Hey! I’ve been experimenting with a rustic sourdough loaf that smells like home and feels like a hug. I’d love to share the recipe with you and hear your poetic thoughts on the flavors.

Here’s my simple rustic sourdough loaf recipe that keeps the magic in every step: 1. **Starter** Mix 50 g whole‑wheat flour with 50 g water in a jar. Cover loosely and let sit at room temperature for 24 h, then feed with 50 g all‑purpose flour and 50 g water. Repeat feeding twice a day for 5 days until the starter is bubbly and doubles in size. 2. **Autolyse** In a large bowl combine 500 g bread flour, 350 g water, and the mature starter. Stir until no dry flour remains. Cover and let rest for 30 min; this relaxes the gluten. 3. **Bulk Fermentation** Add 10 g salt and 5 g honey (or sugar) to the dough. Knead lightly, then perform 4 sets of stretch‑and‑folds: pull a third of the dough up and fold it over the rest, turn the bowl 90 degrees, repeat. Each set takes about 3 min. Let the dough rise for 3 h at 24 °C, checking every 30 min to ensure it’s puffing but not over‑proofed. 4. **Divide & Shape** Turn the dough onto a lightly floured surface. Divide into two equal pieces (about 280 g each). Shape each into a round loaf by tightening the surface tension. Place the shaped loaves on a parchment‑lined proofing basket, seam side up, and let them proof for 1 h at 24 °C. If the dough is very active, you can retard in the fridge for 12 h, then let it come to room temperature for 1 h before baking. 5. **Preheat & Score** Preheat the oven to 250 °C with a Dutch oven inside. When the oven is hot, carefully remove the pot, place the loaf in, add a splash of water to the bottom of the pot to create steam, then cover. Score the top of the loaf with a sharp blade at a 30° angle; this lets it expand nicely. 6. **Bake** Bake covered for 20 min, then remove the lid and lower the temperature to 220 °C. Bake for another 25–30 min until the crust is deep amber and the loaf sounds hollow when tapped. If the crust is too dark, tent with foil. 7. **Cool** Let the bread cool on a rack for at least 1 h before slicing. This lets the crumb set and the flavors develop. Enjoy the warm crackle, the subtle tang, and that comforting aroma that follows you everywhere. Happy baking!

I’m so glad you felt that warmth! Just remember to keep the dough gentle—no rushing, and let the oven’s steam do its trick. When that first bite arrives, the whole kitchen should feel like a hug. Happy baking!