This Basic Country Sourdough is a staple - crisp crust, tender crumb, and a mild tang. Whether you’re a beginner or an experienced baker, this recipe guarantees bakery-level results.

Ingredients

(Makes 1 large loaf)

• 4 cups bread flour 
• 1½ cups water (at room temperature)
• ½ cup active sourdough starter
• 2 teaspoons salt 

Equipment

• Large Mixing Bowl
• Wooden Spoon or Dough Scraper
• Proofing Basket (Banneton) 
• Dutch Oven with lid (or a baking stone + oven-safe pot for steam)
• Scoring Blade

Autolyse (30 minutes)

In a large bowl, mix 4 cups flour with 1½ cups water until no dry flour remains.

Cover and let the dough rest for about 30 minutes to develop gluten.

Combine Starter & Salt

Add ½ cup active starter and 2 teaspoons salt.

Pinch, fold, or stir the dough until everything is thoroughly combined.

Bulk Fermentation (3–4 hours at ~70–75°F)

Cover the bowl, keeping the dough at a warm room temperature.

Every 30 minutes for the first 2 hours, perform stretch-and-folds: grab one edge, stretch it up, and fold it over the center. Rotate the bowl and repeat a few times.

Shape

After the dough becomes smoother and slightly puffy, lightly flour your work surface.

Gently shape the dough into a round (boule), then place it seam-side up in a proofing basket.

Final Rise (1–2 hours or Overnight)

Cover and let the dough rise at room temperature for 1–2 hours, or refrigerate overnight for enhanced flavor.

Aim for a dough that’s a bit puffy but not collapsing.

Preheat & Bake

Preheat your oven to 475°F with a Dutch oven inside (about 30 minutes).

Carefully flip the dough onto parchment paper, score the top, then place into the hot Dutch oven.

Bake covered for 20 minutes, then remove the lid, reduce heat to 450°F, and bake another 20–25 minutes, until golden brown.

Cool & Slice

Let the loaf cool on a wire rack for at least 1 hour to fully set the crumb.

Slice, serve, and savor that fresh sourdough!