I use my basic sourdough country loaf recipe and added an egg to the dough. It gives an amazing oven spring and lovely soft, airy, and creamy crumbs.
Can you add egg to basic country sourdough bread?
I have always wondered about this! A basic country sourdough bread usually only uses flour, water, salt, and sourdough starter. Simple as that and nothing else. I was intrigued to see what would happen if I add an egg to the dough. I was very surprised with the result. I actually like how it turns out, look-wise and taste-wise. Let’s dig down further!
What does an egg do in bread baking?
Let’s back up a little bit and dissect a bit more about eggs in general. [Eggs consist of whites and yolks. The white parts are mainly almost 90% water and 10% protein. The yolks consist of fat (and other vitamins) and also lecithin, which is a natural emulsifier that provides volume and extends the shelf life of your baked goods. Adding whole egg to your bread or cake baking also helps to promote that amazing oven spring. The bread and cake rise taller and I couldn’t agree more with this after adding an egg to my basic sourdough country bread recipe. The fat also gives the baked goods their soft and creamy crumbs. Because the whites are mainly water, I also account for that in the recipe to make sure the hydration is not too over or under. Look at how tall this loaf is. The “belly” of the bread is protruding really high. This is the tallest loaf I have ever baked so far!
What is the final hydration for this recipe?
The total amount of liquid = 267 grams
The weight of an egg without the shell that I use is 50 grams
The amount of water = 187 grams
The amount of water in the starter = 30 grams (100% hydration)
The total amount of flour = 330 grams
The amount of flour = 300 grams
The amount of flour in the starter = 30 grams
Final hydration = 267 grams liquid / 330 grams flour = 81%
Does adding egg make the bread eggy?
I did not notice an egginess in the bread. After all, it’s only one egg I added. If you are ultra-sensitive to egg then you will of course notice it.
How to make no-knead country sourdough bread with egg
- Place a mixing bowl on a scale. Break one egg into the mixing bowl and take note of the weight of the egg. Add water to come up to a total of 237 grams.
2. Use a whisk to whisk the egg and water thoroughly
3. Weigh 60 grams of starter into the mixing bowl. Feed the starter as per your normal routine. Add the bread flour and whole wheat flour to a mixing bowl. Add the salt to the flour. If you have a dough whisk, you can use that, otherwise, a sturdy spatula or your hand would work too.
4. Stir to combine into a rough wet dough. The whole process probably takes about 3-5 minutes. It is important that there shouldn’t be any visible dry bits. All flour needs to be fully hydrated. Cover and let it sit for 1 hour. Maintain dough temperature at 70-72 F (21-22 C) at this stage if possible.
5. 2 sets of stretch and folds (short video below): From this point on, I maintain the temperature a bit warmer, at 75-78 F (24-26C). Wet your fingers lightly. Pick up the dough from one of the edges, kinda wiggle it and stretch it up and fold it over. Repeat this throughout the edge of the dough. You may end up with 5-6 stretches. Only stretch as far as the dough allows you too, don’t force it. Cover and rest for 15 minutes. Repeat for one more time after that and rest for 15 minutes
6. Light bench fold (short video below): Mist the counter with a bit of water, not too much or the dough will just slide around. Use a dough scraper or your slightly wet hand to transfer the dough to a clean counter. Pick up the dough and then stretch it and fold overRotate the dough 45 degrees and do the same thing and rotate again and stretch it towards you as far as the dough allows you and fold over. By the third time, it probably won’t let you stretch much anymore, don’t force it.
7. Round up the dough and transfer the dough to a 9 x 9 or larger container or baking dish or pan and lightly spray the container with non-stick spray. This helps you to see when the dough has spread and how much it has grown in volume. Let the dough rest for 30-45 minutes or until the dough has spread again
8. 3 sets of coil fold (short video below): If after 30 minutes the dough still seems pretty strong and hasn’t spread much, wait another 15 minutes to let it relax and spread more then do a coil fold. Lightly wet your fingers again and tuck your fingers underneath the dough on the side. Lift the dough up gently. Allow the dough to coil and fold over itself
Rotate the container 90 degrees and do the same on the opposite side. After that rotate 45 degrees and do another coil fold and then rotate the container to coil fold the opposite side. So a total of 4 coil folds (one on each side). Cover and let it rest for 45 minutes
This was how the dough look like after the 3rd coil fold
9. After about 1 1/2 to 2 hours since the last coil fold, check and see how much the dough has grown. If the dough has doubled in the aliquot jar, this is roughly about 50% grown in the container. You can also just visually observe how much the dough has grown in size. It should look about 50% puffier than before. Lightly flour the surface of the dough in the container.
Total bulking time from the time the starter is added to this end of bulk fermentation is about 5 1/2-6 hours at 75-78 F (24-26 C). Again, you need to observe the dough, not the clock. It may take longer or faster depending on the temperature
10. Shaping: Tip the container upside down to let the dough gently slide down upside down. Dust the surrounding of the dough with flour. Since I use a square container, the dough will be sort of “squarish”. If you use a round container, the dough will be “roundish”. Just use a bench knife to help you stretch the dough out a bit to make it more “squarish”. It doesn’t have to be a picture-perfect square. Use a bench knife to tuck in the flour underneath the four edges of the dough
Gently fold half of the dough over towards you to the center. Repeat with the opposite half, overlapping the first half.
Then roll the dough over from one end to the other.
You can feel that the dough is jiggly and full of air. Tuck a bench knife under one side of the dough and push gently to tighten the dough a bit. Seal both ends
12. I use an 8-inch oval banneton lined with a cloth. 9-inch banneton would work too. Lightly dust the cloth with rice flour on the bottom and the side of the cloth. Lightly dust the top of the shaped dough. Dust off some excess. Very gently, using the help of the bench scraper to flip the dough onto your palm. So the seam side is facing you now. Gently put the dough into the prepared banneton. The seam side is up. I like to tighten and seal the seam by pulling a bit of the dough from both sides
13. Cold retard: Place the dough inside a produce plastic bag and twist the bag and secure it with a clip. Any large Ziploc bag would work too. Put this inside the coldest part of your fridge. Make sure the fridge is cold enough at 37-38 F (3-4 C). This is important so the dough won’t continue to ferment and you end up with an over-proofed dough. Let the dough cold retard for 18-20 hours
14. Preheat oven: I bake using a cast-iron dutch oven. 30 minutes before you plan to bake, position one oven rack at the lowest level and then another one rack above it. Place the dutch oven and its lid on the 2nd rack. I keep the pot and the lid separated during preheating. Preheat the oven together with the dutch oven to 500 F (260 C) for 30 minutes
Cut a parchment paper about 2 inches bigger than the size of your banneton. I have a combo cooker Dutch oven, which is nice because I can load the dough with less risk of getting burnt on my arms. If you have a regular Dutch oven pot, you want to cut parchment paper so that it has a “handle” so you can lift the handle and lower the dough into the pot without getting burnt.
15. Score the dough: When the oven has preheated for 30 minutes, get the dough out from the refrigerator. There is no need to let it come to room temperature. Use a bread lame and make a slash, about 1/2-inch deep at 45-degree angles on the dough, kinda off-center a bit. Mist the dough with water. This creates nice crackling all around the crust later
16. Baking: Wear a mitten and carefully get the Dutch oven pot and its lid out from the oven and place one baking sheet on the lowest rack and quickly but carefully close the oven’s door back to prevent too much heat loss. This helps to prevent the bottom crust of your bread from being too thick and tough
Carefully load the dough by lifting the parchment paper and lowering it into the pot or the combo cooker. Close the lid. Open the oven door again and carefully transfer the pot into the oven again and close the oven door. Lower the temperature to 450 F (230 C) and bake for 30 minutes
17. After 30 minutes remove the Dutch oven from the oven. Transfer the half-baked bread to a regular baking sheet and put this back inside the oven. Again, this is to help create a nice thin crust all around. Lower the oven temperature to 425 F (220 C) and bake for 15 minutes. Rotate the bread halfway during this second portion of baking.
18. After 15 minutes, turn off the oven and open the oven door slightly to let the hot air out and let the bread sit in the oven for 15 minutes. This helps to “cure” the bread without overcooking it, so the inside won’t be wet and gummy
Let’s take a look at the crumbs
The crumbs are creamy, airy, and pretty open. There are some large air bubbles that I trapped during coil folding that I failed to pop. If you ever see any large bubbles, pop them or you will end up with large tunneled crumbs like that. Those are not from fermentations. The air from fermentation will not give you tunneled crumbs. But of course, you can only pop the one that you see. Some large holes are bound to happen, we just don’t want too many of them or your jam or spread will fall through 🙂
Did you make this recipe?
I love it when you guys snap a photo and tag it to show me what you’ve made 🙂 Simply tag me @WhatToCookToday #WhatToCookToday on Instagram and I’ll be sure to stop by and take a peek for real!
No-Knead Pain de Campagne / Country Sourdough Bread with Egg
Ingredients
The dough:
- 270 gr bread flour (13% protein content) 90%
- 30 gr whole wheat 10%
- 5 gr salt 2%
- 50 gr egg 17% see notes
- 187 gr water 62%
- 60 gr active starter (100% hydration) 20%
For dusting banneton:
Instructions
Prepare levain (the night before):
- I strongly encourage you to have an active starter that is at least one month old before you attempt to bake this recipe. You can try using your young starter that is at least 2-week old, but the result may not be as satisfactory
- Before leaving the house for work in the morning, build the starter you need for later on the day after you get off work. I will feed at 1:7:7 ratio so it will last me about 10 hours to double or triple at 75-77 F (24-25C). This also depends on the strength of your starter and the room temperature the starter is at. It may be faster or longer. You know your starter best, so you can adjust the ratio as you wish.
- I use 5 grams starter + 35 grams flour + 35 grams water. I usually prepare a bit more as some may get stuck to the glass jar, spatula, etc.
- Remember that you want to use your starter at its peak, meaning it has doubled or tripled when you are ready to use it
Fermentolyse: (5 pm) – sample of weekday baking schedule
- Place a mixing bowl on a scale. Break one egg into the mixing bowl and take note of the weight of the egg. Add water to come up to a total of 237 grams. Use a whisk to whisk the egg and water thoroughly
- Weigh 60 grams of starter into the mixing bowl. Feed the starter as per your normal routine. Add bread flour and whole wheat flour to a mixing bowl. Add the salt to the flour. If you have a dough whisk, you can use that, otherwise, a sturdy spatula or your hand would work too. Stir to combine into a rough wet dough. The whole process probably takes about 3-5 minutes. It is important that there shouldn't be any visible dry bits. All flour needs to be fully hydrated. Cover and let it sit for 1 hour. Maintain dough temperature at 70-72 F (21-22 C) at this stage if possible
- If it's really warm where you are, you may want to put it in a cooler bag with a pack of ice. Because the starter is already added at this point, we don't want it to start fermenting way too early before we have a chance to strengthen the dough during bulk fermentation
- Bulk fermentation begins when you innoculate starter (adding starter) into the dough. In this case, it starts at this fermentolyse step
Stretch and fold #1: (around 6 pm)
- From this point on, I maintain the temperature a bit warmer, at 75-78 F (24-26C). Wet your fingers lightly. Pick up the dough from one of the edges, kinda wiggle it and stretch it up and fold it over. Repeat this throughout the edge of the dough. You may end up with 5-6 stretches
- Only stretch as far as the dough allows you too, don't force it. Cover and rest for 15 minutes
Stretch and fold #2 : (around 6:15 pm)
- Do the same stretch and fold again with your slightly wet fingers. You may notice the dough is a bit tighter this round as gluten has developed a bit more. Cover and rest for 15 minutes. You can watch a short video on the post above on how to do stretch and fold
Light bench fold # 1: (around 6:30 pm)
- Mist the counter with a bit of water, not too much or the dough will just slide around. Use a dough scraper or your slightly wet hand to transfer the dough to a clean counter
- Pick up the dough and then stretch it and fold overRotate the dough 45 degrees and do the same thing and rotate again and stretch it towards you as far as the dough allows you and fold over. By the third time, it probably won't let you stretch much anymore, don't force it. You can watch a short video on the post above on how to do light bench fold
- Use a bench scraper to cut off about 30 grams of dough and put it inside a small straight-sided small jar, we call this an aliquot jar. This helps you to see when the dough has doubled in volume and when to end the bulk fermentation
- Round up the dough and transfer the dough to a 9 x 9 or larger container or baking dish or pan and lightly spray the container with non-stick spray. This helps you to see when the dough has spread and how much it has grown in volume
- Let the dough rest for 30-45 minutes or until the dough has spread again
Coil fold #1: (around 7:15 pm)
- If after 30 minutes the dough still seems pretty strong and hasn't spread much, wait another 15 minutes to let it relax and spread more then do a coil fold. Lightly wet your fingers again and tuck your fingers underneath the dough on the side
- Lift the dough up gently. Allow the dough to coil and fold over itself
- Rotate the container 90 degrees and do the same on the opposite side. After that rotate 45 degrees and do another coil fold and then rotate the container to coil fold the opposite side. So a total of 4 coil folds (one on each side). You can watch a short video on the post above on how to do coil fold
- Cover and let it rest for 45 minutes
Coil fold # 2: (around 8 pm)
- If the dough has spread again, do a coil fold on all 4 sides or if the dough is not very slack, you can coil fold just 2 sides. If the dough hasn't spread much, wait another 15 minutes and then do the coil fold. Cover and rest for 45 minutes
Coil fold # 3: (around 8:45 pm)
- You may or may not need the 3rd coil fold. This depends on how extensible the dough is at this point. If the dough still seems slack and does not have much strength, then definitely do coil fold #3. If the dough seems strong and doesn't spread much, you may skip coil fold, or you can just do 2 coil folds instead of 4. Cover and let it continue to bulk ferment
- Remember that you need to observe your dough (read the dough not the clock) and do necessary action only if it is needed. This is one of the keys to successful sourdough baking
Let the dough continue to bulk ferment:
- After about 1 1/2 to 2 hours since the last coil fold, check and see how much the dough has grown. If the dough has doubled in the aliquot jar, this roughly about 50% grown in the container. You can also just visually observe how much the dough has grown in size. It should look about 50% puffier than before.
- Total bulking time from the time the starter is added to this end of bulk fermentation is about 5 1/2-6 hours at 75-78 F (24-26 C). Again, you need to observe the dough, not the clock. It may take longer or faster depending on the temperature
Shaping: (around 10:30 to 11 pm)
- I don't do pre-shaping since I only bake one small loaf and the dough usually seems pretty strong after all those stretch and folds and coil folds. I also try not to handle the dough too much near the end of bulk fermentation, to avoid degasing the dough too much
- Lightly flour the surface of the dough in the containerTip the container upside down to let the dough gently slide down upside down. Dust the surrounding of the dough with flour. Since I use a square container, the dough will be sort of "squarish". If you use a round container, the dough will be "roundish"
- Just use a bench knife to help you stretch the dough out a bit to make it more "squarish". It doesn't have to be a picture-perfect square. Use a bench knife to tuck in the flour underneath the four edges of the dough
- Gently fold half of the dough over towards you to the center. Repeat with the opposite half, overlapping the first half. Then roll the dough over from one end to the other. You can feel that the dough is jiggly and full of airTuck a bench knife under one side of the dough and push gently to tighten the dough a bit. Seal both ends
Transfer to an oval banneton:
- I use an 8-inch oval banneton lined with a cloth. 9-inch banneton would work too. Lightly dust the cloth with rice flour on the bottom and the side of the cloth. Lightly dust the top of the shaped dough. Dust off some excess. Very gently, using the help of the bench scraper to flip the dough onto your palm. So the seam side is facing you now. Gently put the dough into the prepared banneton. The seam side is up. I like to tighten and seal the seam by pulling a bit of the dough from both sides
Cold retard the dough:
- Place the dough inside a produce plastic bag and twist the bag and secure with a clip. Any large ziploc bag would work too. Put this inside the coldest part of your fridge. Make sure the fridge is cold enough at 37-38 F (3-4 C). This is important so the dough won't continue to ferment and you end up with an over-proofed dough. Let the dough cold retard for 18-20 hours
Preheating oven: (The next day when you are ready to bake it)
- I bake using a cast-iron dutch oven. 30 minutes before you plan to bake, position one oven rack at the lowest level and then another one rack above it. Place the dutch oven and its lid on the 2nd rack. I keep the pot and the lid separated during preheating. Preheat the oven together with the dutch oven to 500 F (260 C) for 30 minutes
- Cut a parchment paper about 2 inches bigger than the size of your banneton. I have a combo cooker Dutch oven, which is nice because I can load the dough with less risk of getting burnt on my arms. If you have a regular Dutch oven pot, you want to cut parchment paper so that it has a "handle" so you can lift the handle and lower the dough into the pot without getting burnt.
Scoring the dough:
- When the oven has preheated for 30 minutes, get the dough out from the refrigerator. There is no need to let it come to room temperature. Use a bread lame and make a slash, about 1/2-inch deep at 45-degree angles on the dough, kinda off-center a bit. Mist the dough with water. This creates nice crackling all around the crust later
Baking:
- Wear a mitten and carefully get the Dutch oven pot and its lid out from the oven and place one baking sheet on the lowest rack and quickly but carefully close the oven's door back to prevent too much heat loss. This helps to prevent the bottom crust of your bread from being too thick and tough
- Carefully load the dough by lifting the parchment paper and lower it into the pot or the combo cooker. Close the lid. Open the oven door again and carefully transfer the pot into the oven again and close the oven door. Lower the temperature to 450 F (230 C) and bake for 30 minutes
- After 30 minutes remove the Dutch oven from the oven. Transfer the half-baked bread to a regular baking sheet and put this back inside the oven. Again, this is to help create a nice thin crust all around
- Lower the oven temperature to 425 F (220 C) and bake for 15 minutes. Rotate the bread halfway during this second portion of baking
- After 15 minutes, turn off the oven and open the oven door slightly to let the hot air out and let the bread sit in the oven for 15 minutes. This helps to "cure" the bread without overcooking it, so the inside won't be wet and gummy
Cooling down:
- After that, get the bread out of the oven and transfer it to a cooling rack immediately and now comes the hardest part! You need to wait for at least 3-4 hours or longer before you slice it. If you slice into warm bread, you will end up with gummy crumbs
Store:
- Once the bread has cooled down completely, you can store it in a bread box if you plan to consume it in the next few days. You can also put it inside a paper bag
- For longer storage, you can wrap the whole loaf or sliced bread in plastic wrap and then put inside a freezer bag. Push all the air out and seal. It can be kept frozen for 1-2 months. Simply thaw at room temperature before serving and then reheat them in toaster or air-fryer. Most toasters these days can toast frozen sliced bread. So you may not even need to thaw it completely
