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. More of our top bread recipes are found on the Best Bread Recipes page!
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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 thought this sourdough bread loaf I made shortly after beginning to bake with sourdough was good, I realize now that the reason I thought it was so great was just because it didn’t look like the disaster from the previous week!
What I really wanted was a sourdough bread recipe that had a crispy crust with big 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.
NOTE: 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. 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.
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Easy Sourdough Artisan Bread Recipe
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 a great recipe from Gina at Homejoys I knew right away that it could be adapted 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 note, 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.
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!
Yeah, I can get all giddy about bread crust – kind of like when I dance in the kitchen when the eggs don’t stick in a cast iron pan. I really am about the simple things around here!
The sliced loaf pictured above was made with whole wheat bread flour (verses the previous loaf, which was made with whole wheat white flour), so the crust isn’t quite the same, but still passes the test. And the interior is 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.
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 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.
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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 (what- you’re shocked?). 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’s 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.
Click the arrow for the full printable sourdough artisan bread recipe!
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Amy Sachs says
October 17 at 10:53 amI have made this bread several times and it has always turned out wonderful!!! My family requests this over store bought bread now. Thanks for a great recipe that will become a family treasure!
Amy
★★★★
Jami says
October 18 at 4:01 pmMusic to my ears that they prefer over store bought, Amy – thanks for letting me know and reviewing the recipe!
Micki says
October 16 at 3:18 pmYes!! Thank you for this post. I have been looking for an easy sourdough artisan bread recipe that is similar to the regular artisan bread my family loves. Can’t wait to try this and have another great use for my sourdough starter!
Jami says
October 18 at 4:02 pmHope you’re able to try it soon!
Katherine says
October 15 at 9:12 amA couple of questions from a beginner: after kneading, what should the dough look like? Is it OK if it’s still very soft and sticky? Also, when you give nutrition info for “one slice” how big is the slice? One ounce? Three ounces? Thanks!
Jami says
October 16 at 8:04 amYes, the dough will still be soft and sticky. Most all artisan bread is, that’s how to get more of the airy holes in the bread. I usually get 12-15 slices from a loaf, depending on the thickness you cut it. Since you can cut any thickness you want, it’s kind of hard to be uniform, but I tried to for the nutrition. 🙂
Nita says
September 22 at 12:51 pmDoes the parchment go in the pot too? Or do you dump the risen loaf out into the hot pot?
Jami says
September 23 at 10:53 amParchment and all! It’s a wet dough, so it would deflate the loaf too much to try and remove it.
Rachel says
August 30 at 4:59 pmI had 2.5 weeks to learn how to make a sourdough loaf. This was the only recipe that I could get to work for me, and it worked/turned out every time. I now make this recipe a couple times a week. Love it!!
★★★★★
Jami says
September 4 at 12:34 pmAwesome, Rachel!
Estelle says
August 25 at 5:50 pmThank you for the great recipe! Question about heating the pot and moving the dough to the parchment. Would it be detrimental if you heated the pot in the oven during the last 40 mins of the second rising and put the loaf on parchment in the pot right away or is it best to start heating the pot after the 2 hours and leave the loaf on the parchment for 40 mins before putting in the heated pot? Just trying to see if I can cut down the time needed for the next time.
★★★★★
Jami says
August 26 at 11:00 amYou’re welcome! You can do that, Estelle – your loaf just may not rise as much.