Few kitchen experiences compare to the pleasure of baking rustic sourdough bread from scratch. Each step connects you to a living starter, whose bubbling energy shapes the bread’s signature tang and chewy texture. With simple tools found in any kitchen, you can create a golden, crackling loaf that looks and tastes like it came from an artisan bakery. Throughout this guide, you will find clear instructions on every stage—from caring for your starter to shaping the dough and finally savoring the aroma of a freshly baked loaf as it cools on your counter.

Ingredients and Essential Home Tools

  • Flour: Use unbleached all-purpose flour or a blend with bread flour for extra structure.
  • Water: Filtered or tap water at room temperature.
  • Sourdough Starter: A healthy, active mix of flour and water fed regularly.
  • Salt: Fine sea salt or kosher salt to enhance flavor.
  • Mixing Bowl: A large, non-reactive bowl (glass, stainless steel, or ceramic).
  • Wooden Spoon or Dough Scraper: For initial mixing and handling sticky dough.
  • Proofing Basket or Bowl Lined with Cloth: Provides shape and texture to the dough.
  • Dutch Oven or Heavy Oven-Safe Pot: Traps steam to create a crisp crust.
  • Kitchen Scale: Ensures accurate measurements for consistent results.

Gathering these items creates a solid foundation. A simple kitchen scale converts subjective cups into precise grams, and a clean cloth lined in a bowl mimics a professional banneton at low cost.

Preparing Your Sourdough Starter

  1. Feed the Starter: Discard half of the starter and add equal parts flour and water by weight. Mix until smooth.
  2. Wait for Activity: Leave it at room temperature for 4–6 hours. Look for bubbles, a doubled volume, and a pleasant tangy smell.
  3. Check for Peak: The starter peaks when it’s puffy and holds a domed shape. Use it immediately for best rise.
  4. Adjust as Needed: If it underperforms, keep feeding twice daily until it’s reliable and active.

Maintaining a starter requires consistency. Feed it roughly at the same time each day and store it in a jar with enough room to expand. A healthy starter guarantees strong fermentation in your loaf.

Mixing, Kneading, and First Rise

Combine 500 g flour with 350 g water and mix until no dry bits remain. Cover and autolyse for 30–60 minutes. This resting period allows the flour to hydrate and enzymes to start gluten formation, making the dough easier to handle.

After autolyse, add 100 g of your active starter and 10 g of salt. Mix thoroughly with a spoon until incorporated, then turn the dough onto a lightly floured surface. Use a stretch-and-fold method: pull each side of the dough up and fold it into the center. Rotate the dough and repeat for 4 turns. Return the dough to the bowl and cover.

Every 30 minutes, perform additional stretch-and-folds during the first two hours. These folds strengthen and develop the dough’s structure. After completing these folds, let the dough rest undisturbed for a total bulk fermentation of 4–6 hours at room temperature. You will notice a 50–75% volume increase and a gassy, airy feel.

Shaping and Final Proof

Gently tip the dough onto a work surface sprinkled with flour. Shape it by folding into a tight ball: fold edges toward the center, then rotate, using your hands to create surface tension. This technique traps gas inside, resulting in a light interior.

Line a bowl or proofing basket with a floured cloth. Transfer the dough seam-side up, cover it, and let it rest. For a rustic crumb, proof at room temperature for 1–2 hours or refrigerate overnight. Chilling slows fermentation and develops deeper flavor while making the dough easier to score.

Baking Techniques for That Rustic Crust

Preheat your oven to 475°F (245°C) with a Dutch oven inside for at least 45 minutes. The heat is essential for oven spring—the rapid rise in the first few minutes of baking.

  • Score the Dough: Place the dough seam-side down on parchment paper and slice a ½-inch deep pattern with a sharp blade. Scoring directs the expansion during bake.
  • Steam Trap: Cover with the preheated lid. Steam helps gelatinize starches on the surface, yielding a glossy, crackly crust.
  • Bake Covered: Roast for 20 minutes under lid, then remove the lid and drop the temperature to 450°F (230°C).
  • Finish Uncovered: Bake another 20–25 minutes until the crust turns deep golden brown and the loaf sounds hollow when tapped.

Quickly check the internal temperature; it should be above 205°F (96°C) to ensure the crumb is fully baked. Let the bread cool on a rack for at least an hour to set the texture.

Serving Suggestions and Storage Tips

Slice your loaf with a serrated knife to reveal irregular holes and a creamy interior. Rustic sourdough pairs beautifully with olive oil and balsamic vinegar, or top slices with creamy goat cheese and fresh herbs.

To revive day-old bread, sprinkle the crust with water and warm it at 350°F (175°C) for 5–7 minutes. This simple step restores crispness. You can also freeze slices in a sealed bag and toast directly from frozen.

Rustic sourdough baking requires only quality ingredients, patience, and hands-on effort. Each loaf shows your improving skills and a healthy starter. Enjoy the process and the fresh, delicious results.