How to Bake a Rustic Sourdough Bread

To begin your sourdough bread journey, you'll need: 500g of bread flour, 350g of water (room temperature), 100g of active sourdough starter, and 10g of salt. Make sure all your ingredients are fresh.

In a large mixing bowl, combine the flour and water. Use a wooden spoon or your hand to mix until you have a shaggy dough. Add the active sourdough starter and mix until fully incorporated. Let the dough sit for about 30 minutes (this is called the autolyse).

After the autolyse, sprinkle the salt over the dough. Wet your hands to prevent sticking, and fold the dough over itself a few times to incorporate the salt evenly. This will help strengthen the gluten structure.

Cover the bowl with a damp kitchen towel or plastic wrap and let it ferment for about 4-6 hours at room temperature. Every 30 minutes, perform a series of stretches and folds: pull one side of the dough up and fold it over to the other side. Repeat this process 4 times, rotating the bowl as needed.

After bulk fermentation, turn the dough out onto a floured surface. Gently shape it into a round loaf by folding the edges towards the center. Flip the dough seam side down and create tension by cupping your hands around it and moving it in a circular motion.

Transfer the shaped dough into a well-floured banneton basket, seam side up. Cover it with a damp cloth and let it proof for another 1-3 hours at room temperature or overnight in the fridge for a slower, more flavorful fermentation.

While the dough is proofing, preheat your oven to 450°F (230°C). Place a Dutch oven (or a baking stone) inside the oven while it heats. This will help create steam during baking for a better crust.

Once the oven is ready and the dough has risen, carefully flip the dough onto a piece of parchment paper. Use a sharp blade or a bread lame to score the top of your loaf. This allows steam to escape and helps control the rise during baking.

Using the parchment paper, lift the dough and place it into the preheated Dutch oven. Cover it with the lid and bake for 30 minutes. After that, remove the lid and bake for an additional 15-20 minutes until the crust is deep golden brown.

Remove the Dutch oven from the oven and carefully transfer the bread to a wire rack. Allow it to cool completely (at least 1 hour) before slicing to ensure the crumb sets properly.

Now that your rustic sourdough bread is cooled, slice it open and enjoy it with butter, favorite spreads, or as a side to your favorite meals. Sourdough is known for its tangy flavor and lovely texture!