Simple Artisan Sourdough Loaf – Step by Step Recipe

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This simple artisan sourdough loaf is perfect for beginners yet impressive enough for seasoned bakers. Made with just four basic ingredients, this naturally leavened bread is as wholesome as it is delicious. There’s nothing quite like the satisfaction of baking your own sourdough bread—crisp, golden crust, an airy interior, and that signature tangy flavor.

Whether you’re brand new to sourdough or looking to streamline your process, this step-by-step guide will walk you through creating a beautiful, crusty loaf with a chewy crumb using only flour, water, salt, and sourdough starter.

How Do You Get a Sourdough Starter

I have a step-by-step tutorial here for making your own starter. I also have instructions on rehydrating a dried starter here.

How Far Ahead Do I Have to Plan for Sourdough?

Setting up a schedule for sourdough is the key to being satisfied with baking. You know that a loaf that you start today will not be ready to bake until tomorrow. However, if you prepare two loaves then you can bake one tomorrow and keep the other one in the fridge for the next day. If you prepare the dough every other day, you will always have a loaf ready to go! This is so nice if you have unexpected company, you can bake fresh bread with little prep!

Tools Needed

You can make sourdough with just the most basic tools. This is what I use, but if you don’t have a mixer or Dutch oven, you can still make sourdough. You can open bake on a baking sheet. The results will not be exactly the same but if you put water in a pan underneath, you should still get the effect of steam.

• KitchenAid Mixer with the dough attachment
• A Dutch Oven
• A Banneton Basket or a tea towel-lined bowl ( the towels in the link are an excellent value)
• A digital scale

Ingredients

• 50 – 100 g (¼ – ½ cup) bubbly, active sourdough starter – I always use 100g for consistency and a stronger rise.
• 375 g (1½ cups + 1 tbsp) warm water (around 80–85°F or 27–29°C)
• 500 g (4 cups + 2 tbsp) white flour
• 9 to 12 g (1½ – 2½ tsp) fine sea salt

Note: All measurements are by weight for accuracy. A digital kitchen scale is highly recommended.

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Step-by-Step Instructions

1. Mix the Dough

In a large bowl, mix:

• 100g active starter
• 375g warm water

Stir gently to dissolve the starter. Then add:

• 500g white flour
• 9-12 g sea salt

Mix until no dry spots remain. The dough will look shaggy and sticky—this is normal. I use my kitchenaid mixer for this first step, however, you can do it by hand. You may feel like the dough is too wet and sticky. Don’t worry as you complete the stretch and folds in the next step you will see the dough become glossy and smooth.

2. Bulk Fermentation & Stretch and Folds

Let the dough rise at room temperature (70–75°F or 21–24°C) for 4 to 6 hours, performing stretch and folds every 30–45 minutes during the first 2 hours. This doesn’t have to be precise. I stretch and fold mine when I am walking through the kitchen on my way to do something else. I don’t live as a slave to my sourdough.

How to stretch and fold:

• Grab one side of the dough, stretch it up, and fold it over itself.
• Rotate the bowl and repeat 3 more times (like folding an envelope).
• This strengthens the dough without kneading.
• This also makes the dough smooth and glossy, you will see it become less sticky.

Cover and let the dough continue fermenting until it has risen by about 50% and looks puffier and smoother.

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3. Shape and Rest

Shape your dough into a tight round or oval, depending on your proofing basket (banneton) or bowl.

Place it seam side up in a well-floured banneton or towel-lined bowl. Let the dough rest for 30 minutes. Cover and proof in the fridge overnight or up to 48 hours. This gives the loaf a very good flavor.

4. Proof:

Cover and let the dough proof in the fridge for 4-48 hours. I like to let mine go for 18-24 hours as the crumb is just better.

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5. Bake Your Loaf

Preheat your oven to 500°F (260°C) with a Dutch oven inside for at least 30 minutes.

When ready to bake:

• Gently invert the dough onto parchment paper.
• Score the top with a sharp blade.
• Carefully transfer into the hot Dutch oven.

Bake: Turn the oven down to 450 degrees F and place the Dutch oven with the lid on it into your oven. Bake:

• Covered for 30 minutes (to steam and rise), at 450 degrees
• Turn the oven down to 400 degrees F and bake uncovered for 15 minutes until deep golden brown.
• I always place a baking sheet full of water on the rack below my Dutch Oven. This prevents the bottom of the loaf from burning at a high temperature.

Cool on a wire rack for at least 1 hour before slicing.

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Tips for Success

• Use an active starter: Your starter should be bubbly and pass the “float test” before using.
• Hydration matters: If you’re new to sourdough, use 100g starter and the full 375g water for better structure.
• Don’t rush fermentation: Temperature and time matter more than strict schedules.
• I always make two loaves at a time. That way, I always have a loaf in the fridge ready to bake.

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Why This Sourdough Recipe Works

This simple formula uses baker’s percentages and a flexible approach to suit your kitchen schedule. It’s a great base recipe you can adapt with different flours or add-ins like seeds, herbs, or dried fruit.

Love Sourdough? Try These Posts!

• Sourdough Discard Blueberry Muffins
• Sourdough Apple Crisp Recipe
• Sourdough Blueberry Scones With Lemon Glaze | Discard Recipe
• Whole Wheat Artisan Sourdough Bread Recipe
• Homemade Einkorn Sourdough Bread Recipe (Easy + Nourishing)
• Sourdough French Bread with Yeast | Whole Wheat

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🍞 Ready to Bake?

Let me know how your loaf turns out in the comments! And if you’re into homemade, real food projects, don’t forget to subscribe for more sourdough recipes, natural ferments, and traditional baking tips