Baking Alchemy · Traditional
Rustic Sourdough Country Loaf
Unlock the art of traditional bread baking
Dive into the world of sourdough with this classic country loaf recipe. With a beautifully blistered crust and a tangy, open crumb, this bread offers an unparalleled depth of flavor and texture. Perfect for sandwiches or on its own with a slather of butter, this loaf is a testament to the magic of fermentation.
Prep
30 min
Cook
45 min
Serves
1 loaf
Difficulty
Advanced
Ingredients
Starter
- 50g active sourdough starter
- 50g all-purpose flour
- 50g water
Dough
- 500g bread flour
- 350g water
- 10g salt
- 100g sourdough starter (from above)
Method
- 1
Prepare the Starter
Mix 50g active sourdough starter, 50g all-purpose flour, and 50g water in a jar. Cover loosely and let it sit at room temperature until bubbly and doubled in size, about 4-6 hours.
- 2
Mix the Dough
In a large bowl, combine 500g bread flour and 350g water. Mix until no dry flour remains, cover, and let it rest for 30 minutes (autolyse).
- 3
Incorporate Starter and Salt
Add 100g of the bubbly starter and 10g salt to the autolysed dough. Mix by hand until well incorporated. Use a pinching method to distribute the starter and salt evenly.
- 4
Bulk Fermentation
Cover the dough and let it rise at room temperature for 4-5 hours, performing a series of 4 stretch and folds every 30 minutes during the first 2 hours.
- 5
Shape the Loaf
Gently shape the dough into a round ball on a lightly floured surface. Let it bench rest for 20 minutes, then shape it into a tighter boule or batard.
- 6
Final Proof
Transfer the shaped dough to a floured proofing basket, cover, and refrigerate for 12-14 hours.
- 7
Preheat and Score
Preheat your oven to 245°C (475°F) with a Dutch oven inside for at least 30 minutes. Score the dough with a sharp blade.
- 8
Bake the Loaf
Carefully transfer the dough into the preheated Dutch oven. Cover with the lid and bake for 20 minutes. Remove the lid and bake for an additional 25 minutes, or until the crust is deep brown and blistered.
- 9
Cool and Enjoy
Let the loaf cool on a wire rack for at least 1 hour before slicing. Enjoy the complex flavors and open crumb of your homemade sourdough bread.
Origin story
Sourdough bread has been a staple of culinary traditions worldwide for centuries. With its origins tracing back to ancient Egypt, sourdough has stood the test of time as both a craft and a comfort. The natural fermentation process not only enhances flavor but also improves digestibility and shelf life.
