Rustic Sourdough Bread with Starter
Master the art of homemade bread with this irresistible Rustic Sourdough Bread with Starter recipe, a true celebration of traditional baking. Crafted from only four simple ingredients—active sourdough starter, all-purpose flour, water, and salt—this recipe relies on natural fermentation to deliver its signature tangy flavor and beautifully chewy texture. Through a series of stretch-and-fold techniques and a long, cold fermentation, this bread develops an open, airy crumb and a perfectly crisp, golden crust. Whether you're a sourdough enthusiast or a first-timer, the detailed steps ensure foolproof results. Baked in a Dutch oven for bakery-quality results, this rustic loaf is perfect for sandwiches, soups, or simply enjoying with a pat of butter. From the intoxicating aroma as it bakes to the satisfying crackle of the crust, this sourdough recipe is your ticket to artisanal bread-making at home! Keywords: sourdough bread, rustic bread, sourdough starter recipe, homemade bread, artisan bread recipe, Dutch oven sourdough.
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Recipe Information
Ingredients
- 100 grams Active sourdough starter
- 350 milliliters Water (room temperature)
- 500 grams All-purpose flour
- 10 grams Salt
Instructions
In a large mixing bowl, combine the active sourdough starter and water. Mix until the starter is dissolved and evenly distributed.
Add the flour to the bowl and mix until no dry streaks remain. The dough will be shaggy at this stage. Cover the bowl with a clean kitchen towel and rest for 30 minutes (autolyse).
Sprinkle the salt over the dough and incorporate it by pinching and folding. Perform several stretch-and-folds where you grab the edge of the dough, stretch it upwards, and fold it back into the center.
Cover the bowl, and let the dough rest at room temperature for 6-8 hours for bulk fermentation. Every 30-45 minutes within the first 3 hours, perform additional stretch-and-folds. The dough should become smoother and more elastic over time.
Turn the dough out onto a lightly floured surface. Shape it into a round or oval loaf, depending on your baking vessel. Let it rest for 10 minutes.
Perform final shaping by tightening the surface tension of the dough. Place the shaped dough into a floured banneton or a bowl lined with a floured kitchen towel, seam-side up.
Cover and refrigerate for 8-12 hours to allow the dough to ferment and develop flavor (cold fermentation).
Preheat your oven to 250°C (480°F) with a Dutch oven or baking stone inside to heat up for at least 30 minutes.
Carefully remove the hot Dutch oven from the oven. Turn the dough out onto a piece of parchment paper, score the top with a sharp blade or razor, and transfer it into the Dutch oven.
Cover the Dutch oven with its lid and bake for 20 minutes. Then, remove the lid and reduce the temperature to 230°C (450°F). Bake for an additional 20-25 minutes until the crust is deeply golden.
Remove the bread from the oven and transfer it to a wire rack to cool completely before slicing, which allows the crumb to set properly.
Nutrition Facts
Calories |
1870 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.4 g | 7% | |
| Saturated Fat | 0.9 g | 4% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3942 mg | 171% | |
| Total Carbohydrate | 391.6 g | 142% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 1.1 g | ||
| Protein | 52.6 g | 105% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 73 mg | 6% | |
| Iron | 23.7 mg | 132% | |
| Potassium | 556 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
