Beginner Artisan Sourdough Recipe
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Slow, simple, and deeply satisfying
There’s something timeless about baking sourdough from scratch. The process is unhurried and grounding — a quiet kitchen ritual that turns simple ingredients into a golden, nourishing loaf.
This recipe creates a crusty artisan sourdough with a soft, open crumb, perfect for slicing, toasting, and sharing.
Ingredients
For one large round loaf
- 100g active sourdough starter (fed and bubbly)
- 350g water (room temperature)
- 500g bread flour (strong white flour)
- 10g fine sea salt
Equipment
- Large mixing bowl
- Plastic dough scraper (for mixing and handling sticky dough)
- Metal bench scraper / dough cutter (for shaping and transferring)
- Clean tea towel or bowl cover
- Proofing basket (banneton) or bowl lined with linen
- Baking paper
- Dutch oven or baking tray (see tray method below)
- Sharp blade or bread lame
- Wire cooling rack
Step 1: Mix the Dough
In a large bowl, add the water and sourdough starter. Gently stir to loosen and distribute the starter.
Add the flour and salt. Use your hands or a plastic dough scraper to mix until all the flour is hydrated and a rough, shaggy dough forms. There’s no need to knead at this stage.
Cover and rest for 30 minutes.
This allows the flour to absorb the water and begins gluten development naturally.
Step 2: Stretch & Fold
After resting, perform a set of stretch and folds:
- With damp hands, lift one side of the dough and fold it over itself
- Rotate the bowl and repeat until you’ve folded all four sides
Cover and rest for 30 minutes, then repeat this process 3–4 times over the next 2 hours.
The dough will gradually become smoother, stronger, and more elastic.
Step 3: Bulk Fermentation
Cover the dough and allow it to ferment at room temperature for 4–6 hours, depending on your kitchen temperature.
The dough is ready when:
- It has risen about 30–50%
- Small bubbles appear on the surface
- It feels light and airy when gently touched
Avoid over-fermenting — slow and steady gives the best flavour.
Step 4: Shape the Dough
Turn the dough out onto a lightly floured surface.
Gently shape into a round by folding the edges toward the centre.
Use a metal bench scraper to help tighten and build surface tension without tearing.
Let the dough rest uncovered for 20 minutes, then gently reshape if needed.
Step 5: Final Proof
Lightly flour your proofing basket or linen-lined bowl.
Place the dough seam-side up into the basket. Cover and proof using one of the following:
- Room temperature: 2–3 hours
- Cold proof (recommended): Refrigerate overnight for 8–12 hours
Cold proofing improves flavour and makes scoring easier.
Step 6: Preheat the Oven
Choose your baking method below.
Dutch Oven Method
Place your Dutch oven (with lid) into the oven and preheat to 240°C (465°F) for at least 30 minutes.
Step 7: Score & Bake
Turn the dough out onto baking paper.
Score the top with a sharp blade or bread lame.
Dutch Oven Baking
- Transfer dough into the hot Dutch oven
- Cover with lid and bake 20 minutes
- Remove lid, reduce temperature to 220°C (430°F)
- Bake another 20–25 minutes until deeply golden
Baking Without a Dutch Oven (Tray Method)
If you don’t have a Dutch oven, you can still bake excellent sourdough using a tray — the key is steam.
What You’ll Need
- Heavy baking tray or baking stone
- An extra oven-safe tray (for steam)
- Baking paper
- Heat-safe jug
Tray Method Instructions
- Preheat oven to 240°C (465°F)
Place an empty oven-safe tray on the bottom rack. - Prepare the dough
Place dough on baking paper, score the top. - Create steam
Just before baking, carefully pour 1–2 cups of boiling water into the empty tray.
Close the oven door immediately. - Bake
Place the dough on the middle rack. - Bake 20 minutes with steam
- Remove steam tray or allow water to evaporate
- Reduce temperature to 220°C (430°F)
- Bake another 20–25 minutes until golden and crusty
Safety tip: Never pour water onto oven glass.
Step 8: Cool Completely
Transfer the loaf to a wire rack and allow it to cool for at least 1 hour before slicing.
This resting time is essential for the crumb to set properly.
Tips for Success
- Use your starter at peak activity
- Avoid adding excess flour — time builds structure
- Flour your banneton well to prevent sticking
- Trust the dough more than the clock
A Slow Living Ritual
Sourdough baking isn’t about perfection — it’s about presence.
Each loaf reflects your kitchen, the season, and your hands.
Slow down. Enjoy the process. Let it become part of your everyday ritual.