Here’s a rustic Italian-style Sourdough Country Bread—crackly crust, open crumb, and deep flavor, inspired by pane di campagna and pane casereccio.
🍞 Italian Sourdough Country Bread
Makes
1 large round loaf (boule)
Ingredients
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500 g (about 4 cups) bread flour or Italian Tipo 0/00
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325 g water (65% hydration)
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100 g active sourdough starter (100% hydration, bubbly)
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10 g salt
Method
1️⃣ Autolyse (optional but recommended)
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Mix flour and water until no dry bits remain.
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Cover and rest 30–60 minutes.
2️⃣ Mix
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Add sourdough starter; mix until incorporated.
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Add salt and mix thoroughly.
3️⃣ Bulk Fermentation
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Cover and ferment at room temp 3½–5 hours.
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Perform 3–4 stretch-and-folds every 30 minutes during first 2 hours.
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Dough should become elastic and airy, rising about 40–50%.
4️⃣ Pre-shape & Bench Rest
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Turn dough onto lightly floured surface.
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Gently pre-shape into a round.
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Rest uncovered 20–30 minutes.
5️⃣ Final Shape
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Shape into a tight boule or oval.
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Place seam-side up in a floured banneton or towel-lined bowl.
6️⃣ Cold Proof
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Cover and refrigerate 12–18 hours for flavor development.
7️⃣ Bake
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Preheat oven to 475°F (245°C) with Dutch oven inside.
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Score dough and transfer to hot Dutch oven.
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Bake covered 20 minutes.
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Uncover and bake 20–25 minutes until deep golden brown.
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Cool at least 1 hour before slicing.
Italian-Style Variations 🇮🇹
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Pane di semola: Replace 20–30% flour with rimacinata semolina.
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Olive loaf: Fold in 100 g chopped olives + rosemary during bulk.
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Rustic crust: Lightly mist loaf with water before baking uncovered.
Tips for Authentic Texture
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Keep hydration moderate (65–68%) for a tight-but-open Italian crumb.
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Avoid overproofing—Italian country bread is less tangy, more wheaty.
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Use steam generously for a blistered crust.
If you want, I can tailor this to:
• no Dutch oven
• same-day bake
• ancient grains
• or Italian wood-fired oven style
Just say the word 🍞