Easy Long Fermented Artisan Sourdough Bread

Updated: Nov 29, 2021

This is by far my favorite sourdough bread recipe to make because it is just so easy. There are only 4 ingredients so you can have the perfect loaf of classic sourdough with minimal work. One of the best things about this bread is the fact that it is versatile. You can change the fermentation length based on your schedule or diet needs. I typically choose a 24 hour fermentation so the phytic acid has time to break down a little more as gluten isn't my best friend. You can also add things to it to mix it up.

This recipe is originally by sourdough queen Lisa from Farmhouse on Boone and it does not disappoint. As I prefer to long ferment it for the full 24 hours, I have tweaked her original recipe to really maximize that time. That these few tweaks give me a more consistent successful loaf without over proofing the dough.

Long Ferment Artisan Sourdough Bread

Yields 1 Loaf | Prep Time: 30 minutes
Total Time: 30 hours

Ingredients and supplies:

  • 1 cup fed sourdough starter

  • 4 cups flour +/- additional 1/4 cup depending on starter hydration

  • 1 cup water

  • 2 teaspoons salt

  • Optional mix ins: rosemary, pickled jalapeños, cheese, cranberries, nuts

  • Dutch oven

  • Bowl or Stand mixer (mixer is optional but helpful)

  • Parchment Paper

  • Spray bottle


  1. Add all ingredients to the bowl of a stand mixer (or regular bowl). I like to start with a little under 4 cups of flour when my starter is more hydrated.

  2. Combine and knead until stretchy adding additional flour if needed. A stand mixer helps a lot here, but I have done it successfully many times by hand. Knead approximately 5 minutes with stand mixer and 10 by hand, or until it passes the window pane test.

  3. Place in an oiled bowl and cover. For long ferment, put in the fridge for about 8 hours, then remove from fridge and let proof for the remaining 16 hours. For normal fermentation, let proof on the counter for 8-12 hours hours.

  4. Gently remove from bowl and shape into a ball. Place in banneton or similar bowl, cover, and let rise until doubled in size, about 3 or 4 hours.

  5. When almost doubled in size, preheat your oven to 475 with your Dutch oven inside. Let Dutch oven preheat for about 45 minutes with the lid on.

  6. Place your dough gently on a sheet of parchment and score. Then lower the parchment carefully into the hot Dutch oven and spray top of dough with water.

  7. Bake with the lid on for 20 minutes. Then remove lid, lower the oven to 450 and bake for 20 more minutes.

  8. Let cool before slicing

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  • The Dutch oven really makes this recipe a success. I tried multiple times without and just doesn't turn out the same

  • Spraying with water gives that amazing crunchy outside and helps the crust form. Don't skip this part!

  • In the summer, I will put this dough in the fridge for the first 8 hours at a minimum to keep it from over proofing. Always do an early or middle section of the fermentation process so the dough has time to warm back up before the second rise.