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food/Bread

Rustic Sourdough Bread - Bosch Universal

  • sourdough
  • bread
Two halves of a cut sourdough loaf stacked on a wooden board, showing an open, airy crumb
Serves
1 loaf (~1 kg)
Time
2 days, overnight cold proof
Style
Bread

Method

  1. Day 1 - Activate starter: feed the starter at a 1:2:2 ratio and wait until doubled, bubbly and near peak, about 4-8 hours at 24°C.
  2. Autolyse (30-45 min): add the Vetemjöl Special, rågsikt and 330 g water to the Bosch Universal. Mix with the dough hook on low for 1-2 minutes. Cover and rest.
  3. Mix and knead (7-12 min): add the starter and mix on low for 2-3 minutes. Add the salt and the remaining 20 g water. Knead on low for 5-8 minutes until smooth, elastic and slightly sticky. Avoid overheating the dough.
  4. Bulk fermentation (about 4-7 hours at 23-24°C): transfer to a container. Do 1-2 stretch-and-fold sets during the first 90 minutes if needed. Ready when the dough has increased 40-60%, shows bubbles and jiggles slightly.
  5. Shape (20-30 min): turn the dough onto a lightly floured surface. Pre-shape into a round ball, rest 20 minutes, then shape tightly into a boule.
  6. Cold proof (8-16 hours): place seam-side up in a floured banneton or towel-lined bowl. Cover and refrigerate at about 4°C.
  7. Day 2 - Preheat: heat the oven and Dutch oven to 250°C for 40-45 minutes.
  8. Score: remove the dough straight from the fridge, turn onto parchment paper and score about 1 cm deep.
  9. Bake: 20 minutes covered at 250°C, then 20-25 minutes uncovered at 220°C.
  10. Cool on a rack at room temperature for 2 hours before slicing.

Notes

73% hydration. Bulk fermentation begins when the starter is mixed into the dough. At a ~23.8°C room temperature, focus on the 40-60% rise rather than a fixed fermentation time.

Example schedule

Time Action
08:00 Feed starter
12:00 Autolyse (if starter ready)
12:45 Bosch mixing and kneading
13:00-18:00 Bulk fermentation
18:00 Pre-shape and final shape
18:30 Refrigerate overnight
Next day, 08:00 Preheat oven
08:45 Bake
11:30 Ready to slice

Tips for the best result

  • Crispier crust: bake uncovered until deeply golden brown.
  • Airier crumb: don’t overproof or aggressively degas during shaping.
  • More sour flavor: extend the cold fermentation to 16-20 hours.
  • Bosch Universal: use the dough hook on low speed and avoid excessive kneading.
  • Best starting point: follow this recipe with a 12-hour cold proof. It should produce a rustic loaf with a crisp crust, chewy interior and pleasantly tangy flavor.