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6 StepsCountry sourdough · 4 loaves

  1. Dough · Step 1 of 6

    Mix 2000 g Bread flour with 1400 g Water; rest 1 h.

  2. Dough · Step 2 of 6

    Add 400 g Active levain (100% hydration), 40 g Fine salt and 100 g Water (the rest); squeeze until absorbed.

  3. Dough · Step 3 of 6

    Bulk ferment with 4 sets of folds in the first 2 hours.

    risen by about half, domed and jiggly

  4. Dough · Step 4 of 6

    Divide into 4, shape and place in floured baskets.

  5. Dough · Step 5 of 6

    Cold retard in the fridge.

    4 °C

  6. Dough · Step 6 of 6

    Bake covered at 250 °C for 20 min, then uncovered at 230 °C for 25 min.

    deep brown crust

    sounds hollow when tapped

    250 °C