Artisan Sourdough Bread

930g organic whole wheat flour (For this recipe, we used a 50/50 mix of 465g organic hard red wheat and 465g organic spelt flour.)

700g warm water (~70-80°F / 20-22°C)

22g Redmond Real Salt (fine grind)

93g 100% hydration sourdough starter (Don’t have a starter? Check out our sourdough starter series for how to create your own!)

Once you’ve got your ingredients, the process is simple—yet the result is a beautiful, tangy, and perfectly chewy loaf of sourdough. 

Step-by-Step: How to Make Simple, Artisan Sourdough

1. Grinding the Flour

If you’re starting with whole grains, this first step is for you. Grinding your own flour isn’t necessary, but it does add a depth of flavor that store-bought flour just can’t replicate. A grain mill that utilizes moving stones works best for this(, but there are stories on the internet about several other methods that I won’t cover as I haven’t utilized them). For this recipe, we used a 50/50 blend of organic hard red wheat and organic spelt, which gives the bread a rich, earthy taste.

If grinding your own flour isn’t your thing, simply substitute with organic, unbleached, whole wheat flour that’s ready to go.

2. Mixing the Dough

In a large mixing bowl, combine your flour, water, and salt. Add your sourdough starter, making sure it’s at 100% hydration (meaning equal parts water and flour by weight). Mix everything together until it forms a smooth dough.

Knead the dough for about 5-10 minutes until it becomes smooth and elastic. It might seem a bit rough at first, but keep kneading—it will come together beautifully. If you have a stand mixer, you can use the dough hook for this step, which makes it even easier.

3. Bulk Fermentation

After kneading, it’s time for the dough to rise. Transfer the dough into a large bowl, cover it with a damp towel or plastic wrap, and let it rest in a warm spot. A great place to put it is on top of the fridge, where the heat from the fridge helps maintain a cozy environment for the dough.

Let it rise for 12 hours, or until it has roughly doubled in size. During this time, the yeast in your starter will work its magic, developing the signature tangy flavor of sourdough.

4. Shaping the Dough

After the bulk fermentation, it’s time to shape the dough. Gently deflate the dough, then fold it under itself to create tension on the top. This will help the dough hold its shape while it continues to rise.

Once shaped, transfer the dough into a banneton, seam side up. A banneton helps give the dough a nice shape and texture during the second rise. If you don’t have a banneton, you can use a bowl lined with a cloth or simply shape the dough into a round loaf and let it rise on a piece of parchment paper.

5. Cold Fermentation

Now comes the part where the magic really happens: a slow fermentation in the fridge. Place the banneton (or your bowl) in the fridge for anywhere between 12-48 hours. The cold temperature slows down the fermentation process, allowing the dough to develop more flavor and structure. The longer you let it ferment, the more pronounced the sourdough tang will be.

6. Scoring the Dough

Once the dough has fermented, it’s time to prepare it for baking. Preheat your oven to 450°F (230°C).

Before placing the dough into the hot Dutch oven, use a sharp knife or bread lame to score the top of your loaf. You can make simple cuts or get creative with a design—just be sure to score deep enough so the bread has room to expand as it bakes. 

There’s no need to pre-heat the dutch oven as in our testing and multiple others, it makes little to no difference between pre-heated dutch oven and cold. I also add 1-2 tablespoons of water between the parchment paper and the dutch oven to create steam in the dutch oven as it heats up. 

7. Baking the Bread

Once your oven is preheated and your loaf is scored, it’s time to bake! Transfer your dough into the Dutch oven. Bake the bread with the lid on for 30 minutes, then remove the lid and bake for an additional 20 minutes or until the loaf has a deep, golden-brown crust.

This step is essential for getting that beautiful, crackly crust that artisan sourdough is known for. The steam trapped inside the Dutch oven helps the bread rise while the lid is on, and removing the lid gives it that final, crisp finish (trust me, you’ll want it quite dark to produce an amazing crunch on the outside while the center is still soft).

8. Let It Cool

Once the bread is done baking, carefully remove it from the oven and let it cool completely on a wire rack. As tempting as it is, resist the urge to slice it immediately. Letting the bread cool allows the crumb to set, ensuring a tender, airy interior.