Explore the joy of baking with our go-to recipe for a simple yet charming rustic sourdough loaf. Ideal for those new to the art of sourdough, this creation demands minimal time and effort, leaving you with the delightful essence of authentic sourdough flavor.

Recipe: Rustic Sourdough Loaf – View our overview video here

What you need:

• 1/4 cup of active, bubbly sourdough starter
• 1 1/3 cup of filtered water (room temp or slightly warm)
• 3 1/2-4 cups of unbleached all-purpose flour
• 1 1/2 teaspoons of sea salt
• Dutch oven

A Sample of My Baking Schedule

Day 1:

• MORNING: Wake up, retrieve your starter from the fridge, and give it a generous feeding.
• EVENING: Begin your dough, allowing time for stretches and folds before bedtime.
• NIGHT: Cover your dough, let it ferment overnight, and wake up to a doubled delight.

Day 2:

• MORNING: Laminate, shape, and proof your dough while sipping coffee and enjoying quiet moments.
• BAKING: Bake, cool, store, and relish throughout the week!

Summer Note: Adapt your schedule to the heat, where the rise is swifter, mirroring nature’s accelerated rhythm.

Step-by-Step Crafting: Slow, Intentional, Uplifting

Step 1: Feeding the Starter

• Begin by feeding your starter a few hours before starting the bread, ensuring it’s active and bubbly, and double in size.

Step 2: Mixing the Dough

• Once doubled, combine the starter, water, and flour. Add flour gradually, adjusting to the hydration level. Add salt and mix until a shaggy dough forms.

Step 3: Stretch and Fold

• Cover the dough with a wet tea towel in a clean oiled bowl. Every 15 minutes for an hour, stretch and fold until smooth.

Step 4: Bulk Ferment

• Leave the dough to bulk ferment, allowing it to become light, airy, and active—doubling in size. If leaving at room tepture it should take around 6-8 hours. You can also bulk ferment in the refrigerator for up to 36 hours.

Step 5: Laminate and Shape

• Turn the dough onto an unfloured surface, laminate, by stretching the dough out into a flat rectangle and folding it up. Shape it into a ball and start building tension by pushing the ball away from you and pulling it back toward you.

Step 6: Proofing

• Place the ball seam side up in a floured banneton or bowl. Allow proofing on the countertop for an additional hour

Step 7: Preheat and Score

• Preheat the oven to 425°F. Place the dough in a hot dutch oven, seam side down, and score for a personal touch.

Step 8: Bake

• Bake with the lid on for 20 minutes, then lid off for 25-30 minutes. Remove and cool on a rack for at least an hour.

Step 9: Savor Slowly

• Dive into your creation, savoring each bite—a reward for your patience. Store in a breadbox for a fresh, uplifting treat.

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Conclusion:

In the simplicity of a Simple Rustic Loaf lies a journey—a journey of slow living, intentional steps, and the blissful joy found in savoring life’s uncomplicated pleasures. As you bake, may each moment be a celebration, and each slice a reminder that sometimes, the most fulfilling experiences come from taking the time to enjoy the simple things in life.