Why You’ll Love Country Sourdough Bread Recipe
This recipe yields a beautifully textured loaf with a crisp crust, an open crumb, and a rich, slightly nutty sourdough flavor thanks to its blend of flours and long fermentation. It’s a versatile bread perfect for sandwiches, toast, soups, or simply with butter. Although sourdough baking takes time, the process here has been refined to be more manageable without sacrificing taste or quality.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
bread flour – gives the loaf structure and chew
whole wheat flour – adds flavor and depth
filtered water – use warm water to help fermentation
salt – enhances flavor
sourdough starter (levain) – the natural yeast culture that leavens the bread
Directions
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Prepare the levain: The night before baking, mix your mature sourdough starter with warm water, all-purpose flour (or bread flour), and whole wheat flour. Cover and let it sit until doubled and bubbly.
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Mix the dough: In the morning, combine the mature levain with warm water, then add bread flour, whole wheat flour, and salt. Stir until just combined and form a shaggy dough.
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Rest (autolyse): Let the dough rest for about 40 minutes to hydrate the flour.
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Stretch and fold: Perform a series of stretch and folds to build strength in the dough, then allow it to bulk ferment in a warm environment for several hours until nearly doubled in size.
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Shape and proof: Divide the dough (if making more than one loaf), pre-shape into rounds, rest briefly, then shape tightly. Place in proofing baskets and allow a final rise.
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Preheat oven: About 30 minutes before baking, heat your oven with a Dutch oven inside to 450°F (230°C).
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Bake: Transfer the loaf to the hot Dutch oven, score the top, cover, and bake. Remove the lid partway through to develop a crisp crust. Bake until golden brown and hollow-sounding when tapped.
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Cool: Let the bread cool on a rack before slicing for the best texture.
Servings and timing
This recipe typically makes 2 loaves with a total time of about 17–18 hours (including overnight levain preparation and long fermentation). It results in hearty sourdough loaves perfect for sharing.
Variations
sourdough country loaf with rye flour – swap 10–20% of the flour with rye for deeper flavor
sesame or poppy seed crust – lightly press seeds onto the dough before baking
herb or olive variation – fold in chopped olives or fresh herbs during shaping for a savory twist
Storage/Reheating
store: Keep your sourdough in a paper bag or bread box at room temperature for up to 3 days. For longer storage, freeze slices in an airtight bag for up to 3 months.
reheat: Refresh slices in a preheated 350°F (175°C) oven for about 10 minutes to revive crispness.
FAQs
How do I know when the levain is ready?
The levain is ready when it has roughly doubled in size and is bubbly and active. A fully mature levain will help give your bread lift and flavor.
Can I use just bread flour without whole wheat?
Yes, you can use only bread flour, though whole wheat adds a nuttier flavor and slightly different texture.
What if my dough doesn’t rise?
Ensure your starter is active and your environment is warm enough. Weak starter or cold temperatures can slow fermentation.
Do I need a Dutch oven?
A Dutch oven helps create steam for oven spring and crust, but you can bake on a baking stone with a tray of water as an alternative.
Why is my sourdough too sour?
Long fermentation and cooler proofing can increase tanginess. Shorten proofing time slightly or adjust starter maturity for milder flavor.
What hydration level should I aim for?
This recipe uses slightly lower hydration than some sourdoughs, making the dough easier to handle if you’re newer to sourdough baking.
Can I make this with whole-grain flours only?
You can try whole-grain flours, but high percentages may yield a denser loaf and require hydration adjustments.
How do I store sourdough long-term?
Freeze fully cooled slices in an airtight bag to preserve quality for months.
What’s the difference between sourdough and regular yeast bread?
Sourdough uses a natural starter instead of commercial yeast and typically has deeper flavor and a chewier texture developed through longer fermentation.
Why did my bread turn out dense?
Under-proofing, weak starter, or not enough stretch and folds can lead to dense crumb. Practice and patience improve structure.
Conclusion
This Country Sourdough Bread recipe delivers a classic artisan loaf with impressive flavor and texture. While it requires time and patience, the rewarding process yields bakery-quality bread at home. Whether you’re a seasoned baker or new to sourdough, this recipe offers a satisfying way to enjoy homemade rustic bread.
