Country-Style Sourdough Loaf
This loaf relies on patience rather than heavy kneading. By giving the dough enough time, you build strength through gentle folds, resulting in a complex, airy crumb that stores well for days.
Readiness is everything.
Make sure your starter is fed 4 to 6 hours before mixing; it should double in volume and be full of bubbles. Avoid starting if your room temperature is below 68°F, as the dough will struggle to rise.
- Large glass or plastic mixing bowl
- Digital scale
- Proofing basket (banneton)
- Dutch oven or heavy lidded cast iron pot
- Razor blade or sharp lame
What goes in.
- 100gactive sourdough starter
- 350gwarm water (80°F)
- 500gbread flour
- 10gfine sea salt
Building strength without force
Instead of kneading, you lift the edge of the dough and stretch it over itself. This aligns the gluten strands gently, creating the structure necessary for a tall rise without tearing the dough.
The method.
Mix the dough
Whisk your starter and water until milky. Add the flour and salt. Use a dough whisk or your hand to mix until no dry flour remains. Cover and let rest for 30 minutes.
Develop structure
Perform four sets of stretch and folds, one every 30 minutes. Grab the underside of the dough, pull it upward until you feel resistance, and fold it over the center. Rotate the bowl and repeat.
Bulk fermentation
Cover the bowl and leave it undisturbed in a warm spot for 4 to 6 hours. The dough is ready when it has increased in volume by about 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 round, then flip it over and drag it toward you to create surface tension. Place it seam-side up in a floured proofing basket.
Cold proof
Place the basket in the refrigerator for 12 to 16 hours. This slows the yeast, which develops the tangy flavor profile.
Bake
Preheat your Dutch oven inside the oven to 475°F. Score the top of the dough with a razor blade, place it into the hot pot, and cover. Bake for 25 minutes, then remove the lid and bake for another 20 minutes until the crust is dark mahogany.
Other turns to take.
Seeded Sourdough
Add 50g of toasted sunflower or flax seeds to the dough during the final stretch and fold.
Olive and Herb
Fold in 100g of pitted, chopped kalamata olives and a tablespoon of dried rosemary when you begin the folding process.
When it doesn't go to plan.
Always measure your ingredients by weight, not volume, for consistency.
If the dough sticks to your hands, lightly dampen your fingers with water before handling.
Let the loaf cool completely on a rack for at least 2 hours; slicing too early will make the interior gummy.
The ones that keep coming up.
How do I know if my starter is strong enough?
Take a teaspoon of the starter and drop it into a glass of water. If it floats, it has enough gas trapped to leaven the bread.
Why did my bread flatten out in the oven?
The dough likely over-proofed or lacked enough surface tension during the shaping phase. Ensure the dough feels tight and smooth before it goes into the basket.
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