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
Fermentolyse
Whole grain flours benefit from the acidic environment of the starter right from the mix to prevent degradation.
Learn More →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.
The Science Behind This Bake
Master the techniques in our Sourdough Lab