This recipe makes a slightly smaller loaf of sourdough bread than most standard sourdough bread recipes. For those that live alone or whose families don’t enjoy crusty sourdough, this small, simple sourdough bread hits the sweet spot. Simple sourdough country bread can be mixed easily and shaped into either a round or oval loaf. Both shapes will easily fit into a 6 quart sized Dutch oven for baking.
Just like my Simple Sourdough Bread recipe, this recipe produces a slightly smaller sourdough loaf of bread. What’s nice about a smaller loaf is that even if it’s shaped into a batard (oval), it will still easily fit in a 6 quart Dutch oven for baking. What makes this a “country” sourdough is the inclusion of whole wheat flour along with bread flour. The whole wheat gives this bread a slightly nuttier flavor. This is a very simple sourdough bread recipe that uses active starter instead of making a levain first.
HOW THIS RECIPE COMES TOGETHER
- 1. MIX: Active, bubbly starter at its peak is mixed with water, bread flour, whole wheat flour and salt. This mixture is left to rest for 30 minutes.
- 2. STRETCH & FOLD: A series of 3-5 stretch and folds is then performed every 30 minutes. Stretching and folding the dough multiple times slowly develops the gluten.
- 3. BULK FERMENT: After the stretch and folds are complete, the dough nearly doubles in size over a period of multiple hours. Depending on the dough’s temperature and the ambient temperature of your kitchen, this process can take anywhere from 6 to 16 hours.
- 4. PRE-SHAPE: Once the dough is properly fermented, it is pre-shaped to give the dough some structure before the final shaping.
- 5. FINAL SHAPE: After the dough rests for about 30 minutes, the loaf can be shaped into its final form. Either an oval or round shaped dough will be transferred to a proofing basket.
- 6. COLD PROOF: The loaf is covered and cold proofed overnight in the refrigerator. The dough can stay in the refrigerator for up to 36 hours before baking.
- 7. BAKE: The loaf is transferred out of the proofing basket to parchment paper or a silicone mat. After scoring, the dough goes into a pre-heated Dutch oven and bakes for about 25 minutes with the lid on and 15-20 minutes with the lid off.
MY FAVORITE SOURDOUGH RESOURCES
- 1. For beginners: I have been following Bonnie Ohara of Alchemy Bread for years, even before I got into sourdough. Her books are fantastic resources.
- 2. For shaping videos: I appreciate the detail and professionalism of the shaping technique videos from Maurizio Leo’s The Perfect Loaf. He also goes into detail about the science behind sourdough.
- 3. For recipes and more: Amy Bakes Bread is a wonderful online resource with a variety of creative sourdough recipes and lots of information.
Simple Country Sourdough Bread
A recipe for a smaller loaf of country sourdough bread.
Equipment
- 1 kitchen scale
- 1 instant read thermometer
- 1 large mixing bowl
- 1 2 quart container with a lid optional
- 1 bench scraper
- 1 proofing basket
- 1 bread lame
- 1 6 quart Dutch oven
Ingredients
- 1 1/4 cups (300 grams) water
- 1/3 cup (80 grams) sourdough starter at peak or just past peak
- 3 cups (360 grams) bread flour (at least 11.5% protein content)
- 1/2 cup (60 grams) whole wheat flour
- 1 tsp (10 grams) sea salt
Instructions
Mix
- The DDT (desired dough temperature) for this loaf of bread is 78° F. First, take the temperature of your flour by inserting an instant read thermometer into your bag or bin of flour. The following chart will give you an idea of what temperature your water should be when mixing the bread dough.
- Water Temperature GuideAir/flour temp: 65° F / Water temp: 117° FAif/flour temp: 68° F / Water temp: 108° FAir/flour temp: 70° F / Water temp: 102° FAir/flour temp: 72° F / Water temp: 96° FAir/flour temp: 75° F / Water temp: 87° FAir/flour temp: 78° F / Water temp: 78° F
- In a large mixing bowl or container, add the water and active sourdough starter. Whisk the starter so it dissolves into the water.
- Add the flours and salt then mix all the ingredients into a shaggy dough. Cover with a towel or lid and let the dough rest for about 30 minutes.
Stretch & Fold
- Perform the first of 3-5 sets of stretch and folds. First lightly wet your hand so the dough does not stick to your hand as easily. Imagine your dough has a clock face. Begin by stretching the 12 o'clock side of dough up and down to the 6 o'clock. Turn and repeat this motion with all "four corners" of the dough. Then work at least once more around the clock until the dough feels smoother and tighter. Cover and let the dough rest again for 30 minutes.
- Repeat the sets of stretch at folds at least twice more every 30 minutes. If the dough still seems very loose after your third set of stretch and folds you can repeat one or two more sets every 30 minutes. Take the temperature of your dough following each set of stretch and folds. The internal dough temperature and the amount your dough expands will help you determine how long to bulk ferment.
Bulk Ferment
- Use the temperature of the dough and visually how much your dough is expanding to help you determine when bulk fermentation has ended. I really like using Cambro containers so I can get an accurate idea of how much my dough has risen. If the dough is kept at 78° F for the duration of the bulk ferment, it should be nearly doubled in 4-6 hours from the time of mixing.
Preshape
- About 30 minutes before bulk fermentation is complete the dough should be nearly doubled in size. Lightly flour a work surface and then turn the dough out of the bowl or container. With lightly floured hands, fold the top section of the dough gently up and down to the center. Repeat with the bottom section. Then using a bench scraper, flip the dough seam side down and pull it taunt in a circular motion toward you. Repeat this until the dough is rounded, firm and holds is shape fairly well. Do not use excessive force that tears or expels air from the dough.
- Cover the dough with a towel and let it rest for 30 minutes.
Final Shape
- If using a banneton basket for the first time, make sure it is dusted well with flour. Otherwise, lightly dust the basket with bread or rice flour.
- Uncover the dough and using a bench scraper, gently flip it so the side that was facing up is now down.
- If shaping a boule (round), repeat the steps for preshaping listed above. If shaping a batard (oval), fold the top section down toward the bottom. Fold the bottom section up toward the top. Then, using both hands on either sides of the dough, gently fold the sides together to meet in the center while lifting the dough into the proofing basket. Pinch and seal the seams.
- Cover the dough with a clean shower cap or bag and place it in the refrigerator to cold proof overnight.
Cold Proof
- Allow the dough to rest in the refrigerator for 12-36 hours.
Bake
- Place a 6 quart Dutch oven with the lid on inside your oven and preheat it to 450 degrees F.
- When the oven is preheated, remove the dough from the refrigerator and uncover it. Flip the dough gently onto a sheet of parchment paper or silicone oven-safe mat. The side of the dough that was resting in the basket will now be facing up.
- Using a bread lame, make at least one slightly curved slash from top to bottom in the dough so steam can escape as the bread bakes.
- Using oven mitts, remove the Dutch oven from the oven and take off the lid. Slide the parchment paper or mat with the scored dough on it into the Dutch oven and return the lid. Place the Dutch oven back into the oven. Bake for about 25 minute with the lid on.
- After 25 minutes, remove the lid and bake for an additional 15-20 minutes until the bread is golden brown.
- Remove the bread from the Dutch oven at let it cool for at least 1 1/2 hours before slicing for best results.
