Classic Country Sourdough Loaf

Golden crust. Open crumb. Pure comfort.

At a Glance

• Loaf Style: Artisan Country Boule

• Skill Level: Beginner-friendly

• Total Time: ~24 hours (includes overnight fermentation)

• Prep Time: ~1 hour

• Yield: One medium boule (~750g)

• Hydration: 75%

• Bake Temp: 475°F / 245°C

• Baking Vessel: Dutch oven preferred

Ingredients

• 100g active sourdough starter (at peak)

• 375g filtered water (80°F / 27°C)

• 500g bread flour (or mix of 400g bread flour + 100g whole wheat)

• 10g fine sea salt

Instructions

1. Mix the Dough

1. In a large bowl, whisk together 100g sourdough starter and 375g water until the starter is dissolved.

2. Add 500g flour to the bowl. Mix with hands or a spatula until no dry bits remain.

3. Cover with a damp towel and let rest for 45 minutes (autolyse).

2. Add Salt

1. Sprinkle 10g salt evenly over the dough.

2. Wet your hand and gently pinch and fold the salt into the dough until incorporated (~2–3 minutes).

3. Strengthen the Dough (Bulk Fermentation & Folds)

1. Bulk ferment at 75–78°F (24–26°C) for 4–6 hours.

2. During this time, perform 3–4 sets of stretch and folds, spaced 30–45 minutes apart. To do this:

   • Gently pull one edge of the dough up and fold it over to the opposite side.

   • Rotate the bowl and repeat 3 more times (north-south-east-west).

Pro Tip: The dough should become smoother and puffier with each fold.

4. Preshape & Rest

1. Turn the dough onto a lightly floured surface.

2. Gently tuck the dough into a round shape using a bench scraper.

3. Cover with a towel and let rest for 20–30 minutes.

5. Final Shape & Overnight Proof

1. Shape the dough into a tight boule (round) or batard (oval) using your preferred method.

2. Transfer seam-side up into a floured banneton or linen-lined bowl.

3. Cover and refrigerate overnight for 12–16 hours.

6. Score & Bake

1. Preheat oven to 475°F / 245°C with Dutch oven inside for at least 45 minutes.

2. Turn dough out onto parchment. Score with a sharp blade.

3. Transfer into hot Dutch oven. Cover and bake for 20 minutes.

4. Remove lid, reduce heat to 450°F / 230°C, and bake for another 20–25 minutes until deep golden.