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Recipe

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Printed at the current scale: 4 loaves · about 3.5 kg · Metric · front and back, more cards if it runs long

Country sourdough

4 loaves · about 3.5 kg · 4 × 6 in
2000 g Bread flour
1500 g Water
400 g Active levain (100% hydration)
40 g Fine salt
forklet.co/r/p5HjQl6m?scale=2 · v1
  1. Mix 2000 g Bread flour with 1400 g Water; rest 1 h.
  2. Add 400 g Active levain (100% hydration), 40 g Fine salt and 100 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 4, 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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