Simple Sourdough Artisan Loaf

A simple delicious loaf of sourdough bread. Easy to make and very rewarding.

5 from 4 votes

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

In a large bowl, mix: 100g active starter, 375 g warm water
Stir gently to dissolve the starter. Then add: 500 g 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.

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. Also, this may take 8 hours or more if your house is cold.
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.

Shape the dough into a round or oblong loaf depending on how you are making it. Leave the dough on the counter to rest for about 30 minutes.

Place it seam side up in a well-floured banneton or towel-lined bowl. Cover and proof in the fridge overnight or up to 48 hours. This gives the loaf a very good flavor and a nice crumb.

Preheat your oven to 500°F (260°C) with a Dutch oven inside for at least 30 minutes.
Gently invert the dough onto parchment paper. Score the top with a sharp blade. Carefully transfer into the hot Dutch 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.

Let the loaf cool on a rack for at least an hour before cutting. This will prevent the crumb from being gummy.