Crusty Artisan Sourdough Bread (Printable)

Traditional crusty loaf with tangy flavor and chewy texture, naturally fermented with wild yeast for depth.

# What You’ll Need:

→ Starter

01 - ½ cup active sourdough starter, fed and bubbly

→ Dough

02 - 3 cups bread flour, plus extra for dusting
03 - ¼ cup whole wheat flour
04 - 1⅓ cups water, room temperature
05 - 2 teaspoons sea salt

# How-to Steps:

01 - Combine bread flour, whole wheat flour, and water in a large bowl. Mix until just incorporated. Cover and let rest for 1 hour to hydrate the flour.
02 - Add sourdough starter and sea salt to the autolysed flour mixture. Mix by hand or spatula until fully incorporated and smooth.
03 - Cover bowl and let dough ferment at room temperature for 4-5 hours. Every 30-45 minutes, perform stretch and folds: grab one edge of dough, pull upward, and fold over center. Rotate bowl and repeat 4 times total.
04 - Turn dough onto lightly floured surface. Gently shape into a round boule. Cover and let rest for 20 minutes to relax gluten.
05 - Shape dough into a tight round loaf, creating surface tension. Place seam side up in a well-floured proofing basket or lined bowl.
06 - Cover and let rise at room temperature for 2-3 hours until increased by 50%. For deeper sour flavor, refrigerate overnight for 8-12 hours.
07 - Place Dutch oven or heavy pot with lid in oven. Preheat to 480°F for at least 30 minutes to ensure proper heat retention.
08 - Gently invert dough onto parchment paper. Score surface with sharp blade in desired pattern. Transfer to preheated pot, cover, and bake for 20 minutes. Remove lid, reduce temperature to 430°F, and bake 25 minutes until deep golden brown with hollow sound when tapped.
09 - Remove bread from pot and transfer to wire rack. Cool completely for at least 2 hours before slicing to prevent gummy texture.

# Expert Advice:

01 -
  • The crust becomes an experience itself, shattering into golden shards when you bite into it
  • That tangy, open crumb makes every slice feel like something from a European bakery
  • The process works around your schedule, not the other way around
02 -
  • A float test reveals starter readiness: a spoonful should float in a glass of water
  • The dough windowpane test shows gluten development: stretch a small piece until thin without tearing
  • Refrigerating the final rise develops flavor and fits baking into your morning routine
03 -
  • Use water from a boiled kettle cooled to room temperature for purer fermentation
  • A Dutch oven creates the steam injection effect of professional bread ovens

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