×
6 StepsCountry sourdough · 2 loaves

  1. Dough · Step 1 of 6

    Mix 7 ⅓ cups Bread flour with 1.54 lb Water; rest 1 h.

  2. Dough · Step 2 of 6

    Add 7 oz Active levain (100% hydration), 0.75 oz Fine salt and 1.75 oz 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 2, 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