Artisan Sourdough Bread: My Beginner-Friendly Loaf

If you're new to sourdough and looking for a simple place to start, this is the loaf I recommend making first.

This Artisan Sourdough Bread is the recipe and method that works for me. I'm not a sourdough expert, and I certainly don't claim to have all the answers. I'm simply someone who fell in love with making sourdough and has learned through plenty of experimenting, baking, and, yes, a few loaves that didn't turn out exactly as planned.

Over time, I've found a basic formula and method that I return to again and again. It's dependable, relatively easy to work with, and has helped me build confidence as I've learned more about sourdough.

And because this is my kitchen, I have a little tradition: I name my sourdough loaves. This beginner loaf is Natalie.

You may see me reference her in some of my other sourdough recipes. She's my starting point—the basic loaf I return to whenever I'm developing a new dough, trying a new technique, or simply want a reliable loaf of sourdough bread.

Why This Is My Go-To Beginner Loaf

When I first started making sourdough, I quickly realized there was a lot to learn.

Starter hydration. Bulk fermentation. Stretch and folds. Dough temperature. Hydration. Shaping. Scoring. Cold proofing.

And then there are all the different opinions about how sourdough "should" be made.

It can be overwhelming when you're just starting out.

That's why I wanted to share the recipe and process that works for me.

This is a fairly straightforward, moderate-hydration sourdough loaf that is manageable to mix, strengthen, shape, and bake. There are no complicated inclusions or advanced techniques. Instead, the focus is on learning the basic sourdough process:

Mix → Rest → Strengthen → Bulk Ferment → Shape → Cold Proof → Bake

Once you become comfortable with these steps, you have a foundation you can build on.

That's exactly what I have done with my own sourdough baking.

A Note From My Kitchen

One thing I think is important when you're learning sourdough is that there isn't always one right way to do things.

This recipe works well for me, but your kitchen may be warmer or cooler than mine. Your starter may behave differently. Your flour may absorb water differently. Even the temperature of your dough can change how quickly it ferments.

So while I've included measurements, temperatures, and approximate times in this recipe, I also encourage you to pay attention to your dough.

• Watch how it looks.

• Feel how it changes.

• Notice how it responds to your stretch and folds.

• Learn what properly fermented dough looks and feels like.

Those observations will eventually become just as important as following the recipe.

I'm still learning too, and that's part of what I enjoy about sourdough. Every loaf teaches me something.

My Sourdough Method

I start by mixing my active sourdough starter with warm water. Once the starter is mostly dissolved, I add my bread flour and mix until there is no dry flour remaining.

The dough rests before I add the salt and additional water. From there, I use a few rounds of stretch and folds to help build strength.

After bulk fermentation, I gently shape the dough and place it into a floured banneton before refrigerating it overnight.

The next day, I bake it in a preheated Dutch oven.

The result is a loaf with a beautifully crisp crust, a soft and chewy interior, and the rustic appearance that makes homemade sourdough so satisfying.

Watch Your Dough, Not Just the Clock

If there is one thing I would encourage a beginning sourdough baker to learn, it's this: Watch your dough, not just the clock.

The fermentation times in this recipe are guidelines, not rules.

The temperature of your dough and your kitchen can make a significant difference. A warm dough can ferment much faster than a cool one.

During bulk fermentation, I'm looking for the dough to become lighter and airier, with bubbles forming throughout and a slightly domed surface. It should have some jiggle when the bowl is moved and should have increased in volume without necessarily doubling.

This is one of those things that becomes easier to recognize with practice.

And don't worry if you don't get it exactly right the first time. I certainly didn't.

Why I Keep This Recipe as My Starting Point

Even though I've made plenty of sourdough recipes since I started baking, I still come back to this basic loaf. It gives me a familiar starting point.

When I'm working on a new sourdough recipe, I know what this dough feels like. I know how it behaves in my kitchen. I know what I'm looking for during fermentation, shaping, and baking. Having that familiar recipe has made experimenting with sourdough much less intimidating. And that's really why I wanted to share it with you. If you're just beginning your sourdough journey, I hope this recipe gives you a simple foundation to learn from and build upon.

Don't worry about making the perfect loaf. Learn your starter. Learn your dough. Pay attention to the process. And most importantly, enjoy it. Because sometimes the best part of sourdough isn't the loaf that comes out of the oven—it's everything you learn along the way.

Frequently Asked Questions

Is this a good sourdough recipe for beginners?

Yes. This is the basic sourdough recipe I recommend starting with because the dough is relatively easy to handle and the process focuses on the fundamental techniques you'll use in many other sourdough recipes.

What type of flour should I use?

I recommend using bread flour rather than all-purpose flour. The higher protein content helps provide the dough with the strength needed for a well-risen artisan loaf.

How active should my sourdough starter be?

Your starter should be active, bubbly, and recently fed. Ideally, use it when it is at or near its peak activity.

Does my dough have to double during bulk fermentation?

No. For this recipe, I look for approximately a 50% increase in volume, along with bubbles, a lighter texture, and a slightly domed surface. Fermentation can vary depending on dough temperature, room temperature, starter activity, and other factors.

Why is my sourdough taking longer to rise?

Temperature is one of the biggest factors. A cooler environment or cooler dough will generally ferment more slowly, while warmer conditions can speed things up. Give your dough the time it needs rather than relying solely on the clock.

What is an "ear" on sourdough bread?

An ear is the raised flap of dough that forms along the edge of a score as sourdough expands during baking. It is created by scoring the loaf at an angle, which allows the dough to open underneath the cut and lift upward during oven spring.

To encourage an ear, hold your bread lame or razor at approximately a 30–45° angle to the surface of the dough, rather than holding the blade straight up and down. Make one confident, slightly curved cut about ¼–½ inch deep along the top of the loaf. The blade should glide through the dough at an angle, creating a flap of dough along one side of the score.

For a classic artisan loaf, you can make one long score slightly off-center across the top of the dough. This is often called a "baker's score" or "expansion score" because it gives the loaf a designated place to open as it expands in the oven.

Don't worry if your first loaves don't develop a dramatic ear. A pronounced ear depends on several factors, including dough strength, fermentation, shaping, scoring technique, and oven spring. With practice, you'll learn how your particular dough responds to scoring.

For beginners, focus first on making a well-fermented, delicious loaf. The ear will come with practice!

Beginner Artisan Sourdough Bread - Final Thoughts

Sourdough doesn't have to be intimidating. You don't need a complicated recipe or years of experience to make a beautiful loaf of bread. Start with a simple recipe, learn what your dough looks and feels like, and give yourself permission to learn along the way.

This is the recipe and method that works for me, and it's where I continue to start whenever I want a dependable loaf of sourdough. I hope it becomes a favorite in your kitchen, too.

Beginner Artisan Sourdough Bread Recipe: