Rustic Sourdough Bread
A crusty, chewy sourdough loaf with a beautiful open crumb and a flour-dusted top. This simplified version uses a no-knead method for an achievable, delicious homemade bread.
- Total time
- 45 min
- Servings
- 12
- Calories
- 180
- Protein
- 6g
Ingredients
- 500 g bread flour
- 375 g water
- 100 g sourdough starter
- 10 g salt
Instructions
- 1
In a large bowl, mix 500g bread flour, 375g water, 100g sourdough starter, and 10g salt until no dry flour remains. Cover and let rest 30 minutes.
- 2
Perform 4 sets of stretch and folds, 30 minutes apart. Each time, wet your hands, grab one side of the dough, stretch it up, and fold it over the center. The dough should become smooth and elastic.
- 3
Cover the bowl and let the dough rise at room temperature until it has increased by about 50% and is bubbly, about 4-6 hours.
- 4
Turn the dough onto a floured surface. Shape it into a round loaf by pulling the edges into the center and pinching to seal. Place it seam-side down on a floured parchment paper.
- 5
Cover with a towel and let it proof until it looks puffy and holds a slight indentation when poked, about 1-2 hours.
- 6
Preheat your oven to 450°F (230°C) with a Dutch oven inside for 30 minutes. Carefully transfer the dough (with parchment) into the hot pot, score the top with a sharp knife, and cover with the lid.
- 7
Bake covered for 20 minutes, then uncover and bake until the crust is deep golden brown and the loaf sounds hollow when tapped, about 20-25 minutes more. Cool completely on a wire rack before slicing.
Tools you’ll need
- Large mixing bowl
- Dutch oven
- Parchment paper
- Sharp knife or razor blade
- Wire rack
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