Rustic Vegan Sourdough Bread Recipe

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Quick Instruction Guide:

  • Mix Dough: Combine water, sourdough starter, salt, and flour into a sticky dough.
  • Bulk Fermentation: Rest dough with 4 sets of stretch-and-fold every 30 minutes.
  • Shape & Bench Rest: Shape dough into a round, let it rest for 20 minutes.
  • Final Proofing: Shape again, refrigerate for 18-24 hours.
  • Bake: Preheat Dutch oven at 500°F, score dough, bake covered for 30 mins, uncovered for 10-20 mins.

Full Instruction Guide:

  1. Prepare the Dough:
    • In a large mixing bowl, pour 375 grams of warm water.
    • Stir in 50-100 grams of active sourdough starter until well combined.
    • Dissolve 11 grams of fine sea salt into the mixture.
    • Gradually add 500 grams of bread flour, mixing with your hand or a spatula until no dry flour remains. Cover and let the dough rest for 30 minutes.
  2. Bulk Fermentation:
    • Transfer dough to a straight-sided container to monitor its rise.
    • Perform 4 sets of "stretch and fold" every 30 minutes for 2 hours:
      • With damp hands, stretch one side of the dough upwards and fold it over itself.
      • Rotate the container and repeat on all four sides.
    • After the final stretch and fold, let the dough rise until it increases by 50% (time varies based on room temperature).
  3. Shaping & Bench Rest:
    • Lightly flour your work surface, then gently turn the dough out onto it.
    • Shape the dough into a round by tucking edges into the center and creating surface tension.
    • Rest the shaped dough for 20 minutes, uncovered, to relax.
  4. Final Proofing:
    • Perform one more shaping to tighten the dough’s surface.
    • Place dough seam-side up into a well-floured banneton or a bowl lined with a floured cloth.
    • Cover and refrigerate for 18-24 hours to develop deeper flavors and structure.
  5. Baking:
    • Preheat oven to 500°F (260°C) with a Dutch oven inside for at least 30 minutes.
    • Cut a piece of parchment paper to fit the baking pot.
    • Gently turn the dough out onto the parchment paper and score the top with a sharp blade.
    • Lower the parchment paper with the dough into the preheated Dutch oven.
    • Cover and bake for 30 minutes, then remove the lid and reduce temperature to 450°F (232°C). Bake for another 10-20 minutes until the crust is deep golden.
    • Cool on a wire rack for at least 1 hour before slicing.

Recent reviews

5 out of 5 stars

Tough to get right, but delicious once you do.

It takes some time to get this recipe right, but once you do it's really great. Be patient.

Pan Master

Tags:

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