Artisanal Country Sourdough Loaf
Blistered mahogany crust with an open, custardy wild-fermented crumb
A patient 24-hour naturally leavened sourdough bread made with stoneground bread flour, whole rye, and an active levain. Baked in a searing hot Dutch oven for dramatic oven spring and golden ears.
Serving Scaler
Ingredients (6)
0 / 6 preppedFor the Dough
Levain
For Dusting
Autolyse flours and water
In a large mixing bowl, combine bread flour, rye flour, and 350ml of water. Mix by hand until no dry bits remain. Cover with a damp cloth and rest for 45 minutes.
Autolyse hydrates the starches and initiates enzymatic gluten development without friction.
Incorporate starter & salt
Add 100g bubbly active starter, sprinkling 10g salt and remaining 25ml warm water over top. Pinch and fold the dough repeatedly until completely integrated and smooth.
The dough will feel loose initially; keep folding until tension forms.
Stretch & Folds (4 sets)
Perform 4 sets of stretch and folds spaced 30 minutes apart over 2 hours. Keep the dough bowl covered in a warm environment (24–26°C).
Wet your hands with cold water before each fold to prevent dough from sticking.
Pre-shape and final shape
Tip dough onto a lightly floured surface. Shape into a taut round ball (boule) and rest for 15 minutes. Final shape with envelope folds and transfer seam-side up into a rice-flour dusted banneton. Refrigerate overnight (12–16 hrs).
Bake in preheated Dutch oven
Preheat oven and cast-iron Dutch oven to 245°C (475°F) for 45 min. Invert dough onto parchment, score with razor blade at 30° angle. Bake covered for 20 minutes, then remove lid and bake uncovered at 220°C for 20 minutes.
Steam trapped inside the closed Dutch oven keeps the crust pliable for maximum oven spring.