Easy Sourdough Artisan Bread Recipe (Ready in 1 Day)

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.

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.

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:

1. Feed your sourdough starter the night before you want to bake.
2. Start the sourdough artisan bread recipe the next morning.
3. 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.

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Easy Sourdough Artisan Bread Recipe

An easy artisan sourdough bread that is mixed up in the morning and baked in an enamel pot for a perfect crust and chewy interior.

Prep Time20 mins

Cook Time30 mins

Rising Time5 hrs 40 mins

Total Time6 hrs 30 mins

Course: Breads

Cuisine: American

Yield: 1 loaf

Author: Jami Boys

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

*You may need less or more if your starter is dryer/wetter- the 1 1/4 cups works for a 100% hydration starter, fed an equal ratio of flour to water. Adjust yours accordingly.

**The honey is optional, it helps with coloring and gives a bit more boost to the wild yeast.

Slicing Tip: if you don't have a good serrated knife, try using an electric knife to easily slice through crusty artisan bread. It works like a charm and even cuts through warm breads without squishing the crusts like regular knives do.

Variations: If you want to add things like chopped herbs, dried fruit, nuts, or olives to the bread, knead them into the dough at step 2.

Nutrition

Serving: 1slice | Calories: 119kcal | Carbohydrates: 25.5g | Protein: 3.2g | Fat: 0.3g | Saturated Fat: 0.1g | Cholesterol: 0mg | Sodium: 195mg | Fiber: 0.8g | Sugar: 1.5g

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This recipe was originally published in 2015 - it was updated in 2018 and 2022.