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Easy Sourdough Artisan Bread Recipe (Ready in 1 Day)

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Bake a beautiful, crusty sourdough loaf in just one day using this simple, beginner-friendly recipe.

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 just until combined.
  2. Let the mixture sit for 15 minutes.
  3. Using a dough hook, knead for 5 minutes. If kneading by hand, knead for 8 to 10 minutes.
  4. Transfer the dough to a medium-sized bowl lightly coated with oil.
  5. Cover the bowl with plastic or a damp towel.
  6. Let the dough rise for 3 hours.
  7. Turn and fold the dough once or twice during the 3-hour rise.
  8. Remove the dough from the bowl.
  9. Turn and fold the dough again with oiled hands.
  10. Place the dough back in the bowl, seam-side up.
  11. Let the dough rise for another 2 hours.
  12. Place a square of parchment paper on a cookie sheet.
  13. Sprinkle the dough with flour.
  14. Gently shape the dough into a ball or oval using lots of flour.
  15. Set the shaped dough on the parchment paper.
  16. Flour your fingers and push the edges under the loaf to compact it.
  17. Ensure a good coating of flour on the top of the dough.
  18. To bake with a Dutch oven: Set an empty enameled cast iron Dutch oven into a cold oven.
  19. Turn the oven heat to 450 degrees F (232 degrees C).
  20. Set a timer for 40 minutes to preheat the Dutch oven.
  21. When the timer goes off, slash the top of the loaf with a serrated knife in 2-3 places.
  22. Transfer the dough to the hot Dutch oven by holding the edges of the parchment paper.
  23. Replace the hot lid on the Dutch oven.
  24. Bake for 12-15 minutes with the lid on.
  25. Remove the lid.
  26. Continue baking for another 13-15 minutes, until golden brown.
  27. To bake without a Dutch oven: Place a baking stone, cast iron skillet, or cookie sheet into a cold oven.
  28. Preheat the oven to 450 degrees F (232 degrees C).
  29. Place a pan with water on the bottom rack to create steam while the oven preheats.
  30. Slash the dough.
  31. Use parchment corners to transfer the dough to your hot stone.
  32. Bake for 15 minutes.
  33. Turn the dough halfway through baking.
  34. Continue baking for another 15 to 20-25 minutes, until done.
  35. Remove the bread to a wire rack.
  36. Cool the bread for at least 30 minutes before cutting.

Notes

Ensure your sourdough starter is active and bubbly for the best rise.
Use oiled hands when handling the dough to prevent sticking.
Don’t skip the turns and folds; they build essential dough structure.
Always preheat your Dutch oven for a crispier crust.
Let the bread cool completely on a wire rack before slicing to avoid a gummy texture.

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