Rustic Sourdough Bread
This Rustic Sourdough Bread is my favorite loaf to bake! I prepared it using a 7-day-old starter. If you're new to sourdough and seeking a tasty bread to try, begin with this one!
This rustic sourdough bread is undoubtedly one of my top 10 bread recipes that I absolutely love to prepare! The beauty of this recipe lies in its simplicity and the incredible flavor that develops over time. While it is indeed possible to make this bread in a single day, I personally prefer to extend the process over two days for optimal flavor and texture.
The method I recommend involves prepping the dough in the evening and allowing it to bulk ferment overnight, then baking it fresh in the morning. This not only fills your kitchen with the delightful aroma of freshly baked bread but also gives the dough ample time to rise and develop its unique sourdough characteristics.
The actual hands-on time required for this recipe is surprisingly minimal, totaling no more than 15 to 20 minutes. Specifically, preparing the dough takes around 10 minutes, which includes mixing the ingredients and ensuring they are well incorporated. Following this, there are four stretch and fold sessions that take about 1 minute each. These sessions are crucial as they help to develop the gluten structure, giving the bread its wonderful chewy texture. Finally, the dough shaping process takes about 5 minutes, where you will form the dough into a round or oval shape, depending on your preference.
The remainder of the time is primarily just waiting, as the dough ferments and rises. This waiting period is essential, as it allows the flavors to deepen and the bread to achieve its characteristic airy crumb.
I encourage you to try this recipe! I’m confident that once you do, you will be pleased with the results. The combination of a crunchy crust and a soft, flavorful interior is truly satisfying and makes this bread perfect for a variety of uses, whether you enjoy it with butter, as a base for sandwiches, or simply on its own. So, gather your ingredients, and get ready to enjoy the wonderful process of bread-making.
Happy baking!
Pantry Items
Active Sourdough Starter - make sure its active and bubbly. Feed it in the morning for peak activity.
Bread Flour – I love King Arthur's unbleached orgainic bread flour.
Salt - sea salt or kosher will be best. Do not use table salt.
Olive Oil - use your favorite extra virgin olive oil. You only need a little.
Water - tap or filtered water will work well here
Equipment
Lame or sharp knife for scoring
Cooling Rack
Tea Towel
Ingredients
150g active sourdough starter
300g filtered water
500g unbleached bread flour
11g fine sea salt or kosher salt
20g extra virgin olive oil
Instructions
Day 1: Gathering Ingredients and Make Dough
To make your dough, in a large bowl, combine water, active sourdough starter, bread flour, salt, and olive oil. Mix together with a dough whisk until no dry bits remain. Cover, and let it rest at room temperature (65°F to 75°F) for 1 hour; This will allow the flour to hydrate and relax before the stretch and folds.
Day 1: Stretch & Folds
Over the next 2 hours, you will perform four sets of stretch and folds, which means one set every 30 minutes. Each stretch and fold should take no more than 1 minute to complete. This process helps to develop the gluten structure in the loaf.
How to perform a stretch and fold:
Wet your hands to prevent the dough from sticking to your fingers.
Starting at the twelve o'clock position, grab the edge of the dough, stretch it out, and fold it over itself to the center.
Rotate the dough a quarter turn and repeat this action at the three o'clock position.
Rotate the dough a quarter turn and repeat this at the six o'clock position.
Rotate the dough a quarter turn and repeat this at the nine o'clock position.
You will repeat this process every 30 minutes for the next 2 hours, totaling four stretch and fold sessions. If you find the dough difficult to stretch and fold, allow it to relax for an additional 30 minutes. Cover the dough and let it rest for 1 to 2 hours, then proceed to shaping. Gluten is like a muscle and we just worked it hard. Imagine doing 100 squats. You would need to rest too. So we're going to allow our dough to rest before we begin shaping.
Day 1: Shaping & Second Rise
Get your banneton or bowl ready for bulk fermentation by lining it with a tea towel and lightly dusting with flour. Set it aside.
Lightly flour your work surface, then use a plastic bowl scraper to gently remove the dough from the bowl.
Take one edge of the dough and fold it towards the center. Continue this process until all the edges are folded into the middle, forming a semi-tight ball.
Turn the dough over (seam side down) and, using cupped hands, pull the dough ball towards you, rotating it after each pull. This will help create the tight outer structure we desire. Be gentle to avoid tearing the dough.
Place the dough seam side UP in the prepared banneton. Cover it with plastic wrap and refrigerate overnight for bulk fermentation.
Day 2: Score & Bake
In the morning, preheat both the oven and the Dutch oven to 450°F.
Right before placing the bread in the oven, gently sprinkle flour on the top of the loaf and score it with a lame or a sharp knife.
Bake the bread with the lid on for 30 minutes. Then, take off the lid and continue baking for another 10-15 minutes until the crust is golden brown, the sides of the loaf are firm, and the internal temperature is between 190˚F and 210˚F.
Take the loaf out of the oven and set it on a cooling rack.
As tempting as it is, allow it to cool completely before slicing.
Notes
Watch me Make it Here
Special Tools & Equipment Links:
Affiliate Disclosure: Some of the links in this post are affiliate links. I may earn a small commission at NO additional cost to you. 😁 This is not a sponsored post. Thank you for your support ❤️
Scale - https://amzn.to/4vU4aeR
Dough Whisk: https://amzn.to/4fEseMG
Spurdle: https://amzn.to/45Tu7R8
Measuring Cups & Spoons Set: https://amzn.to/4nKA6z1
Cooling Rack: https://amzn.to/3Spqhfv
King Arthur Big Book of Bread: https://amzn.to/4d2aDO2
Glass Mixing Bowl with Lid: https://amzn.to/3UlnvIG
Wooden Lame: https://amzn.to/4gh6tUJ
Retractable Lame: https://amzn.to/4gsZlU2
Spurdle: https://amzn.to/45Tu7R8
Instant Read Thermometer: https://amzn.to/3STDSfe
Stand Mixer - https://amzn.to/4lEgwmV
Printable Recipe
Recipe adapted from The Clever Carrot
Comments