Hearty Rustic Sourdough Loaf
A substantial, high-hydration loaf with a rich whole wheat flavor and a perfectly crispy crust.
Sourdough Math
Adjust the starter amount to scale the recipe.
Ingredients
Required Tools
Steps
Whisk room temperature starter and water in a large bowl until well combined.
Mix in flours and salt until a shaggy dough forms. Cover and let rest for 2-3 hours.
Optional: Perform stretch and folds every 30 minutes to develop a better structure.
Shape the dough: Use your left hand to rotate the dough while your right hand tucks it under to create tension. Continue until the surface is tight.
Place in a floured proofing basket, cover, and let rise for 2 hours.
Preheat a Dutch oven in the oven at 205°C for 20 minutes.
Transfer dough to parchment paper, score the top, and place it in the hot pot.
Bake covered for 50 minutes, then uncovered for 15 minutes at 205°C (fan oven).
Cool on a wire rack and cover with a cloth to keep the crust supple.
Baker's Tip
"Success lies in the temperature. Ensure your water is around 26°C for optimal starter activity during the initial mix. Patience is your most important ingredient!"