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Baked artisan sourdough bread loaf with leaf pattern.

Artisan Sourdough Loaf

This simple artisan sourdough loaf results in a loaf with a soft interior with a crisp outer crust. It is the perfect recipe for sourdough beginners.
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Prep Time 15 minutes
Cook Time 40 minutes
Fermentation Time 18 hours
Course bread
Cuisine American
Servings 1 loaf

Equipment

  • Dutch Oven
  • Medium to large mixing bowl
  • Cling wrap or beeswax wraps
  • A breathable bowl such as a banneton, wicker basket, or colander for proving. 
  • Parchment paper or silicone baking mats
  • A knife or razor blade for scoring
  • Kitchen scale or measuring cups and spoons

Ingredients
  

  • 3 tbs (50 g) Active sourdough starter
  • 1 ½ cups (350 g) Filtered water
  • 4 cups (500 g) Bread Flour
  • 1 ½ tsp (10 g) Salt

Instructions
 

Mix The Dough

  • Add active starter, water, flour, and salt to a mixing bowl. Use your hands to combine using a squishing motion until no wet or dry spots remain.

Bulk Ferment

  • Cover the bowl with cling wrap or beeswax wrap, and let the dough rest for an hour.
  • Stretch and fold by picking up one side of dough and folding over so you've essentially folded your dough in half. Turn 90 degrees and repeat until all 4 sides have been folded over.
  • Every 30 minutes for the next 2 hours, you will perform a set of stretch and folds, for a total of 4 sets.
  • After the last set of stretch and folds is completed, cover the dough and let rest for about 4 hours.

Shape the Dough

  • Pick up the right side of your dough and fold it to center like an envelope, then do the same thing with the left side of your dough.  Next do the same thing with the top and bottom until all four sides of your dough have met in the center.
  • Turn dough over so the seams are on the bottom.  Add more flour to your work surface as needed to prevent sticking.
  • Shape the dough into a ball by cupping the dough with your hands and pulling and twisting towards yourself until a tight skin is formed on the outside.  Here’s a video on shaping your sourdough.
  • Cover with a dish towel, and allow your dough to rest for 30 minutes on the counter.
  • Place shaped dough into a breathable basket lined with a heavily floured kitchen towel.  Be sure to use a towel with a tight weave to prevent sticking to the dough. I use a banneton basket, but you can also use any basket you have at home or a colander.

Overnight Ferment

  • Place basket into a plastic bag and place into the refrigerator to continue fermenting.

Baking Day

  • Place your dutch oven with the lid on into your oven with the shelf on the lowest position.  Preheat oven to 500 F (260 C).  Continue preheating dutch oven for 30 minutes after coming to temperature.
  • While the oven is preheating, remove your dough from the refrigerator and allow to come to room temperature.
  • Remove the dutch oven and turn oven temp down to 450 F (232 C).
  • Turn your dough out onto a piece of parchment paper or silicone baking mats and score to your preference. Be quick with this process to prevent the dutch oven from cooling down too much.
  • Place your dough into your dutch oven and cover with the lid.
  • Bake for 20 minutes with the lid on.
  • Remove the lid and continue baking for an additional 20 minutes with the lid off.
  • Your bread is done when it sounds hollow when you knock on the bottom, or when the internal temperature reaches 210 F (99 C)
  • Allow to cool for 30 minutes before serving
Keyword artisan bread, simple sourdough bread, sourdough bread
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