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Sliced rustic sourdough bread

Rustic Sourdough Bread

Course: Bread
Cuisine: American
Keyword: rustic sourdough bread, sourdough bread
Prep Time: 20 minutes
Cook Time: 50 minutes
Fermentation, proofing, retarding: 22 hours
Total Time: 23 hours 10 minutes
Servings: 12 servings
Calories: 141kcal
Author: Victor
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  • 350 g bread flour or all-purpose flour; or 300 g AP and 50 g high gluten (type 00) flour
  • 50 g rye flour
  • 270 g water room temperature
  • 200 g sourdough starter use active, mature sourdough starter that has about tripled in volume after feeding
  • 25 g honey
  • 10 g kosher salt or sea salt


  • In a large bowl, dissolve sourdough starter and honey in water, add the rest of the ingredients and mix, squeezing the dough between fingers. Cover and let rest for one hour.
  • After one hour passes, perform three stretch and folds every 30 minutes or so.
  • After you've done three sets of stretch and folds, let the dough ferment at room temperature for as long as it needs to double in volume, about 2-4 hours. To expedite the process, stick the dough in the oven and turn the light on.
  • Turn the dough onto a lightly floured surface. Fold the corners as would an envelope, making sure they overlap. Bring the seams together and pinch together. Flip and let rest for 20 minutes.
  • After 20 minutes have passed, flip the dough again - it will now be smooth side down and seam side up. Bring the corners together, overlapping each other, and pinch. Transfer the dough, seam side up, into a proofing basket generously floured with rice flour.
  • Proof for 2-4 hours, depending on room temperature, until the dough has increased in volume by about 40%-50%.
  • Place in the dough in the fridge and refrigerate for 12-16 hours.
  • Preheat oven to 500F. Once the oven is preheated, turn the dough onto a piece of parchment paper and make a score using a bread lame or a serrated knife.
  • Load the bread in, with the parchment paper, drop the temperature to 485F and bake with steam for 25 minutes. Then bake for another 25-30 minutes without steam at 450F, keeping oven door cracked-open (using a wooden spatula).
  • Remove bread from the oven and let rest for one hour before slicing.


Calories: 141kcal | Carbohydrates: 29g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Sodium: 325mg | Potassium: 45mg | Fiber: 1g | Sugar: 2g | Calcium: 5mg | Iron: 1mg