Sourdough Country Loaf

A sourdough country loaf is a rustic, hearty bread with a rich, tangy flavor and a crispy crust. It’s made with a combination of sourdough starter, flour, water, and salt, and it’s beloved for its deep flavor and satisfying texture. Here’s a detailed recipe to help you make this classic bread at home.

1. Mixing and Kneading: 30-45 minutes
2. Bulk Fermentation (1st Rise): 4-6 hours at room temperature, or overnight in the fridge for a slower rise
3. Shaping: 10-15 minutes
4. Proofing (2nd Rise): 1-2 hours at room temperature, or in the fridge overnight
5. Baking: 45-60 minutes

Ingredients:

• For the Starter:
  • 1/4 cup (60g) sourdough starter (active and bubbly)
  • 1/2 cup (120g) all-purpose flour
  • 1/4 cup (60g) water
• For the Dough:
  • 1 1/2 cups (360g) water
  • 3 1/2 cups (420g) all-purpose flour
  • 1 1/2 teaspoons salt
  • 1/2 cup (120g) sourdough starter (from above)

Instructions:

1. Prepare the Starter:
   • In a small bowl, mix the 1/4 cup of active sourdough starter with 1/2 cup of flour and 1/4 cup of water. Stir until combined. Cover the bowl with plastic wrap or a clean towel and let it sit at room temperature for about 8-12 hours, or until it becomes bubbly and has doubled in size. This is your “feed” for the bread dough.
2. Mix the Dough:
   • In a large mixing bowl, combine 1 1/2 cups of water with 1/2 cup of the prepared starter. Stir until the starter is dissolved in the water.
   • Add 3 1/2 cups of flour and 1 1/2 teaspoons of salt to the bowl. Stir with a wooden spoon or spatula until the dough starts to come together. The dough will be sticky and shaggy at this stage.
3. Knead the Dough:
   • Turn the dough out onto a lightly floured surface. Knead the dough for about 8-10 minutes, adding a little more flour if necessary, until it becomes smooth and elastic. You can also use a stand mixer fitted with a dough hook for this process, mixing on medium speed for about 6-8 minutes.
4. First Rise:
   • Place the kneaded dough into a lightly oiled bowl, turning it around so it’s coated with oil. Cover the bowl with plastic wrap or a damp cloth and let it rise at room temperature for 4-6 hours, or until it has doubled in size.
5. Shape the Loaf:
   • Gently deflate the dough and turn it out onto a floured surface. Shape the dough into a round loaf by folding the edges towards the center and then turning it over. To form the loaf, you can use a bench scraper or your hands to tighten the dough into a smooth ball.
6. Second Rise:
   • Place the shaped dough into a well-floured proofing basket (banneton) or a bowl lined with a floured kitchen towel. Cover it loosely with plastic wrap or a towel and let it rise for another 2-3 hours, or until it has visibly puffed up.
7. Preheat the Oven:
   • About 45 minutes before the dough is ready, preheat your oven to 450°F (230°C). If you have a Dutch oven or a baking cloche, place it in the oven to preheat as well. This will help create a crispy crust.
8. Score and Bake:
   • Once the dough has risen, carefully transfer it to a parchment-lined baking sheet or directly into the preheated Dutch oven. Using a sharp knife or a bread lame, score the top of the loaf with a few shallow cuts. This allows the bread to expand properly as it bakes.
   • Bake the loaf for 30-35 minutes, or until the crust is a deep golden brown and the internal temperature of the bread reaches around 200°F (93°C). If using a Dutch oven, you may need to remove the lid for the last 10 minutes of baking to achieve a crispier crust.
9. Cool and Enjoy:
   • Allow the loaf to cool on a wire rack before slicing. This helps the interior to set and makes slicing easier. Enjoy your sourdough country loaf with butter, cheese, or your favorite spread.