Recipe · Country Loaf · Overnight
75% Hydration Overnight 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
14 hours
Active
75 minutes
Hydration
75%
Difficulty
⌬⌬⌬
75% hydration sits in the middle for a reason. The dough is soft enough for an open crumb, firm enough to handle, and hits the sweet spot for most artisan styles. Most home bakers spend most of their time here.
The overnight schedule is the home baker's standard. Mix in the evening, cold-ferment in the refrigerator overnight, shape and bake the next morning. Flavor improves dramatically with time, and the schedule fits a normal life.
Ingredients
1000g total dough. Yields 1 country loaf, ~900g baked.
| Ingredient | Grams | Baker's % |
|---|---|---|
| Bread flour | 381 g | 75% |
| Whole wheat flour | 127 g | 25% |
| Water | 381 g | 75% |
| Salt | 10.2 g | 2% |
| Active sourdough starter (100% hydration) | 101.6 g | 20% |
Schedule
- Day 1, 6:00 PMMix flour and water. Autolyse 30 minutes.
- Day 1, 6:30 PMAdd starter and salt. Mix until combined.
- Day 1, 7:00 PMStretch and fold every 30 minutes for 2 hours.
- Day 1, 9:00 PMBulk ferment 1-2 more hours at room temperature.
- Day 1, 10:30 PMShape into a tight boule, place seam-up in a floured banneton. Cover and refrigerate overnight.
- Day 2, 7:00 AMPull from the refrigerator. Preheat the oven and Dutch oven to bake temperature.
- Day 2, 8:00 AMScore 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
A balanced open crumb with visible holes and a chewy texture. The crust is thin but sturdy, and the flavor is a clean read on the flour and ferment.
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