Basic Sourdough Country Loaf Recipe

Basic country Loaf -75% hydration

Remember to feed your starter 6-8 hours before baking.

100g leaven (bubbly sourdough starter)

450g white wheat bread flour

50g whole wheat flour

375g warm water (350 for initial dough+25 for when adding salt)

10g salt


Prepping the dough

  • In a large bowl combine 100g leaven and 350g of water and mix well.
  • Add the whole wheat and bread flours and mix until well incorporated.


  • Cover the bowl and leave to rest for 30-60 minutes.
  • After 30-60 min of rest add 25 g of water and 10g salt, and knead until salt and water is combined into dough.

Bulk Rise (a.k.a. ‘bulk ferment’)

  • Cover and set the bowl in a warm area (75-80 degrees) for 3 to 4 hours or for 6-8 hours in a cooler place (during the winter season, you can put it in a turned off oven with a hot pan of water, or next to the stovetop near a pot of simmering water).
  • During the bulk rise, perform stretch and folds every 30-60 minutes. Towards the last hour fold more gently to avoid pressing gas out of the dough.

Bench Rest

  • Scoop the dough onto the countertop.
  • Lightly flour the top of the dough. Very gently turn over the dough so the floured side is face down, and fold the dough on all 4 ends, gently shape into a round boule.
  • Leave to rest for 20 minutes. The edges should be round and thick (it's ok if it flattens a little) but they should not taper off. If they do taper or flatten off, reshape and let sit for another 20 minutes (this is like doing another set of folds during the bulk rise).


  • Sprinkle a lined bowl or banneton with 50/50 flour blend of rice and white wheat flour.
  • Fold bottom third up, right side third over, left side third over, top third over and then roll the entire loaf over and gently pull toward you letting tension form the loaf place prepared bowl.
  • Let rise for 3 to 4 hours at room temp or place in refrigerator for up to 12 hours (known as ‘retard’).


  • Place your Dutch oven in the oven and preheat the oven to 500 degrees.
  • Gently place the dough into the Dutch oven, and score the top of the bread.
  • Bake at 500 degrees covered for 20 minutes.
  • Remove lid, lower temperature to 450 and continue to bake for an additional 20 - 30 minutes until crust is a rich dark amber color.
  • Let it cool on wire rack.

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