Fresh Country Loaf Recipe

Autolyse

In a large mixing bowl, combine 3 cups bread flour and 1/2 cup whole wheat flour. Add 1 3/8 cups (1.375 cups) room-temperature water and mix until no dry flour remains. Cover the bowl and let rest for 30–45 minutes to autolyse.

Add starter and salt

After autolyse, add 1/4 cup active sourdough starter by dollops across the dough. Sprinkle 1 1/2 tsp fine sea salt on top. Mix by folding and pinching in the bowl until starter and salt are fully incorporated (about 2–3 minutes). Dough will be sticky.

Bulk Fermentation with Stretch & Folds

Cover the bowl and let dough rest at room temperature (about 72°F/22°C). For the first 2 hours perform four sets of stretch-and-folds every 30 minutes: wet your hand, lift one side of the dough, stretch it up and fold it over the top; rotate bowl and repeat 4–6 times per set. After the folds, leave dough to continue bulk ferment for a total of 4–5 hours, until it has risen about 30–50% and shows bubbles.

Pre-shape and Bench Rest

Turn the dough onto a lightly floured surface. Pre-shape into a loose round by folding edges toward center, seam side down. Let rest uncovered for 20–30 minutes to relax (bench rest).

Final Shape and Proof

Shape the dough into a tight oval or boule depending on preference. Place seam side up into a well-floured proofing basket (banneton) or bowl lined with a floured kitchen towel. Cover and proof in the refrigerator for 10–14 hours (overnight) for best flavor. For a same-day loaf, proof at room temperature for 2–3 hours until slightly puffy.

Preheat Oven and Bake

Place a Dutch oven (or baking stone and steam tray) in your oven and preheat to 475°F (245°C) for at least 45 minutes. When ready, carefully invert the proofed dough onto parchment paper, score the top with a sharp lame or knife, and transfer (with parchment) into the preheated Dutch oven. Reduce oven temperature to 450°F (230°C). Cover and bake for 20 minutes, then remove the lid and bake for an additional 18–25 minutes until deep golden-brown and internal temperature reaches 205–210°F (96–99°C).

Cool

Carefully remove the loaf from the oven and transfer to a wire rack. Cool completely for at least 1 hour before slicing to finish crumb set and flavor development.

Slice the cooled country loaf using a serrated bread knife. Spread softened unsalted French butter (4 tbsp) on warm or room-temperature slices. If desired, sprinkle a small pinch (about 1/4 tsp) of coarse sea salt or flaky Maldon on the butter for contrast. Serve immediately.