Baking Country Sourdough
The secret to country bread isn't a complex formula, but understanding the rhythm of the fermentation. You are looking for the moment the dough feels aerated and alive, not just doubled in size.
Temperature dictates the timeline
Your starter must be vigorous, having doubled in size within 4-6 hours of feeding, before you begin. A warm kitchen accelerates the process, while a cool room will require more patience during the bulk ferment.
- Digital kitchen scale
- Large glass mixing bowl
- Dutch oven with lid
- Proofing basket (banneton) or bowl lined with a floured linen towel
- Razor blade or sharp lame
What goes in.
- 500gStrong white bread flour
- 350gWarm water (80°F)
- 100gActive sourdough starter
- 10gFine sea salt
Building tension without deflating
Instead of punching the dough, lift it from the center until it releases from the bowl, then let the ends tuck under themselves. This develops the gluten structure that allows for an open, airy crumb.
The method.
Mix the dough
Whisk your starter into the water, then add the flour. Mix until no dry bits remain and let it rest for 60 minutes.
Add the salt
Sprinkle the salt over the dough and use damp hands to dimple it in, pinching the dough to ensure even distribution.
Bulk fermentation
Perform four sets of folds, spaced 30 minutes apart. After the last fold, leave the dough undisturbed until it increases in volume by roughly 50% and shows bubbles on the surface.
Shape
Turn the dough onto a lightly floured surface. Fold the edges into the center to form a tight round, then flip it over and drag it toward you to create surface tension on the skin.
Cold proof
Place the dough seam-side up in your floured basket, cover, and refrigerate for 12 to 16 hours. This adds complexity to the flavor and makes the dough easier to score.
Bake
Preheat your Dutch oven inside the oven at 450°F (230°C) for an hour. Carefully invert the dough onto parchment, score the top with a blade, and bake covered for 25 minutes. Remove the lid and bake for another 20 minutes until the crust is dark chestnut.
Other turns to take.
Seeded Sourdough
Add 50g of toasted sunflower or flax seeds after the first fold for added texture.
Whole Wheat Country
Replace 100g of the white flour with stone-ground whole wheat for an earthier profile.
When it doesn't go to plan.
Always weigh your ingredients in grams; volume measurements are too inconsistent for bread.
If your dough sticks to your hands, dampen them with water rather than adding more flour.
Let the bread cool for at least two hours before slicing; cutting into a hot loaf turns the interior gummy.
The ones that keep coming up.
How do I know if my starter is ready?
Drop a small spoonful into a glass of water; if it floats, it has enough gas to leaven the loaf.
Why did my loaf turn out flat?
It is likely over-proofed. If the dough loses its structure and feels like a liquid puddle before baking, it has fermented too long.