Beginners Sourdough Artisan Bread

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4.71 from 17 votes

Beginners Sourdough Artisan Bread

Bake beautiful sourdough artisan bread loaves with this simple recipe and beginner's guide.

Prep Time15

Cook Time40

Additional Time18

Total Time18 55

Course: Bread

Cuisine: American

Keyword: bread, sourdough

Servings: loaf

Calories: 133kcal

Author: Stephanie Dieckman

Equipment

Banneton Proofing Baskets

Ingredients

1 ½ cups warm water
1 cup active sourdough starter
3 cups all-purpose flour
1 tablespoon salt

Instructions

Feed your starter. Feed your sourdough starter 4–8 hours before baking so it becomes active, bubbly, and near its peak. It should double in size and smell pleasantly tangy.
Mix dough. In a large bowl, stir together the water and sourdough starter, then add the flour and mix until incorporated. Cover and rest for 30 minutes, then add the salt and work it in with a spoon or your hands. Cover and rest for 30 minutes.
Strengthen the dough with stretch-and-folds/kneading. Over the next 2 hours, perform a set of stretch-and-folds every 30 minutes (3–4 sets total). The dough should become smoother and more elastic. Grab the dough on one edge and stretch it up, then fold it over the opposite edge, repeat on every edge. If stretch and folds intimidate you, just knead the dough a bit every 30 minutes, then place it back in the bowl, cover, and rest.
Bulk ferment until puffy. After the last stretch and fold, cover and let the dough rise at room temperature until it looks airy, shows bubbles along the sides, and has increased in size by about 50%. If your kitchen is cooler than 70F, consider placing the dough in the oven with the light on or in a warm place.
Pre-shape and rest. Turn the dough onto a lightly floured surface, gently shape into a loose round, and rest 20–30 minutes.
Final shape. Shape into a tight round by pulling the dough toward you to create surface tension. Place seam-side up in a well-floured banneton basket or towel-lined bowl.
Cold proof. Cover and refrigerate 8–24 hours to improve flavor, structure, and scoring before baking.
Preheat oven and Dutch oven. Place your Dutch oven or pot with a lid inside the oven and preheat to 475°F for at least 30–45 minutes.
Turn out and score. Remove dough from the refrigerator, flip onto parchment paper, and score the top with a sharp knife or razor.
Bake covered, then uncovered. Lower the temperature of the over to 425F, then carefully lower the dough into the hot Dutch oven. Cover and bake 30 minutes, then uncover and bake 10-15 minutes more until deep golden brown.
Cool completely. Transfer to a rack and cool at least 1 hour or overnight before slicing so the crumb sets and avoids gumminess.

Video

Notes

Starter readiness matters. Use starter that has doubled in size, looks bubbly, and smells pleasantly tangy for the best rise.
This is a beginner-friendly hydration. The dough should feel soft and slightly tacky, not stiff or soupy — adjust with a sprinkle of flour or a splash of water if needed.
Watch the dough, not the clock. Fermentation speed changes with temperature, flour type, and altitude, so look for a puffy dough with bubbles rather than relying strictly on time.
A 50% rise is ideal for beginners. Letting the dough double can lead to overproofing and a flatter loaf.
Cold proofing improves results. Refrigeration strengthens structure, deepens flavor, and makes scoring easier.
If you don’t have a banneton, use a bowl lined with a well-floured towel.
If you don’t have a Dutch oven, bake on a preheated baking stone or sheet and place a pan of hot water in the oven to create steam.
Score to control expansion. One confident slash allows the loaf to expand and prevents cracking.
Bake until deeply golden. A darker crust develops better flavor and ensures the interior is fully baked.
Cool before slicing. Cutting too early can create a gummy texture inside.
Every loaf teaches you something. Small adjustments in fermentation, shaping, and hydration lead to better results each time.

Nutrition