Country Sourdough Bread Recipe
What is Country Sourdough—and Why You Should Make the Effort
Country sourdough is a traditional style of sourdough bread made with a blend of white and wholegrain (or sometimes whole rye) flours. It typically uses a long fermentation process with a natural starter, giving it a complex flavour, chewy crust, and open, airy crumb. The “country” in its name refers to its rustic, farmhouse-style origins—baked with simple, honest ingredients and time-honoured techniques. It's probably our favourite and go to weekly bake!
Please take note:
This recipe is designed to work perfectly with our Deluxe Organic Wheat Sourdough Starter Kit, providing the ideal flour, tools, and starter for consistent, beginner-friendly results.
Inclusion of Wholegrain Flour
Using the same method as the beginner White Sourdough Recipe, this Country Sourdough Bread incorporates wholegrain flour to enhance flavour and nutritional value. As you become more familiar with the process and learn to better read your dough, you can begin adjusting the baker’s percentages of wholegrain flour and water to suit your preferred results.
Baker’s Percentages (what is it?)
This recipe has the following baker’s percentages - flour 100% (made up of 80% white bread flour, 20% wholegrain flour), water 75%, starter 20%, salt 2%.
Things To Know Before You Begin
If You Have Come Straight From "Activate Your Wheat Starter"
Check if you have enough active starter, you will need 80g - 100g for this recipe. If you don't please ensure you follow the "starter build" instructions below.
Starter That Is Kept In The Fridge
If your starter has come from the fridge and has been sitting dormant for a week or two, please head to our Wheat Starter Maintenance instructions and read under the heading "Using your starter from the fridge".
Room Temperature
This recipe is based on a room temperature of 24–28°C.
Temperature affects fermentation:
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Warmer dough = faster fermentation
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Cooler dough = slower fermentation
So the timings in the recipe are a guide only and may need adjusting depending on your kitchen.
If temperatures drop below about 18–20°C, fermentation can slow down a lot or even stall. This is common in winter or overnight when kitchens get cooler.
Active Starter
You must have an active starter before commencing this recipe. You can activate your wheat starter here.
If you need a sourdough starter, please see our Organic Starter Flakes, which can be activated within 24 hours via instructions here.
Recipe & Instructions
Allow about 24 hours for this recipe. This recipe can be doubled to make 2 loaves.
Ingredients
Starter Build aka Levain (optional)
50g starter
50g flour mix of 50/50 white & wholewheat
50g water (lukewarm)
Makes 1 loaf (750g dough) - small-sized proving basket
80g active starter (from starter build above)
320g white baker’s flour
80g wholegrain wheat flour (you could also try whole rye or spelt)
275g water (lukewarm)
8g salt (preferably fine salt)
Makes 1 loaf (950g dough) - medium/large size proving basket
100g active starter (from starter build above)
400g white baker’s flour
100g wholegrain wheat flour (you could also try whole rye or spelt)
345g water (lukewarm)
10g salt (preferably fine salt)
What Tools You Will Need:
Proving basket/banneton
Danish dough whisk or KitchenAid with dough hook
Half moon bowl scraper
Bread Lame
Kitchen scale
Mixing bowl
Silicon Bread Sling (optional) or baking paper
METHOD
Recommended: Watch the demonstration video & read through the instructions below to familiarise yourself with the process before starting.
Method
Recommended: Watch the demonstration video & read through the instructions below to familiarise yourself with the process before starting.
1. Preparing the starter build aka levain (optional)
Skip this if you already have enough active starter for the recipe (this loaf needs about 80g to 100g of levain).
If you're a little short, or you want extra insurance that your starter is at its strongest, do a build — here is how to do it using a 1:1:1 feeding ratio (learn about ratios here).
The Process:
- Remove all but 50g of active starter from your jar.
- Add 50g of flour and 50g of water. (Same number on the scale for all three — that's what 1:1:1 means.)
- Stir well until no dry flour remains and the mixture is smooth.
- Cover loosely with a lid sitting on top.
- Mark the level on the outside of the jar with a rubber band or marker so you can see how much it's risen.
- Leave at warm room temperature (24-28°C is ideal). Avoid drafts and direct sunlight.
- Wait 3-6 hours. In a cooler kitchen, allow 5-7 hours. Don't rely on the clock — watch the starter.
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Check it's at peak:
- Risen 30-50% above the mark
- Domed on top
- Full of bubbles
- Float test: drop a small spoonful into a glass of room-temperature water — if it floats, it's ready
- Use it in your recipe straight away, while it's at or just past peak.
- Your jar should have about 1 tablespoon (around 20 g) of starter left. Put the lid on tightly and store it in the fridge for next time.
2. BUILD THE DOUGH
At least 30 minutes before you plan to mix the dough, place the water in a mixing bowl & then add the flour. Using the a bowl scraper or Danish dough whisk, mix all the flour & water together into a shaggy dough. If you're finding your dough is very sticky, don't stress, a 30 minutes rest will help bring the dough together, this is often referred to as the “autolyse” stage. Cover with a damp tea towel & set aside in a warm place.
After 30 minutes (autolyse), add your active starter & salt. Now roll your sleeves up and have a bowl of water handy. Before mixing with your hands, wet them in the bowl & begin to mix by rotating the bowl with one hand & using your other hand to massage & fold the edges into the centre. Do this for 5 minutes or until the starter & salt is fully incorporated into the dough. At this point your dough will still look a little shaggy (that’s ok!) just make sure there are no dry lumps.
Cover with a damp cloth & rest at room temperature (24 -26 degrees celsius is preferred) for around 30-45 minutes. If your room temperature is a cooler (below 21), than leave to rest for 1 hour or when you're dough looks relaxed.
3. STRETCH & FOLD ( THEN COIL FOLDS)
Folding, rather than kneading, is the preferred method for this flour and hydration combination, and it will give you better results. Stretching and folding helps strengthen and tighten the dough, making it easier to handle and less sticky. It also helps to build dough structure, improve oven spring & helps achieve an open crumb.
Firstly, do one session of stretch & folds. Wet your hands. Use one hand to hold & turn the bowl, while the other hand to fold - folding the edges of the dough up & into itself, rotating the bowl as you go. Do this 5-6 times until the dough feels tight without breaking the skin of the dough. Then turn the dough over so the smooth side is facing up (you may want to watch the video). Cover with a wet tea towel or lid & rest for 30-45 minutes to allow the gluten to relax & fermentation to occur.
After the first stretch & fold session, we will switch to a coil fold technique, which focuses on folding the dough instead of stretching it. This is a gentler method & one that helps to trap tiny air bubbles created during fermentation & helps give your bread an airy crumb. Please watch the above video for a demonstration of this technique.
To do a coil fold – wet both hands, then tuck your fingers under the dough to lift it out of the bowl, then placing it gently back down but making sure the stretched side is folded under the dough. Now turn the bowl 180 degrees and do the same again. Finally lift the dough one last time to fold the two open ends under. Keep the dough smooth side up and cover with a wet towel to let it rest for 45 minutes or until your dough has relaxed. Repeat this coil fold 2 more times.
Dough tips:
- A stiff dough will require less sets of folds at longer intervals. If you can no longer stretch & fold your dough, than do not force it.
- Wetter doughs will require more sets of folds at shorter intervals.
- It’s important to read your dough & observe how quickly/slowly it relaxes. Usually there is enough strength in the dough if the dough stays together after about 30 mins.
4. BULK PROVING
After doing your final set of coil folds, cover your bowl with a damp cloth & let the dough rest & ferment, this typically takes 3-4 hours sometimes longer depending on your dough & room temperature. The aim of the "bulk proving" is to build up the gluten structure & gives the yeast a chance to leaven the dough.
At this point, the dough will rise & feel stronger & show signs of fermentation (bubbles & sweet fermented smell). Bulk times above are a guide only & beginners should read the dough. Typically the dough should almost double in size before proceeding to the next step - shaping.
Learning to read these signs & knowing when it is ready to shape can take time to understand, every bake is never the same, so it takes persistence & experience (through baking) to fully understand the process. Be kind to yourself, learn from your mistakes & enjoy the process!
5. PRE SHAPE & FINAL SHAPING
After your dough has done its bulk proving, tip the dough onto a slightly moist bench (prevents dough from sticking). Using firm pressure to create tension - pull the dough towards you to create tension on the smooth side (best to watch the video at 40 seconds in if you’re unsure). You want to achieve a tight ball without breaking the smooth surface of the dough. Let it rest for 30 minutes before the final shaping.
Before doing the final shape, dust your bannetons with some flour to stop it from sticking. You can use just bread flour or rice/semolina flour, its really a personal preference.
When the dough has relaxed, flip your dough over (seam side up) & shape your dough as per the video above (oval shape).
To shape for a round banneton, flip your dough over (seam side up) & pull the sides into the centre until you create a tight ball & turn it over smooth side facing up. Then pull the dough ball towards, turning it you to create more tension without breaking the smooth surface. Place the dough ball inside your round banneton with seam side facing up. See our round shaping video here.
Lastly, dust the tops with a little flour before covering with a plastic bag. You may like to bake it the same day, just let it rest at room temperature for a few hours before baking. For amazing flavour, we recommend putting the whole banneton into the fridge covered overnight.
Why do an overnight cold prove?
Though optional, a long slow fermentation at this final stage leads to better flavour development in your bread. It also allows your bread to take on the shape of the banneton better, giving it improved shape & outer surface for scoring.
6. BAKE YOUR BREAD (DUTCH OVEN METHOD)
This is the preferred method for baking bread at home. If you don't have a Dutch oven, you can buy one here, or learn how to bake sourdough beautifully without one.
Preheat your oven to the maximum temperature (230 degrees Celsius or more) and place your dutch oven inside. Heat for 45 minutes.
Place a piece of baking paper (slightly longer & wider than your loaf) onto your bench. Take your dough out of the fridge (if applicable) & sprinkle some semolina on top (optional), then tip the loaf out of the proving banneton onto the paper, seam side down. Bread can be baked straight from the fridge. See video to see how it’s done.
Use your baker's lame/blade to score the top of the loaf with a 2-3mm cut. This allows the loaf to expand & rise with the help of the steam & hot pan. Carefully transfer the loaf into the hot Dutch oven, put 2 cubes of ice, then pop the lid back on & into the oven. Bake for 20 minutes with the lid on.
After 20 minutes, carefully take the lid off the dutch oven and bake for a further 10-15 minutes or until golden brown. Let it cool on a baking rack for 30 minutes before cutting.
Enjoy!
If your loaf doesn't turn out as expected, our flat and gummy troubleshooting guide covers all the most common causes and fixes. Happy baking!
Useful links:
Wheat frequently asked questions
Need help?
Our support team is always happy to assist with your sourdough questions!
Chat with us via the website chat (bottom right corner) Monday to Friday, 9am–5pm, and one of our team members will be glad to help you on your bread journey.
