Rustic Sourdough Bread

Introduction

Sourdough bread is the oldest form of leavened bread, relying on a naturally fermented starter instead of commercial yeast. The result is a loaf with a complex, tangy flavor, an open crumb, and a thick, crackling crust that sings when it comes out of the oven.

Ingredients

• 500g bread flour
• 350ml water, lukewarm
• 100g active sourdough starter
• 10g salt
• Rice flour (for dusting the proofing basket)

How to Make

1. Mix the flour, water, and starter in a large bowl until no dry flour remains. Rest for 30 minutes (autolyse).
2. Add the salt and fold it in by stretching the dough over itself. Perform stretch-and-fold sets every 30 minutes for 2 hours (4 sets total).
3. Let the dough bulk-ferment at room temperature for 4-6 hours, until it has risen by about 50% and feels airy.
4. Shape the dough into a round boule on a lightly floured surface. Place seam-side up in a rice-flour-dusted proofing basket.
5. Cover and refrigerate overnight (12-16 hours) for a cold retard.
6. Preheat the oven to 250°C (480°F) with a Dutch oven inside. Score the dough, place it in the hot pot, cover, and bake for 20 minutes.
7. Remove the lid and bake for another 20-25 minutes until the crust is deeply caramelized.

Conclusion

Sourdough rewards patience. From maintaining your starter to the long fermentation, every step builds flavor. Let the loaf cool completely before slicing — the crumb is still baking inside — and enjoy the best bread you have ever made at home.