Classic Crusty Artisan Sourdough Bread (Printable)

Naturally fermented artisan loaf with crisp crust, chewy crumb, and tangy wild yeast flavor developed through traditional preparation.

# What You'll Need:

→ Starter

01 - 1/2 cup active sourdough starter, fed and bubbly

→ Dough

02 - 3 cups bread flour, plus extra for dusting
03 - 2 tablespoons whole wheat flour
04 - 1 1/4 cups water, room temperature
05 - 2 teaspoons sea salt

# How to Make It:

01 - In a large bowl, combine bread flour, whole wheat flour, and water. Mix until just incorporated, then cover and let rest for 1 hour to develop gluten structure.
02 - Add sourdough starter and sea salt to the autolysed dough. Mix by hand or spatula until fully incorporated and the dough begins to develop elasticity.
03 - Cover the bowl and let ferment at room temperature for 4 to 5 hours. Perform stretch and folds every 30 to 45 minutes, repeating 4 times total to strengthen the dough.
04 - Turn dough onto a lightly floured surface. Gently shape into a round boule, cover with a towel, and let rest for 20 minutes to relax the gluten.
05 - Shape the dough into a tight round loaf, creating surface tension. Place seam side up in a well-floured proofing basket or bowl lined with a floured towel.
06 - Cover and let rise at room temperature for 2 to 3 hours until increased by about 75%. For enhanced sour flavor, refrigerate overnight for 12 to 16 hours.
07 - Position a Dutch oven or heavy pot with lid in the oven. Preheat to 480°F for at least 30 minutes to ensure proper heat retention.
08 - Gently invert dough onto parchment paper. Score the surface with a sharp blade or lame. Transfer to preheated pot, cover with lid, and bake at 480°F for 20 minutes. Remove lid, reduce temperature to 430°F, and bake 25 minutes until deep golden brown and internal temperature reaches 200°F.
09 - Remove bread from pot and transfer to a wire rack. Cool completely for at least 2 hours before slicing to allow the crumb to set properly.

# Expert Hacks:

01 -
  • Nothing beats tearing into a warm loaf you created from just flour and water
  • The tangy flavor develops naturally over time, making each bake uniquely yours
02 -
  • Cold proofing overnight develops better flavor and gives you scheduling flexibility
  • Scoring isn't just decorative, it tells your bread where to expand while baking
03 -
  • Weigh your ingredients, flour measured by volume varies wildly and ruins consistency
  • Use water from a boiled kettle cooled to room temperature for more reliable fermentation

Go Back