Step 1 MIX INGREDIENTS

In a large bowl, mix all the ingredients together using your hands or a wooden spoon. Mix until they are well combined. The dough should feel wet and shaggy.

If your dough is too wet, add a little more flour 1/4 cup at a time until it gets to the right consistency. If your dough is too dry, add in a little water, 1 tablespoon at a time until it gets to the right consistency.

Step 2 LET DOUGH REST

Cover the large bowl with plastic wrap, lid, or kitchen towel. Allow the dough to rest at room temperature for about 30 minutes. During this time the flour will absorb the water and begin to develop gluten. 

Step 3 STRETCH & FOLD DOUGH

Stretch up the dough and fold the dough over its middle. Give the bowl a quarter turn and repeat the stretch and fold around 5 times or until the bowl comes full circle.

Cover the bowl and take a 10-minute break. Repeat this Stretching and folding and take another 10-minute break. Repeat this one more time.

The process of stretching and folding strengthens the gluten in the dough and ensures that the dough will rise and have a more open crumb.

Step 4 LET DOUGH RISE

Let the dough do its first dough-rise for 2-3 hours at room temperature. Next, put it in the fridge overnight, or for 1 1/2 hours to bulk ferment. Bulk fermentation is a very important step and should not be rushed.

If the dough doesn’t double in size, don’t be sad, sourdough takes a little longer to rise compared to commercial yeast bread doughs. The speed at which the dough rises usually depends on the temperature of your room. Typically, sourdough takes longer to rise in the winter than it does in the summer. 

Step 5 SHAPE THE DOUGH

Dust your work surface with flour and then scoop out the bread dough from the bowl and onto the work surface.

Divide the dough into 2 equal parts and then shape it by shaping the dough into a smooth ball. This is how you do it:

Visualize a diamond shape with 4 corners and pull the top “corner” up and to the bottom “corner”. 

Next, pull the bottom corner up and to the top corner. 

Pull the left corner to the right.

Then pull the right corner to the left.

Step 6 CREATE TENSION ON THE DOUGH

Shape the rustic sourdough dough into a ball by cupping your hands around the ball dough and then gently pulling it towards you. This creates surface tension on the top of the dough. Rotate the dough and gently pull it again towards you. Do this a few more times till you form a smooth dough ball that has a tight surface.

Step 7 DUST THE DOUGH

Generously sprinkle the flour mix all over your dough. After that place it into a flour-dusted basket seam side up. The best flour to use for sprinkling and dusting is rice flour mixed with all-purpose flour. This mix will keep the dough from sticking to the basket because rice is gluten-free.

Place the dough in the fridge overnight so as to develop deep flavor, or for about 4 hours. This step is known as the final proof.

If you like, you can line the basket with a cloth and then generously sprinkle it with the flour mix. This will guarantee that the dough won’t stick to the basket. 

Step 8 SCORE THE DOUGH

Preheat your oven temperature to 500 degrees and then sprinkle some rice flour in your Dutch oven. Preheating the Dutch oven itself at this point is optional.

Flour your work surface and then remove the dough from the refrigerator. Place it on the surface seam side down. Slash the top of the dough at about a 45-degree angle at 1/4 an inch depth using a sharp knife or bread lame.

Place it in the Dutch oven and then cover it. Repeat this same process with your second piece of dough.

Step 9 BAKE THE BREAD

Slide the Dutch oven into your preheated oven and shut the oven door. Bake the bread until it looks deep golden brown. This will take about 40 minutes. 

Remove the lid and if it’s still not deep golden brown. Keep the lid off and let it bake for another 10-15 minutes or until it’s deep golden brown. 

Dutch ovens are popular among home bakers because they trap in the heat and moisture and form steam. Steam helps the bread rise and gives it that signature rustic sourdough look and crust. 

Step 10 REST THE BREAD

Carefully remove your loaf of bread with a spatula and let it cool on a wire rack or upside-down muffin pan. You could also slightly tip the loaf over for about 30 minutes to 1 hour.

If you cut into the loaf immediately after baking, the loaf will become gummy in texture.

 Always use a sharp knife to cut your bread. Enjoy!