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How to Make Rustic Sourdough Bread

July 27, 2020 by Laura Leave a Comment

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Yes, you can master the art of sourdough baking! This simple artisan sourdough bread recipe is what I learned on, so it's perfect for beginners! Enjoy baking from scratch, feel the pride of cutting into your own homemade loaf of bread, and savor every bite. This bread is perfect for sandwiches, cheesy bread, mopping up pasta sauce, and dipping in soup.

Think you can’t make a loaf of artisan sourdough bread at home? Well, think again! It may feel like shooting for Olympic gold, but it’s really a very achievable goal. With a little practice & patience, homemade sourdough is well within your grasp!

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Before I began making sourdough, I was so intimidated by the process. And yes, there are usually a lot of steps & a good bit of time involved, but when you get right down to it, making sourdough bread really isn’t that complicated – it’s not that hard…

Just a bunch of small, quick steps, spread out over a weekend – which is a small price to pay for two mouth-watering loaves of rustic sourdough bread.

Plus your house will smell like a bakery – it will be amazing – you’ll thank me later…

Now, I hate to call this recipe foolproof – but hey, it’s pretty foolproof!

If you’ve already got a rocking sourdough starter, you should have no trouble parlaying that into loaves of bread.

If you’re starting from square-one, you can learn more about making your own sourdough starter here.

Overall, there’s only one major note for this recipe…

** Make Sure Your Water is Free of Chlorine **

Chlorine can totally kill the sourdough process – quite literally. It will destroy the good bacteria in the sourdough, rendering it unable to grow and rise properly.

To fix this, just fill a container with water and let it sit out for 24 hours. All the baddies will dissipate and you’ll be left with clean water.

We usually always have a couple of old milk jugs filled with water sitting about, de-chlorinating for bread-baking & plant-watering purposes.

Other than that it’s a fairly straight-forward rustic overnight sourdough bread recipe!

Want to Know More??

– Check Out Our Video Below –

Includes helpful visuals for shaping your loaves..

So what do you think? Are you ready to get baking? I promise this sourdough bread will be amazing for morning toast, sandwiches, dipping in soups & pastas…pretty much anything…

If you liked this article, please share it to spread the baking love.

Did you give this recipe a try? How did it turn out? What’s your favorite way to enjoy sourdough bread? Send us an email or leave a comment below! You can also let us know on our Facebook, Instagram, Twitter, or Pinterest pages.

Be sure to tag us on Instagram (@lonelypinesfarm) – We want to see your tantalizing sourdough pics & be baking buddies!

And don’t forget, use the hashtag #bakerealfood to add to our community of amazing bakers. Beginner to advanced, we all adore crafting handmade treats with love, using real ingredients!

– Don’t Miss Another Video –

Did you enjoy this article? Want to hear more? Stay in touch! Sign up below to receive updates on new posts from Lonely Pines Farm.

Be sure to check out these articles for more baking ideas…

Print

Overnight Sourdough Bread Recipe

Prep Time 1 day
Cook Time 45 minutes
Servings 2 loaves

Ingredients

  • 525 g water – 80°F – NO CHLORINE
  • 200 g very active sourdough starter – should float when dropped in water
  • 700 g all-purpose or bread flour
  • 1 tbsp salt

Instructions

  • Combine water & sourdough starter until the starter is completely dissolved.
  • Add the flour and mix until you form a shaggy dough ball – don't overmix.
  • Let rest 1 hour for the autolyze process – that's basically the sourdough starter turning the rest of the flour mixture into sourdough. This can be extended up to 4 hours with no problems.
  • Add the salt using a downwards pinching/stabbing motion – so you don't knock out too much air.
  • Now you'll begin the slow knead. Looking at your bowl of dough, grab the far side of the dough and pull it up and towards you. Then turn your bowl a quarter turn and repeat – all the way around. That's one round of kneading – repeat that every 30 mins for the next 2.5 hours.
  • Let rest for 30 minutes or until the dough rises by 30%.
  • Cover your bowl with plastic wrap or put the bowl inside a large roasting bag.
  • Proof in the fridge – overnight – or for 12-15 hours.

The Next Day

  • Take your dough out of the fridge & allow 1-2 hours for it to come to room temperature.
  • Dump your dough out onto an unfloured surface, trying to handle as little as possible.
  • Divide the dough in half & shape into balls by sliding a dough scraper or spatula under the edge of the dough and scraping along the counter, around in a circle.
  • Let rest for 20-30 mins. They will spread, but should not become completely flat. If they entirely flatten out, reshape & let rest another 20-30 mins.
  • Heavily flour the center of two tight-weave tea towels. Slide bowls under your towels to prepare for another fridge rise.
  • Using your hands, spread the dough ball out into a rough square. Grab the left side and fold in a third, then the right side to fold on top of that third. Then grab the top and come down a third, and the bottom to fold ontop. Now start the spread that dough on top around the ball to seal it in. You'll need to quickly flip the dough ball over & pull all the loose edges around to form one seam on the opposite side.
  • Now pick it up by that seam & drop it onto your floured tea towel in a bowl. Repeat with the other loaf & put them both in the fridge to rest for another 2-4 hours.

Baking Instructions

  • Preheat the oven to 450°F – with your dutch oven inside, lid separated from the top. It's important the pan is scorching hot when the bread goes in. Heat for at least 30 minutes.
  • Pull your dough from the fridge and flip into the hot dutch oven pan.
  • Score the top of your loaf, put the lid on, and bake for 30 minutes.
  • Remove the lid and bake for the last 10 minutes.
  • Loaves should be crusty, golden brown, and sound hollow when you tap on the bottom.
  • Be sure to reheat your pan – with lid separated from the bottom – for at least 15 mins before cooking the second loaf.
  • Let loaves cool at least an hour before cutting. Pro-Tip: if you store the loaves in a sealed bag overnight, the hard crusty exterior gets softer & it's easier to cut into slices. We usually pre-slice both loaves & store them in the freezer. It will mold fairly quickly on the countertop because it's full of such living goodness.

Pin it for later…

Yes, you can master the art of sourdough baking! This simple artisan sourdough bread recipe is what I learned on, so it's perfect for beginners! Enjoy baking from scratch, feel the pride of cutting into your own homemade loaf of bread, and savor every bite. This bread is perfect for sandwiches, cheesy bread, mopping up pasta sauce, and dipping in soup.

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Filed Under: All Posts, Bake Tagged With: Bread, Cozy Winter Recipes, Sourdough

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Hi, we’re Laura & Jerry! Our small farm is located just outside of Quilcene, Washington - offering retail & wholesale flowers & garlic on the Olympic Peninsula. Reach out today for more info or stop by our booth at the Chimacum Farmers Market. And don't forget to browse the blog for tons of great gardening & homestead tips! Read More…

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