Rustic Sourdough Loaf 50% Hydration

This rustic sourdough loaf uses a 50% hydration and all the kneading is done in a stand mixer. It will take a day to make, but the results are worth the wait.

Rustic Sourdough Loaf
Rustic Sourdough Loaf
Head straight on to the Recipe For Rustic Sourdough Loaf ♥

At the beginning of the year I started training in the mornings. I have been a regular visitor to the gym for the past 30 years and mostly I have trained in the afternoons. But the gym I was training at does not have air conditioning and afternoon training was not a good option. It is not pleasant to train when it is over 30º Celsius. I chose to go in the mornings before work. Some days it was already hot by 6h30 but at least my training was done and dusted for the day. The change in routine was quite interesting. There is less traffic on the roads at 6h15 so getting to Somerset West was a breeze. But at 7h50 traffic was a nightmare and people were not very considerate on the roads. I was missing the first quiet hour of the morning, before people arrive at work.

Today’s inspiration ♥ Recipe For Rustic Sourdough Loaf ♥ can be found on Lavender and Lime Click To Tweet

This meant my day started when everyone else did. It made me feel a bit off balance on the days I went to gym. But at least when I was done I could go straight home. I thought that would mean getting a better handle on recipe development. But, I did not make good use of my afternoons at all. There just seemed to be so much else that needed doing now that I had the time. Recipe testing has been relegated to the weekend days I am at home. Some recipes have needed more work than others and this rustic sourdough loaf was one of them. Not that I am complaining as there is something magical about bread rising as it bakes. And who can resist the smell of freshly baked bread? This recipe needs very little effort and a lot of patience.

Rustic Sourdough Loaf

Click on the links for conversions and notes.
Print Recipe
5 from 4 votes

Recipe For Rustic Sourdough Loaf

Let the stand mixer do all the work for this bread
Author: an original recipe from Lavender and Lime

Ingredients

  • 160 g 50% hydration sourdough
  • 275 mls tepid water divided
  • 300 g bread flour plus extra for dusting
  • 75 g rye flour
  • 5 mls fine salt

Instructions

  • Place the sourdough, 180mls water and the flours into a stand mixing bowl
  • Mix on a low speed using a dough hook until a dough forms
  • Cover and leave to rest in a warm place for 30 minutes
  • Add the rest of the water and salt and mix on low for 10 minutes
  • Cover and leave to rest in a warm place for 1 hour
  • Knead for 10 minutes using the dough hook on a low speed
  • Cover and leave to rest in a warm place for 40 minutes
  • Knead for 10 minutes using the dough hook on a low speed
  • Cover and leave to rest in a warm place for 1 hour
  • Turn onto a surface generously dusted with flour
  • Dust the top with flour and shape into a round loaf using a pastry scraper
  • Place seam side down onto a lined baking tray
  • Score the top a few times and cover with a dry dish towel
  • Set aside to prove in a warm place for 1 hour
  • Preheat the oven to 220° Celsius
  • Place the baking tray into the oven with a handful of ice cubes
  • Bake for 40 minutes and remove from the oven
  • Set aside to cool on a wire rack before slicing

 

Rustic Sourdough Loaf

Inspiration published on Lavender and Lime May 15:

Lavender and Lime Signature
Top of Page

24 thoughts on “Rustic Sourdough Loaf 50% Hydration

  1. Ive no idea how youve made this bread look so moist Tandy! The last time I made bread it looks like a brick, hehe! You have such a skill when it comes to cooking!


  2. Hi Tandy, oh this sourdough loaf looks perfect, the texture and crumb. I workout in the mornings too, if I don’t then I don’t.


  3. This bread look absolutely perfect Tandy. I’m always salivating over your baking delights 🙂

I would ♥ to hear from you (comments will only be visible once I reply)

This site uses Akismet to reduce spam. Learn how your comment data is processed.