Print

Crispy Sourdough Bread Recipe – Easy Homemade Artisan Crust

crispy sourdough bread - featured image
Print Recipe

This homemade sourdough bread features a shatteringly crisp artisan crust and chewy, tangy interior. With simple ingredients and a fuss-free method, it’s perfect for beginners and seasoned bakers alike.

Ingredients

Scale
  • 4 cups bread flour (500g)
  • 1 1/2 cups water, room temperature (350g)
  • 1/2 cup active sourdough starter (100g)
  • 2 teaspoons fine sea salt (10g)
  • Optional: up to 1 cup whole wheat flour (replace up to 25% of total flour)
  • Optional: 2-3 tablespoons seeds (pumpkin, sunflower, flax)
  • Optional: 1-2 tablespoons chopped fresh herbs (rosemary, thyme)
  • Optional: 1/2 cup chopped dried fruits or olives

Instructions

  1. Feed your sourdough starter the night before baking (1:1:1 ratio—100g flour, 100g water, 100g starter). Let it sit at room temperature until bubbly and doubled in volume.
  2. In a large bowl, combine bread flour, water, and active starter. Mix until a shaggy dough forms. Cover and let rest for 30 minutes (autolyse).
  3. Sprinkle salt over dough. Knead or use the ‘stretch and fold’ method every 30 minutes for 2 hours (total of 4 folds). Cover and let rise at room temperature for 4-5 hours until doubled.
  4. Lightly flour your counter. Turn out dough and gently shape into a tight ball using a bench scraper. Place seam-side up in a floured banneton or bowl.
  5. Cover with a towel or plastic wrap and refrigerate for 8-12 hours (cold proof).
  6. Place Dutch oven in oven and preheat to 500°F (260°C) for at least 30 minutes. Turn dough onto parchment, score the top with a knife or lame.
  7. Transfer dough (on parchment) into Dutch oven. Bake covered for 20 minutes, then uncover and reduce heat to 450°F (230°C). Bake for another 25–30 minutes until deep golden brown.
  8. Remove bread from pot and cool on a wire rack for at least 1 hour before slicing.

Notes

For a crispier crust, bake uncovered for an extra 5 minutes. Use a kitchen scale for best results. If you don’t have a Dutch oven, bake on a pizza stone with a tray of water for steam. Let bread cool completely before slicing to avoid a gummy crumb. For gluten-free, use a gluten-free starter and flour blend plus 1 tsp xanthan gum.

Nutrition

Keywords: sourdough bread, artisan bread, crispy crust, homemade bread, easy sourdough, Dutch oven bread, beginner sourdough, crusty bread, bread recipe

Find it online: https://blingbite.com/crispy-sourdough-bread-recipe-easy-homemade-artisan-crust/