Rustic Homemade Sourdough Country Loaf

An authentic artisan sourdough bread crafted with a blend of bread flour, unbleached all-purpose flour, and whole wheat. Naturally fermented through periodic stretch-and-folds and a cold overnight proof, this loaf features a deeply blistered, golden-rusty crust and a light, airy crumb with a signature subtle tang.

Ingredients

• 100g fed sourdough starter (levain)
• 330g warm water
• 137g bread flour
• 250g all-purpose flour (unbleached and un-enriched)
• 87g rye or whole wheat flour
• 7g sea salt

Directions

1. Combine active sourdough starter with warm water in a large bowl, stirring to break up and dissolve.
2. Add the bread flour, all-purpose flour, and whole wheat or rye flour, mixing gently until fully hydrated and no dry spots remain.
3. Cover the dough and allow it to rest for 30 minutes to autolyze.
4. Add the sea salt and begin stretching and folding the dough with damp hands to incorporate the salt and kickstart gluten development.
5. Add drops of water as needed until the dough becomes cohesive, supple, and smooth.
6. Allow the dough to bulk ferment on the counter for 4 to 5 hours, performing a set of stretch-and-folds every 30 minutes by lifting one side with a wet hand and folding it over the top, rotating the bowl to repeat all around.
7. Check for completed fermentation when small air bubbles form around the dough edges and it passes the windowpane test by stretching thinly without tearing.
8. Turn the dough onto a well-floured surface using a bowl scraper, handling gently to avoid deflating built-up air pockets.
9. Shape the loaf by pulling the sides into the center, folding top and bottom over the middle, and rolling away from you into a tight round or oval shape.
10. Generously flour a proving basket or deep bowl, transfer the shaped dough inside, cover, and place in the refrigerator to cold-proof for 12 to 24 hours.
11. Bring the dough back toward room temperature before baking; it should feel pillowy with a gentle spring when touched.
12. Preheat the oven to 475-500°F with a Dutch oven inside, or place a pan of water on the lower rack to create steam if using a springform pan.
13. Transfer the dough into the preheated baking vessel, flour the top lightly, and score the surface with a razor blade or sharp knife.
14. Bake covered (or with steam) at 475-500°F for 15 minutes.
15. Remove the lid or water pan, reduce oven temperature to 425°F, and continue baking for 25 to 30 minutes until the crust turns a rich rusty color and sounds hollow when tapped on the bottom.
16. Transfer to a wire rack and cool completely before slicing.