Classic Country Sourdough

Name: Classic Country Sourdough
Yield: 1 Loaf
Ingredients: 10g Active Starter; 40g AP or Bread Flour; 40g Water; 245g Bread Flour (11.5-13% Protein); 132g Whole Wheat (13-14% Protein); 282g Water; 75g Levain; 8g Salt

The loaf that started it all. This medium-high hydration sourdough loaf with 35% whole wheat is packed with flavor, with a tender, lacey crumb.

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Classic Country Sourdough: The Recipe We Built Our Bakery On

Simple, Reliable, Home Base

This medium-high hydration loaf, built on an overnight levain and 35% whole wheat, is the recipe we baked at The Grainwright long before Sourdough Geeks existed. It's the one that taught us how much flavor and lift a straightforward formula can give you, done well.

Baking and Enjoying This Recipe

What Makes This Loaf a Solid Home Base?

Balanced Whole Wheat: 35% whole wheat brings real flavor and nutrition without weighing down the crumb, which stays tender and lacey.
Flexible Proofing: Shape it, then either retard overnight in the fridge or proof at room temperature until it passes the poke test - whichever fits your schedule.

Tips for Success

Watch the dough, not the clock: Bulk fermentation runs 5-6 hours at 75°F, but let the dough's own signs, smooth, cohesive, well risen, guide you rather than the timer alone.
The poke test is useful not foolproof: Whether you retard in the fridge or proof at room temperature, shape and wait until the dough passes the poke test before baking - but know that the poke test is not the be-all-end-all, so look for other cues.
Go hot, then vented: A hot start (500°F under steam) followed by a vented finish at a slightly lower temperature is what gives this loaf its open crumb and color.