Easy Sourdough Artisan Bread Recipe (Ready in 1 Day)
If you’ve been looking to bake a crusty, golden loaf of sourdough without the complexity of typical recipes then this easy sourdough artisan bread recipe is for you! Designed for simplicity, this method uses everyday measurements, minimal steps, and a stand mixer (or hand-kneading) to create a dough that’s ready to bake in just one day. Baked in an enameled cast iron pot (with other options), the result is a beautifully blistered crust with a soft, chewy interior — perfect for both beginners and seasoned bakers seeking a reliable, no-fuss loaf.
✩ What readers are saying…
“I wish I could say how great this recipe is in words!… Could this be true? Could I have found the perfect sourdough recipe for me and my family? After all these years and all these attempts, suddenly, in my lap, the sourdough recipe that really IS “The Easiest Best Sourdough Recipe on Earth”? Really? Well, I’m here to tell you, “YES!” Emphatically, “YES!” This is it! So good! So easy! So perfect! Please try this recipe! You will be so happy you did.” -David
Some links in this article are affiliate links and if you click on them I will receive a small commission at no cost to you.
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.
I was looking for an easy sourdough bread recipe that had a crispy crust with a nice texture and holes inside, but that was simple to make. Preferably a same day sourdough bread similar to my super easy artisan bread which bakes in an enameled cast iron pot.
What I mean by ‘easy’ is a basic everyday kind of sourdough bread recipe that uses cups to measure, few steps, and very little science involved, sort of like our great-grandmothers would’ve made.
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.
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, from beginners to seasoned bread bakers. It can be made quickly (well, in sourdough terms) in one day or you can choose a bulk fermentation overnight in a refrigerator.
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.
Artisan Sourdough Bread Recipe Video
Ingredient Notes
You need only 3-4 ingredients for this classic bread – here are some notes and answers to questions I’ve gotten about the ingredients:
- Flour: You can make this bread with all-purpose, white whole wheat, spelt, or whole wheat flours. Spelt and whole wheat will have a denser crumb and less holes. You may get a taller rise by using bread flour, either white or whole wheat, which contains more protein (higher protein content in flour is needed for gluten development). Note: Pastry flours have less protein, which makes them great for cookies, muffins, and quick breads, but not for yeast or sourdough (wild yeast) breads.
In these photos I have used all white whole wheat flour with my regular whole wheat starter so the bread isn’t as white as loaves made with white flour. I also share a loaf made with regular whole wheat below. I always use a whole wheat starter and typically mix and match the flours I have on hand.
- Sourdough starter: I created my starter using these easy steps with whole wheat flour. Your starter should be strong for this recipe – very bubbly and doubling in volume after feeding in 6 hours or less (see the Important Note below). I like to feed the starter the night before (see timeline below).
- Salt: This is the third ingredient you must include in the recipe (in addition to water) or your bread will be very tasteless. After making this one time, feel free to adjust the salt to your preferences.
- Honey: I’ve made this ingredient optional, but I always use it. It adds a bit of immediate sugars for the yeasts to feed on as well as helping the crust to brown.
Sourdough Artisan Bread Step-by-Step Instructions
Step 1. Add all the ingredients (flour, water, starter, optional honey, and salt) to a bowl and mix dough just until combined. Let sit for 15 minutes. If using a mixer and dough hook, knead for 5 minutes. If making by hand, knead for 8 to 10 minutes.
Step 2. As you’re kneading, 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 clearing the upper part of the bowl. It should be tacky, but not cling to your finger other than a bit of residue as shown.
TIP: If you’d like to add dried or fresh herbs or any other mix-ins, add them during this kneading portion. Wait until you’ve got the dough to the stage you see in step 2 and then mix them in before scraping into the bowl.
Step 3: Transfer to a large bowl, lightly coated with oil. The dough should stick to the bottom and need to be scraped out.
Step 4: Cover with plastic wrap or a damp towel and let the dough rest for 3 hours.
TIP: I use plastic “shower cap” type bowl covers 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. Update: I’ve recently been moving away from plastic in the kitchen and have found that beeswax bowl covers do a nice job of keeping the dough moist while rising.
Step 5: 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 6: 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. This is described in detail in the video.
Step 7: After the second rise, place a piece of parchment paper 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 right over the bowl (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. Replace the cover for the final rise.
Step 8: While the shaped dough is resting at room temperature, set an empty 4-6 quart enameled cast iron (or regular 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.)
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. See video for more details.
TIP 2: Shape the dough into a small skillet to keep the edges from spreading as much as a cookie sheet. If you have a bread proofing basket, feel free to use that.
Step 9: When the timer goes off, slash the top of the loaf with a serrated knife in 2-3 places making whatever pattern you’d like. If you have a lame, you can use that to make more intricate patterns.
Step 10: 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).
Step 11: Replace the hot lid and bake for 12-15 minutes. Remove the lid and continue baking for another 13-15 minutes, until golden brown and internal temperature reads 190 to 200 degrees with an instant read thermometer.
Look at that crust! That’s bread-beauty right there, isn’t it? Blistered and cracked and bubbly. You can see why I think this easy sourdough bread recipe is the best!
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. (Note: When made with all regular whole wheat flour there will be only tiny holes in the crumb, making it more dense than this – but it’s still good in my opinion.)
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 on Using Starter to Make Bread
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’ve learned on my sourdough journey:
You cannot make bread rise well 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! (
What about using the float test? I find that when working with whole grains the float test (seeing if a piece of your starter floats in water) isn’t as good a guideline as doubling.
What do I do with all the starter I’m making, feeding, and removing while waiting for it to be strong enough to double?
You can make recipes that don’t rely on the wild yeast in sourdough to completely raise it! Lovely baked goods like:
- 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).
For even more unique and delicious ways to use your sourdough discard, check out this amazing list of 35 sourdough discard recipes!
Shop This Easy 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.
- I’ve used Kitchenaid mixers for years to make all my breads – this is the current version of the one I’m using now.
- Here’s a rising bucket that holds a lot and is easy to see when your starter is doubling. Personally, though, I use my glass 2-quart measuring cup with a lid instead of plastic.
- 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 For Same Day 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 share the typical timeline needed to serve a loaf of artisan bread 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.
Forgot to feed your starter? It happens to the best of us! 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, usually 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
Yes, the second rise can happen in the fridge. Let the dough come to room temperature for about an hour before you start to shape and heat the pot.
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 what you can do:
-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.
These add-ins can be kneaded into the dough at step 2, after the first step of letting the dough sit for 15 minutes.
A Few of The Many Reader Raves
“Wanted to tell you your sourdough recipe was the best and easiest! It tasted great and I felt like I accomplished my dream of finally making sourdough!” -Stephanie
“Here’s another thank you for the simple recipe. I have been been struggling to find one that want so overwhelming; I don’t want to understand every minute detail of science….I just wanna bake some bread! This is the only recipe that I’ve had success with.” -Brittney
“Since I am new to sourdough, I was skeptical that this would work on my first try. It turned out fantastic.” -Helen
“Thank you for this awesome video! A friend gave me a jar of starter over a month ago and I was hesitant and unsure of how to proceed after watching other videos online. I made my first loaf ever last night and it was incredible. I really appreciate your video, it’s like you’re in my kitchen helping me along the way. All of your tips were super helpful and I now love making bread!” -Tracy
I hope you love this sourdough artisan bread as much as we do – if you make it, be sure to leave a recipe rating to let me know!
Want to save this?
Enter your email below and you’ll get it straight to your inbox. Plus you’ll get easy new recipes, gardening tips & more every week!
Easy Sourdough Artisan Bread Recipe
Equipment
- stand mixer or hand kneading
- 4-6 qt cast iron pot or baking stone/cookie sheet with steam bath
Ingredients
- 3+ cups (360-400 g) flour white whole wheat, whole wheat, unbleached, or a combo
- 1 ¼ cups (300 g) warm water*
- 3/4 cup (150 g) active sourdough starter 75%-100% hydration (I prefer 80-90%)
- 1 tablespoon (21 g) honey**
- 1 ½ teaspoons (9 g) salt or to taste
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 or a damp towel and let rise for 3 hours, turning and folding the dough once or twice.
- Remove dough, turn and fold again with oiled hands, 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 paper 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 (or regular 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
More Sourdough Recipes to Use Your Starter
Find recipes like no-knead sourdough focaccia, sourdough lemon loaf, soft sourdough bagels and much more on the sourdough recipes page here.
This recipe was originally published in 2012 – it’s been updated as recently as 2025.
Disclosure: affiliate links in this article will earn commission based on sales, but it doesn’t change your price. Click here to read our full disclaimer and advertising disclosure.
Thank you for the recipe! I wish I could post a picture!
I bet it’s beautiful! (You can over on AOC’s Facebook page. 🙂 )
I love how easy this recipe was – and that it was all the same day start to finish! My load came out a little dense/chewy. Any ideas why? Thanks!
What type of flour did you use? Whole Wheat results in a denser loaf. Also, this type of bread is supposed to be chewy, though you could try adding less flour next time.
I used AP flour – I need to get my hands on some bread flour!
Great recipe. Using a Dutch Oven makes a good difference. I have tried baking some sourdough before and this is definitely the best results I have had.
Glad to hear it!
I made the artisan sourdough bread yesterday. I didn’t start very early, as a result, I was up till midnight. However, I thought it turned out well for my first attempt. I have a couple of questions though. First, though it tasted great, it was denser than I wanted. I maybe added too much flour to help the dough pull away from the side of my mixer. My starter was only a week old but it was tripling in eight hours. Secondly, I’m not sure what you mean to fold the dough and have the seam on the top.
Yes, the less flour you can get away with, the better as far as a lighter texture. It’s a balance between being able to handle it, though. Also, as your starter ages, it will improve your bread, too.
We’ve just made a video showing all the steps, including how to turn and fold the dough! It’s on the page and our You Tube channel.
Jami,
Thanks so much for the new video. It answered so many questions. A picture is worth a thousand words. Seeing how you handle the dough was really helpful. One question I had was how to utilize the starter as you add it to the other ingredients. When I watched you stir the starter a little before adding it answered my question. It seemed to me that adding a starter that was stirred a little made it more concentrated and you weren’t just adding a lot of bubbles.
Amazing thanks so much – this worked well for me. The rise was great, the crust was crunchy and the middle was soft and chewy. Thanks 🙂
You’re welcome – glad you enjoyed it!
Thanks Jami. I didn’t think it scored very deeply. I’ll try a more aggressive score next time! 👍🏼
I have not made this yet. Has anyone let the dough proof overnight? I am wondering how a long ride affects the final product.
I have a couple of times and it’s okay, but I never get as good a rise in the morning, even letting it sit out an hour before shaping.
My bread came out amazing! So many air pockets inside and a good crust outside. I’m wondering why when it baked it came out looking like a lopsided mushroom! Ha! I did the second rise in the refrigerator overnight, then cooked it on a piece of parchment on a pizza stone with a pan of water underneath it for steam. It kept growing and growing that I thought it would burst! And then sort of flopped over to one side. I wish I could add a photo! It tastes delicious but what are your thoughts about why it got so big and flopped over?
That sounds great, Sue – and it’s good to know the overnight worked for you so well (I’ve found I don’t get as good a rise…).
It sounds like you needed to slash the bread deeper and maybe in a few more places? That’s all I can guess.
I want to make sour dough bread for the first time. My starter is ready and has passed the water test.
Using your ingredients, can I proof it in the instant pot? If so, what are the steps to follow?
I also want to transfer it from the instant pot to a hot dutch oven to bake. Is this possible using your recipe?
I appreciate any help I can get. New here. Yes, I might be cutting corners too fine…
I have no idea how to do that, Dianna – sorry!
I’m making this recipe a second time, loved the first loaf. That one was about 50% whole wheat. This time around I used all whole wheat and excited to see how it bakes up! Thank you for simple directions that make good bread the same day.
It will be good to have a comparison – when I do all WW it’s a denser loaf, but still good. 🙂
This loaf was the best tasting one with lots of lovely holes that I have baked!
Great!
I’ve made this twice now. The first time was my first ever attempt at bread and it turned out incredible! This is such a great starter recipe and much easier to follow than most others out there.
The second time I made it, it didn’t turn out quite as well, but still tasty. I suspect my problem was with my starter. I’m really new to sourdough and still trying to make sense of how to properly keep my starter, the bakers percentages, and hydration levels, all of which is very confusing! I wondered if you might be able to share the weight measurements for the ingredients alongside the cup measurements? I think this might help a lot in ensuring I get just the right ratio.
I will think about trying this, Laura, but I find with sourdough I go more by feel and look of the dough. So much depends on the starter and the flour, and both those change each time. But I have had this request and will try weighing the next few times I make it to see if I can get some kind of regular amounts.
Glad you like it!
HI there, I havent made yet but would it be possible to add some instant yeast to be sure I get my rise? Im a novice baker for sure!
Lisa
I’ve never done it, since it is counter to the whole reason for the natural yeast in sourdough 🙂 but you could try just a 1/4 teaspoon or so.
Question: The recipe calls for 3 cups of flour. Is this 3 cups of spooned and leveled flour (about 360g) or 3 cups of packed flour (about 500g)? I made this recipe using spooned and leveled flour and ended up with a super wet (85% hydration by my calcs), sticky, slack dough that would not shape up well at all. I calculated the hydration using the weight of packed flour and came up with 65% hydration, which should be much much easier to work with.
Any insight would be greatly appreciated.
With sourdough, the individual starter and type of flour makes a big difference, so I’ve added about using additional flour as necessary. I scoop and level flour into a cup, which is more than spooned, though less than packed.
You will need to add the amount of flour to make the dough easier to handle, but still tacky.
Hope that helps!
Love this bread! Recipe is easy to follow even for me a true bread baking novice. Now I have made this recipe a few times I would like to try adding perhaps some olives or cheese but I’m not sure at which point to add other ingredients like that or if I would be ill advised to try this at all. Thank you for this winning recipe and any feedback is much appreciated!
I’m so happy you’ve had sourdough success with this, Jennifer!
When I add herbs or ingredients, it’s at the end of the kneading period. I throw in the ingredients and knead another minute.
I turned this into a cranberry and orange zest loaf that turned out awesome!!Lyn Flemming
Wow, great idea!
I love this bread. I’ve made it 3 times and each time the texture got better with bigger air pockets. I would like to make 2 small boule so I could give away. Have you tried this and if so how much if any do I cut down bake time?
Glad you like this! I haven’t tried doin that, though I don’t think the bake time would be that much less. You can also double the recipe and bake one bread after the other and they will be the same size.
Love this bread and so easy to make. I don’t have a stand mixer so I do it all by hand and I never worry I haven’t mixed enough with the additional folding during the first rise. I bake at 425 because my oven burns things, and just add an extra 5 minutes or so. Thanks for a great recipe!
Great, Danielle! Thank you for reviewing!
This was easy. My first loaf with a new homegrown starter (8days in) and it came out perfectly. It was in fact my first kneaded loaf of any kind. I went with bread flour and it did need more flour to get the desired tackiness— maybe as much as 1/3rd cup? I followed advice about resting after shaping on parchment in a small sauté pan— i think that really helped keep the loaf from spreading too much in the dutch oven.
Great – so glad this worked out for you first time, Paul!! Thank you for reviewing.
Thanks Jami!
You’re welcome!
So we are supposed to put the bread in the hot Dutch oven with the parchment paper on the bottom? Just want to make sure I’m reading this correctly.
Yep! We’ve just created a video showing all the steps and tips to making this, too.:)
I thought this recipe was great, I had a little difficulty with the loaf once I had it on parchment paper and probably needed a little more flour to stop it from sticking. It rose beautifully and I loved the way it came out!
Great!