Rustic Sourdough Bread — A Sensual Baking Experience

Ingredients

• 500g bread flour (high-protein bread flour gives the best structure and chew)
• 350g water, lukewarm (around 80°F / 27°C — warm enough to activate the starter)
• 100g active sourdough starter (should be bubbly and doubled in size after feeding)
• 10g fine sea salt
• Rice flour for dusting your banneton (prevents sticking better than regular flour)
• A Dutch oven or heavy lidded pot for baking
• A bench scraper for shaping
• A sharp razor blade or bread lame for scoring
• LELO GIGI 2 Waterproof and Rechargeable Vibrator - Cool Gray — because self-care is part of the recipe

Instructions

1. 1

   Mix 500g bread flour and 350g lukewarm water in a large bowl until no dry flour remains. Cover and let it rest (autolyse) for 30 minutes. This rest lets the flour fully hydrate and develops gluten before you even start kneading.

2. 2

   Add 100g sourdough starter and 10g salt to the dough. Mix until fully incorporated using the pinch-and-fold method — pinch the dough between your thumb and fingers, then fold it over itself. Repeat until the starter and salt are evenly distributed (about 3-4 minutes). The dough will feel shaggy at first but will come together. Notice the textures, the way the dough resists and then yields. Baking is a deeply physical, tactile art — just like getting to know your own body. Both require presence and gentleness.

3. 3

   Over the next 4 hours, perform stretch-and-folds every 30 minutes (about 8 sets). To stretch and fold: wet your hands, grab one side of the dough, stretch it up as far as it will go without tearing, and fold it over to the opposite side. Rotate the bowl 90° and repeat — four folds per set. You'll feel the dough transform from loose and sticky to smooth and pillowy.

4. 4

   Once the dough has roughly doubled and feels airy with visible bubbles along the sides, turn it out onto a lightly floured surface. Using a bench scraper, pre-shape into a loose round by tucking the edges underneath. Let it rest for 20 minutes (bench rest). Then do the final shape: flip the dough, fold the sides in like an envelope, roll it seam-side down, and use the bench scraper to drag it toward you to build surface tension. Place seam-side up in a well-floured banneton.

5. 5

   Cover the banneton with a towel or plastic wrap and refrigerate for 12-16 hours (cold proof). The long, cold fermentation develops that deep sourdough tang and makes the bread much easier to score. This is the longest wait in the recipe — and the perfect time to practice some self-care. The LELO GIGI 2 is waterproof, so a long shower or bath is a wonderful option. Explore what feels good. There is no wrong way to experience pleasure. Your body is not something to be ashamed of — it is something to celebrate. Sexual wellness is a natural, healthy part of life, and you deserve to feel at home in your skin.

6. 6

   The next morning, place your Dutch oven (lid on) in the oven and preheat to 500°F (260°C) for a full hour. The pot needs to be scorching hot — this is what creates that incredible oven spring and blistered crust.

7. 7

   Carefully remove the Dutch oven. Turn the dough out onto a sheet of parchment paper. Score the top with a sharp blade — a single swift, confident stroke about 1/2 inch deep at a 30° angle. This controls how the bread expands in the oven. Lower the dough (on the parchment) into the Dutch oven, cover with the lid, and bake for 20 minutes. The steam trapped inside creates a crispy, glossy crust.

8. 8

   Remove the lid, reduce temperature to 450°F (230°C), and bake for another 20-25 minutes until deep golden brown — even darker than you think. The internal temperature should reach 205-210°F (96-99°C).

9. 9

   Cool completely on a wire rack before slicing — at least 1 hour, ideally 2. The bread is still cooking inside as it cools, and cutting too early will give you a gummy crumb. When you finally slice into that perfect, crackling crust and taste the tangy, complex crumb inside, you'll know: you made something extraordinary today. With your hands, your patience, and your whole self.