This easy sourdough artisan bread recipe is mixed together, kneaded in a stand mixer and left to rise with minimal hands-on time. The magic happens when it's cooked in an enamel cast-iron pan, which gives it a perfect crispy crust and delicious soft interior.
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Ever since I grew my first sourdough starter and explored how to make sourdough bread, I've wanted to be able to make a really good loaf of artisan sourdough bread like my favorite regular yeast easy artisan bread.
Although I had a few successes with bread shortly after beginning to bake with sourdough, I realize now that the reason I thought it was so great was just because it didn't look like my previous disaster! (TIP: See the "Important Note" below to know when your starter is ready to make a loaf of bread.)
What I really wanted was a sourdough bread recipe that had a crispy crust with nice holes inside, but that was still easy to make.
One similar to my super easy artisan bread which bakes in an enameled cast iron pot.
What I mean by 'easy' is a simple, everyday kind of sourdough bread recipe that uses cups to measure, few steps, and very little science involved, sort of like our great-grandmothers would've made.
If you'd like to get really into sourdough - which can quickly become complicated (and frankly, overwhelming to me), I've found Northwest Sourdough to be very thorough and not too hard to follow for those wanting to dig a little deeper.
I searched for a couple years to find a technique that would produce a loaf of artisan sourdough bread that was all the things I wanted.
When I found this great recipe I knew right away that I could adapt it to be even easier, use my favorite enameled cast iron pot, and consistently turn out good loaves.
And it did!
This is truly the easiest sourdough bread recipe that anyone can make.
I want to say, too, that for me an easy bread is always made with a stand mixer, but this recipe can be made by hand - you will just have to work a bit harder.
Sourdough Artisan Bread Video Tutorial
Easy Sourdough Artisan Bread Recipe Steps
Step 1. Start by mixing all the ingredients (flour, water, starter, optional honey, and salt) in a bowl just until combined. Let sit for 15 minutes
Step 2. If using a mixer and dough hook, knead for 5 minutes. If making by hand, knead for 8 to 10 minutes.
TIP: You may add more flour as needed, a little at a time, to create a dough that's still clinging to the bottom of the bowl, but also clearing the upper part of the bowl. It should be tacky, but not cling to your finger.
Step 3: Transfer to a medium-sized bowl, lightly coated with oil. Cover with plastic and let rise for 3 hours.
TIP: I use plastic "shower cap" type bowl covers like this which I wash and reuse over and over - I've had many of them for years. I've found plastic keeps the dough more moist over the long rise than a damp towel.
During the 3 hour rise, turn and fold the dough once or twice by bringing all the edges of the dough to the center.
Step 4: Remove dough, turn and fold again, and place it back in the bowl, seam-side up. Let rise for another 2 hours.
TIP: I do this right over the bowl with my hands oiled from the dough, which is usually enough - add more oil to your hands if needed.
Step 5: After the second rise, place a square of parchment on a cookie sheet or small skillet (see tip below), sprinkle the dough with flour and gently shape the dough into a ball or oval (using lots of flour, as the dough is moist) and set on the parchment.
Shape it in your hands right over the parchment. Make sure there's a good coating of flour on the top, as this will make slicing the top later easier.
TIP 1: I flour my fingers after setting on the parchment and then use them to push the edges under the loaf to get the shape I want, make it more compact, and create more surface tension.
TIP 2: Shape the dough into a small skillet to keep the edges from spreading as much as a cookie sheet.
Step 6: While the shaped dough is resting, set an empty enameled cast iron dutch oven into a cold oven and turn heat to 450 degrees (alternately, you can use a baking stone), and set the timer for 40 minutes. (See FAQs below for cooking without a dutch oven.)
When the timer goes off, slash the top of the loaf with a serrated knife (in 2-3 places).
Step 7: Transfer the slashed loaf to the hot pot (or stone) by holding the edges of the parchment to gently lower into the pot (the bread will bake while on the parchment).
Replace the hot lid and bake for 12-15 minutes. Remove the lid and continue baking for another 13-15 minutes, until golden brown.
Look at that crust! That's bread-beauty right there, isn't it?
Blistered and cracked and bubbly. This may be the best sourdough bread recipe!
What about using all whole wheat flour?
The sliced loaf pictured above was made with whole wheat bread flour (verses the previous loaf pictures made with whole wheat white flour), so the crust isn't quite the same, but still passes the test.
And the interior is a bit more dense, but still full of holes, chewy, and with just a touch of sourness. Perfection.
Since sourdough starter is best when it's used weekly (or every two weeks), I now make this sourdough bread recipe more than my favorite easy artisan bread. But either is a winner recipe, in my book.
IMPORTANT NOTE:
I have gotten many comments on this recipe along the lines of, "great flavor, but it was so flat," or "I let it rise all day and it didn't double." Here's what I learned on my sourdough journey:
You cannot make bread with a new starter. It needs time to grow and strengthen to be able to rise bread.
You may be able to rush it if you're doing a lot of feedings, but it may take weeks or up to a month for the starter to be strong enough to raise bread.
How do you know if a starter is strong enough to raise bread?
Here's the test I use and find the easiest:
If your starter doubles in less than 6 hours, it is strong enough to raise bread.
If you don't have a way to measure, use a piece of tape on the outside of your container - anything that allows you to see if it's doubled. When it's doubled, you can confidently use this recipe!
Wait, what do I do with all the starter I'm making, feeding, and removing during this time?
Make recipes that don't need strong rises like regular breads:
- whole wheat sourdough crackers
- sourdough English muffins
- sourdough waffles
- sourdough cheese batter bread (use this when you're this close to making bread - the batter doesn't need to rise as much, but still gives a nice bread).
Shop this sourdough bread recipe:
- This is a great quality, decently priced enameled cast iron dutch oven, similar to the one I use. Here's another option for a bit less that's very similar, too.
- Here's a rising bucket that holds a lot and is easy to see when your starter is doubling.
- This is my favorite brand of white whole wheat flour (made from hard white wheat).
- And I use this brand for hard red wheat flour ('regular' whole wheat). My starter is fed with this.
Timing Tip for How to Make Sourdough Bread
The timing of sourdough bread was hard for me to figure out in the beginning, since it takes longer to rise than regular yeast breads, so I thought I'd give you a typical timeline to have a loaf for dinner.
To have this sourdough artisan bread ready for an evening dinner:
- Feed your sourdough starter the night before you want to bake.
- Start the sourdough artisan bread recipe the next morning.
- Let the dough rise until early afternoon before baking and cooling in time for dinner.
That said, I have been known to rush it when I've forgotten to feed the starter the night before. If you find yourself in that situation, you can feed the starter right when you get up in the morning and let it sit until it is bubbly, about a couple of hours, and then proceed with the recipe.
Made this way, the bread doesn't have quite the optimum time to cool, so you'll have a warmer loaf with a bit more squished crumb - but we've sure never minded.
Sourdough Artisan Bread FAQs
Can you proof this bread in the fridge overnight?
Yes, the second rise can happen in the fridge. Let the dough come to room temp for about an hour before shaping and heating the pot for the 40 minutes.
How do I bake this without a dutch oven?
You will have the best results with a dutch oven or some type of pot with a heavy lid. But if you don't have one, here's how to bake it:
- After shaping the loaf on the parchment on the counter (or in a small skillet), place either a baking stone, cast iron skillet, or cookie sheet into a cold oven and preheat to 450 degrees.
- Creating Steam: To try and get the crust we all love, you'll need to create some steam (that's what the dutch oven does - it traps the steam): put a pan with water on the bottom rack to heat while the stone heats OR spray the dough with water right before putting in the hot oven to bake and see which you like best. Also, if you have any deep lid that will fit over the dough and allow to rise, you can add that OR try tenting aluminum foil over the top.
- Baking: Slash and use parchment corners to transfer dough to your hot stone and bake 15 minutes, turning the dough halfway, and then bake until done, another 15 to 20-25 minutes.
When do I add other chopped ingredients, like herbs, dried fruit, nuts, and olives?
These add-ins can be kneaded into the dough at step 2, after the first step of letting the dough sit for 15 minutes.
A Few of the 1000+ Reader Comments:
Easy Sourdough Artisan Bread Recipe
Ingredients
- 3+ cups (360-400 gr) flour white whole wheat, whole wheat, unbleached, or a combo
- 1 ¼ cups (296 ml/300 gr) warm water*
- 3/4 cup (177 ml/150 gr) active sourdough starter 75%-100% hydration (I prefer 75-90%)
- 1 tablespoon (15 ml/21 gr) honey**
- 1 ½ teaspoons (9 gr) salt
Instructions
- Mix all ingredients together in the bowl of a stand mixer (or large mixing bowl) just until combined and then let sit for 15 minutes.
- Using a dough hook, knead for 5 minutes. If making by hand, knead for 8 to 10 minutes. (TIP: You may add more flour as needed, a little at a time, to create a dough that's still clinging to the bottom of the bowl, but also clearing the upper part of the bowl. It should be tacky, but not cling to your finger.)
- Transfer to a medium-sized bowl, lightly coated with oil. Cover with plastic and let rise for 3 hours, turning and folding the dough once or twice.
- Remove dough, turn and fold again, and place it back in the bowl, seam-side up. Let rise for another 2 hours. TIP: I do this right over the bowl with my hands oiled from the dough, which is usually enough - add more oil to your hands if needed.
- After the second rise, place a square of parchment on a cookie sheet, sprinkle the dough with flour and gently shape the dough into a ball or oval (using lots of flour, as the dough is moist) and set on the parchment. Shape it in your hands right over the parchment. I often flour my fingers after setting on the parchment and use my fingers to push the edges under the loaf to get the shape I want and make it more compact. Make sure there's a good coating of flour on the top, as this will make slicing the top later easier. TIP: I often shape the dough in a small skillet to keep the edges from spreading as much as a cookie sheet.
- To Bake with a Dutch Oven: While the shaped dough is resting, set an empty enameled cast iron dutch oven into a cold oven and turn heat to 450 degrees (alternately, you can use a baking stone), and set the timer for 40 minutes.
- When the timer goes off, slash the top of the loaf with a serrated knife (in 2-3 places) and transfer it to the hot pot (or stone) by holding the edges of the parchment to gently lower into the pot (the bread will bake while on the parchment).
- Replace the hot lid and bake for 12-15 minutes. Remove the lid and continue baking for another 13-15 minutes, until golden brown.
- To Bake without a Dutch Oven: After shaping the loaf on the parchment on the counter (or skillet), place either a baking stone, cast iron skillet, or cookie sheet into a cold oven and preheat to 450 degrees.Creating Steam: To try and get the crust we all love, you'll need to create some steam (that's what the dutch oven does - it traps the steam): put a pan with water on the bottom rack to heat while the stone heats OR spray the dough with water right before putting in the hot oven to bake and see which you like best. Also, if you have any deep lid that will fit over the dough and allow to rise, you can add that OR try tenting aluminum foil over the top.Baking: Slash and use parchment corners to transfer dough to your hot stone and bake 15 minutes, turning the dough halfway, and then bake until done, another 15 to 20-25 minutes.
- Remove to a wire rack to cool at least 30 minutes before cutting.
Notes
Nutrition
Looking for more sourdough bread recipes & ways to use your starter?
You can go here to see all of An Oregon Cottage's easy sourdough recipes and tips!
This recipe was originally published in 2015 - it was updated in 2018 and 2022.
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Begonia Falk says
I made this bread several times and both ways overnight rise and counter rise, turned out great both ways. The honey gives it a lovely touch. I would like to incorporate some of my freshly ground wheat berries, have you ever used freshly ground wheat berries?
Jami says
Hi, Begonia - I did respond to an earlier comment, but I would treat your freshly ground wheat as a whole wheat and since it tends to add density to bread, I would start with just 1 cup and see how you like it. The next loaf you could add 1-1/2 cups and so on until you reach a balance you like of whole wheat that doesn't weigh down the bread too much.
Begonia Falk says
Thanks you so much for the response, my a Pili gira for the bobble question. I didn’t realize I sent the first one. So sorry
Jami says
Not a big deal - hope it was helpful!
Begonia Falk says
Thanks again! I made this using half cup of freshly ground berries and it turned out great. This is one of the easiest and best recipes we found. Thanks again Jami
Jami says
Good to know - I'm glad that worked! Thanks for letting me know how it went. Do you think you'll try a cup in the next loaf?
Begonia Falk says
Hello Jami, I have been making this bread for about a year now and my family loves it. It turns out every time.
I have a question, have you ever tried to make it with freshly ground wheat berries. Is there a trick to it. I tried twice now and I am not getting the rise that I get with unbleached white flour
Jami says
I'm glad you make and enjoy this bread, Begonia!
Unfortunately, I don't know of a trick to make it as light using whole wheat, especially freshly ground because I'm not sure we can get it as fine as commercial. I think that's the trade-off here.
Have you tried partial - half unbleached and half ground wheat?
Kendra Carter says
Youtube video was so easy and ncie to follow. My first try at this recipe was a perfect success. I don't have a dough mixer and barely had to knead it with my hands. Too easy! Look no farther kind of recipe. LOVE that you don't have to use a scale!
Jami says
Lovely review - so glad you liked it (for many of the reasons I do!) - thank you!
Diane says
When you say to turn the dough while baking, do you mean turn it upside down?
Jami says
Um, I don't say to turn while baking. You do fold and turn the dough during the rising process.
If you watch the video, I think your question will be answered. 🙂
Alan says
Calculate your ingredients by weight for a total calorie count then divide by weight of your slice
susan delorey says
second loaf same as the first perfection....thank you ps. i wish i could show you it
Jami says
I'm so glad, Susan!
If you're on Instagram you can tag me and I'll see it.
Cheryl C says
I am just starting the recipe now, but need to know how many slices one loaf will make. The nutrition information is important to both my husband and I and without knowing how many slices, I cannot interpret it . Thank you so much for the recipe and article, I can't wait to see how it will turn out!
Jami says
It depends on how thin or thick you slice the loaf, of course, but I usually slice the loaf in half and then slice each half into 12-14 slices.
Teemun Store says
Love Love!
Alex says
I’ve made this bread many times, always with an overnight second rise, and it’s always amazing. I also use over a 100% hydration starter because I did it by accident the first time and I LOVE how soft the bread is, despite the fact that it’s a bit more sticky to work with. I have a question - I would love to turn this into cranberry orange bread! I know mix-ins are added in step two (I’d add cranberries and orange zest) but what about adding orange juice? Would I just replace some of the water? Would that mess things up with the rises because of so much sugar? I’d love any tips you might have! Thank you for such a delicious and easy recipe that has helped feed our family over the last couple of years. 💚
Jami says
I'm so glad you've had such success with this recipe, Alex, even with more hydration!
I haven't done anything like you want, but I would guess like you - add the orange juice in place of some water and then watch the rise carefully, checking earlier to see if the added sugar causes a quicker rise.
Other than that - it sounds delicious and should make a fun loaf!
Laura says
I don't know what went wrong here since I measured everything in grams as the recipe states and I use an equal hydration starter. Even after adding significantly more flour during the mixing process, the dough was extremely sticky. It was impossible to shape and I had to just throw it out after all of the proofing steps. I think the ratios are off here.
Jami says
There are so many variables with bread, especially sourdough - the weather, kitchen temp, where you live, type of flour using, starter - that no matter how much we want a perfect "recipe" the best results come with using our eyes and the feel of the batter. If you have to use more flour than called for (or more liquid), then do it - you are in control of your bread. It may turn out a bit more dense, but it will still be delicious and you will have learned more about how the dough works in your kitchen. I spent many years learning and the more you bake bread, the more you will understand the intuitive nature (and I'd never throw out dough - I'd always work with it - FYI, you could've spread it in an oiled 13x9 pan and made a focaccia 😀). As far as ratios being off, you can look at some of the other comments of people being successful with this recipe. I hope you give it another try with these thoughts in mind!
Kay says
Used this recipe to guide my first ever loaf of sourdough. I was very intimidated by the process, but the simplicity of this recipe gave me courage.
The video proved most useful for me and my first loaf came out as tasty as it was beautiful. So delicious and perfectly baked with a crunchy crust and moist, dense crumb.
I am now super excited to bake more loaves!! Thank you Jami!
Jami says
I'm SO glad to read this, Kay!! And that the video was helpful - thank you for the comment and review!
Patricia Sackett says
I've explored many sourdough bread recipes and yours is the best and simplest. All the others feel like you need a degree in chemistry and must be chained to the house for constant attention. All my loaves have come out great, thanks.
Jami says
I'm so very glad to read this! I feel the same way, so I'm glad you took the time to review - thank you!
Debbie says
I just found this site and I'm so glad I did! We made the Cheesy Sourdough bread yesterday and it's wonderful. I'm excited to try this recipe soon. Can you use a Stainless Steel Dutch oven with a glass lid for baking?
Jami says
I haven't tried that, but I think it would be better than just on a cookie sheet, as it should hold some of the moisture in, so go for it!
I'm so happy you enjoyed the Cheesy Sourdough Bread!
Jenny says
Total fail. I make artisan bread 2x a week. So bummed-
Maggie says
Such an easy follow! Started the morning of and was done by dinner.... Really the easiest and yummiest sourdough recipe I've tried. Really came out beautiful and there is something so satisfying about making homemade bread
Jami says
You're so right, Maggie - happy you enjoyed this!
Cory Koransky says
Sooo easy! Even after letting it rise in the fridge overnight! This is my new go to recipe for sourdough bread!
Jami says
Yay!!
Thank you so much for the review!
Brandon says
Do I add the starter once it's at it's doubled height or do I wait for it to deflate again?
Brandon says
Also the recipe says 3/4 cups of starter but your top below says 1 1/4 cups of starter
Jami says
It's 1 1/4 cup water and 3/4 cups starter.
Jami says
Add it while it's growing, doubled, or just after it deflated (like within an hour).
Candace says
I’m new(ish) to sourdough. I’ve made a few recipes and never really had consistent or delicious results with them. This one is SO delicious. And the instructions are easy to follow, it’s fairly hands off, at least compared to many other recipes! I have only made this once (so far), so I cannot speak to the consistency of this recipe, but I’m DEFINITELY printing and keeping this recipe to use again and again. I would be comfortable gifting loaves of this recipe to friends and family if they all come out as delicious as this first one has!
The only thing I’d prefer is consistency with measurement in grams. I feel I may have wasted some precious starter by first pouring it into a measuring cup and then into the bowl when, if grams were on there for starter quantity, I wouldn’t have wasted a drop. (Which, I know, is not normally an issue.) But after the quantity of this recipe (I under estimated how much 3/4 cup actually is!), I had 20 grams left to feed and multiply. And that was from literally scraping out every drop I had. No big deal. But I wanted to make another loaf RIGHT NOW! 🙂 guess I have no choice but to wait! Ha!
Thanks for the fabulous recipe, easy instructions and great video!
Jami says
I'm so glad you like this recipe, Candace!
And thank you for the recipe feedback - I've added the grams to all the measurements now.
Happy baking!