French country loaf

Step 1/8

• 25 g fresh sourdough starter
• 200 g water
• 135 g wheat flour (type 1055)
• 28 g whole-grain flour

Combine the ingredients for the pre-dough. Let it chill overnight (12 hours) at room temperature.

Step 2/8

• 200 g water
• 38 g fresh sourdough starter
• 14 g sugar
• 440 g wheat flour (type 1055)

Combine the pre-dough with the other ingredients. Use a spoon or fork and combine until a shaggy dough forms. Let it chill for 15 minutes.

Step 3/8

• 2 tsp salt

After that add the salt and knead and fold the dough for 10-12 minutes.

Step 4/8

Chill the dough in a greased bowl for 1-2 hours (should double in size).

Step 5/8

After the chill, shape a loaf with a tight surface. Wet your hands to handle the dough. Put the shaped loaf into a proofing basket for 45 minutes

Step 6/8

• dutch oven

Proof the loaf for an hour. Preheat the oven to 480F (250C) and line a dutch oven.

Step 7/8

Place the loaf into the dutch oven and score it.

Step 8/8

Bake at 480F (250C) with the lid on for 15 minutes. Uncover and continue baking at 430F (220C) without the lid for 30 minutes.

Enjoy your meal!