Here’s a simple, reliable sourdough bread recipe—perfect for beginners but good enough for advanced bakers who want a crusty, chewy artisan-style loaf.
🍞 Easy Artisan Sourdough Bread (No-Knead)
Crispy crust, open crumb, and deep sourdough flavor.
Ingredients
- 100 g active sourdough starter (bubbly and recently fed)
- 375 g warm water
- 500 g bread flour (or all-purpose flour)
- 10 g salt (about 1 ½ tsp)
(Makes one large round loaf.)
Instructions
1. Mix the dough (morning or evening)
In a large bowl, mix:
- water + starter (whisk to dissolve)
- add flour and salt
Stir until a rough, sticky dough forms.
Cover and let rest 30 minutes.
2. Stretch & fold (optional but improves texture)
Perform 3–4 rounds of stretch-and-folds every 30 minutes.
To stretch-and-fold:
- wet your hand
- grab one side of the dough, stretch upward, fold over
- rotate bowl and repeat 4 times
After the final round, cover and let rise.
3. Bulk fermentation
Let dough rise at room temperature 4–6 hours, or until about 50–75% larger and puffy.
(Cool rooms may take longer.)
4. Shape the dough
Lightly flour your counter.
Gently shape the dough into a tight round:
- Fold edges to center
- Flip seam-side down
- Use cupped hands to drag and tighten the surface
Place in a floured proofing basket (banneton).
Alternatively use a bowl lined with a floured kitchen towel.
5. Final rise
You can either:
✔ Room temperature: 1–2 hours
or
✔ Refrigerator overnight: 8–16 hours (best flavor & easier to score)
6. Preheat oven
Place a Dutch oven inside your oven.
Preheat to 475°F (245°C) for 30–45 minutes.
7. Score & bake
Turn dough onto parchment paper.
Score the top with a sharp knife or razor.
Bake inside Dutch oven:
- 20 minutes covered
- 20–25 minutes uncovered at 450°F (230°C) until deep golden brown
8. Cool
Let cool at least 1 hour before slicing (important for texture).
⭐ Tips for Great Sourdough
- Strong starter = strong rise. Make sure it doubles after feeding.
- Hydration: This dough is about 75% hydration—wet but manageable.
- Steam: The Dutch oven traps steam to create a crisp crust.
- Overnight rise: Gives the best flavor and makes dough easier to handle.
- Flour mix: Replace 50–100 g of flour with whole wheat for deeper flavor.
Want more?
I can give you:
🥖 Soft sandwich sourdough
🧈 Sourdough cinnamon rolls
🫓 Sourdough discard recipes (crackers, pancakes, pizza dough)
🥨 Sourdough pretzels
Just tell me what you want next!
