Classic Country Sourdough Bread Recipe
This classic country sourdough is designed for home bakers who want a dependable artisan loaf with clear timing cues and practical guidance. It makes 1 large loaf and takes about 24 hours, mostly hands-off.
Recipe at a glance
- Difficulty: Beginner
- Yield: 1 large loaf
- Total time: About 24 hours, mostly hands-off
- Hydration: 70%
Ingredients
- 500g bread flour
- 350g water
- 100g active starter
- 10g fine sea salt
Instructions
- Mix flour with 325g of the water until no dry flour remains. Cover and rest 30 minutes.
- Add the starter, salt, and remaining 25g water. Squeeze and fold until evenly combined.
- Bulk ferment 4-6 hours at a warm room temperature. During the first 2 hours, complete four sets of stretch-and-folds about 30 minutes apart.
- When the dough looks aerated, smoother, and has risen roughly 30-50%, preshape. Rest 20 minutes, then shape into a taut round.
- Place seam-side up in a floured banneton. Cover and refrigerate 8-16 hours.
- Preheat a Dutch oven at 475 F for 45 minutes. Score the cold dough. Bake covered 20 minutes, then uncovered at 450 F for 20-25 minutes.
- Cool completely, ideally 2 hours, before slicing.
Baker’s tip
Watch the dough, not only the clock. Fermentation moves faster in a warm kitchen and more slowly in a cool one.
Ready to start baking?
Begin with Baker’s Kitchen Organic San Francisco-Style Sourdough Starter Culture, or choose a complete starter jar kit with the tools you need to feed, track, and grow your starter with confidence.
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