Rustic Sourdough Loaf
Sourdough is a lesson in patience and observation. It relies on the natural wild yeast in your starter to leaven the bread, which takes longer than commercial yeast but results in a deeper, more complex character.
Know your starter
Your starter must be active, bubbly, and doubled in volume within 4-6 hours of feeding before you begin. If it doesn't float in water, it isn't ready to bake.
- Dutch oven with lid
- digital kitchen scale
- large glass mixing bowl
- bench scraper
- proofing basket or bowl lined with a floured towel
- lame or razor blade
What goes in.
- 100gactive sourdough starter
- 350gwarm water
- 500gbread flour
- 10gfine sea salt
Developing structure without kneading
Instead of traditional kneading, you will grab the edge of the dough, pull it upward until you feel resistance, and fold it over the center. Rotating the bowl four times per set builds the necessary strength for a high rise.
The method.
Mix the dough
Whisk your starter and water until milky. Add flour and salt, mixing by hand until a shaggy mass forms. Cover and rest for 30 minutes.
Strengthen
Perform four sets of stretches and folds, spacing them 30 minutes apart. The dough will shift from sticky and slack to smooth and cohesive.
Bulk ferment
Cover the bowl and leave it at room temperature 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 into the center to form a tight round, creating surface tension on the outside. Place it seam-side up in your floured basket.
Cold proof
Cover the basket and place it in the refrigerator for 12 to 16 hours. This slows fermentation and makes the dough easier to score.
Bake
Preheat your Dutch oven inside the oven at 450°F (230°C) for one hour. Score the top of the cold dough with a blade, place it in the hot pot, cover, and bake for 20 minutes. Remove the lid and bake for another 20-25 minutes until deep brown.
Other turns to take.
Seeded loaf
Fold in 50g of toasted sunflower or flax seeds during the final set of stretches.
Whole wheat blend
Replace 100g of the bread flour with stone-ground whole wheat for a nuttier flavor.
When it doesn't go to plan.
Use a scale; volume measurements for flour are too inconsistent for sourdough.
If the dough sticks to the proofing cloth, rub rice flour into the fabric before placing the dough inside.
Wait at least two hours after baking before slicing; the interior continues to cook as it cools, and cutting early leaves the texture gummy.
The ones that keep coming up.
Why didn't my bread rise?
The most common culprit is a weak starter. Ensure your starter is consistently peaking before adding it to the flour.
How do I know if it's baked through?
The loaf should sound hollow when tapped on the bottom, and the internal temperature should reach at least 205°F.
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