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Easy Sourdough Bread

June 10, 2020 by Lucy Parissi 73 Comments

37374 shares
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This easy Sourdough Bread recipe requires no kneading or folding. The perfect sourdough recipe for beginners. Check out my step by step instructions and recipe video and prepare to fall in love with sourdough!

Got sourdough discard to use up? Try my Quick Sourdough Bread With Yeast Sourdough Cheese Scones & Sourdough Blueberry Crumb Cake

Post may contain affiliate links. For more information, check my disclosure

Overnight Sourdough Bread with a slice cut out

Beginner’s Sourdough Bread

Want to bake your first sourdough bread but feel intimidated and overwhelmed? My simplified method will take you from starter to sourdough bread with about 10 minutes hand on effort.

No kneading, no stretching and folding… this really is the easiest overnight sourdough ever! Make sure to check out the video to see the recipe in action, especially the shaping of the loaf.

Fancy baking a sourdough focaccia? This is another super easy recipe that’s perfect for newbies!

The Sourdough Trend

Like so many others during the bizarre Spring 2020, I decided to nurture a sourdough starter. This was merely an experiment to keep my mind focused and the kids engaged, my hopes weren’t high.

We fed our starter, christened Haku after Spirited Away, dutifully every day for a week. There was some bubbling, but it didn’t really look very active. Then on day 9, when I had just about given up, the starter literally doubled before our astonished eyes. Time to get baking! 

overhead view of sliced sourdough loaf on a rustic background with butter on the side

And here is where my mind literally went into screensaver mode. There was so much information about baking sourdough bread, so many new terms to wrap my head around, so much work. 

So I decided to tackle my first sourdough bread the same lazy way I bake my no knead bread: mix the ingredients, leave them to do their thing, shape, rise and bake. To my amazement this no knead sourdough worked a treat. 

And the wonder and pride you will feel when you cradle your first sourdough loaf is really such a high, you will soon want to bake bread again and again. 

Sourdough loaf sliced in half to show the interior

Health Benefits of Sourdough

Sourdough bread tastes infinitely more delicious than insipid commercial bread loaves, but is it good for you? 

Sourdough bread is easier to digest, more nutritious and better tolerated than regular bread. This basic sourdough bread recipe is also naturally vegan / vegetarian. 

Sourdough bread is NOT, however, gluten-free unless it has been prepared using a gluten free sourdough starter and flour. Take a look at this recipe for Gluten Free Sourdough.

Ingredients

  • Active sourdough starter – you can get your starter from a friend, or buy sourdough starter online or from a local bakery. You can also make your own (recipe to follow soon)
  • Bread flour – this is higher in protein and will give your loaf a better structure. You can use all purpose (plain) flour but your loaf may not rise as well. For this simple sourdough recipe I have used white bread flour.
  • Salt – ideally fine sea salt
  • Water – filtered, bottled or tap water*. 
    *Chlorinated water is thought to inhibit the growth of sourdough starter – I usually boil tap water and leave it to cool before using.
  • Rice flour or gluten free flour for the bowl 

Useful equipment & Tools

  • Digital scales are needed for accurate measuring
  • Bowl or a banneton basket for proving the dough 
  • Lame, razor or sharp knife for scoring
  • A cast iron pot – I have used my trusty Greenpan Dutch Oven
  • Large jar if you are making your own starter (I love these Weck Jars)
  • Spatula for mixing your starter
  • Dough whisk for mixing bread dough (optional but useful!) 
  • Bench scraper and small spray bottle
Artisan sourdough loaf in a Dutch oven

How do I know if my sourdough starter is ready?

An active starter should double in size and be bubbly within a few hours of being fed. To check whether it is ready, add a spoonful of active starter to a glass of water. If it floats you are good to go. If it sinks it’s not quite there yet – this is called the float test.

Jar of bubbly sourdough starter

How to Make Sourdough Bread

Full measurements and instructions can be found on the printable recipe card at the bottom of the page. Please take a look at the steps and video before attempting this recipe!

This is my timetable for making overnight sourdough. You can follow your own schedule just keep and eye on the timing. If the weather is particularly warm the bread will prove quite quickly and is in danger of over fermenting – I usually prefer to prove the dough in the fridge overnight for 12 hours or longer.

6pm Feed Your Starter Feed a mature starter then leave for 4 hours, or until doubled in size, bubbly and floating in water (float test). My starter used to take 6-7 hours at first, now that the weather is a lot warmer it’s ready in around 4 hours. Try to use your starter at its peak, before it starts to sink again (you will see a trail on the sides of the jar when it starts to deflate). Don’t forget – always keep some of your active starter in the fridge for further baking!

10pm Mix The Dough Add the bubbly starter in a large mixing bowl. Pour in the water and mix well – I use my dough whisk for this.

mixing sourdough starter and water in a bowl

Add the bread flour, salt and mix well with the dough whisk or your hands. It’s easier to have a feel for the dough if you use your hands. You will have a shaggy, slightly sticky dough. 

BULK FERMENTATION Transfer the dough into a rectangular container (I like a glass pyrex dish), mist with a little water, cover and leave to rise at room temperature overnight (8-10 hours) or in the fridge (10-12 hours) if it is a warm night.

10 am – READY TO SHAPE Take a look at your dough – it should have risen in the bowl to almost doubled. Mist your worktop with water and scrape the dough onto it – do not punch the dough down. If the dough is really sticky then you can dust the worktop with a little flour – I prefer to use water with this recipe.

tipping bread dough onto a worktop

Gently stretch the dough to form a rectangle.

gently stretching sourdough bread dough to form a rectangle

Fold the dough into three sections, like a letter (letter fold).

Folding thebread dough into three sections, like a letter (letter fold).

Roll the dough into a tight ball. It should now stand pretty tall!

Rolling sourdough into a ball

Flip over, seam side down, and shape using your hands and a bench scraper into a round loaf (known as a “boule”). Keep turning on the countertop, shaping between your hands and slightly tucking under until the loaf is smooth.

shaping bread dough into a round loaf

SECOND RISE Line a bowl or basket with baking paper and lightly dust the paper and your loaf with gluten free flour or rice flour to prevent the bread from sticking to the paper.

Place into the prepared bowl seam side down, cover loosely with a plastic bag and leave to rise again for 30 minutes to a couple of hours at room temperature (again, this will be weather dependent). 

Proving overnight sourdough in a banneton basket

TOP TIP Check your loaf is ready to bake by gently prodding with a finger. If the indent springs back slowly leaving a small dent then you are ready to bake. If it springs back really quickly you need to allow it to rise for a little longer.

BAKE YOUR SOURDOUGH Preheat your oven to 450F (230C) half an hour before the end of proving. Place a lidded pot (Dutch Oven) in the oven to preheat. Score the top of your loaf using a sharp knife, razor or lame.

Scoring a sourdough loaf using a lame

Remove the pot from the oven using pot holders (please be very careful). Carefully place the dough into the pot, lifting it by the baking paper. Cover and bake for 20 minutes.

Sourdough loaf in a Dutch Oven ready for the oven

Reduce the oven temperature to 425F (220C). Take the lid off the pot and cook for another 20-25 minutes. You can lift the bread out of the pot and cook directly on the oven shelf for the final 5 minutes. 

Sourdough loaf after 20 minutes baking in a Dutch Oven

Cool the bread on a wire rack for at least an hour before slicing. Enjoy toasted spread with some salted butter – DELICIOUS!

Sourdough bread sliced on a metal plate with butter on the side

Using a Banneton Basket

If you are using a proofing basket bread basket you will need to prep this first before first use – check this guide for preparing your banneton basket. Dust the basket with rice flour or gluten free flour, shaking out the excess. 

Carefully transfer your loaf seam side up directly into the prepared basket. Dust with a little flour, cover with a bag and leave to rise. When the dough is ready to bake, after the second rise, carefully invert onto baking paper then proceed to score and bake in a Dutch Oven.

If you have never made sourdough bread before, it would be best to try the lined bowl method first as it is easier.

Storing Sourdough Bread

Cover the cooled loaf in a clean tea towel and store at room temperature – the bread will keep for 2-3 days.

I prefer to slice the entire loaf and then freeze it – that way you can toast slices directly from frozen whenever the fancy takes you.

Overhead view of easy overnight sourdough bread tied with string on a plate

Further Reading

Once you master this basic sourdough recipe you might want to delve deeper into sourdough techniques. Check out these helpful links

  • How to shape a boule
  • How to check your sourdough has finished proofing
  • Sourdough Hydration Explained

TRY THESE DELICIOUS SOURDOUGH RECIPES!

Sourdough Hot Cross Buns

Delicious Sourdough Hot Cross Buns, using my easy, no knead method. Bake a batch of these traditional sweetly spiced buns this Easter!
Read More
Three sourdough hot cross buns with butter on the side

Cinnamon Raisin Sourdough Bread

This Cinnamon Raisin Sourdough Bread is easy to make even if you are a beginner! This fragrant cinnamon sourdough filled with plump raisins is perfect for breakfast, spread with butter and jam or honey. 
Read More

Sourdough Blueberry Crumb Cake

This delicious Sourdough Blueberry Crumb Cake is a great way to use your sourdough discard! An irresistible coffee cake studded with blueberries and topped with cinnamon streusel.
Read More

Easy Sourdough Focaccia

This Sourdough Focaccia recipe is easy even for total beginners! A wonderfully chewy simple focaccia that’s easy to customise and totally delicious. Allow yourself plenty of time for this recipe as it needs a lengthy rising time.
Read More

HAVE YOU MADE MY OVERNIGHT SOURDOUGH BREAD RECIPE? Post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #supergoldenbakes and make my day!

Overnight Sourdough Bread

Lucy Parissi | Supergolden Bakes
This Overnight Sourdough Bread requires no kneading or folding. A truly easy sourdough recipe perfect for beginners. Please read the whole post, including tips and step by step instructions before proceeding with this recipe.
4.67 from 33 votes
Print Rate
Course: Bread
Cuisine: Continental
Keyword: Beginner’s Sourdough, Easy Sourdough Bread Recipe, No Knead Soudough Bread, Overnight Sourdough Bread
Prep Time: 10 minutes
Cook Time: 45 minutes
Overnight Bulk Fermentation + Rise: 12 hours
Total Time: 12 hours 55 minutes
Servings: 12 slices
Calories: 173kcal

Ingredients

For your starter

  • 60 g (¼ cup) mature starter room temperature
  • 60 g (¼ cup) flour
  • 60 g (¼ cup) tepid water (filtered, bottled or boiled and cooled tap water)

For the overnight sourdough

  • 150 g active starter (most of the starter you prepared earlier)
  • 300 g (1 ¼ cups) water (filtered, bottled or boiled and cooled tap water)
  • 500 g (4 cups) white bread flour preferably organic
  • 12 g (2 tsp) sea salt (2 scant teaspoons)
  • rice flour or gluten free flour for the bowl or banetton, as needed

Instructions

Feed Your Sourdough Starter

  • Feed 60g of active starter with 60g flour and 60g lukewarm water. Leave for 4-6 hours until doubled in size, bubbly and floating in water (float test).
    Bubbly sourdough starter in a glass jar

Prepare The Bread Dough

  • Add 150g of bubbly starter in a large mixing bowl. Pour in 300g of water* and mix well – I use my dough whisk. *remember to use filtered, bottled or boiled and cooled tap water.
  • Add the bread flour, saltand mix well with the dough whisk or your hands. It’s easier to have a feel for the dough if you use your hands. You will have a shaggy, slightly sticky dough.
  • Transfer the dough into a rectangular container (I like a glass pyrex dish), cover and leave to rise at room temperature overnight (8-10 hours). If it is a hot night then place the dough in the fridge where it will need 10-12 hours.

Shape The Sourdough

  • The following day take a look at your dough – it should have almost doubled. Mist your worktop with water and scrape the dough onto it – do not punch the dough down. If the dough is really sticky then you can dust the worktop with a little flour – I prefer to use water with this recipe.
  • Gently stretch the dough to form a rectangle.
  • Fold into three sections, like a letter.
  • Roll the dough into a tight ball.
  • Flip over, seam side down, and shape into a round loaf (known as a “boule”). Use your hands and a bench scraper to roll the loaf in your hands, slightly tucking the edges under as you go (please check the video for a demo).

Second Rise

  • Line a bowl or basket with baking paper and lightly dust the paper and your loaf with gluten free flour or rice flour to prevent the bread from sticking to the paper.
  • Gently cup the loaf in your hands and place into the prepared bowl seam side down. Cover loosely with a plastic bag and leave to rise again for 30 minutes to a couple of hours at room temperature (again, this will be temperature dependent).
  • Preheat your oven to 450F (230C) half an hour before the end of proving. Place a lidded pot (Dutch Oven) in the oven to preheat.
  • Score the top of your loaf using a sharp knife, razor or lame.

Bake your Sourdough

  • Remove the pot from the oven using pot holders (please be very careful as it can easily give you very bad burns, as I can testify). Carefully place the dough into the pot, lifting it by the baking paper.
  • Cover and bake for 20 minutes.
  • Reduce the temperature to 425F (220C). Take the lid off the pot and cook for another 20-25 minutes. You can lift the bread out of the pot and cook directly on the oven shelf for the final 5 minutes.
  • Cool the bread on a wire rack for at least an hour before slicing.

Video

Notes

Using a Banneton Basket
If you are using a banneton basket (you need to prep this first before first use) dust the basket with rice or gluten free flour, shaking out some of the excess.
Carefully transfer your load seam side up in this case. Cover with a bag and leave to rise. When the dough is ready to bake, after the second rise, carefully invert onto baking paper then proceed to bake in a Dutch Oven.
Storing Sourdough Bread
Cover the cooled loaf in a clean tea towel and store at room temperature – the bread will keep for 2-3 days.
I prefer to slice the entire loaf and then freeze it – that way you can toast slices directly from frozen whenever the fancy takes you.

Nutritional Info

Calories: 173kcal | Carbohydrates: 35g | Protein: 6g | Fat: 1g | Saturated Fat: 1g | Sodium: 390mg | Potassium: 47mg | Fiber: 1g | Sugar: 1g | Calcium: 6mg | Iron: 1mg
Tried this recipe?Mention @supergolden88 or tag #supergoldenbakes!

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Comments

  1. Brigette says

    September 13, 2021 at 1:02 am

    5 stars
    Finally a recipe for Sourdough loaf that works without all the hoopla. 👍🏼
    It came out beautiful and this was like my 5th attempt but with other sourdough recipes.
    Much appreciated and will continue to use this recipe. 😊

    Reply
    • Lucy Parissi says

      September 15, 2021 at 9:53 am

      Thank you so much for your lovely comment

      Reply
  2. Christina says

    August 10, 2021 at 11:28 am

    This is my second attempt at marking sourdough bread, first recipe was a lot of stretch and folds which I failed miserably. This one didn’t rise in the fridge at all. I am so frustrated and don’t know what I’m doing wrong. The dough is sitting on my counter from the fridge right now, not sure if I should try and shape and fold it now or let it it be for a while.. my starter was very active and ready so I don’t get why it didn’t rise..

    Reply
    • Lucy Parissi says

      August 12, 2021 at 10:16 am

      Hi Christina – can you send me a photo on Instagram of the dough? @supeegolden88

      Reply
    • Lucy Parissi says

      August 12, 2021 at 10:17 am

      It may be that a room temp rise would be better for you. If I can see a photo I may be able to help more ❤️

      Reply
  3. Patty says

    July 22, 2021 at 2:32 pm

    How long does the dough need to sit after taking out of the refrigerator before shaping?

    Reply
    • Lucy Parissi says

      July 23, 2021 at 5:44 pm

      Hi Patty – take a look at the dough. If it has risen in the container (in the fridge) significantly you can probably shape it within 20 minutes. If it looks really flat leave it until it becomes springy and starts to rise.

      Reply
  4. Lindsay says

    May 28, 2021 at 7:44 pm

    At what temperature would you say it is a “hot night” and switch to proving in the refrigerator? I am giving this recipe a go and trying to gauge whether or not room temperature will work or if I need to plan for the fridge. Thanks!

    Reply
    • Lucy Parissi says

      May 29, 2021 at 8:18 am

      Hot as in summertime 30C. If in doubt put in the fridge overnight and bring back to room temp before shaping. I usually opt for this lately

      Reply
  5. Sue says

    May 02, 2021 at 9:39 am

    5 stars
    By far the easiest recipe I,ve come across for a gorgeous hand made sourdough, I,m a pretty competent baker but some of the recipes I,ve used could do with a PhD in bread making ! This recipe & content in method is foolproof,my second loaf is sitting gently doubling in size, soon to go in oven, perfect xxxxx

    Reply
    • Lucy Parissi says

      May 02, 2021 at 7:29 pm

      Glad to hear it! And I totally know what you mean some recipes are intimidating!

      Reply
  6. Diana says

    April 25, 2021 at 2:20 am

    5 stars
    I add two tbsp of olive oil to water & starter mixture for extra flavour. Comes out fantastic every time thank you!

    Reply
  7. Stephennie says

    March 18, 2021 at 5:49 pm

    4 stars
    Hello, loved the recipe! Uneven double the recipe. But both breads came put flat🥲. But I am not going to give up! I am Honigbrot make your blueberry crumble next.

    Reply
    • Lucy Parissi says

      March 19, 2021 at 7:32 am

      It could be that the dough was quite wet or that your starter is not strong enough yet. Did you cook in a Dutch oven?

      Reply
  8. DizzyDetroitDame says

    March 17, 2021 at 7:12 pm

    5 stars
    I wish I could attach a picture of my bread. I’ve used your recipe multiple times now and every time it comes out perfect and delicious. I’ve changed up the types of flour used which changes the flavor slightly. But no matter how I create it, it isSimply delicious. Thank you and thank you again

    Reply
    • Lucy Parissi says

      March 18, 2021 at 10:23 am

      Oh that is so wonderful to hear! I would love to see it. You can send me a photo on instagram if you are on that platform I am @supergolden88

      Thanks for the lovely comment xxx

      Reply
  9. Donnaf says

    March 13, 2021 at 11:14 pm

    Hello and thank you for this amazing looking recipe which i will be trying soon. I am new to sourdough baking and have not been able to get the perfect looking loaf like yours above. I have a question about the banneton basket which I just received that came with a linen cloth? I am not sure what the cloth is for. Is it just for storing or do I put the cloth inside the banneton before flouring? I read the link you provided about the banneton but did not find an answer. Thank you.

    Reply
    • Lucy Parissi says

      March 14, 2021 at 4:53 pm

      You can use the linen basket for proving bread but it has to be well coated with flour first so it doesn’t stick. I prefer to use the basket without the liner (again it has to be prepped first) so that you get the lovely pattern from the basket on your loaf. Hope this helps!

      Reply
  10. Kiki says

    February 23, 2021 at 11:35 am

    5 stars
    Hello Lucy, made the dough for this last night and baked this morning – best sourdough bread recipe I’ve encountered so far!
    My starter that I’ve been cultivating for 3 weeks now was ready to be used, so this was the perfect occasion. Your recipe will definitely be my go-to one now, it’s so easy and user friendly, your video and pics – as usual – are great, so it was actually a joy to bake!

    Reply
    • Lucy Parissi says

      February 24, 2021 at 10:24 am

      I am so glad to hear it Kiki! Make sure you give the cinnamon sourdough a try!

      Reply
  11. Christy says

    December 24, 2020 at 5:21 am

    What do you cover the dough with when you let rise the first time over night at room temp? My mom used to always use a dish towel but I read that let’s too much moisture out?

    Reply
    • Lucy Parissi says

      December 24, 2020 at 12:27 pm

      A towel is ok, I usually put the whole bowl in a large plastic bag (not touching the dough at all) or better yet a glass Pyrex dish with a lis

      Reply
  12. Tim Malenock says

    December 11, 2020 at 7:40 pm

    Hey hey! Can you advise how you would alter the flour measurements to make a Whole Wheat sourdough? Thank you!

    Reply
    • Lucy Parissi says

      December 12, 2020 at 5:12 pm

      Hi Tim

      I wouldn’t advise you use 100% wholewheat flour. Try a 60% white 40% wholewheat and see how you get on.

      Reply
      • Shruthy says

        May 04, 2021 at 7:31 am

        What would be the measurement of water in case if 60-40 APF:WWF sour dough bread

        Reply
        • Lucy Parissi says

          May 04, 2021 at 7:58 am

          I am afraid I haven’t tried this. Sorry I can’t be more helpful

          Reply
  13. Elisabeth says

    November 12, 2020 at 3:50 am

    5 stars
    I was gifted some sourdough starter…began researching recipes and ended up over whelmed. Found your recipe and it made sense…was easy…and turned out perfect the first time! Thank you so much! I’ll venture on to more complex sourdough recipes someday, but for now, my family is enjoying this sourdough bread! 😊

    Reply
  14. Mary Sowada says

    November 08, 2020 at 1:05 am

    can you tell me how to make the gluten free starter? I do not have anyone in the area that has any for me.

    Reply
    • Lucy Parissi says

      November 08, 2020 at 4:10 pm

      Hi Mary, am afraid I don’t have a recipe but I have provided a link to one in the post

      Reply
  15. Sue says

    November 02, 2020 at 4:19 pm

    I’m a beginner sourdough baker and I don’t have a banneton. Can I use any bowl? Also, can I use regular flour to dust the bowl. I have almond flour but afraid it might flavor the bread.

    Reply
    • Lucy Parissi says

      November 03, 2020 at 8:20 am

      Hi sue, you can use a regular bowl. Sprinkle the shaped loaf with flour and gently rub it on the loaf. I think it would be easier if you lined the bowl with baking paper, that way you can lift if straight into the pot (if you are using a Dutch Oven). Good luck!

      Reply
  16. Marna says

    October 29, 2020 at 1:50 pm

    I’m about ready to throw in the towel. I found your recipe, thought I might do better, but everything falls apart at the same point … shaping for 2nd rise. I followed the recipe and video to the letter. When I dump it out on the counter for shaping, it spreads out like the blob. Its wet and just spreads and sticks to everything. I try to shapet to get it into the bowl, but it drools off the bench knife and it ends up a mess in the basket, nothing like that nice smooth ball you show. And then I dont get a good rise in the bowl the second time.

    I’m an experienced bread baker and know how bread dough should feel. If this were regular bread, I’d add more flour. But I guess thats not a good thing with sourdough. This is at least my 9th attempt using different recipes and I’ve yet to have a successful loaf or even one that didn’t go right to the neighbor’s hens and goats. What am I doing wrong!? All I’m doing is wasting ingredients and if I cant figure this out, I’m probably not even going to try it again. Thanks for listening to me whine(wine).

    Reply
    • Lucy Parissi says

      October 29, 2020 at 3:47 pm

      Hi Marna, if you have tried repeatedly to make sourdough and it fails it could be your starter is not strong enough.. I would advise if the dough is really wet to add more flour. Flour has different absorption rates depending on type and if the dough is spreading so much after 2nd rise then it is too wet. Are you using bread flour? Maybe try one more time using more flour or adding a bit less water. Alternatively try making a sourdough focaccia which needs very wet dough (and is baked in a roasting tin). I am about to post one but there are loads of recipes online. Focaccia is very forgiving and tastes amazing! Let me know how you get on.

      Reply
  17. Lolita says

    October 11, 2020 at 2:27 pm

    :Hello. I love the crustiness of the outside of the bread, but I am finding that in the middle my bread is under baked and a bit soggy. Any suggestions?

    Reply
    • Lucy Parissi says

      October 11, 2020 at 4:38 pm

      Hmmm I wonder if your oven temperature is to blame. Hard to know for sure but if you have a digital thermometer test the internal temperature is Just above 208F (97C). Could be in needs a bit longer in the oven

      Reply
      • Lucy Parissi says

        October 11, 2020 at 4:39 pm

        * internal temperature of the bread!!

        Reply
  18. Carly says

    October 11, 2020 at 11:33 am

    Can you make the temperatures more accurate? The Celcius is not the right conversion for the Ferenheit, and the second Ferenheit is supposed to be less than the first, but it’s more. I have no idea what temperature to actually bake this at! Haha

    Reply
    • Lucy Parissi says

      October 11, 2020 at 1:18 pm

      Hi Carly

      You are right thanks for spotting! I have corrected xx

      Reply
      • Julie says

        January 19, 2021 at 4:41 am

        5 stars
        I think the temperatures in the recipe post (not the actual recipe card) are still a bit confusing…

        Reply
        • Lucy Parissi says

          January 19, 2021 at 9:14 am

          Thanks I just spotted that too!

          Reply
          • Johanna says

            February 22, 2021 at 1:42 pm

            5 stars
            Lovely recipe, I’m going to try this weekend. But the temperatures still don’t seem quite right in this post. Do I preheat the oven to 250 C (=480 F) or 230 C (=450) ? It says 250 C in the post and 230 on the recipe card. And then I continue baking on 220 C, I assume?
            If it is 250 C I wonder how your GreenPan copes with that. On amazon it claims to be oven-proof only up to 230 C.
            Thank you for clarification!

          • Lucy Parissi says

            February 22, 2021 at 2:21 pm

            Hi Johanna – Preheat to as hot as the oven goes and then reduce to 230C then 220C or less. My Greenpan seems to be coping fine but if you are concerned then use a cast iron pot. I find those a little heavy to handle hence the Greenpan.

            Most house ovens are not capable of reaching the heat that commercial ovens in bakeries do. Sometimes it’s a bit trial and error because all ovens can vary in temperature.

  19. Jan Shields says

    October 10, 2020 at 3:29 pm

    Please give ingredients in cups size or tablespoons . I don’t have a scale and I really would like to try this recipe. I’m a “first timer” here. 😉

    Reply
    • Lucy Parissi says

      October 10, 2020 at 3:47 pm

      Hi Jan, I have added the cups but for truly accurate measuring you need a scale. The reason for this is that a starter is bubbly very hard to measure accurate in volume. Let me know how you get on! Lucy

      Reply
    • Geth says

      February 04, 2021 at 11:48 pm

      What Would you change if you don’t have a Dutch oven? Would you lower the oven temp or raise it? Still an amateur here so haven’t committed to the purchase of the Dutch oven (as much as I want to). Think it’s best to make a successful sourdough first 😄

      Reply
      • Lucy Parissi says

        February 05, 2021 at 4:34 pm

        Hi – I haven’t tried this recipe without the Dutch Oven. Some people say you can use a metal bowl over the bread and use a pizza stone underneath but personally I haven’t tried that. Any cast iron pot can be used or any cooking vessel thats able to withstand high temperatures. You can also use a skillet but the bread will be flatter

        Reply
  20. Ulla says

    September 26, 2020 at 6:38 pm

    5 stars
    The best bread! And easy to make!

    Reply
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Picture of Lucy ParissiHi, I am Lucy Parissi, the recipe developer, food  photographer and author behind Supergolden Bakes. If you are looking for easy sweet and savoury recipes that are packed with flavour you have come to the right place!  READ MORE

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Air Fryer Recipes

Air Fryer Salmon Fillets on a green plate
Air Fryer Bluberry Muffins
air fryer corned beef brisket
Air Fryer Gammon with redcurrant glaze on a plater with slice cut
Slices of air fryer banana bread, stacked, on a patterned plate
Air Fryer Brownies, stacked

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