Rustic Sourdough Loaf
A proper sourdough loaf is as much about managing time as it is about chemistry. Once you understand the rhythm of the dough rising, the result becomes a reliable staple of the kitchen.
Consistency is your primary ingredient
Ensure your sourdough starter is active and doubled in size before you begin; if it sits dormant in the fridge, feed it twice over 24 hours to wake it up.
- large mixing bowl
- digital scale
- dutch oven
- banneton or proofing basket
- lame or razor blade
What goes in.
- 100gactive sourdough starter
- 350gwarm water
- 500gbread flour
- 10gfine sea salt
Building strength without degassing
Instead of punching the dough down, lift it from the center and let the ends tuck underneath themselves. This organizes the gluten strands into a structured web while keeping the air bubbles trapped inside.
The method.
Mix and autolyse
Whisk your starter into the warm water, then add flour and salt. Mix until no dry flour remains. Cover and let rest for 30 minutes.
Develop structure
Perform four sets of coil folds every 30 minutes. After the final fold, let the dough rest undisturbed until it has grown by about 50 percent in volume.
Shape
Turn the dough onto a lightly floured surface. Fold the sides into the center to form a taut round. Place it seam-side up into a floured banneton.
Cold proof
Cover the banneton and place it in the refrigerator for 12 to 16 hours. This slow chill develops the sour tang.
Score and bake
Preheat your dutch oven at 475°F. Turn the cold dough onto parchment, score the top with a sharp blade, and bake covered for 25 minutes. Remove the lid and bake for another 20 minutes until the crust is deep mahogany.
Other turns to take.
Seeded Loaf
Add 50g of toasted sunflower or flax seeds to the dough during the first fold.
Whole Wheat Blend
Replace 100g of the bread flour with whole wheat flour for a nuttier flavor and denser texture.
When it doesn't go to plan.
Use a glass or clear plastic bowl to watch the bubble development along the sides of the dough.
If the dough sticks to your hands during folding, wet them with water instead of using extra flour.
Let the bread cool completely on a wire rack for at least two hours before cutting; cutting too early turns the interior into a gummy paste.
The ones that keep coming up.
How do I know if my starter is ready?
Take a small spoonful and drop it into a glass of water; if it floats, it has enough gas trapped to leaven the bread.
What if my crust gets too dark?
Lower the oven temperature to 425°F for the final 10 minutes of baking.
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