Artisan Sourdough Bread Recipe

Learn how to make an artisan sourdough bread recipe.  This is an easy recipe using sourdough starter, but it makes a delicious bakery style loaf that you'd find in a bakery.  Serve it with soup or other hearty meal.  It makes an excellent choice for entertaining.

Dutch Oven Sourdough Bread

Sourdough bread, with its rustic crust and tangy flavor, stands as a testament to the beauty of breadmaking. 

This sourdough bread recipe no yeast is easy to make at home.  It does take the better part of a day to make, but there's a lot of rest time in the recipe.  

Start it in the morning for a delicious bread for dinner.

For more sourdough starter recipes, check out these posts:

• Sourdough Discard Sourdough Biscuits Recipe
• Sourdough Pancakes Using Discard
• Sourdough Blueberry Bread Recipe
• 25 Sourdough Starter Breakfast Recipes
• 15 Sourdough Discard Dessert Recipes

The Magic of Wild Yeast: Why Sourdough is Special

At the heart of sourdough's allure is the wild yeast—a natural leavening agent that has been used for thousands of years. 

Unlike commercial yeast, wild yeast works in harmony with lactic acid bacteria, which not only leaven the bread but also imbue it with a distinctive tang. 

This symbiotic relationship results in a depth of flavor that is unparalleled. Sourdough’s magic lies in its simplicity; just flour, water, and time, and yet it yields a bread with a complex, rich taste and a delightful, chewy crumb. 

The wild yeast transforms humble ingredients into something truly extraordinary, making each Dutch oven sourdough bread loaf a celebration of nature's alchemy.

The Science Behind Sourdough: Fermentation and Flavor

The alchemy of sourdough begins with fermentation—a process where wild yeast and lactic acid bacteria break down sugars in the flour. This not only causes the dough to rise but also creates a complex tapestry of flavors. 

The lactic acid bacteria produce lactic and acetic acids, which give sourdough its characteristic tang. Meanwhile, the wild yeast contributes to the rise and the development of a strong gluten network, resulting in a chewy texture. 

The slow fermentation process also breaks down gluten and phytic acid, making sourdough easier to digest and enhancing the bioavailability of nutrients. 

What Makes Artisan Sourdough Bread Recipe Different from Regular Bread?

Artisan sourdough stands apart from regular bread in its preparation, ingredients, and final product. Unlike conventional bread, which often uses commercial yeast and additives for a quick rise, artisan sourdough relies on a slow, natural fermentation process. 

This patience pays off in the form of a complex flavor profile and a robust crust. Additionally, artisan sourdough typically contains minimal ingredients—just flour, water, salt, and a natural starter—allowing the quality of these elements to shine through. 

The result is a bread with a beautifully blistered crust, an airy crumb, and a taste that is both nuanced and deeply satisfying.

Essential Ingredients: Flour, Water, Salt, and Starter

The beauty of sourdough lies in its simplicity. At its core, it requires only four ingredients: flour, water, salt, and a sourdough starter. 

• Flour provides the structure and body of the bread. 
• Water hydrates the flour, enabling gluten development and fermentation. 
• Salt enhances flavor and regulates the activity of yeast and bacteria. 
• The starter, a living culture of wild yeast and lactic acid bacteria, acts as the leavening agent. 

This minimalist ingredient list means that each component must be of the highest quality, as there is nothing to mask imperfections.

Choosing the Right Flour: Types and Their Impact on Flavor

Flour is the foundation of an artisan sourdough bread recipe, and the type you choose can dramatically influence the flavor and texture of your bread. 

• Bread flour, with its high protein content, is ideal for developing a strong gluten network, resulting in a chewy crumb. I like to use Bob's Red Mill Bread Flour or King Arthur Bread Flour.
• Whole wheat flour adds a nutty, earthy flavor and increases the nutritional value of the bread. 
• Rye flour, though lower in gluten, imparts a distinct, slightly sour taste and enhances the bread’s complexity. 

Each type of flour brings its unique characteristics to the loaf, allowing bakers to experiment and create personalized blends that suit their taste preferences.

Must-Have Tools: From Dutch Ovens to Bench Scrapers

Creating an easy sourdough bread recipe at home requires a few essential tools. 

• A digital scale is crucial for accurate measurements, ensuring consistency in your bakes. 
• A mixing bowl and dough scraper make handling the dough easier. 
• A banneton, or proofing basket, helps shape the loaf and provides a beautiful pattern on the crust.
• A Dutch oven or a baking stone is vital for achieving a professional-quality crust by trapping steam during baking. 
• A sharp scoring knife or lame is used to score the dough, allowing it to expand gracefully in the oven. 
• Finally, a cooling rack ensures the bread cools evenly, preventing a soggy bottom. Investing in these tools can significantly enhance your sourdough baking experience.

Making Your Own Sourdough Starter

To make this easy Dutch oven sourdough bread, you'll need a sourdough starter.  I have an entire blog post devoted to how to make sourdough starter, so I won't repeat it all in this post.

A sourdough starter is a living, breathing culture of wild yeast and lactic acid bacteria. It’s the soul of sourdough bread, responsible for its rise and unique flavor. 

The starter is created by fermenting a mixture of flour and water, which over time captures wild yeast from the environment. This mixture becomes a self-sustaining ecosystem, thriving with microorganisms that feed on the sugars in the flour. 

As the starter matures, it develops a distinct aroma and flavor profile, which it imparts to the bread. A well-maintained starter is a baker’s prized possession, capable of producing delicious loaves for years to come.

How to Store Sourdough Bread

Store your easy Dutch oven sourdough bread on the counter in a cloth bread bag or in a beeswax wrap.  You can also use a plastic bag.  

It will be best when used within 3 days, but it should be good for 5 to 7 days.​

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Dutch Oven Sourdough Bread Ingredients

Prep Time: 24 hours 

Cook Time: 50 minutes

Ingredients:

• 50 grams sourdough starter (active and fed, see step 1)
• 350 grams warm water
• 500 grams flour
• 9 grams salt

How to Make Artisan Sourdough Bread Recipe

Step #1

Discard half of your starter.  Feed the remaining half and let sit for 4 to 6 hours to let it reach its peak rise.

Step #2

Mix the fed starter and water.  Once combined, add flour and salt.  Make it shaggy and cover with a flour sack cloth.  Let sit for 1 hour in a warm place.

Step #3

Stretch and fold the dough by pulling on a side of the dough in the bowl.  Stretch as far as you can without ripping the dough.  Then fold over the dough.  Continue in a circle until all of the dough has been stretched and pulled.  Cover for 30 minutes.

Step #4

Stretch and fold again.  Cover for an additional 30 minutes.

Step #5

Stretch and fold one more time.  Cover for 3.5 to 7 hours in a warm place to allow the bread to ferment.  It should double in size.

Step #6

Shape the dough and place in a bowl.  Cover with plastic wrap to prevent it from drying out.  Let proof on the counter for an hour in a warm place.

Step #7

Cover with plastic wrap.  Place in the fridge overnight.  Pull it out after 8 to 12 hours.

Step #8

Preheat the oven to 450 degrees F.  Place the Dutch oven in the oven to 450 degrees for an hour.  Place the dough in the hot Dutch oven and back for 50 minutes with the lid on.  Then reduce heat to 410 degrees F for 10 to 15 minutes or until the internal temperature reaches 220 degrees F.

Let it cool and enjoy your Dutch oven sourdough bread!

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