Country sourdough

Name: Country sourdough
Yield: 1 loaf
Ingredients: 400 g Bread flour; 100 g Whole wheat flour; 390 g Water; 100 g Sourdough starter; 10 g Sea salt

A crisp crust and an open, chewy crumb.

18 hours1 loaf

Ingredients

Ingredients for1 loaf
Ingredient	Amount	Baker’s %
Main dough
Bread flour	400 g	80%
Whole wheat flour	100 g	20%
WaterAt room temperature.	390 g	78%
Sourdough starterActive and at its peak.	100 g	20%
Sea salt	10 g	2%
Total	1000 g	200%

Method

1
Mix the flours with 360 g of the water. Rest for 40 minutes. Add the starter, remaining water and salt; mix until evenly combined.
2
Bulk ferment at room temperature for about 4 hours. During the first 2 hours, fold the dough every 30 minutes, for 4 sets in total. Look for aeration and a noticeable increase in volume.
3
Preshape and rest for 20 minutes. Shape the loaf and place it in a floured proofing basket.
4
Cover and refrigerate for 10–14 hours. Preheat the oven and a Dutch oven to 250°C / 480°F.
5
Score the loaf and bake covered for 20 minutes. Reduce the temperature to 230°C / 445°F, uncover and bake for another 22–25 minutes. Cool completely before slicing.