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sourdough artisan bread loaf finished baking cooling in the Dutch oven
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Sourdough Artisan Bread Loaf

A sourdough artisan bread loaf is a supremely satisfying reward for keeping a sourdough starter active and happy. Consider this bread recipe the one that will wow your friends and family every single time.
Prep Time2 hours
Cook Time55 minutes
Bulk fermentation + fridge fermentation20 hours
Total Time22 hours 55 minutes
Servings: 2 loaves
Calories: 160kcal

Equipment

  • 1 5-quart Dutch oven
  • 2 Banneton baskets
  • 1 Dough scraper
  • 1 Lame scoring tool
  • 2 Plastic shower caps
  • 1 Large Bowl
  • 1 Digital food scale
  • parchment paper

Ingredients

  • 100 grams Active sourdough starter
  • 700 grams Warm water
  • 18 grams Salt
  • 1,000 grams All-purpose flour + more for dusting

Instructions

  • Combine active sourdough starter and warm water thoroughly with a Dutch whisk.
  • Add salt and flour. Stir until all flour is incorporated. The dough should be shaggy. Cover for 1 hour.
  • Uncover and form the dough into a ball by pulling down and counterclockwise toward you while tucking any dough underneath. After shaping, return to the bowl and cover for 1 more hour.
  • Remove the plastic cover and perform the first set of stretch and folds. Using wet hands, lift the dough at least 6 inches up and fold it over the rest. Turn the bowl 1 quarter turn and repeat until all 4 sections have been stretched and folded. Return the plastic cover to the bowl and wait 30 minutes.
  • Perform the second set of stretch and folds then cover for 30 minutes.
  • Complete the third set of stretch and folds (dough will be harder to manipulate...try not to tear it) and cover with plastic for bulk rise (8-10 hours).
  • After the bulk rise, sprinkle flour into the Banneton basket and a hard surface.
  • Place dough on the floured surface and shape it into a ball using floured hands, pulling it towards you to tighten the skin.
  • Place the dough seam side up in the floured Banneton basket, sprinkle flour on top, and wait 5 minutes. Stitch the dough together (see example above) and cover with a plastic shower cap.
  • Put the Banneton basket in the refrigerator for at least 12 hours (longer if needed).
  • When ready to bake, preheat a Dutch oven (lid on) to 500 degrees for 30 minutes.
  • Take the Banneton basket out of the refrigerator and place the dough seam-side down on a piece of parchment paper. Dust the top of the dough and score (cut) to allow air to escape causing the bread to rise while baking.
  • Remove the preheated Dutch oven and place the dough and parchment paper inside. Place 1-3 ice cubes between the parchment paper and the Dutch oven (careful to avoid the steam).
  • Return to the oven with the lid on and reduce heat to 450 degrees.
  • Bake for 30 minutes then remove the lid and bake for 25 minutes. Remove from the oven and allow to cool for 1 hour before slicing.

Notes

Sourdough is forgiving and flexible. Find a routine and method that fits you and your family. It may not always look pretty, but homemade bread will always be delicious.