Rustic Sourdough Bread
Updated: Aug 26
To me there is nothing better than a thick slice of fresh sourdough bread with a generous pat of grass-fed butter, because I'm definitely a little bread with my butter kind of gal, LOL. Although this bread take a little patience and love, it is worth every savory and delicious bite! A crusty and chewy outside with a tender and fragrant center, this simple artisanal sourdough bread is what dreams are made of!
This is my favorite homemade bread to make when we are entertaining or having a special meal for Christmas, Easter or just because. If you love a more sour sourdough loaf like me, the higher amount of whole wheat flour in this recipe helps to enhance that beautiful mouthwatering flavor when compared to my 24-hour artisan sourdough bread. This aromatic bread has a nuttier and more rustic flavor and texture and is truly is a special bread that is very easy to master, and I promise, your whole family will absolutely love it!
Why Sourdough is So Good for You!
Have you ever wondered why sourdough is considered a healthier bread? There are several reasons why sourdough is a great choice when looking for a tasty and nutrient dense bread. Sourdough bread is rich in fiber, minerals such as calcium, magnesium, and potassium, vitamins B1 (thiamine), B3 (niacin), B5 (riboflavin) and B9 (folate).
Sourdough bread can be easier to digest for those with gluten sensitivities. I do NOT recommend eating sourdough bread if you have celiacs disease or any type of severe sensitivity to gluten without checking with your physician first. One of the reasons sourdough can be more digestible for those with gluten sensitivities is due to the long fermentation process that sourdough bread undergoes. This allows for the wild yeast and bacteria present from your starter to break down proteins and carbohydrates (fructans) found in the flour .
Sourdough bread can be helpful for individuals working to maintain more stable blood sugar levels as it has a lower glycemic index, which supports healthier blood sugar regulation by reducing the potential for a severe blood glucose spike due to its slower absorption. This is thought to occur due to the fermentation process and how the carbohydrates are broken down and changed .
Why Organic Unbleached Flour vs. Conventional Flour
If you do a lot of home baking like do it's important to choose your ingredients wisely, let's unpack why I only buy and use organic unbleached flours when I bake.
Why Organic? Organic flour is milled from grains that have been grown without the use of synthetic fertilizers and pesticides. By using organic flour in your baked goods, you are also increasing the nutrition found in the foods you create. Organic grains have higher levels of zinc, magnesium and protein than their conventional counterparts .
Why Unbleached? Bleached flour is refined, and that is enough reason to cut it out of your diet! During the processing of refined foods such as flours, sugars and oils, the key and essential nutrients get stripped away, yielding a product that is nutritionally void. Chemicals you say? Why yes! Bleached flours are full of chemicals, such as potassium bromide which has been shown to be a carcinogen linked to kidney and thyroid cancer .
So grab your starter and let's get baking!
Rustic Sourdough Bread Ingredients
300g Organic Bread flour
200g Einkorn Whole Wheat flour
300g + 50g Filtered Water
How to Make Rustic Sourdough Bread
Day1: Two Nights Before Baking
Add the ingredients for the leaven to a small bowl and mix well to combine. Cover with plastic wrap and set aside overnight.
Day 2: Working Day
1. The next morning in a small bowl add 50g of water and salt, stirring to dissolve, set aside.
2. In a large bowl add the water, 125g of leaven and stir to dissolve.
3. Add the Einkorn wheat flour, stir with a spatula until well combined.
4. Add the bread flour and mix until a rough dough comes together, it will be a shaggy dough and a bit tough. Cover and set side 4-6 hours until it has doubled in size.
5. After the dough as rested, it should be looser and ready to be folded. First, add the salt water mixture to dough and gently incorporate it into the dough.
6. Next, fold the dough by grabbing the top of the dough (at the 12 o’clock position) and gently stretching it over the dough towards the bottom (6 o'clock position) and pinch it together.
Turn the bowl 90 degrees and do it again, keep going until you make a complete circle with four folds total.
7. Cover with plastic wrap and set aside. Repeat this process 5 more times every 30-minutes for a total of 3-hours of folding.
8. After the last folding let the dough sit for about 90-minutes to two hours to rest.
9. After the second rest, turn out the dough onto a lightly floured surface and shape the dough using a pastry knife. You will tuck the dough under as you spin the dough in a clock wise motion to strengthen it. Do this until the dough is shaped and let it sit on the counter, uncovered for 30-minutes to rest.
10. Transfer dough to a heavily floured banneton proofing basket or a floured tea towel lined colander.
11. Cover and let rise at room temperature 3-4 hours or overnight in the refrigerator. When you are ready to bake, follow day 3’s instructions.
Day 3: Baking Day!
1. Preheat the oven to 425 with your Dutch oven or lidded baking dish inside.
2. Gently flip the dough out onto a piece of parchment paper on the counter.
3. Brush off the excess flour and using a sharp knife or bread lame, cut a pattern or a large gash along the side of your dough (classic style).
4. Place the bread with the parchment into the Dutch oven and bake covered for 25-minutes to allow the bread to steam while baking.
5. Remove the lid and bake another 20-25 minutes until browned. Remove and cool completely.
Q: Will the seasonal temperature outside impact the rise of the dough?
A: Yes it will. Warmer temperatures will result in a faster rise and cooler ones will result in a slower rise. Adjust rise time accordingly.
Q: What if I don't have a Dutch oven?
A: Try to use an oven safe pot with a heavy lid to trap in the steam as best you can giving the bread it's nice chewy-ness.
Q: How do I know if my dough has over proofed?
A: Your dough should have a domed structure to it, if it has collapsed then it has over proved.
Q: How do I get a more sour loaf of sourdough?
A: If you want to enhance the sourness of your sourdough bread, reserve some of your daily discard into a clean jar and feed it, placing it in the refrigerator for a week. Using a starter that is hungry and has sat for a few days really enhances and brings out the complexity of a savory and pungent sourdough. If you are a weekend baker like me, take some of your starter before discarding and feeding to make your leaven and you'll get that beautiful pronounced sour flavor in your loaf of sourdough.
If you like this recipe, check these out!
24-Hour No-Knead Artisan Sourdough Bread: When you have a little time to give the dough some TLC, this amazing and easy sourdough is a meal maker! I love to enjoy mine with a generous helping of my Aronia and Blueberry Chia Jam!
Sourdough Focaccia: My family just loves this tangy and delicious sourdough focaccia bread. It comes together in less than 24-hours and is just delicious when paired with a crisp salad, bowl of soup, or as a side to your favorite dinner.
I hope you enjoy this as much as my family does. - Amy
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