Sourdough Country Loaf
Making bread at home shifts your relationship with time. Once you learn to read the dough's reaction to your kitchen's temperature, you no longer need the clock to tell you when it is ready.
Temperature is your primary ingredient
Ensure your starter is fed and has doubled in size at least 4-6 hours before you begin. If your kitchen is cold, fermentation will take significantly longer than stated.
- Digital scale
- Large glass mixing bowl
- Dutch oven with lid
- Proofing basket or linen-lined bowl
- Lame or sharp razor blade
What goes in.
- 100gactive sourdough starter
- 350gwarm water (80°F)
- 500gbread flour
- 10gfine sea salt
Building Structure without Kneading
Instead of traditional kneading, you will grab the edge of the dough, pull it upward until you feel resistance, and fold it over itself. This aligns the gluten strands gently, keeping the airy structure intact.
The method.
Mix the dough
Whisk the starter and water until milky. Add the flour and salt. Mix by hand until no dry flour remains. Let it rest covered for 30 minutes.
Bulk fermentation
Perform four sets of stretch-and-folds, spaced 30 minutes apart. After the last set, let the dough sit undisturbed until it has grown by about 50% in volume and looks bubbly on the surface.
Shape
Turn the dough onto a lightly floured surface. Fold the edges into the center to create a tight round. Place upside down into a flour-dusted proofing basket.
Cold proof
Cover the basket and place it in the refrigerator for 12 to 16 hours. This slow chill firms the dough for easier scoring.
Bake
Preheat your Dutch oven inside the oven at 450°F for an hour. Flip the cold dough onto parchment, score the top deeply, and drop it into the pot. Cover and bake for 20 minutes, then remove the lid and bake another 20-25 minutes until the crust is a deep, dark chestnut brown.
Other turns to take.
Seeded Loaf
Fold in 50g of toasted sunflower, flax, or sesame seeds during the final set of stretch-and-folds.
Whole Wheat Blend
Replace 100g of the bread flour with stone-ground whole wheat for a nuttier flavor and denser crumb.
When it doesn't go to plan.
If your dough feels sticky and won't hold shape, wet your hands with water rather than adding more flour.
The crust color is the best indicator of doneness; don't pull the loaf out until it looks dark bronze.
Let the bread cool completely on a wire rack for at least two hours before slicing to prevent the inside from becoming gummy.
The ones that keep coming up.
How do I know my starter is ready?
It should look active, airy, and dome-like on top, and a small spoonful dropped into a glass of water should float.
Can I bake without a Dutch oven?
You can, but you must find a way to create steam, such as placing a tray of boiling water on the rack below the bread.
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