Not-So-Serious Sourdough Artisan Bread

This is my tried-and-true artisan sourdough loaf. No complicated steps. No perfection required. No weighing your flour like you’re in a lab (okay fine, we are weighing it — but relax).

And let me just say this now:
Going a few grams over will not ruin your bread. Try your best, but we are not defusing a bomb.

Ingredients

• 100g active sourdough starter
• 520g unbleached bread flour
• 360g spring water (DO NOT USE TAP!!!)
• 13g salt

That’s it. Four ingredients. No yeast packets. No mystery additives. Just the basics — the way bread was meant to be.

Step 1: Mix Water + Starter

Combine your water and starter and whisk until mostly combined.

There may be floating chunks. We are not aiming for a smoothie here. It’s fine.

Step 2: Add Flour + Salt (Hands Required)

Add your flour and salt.

Now get your hands in there. Yes, hands. I am way too impatient to gently mix with a spoon. We’re making bread, not frosting.

Mix until no dry flour remains. You’ll have a shaggy, messy dough. Perfect.

Let it sit for 30 minutes, covered with tea towel (or I like shower caps)

(This is when I like to clean up my counter and kitchen scale because flour somehow ends up everywhere.)

Step 3: Stretch and Folds

After 30 minutes:

• Wet your hand
• Grab one side of the dough
• Stretch it up as far as you can without ripping
• Fold it over itself

Rotate the bowl and repeat until you’ve gone around about 4 times.

That’s one set.

Step 4: Repeat

Repeat stretch and folds 3 more times — every 30 minutes — for a total of 4 rounds. Covering in-between.

Now let me be honest: this is what I try to do.

I absolutely forget sometimes and go an hour between rounds. It’s fine. Sourdough is forgiving. It is not that serious.

Step 5: Bulk Ferment (AKA The Waiting Game)

This is the hardest part for me. It’s mostly just… waiting.

I bulk ferment for about 8–12 hours because I keep my house cold, so over-fermenting isn’t usually an issue.

If your house is warmer, start checking around 6–8 hours.

Signs it’s ready:

• It looks puffier
• It has bubbles
• It jiggles slightly when you shake the bowl

And honestly? If you’re unsure, ask ChatGPT. Random dough pictures are basically my entire ChatGPT history.

Step 6: Shape the Dough

After bulk fermentation:

1. Gently turn your dough onto a lightly floured surface.
2. Stretch it into a rough rectangle.
3. Fold in the sides and roll it up like a burrito.
4. Use your hands to gently drag it toward you on the counter to create surface tension.

You want the top to look smooth and tight — even if the bottom is a little chaotic. Pinch it closed underneath if needed.

Rustic is welcome here.

Step 7: Cold Ferment

Place your shaped dough into a linen-lined basket (or a bowl with a well-floured towel). Clean up that messy bottom if needed.

Put it in the fridge for 12–72 hours.

I usually prefer 24–36 hours.

• Longer = more sour flavor (which I love)
• Too long = risk of overproofing and a flatter loaf

It’s a balance. But again — not that serious.

Step 8: Preheat Everything

Near the end of your cold proof:

• Preheat oven to 450°F
• Place your Dutch oven inside and let it preheat for about 30 minutes

A hot Dutch oven = better oven spring.

Step 9: Flip + Score

Keep the Dutch oven in the oven while you:

• Take your dough out of the fridge
• Flip it onto parchment or a silicone mat
• Score it with a sharp knife or razor

One confident slash. Don’t be timid. Bread respects confidence.

Step 10: Into the Dutch Oven

Carefully remove the Dutch oven.

I like to sprinkle a little rice on the bottom for a slightly softer crust.

Place the dough inside. Lid on. Back into the oven.

Step 11: Bake

Bake for 45–55 minutes with the lid on.

If you want a crunchier crust, remove the lid for the last 10 minutes.

Internal temp should be 200–210°F.

Step 12: The Hardest Step — Waiting

Remove from the Dutch oven and place on a cooling rack.

Wait about 2 hours before slicing.

Now… I know.

If you’re impatient and slice it early, I’m not judging you. I’ve done it. Multiple times. I haven’t noticed a life-changing difference.

It’s bread. Not a personality test.

Enjoy

Slice it. Slather it with butter. Make a sandwich. Eat it plain standing at the counter.

And if you’re looking for more sourdough ideas — sandwich loaves, discard recipes, bagels — check out the rest of my sourdough recipes on my page.

Your starter deserves a full-time job.

 

 

Items I use:

• Ultimate Starter Kit– The exact one I bought is no longer available but this is one looks to be the most extensive at the best price
• Dutch Oven– My tried and true
• Glass Mixing Bowl– I love a Glass Bowl to see my Bubbles
• Proofing Baskets– These are my favorite but there are some in the “starter kit” if you buy that instead
• Food Thermometer– Sourdough is too much work to cut into raw bread. Temp that ish
• Kitchen Scale– A must for any baking, stop using cups. There is one in the “starter kit” if you buy that instead
• Silicone Baking Mat– This is the one I have but there is one in the “starter kit” if you buy that instead.
• Shower Caps– to cover my dough while proofing, I also use these on my room temperature starter (use a real lid for the fridge)
• Cake Stand– This is honestly how I store my bread to keep it freshest
• Bread Bags– For Gifting to Friends and Family