How to Make Artisan Sourdough Bread at Home
How to learn about Making Artisan Sourdough Bread at Home by the following 6 steps: Step 1: Create and Feed Your Starter. Step 2: Mix the Dough. Step 3: Perform Stretch and Folds. Step 4: Bulk Ferment at Controlled Temperature. Step 5: Shape and Cold Proof Overnight. Step 6: Score and Bake in a Steam Environment.
Your Progress
0 of 6 steps completedStep-by-Step Instructions
1 Step 1: Create and Feed Your Starter
Mike Johnson: "Pro tip: Make sure to double-check this before moving to the next step..."
Step 1: Create and Feed Your Starter
Combine whole wheat and filtered water in a clean jar. Feed daily for 7–10 days until bubbly and doubling in size. Avoid bleached flour.
King Arthur Organic Bread Flour
High-gluten, organic bread flour that gives consistent rise and texture with a rich, malty flavor.
Avoid Generic All-Purpose Flour for Starter
Many generic AP flours lack sufficient nutrients for starter fermentation—delaying rise and reducing starter health.
2 Step 2: Mix the Dough
Mike Johnson: "Pro tip: Make sure to double-check this before moving to the next step..."
Step 2: Mix the Dough
Incorporate starter, flour, water, and salt using a dough whisk or your hand until shaggy. Let rest for 30 minutes (autolyse).
Use Danish Dough Whisk for Mixing
Specialized whisk that blends dough more efficiently than a spoon, reducing hand fatigue and preventing clumps.
3 Step 3: Perform Stretch and Folds
Mike Johnson: "Pro tip: Make sure to double-check this before moving to the next step..."
Step 3: Perform Stretch and Folds
Stretch and fold the dough every 30 minutes for 2 hours to build gluten structure. Use a scraper to prevent sticking.
Use OXO Bench Scraper for Clean Folding
Heavy-duty stainless steel tool for handling sticky dough and clean shaping on the work surface.
4 Step 4: Bulk Ferment at Controlled Temperature
Step 4: Bulk Ferment at Controlled Temperature
Allow dough to ferment in a covered bowl at 75–78°F until nearly doubled. Monitor temperature closely to avoid over/under proofing.
Apply Digital Dough Thermometer
Accurately tracks dough temperature to optimize fermentation and prevent overproofing.
5 Step 5: Shape and Cold Proof Overnight
Step 5: Shape and Cold Proof Overnight
Shape dough into a round or oval. Place in a floured banneton basket. Cover and refrigerate for 8–12 hours for flavor and structure.
Use Banneton Proofing Basket Set
Includes natural rattan baskets, linen liners, lame, scraper, and brush—helps shape and proof dough evenly.
6 Step 6: Score and Bake in a Steam Environment
Step 6: Score and Bake in a Steam Environment
Preheat oven to 475°F. Score loaf with a lame. Bake in a Dutch oven for optimal steam and crust development. Remove lid after 20 mins.
Use Lodge Cast Iron Combo Cooker
Cast iron Dutch oven with dual lids to trap steam and achieve optimal crust without fancy steam ovens.