Rustic Sourdough Loaf
This is a rhythmic process. You are managing a living culture, so watch the dough rather than the clock; when it feels alive and bubbly, it is ready to move to the next stage.
Temperature dictates the pace.
If your kitchen is cold, the bulk fermentation will take longer; if it's warm, keep a close eye on the dough so it doesn't over-proof.
- Digital kitchen scale
- Large glass or ceramic mixing bowl
- Dutch oven with lid
- Proofing basket or bowl lined with a floured kitchen towel
- Razor blade or sharp knife for scoring
What goes in.
- 100gactive sourdough starter (fed 4-6 hours prior)
- 350gwarm water
- 500gbread flour
- 10gfine sea salt
Coil folds for structure
Instead of kneading, lift the dough from the center, let the ends fold under, and repeat from all four sides. This builds strength without deflating the air pockets.
The method.
Mix the dough
Whisk the starter into the water until milky. Add the flour and salt. Mix by hand until no dry flour remains. Cover and let rest for 30 minutes.
Develop strength
Perform four sets of coil folds every 30 minutes. By the final set, the dough should be smooth and hold its shape.
Bulk fermentation
Cover the bowl. Let the dough rise at room temperature until it has increased in volume by about 50% and shows bubbles on the surface.
Shape
Turn the dough onto a floured surface. Fold the edges into the center to form a tight ball. Place it upside down into a floured proofing basket. Cover and refrigerate for 12 hours.
Bake
Preheat the Dutch oven in a 450°F oven for 45 minutes. Carefully drop the dough in, score the top with a razor, and cover. Bake covered for 20 minutes, then remove the lid and bake for another 20-25 minutes until the crust is deeply bronzed.
Other turns to take.
Seeded loaf
Fold in 50g of toasted sunflower or flax seeds during the second set of coil folds.
Olive sourdough
Add 100g of pitted, chopped kalamata olives to the dough after the final fold.
When it doesn't go to plan.
Always weigh your ingredients in grams; volume measurements are too inconsistent for bread.
Use a sharp blade to score the loaf at a 45-degree angle to ensure it opens properly in the heat.
Cool the loaf on a wire rack for at least two hours before slicing to prevent the inside from becoming gummy.
The ones that keep coming up.
How do I know if my starter is active enough?
It should double in size within 4-6 hours of feeding and pass the float test: a small dollop should float when dropped into a glass of water.
Why did my loaf turn out flat?
The dough was likely over-proofed during bulk fermentation, or the starter lacked the strength to lift the heavy flour mixture.
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