Ah, a Rustic Sourdough Loaf—crusty on the outside, chewy and slightly tangy on the inside, and totally worth the wait! I’ll give you a step-by-step guide suitable for home bakers, even if you’re new to sourdough.
Ingredients
- 500 g (4 cups) bread flour
- 350 g (1 ½ cups) water, room temperature
- 100 g (½ cup) active sourdough starter (fed and bubbly)
- 10 g (2 tsp) salt
Instructions
1. Autolyse
- In a large bowl, mix the flour and water until no dry spots remain.
- Cover and let it rest 30–60 minutes. This hydrates the flour and helps gluten development.
2. Mix in Starter and Salt
- Add the sourdough starter and salt to the dough.
- Mix by hand or with a dough hook until fully incorporated.
3. Bulk Fermentation (First Rise)
- Cover the bowl and let the dough rise at room temperature for 4–6 hours, depending on your room temperature.
- Every 30–60 minutes during the first 2–3 hours, perform stretch and folds: gently lift one side of the dough and fold it over itself, rotating the bowl each time. This builds structure.
4. Shape the Dough
- Lightly flour your work surface and turn the dough out.
- Shape into a round (boule) or oval (batard) loaf by folding the edges into the center and then tucking under to create surface tension.
5. Proof
- Place the shaped dough in a floured banneton or bowl lined with a well-floured towel.
- Cover and let it rise for 1–2 hours at room temperature or overnight in the fridge for a slower, more flavorful fermentation.
6. Preheat the Oven
- Place a Dutch oven (or heavy oven-safe pot with lid) in the oven. Preheat to 475°F (245°C) for at least 30 minutes.
7. Score and Bake
- Carefully transfer the dough to parchment paper, score the top with a razor or sharp knife to allow expansion.
- Place in the preheated Dutch oven, cover, and bake:
- 20 minutes covered
- 25–30 minutes uncovered until golden brown and crusty
8. Cool
- Let the bread cool at least 1 hour before slicing. This allows the crumb to set properly.
Tips for Extra Rustic Flavor
- Use a 50/50 mix of bread and whole wheat flour for more depth.
- A long, slow cold fermentation in the fridge enhances tanginess and aroma.
- Don’t rush cooling—cutting too soon makes the crumb gummy.
If you want, I can also give you a no-knead, hands-off version that’s even simpler but still produces a beautiful rustic sourdough loaf.
Do you want that version too?
