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Artisan Sourdough Bread Recipe

Halved artisan sourdough bread in a rattan tray.
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This artisan sourdough bread is a rustic, flavorful loaf made with a mix of bread, rye, and whole wheat flours. It is crafted using natural fermentation and gentle hand-mixing techniques.

Ingredients

Scale

For the levain (an active starter):

  • 35 g sourdough starter
  • 35 g bread flour
  • 35 g water

For the bread dough:

  • 315 g bread flour (I use King Arthur organic bread flour)
  • 68 g rye flour (I use Bob's Red Mill organic dark rye flour)
  • 68 g whole wheat flour (I use King Arthur whole wheat flour)
  • 360 g water (80% hydration)
  • 90 g levain (active starter at peak) 
  • 9 g fine sea salt (I use Redmond ancient fine sea salt)
  • 15 g honey (I use Trader Joe's Mostly Mesquite Honey)

Instructions

  1. Autolyse: In a large mixing bowl, combine the bread flour, rye flour, and whole wheat flour. Add water and gently mix until no dry flour remains. Cover the bowl and let the dough rest for 30 minutes. 
  2. Add levain and salt: Add your levain (active sourdough starter) to the dough. Mix gently, folding the dough over itself until the starter is fully incorporated. Sprinkle salt evenly over the dough, and mix using one of the bread dough mixing techniques. Add honey and knead briefly to integrate. Once you add levain (active sourdough starter), bulk fermentation starts. Cover the bowl and let the dough rise at room temperature (ideally 70-75°F) for 30 minutes.
  3. Continue bulk fermentation: With wet hands, perform two sets of stretch and folds followed by two sets of coil folds, with a 30-minute rest between each set. After the last set of coil folds, cover the dough and let it continue bulk fermentation and monitor its rise closely. At the end of bulk fermentation, the dough should be airy, slightly domed, and have bubbles forming.
  4. Preshape and shape: Turn the dough onto a lightly floured surface. Shape it into a tight boule (or batard) by folding edges toward the center. Place the shaped dough into a well-floured 12-inch oval banneton.
  5. Proof: Cover the banneton with a clean towel or a disposable plastic cap, or place it in a reusable plastic bag. Refrigerate overnight for a complex flavor.
  6. Bake the loaf: Preheat the oven to 500°F (260°C) with a Dutch oven inside for 30 minutes. Gently transfer your proofed dough onto parchment paper. Score the top of the dough with a sharp blade to control expansion. Transfer the scored dough into the hot Dutch oven, and cover. Reduce the oven temperature to 450°F (232°C) and bake covered for 20 minutes. 20 minutes covered, then 15-17 minutes uncovered until deep golden brown. Remove the bread from the Dutch oven and cool on a wire rack for at least 2 hours before slicing.

Notes

  1. Adjust dough hydration: This recipe is 80% hydration, which makes the dough quite sticky. If you are new to sourdough, reduce the water slightly to make it easier to handle.
  2. Watch bulk fermentation: Don’t rely only on dough rise. Look for a slightly domed surface, small bubbles throughout, and a lighter, airy feel.
  3. Safety tip: Always use oven mitts or silicone gloves when handling hot pans or a Dutch oven.
  4. Check for doneness: Your bread is fully baked when the internal temperature reaches 205–210°F (96–99°C). I usually aim for 207°F (97°C) or higher. Use a digital probe thermometer for accuracy.
  5. Try the open-bake method: If you don’t have a Dutch oven, you can still bake sourdough. Read my blog post on baking sourdough without a Dutch oven.
  6. Want to create a custom formula for your loaf? Try my sourdough calculator.
  7. Need help getting started? Check out my beginner's sourdough bread guide to learn sourdough basics first.
  8. Note: Nutritional information does not include the white rice flour used for dusting.

Nutrition

Find it online: https://sourdoughtalk.com/artisan-sourdough-bread-recipe/