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Rustic Sourdough Artisan Bread

This rustic sourdough artisan bread is naturally leavened with an active sourdough starter, featuring a crisp golden crust and soft, airy crumb. Made with just four simple ingredients, this step-by-step recipe is perfect for beginners and seasoned bakers alike.
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Course: bread
Cuisine: Traditional/Homestead
Diet: Vegetarian
Keyword: crusty sourdough bread, Dutch oven sourdough bread, easy artisan sourdough recipe, homemade sourdough loaf, naturally leavened bread, rustic sourdough bread recipe, sourdough artisan bread
Prep Time: 30 minutes
Cook Time: 45 minutes
Bulk Fermentation: 6 hours
Total Time: 7 hours 15 minutes
Servings: 1 loaf (8-10 slices)
Pin Recipe
Author: Victoria Herbert

Equipment

  • large mixing bowl
  • Kitchen scale
  • Banneton basket or towel-lined bowl
  • Dutch oven with lid
  • parchment paper
  • Bread lame or sharp knife

Ingredients

  • 500 g bread flour or high-protein all-purpose flour
  • 350 g filtered water room temperature
  • 100 g active sourdough starter recently fed and bubbly
  • 10 g fine sea salt

Instructions

Mix the Dough

  • In a large bowl, combine water and active sourdough starter. Stir to dissolve.
  • Add flour and mix until no dry patches remain. Cover and rest for 30 minutes (autolyse).
  • Add salt and mix thoroughly until fully incorporated.

Stretch and Folds

  • Over the next 2 hours, perform 3–4 sets of stretch and folds every 30 minutes.
  • Lift one side of the dough, stretch upward, and fold over itself. Rotate and repeat on all sides.

Bulk Fermentation

  • Let dough rise at room temperature for 4–6 hours total, until increased by about 50% and slightly jiggly.

Shape

  • Turn dough onto lightly floured surface. Shape into a tight round (boule) or oval (batard), creating surface tension.
  • Place seam-side up in a floured banneton or towel-lined bowl.

Cold Proof

  • Cover and refrigerate for 8–16 hours.

Bake

  • Preheat oven to 475°F (245°C) with Dutch oven inside for at least 30 minutes.
  • Turn dough onto parchment paper. Score the top.
  • Carefully transfer into hot Dutch oven.

Bake:

  • 20 minutes covered
  • 20–25 minutes uncovered
  • Crust should be deep golden brown.
  • Cool at least 1 hour before slicing.

Notes

Use an active starter that doubles within 4–6 hours of feeding.
Fermentation time varies based on kitchen temperature.
Do not slice bread while hot because this can create a gummy texture.
Store cut side down at room temperature for up to 3 days.
Freeze sliced bread for longer storage.
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