Rustic Sourdough Loaf

🕒 Prep: 1 hour
🔥 Cook: 55 min
🍽 Serves: 8
★★★★★
Be the First to Review!

Welcome to the world of rustic baking with this simple yet rewarding Rustic Sourdough Loaf. A true classic, this recipe captures the magic of sourdough with minimal ingredients and hands-on time. Perfect for both beginners and seasoned bakers, this loaf promises a crusty exterior and a chewy, tangy crumb.

Ingredients for Rustic Sourdough Loaf

The heart of this recipe is the all-purpose flour, forming the base of your loaf while allowing the sourdough's flavor to shine. The sourdough starter is the hero, providing that characteristic tangy taste and natural leavening. With just the right amount of salt, we enhance the flavors, while warm water helps activate the starter and create the right dough consistency.

Tips & Tricks

  • Make sure your sourdough starter is active; it should be bubbly and doubled in size before using.
  • Maintain the dough's hydration by keeping the cloth damp during resting periods.
  • If you don't have a Dutch oven, a heavy oven-safe pot with a lid will work just as well.

Serving Suggestions

This Rustic Sourdough Loaf pairs beautifully with a hearty vegetable soup or a slice of aged cheese. It also makes the perfect base for a gourmet sandwich with fresh veggies, hummus, and your favorite cold cuts. For a sweet twist, try it with butter and a drizzle of honey.

Frequently Asked Questions

Can I use whole wheat flour instead of all-purpose flour?
Yes, but it will change the texture and flavor slightly. You may need to adjust the water content.
How do I know when my sourdough starter is ready to use?
Your starter is ready when it is bubbly and has doubled in size after a feeding.

Rustic Sourdough Loaf Recipe Walkthrough

Begin by grabbing a large mixing bowl. Mix the flour and salt together to ensure even distribution. Then, add your sourdough starter and warm water. Stir until you have a sticky, well-combined dough. Cover the bowl with a damp cloth and let it rest for 30 minutes to allow the flour to hydrate.

Once rested, it's time for the stretch and fold technique. Every 30 minutes for the next 2 hours, gently stretch the dough upwards and fold it over itself. This helps build gluten structure and strength without kneading. After the final fold, let the dough rise at room temperature for about 4-5 hours. You'll know it's ready when it has doubled in size.

Preheat your oven to 450°F (232°C) with your Dutch oven inside to heat up. This ensures a hot environment for the dough to start baking. Meanwhile, transfer your dough onto a lightly floured surface and shape it into a round loaf. Place the loaf onto parchment paper and cover it with a cloth, letting it rest while the oven finishes heating.

Carefully remove the hot Dutch oven, place your dough inside (still on the parchment paper), and cover with the lid. Bake for 20 minutes. Then, remove the lid and continue baking for another 25-30 minutes until the crust is a beautiful golden brown. Once baked, cool your loaf on a wire rack before slicing to ensure the crumb sets properly.

Why You'll Love This Recipe

  • Uses just four ingredients you likely already have at home.
  • Minimal hands-on time with most of the work done by the dough itself.
  • No special equipment required, just a trusty Dutch oven.
  • Delivers a deliciously tangy flavor and perfect crust every time.

Ingredients

4 cups all-purpose flour
2 cups warm water (about 110°F)
1 cup active sourdough starter
2 teaspoons salt

Step-by-step Instructions

1. In a large mixing bowl, combine the flour and salt.
2. Add the active sourdough starter and warm water to the flour mixture.
3. Stir the mixture until a sticky dough forms.
4. Cover the bowl with a damp cloth and let it rest for 30 minutes.
5. Perform a series of stretch and folds on the dough every 30 minutes for 2 hours.
6. After the last fold, let the dough rise at room temperature for 4-5 hours, or until doubled in size.
7. Preheat your oven to 450°F (232°C) and place a Dutch oven inside to heat up.
8. Carefully transfer the dough onto a lightly floured surface and shape into a round loaf.
9. Place the shaped dough onto a piece of parchment paper and cover with a cloth.
10. Let the dough rest for 30 minutes while the oven heats.
11. Remove the Dutch oven from the oven, place the dough (with parchment) inside, cover with a lid, and bake for 20 minutes.
12. Remove the lid and continue to bake for an additional 25-30 minutes, or until the crust is golden brown and crisp.
13. Cool completely on a wire rack before slicing.

Ratings and Comments

Thank you for your rating!