Artisan Sourdough Bread

Featured in breads.

Hey friend! Look at this gorgeous sourdough bread I just made! That golden-brown crust with those beautiful air pockets inside is totally achievable at home. You'll love the tangy flavor and the way your kitchen smells while it's baking. The most satisfying part? Slicing into that crackling crust to reveal the perfect interior. It takes some patience but trust me - it's absolutely worth it and you'll never want store-bought again!

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Updated on Sun, 13 Apr 2025 15:01:28 GMT
Golden crusty sourdough bread with airy interior on wooden cutting board pin it
Golden crusty sourdough bread with airy interior on wooden cutting board | lonerecipes.com

I discovered traditional sourdough bread during a trip to San Francisco years ago and became obsessed with recreating that perfect balance of tangy flavor and airy texture. After maintaining my own starter and experimenting with countless methods, I've finally perfected this recipe. The key is patience – allowing the natural fermentation to develop those complex flavors and create that beautiful open crumb structure. I love the rhythm of making sourdough: the mixing, folding, shaping, and finally hearing that satisfying crackle as it cools on the counter. The process connects me to bakers from centuries past who used these same simple ingredients.

Why I love this recipe

I love this sourdough recipe because it transforms just flour, water, and salt into something magical through time and patience. The process is meditative – from feeding my starter to the final scoring before baking – each step requires presence and attention. There's nothing quite like the satisfaction of slicing into a loaf you've nurtured for days and seeing that perfect, open crumb structure. The flavor complexity that develops naturally without additives or enhancers is remarkable. Plus, I find immense joy in sharing these loaves with friends and family, watching their eyes light up at that first bite of warm bread with a smear of butter. It's a recipe that connects us to tradition while allowing endless experimentation.

What You Need From Your Kitchen

  • Bread flour: Provides the structure and protein needed for proper gluten development
  • Filtered water: Helps activate the starter and form the dough
  • Sourdough starter: Acts as the natural leavening agent and provides flavor
  • Rice flour: Used for dusting the banneton to prevent sticking
  • Dutch oven: Creates steam during baking for optimal crust development

Let's Make These Together

Prepare the dough
Mix flour and water thoroughly in a large bowl until no dry spots remain. Cover with a damp cloth and let rest for 30 minutes to hydrate the flour completely.
Add starter and salt
Incorporate your active sourdough starter and salt into the dough. Use wet hands to mix thoroughly, pinching and folding until everything is well combined. This is the beginning of the fermentation process.
Develop structure
Over the next 3-4 hours, perform gentle stretch and folds every 30 minutes. Grab one side of the dough, stretch it up and fold it over the center, then rotate the bowl and repeat on all four sides. This builds strength and traps air in the dough.
Bulk fermentation
Allow the dough to rise at room temperature until it increases in volume by about 50% and you can see bubbles forming on the surface. This typically takes 4-6 hours depending on your kitchen temperature.
Shape and cold proof
Gently turn the dough onto a lightly floured surface and shape into a tight ball. Place in a floured banneton seam-side up and refrigerate overnight to develop flavor and make the dough easier to handle.
Bake with steam
Preheat your Dutch oven, score the cold dough, and bake covered at high heat to create steam. This helps the bread rise fully before removing the lid to develop that beautiful golden crust.
Recipe picture pin it
Freshly baked sourdough boule with rustic crust and tender interior | lonerecipes.com

Switch Things Up

I started making sourdough during that long pandemic lockdown, like everyone else it seems. My first few loaves were dense bricks, but I kept at it. This recipe is the result of countless tweaks and failures. I've found that using filtered water and weighing ingredients precisely makes a huge difference. My favorite variation is adding a handful of roasted garlic cloves to the dough during the final fold - it creates the most amazing aroma!

Perfect Pairings

This sourdough bread shines when paired with creamy, salted butter or dipped in high-quality olive oil with a sprinkle of flaky sea salt. For a more substantial meal, serve thick slices alongside a hearty vegetable soup or stew to soak up the broth. It also makes exceptional grilled cheese sandwiches or avocado toast for breakfast. For a lovely appetizer, toast thin slices and top with ricotta and honey.

Homemade artisan sourdough loaf sliced to reveal open crumb structure pin it
Homemade artisan sourdough loaf sliced to reveal open crumb structure | lonerecipes.com

Frequently Asked Questions

→ Do I need a sourdough starter?

Yes, this recipe requires an active sourdough starter. You can either make your own (which takes about 7-10 days) or get some from a friend who bakes sourdough. Many local bakeries will also share some of their starter if you ask nicely.

→ Can I use all-purpose flour instead of bread flour?

While bread flour is recommended for its higher protein content which creates better structure, you can substitute all-purpose flour. Your bread might be slightly less chewy and may not rise quite as much, but it will still be delicious.

→ How do I know when my dough is properly fermented?

Your dough should increase in volume by about 50% (not double), feel airy when gently poked, and show bubbles on the surface. If you press it with a wet finger, the indentation should slowly spring back but not completely.

→ Can I skip the overnight refrigeration?

The cold proof is important for flavor development and makes the dough easier to handle. If you must skip it, let the shaped dough rise at room temperature for 2-4 hours until properly proofed, but the flavor won't be as complex.

→ Why didn't my bread get those big air holes?

Large air pockets develop from proper hydration, gentle handling, adequate fermentation, and good oven spring. Make sure your starter is very active, handle the dough gently to preserve air bubbles, and ensure your oven and Dutch oven are properly preheated.

Conclusion

This artisan sourdough bread is the perfect balance of simplicity and sophistication. The long fermentation creates complex flavors and that signature sourdough tang, while the high-temperature baking gives you that crackling crust everyone loves. Master this recipe and you'll never want to buy bread again.

Artisan Sourdough Bread

A classic artisan sourdough bread with a crackling crust and light, airy interior. Perfect for breakfast or alongside hearty soups.

Prep Time
240 Minutes
Cook Time
45 Minutes
Total Time
285 Minutes
By: chris

Category: breads

Difficulty: intermediate

Cuisine: European

Yield: 12 Servings (12 balls)

Dietary: Vegetarian, Plant-based

Ingredients

01500g bread flour
02350g filtered water
03100g active sourdough starter
0410g salt
05Rice flour for dusting
061 tbsp olive oil (optional, for coating)

Instructions

Step 01

In a large bowl, mix the bread flour with filtered water until no dry flour remains. Cover and let rest for 30 minutes to hydrate (autolyse).

Step 02

Add the active sourdough starter and salt to the dough. Mix thoroughly with wet hands until fully incorporated. Cover and rest for 30 minutes.

Step 03

Perform a series of stretch and folds every 30 minutes for 2-3 hours. Pull up one side of the dough and fold it over itself, rotate the bowl 90 degrees and repeat until you've gone all the way around.

Step 04

Allow the dough to ferment at room temperature for 4-6 hours, or until it has increased in volume by about 50% and shows bubbles on the surface.

Step 05

Gently turn the dough onto a lightly floured surface. Shape into a tight ball by pulling the edges toward the center to create tension on the surface. Let rest for 20 minutes.

Step 06

Transfer the dough to a floured banneton or bowl lined with a floured kitchen towel, seam side up. Cover and refrigerate overnight (8-12 hours) for final proofing.

Step 07

Preheat oven to 500°F (260°C) with a Dutch oven inside for at least 45 minutes.

Step 08

Carefully turn the dough onto parchment paper. Score the top with a sharp knife or razor blade. Transfer to the hot Dutch oven, cover, and bake for 25 minutes. Remove lid and bake for another 20 minutes until deeply golden.

Notes

  1. For best results, use a kitchen scale to weigh ingredients rather than volume measurements.
  2. Your sourdough starter should be active and bubbly, ideally fed 8-12 hours before mixing the dough.
  3. The ambient temperature affects fermentation time - warmer rooms speed up the process, colder rooms slow it down.
  4. A Dutch oven creates steam that helps develop the crust, but you can also use a baking stone with a pan of water on the bottom rack.

Tools You'll Need

  • Large mixing bowl
  • Kitchen scale
  • Dough scraper
  • Banneton or proofing basket
  • Dutch oven
  • Parchment paper
  • Razor blade or lame for scoring
  • Cooling rack

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Wheat (bread flour contains gluten)
  • Possible cross-contamination with nuts or seeds if your flour is processed in facilities that also process these allergens
  • Trace amounts of yeast (naturally occurring in sourdough starter)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 180
  • Total Fat: 1 g
  • Total Carbohydrate: 37 g
  • Protein: 6 g

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