Name: Country Sourdough Bread
Prep time: 360 min
Cook time: 40 min
Total time: 400 min
Yield: 2 loaves
Ingredients: 1 Tablespoon of 100% hydration Sourdough Starter; 75 grams All Purpose flour; 75 grams Whole Wheat Flour; 150 grams Warm Water; 150 grams Levain or 150 grams Fed Starter; 525 grams Fresh Water or Potato Water*; 675 grams All Purpose flour (or a combination of Bread and All Purpose); 75 grams Whole Wheat Flour; 15 grams Sea Salt; 37.5 grams Warm Fresh Water or Potato Water*; 10 grams Malt (optional)

Country Sourdough Bread – A hearty, open crumb Old World Sourdough Bread.

Country Sourdough Bread

There’s nothing like fresh, homemade sourdough bread. I bake bread at least two-three times per week. Since I have been baking bread, I no longer have a strange feeling after eating bread. This recipe is my basic recipe and it’s a scaled down Tartine bread basically.

Store bought bread is made so quickly and with such shortcuts, it’s no wonder people think they are gluten intolerant. For more help and lively discussion, join my Facebook Group, Natural Fermentation Real Sourdough Bread Bakers.

You will want to feed your starter the night before, by discarding (removing some starter) and then feeding. Leave it out all night in a warm place, covered. It should triple in size and then fall back a bit.

If your jar of Starter that you keep in the refrigerator is not very active, you could instead of feeding it and letting rise overnight, make a Levain (pre-ferment) by removing a Tablespoon of Starter from your jar and adding in flour and water and then cover overnight. This will produce a stronger active Starter. A levain is a mixture of Sourdough Starter, flour and water that is prepped and then allowed to grow. There is no commercial yeast in a Levain. The Original Danish Dough Whisk does a great job of mixing up the flour and water.

Cover the Levain (or your jar of Starter) with a Flour Sack Towel and let it sit overnight to ferment.

The next morning, pull some Starter out of the jar or use the levain you made the night before in a food safe container and then weigh in the flour and the water. I like to use the Baker’s Math Kitchen Scale, as it is extremely accurate and will also weigh in Baker’s Percentages.

For this size recipe, don’t use more than 75 grams of Whole Wheat, Spelt or other low gluten flour.

Mix it up well with The Original Danish Whisk, so that there is no flour left separately in the bowl.

Cover with a Flour Sack Towel or whatever you like and autolyse for at least 40 minutes. You can go longer if need be.

If you want to add Malted Powder, now is the time, along with a bit more water and salt. This is called a Double Hydration.

After one hour of rest, your dough will be visibly taller. Start doing the stretch and fold method, once an hour for 3-5 hours, or until it’s ready to be shaped.

After several hours of stretch and folds, the dough is going to show lots of gas bubbles!

Place the dough on your lightly floured Pasty or Bread Board and grab your Bench Knife.

Weigh the dough and then using a Bench Knife, cut the dough into two equal pieces.

Pull the bottom of the dough towards you and then fold it up. Fold in the sides, like an envelope and then pull the top over the folds.

With your Bench Knife in one hand, rotate the dough to form a tight ball.

Do the same to the other piece of dough.

Cover the dough and let it bench rest for 30 minutes. I love my Snow River Pastry Board. When I first got it, I applied four rounds of John Taylor Butcher Block Conditioner Oil and then two coats of Clark’s Cutting Board Finish Wax. Once a month, I apply another coat of the Oil and every couple of months I apply the Wax after oiling.

The dough will be puffy. Dust some flour over the top and with your Bench Knife, flip it over and reshape, this time tighter. Using your Bench Knife as a guide to scrape along the board, pull the dough towards you, which will tighten the dough even further.

Using rice flour and/or wheat flour, dust your Banneton. Alternatively, you could use a linen cloth inside the Banneton, if you do not want the swirls to show on your bread.

Using your Bench Knife, place seam side up, in two Wicker Bannetons. Sprinkle Rice flour over the top of dough, cover with plastic wrap and place in refrigerator overnight.

I sometimes divide half the dough in half and shape into mini Boules .

The next day, remove from refrigerator and allow to come to Room Temperature. Place a both top and bottom of cast iron Dutch Oven in your oven and preheat oven to 500 Degrees F for one hour. Score your bread with a Bread Lame right before you are ready to put into your oven. Razor Blades are super cheap and I buy them in packs of 100. Place the dough in the top part of the Cast Iron Combo, spritz with water and close. Bake for 20 minutes. At the end of twenty minutes, remove the cover and bake an additional 20 minutes.

Allow to fully cool before slicing.

Here is your handy printable recipe: