Sourdough Country Loaf Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">150g active sourdough starter (100% hydration)</li><li class="ingredients-single-item">375g bread flour</li><li class="ingredients-single-item">125g whole wheat flour</li><li class="ingredients-single-item">350g water (room temperature)</li><li class="ingredients-single-item">10g salt</li><li class="ingredients-single-item">Rice flour for dusting</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Dutch oven or combo cooker</li><li class="equipment-single-item">Banneton basket (or bowl lined with linen)</li><li class="equipment-single-item">Dough scraper</li><li class="equipment-single-item">Razor blade or bread lame</li><li class="equipment-single-item">Kitchen scale</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by ensuring your sourdough starter is active and bubbly. Feed it 12 hours before making your dough - it should double in size and pass the float test (a small amount should float in water).</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a large bowl, mix together the bread flour and whole wheat flour. In a separate container, dissolve your active starter in the room temperature water, stirring until well combined.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Pour the starter-water mixture into the flour and mix by hand until no dry flour remains. The dough will look shaggy and rough - this is perfect. Cover with a damp cloth and rest for 30 minutes. This autolyse period allows the flour to fully hydrate and begins gluten development without kneading.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>After the rest period, sprinkle the salt over the dough, then add 15g of water to help dissolve it. Using wet hands, pinch and fold the dough to incorporate the salt throughout. The dough will initially feel sticky but will become smoother as you work with it.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Begin the bulk fermentation, which will last 4-6 hours at room temperature (21-24°C). During the first 2 hours, perform a series of stretch and folds every 30 minutes (total of 4 sets). To do this, wet your hands, grab one side of the dough, stretch it up and fold it over itself. Rotate the bowl 90 degrees and repeat until you've folded all four sides. This develops strength in the dough without traditional kneading.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>After the stretch and folds are complete, allow the dough to rest undisturbed for the remaining bulk fermentation time. You'll know it's ready when it has increased in volume by about 50%, feels puffy, and has a domed surface with bubbles visible on top and sides. The dough should feel alive in your hands - this indicates healthy fermentation activity.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Gently turn the dough onto a lightly floured surface, taking care not to deflate it completely. Perform a pre-shape by folding the edges toward the center to create tension on the surface. Let it rest, uncovered, for 20-30 minutes (this is called the bench rest).</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>For the final shaping, lightly flour the top of the dough round. Flip it over so the floured side is down. Gently stretch the dough into a rectangle, then fold the sides in like an envelope. Roll the dough toward you, using your thumbs to tuck and create tension on the surface. The surface tension is crucial for a good rise and ear formation during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Dust your banneton basket generously with rice flour (which doesn't absorb moisture like wheat flour and prevents sticking). Place your shaped dough seam-side up in the basket. Cover with a damp cloth and place in the refrigerator for 12-16 hours for cold fermentation. This slow, cool fermentation develops complex flavors and improves the bread's texture and digestibility.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>When ready to bake, place your Dutch oven in the oven and preheat to 245°C (475°F) for at least 45 minutes. The extremely hot container mimics a professional baker's stone oven.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Remove the dough from the refrigerator. Place a piece of parchment paper over the banneton and carefully invert it so the dough sits on the paper. Using a sharp razor blade or bread lame, score the dough with a single decisive slash about 1cm deep at a 45-degree angle. This controlled cut allows for optimal expansion during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Carefully remove the preheated Dutch oven from the oven. Lower the dough on the parchment paper into the hot pot, cover with the lid, and return to the oven. The covered pot creates steam from the dough's moisture, which is crucial for crust development.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Bake covered for 30 minutes, then remove the lid and continue baking for 15-20 minutes until the crust reaches a deep chestnut brown color. The internal temperature should read 96-98°C (205-208°F) when fully baked.</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4>Remove the bread from the Dutch oven and place on a wire rack to cool completely, at least 2 hours before slicing. This cooling period is crucial as the crumb structure continues to set and moisture redistributes throughout the loaf. Cutting too soon results in a gummy texture.</li></ol>