Country Bread Recipe
Making country-style bread at home can be surprisingly simple.
You only need a few basic ingredients: flour, salt, sugar, water, and yeast.
With these, you can create a rustic loaf that’s delightfully crusty and full of flavor.
The process starts with preparing a sponge, often called a poolish.
Think of it as a shortcut version of a sourdough starter.
Unlike sourdough, this method doesn’t take days to ferment, so the taste is much lighter and less tangy.
This recipe is ideal for anyone curious about baking their bread but not ready to invest the time and effort sourdough requires.
It’s a great way to ease into bread-making without a big commitment.
Ingredients
Let’s talk about the key ingredients and how they affect your bread-making process. For exact measurements, you can always check the recipe card.
First, let’s discuss bread flour, also known as strong or high-grade flour. This type of flour has a protein content ranging from 11% to 14%.
The higher protein level helps develop gluten, which gives the dough its stretchy and elastic texture, essential for making bread with yeast.
If you want to add more flavor or create a unique texture, you can swap the white bread flour in the starter with whole wheat, wholemeal, or whole grain flour.
This small change can make your loaf taste richer and more wholesome.
All-purpose flour, which contains 9.5% to 12% protein, can also work as a substitute for bread flour. You may need to knead the dough a little longer to achieve a similar texture since it has slightly less protein.
Salt plays a vital role in baking by enhancing the flavor and controlling the fermentation process. I prefer using table salt in my recipes.
For comparison, one teaspoon of table salt equals 1.5 teaspoons of Morton Kosher salt or 2 teaspoons of Diamond Crystal salt.
For this recipe, I used instant dry yeast. It’s convenient because it doesn’t need to be activated in water beforehand. If you’re using active dry yeast instead, remember to dissolve it in lukewarm water before adding it to the dough.
Water is essential for hydrating the flour and bringing the dough together. Since this is a simple bread recipe, no additional enriching ingredients like milk or eggs are included.
Lastly, a bit of vegetable oil is used to coat the bowl during the rising stage. This step keeps the dough from sticking to the sides and prevents it from drying out as it rests.
Step-By-Step Instructions
Shape the Dough
Baking Sheet
Baking in a Dutch Oven
Storage
Freshly baked country bread tastes amazing for a couple of days after baking. I prefer keeping it in a linen bag or wrapping it in a clean kitchen towel.
A bread box also works well. When it comes to the ends of the loaf, I like to press them against the cut side to help keep the bread soft.
I avoid using plastic bags or airtight containers because they seem to make the bread spoil or dry out faster.
Rate & Review
If you tried this recipe, I’d love to hear your thoughts. Your feedback is really helpful for both me and my readers. A 5-star rating would be much appreciated.
Recipe Card
Country Bread
Ingredients
Starter
- 120 grams bread flour
- 160 grams lukewarm water
- ¼ tsp instant yeast
Dough
- All the starter
- 230 grams lukewarm water
- 1 teaspoon instant yeast
- 2 tablespoons white granulated sugar
- 500 grams bread flour
- 10 grams salt 2 tsp
- 2-3 tablespoons oil
Instructions
Starter
- Mix flour, warm water, and yeast in a big bowl until the flour absorbs most of the liquid. Once combined, cover the bowl with plastic wrap.120 grams bread flour, 160 grams lukewarm water, ¼ tsp instant yeast
- Leave it at room temperature for at least two hours. If it’s a cooler night, you can leave it on the counter. On warmer days, let it rest in the fridge instead.
- When ready, the mixture should rise and develop air bubbles on the surface.
Bread Dough
- Pour lukewarm water, yeast, and sugar into the starter. Stir everything together.All the starter, 230 grams lukewarm water, 1 teaspoon instant yeast, 2 tablespoons white granulated sugar
- Add about 500 grams (or 3 cups) of flour and salt to the bowl. Use a fork or spoon to mix until it turns into a rough, sticky dough.500 grams bread flour, 10 grams salt 2 tsp
- Let this rest for 15 to 20 minutes so the flour can absorb the water and help form gluten.
- Sprinkle half of the remaining flour onto a clean surface, and place the dough on top. Dust the dough with the rest of the flour. Grease a large bowl with some oil and set it aside for later.2-3 tablespoons oil
- Knead the dough by hand or use a stand mixer with a dough hook for 10 to 12 minutes. You’ll know the dough is ready when you can stretch a small piece thin enough to see light through it without tearing easily. If it breaks, keep kneading for a few more minutes.
- Once ready, transfer the dough to the greased bowl, turning it to coat it in oil. Cover it with plastic wrap or a clean towel. Let it rise in a warm spot for one to two hours until it doubles in size.
Shape the Dough
- Get your proofing basket ready by sprinkling flour inside. If you don’t have one, you can line a bowl with a clean kitchen towel. Just make sure the bowl is a bit smaller than your Dutch oven or cast iron pot if that’s what you’ll be baking in.
- Place the dough on a clean, dry surface. Gently press it into a round shape to push out any air bubbles. Next, grab the edges of the dough and fold them into the center. Keep repeating this around the dough until it forms a ball.
- Flip the dough over and use the tension from the surface to shape it into a smooth, round bun, tucking the edges as you turn it in a circular motion.
- Put the dough into the prepared basket with the smooth side down and the seams facing up.
- Lightly sprinkle flour on the dough, cover it with a towel, and let it rise for 30 to 90 minutes. You’ll know it’s ready when it grows about 50% larger or passes the poke test. To check, gently press your finger into the dough—if it springs back slowly but leaves a small dent, it’s ready. If it springs back quickly without leaving a mark, it needs more time.
Baking Sheet
- Once the dough has finished rising, it’s time to get the oven ready. Set it to heat at 220°C or 390°F.
- While it warms up, place an empty roasting pan at the bottom. Get a baking sheet ready for the dough, and boil about 1.5 to 2 liters of water.
- Next, gently turn the dough from the banneton onto the baking sheet, making sure the seam side faces down. Use a very sharp knife or blade to cut a shallow slash across the top of the dough, about 2 inches (or 2.5 cm) deep.
- Place the dough in the oven, then carefully pour the hot water into the roasting pan to create steam.
- Let the bread bake for 35 to 40 minutes. You’ll know it’s ready when it sounds hollow if you tap it or when the inside hits about 100°C (190°F).
- Once baked, transfer the loaf to a wire rack to cool before slicing and enjoying.
Baking in a Dutch Oven
- While the dough is rising, set the oven to 220°C (390°F) so it has enough time to heat up.
- Next, cut a piece of parchment or baking paper large enough to hold the bread. Make sure it’s round with two long strips on the sides, which will make lifting the bread in and out of the pot easier.
- Gently place the dough onto the parchment with the seam side facing down. Take a sharp knife or blade and cut shallow lines across the top, about 2 inches (2.5 cm) deep.
- Carefully transfer the bread to a Dutch oven, sprinkle a bit of water over it, cover it with the lid, and put it in the oven. Bake for 20 minutes with the lid on, then remove the lid and bake for another 15 to 20 minutes. You’ll know the bread is ready when it reaches about 100°C (190°F) inside or if tapping it makes a hollow sound.
- Once baked, place the bread on a wire rack to cool before slicing. The steam created inside the oven helps the bread rise quickly at the start, giving it that light, airy texture. If the crust forms too soon, it can prevent the bread from rising fully.
