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Country Sourdough Loaf

Open crumb, blistered crust, naturally leavened.

  • 75'
  • Hard
  • 8
  • GlutenThis recipe contains or may contain Gluten. Check ingredient labels and preparation notes if you are sensitive or allergic.
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A submitted-style demo recipe showing long fermentation, grouped steps and user-submission metadata.

Instructions

  1. Prep
  2. Autolyse flour and water 1h.water
    Recipe media
  3. Cook
  4. Add starter and salt; do 4 stretch-and-folds.
  5. Bulk ferment 4–5h at 24°C.
  6. Shape, cold-proof overnight.
  7. Serve
  8. Bake in Dutch oven, 230°C, 20 min covered + 25 uncovered.

Equipment required

  • Mixing bowl
  • Chef knife
  • Digital scale
    Digital scale — Useful for repeatable recipe testing. Demo affiliate
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  • Dutch oven
    Dutch oven — Traps steam for better oven spring. Demo affiliate
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Chef's notes

Hydration and room temperature matter. If the dough feels weak, add one extra fold during bulk fermentation.

Nutrition

248 kcal
  • 8g protein
  • 50g carbs
  • 1g fat
  • 2g fibre
  • 0g sugar
  • 486mg sodium
  • 0g sat. fat

Per serving

Calculated from ingredients.

Nutrition values are estimates and may vary by ingredient brand, preparation, and serving size.

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