Artisan Sourdough Bread with Crispy Crust and Open Crumb

Artisan Sourdough Bread with Crispy Crust and Open Crumb

Servings

12 slices

Prep Time

1 hours

Cook Time

45 minutes

Calories

180

Cuisine

European

Category

Bread

Sourdough is more than bread — it’s a ritual, a journey, and a labor of love. With its naturally fermented structure and deeply complex flavour, sourdough connects us to generations of bakers who mastered the slow process of transforming just flour, water, and salt into something transcendent. 


Every loaf is a story, told through time and temperature, wild yeast and care. The crisp crust that shatters under your knife, the chewy, tangy interior full of uneven holes — this is bread at its most alive.


This recipe embraces a traditional method with an overnight cold ferment to deepen flavour and improve texture. The result is a beautiful artisan loaf, ideal for toast, sandwiches, or tearing into at the table with butter and sea salt. 


It’s a loaf that demands patience but rewards you with unparalleled freshness, digestibility, and satisfaction. Once you get into the rhythm of sourdough, it becomes more than a recipe — it becomes part of your lifestyle.

Artisan Sourdough Bread with Crispy Crust and Open Crumb

Ingredients

  • 500g (about 4 cups) bread flour

  • 100g (about 1/2 cup) active sourdough starter (100% hydration)

  • 350g (about 1 1/2 cups) water, room temperature

  • 10g (about 2 tsp) fine sea salt

Directions

  1. In a large bowl, mix the starter and water until the starter dissolves. Add the flour and mix by hand or with a dough hook until no dry flour remains. Let rest (autolyse) for 30 minutes.

  2. Sprinkle in the salt and mix to incorporate. Use stretch-and-folds or kneading for 3–4 minutes until smooth.

  3. Cover and let the dough bulk ferment at room temperature (21–23°C/70–74°F) for 4–6 hours, performing 3–4 sets of stretch-and-folds every 30 minutes.

  4. Once dough has risen about 50%, gently turn it out onto a lightly floured surface. Pre-shape into a round, rest for 20 minutes.

  5. Final shape into a tight round or batard. Place into a floured proofing basket. Cover and refrigerate overnight (8–12 hours).

  6. Preheat oven to 250°C (475°F) with a Dutch oven inside.

  7. When ready to bake, turn dough onto parchment paper, score the top, and carefully place in hot Dutch oven. Cover and bake for 20 minutes.

  8. Remove lid and bake uncovered for another 20–25 minutes until golden and crisp.

  9. Cool completely on a wire rack before slicing.

Upgrade Your Kitchen Tools

Make recipe prep easier with professional-grade knives

Chikashi Set
Haruta Set
Minato Set
Browse Collection

Tips for Baking Sourdough

  1. Use an active, bubbly starter that’s been fed 4–6 hours prior to mixing.

  2. Allow enough bulk fermentation time — it develops flavor and structure.

  3. Perform stretch-and-folds gently to strengthen the dough.

  4. Use a kitchen scale — sourdough is all about precision.

  5. Score the loaf deeply and confidently for a good oven spring.

  6. Use a preheated Dutch oven to trap steam and enhance crust.

  7. Let the loaf cool fully before slicing — cutting early ruins the crumb.

  8. Practice makes perfect — every bake teaches you something.

  9. Use high-protein bread flour for the best gluten development.

  10. Store cut-side down on a board or wrap in a clean towel — avoid plastic.

 

Serve It With Suggestions

  • Salted butter and flaky sea salt

  • Olive oil and balsamic vinegar

  • Soft scrambled eggs and chives

  • Avocado and chilli flakes

  • Charcuterie and aged cheese

  • Tomato bruschetta or tapenade

  • Roasted vegetable soup

  • Smoked salmon and cream cheese

  • Honey and ricotta

  • Toasted with almond butter and banana

 

FAQ's

Q: How do I know if my sourdough starter is ready?
A: It should double in size within 4–6 hours of feeding and pass the “float test.”

Q: Can I use all-purpose flour instead of bread flour?
A: Yes, but bread flour gives better structure and rise due to higher protein content.

Q: Why is my dough so sticky?
A: Sourdough is naturally sticky — use wet hands during handling and avoid adding too much extra flour.

Q: What’s the ideal room temperature for fermentation?
A: Around 21–23°C (70–74°F) — warmer temps accelerate fermentation, colder slow it down.

Q: Can I skip the overnight proof?
A: You can, but the cold retard improves flavor, crust, and scoring performance.

Q: How do I get more open crumb?
A: Use strong flour, gentle handling, proper hydration, and full fermentation.

Q: Why didn’t my sourdough rise well?
A: Possible reasons: weak starter, under-proofing, or improper shaping.

Q: Can I freeze sourdough bread?
A: Yes — slice and freeze, then toast directly from frozen for best texture.

Q: Can I add seeds or herbs?
A: Absolutely — fold them in during the second set of stretch-and-folds.

Q: How long does sourdough bread stay fresh?
A: Up to 3 days at room temperature. Refresh with light toasting after that.

Chef's Recommendation

"A sharp knife is your best friend in the kitchen. For recipes like this, I always reach for my Chikashi chef knife - it gives me the control and precision I need for perfect results every time."
Chef's Note: A sharp knife not only makes prep work faster but also safer - dull knives require more pressure and are more likely to slip.

Discover why our Japanese-style knife sets are trusted by home cooks and professionals alike.

Shop Professional Knives →

All Rights Reserved. Copyright 2026 © images and content by santokuknives.co.uk

Back to blog

Related Blogs

Are Hybrid Frying Pans Worth It? An Honest UK G...

The Best Japanese-Steel Knives for Small Hands ...

What Size Frying Pan Do You Need? (UK Buyer's G...