Sourdough Artisan Bread Recipe
servings: 12 slices
An easy sourdough artisan bread with a long room-temperature rise and overnight cold rest. Simple ingredients, crisp crust, and soft, flavorful crumb without complicated techniques.
Ingredients
- 3 cups all-purpose flour
- 1-1¼ cups cool water
- ½ cup active sourdough starter just peaked or about to peak
- 1½ teaspoon salt
- 1 tablespoon sugar or honey
- 2 tablespoons oil
Instructions
- Stir cool water and sourdough starter together in a large bowl. Add salt, sugar or honey, and oil. Mix well.
- Add flour and stir until combined. Cover with lid or wet towel. Rest 30 minutes.
- Perform stretch-and-folds. Rest 30 minutes. Repeat 1–2 more times depending on dough feel.
- Cover and rise 6–8 hours at room temperature.
- Shape the dough into a round and place seam-side down on parchment. Place the parchment with dough back into the bowl and cover.
- Let rise 1–2 hours at room temperature.
- Refrigerate overnight.
- Preheat oven to 425°F. Dust with flour, score, and bake 20 minutes in a Dutch oven covered with lid and another 15-20 minutes uncovered.
- Cool completely before slicing.
Notes
- Water temperature matters: Use cool or room-temperature water (ideally 70–85°F). Hot water used for yeast bread can weaken or kill sourdough yeast and bacteria.
- Starter timing: Use starter that is just peaked or about to peak for the best rise and a milder flavor.
- Bulk rise flexibility: This dough typically rises 6–8 hours at room temperature, depending on starter strength and room temperature.
- Cold hold option: After shaping and the final rise, the dough can be refrigerated overnight and baked cold the next day for easier scoring and great oven spring.
- Stretch and folds: 2–3 stretch-and-folds during the first couple of hours help build structure; stop when the dough feels smooth and elastic.
- Sugar and oil are optional: They help with browning and a slightly softer crumb but can be omitted for a more traditional, rustic loaf.
- For a milder sour flavor: Use a young starter, keep fermentation warmer, and avoid very long cold proofs.