Artisan Sourdough Bread

This is the recipe I started with. I found it was the simplest and most consistent one for me. A crusty outside, chewy inside. It does not taste like “sourdough”. Every single loaf is different, weird shapes and scoring…. the uglier the better! You literally can’t go wrong. Give it a try! (I will be adding a video soon of the entire process)


  • 2 C (480 grams) Sourdough Starter (Natural Yeast)
  • 5 C (625 grams) Unbleached White Whole Wheat Flour
  • 3/4 C (90 grams) Brown Whole Wheat Flour
  • 1 3/4 C-2C (420-480 grams) Filtered Room Temperature Water
  • 2 1/2 (14 grams) tsp salt


  1. In a large glass bowl, combine all ingredients except the salt. Mix well until all of the flour is moistened to form a soft, tacky dough. (Sourdough is sticky… this is normal. It won’t feel like smooth soft, dry dough) Cover and let rest for 20 minutes so the flour can absorb the water. (You can use a mixer or hand mix it)
  2. Add the salt, knead the dough until it’s smooth, about 5 minutes. Place the dough back into the bowl, cover and let rise for 1 hour.
  3. Inside the bowl, pinch one side underneath the dough and pull (fold) to the other side. Turn 1/4 turn and repeat. Repeat this about 8 times until the dough has been completely folded. Cover and let rise for another hour.
  4. Turn out the dough and divide in half. Gently shape into 2 rounds by turning the dough in circles while the bottom continues to touch the counter (like a steering wheel) to create tension on the surface of your dough. Tension is what makes your loaf stand tall and proud.
  5. Place each round into a floured banneton bowl or into a lightly greased bowl. (There are so many ways to do this last rise….with good tension, you can even just place it on some parchment to rise without a form) Cover and let rise until light and airy. About 2-3 hours.
  6. Preheat oven to 450° (with dutch oven or baking stone inside). Gently turn loaves onto parchment, score them with a sharp knife or lame, (have fun with that part!!) and carefully lift or slide parchment into the dutch oven or onto the baking stone.
  7. If using a dutch oven, bake with the lid on for 20 minutes, then remove the lid and bake an additional 20 minutes.
  8. If using a baking stone or baking sheet, place a pan of boiling water inside of the oven, and bake bread for 40 minutes.

My favorite way to eat sourdough like this….is avocado toast! It’s AMAZ-ZA-ZING!! It makes incredible grilled cheese sandwiches, dipped in olive oil and balsamic, and is just delightful as a slice with plain ‘ol butter. ENJOY!!

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