Basic Country Loaf
A good loaf is less about a recipe and more about understanding the dough. Once you learn to feel when the gluten is sufficiently strong and when the fermentation has peaked, you can bake bread anywhere.
Patience is your primary ingredient.
The long, cold rise in the refrigerator is what transforms simple flour and water into a complex, airy crumb. Do not rush the bulk fermentation or the loaf will be dense.
- Digital kitchen scale
- Large glass bowl
- Dutch oven with lid
- Proofing basket or colander lined with a floured towel
- Razor blade or sharp knife
What goes in.
- 400gbread flour
- 100gwhole wheat flour
- 375gwarm water
- 100gactive sourdough starter
- 10gfine sea salt
Building Strength Without Kneading
Instead of traditional kneading, you grab the edge of the dough, pull it up until you feel tension, and fold it over the center. Rotating the bowl four times covers every side, organizing the gluten strands into a resilient web.
The method.
Mix the dough
Whisk the starter and water in a bowl. Add the flours and salt, mixing until no dry patches remain. Cover with a damp cloth and let rest for 30 minutes.
Develop structure
Perform four sets of stretch and folds, spacing them 30 minutes apart. The dough should feel smoother and tighter after each set.
Bulk rise
Leave the dough at room temperature until it has grown in size by about 50 percent and shows bubbles on the surface. This usually takes 4 to 6 hours.
Shape
Gently turn the dough onto a floured surface. Fold the edges into the center to create a taut ball. Flip it over so the seam side is down and drag it across the counter to tighten the surface skin.
Cold proof
Place the dough upside down into a floured proofing basket. Cover and refrigerate for 12 to 18 hours.
Bake
Preheat your oven and Dutch oven to 500°F (260°C). Score the top of the dough with a razor, place it in the pot, and cover. Bake for 20 minutes, then remove the lid and lower the temperature to 450°F (230°C) for another 25 minutes until the crust is deep mahogany.
Other turns to take.
Seeded Loaf
Add 50g of toasted sunflower or flax seeds during the first fold to add texture.
Roasted Garlic
Fold in one head of mashed, roasted garlic cloves during the final fold.
When it doesn't go to plan.
Use a scale; volume measurements are too inaccurate for consistent bread.
If the dough sticks to your hands, dampen them with a little water before folding.
Let the bread cool completely on a wire rack for at least two hours before slicing to prevent a gummy interior.
The ones that keep coming up.
How do I know if my sourdough starter is ready?
It should double in size within 4 to 6 hours of feeding and have a pleasant, slightly sour smell.
Can I bake this without a Dutch oven?
Yes, but you will need to place a pan of boiling water on the bottom rack of your oven during the first 20 minutes to create the necessary steam.
How real cooks make it.
No one’s shared their version yet. Be the first to put your kitchen on the map.
Cook this your way?
Share your version — your steps, your story. We’ll feature it right here.
Add your recipe