While a seemingly complex process, making this Rustic Sourdough Bread will provide you with an easy guide to making crusty bread at home. The recipe does take a little time, but the ingredient list is simple and every step is completely manageable for novice bakers and cooks. Dive in to make tasty bread that you can slice and butter before enjoying on its own or as part of a main meal.
The night before (4-10 hours) starting on your sourdough, stir together 40 grams of unbleached flour and 40 grams of filtered water with 15 grams of sourdough starter in a jar. Cover loosely and set aside to double.
Sourdough
In a large bowl stir together 500 grams of flour (part rye or whole wheat if you like) with 300-400 grams of water and the leaven from the night before (about 80 g).
Stir these together until a shaggy dough forms. Cover the bowl (use a large glass lid, a moist towel or plastic bag) and let the dough rest for 40 minutes - 2 hours. This is called the autolyse process.
At this point dissolve the salt in 25 grams of hot water. If you are using seeds, add them to a cup of water to soak.
After the autolyse, work the salt water mix into the dough with your hands.
Now the bulk fermentation starts. During the next 2 hours stretch and fold the dough every 30 minutes. Start from the top edge of the bowl, grab the dough and pull it up, then fold it back into the bowl. Repeat the stretch and fold from the right, bottom, and left side of the dough. Cover the bowl and let the dough rest between stretches.
After stretching and folding the dough 4 times, cover the bowl and let it rest for 2 more hours.
Shaping
If using seeds, drain them now. Lightly dust your work area with flour. Prepare a banneton by flouring it. Or generously cover a towel in (rice) flour and place it in a medium-small bowl. Linen or microfiber cloths work best.
Turn out the dough onto the counter. Stretch it out gently to form a rectangle. Spread the seeds over the surface, if using. Fold the dough in one-third from the top and bottom. Then fold in half from the sides and pinch the seams closed.
Turn the dough over with the seam side down. Using your hand or a bench scraper, roll the from side to side to create a taut, firm surface. Turn in a circular motion to tie up the bottom seam. Move the shaped dough to the banneton or lined bowl and cover.
For the final rise, the dough should about double in size, which can take another 2-4 hours. Or do a retarded rise in the fridge overnight.
Baking
When getting ready to bake your sourdough, place an oven-safe pot with a lid (like a Dutch oven) in your oven and preheat to 450°F.
Place the sourdough on a large piece of parchment paper. Score the top with a lame or sharp knife. A simple slit works, but you can also do any creative pattern.
Remove the Dutch oven and place the sourdough including parchment paper inside. Close the lid and return to oven. Bake for 20 minutes. Then remove the lid and continue baking uncovered for another 25-30 minutes.
After baking, let the sourdough bread cool on a wire rack until completely cooled before slicing.
Sourdough is best enjoyed fresh within 1-2 days. In that time I cover it with only a kitchen towel to keep the crust crunchy. To store longer, slice the loaf and keep the slices in an airtight container to keep from drying out. Toast the slices to give them some crunch again.
Notes
*You can simply double the ingredients to make two loaves. Divide the dough in half before shaping into 2 loaves for the final rise**Beginner sourdough bakers should start with 300g of water. As you gain more experience for handling stickier dough, you can increase to 400g. More water creates a looser crumb with bigger holes in your bread.
Nutrition
Nutrition Facts
Rustic Sourdough Bread Recipe
Serving Size
1 slice (out of 24)
Amount per Serving
Calories
81
% Daily Value*
Fat
1
g
2
%
Saturated Fat
1
g
5
%
Sodium
179
mg
7
%
Potassium
34
mg
1
%
Carbohydrates
17
g
6
%
Fiber
1
g
4
%
Sugar
1
g
1
%
Protein
3
g
6
%
Vitamin A
1
IU
0
%
Calcium
4
mg
0
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.