How to Make Artisan Sourdough Bread at Home: A Detailed Guide
Natural fermentation delivers richer flavor and crisp crust to loaves made from scratch.
How to Make Artisan Sourdough Bread at Home
Sourdough bread is celebrated for its crisp crust, chewy crumb, and distinct flavor, all achieved without commercial yeast. If you’ve ever dreamed of making beautiful artisan loaves from scratch, this guide will take you from a bubbling starter to that first irresistible slice. Below, you’ll find a step-by-step breakdown of the process, essential techniques, troubleshooting advice, and answers to common questions. Whether you’re a novice or an experienced baker, use this guide to elevate your homemade bread game.
What Is Sourdough Bread?
Sourdough bread is a type of bread made via natural fermentation, using flour, water, and salt. Instead of packet yeast, it relies on a sourdough starter—a living culture of wild yeast and beneficial bacteria—that produces distinct tang and complex aromas. This long fermentation gives sourdough its signature flavor, improves digestibility, and extends shelf life.
Tools and Ingredients You’ll Need
Before you get started, gather these key items and ingredients:
- Sourdough starter (active, bubbly, and at peak maturity)
- Bread flour (all-purpose can work, but higher-protein is best for structure)
- Filtered or spring water (avoid chlorinated water)
- Sea salt or kosher salt
- Mixing bowl (large)
- Dough scraper or bench knife
- Proofing basket (banneton) or a bowl lined with a towel
- Cast iron Dutch oven or a strong baking sheet with a lid
- Flour for dusting
- Sharp knife or bread lame (for scoring)
- Parchment paper (helps with transfer)
The Sourdough Timeline: Step-by-Step Overview
While the core ingredients are simple, artisan sourdough requires patience and careful timing. Here’s the typical process broken down into clear steps:
- Feed the starter the night before
- Mix dough and rest (autolyse)
- Add salt and perform stretch-and-folds
- Bulk fermentation (first rise)
- Shape and final proof
- Bake and cool
Step 1: Feed Your Sourdough Starter
12 hours before you mix the dough, feed your sourdough starter so it’s active and bubbly by baking time. To do this:
- Mix equal weights of flour and water (roughly 1:1:1 unfed starter, flour, and water)
- Allow it to ferment at room temperature until doubled in size (usually 8–12 hours depending on kitchen warmth)
- The starter should be vigorous, with plenty of bubbles and a slightly sweet, tangy aroma
Step 2: Mix the Dough
When your starter is ready, begin the dough:
- Combine 1/4 cup (about 50g) active starter with 2/3 cup (160g) warm water in a large bowl.
- Stir well to disperse the starter.
- Add 2 1/2 cups (320g) bread flour and 1 teaspoon (5g) salt.
- Mix together with your hand or a sturdy spoon until it forms a shaggy, rough mass.
Tip: Don’t worry if it’s sticky. Resist adding extra flour at this stage. The dough will become more manageable over time and with folds.
Step 3: Rest (Autolyse)
Cover the bowl with a towel or plastic wrap and let the dough rest for 30–45 minutes.
The rest (called autolyse) allows the flour to absorb water and gluten to start forming, making the dough easier to handle and improving the final texture.
Step 4: Add Salt and Stretch-and-Fold
Sprinkle the salt evenly over the dough if you didn’t already add it (some bakers incorporate salt after autolyse for better gluten development).
Now, start a series of “stretch and fold” maneuvers:
- With a wet hand, gently grasp one side of the dough, pull it up, and fold it over the center.
- Rotate the bowl 90 degrees and repeat.
- Continue until you’ve stretched and folded each ‘corner.’
- Let the dough rest, covered, for 30 minutes, then repeat 2–3 times at half-hour intervals.
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This process strengthens the gluten network, resulting in a lofty, chewy crumb.
Step 5: Bulk Fermentation
After completing the stretch-and-folds, cover the bowl and allow the dough to ferment at room temperature until it has expanded by about 60–80%. This may take 3–6 hours, depending on how warm your kitchen is. The dough will be smooth, puffed, and slightly jiggly.
Note: Sourdough is forgiving. If it’s colder, fermentation takes longer.
Step 6: Shape the Dough
- Lightly dust a work surface and gently turn out the dough.
- With minimal handling, shape into a loose round (boule): pull the edges toward the center, then flip and use your hands to gently tighten into a ball.
- Place seam side-up into a well-floured proofing basket or bowl lined with a floured towel.
Let the shaped dough rest for 20–30 minutes for easier final shaping.
Step 7: Final Proof
- Cover and let rise at room temperature for 1–2 hours, or refrigerate overnight for a slow rise and improved flavor.
The dough should puff up but not double. Indent it gently with a floured finger; if the dimple springs back slowly, it’s ready to bake.
Step 8: Score and Bake
- Preheat the oven to 450°F (232°C), with a Dutch oven (or similar heavy pot with a lid) inside for at least 30 minutes.
- Place a piece of parchment paper over the dough and invert the proofing basket.
- Use a sharp knife or bread lame to score (slash) the dough with a pattern—this controls expansion during baking.
- Lift the dough with parchment and transfer carefully to the hot Dutch oven. Cover with the lid.
- Bake, covered, for 30 minutes.
- Remove the lid and bake an additional 10–15 minutes, until deep golden and crusty.
- Bread is done when crust is richly browned and it sounds hollow when tapped.
Step 9: Cool and Slice
- Let bread cool completely (at least 1 hour) on a wire rack before slicing.
- Cutting while hot or warm can create a gummy texture.
Tips for Sourdough Success
- Maintain your starter with regular feedings; a healthy starter is key.
- Warmer rooms ferment dough faster; colder rooms slow it down.
- Hydration (water to flour ratio) impacts crumb structure. Start with a lower hydration dough if you’re new, as it’s easier to shape.
- Practice makes perfect. Results improve with observation and repetition.
- If the crust is too thick or hard, try reducing bake time slightly next time.
- For an extra-crusty bread, add a pan of hot water to your oven to create more steam during the first phase of baking.
- Use high-protein bread flour for the best structure and rise.
Easy Sourdough Bread Recipe Table
| Step | Description | Approximate Time |
|---|---|---|
| Feed Starter | Prepare your starter 8-12 hours in advance | Overnight |
| Mix/Autolyse | Combine ingredients and rest | 45 min |
| Stretch & Fold | Perform 2–3 fold sessions | 1–1.5 hrs |
| Bulk Ferment | Let dough rise |
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