Rustic Sourdough Bread
User Reviews
5
Rustic Sourdough Bread
Description
This bread recipe combines bread flour, rye flour, sourdough starter, water, honey, and salt to create a naturally leavened dough. The honey adds a slight sweetness that balances the tang of the sourdough starter. After mixing and resting, the dough undergoes several stretch and folds to build structure without kneading, then ferments at room temperature until doubled in size.
Shaping involves folding the dough into an envelope shape, gently resting it to develop a smooth surface, then forming it into a tight round and placing it seam-side up in a proofing basket dusted with rice flour. Final proofing duration varies by temperature until the dough is ready to bake.
The result is a loaf with a chewy crumb and crusty exterior, characteristic of rustic sourdough breads. The rye flour adds depth to flavor and texture. The method yields bread suitable for slicing and serving with various toppings or alongside meals.
Ingredients
- 350 g bread flour or all-purpose flour; or 300 g AP and 50 g high gluten (type 00) flour
- 50 g rye flour
- 270 g water room temperature
- 200 g sourdough starter use active, mature sourdough starter that has about tripled in volume after feeding
- 25 g honey
- 10 g kosher salt or sea salt
Instructions
- In a large bowl, dissolve sourdough starter and honey in water, add the rest of the ingredients and mix, squeezing the dough between fingers. Cover and let rest for one hour.
- After one hour passes, perform three stretch and folds every 30 minutes or so.
- After you've done three sets of stretch and folds, let the dough ferment at room temperature for as long as it needs to double in volume, about 2-4 hours. To expedite the process, stick the dough in the oven and turn the light on.
- Turn the dough onto a lightly floured surface. Fold the corners as would an envelope, making sure they overlap. Bring the seams together and pinch together. Flip and let rest for 20 minutes.
- After 20 minutes have passed, flip the dough again - it will now be smooth side down and seam side up. Bring the corners together, overlapping each other, and pinch. Transfer the dough, seam side up, into a proofing basket generously floured with rice flour.
- Proof for 2-4 hours, depending on room temperature, until the dough has increased in volume by about 40%-50%.
- Place in the dough in the fridge and refrigerate for 12-16 hours.
- Preheat oven to 500F. Once the oven is preheated, turn the dough onto a piece of parchment paper and make a score using a bread lame or a serrated knife.
- Load the bread in, with the parchment paper, drop the temperature to 485F and bake with steam for 25 minutes. Then bake for another 25-30 minutes without steam at 450F, keeping oven door cracked-open (using a wooden spatula).
- Remove bread from the oven and let rest for one hour before slicing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 141 kcal
% Daily Value*
| Calories | 141kcal | 7% |
| Carbohydrates | 29g | 10% |
| Protein | 4g | 8% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 325mg | 14% |
| Potassium | 45mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Calcium | 5mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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