Sourdough country loaf
This is the loaf most sourdough bakers mean when they say “a loaf”: a round country bread at 75 percent hydration with 2 percent salt and 20 percent starter, in baker’s percentages. It is forgiving enough for a second or third bake and stays interesting long after that.
The formula
| Ingredient | Weight | Baker’s % |
|---|---|---|
| Bread flour | 500 g | 100% |
| Water | 375 g | 75% |
| Starter (100% hydration) | 100 g | 20% |
| Fine salt | 10 g | 2% |
Counting the flour and water inside the starter, the true overall hydration lands near 77 percent. If your kitchen runs dry or your flour is weaker, hold back 25 g of water at the mix and add it with the salt only if the dough takes it easily. To scale the formula up or down, or change the hydration, use the baker’s percentage calculator.
Timing is temperature
Every time in the steps above assumes dough at about 24C (75F). A cool winter kitchen can stretch bulk fermentation past 7 hours; a warm summer one can finish it in 3. Rather than watching the clock, watch the dough: it should grow by half or more, hold bubbles at the edges, and feel alive under your hand.
To plan the day backward from when you want bread out of the oven, use the bake schedule planner. It adjusts bulk and proof to your dough temperature using the same model as the Banneton app.
Where it usually goes wrong
- Dense, tight crumb: usually under-fermented bulk. See dense sourdough crumb.
- Flat loaf that spreads: often over-proofed or a weak starter. See why is my sourdough flat.
- Gummy interior: usually sliced too warm or slightly underbaked. See gummy sourdough crumb.
Make it yours
Once the base loaf is steady, swap 50-100 g of the bread flour for whole wheat or rye for more flavor (they drink more water, so expect a slightly stiffer dough at the same hydration). Keep notes on what you changed and how the loaf turned out; that record is how a good loaf becomes your loaf.
Other schedules for the same loaf, and how to pick between them: sourdough bread recipes.