Oh, Sourdough Country Bread! Let me tell you, this isn’t just bread; it’s a labor of love, a conversation starter, and the kind of project that can make you feel like a culinary wizard. I remember the first time I attempted to make my own sourdough. After what felt like an entire weekend of nurturing my starter like a pet, the moment came to pull that crusty loaf from the oven. The smell! Oh, my kitchen smelled like a cozy bakery, and that first bite was pure heaven. Crunchy crust, a chewy interior, and the tangy flavor that only comes from a well-fed sourdough starter—yum!
This recipe is a little like a trusty old friend; it takes time and patience, but the rewards are unbeatable. Plus, there’s something undeniably satisfying about creating something so delicious from just flour, water, salt, and a little bit of time. So, let’s roll up our sleeves and dive into what makes this Sourdough Country Bread truly special.
What’s in Sourdough Country Bread?
Flour: The heart of the bread! I like using bread flour for that perfect texture and rise, but you can combine it with whole wheat flour for added flavor and nutrients.
Water: Essential for hydration and activating the gluten in your dough. I usually use filtered water at room temperature for the best results.
Sourdough Starter: This magical mixture of flour and water that ferments over time is what gives the bread that distinct sour flavor. If you’re starting from scratch, it will take about a week to create your own starter from just flour and water!
Salt: Not just for taste, but it also strengthens the gluten structure in the bread, helping it hold its shape and rise. I recommend using sea salt or kosher salt for its flavor.
Is Sourdough Country Bread Good for You?
Ah, the million-dollar question! Sourdough Country Bread can be a healthier option compared to regular white bread.
Fermented Characteristics: The fermentation process not only adds flavor but also helps break down gluten and phytic acid, which makes many of the nutrients more accessible to our bodies. So, it’s easier on the digestion for those who are gluten-sensitive (though it’s not gluten-free!).
Possible Health Disadvantages: If you’re watching your carb intake or have dietary restrictions involving gluten, you’ll want to enjoy this bread in moderation. It’s easy to indulge when it’s homemade!
The Ingredients You’ll Need
– 500g bread flour (or a mix with whole wheat)
– 350g water (room temperature)
– 100g sourdough starter (active and bubbly)
– 10g sea salt
This recipe will yield one delightful loaf, perfect for sharing or, let’s be real, keeping all to yourself!
How to Make Sourdough Country Bread?
1. **Mixing the Dough:** In a large bowl, combine the flour, water, and sourdough starter. Mix until there are no dry spots left. The dough will look shaggy, and that’s just fine!
2. **Autolyse:** Cover the bowl and let it rest for about 30 minutes. This step helps the flour absorb the water, which strengthens gluten.
3. **Add the Salt:** After resting, sprinkle the salt over the dough and add a bit more water (about 20g). Use your hands to fold the dough over itself until the salt is thoroughly incorporated.
4. **Bulk Fermentation:** Cover the bowl with a damp cloth and let it sit at room temperature for about 4 hours (longer in cooler weather). Every half hour, stretch and fold the dough to help build strength.
5. **Preshape the Dough:** When the dough has risen in size, gently turn it out onto a floured surface and shape it into a ball. Let it rest for 20 minutes.
6. **Final Shape:** Shape the dough into a tighter ball (or batard if you’re feeling fancy!) and place it in a floured banneton or bowl.
7. **Proofing:** Cover the dough again and let it rise for another 2-4 hours, or you can place it in the fridge overnight for even better flavor.
8. **Preheat the Oven:** When you’re ready to bake, preheat your oven to 450°F (232°C) along with a Dutch oven inside.
9. **Bake the Bread:** Carefully take the hot Dutch oven out, gently flip the dough onto parchment paper, score the top with a sharp knife, and place it inside. Cover with the lid and bake for 30 minutes, then remove the lid and bake for an additional 15-20 minutes, or until golden brown.
10. **Cool:** Let the bread cool on a wire rack for at least 30 minutes before slicing. I know it’s hard to resist, but trust me; the bread will taste way better if you let it cool!
Delicious Serving Suggestions and Tips
You can’t go wrong with a simple slice of this bread, but here are some fun ideas to jazz it up! Slather on some fresh butter or a drizzle of olive oil and sea salt—simple, yet divine. Pair it with a hearty soup, make it the base of a fabulous sandwich, or top it with your favorite jams for breakfast.
And if you have any leftover (if that’s even possible!), remember that stale sourdough makes excellent croutons or breadcrumbs! Just chop it up and pop it in the oven until crispy.
I truly hope you give this Sourdough Country Bread a try! Once you smell that warm loaf coming out of your oven and taste the first slice with a pat of butter, you’ll understand why I hold this recipe so dear. Don’t forget to share your baking adventures with me—I love hearing how you make this recipe your own!
