Making homemade bread can easily be deemed as one’s proudest moment in the kitchen. Although this recipe may have a lengthy instruction list, don’t let that intimidate you!

Artisanal sourdough bread is simple to make, the biggest investment is just a little time and patience. Start to finish, this recipe will take about 24 hours, but the first 4 hours are the only time that is hands-on.

Beginning stage

During the beginning stages of the recipe, you will perform a series of stretches and folds to the dough, over on to itself. This allows the gluten in the bread to grow strong, making your finished bread tender and light.

Bulk fermentation stage

Next your bread will move into bulk fermentation, the longest stage. At this point, the gluten will begin to develop, and the dough will rise.

Rest

Let the dough rest 8-10 hours and move the dough to the refrigerator. The dough will begin to take on the signature sour flavor and the consistent temperature will give you a little flexibility with the bake time of your bread.

Tips

We prefer to mix our dough around dinner time, perform the stretch and folds, and allow to rest overnight. Make space in your fridge to refrigerate the dough during the day and you will have hot fresh bread ready for the dinner table! Check out our Sourdough Blog for tips, tricks, and recipes!