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.
________________________
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.
Thank you for the recipe. I’m so thrilled to see I’m getting some nice rise and ears!!! ❤️❤️
Do you recommend preheating the Dutch Ovens?
Hi Cindy! So happy to hear! Hooray! I’ve tried preheating and not… and find it’s not necessary. Emilie doesn’t feel it’s necessary either. I hope this helps! Here’s to good bread!
I believe different Dutch ovens have different qualities, so you might want to check manufacturer’s specs. My Emile Henry potato/bread pot is perfectly safe being preheated, & I always do. Pyrex, though, is, I think, one that can crack if it’s preheated without anything in it.
Hi Judy! Thank you for your tip!
This is my first foray into baking bread. baked twice over the past 2 weekends.
i got my starter from a local bakery, and i have a couple or three questions about that and the recipe:
the starter i got is quite gooey, and when fed an kept, it looks quite active. my question hoever is based on the vaious videos and recipes out in the wild, – is te starter supposed to flow, like sat thick goop, or is it suppose to be scoopable with a spoon? (i add equal measures of flour and water when feeding the beast)
the recipe says 350gms of water, i have had to add slightly more water to make the dough not as dense/tough while mixing/kneading. are the measurements more guidlines or are they more strict than the 4 way stop sign?
thanks for the recipe and your response to my questions
cheers
ramdev
So I attempted this recipe with both white and whole wheat. During mixing the whole wheat was WAY thicker and denser( seemed like it was more thirsty) than the white and didn’t turn out the same. Why is that? Thanks.
Whole wheat needs more liquid than white does.
Hi Brandon! Sheila is right. Working with whole grain/wheat flour is a different beast than working with white flour. In a nutshell, whole wheat is not refined. It still has its bran and germ attached so it will need more water in any given recipe. There’s so much to explain, but I found an informative article that helps explain the reasons behind why whole wheat can be more challenging to work with if new or unfamiliar territory. I hope this helps Brandon and you continue to explore whole wheat sourdough!
I am on my second loaf now, so easy, and so delcious!
Thanks for posting this!
You got it Rachael! Bravo YOU!
After doing a recipe that took literally all day, this recipe is awesome! My loaf turned out perfect and it has passed the husband test! Thank you.
Haha! When I was learning sourdough I thought about it more than I made it and even during the process so it felt like it took me weeks to make one loaf, lol! I’m so happy to hear you did it and it’s hubs approved! Hooray, Melissa!
Hello,
I love this recipe! I made a beautiful round loaf with it and am very happy with the look and crust and inside. But, when I tasted it, it tasted like plain white bread. It’s cold right now where I live, about 50 degrees 24/7, and let it rise for almost 12 hours. I’m not sure what happened, and why I didn’t get that wonderful sour taste or even a hint of it. I got the starter from a friend who had gotten it in LA. I’m hoping you can help answer my dilemna and I can create the sourest bread around! Thank you!
Hi Sarah! So happy your loaf turned out beautiful! The sourness of the bread is a multifaceted question and goes a little beyond my expertise. However, I do know flavor can vary depending on the wild yeast that inhabit your sourdough starter. This is why sourdough can taste vastly different with the same basic ingredients from one baker to another. The Fresh Loaf has a lot of information regarding this topic and is worth a read. Also, a longer ferment helps develop flavor as well… perhaps give bulk fermentation a go in the fridge. I’ve bulk fermented mine up to 24 hours with tasty results. Just be sure to cover the dough with two moist tea towels and spray the top of the dough with water so it doesn’t dry out. I hope this helps!
Hi Traci,
I have a question–I’ve been using this recipe to bake sourdough bread and it gets rave reviews except for one thing. For some reason, the bottom is always burned! I’ve been baking it at 450 for the same times as indicated in your recipe, the top always comes out fine, what am I doing wrong? 8(
Thanks,
Shepard
Hi Shepard! Thank you for your note! So happy to hear you’re enjoying the bread, but the bottom being burned is no good. I find the bottom crust gets darker for me when I use my Staub DO vs my Lodge double cast iron set up. I imagine different materials can yield different results. Give this a go… Preheat to 450, then once the bread goes in, decrease the temperature to 400. You may need to bake the bread a bit longer, but the bottom shouldn’t get quite as dark (the internal temp should be between 190-205F). You can also try putting a layer of cornmeal down on the parchment paper. The Perfect Loaf has an article about this problem (it’s not uncommon – scroll about 1/2 way down). I hope this helps and you’re enjoying good bread!
i used to get burnt bottoms as well. i started putting a tin pan like you would make lasagna in under my dutch oven. Sit the dutch oven right on the tin pan. This allows more air flow under the dutch oven and it also takes the direct heat off the bottom of the dutch oven
Hi Kelly! Thank you for sharing your tip! I’ll give it a go! 🙌🏻
Wow! This is a great recipe and I’m finally proud of my sourdough bread. Instructions are clear and simple.
I was very happy with how my crust turned out. The bread rose beautiful, had a nice oven spring and also the crumb had big air pockets. However I found the bread to be kinda chewy and doughy. The crumb itself wasn’t dense but rather chewy (if that makes sense!). Any ideas why that would be? I thought perhaps it could use a longer bake time? Any advice would be greatly appreciated! Thank you!
Hi Sarah! So happy to hear you’ve baked a fabulous loaf. Hooray! Regarding the texture of the interior, my sourdough is always chewy (and this is something I look for in a good sourdough bread), but I wouldn’t call it doughy. Since your sourdough was doughy, I’m curious if you took the internal temperature of the bread before removing it from the oven? Looking back over the recipe, I didn’t make a note that the interior of the loaf should be between 190F-205F when done (now added). Additionally, an oven thermometer is helpful in knowing the exact temperature of your oven. New, old and in-between ovens vary widely in their temperature variations. This isn’t SO important when baking bread, but for new bread bakers, I find it helpful. Perhaps give it a little more time in the oven next time and see how it turns out. I hope this helps!
Hi there, I just tried this recipe and am looking for some advice. My starter was nice and active, passed the float test, but after mixing and letting it rise over night I did not find that it doubled in size. I then put it in the oven with the oven light on, thinking it was too cold in my kitchen, but that didn’t seem to help. I went through with the rest of the process because I wanted a finished product, even if it is a dense, small rock of a bread loaf haha. I’m thinking that covering it with a damp dish towel as opposed to plastic wrap may have had something to do with it because after the 12+ hour bulk rise the dough seemed dry and hard and did not look “sticky” like in your photos. Thoughts? The fact that my starter was made and fed with AP flour and I used bread flour in this recipe would not affect it correct? I weighed everything out with my digital scale so I know all the amounts are alright…just trying to troubleshoot and get your opinion. Thank you!
Hi Samantha… oh I know, that is so disappointing. A damp towels makes a difference. In fact, I sometimes spray the top of the dough with a few squirts of water just to make sure it stays moist on top. Also, if I ferment overnight in the fridge, I double towel it… both moistened with water. The fridge can do a number on drying dough out. I’m thinking if the top was hard and dry, the dough probably couldn’t become the light and fluffy, doubled in size dough you need it to be. The starter sounds like it was ready, so that isn’t an issue. I use AP and Bread flour, just like you…. work on keeping that dough nice and moist. Check the towels for dampness throughout rise time if you can. It really does make a difference. And most importantly, don’t give up! You will bake the light and fluffy sourdough of your dreams!
Thanks for your reply! Do you think the top of the dough could have gotten hard and dry because my towel didn’t stay damp throughout the night? Now I’m thinking I may have not dampened it enough before the bulk rise… I will continue to troubleshoot and try again!
Hi Samantha! Exactly! That towel needs to stay moist, AND I would suggest misting the top of the dough with water before you put it in the fridge, just to ensure the top part of the dough stays nice and moist.
I’m having an issue with the dough being too sticky. Like, even after my final rise it’s so sticky that it’s impossible to touch and not ruin the shape?? I think I may be over proving as well since my crumb structure has been REALLY tight. The taste however, is out of this world! I’m going to keep at it and try some more this week… 6th times the charm? LOL
Hi Melissa! Oh my! Yes! Keep at it… it’s such a journey. After the final rise, it’s okay to sprinkle it with more flour so that you can better handle it. Use your bench knife to move the dough around, too… that helps with less touching. Are you proofing at room temperature or refrigerator? Hooray for taste that is out of this world! You’ve got this!
My Dad always put about a Tablespoon of Olive Oil on the bench when kneading , so it didn’t stick to anything then shaped it then set it to rise then again on second raise , then he’d put a small amount of flour gently ribbed into the dough