This is an easy sourdough bread recipe using your natural sourdough starter. This can be baked in a dutch oven or on a sheet pan for equally great results.
Sourdough bread recipes tend to look intimidating and complicated. If you look at most sourdough bread recipes, they are long and have several steps to them. Additionally, for anyone that is new to baking sourdough, most recipes use unfamiliar terminology.
Truly, you don’t need to know the difference between a poolish, levain, mother, or sponge to make great sourdough bread. And you don’t need to take all the extra steps to be successful.
How to make this easy sourdough bread recipe:
A condensed version of all the steps can be broken down into five basic actions.
- Mix all the ingredients together and knead the dough.
- Let the dough rise.
- Shape the dough.
- Let the dough rise a second time.
- Bake the loaf of bread.
It is really that easy. The instructions in the recipe card are lengthier in order to give you more success but all you have to do is start. The more you bake bread, the more proficient you will get. You will even find yourself checking out long, complicated recipes. Bread making is an addicting hobby.
Do you need to knead the dough
Kneading dough helps form the gluten and gives the bread strength, structure, and better texture. With most bread recipes, in order to get the gluten to develop completely, you will have to knead the dough for 10 minutes or longer. However, another way that gluten is formed is to allow the enzymes in the flour to break down the proteins and develop the gluten. In other words, letting the dough sit for an extended period of time will naturally “knead” the bread.
Since natural wild yeast works slower than commercial yeast, the longer ferment time will do most of the kneading for you. As a result, this recipe does not require a long knead time. If you find it therapeutic then go ahead and knead the dough. But if you’re anxious to move on to your next chore then you only need to work the dough for a minute.
Is it necessary for the bread to rise twice?
Almost every yeast bread recipe instructs you to let the bread go through two rise sessions. Mix it, knead it and let it rise once. Then knock the air out, shape the loaf and let it rise a second time. If you’re new to bread making, you may want to skip that second rise and bake it right after the first rise.
If you really want to skip the second rise, you can. You will still have a reasonably decent loaf of bread. However, if you want exceptional sourdough bread, then yes, allow the bread to rise a second time. The second rise does all kinds of magic to the bread. It gives it a much nicer texture and allows more flavors to develop, giving it a rich and malty flavor.
Adding salt to yeast bread
If you have ever made yeast bread and forgotten the salt, you will understand when I say it will need to be relegated to the compost bin. Perhaps you could use it to make seasoned croutons. But, honestly, bread made without salt is quite bland and tasteless.
Most yeast bread recipes will instruct you to add the salt just before the second rise. The reason many recipes have you add salt later is that salt will kill the yeast. With that said, this recipe (as with most yeast bread recipes) is only 2 percent salt. Truthfully, that is not enough salt to kill your yeast. So go ahead and add the salt in the beginning. The bread will rise just fine.
Shaping the dough
Since natural sourdough takes longer to rise, it can lose its shape over time. By placing it in a proofing basket or bowl, it will hold its shape and prevent the dough from spreading out and becoming flat. You can also help the dough hold its shape better by creating a tightly formed ball of dough. If you cup your hands around the ball of dough then drag it toward you, the dough will start to tighten. Turn the ball of dough and repeat that step three to four times and you will see that the surface tension improves. Watch our video to see how we shape the bread to increase surface tension.
What to use to hold the shape of the dough
There are several things you can use to hold the shape of your bread while it proofs. If you don’t have a proofing basket, a colander or pyrex bowl works well.
Using a colander
If you use a colander, place a tea towel in it so the dough does not fall through the holes. Flour the towel very well to prevent the dough from sticking to the towel. Plain flour will absorb moisture over time so we recommend using a mixture of rice flour and all-purpose flour. Make a blend with equal amounts of flour for perfect results.
Using a Brotform
If you want to use a bread proofing basket like this Brotform, you will not only end up with a nicely shaped loaf but the basket will leave a lovely impression on the dough. It makes a beautiful loaf of bread. As with the tea towel, you will need to give it a generous dusting of flour. Make a 50/50 blend of rice flour and all-purpose flour. If you only use all-purpose flour to dust the Brotform, the dough will stick to the Brotform when you try to remove it.
Using a mixing bowl
You can even use a mixing bowl to hold the shape of your dough. Just find a bowl the size and shape that you would like your bread to be shaped. It does not need to be an oven-proof bowl because you will not bake the bread in the bowl. Give the bowl a generous spray of oil and plop the dough into the bowl.
Once your bread has risen a second time you will tip it out of the bowl or basket and into a Dutch oven. If you don’t have a Dutch oven, you can tip it directly onto a baking sheet. You will get a nicer crust if you use a Dutch oven but you will still have great bread if you don’t use one.
Some other recipes you might like:
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John 6:35 Then Jesus declared, ‘I am the bread of life. Whoever comes to me will never go hungry, and whoever believes in me will never be thirsty’.
Easy Sourdough Bread Recipe
This is an easy sourdough bread recipe using your natural sourdough starter. This can be baked in a dutch oven or on a sheet pan for equally great results.
Ingredients
- 2/3 cup (160 grams) sourdough starter
- 1-1/3 cups (314 grams) lukewarm water
- 4-1/4 cups (510 grams) all-purpose flour
- 2 teaspoons (12 grams) salt
Instructions
- Combine all the ingredients in the bowl and stir until it is a chunky, loosely combined dough.
- Dump the dough onto a work surface and knead the dough with your hands until the dough is smooth. (Essentially, you are massaging the dough by stretching and pushing. This will help develop the gluten.) At this stage, it will be wet and sticky. Don’t add more flour or your finished bread will be dense and heavy. The dough will stick to your hands and feel messy but if you get your hands wet it won't stick as easily.
- Place the dough into an oiled bowl. Cover the dough with plastic wrap or a towel and let it sit at room temperature for 3 to 6 hours (see notes) or in the refrigerator overnight. (A longer proof time in the fridge will give the bread a more tangy, sourdough flavor.)
- Turn the dough out onto a work surface and knock the air out of it then form it into a round ball. (See notes)
- Place the ball of dough into a proofing basket or any container that is the shape that you want your bread to be shaped. (See notes)
- Let the dough rise again a second time for 3 to 6 hours** at room temperature until doubled in size. (Or you could let it rise in the fridge overnight for 12 to 15 hours)
- Pre-heat the oven to 450°F. When the oven is hot, tip the loaf of bread into a dutch oven or onto a baking sheet. Make a slash in the loaf with a sharp knife. Bake for 45 to 50 minutes.
Notes
- The amount of time needed for your bread to rise will vary depending on the temperature and humidity. You can slow the rise by placing it in the refrigerator and speed the rise by placing it in a warm room or a dehydrator. A slower fermentation time will help develop more complex flavors.
- You will have more accurate measurements (and better results) if you weigh your ingredients with a scale.
- When you knead and shape your dough, try not to add any flour to your countertop. Adding additional flour will create a denser and heavier bread. You can prevent the dough from sticking to your hands by getting your hands wet.
- If you use a Brotform proofing basket or a tea towel in a bowl to shape your dough, give the basket or tea towel a very generous dusting of flour. Regular flour will absorb too much of the moisture and make the dough stick to the brotform. We recommend making a 50/50 blend of rice flour and all-purpose flour to dust your Brotform or tea towel.
- A Dutch oven works very nicely to form a crusty bread but if you don't have one you can just bake the bread directly on a baking sheet or even on a hot pizza stone.
Tips for baking in a Dutch Oven:
- Use parchment paper or spray the Dutch Oven with non-stick spray for easy removal.
- For an extra burst of steam and a slightly higher rise, preheat the Dutch Oven for 30 minutes before placing the bread inside.
- After the bread bakes for 30 minutes, remove the lid from the Dutch Oven and bake it the rest of the way without the lid.
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Nutrition Information:
Yield: 30 slices Serving Size: 1 sliceAmount Per Serving: Calories: 72Total Fat: 0.2gSodium: 155mgCarbohydrates: 55gFiber: 0.5gSugar: 0.1gProtein: 2g
Have you made this easy sourdough bread recipe? We would love to hear from you. We would also love to see a picture. Tag us on Instagram.
Gena Peone
HI there. I”ve made two loaves thus far using your tutorial. I just inherited a Kitchenaid and wondered how long to mix with the hook? I’ve never used one before. BTW my first loaf was amazing, the second I overproofed. Fingers crossed on this third one.
Dahn Boquist
Thanks for the comment Gena. Kitchenaid says that you only need to knead dough for 2 minutes with their mixer. I will let the mixer need for 2 minutes then let the dough rest for 5 to 10 minutes before checking it. The rest time makes a big difference in the texture of the dough but if it doesn’t look smooth enough then let the mixer knead the dough for another 2 minutes. I don’t like to let the mixer knead dough for longer than 2-minute intervals because the motor starts to get warm.
Also…. keep it on the number 2 setting while you knead.
Jackie A.
I have made this recipe several times with great success but always wanted the top crust as nice as the bottom crust (I use the preheated Dutch oven). So tonight I took the lid off after 30 minutes and it burned.
I might try it for the last 5 minutes next time or try a lower rack in the oven. Otherwise a perfect loaf!
Would love other troubleshooting ideas.
Thanks for a great recipe!
Dahn Boquist
I would start with just changing one variable. For instance, either less time with the lid on OR moving it to a lower rack. That way you will know what worked/ didn’t work for your oven.
I’m thinking you would do well to try adjusting when you take the lid off since you already like how the bottom crust bakes.
Thanks for your comment, hope the next try goes well 😉
Jackie
Thank you! Trying again this evening. 🙂
Dahn Boquist
🤞
Sangitha
First time making sour dough bread and was very tasty and great texture! I added 20% rye flour The crust was super hard and dark and it’s possible because of oven. I am looking into getting light crust next time. Thank you!
Dahn Boquist
I’m happy to hear it turned out on your first try. If you want a softer crust then coat the crust with butter as soon as it comes out of the oven. That will soften it up quite a bit
Nancy Lee Robinson
I had to call my daughter twice! She’s now the bread maker. I was a little confused when the notes came after I had some steps done. Would be easier if notes are with each step. This is our second recipe. We threw away the bread and the recipe. Yours in oven now.
Dahn Boquist
Thank goodness for daughters!
Nina
I have made two loaves using this recipe now and both times, the dough was too wet to work with. I had to add quite a bit of flour while working it (it was just spreading like crazy).
Do you have any troubleshooting ideas? I am using 1:1:1 ratio to keep my mature and active starter fed…
Thanks!
Dahn Boquist
How did they turn out when you added flour to them? If you are struggling to work with a wet dough it is ok to add enough flour so that it is easier to work with. Sometimes it takes some practice and experience to get the technique down. I would also check the type of flour you are using. Unbleached flour will work much better than bleached flour.
Mandy Hammons
If I want to bake on Saturday, but won’t be home most of the day Friday. Can I mix up Thursday, do the first rise at room temp and then put in fridge until Saturday morning?
Dahn Boquist
It is possible to let the bread proof that long in the fridge but results are a bit more unpredictable. Bread can still over-proof in the fridge. It is hard to know how it will behave with your particular starter and your particular fridge without trying it first. If you try it and find that it over-proofs then you might want to try doing both proofs in the fridge. Sometimes it takes a couple of trials to see how your starter responds to longer periods in the fridge.
Vicki T
What size Dutch oven is right for this recipe–I have a 7-1/4 quart Le Creuset and am wondering if it is too large, or if I could/should double the recipe?
Dahn Boquist
A 6-1/2 to a 7-1/2 quart Dutch oven will work well for this recipe.
Cora
could I use this recipe for bread bowls? And if so would i just divide before proofing and change the baking time?
Dahn Boquist
Yes that is exactly how you would do it. The bake time will depend a lot on how big the bread bowls are. To check for doneness, knock on the bottom of the bread bowls. If they sound hollow then they are done. If you want a less subjective way to tell if they are done then you can use an instant-read thermometer. This bread is finished baking when the center reads 190°F
Apryl
When baking in a Dutch oven, do I use the lid? Also, my dough is very, very wet. I was so careful not to add too much flour, but I could never get my dough to form anything close to a ball. Should I have added more flour?
Dahn Boquist
Yes, if you bake in a Dutch oven use a lid for the first 20 to 30 minutes then remove the lid and bake it the rest of the way. I will clarify that in the instructions, thanks. If your dough is too loose to form a ball then you may need to add a bit more flour. However, sometimes it is just a matter of getting the shaping process down. If you’re struggling then add more flour until you can shape it.
Sophie
How would this work with whole wheat flour or another healthier alternative?
Dahn Boquist
That works just fine. Whole wheat absorbs more water than white flour so you will want to increase the water a tad. Depending on your flour, you will need anywhere from 2 tablespoons to 1/3 cup more water. Just add the water a little at a time until the dough looks right. If you make 100% whole wheat bread then it will turn out denser and have less “spring” to the bread. Depending on what you are looking for, you may be disappointed. If you want a lighter, airier whole wheat then you could substitute 1/4 to 1/2 of the flour for whole wheat.
Amanda M Crowe
I also had trouble getting my dough TO BE sticky. It was far too dense and claggy. It’s been 12+ hours in the fridge and it’s a rock at this point. Would I be able to mix to water to my dough and keep going?
Dahn Boquist
Yes, you can knead some water into the dough. If your dough is really dry it can take some time to knead it in but just be patient and work in a little at a time until you get the right consistency. Just go by look and feel, don’t worry that you seem to be using different ratios than the recipe. That is how bread making is sometimes because of the variables that can change the dough. If you’re new to breadmaking, watch the video to see what the dough should look like.
Brook
HI there,
I’m new to sourdough. I’m having trouble in that the dough is still too sticky after the first rise, and I can’t form it into a loaf for the second rise. It’s still pretty sticky after the second rise. Any tips or tricks? I have a superhero starter, and it floats. I use the starter before the morning feeding. I’m using all purpose flour, and a colander for proofing. The bread turns out pretty good, just flatter than I’d like.
Thank you in advance for any help you can offer!
Dahn Boquist
There are a few reasons that the dough may still be too sticky. It is possible that the dough was over-proofed. That actually sounds like it may be your issue. However, sometimes it is a matter of developing your skills with handling the dough. Another trick you could try is to stick the dough (while still in the colander) in the fridge for the last couple of hours before you are ready to bake it. Colder dough will hold its shape better when you tip it out of the colander. If you try that tip then just proof and rise it like normal but use the fridge for the last couple of hours to get a bit of a chill to the dough. It will require a bit more bake time if you do that
Brook
Thank you! I’ll give it a try!
Dahn Boquist
good luck!!
Brook
I ended up letting the just combined ingredients rest for 30 minutes before kneading the dough for a longer period of time (15 minutes) with my stand mixer. I reduced the proofing times. I stretched the dough during the first proofing every hour and only proofed for 4 hours. The second proof was for 1 hour. The dough held its shape and produced a great loaf, except I under cooked it! My oven is old and doesn’t seal all the way so I’ll need to figure this out. All I have is time right now to try to get this better! I wish I could send you a picture of it. Thank you for your advice and for a great recipe!!!
Dahn Boquist
That’s great, I’m so glad it worked out better. Darn that bum oven seal! But you are right, the more you do this, the better you will get. You just gotta figure out how to adjust the timing for your oven. You got this!
Mary Laroche
I used all of the starter to make 2/3 cup. I don’t this bread will go well today. Very disappointed.
Dahn Boquist
If you use all of your starter then you will not have any for future recipes. 🙁 If you don’t have enough starter for the recipe AND for a little extra to keep the starter going then you should feed the starter to build it up a bit more. Always build your starter up BEFORE you make a recipe. If you do that then you will have sourdough starter for a lifetime.
Kim
I saw a couple of comments about tests for the starter. How do I know if it is ready? A friend gave me some starter and I kept it in my fridge for a couple of months, recently have been feeding it on my kitchen counter to try to “revive” it. One container is very full of bubbles and contents are stretchy, the other may have gotten too much water or flour and bubbles are still small. Both smell sour but neither has doubled in size. I am considering throwing out the container with the small bubbles. What would you do at this point?
Dahn Boquist
I would keep them both and keep feeding them regularly. I would even try making a batch of bread and see how it turns out. It is possible that you may need to let them ripen a little longer. Generally, you know the starter is ready when it is doubled in size. That can take anywhere from 4 to 6 or 8 hours depending on your starter and your kitchen. If one of the batches looks like it has too much water then add some more flour to it until it looks like it has the right consistency. You don’t have to be super precise.
Mary
When you let it raise in the proofing basket, do you cover it or leave it uncovered?
Dahn Boquist
Cover it with a piece of plastic wrap that has oil on it. That way the plastic will not stick to the dough
Debbie
I am also new to sourdough. When the recipe calls for sourdough starter, is that referring to starter before or after it has been fed?
Dahn Boquist
The best time to use the starter is after it has been fed and is almost doubled in size. If you are new to sourdough then start with that guide. I have a really strong starter …she has been around for several years and the old girl is pretty strong 😉 With a strong starter you can get by with using it just about any time, un-fed or fed. But the best results will always be at the peak of feeding.
Susmitha H Kothari
I followed the recipe very closely. My bread was dense and not as fluffy as I wanted it to be. What am I missing? Any suggestions to get it to be more fluffy and airy.
Dahn Boquist
The time you give it to rise is pretty variable from kitchen to kitchen. Make sure it doubles in size before you bake it. Another issue could be the strength of your starter. If your starter isn’t established and strong then it may need a few more weeks to mature. If you have a young starter then you can always add a teaspoon of yeast to the recipe until your starter is more established.
Karen
I weighted my ingredients and my dough was dry and crumbly. I added more water and starter. The dough feels tough. Suggestions?
Dahn Boquist
There are definitely variables in sourdough baking. Some starters have more hydration so you kind of have to go by ‘feel’. Go ahead and add more water until you have the right consistency. Even if the dough is a little too wet, that is better than having a dry crumbly dough
Amy
Is it all right if I mix and knead in a stand mixer. My KitchenAid had spilled me so I’m not a huge fan of going by hand lol
Dahn Boquist
Yes, most hand mixers have dough hook attachments for that purpose. I would definitely recommend using the dough hook.
Hallie Blake
Would it be okay to use bread flour for this recipe?
Dahn Boquist
Yes, bread flour works great in this recipe, thanks for asking
Mandy Hammons
I was wondering about this too. Would you recommend using a combination of both or just one kind? I’ve tried this recipe with all purpose and thought it turned out great, but I recently bought some bread flour and thought I would try it this time
Dahn Boquist
Bread flour works great with this recipe. I wrote the recipe for all-purpose flour because of requests however bread flour can be substituted for the all-purpose flour. You will probably find that the bread gets a better rise when you use bread flour. You can use it in any ratio from just replacing a cup to replacing all of the all-purpose flour with bread flour. I think you will like this quite well with bread flour.
Stevie Merica
Hi! For the first rise I put my dough in the fridge and got it out to punch down and it was really dense…. any idea what the problem is? I’m hoping it will be okay as I’m letting it do it’s 2nd rise in the proofing basket???
Dahn Boquist
Cold dough is always firmer. As long as your starter is good, it will soften up and rise a bit more after you take it out of the fridge. Depending on you cold your fridge is, your dough might take a bit longer.
Cheryl Perry
I’d really like to try this recipe. I am fairly new to sour dough. I am also using Einkorn flour and am wondering if I could use
Einkorn for this recipe. And would I need to make any changes? Thanks so much.
Dahn Boquist
Cheryl, I have a recipe for einkorn sourdough bread at this link. https://savorthebest.com/einkorn-sourdough-bread/
Baca Chia
Dear Dahn, I like to drop a note to thank you for sharing so liberally and cleverly.
I found good success through your recipe. I had tired many others but not really helpful.
Though I failed many times at the start, but what you had written encouraged greatly. I learnt extensively also from FB sourdough experts (paying tribute to while tribute due), it is true, “the more you bake bread, the more proficient you will get….. Bread making is an addicting hobby.” quoting you!
Yours is the best recipe for a beginner. LIKE!
And your recipe has become my foundation, it has becomes my base while I make modification to my bake.
Recently, I had extra starter, so I boldly adjusted it by using 300g starter and 560 g of all purpose flour. I also used about 1 table spoon of olive oil. I was so delighted that though the dough was a little slimy, but it wasn’t sticky and I managed to do the S&F easily.
I had wanted to write to you to thank you quite some time, and finally found the time to do so.
You are a STAR!
Dahn Boquist
Thank you Baca I am delighted to hear that this has been such a success for you. I really appreciate your kind words and love to hear how your bread turns out 🙂
Ann-Marie
My first try turned out well. I didn’t leave it in for the full 45 mins. In fact, next try 30 to 35 minutes. Left the first rise in the fridge. Second rise was in my proof setting of my oven, I used a baking sheet. I did use my steam bake feature on the oven. It is a very hot recipe. Most breads are more like 400°. With a couple small tweaks, this will be my go to recipe.
Dahn Boquist
Happy to hear it turned out well Ann-Marie. Yes it is a very hot recipe. That high temperature helps give the bread a nice crusty shell. You are so lucky to have a steam feature on your oven, that will really help the texture as well 🙂
DIANE WHITE
I mill my own wheat…would I follow the recipe as stated by weight? Since the bran/wheat germ would be part of the flour I am assuming I’d either need to adjust the amount of flour or expect it to be heavier. I plan on using Hard White Wheat since it is a bit lighter than red, but if I wanted to vary the wheats how do I adjust for it?
Thanks!
Dahn Boquist
yes use the same weight measurements but increase the liquid ever so slightly. Whole wheat absorbs more liquid so it will require a higher percentage of liquid in the recipe. Since you mill your own wheat it is difficult to say how much liquid you will need. The finer you grind the wheat the more liquid you will need. I would start with just a couple of tablespoons at a time. Aside from that, it makes great whole wheat bread but it will be a bit denser and will not rise quite as high as all-purpose flour. Enjoy! I do love this bread with whole wheat flour.
sue du Plessis
I made my first loaf today very successfully !!! I was thrilled with the result – followed the recipe exactly. My starter was only 2 weeks old – failed the water test but I made it anyway – I couldn’t be happier 😊😊😊
Dahn Boquist
Excellent!! Thanks for the comment. I’m thrilled to hear it turned out with a young starter. You’re really going to love the bread when your starter is more mature.
Marguerite
This recipe did NOT work for me. My starter was definitely ready. I’ve been feeding it 2x per day for 12 hours for two weeks and it doubles in volume consistently and is frothy and bubbly throughout. I think there is something off with either the instructions on knead time or the first rise in the refrigerator. Either way, my dough barely rose at all in the refrigerator even after 12 hours. The second rise I did at room temp and the loaf rose a little bit but it was obvious something was not right. I ended up with a dense, inedible loaf. Really discouraging first attempt at making sourdough bread at home.
Dahn Boquist
Marguerite, there are so many variables in bread baking that it is difficult to know exactly what went wrong this time. If this was your first attempt don’t be discouraged. Bread making, and especially sourdough bread, is more than simple science, it is also an art and skill. Over time you even develop an intuition. It definitely takes some practice. It sounds like you may have needed to let the bread rise longer. You will find that bread rises much faster in the summer and slower in the winter. Rainy days will even affect how bread rises. Another possible factor could be how you measure your ingredients. If you weigh your ingredients you will have much more success. Often times, if you use a measuring cup it is easy to almost double the amount of flour that the recipe calls for which would mean that there is not enough starter for the amount of flour and that would prevent the bread from rising enough. It is hard to know what did not work for you without being in the kitchen with you but I hope you keep trying.
Peter
I had the same issue. Had a great starter, pasts the float test, but my dough wasn’t sticky at all like described in the description. I wonder if the recipe or I got the water to flour ratio off.
Dahn Boquist
Peter, how old is your starter? Is it an established starter that has been around for several months or is it fairly new and only a week or two old? A float test is not always a good indicator that your starter is ready to use. It just means that there is gas in the starter. The gas could be coming from friendly yeast but it also may be from friendly bacteria. If your starter is new, it may still have a lot of bacteria and not enough yeast. That can be deceiving and give you a false positive float test.
Sometimes a starter needs a little longer to establish itself and build up more friendly yeasts.
John
Should the dutch oven be preheated in the oven? Another recipe I saw, asked for the dutch oven to be scalding hot when the dough was put in.
Dahn Boquist
John, you will definitely get a higher rising bread and a crustier crust if you pre-heat the dutch oven but it is an optional step. The bread bakes very nicely if you do not have a Dutch oven or if you do not pre-heat it. It can be a little daunting for some people to lower the bread dough into a hot Dutch oven so this recipe shows that you can get a lovely loaf of bread without pre-heating the Dutch oven. When I pre-heat my Dutch oven, the bread rises about 1/2 inch higher. If you want your bread to rise to its highest potential and don’t mind dealing with a hot Dutch oven then pre-heat the D.O. for 30 minutes before lowering the risen dough into it.
David Musgrove
Question, when you bake the loaf in the Dutch Oven are you supposed to put a lid on the dutch oven or not .. can you give me more instruction on baking with the DO
Dahn Boquist
yes David, stick the lid on if you have a dutch oven, it will hold the steam in. Thanks for asking
Stephanie
How much rise should I expect from the first rise? AKA – How will I know if it’s time to shape it?
Dahn
Hey Stephanie, the dough will rise about 1-1/2 to 2 times its original size. If you let it rise overnight in the fridge it may not even rise that much but it will be good to shape and let rise again for the loaf.
Kathy
Wonder if this would work using sprouted flour? I love the refrigerator rise idea.
Dahn
Yes, Kathy it absolutely does work with sprouted flour and makes wonderful bread! Enjoy!!
John / Kitchen Riffs
Really good bread baking primer. We aren’t eating as much bread as we used to, so haven’t baked any for quite some time. Probably time to start again, though — nothing like the flavor of your own bread, is there? Terrific post — thanks so much.
Dahn
Thanks, John, your so right. Home-baked bread just cannot be beat!