Country Loaf Fundamentals
This bread is defined by a thin, crackling crust and an open, airy crumb. It is the most honest loaf you can bake, requiring little more than patience and heat management.
Consistency starts with your starter
Use a starter that has been fed within the last 4 to 8 hours and is actively bubbling. If the starter isn't lively, the bread will be dense.
- Digital kitchen scale
- Large glass mixing bowl
- Proofing basket or bowl lined with a floured linen towel
- Dutch oven or heavy cast-iron pot with a lid
- Razor blade or sharp knife
What goes in.
- 400gbread flour
- 100gwhole wheat flour
- 375gwarm water
- 100gactive sourdough starter
- 10gfine sea salt
Building structure without kneading
Instead of traditional kneading, lift the dough from the center with both hands, letting it fold under itself until it tucks into a neat package. This aligns the gluten without tearing the delicate fermentation bubbles.
The method.
Mix
Whisk your starter into the warm water, add the flours, and stir until no dry patches remain. Let it rest covered for 30 minutes before adding the salt.
Ferment
Perform four sets of coil folds every 30 minutes. After the final fold, leave the bowl in a warm spot until the dough 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 create a round, then flip it over and use your hands to pull the dough toward you against the counter, creating a taut surface tension.
Proof
Place the dough seam-side up into the floured basket. Cover and refrigerate for 12 to 16 hours; this cold proof deepens the flavor and makes the dough easier to score.
Bake
Preheat your Dutch oven inside the oven at 500°F (260°C). Carefully tip the dough onto parchment, score the top with a swift, deep stroke of the razor, and drop it into the hot pot. Cover and bake for 20 minutes, then remove the lid, drop the heat to 450°F (230°C), and bake for another 20 to 25 minutes until the crust is deep mahogany.
Other turns to take.
Seeded Loaf
Add 50g of toasted sesame or sunflower seeds to the dough during the final coil fold.
Roasted Garlic
Fold in 6 cloves of mashed, roasted garlic during the mixing phase for a deeper, earthier profile.
When it doesn't go to plan.
If the dough sticks to your hands, dampen them with water before handling.
A dark, almost charred crust is where the depth of flavor lives; don't pull the bread too early.
Always wait until the loaf is completely cool before slicing, or the interior will turn gummy.
The ones that keep coming up.
How do I know if my dough is proofed enough?
The dough should look domed and airy, not flat. If you gently poke it, the indentation should spring back slowly rather than snapping back immediately or staying sunken.
Can I skip the overnight fridge proof?
You can, but the flavor will be less complex and the dough will be much stickier and harder to score.
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