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:
-
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.
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 says
Love this recipe and this bread. Have made it 5 times now with different variants of the flours. Great taste. Thank you
Jami says
Wonderful, Karen! I really appreciate your taking the time to review with your experiences. 🙂
Jack REck says
It was my first try and it worked very well. I used the Joshua Weisman starter made over 7 days. Baked in an Iron skillet and a tentdover made from heave alu. foil.
Will now try an over night raise. Jack
Jami says
Good to know about your tent foil as an option – thanks!
Susan says
Should the dough double in size during the first and/or second rise? Thanks for this recipe!
Jami says
No, it doesn’t usually fully double (I find most sourdough recipes don’t fully double). It should look puffy, though.
Susan says
Hello! Trying this for the first time. If I need to extend the first or second rise to get the timing right for dinner, which one should I extend?
Jami says
The first rise would be best.
Kelsey says
This is my first time baking a sourdough
bread, and from my own starter, also a first. I am excited, but mostly nervous.
In step 5 (the one I’m on now) it talks about shaping, and using a skillet to help keep the shape- I think I have a plan of attack for this, I’m nervous I’ll lose the rise I have going? Will that happen anyways? How big should my dough be after this step?
Jami says
Yes, it will release gasses, but that’s good to a degree (that’s what the folding steps do, too). It also seems like it loses rise when we transfer to the pot, but it will puff up in the heat. I know it’s a few days later, so hopefully you just went for it. 🙂
Tara says
What is meant by turning and forming in first phase? Also can you put dough in fridge after proofing for bake in the am?
Jami says
You fold the dough up from the bottom of the bowl to the center, turn the bowl and do that on the next side, and turn again for the third side.
Yes, you can put it in the fridge before shaping. Bring to room temperature for about an hour before shaping and carrying on with the recipe.
Ken T. says
This was an easy to follow and forgiving recipe! I used a lot more starter than suggested (I was so done with feeding it) and also threw in some discard just to use it. I had a very wet dough on my hands and kept adding flour until it felt right. I think the extra discard turned the dough into a monster during the second rise – turns out I had enough to make 2 loaves and they both came out perfect -a little more dense but still a lovely crumb. Thank you for this and I will be making it again with savory additions 🙂
Jami says
Glad that worked for you, Ken – thanks for the review!
Leigh says
Needed to cook another 10 minutes to get to 208 F and actually be done, but a nice little loaf and a whole lot faster than most!
Jami says
Great – thanks for the review!
Emily says
Would foil work instead of parchment paper? I don’t have parchment on hand.
Jami says
It should, though it may stick more – I actually have never tried it. 🙂
Caleb says
Hi Jami,
Ive never commented on an online recipe before, I just wanted to thank you for the excellent recipe. As is the case with many I’ve used a lot of my quarantine time on baking. My starter had been fickle on me and had a number of frustrating failed loaves, until my starter finally kicked to life and I found your recipe. Followed it religiously for a number of loves, and have over the process modified the timing of rises etc given that I’m in the desert in West Texas where it’s already around 100 degrees every day and my home isn’t well cooled. I’ve been adding dried herbs to the dough before needing with great results, and have shared your recipe with my mom in Illinois for whom it’s also become her go-to. Anyways, long ramble but thanks a ton for the recipe and your notes, it’s been a very rewarding experience!
Jami says
Well, I’m honored that you took the time to let me know this, Caleb – thank you!
And I’m so glad you’ve found a groove with this recipe (and your mom, too!) – I’m happy I could be a part of that. Honestly, that’s the whole reason I started a blog, so I really do appreciate your comment. 🙂
Leslie McKinley says
I wish I could post a picture of the amazing bread I made today with this recipe! I have tried several sourdough bread recipes and been very disappointed, this one is fabulous!!
Jami says
Yay – super happy to hear that, Leslie!! I’ll have to use my imagination. 🙂
(If you’re on Instagram, you could send me a photo…)
Kate says
Thanks for the recipe! Just took it out of the oven and it looks and smells so good, but I wasn’t sure if it’s supposed to cool in the dutch oven without the lid or just on the parchment paper on the rack. I’m leaving it in the dutch oven to cool for now because other recipes I saw have it cooking inside the oven longer. It’s my first time making a sour dough loaf, so trial and error! Thanks again, I can’t wait to try it!
Jami says
I usually take it out to cool on a rack (using the parchment for handles). If it doesn’t look brown enough, you can cook for another 5 minutes or so.
Hope you enjoyed it!
Kate says
ThankS Jami! I let it cool in the dutch oven on a rack and it came out delicious and cooked perfectly! I will try taking it out and just cooling it on the parchment paper next time. Thanks again, my first loaf of sour dough was a delicious success!
Lesley says
More a question than a comment, but your starter consists of rye flour or whole wheat. Given covid-19, the only flour you can find is unbleached white flour. Can you make sourdough starter using unbleached white instead of rye and whole wheat?
Jami says
Yes! I try to use WW to be healthier, but will use whatever flour I have if needed. 🙂
Michele Murray says
Hello, I made this for the first time and it was delicious. I am wondering, can anything else be added (ie: rosemary, garlic, or olives)? If so, when would you suggest adding it?
Jami says
I’m so glad! Yes, I will sometimes add minced garlic, chopped olives, and herbs after the kneading stage, but before turning out into the bowl to rise. Continue with the recipe.
Michele Murray says
Thank you so much!! This is a 6 star recipe, both for the result and the simplicity in comparison to many other recipes I have tried!! 🙂
Jami says
Thank YOU for such a glowing review!
Lotus says
Hey there, I get confused easily, especially for baking/cooking substitutes, so it would be super for folks like me to have instructions specifically for those who don’t have a Dutch oven. Like, 6-9 for Dutch oven and 6-9 for regular oven. Just a suggestion to make it more likely for people like me to make the bread in the first place.
Jami says
Good idea – I’ll add my suggestions that I mentioned in the article to the printable recipe.
Lotus says
Well now I’ll have to change my rating to a five star then! That’s awesome, thank you!
Lotus says
I ended up making the bread after all and it was super yummy! First time I’ve ever made bread in all my 45 years so I was quite proud of myself. It came out with a lovely crusty outside and a good chewy inside. I kept the pot of water in the bottom for the first half of baking and removed it for the second half. Thanks for the recipe, I will definitely make this bread again!
Jami says
Oh, good – so glad to hear that, Lotus!
Kelsey says
Hi! I made this recipe today (my first time making sourdough) and I’m so amazed and excited to keep trying! I used agave instead of honey to make it vegan and it worked great. Thanks for this wonderful recipe!
Jami says
You’re welcome – so happy you enjoyed it!
Oliver says
Hi Jami,
Do you measure the 3/4 cup starter with a wet or dry measuring cup?
Thanks!
Jami says
I’ve done it both ways, depending on what’s available, and haven’t noticed a difference.
Hillary says
I love this recipe! It helped me make my first (and second!) sourdough loaves that weren’t sourdough bricks. Amazing flavor and crust. I was wondering if it would be possible to make the dough and then keep it in the fridge a few days, or even freeze? Do you know if that’s possible, and at what step in the process it would be appropriate to put in the fridge or freezer? Thanks so much!
Jami says
I’m so glad you like this, Hillary! You can keep the dough in the freezer after the second rise. I do let it sit on the counter for an extra hour before starting the shaping/heating the pot stage.
As for freezing, you can only do that after baking – but it freezes great that way!
Brandi says
Did you happen to mean that you can leave the dough in the “Fridge” after the second rise then freeze the bread once made? Or can you actually freeze the dough after the second rise? I didnt get to mine yesterday since I started it too late in the day so I refrigerated my dough after the second rise and going to make it today. Hoping it works.
Jami says
Oops – shoot, yes I meant fridge! Gosh, that must’ve been confusing, lol.
Lorna Marchand says
Like lots of other people, I decided that self-quarantining was as good a time as any to learn how to make sourdough bread, LOL! I created my starter, but then couldn’t find a good recipe, until I ran across yours. This recipe is great and very easy to follow. I’ve mastered the art of sourdough bread making, thanks to you. The key to a perfect loaf is heating up the Dutch oven and sprinkling the dough with a little water…makes for a perfect crust. Thank you for sharing this recipe!!
Jami says
Yay – good for you!! I’m so glad to have helped. 🙂
And thanks for that tip with the water, too.
Peter Mcneill says
Hi there. I put the dough to rise at 6:30 this morning and it hasn’t moved that much since. It’s now been almost 5 hours rising and there isn’t much to show. I fed my starter last night and this morning it was nice and bubbly, almost doubled in size and had the consistency of toasted marshmallows. So I think it was ready to use. This is the first bread from my starter. Its not very warm today so that might play a role.
I put the dough in the oven with the light on and will monitor. Is there any harm in letting it rise for many more hours than what I on the recipe?
Thanks!!
Jami says
I wouldn’t let it go too much more than written, though an extra hour is fine. Is this for both rises or just one? You’re on track if it’s for both. Sourdough is more forgiving that way than yeast breads, but the quality may suffer if left to raise too long (the crumb may be gummy). Sometimes the dough won’t show a lot of difference, I just usually continue and it usually springs to life – if not before than in the oven.
Even though your starter is looking good, it’s still a new starter and may not be strong enough to raise bread. I think you’ll see better rise as you use it for other things and keep feeding it.