Easy as:
1 part of starter
2 parts of water
3 parts of flour
And 2% salt
The easiest sourdough bread formula and a great result. Can be baked the same or next day using immature or young starter. Learn how to make starter from scratch here.
| Ready in: 12-24 hours | Serves: 8-10 people |
| Yield: 600g loaf | Units: US, EU |
Ingredients
Sourdough starter (night before)
- 10g sourdough starter
- 60g water
- 55g all purpose flour or bread flour
- 5g rye flour
Dough
- 100g sourdough starter
- 200g water
- 300g flour ( I used 260g bread flour +40g whole grain whole wheat flour)
- 6g salt
Directions
Starter:Night before add starter to the water and whisk together, add flour, mix well, cover loosely, let sit at room temp 70-75F until next morning. Before it reaches the peak, it should at least doubled( starter isn’t strong enough), or tripled ( strong starter).
Dough:
- Next morning, mix water with flour, using spoon, cover, let it rest 30 min for autolyse
- During the autolyse the flour absorbs the water, becoming fully hydrated. This will activate gluten development.
- After 30 min of rest, add sourdough starter.
Mix on low speed of your mixing machine for 2-3 min, cover, let rest 30 minutes.
- Add salt after it rests, mix or knead until well incorporated.
- Round the dough with wet hand and let proof for about 3 hours at 76-80F
- Perform 2 stretches and folds during warm fermentation.
- After 3 hours the dough should become puffy and light
Preshaping
- Dump the dough on floured surface, preshape it and let rest uncovered for 30 minutes.
Shaping
- After 30 minutes rest shape your dough like a boule or batard, place in proofing basket.
- At this point you can cover the proofing basket, move it to the fridge and bake the loaf next morning, or you can jump right to the next step.
- Let proof for 1 hour or 1 hour and 30 min. Perform a poke test (* when you press down the dough with your finger, it should spring back only half way)
- While the loaf is proofing, (or in the morning, when your loaf was still retarding in the fridge). Preheat oven till 500F for 50minutes – 1 hour. Preheat your Dutch oven, or cast iron pan or baking stone for the same amount of time.
- After the loaf has proofed enough, score it, using a razor blade or scoring lame.
- If it was resting overnight in the fridge, remove it when the oven is preheated enough, then start the scoring process.
- Bake in 500F for 15 min with lid on (very important to keep the lid on during the first 15 minutes of baking, it creates a perfect amount of steaminside the pot, which will give your loaf a beautiful and crunchy crust)
- Lower the temperature to 450F, open the lid, and bake for 20 more minutes (until nice and golden brown color).
Enjoy your sourdough bread 🙌
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Annette
June 3, 2020
Salt is 2% of what – amount of flour, water? Sorry – I’m a newbie at this. Thank you!
Reply
Natalya Syanova
June 4, 2020
Hi,
Amount of flour is always 100%, that means 2% of salt should be counted from total amount of flour 🙌Reply
Kathy Ziegenmier
September 15, 2020
Can you just tell us how many grams of salt for the amount of flour in this recipe
please?Natalya Syanova
September 17, 2020
Sorry, I just noticed that I didn’t put the amount of salt. It should be 6g
Tej
May 13, 2021
Should be 8 grams atleast…
Reply
Karma
June 4, 2020
If I don’t like such a dark loaf how would I adjust my time/temp?
Reply
Jake
June 4, 2020
The dark caramelized crust is the whole purpose of this! You can always cook for longer at a lower temp once your remove the lid. But you’ll really be missing out.
Reply
Natalya Syanova
June 4, 2020
I’m 100% agree, but some people like it less caramelized. My kids love the crust dark and crusty , my husband likes when it’s soft and light , so I’m in between 😂
Natalya Syanova
June 4, 2020
For a lighter loaf, bake it at 500F for 15 min with lid on, then at 450F for 16-17 min with lid open 😊
Reply
Karma
June 4, 2020
Thank you!
Anonymous
June 4, 2020
Thank you!
Reply
Wes
June 4, 2020
hello, thank you for your recipe. Quick question, (well to preface I haven’t made this yet), typically when I feed my stater normally it peeks after around 7 hours before it starts dipping, should I expect the same with the overnight adjusted starter? Or should this be a little stronger?
Thanks again, WesReply
Natalya Syanova
June 4, 2020
Wes, hi!
Great question. It depends on the strength of your starter and the temperature in your kitchen.
For example, if I’ll feed my starter 1:2:2 at 76-80F, it will triple in 4 hours, and will start to fall down.
To extend the time of fermentation I’m changing the ratio to 1:6:6 for overnight fermentation.
But if you’d like to use starter faster, you can simply do 1:2:2 for 4 hours or 1:3:3 for 6 etc.Reply
TheIndustriousHomemaker
June 5, 2020
I’ve always been taught to feed 1:1:1 for 100% hydration and 1:2:3 for a stiffer starter – which always results in the more typical “San Francisco” type loaf. The 1:2:2 – 1:6:6 is really new to me. Is there a place you explain this more fully?
Reply
Natalya Syanova
June 5, 2020
Hi!
Great question!
It depends on the strength of your starter and the temperature in your kitchen. The stronger starter, the more food it needs.
You have to train it if you’d like to achieve more open crumb.
For example, if I’ll feed my starter 1:2:2 at 76-80F, it will triple in 4 hours, and will start to fall down.
To extend the time of fermentation I’m changing the ratio to 1:6:6 for overnight fermentation.
But if you’d like to use starter faster, you can simply do 1:2:2 for 4 hours or 1:3:3 for 6 etc.Reply
Yuliya
June 28, 2020
Hi Natalya!
I have a follow up question. If I decide to feed the starter at say 1:2:2 ratio (let’s say I am going to feed my starter as 15:30:30) do I just take a total of 75 grams for your recipe even though the ratio of starter/flour/water for my starter feed is going to be different from yours in the recipe. And also how do you train your starter?
Thank you so much)
Pablo
June 5, 2020
Hi there! I’m confused about the timing in between steps . After you add in the salt, mix it all together and leave it to proof for 3 hours, do you then stretch and fold twice and leave it for ANOTHER 3 hours, followed by dumping on floured surface and preshaping? Is that correct or am I adding a step that shouldn’t be done? Thanks in advance!
Reply
Natalya Syanova
June 5, 2020
Pablo, hi!
Warm fermentation (proofing) should be 3 hours in total. During that time perform 2 stretches and folds.🙌Reply
jonathankantor
June 5, 2020
Hi! So happy to be on your site! I see a lot of recipes that call for 20 minutes baking with the lid on; yours has 15. Does it matter much? Do you know of any difference between baking at 500 degrees covered for 15 min vs 20 min? Thank you as always!!!
Reply
Natalya Syanova
June 6, 2020
Hi!
Happy to have you here 😊.
It won’t have a big difference, I’ve done it both way, and it won’t affect the crumb in any way.
But I definitely know, that 15 min is absolutely enough for crumb to open as much as it can. And if you are making baguettes, only 10 min with steam will be perfect 😊Reply
Cheryl
May 18, 2024
My crust is really hard. I am baking at 450 with the lid on 20 min. Then 40 min with a lid off. I am thinking about leaving the lid on until 50 min is up, remove the lid for 10 and finish. What do you think? I like 450 degrees. My recipe calls for 100 gms starter, 350 gm water, and 500 gm flour with 10 gm salt.
Natalya Syanova
May 29, 2024
It sounds like you are on the right track with adjusting your baking times to achieve the desired crust texture. Leaving the lid on for a longer period of time can help trap steam and keep the crust from hardening too quickly. You can also try reducing the oven temperature slightly towards the end of the baking time to prevent the crust from getting too hard. Experimenting with different baking times and temperatures can help you find the perfect balance for your sourdough bread. Good luck with your baking!
Anonymous
June 8, 2020
Hi. I followed this recipe today (used the 40g of whole wheat flour as you suggested), got the loaf out of the oven before 5pm and 20 minutes later half of it was gone already. It’s delicious! The only issue I encountered was that whilst shaping the boule the dough was wetter than I expected and it also spread out a bit when moved into the dutch oven. But it didn’t come out flat in the end, had a really good the oven spring (although the crumb wasn’t nearly as beautiful as yours)! Thanks for the recipe Natasha.
Reply
Natalya Syanova
June 8, 2020
I’m so happy to read about your experience baking this loaf. Thank you for sharing!
Reply
Ritu Singhvi
June 9, 2020
Hi Natasha, I m big fan of yours. I wanted to know when we do floating test then for how long it shud float.
Reply
Natalya Syanova
June 9, 2020
Ritu, hi!
I’m not really into float testing. It’s showing you if starter Is alive. But for baking purposes I prefer to see it’s rising( doubling or tripling)Reply
Mary
June 20, 2020
Hi. I have a question.
Do I have to put a bowl of water in the oven during the baking?Natalya Syanova
June 20, 2020
Hi!
If you are baking with baking stone, then yes! You’ll need to put tray on the bottom of the stone, and pour hot boiling water in it.
Leanne
June 26, 2020
Hi, I don’t have a Dutch oven so will be baking this on a baking stone. Does it affect the timings or temperature at all please?
Reply
Natalya Syanova
June 26, 2020
No, it won’t affect the timing. Make sure To preheat baking stone for 1 hour with the tray on a bottom rack. And pour some boiling water on the tray right away after you put bread on the stone. And I’m spraying the top of the loaf with water (using spritzer) to create more steam.
Reply
Chris
July 1, 2020
Hi Natalya,
I’ve used a few similar methods and will try yours next. It does look amazing.
I was wondering about the 1:2:2 ratio, in which order is it?
Starter:Flour:Water or different?
Thanks in advance!
ChrisReply
Natalya Syanova
July 1, 2020
Hi!
Thank you!
Hope it will work out.
Ratio 1:2:2 means 1 part starter:2 parts flour: 2 parts waterReply
Anonymous
July 5, 2020
Hi Natalya)
Did I get this right? If I decide to feed the starter at say 1:2:2 ratio (let’s say I am going to feed my starter at 15:30:30 ratio). Do I just take a total of 75 grams ( which is what you have ) for your recipe even though the ratio of starter/flour/water for my starter feed is going to be different from the feed that you give in your recipe which is 1:7:7.
Thank you so much)Reply
Natalya Syanova
July 7, 2020
Yes, all Correct!
Stick to your regular starter feeding routine.Reply
August 19, 2020
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Reply
Tatiana
October 4, 2020
Hello Natasha,
After night in the fridge, do I bake right away I took it out?Reply
Natalya Syanova
October 7, 2020
Tatiana, hi!
Bake straight from the fridge 🙏Reply
Denise
October 13, 2020
Hi Natasha! So glad I’ve found your page! I’m new to sourdough baking and your post is easy to follow for a newbie like me, so thank you!
I just have 1 question, what is the minimum number of hours that you can let the dough rest in the fridge? Can it rest there for just 6-8 hours, then bake?
Thanks!Natalya Syanova
October 13, 2020
Denise, hi! Thank you!
You can definitely bake it after 6/8 hours in the fridge 🙏
Lynette
October 16, 2021
Hi Natalya.
Is the starter for your recipe 100% hydration?
Many thanksReply
Natalya Syanova
October 17, 2021
Hi!
Yes!
I’m using 100% hydration starter.
Thank you 🙏Reply
Sinem
November 17, 2021
Hi Natasha, thank you for the recipe and the tips 🙂 are you using white flour as bread flour? I use wholemeal and rye, can I expect it to rise as much as white bread or less?
Thanks
SinemReply
Natalya Syanova
November 23, 2021
Hi!
Whole meal flour is heavier then bread white flour.
It won’t open as much but you will get very delicious loaf.Reply
Hoay
January 20, 2022
Thanks for sharing this recipe. May I know wha is the temp for the dough? Should it be between 76-80F?
Reply
Natalya Syanova
January 26, 2022
Hi!
Try to keep it 76FReply
Inna
November 18, 2023
Hi,I have a question,why my bread is not opening?😭😭Did all step by step overnight and again is not opened😥What is my problem.Thank you and appreciate your help
Reply
Samantha White
January 16, 2024
Hi! my first loaf that i did of this turned out perfect but since they have been more dense and sometimes underbaked. any suggestions??
Reply
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