This rustic sourdough bread has a mild flavor and less tang than traditional sourdough bread. When made with fed sourdough starter it only takes about 4 hours (this includes rising and baking time) to make. It has a nice crunchy crust and is soft and moist inside.
If you are looking for a sourdough recipe that doesn’t use any leavening other than the sourdough starter you will want to check out my traditional sourdough bread recipe by Clicking Here. This recipe uses a fed sourdough starter and some extra yeast to give it that extra oomph. You will be enjoying a loaf of hot fresh baked rustic sourdough bread in a little less than 5 hours with this recipe. The traditional method is a 2 day process.
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Why Sourdough Needs A Vigorous, Fed Starter.
Sourdough starter is stored in the refrigerator, causing semi-dormant bacteria. When the starter is needed, wake up the bacteria with warmth and feeding of flour and water. Once awake, the bacteria start to do what bacteria do best. Divide and produce more bacteria! A loaf of sourdough needs lots of healthy, gas-producing bacteria to make a light, airy, and tangy loaf of sourdough.
The bacteria also produce acetic and lactic acid. It is the acetic acid primarily that gives the bread it’s unique sourdough flavor.
For more information on making your own starter, or maintaining a sourdough starter, hop on over to my blog on How To Maintain and Feed sourdough starter. King Arthur Flour also sells a sourdough starter. It comes with a glass crock for storing it and instructions on how to feed it and get it going?
Before you can make sourdough bread you will need vigorous, fed sourdough starter. So make sure your starter was fed until it is vigorous and healthy.
How To Make Rustic Sourdough Bread – Step By Step.
Weigh out 4 ounces of fed sourdough starter (1 cup). Add 5 cups (21 ounces) of bread flour and 13.5 ounces of warm water. Stir with a wooden spoon until most of the flour is moistened. Cover and let rest 5 minutes and then stir for another minute. The dough will be thick and shaggy.
Add a small amount of vegetable oil to the countertop or work surface and turn the dough out onto the work surface. Perform the first stretch and fold as demonstrated in the video. The video is for pizza dough but the technique is the same for sourdough or any loaf of rustic bread. Cover the bowl and let the dough rest for 20 minutes.
At the end of the 20 minutes, perform another stretch and fold, cover and rest another 20 minutes. Perform a total of 4 stretch and folds. After the last stretch and fold, place the dough in a bowl and let it rise until it is double in size. The room temperature should be a least 72 degrees.
Below is a video using my envelope fold technique that I learned from Peter Rheinhart. He called it his stretch and fold technique.
Shaping the Loaves
Once the dough had doubled in size, gently divide the dough into equal parts and form 2 oblong or round loaves. Place the sourdough bread loaves on parchment-covered baking sheets. Cover with plastic wrap and let the loaves rise another hour or until noticeably risen and puffy.
After shaping the loaves, preheat the oven to 450 degrees F. If you have an oven steel or baking stone, place it in the oven. Your loaves will bake just fine on the parchment-lined baking sheet if you don’t have a steel or stone. A ceramic oven stone will take an hour to heat up.
Baking The Sourdough Bread
Create fairly deep slashes in the top of the loaves with a serrated knife.
Mist the tops of the loaves with water and place the loaves in the oven.
For a more rustic look, mist the loaves with water, then dust with flour before you create the slash marks. Slide the loaves off the baking sheet onto the steel or stone. Bake on the baking sheet if you don’t have a steel or stone.
During the first 3 minutes of baking, briefly open the oven door and mist the tops with water once every minute. This keeps the tops of the loaves soft, resulting in more oven spring.
Reduce the oven temperature to 425 degrees and bake for 30 to 45 minutes or until the crust is a deep golden brown or the internal temperature of the loaf is 110 – 112 degrees F.
Storing The Sourdough Bread
Store the bread loosely wrapped in plastic for up to 5 days at room temperature. Freeze the loaf for up to a month.
FAQ
What is the best flour for Sourdough starter?
When it comes to creating a sourdough starter, using the right flour is crucial. The best flour for a sourdough starter is typically one that is unbleached and minimally processed. Whole wheat or rye flour are often recommended as they have higher levels of natural yeasts and bacteria needed to ferment the starter. These flours also provide more nutrients for the microorganisms to feed on, promoting a healthy and active starter. However, it’s important to note that any type of flour can be used to create a sourdough starter, and different flours may produce variations in flavor and texture. Ultimately, the best flour for a sourdough starter depends on personal preference and desired outcome.
How do I get 200 grams of sourdough starter?
If you don’t have a sourdough starter you will need to get a starter from someone who makes sourdough and has a starter or make your own sourdough starter. Read my blog on how to make your own sourdough starter.
It is crucial to use a good quality sourdough starter as it enhances flavor and aids in gluten development. One way to obtain 200 grams of sourdough starter is by feeding a smaller amount of starter with equal parts flour and water over a period of several feedings until the desired weight is achieved. This ensures a healthy and active starter that will contribute to a successful whole grain bread baking experience.
How long does real sourdough last?
Real sourdough bread, made with natural fermentation, has a longer shelf life compared to commercially processed bread. The unique process of making sourdough bread involves allowing the dough to ferment for an extended period, resulting in a more robust and tangy flavor. This fermentation process also preserves the bread for a longer duration. On average, real sourdough bread can last for up to five to seven days if stored properly. It is important to keep the bread in a cool and dry place, wrapped tightly to prevent it from drying out. However, it is worth noting that the texture and taste of the bread may change over time, becoming denser and less fresh. To fully enjoy the flavor and texture of real sourdough bread, I recommended you consume it within the first few days of baking.
Can Sourdough bread go bad?
Sourdough bread, like any other food, can indeed go bad. However, the unique nature of sourdough bread can prolong its shelf life compared to other types of bread. The natural fermentation process involved in making sourdough bread creates an acidic environment that helps inhibit the growth of harmful bacteria. As a result, sourdough bread tends to have a longer shelf life than commercially produced bread. However, this doesn’t mean that sourdough bread is immune to spoilage. If not stored properly or exposed to moisture, mold or other contaminants can develop. It is important to store sourdough bread in a cool and dry place to maintain its quality and prevent it from going bad.
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Rustic Sourdough Bread - Quick Method
Equipment
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- baking steel or stone
Ingredients
- 1 cup fed sourdough starter(220g)
- 5 cups bread flour (600g)
- 1 tsp. rapid rise yeast
- 1 ½ tsp. sea salt
- 1 ½ cups water (354ml) (340g) use lukewarm water
Instructions
- Measure out one cup of fed sourdough starter. (220g) For instructions on obtaining and maintaining a sourdough starter, Click Here. Add the flour, salt, and yeast. Mix together and then add the water. Stir with a wooden spoon until all the flour is just moistened.
- Rest the dough for 5 minutes and then stir for another minute. The dough will be thick and shaggy.
- Add a small amount of oil to the countertop or work surface and turn the dough out onto the work surface. Perform the first stretch and fold as demonstrated in the video. Cover the bowl and let the dough rest for 20 minutes
- At the end of the 20 minutes perform another stretch and fold, cover and rest for 20 more minutes. Perform a total of 4 stretch and folds at 20-minute intervals. After the 4th stretch and fold put the dough in a bowl and cover with plastic wrap. Let the dough rise until doubled - about an hour.
- Once the dough has doubled, gently divide the dough into equal parts and gently form 2 oblong or round loaves. Place the sourdough bread loaves on parchment-covered baking sheets. Cover with plastic wrap and let the loaves rise another hour or until noticably risen and puffy.
- Near the end of the rising period preheat the oven to 450 degrees F.
- Create fairly deep slashes in the top of the loaves with a serrated knife. Mist the tops of the loaves with water and place the loaves in the oven.
- During the first 3 minutes of baking, briefly open the oven door and mist the tops with water once every minute. Reduce the oven temperature to 425 degrees and bake for 30 to 45 minutes or until the crust is a deep golden brown or the internal temperature of the loaf is 110 - 112 degrees F.
- Store the bread loosely wrapped in plastic for up to 5 days at room temperature. Freeze the loaf for up to a month.
4 ounces = 1/2 cup. 5 cups = 40 ounces. I need clarification please.
Thankyou for spotting that. I have included both English (cups) and metric (grams) to make the recipe easier and more universal.