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Recipes > Rustic Sourdough Bread

Rustic Sourdough Bread

This chewy loaf of sourdough bread has rich, deep, flavor with mild tang. Since it includes commercial yeast as well as starter, you're guaranteed a good, strong rise — even if your starter isn't quite up to snuff. Whether you're new to baking sourdough bread or you're looking for a reliable and relatively quick recipe, you'll want to give this a try.

Prep

12 mins

Bake

25 - 30 mins

Total

42 mins

Yield

two 10" loaves

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Ingredients

  • Ripe (fed) Sourdough Starter – 1 cup (227g)
  • Water, Lukewarm – 1 1/2 cups (340g)
  • Instant Yeast 12294 1 to 2 teaspoons*
  • Table Salt – 2 1/2 teaspoons (15g)
  • Unbleached All-Purpose Flour 1242 5 cups (600g)

Featured Products

INSTANT DRY YEAST 11G (#12294)

INSTANT DRY YEAST 11G (#12294)

$2.25

PLAIN FLOUR UNBLEACHED 1KG (#1242)

PLAIN FLOUR UNBLEACHED 1KG (#1242)

$2.65

Instructions

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  1. Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Combine all of the ingredients, kneading to form a smooth dough.
  2. Allow the dough to rise in a lightly greased, covered bowl until it’s doubled in size, about 90 minutes.
  3. Gently divide the dough in half; it’ll deflate somewhat. Preshape each piece of dough by pulling the edges into the center, turning it over so the seam is on the bottom, and rolling under your cupped hands to form a ball. Let the dough rest, covered, for 15 minutes.
  4. To make fat oval loaves of sourdough bread, elongate each ball of dough you’ve preshaped by gently rolling it back and forth on an unfloured work surface several times. For longer loaves, continue rolling until they’re about 10″ to 11″ long.
  5. Place the loaves on a lightly greased or parchment-lined baking sheet. Cover and let rise until very puffy, about 1 hour. Towards the end of the rising time, preheat the oven to 425°F.
  6. Spray the loaves with lukewarm water and dust generously with flour.
  7. Make two fairly deep diagonal slashes in each; a serrated bread knife wielded firmly or a lame, works well here.
  8. Bake the sourdough bread for 25 to 30 minutes, until it’s a very deep golden brown. Remove it from the oven, and cool on a rack.

Tips

  1. Why the range in yeast amount? If you’re sure your starter is healthy and vigorous, and you don’t mind potentially extending somewhat the rise times listed above, use 1 teaspoon yeast. If your starter seems a bit lethargic (or you want to keep your rise times on the shorter side), go with 2 teaspoons.
  2. To make sourdough bread with fruit and nuts: If you’d like one of the two loaves in this recipe to be chockfull of fruit and nuts, knead 3/4 cup (96g) Baker’s Fruit Blend and 1/2 cup (57g) toasted mixed nuts of your choice into half the dough after you divide it and before you preshape it (step 3). Proceed with the recipe as otherwise written.

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PLAIN FLOUR UNBLEACHED 1KG (#1242)

2.65

INSTANT DRY YEAST 11G (#12294)

2.25

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