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Rustic Sourdough Bread
5 from 22 votes

Rustic Sourdough Bread

Rustic Sourdough Bread uses a blend of bread and rye flour with an active sourdough starter, honey, and salt to develop a crusty artisan loaf. The process involves mixing, stretch and folds during fermentation, shaping with careful folds, proofing in a floured basket, and baking, yielding a bread with a complex flavor and chewy texture typical of sourdough.

Prep Time
20 mins
Cook Time
50 mins
Additional Time
22 hrs
Total Time
23 hrs 10 mins
Servings: 12 servings
Calories: 141 kcal
Course: Bread
Cuisine: American

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

    Cup of Yum
  1. 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.
  2. After one hour passes, perform three stretch and folds every 30 minutes or so.
  3. 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.
  4. 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.
  5. 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.
  6. Proof for 2-4 hours, depending on room temperature, until the dough has increased in volume by about 40%-50%.
  7. Place in the dough in the fridge and refrigerate for 12-16 hours.
  8. 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.
  9. 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).
  10. Remove bread from the oven and let rest for one hour before slicing.

Nutrition Information

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%)

Nutrition Facts

Serving: 12 servings

Amount Per Serving

Calories 141

% 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.