# Rustic Sourdough Bread

By Willy Bear · 2026-10-05 · https://ricottabear.com/rustic-sourdough-bread


A same-day sourdough: ripe starter for flavor plus a little instant yeast, so it rises on a schedule. About three hours, start to finish.

## The story

Starter on its own makes the best sourdough, but it keeps its own hours. This loaf adds a spoonful of instant yeast to a cup of ripe starter, so you get the tang and the open, chewy crumb in about three hours instead of overnight. It makes two crusty loaves.

King Arthur Baking’s Rustic Sourdough Bread, written out here in my own words.

## Recipe: Rustic Sourdough Bread

A same-day hybrid sourdough: ripe starter for flavor and a little instant yeast for a reliable rise. Two crusty loaves in about three hours.

> Status: UNTESTED. The author has not made this yet; quantities and timings may change.

- Makes: 2 loaves
- Prep: 12 min
- Bake: 30 min
- Total: 3 hr 7 min

### Ingredients

- 600 g (5 cups) all-purpose flour, unbleached
- 340 g (1½ cups) water, lukewarm
- 227 g (1 cup) sourdough starter, ripe
- 15 g (2½ tsp) table salt
- 1 tsp instant yeast, or up to 2 teaspoons, see notes

### Method

1. **Make the dough.** Weigh the flour if you can, or spoon it gently into the cup and sweep off the excess. Put everything in a large bowl and knead until the dough is smooth.
2. **First rise.** Cover the dough in a lightly greased bowl and leave until doubled, about 1½ hours.
3. **Divide and preshape.** Tip the dough onto a lightly floured surface and cut it in half. It will deflate a little. Pull the edges of each piece into the middle, turn it seam side down and roll it under cupped hands into a ball. Cover and rest for 15 minutes.
4. **Shape.** Roll each ball back and forth on an unfloured surface into a fat oval. Keep rolling to about 10 to 11 inches for longer loaves.
5. **Second rise.** Set the loaves on the baking sheet, cover and leave until very puffy, about an hour. Heat the oven toward the end. Oven: 425°F / 220°C (200°C fan).
6. **Score.** Spray the loaves with lukewarm water and dust lightly with flour. Cut two fairly deep diagonal slashes in each with a serrated knife or a lame.
7. **Bake.** Bake for 25 to 30 minutes, until the crust is a deep golden brown. Cool on a rack.

Notes: Why a range of yeast: if your starter is lively and you do not mind a slower rise, use 1 teaspoon. If it is sluggish, or you want to keep to the times above, use 2.