Go Back
+ servings
Sourdough Bread
Print Recipe
5 from 1 vote

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 Time1 hr 15 mins
rise and baking times2 hrs
Total Time3 hrs 15 mins
Course: Appetizer, Breakfast, Snack
Cuisine: American
Keyword: rustic sourdough bread recipe, sourdough bread
Servings: 24 slices
Calories: 94kcal


  • 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


  • 1 cup fed sourdough starter(220g)
  • 5 cups bread flour (600g)
  • 1 tsp. rapid rise yeast
  • 1 ½ tsp. sea salt
  • 1 ½ cups water (354ml) (340g) use lukewarm water


  • Measure out one cup of fed sourdough starter. (220g)  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.  
  • 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. 


For a more rustic look.  Just prior to baking,  mist the loaves, dust them with flour, and then make the slashes.
Metric units were added to the ingredients on 7/10/2022. 


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