Artisan Sourdough Bread Recipe with All Purpose Flour

No bread flour? No problem! Learn how to bake artisan sourdough bread using all purpose flour and active sourdough starter. This easy-to-follow recipe features step-by-step photos, helpful tips, and a simple baking schedule to help you create delicious, naturally leavened loaves at home. It’s light crisp and airy!

Bakers all over the world choose bread flour to create exceptional sourdough bread at home. It’s prized for its high protein and gluten content, which helps to create a lofty-high rise. But what if you don’t have any bread flour? Can you make light, airy artisan sourdough with all purpose flour instead?

In this post, you’ll find a clear, step-by-step guide to mastering sourdough with all purpose (or plain) flour with a few key adjustments. You’ll gain the tools and confidence you need to bake delicious bread every time.

All-Purpose Flour vs. Bread Flour: Key Differences

It all boils down to protein content. Bread flour has a higher protein content than all purpose flour, which affects gluten development and the bread’s rise.

I typically use King Arthur flour for bread baking. Their bread flour contains 12.7% protein, and their all purpose flour contains 11.7%. This recipe was formulated to work with King Arthur and Trader Joe’s all purpose flours, which are comparable. (learn more about choosing flour in this post).

Tip: Protein content varies between brands, so stick to one brand first to understand how it behaves. It will be your reference point for future adjustments as you continue to bake.

How to Use All Purpose Flour in Bread Baking

Swapping all-purpose flour for bread flour is not always an even exchange. Because all-purpose flour absorbs less water, you’ll need to reduce the total water in your dough to avoid stickiness. Too much water makes the dough hard to handle, which can cause flat, dense, or gummy bread- you don’t want that.

Ok, So Reduce the Water by How Much?

I typically suggest reducing the water by 15-30g to start. The range depends on the specific sourdough recipe, the amount of sourdough starter, and the flour brand you use.

You’ll have to play around with the texture of the dough, adjusting the flour/water as needed until it “feels right,” which can be frustrating if you lack experience. But stick with it: success requires practice, patience and persistence. For now, let’s focus on visual and tactile cues to guide you through the process.

How to Make Artisan Sourdough Bread with All Purpose Flour {Step-By-Step Recipe}

Step 1: Mix the Dough

• In a large bowl, whisk your bubbly starter and water together. Add the flour and salt, then mix with a fork until combined. When the dough becomes too stiff to mix with a fork, switch to your hands and knead gently until a rough, shaggy dough forms. This texture is what you’re looking for: slightly sticky but holding together (see images above). Now, cover the bowl with a damp towel or plastic wrap and let rest at room temperature for 30 minutes.
• After the dough has rested, work it into a ball. The surface will appear mostly smooth with a few tears. This is your last chance to adjust the dough’s texture before the bulk rise, so pay attention to how it feels. The dough should be soft and stretchy- not wet, overly sticky, or soupy.

A Few Notes: This recipe makes a small sourdough loaf, ideal for 2–4 people. Smaller loaves are easier to handle, especially if you’re new to sourdough baking. Instructions for a larger loaf are at the end of this post. For best results, you’ll want a digital kitchen scale to measure ingredients accurately, and a Dutch oven (or similar lidded oven-safe pot) for baking. You can find these tools in my shop.

Ste 2: Bulk Rise

Cover the bowl and let rise overnight, about 10-12 hrs. at room temperature (68 F). The dough is ready when it has doubled in size and looks light and airy. If you’re using a standard 8-inch mixing bowl, the dough should rise to about halfway or two-thirds up the sides, which is perfect for this small loaf.

Optional: Stretch and Fold

This step, done during the bulk rise, helps to strengthen the gluten, improve structure, and give your loaf more height. Watch the video below for additional guidance. Or read the full tutorial: How to Stretch and Fold Sourdough, step-by-step.

About 30 minutes into the rise, perform your first stretch and fold:

• Gently grab one side of the dough, stretch it upward, then fold it over toward the center.
• Rotate the bowl a quarter turn and repeat.
• Continue until you’ve completed four folds (one full set).
• Repeat once more, 30 to 60 minutes later.

Step 3: Shape The Dough

• Line a small bowl with a cotton or linen cloth. Sprinkle generously with flour. Now, you’ll shape the dough twice: first to preshape it, then to build strength and structure.
• Preshape: Remove the dough onto a floured surface. Gently fold the top edge of the dough toward the center. Turn it slightly and repeat, working in a circle until the dough forms a round. Use a bench knife to flip the dough over (smooth side up), then cover and let rest for 20–30 minutes.
• Final Shape: After resting, flip the dough again so the smooth side is facing down. Repeat the folding process to form a tight round. Then flip it back over. With floured hands, gently pull the dough toward you in a circular motion to tighten the shape. Place the dough into the lined bowl, seam side up. Cover the dough with the cloth overhang.

Step 4: Second Rise

Let the dough rest at room temperature for 30 minutes to 1 hour. It’s ready when it looks plump and slightly puffed—it won’t double in size during this stage. While the dough is rising, preheat your oven to 450°F.

Step 5: Score The Dough

• Invert the bowl of dough onto a sheet of parchment paper. Remove the bowl and cloth.
• Sprinkle the dough with flour and smooth the surface with your hands.
• Using a bread lame or a small serrated knife (I used my UFO lame), make four, quick, shallow cuts at 12, 3, 6 and 9 o’clock, turning the parchment paper as you go. Use the tip of the blade as a guide.
• Lift the dough (still on the parchment) and carefully place it into your Dutch oven. Cover with the lid.

Step 6: Bake The Bread

Place the Dutch oven into the preheated oven, center rack. Reduce the temperature to 425 F. Bake covered for 20 minutes. Then, remove the lid and continue baking for 30–35 minutes, or until the crust is deep golden brown. Cool on a wire rack for 1 hour before slicing.