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
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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.
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!
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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.
Hey Jami! Ive been followings your blog for around a month and I made sourdough starter with your guide. It sounds my first ever attempt so I appreciate the easy to follow posts. Quick question regarding this bread, what size enameled cast iron dutch oven do you recommend? I’m purchasing one for when my starter is mature/strong enough.
Thanks,
Shelby
I’m so glad you’ve found that easy to follow, Shelby! Here’s an article I wrote sharing my favorite cooking items, including the enamel pot I recommend: https://anoregoncottage.com/essential-cooking-tools-for-healthy-eating-cookware-small-appliances/ (it’s a 6-qt, by the way). Hope that helps!
So glad to find a sourdough recipe that doesn’t take an entire weekend! Following your recipe resulted in a beautiful looking loaf of bread. It looked very similar to the picture you posted, but my crust, while golden, was more soft than crunchy. Is that normal for this recipe in your experience, or would you recommend trying a higher temperature or longer cook time?
I’m so glad you found this recipe, too, Laura! Did you use the enamel pot? If so, you could always let it cook for a few minutes longer after removing the lid to crisp up the crust more.
Thank you for the great easy artisan sourdough recipe! Since I have only a little familiarity with sourdough recipes, I followed it as closely and possible and in return had an outstanding result. Your suggestion to use parchment paper as a transport to the dutch oven is simply golden. I found that 3 cups of flour (2.5 Cups AP + .5 Cup whole wheat flour) was not enough so I added another 3 tablespoons (75g) of AP flour to get a better dough consistency while kneading in the stand mixer. My starter is 100% hydration (1:1:1). Using that I made a levain that was 80g AP flour and 20g whole wheat flour. I built the levain at 7 am and mixed the dough at 11am at which time the levain was very bubbly and probably tripled in height in a weck jar.
I’m so glad this was a hit with you, John. And thanks for the details of what you did – that could help others, too.
This was my second attempt at Sourdough and it was the best loaf of bread I’ve baked so far! Perfect crust and such an easy recipe in comparison to how complex some sourdough recipes are.
Have you experimented with any other flours using this recipe?
I really enjoy rye bread and am still looking for a good rye sourdough recipe. Hoping it’s possible I can keep using this one but just adapt it for rye. 🙂
I’m so glad you found success with this, Ashleigh! I’ve used hard white whole wheat flour and also made a loaf that was 1/2 spelt flour. I’ve never seen a rye bread that was all rye flour, though, so I’d suggest subbing some of the flour for rye and see what the outcome is.
Hi Jami! First, thanks so much for such lovely recipes – I’ve been making your whole wheat sandwich loaves for a while now and love how easy and tasty they are. I just started venturing into sourdough and found this recipe to be just as yummy and simple! (I also appreciate the shorter rise and the timing tips – figuring out how to schedule multiple long rises has been a logistical puzzle for me with most sourdough recipes). Quick question: could I let this rise in the fridge overnight if I want to mix it up in the evening to bake the next morning? I wasn’t sure how to adjust the time for the rises if the dough is going in the fridge. Any advice would be appreciated!
Thank you, Jessie! I haven’t tried an overnight rise with this, so I’m just guessing, but I think sourdough is pretty forgiving that way. I think you’d have to let it come completely to room temp after refrigerating, though, because sourdough stops growing in the fridge. Then you may have to do a rise after that. You’ll have to experiment with it a bit, I think.
I’ve left it out overnight to bake in the morning and it has worked just fine 🙂
I made my own starter and I’m not convinced it’s actually ready but I really wanted bread so decided to make it anyway. Had lots of challenges like a really slow first rise. Didn’t have enough patience for the second rise so it got cut short today after spending last night in the fridge. Then I don’t know what I did when I set the timer for the covered bake but after a while I walked in the kitchen to check it and although I had set it (I thought) for 14 minutes it still had more than 15 minutes to go! So I took the lid off and baked for the remainder of the time on the timer. It registered 200 degrees internally when I removed it from the oven. I thought I was supposed to let it sit for 15 minutes before slicing. I’m working on another project simultaneously so didn’t want to walk to the other room to check. Oops, it’s 30 mins. Despite all my trials and tribulations it’s actually pretty good. Has a nice sour taste, the crust is great. It’s just a little moist in the middle of the loaf. Almost like it needed longer at a lower temperature or perhaps because I cut it too soon. I will definitely be making it again and will keep trying to get my starter in better shape. Wanted to post a photo but don’t see an opportunity to do that.
Well, I’m glad it sort of turned out for you Monique – I guess that’s the warning against doing 2 things at once? 🙂
Great recipe, I have tried other recipies and always come back to this one. It never fails! I just adjusted the salt amount to almost two teaspoons.
Nice to know this, Marcia – I think so, too. 😉
Just a question: It gives the option to bake the bread either on a baking stone, or in the dutch oven. I would be using the baking stone, and was wondering if the time is the same? So, the two times listed (12-15 min with the lid, then 13-15 min
without) added together in the 450° oven for the baking stone?
Will you be using a roasting lid or something over your stone? If so, they’d be approximately the same. If not, it may take a bit longer. I’d suggest using an instant read thermometer the first time you adapt it (it should read 190 degrees in the center when done), just to see what the timing is like.
I won’t be using a lid. My problem is that my Le Creuset dutch oven (which is from the 60s or 70s – was my grandmom’s) has a plastic handle, not metal, so I can’t bake the lid at temps above 350°. Dumb choice on the part of Le Creuset. Do you know if it has to be an enameled cast iron dutch oven? I do have a nice hammered Aluminum one…
I think you’d still get some steam going in another type of pot. The cast iron just gets hotter. I’d try it, though!
PS- do you think it would work to cover the Le Creuset handle with foil? I’ve done that with fry pans to finish cooking frittatas before, but don’t know about the 30 min at the high temp.
Thanks for your replies, Jami! I may actually try that. First, I have to make my sourdough healthy after it spent a YEAR in the fridge without being fed. It still smells good, and it’s starting to bubble just a bit after 3 feedings, and some warm counter time. 🙂
I followed the link in your kitchen essentials list which took me to the Lodge Enamel Cast Iron Dutch Oven. Your Artisan bread recipe says to preheat the Dutch oven empty in a 450 degree oven for 40 minutes. Put on my wish list and got this pot for Christmas and was surprised it said not to cook in it empty. What should I do.
Hmmm, I didn’t know that and haven’t read anything about that with other pots, Bobbi Jo! This recipe has been tested numerous times, though, using all kinds of enamel pots (I’ve used 3 different brands and readers have, too), so I stand by the recipe as written – plus that particular direction was from America’s Test Kitchen, like I wrote.
That said, you could go down to 30 minutes if you’d like, but it’s integral to have the pot heated well before putting the bread in. That’s what I would do if I were you, because if I got the pot mainly for making this bread, that’s what I’d want. 🙂
I’ll check into other pots and see if they direct this, too.
I have read suggestions of filling it half full with water to heat and then dumping it out to bake the bread.
Hmm, I haven’t heard that before.
Hi Jami! Do you cook on the parchment or slide the dough into the pan?
Hi! I cook it on the parchment.
I decided not to use your recipe when I noticed there is no salt in it- I have not heard of making sourdough without salt- was it an omission? Thank you
Oops- please forgive me- I just looked again after reading all the reviews and now I see the salt listed- lol.
I’ll give it a try! Karen
Tried recipe for the first time and my dough is VERY wet with using the amount of ingredients called for. I feed my starter with equal weights of starter, water and flour. Added about 1/2 c. more flour just to make it it have somewhat of a form but not much at that. I know you say it will be very moist just not sure what that looks like. I have been making regular loaves of sourdough bread and know what the dough should be like for those.
Since everyone’s starter is a bit different, go with what you’re used to, Bobbi Jo.
I wanted to explain that I added the extra flour to the bread and not my starter. I keep my starter at 100%hydration. How wet/sticky should the dough be? How easy should it be to handle?
I did figure that – it’s just that it’s not an exact science, so everyone will have differences. The thing with artisan breads is the wetter the dough, the more holes and airy texture you’ll have. So I always try for a balance of as wet as I can handle, if you know what I mean. Just enough flour that I can handle it without it sticking to all my fingers, but not so much that it is stiff. It definitely is something that gets easier as you practice making bread. 🙂
Most fabulous recipe ever! I have done this twice, using a 3.5 quart enamel dutch oven. Perfect both times. Amazing taste. The second time I added about a teaspoon of powdered garlic and a teaspoon if italian herbs. I may never use another recipe for artisan sourdough, since this one works so well. Thank you for making things so simple!!!
I want to add a suggestion about the “sloppy” wet doughs. My first dough was like this. Using olive oil on my hands helped a lot. Bread turned out wonderful. My second loaf had a much drier dough, not sticky at all.
I read and thought about this difference some, as I am new to sourdough. I have a lovely wild starter that is about a month old and sometimes kept in the fridge. The first dough I made that was sloppy/sticky, I believe I used starter that had started to fall, meaning the food was consumed. I think that is why it was sloppy. The second dough, I learned to use the starter at it’s peak, meaning it had risen pretty high in the jar and not started to fall yet. The dough was much more like ordinary bread dough and NOT sticky. This was the only difference in the recipe besides the herbs.
What do you think?
I am so glad you like the recipe and I love adding garlic and herbs sometimes, too. I also think your theory about a drier dough makes a ton of sense. Thanks for sharing that!
Good morning Jami, I am so thankful for this yummy recipe! I have a new starter that just a week old so it didn’t rise as high as I thought but knew my reading your reply’s that it’s normal and to keep it out for at least two weeks. It turned out yummy and was fun to make.
I was wondering if this bread is good to freeze? I want to make several loafs and freeze for a family gathering. Also should I store it in the refrigerator or is the counter fine? It’s just my hubby and I so it will last a week in our home. Also I would love to make a variety of bread like rosemary olive oil, or rosemary garlic, basil and parmesan cheese and jalapeño cheddar. Do you have recipes for these?
My Best,
Deanna
Yay! I’m so happy to know you’ve had success, Deanna. 🙂
Yes, this bread freezes great! All homemade bread doesn’t last as long at room temperature, but will last a week in the fridge. Refrigeration does tend to dry it out more, though, so I like to cut the loaf in half, slice it and freeze the half we won’t be eating right away. Just a thought.
Those are great ideas for additions! I haven’t created an specific recipes for these yet, but feel free to add some to the dough to create your own.
Jami, I just made the bread with the cheddar cheese and jalapeño. I added one cup cheese and 1/4 cup of jalapeño. Then once you put it in the pan add 1/4 cup of cheddar cheese and 5 to 8 thinly sliced jalapeño to the top. I didn’t make any changes to the original recipe other than adding the cheese and jalapeño.
Goodness, that sound so good – my husband will LOVE this. Thanks for letting me know your amounts!
Thank you. So should I just keep the starter out aft room temp and feeding it ? Or is it ok to refrigerate? I have been feeding it weekly but refrigerating it. I did make the bread which didn’t rise much so it was very dense but the flavor is good.
You don’t have to leave it out, but it will probably get stronger faster if you do. See if you can dedicate a week or two to really growing it (making other things with the resulting extra starter) and try the artisan bread then and see how it does. Once it’s good and established, you can refrigerate and feed weekly and it will just continue to strengthen.
Hi…. I keep NOT having success with sour dough bread. I can make other breads just fine… Including an awesome whey artisan bread. I’m trying yours right now and after 3 hours it doesn’t really look like the dough has risen and its sticky. My starter is several weeks old and I’ve been feeding it weekly. There were bubbles this morning. Should I start over, or leave it longer or… Help please. I want so badly to successfully make sourdough without commercial yeast. Thank you
Hi Betsy! I hear your frustration but my advice would be to have patience. I know, probably not what you wanted to hear. 🙂 A starter that’s just a few weeks old isn’t very old – it will get stronger and stronger as you use and feed it, making bread easier as it ages. Promise! You can shape the dough again and let it rise a bit more, but I might just bake it and call it focaccia. 🙂 It will be yummy, I’m sure.
There are other things you can make in the meantime – English muffins and bagels come to mind, also a good cheesy batter sourdough bread – all things that don’t need to rise as much. Then try the artisan bread in another month and see if it works better. And let me know how it works for you then!
Sorry if this got posted twice…I am new to the whole posting thing:)And I have a typo…ooops
Thank you
No worries – it’s all good around here. 🙂
Thank you!
Hi Jami,
I wold like to know if during the first and second rising you add flour when you fold and turn?
Thank you
Colette
No, you don’t need to. But if it’s really sticky I sometimes flour my hands.
Hi,
I’m just want to know, will it matter if I use a metal bowl to mix this on my stand mixer? Or at I better getting a glass one?
Cheers,
Bec
I use the metal bowl with no problems!
I bought a Sassafrass dome for ‘baking’ and am disapointed that it’s so tall that bread is too done on bottom every time. I am considering a covered pullman pan. Given the costs of baking accessories, I thought I’d ask if this would work with the above recipe? I can’t justify spending more money on another ‘experiment’ when you probably know the answer already! Thanks so much. I can return the dome, which I think I will do.
I’ve never used a pullman pan, but my understanding is that it is for fine-textured loaves. That’s not what we’re going for in a good artisan bread. 🙂 This recipe works with an enameled cast-iron pot that is also good for baking stews, braises and more (so not just a one-use kitchen item). If you don’t have one, I’d suggest getting one since it’s the home-bakers secret to that crunchy artisan crust. Check out my kitchen essentials list for a good option.