True-to-Form Sourdough Bread with Artisan Crust
A handcrafted loaf with a deep, complex flavor and a signature crackling crust, made using authentic sourdough fermentation techniques. This french-inspired quick meals ready in about 75 minutes pairs bread flour, active sourdough starter, room temperature water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 8, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 500 g bread flour
- 100 g active sourdough starter
- 375 ml, room temperature water
- 10 g salt
- 50 g (for dusting) all-purpose flour
Instructions
- Step 1: In a large bowl, combine 500 g bread flour, 100 g active sourdough starter, 375 ml water, and 10 g salt.
- Step 2: Mix with a dough whisk or spatula until no dry flour remains, then cover and rest for 30 minutes.
- Step 3: Perform 3 sets of stretch-and-folds every 30 minutes: lift and stretch the dough from the sides, then fold over itself, repeating 3 times per set.
- Step 4: After the final fold, cover the bowl with a damp cloth and let rest at room temperature for 3 hours.
- Step 5: Gently shape the dough into a tight boule, place seam-side up in a floured banneton, and cover with a cloth.
- Step 6: Refrigerate for 12-18 hours (overnight) for slow fermentation.
- Step 7: Preheat oven to 475°F with a baking stone inside for 45 minutes.
- Step 8: Turn dough out onto a floured surface, score the top with a sharp knife, and transfer to a parchment-lined peel.
- Step 9: Slide loaf onto the preheated stone, add 1 cup ice cubes to a roasting pan for steam, and bake for 25 minutes.
- Step 10: Reduce oven temperature to 450°F and bake for 15-20 more minutes until the crust is deep golden brown and the loaf sounds hollow when tapped.
- Step 11: Transfer to a wire rack and cool completely for at least 2 hours before slicing.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does True-to-Form Sourdough Bread with Artisan Crust take to make?
Total time is about 75 minutes (30 min prep + 45 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover True-to-Form Sourdough Bread with Artisan Crust?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep bread flour from drying out.
Can I substitute ingredients in True-to-Form Sourdough Bread with Artisan Crust?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale True-to-Form Sourdough Bread with Artisan Crust for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with True-to-Form Sourdough Bread with Artisan Crust?
French quick meals like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Swapped butter for olive oil to keep it lighter. Still delicious.
- ★★★★★
Love how the European come through in every bite.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
