🍞 Sourdough Bread (Easy Artisan Loaf Recipe)
Yield: 1 loaf
Prep Time: 30 minutes
Rise Time: 12–16 hours
Bake Time: 45–50 minutes
Total Time: 13–17 hours
Difficulty: Intermediate
🥖 Introduction
There’s something special about sourdough bread. The crispy crust, soft airy inside, and deep tangy flavor make it feel like real artisan baking at home.
This easy sourdough bread recipe breaks everything into simple steps so you can bake bakery-quality bread in your own kitchen — no stress, no guessing, just patience and great results.
⭐ Why You’ll Love This Recipe
- Crisp golden crust with a soft interior
- Classic sourdough tangy flavor
- Simple step-by-step process
- No commercial yeast needed
- Perfect for beginners and home bakers
🧂 Ingredients
- 100g active sourdough starter
- 375g warm water (75–80°F / 24–27°C)
- 450g bread flour
- 50g whole wheat flour
- 10g fine sea salt
🧰 Equipment Needed
- Digital kitchen scale
- Large mixing bowl
- Bench scraper
- Proofing basket (or bowl with towel)
- Sharp blade or bread lame
- Dutch oven with lid
👩🍳 Step-by-Step Instructions
1. Build Your Levain (Day 1 Morning)
Mix:
- 20g starter
- 100g water
- 100g flour
Let it sit until doubled, bubbly, and active.
2. Mix & Autolyse
Combine:
- Flours + water
Mix until no dry flour remains.
Rest for 30–60 minutes.
3. Add Starter & Salt
Add levain and mix gently.
Rest 30 minutes, then add salt with a little water.
Fold until fully combined.
4. Bulk Fermentation (4–6 Hours)
Every 30 minutes:
- Stretch dough
- Fold over itself
- Rotate bowl
Do this for 2–3 hours.
✔ Dough should rise 30–50%
✔ Look airy and jiggly
✔ Have visible bubbles
5. Shape the Dough
- Lightly flour surface
- Pre-shape into a round
- Rest 20 minutes
- Final shape into tight ball
- Place in floured banneton
6. Cold Proof (Overnight)
Cover and refrigerate 12–16 hours.
This builds flavor and improves texture.
7. Bake
Preheat oven to 475°F (245°C) with Dutch oven inside.
- Score dough
- Bake 25 min covered
- Bake 20–25 min uncovered at 450°F
8. Cool Completely
Let bread cool for 3–4 hours before slicing.
⚠ Cutting early makes gummy bread.
💡 Pro Tips
- Use an active starter (double in 4–6 hours)
- Don’t rush fermentation
- Use rice flour for banneton
- Preheat oven properly for best crust
❓ FAQ
Why didn’t my bread rise?
Your starter may be weak — feed it 2–3 times before baking.
Why is my crust too thick?
You may be overbaking or not using enough steam.
Can I skip cold proof?
Yes, but flavor will be milder.
🔥 Final Thoughts
This sourdough bread recipe gives you everything you want: flavor, texture, and that bakery-style crust right at home. Once you master it, you’ll never go back to store-bought bread again.
