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.
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 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 (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 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.
Easy Sourdough Artisan Bread Recipe
Ingredients
- 3 cups flour white whole wheat, whole wheat, unbleached, or a combo
- 1 ¼ cups warm water*
- 3/4 cup active sourdough starter
- 1 tablespoon honey
- 1 ½ teaspoons 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.
- 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.
- After the second rise, place a square of parchment on a cookie sheet and gently shape the dough into a ball or oval (using lots of flour, as the dough is moist) and set on the parchment. Make sure there's a good coating of flour on the top, as this will make slicing the top later easier.
- Set an 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 by holding the edges of the parchment (or stone).
- Replace the hot lid and bake for 12-15 minutes. Remove the lid and continue baking for another 13-15 minutes, until golden brown.
- 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?
Sourdough whole wheat crackers
Whole Wheat Sourdough English Muffins
Or just go here to see all of AOC’s sourdough recipes and tips!
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Sarah says
Does the parchment paper go inside the dutch oven during the bake, or do you slide the dough off of the parchment paper? Thanks!
Jami says
The parchment stays – it becomes the “handles” for getting the dough into the hot pot and helps to do it softly to not deflate the dough too much in transfer.
Kath says
Any ideas on why it may not have risen? I left it for 3 hrs and it literally looks no different… ugh…
Jami says
It’s probably your starter. How old is your starter? How strong is it? A starter needs to double it’s volume after feeding in 6 hours or less to be strong enough to raise bread. Until it’s that strong, use the discard to make things like waffles, crackers, and muffins. 🙂
Kath says
It’s about 9 months old. Not sure how strong it is. It’s a liquid starter, not a dough starter. It gets bubbly like it’s supposed to after feeding but it has never grown in size. I have been able to successfully make pancakes, english muffins, and tortillas but bread seems to be an issue.
Jami says
Mine is a liquid starter, too. I’ve had better success with a slightly less wet starter instead of the recommended 100% hydration (50% water- 50% flour ratio), I use about 3/4 cup water for every 1 cup flour. Then wait for it to double (use a container you can measure or use tape to measure) in 6 hours or less. Then you know it’s strong enough – try making bread and see what happens. 🙂
NancyA says
I tried this today, and the dough was extremely wet, so much so that I basically couldn’t handle it without making a huge mess. Plus, while it rose well on during the first 3 hour session, when I came to turn it and then put it on the parchment paper, it just created a puddle and didn’t rise or bake well. I added 1/2 cup more flour in the mixer, and added more on the parchment paper. What am I doing wrong?
Jami says
Maybe your starter is wetter than mine, Nancy? Go ahead and add more flour to make it workable, but be careful as more flour could make it denser.
Sandeep Takhar says
Hi! After the 2 hour send rise, do I let it sit on the parchment for 45 min while the cast iron pot heats up? So total rise time is 5 hours and 45 min? Or, do I have the cast iron pot already heated so that by the time the 2 hours is up I can immediately transfer the dough into the pot and bake?
Jami says
Yes, after the second rise is done is when you shape it on the parchment. It’s sits while the pot heats up and then you use the parchment as “handles” to add the dough to the hot pot.
Sandeep Takhar says
great, thanks! I did that and my bread turned out pretty great for the first try… No holes like i had hoped but hopefully that will happen as i get more experienced.
Jami says
Great! And those may develop more as your starter strengthens, too!
Alyssa says
I’m in the middle of the second proof. My dough is so dry… Any tips?
Jami says
Hmm, not sure if you can do anything in the middle of the second rise. You could add more water in the kneading stage next time if you see it’s too dry. It may be your starter is dryer than mine.
Angel says
Hi, I’m going to try your recipe for 1st attempt at making sourdough bread, but I don’t have a cast iron pot or Dutch oven. Can I use a stainless steel pot, with a metal cookie sheet? If so, do I still need to heat the pot in the oven for 40 min, before adding the dough? Is it better to bake the bread on the parchment lined cookie sheet with the pot inverted, or do I put the dough into the pot on top of the parchment, then cover with cookie sheet? Many thanks!
Jami says
I haven’t tested any of this, Angel, so I’ll just give you my guess and you’ll have to try and see what works. 🙂 Since it’s the steam you want for the artisan crust, I would still heat the pot with the lid (you don’t have a lid? Is that why the cookie sheet?) and then use the parchment as a sling to set the dough in the hot pot (leaving it on the parchment).
If that doesn’t work (because there might not be enough seal with the cookie sheet to produce the steam), you can try the pre warmed cookie sheet, place the dough on the parchment on it, sprinkle the dough with water and invert the pot over top.
Sydney says
This recipe looks great! I’ve never made sourdough before but I was thinking of making some today since my starter seems ready. I don’t own a dutch over or baking stone. Would this still work with just a baking sheet/pan?
Jami says
Yes, but your crust and rise may be affected. Do spray with water before putting it in the oven to help some steam or place a pan of water on the lower shelf as it’s heating up.
Lauren says
Hi Jami-
I first tried to make sourdough last summer, but failed several times, got discouraged, and took an 8 month break. Now that I have more time on my hands, I’ve resuscitated my starter and am ready to try again. My starter is stiffer than yours is—I add 1/2 cup flour and 1/4 cup water to 1/4 cup starter when feeding. I’m not sure how to adjust the water for this recipe—any suggestions? Would I add more water, or less ?
Thanks.
Jami says
Yes, add a couple tablespoons of water to make up for the dryer starter. Also, is your starter doubling in 6 hours or less? If not, it’s not strong enough to raise bread yet. You can remove some (and make english muffins, crackers, waffles, or other low-rise recipe with it) and keep feeding until it doubles in that time. Then you’ll have better success!
Lauren Hidalgo says
Thanks for your prompt reply.
Yes it’s doubling quickly because I used warm water when I fed it; I think I should’ve used room temp water Mine than doubled in 3 hours 😬
Jami says
Well, at least you know it’s strong!
Kerri says
Made this today and it was a hit! Both my 3- and 5-year-old asked for seconds (I might have snuck seconds or thirds too) 🙂
Jami says
Yay!
Sam says
Hi! My friends recipe I tried failed for me! It was SO complicated.
Yours sounds doable!
Do you by chance have weight in grams vs measurements?
That would be super helpful because of our area and moisture and flour, etc.
Thank you.
I’m going to try with measurements tomorrow and see but weights would be helpful.
Jami says
I love the simplicity of this recipe, Sam, and hope you will, too! I will look into adding grams.
Kristi Walker says
Should I stir my starter before measuring the 3/4 cups?
Jami says
Yes. 🙂
Christy says
If using a baking stone, how long do you bake since it can’t be covered?
Jami says
You’ll probably need to bake it the same amount to fully cook the insides. Just check the last few minutes. If you have a roasting pan lid, you can put that over the loaf to try and replicate the steam from the cast iron pot.
Joy Egee says
Hi. I have a cast iron Dutch oven, not it is not enamel coated. Will this work?
Jami says
Yes!
Joy says
Great. I can’t seem to find a good sourdough recipe. I’m really having trouble with getting it to rise. I’ve struck out three times now. Trying yours tomorrow. Fed my starter today and will try your method in the am. Wish me luck!
Jami says
Luck! 🙂
Susan says
Can the final/2nd rise be done overnight in the fridge?
Jami says
That should be fine, though you will need to bring it to room temperature before baking (so at least 45 minutes on the counter).
Stephanie Stolworthy says
Im very new to using sourdough – Do I add all the ingredients to what I fed last night? Or do I take 3/4 cup out of what I fed last night and add that to the ingredients?
Jami says
Good for you for taking this on – I hope you’ll grow to love it! Take the 3/4 cup out of what was fed and add that to your ingredients. That way you’ll have starter left to keep feeding and growing. Always save at least 1/4 cup to feed and keep your sourdough replenished.
Mary Kate says
I wrote down this recipe to try. I only just started making my starter today so it will be a few days before I can try it. My only question is, so the total cooking time for the bread is 24-30 minutes (half covered, half uncovered)? Is that correct?
Jami says
Yes!