Country White Loaf
A reliable loaf should be part of the kitchen rhythm, not a project that takes over your weekend. This approach relies on a slow rise at room temperature to develop depth in the dough, turning simple ingredients into a dependable staple.
Patience matters more than speed.
Your kitchen temperature dictates how fast the yeast works; look for the dough to double in size rather than watching the clock.
- Large glass mixing bowl
- Dutch oven with lid
- Bench scraper
- Proofing basket or floured kitchen towel
What goes in.
- 500gbread flour
- 375gwarm water
- 10gfine sea salt
- 3ginstant yeast
Building Strength Without Kneading
Instead of working the dough on a board, grab the edge of the dough, pull it upward until you feel resistance, and fold it over the center. Rotate the bowl and repeat four times to build the gluten structure gently.
The method.
Mix the dough
Whisk the flour, salt, and yeast in the bowl. Pour in the water and mix with a sturdy spoon until no dry flour remains. Cover with a damp cloth.
Perform the folds
Every 30 minutes for the next two hours, perform one set of four stretches and folds. The dough will transform from a shaggy mass into a smooth, elastic ball.
Bulk fermentation
Let the dough sit undisturbed in a warm spot until it has grown to roughly double its original volume and bubbles appear on the surface.
Shape the loaf
Turn the dough onto a lightly floured surface. Fold the edges into the center to form a tight round, then flip it so the seam side is down. Drag it toward you on the counter to create tension on the skin.
Proof
Place the dough seam-side up into a floured basket. Cover and let it rest for one hour. Preheat your Dutch oven inside the oven to 450°F (230°C) during this time.
Bake
Carefully flip the dough into the preheated Dutch oven. Score the top with a sharp blade. Cover and bake for 30 minutes, then remove the lid and bake for another 15 minutes until the crust is deep mahogany.
Other turns to take.
Seeded Loaf
Add 50g of toasted sunflower or poppy seeds during the initial mixing stage.
Herbed Crust
Brush the top of the loaf with olive oil and sprinkle with dried rosemary before the final bake.
When it doesn't go to plan.
Use a scale; volume measurements for flour are notoriously inconsistent.
If the dough sticks to your fingers during folding, keep your hands slightly damp.
Let the loaf cool on a wire rack for at least an hour; slicing while hot results in a gummy texture.
The ones that keep coming up.
How do I know if the oven is hot enough?
The Dutch oven needs to hold that heat. Let it preheat for at least 30 minutes before the dough goes in.
Can I leave the dough in the fridge?
Yes, you can slow the fermentation by moving the dough to the refrigerator after the initial folds, which will deepen the flavor.
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