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French country loaf
Difficulty
Hard đȘPreparation
Baking
Resting
Ingredients
Utensils
dutch oven
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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!
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