This rustic sourdough bread is one of my most used recipes. I use it as a baseline when experimenting with fermentation times or different shaping methods. It delicious, great with sweet or salty toppings and stays fresh for at least a week.

If you are brand new, you might want to check out the bread basics first.

Ingredients

There are tons of different flour types and the potential combinations of them seems endless. The following are variations that I often use for a rustic sourdough bread.

All Purpose Flour Base

All purpose flour will result in a lighter bread, often resulting in bigger pockets in the crumb.

• 300g all purpose wheat flour
• 100g wholegrain rye flour
• 100g wholegrain wheat flour
• 20g salt
• 70-85% hydration
• 75g rye levain

Bread Flour Base

Using bread flour needs reduction of the wholegrain parts to keep a similar taste the its all purpose counterpart. It is more heavy and I find the crumb is often a bit smaller. Taste wise however I do prefer this flour, especially with a longer fermentation time.

• 400g wheat bread flour
• 50g wholegrain rye flour
• 50g wholegrain wheat flour
• 20g salt
• 70-85% hydration
• 75g rye levain

Instructions

Find yourself a suitable sourdough timetable that fits your needs.