Country Sourdough with Levain

Ingredients

Levain (8-12 hours ahead)

Build the levain the evening before mixing

• 75g (½ cup + 2 Tbsp) Bread flour
• 25g (3 Tbsp) Whole wheat flour
• 100g (⅓ cup + 1 Tbsp) Water, room temperature
• 20g (1 Tbsp) Active sourdough starter

Final Dough

Mixed the morning after building levain

• 400g (3¼ cups) Bread flour
• 50g (⅓ cup) Whole wheat flour
• 340g (1⅓ cups + 2 Tbsp) Water, warm (85-90°F)
• 10g (1¾ tsp) Fine sea salt
• 180g (¾ cup) Levain

Total flour: 500g (including levain flour)

Hydration: 78%

Pro tip: The 10% whole wheat adds flavor complexity and helps fermentation. You can increase to 20-30% for more pronounced flavor.

Equipment

Method

Build the Levain (Evening)

Create an active levain to leaven and flavor your bread.

1. Combine flours and water. Add bread flour (75g), whole wheat flour (25g), and room temperature water (100g) to a clean jar. Mix until no dry flour remains.
2. Add starter. Scoop active sourdough starter (20g) into the mixture and stir until evenly distributed.
3. Mark the level. Place a rubber band around the jar at the starting height to track rise.
4. Cover loosely. Use a lid set ajar or a cloth secured with a rubber band.
5. Ferment overnight. Leave at room temperature (75-78°F) for 8-12 hours. Ready when doubled or tripled, surface is domed, and smells pleasantly sour.

Wait: 8-12 hours

Tip: The levain is ready when it passes the float test: a small spoonful floats in water.

Mix the Dough (Morning)

Combine all ingredients and develop the gluten structure.

1. Check your levain. It should be domed, bubbly, and pass the float test. If not ready, give it more time.
2. Combine water and levain. Add warm water (340g) to a large mixing bowl. Add the levain (180g) and stir to disperse.
3. Add flours. Add bread flour (400g) and whole wheat flour (50g). Mix with your hand or wooden spoon until no dry flour remains. The dough will be shaggy.
4. Autolyse. Cover and let rest for 30-60 minutes. This hydrates the flour and begins gluten development.
5. Add salt. Sprinkle salt (10g) over the dough. Pinch and fold to incorporate, about 2-3 minutes. The dough will tighten slightly.
6. Develop the dough. Perform 3-4 minutes of slap and fold or stretch-and-fold in the bowl until the dough becomes smoother and more cohesive.

Tip: Target dough temperature: 78-80°F. Sourdough bulk fermentation works best in this range.

Bulk Fermentation

Build strength through folds and let the dough ferment until 50-75% volume increase.

1. Transfer to container. Move the dough to a lightly oiled container. Cover.
2. Perform stretch and folds. Every 30-45 minutes for the first 2-2.5 hours (4-5 sets total): wet your hand, stretch one side up and fold over center, rotate 90° and repeat for all four sides.
3. Let ferment undisturbed. After folds are complete, let the dough ferment until it has increased by 50-75% in volume.
4. Assess readiness. Look for: visible growth, surface bubbles, dough jiggles when shaken, poke indent fills slowly, edges look slightly domed.

Wait: 4-6 hours

Tip: Don't wait for doubling. Sourdough bulk is done when risen significantly and airy. Over-fermenting leads to flat, dense bread.

Shape the Loaf

Pre-shape and final shape to build surface tension.

1. Pre-shape. Turn dough onto a lightly floured surface. Using your bench scraper, fold edges toward center, flip seam-side down. Drag toward you to create tension. Rest 20 minutes.
2. Prepare banneton. Dust generously with rice flour or a 50/50 blend of bread and rice flour.
3. Final shape. Flip dough seam-side up. Fold edges toward center: top, bottom, left, right, and corners. Create a tight package.
4. Build tension. Flip seam-side down and use bench scraper to round the loaf, creating tension on the surface.
5. Transfer to banneton. Place seam-side up in the banneton. Cover loosely with plastic wrap.

Cold Proof (Overnight)

Slow fermentation develops complex flavor.

1. Refrigerate. Place the covered banneton in the refrigerator.
2. Cold proof overnight. Let proof for 10-14 hours. The cold slows fermentation dramatically while developing flavor.
3. No warmup needed. Cold dough scores more cleanly and often has better oven spring.

Wait: 10-14 hours

Tip: Alternative same-day baking: proof at room temperature 1-2 hours until poke test passes, then bake immediately.

Baking

Steam baking in a Dutch oven creates the perfect crust.

Oven: 260°C / 500°F. Internal temperature when done: 96-99°C°C / 205-210°F°F.

Dutch Oven (recommended)

The trapped steam creates professional-quality crust development.

Equipment: Dutch oven with lid,Parchment paper,Lame

1. Preheat. Place Dutch oven with lid in oven. Preheat to 500°F (260°C) for at least 45 minutes.
2. Prepare the loaf. Remove banneton from refrigerator. Cut parchment slightly larger than your loaf.
3. Turn out. Gently invert banneton onto parchment. The loaf will release seam-side down.
4. Score. Using a lame or sharp razor, make a decisive slash about ½ inch deep. Options: single ear (curved at 30°), cross, square, or decorative patterns.
5. Load. Carefully remove hot Dutch oven. Lift loaf by parchment and lower into pot. Cover with lid.
6. Bake covered. Bake 20 minutes at 500°F with lid on. The trapped steam creates crust development.
7. Bake uncovered. Remove lid, reduce to 450°F (230°C), bake 25-30 more minutes until deep mahogany brown.
8. Check doneness. Internal temperature should reach 205-210°F. Crust should feel hard and sound hollow when tapped.

Note: Cool completely before slicing—at least 1-2 hours. Sourdough continues developing flavor and setting crumb. Cutting too early results in gummy crumb and muted flavor.

Storage

• Room temperature: Store cut-side down on board or in paper bag for up to 5 days
• Frozen: Slice and freeze for longer storage

The levain's acidity extends freshness significantly compared to yeasted breads.

Frequently Asked Questions

My dough didn't rise during bulk. What went wrong?

Your levain was likely inactive or your kitchen was too cold. Check starter health and verify levain passes the float test before using. Find a warmer spot (78°F ideal).

The dough is very slack and won't hold shape.

Either over-fermented or hydration is too high for your flour. Reduce water to 320g (72%) next time. For this bake, shape gently and use a well-floured banneton.

My loaf spread flat in the oven.

Over-proofed (bulk or final) or under-developed gluten. Reduce fermentation time and ensure you're building strength with the stretch and folds.

The crumb is dense with small holes.

Under-fermented—the dough didn't have enough gas. Let bulk go longer next time and watch for 50-75% volume rise.

The crumb is gummy.

Either under-baked or cut too soon. Internal temp should reach 205-210°F. Let the loaf cool at least 2 hours before cutting.

My bread is too sour.

Over-fermented (bulk too long, proof too long, or both). Use levain closer to peak rather than past peak, and keep dough cooler during bulk.

My bread isn't sour enough.

Under-fermented, or your starter isn't acidic enough. Extend bulk and proof times. Build levain with more whole grain flour.

The crust isn't crispy.

Not enough steam or oven wasn't hot enough. Make sure Dutch oven is thoroughly preheated for at least 45 minutes.

My scoring doesn't open.

Dough was over-proofed (no energy for oven spring), score was too shallow, or blade wasn't sharp. Score deeper on slightly under-proofed dough.

Nutrition

Per serving (1 slice (about 60g)): 135 calories, 28g carbohydrates, 5g protein, 0.5g fat, 2g fiber, 290mg sodium. Makes 15 servings.