There’s something magical about pulling a warm, crusty artisan sourdough bread from your oven. The crispy crust, the airy crumb, and that tangy depth of flavor from yeast. It’s enough to make you swear off store-bought bread forever.
Easy Sourdough Bread
If you’ve ever wanted to try baking your own sourdough bread but felt unsure about the kneading, scoring, and long waits, you’re not alone.
That’s why I love this no-knead artisan sourdough bread recipe. It’s designed to be approachable for beginner bakers while still producing that classic tangy flavor and crispy crust that sourdough lovers crave.
With a bit of patience and a trusty active starter, you’ll create a beautiful sourdough loaf that’s perfect for sandwiches, toasts, or just enjoying fresh with a swipe of butter.
This easy sourdough bread recipe is perfect for beginner bakers. It requires minimal effort, no kneading, and just a few simple ingredients. You’ll need an active sourdough starter, a Dutch oven, and a bit of patience for the fermentation process. The result? A rustic loaf with incredible flavor and texture that looks like it came from an artisan bakery.
Whether this is your first loaf or your fiftieth, you’re in the right place for a perfect recipe that gives consistent results every time.
Easy No-Knead Artisan Sourdough Bread at Home
As an Amazon Associate I earn from qualifying purchases.
Kitchen Essentials
Ingredients
- 100 g Active Sourdough Starter about 1/2 cup, bubbly and fed
- 350 g Warm Water about 1 1/2 cups
- 500 g Bread Flour or white bread flour (about 4 cups) – you can replace up to 100g with whole wheat flour for extra flavor
- 10 g Salt about 1 1/2 teaspoons
Instructions
- Mix the Dough. In a large mixing bowl, stir together the active starter and warm water with a wooden spoon until combined. Add the flour and salt, mixing until a shaggy dough forms. Cover the bowl with plastic wrap and let it rest for 30 minutes.100 g Active Sourdough Starter, 350 g Warm Water, 500 g Bread Flour, 10 g Salt
- Stretch & Fold. With wet hands, perform 3–4 sets of gentle stretches and folds over 2 hours. This builds surface tension without the need to knead sourdough bread. Cover between sets.
- Bulk Fermentation. Let the dough rest at room temperature for 8–10 hours, or until it has roughly doubled in size and looks light and puffy. This long fermentation time allows good bacteria and lactic acid bacteria to develop flavor and break down phytic acid.
- Shape the Dough. Lightly flour a work surface with rice flour or white flour. Turn the dough out gently, shape into a round loaf, and place seam-side up in a proofing basket lined with a tea towel dusted with flour.
- Cold Proof (Optional). For more complex flavor, cover and refrigerate the dough for up to 12 hours. This also makes it easier to score the loaf before baking.
- Preheat & Score. Preheat your oven to 475°F (245°C) with a Dutch oven inside. When ready, carefully place the dough on a piece of parchment paper, score the top of the dough with a sharp knife or razor blade, and transfer to the hot Dutch oven.
- Bake the Bread. Cover with the lid and bake for 20 minutes to encourage oven spring. Remove the lid and bake for another 25–30 minutes, until golden brown with a crispy crust.
- Cool & Slice. Transfer the loaf to a cooling rack and let it cool completely before slicing to maintain the airy crumb.
Your Own Private Notes
Nutrition
Tips for Best Results
- Do the float test with your starter before baking. It should float in water if it’s ready.
- Use cold water for a slower rise or warm water for a quicker fermentation.
- Store leftovers in a tea towel or plastic bag to keep the crust from getting too hard.
- Try whole wheat sourdough bread by replacing up to 30% of the flour with whole wheat.
Why This Recipe Works
This homemade sourdough bread is a true blend of hard work and simple ingredients. The yeast does all the heavy lifting, so you can enjoy bakery-quality bread without any complicated techniques.
It’s an original recipe that’s perfect for sandwiches, soups, or simply enjoying with a drizzle of olive oil.
My family loved this!