
Basic Country Sourdough
Updated: Jun 8, 2021
Greetings! I'm so excited to start my first blog post and I sure you're excited to bake your first sourdough bread at home too! I hope my easy-to-follow recipe will help you to get the hang of sourdough baking.
This basic country sourdough recipe produces a gentle open crumb with a mildly sour flavour. It can be eaten on it's own, it's perfect for toast, dipping in soups, sandwiches and more!


Baker's Percentage
80% Japanese Bread Flour 200g
20% Japanese All-Purpose Flour 50g
74% Water 185g
20% Levain 50g
2% Sea Salt 5g
Method
Autolyse flour and water for 1-2 hours
Add levain, rest for 30 minutes
Add salt, rest for 10-15 minutes
Stretch and fold, once and rest for 30 minutes
Coil fold 3-4 sets, 30-40 minutes interval and rest the dough for at least 1 hour before shaping
Preshape the dough, bench rest for 20 minutes
Shape the dough, proof the dough in the banneton basket for 10-20 minutes
Cold retard for 12-16 hours at 1-3°C
Place dutch oven in the oven and preheat at 250°C for 30 minutes
Bake covered at 250°C for 23 minutes, and bake another 17 minutes at 230°C uncovered
Cool for at least 3 hours before slicing
Note
Total bulk time 5 hours at 26°C
Nippon Murasaki Botan is used as Japanese Bread Flour (Protein 13.5%), the product can be found at our shop, simply click "Order Form" to find out