Rustic Sourdough Bread (Artisan Crust & Open Crumb)

Combine flour and water until no dry spots remain. Let rest for 30 minutes to hydrate the gluten, making the dough easier to stretch later.

Add sourdough starter and salt to the dough. Pinch and fold repeatedly until fully incorporated, forming a sticky but cohesive mass.

Folds Let the dough rest for 3 hours. Every 30 minutes, perform a set of stretch-and-folds: lift one side of the dough and fold it over itself, rotating the bowl. This builds gluten strength and structure.

the dough rise for 4-6 hours at room temperature until puffy, smoother, and slightly domed. It should jiggle when the bowl is shaken.

dough onto a lightly floured surface. Gently stretch into a rectangle, fold the sides inward, then roll into a tight round or oval shape. Tension on the surface helps the loaf rise upward instead of spreading.

Place the shaped dough seam-side up in a floured banneton. Cover and refrigerate overnight (8-12 hours). Slow proofing enhances flavor and strengthens the crust.

Preheat oven with a Dutch oven inside at 250°C. Turn dough onto parchment, score with a sharp blade, and place into the hot Dutch oven. Bake covered for 20 minutes (steam phase), then uncovered for 20-25 minutes until deeply golden.

Let the loaf cool completely for at least 1 hour. This sets the crumb structure and prevents gumminess.