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.
PLEASE make a “skip to recipe” button at the top
Hi John! It’s right under the title. “Jump to Recipe” I hope this helps!
This is now my go-to recipe for sourdough bread. I’m new to this art, but I’ve not ever had an issue with burning the bottom as the first baking pan I tried was my wife’s RockCrok Dutch Oven from Pampered Chef. The crust baked evenly top and bottom and the glass lid lets me see when the loaf has stopped rising and started crusting, signaling to me when I should remove the lid. I find that 25 minutes covered is optimal, followed by 15-20 minutes open dish baking and 5 minutes on the rack to finish it off. (If interested, find the RockCrok here: https://www.pamperedchef.com/pws/camberjones)
Hi Clint! Thank you for your note and sharing your tips! So happy to hear you’re enjoying good bread!
I beaked by bread directly on a pizza stone without any container. I just put a roasting pan with some water on the bottom of the oven, to create steam and put the dough directly on the hot stone. Bread rose and came out with a crusty crust.
Hi Irina! Thank you for your note, tips and rating! I love that technique and am so happy to hear you created a beautiful loaf!
Hi there – Is there a recipe or link somewhere for the starter that I’m not seeing?
thank you for your time-
Cheers, Allen
Hi Allen… unfortunately I don’t have a starter recipe up on my blog yet, but please check out Emilie’s starter recipe on her site. You can find it here: https://www.theclevercarrot.com/2019/03/beginner-sourdough-starter-recipe/
First time I made this I thought there was way too much flour. Second time I added less flour and more liquid. It came out perfect!
Thank you for your note Maureen! SO happy to hear you were able to make the recipe work for you!
I got starter from a friend and found your recipe for my 1st sourdough. I am confused, though. I see nothing that looks like kneading in the Instructions. Am I missing something? Please help! Thanks!
Hi Andy! You’re not missing anything. Using Emilie’s method, you don’t have to knead the dough, rather, you simply mix, then perform a “fold” and then allow the dough go into bulk fermentation (bulk rise) overnight. Please keep in touch and let us know how you like the bread!
Report #1: it *looks* amazing. Taste test in 1 hour. Can we post photos in the comments?
Hi Andy! SO happy to hear! Unfortunately I don’t have that functionality here on the blog. If you’re on Instagram or Facebook you can post it there and tag me @VanillaAndBean.
Done.
Report #2: AMAZING! Time to start another loaf…
Hooray! So happy to hear Andy. Thank you for your note and rating!
Do you bake in the lid or the vessel?
Hi Mary! I’m not sure I understand your question.
No dutch oven, so I had to make do with a cast iron skillet topped with a cake round for the first 20 minutes. It still ended up being the best sourdough I’ve ever baked. As it cooled, I could hear the crust crackling. So good! Thank you for the recipe Traci.
LOVE that solution, Michael! Hooray! That crust crackling is addictive…. Watch out!
I’ve read over 100 comments and no one has addressed my problem. I put my dough in banneton with flour lightly brushed on top and put the damp towel around it for the night. In the morning it has doubled in size but has a dried out layer on top. I there anyway to prevent this. Appreciate your help. Penny
Hi Penny… oh that’s so frustrating. Here’s what I do: while it’s setting overnight, top the bowl/banneton with two very moist tea towels. This way the top towel protects the bottom towel from drying out. I do this in bulk fermentation too, with a light spritz of water on the dough, when I refrigerate it overnight. I hope this helps!
I loooooove the dark bottom on this bread actually. My 5 year old and I fight over it! Over time, I’ve adapted to use 75g starter and 2 tsp salt. Great great recipe.
Hi Maria! SO happy to hear you’re liking that dark bottom… I don’t mind it either. So happy you two are enjoying it!