Rustic Sourdough Bread (Printable)

Master artisan sourdough with natural fermentation, achieving tangy depth and crackling crust

# What You'll Need:

→ Dough

01 - 2.5 cups bread flour (unbleached), approximately 500g
02 - 1.5 cups water (room temperature), approximately 350g
03 - 0.5 cup active sourdough starter (fed and bubbly), approximately 100g
04 - 2 teaspoons sea salt, approximately 10g

# How-To Steps:

01 - In a large bowl, mix bread flour and water until just combined. Cover and let rest for 45 minutes to allow flour hydration.
02 - Add sourdough starter and sea salt to the dough. Mix thoroughly by hand until fully incorporated and no dry streaks remain.
03 - Cover the dough and let rest for 30 minutes to allow gluten development.
04 - Perform 4 sets of stretch and folds at 30-minute intervals. Gently stretch one side of the dough upward and fold it over the center, rotating the bowl to fold all four sides.
05 - After completing folds, cover and let dough rise for 4-6 hours at room temperature until approximately doubled in size with visible bubbles.
06 - Lightly flour work surface. Turn out dough and gently shape into a round or oval loaf, creating surface tension.
07 - Place shaped dough seam side up in a well-floured proofing basket or bowl lined with a floured towel.
08 - Cover and proof for 2-4 hours at room temperature, or refrigerate overnight for 8-12 hours for enhanced flavor development.
09 - Preheat oven to 450°F with a Dutch oven or heavy lidded pot inside for at least 30 minutes to ensure proper heat retention.
10 - Turn dough onto parchment paper. Score the top with a sharp blade in desired pattern. Carefully transfer to hot Dutch oven.
11 - Cover with lid and bake for 25 minutes to create steam and oven spring.
12 - Remove lid and bake for additional 20 minutes until deeply golden brown and crusty. Internal temperature should reach 205-210°F.
13 - Transfer to wire rack and cool completely for at least 1 hour before slicing to allow internal crumb to set properly.

# Expert Suggestions:

01 -
  • The crust crackles when you cut into it, revealing that perfect open crumb structure that makes every slice worth the effort
  • Once you master the timing, you will wonder why you ever bought bread from the grocery store
02 -
  • That float test where your starter bounces on water is the difference between a lofty loaf and a dense brick
  • Scoring is not just decorative, it creates intentional weak points for controlled expansion during baking
03 -
  • Use a spray bottle to mist your dough before scoring for cleaner cuts that bloom beautifully
  • The sound of a crackling crust as it cools is the best indicator you nailed the bake

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