Country Sourdough Bread

5 from 3 votes

Discover the traditional flavor and artisan appeal of this country sourdough bread. Made with a mix of white and whole wheat flour resulting in a rich, complex flavor!

Prep Time45

Cook Time42

Proofing time3

Keyword: rustic sourdough bread

Servings: loaf

Calories: 180kcal

Equipment

Dutch oven or cast iron
Mixing bowl
Bench scraper
Scoring tool
Food scale
Parchment paper
Banneton basket

Ingredients

For the leaven

15 grams recently fed starter
25 grams all-purpose flour
25 grams whole wheat flour
50 grams filtered water

For the dough

100 grams of leaven (from above)
425 grams bread flour
75 grams whole wheat flour
10 grams salt
360 grams filtered water
sesame seeds for topping optional

Instructions

Make the leaven

In the morning, mix together the sourdough starter, all-purpose flour, whole wheat flour, and water in a jar. Loosley fit a cap on the jar and mark where the mixture sits.
To create a warm environment for the leaven turn your oven on and then off and place the jar inside the oven.
Alternatively, the leaven can be mixed the evening before you plan to make the dough. It can rest overnight for up to 12 hours at room temperature. The dough would then be mixed in the morning.

Mix the dough & autolyse

Once the leaven has doubled in size from the marked line prepare to mix the dough.
In a medium-sized mixing bowl add the bread flour, whole wheat flour, and water (hold off on the salt). Mix with your hands until a shaggy ball is formed and cover the bowl with plastic wrap.
Allow the leaven and dough mixture to rest for 30 minutes next to each other in a warm spot.

Combine the leaven & dough

After the autolyse is complete, sprinkle 10 grams of salt over the dough mixture and add the leaven on top.
Dimple the leaven into the dough using your fingers and repetitively fold the dough into itself to ensure everything gets mixed in together (about 3-5 minutes) until a ball is formed.
Then, cover the dough mixture and allow it to rest for 30 minutes.

Stretch and folds

After the dough has rested for 30 minutes, perform your first stretch and fold.
This is where you scoop your hand under a portion of the dough and stretch it a few inches and fold it to the opposing side. You will stretch and fold all 4 quadrants of the dough.
Once complete, cover the dough and let it rest for 30 minutes. Perform 3 more stretch and folds within 30-minute increments, totaling 4 stretch and folds.
Once all stretch and folds are complete, cover the dough and let it rest for the remainder of the bulk rise or until it has doubled in size (this took 5 more hours @ 68 degrees F).

Pre-shape the dough

Once the dough has completed its first bulk fermentation, it can be pre-shaped.
Place the dough on a lightly floured surface and create a round shape by using your bench scraper and hand repetitively turning it in a circular motion.
After a round ball shape has been created, cover the dough with a towel or bowl and let it rest for 30 minutes.

Final shaping

For this country sourdough bread recipe, I like to use the batard shaping method and will be providing those instructions. But, if you prefer to shape it in a boule that is perfectly fine.
Lightly flour your oval banneton basket with rice flour or all-purpose flour and add some sesame seeds to the bottom of the banneton basket (this adds a wonderful flavor & dimension to the bread). You can also spray the bread with water and sprinkle seeds on it once it has been shaped.
Sprinkle a little flour over the surface of the dough and flip it over. Gently pat it into a rectangular shape and take the left side of the dough and fold it to the middle. Take the right side of the dough and fold it over the left side pressing the seam down.
At the top of the dough cross the right and left sides over each other. Then, roll it into a log shape and tighten the seams by pressing them together.
Lastly, place the dough in the banneton basket seam side up. You can tighten the seam in the banneton basket if needed. Cover it with a towel or place it in a 2.5-gallon bag and place it in the refrigerator for 15-36 hours.

Score and Bake

When ready to bake, place your baking pan in the oven and preheat it to 500 degrees F for at least 30 minutes.
When the oven is ready, remove the bread from the refrigerator and invert it on a piece of parchment paper. Optional: spray your bread with room temperature water to create steam for a better oven spring and add more sesame seeds if desired.
Using a bread lame or sharp razor score one curved line in the middle of the dough. Hold your tool at a 45-degree angle and start at the top of the dough going all the way to the bottom of the dough.
Place the dough in the pan using the parchment paper and reduce the oven temperature to 450 degrees F and bake for 20 minutes covered.
After 20 minutes, remove the lid and bake for another 22-25 minutes.
Once the bread is complete, allow it cool on a cooling rack for 2 hours before cutting into it & enjoy!
Any leftover country sourdough bread can be stored in an airtight container or bread bag for 3-4 days at room temperature.

Notes

Baker's schedule: feed your starter the evening before, mix your leaven early in the AM (8 AM), mix the dough by 2 PM, and bake within 36 hours of placing the dough in the refrigerator.

Alternatively, the leaven can be mixed the evening before you plan to make the dough. It can rest overnight for up to 12 hours at room temperature. The dough would then be mixed in the morning.

Nutrition