Country Sourdough Loaf, · 4 loaves

In the morning, mix 76 g stoneground whole wheat flour, 76 g bread flour, 150 g water and 76 g ripe sourdough starter in a small container. Cover and keep at 23 °C to 24 °C for 5 h to 6 h.

About an hour before the levain is ready, mix 1550 g bread flour, 230 g whole wheat flour and 100 g whole grain rye flour with 1210 g water, warmed or cooled to hit a 25 °C dough in a mixing bowl, holding the rest of the water back. Cover and leave for 1 h.

Add 36 g fine sea salt, all of the ripe the levain and 100 g water, warmed or cooled to hit a 25 °C dough (the rest) to the bowl. Squeeze and fold by hand or with a dough whisk until everything is incorporated, then move the dough to a container for bulk fermentation and cover.

Bulk ferment for about 4 h. Starting 30 min in, give the dough three sets of stretches and folds, 30 min apart: with wet hands, lift one side high, fold it over to the other side, turn the container and repeat on all four sides. Then leave it covered for the rest of the time.

Lightly flour the worktop and ease the dough out. Divide it in half with the bench knife and turn each half against the worktop, pulling gently towards you, into a loose round. Rest uncovered for 25 min.

Shape each piece into a tight round (boule) or oval (batard) and place it seam side up in a floured proofing basket. This makes 4 loaves.

Seal the baskets in reusable plastic bags, leave them on the counter for 20 min, then refrigerate overnight.

Put the Dutch oven or combo cooker, lid and all, in the oven and heat to 232 °C for at least 30 min, ideally 1 h.

Turn a loaf out of its basket straight from the fridge onto a piece of parchment, score it with one confident cut, lower it into the hot pot and cover. Bake for 20 min with the lid on.

Remove the lid and bake for 30 min longer, until deeply browned.

Cool the loaves on a wire rack for 60 to 120 min before slicing; the crumb is still setting.