Sourdough Artisan Loaf is no-knead, simple to make, and delicious! You’ll absolutely love this little loaf- it has a mild sourdough flavor with a crunchy crust and a delicately moist crumb.
This recipe makes 1 loaf but I always figure if I’m going to the effort of making one loaf why not make 2 or 3 and freeze them (if they don’t get eaten) they do just fine in the freezer. It’s always fun to share the love with family and friends too so bake up enough to share the sourdough-love around!
I am so sorry… I’ve been totally impolite! I haven’t officially introduced y’all to my Sourdough Start- I’m all kinds of in love with it…
It’s approximately 70 years old these days. It has to be fed flour and water every few days but other than that it just hangs around the kitchen and lets me make all kinds of delicious-ness with it 🙂
I love it the subtle tang it adds to recipes~ I’ve just had the best time creating with my sourdough lovie. You’ll be seeing more of my kitchen sourdough creations popping up around here. I found a really great recipe for making your own Sourdough Starter from King Arthur Flour so get some going and lets have tons of fun baking with our sourdough starters!
- 3 cups flour
- 1¼ teaspoons sea salt
- ½ cup sourdough starter
- 1 cup hot water
- Coat one side of a piece of saran wrap with cooking spray; set aside.
- Combine flour, sea salt, hot water in a large non-metallic bowl, stir by hand, add sourdough starter and mix to incorporate.
- Cover entire bowl with prepared saran wrap.
- Let sit for at least 12 hours. (can go longer if needed)
- Turn out dough onto a lightly floured surface, pull the sides in, and flip the loaf over.
- Cover again with the same saran and let raise for 45 min or double in size.
- Preheat oven to 500 degrees with ceramic dutch oven and lid inside.
- Carefully place dough in pot, replace lid, and cook for 20 minutes, remove lid for 2-3 additonal minutes to form a crispy browned loaf.
- Cool on a wire rack.
- Slice and Enjoy!
My Favorite Freezer Tips:
I find it’s best to freeze bread with a double wrap of saran wrap and then into a plastic freezer tip top bag. I usually use my frozen bread with 4-6 weeks. To thaw the loaf remove all saran wrap, remove any ice crystals that may have gotten on it (you may still end up getting a little) wrap it in light weight tea towel or paper towels to thaw at room temperature. I love to toast mine off to enjoy it all nice and crisp.
Sourdough Artisan Loaf is so simple to make and tastes amazing- it’ll be a favorite of your families with the very first bite!
Much Love and Peace~