Recipe · Country Loaf · Same-Day
65% Hydration Same-Day Country Loaf
A country loaf blends bread flour with whole grains for a hearty crumb that still holds a sandwich together. The whole-grain flour brings flavor and color, the white flour keeps the structure, and the long ferment makes them work together.
Total time
5 hours
Active
60 minutes
Hydration
65%
Difficulty
⌬⌬⌬
At 65% hydration, the dough is firm and forgiving. It shapes cleanly, holds its form during proof, and produces a tighter, more even crumb. Good for beginners, sandwich loaves, and anything you want to slice neatly.
A same-day schedule fits a Saturday afternoon. Mix in the morning, bake by dinner, and use commercial yeast at a percentage that matches the timeline. Flavor is honest but less developed; structure is reliable.
Ingredients
1000g total dough. Yields 1 country loaf, ~900g baked.
| Ingredient | Grams | Baker's % |
|---|---|---|
| Bread flour | 401 g | 75% |
| Whole wheat flour | 134 g | 25% |
| Water | 348 g | 65% |
| Salt | 10.7 g | 2% |
| Active sourdough starter (100% hydration) | 107 g | 20% |
Schedule
- Hour 0Mix flour, water, yeast. Autolyse 20 minutes.
- Hour 0:20Add salt, mix until smooth.
- Hour 0:30First fold.
- Hour 1:00Second fold.
- Hour 1:30Third fold.
- Hour 2:00Bulk ferment until visibly puffy.
- Hour 3:30Final shape into a boule, proof in a floured banneton 45-60 minutes.
- Hour 5:00Score the loaf. Bake at 475°F covered for 25 minutes, then uncovered for 20 more minutes.
Method tips for this style
Hydrate the whole-grain portion separately for 30 minutes before adding the white flour. The whole grains absorb water more slowly, and pre-soaking them gives a more even final hydration in the dough.
What to expect
Expect a tight, controlled crumb and a robust crust. The loaf slices cleanly and holds together for sandwiches; not the most dramatic interior, but the most reliable.
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