Rustic Sourdough Loaf
A beautifully crusty artisan sourdough with an open, chewy crumb and rich, tangy flavor. Naturally fermented and baked in a Dutch oven for exceptional texture and aroma.
Servings 12 slices
Calories 170kcal
Equipment
- Dutch oven with lid
- Banneton (proofing basket) or medium bowl lined with a well-floured kitchen towel
- Bench scraper
- Large mixing bowl
- Lame or sharp razor blade
Ingredients
- 4 cups bread flour
- ⅓ cup active sourdough starter 100% hydration
- 1½ cups room-temperature filtered water
- 1¾ tsp fine sea salt
Instructions
Mix the Dough
- In a large bowl, combine:
- Bread flour
- Water
- Active sourdough starter
- Mix until no dry flour remains and a shaggy dough forms.
- Cover and let rest 30 minutes (autolyse).
- Add the Salt
- Sprinkle the salt evenly over the dough.
- Pinch and fold the dough until the salt is fully incorporated.
Cover.
- Bulk Fermentation
- Allow the dough to ferment at 72–75°F (22–24°C) for 4–6 hours.
- During the first 2 hours, perform 4 sets of stretch-and-folds, every 30 minutes.
- After the final fold, let the dough rest undisturbed until it has increased by about 40–50% in volume and feels airy.
Shape
- Turn the dough onto a lightly floured surface.
- Shape into a loose round.
- Rest 20 minutes.
- Shape again into a tight boule, creating surface tension.
- Place seam-side up into the prepared banneton or towel-lined bowl.
- Cold Proof
- Cover and refrigerate for 8–12 hours.
Preheat
- Place a Dutch oven with its lid into the oven.
- Preheat to 475°F (245°C) for 45 minutes.
Bake
- Turn the dough onto parchment paper.
- Score the top with one long slash about ½ inch deep.
- Carefully lower the dough into the hot Dutch oven.
- Cover and bake:
- 20 minutes covered
- Remove the lid.
- Reduce oven temperature to 450°F (230°C).
- Bake an additional 25–30 minutes, until the loaf is deep golden brown with a crisp crust.
- The loaf should sound hollow when tapped on the bottom.
Cool
- Transfer to a wire rack.
- Cool for at least 2 hours before slicing to allow the crumb to fully set.
Notes
Chef’s Tips
- Feed your starter 4–8 hours before baking so it is bubbly and active.
- A longer overnight cold proof develops a more complex sourdough flavor.
- Baking in a preheated Dutch oven creates steam, producing a crisp, artisan-style crust.
- Resist cutting into the loaf while warm for the best texture.
Optional Add-Ins
Fold into the dough during the second stretch-and-fold:- ½ cup roasted garlic cloves
- 2 tbsp chopped fresh rosemary
- ½ cup chopped Kalamata olives
- ½ cup chopped sun-dried tomatoes
- ½ cup grated Parmesan
- ½ cup toasted walnuts
- ½ cup dried cranberries
- 2 tbsp everything bagel seasoning
