8 Artisan Sourdough Bread Recipes To Make At Home

Last updated: April 23, 2021
5 from 4 votes
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two loaves of sourdough bread on a copper cooling rack

Your sourdough starter is active and bubbly, and you’re ready to bake! These eight artisan sourdough bread recipes are a wonderful place to begin, yielding delicious loaves. Here you’ll find everything from my Everyday Sourdough to a unique Toasted Walnut & Honey Sourdough Bread. You’ll also find a recipe for Rustic Rye Sourdough at the bottom of this post!

Even though I’ve been baking for quite some time, the magic of sourdough never gets old. The idea that beautiful homemade bread emerges from three simple ingredients: flour, water, and salt – is fascinating.

In addition to those ingredients, my favorite sourdough tools include:

In each recipe, I’ve included step-by-step instructions to guide you on your baking journey. If you’re new to baking sourdough, you might find my Sourdough Starter FAQ helpful.

8 Artisan Sourdough Bread Recipes

If you're a sourdough beginner, or you're advanced baker, you're sure to to find an artisan sourdough bread in this list that you'll love. With each bake you'll learn new things, and find a sourdough process that works best in your kitchen.

If you make any of these sourdough bread recipes, be sure to tag me on Instagram with hashtag #heartbeetkitchen, or @heartbeetkitchen!

top down photo of rye sourdough bread

7 Artisan Sourdough Breads, Plus a Rye Sourdough Recipe

A homemade rye sourdough bread recipe, made with active sourdough starter. Plus, 7 other artisan sourdough bread recipes!
5 from 4 votes
Yield: 1 loaf
Author: Amanda Paa

SCALE:

Ingredients

  • 55 grams active sourdough starter
  • 280 grams slightly warmer than room temperature water about 80 degrees F
  • 15 grams honey
  • 100 grams fine rye flour
  • 260 grams bread flour
  • 40 grams whole wheat flour
  • 7 grams fine salt

Instructions

  • Before beginning, it will be helpful to watch these SHORT VIDEOS to see me make this bread so you see that the dough will be stickier than normal, but it will come together – you just have to trust!
  • Add starter, water, and honey to a bowl. Whisk thoroughly until combined, with a fork. Add flours, and mix together first with the fork to start to incorporate, then with your hands until a shaggy dough is formed, and the bits of flour left just disappear. Sprinkle the salt on top and do not mix in, just leave it on top. Cover with a damp cloth.
  • Autolyse: let dough sit for one hour, covered and undisturbed.
  • Bulk ferment: Now you will knead the salt that is sitting on top, into the dough for about 1 min 15 seconds. There is no precise way to do this, just think of working the dough through your hands and up against the bowl, push and pull. You will start to feel the dough relax a bit around 1 minute. Continue for about 15 or 30 seconds more. Then leave the dough alone, covered, for 30 minutes. This counts as what would be your first set of stretch and folds.
  • After those 30 minutes pass, perform a set of stretch and folds. Repeat 2 more times.
  • Now you will let sit, undisturbed and covered with a damp cloth, for about 7ish hours at 70 degrees F. If the temperature in your home is above 70, this will take less time, vice versa. You will know it is finished with its bulk ferment when the dough has risen about double, is smooth and puffy on top, with a few bubbles. It will not be as jiggly as some sourdough you’ve made before.
  • At this point, lightly dust your work surface with flour. Put dough onto the work surface, and pre-shape. This video will show you what that means. Let sit for 15 minutes on your work surface.
  • Then shape your dough, using this method as a guide.
  • Place dough into your flour dusted banneton, (or flour dusted linen lined banneton) seam side up. (Optional, you can wait 15 minutes after placing it in banneton, and pinch the perimeters of the dough into the center to hold the shape even more, called stitching.) The dough will now go through its final rise. You can do this on the counter, which will take about 2 hours at 70 degrees F for the dough to puff up and be jiggly. It will not quite double. OR you can do the final rise overnight in the refrigerator, with the banneton covered in a plastic bag or with a very damp cloth. You need this for holding moisture in.
  • Time to bake. Preheat your oven to 500 degrees F, with your dutch oven preheating inside the oven. When the oven is preheated, flip your dough out gently onto parchment paper and score your dough. If you did the final rise in the refrigerator, take it straight from fridge to scoring. You should score it cold, and DO NOT need to let it come to room temp.
  • Then put dough into the dutch oven on the parchment, and put cover on. Turn oven down to 450 degrees F and slide dutch oven in. Bake for 20 minutes, then remove cover.
  • Turn heat down to 430 degrees F, and bake for 25 more minutes, until crust is golden brown and crackly. Remove from oven, and remove bread from dutch oven and place onto a cooling rack.
  • Wait AT LEAST one hour to cool otherwise, the interior will be gummy.

Did you make this?

tag @heartbeetkitchen on instagram and hashtag it #heartbeetkitchen

November 28, 2020

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