This classic sourdough recipe produces a crusty, delicious and chewy loaf. Exactly what everyone thinks of when they hear the word “Sourdough”.
With only 4 ingredients and only around 15 minutes of hands-on time, this recipe makes putting sourdough bread before your family very simple, and not at all daunting.
Before walking you through the process for making this Artisan Sourdough Loaf, I would like to explain some of the main questions I get when speaking to people about sourdough.
Firstly, if you don’t yet have your own Sourdough Starter, find my step-by-step guide on How to Make and Maintain a Sourdough Starter here.
Do I need the fancy equipment?
Definitely not! There is “fancy” sourdough equipment out there, which can help make the process easier, but it isn’t necessary.
Below is a list of the usual suspects when it comes to sourdough equipment, and the simple alternatives you most likely will already have.
- Danish dough whisk – this fancy looking whisk can make combining your ingredients easier, but you can get the exact same result using a fork or just your hands. Here is a link to the Danish dough whisk that I use.
- Banneton – a banneton is what you place your dough in when it is going through the bulk fermentation process. Instead of a banneton, you can just use a large bowl lined with a clean tea towel dusted with some flour.
- Bread dutch oven – this style of Dutch oven does make it easier to get your loaf in and out as they don’t have high sides, but a standard Dutch oven or other oven-proof pot can get you the same result.
- Bread bow knife – while these fancy looking knives are great for cutting through a crusty loaf, any serrated knife will do the trick. If you want to up your game once you are a sourdough expert though, a bread slicer like this one is a godsend (or keep an eye on Facebook Marketplace for a vintage one like I was lucky to score)
- Bread lame – a lame is a sharp blade used to score the top of your loaf. There are different styles of lames, but in general it is a razorblade held in a handle. You can use a sharp knife to get the same result.
What is bulk fermentation?
Bulk fermentation is the proofing stage of sourdough. Once all of your ingredients are combined, the bulk fermentation process begins and the gluten strengthens, the yeast ferments and the bubbles start bubbling.
This step is important to ensure your loaf develops good gluten strength (stretch and folds help align the gluten) and that the lactic acid bacteria ferment the sugars to give it that signature sourdough tang.
What are stretch and folds?
The process of stretching and folding is what helps the loaf develop the gluten and improve the overall structure, which in turn creates better texture and rise.
How to do stretch and folds
- With a wet hand, grab one side of the dough in the bowl and stretch it up as high as you can
- Fold it back down over itself
- Turn the bowl a quarter turn and repeat 3 more times
- This completes one set of stretch and folds
- Repeat this process at least 3 times, if not 4, once every hour.
Why do I need to score the top of the loaf?
The scoring of the top of your loaf ensures that it rises well while in the oven and also controls how it rises. Without the scoring, your loaf may “pop” and it will create a least “attractive” loaf.
How you score your loaf is personal choice. I like to do just a standard single score either across the top or around the side. But there are plenty of amazing scoring patterns and designs out there that people have come up with. If you are feeling artistic, give it a go and see what you can come up with.
Why cool before cutting?
In our household it is almost impossible to keep someone from cutting loaf the second it comes out of the oven. The smell is just so tempting.
But, cutting into the loaf while it is still hot releases the steam and can therefore make the dough gummy and not as enjoyable.
Letting the loaf completely cool before cutting ensures that you get the best result.
What is the best way to store my loaf?
How you choose to store your sourdough loaf will depend on how quickly you will go through it. Whether you are looking for an aesthetically pleasing storage solution or not can affect your choice here too.
In our household, we manage to get through a loaf in 3-4 days, so we can just keep it in a plastic zip closure bag like these.
Other options can include:
- Bread box
- Linen bread bag
- Brown paper bag
- Domed cake plate
Can I get fancy and add in other flavours?
Once you learn the basic skills and master this sourdough loaf you can get fancy and add in other ingredients.
Below is a list of add in options that I have given a try or am planning on trying soon:
- Hot honey and cheddar cheese
- Italian herbs and cheese
- Sundried tomato, pesto and mozzarella
- Roasted garlic and rosemary
- Lemon and poppy seed
- Cinnamon and raisin
- Chocolate and chocolate chip
- Tomato paste, pepperoni and cheese
- Blueberry and cream cheese
- Olive oil and herb
- Everything seasoning
How to make my Easy Artisan Sourdough Loaf
Day before baking
Feed your sourdough starter to ensure that you have enough active starter for the recipe. To make 2 loaves, you need 200g of active starter.
A good feeding ratio is to start with 20g starter and add 100g flour and 100g water. This is called at 1:5:5 feeding ratio and will give you 200g of active starter once it has doubled in size.
In a bowl add together starter and water, combine well with your Danish dough whisk.
Add in flour and salt and combine until all flour is mixed in. You may need to use your hands to get the last of the flour incorporated.
Cover and let sit on your bench for an hour.
Complete 3 or 4 sets of stretch and folds every hour.
Cover and let bulk ferment on your counter overnight, or until doubled in size.
Morning of day of baking
Turn the dough out onto a lightly floured surface.
Halve the dough and with one piece at a time, slightly stretch into a rough rectangle shape. Fold into thirds and then roll tightly into a log shape.
Using your hands, cup around the dough and drag it towards yourself while also tucking underneath itself. Turn 90 degrees and repeat until you have formed surface tension.
Place the dough into a lightly floured and lined banneton, cover and place into the fridge for at least 4 hours.
Repeat with the other half of the dough.
Afternoon of day of baking
Preheat your oven to 225 degrees Celsius (446F) with your Dutch oven in the oven.
Once oven is at temperature, bring your dough out of the fridge and turn out onto a piece of baking paper.
Score the top of the loaf and place into the dutch oven.
Bake for around 25 minutes with the lid on, remove the lid and continue baking for another 25 minutes.
Once the bread has risen and is browned to your liking on the top, remove from the oven and place on a cooling rack until completely cooled.
Easy Artisan Sourdough Loaf
Equipment
- 1 Danish dough whisk
- 1 Ceramic or glass bowl large
- 1 Dutch oven
- 1 Lame
Ingredients
- 200 g Sourdough starter active
- 650 g Water filtered
- 1000 g Flour bakers
- 20 g Salt
Instructions
- Using a scale to measure, into a large ceramic or glass bowl add sourdough starter & water. Using the Danish dough whisk, combine well until no lumps of starter left.
- Add in flour & salt and combine with the Danish dough whisk until as combined as possible. Then, using clean hands, knead the dough in the bowl until all flour is combined and hydrated.
- Cover the bowl and sit at room temperature for 1 hour.
- Remove cover from bowl, using clean hands, stretch & fold your dough. Cover the bowl again and leave to sit for a further hour. Repeat this process for 3 or 4 stretch and fold sets.
- After the last stretch and fold, cover bowl and leave to bulk ferment on your counter for at least 8 hours, or until the dough doubles in size and is well fermented and jiggly.
- Turn out the dough onto a lightly floured surface & divide into 2.
- With each half of the dough, stretch into a rough rectangle shape, fold in all edges and then roll into a tight log.
- Using your hands to cup the dough, pull it towards yourself while tucking the dough underneath itself to create surface tension. Turn the dough 90 degrees and repeat until the dough is a tight ball shape.
- Place each ball, bottom side up, into a floured & lined banneton. Cover and place in fridge overnight or for at least 4 hours before baking.
- When ready to bake, preheat the oven to 225 degrees Celsius (446F) with a Dutch oven with its lid on in the oven also.
- Once the oven is preheated, remove 1 loaf from the fridge and turn it out onto some baking paper. Using a sharp lame, score the top of the loaf and add to the Dutch oven.
- Bake for 25 minutes with the lid on, then remove lid and bake for a further 25 minutes or until the crust is a light brown colour and the internal temperature is around 96C (205F).
- Remove loaf from dutch oven and onto a cooling rack. Let cool completely before cutting.
Notes
I would love to hear all about your experience trying this recipe in the comments below.
Sourdough bread is so delicious! Thanks for sharing!
Thanks, Molly. It is so delicious, isn’t it! The health benefits from it are amazing too!