Crusty Artisan Sourdough Bread (Printable)

Create authentic crusty sourdough with wild yeast fermentation for perfect tangy flavor and chewy texture.

# What You Need:

→ Starter

01 - 0.44 cup active sourdough starter, fed and bubbly

→ Dough

02 - 3 cups bread flour, plus extra for dusting
03 - 2 tablespoons whole wheat flour
04 - 1.17 cups water, room temperature
05 - 0.33 tablespoon sea salt

# How to Make It:

01 - In a large bowl, combine bread flour, whole wheat flour, and water. Mix until just combined, cover, and let rest for 1 hour.
02 - Add sourdough starter and sea salt to the dough. Mix by hand or spatula until fully incorporated.
03 - Cover and ferment at room temperature for 4-5 hours. Perform stretch and folds every 30-45 minutes, repeating 4 times throughout fermentation.
04 - Turn dough onto lightly floured surface. Gently shape into a round, cover, and let rest for 20 minutes.
05 - Shape dough into a tight round loaf. Place seam side up in a well-floured proofing basket or bowl.
06 - Cover and let rise at room temperature for 2-3 hours. For more pronounced sour flavor, refrigerate overnight for cold proofing.
07 - Place Dutch oven or heavy pot with lid in oven. Preheat to 480°F for at least 30 minutes.
08 - Gently invert dough onto parchment paper. Score surface with sharp blade. Transfer to preheated pot, cover, and bake for 20 minutes. Remove lid, reduce temperature to 430°F, and bake 25 minutes until deep golden brown.
09 - Remove bread from pot and transfer to wire rack. Cool completely before slicing for optimal texture.

# Expert Suggestions:

01 -
  • Theres something magical about transforming just flour and water into a living, breathing thing
  • The overnight fermentation does most of the work while you sleep
  • Your kitchen will smell like an artisan bakery, but without the 5 AM alarm
02 -
  • A cold overnight proof in the fridge develops deeper flavor and makes scoring easier
  • The Dutch oven creates steam, which is crucial for that blistered artisan crust
  • Resist the urge to cut into warm bread. The interior finishes cooking as it cools.
03 -
  • Use a kitchen scale for consistent results. Cups are too unpredictable with flour
  • If your dough sticks to your proofing basket, use a higher flour ratio or rice flour for dusting

Return