An everyday country loaf.
A loaf that asks for nothing but time. Mixed in the evening, shaped before bed, baked at breakfast. The crumb is open enough for jam to vanish into and tight enough to hold a slice of cheese without complaint.
ingredients.
- 500 g strong white flour
- 100 g wholemeal flour
- 12 g fine salt
- 440 g water at 24°C
- 120 g active sourdough starter
method.
- 01
Combine the flours, water, and starter until no dry flour remains. Rest 40 minutes — this is the autolyse.
- 02
Add the salt; pinch and fold it through. Over the next 3 hours, stretch and fold the dough four times, 30 minutes apart.
- 03
Pre-shape into a round; bench rest 20 minutes. Shape tightly; place seam-up in a floured banneton. Cold-retard overnight.
- 04
In the morning: oven to 250°C with a Dutch oven inside. Score the loaf; bake covered 20 min, uncovered 22–25 min, until the crust is the colour of dark mahogany.
- 05
Cool fully on a rack before slicing. Resist for as long as you can.