Classic Artisan Sourdough Bread Recipe 🍞✨

There’s something incredibly rewarding about finally pulling a sourdough loaf from the oven that feels just right. After small adjustments, experimenting with timing, hydration, fermentation, and baking methods, this loaf came together beautifully. The score opened perfectly, the crust developed a deep golden color, and the shape held exactly the way a good artisan sourdough should.

This recipe is simple, beginner-friendly, and perfect for anyone still learning the sourdough process. Every loaf teaches something new, and this one proves that patience and consistency really do pay off.

---

Ingredients

• 100g active sourdough starter
• 300g warm water
• 500g all-purpose flour
• 12g salt

---

Instructions

1. Mix the Dough

In a large bowl, combine the sourdough starter and warm water. Add the flour and mix until no dry spots remain. Let the dough rest for 30 minutes.

Add salt and gently work it into the dough until fully combined.

---

2. Stretch & Fold

Over the next 2 hours, perform stretch and folds every 30 minutes to build strength and structure in the dough.

The dough should gradually become smoother and more elastic.

---

3. Bulk Fermentation

Cover the bowl and allow the dough to bulk ferment for about:

$11\text{ hours}$11 hours

The dough should look airy, puffy, and slightly jiggly when ready.

---

4. Shape & Cold Proof

Shape the dough into a tight round loaf and place it into a floured banneton or bowl.

Refrigerate for:

$9\text{ hours}$9 hours

This cold proof helps improve flavor, crust, and scoring.

---

5. Bake the Bread

Place the cold dough into a Dutch oven lined with parchment paper. Add 4 ice cubes underneath the parchment paper to create steam.

Start baking in a cold oven at:

$450^\circ F$450∘F

Bake covered for:

$55\text{ minutes}$55 minutes

Then uncover and bake at:

$425^\circ F$425∘F

for another:

$12\text{ minutes}$12 minutes

until deeply golden and crispy.

---

Tips for Better Sourdough

• Don’t rush fermentation
• Cold dough scores better
• Steam helps create oven spring
• Every loaf teaches something valuable
• Small adjustments make a huge difference

---

Final Thoughts 🍞

This loaf is proof that sourdough baking is all about learning and improving one bake at a time. From fermentation timing to baking techniques, every small tweak helps build confidence and skill.

The beautiful score, crispy crust, and perfect shape make this loaf incredibly satisfying — especially knowing it’s only the third bake. The sourdough journey is full of experimentation, patience, and little victories, and that’s what makes it so rewarding.