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Easy Sourdough Artisan Bread Recipe (Ready in 1 Day)

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Achieve a bakery-quality sourdough loaf with a crispy crust and chewy interior, all ready to enjoy in a single day!

Ingredients

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  • 3+ cups (360-400 g) flour white whole wheat, whole wheat, unbleached, or a combo
  • 1 ¼ cups (300 g) warm water
  • 3/4 cup (150 g) active sourdough starter 75%-100% hydration
  • 1 tablespoon (21 g) honey
  • 1 ½ teaspoons (9 g) salt

Instructions

  1. Mix all ingredients together in the bowl of a stand mixer or large mixing bowl.
  2. Combine just until all ingredients are incorporated.
  3. Let the mixture sit for 15 minutes.
  4. Attach a dough hook to the stand mixer.
  5. Knead the dough for 5 minutes using the dough hook.
  6. Alternatively, if kneading by hand, knead for 8 to 10 minutes.
  7. Add more flour, a little at a time, as needed to achieve a tacky dough that still clings to the bottom but clears the upper part of the bowl.
  8. Lightly oil a medium-sized bowl.
  9. Transfer the kneaded dough to the oiled bowl.
  10. Cover the bowl with plastic or a damp towel.
  11. Let the dough rise for 3 hours.
  12. Turn and fold the dough once or twice during the 3-hour rise.
  13. Remove the dough from the bowl.
  14. Turn and fold the dough again with oiled hands.
  15. Place the dough back in the bowl, seam-side up.
  16. Let the dough rise for another 2 hours.
  17. Place a square of parchment paper on a cookie sheet.
  18. Sprinkle the dough with flour.
  19. Gently shape the dough into a ball or oval using floured hands.
  20. Set the shaped dough on the parchment paper.
  21. Push the edges under the loaf with floured fingers to compact the shape.
  22. Ensure a good coating of flour on the top of the loaf.
  23. To bake with a Dutch oven: Place an empty enameled cast iron Dutch oven into a cold oven.
  24. Preheat the oven to 450 degrees F.
  25. Set a timer for 40 minutes.
  26. When the timer goes off, carefully remove the hot Dutch oven.
  27. Slash the top of the loaf in 2-3 places with a serrated knife.
  28. Transfer the loaf (on the parchment) into the hot Dutch oven.
  29. Replace the hot lid on the Dutch oven.
  30. Bake for 12-15 minutes with the lid on.
  31. Remove the lid from the Dutch oven.
  32. Continue baking for another 13-15 minutes, until golden brown.
  33. To bake without a Dutch oven: Place a baking stone, cast iron skillet, or cookie sheet into a cold oven.
  34. Preheat the oven to 450 degrees F.
  35. To create steam, put a pan with water on the bottom oven rack to heat while the stone heats.
  36. Alternatively, spray the dough with water right before baking.
  37. Slash the top of the loaf.
  38. Use the parchment corners to transfer the dough to your hot baking surface.
  39. Bake for 15 minutes.
  40. Turn the dough halfway through the baking time.
  41. Continue baking for another 15 to 25 minutes, until done.
  42. Remove the baked bread to a wire rack.
  43. Cool for at least 30 minutes before cutting.

Notes

Ensure your sourdough starter is active and bubbly for the best rise.
Don’t be afraid to use plenty of flour on your hands when shaping; it prevents sticking.
Preheat your Dutch oven or baking stone thoroughly for a crisp crust.
Always let the bread cool completely on a wire rack before slicing to avoid a gummy interior.

Nutrition

Find it online: https://pinchofwarmthbakes.com/easy-sourdough-artisan-bread-recipe-ready-in-1-day/