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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Lori Greco says
Hi Jami, I am trying this for the first time, should I use the convection setting at 450 or the regular bake setting at 45)?
Thanks!
Lori
Jami says
I don’t have a convection oven, so I haven’t tested it with this – probably do a regular bake?
Savanna Parra says
This is my fourth sourdough attempt and I gotta say – this recipe is the best. East to follow & my bread actually came out! Put it in the fridge overnight for the second rise & gave it an hour to come to room temp before shaping. Such a pretty loaf! Thank you!
Jami says
Yay – so glad! Thanks for the review!
Amanda says
This is the best bread I’ve made! I’be used this recipe twice. The first time I followed it to the letter and got a delicious loaf. The second time I was extremely busy and kept leaving it for too long. My first rise was probably 5 hours long. The second rise I left on the counter for 2 hours, but then decided I didn’t want to stay up late and stuck it in the fridge. The final rise was probably 2 hours because we decided to go for a long walk. At this point I was just hoping it would turn out edible. But even the second loaf was amazing! Love recipes with flexibility!
Jami says
Wow, good to know it’s that flexible, Amanda. 🙂
Glad you enjoy this and thank so much for reviewing!
Dana says
I love this recipe. And the addition of the honey is perfect! I knead it by hand and love this part of the process. Makes me feel more connected to the loaf! And the end result is, for me, much better than the no-knead, overnight rise recipes. Thank you for sharing!
Jami says
Great – good to know about the kneading!
Aimee says
The recipe worked very well but i had WAAAAAYYY too much water. My starter was at 100% hydration and i should have read the whole recipe before starting because the author mentions being careful with the liquid. I ended up adding about 3/4 c additional flour, then more for shaping. the bread was perfect tho.
Jami says
Nice that it’s a flexible recipe – thanks for reviewing!
Pat R says
What size Dutch oven works best?
Jami says
Anything between 4 and 6 quart sizes.
Joan says
I am about to make this recipe. Do you have the measures by weight (grams). Personally, for bread, I find it more precise. Thanks
Jami says
I don’t right now.
Kira says
I’m really glad to have found such a simple recipe. For the step where you are preheating the Dutch oven, can you begin that while the bread is still rising and then shape it and put it in when the Dutch oven is ready, or do you need the 40 min preheat time for the shaped dough to rest.
Jami says
You need the time for the shaped dough to rest.
Teresa Hsieh says
If we double the recipe should we make 2 loaves or double baking time or what? I recommend your recipe to all I give my homemade starter to and just omit honey at the request of the hubby. 😁
Jami says
I’d make two loaves – that would be one monster loaf otherwise and would have a hard time getting done in the center.
So glad this is a go-to recipe for you!
Sandy says
I’m in mid-recipe now and am bummed that it doesn’t seem to be rising. I’ve let it rise the first 3 hours and doesn’t seem like it did much. My starter seemed fine as it was bubbling when I used it. Any thoughts as to what’s happening? I’m new to sourdough, but did manage my first loaf last week!!
thanks.
Jami says
Don’t worry! That’s often the case with sourdough, it doesn’t grow quite as much in the different stages like yeast. Keep going and it will spring to life for you if your starter was active. 🙂
Sandy says
Thank you Jami! I did finish the recipe and baked it, thinking it would be a total flop! But I was thrilled to take it out of the oven and have a delicious loaf of bread! This is only my 2nd try at sourdough, so far so good! Thanks for an easy and yummy recipe.
Sarah says
Can you proof this bread in th fridge overnight?
Jami says
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.
Sara Herzog says
I just took my first loaf out of the oven, it looks beautiful!!! It was a very simple recipe to follow, I have never made Sourdough before and I think so far is a success. I am still letting it cool, but I can’t wait to taste it. Thank you for such a very easy recipe!
Jami says
Wonderful – love to read this, Sara! And thanks for the review. 🙂
Susan says
I’ve made this twice now and it was perfect! And I am new to sourdough!
Jami says
Yay!!
Doron says
Used this Recipe a couple of times and it’s so easy and the bread always comes out amazing!
Jami says
Wonderful – thank you for reviewing!
Carrie Bornstein says
Why is this not the go-to recipe for everyone everywhere?? So much simpler than the other ones I’ve seen and it came out PERFECT. I was close to giving up on sourdough bread but now this will likely becomes a staple in our house. Thank you!
Jami says
You’re so welcome – so happy this helped you not give up!!
Jessica T says
Hopeful I can make this work! Both times I’ve tried my dough is runny and just pools during the shaping phase…I think I need to add more flour but didn’t want to do it at the end before putting it in the oven. When do I add more flour for a round shape? It’s rising super well, just super soft when I go to fold and shape it. Would love any pointers!
Jami says
Since you know it’s runny, go ahead and add it in the kneading phase, starting with just 1/4 cup.
Heather says
I made this bread recipe today, it turned out so well! This recipe is a keeper.
Jami says
Yay – thank for the review!
CDT says
Wow, just made my first loaf of sourdough with this recipe and it was honestly the best bread I have ever had!! This is probably the most straightforward sourdough recipe I have found and it really delivered. And note, I’m a 45 year old dad with very primitive cooking skills. Thanks !
Jami says
Awesome – I’m so glad to know this, thank you so much for the review!
Yasmine says
Just wanted to say thank you for the easiest recipe for sourdough I could find for making my first sourdough bread! I’ve made my first starter and it seemed bubbling and healthy after one week. I didn’t use oil, but otherwise followed the instructions, except for 40 min preheating, I let it preheat for approximately 15 minutes. I don’t have a dutch oven so I used an old polish emailed pot – it was just perfect! I decided though to put a baking pan underneath my pot after the first 15 minutes so the bread wouldn’t burn from beneath – turns out it was the right decision! Thank again, your recipe is a keeper!
Jami says
So glad you found a pot solution that worked for you – it’s all about getting that good crust. 🙂
Karen says
Hi there
So for this step –
While the shaped dough is resting, 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.
Do we put the dough into the Dutch oven at this time or after the 40 minutes?
Jami says
No – the dough is resting on the parchment on a bread board or skillet or wherever. Place the empty pot into the oven to preheat. Then use the parchment as “handles” to place the dough into the hot pot.