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.
You can find more easy bread recipes 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 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 the disaster from the previous week! (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.
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.
NEW! How to Make Sourdough Artisan Bread Video:
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 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.
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.
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.
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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. 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:
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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.
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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.
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) warm water*
- 3/4 cup (177 ml) active sourdough starter 75%-100% hydration (I prefer 75%)
- 1 tablespoon (15 ml) honey**
- 1 ½ teaspoons (5.9 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 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 AOC’s easy sourdough recipes and tips!
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Karen gallo says
Excellent and easy to follow!!
Sandra Coffey says
I live in SoCal and it has finally gotten cooler by 20 degrees. So now my bread does not rise as it did – what am I doing wrong or what additionally do I need to make my loaves big and beautiful again?
Sandi
Jami says
I put mine in my oven with the light on in the cooler months – works like a charm.
amy t says
I am making two loaves at a time and wanted to add cranberries and walnuts to the second loaf. Should I do this in the second rise or from the start? I apologize if you’ve addressed this question elsewhere… I looked but didn’t see it.
Jami says
You can knead them into the dough at step 2, Amy. I’ve added this to the recipe and how-to now since it’s a question I’ve had before. 🙂
Felipa says
I use this at least 1x a week. Everyone is crazy about this recipe! The video is SO helpful & we’ll done.
Jami says
Oh, this is so helpful- thank you for leaving a review and letting me know about the video, Felipa!
Warren Yaple says
I have made this recipe half a dozen times. Each time (after my first loaf which was a big success) I have tried something a little different. However, in making my last loaf, after adding all the ingredients and covering the bowl I noticed that my one cup measurer was without any flour on it. So, I assumed that I had used my 1/2 cup measurer instead (I’m 86 and sometimes forget). I went ahead and added another 1 1/2 cups of flour. As I was mixing I realized that I had used the correct cup and now had way too much flour. I let it autolyze and then put it into my mixer to knead. Realizing it was way too dry, I kept adding water until the texture was good. To make a long story shorter, I went ahead and used the dough following your recipe but I extended the rise time to about 3 hrs. It turned out great. I liked the larger loaf and it was beautiful The texture was denser than usual but everyone enjoyed it. I would send photos but I don’t know where to send it.
Jami says
Glad you saved it, Warren! Bread is flexible like that and usually still tastes good. 🙂
Nicole says
The best sourdough recipe and tutorial that I have found! Perfectly chewy with a crackle crust. Mmm!
Jami says
Wow, thank you for the review!
Luz says
I love your recipe. I tried it & came out good but I’d love to rise more. Can I add teaspoon of baking powder? Thank you. Luz
Jami says
I wouldn’t add baking powder – the long rise time would pretty much render it useless. King Arthur baking usually adds 1/2 teaspoon of yeast to their sourdough breads, you can try that.
I’ve found the older and stronger my sourdough, the more the breads rise.
Dorinda says
Could you please convert your recipe to metric weights since I weigh all my ingredients to bake. Thank you!
Peter Sinclair says
I agree with Dorinda, Recipes should be in Metric format so that everyone is doing the same thing and resolving issues is much easier. Amazon have scales in grams and liquid measures in mils. Cups and spoons are for fun baking where perfection doesn’t matter.
Keira says
The flavour was great but rather than rise upwards, it just spread and became a giant, half domed disk. Is this an issue with my starter or what did I do wrong?
Jami says
I found that a younger starter often didn’t rise the dough like older, stronger starters do.
It could also be the moisture content of your starter – you could try adding 1/4-1/2 cup more flour next time.
C.Y. says
I just revisited sour dough a couple of weeks ago. My starter is going! I am a little unclear on one thing. When you take it out to feed it the night before, do you let it sit on the counter overnight or put it back in the fridge? Thank!
Jami says
Let it sit out! Cold makes the bacteria slow their growth and you don’t want that for bread. 🙂
The only time to fridge your starter is when you want a break from making sourdough.
Loise says
Sourdough novice here. If I want to make smaller bread bowls with this recipe, how many can it make and what would the oven temps and time be? Thank you!
Jami says
I haven’t done that, so you’d have to experiment with the sizes/amounts to get the bread bowl sizes you want.
I would start with dividing the loaf into 4 little loaves and proceeding from there. Oven temps the same, though you’d need to bake on a cookie sheet/baking stone and maybe add water in a pan on a lower shelf to create the good crust. Start with 20 minutes and then 5 minute intervals until cooked through (200 degrees on an instant read thermometer).
Warren Yaple says
I have tried that. I just divided the recipe in half. Everything else was the same. I did use the same pot for both. I just let the second one rise a little longer.
Jami says
Okay, good to know!
WiffytoJ says
Help! I made this recipe several weeks ago and it was gorgeous! Perfect! Beautiful! I was feeling cocky and now I can’t get it to rise for the life of me. 🙁 I’m not sure what I did different. It’s short and gummy throughout even if I let it cool completely before cutting. The only things that have changed are the weather has cooled some, I finally got a stainless steel knob for my lid instead of the little piece of foil I used to cover up the hole, and my sourdough starter is older (it still seems good to me…)
Any guesses? The flavor is still good but it’s like a sourdough gummy bear loaf. lol
Blessings,
Christy
Christy says
Your video was HUGELY helpful!! I actually think it’s my starter was too recently fed and several other little things. I can’t wait to make it again. It is sooo yummy but a nice high loaf is an added bonus. 🙂
Thank you so much for the video. 🙂
Jami says
I’m so glad it was helpful, Christy!!
Jami says
Sounds like it needs longer to rise, which is often the case with sourdough when it starts cooling.
You can try using your light on in the oven to provide some warmth while rising and see if that helps!
Christy says
Thanks Jami!
After reading through my ecourse material from Traditional Cooking School, I actually think my somewhat lazy feedings have made the bacteria take over the yeast. I have scaled back my starter and with regular feedings it is getting into a right balance and I’m SOOOO impatient to try your recipe again. I write this especially in case any others have this same problem. The starter was so strong smelling and not fresh smelling. Thanks again for the video and taking the time to do that. Just a few more days and it should be ready to use on bread. I’m so excited!!! 🙂
Blessings,
Christy
Missy says
I’ve been stressing about the sourdough recipes and I CAN’T TELL YOU how happy this recipe makes me! You are an angel.
Jami says
Oh, thank you – I’m so glad to help you keep it simple. 🙂