About This Recipe
I am going to be honest with you: I never make this bread the same way twice. This is one of those recipes that can take years to master, and I am still working on mastering this one. This particular recipe was originally published November of 2023 as a YouTube video, which I later transferred to my blog in February of 2024. To say that I have changed my technique a lot since publishing this recipe is an understatement. I have experimented with everything under the sun, and am still experimenting with more. At the time of this update (October 2024), I have gained so much insight, and I am excited to share some of it with you in this post. But, do I ever follow this recipe? No. In fact, when I finally do hone in on one particular technique, I bet it will look nothing like this one. So, for now, I present to you an abundance of bread knowledge and a recipe that works, but is still being refined.
What Is Country Bread?
Country bread is a French-inspired rustic loaf of sourdough bread. It can be shaped into a boule (round) or a batard (oval). This is the bread that most people simply call “sourdough” today. This bread was popularized in the early 2000’s by Chad Robertson, whose book, Tartine Bread, is the root for which all modern sourdough is based today.
This type of bread is made from a fairly wet dough, which easier to develop by hand. The long fermentation time allows gluten to come together, as well as provides the dough with most of its strength. It is baked at a high temperature with steam (for a fuller expansion) to achieve a sort of “explosion” in the oven, which gives the loaf a beautiful oven spring and interior.
This type of bread can be made with a variety of flour types for different flavors and textures. For this recipe, we will stick with the simplest version, using just the most basic ingredients: flour, water, salt (and sourdough starter).
What I Love About This Recipe
This recipe makes a great loaf of bread, but without a wildly open crumb. It is perfect for sandwiches or toast. It does not require any advanced steps, such as autolyse; rather all ingredients are mixed at once. This way: you will not forget to add anything to the dough. Working the dough by hand means that no special equipment is necessary to get it together, as folds and a long fermentation time create the necessary structure. Visual cues help you learn to read your dough to know exactly when the next step needs to take place, or if something about the process is off. The Dutch-oven bake gives this recipe the perfect crust and oven spring, while the cold ferment helps set the classic sourdough flavor.
All The “Why’s”
Bread Flour
Here’s the thing about artisan bread: most of the gluten is developed through time during the slow fermentation process. You see, as dough rests, gluten comes together naturally and fermentation provides strength. Bread flour contains more gluten binding proteins, which naturally create a stronger network that traps air and helps the loaf ferment more efficiently. I use King Arthur Bread Flour in most recipes that calls for “bread flour” because of its higher protein content (12.7%) and excellent ability to form gluten.
Salt
Salt helps bring out flavor (without salt, bread would taste almost like nothing), but also has notable effects on the dough. Salt is a tightening agent, meaning it helps create a more elastic (strong) dough. It does slow fermentation, as well as gluten development, but these are things we must account for in the recipe because we cannot have a recipe without salt. It is important to use just the right amount, enough to bring out the flavor, but not so much that the loaf cannot ferment or come together. I use the standard – 2% salt – in all my recipes, unless otherwise noted.
Hydration
This recipe has an approximate hydration of 75%. This amount of water is just enough that the dough can be structured by hand through folds with ease. The higher the hydration (the more water present in the dough), the harder the dough is to handle. I find the amount in this recipe to be a perfect balance between easy handling and beautiful stretching/ease of dough development, which makes the balance of this recipe perfect for even a beginner. Read more about dough hydration here.
Dough and Gluten Development
Because this dough is unenriched (no fat, sugar, etc.) and because our sourdough starter works slowly, gluten develops naturally over time. This means we can let fermentation do most of the strengthening of our bread, aerating it and building structure, while we take time to fold the dough, which helps fermentation do its best work.
Folding the dough has many benefits, and time you fold it in relation to its stage in fermentation can also change the outcome of your loaf completely. More folds up front (sometimes, I also pair this with increased mixing time) creates a more elastic loaf, which just means the end result will be taller with a more defined shape. Less folds, or folds that are more spaced out, can mean a flatter loaf, but with a more “wild” and open crumb.
For this recipe, I aim for six folds. The key is to make sure the dough relaxes completely between each set. This way, the folds are more efficient at structuring the dough. You can do each set of folds a minimum of fifteen minutes apart, but thirty minutes is better. Even an hour apart can be okay, but then it may throw off your ability to judge fermentation, which is only a factor if you are new to making sourdough and do not quite know the right timing for your environment. Feel free to play around with everything I just mentioned and notice what intervals gives you the results you are looking for in your bread. You can do a minimum of four sets of folds, or a maximum of eight sets; though, I do not see a reason to go so high.
Bulk Fermentation
It is important to note that fermentation varies significantly depending on temperature and climate. My home generally rests around 68-72 F (20-22 C), so my fermentation times are very extended from someone whose home rests around 75 F (24 C), or even warmer. Always watch the dough and read your baked loaf as best as possible to be able to determine necessary adjustments for your next attempt. The goal is to ferment the dough as long as possible, but not to overproof. The longer the dough ferments, the lighter and airier your bread will be.
If you choose to cold proof your dough, as I do in this recipe, the temperature of your bulk fermentation is very important. A warm dough will continue to rise significantly in the fridge, while a cooler dough will not. I keep this dough around 70 F, and bulk ferment it until it reaches double in size after folds are complete. If you live in a climate like mine, or even cooler, this method will work fine. But, if your environment is warmer, you will need to consider decreasing the percentage of rise you give the dough before you shape it. I can give you some guidelines, but ultimately you will need to experiment and find your own way for your own environment.
Generally, loaves that ferment around 70 F (21 C; this is the temperature I ferment my dough) take about 12 hours to bulk ferment. Colder climates, say 65 F (18 C) take a very long time, a minimum of 16 hours, and sometimes longer. Increase the temperature to 73-75 F (23-24 C), and the bulk fermentation time is reduced to around 9 hours. Last, very warm temperatures, 78-80 F (25-27 C) generally take only 4 hours to complete fermentation. All in all, your dough is in your hands, and in your climate.
Shaping
Since we are only making one loaf of bread, it is not necessary to pre-shape the dough. Simply turn it out, and shape it using your preferred method for a boule or batard before adding to your banneton.
It is important to be very gentle with the dough during this step, if you want to keep air bubbles intact, that is. If not, simply pat the dough all over after turning out, which will degass the dough and result in a more closed and even crumb.
I actually do perform a pre-shape in the recipe video. Here is the reason for a pre-shape: to get your dough into a shape that will make it easier to achieve the final shape you are looking for. Pre-shaping is commonly used when the dough has to be divided, such as when making rolls, baguettes, or multiple loaves of bread. It might also be used if your dough came out of the container strangely, and would be difficult to evenly shape into its final form. Pre-shaping tightens gluten and builds elasticity, which is why the dough must rest afterward before the final shape: to allow it to loosen up again so that it stretches and shapes into its final form with ease. But, like I said before, since this recipe only makes one loaf, you do not have to worry about a pre-shape.
Cold Proof
A cold proof is always an option to extend the baking timeline, which creates flexibility. I do usually cold ferment this dough, that way I can prepare it the day before and bake it whenever I want fresh bread the next day. If you make this recipe as an overnight dough, you may not want to cold proof (and, that works as well!). Simply let it rest for one to three more hours before baking, depending on the climate and how the dough is looking.
Scoring
I am super simple when it comes to scoring. You only need one score, 1/4 to 1/2 inch deep, to help this loaf expand without cracking all over. I am not about decorative scoring, but if you are, then go for it!
In my video, I teach you how to score your dough at the right angle for the most prominent ear, as well as how to do a five-minute score to improve expansion in the oven. In reality, if your dough is well-strengthened, the loaf will expand just perfectly without scoring at the right angle or adding the extra score at five minutes.
Baking Method: Temperature
The best oven spring and crumb comes from baking the dough hot and fast. I chose a temperature of 500 F to give the dough the best “pop” in the oven.
Baking Method: Steam
Because I have a gas oven, it is hard to open bake. I open bake breads that are smaller in size, such as bialy or pan de cristal, but whole loaves do not do well. Therefore, I always use a Dutch oven for bakes like this (lid on for the first half of baking [steam], lid off second half [to firm up the crust]). Currently, that is my Challenger bread pan (which I absolutely love!).
In reality, you can open bake this bread, just make sure your oven has plenty of steam for the first twenty minutes of baking to help the dough expand properly. Open-baking works best with electric ovens that do not have vents. The main goal: make sure your bread has the ability to expand to its maximum potential before the crust begins to harden.
Suggested Timelines
Suggested Timeline
DAY 1
8:00 a.m.
- Mix the dough.
8:30 a.m. – 11:00 a.m.
- Strengthen the dough through folds.
5:00 – 9:00 p.m.
- Shape and refrigerate the dough.
DAY 2
8:00 a.m.
- Bake and enjoy!
Work Day Timeline
DAY 1
7:00 p.m.
- Mix the dough.
7:30 p.m. – 10:00 p.m.
- Strengthen the dough through folds.
DAY 2
6:00 – 8:00 a.m.
- Shape and refrigerate the dough.
After Work
- Bake and enjoy!
📌 Quick Tip: Read the recipe in its entirety before you start cooking. This will help you understand the ingredients, steps, and timing involved, and allow you to prepare any necessary equipment or ingredients beforehand.
Country Bread
Ingredients
Instructions
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Mix all ingredients together until the flour is completely absorbed and a shaggy dough is formed. Let the dough rest for 30-60 minutes before beginning the strengthening process.
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Ferment and strengthen the dough:
Complete six sets of folds, spaced at least 15 minutes apart (30-45 minutes is better). You can do stretch-and-folds, coil folds, bench light folds, or letter folds (review all the types of folds here). Make sure the dough is completely relaxed before stretching in order to get the most benefit out of each stretch.
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Bulk rise: Let the dough rest until it doubles in size (6-9 more hours at 70 F [21 C]).
NOTE: If you ferment your dough at warmer temperatures, your fermentation time will be less and the percentage rise will be smaller, especially if you are choosing to cold proof the dough. Refer to the "Bulk Fermentation" section of this post for tips.
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Pre-shape (optional; 5:16 in video): Use wet hands to remove the dough from the bowl and turn out onto a clean counter that has been lightly dusted with flour or sprayed with water. Using a bench scraper and your hands, tuck and tighten to form a round. Rest, uncovered, on the counter for 20-30 minutes.
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Shape (5:49 in video): Lightly flour a banneton (or a towel/cheesecloth inserted into a 1.5 qt mixing bowl) with rice flour to prevent sticking, or regular flour if you don't have this option (though, some sticking may occur as the flour is absorbed into the dough during the resting period).
Scoop up the pre-shaped dough and flip it over, so the smooth side is on the counter. Fold the left and right sides of the dough into the middle, then repeat with the top of the dough. Last, take the bottom end of the dough and fold it all the way over, so that the seam you have just created is now touching the counter. Using your hands (wet, if needed), tuck and tighten the dough into a smooth ball.
Using your bench scraper, scoop the dough off the counter and place it, seam side up, into the banneton. Pinch together any holes or open seams, or stitch if needed (7:19 in video). Cover with a plastic bag.
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Final proof: The next day (or while your dough is finishing its final proof on the counter), preheat your oven to 450 F. Insert a Dutch oven onto the top rack, and a pizza stone or baking sheet on the bottom rack ** [see note]. Preheat your Dutch oven for at least one hour before baking.Transfer your dough to the refrigerator until the next day (8-16 hours). Or, finish proofing on the counter 1-3 more hours.
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The next day (or while your dough is finishing its final proof on the counter), preheat your oven to 500 F (260 C). Insert a Dutch oven onto the top rack, and a pizza stone or baking sheet on the bottom rack ** [see note]. Preheat your Dutch oven for at least one hour before baking.
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Remove your dough from the fridge. Turn it out onto a silicone baking mat or a piece of parchment paper.
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Score the dough: Using a razor blade or bread lame, make one score 1/4 to 1/2 inch deep, making sure the razor is angled parallel with the counter for the most prominent ear. (I used one expansion score for simplicity, but you are welcome to score any design you like at this point, as long as you still have at least one, deep expansion score.)
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Place your scored loaf into the preheated Dutch oven and replace the lid.
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Bake for 20 minutes with the lid on.
Optionally, five minutes in, score the loaf a second time along the seam where it is expanding (9:57 in video). Make sure to keep your razor parallel with the counter. The only purpose of this is to increase expansion and assure a prominent ear on your loaf.
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After 20 minutes, remove the lid of the Dutch oven, reduce the oven temperature to 450 F (230 C) and bake 15-20 minutes more, until the loaf is dark and the internal temperature registers 200 F (93 C).
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Allow the bread to cool for at least 30 minutes (one to two hours is better) before slicing (otherwise the loaf will be slightly gummy).
Servings 12
- Amount Per Serving
- Calories 162.55kcal
- % Daily Value *
- Total Fat 0.84g2%
- Saturated Fat 0.13g1%
- Sodium 177.31mg8%
- Potassium 48.52mg2%
- Total Carbohydrate 32.41g11%
- Dietary Fiber 1.11g5%
- Sugars 0.5g
- Protein 5.55g12%
- Calcium 11.09 mg
- Iron 2.03 mg
- Vitamin E 0.17 IU
- Vitamin K 0.17 mcg
- Thiamin 0.37 mg
- Riboflavin 0.23 mg
- Niacin 3.32 mg
- Vitamin B6 0.02 mg
- Folate 17.45 mcg
- Phosphorus 46.33 mg
- Magnesium 12.64 mg
- Zinc 0.41 mg
* Nutrition values are auto-calculated and should be used as an approximation only.
Notes
- Storage: Store in a Ziploc or bread bag on the counter for three to five days, or slice and store in the freezer. Toast to warm.
- Pizza Stone/Baking Sheet: This is not necessary, but the addition of an object underneath the Dutch oven helps create indirect heat, preventing the bottom of the loaf from burning. When experimenting with this recipe, I found that my bread tended to burn on the bottom, and this is one thing that kept that from happening. You could also use aluminum foil, or sprinkle cornmeal under the parchment paper/silicone bread sling.
