SOURDOUGH COUNTRY LOAF

Sourdough country loaf crustSourdough country loaf crumb
123456
INGREDIENTS
  • 1000g bread flour
  • 760g water (75°F)
  • 150g sourdough starter
  • 23g salt
  • Rice flour (for dusting bannetons)
METHOD
  1. Mix flour and water. Rest 30–60 minutes (autolyse).
  2. Add starter and salt. Pinch and fold until fully incorporated.
  3. Stretch and fold every 30 minutes for 3 hours (6 sets).
  4. Pre-shape into 2 rounds. Bench rest 20 minutes.
  5. Final shape into taut boules. Place seam-side up in floured bannetons.
  6. Bulk proof at room temperature for 2 hours.
  7. Cold retard in fridge 18–24 hours until poke test passes.
  8. Preheat Dutch ovens at 500°F / 260°C for 1 hour.
  9. Score dough. Bake covered at 500°F for 30 minutes with lid on.
  10. Remove lid, reduce to 450°F / 230°C. Bake 20–30 minutes depending on how dark you want it.
  11. Cool on wire rack at least 1 hour before cutting.
NOTES
  • A strong, active starter that passes the float test is essential.
  • The bulk ferment is done when the dough is domed, jiggly, and has visible bubbles on the surface.
  • Score with a razor blade or lame at a shallow angle for an ear.