Rustic Sourdough Loaf

Sourdough bread is an ancient, naturally leavened bread made with wild yeast and bacteria from a sourdough starter. Unlike commercial yeast, a sourdough starter provides a complex flavor, chewy texture, and better digestibility.

Ingredients

For the starter refreshment:

• 50g active sourdough starter

• 50g whole wheat flour

• 50g water

For the dough:

• 500g bread flour

• 375g water (room temperature)

• 100g active sourdough starter

• 10g salt

• Instructions

  Step 1: Feed the Starter

  1. Mix 50g of your sourdough starter with 50g whole wheat flour and 50g water.

  2. Let it sit at room temperature (about 4-6 hours) until bubbly and active.

  Step 2: Mix the Dough

  1. In a large bowl, mix the bread flour and water. Let it rest (autolyse) for 30–45 minutes.

  2. Add the active starter and mix well.

  3. Sprinkle salt over the dough and incorporate it using the stretch-and-fold method.

  Step 3: Bulk Fermentation & Stretch and Folds

  1. Cover the dough and let it rise for 4–6 hours at room temperature.

  2. Every 30 minutes, perform a set of stretch-and-folds (pull one side of the dough up and fold it over itself, rotating the bowl each time). Do this 4 times in total.

  Step 4: Shape and Proof

  1. Lightly flour a work surface and shape the dough into a round loaf (boule).

  2. Transfer to a well-floured banneton (or a bowl lined with a floured cloth).

  3. Cover and proof in the refrigerator overnight (8–12 hours).

  Step 5: Bake

  1. Preheat the oven to 475°F (245°C) with a Dutch oven inside.

  2. Carefully place the dough onto parchment paper and transfer it to the hot Dutch oven.

  3. Score the top of the loaf with a sharp knife or razor blade.

  4. Cover and bake for 20 minutes.

  5. Remove the lid and bake for another 20–25 minutes until golden brown.

  Step 6: Cool and Enjoy

  1. Let the bread cool for at least 1 hour before slicing.

  2. Enjoy with butter, cheese, or your favorite spread!