I asked my niece, Jamie, to share a recipe with year-round versatility. While it requires patience and dedication, a freshly baked loaf of sourdough bread is well worth the effort. Contrary to popular belief, sourdough isn’t nearly as fussy as you think. I'm excited to share Jamie's favorite artisan recipe with you. I hope you enjoy it as much as I do.

Rustic Sourdough Loaf

An original recipe by Poe and Co.

Helpful tip: This is a high-hydration, cold-fermented dough that requires almost no kneading. Gluten develops over time as well as from kneading, and in this recipe, you're letting time do almost all of the work. 

What You Need

• A scale with the capacity to weigh grams
• 1 Dutch oven with a six quart capacity (and lid)
• 1 Mixing bowl
• 1 Glass mason jar with a lid
• High quality unbleached all purpose flour
• Rye flour
• Kosher salt
• Extra virgin olive oil

Directions

Making the starter: 

• Mix 113 grams of rye flour and 113 grams of lukewarm water in a glass jar. Make sure there are no dry spots in the mix.
• Cover the jar loosely with a lid and allow it to rest at room temperature for 24 hours.
• Remove half of the starter from the jar.
• Add 113 grams of unbleached all purpose flour and 113 grams of water to the mixture.
• Mix well, and then cover loosely. Allow it to rest at room temperature for 24 hours.
• Repeat steps 3-5 for the next six days.
• Observe your starter daily. It should begin to bubble and get a slightly tangy smell over the course of a week.
• If the mixture looks bubbly on day 7, you have a live starter.

Making the bread:

• Combine 525 grams of room temperature water and 200 grams of starter in a bowl.
• Add 700 grams of all purpose flour and mix together with a wooden spoon.
• Allow dough to rest for 10 minutes, then add 20 grams of kosher salt and mix again.
• Cover with plastic wrap (or beeswax wrap/ soy wax paper) and place in your refrigerator. Let dough rest for 24 to 48 hours. 
• When you're prepared to bake, turn dough out and knead 10 times. 
• Grease a mixing bowl with a thin film of olive oil.
• Roll the dough into a ball shape, place it in your mixing bowl and cover it again. Leave out for approximately 3 hours to allow dough to rise.
• Insert dutch oven cooking pot into your oven; preheat to 450 degrees.
• Once oven is heated, turn the dough out into the hot cooking pot; score with a knife.
• Cover and bake for 25 minutes. Afterward, remove lid and bake for 20 more minutes.
• Allow bread to cool in pot for 30 minutes, then remove and cool for 30 more minutes.
• Enjoy! (If you have any bread leftover, it is best stored sliced in your freezer)