1kg Sourdough Bread Recipe: Hands-Off Fermented Loaf With Crusty Artisan Bite

Master this 1kg sourdough bread recipe for a crusty artisan loaf with an open crumb—no fancy skills needed. The key lies in precise fermentation control and a hands-off approach that lets the dough develop naturally over time.

I’ve perfected this recipe through years of testing, ensuring every batch delivers that signature tangy flavor and satisfying snap when you bite in.

This recipe starts with an active sourdough starter, which we’ll feed and use to create a dough that ferments slowly at room temperature before a final proof in the fridge. The result?

A loaf with a deep golden crust, an airy interior, and a flavor that builds complexity over time. No steam injection or Dutch ovens needed—just a well-prepared dough and a hot oven to create that iconic texture.

The beauty of this method is its flexibility. Whether you bake it fresh or let it sit overnight for even more flavor, the dough’s structure holds up beautifully. The crust develops a satisfying crunch while the interior remains tender, with an open crumb that’s impossible to resist.

Perfect for slicing thick or toasting, this loaf becomes the star of any meal.

Ready to transform your kitchen into a bakery? Let’s walk through each step—from feeding your starter to scoring that perfect crust—so you can achieve bakery-quality results at home.

Ingredients for 1kg sourdough bread

Nine simple ingredients transform into a loaf with bakery-style crust and open crumb.

Your sourdough starter is the foundation—it should be bubbly and active (like a jiggly Jell-O) before using. If you’re new to starters, King Arthur’s sourdough starter is foolproof, or check your local bakery supply store for a small amount. The King Arthur bread flour (or all-purpose if that’s what you have) gives that perfect structure, while the whole wheat adds subtle depth. For water, filtered is best—chlorine can inhibit fermentation. I always measure my flour by weight (425g total for this recipe) for consistency, but cups work too if you’re eyeballing it. The honey is optional but helps with browning and adds a touch of sweetness that balances the tang.

No honey? Maple syrup or agave work just as well. Running short on olive oil? Melted coconut oil or avocado oil keeps the same neutral flavor. The cornmeal is key for that crispy bottom crust—don’t skip it. If your dough feels too sticky after mixing, add ice water 1 tbsp at a time until it comes together cleanly. For the salt, Diamond Crystal measures differently than Morton’s—use the flat side of your measuring spoon to level it off. Pro tip: If you’re baking this in a cold kitchen, let your dough and oven come to room temperature first—cold environments slow fermentation. And if your kitchen’s humid? Add 1 extra tbsp flour to prevent sticking.

This dough is best baked fresh, but it keeps beautifully in the fridge for up to 3 days—the flavor actually improves with time. For the ultimate crust, bake it straight from the fridge the next day. Wrap tightly in plastic and let it sit at room temperature for 1-2 hours before slicing. The loaf freezes well too—wrap it in plastic, then foil, and it’ll stay fresh for up to 3 months. When reheating, wrap a slice in foil and warm in a 350°F oven for 5 minutes to restore that bakery-fresh crunch.

Step-by-step instructions for 1kg sourdough bread

Let’s bake a beautiful, hands-off sourdough loaf with a crisp crust and airy crumb.

In a large mixing bowl, combine the 0.5 cup Active Sourdough Starter, 2.25 cups Water, 1 tbsp Olive Oil, and 1 tsp Honey. Stir gently until fully incorporated—this creates a smooth, slightly sticky base. The honey will help feed your starter while adding subtle sweetness to the dough.

I like to use a wooden spoon for this initial mixing because it helps me feel the dough’s texture. You’ll notice the mixture bubble slightly as the starter activates—this is a good sign. Let this sit for 5 minutes while you prepare the dry ingredients. The goal here is to let the starter begin its fermentation before adding the flour.

To the wet mixture, add the 3.5 cups All-Purpose Flour and 0.5 cup Whole Wheat Flour. Mix with a dough whisk or your hands until just combined—you should still see some flour streaks. This isn’t a smooth batter yet, but that’s okay. The whole wheat flour adds wonderful depth and texture to the bread.

Now add the 1.5 tsp Kosher Salt and mix thoroughly. The salt will help develop the gluten and enhance the flavor of all the other ingredients. At this point, your dough will be quite sticky. Don’t worry—this is normal for sourdough. Wet your hands slightly if needed to handle it without sticking too much to your fingers.

Wet your hands again and begin stretching and folding the dough. This technique, called “autolyse,” helps develop gluten and gives the bread its characteristic chew. Work the dough for 5-7 minutes, folding it over itself and rotating the bowl between each fold. You’ll know it’s ready when the dough becomes more elastic and less sticky.

Here’s the thing—this step is crucial for the bread’s structure. The gluten development creates those beautiful open crumbs and helps the loaf hold its shape during baking. If your dough feels too wet, you can add a tablespoon or two of the 3.5 cups All-Purpose Flour at this stage, but try to work with what you have first.

Cover the bowl loosely with plastic wrap or a damp kitchen towel. Place it in a warm spot—around 75-80°F is ideal. Let the dough ferment for 4-6 hours, or until it has roughly doubled in size and looks puffy. You’ll see bubbles forming on the surface and along the sides of the bowl.

I usually set my dough on top of my oven with the light on for gentle warmth. This creates a consistent environment for fermentation. During this time, the yeast and bacteria in your starter will break down the sugars, creating gases that make the dough rise. Don’t peek too often—each time you open the cover, you release some of that precious carbon dioxide.

After the bulk fermentation, gently deflate the dough by pressing it down with your fingers. Shape it into a round boule or oval batard by pulling the edges toward the center and tucking them under. Place the shaped dough seam-side up on a floured surface and let it rest for 20-30 minutes to relax the gluten.

Once rested, place the dough on a piece of parchment paper dusted with 0.25 cup Cornmeal. Cover loosely and let it proof for another 1-2 hours, or until it has risen about 50% and springs back slowly when gently pressed. This final proof is where the dough develops its full flavor and structure. The cornmeal helps create that beautiful crust during baking.

Preheat your oven to 450°F with a Dutch oven inside for 30 minutes. Carefully transfer the dough (still on its parchment) into the hot Dutch oven, cover, and bake for 20 minutes. Then remove the lid and bake for another 20-25 minutes until the crust is deep golden brown.

Here’s where the magic happens—the Dutch oven traps steam, creating that perfect crust while keeping the crumb tender. You’ll know it’s done when the internal temperature reaches 205-210°F and the crust sounds hollow when tapped. Let the bread cool on a wire rack for at least 1 hour before slicing—this prevents a gummy texture.

Creative variations of this dish

Sweet & Sticky Variations

Add 1 tbsp cinnamon and ¼ cup brown sugar to the dough for a cinnamon-sourdough twist. Brush the baked loaf with melted butter**> and sprinkle with coarse sugar for a sweet, caramelized finish.