About This Recipe

What is Sourdough country bread?

“Country Bread” is what most people think of when they hear the word “sourdough.” It is the most popular way of making sourdough bread to date. This type of bread is made from a wet(ish) dough, strengthened by hand, and baked at high temperatures with steam to create a crispy crust and chewy 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 basics and use the most basic four ingredients that can make a bread: flour, water, salt, and yeast (sourdough starter).

What is different about this loaf?

Rather than being strengthened by hand, this loaf is strengthened using a stand mixer. Since this dough has a hydration of 70%, medium to high speeds on the stand mixer are necessary to develop the gluten effectively. This can be questionable for some, and it is important to always use caution when trying this technique for the first time. The key to success here is proper strength + proper fermentation. With one or the other out of balance, the loaf will not turn out properly. All in all, this loaf can be mixed and kneaded in just twenty minutes time, meaning the bulk of the work is completed rather quickly, leaving you time to relax now and enjoy delicious bread later.

What I love about this recipe:

The process for this bread is simple and straight-forward. Only four ingredients are mixed together, then kneaded in a stand mixer. After just twenty quick minutes, the dough is ready to rest. Using visual cues over timing makes it simple to know when it is time to move on to the next step. The Dutch-oven bake gives this recipe the perfect crust, and the cold ferment helps set the classic sourdough flavor and add beautiful blisters to the exterior of the loaf.

Why this recipe works

Bread flour

This is such an important component that cannot be skipped over! Flour affects the dough and end result so much. Because this dough has a hydration of 70% (that means it has a good amount of water!) it needs a strong flour to lend the best results. The flour will help the gluten develop efficiently in the stand mixer, and will give the loaf it’s beautiful shape. My personal favorite is King Arthur Bread Flour, but any bread flour should do.

Hydration

I’ve kept this loaf at a near 70% hydration. I chose this hydration specifically because it requires slightly less work in the stand mixer. With the right flour, it will easily pick itself up and be completely finished kneading in 10-15 minutes.

A general rule of thumb is: the higher the hydration, the faster and longer it will need to be kneaded in a stand mixer. A 70% hydration is just right for kneading quickly, without overworking the stand mixer, while also keeping the classic traits of a sourdough country loaf. Read more about dough hydration here.

Gluten Development

This recipe uses a stand mixer at medium to high speeds to knead this wet dough for ten to fifteen minutes. This technique completes gluten development in just a short amount of time, freeing up the baker to do other things while the dough is rising.

If everything is done correctly and efficiently, no other gluten-development measures are needed. I do like to give this dough one set of folds a couple hours into bulk fermentation, before tracking its growth to double in size. While this set of folds is not necessary, it helps me gauge fermentation better, as well as ensures a tall, beautiful round.

Bulk Fermentation

Bulk fermentation, in combination with proper gluten development, is the key to success for this recipe. This dough should at least double in size after all folds are complete. I usually push the dough a bit farther past double for my standard country loaf, and I like to do so here as well. For this recipe, I let it rest at room temperature (70 F for my home) for two to three hours before transferring the dough to a clear, straight-sided container to double in size (six to seven more hours in my home). Use your standard bulk fermentation timing, and you should be successful.

Shaping

This dough can be shaped using any desired method of shaping. In my video, I do a single shape (no pre-shape) using lamination. This step provides extra strength to the dough and allows the baker to add any additional flavoring ingredients, if desired. I chose this method for demonstration purposes only, to provide you with even more options for shaping your dough. In the end, shape as your heart desires for this recipe.

Cold Proof

Though placing the dough in the fridge isn’t necessary, I find it creates a deeper flavor, makes the loaf easier to score, and results in beautiful blisters all along the outside of the dough. It also provides the loaf with just enough steam that adding ice or water to the Dutch-oven isn’t necessary, though I still like to add a spray of water just before baking.

Baking Method

I find 450 F is the perfect temperature for allowing the loaf to expand beautifully and prevent the dough from cooking too fast. A dough cooked at too high of a temperature will result in a thick, dark crust, with possible cracks (as the loaf was not finished expanding in the oven). 450 F creates a beautiful light crust with fabulous blisters. In addition, the Dutch-oven method adds the perfect crisp to the loaf, and helps capture steam without any extra effort on the baker’s part.

Suggested Baking Timeline

8 AM (Day 1)

+Mix the dough

+Bulk ferment the dough

11 AM (Day 1)

+Optional: Stretch and fold the dough one time

5-7 PM (Day 1)

+Shape the dough

+Transfer to refrigerator overnight

The next day

+Bake and enjoy!

Suggested Work Day Baking Timeline

8 PM (Day 1)

+Mix the dough (use slightly less starter: 50-75 g)

+Bulk ferment the dough

7-8 AM (Day 2)

+Shape the dough

+Transfer to refrigerator

5-7 PM (Day 2)

+Bake and enjoy!

Stand Mixer Sourdough

Recipe by Caitlin VincentCourse: Lunch, Dinner, Snack, SideCuisine: UniversalDifficulty: Intermediate

Prep time

minutes

Resting Time

hours

Baking Time

minutes

Yield

Loaf

Ingredients

350 g filtered water (1 1/2 cups)
100 g active starter (1/2 cup)
500 g bread flour * [see note] (4 cups)
10 g salt (1 1/2 tsp)

Directions

Mix water and starter in a stand mixer, using the paddle attachment, until fully incorporated.
Add flour and salt, mix again with paddle attachment until everything is just mixed.
Strengthen the dough: Switch to the dough hook, and scrape down the sides of the bowl. Knead on a medium speed (speed 5-6 on a KitchenAid) until the dough completely pulls away from the sides of the bowl and passes a windowpane test (10-15 minutes) * [see note].
Bulk ferment the dough for approximately the same amount of time you would bulk ferment a hand strengthened loaf. Keep in mind that the dough temperature after kneading is warmer (approx. 75-77 F), so this may affect your timing slightly. I usually bulk ferment for about 9 hours total at a room temperature of 70 F, and that is what I did in the video below.
Shape the dough according to your preferred shaping method. For the loaf in the video below, I used lamination. For lamination: dump the dough out onto the counter. Carefully stretch the dough as far as it will go without tearing. You can add any fillings at this point if you like. Fold the dough in thirds, then roll it up like a log. Push and tuck to finish forming your round.
Cold proof: Transfer the dough to a banneton or 1.5 qt bowl (dusted with rice flour), then refrigerate overnight (8-16 hours).
The next day, 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.
Remove your loaf from the fridge. Turn it out onto a silicone baking mat or a piece of parchment paper.
Score: 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.)
Place your scored loaf into the preheated Dutch oven. Optionally, spray with water, then replace the lid.
Bake for 25 minutes with the lid on.
After 25 minutes, remove the lid of the Dutch oven and bake 20 minutes more.
Allow the bread to cool for at least 30 minutes before slicing (to allow the gluten to settle, otherwise it may be gummy).
Enjoy!
How to store: Store in a Ziploc bag on the counter for three to five days, or slice and store in the freezer.
To reheat: From room temperature, toast 2-3 minutes. From frozen, toast 4-5 minutes. I do this in my air fryer at 400 F.

Watch the Video

Notes

Bread flour: THIS IS ABSOLUTELY ESSENTIAL! I tried this recipe at many times using generic all-purpose flour. Though it does make bread, it does NOT yield fabulous results. The higher protein content in bread flour will help the gluten bind and create a strong dough. You may be able to get away with a high-quality all-purpose flour.
If your dough is not pulling away from the sides of the bowl as mine is by 15 minutes, check your flour. It may not be strong enough. If this is the case, add more flour as needed, then go ahead and stop kneading and continue with the recipe.
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.