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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.
Course Bread
Cuisine Italian
Prep Time 45 minutes
Cook Time 50 minutes
Fermentation Time 12 hours
Total Time 13 hours 35 minutes
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