Country Style Sourdough Bread Recipe

Feed starter

6–8 hours before mixing (or the night before), mix the active sourdough starter with 75 g whole wheat flour and 75 g water in a jar. Cover loosely and leave at room temperature until bubbly and doubled (ready when it passes the float test or is very aerated).

Autolyse

In a large bowl, combine 350 g bread flour and 125 g whole wheat flour. Add 350 g warm water and mix until no dry flour remains and all flour is hydrated. Cover and rest 30–45 minutes to allow gluten development (autolyse).

Mix levain into dough

After autolyse, add the activated levain (the entire levain build, about 300 g total). Use wet hands or a dough scraper to incorporate the levain into the autolysed dough until evenly distributed.

Salt and oil

Sprinkle 10 g fine sea salt over the dough and drizzle 30 ml extra virgin olive oil across the surface. Pinch and fold the dough repeatedly (or use a slap-and-fold for 1–2 minutes) until salt and oil are absorbed and dough becomes cohesive.

Bulk fermentation with folds

Cover the bowl and bulk ferment at room temperature (21–24°C / 70–75°F) for about 3–4 hours, performing 4 sets of stretch-and-folds every 30 minutes during the first 2 hours: reach under the dough, stretch a portion up and fold it over the center, rotating the bowl and repeating 4–6 times per set. After the folds, let dough rest undisturbed until it has increased ~25–50% in volume and shows airy bubbles.

Incorporate olives

Turn the dough out onto a lightly floured surface after the first half of bulk fermentation (or just after the last set of folds). Flatten gently to a rectangle and sprinkle the 120 g chopped marinated olives over the dough. Fold the dough over the olives, press gently to distribute, then perform 2–3 additional gentle folds until the olives are evenly incorporated without overworking the dough.

Pre-shape and bench rest

Lightly dust the work surface. Pre-shape the dough into a loose round or oval (depending on your final shape) by folding edges into the center. Let rest uncovered for 20–30 minutes (bench rest) to relax the dough.

Final shape

Perform the final shaping: for a country round, tighten the surface by cupping your hands and rotating the dough against the work surface to create surface tension. For an oval bâtard, roll and seal the seam. Place seam-side up in a floured couche or a lightly oiled proofing basket (banneton). Sprinkle the top with 1 tbs coarse cornmeal or semolina to prevent sticking.

Final proof

Cover and proof at room temperature for 1–2 hours until slightly puffy, or retard in the refrigerator for 8–14 hours for more flavor (chilled proof will require an additional 30–60 minutes at room temperature before baking if still very cold).

Preheat oven and Dutch oven

Place a Dutch oven (or baking stone and steam tray) in the oven and preheat to 250°C (480°F) for at least 45 minutes to ensure it's thoroughly heated.

Score and load

When ready to bake, carefully invert the proofed loaf onto a parchment sheet (seam side down). Use a lame or sharp knife to score the top with a 1/4–1/2" (6–12 mm) deep cut (a single long slash or a cross). Brush the top lightly with 1 tbs extra virgin olive oil for a glossy, flavored crust. Using the parchment, lift the loaf into the preheated Dutch oven.

Steam bake and reduce temperature

Cover and bake at 250°C (480°F) for 20 minutes to trap steam (promotes oven spring). After 20 minutes, reduce oven temperature to 220°C (430°F), remove the lid, and bake an additional 20–25 minutes until the crust is deep golden-brown and internal temperature reaches 96–99°C (205–210°F).

Cool

Remove the loaf from the oven and transfer to a wire rack. Let cool completely for at least 1.5–2 hours before slicing to finish crumb setting.