Extra Sour Krustic Country Loaf
Extra Sour Krustic Country Loaf

Extra Sour Krustic Country Loaf

Big, bold, and super easy!

Wondering how much the Krustic Dutch Oven can handle? This mega loaf pushes it to the limit. Bake one now, freeze half, and you’ll always have homemade sourdough ready to toast. You’ll get that extra-tangy flavor, and the crumb stays especially tender after freezing and toasting!

This recipe can be split into two regular-sized loaves. If you want to bake separately, simply split the dough in half using a dough scraper before pre-shaping into two loaves.

Prep: The night before you mix the dough, feed your starter. Feed 50 grams of starter with 200 grams of flour and 200 grams of water.

Round Timeless loaves
PREP TIME8 Hours+ Cold Proofing Time
COOK TIME45-50 Minutes
SERVES24 Full Slices, One Extra Large Loaf
TOTAL TIME8 Hours, 45 Minutes

INGREDIENTS:

  • 150 grams fed and bubbly sourdough starter
  • 700-720 mL water (adjust as needed for the weather; some may need the extra 20 mL)
  • 1 kg bread or high-grade flour
  • 20 grams sea salt
  • Rice flour, for dusting

METHOD:

  1. In an extra-large bowl or mixing tub, add the starter and water. Mix well with a dough whisk or your hands.
  2. Add in flour and salt and mix into a rough dough. Leave to rest for an hour.
  3. Perform an initial set of stretch and folds (four folds, one on each side) to bring the dough together into a smoother, more uniform ball. Place it back into the bowl and cover.
  4. Over the next 2-3 hours, perform 3 additional sets of stretch and folds or coil folds, spaced 30-45 minutes apart, to continue developing strength in the dough.
  5. Allow the dough to continue bulk fermenting until it has risen by around 50-75%, and the surface looks puffy, domed, and aerated with bubbles forming beneath.
  6. Tip out the dough and gently pre-shape it into a large ball. Rest 30 minutes.
  7. Shape: Flip the dough ball over and gently stretch it into a square. Pull the four sides in, then tuck in the corners. Flip and use a bench scraper to push and pull against a bench surface to increase tension.
  8. Place it in your seasoned Wood Pulp Banneton. Rest for an hour, then stitch the top together and refrigerate 24 hours (up to 48 for extra flavor).
  9. When ready to bake, preheat your Krustic Dutch oven in the oven at 450°F for an hour. Remove the dough from the fridge.
  10. Score and bake, covered for 30 minutes. Remove the lid and bake until beautifully browned, about 25-35 minutes.
  11. Cool before slicing.
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GALLERY:

NOTES:

  • The loaf is nice and sour thanks to the lower percentage of sourdough starter and the longer cold proofing time. 
  • For easier handling, start with 700g water and only add extra if the dough feels firm after mixing.
  • Due to the large size of this loaf, ensure it is fully baked through, if needed extend baking time by 5-10 minutes.
  • For a more manageable bake, divide into two smaller loaves after bulk fermentation.
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