Beginner Artisan Sourdough Country Loaf

Step-by-Step Instructions

1. 1

   Autolyse

   In a large mixing bowl, combine 450g bread flour, 50g whole wheat flour, and 350g water (reserve 25g). Mix with your hands until no dry flour remains. Cover and let rest for 45 minutes to initiate enzymatic breakdown and gluten hydration.

2. 2

   Incorporate Starter & Salt

   Dimple 100g peaked sourdough starter across the dough surface and fold inward. Rest 20 minutes. Sprinkle 10g fine salt and the remaining 25g water over the dough. Pinch and squeeze the dough until fully smooth and homogeneous.

3. 3

   Bulk Fermentation & Stretch-and-Folds

   Over the next 3.5 hours at ~76°F (24°C), perform 4 sets of stretch-and-folds every 30 minutes, followed by 2 gentle coil folds. The dough should rise by 30-40% and develop domed edges with scattered airy bubbles.

4. 4

   Pre-Shape and Bench Rest

   Turn dough out onto a lightly dusted work surface. Gently pull the corners into a round boules. Bench rest uncovered for 20 minutes.

5. 5

   Final Shape & Cold Retard

   Dust a proofing banneton with rice flour. Shape the dough into a tight boule with surface tension, stitch the seam, and place into the banneton seam-side up. Cover with a plastic bag and cold ferment in the refrigerator at 38°F (3°C) for 14-16 hours.

6. 6

   Bake in Preheated Dutch Oven

   Preheat a heavy cast-iron Dutch oven to 475°F (245°C) for 45 minutes. Invert cold dough onto parchment paper, score 1/2-inch deep at a 30-degree angle with a razor lame, drop into the Dutch oven, and cover with the lid. Bake covered with steam for 20 minutes. Remove lid, reduce oven to 450°F (230°C), and bake uncovered for 22-25 minutes until deep mahogany.