Artisan Sourdough Bread
Master the art of sourdough with this foolproof recipe. Crispy crust, perfect crumb, amazing flavor.
Sarah Johnson
Passionate home baker and founder of BakeryYou
Introduction
Sourdough bread is more than just a recipe—it's a journey into the ancient art of fermentation. This artisan sourdough recipe will guide you through creating a loaf with a crispy, golden crust and an open, airy crumb that's full of complex, tangy flavor.
While sourdough requires patience and practice, the results are incredibly rewarding. There's something magical about creating bread using just flour, water, salt, and wild yeast captured in your starter.
The Complete Guide
Understanding Sourdough
Sourdough bread gets its characteristic flavor and rise from wild yeast and bacteria naturally present in a sourdough starter. Unlike commercial yeast, this fermentation process takes time but develops incredible depth of flavor.
The Autolyse Process
The autolyse (mixing flour and water and letting it rest) is crucial for developing gluten structure without kneading. This rest period allows the flour to fully hydrate and begins gluten development naturally.
Bulk Fermentation
During bulk fermentation, we perform a series of "stretch and folds" instead of traditional kneading. This gentle technique builds strength in the dough while maintaining the open crumb structure we want in artisan bread.
Shaping and Final Proof
Proper shaping creates surface tension that helps the bread hold its shape and rise properly. The final proof can be done at room temperature for a few hours or in the refrigerator overnight for enhanced flavor development.
Equipment You'll Need
- Large mixing bowl
- Kitchen scale (highly recommended)
- Bench scraper
- Banneton or bowl lined with floured cloth
- Dutch oven with lid
- Razor blade or lame for scoring
Step-by-Step Photos
Pro Tips & Tricks
- Starter Health: Your starter should be active and bubbly, doubling in size within 4-8 hours of feeding. If it's sluggish, feed it daily for a few days before baking.
- Hydration Matters: This is a high-hydration dough (75%), so it will feel sticky. Resist adding extra flour—wet hands work better than floured hands.
- Temperature Control: Warmer temperatures speed fermentation, cooler temperatures slow it down. Adjust timing based on your kitchen temperature.
- The Poke Test: For final proofing, gently poke the dough. If it springs back slowly and leaves a slight indent, it's ready to bake.
- Steam is Key: The Dutch oven creates steam that helps develop the crust. Don't skip the covered baking phase.
Recipe Variations
Flavor Variations
Whole Wheat Sourdough: Replace up to 25% of the bread flour with whole wheat flour. Add an extra 25g of water.
Seeded Sourdough: Add 50g mixed seeds (sunflower, pumpkin, sesame) during the last stretch and fold.
Herb & Olive: Fold in chopped fresh herbs and olives during shaping for a Mediterranean twist.
Rye Sourdough: Replace 100g bread flour with rye flour for a more complex, earthy flavor.
Recipe
Ingredients
Smart Recipe Scaler
How it works: This recipe originally serves 8 people. Use the buttons below to adjust the serving size and all ingredient amounts will automatically recalculate for you!
Instructions
Step 1
In a large bowl, mix the flour and water until no dry flour remains. Cover and let rest for 30 minutes. This is called autolyse.
The dough will look shaggy—this is normal
Step 2
Add the sourdough starter and salt to the dough. Mix by hand until well incorporated, about 2-3 minutes.
Wet your hands to prevent sticking
Step 3
Begin bulk fermentation. Perform 4 sets of stretch and folds, spaced 30 minutes apart. Then let the dough rest undisturbed for 1-2 more hours.
Dough should increase by about 50% in size
Step 4
Turn the dough onto a lightly floured surface and shape into a boule. Place seam-side up in a banneton or bowl lined with floured cloth.
Create good surface tension during shaping
Step 5
Cover and refrigerate overnight (8-24 hours) for final proof and flavor development.
Longer fermentation = more flavor
Step 6
Place Dutch oven with lid in oven and preheat to 475°F (245°C) for at least 30 minutes.
Step 7
Turn dough onto parchment paper, score with a sharp blade, then carefully transfer to the hot Dutch oven.
Score quickly and confidently
Step 8
Bake covered for 20 minutes, then remove lid and bake 20-25 minutes more until deep golden brown.
Internal temperature should reach 205-210°F
Step 9
Cool completely on a wire rack for at least 2 hours before slicing. This allows the crumb to set properly.
Resist cutting too early—the bread is still cooking inside
Nutrition Facts
💡 Nutritional values are approximate and may vary based on ingredients and preparation methods