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Classic Rustic Sourdough Bread

Sourdough bread recipe for a simple overnight loaf.
Prep Time18 hrs
Cook Time35 mins
Course: Side Dish
Cuisine: American
Keyword: Sourdough Bread
Servings: 1 medium loaf

Ingredients

  • 150 g Active rye sourdough starter
  • 300 g warm water
  • 450 g organic, unbleached bread flour
  • 10 g salt

Instructions

The Day before Baking:

  • Measure and sift flour into a large bowl
  • Measure and add starter and water into a separate bowl and mix until starter mostly dissolves into water
  • Pour the mixture into the large flour bowl and mix for about 20 seconds
  • When the flour is mostly incorporated with the water, cover and rest for 30 minutes (this is the autolyse)
  • Add salt to the dough and use your hands to incorporate all the ingredients by kneading. To keep dough from sticking, keep your hands wet when kneading, stretching, and folding.
  • Cover your dough with a moist towel (or clean shower cap)
  • For the next hour, stretch and fold your dough every 15 minutes
  • For the floowing two hours, stretch and fold your dough every 30 minutes
  • After the stretch and folds are done, cover and allow to bulk ferment for 4 hours or until doubled in size
  • Turn out the dough onto a clean work surface and pre-shape into 1 medium ball (or two small ones) Allow to rest for 15-20 minutes
  • Shape into loaf and transfer into a floured banneton or colander lined with a floured tea towel
  • Cover and place in the fridge for 8-10 hours

Bake Day

  • Place your baker and lid in a cold oven
  • Preheat your oven to 500 degrees F for about 30 minutes
  • When you are ready to bake, gently turn your dough out, seam side down, onto baking paper
  • Score your dough as you like and using the baking paper, lift the dough into the preheated baker and cover with the lid. Place inside the oven
  • Bake covered loaf in the oven for 25 minutes
  • Remove lids after 25 minutes, turn your oven down to 475 and allow to bake for another 10 minutes or until the loaves reach the color you like. I like to strive for a dark caramel but try not to burn the ears!
  • Pull out your loaf once it reachs your desired color and allow to cool for at least 1-2 hours before slicing