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Recipe

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Printed at the current scale: 2 loaves · about 1.7 kg · Metric · front and back, more cards if it runs long

Country sourdough

2 loaves · about 1.7 kg · 4 × 6 in
1000 g Bread flour
750 g Water
200 g Active levain (100% hydration)
20 g Fine salt
forklet.co/r/p5HjQl6m?scale=1 · v1
  1. Mix 1000 g Bread flour with 700 g Water; rest 1 h.
  2. Add 200 g Active levain (100% hydration), 20 g Fine salt and 50 g Water; squeeze until absorbed. 10 min
  3. Bulk ferment with 4 sets of folds in the first 2 hours. 4 h to 5 h
  4. Divide into 2, shape and place in floured baskets. 15 min
  5. Cold retard in the fridge. 4 °C · 12 h to 16 h
  6. Bake covered at 250 °C for 20 min, then uncovered at 230 °C for 25 min.
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