Nothing compares to the aroma of freshly baked sourdough bread cooling on the counter. With its beautifully blistered crust, chewy interior, and rich tangy flavor, this rustic artisan sourdough loaf is a true labor of love. Whether you’re an experienced baker or just beginning your sourdough journey, this recipe will help you create a bakery-quality loaf right at home.

Why You’ll Love This Recipe

• Crispy, golden artisan crust
• Soft and airy open crumb
• Naturally fermented for incredible flavor
• No commercial yeast required
• Perfect for sandwiches, toast, and soups
• Freezes beautifully

Ingredients

• 500g bread flour
• 350g filtered water (room temperature)
• 100g active sourdough starter
• 10g fine sea salt

Equipment

• Large mixing bowl
• Kitchen scale
• Dough scraper
• Banneton basket or bowl lined with a towel
• Dutch oven
• Bread lame or sharp knife
• Cooling rack

Instructions

Step 1: Feed Your Starter

Feed your sourdough starter 4–6 hours before mixing the dough. It should be bubbly, doubled in size, and pass the float test.

Step 2: Mix the Dough

In a large bowl, combine:

• Bread flour
• Water
• Active starter

Mix until no dry flour remains.

Cover and let rest for 30 minutes.

Step 3: Add Salt

Sprinkle the salt over the dough.

Wet your hands and work the salt into the dough until fully incorporated.

Cover and rest for another 30 minutes.

Step 4: Stretch and Fold

Over the next 2 hours, perform four sets of stretch-and-folds every 30 minutes.

With wet hands:

• Lift one side of the dough.
• Stretch gently.
• Fold it over itself.
• Rotate the bowl and repeat on all four sides.

You’ll notice the dough becoming smoother and stronger after each fold.

Step 5: Bulk Fermentation

Cover the bowl and let the dough rise for 4–6 hours at room temperature until it has increased in size by about 50% and feels airy.

Step 6: Shape the Dough

Turn the dough onto a lightly floured surface.

Gently shape it into a tight round loaf by folding the edges toward the center and creating surface tension.

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

Step 7: Cold Proof

Cover and refrigerate the dough for 8–16 hours. This slow fermentation develops the loaf’s signature sourdough flavor and makes scoring easier.

Step 8: Preheat

Place a Dutch oven in the oven and preheat to 475°F (245°C) for at least 30 minutes.

Step 9: Score the Dough

Turn the chilled dough onto parchment paper.

Use a bread lame or sharp knife to make one deep slash across the top. Add decorative cuts if desired.

Step 10: Bake

Transfer the dough into the hot Dutch oven.

• Bake covered for 20 minutes.
• Remove the lid.
• Bake another 20–25 minutes until deep golden brown.

The loaf should sound hollow when tapped on the bottom.

Step 11: Cool

Place the bread on a cooling rack and allow it to cool for at least 1 hour before slicing. Cutting too early can make the crumb gummy.

Tips for Perfect Sourdough

• Always use an active, bubbly starter.
• Weigh ingredients with a kitchen scale for accuracy.
• Don’t rush the fermentation.
• Cold proof overnight for the best flavor and oven spring.
• Let the loaf cool completely before slicing.

Storage

• Room Temperature: Store in a paper bag or bread box for up to 3 days.
• Freezer: Slice and freeze for up to 3 months. Toast slices directly from frozen.

Serving Ideas

Enjoy this rustic sourdough with:

• Butter and honey
• Avocado toast
• Homemade soups
• Grilled cheese sandwiches
• Olive oil and balsamic vinegar
• French toast
• Bruschetta

Nutrition (Per Slice)

• Calories: 170
• Carbohydrates: 34g
• Protein: 6g
• Fat: 1g
• Fiber: 2g
• Sodium: 220mg

Nutrition values are approximate.

Frequently Asked Questions

Can I use all-purpose flour?
Yes, but bread flour creates a chewier loaf with better structure.

Why didn’t my bread rise?
Your starter may not have been active enough, or the dough needed more fermentation time.

Do I need a Dutch oven?
A Dutch oven gives the best oven spring and crust, but you can also bake on a baking stone with added steam.

Final Thoughts

This Rustic Artisan Sourdough Bread is everything homemade bread should be—crispy on the outside, light and airy on the inside, and packed with deep, naturally fermented flavor. With a little patience and practice, you’ll be rewarded with a stunning bakery-style loaf that’s perfect for everyday meals or sharing with family and friends. Once you bake your own sourdough, it’s hard to go back to store-bought bread. Happy baking! 🍞