Sourdough Rustic Bread Loaf Recipe
Sourdough Rustic Bread Loaf Recipe
Ingredients
- 500g (4 cups) bread flour
- 350ml (1 1/2 cups) water, at room temperature
- 100g (1/2 cup) active sourdough starter
- 10g (2 tsp) sea salt
Welcome to the rustic and aromatic world of sourdough baking. The art of crafting a Sourdough Rustic Bread Loaf goes beyond mixing ingredients; it’s a nurturing process that captures the essence of traditional bread-making. This type of bread is cherished for its deep flavor, its crusty exterior juxtaposed against a chewy, tender crumb, and its health benefits. Discover the romance in every rise and fall as you cultivate a creation that will fill your kitchen with warmth and sublime smells. This guide will walk you through each step, ensuring your journey is just as enjoyable as the delicious loaf at its conclusion.
Kitchen Equipment Required
- Large Mixing Bowl
- Whisk
- Digital Kitchen Scale
- Measuring Cups and Spoons
- Banneton Proofing Basket
- Bench Scraper
- Dutch Oven or Baking Stone
- Sharp Knife or Bread Lame
- Oven Thermometer
Cooking Time
Total estimated time: 24 hours (including fermentation time)
Instructions
Step 1: Preparing the Levain
Begin by preparing the levain the night before you want to bake. Mix 50g (1/4 cup) of your active sourdough starter with 50g (1/2 cup) of water and 50g (1/2 cup) of flour in a small bowl. Cover with a towel and let it sit at room temperature for 8-12 hours, until it’s bubbly and expanded.
Step 2: Mixing the Dough
In a large mixing bowl, combine 500g (4 cups) of bread flour with 350ml (1 1/2 cups) of water. Stir until no dry flour remains. Cover the bowl with a damp cloth and let it rest for 30 minutes.
Step 3: Incorporating the Levain and Salt
After the rest period, add 100g (1/2 cup) of your prepared levain and 10g (2 tsp) of sea salt to the flour and water mixture. Mix until well incorporated. You can use your hands to squeeze and stretch the dough, ensuring an even distribution of ingredients.
Step 4: Bulk Fermentation
Cover the dough and let it rise at room temperature for 4 hours, performing a series of stretch and folds every 30 minutes during the first 2 hours. To do this, wet your hands, then stretch one side of the dough and fold it over the center. Rotate the bowl, and repeat this process four times.
Step 5: Shaping the Dough
Turn the dough onto a lightly floured surface. Shape the dough into a ball using the bench scraper to tuck the edges under itself. Transfer it into a lightly floured banneton or a bowl lined with a floured kitchen towel. Cover and let it proof for 2-3 hours, or until the dough has expanded by about 30%.
Step 6: Baking the Bread
Preheat your oven to 250°C (475°F) with the Dutch oven inside for at least 30 minutes. Carefully turn the proofed dough onto a sheet of parchment paper. Make a slash or design on the surface using a sharp knife or bread lame. Place the bread into the hot Dutch oven (using parchment as handles), cover, and bake for 20 minutes. Remove the lid and reduce the temperature to 230°C (450°F), then bake for an additional 25-30 minutes, or until the crust is deeply browned and an internal temperature of 96°C (205°F) is reached.
Step 7: Cooling
Transfer the bread to a wire rack and allow it to cool completely before slicing. This lets the crumb set and enhances the flavor profile.
Conclusion
Creating a Sourdough Rustic Bread Loaf is more than just baking; it is an act of creation that requires patience, precision, and a connection to the natural fermentation process. Each loaf tells the story of its maker and the care taken to craft it. As you become more comfortable with this method, feel free to experiment with different flour blends, hydration levels, or adding seeds and nuts for additional textures and flavors. May your kitchen be filled with the comforting aroma of freshly baked bread, and may every bite bring you satisfaction and delight.
