Classic Sourdough Artisan Loaf
This is the loaf that started it all, my classic everyday sourdough. Just four ingredients, starter, water, flour, and salt, turn into a crackly golden crust with a soft, chewy, open crumb.
It's the base for so many of my other bakes, like my Chocolate Espresso Sourdough, so once you've got this one down, you can make all of them.
Why You'll Love This Recipe
Just four simple, real ingredients
Crackly crust with a soft, chewy crumb
Mostly hands-off time that works around your day
Yield: One loaf (about 10-12 slices)
Prep Time: 20 minutes
Bulk Rise: 4-6 hours
Cold Ferment: 8-12 hours
Bake Time: 40-42 minutes
Total Time: About 15-20 hours, mostly hands-off
Ingredients
Cup measurements are approximate. For the most accurate results, especially with the flour, use a kitchen scale and the gram amounts below.
100g (scant ½ cup) active sourdough starter
350g (about 1½ cups) water
500g (about 4 cups) unbleached bread flour
10g (1¾ tsp) fine sea salt
Instructions
Mix: Mix the starter, water, and flour well until no dry spots remain. Cover and rest for 10 minutes.
Add the Salt: Sprinkle in the salt, wet your hands, and mix well until it's fully worked in.
First Stretch & Folds: Stretch and fold the dough for about 2-3 minutes, then cover and rest for 30 minutes to 1 hour.
Second Stretch & Folds: With wet hands, stretch and fold again for 2-3 minutes.
Bulk Ferment: Cover and let the dough bulk ferment for 4-6 hours, until it has increased in size by 50-75%.
Shape: Turn the dough out onto the counter, shape it, and place it in a floured banneton.
Cold Ferment: Cover and refrigerate for 8-12 hours.
Score: The next day, score the dough, place it into your Dutch oven, and cover with the lid.
Bake Covered: Bake at 500°F (260°C) for 35 minutes.
Bake Uncovered: Remove the lid, lower the oven to 450°F (230°C), and bake for 5-7 more minutes, or until golden.
Cool: Let the loaf cool for at least 1 hour before cutting into it.
Storage
Store cut side down on a board or in a bread bag at room temperature for 2-3 days.
Freezer Instructions
Slice the cooled loaf and place in a freezer bag, separating slices with parchment paper if you'd like. Freeze for up to 3 months and toast straight from frozen.
Ingredient Notes
Active starter: Use your starter at its peak, bubbly and roughly doubled after feeding. A sluggish starter means a longer bulk and a flatter loaf.
Unbleached bread flour: The higher protein gives the dough the strength it needs for a tall loaf and an open crumb.
Salt: Adding it after the short rest lets the flour start hydrating first, which makes the dough easier to work.
Troubleshooting Tips
My loaf spread out flat. This usually means the bulk went too long or not long enough. Watch for that 50-75% rise instead of going by the clock, especially in a warm kitchen.
The inside is gummy. Let it cool the full hour before slicing, the crumb is still setting as it cools.
The dough is too sticky to handle. Keep your hands wet during the folds and use just a light dusting of flour when shaping.
What to Serve This With
Toast it with good butter, serve it alongside soup, or slice it thick for sandwiches.
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