Quick Description
This Rustic Sourdough Bread is a classic artisan boule with a crisp, crackly crust and a soft, airy interior. Made with just four simple ingredients, it delivers deep, tangy flavor through natural fermentation. Perfect for slicing thick and serving with butter, dipping into soup, or building the ultimate sandwich.
Servings & Timing
Makes: 1 large round loaf (8–10 slices)
Active Prep Time: 25 minutes
Bulk Fermentation: 4–6 hours
Final Proof: 1–2 hours (or overnight in fridge)
Bake Time: 40–45 minutes
Total Time: 6–8 hours (mostly hands-off)
Ingredients List
- 500g bread flour (high-protein flour gives better structure and chew)
- 100g active sourdough starter (bubbly, recently fed, and passes float test)
- 350g lukewarm water (about 85–90°F / 30–32°C)
- 10g salt (fine sea salt preferred for even distribution)
Instructions
1. Mix the Dough
In a large bowl, combine the active sourdough starter and lukewarm water. Stir until mostly dissolved.
Add the bread flour and mix until no dry flour remains. The dough will look shaggy and slightly sticky.
Cover and let rest for 30 minutes (autolyse stage).
2. Add the Salt
Sprinkle the salt over the dough. Gently fold and knead until fully incorporated.
3. Bulk Fermentation
Cover and let the dough rise at room temperature for 4–6 hours.
During the first 2 hours, perform stretch-and-folds every 30 minutes (3–4 sets total):
Lift one side of the dough, stretch upward, and fold over itself. Rotate bowl and repeat on all sides.
The dough should become smoother and slightly puffy.
4. Shape
Turn dough onto a lightly floured surface. Gently shape into a tight round ball by tucking edges underneath while rotating.
Place seam-side up into a floured proofing basket or bowl lined with a floured kitchen towel.
5. Final Proof
Let rise for 1–2 hours at room temperature or refrigerate overnight for deeper flavor.
6. Bake
Preheat oven to 475°F (245°C) with a Dutch oven inside for at least 30 minutes.
Turn dough onto parchment paper, score the top with a sharp blade.
Transfer into hot Dutch oven, cover, and bake for 20 minutes.
Remove lid and bake another 20–25 minutes until deep golden brown.
Cool completely before slicing.
Nutrition (Approximate per slice)
- Calories: 180
- Protein: 6g
- Carbs: 36g
- Fat: 1g
- Fiber: 2g
Benefits
- Naturally fermented for improved digestion
- No commercial yeast needed
- Crispy artisan crust
- Soft, airy crumb
- Freezer-friendly
Additional Notes
- Your starter must be active and bubbly or t
