Classic Country Loaf
A golden, crusty boule with an open crumb — the perfect everyday sourdough that never gets old.
Ingredients
- 100g active sourdough starter (100% hydration)
- 450g bread flour
- 50g whole wheat flour
- 350g water (lukewarm, about 85°F)
- 10g salt
- 20g olive oil (optional, for improved crust)
- Rice flour (for dusting banneton basket)
Instructions
Step 1: Mix
Stir the starter into the water until cloudy. Add both flours and mix until no dry spots remain. Cover and rest for 30 minutes.
Step 2: Add Salt
Sprinkle in the salt and work it through with wet hands. The dough will feel rough at first but smooth out quickly.
Step 3: Build Strength
Over the next 2 hours, perform 4 sets of stretch and folds spaced 30 minutes apart. By the final fold the dough should feel elastic and airy.
Step 4: Bulk Ferment
Leave the dough at room temperature until it rises by about 60 percent and shows bubbles around the edges, usually 4 to 5 hours depending on your kitchen.
Step 5: Shape and Chill
Pre-shape into a loose round, rest 20 minutes, then shape tightly and place seam-side up in a floured banneton. Refrigerate overnight.
Step 6: Bake
Heat a Dutch oven at 250C for 45 minutes. Turn out the cold dough, score it, cover, and bake 20 minutes. Uncover and bake another 20 to 25 minutes until deep brown.
