Easy Sourdough Artisan Bread Recipe

This easy sourdough artisan bread recipe is so simple, yet it is absolutely delicious. A recipe this good is a must have in every household! I make this bread for my family every week, and I always make sure to have some sitting in the fridge, ready to be baked at all times.

I chose to name this recipe “Easy Sourdough Artisan Bread Recipe” for a reason. First of all, it truly is so simple. If you follow all the steps, you will eventually be able to make this bread recipe from memory.

Also, I chose to use the word “artisan” because, if you look up the definition for the word “artisan” it will say something like, a craftsperson who makes something by hand, often using great care and detail. Well I think this is the perfect way to describe this bread. When baking for our families, we use great care, attention to detail, and intentionally use the best ingredients for our households.

Once you try this bread recipe, I hope you will apply it to your weekly schedule and make sourdough artisan bread making a normal part of your weekly flow!

Be sure to check out my sourdough bagels recipe after this one. Making the dough for my sourdough bagels recipe is exactly like my easy sourdough artisan bread recipe. The only difference is at the very end, when you divide the dough into bagels, instead of just baking the loaf whole.

Some Helpful Tips

• This easy sourdough artisan bread recipe requires active and bubbly sourdough starter, so be sure to feed your starter several hours ahead of time.

• The amount of time needed for your starter to rise will depend on the temperature in your kitchen.

• The warmer your kitchen is, the faster your starter will grow and become active and bubbly.

• Because this is a sourdough recipe, it will require several hours of fermentation and proofing time, and you will need to prepare the dough the day/night before, so be sure to take note of that and plan accordingly.

Tools you may need:

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• A bowl for mixing the dough in
• Kitchen scale
• Bread basket OR a bowl and tea towel
• Dutch oven
• Parchment paper
• Stirring stick (for sourdough starter)

Timeline

• I usually feed my starter around 1 pm.
• Then, I mix my dough at around 5 pm when the starter is active and bubbly. (The amount of time it will take your starter to rise will depend on the temperature of your kitchen. A sourdough starter will take longer to rise in colder houses.)
• Next, I do 4 total stretch and folds over the course of the first 2 hours, then let it rest for an additional 3 hours on the counter in room temperature, a total of 5 hours. You can also long ferment, and leave your dough on the counter overnight.
• Last, shape the dough and set in the refrigerator to proof.
• After a minimum of 2 hours in the fridge, the bread is ready to be baked, in a preheated Dutch oven.

Ingredients

100 grams of active (fed) sourdough starter

550 grams of unbleached all purpose flour (I prefer King Arthur flour)

360 grams of water (I recommend filtered water, we use a Berkey filter at home)

11 grams of sea salt or pink Himalayan salt

Instructions

Step 1 : Feed sourdough starter. Use equal parts water and flour.

Step 2 : Once your starter is bubbly and active, you are ready to make your dough. In a large bowl add in water and active sourdough starter. Mix for a few seconds, and then add in flour and salt.

Step 3 : Mix everything well by hand, and knead for about 2 more minutes.

Step 4 : Cover your bowl of dough with a large plate, and set aside for 30 minutes in a warm spot.

Step 5 : After 30 minutes have passed, do your first stretch and fold and cover again with a plate. In 30 minutes, repeat another stretch and fold. Do a total of 4 stretch and folds every 30 minutes- 2 hours total. After completing the stretch and folds, cover your bowl with a plate and set aside. You can let it sit on the counter for an additional 3-12 hours.

NOTE : After at least an additional 3 hours, proceed to step 6 if you prefer a less sour taste and less fermentation time. If you would like to long ferment your dough for the additional health benefits and a slightly more sour taste, leave the dough on the counter overnight. Proceed to step 6 the following morning (up to 12 hours of fermentation on the countertop).

Shaping the dough

Step 6 : Sprinkle your work table with flour, and place dough on the table.

Step 7 : Stretch your dough out into a rectangle shape, being careful not to tear the dough.

Step 8 : Take the two top corners on the dough and fold them half way down, like you are folding a paper. Next, grab the two corners on the right side and fold half way towards the center.

Then take the bottom two corners and fold all the way to the top. Last, grab the two corners on your left, and fold then all the way over to the other side.

You should end up with a slightly square shaped ball of dough.

Step 9 : Flip your dough over so all the folds are on the bottom, and build up tension. To do this, make gestures as if you are pushing the ball of dough away from yourself, and then pulling it back towards yourself.

Do this several times until you can feel that the dough has tightened, being careful not to let your dough tear.

Step 10 : Place a clean tea towel into a bowl, and set your prepared sourdough face side down into the bowl, or into your bread basket if you have one. Wrap the tea towel over the top, and cover bowl with a large plate or plastic wrap. Place into the refrigerator. I recommend letting it refrigerate for a minimum of 2 hours, and a maximum of 4 days.

When You are Ready to Bake

Pre-heat your oven to 450 degrees Fahrenheit, with the Dutch oven inside.

Place your dough onto some parchment paper.

Next, sprinkle some flour on top of your sourdough loaf.

Then, score your bread. The design is your preference.

Place your bread with the parchment paper into the Dutch oven.

Bake at 450 degrees for 30 minutes with the lid on.

Bake for an additional 10 minutes with the lid off.

Allow the bread to cool down for at least 30 minutes before cutting.