Recipe · Country Loaf · Slow-Fermented
65% Hydration Slow-Fermented Country Loaf
A country loaf blends bread flour with whole grains for a hearty crumb that still holds a sandwich together. The whole-grain flour brings flavor and color, the white flour keeps the structure, and the long ferment makes them work together.
Total time
36 hours (over ~3 days)
Active
90 minutes
Hydration
65%
Difficulty
⌬⌬⌬
At 65% hydration, the dough is firm and forgiving. It shapes cleanly, holds its form during proof, and produces a tighter, more even crumb. Good for beginners, sandwich loaves, and anything you want to slice neatly.
The slow schedule is for bakers who plan ahead. Mix Friday, fold and refrigerate, shape Saturday, ferment again, bake Sunday. The time produces depth that a shorter schedule simply can't reach, and the dough is a pleasure to handle by the end.
Ingredients
1000g total dough. Yields 1 country loaf, ~900g baked.
| Ingredient | Grams | Baker's % |
|---|---|---|
| Bread flour | 401 g | 75% |
| Whole wheat flour | 134 g | 25% |
| Water | 348 g | 65% |
| Salt | 10.7 g | 2% |
| Active sourdough starter (100% hydration) | 107 g | 20% |
Schedule
- Day 1, eveningMix flour and water. Autolyse 1 hour.
- Day 1, eveningAdd starter and salt. Mix gently.
- Day 1, eveningThree folds, 30 minutes apart.
- Day 1, nightRefrigerate the bulk dough overnight.
- Day 2, morningPull from refrigerator. Bench rest 1 hour.
- Day 2, middayPre-shape, rest 30 minutes. Shape into a tight boule, place seam-up in a floured banneton.
- Day 2, afternoonCover and refrigerate the shaped dough overnight.
- Day 3, morningPull from the refrigerator. Preheat the oven and Dutch oven to bake temperature.
- Day 3, morningScore the loaf. Bake at 475°F covered for 25 minutes, then uncovered for 20 more minutes.
Method tips for this style
Hydrate the whole-grain portion separately for 30 minutes before adding the white flour. The whole grains absorb water more slowly, and pre-soaking them gives a more even final hydration in the dough.
What to expect
Expect a tight, controlled crumb and a robust crust. The loaf slices cleanly and holds together for sandwiches; not the most dramatic interior, but the most reliable.
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