The Easiest Sourdough Artisan Bread EVER!

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour is more nutritious, while all-purpose flour is often cheaper.

Heat 1.5 cups of water to lukewarm.

Add 1 cup of active sourdough starter to the water and mix to combine.

Add 0.5 cups of freshly milled flour to the mixture.

Add 2.5 cups of all-purpose flour gradually, mixing to incorporate.

Add 1.5 teaspoons of salt and mix again.

Finish mixing the dough with your hands until it is a shaggy, supple dough.

Prepare a banneton basket by flouring it generously with cotton or linen towel inside.

Shape the dough by pulling the ends toward the center and turning it over to create tension on the top.

Place the shaped dough seam-side down in the floured banneton basket.

Cover the dough with a towel and plastic wrap to retain moisture and let it proof for 4 to 5 hours.

Check if the dough is ready by poking it; if the indentation stays, it's ready to bake.

Preheat the Dutch oven to 450°F.

Carefully transfer the dough to the Dutch oven using a bread sling or parchment paper.

Score the top of the dough with a slash before baking.

Cooking Techniques

Equipment Needed

Allergens