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Wild Yeast Bread

This rustic wild yeast bread is made using a naturally fermented sourdough starter instead of commercial yeast. With a crisp golden crust, tender crumb, and rich old-world flavor, this traditional loaf is perfect for homestead kitchens and anyone looking to bake bread the way generations before us did.
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Course: bread
Cuisine: Traditional
Diet: Vegetarian
Keyword: artisan wild yeast bread, homemade wild yeast bread, homestead bread recipe, natural yeast bread, naturally leavened bread, old fashioned bread recipe, rustic sourdough loaf, sourdough bread recipe, traditional bread baking, wild yeast bread
Prep Time: 30 minutes
Cook Time: 45 minutes
Fermentation Time: 12 hours
Total Time: 13 hours 15 minutes
Servings: 1 loaf
Calories: 140kcal
Pin Recipe
Author: Victoria Herbert

Equipment

  • large mixing bowl
  • Dough whisk or wooden spoon
  • Bench scraper
  • Banneton basket or bowl lined with a tea towel
  • Dutch oven with lid
  • parchment paper
  • Bread lame or sharp knife
  • cooling rack
  • Kitchen scale (recommended)

Ingredients

  • 100 grams active wild yeast starter fed and bubbly
  • 350 grams warm water
  • 500 grams bread flour
  • 10 grams sea salt

Instructions

Mix the Dough

  • In a large bowl, combine the active starter and warm water. Stir until mostly dissolved.
  • Add the flour and salt. Mix until a shaggy dough forms and no dry flour remains.

Rest the Dough

  • Cover and allow the dough to rest for 30 minutes.

Stretch and Fold

  • Perform a series of stretch and folds every 30 minutes for 2 hours (4 sets total).
  • Cover between each set.

Bulk Fermentation

  • Cover the dough and allow it to ferment at room temperature for 6–10 hours, or until noticeably puffy and increased in volume.

Shape the Dough

  • Turn the dough onto a lightly floured surface.
  • Shape into a tight round loaf and place seam-side up in a floured banneton or towel-lined bowl.

Final Rise

  • Cover and allow to rise for 1–3 hours at room temperature, or refrigerate overnight for deeper flavor.

Preheat Oven

  • Place a Dutch oven in the oven and preheat to 450°F for at least 30 minutes.

Score and Bake

  • Turn the dough onto parchment paper.
  • Score the top with a bread lame or sharp knife.
  • Carefully transfer into the hot Dutch oven.
  • Bake covered for 25 minutes.
  • Remove the lid and bake for an additional 15–20 minutes until deep golden brown.

Cool Completely

  • Transfer bread to a cooling rack and allow it to cool for at least 1 hour before slicing.

Notes

Fermentation times vary depending on room temperature and starter strength.
For a more sour flavor, refrigerate the shaped loaf overnight before baking.
Bread flour creates the best structure, but a portion of whole wheat flour may be substituted.
Do not slice the loaf while hot, as the crumb continues setting during cooling.

Nutrition

Serving: 1slice | Calories: 140kcal | Carbohydrates: 28g | Protein: 4g | Fat: 0.5g | Sodium: 190mg | Fiber: 1g
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