Classic Country Sourdough Loaf

Classic Country Sourdough Loaf ingredients

• 100 g active sourdough starter (fed 4-12 hours prior)
• 350 g lukewarm water (90-95°F)
• 450 g bread flour
• 50 g whole wheat flour
• 10 g fine sea salt
• 2 tbsp rice flour (for dusting)

How to make Classic Country Sourdough Loaf

1. **Autolyse (Optional but Recommended):** In a large bowl, combine 450g bread flour, 50g whole wheat flour, and 350g lukewarm water. Mix until no dry spots remain and a shaggy dough forms. Cover the bowl with a damp cloth or plastic wrap and let rest for 30 minutes to 1 hour. This helps hydrate the flour and develop gluten.
2. **Mix Dough:** Add 100g active sourdough starter and 10g fine sea salt to the autolysed dough. Mix by hand, squeezing and folding the dough until the starter and salt are fully incorporated. The dough will be sticky at this stage. Cover the bowl and let rest for 30 minutes.
3. **Bulk Fermentation (4-6 hours):** Perform a series of 'stretch and folds' every 30 minutes for the first 2-3 hours. To do this, wet your hand, grab a portion of the dough, stretch it upwards, and fold it over onto itself. Rotate the bowl and repeat 3-4 times. Cover and let the dough continue to ferment at room temperature (70-75°F) until it has increased in volume by 30-50% and feels airy.
4. **Pre-shape:** Gently turn the dough out onto a lightly floured surface. Using a bench scraper or your hands, gently form the dough into a loose round or rectangle. Do not degas it completely. Cover loosely with a clean kitchen towel and let it rest for 20-30 minutes to relax the gluten.
5. **Final Shape:** Lightly dust your work surface with a small amount of flour. Flip the dough over. Gently stretch the dough into a rectangle, then fold the top third down to the middle, and the bottom third up over the middle, like folding a letter. Turn the dough 90 degrees and repeat the folding process to create tension. Finally, gently cup your hands around the dough and pull it towards you to create a taut surface, forming a round or oblong shape. Avoid tearing the surface.
6. **Cold Proof (12-24 hours):** Lightly dust a floured banneton or a bowl lined with a floured kitchen towel with 2 tablespoons of rice flour. Carefully transfer the shaped dough, seam-side up, into the banneton. Cover with plastic wrap or a shower cap and refrigerate for 12 to 24 hours. This slows down fermentation, develops flavor, and makes the dough easier to handle.
7. **Preheat Oven & Dutch Oven:** About 1 hour before baking, preheat your oven to 450°F (232°C) with a Dutch oven (with its lid) inside. Allow it to heat thoroughly, ensuring the Dutch oven is scorching hot.
8. **Score & Bake (with lid):** Carefully remove the hot Dutch oven from the oven. Gently invert the cold dough into the Dutch oven (it should release easily from the banneton). Using a sharp lame or razor blade, score the top of the dough with a single deep slash or a decorative pattern. Immediately place the lid on the Dutch oven and bake for 20 minutes.
9. **Bake (without lid):** After 20 minutes, carefully remove the lid from the Dutch oven. Reduce the oven temperature to 425°F (218°C) and continue baking for another 25-30 minutes, or until the crust is deeply golden brown and the internal temperature reaches 200-210°F (93-99°C).
10. **Cool:** Carefully remove the bread from the Dutch oven and transfer it to a wire rack. Allow the loaf to cool completely for at least 1.5-2 hours before slicing. Slicing too early will result in a gummy texture. Enjoy your homemade sourdough!

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