Go Back

Rustic Sourdough Loaf with minimal starter

A beautiful sourdough loaf made with less than usual starter to give it a unique flavour profile and a lovely open crumb
Prep Time50 mins
Cook Time50 mins
Resting Time1 d 1 hr
Total Time1 d 2 hrs 40 mins
Course: Breakfast, Snack
Cuisine: European
Keyword: bread, sourdough
Servings: 1 Loaf


  • OTG or MIcrowave Oven to bake


For the Sourdough starter

  • 8 gms Unfed starter
  • 15 gms All purpose flour
  • 15 gms Water

For the Bread dough

  • 250 gms All purpose flour
  • 180 gms Water
  • 38 gms Sourdough Starter
  • 7 gms Salt


  • In a glas or plastic jar, take the unfed starter and add the all purpose flour and water to it. Mix well to ensure no dry flour remains.
  • After mixing, set aside the jar in a warm place to double in volume. It should take around 3-4 hours.
  • Mix the flour and water for the bread dough. Cover and set aside. It is recommended to mix the flour and water atleast 2 hours before adding the salt and starter
  • Once the starter is active and bubbly, add it along with salt to the bread dough. Mix well to ensure the starter is incorporated nicely into the dough. Set it aside for 30 minutes
  • After 30 minutes, perform one round of coil fold as shown in the video. Set aside for 30 minutes again. Repeat the coil folds three more times at 30 minute intervals. The entire process will take 2 hours
  • After the final round of coil fold, cover and set aside the dough in a warm place till it doubles in volume. It should take around 5 hours.
  • Once the dough has doubles, transfer it to a lightly floured surface. Stretch and fold to form a tight dough ball.
  • Transfer the dough to a banetton. Cover it and refrigerate it for around 15 hours. It should increase significantly in volume
  • Preheat the oven to 230C
  • Take out the dough from the refrigerator and transfer it to a greased dutch oven or any oven proof dish. Use a sharp blade to score the dough to slice it on top so that the steam can escape the bread as it bakes
  • Bake for 40 minutes covered and 10 minutes uncovered
  • Cool the loaf on a wire rack. Let it cool completely for around 2 hours before slicing it