Rustic Sourdough Bread Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 1 cups - "fed" sourdough starter
  • 1 1/2 cups - lukewarm water
  • 2 teaspoons - instant yeast
  • 1 tablespoons - sugar
  • 2 1/2 teaspoons - salt
  • 5 cups - unbleached all-purpose flour
  • Directions:

    Combine all of the ingredients, kneading to form a smooth dough.

    Allow the dough to rise, in a lightly greased, covered bowl, until it doubles in size, approximately 90 minutes.

    Gently divide the dough in half (it will deflate a little bit).

    Gently shape the dough into two oval loaves; or, for longer loaves, two 10" to 11" logs. Place the loaves on a lightly greased or parchment-lined baking sheet. (Or see option below for one loaf in Dutch oven or La Cloche).

    Cover and let rise until very puffy, about 1 hour. Towards the end of the rising time, preheat the oven to 425°F.

    Spray the loaves with lukewarm water. Make two fairly deep diagonal slashes in each with a serrated bread knife (best blade for doing this task easily).

    Bake the loaves for 25 to 30 minutes, until they are a deep golden brown. Remove from oven, and cool on a wire rack.

    For a brick oven effect, instead of dividing the dough into two separate loaves, shape it into one large ball and place in the base of a round covered stoneware baker, dutch oven, or La Cloche. Put the lid on, and let the loaf rise for 1 hour. Make two slashes on top of the bread, and bake for 30 to 35 minutes, removing the lid of the baker for the final 5 minutes of baking.

    Brief Description

    An ideal bread for paninis or with your favorite soup, this chewy, deep-brown crusted sourdough bread is ideal.

    Main Ingredient:

    sourdough starter

    Category:  Breads

    Cuisine:  Southern

    Prep Time: 3 hour(s) 15 min
    Cook Time: 30 min


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    Posted On:

    February 8, 2017

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