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Rustic Homemade Artisan Sourdough Loaf Perfect Crust Recipe for Beginners

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A simple and rewarding sourdough bread recipe that yields a rustic artisan loaf with a perfect crunchy crust and chewy, airy crumb. Ideal for beginners and seasoned bakers alike.

Ingredients

Scale
  • 500g bread flour (about 4 cups)
  • 375ml lukewarm water (1 ½ cups)
  • 100g active sourdough starter (about ½ cup), bubbly and fed within last 6-8 hours
  • 10g fine sea salt (about 2 teaspoons)
  • Optional: rice flour or cornmeal for dusting proofing basket
  • Optional: 1 teaspoon olive oil for shaping if dough is sticky

Instructions

  1. Mix the Dough (15 minutes): In a mixing bowl, combine 500g bread flour and 375ml lukewarm water. Stir until no dry spots remain. Cover and rest for 30 minutes (autolyse).
  2. Add Starter and Salt (10 minutes): Add 100g active sourdough starter and 10g salt. Mix by folding and pinching for 5-7 minutes until sticky ball forms.
  3. Bulk Fermentation (4 to 6 hours): Cover bowl. Every 30 minutes for first 2 hours, perform stretch and folds. Then let dough rise undisturbed for 2-4 hours until doubled and bubbly.
  4. Shape the Loaf (10 minutes): Lightly flour surface, turn dough out, shape into tight round loaf by folding edges into center and rotating. Use bench scraper to tighten surface tension.
  5. Final Proof (2 to 4 hours or overnight): Place shaped dough seam-side up in floured proofing basket or bowl lined with floured towel. Cover and rest at room temp for 2-4 hours or refrigerate overnight.
  6. Preheat Oven (45 minutes before baking): Place Dutch oven with lid inside oven and preheat to 475°F (245°C).
  7. Score and Bake (45 minutes): Remove hot Dutch oven. Turn dough seam-side down onto parchment, score top, transfer to pot. Cover and bake 20 minutes. Remove lid and bake 25 more minutes until deep golden and crackly.
  8. Cool Completely (at least 1 hour): Cool loaf on wire rack before slicing.

Notes

Use a hot Dutch oven preheated for at least 30-45 minutes to trap steam and develop a perfect crust. Wet or oil hands when shaping sticky dough. Don’t rush bulk fermentation; dough should double and feel airy. Adjust hydration if dough is too sticky by reducing water by 10-15ml. Scoring with a sharp blade allows proper expansion. For more flavor, proof dough overnight in fridge. Store bread in paper bag or kitchen towel to keep crust crisp. Reheat with water sprinkle in 350°F oven for 5-10 minutes to revive crust.

Nutrition

Keywords: sourdough, artisan bread, homemade bread, rustic loaf, perfect crust, beginner bread recipe, sourdough starter, baking bread

Find it online: https://cooltastes.com/rustic-homemade-artisan-sourdough-loaf-perfect-crust-recipe-for-beginners/