Name: Sourdough Artisan Loaf (Perfect for Beginner's)
Prep time: 10 min
Cook time: 45 min
Total time: 1 d 55 min
Yield: 8
Cuisine: American
Ingredients: 3 cups all purpose flour; 1 cup fed sourdough starter; 1 1/2 tsp of sea salt; 1 cup water

Jump to Recipe

Sourdough Artisan Loaf is a rustic sourdough loaf with a crisp crust and a soft crumb. It is perfect for beginner sourdough bakers as it calls for a traditional kneading technique that anyone can master.

There is something remarkable that occurs when you make things with your own hands. Sure you can go and buy a sourdough loaf. Believe me, there have been many moments when looking down at the mess I have made or the flat loaf that didn’t rise properly, where I have thought. What am I doing here? And more importantly, why?

Without question, those moments pass. Because it occurs to me deeply that there is so much more to it than the sum of its parts.

For all of you who have attempted a sourdough loaf and failed. You are not alone. It happens to even us seasoned sourdough bread makers. There are so many factors involved. But one thing is for sure, there are ways to use up that loaf.

Like this Sourdough French Toast Bake or these Homemade Sourdough Croutons.

This sourdough artisan loaf is perfect for the complete beginner and I say that because it is the first one I found success with. It is a simple to follow recipe that does not involve any special skills or tools for that matter.

Sourdough Artisan Loaf Is…

Great for the first time sourdough baker
One of the first sourdough recipes I learned
An easy to follow recipe made from simple ingredients
A recipe you can have great success with without complicated instructions

Tools You May Need

Dutch Oven

Dough Scraper

What You Will Need To Make It

3 cups all purpose flour

1 cup fed active starter

1 ½ tsp sea salt

1 cup of water

Directions

In a large bowl or stand mixer bowl, combine the ingredients until a shaggy dough ball is formed. Turn the dough over onto a floured work surface.

To knead by hand you pick up one side of the dough and fold it into itself. Press your palm into the dough and continue this movement for 7-10 minutes. Using bench scraper or dough scraper helps with stickier doughs.

If using a stand mixer, use the dough hook attachment and knead for 5 minutes on low. Your dough will be ready when its a soft like supple consistency.

Place the ball of dough in a greased bowl and cover with a tea towel. Let sit at room temperature for 8-24 hours.

Once the dough has risen. Punch it to deflate it and put it on a floured surface and form it into a nice round shape. Cover with a tea towel and allow it to do its final rise for another 2 hours.

When ready to bake, heat the oven to 450℉. Place a Dutch oven with lid inside while it heats. Leave the Dutch oven in for 30 minutes. When ready, remove the hot Dutch oven. Cut a piece of parchment paper large enough to fit the loaf in the center once baked.

Place the dough ball on the paper. Score with a knife ( as shown) and place it inside the Dutch oven and cover. Put inside the oven and bake for approximately 30 minutes. At the 30-minute mark, take the lid off the Dutch oven and continue baking for another 15 minutes.

Baking Notes

For the best oven spring, you will want to use a preheated Dutch oven.
Make sure the dough is soft and supple to the touch after kneading to ensure a dough rise during bulk fermentation.
Score bread before baking to help release the steam while in the oven. I use a sharp knife to slash the top (as picture).
Make sure your sourdough starter is active before mixing up the dough. The starter should be nice and bubbly!

Benefits Of Sourdough

Of course we love the taste but sourdough is actually a healthier alternative to eating regular breads such as white or wheat loaves. The lower phytate levels in sourdough make for an easier-to-digest food and result in a better more nutritious bread.

It is a good alternative for those who are sensitive to gluten as sourdough is a fermented food that has a bacteria-to-yeast composition that works on breaking down the starches found in the grain before it’s even eaten. Sourdough is also known as a prebiotic food that will help keep your gut bacteria healthy.

FAQ

Can I use sourdough discard for this recipe?

This recipe relies on the wild yeasts captured in a healthy starter for its rise. If you have some sourdough discard to use up, you can use it in place of the sourdough starter but you will need some help to get a proper dough rise. I would suggest adding a little commercial yeast to the recipe for good results. You can do this by dissolving a teaspoon of dry active yeast into some of the water and then mixing the dough together as instructed.

What does “fed” starter mean?

Having a “fed” starter is extremely important. This means that you have added more flour and water to your starter and have allowed it to sit out on your counter to ferment for a minimum of 4 hours before use. Your starter is active and ready when you see the beautiful bubbles in the picture below.

Can I use regular yeast in place of the starter?

You can not make actual sourdough bread without a starter but you can still make a delicious loaf of bread. Here is a perfect recipe for using store-bought active yeast Easy Artisan No Knead Bread.

Trouble Shooting

Even when following the exact same recipe, you might at times experience different results. Using a natural yeast to bake bread isn’t always full proof. Here are some issues that can occur. Keep in mind that sourdough starter is a living organism and volatile in it’s nature.

Why didn’t my loaf rise?

There are a few typical reasons why your loaf didn’t rise. First if you have a cold kitchen it may take longer for the dough to fully rise. I have found waiting the full 24 hours cures this. It isn’t always ideal to wait that full amount of time but it beats not having a properly risen sourdough loaf. Another common factor is not kneading the dough long enough.

So be sure to knead with your hands for about 8 minutes or with a dough hook attachment on low for 5 minutes. Lastly, not using an active starter. Many times our starters need longer than we give them to give all their fermented goodness. So be sure to allow your starter to sit until bubbly. It is advised that after feeding you give your starter 4 hours at the minimum. However, there have been times mine was not quite bubbly enough to use. So again, we need to be patient and give it a little more time.

How To Store

There are several options for storing leftover sourdough bread. Before storing your sourdough artisan loaf, you will want to make sure it has completely cooled. You can wrap it in a tea towel or use a large plastic bag. If you have a bread box, that is always a great option. Some people like to use plastic wrap or aluminum foil.

Shop This Post

Cast Iron Dutch Oven

Cuisinart Stand Mixer

*Disclaimer: This post may contain affiliate links, which means I may receive commissions if you choose to purchase through the links I provide (at no cost to you).

Pin For Later

More Sourdough Recipes…

If you try this recipe and love it, I would love it if you would come back and give it 5 stars!

Yield: 8 servings