How to Make Artisan Sourdough Bread at Home

There’s something magical about baking your own sourdough bread—the crisp crust, the tangy flavor, and the airy, chewy crumb make it a favorite among bread lovers. While it may seem intimidating at first, making artisan sourdough at home is a rewarding process that requires just a few simple ingredients: flour, water, salt, and a well-maintained sourdough starter.

In this guide, we’ll walk you through the steps to create a delicious, bakery-quality sourdough loaf in your own kitchen.

Ingredients You’ll Need

• 500g bread flour (or a mix of bread flour and whole wheat flour)

• 350g water (70% hydration)

• 100g active sourdough starter

• 10g salt

Step-by-Step Process

1. Feed Your Sourdough Starter

Before baking, ensure your starter is active and bubbly. Feed it with equal parts flour and water (e.g., 50g starter + 50g flour + 50g water) and let it rise for 4–6 hours until it doubles in size.

2. Mix the Dough

• In a large bowl, combine 500g flour and 350g water. Mix until no dry flour remains (this is called the "autolyse" stage). Let it rest for 30 minutes to allow the flour to hydrate.

• Add 100g active starter and 10g salt. Mix well, then let the dough rest for another 30 minutes.

3. Stretch and Fold (Bulk Fermentation)

Over the next 3–4 hours, perform a series of stretch and folds every 30 minutes to develop gluten:

• Wet your hands, grab one side of the dough, stretch it upward, and fold it over.

• Rotate the bowl and repeat 3–4 times per session.

4. First Rise (Bulk Fermentation)

Cover the dough and let it ferment at room temperature (around 70–75°F / 21–24°C) until it increases in volume by about 50–75% (usually 4–6 hours).

5. Shape the Dough

• Lightly flour a work surface and gently turn out the dough.

• Shape it into a round (boule) or oval (batard) by folding the edges toward the center.

• Let it rest for 20 minutes, then do a final tight shaping.

6. Final Proof

• Place the dough seam-side up in a floured banneton (proofing basket) or a bowl lined with a floured towel.

• Cover and let it proof in the fridge for 12–16 hours (cold fermentation enhances flavor).

7. Preheat and Bake

• Preheat your oven to 475°F (245°C) with a Dutch oven inside for at least 30 minutes.

• Turn the dough onto parchment paper, score the top with a razor blade, and carefully transfer it into the hot Dutch oven.

• Bake covered for 20 minutes, then uncovered for 20–25 minutes until deep golden brown.

8. Cool and Enjoy

Let the bread cool on a wire rack for at least 1 hour before slicing. This allows the crumb to set properly.

Tips for Success

Final Thoughts

Making artisan sourdough bread at home is a labor of love, but with practice, you’ll master the techniques and enjoy fresh, flavorful loaves anytime. Happy baking!