Country Sourdough Loaf
The soul of this loaf lives in the starter and the rhythm of the stretch-and-folds. Once you understand the feel of the dough as it transitions from a sticky mass to a cohesive, elastic structure, the process becomes less about following a clock and more about reading the bread.
Read the starter, not the clock
Your starter must be doubled in volume and active within 4 to 6 hours of feeding before you begin. If your kitchen is cold, keep the dough in a draft-free spot like an unlit oven with a mug of boiling water nearby.
- Digital kitchen scale
- Large glass mixing bowl
- Bench scraper
- Proofing basket (banneton)
- Dutch oven
What goes in.
- 100gActive sourdough starter (100% hydration)
- 350gWarm water
- 500gBread flour
- 10gFine sea salt
Building strength without force
Instead of kneading, you will lift the dough from the center, let the ends tuck underneath, and set it back down. This builds necessary gluten structure while preserving the airy pockets created by the yeast.
The method.
Mix the levain
Whisk the active starter and warm water in your bowl until milky. Add the flour and salt, mixing by hand until no dry patches remain. Cover with a damp cloth and let rest for 30 minutes.
Perform folds
Over the next two hours, perform a coil fold every 30 minutes. You will do four sets total. The dough will shift from shaggy and loose to smooth and hold its shape.
Bulk fermentation
Cover the bowl and leave it at room temperature until the dough has increased in volume by about 50 percent and shows small bubbles on the surface. This can take anywhere from 4 to 8 hours depending on your ambient heat.
Shape
Turn the dough onto a lightly floured surface. Fold the edges into the center to create a round, then flip it over and use your hands to tension the surface by dragging it against the counter. Place upside down into a floured banneton.
Cold retard
Cover the basket and place it in the refrigerator for 12 to 16 hours. This slow chill deepens the flavor and makes the dough easier to score.
Bake
Preheat your Dutch oven to 450°F (230°C). Turn the dough onto parchment, score the top with a sharp razor, and bake covered for 25 minutes. Remove the lid and bake for another 20 minutes until the crust is a deep, burnished mahogany.
Other turns to take.
Seeded Loaf
Fold in 50g of toasted sesame, flax, or sunflower seeds during the first set of folds.
Olive and Herb
Incorporate 100g of chopped kalamata olives and a tablespoon of fresh rosemary during the final fold.
When it doesn't go to plan.
Use a clear container for bulk fermentation so you can see the side profile of the dough to monitor gas bubbles.
If the dough sticks to your hands, wet them slightly with water rather than adding more flour.
Let the loaf cool on a wire rack for at least two hours; cutting into it too soon will result in a gummy, soft interior.
The ones that keep coming up.
How do I know if my starter is ready?
Drop a small spoonful into a glass of water. If it floats, it is filled with enough gas to leaven your bread.
Why is my dough so sticky?
High-hydration doughs are inherently sticky. Use the bench scraper to handle it and keep your movements deliberate and swift.
How real cooks make it.
No one’s shared their version yet. Be the first to put your kitchen on the map.
Cook this your way?
Share your version — your steps, your story. We’ll feature it right here.
Add your recipe