Rustic Sourdough Loaf
Great bread is less about a recipe and more about managing fermentation. Once you learn to read the dough's strength and elasticity, you stop following a clock and start following the ingredients.
Patience is your primary ingredient.
Ensure your sourdough starter is active and doubled in size within 4-6 hours of feeding before you begin. A weak starter will result in a dense, flat loaf.
- Dutch oven with lid
- digital kitchen scale
- banneton or linen-lined bowl
- lame or razor blade
- bench scraper
What goes in.
- 100gactive sourdough starter
- 350gwarm water
- 500gbread flour
- 10gfine sea salt
Building Structure Without Tearing
Instead of traditional kneading, lift the dough from the center, let the ends tuck underneath, and repeat on all four sides. This layers the dough gently, maintaining the air pockets created by the yeast.
The method.
Mix the autolyse
Combine flour and water until shaggy. Let it rest for 1 hour to allow the flour to hydrate fully before adding the starter and salt.
Bulk fermentation
Perform four sets of coil folds spaced 30 minutes apart. Cover and let the dough sit in a warm spot until it has grown by about 50% and feels aerated.
Shape and cold proof
Turn the dough onto a floured surface. Fold the edges into the center to create a taut sphere. Place it upside down in a floured banneton and refrigerate for 12 to 18 hours.
Score and bake
Preheat your Dutch oven to 450°F (230°C). Turn the dough onto parchment, score the top deeply with your blade, and drop it into the pot. Bake covered for 25 minutes, then remove the lid and bake for another 20 minutes until the crust is deep chestnut brown.
Other turns to take.
Seeded Loaf
Fold 50g of toasted sunflower or flax seeds into the dough during the second coil fold.
Olive and Rosemary
Incorporate 100g of pitted, chopped olives and a tablespoon of fresh rosemary during the final fold.
When it doesn't go to plan.
Use a scale; volumetric measurements are too imprecise for hydration-sensitive doughs.
The loaf is finished baking when it sounds hollow upon tapping the bottom.
Wait at least two hours before slicing; the interior continues to cook and set as it cools.
The ones that keep coming up.
Why is my dough sticking to the basket?
Use rice flour for dusting your proofing basket; it does not contain gluten and prevents the dough from adhering to the linen.
Can I bake this if I don't have a Dutch oven?
Yes, but you must place a shallow pan of boiling water on the bottom rack of your oven to provide the steam necessary for crust development.
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