create this type of bread?
Julie Menghini says
That’s great Nancy! Yes, you can add anything to this bread that you like. The only tip I would give you is when adding ingredients just be mindful of the items that have a lot of moisture. Of course your olives wouldn’t be a problem.
Sarah Wilkinson says
What a great recipe! I’ve been trying a few different sourdough recipes during lockdown in the UK and most have turned our pretty dense which is a shame when it’s hard to get hold of flour! This recipe was by far the easiest, minimal effort and great results! Thank you again…this will be my go-to recipe from now on!
Julie Menghini says
Thank you so much, Sarah for letting me know!
Sandra Hall says
I bought a banneton basket. Could you tell me if this would work with recipe and if you could tell me how you would use it. thanks
Julie Menghini says
So fun, Sandra! I don’t use it so much with this recipe because when you do the final shape it will remove the texture. I do use it when I make this bread – https://hostessatheart.com/multi-grain-wheat-bread/ and it will show you how to use your banneton too. A lot of the tutorials you will find tell you to put the dough right in the prepared banneton. However, I line it which reduces the amount of flour that gets stuck in it. I had one that molded and so I don’t do that anymore.
Allison Jagtiani says
Thank you so much for this wonderful recipe! I had just gotten my first starter from a friend and was overwhelmed by a lot of the recipes and the process. I followed your exactly and my FIRST loaf turned out perfectly!!!!!! I was in total shock and very proud. Now I’m addicted and have made two more loaves and will experiment with other methods too but your recipe was much appreciated. Thank you!
Julie Menghini says
What a kind gesture from your friend Allison, thank her from me! I’m so proud of you. So many people are afraid of taking this leap. Please let me know if I can answer any questions for you or want to see something on the blog. ~ Julie
Jacob K Thomas says
This was a great recipe, I hadn’t made a sourdough in forever and when I did make it, the starter method wasn’t the best. I definitely didn’t get the sour flavor of a proper sourdough loaf. This loaf came out great! I was fine that I had a smaller loaf, especially when I was scared about it working and all. I will totally try out this recipe again, excellent instruction, and method!
Julie Menghini says
Thank you so much, Jacob! I just love when we have a great bread experience. I let sourdough scare me and don’t want anyone else to think that they don’t have the skills to make it.
Sandy Hall says
Thank you so much for this recipe. I decided to try sour dough. I finally got my starter active. I have tried a few different recipes and have found this one is the best and easiest. I am wondering if I can put this in a warm oven and have it raise faster so I don’t have to wait 8 hours to bake it. Again, this is the easiest recipe I have used and it came out the best.
Julie Menghini says
The thing about sourdough Sandy is that it needs that long fermentation time. I tried speeding it up and got something that resembled sawdust in texture. Thank you so much for your kind words and I’m so glad that you like this recipe!
Benita says
Hi! Thank you so much for this great beginners recipe! I’m new-ish to sourdough baking but have made regular yeast breads for my family for years. But I couldn’t eat them due to digestive issues. (celiac and UC)
My questions are regarding fermentation. I need a nice 24 hour or more fermentation to break down that gluten. Your overnight is 8 hours but is that where the time is flexible? Could I extend that to 20 hours ? Or do I extend time with more folds and resting periods?
I’ve heard of over fermenting or over proofing and am not sure where the sweet spot is in getting a long ferment cycle without ruining the end result.
I am about to bake my first loaf from your recipe but would love to try again with a longer ferment if possible.
Thank you!
Julie Menghini says
You can slow the fermentation by keeping it in the fridge for a longer period of time Benita. Keep me posted!
Cathi says
Also, are you asking us to preheat the dutch oven at 475 degrees Fahrenheit for over 30 minutes while the bread is resting?
I could smell chemicals all through my house from pre-heating the dutch oven at such a high temp for so long. I just want to be sure I understood.
Also, you bake the bread with the parchment paper inside the Dutch Oven?
Thanks!
Cathi
Julie Menghini says
Yes I preheat my Lodge dutch oven at that high temp with NO chemical smell. What brand are you using? Mine is an enameled cast iron dutch oven. Also I do keep the parchment paper with the bread but make sure your parchment paper is rated for that high heat. I almost had a fire before I realized they’re heat rated.
Barclay says
We got that smell you describe, not from the dutch oven itself but from the lid’s handle, made from resin and not rated higher than 400•F.
Julie Menghini says
Thank you for helping her out!
Cathi says
Tried my first sourdough bread today after 14 feedings. The starter failed the float test, but I baked anyway and it was just fine. Not quite as fluffy as your current loaf though LOL! Thank you for your recipe!
Cathi in Pennsylvania
Julie Menghini says
Thank you Cathi! Are you letting your starter sit at room temperature? How long after the feeding are you using is?
Alex says
Hi Julie,
I was wondering if you could help me. The first time I made this recipe it turned out beautifully, the best sourdough loaf to date. However each subsequent loaf I have done is turning out worse and worse. I have been following the steps as per video, and the only thing I can think of is that my dough is SO SO SO sticky after the 8 hour rest. I cannot handle it by hand without it half the dough sticking to my hands, therefore not being able to pull the ball tight. I am not using bread flour as it is impossible to find in Canada at the moment, however the very first loaf that turned out so wonderfully also had regular flour in it.
Julie Menghini says
Hi Alex, exchanging all-purpose flour for bread flour shouldn’t make that big a difference except in the rise which might be a little less because APF has less protein. What does your bread feel like after the 30-minute rest? If it is really sticky at that time, I would add enough additional flour to be able to handle it. Please take a look at the video and get that texture. Another thing you could do is let it rest the 30 and then do the knead, cover it and let it rest another 30 minutes. This will let it build more gluten and strengthen it. I sure don’t know why it all worked at first and then didn’t but we’ll get that great loaf back.
Chrissy says
Hello, this may be a silly question but I’m super new to sourdough and I’m going to attempt this recipe as my first try at sourdough bead. My question is – after I feed and let my starter become bubbly, do I stir it down before adding to the ingredients or do I pour it out without knocking too much air out? I did skim through the comments and tried googling as well but I’m still questioning it. Thank you
Julie Menghini says
Thank you for your questions Chrissy, it’s one I had, in the beginning, myself and one I’ll address in my post. If your starter passes the float test it is ready to go and you don’t need to worry about stirring the bubbles out of it. Just measure out the amount you need. I hope this helps and your questions help others too. Let me know if you have any other questions. I can’t wait to hear how it goes for you!
Chrissy says
Thank you so much for your response and recipe! It turned out fantastic for my first try! I had already mixed up the dough by the time I read you comment and I did stir my starter because I figured, it’s going to get mixed up anyhow. For anyone else who may be interested – my starter was 10 days old when I attempted this recipe. She was doubling in 5 hours and passed the float test. I followed the recipe and instructions to a T but should have added a splash more water as my dough was a little tough and hard to stretch/fold. I let it rise in a closed oven with the light on (it stays about 79 degrees in my particular oven) for 8 hours then refrigerated because it was quite late by then. In the morning I let it sit for about 15 mins before doing the final fold/rest. Baked 40 mins total. And to my surprise and delight, she’s turned out nearly perfect! A good rise, chewy crust, nice pockets/crumb. Great recipe and thanks so much again! I will add a photo to pinterest.
Julie Menghini says
Oh, Chrissy, I am so darned proud of you and appreciate your letting me know and sharing with the community your experience!
Madeline says
Hey there! Thank you for the recipe, I found this one to be the least daunting as a new baker! It came out beautifully and actually tasted great but was very dense. I think it has something to do with my starter which has been established for about 2 weeks now. It did not float? It’s bubbly though so I tried feeding it after removing it from the fridge and letting it come to room temperature. Do you have any suggestions? I want to attempt again! Thank you!
Julie Menghini says
Hi Madeline! Thank you for a detailed description of your process. I feed my starter before bedtime and let it sit out at room temperature before using it the next morning 6-8 hours). I need to clarify this in my post. By refrigerating it, you are slowing it down so it’s not ready to use. I think this will absolutely solve your issue and hope you’ll give it another try and tell me how it goes.
Garret says
Hi! I’m wondering if when refrigerating overnight, do you do the final fold and shape first? Or in the morning before baking? This will be my 4th attempt at this recipe, and it’s only getting better!
Julie Menghini says
Hi Garret, do a delicate fold the next morning before baking. #3 through #10 of the recipe instructions are all prior to baking. Mine only improved when I first started too! Happy baking. Julie
Lorrie says
Would love to try this recipe however i don’t have a scale!
Do you have conversion amounts?
Julie Menghini says
Hi Lorrie, I’m, actually doing a scale giveaway. See https://hostessatheart.com/sourdough-sandwich-bread/. Here are the conversions for this recipe: 500 gr flour is 4 cups, 285 gr water is 1 1/4 cups, 150 grams of starter is 5.25 oz or 2/3 cup, and 9 grams of salt is 1 1/2 tsp. A disclaimer is that I’ve never made this recipe without weighing the ingredients. Let me know if you have any questions! Julie
Lorrie Baugh says
Thanks so much for the quick reply!!
Jacqui says
I am hoping to attempt my first ever loaf tomorrow but I don’t have a Dutch oven. Do you have any suggestions about alternatives that I can try? Not easy to get equipment in lockdown Spain. Thank you for your help.
Julie Menghini says
You can use an aluminum roaster or another oven-safe pan as long as it will handle the temperature. Let me know how it goes Jacqui and thank you for stopping by!
Luis Cardoso says
Just made my second loaf using this recipe , and got another winner! I used a multigrain bread flour that had cracked wheat and rye, and whole flax. The resulting loaf is very dense, but I really like heavy, dense loafs, so that’s fine by me. I presume it’s more dense than the photos here because of the flour I used. Thanks for a great recipe!
Julie Menghini says
That blend sounds amazing! Thank you for sharing! You’re right Luis, the flour does affect the crumb. I’ve got a multi-grain recipe that you may use with your flour that may help if you’re finding this too dense. I’ve found that when I use flour that uses more whole grains more water is helpful. https://hostessatheart.com/multi-grain-wheat-bread/
Sien Fen says
Hello! I live in Singapore and our evening temperatures can go between 27-30 celcius. Is it ok to do overnight proofing at room temperature? Thank you in advance. Not very successful first 2 attempts using other SD bread recipes & I really hope this recipe will be a success for me. 🙂
Julie Menghini says
That’s about the perfect temp for the overnight rise Sien so definitely do the overnight proof at room temperature. Let me know how it goes!
Sien Fen says
Thank you Julie! Will keep you posted!
Sien Fen says
My best loaf ever! Thank you so much! This recipe is a keeper! 🙂
Karolina says
Hi Julie!
Just wanted to say THANKS SO MUCH! First time ever baking sourdough and it’s a success! I had some issues with the starter, but managed to get it going and I have a beautiful loaf now that may or may not last until tomorrow I’ll be sticking to your recipe forever
Julie Menghini says
Thank you, Karolina! You’ve made my day with such a sweet comment. Welcome to the sourdough bread community!
Erin B says
Julie- I’m probably writing this too late at night for you to see this comment but I have a question: I’ve been proofing two loaves since about 4:00 PM. Right now it’s 10:15 so about 6 hours. I am worried about over-proofing because the earliest I will get up in the morning is about 6:00 AM. Should I stick these in the fridge to slow-proof, or in the cool garage for a not-quite-as-slow-proof, or leave on the counter in my 68-70 fahrenheit kitchen. Thoughts?
Julie Menghini says
So sorry I missed this Erin! I would definitely have put it in the refrigerator and then you can bake it at your convenience the next morning. I oil all of my bowls for rising whether it’s sourdough or quick yeast. I’m sad your bread didn’t come out well. I hope you’ll give it another try and report SUCCESS!
Erin Bloys says
I just ate a thick slice and the flavor is absolutely amazing, even if the rise isn’t quite as high as I would have liked. The gluten structure is not awful and it has some nice airy holes too, it’s just not very tall. It tastes so much like the sourdough miche bread that my German great aunt and uncle used to bring us when I was little, it’s a very nostalgic flavor for me. The combination of ry spelt and bread flour is gorgeous! I just fed my AP starter and will try another loaf tonight with White bread flour alone.
Erin Bloys says
Oh, and I forgot to say that I hedged between the kitchen counter and the fridge and put the dough in my 50 degree F garage. Next time I will try the fridge because I think I like the flavor this cold fermentation offers. At least I think it’s in part due to the cold fermentation…maybe it’s jus the fours? I guess I’ll find out with experimentation!
Julie Menghini says
That’s great Erin! For a spelt loaf did you see our Spelt Sourdough? https://hostessatheart.com/spelt-sourdough-bread/ is amazing. I really like the flavor that develops with the slow fermentation you get by putting it in the refrigerator. Enjoy your day my bread baking friend!
Allison says
Starter question: I have just created a new starter and it’s not super strong. I noticed yesterday it took more like 10hr to get bubbly and float-able. So…am I to keep feeding and waiting a few more days (is it not truly ready yet)? Or should I go with it when it is bubbly? I fed this morning and it’s not ready 6hr later but it def didn’t rise and fall already bc I checked every 3 hours…it smells amazing (very bread-like) and has a good appearance once it is bubbly I’m just wondering if it will even be able to rise a loaf at this point?
I’ve had three failed attempts (two that probably could’ve been saved had I more knowledge)…first one grew mold, second I forgot to feed for several days (should NOT have thrown that one out), third got left in oven when someone preheated . Needless to say, I’m nervous thanks for any help!
Julie Menghini says
How long have you been consistently feeding this new starter Allison? It will take 5 to 8 days to grow before I would bake with it. Also, are you feeding it with even ratios? What kind of lour are you using? An active starter should be close 6 hours after feeding. What I do is feed mine before I go to bed and then do the float test first thing in the morning. You’ve sure had some starter drama lol. Let’s get you a hearty one that you can maintain. I’m here it help you.
Allison says
This is day 10. I’ve been using the 1:1:1 ratio with plain old all-purpose (as was recommended in the recipe I was following). Now it’s looking really bubbly. I’ll take a chance it try it now and see what happens! But I’ve also read it takes months for the starters to really get crazy strong.
Julie Menghini says
My new starter that I made last summer was just as vigorous as my starter that I’ve been maintaining for years so you never know. Glad it’s perking up for you!
Allison says
Update: 1) the bread turned out INCREDIBLE. So tangy and delicious. The crust is so beautiful. 2) the starter got really bubbly and crazy this morning so I guess it’s just hit it’s stride! Can’t wait to see the next loaf with it seeing how well the first loaf turned out…Thanks for the recipe and great instructions, as well as your helpful replies!
Julie Menghini says
Allison, I’m so happy for you! It’s so exciting when you get something that beautiful from your own hands right? Thank you for letting me know!
Amy says
Even though my starter gets bubbly, I’ve never had one that passes the float test. Not surprisingly, I’ve also never managed to make a sourdough loaf with a good rise. I feel like I’m sourdough cursed. Trying again tonight — fingers crossed!
Julie Menghini says
Shoot Amy! Maybe try feeding your starter right before bed and using it first thing in the morning. Or, you can feed it and just watch when it hits it’s highest rise point and see how long that takes. Try the float time then and use that for your measure of when it’s best to use.
Dana says
Hi! I’m loving this recipe and have had success with one loaf (do I call this a loaf?) and am currently proofing my next one!
Question: when I let it sit over night it does get larger but I don’t visibly see any big bubbles like in your video.. why might that be? Also when I go to transfer it to my pan to fold over I notice that the top has gotten dry and seems to have sort of a crust over the top? When I start folding it to its final shape I’m able to mix some of the out (as I’m stretching the sides and folding to the middle) but I wonder what might be making it so dry on the top overnight?
Julie Menghini says
Hi Dana! What are you covering it with for the overnight rest? I put it in an oiled bowl and turn it so the top gets some oil on it too and then covering it with a piece of plastic wrap that’s been spritzed with cooking oil might help too. Also, don’t flour the top. This will dry it. You shouldn’t be developing this crust. Temperature might have something to do with how your “loaf” develops over night. If it’s cool in your kitchen, you can just put the bowl in the microwave (off) so it’s out of drafts. I’ve also just heated a cup of water for about 90 seconds and left it in there so my bread has a warm moist place to rise. I hope this helps. Please let me know.
Erin says
I wish I had read this comment earlier, regarding using an oiled bowl for the overnight rest. My dough rested right into the bowl that I originally mix it in. I must have missed this oiling of the bowl I the instructions and video. I didn’t notice that oil was used anywhere until the final 30 minute rest which indicated that the plastic wrap should be oiled. So my dough stuck to the bowl considerably.. I had a very hard time getting it out and it deflated quite a bit in the process. It just went into my preheated dutch oven, but it was subsequently very flat. Maybe I’ll get some oven spring back in the baking process! Next time I will use an oiled bowl for the overnight rest for sure.
Lindsay says
I’m noticing that when I let the dough rest in the fridge overnight after rising, and then fold into a boule, after baking I can clearly see a gummy outline of the boule folds. Is this because the dough is too cold and not incorporating correctly? Thanks.
Julie Menghini says
Hi Lindsay. The only reason I think you’re getting a gummy outline is because of the condensation of a warmer dough into the cold refrigerator. That condensation becomes thick when it mixes with the dough. You also said you don’t have a banneton. You don’t need one. You can use a bowl and just line it with a dish towel and dust it with your flour. I will just flip the sides of the towel over my dough and then put it loosely into a plastic grocery bag and loosely tie the handles of the bag together or tuck them under the bowl. You shouldn’t get condensation collecting by doing this either.
Carol Weber says
My family says this is the best sourdough bread I made, and I made three others. I tried to make it again last night, but with new, higher-protein flour from a mill (there’s a run on flour in stores). I was uncertain whether to add more water since the dough was so dry because I’m a newbie, but I added just a little more, left it to rest for 30 min. When I tried to stretch and fold, the dough was almost like tight, firm clay, unraveling in the middle, so I spray-bottled more water until it finally came together after three tries/attempted to fix the unraveling. I’m so hesitant to do anything other than the recipe since I’m new, even though I need to go by feel more than exact measurements. After watching your video just now, I’m relieved that the dough was supposed to be drier than I initially thought. First time I made this, dough was very wet, because of the store-bought bread flour. When the milled flour turned the dough drier, I panicked! We’ll see tomorrow. I never know when to add extra flour, so I added it during the first & (added) second S&F.
Julie Menghini says
Hi Carol, You’re right that the flour makes a big difference. I’ve found that whole grain flours need more water so don’t be afraid to add it. It’s about consistency. Also, if your bread is too wet, sometimes just letting it rest and then giving it a few folds will firm it up. Wet breads can be very moist. Hang in there my friend, bread is definitely a learning journey but don’t be afraid of it!
Nicole Branca says
I made one tiny change- I chopped up 6 cloves of garlic and toasted them in a skillet with some fresh rosemary (didn’t measure the rosemary, it was maybe a sprig or two) and folded them in right before the 8 hour rise.
It came out perfect! There is a high end specialty grocery store with a bakery near us, and my favorite bread from them has always been their garlic rosemary sourdough. This is almost exactly the same in taste, texture, everything!!!
Thank you for the awesome recipe and for saving me $7 every time I go by that store!
Julie Menghini says
That’s amazing Nicole! Mixings will not change this bread unless they are in the fat or acidic category such as buttermilk. Since your starter is acidic it doesn’t play nice. Thank you so much for sharing!
Sedef says
Hello from Dubai,
I started two starters during our personal quarantine. One is ready(the one with whole wheat flour) I already baked 3 breads they were pretty good, according to us. Rye based starter will be ready in1-2 days. Tonight I will try your recipe. But I am struggling with the final shaping. I am afraid to lose those nice bubbles This is why I am just folding one round and sprinkle some flour and rest it 30-45 minutes. When I watch videos they are pulling folding and flatting the dough and I am terrified to do that what if my starter used all of its energy in the prior processes.
Julie Menghini says
Helo Sedef! The loaf on the final loaf isn’t overly big and you do deflate it quite a bit in the final shaping. However, it gets an amazing spring back during baking. I try and keep as many bubbles in my loaf as possible and just gently shape it in the final process. Give it a try. Congratulations on your starters! Have you seen our wheat bread recipe that uses a starter? https://hostessatheart.com/multi-grain-wheat-bread/ This recipe doesn’t have that final shaping that your afraid of either. Let me know what you do Sedef and thank you for stopping by!
Sedef says
Thanks a lot, I will let you know tomorrow morning. And I will try multi grain bread as well. It looks yummy. I have already sun flower seeds yay!!! I will use them
Sedef says
Hello, I baked 2 loaves, first one was not as good as I expected but It was by fault because I used whole wheat flour , apparently i needed to put a little bit more water. It was tasty but kind of dense. This morning I baked the second one with my new rye based starter with all purpose flour. It was very tasty we liked it , it was a feast for our breakfast. But I have 2 questions for my future bakings. 1. My dough was very sticky even at the final kneading. I managed to shape it but when I watch your video your dough looks like more manageble and less sticky. Should I decrease the water to 250 grams? 2. Crust was kind of hard and thick for my kids. Do you think that next time I should shift 5 mts of the open lid baking to close baking time. (25 close 15 open). By the way I am feeding both of my starter with 100 gr flour 100 gr water
Thank a lot
Julie Menghini says
Hi Sedef! Flours can definitely affect the crumb of the bread because of the protein contents. Wheat produces a much denser crumb and I too have found that I needed to include more water. Don’t be afraid to add more flour. You want this loaf to be manageable. The crust on this loaf is indeed chewy and perhaps not the favorite for our little ones. You can experiment with your open lid baking. Personally, I would bake more of a sandwich-type loaf for them such as https://hostessatheart.com/whole-grain-bread-recipe/ or https://hostessatheart.com/honey-oat-pain-de-mie/. Congratulations on those loaves! You are well on your way to discovering your favorite artisan bread!
Jacquelyn Febbo says
Hi- I’m starting this project with COVID-19 Stay at Home orders as well! I made one batch from another recipe and experimented with the three loaves it made (1000 g flour). I have a steam oven which proofs normal dough beautifully; I used it for two loaves and let the other sit probably too long at room temp for the second rest. Looking to make more, I fed my starter last night and watched it grow, I allowed to to sit out for the 8 hours (as the cookbook said to do) and by then the level dropped to where it was shortly after feeding. It’s still bubbly and thick. I’ve seen pictures/video of thinner examples. Also mine didn’t float before my first dough attempt and I decided to wing it. Anyway with that said- how long after feeding can the starter be used? Is it something you can use daily? What happens if you accumulate too much starter- is that a thing? I saw people fry it like a pancake with scallions as a snack instead of throwing out. I’m open to suggestions. I wanted to start your version tonight, but I’m nervous. Tomorrow is a new day. Thanks!
Julie Menghini says
It’s great to be a bread maker right now indeed, and you’ve asked some great questions!
If you aren’t going to bake your bread after the proof time, put it in the refrigerator to slow down the proof time. Also, it sounds like your starter is starving when you use it. I would feed it and test it in about 4 hours. If it doesn’t float, give it another 30 minutes.
If you feed your starter every day you can bake with bubbly starter every day. Just measure out what you need, feed the leftover, and bake with it once it’s strong and bubbly.
I have some new recipes coming out for using starter. We have some new folks growing theirs right now but aren’t interested in learning how to make bread like this. I think these recipes will be helpful for using that starter.
Thank you for your questions, and I hope this has helped. If not, please let me know. ~Jules
Yolanda says
I’ve made this several times now and we love it!
Julie Menghini says
I’m so glad Yolanda! Thank you for commenting and 5-stars! Woo hoo!
Julia Lee says
Hey, Julie! I am a brand new sourdough convert, with my first starter freshly ripe. I have done the first steps of the recipe, and my dough qas REALLY wet. I had to add a LOT of extra flour to get it to look like the pictures. Will that ruin my bread? I did convert the metrix to cups, so maybe that is my problem? I’m going to try weighing next time. This is my 3rd attempt at sourdough – the other recipes I’ve tried have been epic failires. I won’t give up! Thanks for helping a newbie!
Julie Menghini says
Ok Julia, how much flour are you using and how much bubbly starter are you using? My dough after mixing is usually on the dry side, especially before the first 30-minute rise. You’ll need 4 cups of flour but it’s hard to measure the starter. I don’t think the extra flour will be an issue, bread is pretty forgiving. Keep me posted!
Julia Lee says
It turned out BEAUTIFULLY! I couldn’t believe I had actually made the artisan loaf in front of me and it tastes like heaven. My dough was puffing over the sides of my bowl after only 5 hours of rising, so the starter must not have minded the extra flour. 🙂 I am making bread again today, and have shared your recipe with my friends. Thank you for a fantastic recipe!!
Julie Menghini says
Julia, your comment just warms my heart. I’m so glad that your bread was so successful! It’s definitely what keeps me baking and sharing too!
Jenna says
Hello! Newish to bread baking and am excited at the ease of your recipe. I started this recipe this morning after a horrible failed attempt last night and am curious if it can be baked after the 8 hours instead of going into the fridge? I also have used a banneton in the past for shaping and wasn’t if it can be used in this process as well. Thank you!
Julie Menghini says
Hi Jenna! Oh know what happened last night? Can I help? It sounds like the instructions for our wheat bread recipe might be what you’re wanting to try and it will work with this recipe too. https://hostessatheart.com/multi-grain-wheat-bread/. I’m here if you have any questions.
Le'Sann says
My heart sank when I saw the metric system in this recipe. It frustrates me to even see it. We have a perfectly accurate and simple measuring system in the United States that has been successful for years. Why are people wanting to Europeanize the USA. Where is the slider to translate the measurements? I am just tired of seeing this and trying to figure it out. Your recipe was recommended and I would like to try it.
Julie Menghini says
Some measurements don’t convert exactly and there are several converters online that help. Here goes: 225 grams starter total 1 cup, 427.5 grams water is roughly 15ounces, 500gr bread flour is about 4 cups, and 9 grams salt equals 1-3/4 teaspoons.
Disclaimer is that I’ve never made this recipe without weighing the ingredients.
Amy says
I just got the same measurements converted except for the flour I got 2 cups. Does that sound right? Excited to try!!
Amy says
Got it!! It is four cups. This site was the best: https://www.weekendbakery.com/cooking-conversions/. Thanks!
Julie Menghini says
Thank you for sharing Amy! The Hostess At Heart community is THE BEST!
Julie Menghini says
There are approximately 125 grams per cup of flour so closer to 4 cups.
Kristin says
Measurements can be easily translated via Google. Personally, I only use recipes that have measurements in grams, as they are more precise and frankly, easier in my opinion (use a scale for everything). I just made the bread tonight and look forward to baking it in the morning!
Julie Menghini says
Thank you, Kristin! You’re right that it’s easy to do. It can be intimidating to get started trying new things for us, but if I can do this, anyone can lol!
Elizabeth Etter says
Metric weights are the most reliable and most bakers in the US DO use the metric weights system! One cup of flour is not the same as a CUP of water. Also, depending on how active your starter is, it might WEIGH more or less than, someone else’s cup of starter. I got a digital scale and it is SOOO much easier than using cups and teaspoons, etc. I have much fewer dishes when I am done. so that’s a big positive!
Julie Menghini says
Thank you, Elizabeth! The starter is definitely an ingredient that can really vary if you don’t weigh it.
forbes says
The measuring system in the USA is actually not as “perfectly accurate” as you claim. I live in North America and used the imperial system for years. I recently bought a kitchen scale and my baking has changed drastically (for the better!). Baking is an exact science and getting the precise measurements for recipes makes a world of difference. Also, FYI no one is trying to Europeanize the USA. If you do not want to buy a kitchen scale then download a unit translator app and go from there.
Julie Menghini says
Thank you for explaining this so well. It’s really difficult getting people to try measuring, but as you state, it can make a huge difference.
Erin says
Oh my goodness, I used to to think the same thing until I tried it, and now baking by weight has changed my life! I used to hate to bake because of all the sifting and spooning and leveling and dry cups and liquid cups and measuring spoons. Now, I just sit a bowl atop a digital scale, add an ingredient until it reaches the required weight and then zero it out for the next ingredient. No muss, no fuss. My friend asked me why her cookies come out different every time. It’s because she bakes by volume. A cup can vary so much in volume depending on how compacted the flour is, but the weight is the weight no matter what. This way of baking isn’t about Europeanizing anything, it’s just so much more accurate, and SO much easier! Give it a try! I have converted all my recipes to weight because it saves so much time and effort! And my digital scale was like $16.00 on Amazon I use it every single day, multiple times a day.
Julie Menghini says
You’re a convert Erin! Way to go and thank you for inspiring others to try it!
Dawn Peacock says
Measuring by weight is 100% consistent, measuring by volume (cups, tablespoons, etc) is NOT. My cup of flour can have more or less than yours, depending on if I fluffed the flour first, if I spooned it into the measuring cup and leveled it or scooped it out of the canister and tapped it down. I started using a digital scale several years ago when I was needing to do specific calculations for a special diet my husband was on, and now I LOOK for recipes that use weights, because I know I am matching them exactly.
Julie Menghini says
Thank you Dawn, you are correct.
Julie Turner says
I tried other recipes and had epic failures! Tried this one and boom! Huge success! Wish I could put a picture of my bread. It’s beautiful!
Thanks for a fantastic recipe!
Julie Menghini says
You rock you, bread ruler! Congratulations!
Julie Turner says
Just finished 2 more loaves! Best recipe! Thanks again
Julie Lawson says
Excited to try this bread tonight! I think COVID-19 is bringing out the baker in all of us. Just an FYI, the US/Metric converter isn’t working on your page. I tried loading and reloading several times, but it wouldn’t change. I know I can use the internet to convert, but it’s so much easier to just click a button! Many thanks!
Julie Menghini says
Let me know how it goes Julie! I know about the button thing. It will take a US recipe to a metric but not the other way around! Thanks for the heads up though!
Bev Howell says
I had not made sourdough bread in ages but tried this today and it is wonderful!! Thank you for your recipe!!
Julie Menghini says
Thank you for letting me know Bev! Welcome back to the sourdough world!
Brett Palmer says
Hello
My name is Brett and I have just finished making my first starter. With the Covid19 issue here in UK no yeast is available. I have been baking bread for years and I don’t have a crock pot, may have to get one, but wondered if I can use a tray of water in the oven as an alternate.
Thank you
Julie Menghini says
Congratulations Brett on the new starter! Yeast isn’t available in many stores here in the US either. Not all of these breads are baked in a dutch oven which I think is what you called a crock pot? But, if you can, you can mist the oven with water and close the door to create steam. Be very careful not to touch any glass (lamp or door) with the water because it can shatter. Please let me know how it goes for you! Stay safe, Julie
Brett Palmer says
Hi there. Well 4 loaves later I have achieved the most amazing loaf. Bought a crock pot. Crusty loaf. Picture of your first matched mine and my 4th like your recent. I used a colander but have ordered some bannatones. I adapted it a little by using a Paul Hollywood tip by needing the bread first on oiled board and freezing cold water. The starter worked twice as hard but the rest, timings and all the tips to cook all you. So you have a fan. I am using to make pizza bases and make amazing bagels too. Only adaptation is to add small amount of yeast to support the dough on the boil in bicarb.
Julie Menghini says
Thank you, Brett! So glad that you shared your experience! I’ve never heard of the frozen water so I will definitely be looking up Paul Hollywood. I like the oiled board too since we don’t want additional flour making it tough. Bagels are on my list too!
Debbie Delahoussaye says
Julie,
My house is fairly cool 68f – 69f…. do I need to let the last rise go more than 30 min? Should it be doubling in size? I have baked your recipe a couple times with ok turn out but I’m wondering if a longer last rise would help because my house is cooler than most?
Thanks
Julie Menghini says
Hi Debbie. When my kitchen is cold I will heat a cup of water in the microwave and then put my bread dough in the microwave to rise away from drafts and it’s a little warmer. I get lots of nice bubbles after the 8 hours but my loaf isn’t a lot bigger after I shape it. You get quite a bit of spring during the baking. Let me know if you have any more questions.
Danielle says
Hi! First time trying your recipe. I made it earlier today and it’s been on the counter for 8 hours. If I want to wait until tmrw to cook, so do I put it in the fridge after step 3 or do I so steps 4-7 and then put it in the fridge overnight?
Thank you!
Julie Menghini says
If it’s already been out 8 put it in the fridge Danielle! I hope you love it as much as we do!
Verna says
Hi, so after it has risen for 8 hours at room temp, do you shape it before refrigerating or the next day after it has come up in temp?
Julie Menghini says
Hi Verna. I shape it after the 8 hours and then it’s ready to bake or you can put the shaped dough in the fridge and bake it the next day. Does that help?
Verna says
Yes, thank you very much, Julie. Be safe and well.
Julie Menghini says
Thank you Verna!
Marilyn says
I made the overnight sourdough bread. Finally! A loaf leavened only with sourdough, that wasn’t a failure! I was getting tired if feeding my failures to Herschel, the wild possum that inhabits our yard. I can’t find an option to send the photo, or I would.
Julie Menghini says
That’s great, Marilyn! I’m so glad it worked for you. Poor Herschel may get a little hungry now that you’ve perfected your sourdough! Congratulations!
Merilee says
My dough is really sticky after the overnight raw. I have trouble making it into a nice round shape. It’s spreads when in lays out. Should I just flour my hands or should I add more flour and knead more?
Julie Menghini says
Hi Merilee! Your dough shouldn’t be sticky. In the video, it shows you my consistency. Are you measuring your ingredients?
Claire Yabraian says
Hi. Mine is extremely sticky as well. I’ve made your recipe 6 times. The first 3 were excellent. The 4th ok. The 5th and 6th terrible. The 7th is just coming out of oven. It looks ok but not fabulous like the third was. But all but 1 were very wet and sticky. I measure with a digital scale. Any ideas?
Julie Menghini says
Hi Claire! Are you letting your starter sit out at room temperature after you feed it until you use it? I’m asking because I found some people were feeding it and then putting it in the refrigerator, and that doesn’t work. It needs to sit at room temperature until you use it. If you are, does your starter pass the float test? Is it sticky during the first mix or does it become sticky as it sits? If your starter is performing well, I would add just enough flour to allow it to resemble the texture in the video. Room temperature and the differences in flour protein count can make a difference. Bread is more about feel at some point so don’t be afraid to adjust the ingredients. You could also give it another turn after 30 minutes after the first turn to see if it gains strength. Keep me posted Claire and we’ll see what works for you.
Yolanda says
I have to tell you, I love this recipe!!! It is so simple and we really enjoy the bread. After a day or so, I slice and toast it and we have avocado toast with an egg on top. Perfect!
Julie Menghini says
Thank you so much Yolanda for sharing your sweet comment with me! I have a few more to share soon!
Jennifer says
What.are the measurements for the.starter ?
Julie Menghini says
To make one? https://hostessatheart.com/bread-starter/. If you want to know the US conversion from Metric, this is tricky since this ingredient varies in volume depending on how much gas your levain contains. 225 grams is about 1 cup but that being said I can’t guarantee success because I recommend weighing it.
Erica says
Hello, Julie! I’ve been doing sourdough since last fall (dark rye) but I find that anytime I tested it today or yesterday it did not float. Would you know why? I tried this recipe, anyway, and had multiple problems. It needed more water so I added that but it didn’t double overnight so I did a second rise in my Instant Pot on the yogurt setting. Then I think it was too wet so it was an inch thick instead of a nice ball. Both times it liquified onto the parchment paper. It still had good flavor and crunchy crust so I’m glad I still baked it in the Dutch oven to try that out. I’ll try again in a couple of weekends when I have time, again. Thanks!
Julie Menghini says
Shoot Erica, it sounds like your starter isn’t very strong. I would get it good and vigorous by feeding it a couple of times a day for a few days before trying to bake with it again. Use filtered water if you can at the recommended 100gr water/100gr flour. Rye is usually very vigorous! Let me know if you think this could be an issue. If not, we’ll keep brainstorming.
Erica Twietmeyer says
Thanks for the tip! I was using someone’s advice to feed maintenance amounts of 1T water and rye 2x a day and then boost it before using so I prob should have boosted it more. Do you maintain with such a small amount like I was told? Otherwise I will put it in the fridge until the weekend. Thanks!
Julie Menghini says
I feed approximately 1-2 tbsp of starter with 100gr filtered water and 100gr flour. I’ll then put it in the fridge and just refeed it approximately once a week or every other if I’m really lazy. There’s no need to keep more than that. I can’t imagine the 1T water working at all! Definitely remove it from the fridge and feed it for a couple of days before baking so it can get strong and vigorous. Thanks, Erica!
Erica says
So following the other advice I had gotten was definitely starving my starter. I’ve been reading it for a couple of days and it is doubling and very bubbly but still doesn’t float. By the time I get it unstuck to drop it has lost bubbles. Should I still try baking with it?
Julie Menghini says
Your starter is used to make the levain which is what should float. Is that what you are testing?
Tricia says
Thanks so much for this step by step tutorial…..this is my first time making sourdough bread with my own starter and it came out perfect!!! This is my go to recipe – simple, easy to understand.
Julie Menghini says
Thank you so much Tricia! I love comments like this and if you have any questions, just let me know. Welcome to the sourdough club! It’s a great place to be!!
Tricia says
If you are going to eat the loaf over a couple days what is your recommendation for storing out at room temperature – ziploc, brown bag?
Julie Menghini says
I actually just put mine in a plastic bag so it stays soft enough for sandwiches, Tricia. Since this is a smaller loaf it doesn’t last very long.
Avery Mathy says
I cannot thank you enough for this recipe!! I am new to sourdough, and with this recipe my first loaf was a huge success! There is so much intimidating and overwhelming information on line, but you have made sourdough bread easy and delicious. Thank you again from my WHOLE family.
Julie Menghini says
Avery, you made my day with this comment. I know exactly what you mean about sourdough being intimidating! I’m so glad that you pushed yourself to try it and that it worked for you. The hard part is over. Let the sourdough fun begin!
Samantha Ariens says
Ciao! I’m new at making breads, and found your starter and overnight sourdough bread recipe. I named my starter Carrie Fisher, and she was officially used today (post 8 days of creating) and I must say, “WOWZER!” The flavor, crusty outside, and lovely inside are all a big hit with my husband and me. I will continue using both recipes from here on out.
I utilize the helpful hints with both recipes.
Grazie Mille (Thank you)
Julie Menghini says
Welcome to the Sourdough world Samantha! I love making this bread. Another recipe that you may enjoy is the Multi-Grain version when you’re ready to try something new. As always, please let me know if you have any questions or suggestions! Love your starter name. Thank you for sharing!
Jayna Marshall says
I began with a sourdough starter about a year ago and have been disappointed with the results or overwhelmed with all of the steps. I rejuvenated it last week determined to try again and found your recipe. With some skepticism I stuck my hand in and mixed according to the directions, folded and let it set overnight. The bowl of bubbly dough this morning got my hopes up but the fragrant, crunchy, golden orb that came out of the oven had me jumping with joy. I can’t wait to bake the next loaf that is fermenting an extra day in the frig.Thank you for posting this simple recipe, my bread baking confidence has risen too!
Julie Menghini says
Jayna, this just fills my heart with JOY! Thank you so much for sharing. I just shared with another reader that if you’re putting it in the fridge to shape and proof first and then just take it out and let it sit while the oven preheats. Thank you so much for sharing!
Cath Courtney says
I love this recipe and it’s my go to for every day bread, I make it a lot, so thank you very much! My question is: we have people coming and a very busy festive season ahead, do you think if I pre-made dough I could freeze it? It would just save me so of the thought process and timing.
Julie Menghini says
Hi Cath! I get the frenzy! I’ve never frozen the dough so I can’t say. I actually have 4 loaves rising now that I’ll bake later today and put in the freezer. They freeze well.
MK says
Hi Julie, thanks so much for this recipe! It is now my go-to sourdough recipe. One quick question I was hoping you could help me with. I’m trying the “refrigerate over night after an 8 hour rise & bake in the morning” method. I saw that you wrote to let it proof while the oven is pre-heating for this method. Is there a general timeframe for this final proof? I know you said max 30 mins for the traditional rise overnight and bake method but wasn’t sure how the proof time changes when it’s a refrigerated dough…
Julie Menghini says
Thank you for stopping by! That is a great question. I will pull it out of the refrigerator 30 minutes before baking in the morning. You could just pop it in too but I loke letting it warm up just a bit. I wouldn’t let it sit out an overly long time because there is such a thing as over proofing. Does that help? Let me know how it goes! Julie
Jessica says
Hello! When you rise for 8 hours and then more in the fridge should you shape the dough before it goes in the fridge or leave it as is, then when you take it out of the fridge shape it then leave to warm up for that 30min proof?
Julie Menghini says
Hi Jessica! If you are going to refrigerate the dough overnight, shape it and give it the 30-minute proof time before you put it in the refrigerator. I take it out and let it come to temperature while my oven preheats. My oven is pretty slow so that can be up to an hour. Great question! I’ll update my post to help others with this question.
Leah says
Look no further for your first try at sourdough bread! So easy and it turned out delicious! Trust me when I say: if I can do it, you can do it. Impatient, distracted mom over here quarantined with 3 kids and my bread turned out great! The overnight rise and Dutch oven baking made it foolproof. I’m anxious to try a bigger loaf – this one was devoured in the 1st day. Will doing 50% more with all ingredients yield the same delicious bread? I see the serving adjustment bar, but just curious if anyone has tried.
Julie Menghini says
Leah, you’re awesome! You’ve definitely got your hands full and still pulled off sourdough! A first-timer no less! You can easily make a bigger loaf using the slider. I’ve doubled it before. Congratulations Leah and thank you for sharing!
Mary says
I love this recipe! I’ve made it several times and each time it has been wonderful. I even made it once for a work potluck and my colleagues raved about it without knowing that I had made it. I love how easy it is to throw it together the night before and the floating sourdough trick helped me to know if my starter was ready for the recipe.
Julie Menghini says
Thank you so much Mary for your amazing comment! People don’t realize that bread like this can be made at home. I hope you took all of the credit and I’m glad that the floating technique was helpful.
Wendy Klik says
Good morning. I found your recipe by doing a google search. I adapted it slightly and posted it on my blog with credit back to you. It turned out amazing, thanks. If you would like to see my post it can be found at https://adayinthelifeonthefarm.blogspot.com/2019/12/overnight-sourdough-boule-breadbakers.html
Julie Menghini says
Hi Wendy! I’ve admired your bread skills for so long and am honored that you found one here to try! I’ve commented on what a wonderful job you did! Thank you!
Karen G says
Thank you, this was my first time making bread with your recipe and it turned out perfectly both times! Made them for Thanksgiving. At what point would you suggest adding other ingredients such as olives or artichokes? I’m afraid to experiment and go off of the exact recipe (I’m a newbie baker)!
Julie Menghini says
Hi Karen! Great news on the bread. Thank you for sharing. If you want to add additional ingredients, I would do it when you put everything together with this recipe since it really has a minimum of kneading. Make sure that whatever you add doesn’t add a lot of liquid or your dough will become too wet.
Fred jones says
Your starter doesn’t need to be fed before using. In fact, it will actually work better if it is hungry.
Julie Menghini says
Thanks Fred! I’ve used it in recipes that call for active dry yeast without feeding it but have never used it in bread that calls for a Levain. I’ll have to do more experimenting and appreciate your insight!
Emily says
I have made this recipe a handful of time and it is now my go-to, thank you!
I’m wondering about making rolls with this recipe for The upcoming holiday. Thoughts? Tips?
Julie Menghini says
I haven’t done this yet, Emily but I have readers that have! I’ve got to do it so I can report how it goes!
Kev says
THANK YOU THANK YOU THANK YOU
I love simple elegant design and this was easy!
I only added egg wash and sesame. Dutch oven perfection! THANK YOU!
Kevin says
Hi Julie,
After the major bulkrise, I made the mistake of handling the dough with my bare hands instead of using a scraper. The dough stuck to my hands and as i recoiled, I pulled the dough apart instantly losing all gluten structure and gas bubbles. Not my finest moment as my 3yo son watched me lose my temper. Nonetheless, the oven was already warmed so I baked the dough mass anyway . While there was no oven spring, the result is still soft inside and edible. I will try this recipe again as soon as possible. Not willing to give up yet Thanks for sharing your recipe.
Regards,
Kevin
Julie Menghini says
Well, Kevin, while we can rejoice when we get that beautiful loaf, there are those times where you’d rather paper the walls with the dough. I just tried a recipe 3 times with mediocre result, tons of flour and worst of all time. Just know that us bread bakers have to have a sturdier disposition than that dough sometimes, and even though you see the beautiful successes, there are probably that many less than perfect attempts. Hang in there and let me know if I can help. My kids grew up hearing my less than patient moments and turned out anyway LOL! Happy Thanksgiving, my friend and thank you for stopping by.
Kevin says
Hi Julie, I had an improved loaf after strengthening my starter beforehand with some extra feeds of wholewheat flour. Kevin
Julie Menghini says
Thanks, Kevin! I’ve also had great luck with a tablespoon of rye.
Hinda Davis says
This is a great recipe so easy to bake
Sourdough bread. It’s s perfect dough
Not to wet easy to use
Julie Menghini says
Thank you so Much, Hinda! I appreciate you’re sweet comment!
Laura says
Hello from New Zealand. Great recipe. Your instructions are excellent and I found the dough really easy to handle (well, as easy as dough ever is to handle!). It was very forgiving of the fact I had to sub in some plain flour as I ran out of bread flour.
Julie Menghini says
Hello Laura from New Zealand! Thank you for visiting! I’m so glad that this recipe worked for you. Sometimes it’s difficult to explain to people that bread is about the feel and not only the ingredients. Sounds like you get it! You can definitely experiment with different flours as I will be doing more of with this recipe. Thanks again and have the best day ever! ~ Julie
Maggie B says
I followed this to a T, but when I woke up, the dough was completely liquified. I had to add a lot of flour before putting in the oven. I’m not sure what I did wrong, but it was more like melted ice cream than dough.
Julie Menghini says
Wow, Maggie, I haven’t ever had that kind of result. I am working with another reader that is though so when we figure out what works for her, I’ll let you know.
Steph says
This is the perfect SD bread recipe ! I don’t know why I would use anything else ! I have made bread and rolls with it with great success ! Thank you!
Having the right size pan and being able to cover at first is so important for the bread version. I used an idea from another recipe for my rolls. I put a cookie sheet in the bottom of the oven when I pre heat and then when I put the rolls in in the muffin tin, I put a cup of water in the cookie sheet. Voila! Steam !
Julie Menghini says
Thank you, Steph for your amazing review! I’ve got to admit that I haven’t used it to make rolls yet but will definitely be doing so! Your contribution is inspirational and definitely helps our community!
Katie says
I love this recipe. I’ve tried it with both whole wheat flour and a good stone ground unbleached white bread flour. Both have turned out great! I love a really sour flavor to my dough. I’ve found that after the second knead I let it rise in the fridge for 24 hours. I then do another quick knead in the bowl and rise again in the fridge over night. I then let it come to temp the next morning while the oven is heating and follow the rest of the instructions as written. The bread turns out amazing and has such depth of flavor. I started “Sparky” about 4 months ago and I am very happy with my results! Sparky is a whole wheat starter and I named it thus because it is what gives the bread it’s spark of life! I’ve been baking and cooking for years but earlier this year I decided I wanted to tackle sourdough for the first time. My results just keep getting better!
Julie Menghini says
Katie, we are bread soul sisters! I love your passion that I totally share. I can’t wait to try your method! Sparky sounds like a great worker and I love the name! Thank you for sharing your experience with this recipe and I hope you’ll stop back again soon!
Alan Edwards says
I am new to baking bread I have made 3 loafs and they’re good but seem to be a bit heavy any reason for this?
Many thanks.
Julie Menghini says
Does the crumb have a light spring or is it really dense? Are you baking them out until they are golden? I actually use an instant-read thermometer to test mine and make sure it’s around 207F. Also, are you using a dutch oven? They shouldn’t be heavy Alan. Maybe if you send me a photo that might help because there is so many variables. If you email my hostessatheart at gmail.com you can attach them. Let’s get this figured out, and I’d love to help!
Alan Edwards says
Thanks for getting back- the crumb has a light spring i am baking until golden, not using a dutch oven i have attached what am cooking the bread in ‘ Pyrex bowl’ i have just baked another loaf of bread and this seems to be a lot lighter and i actually kept in the fridge overnight stretch and folded put back in the fridge overnight again and carried on doing what you advise and its seems to be a lot lighter the dough was also alot easier to fold and stretch too.Many Thanks Alan Edwards
Julie Menghini says
Glad to hear that it’s working better. Sometimes it’s just trial and error. The temperature and moisture of the air can even make a difference. Just give me a shout if you have any questions. Thanks, Alan!
Katie says
Sometimes a dense loaf has too little water to flour ratio. Try adding a little extra water next time.
Julie Menghini says
Thank you, Katie. It’s sometimes hard to know how to fix bread issues since flours and measuring are so individual. I’m hopeful your comment will help others with these issues.
Lidia says
How do you get the crust to get that nice color? Mine seems to be more golden?
Julie Menghini says
Hi Lidia! Did you remove the lid the last 20 minutes? You can use an instant-read thermometer and if your bread reads 195-210 remove it but if it’s not up to temp give it a little more time. It could be your oven or the dutch oven as well. Do you have any difficulty getting other baked goods to brown?
Stephanie says
Trying this tonight! So many recipes take sooo long. I’ve had my starter, Doug (my daughter named it by dropping the “h” from dough) , for over a year and he is very forgiving just like yours.
Julie Menghini says
I love “Doug” That’s awesome! I hope you’ll let me know how it goes and if you have any questions!
Phyllis M says
Best sourdough recipe I’ve tried. Video really helped me when I first started baking sourdough. Good rise when I put dough into a hot pan, hot oven. Thanks so much for specific instructions!
Julie Menghini says
Thank you Phyllis! I’m so happy that you let me know it worked for you.
Jennifer says
I want to make this. I have whole wheat sourdough starter at the ready, but I’m actually wondering if I can make this in long loaves on a baking sheet. It’s just easier for me than a heavy dutch oven.
Julie Menghini says
You sure can Jennifer! It may have a little it different crust because the dutch oven acts as a steamer. Do you have an aluminum roaster? They are lighter and may work as well.
Samantha says
I am trying this as we speak! Made my dough last night, about to go down and finish up the process. I’ve usually gotten flat sourdough boules, no matter how much I knead my dough, or what flour I’ve used, so I am excited to try this and see if it gives me a better looking bread. Either way, it always tastes great! P.S., I’ve named mine Mama Blue. We just moved to Kentucky (The bluegrass state!) and this is a fresh starter. I thought the name was fitting!
Julie Menghini says
I love Mama Blue! I hope you’ll come back and let me know how it goes for you and maybe change your rating to 5 stars!
Suzette Hall Seagoe says
Finally, a recipe that isn’t too complicated and works! My nephew, a professional chef, gave me some starter and I have had very marginal success. My loaf was perfect this time! My starter was thinner than yours and I was skeptical it would rise, but i had a great result! I did the 8 hour and then refrigerated it. Made the loaf this morning!
Thank you!
Julie Menghini says
Thank you so much, Suzette, for your amazing comment! I know exactly what it feels like to pull that amazing loaf from the oven and it comes out beautifully! I feed my starter with 100 grams of filtered water, 50 grams of unbleached all-purpose flour and 50 grams of whole wheat flour. Try that for a few days out on the counter to see if you can strengthen it. Once it starts getting stronger feed it and put it in the fridge until you’re ready to use it again. Let me know if that helps! Julie
Karen L Smith says
This is the best recipe using sourdough starter ever!! This is one of my go to recipes for bread. So easy and I feel like I’m eating healthy. I use half Organic bread flour and half einkorn freshly milled flour. And it comes out great and very tasty. Thank you so much for sharing this recipe!!
Ps…I overuse !’s too! 😉
Julie Menghini says
Hi Karen! Thank you for such a sweet comment! I haven’t used Einkorn flour yet and freshly milled what a wonderful ingredient! I think homemade is definitely a step closer to healthy eating too!!!
cristie dibert says
I want to try your recipe. I have a question on how to make the bubbly starter?
Julie Menghini says
Hi Cristie! I’m sending you an email.
Lynn says
Karen, do you change anything other than using 50% Einkorn flour? I’ve made the recipe with 25% Einkorn flour, the dough is soft and there’s not a lot of oven spring.
Julie Menghini says
I haven’t baked with Einkorn flour yet but here is a good reference for additional information substituting flour: https://blog.kingarthurflour.com/2016/07/21/substitute-bread-flour-all-purpose-flour/
Corryn Chini says
How do I get a starter? This bread looks amazing and I can’t wait to try it but am not sure how to get starter going?
Julie Menghini says
Hi Corryn! You can make your own or actually Buy Starter. If you can’t get it locally, you can send away for it. I trust King Arthur https://www.kingarthurflour.com/shop/items/classic-fresh-sourdough-starter-1-oz. Make sure you read up on feeding it and keeping it alive. It’s a bit scary at first but it doesn’t need to be.
Rachel says
Hi, I love this recipe. Has turned out great everytime and a lot less steps than other ones I looked at. I was wondering, how I would adapt the directions to use a stand up mixer/dough hook? Thx!
Julie Menghini says
Thank you Rachel!
Rachel Fulmore says
Did you notice my question? Can I do it with the dough hook? Or has to be done by hand?
Julie Menghini says
Sorry that I missed replying to that question, Rachel! You can use a dough hook. However, doing it hand will help you know what the texture is. You can just pinch it between your fingers to feel it occasionally as you use your mixer.
Traci Swanson says
Unfortunately this is the only time I have not had success with my bread from starter. I usually follow a more traditional method of kneading. My bread is almost a pancake….it looked similar up until it came out of the oven.
There was no rise while baking. In fact it flattened out even more. Not sure what went wrong but I probably will not try this again
Julie Menghini says
I’m sorry to hear that this didn’t work for you, Traci. I don’t know where to start because it could be so many things. I’ve had similar problems with recipes and it’s frustrating when it works for so many but not for me after all of the work and ingredients. I’d be glad to try and problem solve this recipe if you’d like to give me information regarding your starter and the flour you used? Feel free to email me at [email protected]
Sara says
Quick Question!! I’m so excited to try this recipe. Can I use all purpose flour or do I need to use Bread flour. Secondly do I bake it with the lid on or off the Dutch oven?
Julie Menghini says
You can use All purpose flour Sara. It may not rise quite as much and may be a bit denser but it will work. Here is an article if you’d like to read up on it. Yes bake with the lid on for the first 20 minutes and then remove the lid for the final time shown in the recipe card. Send me a pic! I can’t wait to see how it goes for you.
Jen says
Hi! I have made this many times and it’s always turned out. I got brave and tried adding a cup of rye flour to it and it is currently in the oven. It didn’t rise as well and the dough seemed harder..do you have any recommendations on how to add ( if possible) other flours to this recipe?
Julie Menghini says
This is a good reference Jen: https://blog.kingarthurflour.com/2016/07/21/substitute-bread-flour-all-purpose-flour/
isslandboy says
Hi,
Can the dough be left more than 8 hours?
Julie Menghini says
It can! If you aren’t going to be baking it right away, refrigerate it after 8 hours. Take it out of the refrigerator while the oven warms up. I recommend letting the oven preheat for 45 minutes. Please let me know if you have any questions. Thank you for stopping by!
Marlene says
Can you please give me measurements in ounces and cups please? I find these measurements very confusing
Julie Menghini says
Hi Marlene! I totally get the confusion and I was in a similar situation when I first starting to bake by weight.
Some measurements don’t convert exactly and there are several converters online that help. Here goes: 150 grams starter total 2/3 cup, 285 grams water is roughly 1-1/4 cups, 500gr bread flour is about 4 cups, and 9 grams salt equals 1-3/4 teaspoons.
Disclaimer is that I’ve never made this recipe without weighing the ingredients.
Rhonda says
This looks wonderful! I’m new to sourdough bread baking as well. So far I’ve had two successful loaves and two total failures. I have a lot to learn. My question concerns the time between feeding my starter and mixing my dough. Should I feed it and then immediately mix up the dough or feed and then wait minutes… hours… overnight? I’m really confused about that point. A lot of recipes call for “fed” starter but I can’t find out what that really means. Is “fed” right after mixing in the flour and water or hours later?
Julie Menghini says
This is a great question Rhonda that I need to clarify. I made a loaf of this a couple of days ago and what I did was feed my starter earlier in the day and then mixed it up that evening. The next morning I had beautifully risen dough. You want the starter to have a chance to get nice and bubbly. If it’s runny it’s used up all of it’s food and needs fed again before using it. Does this help?
Rhonda says
Yes, it does help. Thank you for answering …and so quickly! I’ve done just what you said you did. I fed my starter this morning and just finished my second knead about an hour ago (9 p.m.). I’ll finish it up and bake in the morning. Fingers crossed!!
Julie Menghini says
Woo hoo…and the answer is? How did it come out Rhonda?
Kim says
So I’ve made this twice now, and the result tastes absolutely wonderful, but I’m getting very little oven spring. I wonder why?
Julie Menghini says
Kim, do you preheat the dutch oven in the oven as it preheats? I know a lot of people say you don’t have to which you don’t but that is one of the biggest differences I see is lack of spring. Is your dough rising well after the overnight? This isn’t a huge loaf but you should be getting some bulk from it. Is your starter nice and bubbly when you mix it? (water test) Lastly, I preheat my oven at least 25 degrees hotter than the baking temperature and then as soon as my bread goes in I turn it down. That keeps t oven from dropping below the temperature I want my bread to bake at. Have you checked the temperature of your oven? If not get a cheap thermometer and put it in the bottom of your oven after it preheats. If it’s low you’ll want to raise your baking temperature by that amount. Let me know if any of these reasons could be the culprit. If not, we’ll keep narrowing down your issue.
Heather says
Finally a sourdough bread recipe that came out right! Thank you so much for this recipe and for the easy instructions and the video which was a big bonus and helped a lot too. I made one loaf and after it cooled tried a slice, then immediately made 3 more loafs. It was so good I just had a slice toasted for breakfast this is an amazing recipe. Thank you!
Julie Menghini says
Oh, Heather, you’ve made my day! I love that your bread came out successfully! It’s one of John’s favorites for flavor and one of the easiest to make. A win win! If you would ever like to see anything featured, please let me know. I get my inspiration from you!
shirley says
Hi Julie,
I’ve made your recipe twice now and it’s perfection. Thank you for the video too, just makes it all clear!
One question… under the pro tips it says to leave on counter for 8 hours then into the frig overnight. But your instructions say to leave out overnight on the counter, which I have done with great results.
Just wondering if it might be confusing to some. I know I am new to sourdough bread baking and try to follow instructions to the letter. Perhaps both methods work?
Julie Menghini says
Hi Shirley! Glad it’s all working for you and appreciate you letting me know that I need to clarify my instructions. What I meant is if you make this bread later in the day you can just leave it out overnight (or approximately 8 hours). What I’ve also done is made it earlier in the day and let it set out on the counter to rise for 8 hours. And then if I’m not baking it I’ll put it in the refrigerator to slow the fermentation time and bake the next day. Does that help? Let me know so I can make it clear. Thank you my sourdough friend!
shirley says
Hi Julie,
Thank you for the clarification. It’s great that sourdough is flexible and that both ways work.
Julie Menghini says
You’re welcome, Shirley! Getting started is a bit intimidating but with a bit of experience, we know that it’s not as scary as we make it out to be. Have a great day my bread baking buddy!
Jennifer A Stewart says
Making this turns me into a professional baker! Such a great bread and the crust on this!! WOW!
Julie Menghini says
Thank you, Jennifer!
Healing Tomato says
Making overnight sourdough bread is now my top task for this weekend. You are making it look so easy, so, I am sure I can make it. Your bread looks perfect!
Julie Menghini says
Thank you Rini! It’s definitely a labor of love for me!
Brandi Burgess says
There is NOTHING as delicious as homemade sourdough bread!!! Absolutely LOVE this recipe!
Julie Menghini says
Thank you, Brandi!
Michaela Kenkel says
I have been having a blast baking my own bread. This is happening next!! Sourdough is my FAVORITE bread of all — I can’t WAIT to try your recipe!!
Julie Menghini says
Thank you, Michaela!
debi at Life Currents says
This looks great! I recently killed my starter, after years of neglect too! Oh well. I do love fresh bread!
Julie Menghini says
PM me your contact info. I’m drying some this week for Debra and I’ll send you some.
Kylee from Kylee Cooks says
Sour dough is my all time favorite. Love the tangy flavor of a good loaf! This looks great!
Julie Menghini says
Thank you, Kylee!
Sandra Shaffer says
Sourdough bread is one of my favorite, but I’ve never made it at home. Thanks for the step by step video, I think I have enough confidence to make this myself!
Julie Menghini says
I really dragged my feet jumping on the sourdough bread wagon but so glad I did! Thanks, Sandra!
Debra says
Dang it! I’m about two years late to get that starter, huh? I definitely am up for making this bread. Your step by step video helps me visualize the process. Can’t wait to give this a try! Now…. must find starter!!
Julie Menghini says
Not at all! I’ll be glad to send some to you. Just pm me your contact info and Phoenix will make her trip!
Kathy says
I love homemade bread and sourdough is one of my favorite breads! Cannot wait to try this recipe.
Julie Menghini says
Thank you, Kathy! We really love this recipe!
Rita Elliott says
Wow nice Breads Julie! I think it’s so tasty. How can i get this?
Julie Menghini says
Awesome Rita! Please send your name and mailing address to [email protected] Thank you for reading!
Holly says
Just started experimenting with sourdough, and this is my favourite recipe so far! The overnight rise makes it far more achievable than recipes that spend hours stretching, proving and turning. The bread had a great flavour and texture. Many thanks, will make this again.
Julie Menghini says
Thank you for letting me know Holly! I really like this method too and after experimenting this really is my favorite method. I think the overnight proof develops a much better flavor too.
Caitlin says
I used this with my wild homemade starter and it turned out great!
Julie Menghini says
Thank you, Caitlin! I’ve been baking a lot more bread using the wild homemade starter. Do you have a favorite go-to recipe?
Kelster says
Great loaf! I actually started with sourdough before using commercial yeast. It looked like a fun project so I tried and loved it. But it’s been years since I’ve used my starter. I got too used to the convenience of the commercial yeast and neglected it. I need to try again. Starters are definitely fickle and I hope that the weather here (always hot) won’t cause too much ill-effects.
Julie Menghini says
Thank you! Maintaining a starter is almost like having children. It is fickle and likes attention. I’ve sure got a lot to learn but am enjoying it. I can’t believe how different all of the advice is too. I’m trying to take it all in but I think I need about 50 more years!
Jeff says
Nice loaf! I use a poolish with all of my breads – if the recepe doesn’t call for it, I adapt it. It makes a tastier loaf, and I think the loaves also tend to keep better.
Jeff says
BTW, how can I find out more about the bread bakers’ group?
Jeff says
Never mind. Found your link. Thanks!
Julie Menghini says
Jeff, you need to join this group! It’s up to you each month whether you participate or not and there is a wealth of information among the members. This bread was really a learning experience and I’ve been experimenting. It took me forever to get on the artisan bandwagon even though it’s my favorite variety of bread.
Judith Graber says
Yay! You finally made some sourdough bread and it looks beautiful! It really is not hard… You just need to give your starter some attention; feed it and use it. There are a lot of other recipes you can use your starter in; waffles, biscuits, cinnamon rolls, and even desserts, etc. I just finished making a delicious sourdough chocolate cake that provides flavor but not the sour you get in bread (I will post soon). KAF is a great source for recipes/ideas and I know you like to use their recipes. Good luck Julie… 🙂
Julie Menghini says
Thank you Judi! I’ve made about 4 versions and really need a lot more experience. The problem is that there are so many opinions and advice that I need to just find what works best for me. I also hate throwing out mature starter!! I can’t wait to see your chocolate cake! I’ll head over to KAF and see what they have going on. They are always a great source.
Judith Graber says
Don’t throw it out – make waffles or pancakes for John 🙂
Julie Menghini says
Oh, Judi, I’ve been baking bread like a CRAZY girl trying to figure out all of the different bread methods only to discover I can’t like long enough to figure them all out! I’ve got to make waffles for John. He’ll love them!
Debbie Spivey says
BREAD LOVE!
Julie Menghini says
Thank you, Debbie!
Pavani says
Wow what a gorgeous loaf of bread that is Julie. Love the crust and the beautiful crumb.
Julie Menghini says
Thank you, Pavani! This was a great challenge that pushed a lot of us into serious bread baking.
Mayuri Patel says
Wow Julie I fallen in love with the loaf. Its so beautiful. If your first attempt is this good then eagerly waiting for your other sourdough bakes. Also like your idea of scheduling your calendar for classes and topics to read up. I should do that. Create a calendar for all the things I need to do. Karen made many of us take the plunge with the sourdough 🙂
Julie Menghini says
Thank you, Mayuri! I’ve got a long way to go to learn this beast and am very thankful to Karen for pushing me over the edge. I have to have a calendar otherwise I swear I have ADHD. I run around with all of these ideas and get nothing done. Also, if I schedule learning opportunities I’ll do them but not take on too many of them.
Mimi says
That is one beautiful bread!
Julie Menghini says
Thank you Mimi! I’m hoping to get a lot more comfortable using pre-ferments and live yeast.
pattisj says
It did make a pretty loaf, Julie! Your victory inspires me to review my list of things I’d like to do (especially the items that have been hanging around on there awhile)!
Julie Menghini says
Thank you Patti! I made one last night that was much better but I still don’t have a lot of experience or confidence in sourdough. I’m going to stick with it though because it will only get better. Enjoy your day sweet girl!
Healthy World Cuisine says
Loving all of those nooks and crannies and that crust! On to the next challenge as you have this one mastered!
Julie Menghini says
You are too sweet! I definitely have a lot to learn when it comes to sourdough but I’m on my way. That’s the hardest part of anything…getting started!
Liz says
Wonderful looking sourdough, no one would believe you are a beginner. I do have a question regarding this instruction:
Pull the outside thirds into the middle and shape as you wish. Try to pull the outside of the dough as tightly as possible so it will hold its shape well.
Don’t you end up with a crease in the middle of the loaf? Thanks.
Julie Menghini says
Thank you! Great question Liz! At this point the dough is not as dry as other proved doughs so it sticks together much easier. After you have a nice tight skin you turn it over so the ball sits on the creases. I also apply a bit of pressure to the sides and turn it slightly at the same time which I think helps smooth out the bottom.
Liz says
Thanks Julie, I have some starter in my fridge and your method sounds so easy. It is going to be my next project.
Julie Menghini says
So much fun Liz! I’m not an authority by any means. I rely on Elaine (foodbod) to help a lot!
Sonal says