Delicious and Easy Sourdough Artisan Bread
If you love bread, especially crusty, airy and delicious bread that is easy to make and healthy for you, look no further! This super simple and easy sourdough artisan bread recipe is so delicious and only takes 5 simple ingredients!
How to make a sourdough artisan bread loaf
First you’ll need a sourdough starter. You can read more about sourdough starter and get my simple recipe here.
To begin making your sourdough artisan loaf, you’ll place all of the ingredients in a mixer and knead together using a bread hook for 15 to 20 minutes until the dough is very stretchy and pulls away from the mixing bowl. You’ll want it to stretch without breaking. Continue kneading if it isn’t stretchy. You can also knead by hand, but it does take quite a long time.
Next, oil a large bowl, place the dough into the bowl and cover tightly with plastic wrap. Make sure it is airtight. Allow to rise and ferment in a warm place for 12-24 hours.
The next day
After fermenting, punch the dough to deflate and shape it by rolling the dough towards you. Place in a banneton basket or bowl and let it rise in a warm area for 2-4 hours until it has doubled in size. Preheat oven to 475 degrees Fahrenheit with your Dutch oven inside. You do not have to bake this loaf in a Dutch oven, but trust me, it makes the crust so crispy and delicious!
Turn the dough onto parchment paper, score a pretty design if you’d like, and place the loaf into the preheated Dutch oven by grabbing the corners of the parchment paper and placing the loaf inside. Bake for 25 minutes with the lid on, remove the lid reduce heat to 425 degrees Fahrenheit and bake for another 20 minutes. Remove the loaf from the oven and allow to cool completely before cutting.
How long can you store a sourdough artisan loaf?
You will want to consume this type of bread or freeze within 3 days. This is because it doesn’t contain any preservatives and is made from simple and nutritious ingredients. It is definitely best when eaten the same day it is baked. We love enjoying this bread when making a soup.
Other uses for sourdough artisan loaf
Since this loaf is most delicious when it is freshly baked, here are a few ideas for your artisan loaf, if you have leftovers. Recipes coming soon!!
- Simple sourdough toast with butter and jam
- Sourdough french toast or a french toast bake
- Sourdough croutons
- Sourdough bread pudding
- Sourdough bread crumbs
- Sourdough Thanksgiving stuffing
There really are endless options to repurpose your sourdough artisan loaf. You can continue enjoying this healthy sourdough bread with many different options so nothing goes to waste!
Why Sourdough?
Sourdough is a fermented dough that is achieved through wild lactobacillaceae and yeast. In order to make sourdough bread, you use a natural leavening agent known as a “sourdough starter” instead of traditional yeast. Sourdough starter is created by mixing water and flour and allowing this mixture to ferment on your counter to create carbon dioxide bubbles. These bubbles allow the bread to rise naturally. The carbon dioxide is activated by the friendly bacteria and wild yeast in the flour and your environment. Sourdough is easier for your body to digest since it is naturally fermented. This makes sourdough bread more nutrient dense, easier to digest and lower in gluten.
Enjoy!
Easy Sourdough Artisan Bread
A delicious bread with a crusty exterior and chewy and airy center.
Ingredients
- 1 cup of active sourdough starter
- 1 1/4 cup of filtered water
- 2 ½ teaspoons of salt
- 4 to 4 ¼ cup of flour
Instructions
- Place all of the ingredients in a mixer and knead together using a bread hook for 15 to 20 minutes until the dough is very stretchy and pulls away from the mixing bowl. You'll want it to stretch without breaking. Continue kneading if it isn't stretchy.
- Oil a large bowl, place the dough into the bowl and cover with plastic wrap. Make sure it is airtight.
- Allow to rise and ferment in a warm place for 12-24 hours.
- After fermenting, punch the dough to deflate, shape it by rolling the dough towards you and in a circular motion, place in a banneton basket or bowl and let it rise for 2-4 hours until it has doubled in size.
- Preheat oven to 475 degrees Fahrenheit with the Dutch oven inside.
- Turn the dough onto parchment paper, score a design if you'd like, and place the loaf onto the preheated Dutch oven by grabbing the corners of the parchment paper and placing gently inside.
- Bake for 25 minutes with the lid on, remove the lid reduce heat to 425 degrees Fahrenheit and bake for another 20 minutes.
- Remove from oven and allow to cool completely before cutting.
Notes
Depending on the hydration of your starter, you may need more or less flour. Start with 4 cups and add more if needed. You'll want the dough to come together by pulling from the sides. If it's too sticky, you need a little more flour.
