The Classic Sourdough Country Loaf

A country loaf — or pain de campagne — is the bread that most home bakers dream of pulling from their oven: a deeply golden, blistered crust, an open and chewy crumb, and that complex, slightly tangy flavor that only a long fermentation can produce. This guide walks you through the entire process, from mixing your dough to that first satisfying slice.

What You'll Need

Ingredients

  • 450g bread flour (about 90% of total flour)
  • 50g whole wheat flour (the remaining 10%)
  • 375g water (75% hydration), lukewarm
  • 100g active sourdough starter (fed 4–8 hours before use)
  • 10g fine sea salt

Equipment

  • Large mixing bowl
  • Kitchen scale
  • Banneton (proofing basket) or a bowl lined with a floured tea towel
  • Dutch oven or combo cooker
  • Lame or sharp razor blade for scoring

The Method: Step by Step

Step 1 — Autolyse (30–60 minutes)

Combine the bread flour, whole wheat flour, and 350g of the water in a large bowl. Mix until no dry flour remains. Cover and rest for 30–60 minutes. This rest period allows the flour to fully hydrate and begins gluten development without any effort on your part.

Step 2 — Add the Starter and Salt

Add the active starter to the dough and use your fingers to pinch and squeeze it in until fully incorporated. Then add the salt along with the remaining 25g of water. Work everything together until the dough feels cohesive. It will be slightly sticky — that's normal.

Step 3 — Bulk Fermentation with Stretch & Folds (4–5 hours at room temperature)

This is the heart of sourdough baking. During bulk fermentation, the dough develops flavor, structure, and strength.

  1. For the first 2 hours, perform a set of stretch and folds every 30 minutes (4 sets total). For each set, grab one side of the dough, stretch it upward, and fold it over the center. Rotate the bowl 90° and repeat until you've completed all four sides.
  2. After 4 sets, leave the dough to ferment undisturbed for the remaining 2–3 hours. The dough should grow by roughly 50–75%, feel lighter, and look domed and bubbly.

Step 4 — Pre-shape

Gently turn the dough onto an unfloured surface. Using a bench scraper and your hand, pull the dough toward you in a circular motion to create tension and a round shape. Let it rest, uncovered, for 20–30 minutes.

Step 5 — Final Shape

Lightly flour the surface. Flip the dough, flatten it gently into a rough rectangle, then fold the sides in and roll it toward you tightly. Place it seam-side up into a well-floured banneton. Pinch the seam closed.

Step 6 — Cold Proof (8–16 hours in the refrigerator)

Cover the banneton with a shower cap or plastic wrap and refrigerate overnight. Cold proofing slows fermentation dramatically, develops flavor, and makes the dough much easier to score before baking.

Step 7 — Bake

  1. Place your Dutch oven inside the oven and preheat to 250°C (480°F) for at least 45 minutes.
  2. Remove the dough from the fridge. Turn it out onto a piece of parchment paper, seam-side down.
  3. Score the dough quickly and confidently with a lame at a 30–45° angle.
  4. Carefully lower the dough into the hot Dutch oven using the parchment. Cover and bake for 20 minutes with the lid on.
  5. Remove the lid and bake for a further 20–25 minutes until the crust is deep mahogany brown.
  6. Cool on a wire rack for at least 1 hour before cutting — this allows the crumb to fully set.

Tips for Success

  • Use a ripe starter. Your starter should be bubbly, domed, and smell pleasantly tangy — not vinegary or flat.
  • Trust the process, not the clock. Dough behaves differently depending on temperature; watch the dough, not just the time.
  • Don't skip the preheat. A screaming hot Dutch oven is critical for oven spring and a blistered crust.
  • Bake darker than you think. A pale loaf often means an underbaked, gummy interior. Aim for rich, deep color.

Baking sourdough is as much about observation and intuition as it is about following a recipe. Each loaf teaches you something new. Enjoy the process, and enjoy the bread.