Basic Country Sourdough

Updated: Jun 7

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!

Blistering crust with gentle ear :)
Do you love gently open crumb? :P

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

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