Country Loaf

You can vary sourdough bread endlessly, but time and time again I find myself returning to this classic recipe. The foundation is simple, but the key lies in the details: high-quality stone-milled flour with a high protein content, along with time and attention.

By allowing the dough to ferment slowly—preferably overnight—it develops a deep, slightly tangy flavor and an open, airy crumb. Combine this with maintaining the right temperature during bulk fermentation, and you have everything you need to create a loaf that is truly worth celebrating.

I also highly recommend making the rye porridge included in this recipe. It adds extra depth of flavor, improves moisture retention, and gives the bread a wonderfully juicy, tender crumb that stays fresh for longer.

Recipe Details

Yield: 1 loaf (approx. 1 kg)

Active Time: 45 min

Fermentation: 8–24 hours

Bake Time: 40–45 min

Difficulty: Intermediate

Ingredients

Dough

• 340 g water (40°C)
• 70 g active levain
• 525 g T65 wheat flour
• 12 g sea salt

Optional Rye Scald

• 16 g whole rye flour
• 45 g boiling water

Method

1. Prepare the Levain

Feed your sourdough starter 1–2 days before baking until active and bubbly.

2. Make the Rye Scald (Optional)

Mix rye flour with boiling water and leave for 5 minutes.

3. Autolyse

Mix flour and water until no dry flour remains. Rest for 30 minutes.

4. Add Levain and Salt

Incorporate levain and salt until evenly mixed.

5. Knead

Use the slap-and-fold technique until the dough becomes elastic.

6. Bulk Fermentation

Allow the dough to ferment for 3.5–4 hours.

Perform stretch-and-folds every 45 minutes.

7. Pre-shape

Shape loosely and rest for 5 minutes.

8. Final Shape

Create tension by folding and rolling the dough tightly.

9. Banneton

Transfer seam-side up into a floured banneton.

10. Proof

Choose either:

• Same-day bake: 3–4 hours proof
• Overnight proof: 1–2 hours at room temperature, then refrigerate overnight

11. Bake

Bake in a preheated Dutch oven:

• 20 minutes with lid
• 15–20 minutes without lid at 220–230°C

12. Cool

Allow to cool for at least 1 hour before slicing.