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 comprehensive guide, we'll walk you through each step 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 (learn how to make your own starter)
• 10g salt (fine sea salt works best)

Step-by-Step Sourdough Baking Process

1. Prepare 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 at room temperature until it doubles in size and passes the float test.

2. Mix and Autolyse the Dough

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

3. Incorporate Starter and Salt

• Add 100g active starter and 10g salt to the dough.
• Mix thoroughly using wet hands or a dough scraper until evenly incorporated.
• Let the dough rest for another 30 minutes before beginning stretch and folds.

4. Bulk Fermentation with Stretch and Folds

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

• Wet your hands to prevent sticking.
• Grab one side of the dough, stretch it upward, and fold it over the center.
• Rotate the bowl 90 degrees and repeat 3-4 times per session.

5. First Rise (Bulk Fermentation)

After completing stretch and folds, cover the dough and let it ferment at room temperature (ideally 70–75°F / 21–24°C) until it increases in volume by about 50–75%. This typically takes 4–6 hours depending on your kitchen temperature.

6. Shape the Dough

• Lightly flour a clean work surface and gently turn out the dough.
• Shape into a round (boule) or oval (batard) by folding the edges toward the center.
• Let rest for 20 minutes (bench rest), then do a final tight shaping.

7. Final Proof (Cold Fermentation)

• Place the shaped dough seam-side up in a floured banneton or bowl lined with a floured towel.
• Cover and refrigerate for 12–16 hours. This cold proof develops superior flavor.

8. Baking Your Sourdough

• Preheat oven to 475°F (245°C) with a Dutch oven inside for at least 30 minutes.
• Turn dough onto parchment, score the top with a razor blade (about 1/2" deep).
• Carefully transfer to the hot Dutch oven and bake covered for 20 minutes.
• Remove lid and bake uncovered for 20–25 minutes until deep golden brown.

9. Cooling and Storage

Let the bread cool completely on a wire rack for at least 1 hour before slicing. This allows the crumb to set properly. Store in a bread box or paper bag for up to 3 days, or freeze for longer storage.

Expert Tips for Perfect Sourdough

• Consistent starter feeding is key - maintain a regular feeding schedule
• Quality flour matters - use unbleached bread flour for best results
• Control fermentation - warmer temps speed up the process, cooler slows it down
• Practice patience - sourdough baking is as much art as science
• Keep notes - record timings, temperatures, and results for each bake

Final Thoughts

Mastering artisan sourdough bread at home is an incredibly rewarding journey. While the process requires patience and practice, the results - a crusty, flavorful loaf made with your own hands - are worth every minute. Remember that each loaf teaches you something new about the living nature of sourdough. Happy baking!