Country-Style Sourdough Loaf
A reliable sourdough is defined by its crust-to-crumb ratio and the tang that only comes from a slow rise. Once you understand the rhythm of the dough, the process becomes less about measuring and more about reading the feel of the loaf.
Know your starter's peak
Your starter needs to be active and bubbling—fed four to six hours before mixing—so it has the strength to lift a heavy flour base.
- Digital scale
- Large glass mixing bowl
- Dutch oven
- Proofing basket or colander lined with a floured linen towel
- Razor blade or sharp lame
What goes in.
- 100 gactive sourdough starter
- 350 gwarm water
- 500 gbread flour
- 10 gfine sea salt
Building internal structure
Instead of kneading, lift the dough from the center with both hands, letting the ends tuck underneath themselves. This gently aligns the gluten without knocking out the air bubbles you have spent hours developing.
The method.
Mix
Whisk your starter and water until milky. Add flour and salt, mixing by hand until no dry patches remain. Cover and let rest for 30 minutes.
Stretch and fold
Perform four sets of coil folds, spaced 30 minutes apart. With each set, you will feel the dough transition from a shaggy mass to a smooth, cohesive ball that resists stretching.
Bulk ferment
Cover the bowl and leave it at room temperature until the volume has increased by about 50 percent and you see bubbles on the surface, usually 4 to 6 hours.
Shape
Turn the dough onto a lightly floured surface. Fold the edges into the center to create a tight round. Flip it so the smooth side faces up and drag it across the counter to create surface tension.
Retard
Place the loaf seam-side up in a floured basket. Cover and refrigerate for 12 to 18 hours to develop the flavor.
Bake
Preheat your Dutch oven to 450°F (230°C). Score the top of the loaf with a blade, cover, and bake for 20 minutes. Remove the lid and bake for another 20-25 minutes until the crust is a dark, burnt mahogany.
Other turns to take.
Seeded Loaf
Fold in 50g of toasted sunflower or flax seeds during the first fold.
Whole Wheat Blend
Replace 100g of the bread flour with whole wheat flour for a heartier, earthier profile.
When it doesn't go to plan.
Use a glass bowl so you can watch the air bubbles develop from the side.
If the dough sticks to your hands, wet them slightly with water.
Do not slice the loaf until it has cooled completely; the residual steam finishes cooking the interior crumb.
The ones that keep coming up.
How do I know if my starter is ready?
It should double in size and have a dome-like top. If you drop a teaspoon of it into a glass of water, it should float.
What if my bread is flat?
This usually means the dough was over-fermented or the shaping lacked sufficient surface tension. Ensure your loaf is tight before it hits the basket.
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