Sourdough bread might sound intimidating, but it’s honestly so much easier than you think. This simple Sourdough Artisan Bread Recipe is perfect for beginners—it’s straightforward, forgiving, and delivers a beautiful, rustic loaf.
Moms and grandmas have been making sourdough for centuries, and trust me, if they can do it, so can you. Plus, sourdough works on your schedule, not the other way around. So grab your apron and a few simple ingredients and let’s get started!
Looking for more easy Sourdough recipes? Try Sourdough Discard Biscuits, Sourdough discard crackers, Irish Sourdough Soda Bread.
This Easy sourdough bread recipe is perfect for anyone who is looking for a basic sourdough bread recipe, artisan sourdough bread recipe, or a same day sourdough bread recipe.
Jump to:
- Why You'll Love This Recipe
- Recipe Ingredients
- Ingredient Notes For This Sourdough Artisan Bread Recipe
- Sourdough Artisan Bread Step-By-Step
- Same-Day Sourdough Recipe (Time-Stamped):
- Two-Day Sourdough Recipe (Time-Stamped):
- Recipe Tips and Tricks
- Storage and Reheating
- Additions and Substitutions
- Your Questions Answered
- In a Dinner Rut?
- Please Rate this Recipe!
- More Recipes You'll Love
- Recipe
Why You'll Love This Recipe
Minimal Equipment Required: Beyond a Dutch oven and basic kitchen tools, this homemade sourdough bread recipe doesn't demand specialized equipment, making it accessible for home bakers.
Versatile Base Recipe: The bread dough for this artisan sourdough bread recipe can be adapted for different flour combinations and add-ins, serving as a foundation for countless variations.
Recipe Ingredients
You’ll need the following ingredients to make this Sourdough Artisan Bread Recipe.
Ingredient Notes For This Sourdough Artisan Bread Recipe
All-Purpose Flour: Provides the protein structure necessary for proper gluten development. The protein content in all-purpose flour (typically 10–12%) creates sourdough artisan bread with balanced crumb structure that's not too dense and not too open. You can substitute it with bread flour for a chewier texture or use about 200g of whole wheat flour and 800g of all-purpose flour.
Water: The temperature-controlled water (85–90°F) activates the sourdough starter and helps with fermentation. We recommend using filtered water.
Kosher Salt: Beyond enhancing flavor, salt strengthens gluten bonds and controls the fermentation rate.
Active Sourdough Starter: Just like commercial yeast, the starter acts as the natural leavening agent, helping the bread rise and giving it flavor. For this simple sourdough bread recipe to work well, the starter should be at peak activity (doubled in size, bubbly, and passing the float test).
Sourdough Artisan Bread Step-By-Step
Check out these step-by-step instructions with images. Just so you know, you'll find all the details and exact ingredients of this rustic sourdough bread recipe on the printable recipe card below!
Step 1. Combine and Rest
In a large bowl, combine the flour, warm water, sourdough starter, and salt. Mix until all the flour is hydrated and there are no dry spots. Cover the bowl with a damp tea towel or plastic wrap and let the dough rest for 1 hour.
Step 2. Stretch and Folds (Strengthening the Dough)
Every 30 minutes for 2 hours, do a stretch and fold. You’ll perform this 4 times in total.
Here’s how:
Wet your hands to prevent sticking, then grab one side of the dough, stretch it upward, and fold it over the center.
Rotate the bowl 90 degrees and repeat on the next side. Do this for all four sides of the dough. The dough will become smoother and stronger with each round.
Step 3. First Rise (Bulk Fermentation)
Cover the large mixing bowl and place it in a warm spot for 2 hours. If you’re using the oven, turn on the light (or pilot light) to maintain a warm environment.
Visual Signs It’s Ready:
The dough should look puffier and have visible bubbles on the surface. It should also feel lighter and jiggle slightly when you move the bowl.
Step 4. Shape the Dough
Dust your work surface lightly with flour and gently turn out the dough. Divide it into two equal portions using a bench scraper or knife. For each portion, stretch the dough into a rough rectangle, fold the top third down like a letter, then fold the bottom third up over it. Roll the dough from one end to the other, tucking it into a tight ball. The top of the dough should have surface tension, feel taut but not tear.
Step 5. Prepare for Second Rise
Dust your bannetons generously with rice flour or gluten-free flour, and also dust the tops of the dough balls as well. Place the dough seam-side up into the bannetons, cover with a plastic bag or shower cap, and let the dough bulk rise in a warm place for about 1 hour. Then transfer them to the fridge for another hour to chill. At this point, the dough will have risen slightly and feel airy.
Use the poke test:
Gently press the dough with your finger. If the indentation slowly springs back but doesn’t completely disappear, it’s ready.
Step 6. Score and Bake
Preheat your oven to 475°F (245°C) with a Dutch oven inside. Then carefully turn the dough out onto a sheet of parchment paper, seam side down. Score the top with a sharp knife, razor blade, or lame (a deep cut lets steam escape). Transfer the dough (on the parchment) into the hot Dutch oven. Cover and bake for 30 minutes, then remove the lid and bake for an additional 20–25 minutes until the bread is golden brown and crisp.
Step 7. Cool and Enjoy
Let the bread cool completely on a wire rack before slicing—waiting is hard, but it’s totally worth the wait for the best texture! The internal temperature of your fresh sourdough bread should be between 190°F and 210°F (88°C to 99°C).
Same-Day Sourdough Recipe (Time-Stamped):
9:00 AM – Step 1: Combine and Rest
Mix 1000g flour, 700g warm water, 100g starter, and 15g salt. Rest for 1 hour.
10:00 AM – Step 2: Stretch and Folds
Stretch and fold the dough every 30 minutes for 2 hours (4 times).
12:00 PM – Step 3: First Rise
Let dough rise for 2 hours in a warm spot until puffier.
2:00 PM – Step 4: Shape the Dough
Divide dough into two portions, shape into balls, and place in bannetons.
2:30 PM – Step 5: Second Rise
Let rise for 1 hour in a warm spot, then refrigerate for 1 hour.
4:30 PM – Step 6: Score and Bake
Preheat oven to 475°F (245°C), score dough, bake covered for 30 minutes, then uncovered for 20–25 minutes.
5:30 PM – Step 7: Cool and Enjoy
Cool completely before slicing. Bread should reach 190–210°F inside.
Two-Day Sourdough Recipe (Time-Stamped):
Day 1:
9:00 AM – Step 1: Combine and Rest
Mix flour, water, starter, and salt. Rest for 1 hour.
10:00 AM – Step 2: Stretch and Folds
Stretch and fold every 30 minutes for 2 hours (4 times).
12:00 PM – Step 3: First Rise
Let rise for 2 hours in a warm spot.
2:00 PM – Step 4: Shape the Dough
Shape dough into balls and place in bannetons.
2:30 PM – Step 5: Second Rise
Rise for 1 hour, then refrigerate overnight (8–12 hours).
Day 2:
9:00 AM – Step 6: Score and Bake
Preheat oven to 475°F (245°C), score dough, bake covered for 30 minutes, then uncovered for 20–25 minutes.
10:00 AM – Step 7: Cool and Enjoy
Cool completely before slicing. Bread should reach 190–210°F inside.
Recipe Tips and Tricks
Use Room Temperature Flour: Use room temperature flour to maintain the proper dough temperature throughout fermentation.
Monitor Dough Temperature: Monitor dough temperature throughout the process—ideal range is 75–80°F for optimal fermentation.
Perform the Windowpane Test: Perform the windowpane test after your final stretch and fold to ensure proper gluten development.
Use the Aliquot Jar Method: Use the aliquot jar method: Set aside a small portion of dough in a marked container to easily track fermentation progress. We use a 2 oz Clear Plastic Disposable Gelatin Shot Cups with Lids from walmart. We also use this method: Aliquot Jar Method Video
Preheat Your Dutch Oven: Preheat your Dutch oven for at least 45 minutes to ensure proper heat distribution.
Use a Digital Kitchen Scale: Use a digital kitchen scale to divide the dough for this traditional sourdough bread.
Dust with Rice Flour: Be sure to dust both the proofing basket and the top of the dough with rice flour or gluten-free flour to prevent sticking.
Storage and Reheating
Storage:
Room Temperature: Store your artisan sourdough bread in a paper bag for 2–3 days. The crust will soften slightly but remain pleasant.
Refrigerator: Not recommended because it accelerates staling.
Freezer: Wrap the bread tightly in plastic wrap, then aluminum foil after it has completely cooled. Freeze it for up to 3 months.
Reheating:
Room Temperature Bread: Spritz the bread with water and heat it in a 350°F oven for 5–10 minutes.
Frozen Bread: Thaw it at room temperature for 2–3 hours, then refresh it in a 350°F oven for 10–15 minutes.
Sliced and Frozen: Toast directly from frozen.
Additions and Substitutions
Editor Note: Here is where you can use LSI keywods that are not in the recipe
Seeds: Add up to 100g of sunflower, pumpkin, or sesame seeds during the final fold
Herbs: Incorporate 2-3 tablespoons of fresh rosemary, thyme, or sage
Nuts: Add 100g of chopped walnuts or pecans
Dried Fruit: Include 100g of raisins or dried cranberries
Olives: Add 100g of chopped, well-drained olives
Cheese: Add 100g of grated hard cheese like Parmesan
Your Questions Answered
Yes, but the fermentation will take longer.
Your starter should double in size within 4-8 hours of feeding.
This usually means that either the bread was under-developed gluten or over-proofed.
Yes, simply divide all ingredients by 2. The timing remains the same.
Use a baking stone or steel with a large metal bowl as a cover.
Perform the windowpane test after your final stretch and fold. If you can stretch a small piece of dough thin enough to let light through without it tearing, the gluten is well-developed.
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Recipe
Sourdough Artisan Bread Recipe
Ingredients
- 1000g all-purpose flour
- 700g warm water, (85–90°F or 29–32°C)
- 15g kosher salt
- 100g active sourdough starter
Instructions
- In a large bowl, combine the flour, warm water, sourdough starter, and salt. Mix until all the flour is hydrated and there are no dry spots. Cover the bowl with a damp tea towel or plastic wrap and let the dough rest for 1 hour.
- Every 30 minutes for 2 hours, do a stretch and fold. You’ll perform this 4 times in total.
- Cover the large mixing bowl and place it in a warm spot for 2 hours. If you’re using the oven, turn on the light (or pilot light) to maintain a warm environment.
- Dust your work surface lightly with flour and gently turn out the dough. Divide it into two equal portions using a bench scraper or knife. For each portion, stretch the dough into a rough rectangle, fold the top third down like a letter, then fold the bottom third up over it. Roll the dough from one end to the other, tucking it into a tight ball. The top of the dough should have surface tension, feel taut but not tear.
- Dust your bannetons generously with rice flour or gluten-free flour, and also dust the tops of the dough balls as well. Place the dough seam-side up into the bannetons, cover with a plastic bag or shower cap, and let the dough bulk rise in a warm place for about 1 hour. Then transfer them to the fridge for another hour to chill. At this point, the dough will have risen slightly and feel airy.
- Preheat your oven to 475°F (245°C) with a Dutch oven inside. Then carefully turn the dough out onto a sheet of parchment paper, seam side down. Score the top with a sharp knife, razor blade, or lame (a deep cut lets steam escape). Transfer the dough (on the parchment) into the hot Dutch oven. Cover and bake for 30 minutes, then remove the lid and bake for an additional 20–25 minutes until the bread is golden brown and crisp.
- Let the bread cool completely on a wire rack before slicing—waiting is hard, but it’s totally worth the wait for the best texture! The internal temperature of your fresh sourdough bread should be between 190°F and 210°F (88°C to 99°C).
Jane says
Great sharing of methods for making Sour Dough. Tha starter remains a mystery to me. I have bought starters online but, they’ve only work a couple of times before they turn flat. I would like to make my own starter., any suggestions will be appreciated. Thank you, Jane
Comfort Food and Drinks says
Hi Jane! It's a pleasure to share! Yes, starters can be finicky, but they are also pretty resilient. I think it's pretty cool that you want to make your own starter. Here is a link to a video and a blog post that might help: https://shakanranch.com/2023/05/22/simple-3-tbsp-method-to-make-sourdough-starter/ https://www.youtube.com/watch?v=TVfAEAlPkCk&t=629s
We plan to post a recipe on how to do it soon. If you'd like a free dehydrated starter, feel free to email us and we'll ship it to you!
Eva Filer says
Wow, this recipe looks so easy to follow. I love how you broke it all down. I cannot wait to try, the bread looks so soft! Thanks for the great recipe.
Comfort Food and Drinks says
We love making recipes like these less intimidating for our readers We'd love to hear how it worked out for you when you try it!
Abi says
I always wants to try making sourdough bread but I am afraid of my bread skills, but your recipe looks promising and love how you have explained it, I think its time for me to try the recipe.
Comfort Food and Drinks says
It will be a good, and delicious challenge 🙂 We've try to simplify it as much as possible. Definitely worth a try!