Rustic Sourdough Bread

A crusty, tangy, open-crumb sourdough loaf. 24-hour fermentation develops deep flavor with minimal hands-on time.

Last tested: 2026-09-06

📋 Ingredients

1. 1

   Mix flours and water. Autolyse 30 minutes (rest, no kneading).

2. 2

   Add starter and salt. Pinch and fold to incorporate.

3. 3

   Perform 4 sets of stretch-and-folds, 30 minutes apart.

4. 4

   Bulk ferment at room temperature 4-6 hours until doubled.

5. 5

   Pre-shape into a round, rest 20 minutes, then final shape.

6. 6

   Place seam-side up in a floured banneton. Cold-proof in fridge 12-16 hours.

7. 7

   Preheat Dutch oven at 250°C/480°F for 1 hour.

8. 8

   Score the cold dough, place in Dutch oven. Bake covered 20 min, uncovered 25 min at 230°C/450°F.

9. 9

   Cool completely on a wire rack before slicing (at least 1 hour).