Rustic Sourdough Bread Recipe (Smaller Loaf,)

                                         Rustic Sourdough Bread Recipe (Smaller Loaf)

Baking your own sourdough bread can be a rewarding experience. This recipe helps you create a crusty, chewy loaf with a tangy crumb, adjusted for smaller households. It shows the value of patience and simple ingredients. You'll end up with a deeply satisfying bread that fills your home with an irresistible aroma.

Note on Timing: Sourdough baking includes active prep time and long periods of inactive fermentation. 

Active Prep Time: 20-30 minutes (over 12-24 hours)

Inactive Fermentation Time:12-24 hours (bulk fermentation and cold proof)

Cooking Time:35-45 minutes

Total Time: 24-36 hours (mostly inactive)

Difficulty Level: Medium (requires patience and knowledge of handling dough)

Serves: 2-4

INGREDIENTS

·       Sourdough Starter: 50g active sourdough starter (fed and bubbly) 

·       Water: 175g filtered water (room temperature, around 75-80°F / 24-27°C) 

·       All-Purpose or Bread Flour: 250g (bread flour gives better gluten development) 

·       Fine Sea Salt: 5g (about 1 teaspoon) 

Tools & Equipment

·       Large mixing bowl 

·       Kitchen scale (essential for accuracy!) 

·       Rubber spatula or dough whisk 

·       Plastic wrap or clean kitchen towel 

·       Dough scraper (helpful, but a firm spatula works) 

·       Banneton basket (proofing basket) or a bowl lined with a floured kitchen towel 

·       Dutch oven with lid (or a pizza stone/baking steel with an inverted pot for cover) 

·       Parchment paper 

·       Razor blade or sharp knife (for scoring) 

·       Oven mitts 

 INSTRUCTIONS 

Day 1.

Autolyze, Mixing, and Bulk Fermentation

Step 1.

Feed Your Starter (Morning): Make sure your sourdough starter is active and bubbly. Feed it 4-8 hours before you start mixing your dough. It should double in size and pass the float test (a small spoonful should float in water). 

Step 2.

Autolyze (Evening - 6-8 PM): In your large mixing bowl, combine 175g water and 250g flour. Mix with a spatula until no dry flour remains. Cover the bowl with plastic wrap or a damp kitchen towel and let it rest for 30 minutes to 1 hour. This step helps hydrate the flour and kick off gluten development. 

Step 3.

Mix in Starter & Salt (After Autolyze): Add 50g active sourdough starter and 5g fine sea salt to the dough. Using your hands, a dough whisk, or a sturdy spatula, mix until the starter and salt are fully incorporated. The dough will be shaggy. 

Step 4.

Bulk Fermentation & Folds (Next 3-5 Hours): Cover the bowl. Over the next 3-5 hours (the warmer your kitchen, the shorter this time), perform "stretch and folds" every 30-45 minutes: 

o   With wet hands, grab a portion of the dough from the side, stretch it up, and fold it to the center. Rotate the bowl a quarter turn and repeat 3-4 more times until all sides have been stretched and folded. 

o   After 3-4 sets of folds, let the dough rest, covered, at room temperature until it has increased in volume by about 20-30% and feels airy. This bulk fermentation, also called the first rise, is vital. 

Step 5.

Pre-shape (After Bulk Fermentation): Gently turn the dough out onto a lightly floured surface. Shape it into a loose round or rectangle, depending on your final shape preference. Let it rest, uncovered, for 20 minutes. 

Step 6.

Final Shape & Cold Proof (Night):

o   Lightly flour your banneton basket or a bowl lined with a floured kitchen towel. 

o   Gently reshape the dough into its final, tighter round or oval shape. Be gentle but firm to create surface tension. 

o   Carefully place the shaped dough, seam-side up, into the prepared banneton or bowl. 

o   Cover tightly with plastic wrap or place inside a large plastic bag. Refrigerate for 12-16 hours (or up to 24 hours). This cold proof develops flavor and makes the dough easier to handle and score. 

Day 2.

Bake Day

Step 1.

Preheat Oven & Dutch Oven (Morning): About 1 hour before baking, place your Dutch oven (with the lid on) in your cold oven. Preheat the oven to 450°F (230°C). 

Step 2.

Prepare to Bake: When the oven and Dutch oven are fully preheated, carefully take out the hot Dutch oven. Gently place a piece of parchment paper on your counter. Invert your cold, proofed dough from the banneton onto the parchment paper. 

Step 3.

Score the Dough: Use a razor blade or a very sharp knife to quickly and confidently score the top of the dough. This lets the bread expand in the oven. You can make a simple cross, a single slash, or a more elaborate design. 

Step 4.

Bake (Covered): Carefully lift the dough with the parchment paper and lower it into the hot Dutch oven. Put the lid back on. Bake for 25 minutes with the lid on. 

Step 5.

Bake (Uncovered): Remove the lid and continue baking for another 10-20 minutes, or until the crust is a deep golden brown and the internal temperature reaches 200-210°F (93-99°C). 

Step 6.

Cool: Carefully take the bread out of the Dutch oven and transfer it to a wire cooling rack. Let it cool completely for at least 1-2 hours before slicing. Cutting too soon will spoil the texture and make it gummy. 

Tips and Variances

·       Active Starter is Key: Your success depends on a strong, active starter. If it’s not lively, feed it a few times before baking. 

·       Hydration: This recipe is around 70% hydration (water weight/flour weight). More water leads to a more open crumb, but it can be sticky and tricky to handle. Less water is easier to manage, but results in a denser crumb. 

·       Flour Choice: All-purpose flour works, but bread flour has higher protein content, better for gluten development, resulting in a chewier crumb. 

·       Temperature Matters: Dough fermentation is sensitive to temperature. Warmer conditions speed it up, while cooler ones slow it down. Adjust the bulk fermentation time based on your kitchen's warmth. 

·       No-Knead Method: The stretch and folds develop gluten without traditional kneading. This makes for a hands-off dough once mixed. 

·       Adding Extras: In the last set of stretches and folds, you can gently fold in additions like: 

o   Seeds: Toasted sesame seeds, sunflower seeds, pumpkin seeds, flax seeds. 

o   Herbs: Fresh rosemary, dried oregano. 

o   Cheese: Cubed cheddar or Gruyere (add during final shaping, not too early). 

·       Shaping Practice: Shaping takes practice. Don’t worry if your first few loaves aren’t perfect. The goal is to create surface tension. Many online videos can show you techniques. 

FAQs 

1Q- My sourdough starter isn't active. What should I do?

A: Feed it regularly (at least once a day) with fresh flour and water, keeping it in a warm spot (70-80°F / 21-27°C). It should double in size and be very bubbly before use. If neglected, it may take a few days of consistent feeding to come back. 

2Q- Why is my dough so sticky and hard to handle?

A: This is usually due to high hydration. Keep your hands wet during stretch and folds, and lightly dust your work surface with flour during pre-shaping and shaping. Patience and a good dough scraper are crucial. 

3Q- My crust isn't crispy enough. How can I fix that?

A: Ensure your oven and Dutch oven are fully preheated. Baking with the lid on creates steam, helping the crust become crisp. For the last 5-10 minutes, you can slightly crack the oven door to let steam out for extra crispness. 

4Q- Can I use instant yeast instead of a starter?

A: No, this is a sourdough recipe that relies on the natural yeasts and bacteria in a sourdough starter. You can make artisan-style bread with commercial yeast, but it won't have the tangy flavor or open crumb characteristic of sourdough. 

5Q- How do I store leftover sourdough bread?

A: Once completely cool, store the loaf at room temperature, cut-side down, on a cutting board or wrapped in a clean kitchen towel. For longer storage, slice and freeze. Toasting from frozen works well. Avoid refrigerating, as it can make the bread stale faster.