Rustic Sourdough Bread- Quick Method

Rustic Sourdough Bread- Quick Method

This rustic sourdough bread has a mild flavor and less tang than traditional sourdough bread.  When made with fed sourdough starter it only takes about 4 hours (this includes rising and baking time) to make.  It has a nice crunchy crust and is soft and moist inside.  

If you are looking for a sourdough recipe that doesn’t use any leavening other than the sourdough starter you will want to check out my traditional sourdough bread recipe by Clicking Here.  This recipe uses a fed sourdough starter and some extra yeast to give it that extra oomph.  You will be enjoying a loaf of hot fresh baked rustic sourdough bread in a little less than 5 hours with this recipe.  The traditional method is a 2 day process. 

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Slice of Sourdough Bread

Why Sourdough Needs A Vigorous, Fed Starter. 

Sourdough starter is stored in the refrigerator, causing semi-dormant bacteria. When the starter is needed, wake up the bacteria with warmth and feeding of flour and water. Once awake, the bacteria start to do what bacteria do best. Divide and produce more bacteria! A loaf of sourdough needs lots of healthy, gas-producing bacteria to make a light, airy, and tangy loaf of sourdough.  

The bacteria also produce acetic and lactic acid.  It is the acetic acid primarily that gives the bread it’s unique sourdough flavor.  

For more information on making your own starter, or maintaining a sourdough starter, hop on over to my blog on How To Maintain and Feed sourdough starter.

Before you can make sourdough bread you will need vigorous, fed sourdough starter.  So make sure your starter was fed until it is vigorous and healthy.  

Stretch and Fold technique Step 1
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Stretch and Fold technique Step 2
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Stretch and Fold technique Step 3
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Stretch and Fold technique Step 4
Step 4
Stretch and Fold technique Step 5
Step 5
Stretch and Fold technique Step 6
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How To Make Rustic Sourdough Bread – Step By Step.

Weigh out 4 ounces of fed sourdough starter (1 cup).  Add 5 cups (21 ounces) of bread flour and 13.5 ounces of warm water.  Stir with a wooden spoon until most of the flour is moistened.  Cover and let rest 5 minutes and then stir for another minute. The dough will be thick and shaggy.
Add a small amount of vegetable oil to the countertop or work surface and turn the dough out onto the work surface. Perform the first stretch and fold as demonstrated in the video. The video is for pizza dough but the technique is the same for sourdough or any loaf of rustic bread.   Cover the bowl and let the dough rest for 20 minutes.
At the end of the 20 minutes, perform another stretch and fold, cover and rest another 20 minutes. Perform a total of 4 stretch and folds. After the last stretch and fold, place the dough in a bowl and let it rise until it is double in size. The room temperature should be a least 72 degrees.  

 

loaf of unbaked sourdough bread
slashing the top of a loaf of bread

Shaping the Loaves
Once the dough had doubled in size, gently divide the dough into equal parts and form 2 oblong or round loaves. Place the sourdough bread loaves on parchment-covered baking sheets. Cover with plastic wrap and let the loaves rise another hour or until noticeably risen and puffy. 
After shaping the loaves, preheat the oven to 450 degrees F.  If you have an oven steel or baking stone, place it in the oven.  Your loaves will bake just fine on the parchment-lined baking sheet if you don’t have a steel or stone. A ceramic oven stone will take an hour to heat up.

Baking The Sourdough Bread
Create fairly deep slashes in the top of the loaves with a serrated knife.
Mist the tops of the loaves with water and place the loaves in the oven.
For a more rustic look, mist the loaves with water, then dust with flour before you create the slash marks. Slide the loaves off the baking sheet onto the steel or stone. Bake on the baking sheet if you don’t have a steel or stone.
During the first 3 minutes of baking, briefly open the oven door and mist the tops with water once every minute. This keeps the tops of the loaves soft, resulting in more oven spring.
Reduce the oven temperature to 425 degrees and bake for 30 to 45 minutes or until the crust is a deep golden brown or the internal temperature of the loaf is 110 – 112 degrees F.

Sourdough Bread

Storing The Sourdough Bread

Store the bread loosely wrapped in plastic for up to 5 days at room temperature. Freeze the loaf for up to a month. 

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Sourdough Bread

Rustic Sourdough Bread - Quick Method

This sourdough bread has less tang than a traditional loaf. This recipe takes about 4 hours. It utilizes yeast to help with the rise. The final loaf is still crunchy on the outside and soft inside.
Prep Time: 1 hour 15 minutes
rise and baking times: 2 hours
Total Time: 3 hours 15 minutes
Course: Appetizer, Breakfast, Snack
Cuisine: American
Keyword: rustic sourdough bread recipe, sourdough bread
Servings: 24 slices
Calories: 94kcal

Equipment

  • This page contains Amazon affiliate links. If you click a link, I may earn a small commission from qualifying purchases at no extra cost to you
  • baking steel or stone

Ingredients

  • 4 ounces sourdough starter 1 cup
  • 20 ounces bread flour 5 cups
  • 1 tsp. rapid rise yeast
  • 1 ½ tsp. sea salt
  • 13.5 ounces water use lukewarm water

Instructions

  • Weigh out 4 ounces of fed sourdough starter (1 cup). For instructions on obtaining and maintaining a sourdough starter, Click Here. Add the flour, salt, and yeast. Mix together and then add the water. Stir with a wooden spoon until all the flour is just moistened.
    Fed Sourdough Starter
  •  Rest the dough for 5 minutes and then stir for another minute.  The dough will be thick and shaggy.  
    Sourdough
  • Add a small amount of oil to the countertop or work surface and turn the dough out onto the work surface.  Perform the first stretch and fold as demonstrated in the video.  Cover the bowl and let the dough rest for 20 minutes  
    Stretch and Fold technique Step 2
  • At the end of the 20 minutes perform another stretch and fold, cover and rest for 20 more minutes.  Perform a total of 4 stretch and folds at 20-minute intervals.  After the 4th stretch and fold put the dough in a bowl and cover with plastic wrap. Let the dough rise until doubled - about an hour.
    Stretch and Fold technique Step 4
  • Once the dough has doubled, gently divide the dough into equal parts and gently form 2 oblong or round loaves.  Place the sourdough bread loaves on parchment-covered baking sheets.  Cover with plastic wrap and let the loaves rise another hour or until noticably risen and puffy.
    shaped loaf of sourdough bread
  • Near the end of the rising period preheat the oven to 450 degrees F.
  • Create fairly deep slashes in the top of the loaves with a serrated knife.  Mist the tops of the loaves with water and place the loaves in the oven. 
    loaf demonstrating slash pattern
  • During the first 3 minutes of baking, briefly open the oven door and mist the tops with water once every minute. Reduce the oven temperature to 425 degrees and bake for 30 to 45 minutes or until the crust is a deep golden brown or the internal temperature of the loaf is 110 - 112 degrees F. 
    Misting Bread during Baking
  • Store the bread loosely wrapped in plastic for up to 5 days at room temperature.  Freeze the loaf for up to a month. 

Notes

For a more rustic look.  Just prior to baking,  mist the loaves, dust them with flour, and then make the slashes.

Nutrition

Serving: 1slice | Calories: 94kcal | Carbohydrates: 19g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 147mg | Potassium: 25mg | Fiber: 1g | Sugar: 1g | Calcium: 4mg | Iron: 1mg
Tried this recipe?Let us know how it was!
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