Name: Sourdough Bread Recipe: Rustic and Tangy
Prep time: 30 min
Cook time: 45 min
Total time: 675 min
Ingredients: 1 cup active sourdough starter; 3 1/2 cups bread flour; 1 1/4 cups lukewarm water; 2 tsp salt; Optional: Rice flour for dusting; Suggested Pairings: Butter (soup)

Introduction

Sourdough bread is a timeless, artisanal loaf known for its tangy flavor, chewy crumb, and crisp, crackly crust, perfect for toast, sandwiches, or alongside soups and salads. Crafted through natural fermentation with a sourdough starter, this bread embodies simplicity and tradition. Its aesthetic appeal shines through a golden, flour-dusted crust with rustic slashes, served on a wooden board with a linen napkin for a bakery-style look. This recipe delivers a classic sourdough loaf that is adaptable for dietary preferences and is best served fresh or toasted for a delightful, tangy experience.

Ingredients

For the Sourdough Starter (if needed):

1/2 cup whole wheat flour
1/2 cup all-purpose flour
1/2 cup lukewarm water (filtered or non-chlorinated)

Dough Ingredients:

1 cup active sourdough starter (fed 6-12 hours prior, bubbly)
3 1/2 cups bread flour (or all-purpose flour)
1 1/4 cups lukewarm water
2 tsp kosher salt

For Baking:

Optional: Rice flour or cornmeal (for dusting)
Suggested Accompaniments: Butter, jam, or chickpea salad
Suggested Pairings: Soup, quiche, or sloppy joes
Suggested Beverage: Coffee, tea, or sparkling water
Suggested Aesthetic: Serve on a wooden board with a linen napkin
Suggested Equipment: Dutch oven, banneton basket or bowl, lame or sharp knife

Step-by-Step Process

Prepare Starter (if needed): If you are not using an existing starter, mix 1/2 cup whole wheat flour, 1/2 cup all-purpose flour, and 1/2 cup lukewarm water in a jar. Cover loosely and let sit at room temperature (70-75°F) for 5-7 days. Feed daily with 1/4 cup flour and 1/4 cup water, discarding half the mixture before each feed, until bubbly and tangy.
Mix Dough: In a large bowl, combine 1 cup active starter, 3 1/2 cups bread flour, and 1 1/4 cups lukewarm water. Mix until a shaggy dough forms. Cover and let rest (autolyse) for 30 minutes. Add salt and knead by hand for 5-7 minutes until smooth, or use a stand mixer with a dough hook.
Bulk Fermentation: Cover dough and let rise at room temperature for 8-12 hours, performing 4-6 stretch-and-folds (pull dough up and fold over itself) every 30 minutes for the first 2 hours. Dough should double in size and feel airy.
Shape Dough: Turn dough onto a lightly floured surface. Shape into a round or oval loaf by folding edges toward the center, creating tension. Place seam-side up in a floured banneton basket or bowl lined with a tea towel. Cover and let rise (proof) for 1-2 hours at room temperature or 12-24 hours in the fridge for enhanced flavor.
Preheat Oven: Place a Dutch oven with a lid in the oven and preheat to 450°F for 45 minutes.
Bake: Carefully turn dough onto parchment paper, seam-side down. Dust with rice flour or cornmeal and score the top with a lame or knife (1/2-inch deep slashes). Transfer to the hot Dutch oven, cover, and bake for 20 minutes. Remove lid and bake 20-25 minutes more until golden and hollow-sounding when tapped.
Cool and Serve: Remove bread and cool on a wire rack for at least 1 hour before slicing. Serve on a wooden board with butter, jam, and coffee, garnished with a light flour dusting for a rustic aesthetic.

Tips for Better Sourdough Bread

Feed starter 6-12 hours before mixing dough; it should double in size and pass the float test (a spoonful floats in water).
Use bread flour for better structure; all-purpose works but yields a softer crumb.
Maintain consistent dough temperature (70-75°F) for predictable fermentation.
Perform stretch-and-folds gently to build gluten without deflating dough.
Proof longer in cooler conditions or shorten in warmer ones; dough should be puffy but not over-proofed (springy when poked).
Score deeply to control crust expansion and create an attractive pattern.
Cool fully before slicing to set the crumb; cutting too soon makes it gummy.
Enhance aesthetic: Dust lightly with flour before scoring and serve on a wooden board with a serrated knife for an artisanal look.

Variations and Customization

Whole Wheat Sourdough: Replace 1 cup bread flour with whole wheat flour; increase water by 2 tbsp.
Vegan Sourdough: This recipe is naturally vegan; serve with plant-based butter or avocado.
Gluten-Free Sourdough: Use a gluten-free starter and gluten-free flour blend; results vary and may require xanthan gum.
Herb Sourdough: Add 1 tbsp chopped fresh rosemary or thyme during the final knead.
Seeded Sourdough: Mix in 1/4 cup toasted sesame or sunflower seeds during shaping.
Olive Sourdough: Fold in 1/2 cup chopped Kalamata olives during the final stretch-and-fold.
Cinnamon Raisin Sourdough: Add 1 tsp cinnamon and 1/2 cup raisins during shaping.
No Dutch Oven Sourdough: Bake on a preheated baking stone with a pan of water for steam, 40-45 minutes at 450°F.

Storage and Serving Tips

Store bread cut-side down on a board or in a paper bag at room temperature for up to 3 days.
Wrap in plastic or foil and refrigerate for up to 1 week; refresh by toasting or warming in a 350°F oven for 5-10 minutes.
Freeze whole or sliced in freezer-safe bags for up to 3 months; thaw at room temperature and warm in the oven.
Serve fresh for the best texture; day-old bread is great toasted or as croutons.
Use leftovers for French toast, bread pudding, or breadcrumbs.
Avoid storing in plastic bags at room temperature, as it softens the crust.
Pair with hearty dishes like soup or quiche to complement the tangy flavor.
Present on a wooden board with a linen napkin to highlight the rustic crust; slice thickly for a bold, artisanal vibe.

Nutritional Information

Based on 12 servings (1 slice each):

Calories: 150 kcal
Total Fat: 0.5g
Saturated Fat: 0g
Trans Fat: 0g
Cholesterol: 0mg
Sodium: 200mg
Total Carbohydrates: 31g
Dietary Fiber: 1g
Sugars: 0g
Protein: 5g
Vitamin A: 0% Daily Value
Vitamin C: 0% Daily Value
Calcium: 2% Daily Value
Iron: 10% Daily Value

Note: Nutritional values vary based on flour type and starter. This bread is low in fat, moderate in calories, and provides complex carbohydrates. For dietary needs, try whole wheat or gluten-free variations. Pair with nutrient-rich toppings for balance.

Conclusion

This sourdough bread recipe delivers a rustic, tangy loaf that’s perfect for everyday meals or special occasions, transforming simple ingredients into an artisanal classic. Its hands-on process and stunning presentation make it a favorite for home bakers. The chewy crumb and crisp crust, accented with a flour-dusted finish, create a delightful combination. This recipe is sure to become a cherished staple, loved for its bold flavors and bakery-style charm.