Sourdough Country Loaf
This is a low-hydration dough that rewards patience. Instead of fighting the sticky mess of high-hydration loaves, this version develops strength through a few simple folds, resulting in a reliable, repeatable bake.
Watch the temperature, not the clock.
Your starter must be active and bubbly before you begin. If your kitchen is cold, expect the bulk fermentation to stretch well beyond the suggested time.
- Digital scale
- Large mixing bowl
- Dutch oven with lid
- Proofing basket or bowl lined with flour-dusted linen
- Lame or razor blade
What goes in.
- 100gactive sourdough starter
- 375gwarm water
- 500gbread flour
- 10gfine sea salt
Building tension without tearing
Instead of traditional kneading, lift the dough from the center and let it fold under itself. This builds the gluten structure gently while preserving the air pockets formed by the yeast.
The method.
Mix the levain
Whisk the starter into the water until milky. Add the flour and salt. Mix by hand until no dry bits remain. Cover and let rest for 30 minutes.
Bulk fermentation
Perform four sets of coil folds, spacing them 30 minutes apart. Let the dough sit undisturbed until it has increased in volume by about 50 percent and shows bubbles on the surface.
Shape
Turn the dough onto a lightly floured surface. Fold the edges into the center to form a tight round. Flip it so the seam is down and drag it across the counter to create surface tension.
Cold proof
Place the dough upside down into your lined basket. Cover and refrigerate for 12 to 18 hours. This slows down the yeast and develops the flavor.
Score and bake
Preheat your Dutch oven to 475°F. Turn the cold dough onto parchment, score a deep line across the top with your blade, and place it in the pot. Cover and bake for 20 minutes, then remove the lid and bake for another 20 minutes until the crust is deep brown.
Other turns to take.
Seeded Loaf
Add 50g of toasted sesame or poppy seeds to the dough during the final fold.
Whole Wheat Blend
Substitute 100g of the bread flour with stone-ground whole wheat for a nuttier flavor.
When it doesn't go to plan.
Use a glass or clear plastic bowl for bulk fermentation so you can see the bubbles forming on the bottom and sides.
If the dough sticks to the proofing basket, use rice flour; it does not absorb moisture and prevents the dough from bonding to the fabric.
Let the loaf cool on a wire rack for at least two hours before slicing; the interior continues to cook and set as it loses heat.
The ones that keep coming up.
How do I know if my starter is ready?
It should double in size within 4-6 hours of feeding and pass the 'float test'—a small spoonful dropped into water should stay on the surface.
Can I bake this if I don't have a Dutch oven?
You can, but the crust will be thicker and harder. If baking on a stone, place a tray of boiling water on the bottom rack to create the necessary steam.