Rustic Sourdough Loaf
The rhythm of sourdough baking is measured in hours, not minutes. Once you understand how to watch the dough's reaction to warmth, you move away from following a clock and start reading the flour and water itself.
Watch the starter, not the clock.
Your starter must be bubbly and doubled in volume within 4-6 hours of feeding before you begin. If it isn't active, the bread will be dense and gummy.
- Dutch oven with lid
- Large glass mixing bowl
- Bench scraper
- Proofing basket or colander lined with a floured kitchen towel
- Lame or sharp razor blade
What goes in.
- 100gactive sourdough starter
- 350gwarm water (80°F)
- 500gstrong bread flour
- 10gfine sea salt
Building strength without tearing
Instead of traditional kneading, lift the dough from the center with both hands, letting the edges tuck underneath themselves. This strengthens the gluten network gently without deflating the air pockets.
The method.
Mixing
Dissolve the starter into the water, then add flour and salt. Mix by hand until no dry flour remains and a shaggy mass forms. Cover and rest for 30 minutes.
Folding
Perform four sets of coil folds, spacing them 30 minutes apart. The dough will transition from a sticky, loose blob to a smooth, cohesive ball that resists your touch.
Bulk Fermentation
Let the dough sit undisturbed at room temperature for 4-6 hours until it has grown by about 50% and shows small bubbles on the surface.
Shaping
Turn the dough onto a light flour dusting. Fold the edges into the center to create tension, flip it over, and drag it toward you on the counter to tighten the skin. Place upside down into your floured basket.
Cold Proof
Cover the basket and place it in the refrigerator for 12-16 hours. This slow chill develops the sour flavor and firms the dough for easier scoring.
Baking
Preheat your Dutch oven inside the oven at 450°F for an hour. Score the top of the dough with your blade, place it in the pot, cover, and bake for 20 minutes. Remove the lid and bake for another 20-25 minutes until the crust is deep brown.
Other turns to take.
Seeded Sourdough
Fold in 50g of toasted sesame, poppy, or flax seeds during the second set of coil folds.
Roasted Garlic
Mash an entire head of roasted garlic into the dough during the initial mixing phase.
When it doesn't go to plan.
Always use a digital scale; volume measurements are too inconsistent for bread chemistry.
If the dough sticks to your hands during mixing, keep your hands slightly damp.
Let the loaf cool on a wire rack for at least two hours before slicing; the interior continues to cook as it cools.
The ones that keep coming up.
How do I know if my starter is ready?
Drop a spoonful of starter into a glass of water. If it floats, it has enough gas trapped inside to leaven your dough.
Why is my loaf flat?
Usually, this means the dough was over-proofed or the shaping step did not create enough surface tension on the outer skin.
How real cooks make it.
No one’s shared their version yet. Be the first to put your kitchen on the map.
Cook this your way?
Share your version — your steps, your story. We’ll feature it right here.
Add your recipe