Country sourdough
2 loaves · about 1.7 kgDough
- 7 ⅓ cupsBread flour
- 1.65 lbWater
- 7 ozActive levain (100% hydration)
- 0.75 ozFine salt
- Mix 7 ⅓ cups Bread flour with 1.54 lb Water; rest 1 h.
- Add 7 oz Active levain (100% hydration), 0.75 oz Fine salt and 1.75 oz Water; squeeze until absorbed. 10 min
- Bulk ferment with 4 sets of folds in the first 2 hours. 4 h to 5 h
- Divide into 2, shape and place in floured baskets. 15 min
- Cold retard in the fridge. 4 °C · 12 h to 16 h
- Bake covered at 250 °C for 20 min, then uncovered at 230 °C for 25 min.