BAKE WITH ME - The Country Loaf
My old favourite, good friend the one who never dissapoints and delivers great bread
06:00 Feed culture
Feed starter around 06:00 in the morning with lukewarm water. It usually takes around 7-8 hours to reach its peak.
For this recipe we’ll need 200g of active starter. To build your starter always work with the 1:1:1 ratio.
120g discard + 120g wholegrain or pure rye flour + 120g
800g White Stone Ground Bread flour.
200g Wholegrain Stone Ground Bread flour
700g Luke warm water
200g Active Starter
1kg Flour + 700g Luke warm water
Autolyse means that you will ONLY mix the flour and water. Leave the dough for 30-60 minutes so that they can get used to each other.
14:00 Add your active starter
Add your 200g of active starter to your dough and mix very well. Make sure it is evenly spread within the dough. Cover with a lid or wet tea towel and leave for 30 minutes
14:30 Time for salt
Add the salt and mix very well, around 8-10 minutes. Watch out for salt pockets.
Transfer the dough to a clean bowl that you’ve sprayed with water so it doesn’t stick. Cover with a lid or wet tea towel and leave for 30 miutes.
15:00 Coil fold 1
Wet your hands and gently remove the sides of the dough. Pick the dough up in the middle and let the furthest part form you stretch almost all the way down. Put the dough back on itself. Turn the bowl 180 degrees and repeat the process. Turn your bowl 90 degrees repeat, cover and let your dough rest. Repeat 2-3 times every 30mins.
16:15 Bulk fermentation
Bulk fermentation (also called the first rise or primary fermentation) is one of the most important steps of sourdough bread baking.
20:00 Take out the dough, divide, shape, place in bannetons and take to the fridge for an overnight fermentation
Preheat your oven the next morning to 230 degrees celsius.
Score and bake your loaves in a dutch oven for 20mins with the lid, 15-20mins without the lid.
Let your loaves cool completely befor cutting.