Rustic Farmer's Bread with Sourdough

Rustic Farmer's Bread with Sourdough is a testament to traditional baking, offering a unique combination of sourdough's tangy flavor and the hearty texture of rustic bread. Perfect for sandwiches or as a side to soups and salads, this bread elevates your everyday meals. With simple ingredients and detailed steps, this recipe ensures that bakers of all levels can achieve professional results, creating a loaf that is as beautiful as it is delicious.

Prep Time 8

Cook Time 45

Total Time 8 45

Course Bread

Cuisine Rustic

Servings Loaf

Calories 180 kcal

Nutrition

Calories: 180kcalCarbohydrates: 36gProtein: 6gFat: 0.5gSaturated Fat: 0.1gSodium: 200mgPotassium: 80mgFiber: 2gCalcium: 1mgIron: 10mg

Equipment

Mixing bowl
Wooden spoon or dough whisk
Banneton or proofing basket
Sharp knife or lame
Baking stone or tray
Spray bottle

Ingredients

For the Dough

500 g all-purpose flour
350 ml lukewarm water
150 g active sourdough starter
10 g salt

Optional Toppings

to taste Oats
to taste Sesame seeds
to taste Poppy seeds

Rustic Farmer's Bread with Sourdough

Instructions

Mixing the Dough

Combine flour and water in a bowl. Mix until no dry spots remain. Cover and let rest for 30 minutes (autolyse).
Add the sourdough starter and salt. Mix thoroughly using a spoon or hands.

Bulk Fermentation

Cover the dough and let it rest at room temperature for 4–6 hours. Perform stretch-and-folds every 30 minutes for the first 2 hours.

Shaping the Dough

Shape the dough into a round or oval. Place in a floured banneton, seam-side up, and refrigerate overnight.

Baking the Bread

Preheat oven to 250°C with a baking stone inside. Place a dish with water at the bottom for steam.
Score the dough and transfer it onto the hot surface. Bake for 20 minutes with steam, then 25 more minutes at 220°C.
Cool the bread completely on a wire rack before slicing.

Tips and Variations

For a crisp crust, use a spray bottle to mist the oven during the first few minutes of baking. To enhance the tangy flavor, extend the cold fermentation period to 48 hours.

Keyword Artisan Bread, Homemade Bread, Rustic Bread, Sourdough Bread

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