Country Sourdough Loaf
The rhythm of sourdough is dictated by temperature and the strength of your starter. Once you understand the feel of the dough as it transitions from shaggy to elastic, you can bake consistently without a clock.
Know your starter
Your starter must double in size within 4-6 hours of feeding. If it is sluggish, your bread will be dense and flat.
- large glass bowl
- dutch oven with lid
- digital scale
- bench scraper
- proofed banneton or lined bowl
What goes in.
- 100gactive sourdough starter
- 350gwarm water
- 500gbread flour
- 10gfine sea salt
The Strength-Building Fold
Instead of kneading, perform four sets of coil folds every 30 minutes during the first two hours. This aligns the gluten strands without deflating the bubbles.
The method.
Mix the dough
Whisk starter and water in a bowl. Add flour and salt, mixing by hand until a shaggy mass forms. Cover and rest for 30 minutes.
Build structure
Perform four sets of folds over two hours. Wet your hands to prevent sticking; gently lift the dough from the center, let it fold over itself, and turn the bowl 90 degrees.
Bulk ferment
Leave the covered dough in a warm spot until it has grown by 50% in volume and shows small bubbles on the surface.
Shape
Turn the dough onto a lightly floured surface. Fold the edges into the center to form a tight round. Place seam-side up in a floured banneton.
Cold proof
Place the covered banneton in the refrigerator for 12 to 16 hours. This deepens the sour profile and makes the dough easier to score.
Bake
Preheat your Dutch oven inside the oven at 450°F (230°C). Score the top of the cold dough with a razor blade. Bake covered for 20 minutes, then remove the lid and bake for another 20-25 minutes until the crust is deep mahogany.
Other turns to take.
Seeded Loaf
Add 50g of toasted sunflower or flax seeds during the second set of folds.
Whole Wheat Blend
Replace 100g of bread flour with stone-ground whole wheat for a nuttier flavor.
When it doesn't go to plan.
Always use a scale; volume measurements are too imprecise for sourdough.
If the dough sticks to the banneton, chill it for 30 minutes before turning it out.
Let the bread cool completely on a wire rack for at least two hours before slicing; cutting early results in a gummy texture.
The ones that keep coming up.
How do I know if my starter is ready?
Take a teaspoon of starter and drop it in a glass of water; if it floats, it is aerated enough to leaven the bread.
Can I bake if my kitchen is cold?
Yes, but expect bulk fermentation to take significantly longer. Use the visual indicator of dough volume rather than the clock.
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