Sourdough Bread

How to Make Sourdough Country Loaf: A Step-By-Step Guide

sourdough bread step by step

Sourdough Bread



    The Sourdough Starter

  1. Before you start the dough, feed the sourdough starter with rye and whole wheat flour, water and let it rest for 4 to 6 hours.
  2. Make sure the starter is active by testing it. You can test it by taking out a spoonful and placing it in a cup of water. If it floats, that indicates that the starter is active and is ready to use.
  3. Bread Dough

  4. Autolyse the dough : mix the whole wheat, rye, and bread flour with lukewarm water. Cover the mixture and let it rest for an hour.
  5. Mix the dough and the starter: add the sourdough starter to the dough and mix them well. Cover it and let it rest for 20 minutes.
  6. Adding the salt: dissolve the salt with two tablespoons of lukewarm water, add it to the dough and mix. Cover it and rest for 15 minutes in the same warm area.
  7. Making six folds: the first three folds should be done in 15-minute intervals, and the remaining should be divided into 30 minutes each. Let the dough rest in a warm place whenever you finish folding. Before every fold, wet your hands with water.
  8. Post-folding: after completing six folds, leave the dough covered in a warm place for 45 minutes.
  9. Shaping: shape the loaf as shown in the video and chill it in the fridge overnight.
  10. Preheating the oven : Place a Dutch oven in the oven and preheat the oven to 500 degrees Fahrenheit for an hour.
  11. Take the loaf out of the fridge.
  12. With dry gloves, carefully remove the pot from the oven
  13. Score the top of the loaf: sprinkle a large piece of parchment paper with flour and flip the loaf on it. Then dust the loaf with flour and score the top of it with a razor.
  14. Carefully place the loaf into the hot Dutch oven, cover it, and return it to the oven. Spray the oven with water and close the oven quickly.
  15. After 25 minutes, open the oven, remove the lid, and reduce the temperature to 450F for 25 minutes. Close the oven again.
  16. Take it out of the oven and leave it to cool completely—it should be completely cold before it can be sliced.
  17. Once cooled down, slice and enjoy.

9am: Feeding the Starter
1pm: Autolyse dough
2pm: Mix dough and Starter
2:15pm: Mix in salt
2:30pm: Fold #1
2:45pm: Fold #2
3:00pm: Fold #3
3:30pm: Fold #4
4:00pm: Fold #5
4:30pm: Fold #6, rest for 45 minutes
5:15pm: Shape dough and place in fridge overnight

  • Preheat the Dutch oven in the oven for an hour.
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How to make sourdough starter step by step

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Hi! I’m Margaret!

A passionate home cook and food lover who loves nothing more than sharing my favourite recipes with the world.



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