New to homemade sourdough bread or simply improving your craft? Everyday Sourdough from Emilie Raffa’s book Artisan Sourdough Made Simple is a fabulous starting point for new sourdough bakers or simply to hone your sourdough skills. DIY a Sourdough Bread Starter to create a beautiful wild yeast sourdough loaf!
I received a copy of Emilie’s book and am happy to be able to share it in this space. All opinions are my own.
A Sourdough Journey
Prior to going to pastry school, I’d never tried making homemade sourdough bread, although I had read books about it. Intimidated by the terminology, flours, feeding schedules, shaping techniques and knowing, I never took the time or had the courage to dive in.
During pastry school I worked with yeasted bread until I could make it in my sleep. But it was naturally leavened sourdough that mystified me. Only having a few opportunities in school to work with it, I never really gained the hands on knowledge I’d anticipated. So, I continued to read about it, gleaning little nuggets that would some day make me the bread baker I wanted to be.
A friend of a friend offered some sourdough starter, knowing my interest. I promptly killed it after attempting sourdough again. Then, I carried some of my mom’s starter back to Whidbey with me after a visit to Texas.
I persisted, yet…
I couldn’t quite get the dough to its fluffy pillowy softness, the crumb to its tender-chewy texture, or the crust to its crusty bliss as I had tasted, seen in books, bakeries.
I tried again, still not producing the loaf of my dreams. Why is this SO hard?
I gave up sourdough baking early last winter with the hopes of starting again this fall.
Sourdough Success!
With the help of Emilie Raffa’s book Artisan Sourdough Made Simple, I am a sourdough baker! When I heard she was publishing a book on her sourdough method, I knew it would be my best chance yet to finally learn how to make the perfect loaf. I’ve been following Emilie’s blog, The Clever Carrot, for a while now.
After diving into sourdough again using Emilie’s thorough and approachable new book and in a short period of time, I can confidently say,
I am a sourdough baker.
Making everything from Sourdough Sandwich Bread, Sourdough Pie Crust and Homemade Sourdough French Toast to this simple Buttery Sourdough Discard Cornbread recipe.
And, you can do it too!
An Essential Resource
Emilie’s book is for the beginner or more advanced sourdough baker. So if you’re just starting sourdough, intrigued or have been baking for a while, this book is for you. Her recipes are approachable, creative, completely mouthwatering and clearly written for success. Her photography and gentle nudges will inform and inspire you.
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Looking for a delicious Multigrain Sourdough Bread recipe to challenge your bread baking prowess? Check out this reader favorite Seeded Multigrain Sourdough Bread.
My Sourdough Toolkit (affiliate links):
- 7 Quart Dutch Oven
- 10″ Cast Iron Skillet with Deep Dish Skillet for a lid
- Bench Scraper
- Parchment Paper
- Digital Food Thermometer
- Lame – for scoring the dough
- Banneton(s)
- Digital Scale
Emilie’s Everyday Sourdough Recipe
Ingredients
- 1/4 cup (50g) Sourdough Starter, previously fed, active and bubbly
- 1 1/3 cup + 2 tablespoons (350g) Warm Water, about 80f (26c)
- 4 cups (500g) Bread Flour
- 1 1/2 teaspoons Fine Sea Salt
Instructions
- Make the Dough: In the evening, whisk the starter and water together in a large bowl with a fork. Add the flour and salt. Combine until a still dough forms, then finish mixing by hand to fully incorporate the flour. The dough will feel dense and shaggy, and it will stick to your fingers as you go. Scrape off as much as you can. Cover with a damp towel and let rest for 30 minutes. Replenish your starter with fresh flour and water, and store according to preference. After the dough has rested, work the mass into a fairly smooth ball. To do this, grab a portion of the dough and fold it over, pressing your fingertips into the center. Repeat, working your way around the dough until it begins to tighten, about 15 seconds.
- Bulk Rise: Cover the bowl with a damp towel and let rise overnight at room temperature. This will take about 8-10 hours at 70F (21C). The dough is ready when it no longer looks dense and has doubled in size. (Traci's Note: Mine generally takes 12-13 hours to rise, but I have a chilly kitchen!).
- Shape: In the morning, coax the dough into a lightly floured work surface. To shape it into a round, start at the top and fold the dough over towards the center. Turn the dough slightly and fold over the next section of dough. Repeat until you have come full circle. Flip the dough over and let rest for 5 to 10 minutes. Meanwhile, line an 8-inch (20cm) bowl with a towel (or use a banneton) and dust with flour. With floured hands, gently cup the dough and pull it toward you in a circular motion to tighten its shape. Using a bench scraper, place the dough into the bowl, seam side up.
- Second Rise: Cover the bowl and let rest for 30 minutes to 1 hour. The dough is ready when it looks puffy and has risen slightly but has not yet doubled in size. Preheat the oven to 450F (230C). Cut a sheet of parchment paper to fit the size of your baking pot leaving enough excess around the sides to remove the bread. **UPDATE (5.20)** Place a sheet pan on an oven rack directly under the oven rack you'll be baking the bread on. This protects the baking vessel from the intense heat of the oven and helps prevent a too-dark or burnt bottom. (See notes for more information).
- Score: Place the parchment over the dough and invert the bowl to release. Sprinkle the dough with flour and gently run the surface with your hands. Using the tip of a small, serrated knife or a razor blade, score the dough with a cross-cut pattern about 1/3" (8mm) deep and about 2-3" (5-7cm) on the top or any way you like. Use the parchment to transfer the dough to the baking pot.
- Bake: Bake the dough on the center rack for 20 minutes, covered. Remove the lid and continue to bake for 30 minutes. Then, carefully remove the loaf from the pot and bake directly on the oven rack for the last 10 minutes to crisp the crust. (To check if the bread is ready, check the internal temperature of the loaf. It should read between 190F-205F when done.) When finished, transfer to a wire rack. Cool for 1 hour before slicing. Sourdough is best consumed on the same day it's baked. To maximize freshness, cool completely and store at room temperature in a plastic bag for up to one day (My sourdough is generally storing for between 3-4 days.)
Notes
Nutrition
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
Made it? Leave a comment below!
The most helpful comment may include recipe rating, feedback, any modifications or helping other commentors.
I am totally new to this. Got a starter from a friend last week.
The 50 gr of starter, is that after it’s fed? I took 1/4 cup out of the fridge and started to feed it to make it ready to make sourdough bread. Do I have to take 50 gr from that 1/4 cup?
This is all so new for me and confusing, but I want to learn how to make it :-)
Hello Gudrun! Totally new, but you’re doing it! Way to go! The 50g of starter is a fed, active and bubbly starter. This is what you use to mix the dough. After mixing the dough, feed the leftover starter, then refrigerate it or keep it at room temperature. It should eventually double in size, then you’ll repeat the process to keep the starter active. I hope you bake the bread of your dreams!
Darn. Sorry! Will post update if bread soon anyway. Can’t wait to try 😊
I am in the process getting my dough ready as I type. I am wondering about proofing temp of 70 degrees. I have made a proofing box in a top cupboard and it keeps things at around 80-84 degrees usually a pretty consistent 83. Is this too warm for my sour dough starter? I have not used dough out of this proofer for anything other than pizza crust and traditional white bread with normal dry yeast and it has worked great. Will this temp in my proofer be alright or should I just rise at room temp in my kitchen? Also thanks for the tip about not cracking your oven glass, I never thought of that when I am spraying water during the early bake.
Hi John! There are no hard fast rules for proofing/fermentation. You can ferment in your refrigerator, if you like! When it comes to proofing/fermentation, I prefer a long and slow fermentation to tease out more flavor. 80 degrees would be too warm IMHO. If your kitchen is notably cooler, I’d proof at room temp in the kitchen. Oh yeah, watch that sprayer! :D I hope your bread comes out beautiful! :D
My loaf is beautiful and crusty and tastes delish…if it wasn’t sourdough! I get hardly any sourdough flavor from it. Where could I have gone wrong? My starter smells fairly potent.
Thanks in advance for your advice!
Hi Ariel! So happy to hear your loaf is beautiful, crusty and tastes delish! As far as sourness goes, the first thing that comes to mind is fermentation. How long did the dough ferment? I don’t know too much about sourness manipulation, but Cultures For Health may have a few pointers. I hope this helps!
I wanted to know if you don’t have the bowl or Dutch oven w lid , how would you suggest to me on how to bake it ? I’ve always loved Sourdough bread , and I have my dads starter from9 years ago.
I tried a different loaf and it was so heavy n squishy . I didn’t want to try it again until I saw your recipe
Ty in advance
Hi Sharon… How fabulous you have your dad’s starter from nine years ago! That is fantastic! Boo to heavy, squishy sourdough.. I’ve been there. It’s such a journey. Way to go YOU on your perseverance! The purpose of a lidded vessel is to capture steam. Steam at the start of the bake is essential to create a really nice sourdough crust. If baking without a lidded vessel or Dutch oven, Peter Reinheart, in his book The Bread Bakers Apprentice, suggests baking the loaf on a pan or pizza stone and placing a heat proof pan in the bottom of the oven. Once the loaf goes into the oven, half fill the pan with boiling water. This creates a nice steamy environment. Be careful though. I’ve busted my glass oven window when I was spraying the inside of the oven (with cold water) to create steam. I was really new to sourdough at the time. A Dutch oven or lidded cast iron skillet (one shallow and one deep) is a great investment if you’re baking on a regular basis. I hope this helps and you bake the loaf of your dreams!
Thank You so much for your reply and quickly at that .
I wish I had the money to get everything that I need to make the perfect loaf , I decided to get back into baking bread again . On October 17 th , My son and I found my “common law husband” passed away in his bed. The state of Pa don’t accept people saying they’re common law marriages , even though we had 24 beautiful years , so since he wasn’t married the state took all of his assets , pension , ect evt.
Fast fwd , your knowledge and your kind words to your replies , has sparked me to make the perfect loaf for Terry ( my husband) he loved sourdough !
Thanks again .
Sharon
I have used a ceramic baking dish and it works great too!
Hi Brandy! Thank you for your note and tip!
I have been trying my hand at sourdough for some time. My loaves are usually dense and stiff. I’m trying this recipe today! I was always taught to feed starter and prep dough within 1 hour of feeding but my dough rises really fast! Usually doubled within 3-5 hours. I would prefer a longer fermentation. Should I wait longer after feeding before prepping dough?
Hi Heather! Thank you for your note. I hope you’re enjoying a nice crusty loaf by now!. For the starter, it’s not about the clock, rather, the starter should simply double in size. To check if your starter is ready, spoon out about a teaspoon and drop it in a small jar of water. If the starter floats, its time to make bread! If it sinks, it needs more time to develop. If you want a longer fermentation, simply place the dough, covered, in the refrigerator. Pull it out of the fridge and let it warm a bit while the oven preheats. Then transfer to the baking vessel and bake as you normally would. I hope this helps and thank you for stopping by!
Made this bread this weekend and it was delicious!! It didn’t come out of the brotform and I was unable to score it until it cooked a bit, but the taste was delicious. Might have been too wet? Thank you for a great starting point for my sourdough adventures.
Try using rice flour in your brotform or banneton.
Hi Brandy! So happy to be a part of your journey! I agree with Rob… try more flour or use an ample amount of rice flour. I’ve used both for my sourdough and found that the banneton has to be covered well in order for the dough to easily fall from the basket. So happy you’re on this journey! :D
I realize this post is over a year old, but I wanted to leave a comment to say that I’ve been trying to make sourdough bread for a few months now. I’ve never had as much success as I have after following the directions here. Breadmaking truly has been a bit of a humbling experience for me, that’s for sure. Anyway, thanks! Gorgeous photos, too. :)
Hi Tiffany! Thank you for coming back and leaving a note and your kind words, despite the post being over a year old. I read and try to respond to every note, nevertheless. I’m thrilled to hear of your success with this recipe! I’m telling you, Emilie’s book was a total game changer for my sourdough success. SO happy to hear about your’s! I’ve not made this bread in over 9 months since I had to go gluten free. But, I’m now applying what I learned from Emilie in my attempt to make gluten free sourdough… it’s coming along, but it’s certainly a different beast. I may reintroduce gluten sourdough bread soon… to see if I can handle it. Here’s to good homemade bread!
Hey Tracy! I had to go gluten free as well 2.5 years ago. After about a year I was able to reintroduce sourdough, but mostly from bakers with old starter. That’s the only time I can consume gluten without GI distress. I hope you can add sourdough in as well! I am just now making your recipe, it’s rising as we speak!
If you ever master that GF recipe, I’d love to give it a try!
As I type this comment I have in the oven my sourdough bread, inspired by Emilie’s book. It’a pure bliss. I become so in love with the process thanks to her book, that I feel like baking everyday 🤩
I began by grow my own starter and that was the moment I knew I won’t see the bread making process the same as I did before. Such a humble and fulfilling experience!
Hooray, Hooray Cori! Way to go you! Indeed, a humbling and fulfilling experience. Thank you for your note :D
Hey, Could you tell me what exact baking pot/dish you used? I see its a cast iron by Lodge but I cant find what exact shape or size, what kind. Amazon link might help! Thanks so much!
Hey Melina! There’s a link above under the heading: Tools I use to make sourdough (these are affiliate links). I hope this helps.
Hello,
I have an enamel coated dutch oven. I was wondering, about whether or not you were preheating the cooking pot before placing the dough in it. I have seen others advise this, and was not sure from above if this is what you do.
Thank you.
John
Hi John! You know, I’ve tried (have read this too) preheating the DO then baking and the results are the same as not preheating. Emilie also advises preheating isn’t necessary.
Thank you!