Beginner Artisan Country Sourdough Bread
A foolproof guide to baking open-crumb artisan sourdough boule at home with a blistered, crackling crust, chewy interior, and mild tang.
Why This Recipe Works
Using cold refrigeration proofing locks in moisture and blister development while creating a firm dough that holds scoring patterns beautifully.
Beginner Artisan Country Sourdough Bread
Ingredients
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Dough Formula (75% Hydration)
Recommended Kitchen Equipment
Tested tools that yield the best results for this recipe.
Lodge 6-Quart Enameled Cast Iron Dutch Oven
View on AmazonStep-by-Step Instructions
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1
Whisk water and active sourdough starter in a large glass bowl until milky. Stir in bread flour and whole wheat flour until a shaggy dough forms with no dry flour remaining. Rest 30 minutes for autolyse.
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2
Sprinkle fine sea salt over the dough with 10g additional water. Pinch and fold the dough into itself until salt is completely dissolved and dough tightens.
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3
Perform 4 sets of stretch-and-folds spaced 30 minutes apart over the next 2 hours of bulk fermentation at room temperature (76°F/24°C).
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4
Pre-shape into a round, rest 20 minutes uncovered, then shape into a tight boule. Dust banneton proofing basket with rice flour, place dough seam-side up, and cold retard in the refrigerator for 12 to 16 hours.
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5
Preheat enameled cast iron Dutch oven inside oven at 500°F (260°C) for 45 minutes. Turn cold dough onto parchment, score 1/2-inch deep with a razor blade, and lower into Dutch oven. Cover with lid and bake 20 minutes with steam.
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6
Remove lid, reduce oven temperature to 450°F (232°C), and bake for another 20 minutes until crust is deep mahogany and blistered. Cool on wire rack for 2 hours before slicing.
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📦 Storage & Make-Ahead Tips
Store cut-side down on a wooden cutting board for 2 days, or slice and freeze in a zip-top bag for up to 3 months. Reheat slices directly in toaster.
Nutrition Facts (Per Serving)
Reader Reviews & Ratings
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Made this tonight for my family and it was an absolute hit! The scaling feature made it so easy to cook for 6 people instead of 4. Bookmarking this immediately!
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