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.
Hi Jami! I’m a Jamie too…but with an “e.” 🙂
I made this loaf for the first time last week and WOAH! It didn’t even last until evening we devoured it so quickly. This time around, I steeped a sprig of rosemary in warm water overnight and am using that water as the called for amount in the recipe. Hoping it adds some extra flavor to an already delicious recipe.
One question – the 40 min rise while the cast iron pot heats up. Is that primarily for the pot to reach adequate temperature, or is it crucial for the dough as well? I’m doing some batch cooking today and could sneak the bread in right after the 2 hour rise since the pot will be well and heated from all the other baking today. Thoughts?
Glad your family likes the bread, Jamie! As for your question- It’s for the pot to be well-heated so the dough releases the steam right away to bathe the dough with moisture and get that good crust. Any way you can get that to happen is good.
Hi Jami, I just made my second loaf. I’m a little disappointed in the flour that you use, it didn’t rise as nicely as my first loaf that I made with bread flour. It rose the same as my first loaf just didn’t bake as high. The taste is good but I guess ill either go back to the bread flour or mix the two. Still love this recipe!!!!
Oh, yeah, definitely try different flours and use what you like – that’s one of the great reasons to make our own. 🙂
Easy and extremely delicious. I love this recipe and have started making it once a week for my family if 3. Last week I added a little rosemary and that was a big hit too. Thank you so much for posting this.
Yes, adding an herb or two gives it a nice flavor – I’ve added garlic as well.
Hi!
I’m new to sourdough (and bread making) and have only followed a couple of recipes so far. I have made your artisan sourdough a few times now and have really liked how it has turned out.
I’m wondering if during the first rise it is *necessary* to do the turning and folding. I’d like to leave the house during that rise, but don’t want to mess anything up.
Thanks for the recipe and for whatever wisdom you can share on this one!
This is a perfect recipe for starting your sourdough journey – and is also a great staple. 🙂
It is not necessary to fold the dough – it’s just a way to get more air into it. Sometimes I forget and I’m not sure how much difference it makes, actually. I always err on the side of more air if there’s a chance for all those holes we aim for in artisan bread. Try it without and see if you see any difference.
Turned out awesome, waiting to cut into it!
I’n your recipe is the water suppose to be warm
it doesn’t specify, also it doesn’t specify type of flour( unless I missed it) should it be bread flour?
Yes, always use lukewarm to warm water with breads – I’ll update that, Lorna. In the full, printable recipe I do state the flour types to use: “white whole wheat, whole wheat, unbleached, or a combo” – I don’t usually but bread flours, but you can certainly do that if you’d like.
I’ve made this bread twice with wonderful results. I’ve learned to add a bit more flour than the recipe called for. I must have a wet starter. Everyone who has tried my bread is truly impressed. The flavor is just amazing! I’m having so much fun with my new sourdough starter pet 😆
I’m so glad, Carolyn – and that you’ve been able to find a balance with your starter and flour ratio! And I agree – it is so fun to grow and use sourdough!
This was my first sourdough loaf after growing my own starter. I was pretty intimidated by all the different recipes out there. This turned out so perfect!! I let it rise for a couple hours longer since it’s chilly in my house right now. Thank you for such a simple and perfectly tangy recipe!
I love reading this, Danielle, and knowing you got a good first loaf!!
Ahh was really hoping this would work well! My two loaves were very wet. Had to add a lot of flour and now while preheating the oven they are very flat. 🙁 What did I do wrong?
Thanks
It’s hard for me to tell with sourdough and your description, Joanne. How old is your starter? How wet is your starter? How well fed is your starter? If your starter was wet, you might have to add more flour. If it’s young or isn’t doubling in 6 hours or less after feeding, it will not be strong enough to rise bread.
Having got into bread making over the last couple of years I decided to make 2019 the year to learn sourdough. I started my starter on new years eve and have had a couple of goes without success. That’s until I found your recipe! Wow! Amazed. There was lunch box envy at work today. My sandwiches were the best!
I’ve made crumpets too with my discard.
Just need to master an overnight recipe now.
Great website. I’m inspired to try more…..bagels this weekend I think.
I’ve even started a note book “Diary of a sourdough starter”. I keep track of feeding and what I’ve done with the discard, successes and failures etc so I can work out what works best.
Thank you for making things clear.
Julie
Yeah! Good for you Julie – I’m so glad I could be helpful in meeting your goal!
Could I use spelt flour for this recipe?
You can always try! I haven’t with this, but I’ve used it in my whole wheat sandwich bread and it’s a perfect substitute. I would give it a go – the worst that will happen is it’s a little flat, but then you can just call it flat bread. 🙂
What adjustments do you suggest I make if using part whole wheat flour?
I always use whole wheat flour, Yolanda – sometimes part and sometimes 100%. My starter is whole wheat, too. It’s a trade-off, though – it won’t be as light with WW and not as many holes. Using part white flour helps. I think using white whole wheat would help, too, with the lightness and holes, but I haven’t tried it yet. Hope this helps!
This recipe has a delicious crust and flavor! However, I’ve made it two times and both times the bottom part of the bread burned and I had to cut it off. I baked it for 15 mins with the lid on and 13 with the lid off. I tried to put plenty of flour on the bottom the second time to no avail. Any ideas or suggestions?
I’m glad you like the flavor!
As for the burning, I’d put the rack up as high as you can and still fit the pot – and maybe go with 25 degrees less oven temp. It may have to cook a bit longer after taking the lid off. It could be that your oven is hotter? Not sure.
Hopefully these will work!
This is the recipe for me & mine. Delicious, fast, easy. Terrific rise, perfect tang. This crust is ideal for me as some of the more rustic recipes made my mouth a bit sore from being just too “crusty.” Thank you for this wonderful recipe. It’s our House Sourdough now and is the best!
Wonderful, Linda! I’m so glad you like this, too.
For the final rest before transferring the dough to the oven, you might try putting the dough in an oiled glass bowl. I tried wax paper (Grrrrr–No!), parchment paper (Nope!), and a cutting board (No again), and then I tried using the oiled bowl. I didn’t even need to touch the dough to transfer it. I just tipped the bowl over and plopped the dough into the hot pan. The METHOD worked great–now we’ll see how my bread actually tastes!
Thanks for the tip, Lia!
great recipe, thanks for sharing. The only change I made was that it was put on parchment paper on a cookie sheet to bake.
This is a keeper 🙂
Glad to hear it, Judy!
I prepared this recipe this morning. The dough did not rise during the 1st 3 hours, and is pretty wet. Should I add more flour to the dough before the 2nd rise?
Thanks Jami, I have just been gifted a 20 year old starter and was all kinds of confused on the timing to get a loaf on the table for dinner. This helps greatly!
I’m glad that part was helpful to you, Sara. And what a nice gift. 🙂
Thanks you for the recipe. I am going to make my first loaf tomorrow and have read and read the questions/comments but their are so many. I hope I am not repeating one already asked. Do you put the loaf AND the parchment paper into the Dutch oven?
Yes – you pick up the edges of the parchment and put it all into the hot pot. It’s always okay to ask questions here. 🙂
Great. Thank you!
This is my first sourdough experience. I used Whole Spelt for starter and loaf. My starter seems to be doing everything it should. It’s pretty wet so I used inly 1 C water. Recipe came along beautifully, resulting in a nice ball of dough. After the second rising, my dough was a sticky blob. I dumped it onto the parchment and I needed to add almost a cup of flour to get it off of the parchment and into a proper shape. Clearly that was a mistake as my loaf, although picture perfect and delicious, is quite heavy and dense. Please help me figure out what to do differently. (Would another few hours rising time after shaping have helped? Or Should i have just “poured” it into the hot pot?) This seems to be a great recipe and I am eager to try for round 2. Thanks_
Yes, too much flour is the enemy of most bread recipes, Esther. This could be a number of things. Was your starter fully doubling in volume after feeding before you used it in the bread? That’s an indication of how strong it is. When I bake, I try all kinds of things – so the things you mention may work for you. Adding just enough flour on your hands to gently shape the loaf before adding it to the pot is also a good idea. Just keep trying – it will come together for you!