Ingredients

• 500g (4 cups) bread flour
• 350g (1½ cups) filtered water, room temperature
• 100g active sourdough starter (fed and bubbly)
• 10g (2 teaspoons) fine sea salt
• Rice flour or additional flour for dusting

Equipment

• Large mixing bowl
• Dough scraper
• Banneton basket or bowl lined with a floured towel
• Dutch oven with lid
• Parchment paper
• Sharp bread lame or razor blade
• Cooling rack

Instructions

Step 1: Feed Your Starter

Feed your sourdough starter about 4–6 hours before mixing the dough. It should be doubled in size, bubbly, and pass the float test.

Step 2: Mix the Dough

In a large mixing bowl, combine:

• Active sourdough starter
• Water

Stir until mostly dissolved.

Add the bread flour and mix until no dry flour remains.

Cover the bowl and let the dough rest for 30 minutes (autolyse).

Step 3: Add Salt

Sprinkle the salt over the dough.

Wet your hands and gently squeeze and fold the dough until the salt is fully incorporated.

Cover and let rest for 30 minutes.

Step 4: Stretch and Fold

Perform four sets of stretch and folds every 30 minutes.

To do this:

• Grab one side of the dough.
• Stretch upward.
• Fold it over itself.
• Rotate the bowl.
• Repeat on all four sides.

After the fourth fold, the dough should feel smoother, stronger, and more elastic.

Step 5: Bulk Fermentation

Cover the dough and let it rise until increased by about 50–75%.

Depending on room temperature, this usually takes:

• 4–7 hours at 70–75°F (21–24°C)

The dough should appear airy and slightly domed.

Step 6: Shape the Dough

Lightly flour your work surface.

Turn the dough out carefully.

Pre-shape into a loose round and let rest for 20 minutes.

Shape into a tight boule by gently pulling the dough toward yourself while rotating it to create surface tension.

Step 7: Final Proof

Dust a banneton generously with rice flour.

Place the dough seam-side up into the basket.

Cover and proof:

Option 1 – Same Day

2–3 hours at room temperature.

Option 2 – Overnight (Recommended)

Refrigerate 12–18 hours for deeper sourdough flavor and easier scoring.

Step 8: Preheat the Oven

Preheat oven to:

475°F (245°C)

Place the Dutch oven inside while preheating for at least 45 minutes.

Step 9: Score the Bread

Turn the dough onto parchment paper.

Dust off excess flour.

Using a sharp lame or razor, make one deep slash about ½ inch deep across the top.

This allows the loaf to expand beautifully during baking.

Step 10: Bake

Carefully lower the dough into the hot Dutch oven.

Cover with the lid.

Bake:

• 20 minutes covered
• Reduce oven to 450°F (230°C)
• Remove the lid
• Bake another 25–30 minutes until the crust is deep golden brown.

The internal temperature should reach 208–210°F (98–99°C).

Step 11: Cool

Transfer the loaf to a cooling rack.

Allow it to cool for at least 1 hour before slicing.

Cutting too early may result in a gummy crumb.

Expert Tips

• Use a strong bread flour with 12–13% protein for the best oven spring.
• Cold overnight proofing enhances flavor and makes scoring easier.
• Handle the dough gently to preserve the air bubbles.
• Steam from the Dutch oven creates a beautifully blistered crust.
• Weigh ingredients using a kitchen scale for consistent results.
• Avoid adding excess flour during shaping to maintain proper hydration.

Flavor Variations

• Add roasted garlic and rosemary for a savory loaf.
• Mix in shredded cheddar and chopped jalapeños.
• Fold in dried cranberries and walnuts for a sweet-and-nutty version.
• Add olives and herbs for a Mediterranean-inspired bread.
• Sprinkle sesame, poppy, or sunflower seeds on top before baking.

Serving Suggestions

Rustic Sourdough Bread is delicious served with:

• Salted butter and flaky sea salt
• Homemade fruit jam or honey
• Olive oil and balsamic vinegar
• Soup or stew
• Avocado toast
• Grilled cheese sandwiches
• Bruschetta
• Charcuterie boards

Storage

• Store at room temperature in a bread bag or wrapped in a clean kitchen towel for up to 3 days.
• Freeze sliced or whole for up to 3 months.
• Refresh day-old bread in a 350°F (175°C) oven for 8–10 minutes to restore its crisp crust.