The “old-world” bread Italians have made for generations—crackly crust, creamy crumb, and that slow-fermented aroma that makes a kitchen feel like home.
This is the closest Italian equivalent to American “sourdough bread”: a naturally leavened loaf made with lievito madre / pasta madre (starter) instead of commercial yeast.
DOWNLOAD PDF WITH SOURDOUGH COUNTRY BREAD RECIPE HERE:
Cooking Times
Active Prep Time: ~45–60 minutes (spread across folds, shaping)
Rest & Fermentation Time: 12–20 hours
Bake Time: 45–50 minutes
Servings: 1 loaf (about 10 slices)
Ingredients
For the dough
4 cups + 2 Tbsp bread flour (about 500 g)
1 1/2 cups + 1 1/2 Tbsp warm water (about 375 g), 75–80°F
1/2 cup active sourdough starter (100% hydration) (about 120 g)
2 tsp fine Italian sea salt (about 10 g)
For shaping & baking
2–3 Tbsp semola rimacinata (fine durum flour) or rice flour, for dusting
Optional: a little extra flour for the counter
Instructions
1) Make sure your starter is ready
Your starter should be active and bubbly, ideally used 4–8 hours after feeding (it should look domed and airy).
2) Mix
In a large bowl, whisk the water and starter until milky. Add flour and mix until no dry bits remain.
Cover and rest 30 minutes.
3) Add salt
Sprinkle salt over the dough. Pinch and fold it in until evenly distributed (about 1–2 minutes).
Cover.
4) Stretch & folds (build strength)
Over the next 2 hours, do 4 rounds of stretch-and-folds, once every 30 minutes:
With wet hands, lift one side of the dough, stretch up gently, fold over.
Turn the bowl and repeat 4 times (north/south/east/west).
After the last fold, cover and let it rise until puffy and noticeably larger (typically 3–6 hours, depending on room temp).
5) Pre-shape
Lightly flour the counter. Turn out dough.
Gently shape into a round, using a bench scraper to tighten the surface. Rest 20 minutes, uncovered.
6) Final shape
Dust a proofing basket (or bowl lined with a towel) with semola rimacinata or rice flour.
Shape into a tight boule:
Flip dough seam-side up, fold edges toward center, then roll gently to create tension.
Place seam-side up in the basket.
7) Cold proof (Italian-style slow flavor)
Cover and refrigerate 8–16 hours.
8) Bake (Dutch oven best)
Put a Dutch oven (with lid) in the oven and preheat to 500°F for 30 minutes.
Remove dough from fridge. Flip onto parchment. Score the top with a sharp blade.
Carefully place into the hot Dutch oven, lid on.
Bake 20 minutes covered at 500°F.
Reduce to 450°F, remove lid, bake 25–30 minutes until deep golden.
Cool on a rack at least 2 hours before slicing (the crumb finishes setting as it cools).
Tips & Tricks (Nonna-approved)
Want less tang? Shorten the cold proof to 8–10 hours and bake sooner.
Want more tang? Push the cold proof to 16–20 hours.
Crust too pale? Bake 5–10 minutes longer uncovered.
No Dutch oven? Bake on a preheated stone/steel at 450°F and add steam: place a metal tray on the bottom rack and pour in hot water when you load the bread (carefully).
Semola rimacinata is the Italian trick for dusting—less sticking, and it adds that classic rustic finish.
Nutritional Facts (Estimated, per 1 slice out of 10)
| Nutrient | Amount |
|---|---|
| Calories | 150 |
| Total Carbs | 30 g |
| Protein | 5 g |
| Total Fat | 1 g |
| Fiber | 1 g |
| Sugars | 0 g |
| Sodium | 230 mg |
Italian Sourdough Country Bread
Notes
Ingredients
For the dough- 4 cups + 2 Tbsp bread flour (about 500 g)
- 1 1/2 cups + 1 1/2 Tbsp warm water (about 375 g), 75–80°F
- 1/2 cup active sourdough starter (100% hydration) (about 120 g)
- 2 tsp fine Italian sea salt (about 10 g)
- 2–3 Tbsp semola rimacinata (fine durum flour) or rice flour, for dusting
- Optional: a little extra flour for the counter
Instructions
1) Make sure your starter is ready
Your starter should be active and bubbly, ideally used 4–8 hours after feeding (it should look domed and airy).2) Mix
In a large bowl, whisk the water and starter until milky. Add flour and mix until no dry bits remain.Cover and rest 30 minutes.
3) Add salt
Sprinkle salt over the dough. Pinch and fold it in until evenly distributed (about 1–2 minutes).Cover.
4) Stretch & folds (build strength)
Over the next 2 hours, do 4 rounds of stretch-and-folds, once every 30 minutes:- With wet hands, lift one side of the dough, stretch up gently, fold over.
- Turn the bowl and repeat 4 times (north/south/east/west).
5) Pre-shape
Lightly flour the counter. Turn out dough.Gently shape into a round, using a bench scraper to tighten the surface. Rest 20 minutes, uncovered.
6) Final shape
Dust a proofing basket (or bowl lined with a towel) with semola rimacinata or rice flour.Shape into a tight boule:
- Flip dough seam-side up, fold edges toward center, then roll gently to create tension.
- Place seam-side up in the basket.
7) Cold proof (Italian-style slow flavor)
Cover and refrigerate 8–16 hours.8) Bake (Dutch oven best)
- Put a Dutch oven (with lid) in the oven and preheat to 500°F for 30 minutes.
- Remove dough from fridge. Flip onto parchment. Score the top with a sharp blade.
- Carefully place into the hot Dutch oven, lid on.
- Bake 20 minutes covered at 500°F.
- Reduce to 450°F, remove lid, bake 25–30 minutes until deep golden.
No Comments