Prep Time: 30 minutes
Bulk Fermentation: 4–6 hours
Cold Proof: 8–16 hours
Bake Time: 45–50 minutes
Cooling Time: 2 hours
Total Time: Approximately 15–25 hours
Difficulty: Intermediate
Yield: 1 large loaf (10–12 slices)
Cuisine: European

Ingredients

500 grams bread flour
350 grams filtered water (room temperature)
100 grams active sourdough starter (fed and bubbly)
10 grams fine sea salt
Rice flour or all-purpose flour for dusting

Equipment

Large mixing bowl
Digital kitchen scale
Dough scraper
Banneton basket or medium bowl lined with a towel
Dutch oven with lid
Parchment paper
Sharp bread lame or razor blade
Cooling rack

Instructions

Step 1: Mix the Dough

In a large mixing bowl, combine the water and active sourdough starter, stirring until the starter is mostly dissolved.

Add the bread flour and mix until no dry flour remains. Let the dough rest for 30 minutes. This rest, called the autolyse, allows the flour to fully hydrate and helps develop gluten.

Sprinkle the salt over the dough and gently work it in by squeezing and folding the dough until evenly incorporated.

Step 2: Bulk Fermentation

Cover the bowl and let the dough ferment at room temperature for 4–6 hours, depending on the warmth of your kitchen.

During the first two hours, perform a series of stretch-and-folds every 30 minutes. To do this, gently pull one side of the dough upward and fold it over itself. Rotate the bowl and repeat on all four sides.

After the final fold, allow the dough to continue fermenting undisturbed until it has increased in volume by about 50%, feels light, and shows small bubbles throughout.

Step 3: Shape the Dough

Turn the dough onto a lightly floured work surface.

Gently shape it into a round by folding the edges toward the center. Flip the dough over and tighten the surface by pulling it toward yourself against the countertop.

Allow the dough to rest for 20 minutes.

Perform a final shaping, creating surface tension without deflating the dough.

Place the dough seam-side up into a well-floured banneton basket.

Step 4: Cold Proof

Cover the basket and refrigerate the dough for 8–16 hours.

The cold proof develops deeper flavor and makes the dough easier to score before baking.

Step 5: Preheat the Oven

Place the Dutch oven inside your oven.

Preheat to 475°F (245°C) for at least 45 minutes.

A thoroughly heated Dutch oven creates steam that helps produce a crisp crust and excellent oven spring.

Step 6: Score and Bake

Turn the dough onto a sheet of parchment paper.

Dust away excess flour if desired.

Using a sharp bread lame or razor blade, score one deep slash about ½ inch deep across the top of the loaf. Decorative scoring may also be added.

Carefully lower the dough into the hot Dutch oven.

Cover with the lid.

Bake for 25 minutes.

Remove the lid and continue baking for another 20–25 minutes, or until the crust is deep golden brown and the internal temperature reaches 205–210°F (96–99°C).

Step 7: Cool

Transfer the bread to a wire cooling rack.

Allow it to cool completely for at least 2 hours before slicing.

Cooling prevents the crumb from becoming gummy and allows the bread to finish setting.

Tips for Success

Use an active, recently fed sourdough starter that doubles in size before baking.
Measure ingredients with a digital kitchen scale for the most accurate results.
Avoid adding excessive flour during shaping.
Let the bread cool completely before cutting.
Adjust fermentation time based on room temperature; warmer kitchens speed up fermentation.

Flavor Variations

Whole Wheat Sourdough

Replace 100 grams of bread flour with whole wheat flour for a nuttier flavor and heartier texture.

Seeded Artisan Loaf

Add ¼ cup each of sunflower seeds, pumpkin seeds, and sesame seeds during the first stretch-and-fold.

Rosemary Garlic Sourdough

Fold in 2 teaspoons chopped fresh rosemary and 2 roasted garlic cloves during bulk fermentation.

Cheese and Herb Sourdough

Incorporate 1 cup shredded sharp cheddar and 2 tablespoons chopped chives before shaping.

Olive Sourdough

Add ¾ cup chopped Kalamata olives and 1 teaspoon dried oregano for a Mediterranean-inspired loaf.

Serving Suggestions

Serve artisan sourdough bread with:

Salted butter
Olive oil and balsamic vinegar
Homemade soups
Charcuterie boards
Avocado toast
Scrambled eggs
Smoked salmon
Grilled cheese sandwiches
Bruschetta
Fresh fruit preserves

Storage

Store the cooled loaf in a paper bag, bread box, or wrapped in a clean kitchen towel at room temperature for up to 3 days.

Avoid refrigerating the bread, as it can dry out more quickly.

Freezing Instructions

Slice the cooled bread before freezing for convenience.

Wrap tightly in plastic wrap and aluminum foil, or place in a freezer-safe bag.

Freeze for up to 3 months.

Thaw slices at room temperature or toast directly from frozen.

Why You’ll Love This Recipe

Crisp, bakery-style crust
Soft and chewy crumb
Rich, naturally fermented flavor
No commercial yeast required
Perfect for sandwiches and toast
Long-lasting freshness
Customizable with herbs, cheese, or seeds
Beautiful rustic appearance
Great baking project for home bakers
Made with simple pantry ingredients

Common Mistakes to Avoid

Using an inactive or weak sourdough starter.
Skipping the stretch-and-fold process, which builds gluten strength.
Under-fermenting or over-fermenting the dough.
Cutting into the loaf while it’s still hot.
Baking in an insufficiently preheated Dutch oven.

Frequently Asked Questions

Can I use all-purpose flour instead of bread flour?

Yes. Bread flour provides a chewier texture and stronger gluten development, but all-purpose flour can be substituted if needed.

How do I know my starter is ready?

A healthy starter should double in size within 4–8 hours after feeding and have a bubbly, airy texture.

Can I skip the overnight proof?

Yes, but an overnight cold proof develops more complex flavor and makes the dough easier to handle.

Why didn’t my bread rise?

Common reasons include an inactive starter, under-fermentation, over-proofing, or insufficient gluten development.

How do I get a crisp crust?

Bake in a thoroughly preheated Dutch oven and allow the loaf to cool completely before storing.

Nutritional Information (Per Serving)

Approximate values based on 12 servings.

Calories: 175
Protein: 6g
Carbohydrates: 36g
Dietary Fiber: 1g
Sugars: 0g
Fat: 1g
Saturated Fat: 0g
Cholesterol: 0mg
Sodium: 195mg
Potassium: 60mg
Calcium: 8mg
Iron: 2mg

artisan sourdough bread