Mastering Artisan Sourdough Bread: Your Ultimate Guide to a Perfect Loaf

Recipe Note: This sourdough bread recipe provides a flexible timeline, but it’s crucial to understand that it needs to be adapted to your specific baking environment. Factors such as ambient temperature, the strength and maturity of your sourdough starter, and the type of flour you use all significantly influence fermentation and ultimately play a vital role in the final outcome of your homemade bread. Always observe your dough and let it guide you.

---

Sourdough Starter: Your Foundation for Flavorful Bread

The cornerstone of exceptional homemade sourdough bread is an active, mature, and vibrant sourdough starter. If you’re new to the world of sourdough, creating a starter from scratch is an incredibly rewarding process. I highly recommend guides such as The Perfect Loaf’s sourdough starter guide or Baker Bettie’s beginner guide. These resources provide detailed, step-by-step instructions to cultivate your own starter successfully.

Alternatively, if time is a constraint or you prefer to jump straight into baking, you can often acquire a starter from a fellow baker, a local bakery, or even purchase one online. Remember, sourdough starters are living organisms that thrive on consistent care. They require daily feedings to maintain their vitality, unless they are temporarily stored in the refrigerator to slow down their activity. While the commitment is minimal, regular feeding is absolutely essential for the starter’s viability and, by extension, the success of your bread.

Should you encounter any challenges or have questions regarding your starter, my dedicated Sourdough Starter Troubleshooting Guide offers a wealth of tips and guidance to help you navigate common issues. Mastering your starter is the first and most crucial step towards baking incredible sourdough bread.

---

Ensuring Your Starter is Ready & Avoiding Common Mistakes:

Once you have nurtured an active sourdough starter and gathered a few basic tools (see a list below and a complete guide here), the exciting journey of baking your own sourdough bread truly begins!

How to tell if your sourdough starter is ready to use:

• To achieve optimal results with this recipe, you absolutely need an active, mature sourdough starter that follows a predictable feeding schedule. A healthy starter should reliably double or even triple in volume between feedings, indicating its robust activity.
• Ideally, your sourdough starter should require at least one, and preferably two, daily feedings at a 1:5:5 ratio (1 part starter, 5 parts flour, 5 parts water). For a deeper understanding of feeding ratios and their impact, please consult my Sourdough Starter Troubleshooting Guide. While it’s technically possible to bake with a less active starter, you’ll need to meticulously monitor your dough and likely extend the bulk fermentation period significantly.
• One of the most frequent errors new sourdough bakers make is poor fermentation and under-proofing, often stemming from using a weak or young sourdough starter. Under-proofed dough typically results in a dense, gummy texture and a poorly developed crumb structure.
• If your sourdough starter appears sluggish or isn’t performing as expected, I strongly recommend focusing on building its strength for another week or two through consistent feedings before attempting to bake. Remember, sourdough baking is an iterative learning process that requires immense patience and embracing trial and error.

If you’re experiencing any troubleshooting issues with this recipe or other sourdough baking endeavors, please refer to my comprehensive Sourdough Bread Troubleshooting Guide for detailed solutions.

---

How to Make Artisan Sourdough Bread: A Step-by-Step Process

Important Note on Starter Usage: Many sourdough recipes suggest preparing an off-shoot levain specifically for baking. However, I prefer a simplified approach: I use a portion of my ripe, *just peaked* sourdough starter directly from my mother (main) starter. This method effectively streamlines the process, eliminating an extra step and seamlessly integrating with my regular feeding schedule and preferred baking timeline. The choice is ultimately yours, and you can tweak this to fit your personal schedule or starter’s feeding routine. Regardless of your approach, please ensure you account for the 90 grams of starter required for the recipe, in addition to the amount needed to maintain your mother starter.

To prepare for baking the following morning, I typically scale up my starter’s previous night’s feeding to the following ratio:

• 12 grams ripe starter
• 60 grams flour
• 60 grams water

*Note: This represents a 1:5:5 ratio (starter:flour:water). You may need to adjust or tweak this ratio to perfectly match your own starter’s activity level and feeding preferences.

*Note: Before beginning, please watch my YouTube step-by-step instructional video for a visual demonstration of each stage. For a convenient printable recipe and an example baking timeline, scroll down to the dedicated recipe box at the bottom of this post.

STEP 1: PREPARE THE AUTOLYSE

Begin by thoroughly whisking together your chosen flours in a large mixing bowl. Next, add the filtered water, ensuring it is at approximately 90°F/32°C. Use your hands to mix the ingredients until they are thoroughly combined and no dry flour pockets remain. The mixture will be quite sticky at this stage. Cover the bowl securely with a clean shower cap or plastic wrap and allow it to rest at a warm ambient temperature of around 80°F/26°C for a minimum of 1 hour, or up to 2 hours. This crucial “autolyse” step allows the flours to fully hydrate, initiating enzyme activity and significantly aiding in the early development of gluten and overall dough structure.

To maintain a consistent fermentation temperature, I rely on my Brod & Taylor Proofing Box, an excellent tool for precise temperature control. While it’s a worthwhile investment for serious bakers, it’s not strictly essential. You can achieve similar results by finding the warmest spot in your kitchen (ideally between 74°F-76°F / 23°C-24°C) for resting your dough. Be mindful that cooler ambient temperatures will inevitably slow down the fermentation process, potentially extending your bulk fermentation period considerably.

*Planning Tip: Since this recipe utilizes a ripe starter directly rather than an off-shoot levain, I typically prepare and mix the autolyse roughly one hour before my usual morning starter feeding time. This timing ensures that my starter is perfectly ripe and has just peaked when it’s ready to be incorporated into the autolyse mixture.

Initially, at the start of bulk fermentation, your dough will feel quite slack and loose. However, as you perform each subsequent set of stretch and folds, you’ll progressively notice it building more and more strength and tension. Note: It’s important to understand that the dough will not show significant rise or expansion during this initial period of stretch and folds; the primary goal here is structural development.

If your dough is lower in hydration, or if you feel it’s already developed considerable strength and is starting to “fight” you (i.e., becoming resistant to stretching), it’s perfectly fine to stop performing stretch and folds earlier than the prescribed six sets. Instead, allow it to rest for the remainder of the bulk fermentation period. The core purpose of stretch and folds is to build strength; if the dough has already achieved sufficient strength, additional sets can sometimes be counterproductive, potentially pressing out valuable gas bubbles and hindering its ultimate rise.

STEP 10: BAKE YOUR ARTISAN SOURDOUGH

Once your oven and baking vessel have thoroughly preheated for the recommended hour, carefully remove the banneton from the refrigerator and uncover your dough.

The Poke Test for Proofing: To confirm your dough is perfectly proofed and ready for baking, perform a simple “poke test.” Lightly flour a small, discreet section of the dough while it’s still in the banneton. Gently press your finger into the dough. A properly proofed dough should spring back *very slowly*, leaving a slight indentation. This slow rebound is the hallmark of well-proofed dough. If the dough springs back quickly and completely, it’s likely under-proofed (in which case, return it to the fridge, covered, for an additional hour or so). Conversely, if your finger impression compresses the dough and it doesn’t spring back at all, it’s unfortunately over-proofed. While it’s difficult to fully rectify an over-proofed dough at this stage, rest assured it will still yield a delicious loaf, albeit with a potentially flatter profile.

Once proofed, transfer the dough to your preheated baking vessel (consult the recipe box below for more detailed instructions specific to your pan type). With a bread lame, score the loaf with your desired pattern. For visual instruction on scoring techniques, please refer to the recipe video. Bake at 500°F/260°C with the lid on for 25 minutes.

After 25 minutes, carefully remove the lid from your baking vessel. Reduce the oven temperature to 475°F/240°C (*Note: if your oven tends to run hot or your loaves are browning too rapidly, consider reducing the temperature further to 450°F/232°C). Continue baking uncovered for an additional 15-25 minutes, or until the crust develops a deep golden color and a beautiful caramelization. I often rotate the pan several times during this final baking phase to ensure even browning across the entire surface of the loaf.

Finally, carefully transfer the baked bread to a wire cooling rack. It is absolutely critical to allow the bread to cool completely before attempting to slice it. This process can take several hours, but it’s essential for achieving the best crumb texture and preventing a gummy interior. Once cooled, savor your homemade artisan sourdough!

---

Artisan Sourdough Bread Ingredients:

• 350 grams bread flour (preferably organic, high-protein)
• 90 grams whole wheat flour (preferably organic and stone-ground for best flavor)
• 350 grams 90°F/32°C filtered water
• 90 grams ripe sourdough starter (at 100% hydration)
• 9 grams kosher salt (Diamond Crystal recommended) or fine sea salt
• White rice flour, for dusting your banneton basket

---

Baker’s Percentages for Customization:

The following baker’s percentages are provided to empower you to adapt and tweak this sourdough bread recipe according to your specific flour preferences, desired hydration levels, or yield requirements. While you’re free to adjust, I highly recommend maintaining the same salt and sourdough starter percentages for consistent results. Please note that significant alterations may affect the overall baking timeline.

• Bread Flour: 79.5%
• Whole Wheat Flour: 20.5%
• Water: ~79.5% (*Note: This is a rough hydration percentage; true hydration accounts for the flour and water present in your sourdough starter.)
• Sourdough Starter: 20%
• Salt: 2%

---

Recommended Equipment and Tools for Sourdough Success:

For this particular recipe, you will need at least the following essential tools. For a more comprehensive list and in-depth explanations, please refer to my complete guide to sourdough tools and resources:

• Challenger Bread Pan (a highly recommended investment), a 5 Quart Dutch Oven, or a Combo Cooker for optimal baking.
• A mature and active Sourdough Starter.
• An Instant-Read Thermometer (I highly recommend the Thermapen brand for its superior quality and accuracy).
• A Digital Baking Scale for precise measurements.
• A Bench Knife for handling and shaping dough.
• White Rice Flour, specifically for dusting your banneton basket to prevent sticking.
• An 8-inch Round or 11-inch Oval Banneton Basket (a basket that comes with a liner is particularly helpful for beginners).
• A Bread Lame (or a very sharp razor blade or sharp scissors) for scoring your loaf.
• A Serrated Bread Knife for clean slicing once cooled.
• Advanced Equipment Recommendation: A Brod & Taylor Proofing Box for precise temperature control during fermentation.

---

---

Example Bread Baking Timeline: Plan Your Sourdough Journey

Utilize this example timeline to efficiently plan your sourdough baking schedule, whether you’re tackling a loaf during the weekday or over a relaxed weekend. This detailed timeline is also conveniently available within the printable recipe box below. Remember, ambient temperature and your starter’s activity will influence these times, so use them as a guide and observe your dough.

DAY ONE: Fermentation & Shaping

• 8:30 AM – Autolyse: Mix flours and water. Allow the mixture to rest, covered, at 80°F/26°C for 1 to 2 hours.
• 9:30 AM – Add mature sourdough starter, mix thoroughly. Cover and rest at 80°F/26°C for 30 minutes.
• 10:00 AM – Add salt and mix thoroughly. Cover and rest at 80°F/26°C for 15 minutes.
• 10:15 AM – 10:45 AM – Perform Stretch and Folds #1, #2, #3 at 15-minute intervals. Cover and rest at 80°F/26°C between each set.
• 11:15 AM – 12:15 PM – Perform Stretch and Folds #4, #5, #6 at 30-minute intervals. Cover and rest at 80°F/26°C between each set.
• 12:15 PM – 2:15/3:15 PM – Bulk Fermentation (Rest): Allow dough to rest, covered, at 80°F/26°C. This period typically ranges from 1.5 to 2 hours, but can be significantly longer depending on ambient temperature, starter strength, and flour type. End bulk fermentation when the dough has nearly doubled in size and shows good aeration.
• 2:15/3:15 PM – Pre-shape: Gently shape the dough into a round. Leave uncovered at room temperature for 20 minutes to relax.
• 2:35/3:35 PM – Final Shape: Shape into your desired form (round or oval) and transfer to a rice-floured banneton basket. Cover with a plastic bag and seal. Allow to rest at room temperature for 10 minutes before transferring to the fridge.
• 3:45 PM – 7:45 AM (following day) – Final Proof (Cold Retardation): Place the covered dough in the refrigerator at 38°F/3°C for approximately 16-17 hours.

DAY TWO: Baking

• 6:45 AM – Preheat your Challenger Pan, Dutch Oven, or combo cooker in a 500°F/260°C oven for at least 1 hour.
• 7:45 AM – Remove dough from the fridge, transfer to the preheated pan, score the loaf, and bake at 500°F/260°C with the lid on for 25 minutes.
• 8:10 AM – Remove the pan lid, reduce the oven temperature to 475°F/240°C, and bake uncovered for about 20 minutes or until the crust is deeply caramelized. Allow the loaf to cool completely – this crucial step will take several hours – before slicing and serving to ensure optimal texture.

How to Store Sourdough Bread for Lasting Freshness:

You’ll likely find that a fresh loaf of homemade sourdough disappears remarkably quickly! However, if you happen to have any delicious leftovers, proper storage is key to maintaining its quality. Please consult my detailed guide on how to store bread.

This guide covers all the essentials for the best way to store, refresh a slightly stale loaf, and even freeze artisanal sourdough bread to enjoy at a later date, ensuring every slice is as good as the first.

---

Tips, Troubleshooting & FAQs:

Sourdough baking is a journey of learning, and encountering issues is a natural part of the process. If you’re experiencing any troubleshooting issues specific to this recipe or general sourdough baking challenges, please don’t hesitate to check out my comprehensive Sourdough Bread Troubleshooting Guide. It’s packed with solutions and answers to common questions, helping you achieve consistent success with your loaves.