Name: Sourdough Artisan Bread
Ingredients: 500 g bread flour — The foundation of the loaf, bread flour’s higher protein content helps develop the strong gluten structure needed for that classic chewy, airy crumb.; 350 g filtered water, lukewarm — Hydrates the flour and activates the starter; filtered water is recommended since chlorine in tap water can sometimes inhibit fermentation.; 100 g active, bubbly sourdough starter (100% hydration) — The natural leavening agent that gives this bread its rise and signature tangy flavor. Make sure your starter is active and bubbly, ideally near its peak, before using it.; 10 g fine sea salt — Essential for flavor, salt also helps strengthen the dough’s gluten structure and regulate fermentation speed.; Rice flour or bread flour, for dusting — Used to dust the proofing basket and work surface; rice flour is especially useful since it doesn’t absorb into the dough as readily as wheat flour, helping prevent sticking.

Ingredients

Scale

Here’s a breakdown of what goes into this naturally fermented sourdough loaf and why each ingredient matters.

For the Dough

500 g bread flour — The foundation of the loaf, bread flour’s higher protein content helps develop the strong gluten structure needed for that classic chewy, airy crumb.
350 g filtered water, lukewarm — Hydrates the flour and activates the starter; filtered water is recommended since chlorine in tap water can sometimes inhibit fermentation.
100 g active, bubbly sourdough starter (100% hydration) — The natural leavening agent that gives this bread its rise and signature tangy flavor. Make sure your starter is active and bubbly, ideally near its peak, before using it.
10 g fine sea salt — Essential for flavor, salt also helps strengthen the dough’s gluten structure and regulate fermentation speed.

For Shaping

Rice flour or bread flour, for dusting — Used to dust the proofing basket and work surface; rice flour is especially useful since it doesn’t absorb into the dough as readily as wheat flour, helping prevent sticking.

Instructions

This recipe unfolds over several stages spanning about a day and a half from start to finish. Here’s exactly how to make it.

Step 1: Mix the Dough

Add the water and active sourdough starter to a large mixing bowl. Stir until the starter is mostly dispersed throughout the water. Add the bread flour and mix until no dry flour remains and a rough, shaggy dough forms. Cover and let the dough rest for approximately 30 minutes.

Step 2: Add the Salt

Sprinkle the salt over the dough and work it in with damp hands until evenly incorporated.

Step 3: Build Strength with Stretch-and-Folds

During the first 2 hours of bulk fermentation, perform 3–4 sets of stretch-and-folds approximately 30 minutes apart. With wet hands, gently lift one side of the dough until you feel resistance, then fold it over the center. Rotate the bowl and repeat on all four sides. With each set, the dough should become smoother, stronger, and more elastic.

Step 4: Bulk Fermentation

After the folds are complete, cover the dough and allow fermentation to continue. The dough is ready when it looks noticeably expanded, smooth, slightly domed, jiggly, and filled with bubbles. Depending on your starter strength and room temperature, total bulk fermentation may take roughly 4–7 hours. Watch the dough’s appearance and fermentation activity rather than relying solely on the clock.

Step 5: Pre-Shape

Lightly flour your work surface and gently turn out the dough. Using a bench scraper, shape it into a loose round without aggressively pressing out the trapped gases. Let it rest uncovered for approximately 20–30 minutes.

Step 6: Final Shape

Lightly flour the top of the dough and flip it over. Gently stretch the dough into a rough rectangle. Fold the sides toward the center, then roll the dough into a tight boule or bâtard, creating surface tension without tearing it.

Step 7: Cold Proof

Generously dust a proofing basket with rice flour. Place the shaped dough into the basket seam-side up. Cover and refrigerate for approximately 8–16 hours. This slow cold fermentation develops deeper flavor and makes the loaf easier to score.

Step 8: Preheat the Oven

Place a Dutch oven inside your oven and preheat to 475°F (245°C) for approximately 45 minutes. Carefully turn the cold dough onto a piece of parchment paper. Dust the surface lightly with flour if desired.

Step 9: Score the Loaf

Using a bread lame or very sharp blade, make one confident slash approximately ½ inch deep across the top of the loaf. The score gives the bread a controlled place to expand dramatically in the oven.

Step 10: Bake

Carefully transfer the dough into the hot Dutch oven. Cover and bake at 450°F (230°C) for approximately 20 minutes. Remove the lid and continue baking for another 20–25 minutes, until the crust becomes deeply golden brown and crisp. For an even darker artisan-style crust, bake uncovered for a few additional minutes while watching carefully.

Step 11: Cool Completely

Transfer the loaf to a wire rack and allow it to cool for at least 1–2 hours before slicing. Cutting into sourdough while it’s very hot can compress the crumb and make the interior seem gummy.