Country sourdough from BReD: Sourdough Loaves, Small Breads, and Other Plant-Based Baking (page 55) by Ed Tatton

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Notes about this recipe

  • ethan_it6z0e on February 13, 2026

    I’m definitely just learning sourdough, but the recipe is very good. I would agree it’s a wet dough, but I think it also depends on your flour ratios. My first attempt was mostly plain white bread flour and this attempt had the exact ratios from the instructions and it was definitely less wet. I will keep experimenting!

  • eliza on September 11, 2025

    Made half recipe. Built levain the night before then did mix etc the next day. After preshaping I gave it an overnight rest in the fridge. Baked 450 in cast iron, 20 min with lid, then 410 for 30 min lid off. I found coil folds worked better for some of the stretch and folds. Salt a bit low for me so I would do 2% next time. This is a wet dough; holding back some water is a good idea.

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