Recipe · Country Loaf · Slow-Fermented
75% 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
75%
Difficulty
⌬⌬⌬
At 75%, you get real artisan crumb without fighting the dough. It's wet enough for visible holes in the cut loaf, dry enough that you can shape it on a lightly floured counter without the dough sticking to everything.
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 | 381 g | 75% |
| Whole wheat flour | 127 g | 25% |
| Water | 381 g | 75% |
| Salt | 10.2 g | 2% |
| Active sourdough starter (100% hydration) | 101.6 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 balanced open crumb with visible holes and a chewy texture. The crust is thin but sturdy, and the flavor is a clean read on the flour and ferment.
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