Country Sourdough Bread (50/50 Rouge de Bordeaux Blend)

A simple, flavorful country sourdough made with a blend of heritage Rouge de Bordeaux flour and organic white flour. This recipe is ideal for home bakers and yields two delicious loaves.

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Ingredients

457g lukewarm water

305g Rouge de Bordeaux flour

305g Central Milling Type 85 Organic Flour

122g sourdough starter

12g salt

Instructions

1. Mixing the Dough

Prepare the water: Use lukewarm water that feels warm to the touch but not too hot. Combine flours: In a large mixing bowl, combine the Rouge de Bordeaux and Central Milling Type 85 flours. Add the ingredients: Pour the water into the bowl first, followed by the sourdough starter. Mix slightly to incorporate. Incorporate the salt: Sprinkle the salt over the mixture. Mix: Using a stand mixer (or mix by hand), start on low speed to bring the dough together. Gradually increase to speed 3 or 4 for about 5 minutes until the dough develops a smooth, slightly sticky texture.

2. Bulk Fermentation & Folding

First Rise (3 hours): Place the dough in a warm spot and let it rise for 3 hours. First Fold: Wet your hands, stretch the dough from one side, fold it over, and repeat around the bowl. Let rest for 30 minutes. Second Fold: Repeat the stretch-and-fold process, ensuring tension is built in the dough. Let rest for another 30 minutes. Final Fold: Perform the last set of folds, then let the dough ferment for a total of about 5–6 hours.

3. Shaping & Cold Proof

Divide the dough: Turn the dough onto a floured surface and divide into two equal portions (~600g each). Shape into rounds: Stretch each portion gently and fold edges into the center. Flip over and shape into a smooth, tight ball. Proofing baskets: Place the dough seam-side up into a floured banneton (or a bowl lined with a floured towel). Cold ferment: Cover and refrigerate overnight for at least 12 hours.

4. Baking

Preheat the oven & Dutch oven: Heat the oven to 420°F (215°C) and preheat a Dutch oven for 1 hour. Prepare for baking: Line the Dutch oven with parchment paper and gently place the dough inside, seam-side down. Score the dough: Use a sharp blade to make a simple X or preferred design on the surface. Bake covered: Bake for 20 minutes with the lid on to trap steam. Uncover & finish baking: Remove the lid and bake for another 7–10 minutes until the crust is deep golden brown. Cool: Remove the loaf and let it cool completely on a wire rack before slicing.

5. Enjoy!

Slice into your rustic country sourdough and enjoy its nutty, mildly sour flavor. Perfect with butter, jam, or as a base for a hearty sandwich.