The recipe combines whole wheat flour with bread flour for a delicious loaf that you will enjoy in a wide variety of ways.
The dough is mixed, bulk fermented over 5-6 hours at room temperature, shaped and kept in the fridge for a long cold ferment before baking.
This process allows the dough to develop amazing sourdough flavors as well as a bread that has a beautiful even and open crumb.
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Now that we've had an overview of the steps you will take to put your sourdough country loaf together, let's discuss some of them in more detail.
It's important to note that I test all my recipes with King Arthur brand flour. When recipe testing it allows for consistent results to help you bake better bread!
Every brand of flour varies in its protein content, which can cause recipes to turn out differently than what you are expecting.
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Use the scoop and level technique to measure your flour if you do not have a kitchen scale. To do this, use a spoon to fluff up the flour in the bag. Use a spoon to scoop the flour into a measuring cup until it is heaped on top. Take a butterknife and level off the top. This should give you the most accurate measurement for flour.
Because flour is measured by weight in these recipes, if the flour is scooped straight out of the bag with the measuring cup, there will be more flour than is called for in the recipe.
Feed your starter anywhere from 6 to 12 hours prior to mixing the dough depending on its maturity and the temperature of your kitchen.
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Autolyse is a resting period of one hour that gives the flour a chance to absorb the water before adding any salt, making the dough easier to work with.
Tip - This phase can last longer than one hour if needed to fit your schedule. If this is the case, do not add the sourdough starter until the salt is added in the next step, in order to prevent over-fermentation.
The most important thing to remember is to be gentle with your dough during this step. Do not stretch the dough further that it allows naturally.
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While the dough is in the bowl, wet your hand to prevent the dough from sticking and gently pull one side of the dough up and over itself.
After you have finished 3 sets, 30 minutes apart, cover the dough and allow to ferment at room temperature for 1-3 more hours.
The dough will rise by about 20-30% and form bubbles around the sides of the bowl when ready for the next phase.
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Once the dough has been through the first rise, it's time to shape it and get it into the fridge for the second or final rise.
Turn the dough out onto your work surface and use a bench scraper to form it into a ball. Cover and let it rest for 20 minutes.
To give the dough it's final shape, lightly flour the top of the dough and turn it over using your bench scraper. Fold the side nearest you up and to the center. Repeat with all four sides.
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Turn the dough in a circular motion and pull again. This will create a tight skin on the outside of the dough.
Place the dough into a floured banneton, seam-side up, and place it in a plastic bag to keep the dough from drying out in the fridge.
Tip - If you do not have a banneton, use a medium-sized bowl lined with a tea towel to hold the dough during the final rise.
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During this phase, the fermentation will be slower, the gluten will continue to break down and the sourdough flavor will develop further.
Tip - Sprinkle 2-3 tablespoons of sesame seeds in the bottom of the banneton before placing the dough in it. The seeds will stick to the dough and toast up golden and delicious while the bread bakes!
A sharp razor is used to make a ¼ cut into the top of the dough right before baking which allows the dough to expand in the desired location, otherwise known as the oven spring.
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If you do not control the placement of the oven spring, you run the risk of your dough blowing out at it's weakest point during the first 20 minutes of baking!
Tip - After scoring the dough, lightly spritz it with fresh water before baking. This will help to develop that crackly crust that everyone loves!
Bake the dough in a cast iron dutch oven. The dutch oven holds in the steam that comes from the dough, which is also what helps to produce the oven spring.
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If you have an enameled cast iron dutch oven, it is perfectly fine to use. Just note that the enameled surface of the ones I have used, tend to break down quicker with the high heat of bread baking.
The times used in this recipe are in line with the ambient temperature of my kitchen, which is usually around 68°F (20°C). Keep an eye on your dough and adjust this time as needed.
Store your bread at room temperature, wrapped in a kitchen towel or beeswax wrap. You can also store the bread, slice down, on a cutting board with a cake stand top covering the bread.
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Freeze full loaves or individual slices wrapped tightly in plastic wrap and inserted into a freezer-safe container for up to 3 months.
When baking in high humidity and/or warm areas, it's often a good practice to use less water and bake a little longer than the recipe calls for. Reduce the water by 50 grams in the initial mix and then slowly add the remaining water until you achieve the correct hydration level. Bake the bread about 5-10 minutes longer with the lid on. This will take some trial and error!
If you live at a high altitude, 5, 000-11, 500 feet above sea level, you will need to use a sourdough recipe developed for high altitude baking for best results. Visit Butter and Air for their expertise on high altitude sourdough.
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My favorite way to eat this sourdough country loaf is as toast. We love to slice the bread into 1 slices and toast it until each side is a nice golden brown.
I hope you enjoy this recipe. Let us know how it turns out by leaving a message in the comment section below!
This sourdough country loaf recipe produces a slightly open, even crumb with a mildly sour flavor. Delicious as toast, dipped in soup or hearty sandwiches!
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Serving: 1 slice | Calories: 157 kcal | Carbohydrates: 32 g | Protein: 5 g | Fat: 1 g | Saturated Fat: 1 g | Sodium: 325 mg | Potassium: 53 mg | Fiber: 1 g | Sugar: 1 g | Calcium: 8 mg | Iron: 1 mg
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