Rustic Sourdough Loaf
A good loaf asks for patience more than it asks for skill. You are managing the pace of wild yeast, working with the dough when it is ready to move, not when the clock demands it.
Read the activity of your starter
Your starter must be active and bubbly, having doubled in size after its last feeding, before you mix the dough. Do not rush this, or the loaf will stay dense.
- Dutch oven with lid
- Digital scale
- Large glass mixing bowl
- Proofing basket or bowl lined with a floured linen towel
- Razor blade or sharp lame
What goes in.
- 100gactive sourdough starter
- 350gwarm water
- 500gbread flour
- 10gfine sea salt
The Stretch and Fold
Instead of kneading, you perform four sets of folds over two hours. Grab the edge of the dough, pull it upward until you feel resistance, and fold it over the center, rotating the bowl until all four sides are addressed.
The method.
Mix the dough
Dissolve the starter into the water in your bowl. Add the flour and salt. Mix by hand until no dry flour remains. Cover and let rest for 30 minutes.
Perform folds
Execute the stretch and fold technique every 30 minutes for the first two hours. The dough will transition from shaggy and loose to smooth and elastic.
Bulk rise
Cover the bowl and leave it on the counter until the dough has increased in volume by about 50 percent and shows bubbles on the surface.
Shape
Turn the dough onto a lightly floured surface. Fold the edges inward to create a tight round. Place it seam-side up into your floured proofing basket.
Cold proof
Cover the basket and place it in the refrigerator for 12 to 18 hours. This develops the flavor and firms the dough for scoring.
Bake
Preheat your Dutch oven inside the oven to 450°F (230°C). Score the top of the dough with a razor. Bake covered for 20 minutes, then remove the lid and bake for another 20-25 minutes until the crust is deep mahogany.
Other turns to take.
Seeded Loaf
Add 50g of toasted sunflower or flax seeds during the initial mixing stage for added texture.
Whole Wheat Blend
Replace 100g of the bread flour with whole wheat flour for a deeper, nuttier profile.
When it doesn't go to plan.
Use a clear container for bulk fermentation so you can easily track the rise.
If the dough sticks to the razor while scoring, chill the dough for 15 minutes before cutting.
Let the bread cool completely on a wire rack for at least two hours before slicing; the interior continues to cook and set as it cools.
The ones that keep coming up.
How do I know if my starter is ready?
Take a teaspoon of starter and drop it into a glass of water; if it floats, it is aerated enough to leaven the bread.
My dough feels like a wet mess. What happened?
You may have used too much water or the flour protein content is low. Keep your hands damp to prevent sticking, and add an extra set of folds to build tension.
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