Homemade Artisan Sourdough Bread
Learn how to make beautifully crusty, chewy artisan sourdough bread at home with this simple step-by-step method using just flour, water, salt, and time.
Equipment
- Mixing bowl
- Kitchen scale (recommended for accuracy)
- Dutch oven or cast iron pot with lid
- Bench scraper or spatula
- Proofing basket or bowl lined with a kitchen towel
- Sharp knife or lame (for scoring)
- Plastic wrap or clean cloth
Ingredients
- 500 g about 4 cups bread flour
- 375 g 1 ½ cups + 1 tbsp water, room temperature
- 100 g active sourdough starter fed within 4–6 hours prior
- 10 g 1 ½ tsp sea salt
- Extra flour for dusting
Instructions
- Feed Your Starter:Make sure your sourdough starter is bubbly and active. Feed it 4–6 hours before you begin.
- Mix Dough (Autolyse Stage):Combine flour and water in a large bowl. Mix until no dry flour remains. Cover and let rest for 1 hour.
- Add Starter and Salt:Add the active starter and salt. Use your hands to pinch and fold until well combined.
- Bulk Fermentation (4–6 hours):Cover the dough and leave it at room temperature. For the first 2 hours, perform stretch and folds every 30 minutes—stretch one side up and fold it over, repeating on all four sides.
- Shape the Dough:Once fermentation is done, gently turn the dough onto a floured surface. Shape into a round by tucking the edges underneath to build tension.
- Final Proof (Overnight):Place the shaped dough in a floured proofing basket or towel-lined bowl. Cover and refrigerate for 8–12 hours.
- Preheat Oven:Place your Dutch oven inside and preheat the oven to 475°F (245°C) at least 30 minutes before baking.
- Score and Bake:Remove dough from fridge, turn onto parchment paper, and score the top with a sharp blade. Transfer into the hot Dutch oven.
- Baking:Bake covered for 20 minutes, then uncover and continue baking for 20–25 minutes until deep golden and crisp.
- Cool:Let the bread cool completely on a wire rack before slicing to let the interior set.
Video
Notes
- Hydration: This dough is 75% hydration, so slightly sticky. Beginners may reduce water to 350g.
- Flour Tip: Bread flour gives better structure. A mix with 10% whole wheat adds flavor.
- Watch the Proof: Dough that flattens too much might be over-proofed—shorten rise time if needed.
- Crust Tip: Steam is key! Covered baking helps form a crisp, blistered crust.
- Scoring Matters: It directs oven spring—cut decisively for best results.