Rustic Sourdough Bread Recipes

NANCY SILVERMAN'S RUSTIC SOURDOUGH BREAD

Steps:

• Place 2 1/3 cups water, 2 cups + 2 TBS sourdough starter, yeast and bread flour in the bowl of a mixer and stir with a rubber spatula or wooden spoon, just to moisten. Fit the mixer with a dough hook and mix the dough on medium speed for 6 minutes. Turn the mixer off and allow the dough to rest for 20 minutes.
• Add salt and mix on medium speed for 2 more minutes, scraping down the sides of the bowl with a rubber spatula as necessary.
• Place milk, olive oil and remaining 1/3 cup water in a small bowl and stir together. With the mixer on low speed, very gradually add the liquids to the dough. Don't add the liquids too rapidly or they will slosh out of the bowl. Continue mixing on low until the ingredients are completely incorporated and then beat on high speed for 4 minutes.
• Cover the bowl with plastic wrap and allow the dough to ferment at room temperature for 2 to 2 1/2 hours, or until it reaches the top of the bowl and doubles in volume. Sprinkle the work surface heavily with flour and pour the dough out to form a rough oval. Sprinkle the top of the dough with flour, cover it with a cloth and allow it to rest for 20 minutes.
• Cut 2 pieces of parchment paper approximately 12 x 16-inches and place them side-by-side on the work surface. Sprinkle the papers heavily with the semolina, then with bread flour. Uncover the dough and sprinkle the top with more bread flour.
• In a single continuous motion, cut the dough with a dough cutter into 2 equal pieces, carefully pulling the dough apart with your free hand as you go. Without pausing, carefully scoop up 1 piece of the dough, using the dough cutter and your free hand to hold each end, and lay the dough on a pieces of parchment paper, allowing the dough to stretch as it falls to form an oblong shape approximately 8 x 10 inches in area and 1 1/2 inches thick. It's more important to get the proper thickness than the right width or length. Repeat the procedure with the second piece of dough.
• Using your index fingers, dimple each piece of dough at random 2-inch intervals, being sure to press through all the way through to the parchment paper.
• Lightly sprinkle the dough tops with bread flour and semolina. Cover each with a cloth and allow them to proof at room temperature for 2 hours. Test for readiness by lightly pressing two fingers into the dough. The dough should feel soft and alive, not longer sticky.
• Open the oven door and heavily spritz the oven with water from a spray bottle and quickly close the door. Keeping the parchment paper under the dough, slide the baker's peel (a large baking spatula) under 1 piece of dough.
• Open the oven door, slide the dough and the parchment paper onto a pizza stone and quickly close the door. Spritz and load the second piece of dough in the same manner as the first. Turn the temperature down to 450°F Spritz the oven with water 2 more times during the next 5 minutes. Refrain from opening the oven door for 15 minutes.
• After 15 minutes, slide the peel between the bread and the parchment paper and remove the paper. Return the bread to the baking tiles and rotate if necessary to ensure even baking. Continue baking another 5 minutes. With the peel, flip the bread upside down to allow even browning. Bake another 5 to 8 minutes for a total of 30 to 33 minutes. Remove the loaves from the oven and place them on a cooling rack. When the bread is cooled, dust off excess flour.

EASY SOURDOUGH BREAD RECIPE

Steps:

• When you're ready to bake your bread, the first step is to feed your sourdough starter. If starter has been stored in the refrigerator, remove from fridge and let it come to room temperature on the counter after feeding for 4 - 6 hours.
• Once starter has come to room temperature, and 'woken up' a bit, it's time to start!
• Add Active Starter and Water to large mixing bowl, and stir with wooden spoon.
• Then add Bread Flour and Sea Salt to bowl, and stir into a shaggy dough. After stirring well with a wooden spoon, get your hands in there to finish combining the dough.
• After mixing all ingredients, cover bowl with plastic wrap, and let dough rest for 1 hour.
• After 1 hour of resting, remove plastic wrap. To add height and gorgeous air pockets to your finished loaf, it's time to stretch and fold your dough four times. To "stretch & fold" grab one corner of the dough, pull it up, then fold it over. Rotate the bowl ¼ turn and repeat for a total of 4 times {once on each corner of the dough ball}
• Then cover bowl with a light tea towel or flour sack cloth and let it rise for 8 - 10 hours in a warm area of your home, or until it doubles in size. Keep out of direct sunlight. {if it's chilly inside, I like to place it in the oven with just the oven light on to add a little warmth, just like we did with our Sourdough Starter}
• After 8 - 10 hours, lightly flour cutting board or counter and transfer dough to the floured surface by carefully using dough scraper around edges to preserve as many air pockets as possible while removing it from the bowl.
• Brush or spray inside of proofing basket {banneton bowl} with cool water, then sprinkle hefty amount of flour on top, shake it around, and let it dry. Then sprinkle a little more flour in proofing basket and shake again, to make sure it's well floured.
• Sprinkle top of dough with a little flour, then with well-floured hands carefully shape dough into ball, adding a bit more flour where it's too sticky to handle. To shape dough, I like to do 4 more stretch & fold motions {1 on each side}, then 4 more stretch & fold motions {1 from each corner}, then flip dough over {seam side down}, and shape into a ball using my hands and stainless bench scraper {dough cutter} to tuck any extra dough on the sides underneath.
• Then, using your bench scraper, carefully place dough ball in proofing basket, seam side UP for the final rise.
• Gently drape towel over proofing basket, and let it rest for 1 - 2 more hours in a warm spot of your home. When dough is puffy and growing, it's ready to bake!
• Now cut out a large rectangular piece of parchment paper to fit inside bottom and sides of 5.5 quart - 6 quart dutch oven, place paper in dutch oven, and firmly press creases along the sides. {this will help the paper not indent into your bread while baking} Then trim tall edges around the rim so the lid will fit on nicely. Set parchment paper aside for later.
• When dough is ready to bake, preheat oven to 450 degrees.
• Sprinkle top of dough in the proofing basket {which is the seam side up} with cornmeal.
• Then place cut piece of parchment paper over top of proofing basket, and carefully & quickly, flip dough over out onto paper.
• Use a sharp serrated knife to cut two 4" intersecting lines in the top of the dough, like a plus sign. This will give the finished crust a beautiful and dramatic look, and allow the bread to expand when baking.
• Then transfer to dutch oven and flatten parchment paper creases again.
• Place lid on dutch oven, and bake on center rack for 25 minutes.
• After 25 minutes, remove lid and bake for 25 - 30 more minutes, or until bread is a deep golden brown color. IMPORTANT: For the last 10 minutes of baking, prop the oven door open a crack using two small balls of tinfoil. This will allow some moisture to escape, and help develop a gorgeous crispier crust on your loaf.
• Once it's done, transfer to wire rack to cool for 1 - 2 hours. {even though it's hard to wait, allowing it to cool will make sure it finishes the baking process and prevents you from ending up with a gummy loaf}
• After it has cooled, slice, slather with butter, build a sandwich, or dip in Bread Dipping Oil... and ENJOY! Beat eaten fresh or toasted within 48 hours.
• FRESHNESS TIP: Best eaten fresh within 48 hours. If storing for use within the next two days, allow to cool completely, slice {or leave the loaf whole and slice as you go}, wrap in a flour sack cloth, and place in an old plastic bread bag in the pantry. It's excellent up to 2 days later and makes AMAZING toast, paninis and grilled cheese. :)
• FREEZING TIP: If you'd like to freeze your loaf for later, you can either leave your loaf whole or slice it up now so you can just grab a few slices here and there as you need them. Wrap your cooled loaf in 2 - 3 layers of plastic wrap, then wrap in foil and place in a gallon freezer ziploc bag for up to 1 month. When ready to use your bread, just remove the bag from the freezer and allow to come to room temperature on the counter.

RUSTIC SOURDOUGH BREAD [NO KNEAD, DUTCH OVEN RECIPE]

Steps:

• Add the starter to a large bowl.
• Add the water and stir until well combined.
• Stir in the flour and salt.
• Cover the bowl with plastic wrap.
• Let sit at room temp, covered with plastic wrap for 3 hours then give a quick stretch and fold around all edges.
• Put in the refrigerator overnight for about 11-12 hours.
• Remove from the refrigerator and let sit at room temperature for 2.5 hours.
• Perform the second stretch and fold around all edges.
• Allow to sit at room temperature, covered with plastic wrap for 30 minutes.
• Perform "stretch and fold" around all edges.
• Allow to sit at room temperature, covered with plastic wrap for 30 minutes.
• Turn the dough out onto a well floured surface into somewhat of a shape of a ball.
• Allow to sit for 30 minutes.
• Meanwhile, turn the oven on to 500 degrees and place the dutch oven inside with lid on.
• After 30 minutes, reshape the dough into a ball again by tucking the ends under (if needed), spread a little additional flour over the top, score the top, and transfer to a sheet of parchment paper.
• CAREFULLY remove the HOT lid from the dutch oven.
• Gently set the dough into the dutch oven (parchment paper and all). It's useful to use the parchment paper to carefully lower the dough into the HOT dutch oven.
• Cover the dutch oven with the lid.
• Bake at 500 degrees for 30 minutes in dutch oven with lid on then remove the lid (VERY CAREFULLY FOR IT'S VERY HOT) and bake for another 10-15 minutes.
• Watch carefully as the top will burn easily.
• Remove from the oven and CAREFULLY remove the bread from the dutch oven.
• The bread is done when it makes a hallow sound when the bottom is tapped on.
• Allow to cool for at least 2 hours.

RUSTIC ROSEMARY SOURDOUGH BREAD

Steps:

• Place all of the ingredients in a stand mixer and knead on the "2" bread setting for 6-8 minutes until a smooth dough forms. (Alternatively knead by hand for about double the length of time.) Form the dough into a ball, lightly spray the bowl with oil, return the dough to the bowl and cover loosely with plastic wrap. Set in a warm place and let it rise for about 90 minutes or until doubled in size.
• Punch the dough down with your fist. Form the dough into a round and place it in a 10" banneton (recommended) or comparable loaf pan. Let the dough rise again for about one hour until nearly doubled in size. In the meantime, preheat the oven to 425 degrees F.
• If using a banneton, invert the bread onto a baking stone or sheet. Spray the dough with water and use a long serrated knife to cut two 1/2 inch diagonal slashes into the dough. Sprinkle with some extra rosemary and some coarse salt like fleur de sel.Bake the bread for 25 to 30 minutes, until it's a dark golden brown. NOTE: You can also place the bread on a baking stone that's been preheated. The baking stone absorbs the oven's heat and transfers it to the bread for an evenly crispy crust. Transfer the bread to a wire rack and let it cool. Best enjoyed while still warm. Also excellent toasted or made into grilled cheese sandwiches.
• NOTE: For the BEST flavor and texture results, wrap the dough tightly in plastic wrap before the first rise and let it sit in the fridge for at least 24 hours, punch it down occasionally, and then let it rise as normal at room temperature when you're ready to bake it (note, it will take longer since the dough is cold).

RUSTIC RYE SOURDOUGH BREAD

Steps:

• Before beginning, it will be helpful to watch this SHORT VIDEO to see me make this bread, noticing that the dough will be stickier than normal because of the rye flour, but it will come together - you just have to trust!
• Add starter, water, and honey to a bowl. Whisk thoroughly until combined, with a fork. Add flours, and mix together first with the fork to start to incorporate, then with your hands until a shaggy dough is formed, and the bits of flour left just disappear. Sprinkle the salt on top and do not mix in, just leave it on top. Cover with a damp cloth.
• Autolyse: let dough sit for one hour, covered and undisturbed.
• Bulk ferment: Now you will knead the salt that is sitting on top, into the dough for about 1 min 15 seconds. There is no precise way to do this, just think of working the dough through your hands and up against the bowl, push and pull. You will start to feel the dough relax a bit around 1 minute. Continue for about 15 or 30 seconds more. Then leave the dough alone, covered, for 30 minutes. This counts as what would be your first set of stretch and folds.
• After those 30 minutes pass, perform a set of stretch and folds. Repeat 2 more times.
• Now you will let sit, undisturbed and covered with a damp cloth, for about 7ish hours at 70 degrees F. If the temperature in your home is above 70, this will take less time, vice versa. You will know it is finished with its bulk ferment when the dough has risen about double, is smooth and puffy on top, with a few bubbles. It will not be as jiggly as some sourdough you've made before.
• At this point, lightly dust your work surface with flour. Put dough onto the work surface, and pre-shape. This video will show you what that means. Let sit for 15 minutes on your work surface.
• Then shape your dough, using this method as a guide.
• Place dough into your flour dusted banneton, (or flour dusted linen lined banneton) seam side up. (Optional, you can wait 15 minutes after placing it in banneton, and pinch the perimeters of the dough into the center to hold the shape even more, called stitching.) The dough will now go through its final rise. You can do this on the counter, which will take about 2 hours at 70 degrees F for the dough to puff up and be jiggly. It will not double. OR you can do the final rise overnight in the refrigerator, with the banneton covered in a plastic bag or with a very damp cloth. You need this for holding moisture in.
• Time to bake. Preheat your oven to 500 degrees F, with your dutch oven preheating inside the oven. When the oven is preheated, flip your dough out gently onto parchment paper and score your dough. If you did the final rise in the refrigerator, take it straight from fridge to scoring. You should score it cold, and DO NOT need to let it come to room temp.
• Then put dough into the dutch oven on the parchment, and put cover on. Turn oven down to 450 degrees F and slide dutch oven in. Bake for 20 minutes, then remove cover.
• Turn heat down to 430 degrees F, and bake for 25 more minutes, until crust is golden brown and crackly. Remove from oven, and remove bread from dutch oven and place onto a cooling rack.
• Wait AT LEAST one hour to cool otherwise, the interior will be gummy.

RUSTIC SOURDOUGH BREAD WITH STARTER

Steps:

• In a measuring cup combine the warm water and potato flakes.
• In a large ceramic bowl whisk together the yogurt, buttermilk, yeast and sugar (I use my 6 quart crockpot crock).
• Whisk in the potato water.
• Whisk in the flour until mixture is smooth.
• Cover with a loose lid or a large kitchen towel. DO NOT use a tight fitting lid-the gas from the starter could cause your container to explode.
• Set aside on your counter and leave it alone for 24 hours.
• Next morning.
• In the bowl of your KA or standing mixer combine the warm water, sugar and yeast.
• Give it a good whisk and let stand for 5 minutes.
• Whisk egg in a small bowl or measuring cup.
• Add starter to the bowl of your KA mixer-whisk well.
• To the yeast mixture add the egg, oil and 2 cups of flour.
• Give that a good whisk to get it somewhat smooth.
• Attach dough hook and turn mixer on to 1 or 2 (low speed).
• Add one cup of flour and kneed for 2-3 minutes.
• Add another cup of flour and kneed for 2-3 minutes.
• Add 1/2 cup of flour and kneed for 4-5 minutes.
• You will want your dough to to be tacky but not sticky-by that I mean you want your dough to "just" pull away from the side of your mixing bowl.
• Turn out onto a lightly floured board or counter.
• Flour hands lightly and kneed for 2 or 3 minutes forming a nice ball-again it will feel tacky and somewhat soft.
• Turn into a large oiled bowl, turning once to cover ball entirely.
• Let rise 1 and 1/2 hours, or until double in bulk.
• Punch down and divide dough in half.
• Shape dough into whatever form you wish.
• I make one round loaf using a small, oiled cast iron skillet dusted with corn meal, the other I shape into a Italian Style loaf on a greased cookie sheet dusted with corn meal.
• Brush tops with oil, cover and let rise for 1 hour or until doubled in size.
• Slash tops with a razor blade or VERY sharp knife.
• Bake in a preheated 375 degree oven for 30 minutes or until loaves sound hollow when tapped.
• Remove from oven and place on a wire rack to cool for 5 minutes.
• Remove bread from pans/sheets and let cool on wire rack.

TOP 10 SOURDOUGH BREAD RECIPES, PLUS RYE SOURDOUGH

Steps:

• Before beginning, it will be helpful to watch these SHORT VIDEOS to see me make this bread so you see that the dough will be stickier than normal, but it will come together - you just have to trust!
• Add starter, water, and honey to a bowl. Whisk thoroughly until combined, with a fork. Add flours, and mix together first with the fork to start to incorporate, then with your hands until a shaggy dough is formed, and the bits of flour left just disappear. Sprinkle the salt on top and do not mix in, just leave it on top. Cover with a damp cloth.
• Autolyse: let dough sit for one hour, covered and undisturbed.
• Bulk ferment: Now you will knead the salt that is sitting on top, into the dough for about 1 min 15 seconds. There is no precise way to do this, just think of working the dough through your hands and up against the bowl, push and pull. You will start to feel the dough relax a bit around 1 minute. Continue for about 15 or 30 seconds more. Then leave the dough alone, covered, for 30 minutes. This counts as what would be your first set of stretch and folds.
• After those 30 minutes pass, perform a set of stretch and folds. Repeat 2 more times.
• Now you will let sit, undisturbed and covered with a damp cloth, for about 7ish hours at 70 degrees F. If the temperature in your home is above 70, this will take less time, vice versa. You will know it is finished with its bulk ferment when the dough has risen about double, is smooth and puffy on top, with a few bubbles. It will not be as jiggly as some sourdough you've made before.
• At this point, lightly dust your work surface with flour. Put dough onto the work surface, and pre-shape. This video will show you what that means. Let sit for 15 minutes on your work surface.
• Then shape your dough, using this method as a guide.
• Place dough into your flour dusted banneton, (or flour dusted linen lined banneton) seam side up. (Optional, you can wait 15 minutes after placing it in banneton, and pinch the perimeters of the dough into the center to hold the shape even more, called stitching.) The dough will now go through its final rise. You can do this on the counter, which will take about 2 hours at 70 degrees F for the dough to puff up and be jiggly. It will not quite double. OR you can do the final rise overnight in the refrigerator, with the banneton covered in a plastic bag or with a very damp cloth. You need this for holding moisture in.
• Time to bake. Preheat your oven to 500 degrees F, with your dutch oven preheating inside the oven. When the oven is preheated, flip your dough out gently onto parchment paper and score your dough. If you did the final rise in the refrigerator, take it straight from fridge to scoring. You should score it cold, and DO NOT need to let it come to room temp.
• Then put dough into the dutch oven on the parchment, and put cover on. Turn oven down to 450 degrees F and slide dutch oven in. Bake for 20 minutes, then remove cover.
• Turn heat down to 430 degrees F, and bake for 25 more minutes, until crust is golden brown and crackly. Remove from oven, and remove bread from dutch oven and place onto a cooling rack.
• Wait AT LEAST one hour to cool otherwise, the interior will be gummy.