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Country Sourdough Bread

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This country sourdough bread recipe is a rustic, artisan-style loaf made with a naturally fermented sourdough starter. It has a chewy crust, soft interior, and delicious tangy flavor, perfect for sandwiches or enjoying with butter.

Ingredients

  • 500g bread flour (about 4 cups)
  • 375g water (1.5 cups + 1 Tbsp), room temperature
  • 100g active sourdough starter (about 1/2 cup)
  • 10g fine sea salt (about 1 1/2 tsp)

Instructions

  1. In a large mixing bowl, combine bread flour and water. Mix until no dry bits remain. Cover and let rest for 1 hour (autolyse).
  2. Add sourdough starter to the dough and mix by hand until incorporated. Cover and rest for 30 minutes.
  3. Add salt and mix again until evenly distributed.
  4. Begin bulk fermentation: perform 4 sets of stretch and folds over a 4-hour period, spacing them 30 minutes apart.
  5. After bulk fermentation, shape the dough into a round boule. Let it rest for 20 minutes.
  6. Final shape the dough and place it seam-side up into a floured proofing basket. Cover and refrigerate overnight (8–12 hours).
  7. Preheat oven to 500°F (260°C) with a Dutch oven inside. Remove dough from fridge, score the top, and place in the Dutch oven.
  8. Bake covered for 20 minutes, then uncover and bake for another 25–30 minutes until deep golden brown.
  9. Cool on a wire rack for at least 1 hour before slicing.

Notes

  • Use an active sourdough starter that has been recently fed and is bubbly.
  • Baking in a Dutch oven helps create steam for a crusty loaf.
  • Let the bread cool completely before slicing to avoid a gummy texture.
  • You can adjust hydration slightly depending on flour absorption.

Nutrition

Find it online: https://yumfamilyrecipes.com/country-sourdough-bread/