Classic Crusty Artisan Sourdough Bread (Printable)

Bake authentic crusty sourdough with wild yeast for chewy texture and tangy flavor. Perfect artisan loaf.

# What You'll Need:

→ Starter

01 - 3.5 ounces active sourdough starter, fed and bubbly

→ Dough

02 - 13.2 ounces bread flour, plus extra for dusting
03 - 0.9 ounce whole wheat flour
04 - 9.7 ounces water, room temperature
05 - 0.4 ounce sea salt

# How-To Steps:

01 - In a large bowl, mix the bread flour, whole wheat flour, and water until just combined. Cover and rest for 1 hour.
02 - Add the sourdough starter and salt to the dough. Mix by hand or spatula until fully incorporated.
03 - Cover and let ferment at room temperature for 4-5 hours. Every 30-45 minutes, stretch and fold the dough in the bowl 4 times.
04 - Turn the dough onto a lightly floured surface. Shape it gently into a round, cover, and let rest for 20 minutes.
05 - Shape the 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, or refrigerate overnight for a more pronounced sour taste.
07 - Place a Dutch oven or heavy pot with lid in the oven and preheat to 480°F for at least 30 minutes.
08 - Gently invert the dough onto parchment paper. Score the surface with a sharp blade. Transfer to the preheated pot, cover, and bake for 20 minutes. Remove lid, reduce temperature to 430°F, and bake another 25 minutes until deep golden brown.
09 - Remove bread from pot. Cool completely on a wire rack before slicing.

# Expert Advice:

01 -
  • Nothing beats the satisfaction of baking your own artisan bread at home
  • The wild fermentation creates depth and complexity you cant buy in stores
  • Your kitchen will smell incredible, guaranteed
02 -
  • A Dutch oven creates steam essential for that blistered artisan crust
  • Cold proofing overnight develops better flavor and fits any schedule
  • The dough should jiggle like pudding when properly proofed
03 -
  • Weigh your ingredients, baking is chemistry and precision pays off
  • Use a bench scraper to handle sticky dough without adding too much flour

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