🍞 Rustic Sourdough Bread (Beginner-Friendly)
🛠️ You’ll Need:
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A mature sourdough starter (active and bubbly)
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A Dutch oven or heavy oven-safe pot with a lid
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Mixing bowl, kitchen scale (recommended), and some patience!
🛒 Ingredients:
| Ingredient | Volume | Grams |
|---|---|---|
| All-purpose or bread flour | ~3 1/3 cups | 400g |
| Water (room temp) | ~1 1/3 cups | 300g |
| Active sourdough starter | ~1/4 cup | 100g |
| Salt | 1 1/2 tsp | 8g |
⏱️ Timeline Overview:
| Step | Time Needed |
|---|---|
| Mix & autolyse | 30 min |
| Stretch & folds | Over 2–3 hours |
| Bulk fermentation | ~4–6 hours (room temp) |
| Cold proof | Overnight (8–12 hrs) |
| Bake | ~45–50 min |
👩🍳 Instructions:
1. Mix & Autolyse
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In a large bowl, mix flour and water until just combined.
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Cover and let sit for 30 minutes (this hydrates the flour and helps gluten develop).
2. Add Starter & Salt
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Add the sourdough starter and salt.
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Mix well until everything is fully incorporated. The dough will be shaggy and sticky — that’s normal!
3. Bulk Fermentation & Stretch + Folds
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Let dough rest at room temperature (72–75°F / 22–24°C is ideal).
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Over the next 2–3 hours, perform 4 sets of stretch and folds:
Every 30–45 minutes, grab one side of the dough, stretch it up, and fold it over. Turn the bowl and repeat on all sides.
4. Rest & Shape
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Let the dough rest until it has risen by about 50% and has a puffy, slightly domed surface.
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Turn dough onto a lightly floured surface.
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Shape it into a round or oval loaf, depending on your proofing basket or Dutch oven.
5. Cold Proof (Overnight)
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Place shaped dough seam-side up into a proofing basket or towel-lined bowl dusted with flour.
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Cover and refrigerate for 8–12 hours.
6. Preheat & Score
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Place Dutch oven in the oven and preheat to 475°F (245°C) for at least 30 minutes.
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Take dough out of the fridge, gently invert onto parchment paper.
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Score the top with a sharp blade or lame.
7. Bake
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Transfer to the hot Dutch oven.
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Bake covered for 20 minutes, then uncovered for 25–30 minutes until deep golden brown.
8. Cool
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Let cool at least 1 hour before slicing. It finishes setting as it cools.
🍞 Tips for Success:
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Starter should be active — bubbly and doubled 4–6 hours after feeding.
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Use bread flour for a chewier crumb; all-purpose works too but gives a softer texture.
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Humidity and temperature affect fermentation time. If your kitchen is cold, let it rise longer.
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For a crisp crust, let it cool on a wire rack uncovered.
Want to Try Next?
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Whole wheat sourdough
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No-knead sourdough
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Sourdough discard crackers or pancakes
Just say the word!
