Are you new to making sourdough bread? Would you love to create an easy crusty sourdough artisan bread with little time and fuss?
When I first started making sourdough bread it was a very daunting task. Most recipes required a digital scale and you needed to know the percent of hydration you wanted your dough. It was also critical to knead the dough at the right time and have the perfect rise. It felt to me that if I didn’t have those things set in place before I started I was doomed to fail.
Another drawback to making this type of bread was the need to babysit, perfecting the rise time and allowing enough time for each step and for me, I didn’t have that kind of patience or time. I have little kids, a job and a life outside the kitchen.
I wanted a bread recipe that I could start in the morning, step away from for the day and allow it to do its thing.
This recipe was the answer to all my desires in a bread. I love the ease of mixing it in the morning and transferring it to the pot just before I bake it in time for dinner.
Easy Crusty Sourdough Artisan Bread
- Enameled Dutch Oven
- 3 cups flour
- 1 cup warm water
- 1 cup active sourdough starter
- 1 tbsp honey
- 1 1/2 tsp sea salt
- Mix all the ingredients together in a bowl or stand mixer just until combined and let them sit for 15 min.
- Using the dough hook, knead for 5 minutes.
- Transfer to a medium-sized bowl that is lightly coated with oil. Cover with plastic (I like disposable shower caps) and let for 3-6 hours depending on the temperature of your room.
- Remove from bowl and shape into a ball or oval using plenty of flour to keep from sticking. Place a square piece of parchment paper in a clean bowl and set your dough on paper. Let rise until you have a decent size loaf.
- Set an enameled, cast iron dutch oven with the lid on into a cold oven and turn heat to 450 deg. Warm your dutch oven for 40 minutes.
- When your timer goes off, slash the top of your dough with a sharp knife in 2-3 places and transfer the dough into the dutch oven by holding the edges of the parchment paper and lower the loaf into the hot dutch oven.
- Replace the lid and bake for 12-15 minutes. Remove the lid and continue baking for another 13-15 minutes, until golden brown. Time will vary depending on your oven.
- Remove the golden bread from the dutch oven and allow to cool for 30 minutes before cutting. (if you can wait that long I usually don't make it.)
The end result is a nice fluffy bread inside with a wonderfully crispy crust on the outside that pairs well with your favorite soup or stew. Enjoy!
Find my favorite flour here.