The warm embrace of fresh bread baking in the oven and the anticipation of that first crunchy bite into a crust that crackles with flavor. Have you wanted to make Sourdough but do not enjoy the sour flavor that comes with making sourdough? After many loaves and recipes and advice, this Rustic Sourdough Bread Recipe is the ideal sourdough bread that makes TWO loves without the sour flavor. It is not only tasty but also has health benefits due to the fermentation process of sourdough, catering to all taste preferences.
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Why you will love this recipe
- Crusty Perfection: Indulge in the satisfaction of achieving the perfect crust—crackling with each bite and boasting a rich, caramelized flavor that only comes from expertly crafted sourdough.
- Health Benefits: Sourdough bread is not only tasty but boasts numerous health benefits, including improved digestion, thanks to its natural fermentation process and easier gluten digestion.
- Satisfyingly Simple: With just a handful of basic ingredients and a bit of patience, you'll discover the joy of creating bakery-quality bread in the comfort of your own kitchen.
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Ingredients needed
- Filtered Water: Filtered water ensures that your sourdough bread maintains a consistent and clean flavor profile. Tap water can sometimes contain chlorine or other impurities that might interfere with the fermentation process or affect the taste of the final loaf. Filtered water helps to provide a neutral base for your sourdough starter to thrive and for the dough to develop its characteristic flavors.
- Sea Salt: Sea salt is a natural, unrefined salt that adds essential flavor and helps to regulate the fermentation process in sourdough bread. Unlike table salt, which is heavily processed and stripped of minerals, sea salt retains its natural mineral content, contributing to the complexity of flavor in the bread. It also helps to strengthen the gluten structure of the dough and control the activity of yeast and bacteria during fermentation.
- Sugar: While sourdough bread is typically known for its tangy flavor derived from wild yeast fermentation, a small amount of sugar can be added to provide food for the yeast and encourage fermentation. Sugar also contributes to the development of a nicely browned crust during baking. Only a small amount of sugar is needed, primarily to support fermentation rather than to sweeten the bread.
- Sourdough Starter: The sourdough starter is the heart and soul of sourdough bread, containing a symbiotic culture of wild yeast and lactobacilli bacteria. This living culture is responsible for leavening the bread and creating its flavor and texture. The starter is typically made from a mixture of flour and water, which captures wild yeast from the environment and allows it to ferment over time. Regular feeding and maintenance of the starter ensure its vitality and ability to leaven bread effectively.
- Organic Flour or Good Quality Flour: In sourdough baking, the choice of flour is so important, as it forms the foundation of the bread's flavor, texture, and nutritional value. Organic flour is free from synthetic pesticides and chemical fertilizers, providing a wholesome and environmentally friendly option. However, regardless of whether you choose organic or conventional flour, selecting good quality flour with high protein content is essential for achieving a strong gluten structure and a well-risen loaf. Look for flours labeled as bread flour, high-protein flour, or artisan flour, which are ideally suited for sourdough baking. Feel free to experiment with different types of flour, such as whole wheat, rye, or spelt, which can also add depth and complexity to your sourdough bread.
See recipe card for quantities.
Substitutions and Variations
- Sea salt- I also really enjoy using Celtic salt for the added minerals.
- Flour- It is best to use a good quality flour that is high in protein. I enjoy using the Costco Organic Flour. Feel free to experiment with whole wheat, rye, or spelt.
- Filtered water- If you do not have filtered water you can bring a pot or kettle of water to a boil and then let cool. It will help evaporate most of the chlorine and such.
Get creative with the scoring on your bread the more you practice the better your designs will come out. But to get a precise cut use a new razor blade every 3 times or so. These blades are very thin and get dull quickly.
If you prefer to see those little bubbles on the crust then instead of adding flour use a spray bottle spray the uncooked sourdough with filtered water and then bake as described.
Instructions
Step 1: How do you feed sourdough starter? I like feeding sourdough starter without a scale. To do so you will need some live sourdough starter I usually keep about ¼ cup of starter in my fridge. Add 120ml of warm filtered water making sure it is just slightly warm if it is too hot let the water cool off as hot water can kill the starter. Also, add in ¾ cup of flour then mix it should be fairly thick like dough. Cover and let sit on the counter at room temperature until it has doubled and you can see bubbles forming in the starter. This process can take from 3 to 8 hours depending on your starter and the temperature of your home.
Step 2: Mixing sourdough: Once your starter has been fed and is active you are ready to mix the dough. In a large glass bowl, add 700ml of warm filtered water and to it add 250ml of your active starter. If your starter is floating it is ready and active if it sinks your bread will not rise so feed your starter again and wait until it's bubbly. Next, add 1 heaping tablespoon of sea salt and 1 tablespoon of sugar. With a Danish whisk mix the ingredients and start adding flour 1 cup at a time up to 6 cups of flour total. It's ok if the dough still looks a little lumpy at this point with each fold it will get better. Cover the bowl with either a shower cap or plastic wrap and let sit for 30 minutes.
Step 3: Stretching and folding Sourdough: After 30 minutes take off the shower cap and wet your hands with water then working from the edge of the bowl pull the dough up which stretches the dough and fold it over to the other side of the bowl. Working around the bowl you will notice the dough stiffen a little this shows that you are doing a good job strengthening the dough! Cover again with the shower cap and let sit again for 30 minutes. Repeat this for 5-6 times leaving the dough to rest on the counter for 30 minutes every time .
Step 4: Final stretch: On the 6th time of strengthening your dough invert the dough onto a floured surface and split the dough into 2 even pieces. Take one of the pieces and slowly start stretching on the counter first side to side then up and down and stretch as far as possible without ripping the dough. It is ok if it rips but you are stretching too quickly. After the dough is stretched fold the top to the center and the bottom up to the center as well next roll up from one side to the other and with 2 hands cupped slowly roll it down the surface which will form the bread and create tension on the top to develop that beautiful ear on your cut.
Step 5: Forming the dough: Coat the bread with flour and slowly flip the smooth floured side into a proofing basket. If needed pinch the bottom closed and sprinkle with some more flour and cover with a shower cap. Place in the refrigerator overnight or 8 hours to ferment. If you prefer sour flavor in your sourdough then leave it on the counter to ferment for 6-8 hours before forming and then form as stated above and place in the refrigerator for 3-4 hours.
Step 6: Baking your Rustic Sourdough Bread: Preheat your oven to 450F and place your Dutch oven with the lid to preheat in the oven for about 30 minutes. Once your oven and Dutch oven are preheated take out the proofing basket with the sourdough and invert it onto a piece of parchment paper. Coat the top with more flour and use a lame to make a large cut and score a design. It is important to make a deep cut across your bread if you don't the bread will end up bursting in random places. Cut at an angle to develop the ear on the bread and have that nice curl.
With oven hits remove the hot Dutch oven out of the oven and slowly place the sourdough into the Dutch oven with the parchment paper. Cover back with the lid and place back into the hot oven leave to bake for 30 minutes. After 30 minutes remove the lid and let the bread finish baking for about 20-30 minutes depending on how dark you want your crust. After the Sourdough is done baking remove it place it on a cooling rack and let it cool to room temperature before cutting into it.
Equipment Recomendations
- Bread Proofing Baskets: You can use a bowl lined with a paper towel but these baskets are a lot more convenient size wise and material.
- Lame: To score your bread with precision you will need a sharp blade and a comfortable way to hold it. This lame is my favorite style it gives you the option to get close to the dough and make precise cuts.
- Razor blades: It is quite affordable to purchase a large amount of replacement blades. You should be using a blade every 3 times or so. The blades are thin and dull really quickly.
- Jar to store Sourdough starter: A simple jar like this Weck 1 liter jar works well or this sourdough jar is also very convent it has all the marks and a spatula and marker band.
- Sourdough starter: I prefer getting a live starter from a neighbor or friend but if that is not an option this Starter is rated well on Amazon. Also I know Ballerina Farms sells a good starter.
- Siplat mats: to use instead of parchment paper, these also help the keep the bottom of your bread from burning.
- Dutch Oven: Use a dark-colored Dutch oven or an old one you don't care for much as it will get burn marks all over.
- Disposable shower caps: I get a few uses out of one cap so no need to use a new one each time but these work well when they get dough stuck to them you can toss them.
- Bread knife: Works great to help cut through the crispy crust of your sourdough.
How to store Sourdough Bread
Store your bread in either a linen bag or bread box or I prefer a cake stand with a dome that way you can display your hard work! It is best if there is a little air flow to keep the crust crispy. Fresh bread is good for about a week on the counter at room temperature. Feel free to store it in the refrigerator for a prolonged shelf life. Or place in a gallon freezer bag and freeze for up to 3 months. Make sure to remove as much air as possible from the bag.
Sourdough Top tip:
How to avoid burnt bottoms on your Sourdough?
If the bottom of your Rustic Sourdough is burning in the oven a few things to try: First is place the baking rack in the center of the oven and on a lower rack place an empty baking sheet. Another way is adding foil under the parchment or silat mat. And what was most effective for me was adding rice to the bottom of the pot and then adding the sourdough on parchment paper.
Is sourdough bread OK for gluten intolerance?
Sourdough is not gluten-free per se, but we know that a lot of people with gluten intolerance, or sensitivity can tolerate sourdough bread. This is because the methods used to make sourdough break down some of the gluten in the flour so it is easier to digest. To make a gluten-free sourdough bread recipe you will need to use gluten-free flour.
Sourdough Trouble Shooting:
Why is my sourdough bread gummy inside?
Either it is underbaked or it was cut into before completely cooled off.
How to make Sourdough less sour?
Minimize fermentation at room temperature and do a cool bread-proofing in the refrigerator.
Sourdough starter not rising...
Either the room was too cold or the water was too cold when feeding the starter. You can help the sourdough rise by adding a tablespoon of warm water and 1 tablespoon of flour.
Sourdough Starter not bubbly...
Needs to be strengthened feed once more with the same amounts as the recipe states.
Sourdough Starter not floating...
It is not active either didn't have enough time to activate or the starter needs to be strengthened with a few more feedings. Feed once a day until you will start seeing bubbles form and starter rising.
How to get Sourdough more sour?
Let ferment at room temperature longer usually, it is done overnight you can bump it up to 12- 16 hours fermentation time at room temperature.
Caring for sourdough starter
After you have activated your starter and taken as much as needed for your recipe. Seal the starter with an air-tight lid and place it into the refrigerator until the next use.
I have gone 6 months without feeding the starter. Although I did have to do a few feedings to strengthen it again and get it super active.
In my opinion, sourdough starter care can get overwhelming and people get scared off I keep it simple and I have had great success making sourdough for multiple years now. The most common is to feed the starter every week and I do that when I make my next batch of bread.
Proportions for making 1 loaf of sourdough
I prefer to make 2 loves at once and freeze the second to save time since making sourdough bread is a process. But if you prefer to make one loaf at a time here are the proportions:
- Feeding Starter:
- Same as above you will just have more discard that you can use for discard recipes.
- Dough:
- 650ml Filtered warm water
- ¾ tablespoon Sea Salt
- ½ tablespoon Sugar
- 125ml Active Sourdough starter
- 3 cups Organic Flour
Related
Looking for other bread recipes? Try these:
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Rustic Sourdough Bread Recipe
Equipment
- 2 bread proofing baskets
- 1 lame
- 1 Bread knife
- 1 starter storage jar
- 1 shower cap
- 1 large mixing bowl
Ingredients
Feed Sourdough Starter:
- 120 ml warm filtered water
- ¾ cup Organic flour
Sourdough dough:
- 700 ml warm filtered water
- 1 heaping tbsp sea salt
- 1 tablespoon sugar
- 250 ml active sourdough starter
- 6 cups organic flour
Instructions
- Feeding sourdough starter: I like feeding sourdough starter without a scale. To do so you will need some live sourdough starter I usually keep about ¼ cup of starter in my fridge. Add 120ml of warm filtered water making sure it is just slightly warm if it is too hot let the water cool off as hot water can kill the starter. Also, add in ¾ cup of flour then mix it should be fairly thick like dough.
- Cover and let sit on the counter at room temperature until it has doubled and you can see bubbles forming in the starter. This process can take from 3 to 8 hours depending on your starter and the temperature of your home.
- Mixing sourdough dough: Once your starter has been fed and is active you are ready to mix the dough. In a large glass bowl, add 700ml of warm filtered water and to it add 250ml of your active starter. If your starter is floating it is ready and active if it sinks your bread will not rise so feed your starter again and wait until it's bubbly.
- Next, add 1 heaping tablespoon of sea salt and 1 tablespoon of sugar. With a Danish whisk mix the ingredients and start adding flour 1 cup at a time up to 6 cups of flour total. It's ok if the dough still looks a little lumpy at this point with each fold it will get better.
- Cover the bowl with either a shower cap or plastic wrap and let sit for 30 minutes.
- Stretching and folding Sourdough: After 30 minutes take off the shower cap and wet your hands with water then working from the edge of the bowl pull the dough up which stretches the dough and fold it over to the other side of the bowl. Working around the bowl you will notice the dough stiffen a little this shows that you are doing a good job strengthening the dough!
- Cover again with the shower cap and let sit again for 30 minutes. Repeat this for 5-6 times leaving the dough to rest on the counter for 30 minutes every time.
- Final stretch and forming sourdough: On the 6th time of strengthening your dough invert the dough onto a floured surface and split the dough into 2 even pieces. Take one of the pieces and slowly start stretching on the counter first side to side then up and down and stretch as far as possible without ripping the dough. It is ok if it rips but you are stretching too quickly. After the dough is stretched fold the top to the center and the bottom up to the center as well next roll up from one side to the other and with 2 hands cupped slowly roll it down the surface which will form the bread and create tension on the top to develop that beautiful ear on your cut.
- Coat the bread with flour and slowly flip the smooth floured side into a proofing basket. If needed pinch the bottom closed and sprinkle with some more flour and cover with a shower cap. Place in the refrigerator overnight or 8 hours to ferment.
- **If you prefer sour flavor in your sourdough then leave it on the counter to ferment for 6-8 hours before forming and then form as stated above and place in the refrigerator for 3-4 hours.
- Preheat your oven to 450F and place your Dutch oven with the lid to preheat in the oven for about 30 minutes. Once your oven and Dutch oven are preheated take out the proofing basket with the sourdough and invert it onto a piece of parchment paper.
- Coat the top with more flour and use a lame to make a large cut and score a design. It is important to make a deep cut across your bread if you don't the bread will end up bursting in random places. Cut at an angle to develop the ear on the bread and have that nice curl.
- With oven hits remove the hot Dutch oven out of the oven and slowly place the sourdough into the Dutch oven with the parchment paper. Cover back with the lid and place back into the hot oven leave to bake for 30 minutes. After 30 minutes remove the lid and let the bread finish baking for about 20-30 minutes depending on how dark you want your crust.
- After the Sourdough is done baking remove it place it on a cooling rack and let it cool to room temperature before cutting into it.
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