Rustic Sourdough Bread

This easy-to-make rustic sourdough bread makes for the perfect everyday loaf that pairs with just about any meal. Although you will need an active sourdough starter to make this recipe, the steps for making this bread are straightforward. The flavor is amazing and the crust is perfectly crunchy. All you need is your starter, flour, water and salt. So simple and delicious!

Here is a perfect everyday sourdough boule we love to make regularly: rustic sourdough bread.

We do enjoy our occasional oatmeal sourdough bread for breakfast and this sweet chocolate sourdough bread is our favorite treat for the weekends or brunch. But if I had to pick only one recipe to make, then this rustic boule would be it. It really is our go-to crusty sourdough bread and I bet once you try it, you will want to make it every week!

It has such a rich flavor that's nutty, sour and naturally a little sweet. The crust is ultra chewy and the crumb is perfectly tender and moist without being gummy.

You probably know that sourdough bread-making at home takes some time and work to master the general technique, especially in the early stages of your sourdough adventure. But once you get the basics right, then this recipe will become an easy bread you can whip up without much effort.

The loaf rises completely using the wild yeast from your sourdough starter, no commercial yeast needed. Then, aside from bread flour, it also includes a small amount of whole wheat flour for a more rustic flavor, a heartier bite and bonus nutrients. 

It is perfect for toast, side bread for soups and curries, sandwiches and more. So versatile and perfect with any meal.

Let me know if you gave it a try! ❤️

Why you will love this recipe

• Great everyday bread and very beginner-friendly
• Delicious nutty and tangy flavor
• Uses only simple ingredients
• Healthy and fiber-packed bread that has a lower glycemic index
• Satisfying chewy crust and soft interior
• Pairs well with every meal!

Rustic loaf of sourdough bread

The definition of a rustic sourdough bread is subjective and varies depending on your personal preferences. It is typically a loaf of bread with a welcoming rustic look and versatile uses. It also is a loaf of bread that finds its place on a farmhouse table.

Generally, a rustic loaf will have a crunchy crust with blistering edges and pleasant cracky sides. Maybe it has an irregular shape that's associated with comforting homemade bread making. It might also have a darker exterior and a soft and tender crumb with a more pronounced flavor. Rustic bread also usually means no extra flavoring or any additions to the loaf and is simply made out of flour, water, sourdough starter and salt.

Making naturally leavened bread using sourdough starter

This homemade bread recipe is 100% leavened using wild yeast from a sourdough starter. This means that there is no commercial quick yeast needed to make the bread rise!

Before combining the dough, you will have to feed the starter, and let it rise or double in size in the jar. Then, you can use it once it is at its peak activity for the best result.

A bread entirely relying on wild yeast to rise means that it takes longer to make (due to fermentation time), but on the other side, you get way more flavor, an amazing hearty consistency and lots of bonus nutrition compared to making bread with instant yeast. It is 100% worth the extra effort and time!

That being said, if you are just starting with making sourdough bread at home, then know that there is a learning curve. The good news is that you are in the right place: this easy rustic sourdough loaf is perfect for the beginner! 

It has a simple list of ingredients with no extra additions (which can complicate the manipulation of the dough and disrupt the gluten network). The technique is easy and shown in a video down in the recipe card, so be sure to give it a look. Once you master this bread, then feel free to add more to it to experiment!

What you will need to make this recipe

• Bread flour: I prefer using bread flour as opposed to all-purpose flour for making rustic sourdough bread. It is higher in protein, which helps with gluten development. This gives it a nicer texture and beautiful crust! I used the bread flour from King Arthur.
• Whole wheat flour: adds an amazing flavor, a heartier texture and more fiber. Regular whole wheat or white whole wheat both work well.
• Sourdough starter: as described above, you will need a starter with 100% hydration to make this recipe. Here is a complete guide on how to make your sourdough starter from scratch. 
• Warm water: using water that's a little warm, but not hot, helps boost and speed up the fermentation process. You can subjectively use water that is warmer than lukewarm without being too hot not to disrupt the yeast activity.
• Salt: use fine salt.

How to make a rustic sourdough bread recipe

Prep your starter

Make sure to feed your starter 4-8 hours before planning on combining the dough so it is at its peak activity when you use it. If using a starter that has been in the fridge, then you probably will need to feed it a few times before it is ready.

Combine the dough

In a large mixing bowl, add the active starter and warm water, then stir to combine. Add bread flour, whole wheat flour and salt. Then keep stirring until there are no dry pockets of flour (this can take a few minutes).

I like to start with a dough whisk, then I switch to using my hand so I can really ensure that all the flour is incorporated. At this point, it will look like a rough shaggy dough that's super sticky.

Cover (I like using a plastic wrap) and let it rest for 20 minutes.

Stretches and folds

Perform 3-4 series of stretches and folds right into the bowl with about 30 minutes of resting time in between.

Stretch and fold method: grab the dough on the opposite side of the bowl in front of you, then stretch it up until it gets tight and then fold it back over the dough. Rotate the bowl 90º, then repeat. Keep going around the bowl until the dough feels too tight to stretch. I usually do 4-5 stretches/folds per session. It will slowly turn into a super smooth dough.

Bulk fermentation

Once you are done with the stretches and folds, then cover your bowl and place it in a cozy spot. Let the dough rest, rise and ferment for about 4-8 hours (depending on the temperature). The dough is done fermenting once it looks puffy, lighter and wiggles a little if you move the bowl. It might have doubled in size as well, although not necessary.

Preshape

Use a bowl scraper to transfer the dough onto a clean and lightly floured work surface. Then, grab the corners of the dough to lightly stretch and fold back in the middle. This will roughly shape it into a ball (it might look like a dumpling!).

Flip the dough with the seam side down on the counter, cover and let it rest for 20-30 minutes.

Shape

You can shape the dough as you wish, but here is how I shape mine to make a boule:

Flip the dough so the smooth surface is on the counter. Then stretch/press the dough into a rectangular or square. Grab the top part and fold it on the middle of the dough, then fold both sides over the middle as well. Then grab the top and roll it down until the seam side is on the counter.

Then you will have to build up the surface tension by dragging the ball of dough on the counter. You can place both your hands on the top part of the dough, then push it towards you allowing it to rub on the counter. Slightly rotate and repeat until the ball feels tight. You can check out my video on the recipe card to see how I do this.

Cold proof (final rise)

Flour the banneton or proofing basket and add flour over the top of the dough. Flip the dough seam side up into the banneton (you can use a bench scraper to do this).

Cover well (use a plastic wrap so it does not dry) and place in the fridge for its final proof (12-36 hours).

Also, as seen in this same-day sourdough recipe, you can do the final proof at room temperature.

Score and bake

At least 30 minutes (or even better, 1 hour) before you want to bake the dough, transfer the Dutch Oven into your oven and preheat to 450º.

If needed, this guide will show you how you can bake your sourdough bread without a Dutch oven following the open bake method.

Once the oven is super hot, then take the dough out of the fridge and flip it over a large piece of parchment paper (you can use a small board to ease the process). Score the dough as you wish, then transfer the dough into the hot Dutch Oven by pulling on the edges of the paper. 

Cover and bake for 30 minutes. Then, uncover and bake for 5-7 minutes or until golden brown.

Cool down

Take the bread out of the Dutch oven and place it on a cooling rack. Let it completely cool down before slicing (at least 2 hours). This is important! Early slicing can result in a gummy crumb.

Enjoy!

Helpful tips

• Temperature: the temperature of the water that you use to make the dough and the ambient temperature will influence the speed of fermentation. I like to use warm water and keep the dough in a cozy spot, so the bulk fermentation takes about 4-5 hours. You can change the temperature to make it work with your schedule. For example, if you mix the dough before going to work in the morning and you know you won't be back until later in the day, then use cold water and keep the dough at a colder room temperature instead of a cozy spot so it does not overproof.
• Cold vs room temperature proofing: I prefer doing the final proof in the banneton in the fridge overnight. It is easier to score that way and my loaves have better oven spring when baked from cold. I also prefer to bake bread in the morning, so doing the second rise in the fridge works well for me. You can also do your final proof at room temperature for 2-3 hours if you prefer.
• Scheduling: I usually feed my starter in the morning, then by lunchtime it is super bubbly and active. I mix my dough early afternoon, ferment it all afternoon, preshape and shape it in the evening and let it do its final proof in the basket in the fridge overnight. Then, I bake the dough the next morning. You can choose a different schedule that fits your routine!

FAQs

Can I bake without a Dutch Oven?

Yes, if you don't have a Dutch oven, then you can do an open bake! This no-Dutch oven sourdough baking guide will give you all the details.

Place a dish on the low rack (I use a brownie-style square dish) and preheat it while warming up the oven. If using a baking stone, then also preheat it. When the oven is hot, then place the dough on the baking stone or simply a parchment paper covered baking sheet. Score and transfer to the oven. Then, add about ½ cup of boiling water into the empty hot dish and close the oven right away. This will create and trap some steam. Bake for 35-40 minutes. If the bread gets too dark, then loosely place a sheet of foil over the bread mid-cooking.

Can I use a stand mixer?

Yes! This would ease the process since the dough hook will help work out the gluten a little more. Simply mix the dough in your stand mixer, let it rest for 20 minutes, then do your stretch and fold in the bowl. You might be able only to do 2 sessions of stretches and folds in that case, which can be a good option if you are short on time.

Can I only use bread flour and skip the whole wheat flour?

Yes you can, although you won't get that rustic flavor and darker color as much and also, you might need a little less water (start with 10-20 grams less and add more if needed).

Storage tips

The best way to keep sourdough bread fresh is to flip the bread on a cutting board with the sliced part down. You can keep it that way for 2 days at room temperature.

For longer storage, you can place it in an airtight container or bag and even freeze it. When freezing it, you can pre-slice the whole loaf to make it easy to grab only one piece at a time. Thaw the bread on the counter for a few hours or directly in the toaster or mini oven.

More sourdough bread recipes to try

• Oatmeal sourdough bread
• Chocolate sourdough bread
• Sourdough discard sandwich bread
• Turmeric sourdough bread
• Sourdough sandwich rolls
• Buckwheat sourdough bread
• Sourdough quinoa bread

I hope you like this rustic sourdough bread recipe as much as we do! If you try it, please leave a comment below and rate the recipe to let me know how it was. Your feedback is so helpful!

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