- Mixing the Dough (Autolyse)
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.
- Adding Starter & Salt
Add sourdough starter and salt to the dough. Pinch and fold repeatedly until fully incorporated, forming a sticky but cohesive mass.
- First Rise with Stretch &
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.
- Bulk Fermentation Cover and let
the dough rise for 4-6 hours at room temperature until puffy, smoother, and slightly domed. It should jiggle when the bowl is shaken.
- Shaping the Loaf Turn the
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.
- Final Proofing
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.
- Scoring & Baking with Steam
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.
- Cooling for Crumb Development
Let the loaf cool completely for at least 1 hour. This sets the crumb structure and prevents gumminess.
- 卡路里：275 千卡%13%
- 蛋白质：9 g%18%
- 碳水化合物：48 g%16%
- 胖的：5 g%10%
- 糖：3 g%3%
- 盐：0.7 g%10%
- 活力：1151 千焦%19%
Rustic Sourdough Bread is a naturally leavened loaf known for its deep flavor, chewy interior, and crackling crust. The long fermentation process develops complex aromas, while steam baking creates the signature blistered crust. This is a bakery-style loaf made entirely with wild yeast from a sourdough starter, resulting in a beautifully open crumb and a tangy, earthy taste.
