Recipe · Country Loaf · Slow-Fermented
82% Hydration Slow-Fermented Country Loaf
The pain de campagne approach: not pure white, not aggressively whole-grain, but a balanced mix that bakes into something with depth. Slightly tangier than a plain loaf, slightly sweeter than pure sourdough, and a workhorse for the kitchen.
Total time
36 hours (over ~3 days)
Active
90 minutes
Hydration
82%
Difficulty
⌬⌬⌬
A high-hydration dough wants to flatten on the counter. You manage it with folds instead of kneading, with a banneton instead of free-standing proof, and with a hot Dutch oven or stone that can hold the shape until the spring sets.
A 24 to 48 hour ferment is the professional approach scaled to a home kitchen. The dough rests in the refrigerator for most of its life, gluten develops without effort, and the bake produces a crust and crumb that read as serious bread.
Ingredients
1000g total dough. Yields 1 country loaf, ~900g baked.
| Ingredient | Grams | Baker's % |
|---|---|---|
| Bread flour | 367 g | 75% |
| Whole wheat flour | 123 g | 25% |
| Water | 402 g | 82% |
| Salt | 9.8 g | 2% |
| Active sourdough starter (100% hydration) | 98 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
A dramatic open crumb riddled with irregular holes, a blistered dark crust, and the kind of complex tangy flavor only long ferments produce. This is artisan bread at its peak.
Advertisement
More Recipes
82% Hydration Same-Day Country Loaf
French style · Advanced
82% hydration
82% Hydration Slow-Fermented Sourdough
European style · Advanced
82% hydration
65% Hydration Slow-Fermented Country Loaf
French style · Advanced
65% hydration
Related Guides
The Country Loaf (Pain De Campagne)
A rustic mix of bread flour, whole wheat, and rye, leavened with a levain. The classic French country loaf as a home baker can make it.
Mar 22, 2026
Baker's Percentages Explained For Home Bakers
The universal language of bread bakers, in plain English. Learn how flour always equals 100% and why that makes every recipe scale instantly.
Feb 8, 2026