Simple country sourdough loaf

From bubbles to bread in 8 hours.

Let’s get down to som baking. You’re joining my story in medias res.

This bake was a pure act of revenge on the dough that failed me so miserably yesterday. I’ve rarely experienced such a flaccid dough, totally lifeless and without any strength what so ever. I basically followed the Tartine bread method (I’ll get back to this soon), but perhaps not quite right after all. Anyway, this time I decided to knead the heck out of it, slapping and folding like Bertinet recommends, and the dough behaved perfectly from the outset. A few careful stretch and folds later, I had a marvellous dough between my hands, and the resulting bread was pretty much perfect with a thick chewy crust.

350 g water (35°C)
100 g sourdough starter
450 g all purpose flour
50 g whole grain wheat flour
10 g salt

And here we go

  • Mix starter, flour and water and autolyse for 30 min.
  • Mix in salt and knead for approx 10 minutes until it feels right. (slap & fold)
  • Bulk raise for 3-4 hours with a stretch & fold every 40 minutes.
  • Shape and proof for 3-4 hours
  • Bake in Dutch oven at 250°C for 25 minutes
  • Remove lid and continue baking for 20 minutes until the crust is golden-dark and crispy(Kitchen temperature was about 23°C)

Perfect with home made rhubarb marmalade.
Perfect with home made rhubarb marmalade.
peter Written by:


  1. Lone
    12. June 2015

    What’s a starter? Dutch oven?

    • peter
      12. June 2015

      It’s geek – all will be revealed, but here’s the short version: a starter is sourdough, a dutch oven is basically a big, cast iron pot that you bake the bread in with the lid on. By baking the bread in a small space, all the moisture is kept in the ‘oven’ instead of evaporating.

      This means that the bread will rise more before setting and get a much better crust, just like in a professional oven that can inject steam into the baking area for the first 5-10 minutes of baking. Most home ovens don’t close tight enough to keep in the moisture. You still get good bread, but this makes the crust perfect.

      I use a cast iron pot that I turn upside down over a baking stone. I’ll post some pictures soon.

  2. Victor Stewart
    13. June 2015

    Good to see you rocking your blog bro.

    1 question, Ive heard that if you used the dutch method such as you described yourself, using a cast iron pot upside down, that if you use a pizza stone aswell you can add even more temperature and also more moisture as the stone will hopefully do its job of providing more ”steam surface”. Have you ever tried this or no?

    Its supposed to shorten the cook time slightly etc…?


    • peter
      14. June 2015

      Hi Victor.
      I use both. You need a straight surface to keep the moisture in, and the typical baking tray will usually warp, letting the steam out.
      Baking time is about the same, but you get better texture and crust, due to the fact that it can rise for longer time before hardening.

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