Rustic Amish Sourdough Loaf
This rustic sourdough loaf is made with a sweet, milk-based Amish sourdough starter, giving it a soft, tender crumb and a slightly sweet, tangy flavor.
Equipment
- 1 Large Glass Mixing Bowl
- 1 Digital Scale or Measuring Cups & Spoons
- 1 Dutch Oven or Bread Oven
- 1 Dutch Whisk or Wooden Spoon
- 1 Parchment Paper
Ingredients
- 360 grams (1½ cups + 4 tsp) warm water approximately 110℉
- 7 grams (1 packet or 2¼ tsp) instant or rapid yeast
- 100 grams Amish sourdough discard from unfed starter
- 450 grams (3¾ cups) bread flour
- 10 grams (1⅔ tsp) salt
Instructions
Bloom Yeast
- Mix warm water and yeast in large glass bowl, and let it sit for 5 minutes.
Mix Dough
- After yeast has bloomed, add discard, bread flour, and salt to the bowl.
- Stir with Dutch whisk or wooden spoon until ingredients are fully incorporated. The dough will be shaggy and slightly rough in texture.
Bulk Ferment
- Cover the bowl with plastic wrap or place it inside a large plastic bag, then let it rest in a warm spot until the dough has nearly doubled in size—this usually takes 1 to 2 hours, depending on the room's temperature.Note: You can immediately bake the bread once the dough has doubled in size, or you can cold proof/rest the dough before baking.
Cold Proof/Rest (Optional)
- Once the dough has nearly doubled in size, gently shape it into a ball. Lightly wetting your hands can help prevent the dough from sticking to your fingers during this step. If the dough is too wet or sticky, use flour to shape it.
- Place dough back into bowl, and cover with plastic wrap or place it in a plastic bag, then let the dough rest in the refrigerator for at least an hour. This rest period can be extended as needed if you plan to bake later in the day.
Baking the Bread
- When ready to bake, place Dutch oven in your oven and preheat to 450℉.
- While oven is preheating, shape dough into a ball. Note: Lightly wetting your hands can help prevent the dough from sticking to your fingers during this step. If the dough is too wet or sticky, use flour to shape it.
- After shaping the dough into a ball, place it onto a piece of parchment paper. If desired, score the surface to control how it expands during baking—otherwise, it will naturally split as it rises in the oven.
- Using oven mitts, carefully remove the Dutch oven from the oven and take off the lid. Lift the dough by the edges of the parchment paper and gently place it into the hot Dutch oven, then cover with the lid.
- Bake at 450°F with the lid on for 20 minutes.
- Reduce the oven to 350℉, and remove the lid. Continue baking for another 20 minutes, or until the bread reaches your preferred level of browning.
- Allow the bread to cool for at least an hour before slicing. Cutting into it too soon can prevent the crumb from fully setting, often resulting in a gummy or sticky texture.
Notes
This is a classic plain Amish sourdough loaf, but it’s also the perfect base for customizing with your favorite flavors. One of my personal favorites is Jalapeño cheddar—a deliciously bold twist!