The Perfect Sourdough Bread Recipe

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Ingredients for this recipe:
For the Starter:
• 75 grams of active starter
• 55 grams all-purpose flour
• 20 grams whole wheat flour
• 75 grams warm water

For the Bread:
• 350 grams all-purpose flour
• 50 grams whole wheat flour
• 75 grams fed starter
• 14 grams sea salt
• 275 grams warm water + extra for dipping

Makes 1 Loaf
Prep Time: 20 minutes
Bake Time: 35 minutes
Cooling Time: 45 minutes
Resting Time: 20 1/2 hours

1. Feed your starter & place in a warm place for 4 hours or until it has at least doubled in size & is beginning to fall. (See chef notes below)
2. Once the starter begins to fall being the autolyse process by mixing together your flour & filtered water. Cover with a damp towel & place it in the oven next to your starter & autolyse for 30 minutes.
3. Add your starter to the dough & mix in, which takes about 90 seconds. Cover with a damp towel & place it in the oven next to your starter & autolyse for 30 minutes.
4. Measure out and add the salt to the dough, wet your hands with bottled water, and mix it in until combined, which takes about 90 seconds. Cover with a damp towel and place it in the oven next to your starter and autolyse for 60 minutes.
5. Perform a series of folds to the dough for about 90 to 120 seconds to strengthen the gluten in the dough so that it will eventually hold shape. Cover with a damp towel and place it in the oven next to your starter and autolyse for 60 minutes and repeat this process 3 more times.
6. After the last fold to the dough Cover with a damp towel and place it in the oven next to your starter and autolyse for only 30 minutes this time.
7. Remove the dough and place it directly on your countertop. Rub a little flour to the top using your hand and curl in the bottom of it using a bench knife to make it taught and tight on top.
8. Flip the dough over and stretch out as much as you can to a rectangle shape. Fold the right side to the left side over to cover about 2/3 of the dough. Now fold the left side as much as you can over the right side. Starting from the bottom roll up the dough to the front pulling gently making it as taught and as tight as possible.
9. Transfer the dough seam side up into a lightly floured banneton and pinch together the seams to help create more air pockets in the bread and to aid in the rising process.
10. Cover in plastic, a towel, or in a large plastic zip bag and refrigerate for 12-16 hours or up to 24 hours.
11. The next morning, preheat your pan in the oven at 500° for 30 minutes.
12. Next, quickly sprinkle cornmeal into the bottom of the pan. In addition, take the dough out of the fridge and sprinkle cornmeal to the top of the dough just to make sure it doesn’t stick.
13. Immediately flip the dough in the banneton over to the center of the hot pan and score the bread using a razor, sharp knife or bread knife.
14. Place the lid onto the pan and bake for 20 minutes.
15. Remove the lid and bake for 15 more minutes to help with brown the bread and cool on a rack to room temperature.

Chef Notes:

The water temperature should be between 30-33° C or 87-93° F and can be warmed up in a pot or in the microwave.

I measured the salt at 2% of the entire flour and water weight, I did not use normal bakers percentage which starts at 100% flour, just as an FYI.

Yes, you can use bread flour, or any kind of flour for your starter, I probably spoke a bit too harshly there. Those other flours can be expensive, they're hard to find right now and the hydration percentage is different and would need to be tweaked.

How to Store: Store this bread wrapped in parchment paper and keep at room temperature for up to 4 days. You can cover and keep in the refrigerator for up to 7 days.

To make a proofing environment if you don’t have a bread proofer, simply turn the light on in your oven and leave the door cracked. It will be between 78° and 84° in there which is perfect.

You will know when it’s time to begin the autolyse process when your starter begins to fall from its peak volume.

It’s important to use filtered water in making bread as too much chlorine in tap water will kill the starter.

The reason for using all-purpose flour in the recipe is because it is more commonly used and acquired in households.

If you want to use bread flour instead, increase the amount of water by 5%

[jimfolz]

This recipe has ruined my life! The first time I made one loaf and it turned out ok. The second time I tried 2 loaves and it turned out pretty good. The third time, I made 4 loaves and it turned out really good. The forth time I made 4 loaves and it was a home run but there was not enough for everyone that wanted some. This weekend I am expected to make 8 loaves so that everyone is happy. My in-laws expect a loaf, each of my daughter's want a loaf to give to a friend, and our cleaning lady has made it clear "no loaf, no cleaning". Then there is my wife who expects 3 loaves for our family. This is crazy, I want my weekends back.

[alcyonae]

You’re the chef whose recipes I trust the most. None of my attempts have ever gone wrong with your instructions.

[carolgallegos]

I have now used this recipe/technique 3 times. Never having made sourdough before, I watched several videos, but this one just reached out to me. I love this technique. The only change I would make is that apparently my oven runs a bit hot, because the bottom burned a little in the final cooking. So I reduced from 20 minutes down to 15 and 15 minutes down to 12 Yes, it takes time, but the results are amazing! My family ate an entire loaf almost as soon as I took it out of the oven. Now, I always make two loaves!.

[SpinGlitz]

Thank you for posting this great tutorial on baking sourdough bread. Up until finding this video I had seven dough balls in various stages dumped in the composter. One and a half bags of KA bread flour wasted...then perfection! Now that I'm out of bread flour I'm using the AP and got so confident I made two at the same time. I took one to my mom for Mother's day along with JC's beef bourguignon. My folks were delighted and called me to say it was the delicious! Thank you again...I nearly have the steps memorized. I will bake a loaf or two every other day.

[MissAllyLyn]

I was a bit skeptical at first, but I tried the recipe and have been won over. I am new to the whole sourdough train and this is by far the easiest recipe ever! The end result was a wonderful and delicious homemade bread. I am especially thankful for the use of all-purpose instead of bread flour because of the current shortages.

[barbravoltaire]

I have tried most every YouTube recipe for no knead breads. Although, this one is certainly not the fastest nor the simplest, this recipe is hands down the best! I have made it with both all purpose and bread flour (with the added 27.5 grams of water) and I can not overstate how perfect these loaves are. Well done Chef Parisi. AND, no banneton needed.

[johnpence]

Finally! A baker that said do not stir it on the scale as you can damage it! I just shake my head when I see people do that, So thank you!

[judymacdonald]

I started this sourdough journey a month ago (as so many others in this CoVid season).. got my starter strong enough to make a loaf. I have looked at many YouTube videos on making the loaf.. and yours is by far, the best one that has given me a great product at the end! Thank you!

[jessicaadorno]

After so many failed sourdough bread I almost gave up . Till I watched your video..and omg finally someone made it simple enough for me to follow. And I did exactly has you did and now we have sourdough bread we could eat and not break a tooth . Thank you so much

[karlisiscoe]

Made my very 1st ever sourdough following your video. It came out perfect. My husband said it was the best he has ever had. Thank you for your engaging step by step directions.

[ellezakelley]

This is my first time commenting on a YouTube video in all my thirty years of life but I had to because this is the best, most consistent sourdough recipe I have ever encountered. I have made perfect bread every time and yes it is fool proof! God bless you Chef Billy Parisi, I will follow every bread recipe you ever post forever and ever until I die. If you are lost, hopeless, scrolling through these comments wondering whether you should use this recipe the answer is YES.

[felippemason]

I met Billy today and he is one of the nicest down to earth people you can meet. I didn't know he was a such a badass youtuber!

[barneylynch]

This has become my go-to recipe for PERFECT sourdough bread.. sooo much better than other recipes I’ve tried. It’s an incredible labour of love but it’s so worth it. Well done Billy for making a perfect recipe to follow.

[stellachan]

After 6 months, 10 tries with 10 different videos/recipes and MULTIPLE HOURS, YOURS is the one that WORKED!! Most people would have given up already and trust me, i was ready to give up too. Went through a 22 lb bag of flour in 6 months trying to get bread and baking perfected. Got my bread absolutely perfect (well...at this point, ANYTHING that resembles a loaf of bread is success in my books haha) the first time trying your recipe. THANK YOU for helping me not through my oven out the window 🤣

[janetk]

Thank you for this great video! You’ve changed my life. I’ve followed many so-called “fool-proof” recipes out there and the end result is that they have made a fool out of me with bags of flour wasted. I tried this on the first try and I got myself wonderful bread and one happy husband. 👍🏻 I’m sticking with you and this recipe for life.

[CharlesJett]

This is absolutely the BEST recipe for sourdough bread that I have ever tried. I followed Chef Billy's process exactly - and the result was incredible. Each time I tried it subsequently, it worked to perfection. I used bread flour - gave me the best results. I also began adding a bit more water with excellent results. One thing I tried was adding a teaspoon of vital wheat gluten - worked very well and, I think, made the bubbles a little bigger. In any event, this recipe and process is the one to use! Thank you, Chef Billy.

[ralonb]

FINALLY!!! I have gone through 4 other sourdough recipes and they all went flat after I baked them or turned to mush in before I got them in the oven! I am so glad I found this! Turned out great--a piece of art that's almost as pretty as his!!! Thanks so

[carolgallegos]

I found this recipe early on in the Covid lockdown and started making it. I'm addicted along with my family. They beg for it every week. I have to make 3 loaves because the first one out is eaten immediately it tastes so good! It took a couple of tries to master the folding, but it just keeps getting better and better. I can't get over my excitement every time I make it and it comes out looking like Billy's loaf! Family, friends and neighbors are begging for more! I just don't have enough fridge space to keep more loaves overnight!

[lkylilis]

Chef...i have made dozens and dozens of sourdough loaves.... Tried every recipe out Never managed to get the perfect loaf...i tried your recipe yesterday.... I am amazed! It rose to the top... Coveted ear achieved.... No Dutch oven either! I have been snobbing normal flour and been using strong bread flour cause all the videos say so... No more.... This recipe is amazing....consistent...it just works. Thank you ever so much.

[kinsella]

I was looking for a new AP flour recipe due to the Great Bread Flour Shortage of Mid-2020, and this one came highly recommended! For those who read through comments before baking, I agree with others that this is really salty -- personally I think you could safely dial back by 3 - 4g. In proportion to the other ingredients, this has the highest amount of salt I've seen compared with other recipes. Also I think you can safely ignore the comment about what kind of flour to feed your starter. (I also have chlorinated water and have always just used tap with no issues.) But this is a great method, I got a really cute (if salty) boule with better rise and texture than I've achieved from other AP recipes, and appreciate the step by step directions and written instructions. Thanks, Chef!