Classic Country Sourdough Loaf

The quintessential hearth-style sourdough — beautifully blistered crust, open crumb, deep flavour.

At a Glance

• Loaf Style: Artisan round boule

• Skill Level: Intermediate

• Total Time: ~22–26 hours (includes overnight cold proof)

• Prep Time: ~30 minutes

• Yield: 1 large loaf (~800–850g)

• Hydration: 75%

• Bake Temp: 475°F / 245°C

• Baking Vessel: Dutch oven or cast iron combo cooker

Ingredients

• 100g active sourdough starter (100% hydration)

• 400g bread flour

• 100g whole wheat flour

• 375g water

• 9g fine sea salt

• Optional: rice flour for dusting

Instructions

Mix the Dough
1. In a large mixing bowl, whisk together water and sourdough starter. Add both flours and mix until a shaggy dough forms.
2. Cover and let rest for 1 hour (autolyse).

Add Salt and Begin Bulk Fermentation
3. Add the salt and gently pinch and fold it into the dough until fully combined.
4. Bulk ferment at room temperature (21–24°C / 70–75°F) for 4–5 hours, performing 3–4 sets of stretch and folds every 30–45 minutes.

Pre-Shape and Bench Rest
5. Turn the dough out onto a lightly floured surface and pre-shape into a round. Rest uncovered for 20–30 minutes.

Final Shape
6. Flip the dough over, gently stretch the sides inwards, then fold the bottom up and roll it tightly into a round boule.
7. Place seam-side up into a well-floured banneton or lined bowl.

Cold Proof
8. Cover and refrigerate for 8–14 hours. This slow fermentation improves flavour and makes scoring easier.

Score and Bake
9. Preheat oven to 475°F / 245°C with Dutch oven inside.
10. Turn the dough out onto parchment. Dust with flour if desired and score with a sharp lame.
11. Bake covered for 20 minutes, then remove the lid and bake uncovered for 20–25 minutes, or until crust is deep golden and crackly.

Cool and Slice
12. Let the loaf cool on a wire rack for at least 1 hour before slicing.

Visual Cues

• Bold crust with a rustic bloom and well-formed ear

• Moderate to open crumb with irregular holes

• Deep golden colour with slight flour dusting and natural crackling

Why This Works

Combining bread and whole wheat flour builds structure while adding complexity of flavour. The high hydration and long fermentation promote an airy, chewy crumb — hallmarks of a great country-style sourdough. This is Leviette’s signature foundational loaf — both approachable and deeply rewarding.