Rustic Artisan Bread with Crispy Crust & Soft, Open Crumb
Sourdough Country Loaf is a classic rustic bread known for its deep flavor, crunchy crust, and soft airy interior. Made with simple ingredients and natural fermentation, this loaf is perfect for everyday use—whether you enjoy it fresh, toasted, or as a base for sandwiches.
This is a true bakery-style artisan bread you can easily make at home with just flour, water, salt, and a strong sourdough starter.
Why You’ll Love This Recipe
- Naturally fermented (no commercial yeast)
- Crispy golden crust
- Soft, airy, open crumb
- Simple ingredients
- Deep, rich sourdough flavor
- Perfect for beginners & advanced bakers
Yield
- 1 large country loaf
Total Time
- Preparation: 30 minutes
- Bulk Fermentation: 4–6 hours
- Cold Proof: 8–16 hours
- Baking: 40–45 minutes
Ingredients
Dough
- 500g bread flour (or strong white flour)
- 350g water (70% hydration)
- 100g active sourdough starter
- 10g salt
Equipment Needed
- Mixing bowl
- Dutch oven (recommended)
- Banneton basket or bowl
- Kitchen scale
- Dough scraper
- Parchment paper
Step 1: Feed Your Starter
Use an active, bubbly sourdough starter.
Feed it 4–8 hours before mixing so it reaches peak activity.
Step 2: Mix the Dough
In a large bowl combine:
- Water
- Active sourdough starter
Mix until fully dissolved.
Add:
- Bread flour
Mix until no dry flour remains.
Cover and rest for 30 minutes (autolyse).
Step 3: Add Salt
Add salt and mix well until fully incorporated.
The dough will become smoother after mixing.
Step 4: Stretch and Folds
Over 2 hours, perform 4 sets of stretch and folds every 30 minutes:
- Pull dough up
- Fold over itself
- Rotate bowl
- Repeat all sides
This builds gluten strength and structure.
Step 5: Bulk Fermentation
Cover the dough and let it ferment at room temperature for:
4–6 hours
Signs it’s ready:
- Increased volume (50–75%)
- Light and airy feel
- Small bubbles on surface
Step 6: Pre-shape
Turn dough onto a lightly floured surface.
Gently shape into a round.
Rest for 20–30 minutes.
Step 7: Final Shape
Shape dough into a tight boule or oval loaf.
Place seam-side up in a floured banneton basket.
Step 8: Cold Proof
Cover and refrigerate for:
8–16 hours
This improves flavor and makes scoring easier.
Step 9: Preheat Oven
Place Dutch oven inside and preheat to:
475°F (245°C)
Heat for at least 45 minutes for best results.
Step 10: Score & Bake
Turn dough onto parchment paper.
Score the top with a sharp blade.
Carefully place into hot Dutch oven.
Bake:
- 20 minutes covered
- 20–25 minutes uncovered
Until deep golden brown.
Step 11: Cool
Remove bread and let cool on a rack for at least:
1 hour
Do not slice early—this helps the crumb set properly.
Storage
- Room temp: 2–3 days in bread bag
- Freezer: up to 3 months (slice before freezing)
Serving Ideas
- Butter & honey 🍯
- Toast with jam 🍓
- Sandwiches 🥪
- Soups & stews 🍲
- Garlic bread 🧄
Pro Tips
- Use strong bread flour for better structure
- Don’t rush fermentation
- Cold proof improves flavor significantly
- Steam is essential for crust development
- Handle dough gently to preserve air bubbles
Nutrition (Approx. per slice)
- Calories: 150
- Protein: 5g
- Carbs: 30g
- Fat: 1g
Final Result
This Sourdough Country Loaf is rustic, flavorful, and bakery-quality. With its crackly crust and soft airy interior, it’s the kind of bread that turns simple meals into something special. 🍞✨
