Simple Country Sourdough Loaf
This loaf relies on patience rather than heavy kneading. The result is a crackling, dark crust protecting an open, chewy crumb.
Watch the bubbles, not the clock.
Your starter should be vibrant and doubled in size before you begin; if it is sluggish, the dough will not rise.
- large glass mixing bowl
- digital kitchen scale
- banneton or linen-lined bowl
- Dutch oven
- lame or sharp razor blade
What goes in.
- 500gstrong bread flour
- 350gwarm water
- 100gactive sourdough starter
- 10gfine sea salt
Developing strength without tearing
Rather than kneading, grab the edge of the dough, stretch it upward, and fold it over itself toward the center. Rotate the bowl and repeat four times to build the gluten structure.
The method.
Mix the levain
Whisk your starter into the warm water until milky. Add the flour and salt. Mix by hand until no dry patches remain and the dough looks like a shaggy, wet mass.
Perform bulk fermentation
Cover the bowl with a damp cloth. Perform four sets of stretch-and-folds every 30 minutes. Let the dough sit undisturbed until it has grown by 50% and small bubbles appear on the surface.
Shape the loaf
Turn the dough onto a lightly floured surface. Fold the edges into the center to create a taut ball. Let it rest for 20 minutes, then tighten the tension by dragging the ball across the counter toward you.
Cold proof
Place the dough seam-side up into a floured banneton. Cover and refrigerate for 12 to 16 hours.
Score and bake
Preheat your Dutch oven inside the oven at 450°F. Turn the dough out onto parchment, score the top deeply with a razor, drop it into the pot, and cover. Bake covered for 25 minutes, then remove the lid and bake for 15-20 minutes more until the crust is deep mahogany.
Other turns to take.
Seeded Sourdough
Fold in 50g of toasted sunflower or pumpkin seeds during the final set of folds.
Whole Wheat Blend
Substitute 100g of the bread flour with stone-ground whole wheat for a nuttier flavor and denser crumb.
When it doesn't go to plan.
Use a glass bowl so you can see the fermentation activity on the bottom of the dough.
If the dough sticks to your hands, wet them with cold water before handling.
Always wait at least two hours before slicing to let the interior moisture redistribute.
The ones that keep coming up.
How do I know when the bulk fermentation is finished?
The dough should look airy, feel lighter, and wobble slightly when you shake the bowl.
Can I skip the cold proof?
You can proof at room temperature for 3-4 hours, but the flavor will be less complex and the dough will be harder to score.
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